… A Festive Holiday Cake to be Sure!
As I mentioned in another recent holiday post, I’m quite drawn to the flavors of eggnog and gingerbread this year. I can’t really explain it … I KNOW I’m not pregnant, so that’s not the answer! Still, these flavors keep haunting calling me.
This soft gingerbread recipe is very similar to a slightly dense cake. Not as stout as a pound cake or Bundt cake, nor as light as a fluffy chocolate or vanilla cake such as a birthday cake consistency. The texture, midway between, is perfect. It seems to fit the bold, not overly sweet flavors, and can easily be eaten out of hand … with frosting or not.
While this gingerbread is delicious warm and at room temperature, I can readily devour much more than I should when I grab a piece straight from the fridge, frosted for me, of course. The chill on the soy-free, dairy-free cream cheese frosting whacks the ginger into place when I take a big bite … yum. (Sorry, I’m drooling on my keyboard. I hope it doesn’t short out while I typ#*%(#*#…) Just kidding. But yes, I do love it that much.
This recipe is very easy. Since my repertoire of gingerbread recipes is not lavish, my experience in this department is at newbie level. I share this with you so you won’t be intimidated by using ginger or molasses if you, as I, have not dabbled in this flavor arena much either. A few things to note with this recipe: the molasses flavor here is evident but not in-your-face bold as with some gingerbread recipes, it is free of gluten, dairy, eggs, soy, and nuts, it can easily be made with eggs if that is your preference.
Oh, yes, and soft gingerbread pairs deliciously with a nice, big glass of very cold almond milk, but seems to become a wallflower when paired with coffee (which seems “muddied” in flavor as well).
If I keep this gingerbread craving up, I’m afraid the gingerbread men hanging out in my kitchen are going to take me away.
Happy holiday baking!
- 1 Tablespoon non-dairy stick butter sub - I use Earth Balance Soy Free Buttery Sticks
- 1 Tablespoon gluten-free, all-purpose flour
- 6 Tablespoons warm water
- 2 Tablespoons flaxseed meal
- 2 1/2 cups (300g) gluten-free, all-purpose flour - I use Authentic Foods Bette's Gourmet 4 Flour Blend
- 1 1/4 teaspoon guar gum - omit if your flour already contains it
- 2 teaspoons powdered or ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1/2 cup non-dairy butter or margarine substitute - I use Earth Balance Natural Buttery Spread - soy free
- 1/4 cup white sugar
- 1/4 cup light brown sugar
- 1/2 cup molasses - I use Grandma's Original Molasses
- 1 cup boiling water
- 2 teaspoons baking soda
- Preheat oven to 350ºF. Grease and flour baking dish by spreading 1 Tablespoon stick "butter" substitute over bottom and sides of dish, then dust lightly with 1 Tablespoon flour.
- Combine 2 Tablespoons flaxseed meal and 6 Tablespoons water in small bowl. Stir and set aside to gel.
- Whisk together flour, guar gum, ginger, cinnamon, and cloves in bowl. Set aside.
- Combine 1/2 cup non-dairy butter substitute, white and brown sugar, and molasses in mixing bowl or bowl of stand mixer. Blend until smooth. Combine boiling water and baking soda in small container, then add to sugar/molasses mixture. Mix until combined. Add flax gel and beat until smooth. On low, stir in flour mixture and mix, increasing speed slowly, until well combined and smooth.
- Pour batter into prepared baking dish. Bake on center rack of preheated oven 35-40 minutes, or until top of gingerbread springs back when touched or toothpick inserted into center of cake comes out with just a few crumbs. Let cool on cooling rack 15 minutes, then flip cake onto cooling rack.
- Serve warm or at room temperature. It's good served fridge-chilled too! Tightly wrap completely cooled gingerbread in plastic wrap. Should stay fresh for 3-5 days at room temp, up to a week chilled in fridge, or can be frozen (wrapped in plastic then placed in plastic baggie) for up to three months.
Safe food is a journey … Thrive!™
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