Lori Sobelson
A moist and flavorful gingerbread with a cakelike texture, this snack cake is simply dreamy when served warm from the oven with a cold glass of milk. No one will guess it's gluten free. Note: Don't be fooled by a deep brown crust or a clean toothpick—this cake isn't done until it bounces back. The cake is vegan if made with flaxseed meal in place of the egg.
Recipe information
Yield
Makes one 8-inch cake
Ingredients
1
3
1
1
1
1
2
1
1
1
1
1
1
4
1
1
1
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 425°F. Grease an 8-inch cake pan.
Step 2
Sift the flours, arrowroot, potato starch, xanthan gum, baking powder, baking soda, spices, and sea salt into a medium bowl. Stir until combined.
Step 3
In a separate large bowl combine the oil, rice milk, molasses, and egg and whisk together by hand or beat on low with a mixer until combined. Add the dry ingredients to the wet ingredients in thirds, mixing to incorporate after each addition. Pour the batter into the prepared pan and use a wet flexible rubber spatula to smooth the top. Bake 15 minutes, then reduce the heat to 400°F and bake another 35 minutes, or until the center bounces back when pressed gently with your fingertip.