Gingerbread Gluten Free Spiced Cake With Eggnog Cream Frosting
Gingerbread and gluten-free might seem like an odd pair, but this recipe proves they work wonderfully together. You’ll discover how to create a spiced cake that’s not only delicious but also safe for those with gluten sensitivities. With simple ingredients and easy steps, you’ll have a festive dessert ready in no time. Curious about the history behind this holiday treat and how to make it? Let’s explore further.
Why You’ll Love This Recipe
When you try this Gingerbread Gluten Free Spiced Cake, you’ll discover not only a delightful blend of flavors but also a texture that rivals traditional cakes.
This recipe combines warm spices like cinnamon, ginger, and nutmeg, creating a cozy aroma that fills your kitchen. You’ll love how easy it’s to prepare, with simple ingredients that you can find in any grocery store.
Plus, it’s gluten-free, making it a great option for those with dietary restrictions. The cake stays moist and tender, thanks to the right balance of wet and dry ingredients.
To top it off, the eggnog cream frosting adds a creamy finish that enhances the cake’s spiced flavor, making it perfect for any festive gathering.
History
Gingerbread has a rich history that dates back to ancient times, evolving considerably over the centuries.
It first appeared in ancient Greece and Egypt, where it was made with honey and spices. As trade routes expanded, people began using molasses and sugar, which changed the flavor and texture.
By the Middle Ages, gingerbread became popular in Europe, often shaped into figures and decorated for festivals. In the 16th century, it was commonly sold at fairs.
The introduction of baking powder in the 19th century allowed for lighter textures, leading to the cakes we enjoy today.
With its deep roots in culture and tradition, gingerbread continues to be a beloved treat, especially during the holiday season.
Recipe
Gingerbread gluten-free spiced cake is a delightful and aromatic dessert that’s perfect for the holiday season or any cozy gathering. This cake combines the warm flavors of ginger, cinnamon, and nutmeg, creating a rich and comforting treat that everyone can enjoy, including those with gluten sensitivities.
With its moist texture and fragrant spices, this cake is sure to become a favorite in your household. Making this gluten-free gingerbread cake isn’t only simple but also a fun activity to share with family and friends. The recipe uses gluten-free flour, ensuring that the cake maintains its delicious taste and fluffy texture while accommodating dietary needs.
Whether served plain, dusted with powdered sugar, or topped with a dollop of whipped cream, this cake is a delightful way to celebrate the season.
Ingredients:
– 1 ½ cups gluten-free all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1 teaspoon ground ginger
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ½ teaspoon salt
– ½ cup unsalted butter, softened
– ¾ cup brown sugar, packed
– 2 large eggs
– 1 cup molasses
– 1 teaspoon vanilla extract
– ½ cup hot water
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Then, mix in the molasses and vanilla extract until fully combined.
5. Gradually add the dry ingredients to the wet mixture, alternating with hot water. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before serving.
For best results, use high-quality gluten-free flour blends that contain xanthan gum, as this helps to provide structure and moisture. Additionally, consider letting the cake sit for a few hours or even overnight before serving; this allows the flavors to meld beautifully.
Enjoy your gingerbread gluten-free spiced cake with a warm beverage, and don’t hesitate to experiment with toppings like cream cheese frosting or a simple glaze for added flair!
Final Thoughts
While baking this gluten-free spiced cake, you’ll not only create a delicious treat, but you’ll also create lasting memories with those you share it with.
This cake is perfect for gatherings or cozy nights at home. The warm spices and festive flavors make it a delightful addition to any holiday table.
When you slice into it, the aroma will fill your kitchen, inviting everyone to gather around. Pairing it with eggnog cream frosting adds a creamy touch that complements the cake beautifully.
Whether you’re an experienced baker or just starting, this recipe is approachable and rewarding. Enjoy the process, and don’t forget to share your creation.
With each bite, you’ll savor the joy of baking and sharing together.
FAQ
Have questions about baking this gluten-free spiced cake? You’re not alone! Many people wonder about ingredient substitutions.
If you can’t find gluten-free flour, almond or coconut flour can work, but you’ll need to adjust the liquid. For the best flavor, use fresh spices instead of old ones.
If you’re curious about storage, keep the cake in an airtight container at room temperature for up to three days or in the fridge for a week. You can also freeze it for up to three months.
Don’t forget, the eggnog cream frosting can be made ahead, too! Just store it in the fridge and give it a quick stir before spreading.
Enjoy your baking adventure!
