Easy Gluten Free Gingerbread Recipe
Pumpkin pie spices permeate this classic gingerbread cake that smells as good as it tastes!
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Servings: 6 -8 servings
Ingredients
from Mix:
- 1 gfJules® Graham Cracker/Gingerbread Mix
- 1 cup brown sugar brown sugar Swerve, OR unrefined coconut palm sugar
- 1 tsp. pumpkin pie spice OR 1/2 tsp. allspice + 1/2 tsp. ground ginger + 1/4 tsp. ground cloves
- dash of salt
from Scratch:
- 1 cup brown sugar brown sugar Swerve, OR unrefined coconut palm sugar
- 1 1/2 cups gfJules® All Purpose Gluten-Free Flour
- 1/2 cup certified gluten free buckwheat flour Arrowhead Mills® Organic Buckwheat Flour, millet flour, OR almond meal
- 1 cup very fine white rice flour
- 1 Tbs. baking powder
- 2 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice or 1/2 tsp. allspice + 1/2 tsp. ground ginger + 1/4 tsp. ground cloves
- dash of salt
PLUS LIQUID ingredients:
- 3/4 cup shortening or coconut oil or, if using butter instead, reduce applesauce to 1 cup + 2 Tbs.
- 1 1/4 cup applesauce “natural” applesauce is less sweet
- 3 eggs or egg substitute like 3 Tbs. flaxseed meal steeped in 9 Tbs. warm water, OR 9 Tbs. yogurt, OR egg-free mayo
- 1/3 cup molasses OR coconut nectar
- 1 tsp. pure vanilla extract
- 1/2 cup water
Instructions
- Preheat oven to 350° F (static) or 325° F (convection).
- Cream sugar with shortening, beating until light (approximately 3 minutes). Add applesauce, eggs/substitute, molasses and vanilla. Mix until fully incorporated.
- If baking from scratch, whisk together dry ingredients in a separate bowl. Slowly add dry Graham Cracker/Gingersnap Mix OR whisk the from-scratch dry ingredients in a separate bowl then add slowly to the sugar mixture, beating while adding the water until the batter is smooth. It will still be thick.
- Oil a 9 x 13 baking pan (or smaller pan and bake longer) and spoon batter into the pan; smooth the top with a rubber spatula.
- Bake in preheated oven for 25-30 minutes, or until toothpick or cake tester inserted into the center comes out nearly clean. Depending on the size of the pan, the cake may need less or more time to fully bake (if it's thicker, it needs more time; thinner, it needs less). Cover with foil to finish baking if the top is browning or drying out.
- Serve warm with whipped cream (or non-dairy version) or vanilla ice cream (dairy or non-dairy).
Notes
Serve fresh or once cooled, wrap in parchment paper, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature and cut into squares to serve.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.