{"id":9187,"date":"2025-07-25T14:33:12","date_gmt":"2025-07-25T18:33:12","guid":{"rendered":"https:\/\/www.jmcutlery.com\/wiz\/?p=9187"},"modified":"2025-12-23T12:43:20","modified_gmt":"2025-12-23T17:43:20","slug":"9187-2","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/9187-2\/","title":{"rendered":"Amazing Fluffy Gingerbread Gluten-Free"},"content":{"rendered":"
\n
\"Amazing<\/div>\n
\n

Amazing Fluffy Gingerbread
\nGluten-Free<\/h1>\n

\u00a0<\/strong><\/span><\/p>\n

This is a perfect cake for the holiday season,<\/strong><\/span>
\nsince a warm spicy comfort food snack is most<\/strong><\/span>
\nappreciated on chilly winter days, even here<\/strong><\/span>
\nin South Florida. This is the sweetest taste of
\nall my cake recipes.<\/strong><\/span>
\n
\n<\/strong>This cake is Gluten-Free, dairy-free,\u00a0and even<\/span>
\nvegan if you use the\u00a0egg-free<\/a>\u00a0option,\u00a0and can<\/span>
\neven be molasses-free as well if you\u00a0use one<\/span>
\nof the substitutes below.<\/span><\/p>\n

 <\/p>\n

\"\"<\/strong><\/span><\/p>\n

 <\/p>\n

No one would expect \u201cFluffy\u201d to describe a<\/span>
\ngluten-free Cake so\u00a0I was so thrilled with the<\/span>
\nresults of this recipe, a delicious warm spicy<\/span>
\ngingerbread cake. The texture of this cake is so<\/span>
\nlight and amazing that I call it \u201ccake,\u201d because it\u2019s<\/span>
\nmore like sweet cake than traditional gingerbread.
\n<\/strong><\/span><\/p>\n

 <\/p>\n

Ingredients<\/strong><\/span><\/p>\n

1\/4 cup + 2 tbs. oil\u00a0(olive or coconut)<\/em>\u00a0<\/span>
\n1\/4 cup sugar\u00a0(white, raw, or coconut)<\/em><\/span><\/p>\n

1 large egg\u00a0(or\u00a0egg substitute<\/a>).<\/em><\/span>
\n1 cup unsulphured molasses\u00a0(or honey,
\ndate honey, or 3\/4 cup dark brown sugar)
\n<\/em><\/span><\/p>\n

Directions:<\/strong><\/span>
\nWhisk:<\/strong><\/span>
\n1\u00bc cups almond\u00a0(or oat)<\/em>\u00a0flour<\/span>
\n\u00be cup tapioca<\/span>
\n1\u00bd teaspoons baking soda<\/span>
\n\u00bd teaspoon salt<\/span>
\n1<\/span>\u00a0teaspoon<\/span>\u00a0<\/span>xanthan or guar gum
\n(or ground flaxseed)<\/em>
\n<\/span>2 teaspoons ground ginger<\/span>
\n2 teaspoons cinnamon<\/span>
\nOptional:<\/span>
\n\u00bc teaspoon nutmeg<\/span>
\n\u00bc teaspoon ground cloves
\n<\/strong><\/span><\/p>\n

Gradually stir in:<\/strong><\/span>
\n1 cup hot water last step<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0Optional Add-ins :<\/em><\/strong><\/span>
\n\u00bc teaspoon nutmeg<\/span>
\n\u00bc teaspoon ground cloves<\/span>
\n\u00bd tsp. extra ginger<\/span>
\n\u00bd tsp. lemon or orange zest<\/span>
\n\u00bc\u00a0cup raisins or cran-raisins<\/span>
\n\u00bc cup chopped pecans or walnuts<\/strong><\/span><\/p>\n

 <\/p>\n

\"\"<\/strong><\/span><\/p>\n

 <\/p>\n

INSTRUCTIONS:<\/strong><\/span>
\nPreheat the oven to 350 degrees F (175 degrees C).<\/span>
\nGrease and flour an\u00a08 or 9-inch square baking pan,<\/span>
\nor line it with parchment,\u00a0sprayed with oil.<\/strong>\u00a0<\/span><\/p>\n

 <\/p>\n

In a large bowl with an electric mixer,<\/strong><\/span>
\nBeat oil and sugar until light and fluffy, about<\/span>
\n3 minutes.\u00a0(I used an\u00a0immersion blender).<\/span><\/p>\n

 <\/p>\n

Mix in egg,<\/strong>\u00a0then molasses<\/strong>,\u00a0and beat again<\/strong><\/span>
\nuntil smooth. Hold back the hot water for last.<\/span><\/p>\n


\nIn another large bowl\u00a0<\/strong>sift dry ingredients: flour,<\/span>
\nbaking soda, cinnamon,\u00a0ginger, cloves, nutmeg, and salt.<\/span><\/p>\n

Whisk into that the\u00a0<\/strong>molasses\u00a0<\/strong>mixture,\u00a0<\/strong>mixing<\/span>
\nafter each addition, until fully incorporated.<\/span><\/p>\n

 <\/p>\n

Then gradually mix in the water until smooth.<\/strong><\/span><\/p>\n

 <\/p>\n

The batter will be a thin liquid consistency.\u00a0<\/strong>You<\/span>
\nwill wonder,\u00a0\u201cHow will this thin batter become a<\/span>
\ncake?\u201d Trust me, it will! It\u2019s really amazing!<\/span><\/p>\n

 <\/p>\n

Pour the gingerbread\u00a0<\/strong>cake batter<\/strong>\u00a0into the<\/span>
\nprepared pan.\u00a0You can sprinkle it evenly with<\/span>
\n1\/4 cup of dried fruit or raisins or chopped nuts<\/span>
\nor even nothing extra.<\/span><\/p>\n

 <\/p>\n

How to Bake Your Gingerbread Cake:<\/strong><\/span><\/p>\n

Bake in the preheated oven for 30-35 minutes<\/strong>.<\/span><\/p>\n

Then insert a toothpick<\/strong>\u00a0in the center of the cake;<\/span>
\nA toothpick\u00a0should come out with a few crumbs<\/span>
\nstuck to it, but not gooey batter.<\/span><\/p>\n

 <\/p>\n

If the surface\u00a0feels firm to the touch, not wet<\/span>
\nor gigley anywhere,\u00a0remove cake from the oven.<\/span>
\nIf not, bake up to 25 more minutes,\u00a0checking every<\/span>
\n5 to 8 minutes\u00a0for doneness.<\/span><\/p>\n

 <\/p>\n

 <\/p>\n

How to To store Your Gingerbread Cake:
\n<\/strong>The surface is a bit sticky, so I cover the cake with<\/span>
\nparchment or\u00a0waxed paper, then put it into an<\/span>
\nairtight container in the fridge to store it. You can<\/span>
\nStore it up to 7 days, or for longer storage, freeze<\/span>
\nit in an airtight container up to a month.<\/span><\/p>\n

 <\/p>\n

Allow the gingerbread cake to cool in the pan<\/span>
\nbefore serving.\u00a0That amount of time will finish<\/span>
\nthe internal cooking.<\/span><\/p>\n

Serve topped with whipped cream, ice cream,<\/span>
\npowdered sugar, or nothing at all.<\/span><\/p>\n

 <\/p>\n

MOLASSES CAN BE SUBSTITUTED WITH:
\n<\/strong>honey, light or dark corn syrup, *dark brown<\/span>
\nsugar, or date honey. Those will alter the flavor<\/span>
\nbut not too seriously.\u00a0(Granulated sugar may
\nnot\u00a0<\/em>fully dissolve).<\/em><\/span><\/p>\n

*If you need to make dark brown sugar\u00a0<\/strong>(if<\/em><\/span>
\ncalled for in any recipe)<\/em>, simply add two<\/span>
\ntablespoons of molasses to 1 cup<\/span>
\n(minus-2 tbs.) of white sugar.<\/span><\/p>\n

 <\/p>\n

Molasses-Free Substitutes:<\/strong><\/span><\/p>\n

I\u2019ve found that *dark brown sugar can replace molasses<\/span>
\nin a recipe (cup for cup). \u00a0Dark corn syrup also works.<\/span>
\nAlso\u00a0Black\u00a0<\/em>Strap<\/em>\u00a0molasses\u00a0might be tried. (Black Strap<\/span>
\nis less sweet than unsulphured molasses). I haven\u2019t tried<\/span>
\nit yet. I\u2019ve read that Black Strap\u00a0can\u00a0throw off the taste<\/span>
\nyou\u2019re accustomed to in molasses\u00a0based recipes, yet\u00a0I<\/span>
\nbelieve it would work well here, if you\u00a0prefer the cake to<\/span>
\nbe less sweet.\u00a0<\/span><\/p>\n

 <\/p>\n

Due to cost, or flavor, or availability of molasses<\/strong>,
\nyou <\/span>may want to partially substitute molasses\u00a0and still<\/span>
\nget the molasses flavor.<\/span><\/p>\n

This cake is the sweetest of my cake recipes, since<\/span>
\nI\u2019ve toned down my sweet-tooth, so I\u00a0lowered the<\/span>
\nsugar and added more spice.<\/span>
\n**************************************<\/strong><\/span><\/p>\n

Click here for
\n\u201cNaturally Sweetened Frosting<\/a>:<\/strong>
\n(Nothing artificial, NO Refined Sugar)<\/h2>\n

**************************************<\/strong><\/p>\n

<\/a><\/p>\n

 <\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Amazing Fluffy Gingerbread Gluten-Free \u00a0 This is a perfect cake for the holiday season, since a warm spicy comfort food snack is most appreciated on chilly winter days, even here in South Florida. This is the sweetest taste of all my cake recipes. This cake […]<\/p>\n","protected":false},"author":1,"featured_media":8374,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,413,18,63,17,45,74,469,1,247,490],"tags":[],"class_list":["post-9187","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-almond-flour-recipes","category-cakes","category-dairy-free","category-desserts","category-gluten-free","category-kosher-pareve","category-muffins","category-uncategorized","category-vegan","category-vegan-2"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/9187","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=9187"}],"version-history":[{"count":4,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/9187\/revisions"}],"predecessor-version":[{"id":9275,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/9187\/revisions\/9275"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/8374"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=9187"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=9187"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=9187"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}