Gluten-Free Chocolate Gingerbread Cake by Allison

The tune of “It’s Beginning to Look a Lot Like Christmas” by Harry Connick, Jr. blares from my MacBook Pro, the Christmas tree is positioned in the window, candles lit, festive red berry stems from the flower shop around the corner sit in the crystal vase on the table but my family is not here and there is not a Christmas cookie in sight! Growing up there were many family holiday traditions that I would like to carry forward from my childhood. Everything from ornament traditions to decorating the house, family time and visiting the neighbors with homemade sweet treats in tow to eating crab on Christmas Eve and opening up stockings on Christmas morning with family. The taste of Christmas is in mulled wine, gingerbread and spiced almonds. Chocolate gingerbread cake baking in the oven was the Christmas scent and taste that made me feel like it was indeed Christmas time.

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I found these festive silicone shaped bakeware at Tchibo in the Palladium mall on sale! I just love a good sale. They went home with me as you can see!

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This cake is best warm out of the oven dusted with powdered sugar. Yummmmmm…..

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Gluten-Free Chocolate Cake

by Gluten-Free on a Shoestring

Ingredients

6 tablespoons (84 g) unsalted butter

2 ounces semi-sweet chocolate, chopped

2 ¼ cups (315 g) gluten-free cake flour (I used Mark & Spencer gf flour)

1½ teaspoons xanthan gum

½ cup (40 g) Dutch-processed cocoa powder (I used Mark & Spencer cocoa powder)

1 teaspoons baking soda

½ teaspoon baking powder (make sure this is gluten-free)

2 teaspoons ground cinnamon

2 teaspoons ground ginger

½ teaspoon kosher salt

¼ cup (50 g) granulated sugar

½ cup (109 g) packed light brown sugar

2 tablespoons (42 g) unsulphured molasses (I used treacle from Marks and Spencer)

6 tablespoons (126 g) pure maple syrup

4 tablespoons (84 g) honey

1 extra-large egg (60 g without shell) at room temperature, beaten

1 cup warm water

2 tablespoons (28 g) vegetable oil

Confectioner’s sugar, for dusting (optional)

*In place of 2 1/4 cups gluten-free cake flour, you can use the same amount, by weight, high-quality all-purpose gluten-free flour. Your cake will simply be a bit heavier.

Directions
  • Preheat your oven to 163°C or 325° F. Grease a 9 inch square baking pan, line it with unbleached parchment paper, and set it aside.
  • In a small, microwave safe bowl, place the butter and chopped chocolate, and microwave for 45 seconds at a time at 60% power, stirring in between intervals, until melted and smooth. Set the mixture aside to cool briefly.
  • In a large bowl, place the flour, xanthan gum, cocoa powder, baking soda, baking powder, cinnamon, ginger, salt, and granulated sugar. Whisk to combine well. Add the brown sugar and whisk to combine, working out any lumps in the brown sugar. Add the molasses, maple syrup, honey, egg and water, mixing well after each addition. Add the oil, and the melted chocolate and butter mixture, and blend well. The batter will be smooth, and thickly pourable. Pour into the prepared pan, and smooth the top with a wet spatula. Bang the pan on the counter a few times to remove any air bubbles from within the batter.
  • Place the pan in the center of the preheated oven, and bake until a toothpick inserted in the center comes out with, at most, a few moist crumbs attached, about 35 minutes. Remove from the oven and allow to cool in pan until firm (about 10 minutes). Turn the cake out onto a wire rack to cool completely.
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