Gluten Free Sour Cream Gingerbread Cake
This gluten free gingerbread cake is light, fluffy and has a tender crumb. We eat it often in winter for breakfast with warmed applesauce, but it also makes a nice dessert when served with whipped cream.
Equipment
- 9 inch square baking pan
Ingredients
- ½ cup butter softened
- 1 cup sugar
- ½ cup molasses
- ½ cup sour cream
- 2 eggs
- 1½ cups gluten free all purpose flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum omit if your flour blend already contains it
- ½ teaspoon sea salt
- 2 teaspoons ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
Instructions
- Preheat the oven to 350 degrees and spray a 9 inch square baking pan with gluten free cooking spray. Set aside.
- Cream the butter and add the sugar, molasses, sour cream and eggs. Beat until combined. Add the flour, baking powder, baking soda, xanthan gum, salt and spices. Beat until smooth.
- Pour into the pan and bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 5 minutes, then turn out onto a rack to cool. Serve dusted with powdered sugar, or with whipped cream or warmed applesauce.
Nutrition
Serving: 1sliceCalories: 509kcalCarbohydrates: 78gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 107mgSodium: 522mgPotassium: 472mgFiber: 3gSugar: 56gVitamin A: 673IUVitamin C: 0.2mgCalcium: 153mgIron: 3mg
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