Gingerbread Cake
Cool and rainy weather sparks the begging of deep spice tones to be brought back to use, as we feel the baking seasons change. Thoughts of the heady scent of gingerbread called me to bring it to life this morning, as I wondered what to do with pumpkin puree remnants.
Perhaps you have some too, a bit extra from pumpkin pie production over Thanksgiving that you’d hate to see wasted.
As a teen I remember, on occasion we would go to Earls for lunch after church on Sunday. In the open-kitchen styled restaurant, we quickly knew that their Sunday morning production list included baking their seasonal gingerbread cake, and couldn’t resist but to order a slice or two to share.
Gingerbread Cake - gluten and dairy-free Makes two 8” rounds. Serves 8-16
Wet ingredients:
1 cup brown sugar, packed
3/4 cup oil
1/2 cup molasses
1 cup pumpkin puree
3/4 cup hot water
2 tsp baking soda
Dry ingredients:
1/2 tsp fine salt
2 Tbs cocoa powder (try to find Fair Trade certified)
2 1/2 cups GF flour mix *I made my own with 1/2 cup tapioca flour/starch, 3/4 cup sweet rice flour, 1/2 cup sweet white sorghum flour, 1/4 cup oat flour, 1/4 cup coconut flour, 1/4 cup corn flour (or, substitute with 2 3/4 cups all purpose unbleached flour)
1 1/2 tsp guar gum (or xanthan gum) *not necessary if not making it gluten-free
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cloves
Add last:
2 eggs, large
1/2 tsp vanilla extract
Directions:
Preheat oven to 350F and prepare your chosen pan(s) (rub with coconut oil and dust with rice flour)
Measure the dry ingredients into one mixing bowl: gluten free flours, cocoa powder, guar gum, spices and salt, whisking or sifting well.
Whisk together in another bowl the wet: brown sugar, molasses, oil and puree.
Measure the baking soda into a glass measuring cup to mix with the hot/boiling water. This activates the soda. It will and should fizz up!
Add the soda/water to the molasses mixture and whisk well.
Stir in the dry ingredients. When nearly incorporated, add the egg and vanilla and whisk vigorously for about one minute.
Let the batter rest, covered for 20-30 minutes. This allows gluten free flours to absorb the needed moisture that will have your cake granule-free!
Pour into the prepared pan(s) and place into preheated oven until a toothpick comes out clean (about 12-18 minutes). The cake should bounce back when touched with your fingertip and be coming away from the edges of the baking pan.
Let cool in the pan on racks for about 10 minutes before turning them out. Let cool completely before storing.
The cake can be baked a day or two ahead of time if stored in an airtight container, or, wrapped well and frozen for up to a month.
To serve, you can simply slice 6-8 wedges per round and plate it with vanilla ice cream or whipped cream. Alternatively you could layer with whipped cream and fresh raspberries or cooked sliced apples with warm caramel sauce.
