Gluten-Free Gingerbread Cake
This gluten-free gingerbread cake is the perfect cozy Christmas bake: easy to make, egg-free, dairy-free, and beautifully spiced. Use maple syrup instead of honey to keep it fully vegan.
Ingredients
- 280 g gluten-free flour Mix C Patisserie by Schar or regular flour, if you're not gluten intolerant
- 230 g sugar
- 4 Tbsps honey or maple syrup, same quantity
- 2 Tbsps cocoa powder
- 3 Tbsps gingerbread spice mix ingredients below
- 10 g baking powder
- 280 ml soy milk or any other veg milk of choice
- 3 Tbsps olive oil
- praf salt a pinch
My homemade gingerbread mix:
- 4 Tbsps brown sugar
- 1 Tbsp ground cinnamon
- 1 tsp ground anise
- 2 tsps ground cloves
- 1 tsp ground cardamom
- ½ Tbsp ginger powder
- 1 tsp ground nutmeg
Instructions
- Mix the flour, cocoa and baking powder, then sieve them into a large bowl. Add the salt, sugar and gingerbread spice mix.
- Mix the milk with the honey, then add the oil.
- Pour the liquid ingredients over the dry ones in the bowl and stir until smooth.
- Grease the pan you want to use. I used a rectangular Jena tray, approximately 45x15 cm.
- Pour the batter into the pan.
- Place it in a COLD oven and set the temperature to 170C. Bake for 35 minutes, then check with a toothpick to see if it's done.
- Serve with melted chocolate or powdered sugar on top.
Notes
The cold-oven start is intentional, so do not preheat: place the cake in a cold oven, set it to 170C, and bake for about 35 minutes, testing with a toothpick. Store covered at room temperature for up to 3 days, and serve with melted chocolate or a dusting of powdered sugar.