Gluten-Free Gingerbread Cake
Ingredients
- 280 g gluten-free flour Mix C Patisserie by Dr. Schar or regular flour, if you're not gluten intolerant
- 230 g sugar or stevia powder, or another healthy sweetener, same quantity
- 3-4 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 oil
- a pinch of salt
- My homemade gingerbread mix:
- 3-4 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
- This is my homemade gingerbread mix which I also use to flavor hot wine. The quantities can be adapted to your own taste.
Instructions
- Mix flour, cocoa and baking powder. Sieve them in a large bowl. Ass salt, sugar and gingerbread spices mix.
- Mix milk with honey. Add oil.
- Pour the liquid ingredients over the solid ones in the bowl.
- Grease the form you want to use. I used a rectangular shaped jena tray, with the approx. sizes of 45x15cm.
- Pour the batter in the form.
- Put it in the COLD oven and set the temperature to 170C. Let it bake for 35 minutes. Check with a toothpick if ready.
- Serve with melted chocolate or powdered sugar on top.
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