Gingerbread Cake Gluten Free Dairy Free Recipes

GINGERBREAD CAKE (GLUTEN-FREE, DAIRY-FREE)

Steps:

• To begin, preheat your oven to 350 and line a 9x9 pan with parchment paper.
• In a large mixing bowl, add your gluten-free flour, baking soda, cinnamon, ginger, allspice, nutmeg, cloves and salt and stir them together till well combined.
• In a medium sized mixing bowl, add your coconut oil, applesauce and brown sugar and whisk them together till well combined. Next, add your molasses, vanilla, and egg and whisk them in until well incorporated. Last, add your warm water and whisk it into your wet ingredients.
• Pour your wet ingredients into your dry ingredients and stir them together till they are well combined. Pour your cake batter into your pan.
• Bake in the oven for 20-25 minutes, or till the cake is springy to touch or a toothpick inserted comes out clean.
• Let cool. Then frost with frosting of choice or sprinkle with powdered sugar. Slice, serve and devour!

GLUTEN-FREE GINGERBREAD

Steps:

• In a small pan heat the butter, syrup and sugar together until melted, stirring occasionally. Set to one side to cool slightly. In a large bowl mix together the bicarb, ginger, cinnamon and flour. Pour in the melted butter mixture and stir to combine and using your hands, bring together to form a dough. This will be soft but will set up in the fridge.
• Take 2 sheets of greaseproof paper, lay the dough down on one, shape it into a rectangle and place the other sheet on top of it. Roll the dough out to 1/2 cm thick and put flat in the fridge for 1 hour to set and firm up.
• Heat the oven to 190C/170C fan/gas 5 and line a large baking tray with non-stick greaseproof paper. Take the rolled dough out of the fridge and cut out shapes from it. We did 9cm stars, but you can also choose any shape, depending on the size it will need a few mins less/more in the oven. We also did some with, smaller stars cut out the centre of them.
• Meanwhile make the icing, combine the icing sugar with 1 - 2 tbsp water, until it's thick and pipeable but not thin enough that it will run. Decorate the cooled biscuits with whatever designs

GLUTEN-FREE GINGERBREAD CAKE

Steps:

• In a mixing bowl, cream the softened butter and the brown sugar, together. Once it is lighter and both ingredients are fully incorporated into one another, set aside.
• Add the remaining ingredients and slowly mix to combine. You should get a sticky, thick batter.
• Pour into two oiled-and-floured (with gluten-free flour) 9" baking pans.
• Place into a heated 350 degree (Fahrenheit) oven for about an hour. Test the cakes with toothpicks starting around 45 minutes. When the toothpicks can be inserted into the center of a cake and removed with no sticky residue on the pick, it is done.
• De-pan and turn out to cool.
• Serve with whipped cream.

GLUTEN-FREE DAIRY-FREE BANANA BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5- or 8x4-inch loaf pan.
• In large bowl, beat sugar and melted oil with electric mixer on medium speed until light. Add eggs; beat well. Stir in bananas and almond milk; blend well. In separate bowl, mix flour blend, baking soda, baking powder and salt. Stir into banana mixture just until moistened. Pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan on cooling rack.
• Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, 1 to 2 hours, before slicing. Wrap tightly, and store at room temperature up to 4 days, or refrigerate.