Gingerbread Sheet Cake With Cinnamon Frosting Gluten Free Recipes

GINGERBREAD SHEET CAKE WITH CINNAMON FROSTING (GLUTEN FREE)

Steps:

• Pre-heat the oven to 355 ºF (180 ºC) and line an 8x8 inch (20x20 cm) square baking tin with baking/greaseproof paper.If you want to make a thinner and larger sheet cake, you can use a larger baking tin - but you might have to adjust the baking time slightly.
• In a the bowl of stand mixer fitted with the paddle attachment (or using a hand mixer with the double beater attachments), cream the butter and sugar together until pale and fluffy.
• Add the eggs, one at a time, and beat well after each addition.
• Add the molasses and mix well until fully incorporated.
• Sift together the gluten free flour blend, xanthan gum, baking powder, baking soda, salt and spices. Add them to the mixer and beat well until you get a smooth batter.
• Add the milk and mix until you get a smooth cake batter with no clumps.
• Transfer the cake batter into the lined baking tin and smooth out the top. Bake in the pre-heated oven at 355 ºF (180 ºC) for 36 - 38 minutes, or until an inserted toothpick comes out clean.
• Allow to cool.
• In a the bowl of stand mixer fitted with the paddle attachment (or using a hand mixer with the double beater attachments), cream the butter until pale - about 2 minutes.
• Add the powdered sugar to the butter and beat for about 5 minutes, until pale and fluffy. Add the cinnamon and mix until it's evenly distributed.
• While the mixer is running on slow speed, slowly drizzle in the heavy cream. Once completely incorporated, increase the mixing speed to high for about 1 minute.
• Once the cake is cool, frost it with the cinnamon buttercream frosting. Create swirls in the frosting using the back of the spoon or an offset spatula.
• Decorate with sprinkles of choice.
• Enjoy!
• The gingerbread sheet cake keeps well in a closed container in a cool dry place for 2 - 3 days.

GLUTEN-FREE GINGERBREAD CAKE

Steps:

• Heat oven to 350°F. Butter 13x9-inch pan. Place foil in pan, overlapping foil on 2 sides of pan. Butter the foil.
• In large bowl, sift flours. Add xanthan and guar gums, baking soda, baking powder and spices. Mix together with whisk; set aside.
• In large bowl, beat butter and sugars with electric mixer on medium speed about 5 minutes or until fluffy. Beat in eggs one at a time until well blended. Beat in molasses and buttermilk (dough may look curdled).
• Add flour mixture to wet ingredients about 1/2 cup at a time, making make sure it is incorporated before adding more. Add hot water; mix 1 minute.
• Spread batter in pan. Bake about 40 minutes or until toothpick inserted in center comes out clean. Cool in pan until just slightly warm. Remove gingerbread on foil; slide onto board for cutting.