Gluten-free Gingerbread Cake, The Perfect Dessert for the Holidays! | Baking Day with Anna Olson
Gingerbread Cake that is gluten-free? Sign me up! Everything you wanted to know about gluten-free gingerbread cake is in this latest episode of Baking Day with Anna Olson! In this episode of Baking Day with Anna Olson Anna is baking with culinary star Suzanne Barr!
You can find our guest Suzanne Barr on Instagram here: www.instagram.com/suzanne_barr_food/
Baking Day is a video podcast series where Anna Olson invites one of her friends from the culinary world to bake along with her and chat about all things baking!
Please check out our sponsors!
Libman https://www.facebook.com/LibmanCanada/
Anna Olson Kitchen: https://wwww.annaolson.kitchen
Subscribe for more video recipes: http://goo.gl/MJV4af
Recipe
Serves 16 (Makes one 8-inch/20 cm square pan)
Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients
½ cup (115 g) unsalted butter, room temperature
1 cup (200 g) packed light brown sugar
½ cup (130 g) fancy molasses
1 large egg, room temperature
1 Tbsp (6 g) finely grated fresh ginger
1½ cups (200 g) brown rice flour
½ cup (65 g) tapioca starch
1½ tsp baking powder (certified gluten-free, if needed)
1½ tsp ground cinnamon
1 tsp xanthan gum (certified gluten-free, if needed)
½ tsp ground allspice
½ tsp fine salt
¼ tsp ground cloves
1 cup (250 mL) boiling water (see note)
1 tsp baking soda
½ cup (75 g) raisins, roughly chopped (see note)
Directions
1. Preheat the oven to 350°F (180°C). Grease an 8-inch (20 cm) square baking pan and line it with parchment paper so the paper comes up the sides.
2. Beat the butter, brown sugar and molasses in a large bowl until smooth, then beat in the egg and ginger.
3. In a separate bowl, sift the rice flour, tapioca starch, baking powder, cinnamon, xanthan gum, allspice, salt and cloves. Stir the dry ingredients into the molasses mixture until evenly blended. Measure the boiling water and stir in the baking soda (it will foam), then stir this mixture immediately into the cake batter (the batter will be fluid). Stir in the raisins and pour into the pan. Bake the cake for about 50 minutes, or until a skewer inserted in the centre of the cake comes out clean.
4. Let the cake cool in the pan before cutting into squares to serve. The cake will keep, loosely wrapped, at room temperature for up to 1 day, or can be frozen for up to 3 months and thawed on the counter before serving.
Notes
Cake recipes that call for a fair bit of moisture do well in the gluten-free baking world. The boiling water added to this cake batter is absorbed by the rice flour and plumps up the grains so the cake has a far less gritty texture and develops structure because of this rehydration.
I chop the raisins in this recipe because whole ones sink to the bottom of the cake pan. If you use dried cranberries in place of the raisins, chop them as well.
Recipe from Baking Day with Anna Olson, Appetite by Penguin Random House, 2020.
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#BakingDay #OhYum #SuzanneBarr
You can find our guest Suzanne Barr on Instagram here: www.instagram.com/suzanne_barr_food/
Baking Day is a video podcast series where Anna Olson invites one of her friends from the culinary world to bake along with her and chat about all things baking!
Please check out our sponsors!
Libman https://www.facebook.com/LibmanCanada/
Anna Olson Kitchen: https://wwww.annaolson.kitchen
Subscribe for more video recipes: http://goo.gl/MJV4af
Recipe
Serves 16 (Makes one 8-inch/20 cm square pan)
Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients
½ cup (115 g) unsalted butter, room temperature
1 cup (200 g) packed light brown sugar
½ cup (130 g) fancy molasses
1 large egg, room temperature
1 Tbsp (6 g) finely grated fresh ginger
1½ cups (200 g) brown rice flour
½ cup (65 g) tapioca starch
1½ tsp baking powder (certified gluten-free, if needed)
1½ tsp ground cinnamon
1 tsp xanthan gum (certified gluten-free, if needed)
½ tsp ground allspice
½ tsp fine salt
¼ tsp ground cloves
1 cup (250 mL) boiling water (see note)
1 tsp baking soda
½ cup (75 g) raisins, roughly chopped (see note)
Directions
1. Preheat the oven to 350°F (180°C). Grease an 8-inch (20 cm) square baking pan and line it with parchment paper so the paper comes up the sides.
2. Beat the butter, brown sugar and molasses in a large bowl until smooth, then beat in the egg and ginger.
3. In a separate bowl, sift the rice flour, tapioca starch, baking powder, cinnamon, xanthan gum, allspice, salt and cloves. Stir the dry ingredients into the molasses mixture until evenly blended. Measure the boiling water and stir in the baking soda (it will foam), then stir this mixture immediately into the cake batter (the batter will be fluid). Stir in the raisins and pour into the pan. Bake the cake for about 50 minutes, or until a skewer inserted in the centre of the cake comes out clean.
4. Let the cake cool in the pan before cutting into squares to serve. The cake will keep, loosely wrapped, at room temperature for up to 1 day, or can be frozen for up to 3 months and thawed on the counter before serving.
Notes
Cake recipes that call for a fair bit of moisture do well in the gluten-free baking world. The boiling water added to this cake batter is absorbed by the rice flour and plumps up the grains so the cake has a far less gritty texture and develops structure because of this rehydration.
I chop the raisins in this recipe because whole ones sink to the bottom of the cake pan. If you use dried cranberries in place of the raisins, chop them as well.
Recipe from Baking Day with Anna Olson, Appetite by Penguin Random House, 2020.
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#BakingDay #OhYum #SuzanneBarr
