Hi everyone, we are hitting low temperature here in Vancouver. Snow is in the forecast for Christmas week. And that means it’s time to retreat indoors to the warmth of fireplace and enjoy cozy flavors, like this fresh gingerbread cake. I mean, when else are you going to enjoy a cake that’s infused with a blend of warm spices, if not in this weather. So, let’s get baking.
This is repost of a 2014 post. I have updated with better photos and uploaded video on YouTube.
Ginger happens to be one of my favorite spice, that comes from a humble looking root with a surprising zing. When used fresh, in tea, ginger has properties known to assist with nausea, digestion and circulation. And adding a little to cooking and baking helps keep our systems in good order. The combination of fresh and dried ginger with health enhancing spices like cinnamon and cloves adds a delicious spiciness to the cake, besides giving the fabulous health benefits. You can adjust the spices to your liking but I highly recommend not to cut down the amount of ginger (it looks like a lot but its not).
This recipe is an adaptation of two recipes that uses similar ingredients but are not gluten free. When you convert a regular recipe to gluten free, other ingredients in the recipe are also adjusted, depending on the type of flour and flour combinations. I have used a mix of sorghum and gf all purpose flour in this rich and dense spiced cake. It is simple to make, very tasty and easy to transport and serve. What I love the most is that unlike other gluten free cakes, it keeps well at room temperature, staying moist for 2-3 days and actually tastes better the day after it’s made.
Enjoy a slice just as it is with a steaming cup of coffee or you could add a giant dollop of whipped cream besides it. Let me know in the comments below what you think of this cake.
A warming winter cake with gingery spiciness and zing that you'll love!
Ingredients
- 1 cup, 2 tbsp less (approx 107 g) sorghum flour *
- 1 cup (140 gm) homemade Gf all-purpose flour
- 1/4 tsp xanthum gum (optional but recommended for a better texture)
- 3 tsp dried ginger powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cloves
- 1/3 tsp salt
- 1 1/2 tsp ground cinnamon
- 35g ginger root, finely grated
- 2 eggs
- 1/4 cup corn syrup
- 1/4 cup molasses
- 3/4 cup hot water
- 1/2 cup (95 g) coconut palm sugar
- 1/2 cup any neutral tasting oil
- * Measure sorghum flour for 1 cup ie. 120 g and then take out 2 tbsp. You could use 1 cup but it makes the cake a little crumbly
Instructions
- Preheat oven to 350°F. Generously butter an 8-inch round, 3-inch high spring form pan. Line bottom with parchment paper and place on baking sheet.
- In a bowl mix together sorghum and GF all purpose flour, baking powder, cinnamon, ginger powder and ground cloves.
- In a small pan stir together boiling water, molasses, corn syrup and baking soda until completely dissolved.
- Place eggs and sugar in the bowl of an electric mixer, fitted with the paddle attachment. Beat until light, about 3 minutes. Reduce speed to medium low and add oil, beating until just combined.
- Add grated ginger and mix to combine.
- Add flour mixture in 3 additions, alternating with the corn syrup mixture (it should be warm not hot), scraping down as necessary. Batter will be very wet.
- Pour batter into prepared pan and transfer to oven. Bake in the center of oven for 50 minutes or until the toothpick inserted comes out clean.
- Let cake cool slightly before removing ring.
- Serve warm or cold as it is or with a giant dollop of fresh whipped cream beside each slice.
Notes
https://www.simpleglutenfreekitchen.com/2022/12/fresh-gingerbread-cake.html
Bringing this fresh gingerbread cake to Angie’s Linky party, Fiesta Friday. Co hosted by Jhul @ Not so creative cook.
easyfoodsmith
Well done! The cakes sounds really nice and sounds perfect for the kind of weather you are in.
Choc Chip Uru
What a sticky and tasty cake, and perfect for the upcoming season 😀
Cheers
Choc Chip Uru
Coffee and Crumpets
I love ginger and spice cakes! This looks like a big soft ginger snap, which I adore. Perfect for this weather we’re having!
Katerina
I love the infusion of ginger in this cake!
Angie@Angie's Recipes
It turned out so good! I would use molasses because I love its aroma.
Monica
I love to use fresh ginger. I’ve got some right now ready for my chocolate gingerbread cookies and for a loaf cake. I love the idea of this fresh ginger cake. It looks so moist and I can picture the spicy flavors. It’s such a nice afternoon treat for this time of year.
Balvinder
Wow!! chocolate and gingerbread cookies, must be very good! So if you like ginger you must try this one, its certainly delicious spicy cake with a moist and dense texture.
Shirley Tay (Blackswan)
I’m enjoying the landscape as well as your ginger cake, dear! I love the use of ginger in my cooking; I can imagine how scented your cookies are……..
anne
Bal , that is one beautifully-baked gluten-free cake ! I love ginger and almost use it in every dish that I cooked but I don’t like ginger powder 😀 Sweet rice flour is glutinous rice , right ? How’s the weather over there ?! Hope not too much snow 😉
Balvinder
Thanks Anne! haven’t heard from you for a long time. How are you girl? Yes, sweet rice flour is glutinous rice flour.
No, it doesn’t snow much over here but the weather is chilly.
Juliana
Beautiful cake Balvinder…I love the texture of it…not to mention all the nice spices in it…indeed great with a cup of coffee.
Enjoy your week 🙂
Sridevi
Spiced cakes always remind me of festivities because in Kerala they have Christmas fruit cakes sold in different spicy blends and flavours. This is such a lovely cake! I like ginger for its goodness and with the added benefits of all other ingredients, this is a true winner!
Kitchen Belleicious
oh i can only imagine how much of hte ginger pops out of the cake. It looks delicious and so dainty and festive for christmas!
Velva
I love, love the warm spices in gingerbread. This is a beautiful cake in its simplicity. Beautiful. Thanks for sharing the recipe with your readers.
Wishing you a very merry holiday. Stay warm.
Velva
2pots2cook
It is quite cold over here as well and we are enjoying everything ginger! Thank you for lovely recipes you published during the year and I wish you have happy holidays and release more and more tasty goodies in 2023.!
Judee
Looks delicious and wonderful especially with the ginger!
sherry
i love ginger and cinnamon! not keen on the corn syrup tho. i guess you could use another kind of syrup. happy christmas!
Pattie
I LOVE gingerbread, so this is very appealing to me. It certainly looks delicious. Sorghum flour is new to me. I’ll have to check that out. Happy new year!