Gluten Free Gingerbread cake
Place rack in the center of the oven and preheat the oven to 350 F. Lightly mist an 8-inch square pan with vegetable oil spray and set the pan aside.
Place the cake mix, cocoa, ginger, cinnamon, nutmeg, and cloves in a large mixing bowl and whisk to combine. Cut the butter into tablespoons, then add it and the eggs, apple cider or water, molasses, and vanilla and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 1/2 to 2 minutes longer, scraping down the side of the bowl again if needed. Fold in the chopped apple or pear, if using. Pour the batter into the prepared pan, smoothing the top with the rubber spatula, and place the pan in the oven.
Bake the cake until the top springs back when lightly pressed with a finger, 52-57 minutes. Transfer the pan to a wire rack and let the cake cool completely, 15-20 minutes. Serve the cake with ice cream, whipped cream, walnuts, or confectioners' sugar dusted on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (88g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 165 | ||
Calories from Fat: 119 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.3g | 18 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 184.3mg | 57 % | |
Sodium 56.3mg | 2 % | |
Potassium 145.3mg | 4 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 6.3g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 165
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