Gluten Free Gingerbread Cake

glutenfreeonashoestring.com

Donna P Hill

subheading: For the cake:

2 ½ cups (350 g) all purpose gluten-free flour (I used Better Batter)

1 ¼ teaspoons xanthan gum (omit if your blend already contains it)

1 ½ teaspoons baking soda

½ teaspoon baking powder

½ teaspoon kosher salt

2 teaspoons ground cinnamon

2 teaspoons ground ginger

½ cup (100 g) granulated sugar

½ cup (109 g) packed light brown sugar

2 tablespoons (42 g) unsulphured molasses

6 tablespoons (126 g) pure maple syrup

4 tablespoons (84 g) honey

8 tablespoons (112 g) unsalted butter, melted and cooled

1 egg (50 g, weighed out of shell) at room temperature, beaten

1 cup (8 fluid ounces) warm water

2 tablespoons (28 g) neutral oil (vegetable, canola, grapeseed, etc.)

subheading: For the cream cheese glaze:

1 cup (115 g) confectioners’ sugar

2 ounces cream cheese, at room temperature

¼ teaspoon lukewarm water, plus more by the drop

Directions at glutenfreeonashoestring.com

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