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Gluten Free Dairy Free Gingerbread Cake

<p>Bake a Gluten Free Dairy Free Gingerbread Cake to fill the house with the scents of the season!</p>
9 Servings Recipe By

Ingredients

  • 2 cups Flour, Gluten Free, Xanthan Gum Free, All-Purpose
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Xanthan Gum
  • 1 teaspoon Cinnamon
  • 1 teaspoon Ginger, Ground
  • 1/2 teaspoons Allspice, Ground
  • 1/2 teaspoons Cloves, Ground
  • 1/2 teaspoons Salt
  • 1 cup Milk, Dairy Free
  • 1/2 cups Molasses
  • 1/4 cups Vegetable Oil
  • 1 individual Egg

Serving Day Ingredients

  • 1/4 cups Powdered Sugar

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2.5"x2.5" piece
  • 257 Calories
  • 8g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 25mg Cholesterol
  • 401mg Sodium
  • 44g Total Carb
  • 0g Fiber
  • 18g Total Sugars (Includes 18g Added Sugars)
  • 3g Protein
  • 10 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Grease indicated number of 8x8 baking pans. Set aside.
  2. Sift all dry ingredients together and set aside.
  3. Blend wet ingredients well using a mixer.
  4. Add 1/3 of the flour mixture to wet ingredients blending well before adding the next third.
  5. Mix well, then add the final third of flour mixture.
  6. When all ingredients are well blended pour batter into greased pan.
  7. Smooth batter with a wet spatula.
  8. Bake at 400 for 45 to 50 minutes or until gingerbread bounces back when touched. (If you test this cake with a toothpick, the toothpick will come out clean before the cake is actually done.)
  9. Allow cake to cool completely. Dust with powdered sugar just before serving.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Grease indicated number of 8x8 baking pans. Set aside.
  2. Sift all dry ingredients together and set aside.
  3. Blend wet ingredients well using a mixer.
  4. Add 1/3 of the flour mixture to wet ingredients blending well before adding the next third.
  5. Mix well, then add the final third of flour mixture.
  6. When all ingredients are well blended pour batter into greased pan.
  7. Smooth batter with a wet spatula.
  8. Bake at 350 for 45 to 50 minutes or until gingerbread bounces back when touched. (If you test this cake with a toothpick, the toothpick will come out clean before the cake is actually done.)
  9. Allow cake to cool completely then slice into individual servings.
  10. Wrap well, label, and freeze in gallon bags.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Reheat in microwave for 1-2 minutes.
  3. Dust with powdered sugar just before serving.

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