This moist and tasty gingerbread, made with our Gluten-Free Yellow Cake Mix from Proud Sponsor King Arthur Baking Company, is delicious served with whipped cream, applesauce, or a combination of whipped cream and a light drizzle of boiled cider glaze. This recipe is a must for festive gatherings during cold, gloomy seasons.
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- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour 10 minutes
- Yield: One 9″ x 13″ cake
Ingredients
- 1 box King Arthur Gluten-Free Yellow Cake Mix
- 1 tablespoon ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon each cloves and nutmeg
- 1/4 teaspoon baking soda
- 6 tablespoons (85 grams) unsalted butter, at room temperature
- 1/3 cup (113 grams) molasses
- 1 tablespoon (14 grams) cider vinegar or white vinegar
- 4 large eggs
- 2/3 cup (152 grams) buttermilk or 1/2 cup (113 grams) liquid whey (the liquid drained from yogurt)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9″ x 13″ pan, and flour it with gluten-free flour.
- Whisk together the cake mix, spices, and baking soda.
- In a separate bowl, beat the butter with half the cake mix/spices.
- Beat in the molasses, vinegar, and one of the eggs.
- Add the remaining eggs one at a time, beating well after each addition.
- Add the buttermilk alternately with the remaining dry mix, one-third of each at a time. Beat until smooth, scraping the bowl after each addition.
- Pour the batter into the prepared pan.
- Bake the gingerbread for 40 to 45 minutes, until it’s brown and firm on top. Its internal temperature should be between 210 degrees Fahrenheit and 212 degrees Fahrenheit.
- Remove the cake from the oven, and cool it on a rack for 15 minutes before slicing.
