Gluten Free Gingerbread Mini Cakes (cupcakes)
Need a simple and satisfying dessert to whip up? Gluten Free Gingerbread Mini Cakes are moist with nice ginger flavor.
Ingredients
- 1/2 cup white rice flour gf
- 1/2 cup potato starch (not flour) gf
- 1/2 cup almond meal gf
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon xanthan gum
- 2 1/2 teaspoons ground ginger gf
- 1/2 teaspoon cinnamon gf
- 1 heaping teaspoon pumpkin pie spice gf
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup brown sugar
- 1/2 cup molasses gf
- 1/2 cup canola oil
- 1/4 cup boiling water
- 1 teaspoon vanilla gf
- powdered sugar to sift on top once cool
- lemon curd or whipping cream optional, gf
Instructions
- Preheat oven to 350 degrees. Grease your muffin tin or pan or line the muffin pan with papers.
- Stir the dry ingredients together and add the wet on top and hand mix with a wooden spoon until well combined and smooth.
- Spoon batter into prepared cupcake pans or a square 8 x 8 " greased pan.
- Bake for 18-20 minutes or until a toothpick comes out clean. If making a cake, bake for 25 - 30 minutes. Let cool in cupcake pan or cake pan for 10 minutes, then remove.
- Let cool in cupcake pan or cake pan for 10 minutes, then remove.
- Sift confectioners sugar over each cupcake, mini cake or larger cake, or glaze or frost.
Notes
Best served warm with a spoon of lemon curd and a spoon of whipped cream on top. I usually serve the cake straight out of the cake pan, but it can also be inverted onto a rack or serving plate when slightly cool. Then dust with powdered sugar or glaze or frost with your favorite frosting.