Gluten Free and Dairy Free Mini Gingerbread Cakes
Try these easy and delicious Gluten Free and Dairy Free Mini Gingerbread Cakes. The Candied Lemon Slices and Lemon Glaze keep it lighter and give it a summer feel!
Ingredients
- ⅜ cup white rice flour, gf
- ⅝ cup brown rice flour, gf
- ¼ cup tapioca starch, gf
- ½ cup finely ground almond flour, gf
- ½ teaspoon xanthan gum
- 1¼ teaspoons baking soda, gf
- 2 teaspoons ground ginger, gf
- 1½ teaspoons ground cinnamon, gf
- ½ teaspoon ground cloves, gf
- ½ teaspoon ground allspice, gf
- a sprinkle of nutmeg, gf
- ¼ teaspoon salt or ½ teaspoon Morton's Kosher Salt
- ½ cup organic cane sugar
- ½ cup molasses, gf or ¼ cup molasses, gf, plus ¼ cup pure maple syrup or honey
- ½ cup vegetable oil, canola oil, or light olive oil
- 1 large egg
- ½ cup boiling water
- 1 teaspoon pure vanilla, gf
Candied Lemon Slices (optional) and Lemon Glaze
- 1 lemon, cut into thin slices
- ¼ cup powdered sugar
- ⅛ cup water
- ½ cup powdered sugar
- ⅛ cup water
- ¼ teaspoon lemon zest
- ½ - 1 tablespoon almond milk, gf
Instructions
- Preheat the oven to 350 degrees F.
- Prepare the pans by oiling with a spray oil or a little vegetable oil on a paper towel. Dust lightly with brown rice flour.
- In a large bowl, sift the rice flours and tapioca with the baking soda and the xanthan. Add the almond flour, ginger, cinnamon, allspice, nutmeg, and salt. Stir to combine. Add the sugar, molasses, maple syrup or honey, oil, egg and mix with a rubber spatula. Pour in the boiling water and vanilla and continue to mix until smooth. You can also choose to mix the batter in a stand mixer.
- Fill the mini cake pans or cupcake pans two thirds full.
- Bake in a 350 degree oven for 20-25 minutes for mini cakes, 15-16 for cupcakes, or 25-30 for 8”.
- Cool for 10 minutes before removing to a wire rack to finish cooling.
- Make Candied Lemon Slices and let cool. Make Lemon Glaze. Drizzle the Lemon Glaze over the cooled cakes. Add the Candied Lemon Slices and serve.
Candied Lemon Slices (optional) and Lemon Glaze
- In a small saucepan, stir water and powdered sugar together. Heat to boiling. Add lemon slices and cook for 1 minute. Remove the lemon slices to a wire rack or parchment paper to dry. Reserve syrup for lemon glaze.
- To the syrup from the candied lemon slices, add ½ cup powdered sugar and ⅛ cup water. Bring to a boil and boil for 2-3 minutes. Add ¼ teaspoon lemon zest and ½ tablespoon almond milk.
Notes
These Gluten Free and Dairy Free Mini Gingerbread are perfect for the holidays, but with the Candied Lemon Slices and Lemon Glaze** they have a lighter feel and are the perfect dessert for spring or summer months too! Enjoy them for dessert, breakfast or a snack. They are low in processed sugars and fat. You can also mix this recipe easily by hand, using just a bowl and a rubber spatula.
**Note: You can also choose to make a quick lemon glaze for these cakes if you don’t want to bother with the Candied Lemon Slices. To make Lemon Glaze only, combine in a small bowl: 1 tablespoon lemon juice and 1 cup powdered sugar. Add ½ - 1 tablespoon almond milk and 1⁄2 teaspoon lemon zest and stir until smooth.