It was my husband’s birthday last weekend, So I made him a gingerbread cake.
Yes, that is to me is a fall or holiday cake-well, Isn’t a birthday a holiday?
We barbequed steaks, I made roasted vegetables as well as a salad. I have learned through the years, that when barbequing- I do not make a lot of carbs-
for my whole gang of men- All eat a t-bone steak each. And not, a thin, or small one Either. Thus, after eating the steak-They are always quite full.
So, I thought a light cake, might be the trick.
I have made many recipes from the cookbook- Gluten-Free Baking Classics, by Annalise G. Roberts. I especially like her yellow layer cake( I use that recipe to make Strawberry shortcake all summer) and the pizza crust is a regular at our house too.
I decided to give her gingerbread cake a try. I was very pleased.
Here is her recipe.
Gingerbread cake
1 2/3 cup brown rice mix**
1 ¼ tsp baking soda
¾ tsp xanthan gum
1 ½ tsp ground ginger
¾ tsp cinnamon
¾ tsp salt
1 lge egg, lightly beaten
½ cup w. sugar
½ cup molasses
½ cup canola oil
½ cup boiling water
Preheat oven to 350 degrees.
Lightly spray a 8×8 square pan.
Place flour, baking soda, xanthun gum, ginger, cinnamon and salt in a large bowl of electric mixer. And mix at low speed.
Add egg, sugar, and molasses and mix until smooth.
Pour boiling water over batter and mix until smooth.
Pour batter into prepared pan and bake for 35 minutes.
Cool cake and then cut and serve.
**brown rice mix( 2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch)
I made a brown sugar sauce, and then topped each slice with whipping cream.
ENJOY!!
This is all that was left on my plate!
