Gluten-Free Gingerbread Cake

Serves: 10

Ingredients

Dry Ingredients

 
• 2 cups gluten-free 1:1 baking flour
• ½ cup coconut flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¾ tsp salt
• 2 tsp ground ginger
• 1½ tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• ¼ tsp allspice

Other Ingredients

 
• 1½ cups brown sugar, packed
• 1 stick salted butter, softened
• 2 lg eggs
• 2 tsp lemon juice
• ½ cup molasses
• 1 cup hot water
• ¾ cup frozen cranberries, prewashed
• 1 cup granulated sugar

Frosting

 
• 2 sticks unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp fresh orange juice
• 1 tbsp oat milk
• 1 tbsp orange zest
• 1 tsp vanilla extract

Directions

 
1. Preheat the oven to 350ºF.
2. In a medium bowl, whisk together all dry ingredients. Set aside.
3. In a large bowl, cream the butter and brown sugar. Beat in the eggs one at a time, then mix in the lemon juice and molasses.
4. Alternate adding the dry ingredients and hot water, mixing until smooth.
5. Pour the batter into a greased bundt pan, smoothing the top and cleaning the sides.
6. Bake 45 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
7. In a medium bowl, cream the butter until smooth. Add the powdered sugar, orange juice, oat milk, orange zest, and vanilla. Mix until the frosting is well blended, light, and fluffy.
8. Using an offset spatula, spread the frosting evenly over the top of the bundt cake, leaving the sides bare. Set aside.
9. Roll the cranberries in granulated sugar until fully coated. Place on top of the frosted cake.
10. Serve and enjoy