Two winters ago I cracked baking a denser cake in the woodstove; a bundt pan works wonders and removes the issue of an unbaked centre in an otherwise perfect cake. I shared my gingerbread cake recipe in March 2012, and now I have a gluten free version that I think is even better. Gingerbread is a favourite of PetKid‘s, so he was persuaded to help out with this one.
I was inspired equally by my own earlier effort and by a gluten free gingerbread recipe found on Gluten Free on a Shoestring. As that recipe does not specify a GF flour blend to use, I used my trusted Sorghum/Almond Flour/Coconut Flour blend (which has made an appearance here in a muffin recipe).
I checked the cake 30 minutes into baking and it was doing well, but still quivery. I crossed my fingers and waited another 15 minutes. At first glance, it looked a little too dark on top, and I worried that I’d waited a touch too long. But I need not have fretted.
Once the cake was out to cool, we headed into the garden to clear a bed and plant hardneck garlic, nearly 140 cloves in all. This is a big step up from last year, when we planted about 60, all courtesy of a friend who generously gave us a starter batch from her own harvest. Those 60 cloves turned into 60 heads. I allowed myself to cook with some of that harvest over the past three months, knowing that I’d have to reserve a good portion for replanting. If I can get a few more into the ground on another warmish sunny day like today (which may not happen), I will, but otherwise I’m happy with how much further this will hopefully put us next year. I’d like to be in the position to give away some of our harvest the following year, in order to repay that original kindness.
After a good stretch out in the garden, we were ready for tea. When I turned the cake out onto a plate, it looked as good as I might have hoped, but the proof is always in that first bite. First I topped it with the same coconut butterscotch frosting mentioned in the original Ironheart Gingerbread Cake recipe, which has a rather nice affinity with gingerbread. And then we sat down to tea.
Ironheart Gingerbread Cake, inspired by Gluten Free on a Shoestring
2 1/4 cups GF flour blend OR:
1 cup sorghum flour
1 cup almond flour
1/4 cup coconut flour
1 1/2 tsp xanthan gum
1 1/2 tsp baking soda
1/2 tsp baking powder
2 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup brown sugar
2 tbs molasses
4 tbs pure maple syrup
4 tbs honey
1/2 cup unsalted butter, melted
2 eggs, beaten
1/2 cup warm water
1/2 cup greek yogurt
Step 1 – Get Ironheart oven to the lower end of the ‘Very Hot’ range on the dial (for conventional bakers, this is about 350 degrees fahrenheit)
Step 2 – Combine dry ingredients in a bowl
Step 3 – Melt butter and combine with other wet ingredients, including the eggs
Step 4 – Combine wet and dry ingredients
Step 5 – Pour into a prepared baking pan (a bundt pan is preferable)
Step 6 – Bake for approximately 45 minutes or until top springs back gently when touched
The resulting cake was delightfully moist – perfection, really – and, dare I say, even better than my first gingerbread recipe for the woodstove. There are just a couple of slices left for lunches this week, and so I’ll have to make it again rather soon.
Once we’ve allowed a decent break until our next little treat, I really must share my older son’s recipe for gluten free cinnamon buns. I see that my husband’s execution of a traditional cinnamon bun recipe has been pinned quite a few times over on Pinterest, and I think that the GF version that my son has already wowed his colleagues at the library with deserves a write-up here.
The parting shot today goes to Reggie, who somehow managed to score a giant carrot during our garden clear-down. Apparently, this was the best thing ever for this black lab.