Winter holidays are synonymous with gingerbread. It was not a tradition in my house growing up, but in my late 20's the Lewantowicz sisters got me hooked. For years I have had a favorite recipe. It is simple and purest and I love it. This recipe by comparison is complex and creative. As good, for different reasons. To make Johanne Killeen's composition gluten free I added more flours and took away an egg. To make it my own I did away with the espresso powder, a cup of both brown sugar and molasses. The result is perfectly sweet.
- 1 package of our gluten free Gingerbread Mix or your own favorite
- 2 cups Almond Flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 2 tbsp finely chopped candied ginger
- 1 tsp freshly ground black pepper
- 2 sticks (8 ounces) unsalted butter, softened
- 3 large eggs, at room temperature
- 2 cups unsulphured molasses
- Parchment to line the pans
- Un sweetened whipped cream, for serving
a rack in the center of the oven and preheat the oven to 350°F. Line the insides of muffin, mini- or baby cake pans with parchment. In a small
bowl, whisk the mix, flour, cocoa, chopped ginger, baking
powder and black pepper together just to mix; reserve.
Cream butter. Beat in eggs. Add the molasses, blend on medium speed for 1 to 2 minutes, until completely smooth. With a rubber spatula, fold in the dry ingredients, mixing only until they are incorporated.
Divide the batter among the prepared pans and rotate the pans a couple of times to level. Bake the cakes for 25 minutes, or until the cakes are springy to the touch and the tops crack. Take care not to overbake the cakes; they should remain moist.
Transfer the cakes to a rack and cool for 10 minutes. Serve the cakes warm or at room temperature with a generous dollop of lightly whipped cream and a shower of sprinkles if desired.
Storing: These moist cakes will keep covered at room temperature for 3 days or, wrapped airtight, can be frozen for up to 2 months. Thaw, still wrapped, at room temperature.
Other Recipes You May Enjoy
- Old Favorites for Baking: Gingerbread
- Gingered Pumpkin Cupcakes with a cream cheese surprise
- TWD: Buttermilk Crumb Muffins
- A True Lover's Chocolate Cake
Photo Credits: Julie Cecchini
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