This simple low-fat, gluten-free Gingerbread Cake recipe is rich in iron, & modified to benefit those with digestive, cardiovascular & inflammatory disorders. Nutritional alchemy for all to enjoy!
Preheat oven to 350F
Grease 9x9” square baking pan or Lg. loaf pan.
Sift the Following dry ingredients together:
(less the sugar)
1½ C. brown rice flour
1 C. arrowroot or tapioca flour
½ tsp. sea salt
1 Tbsp. ground flax seed
2Tbsp. nutritional yeast flakes
1½ tsp. baking soda
1 tsp. Penzey's Vietnamese cinnamon
½ tsp. ginger
1/4 tsp. ground cloves
½ tsp. Penzey's baking spice
Touch of fresh ground nutmeg
¼ tsp. allspice
Add:
¾ C. Turbinado sugar
1 Lg. free-range egg (or equivalent egg substitute)½ C. rice oil
½ C. unsulphered dark molasses
1 C. boiling filtered water over all
Beat together in large mixing bowl at high speed for 3 min.
Pour into greased pan
Bake for 40 min. at 350F degrees
Allow to cool @ room temp. then sprinkle with organic powdered sugar
or topped with a dollop of freshly whipped cream, or whipped cream alternative.
The above recipe is intentionally soy free. Eliminating the dairy topping will make it lactose-free.
