Allergen-free Heavenly Gingerbread Cupcakes
Every once in a while, I really feel like I hit a home run. This recipe is definitely one of those times. The texture is perfect, they are very easy to prepare and you can make them with a hand held mixer. This moist, spongy, feather light gingerbread cake will be a popular holiday treat. I suggest making them as cupcakes, since gluten-free baked goods do better in smaller sizes (due to heat transfer, but I won’t bore you with that). And again, please use an instant read thermometer to check for doneness. These are especially hard to tell when they’re done because they’re brown (and the toothpick test isn’t completely reliable).
Be advised, that these are irresistible. Everyone will demand seconds!
Preparation time: 15 minutes
Baking time: 25 to 35 minutes
Yield: 10 cupcakes or 1 8 – inch square cake
1/3 cup organic canola oil
1 ½ teaspoon EnerG egg replacer mixed into 2 tablespoons very warm water (or 1 egg if you can eat eggs)
½ cup organic molasses
1 teaspoon organic vanilla
1/3 cup or 37 grams sorghum flour
1/3 cup or 59 grams potato starch
¼ cup or 28 grams tapioca starch
2 tablespoons or 30 grams sugar
½ teaspoon xanthan gum
¾ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
1 teaspoon ginger
½ cup So Delicious cultured coconut milk (or buttermilk if you can eat dairy)
½ cup raisins soaked in 1 cup of hot water and then drained
- Preheat oven to 350 degrees F.
- For cupcakes place paper liners in cupcake pan. For cake line 8 inch square pan with a parchment sling. Oil the parchment.
- In medium bowl, beat oil, egg replacer mixture, molasses and vanilla with electric mixer on low speed until well blended.
- In small bowl mix all dry ingredients together with a fork.
- Add dry ingredients mixture alternately with cultured coconut milk to the wet mixture, beating after each addition. This is VERY sticky dough and requires more bowl scraping during mixing than regular cakes. End with dry ingredients and mix until well blended. Add drained raisins and mix until blended.
- Using a scoop, fill muffins pans ¾ full or for cake pour batter into prepared pan.
- Bake cupcakes for 25 minutes or until internal temperature is 200 degrees. Bake cake for 35 minutes until internal temperature is 200 degrees. Cool in pan on wire cooling rack for 10 minutes.
- Remove cupcakes from pan and finish cooling on rack. For cake, use sling to remove cake onto cutting board. Cut into squares.
As seen on Positive Kitchen, adapted from Gluten-Free Quick and Easy, Carol Fenster, PhD