Gingerbread Cake With Cinnamon Buttercream #chritas #cake

i was amazed at how mild and wet the gingerbread cake became. You simply can’t tell that the flour turned into absolutely gluten-unfastened. And the cookies? pure chewy, gingerbread bliss. i’m definitely a convert in relation to this gluten-free 1-to-1 baking flour. because it turns out, this flour works so properly due to the fact this flour combines finely floor brown rice flour, candy white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a hint of xanthan gum—simply sufficient to create a springy cake.


  • 1 teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 cup molasses
  • 2 huge eggs
  • 1 tablespoon, plus 2 teaspoons freshly grated ginger
  • 1¼ cups milk
  • three cups Bob’s purple Mill Gluten unfastened 1-to-1 Baking Flour
  • 2 teaspoons ground ginger
  • 2 teaspoon cinnamon
  • 1½ teaspoons freshly cracked black pepper
  • 1½ teaspoons salt
  • 1 teaspoon baking powder

Cinnamon Buttercream

  • 1 teaspoon floor cinnamon
  • 2 teaspoons cassia oil (cinnamon extract may additionally work)
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3½ cups powdered sugar


  • Preheat the oven to 350 tiers F. Grease and lightly flour  nine inch spherical cake pans.
  • In a medium bowl, blend collectively the Bob’s purple Mill gluten-loose flour, spices, baking powder, and baking soda collectively and lightly whisk. Set apart.
  • In a big bowl, beat the butter until clean, then add the sugar and beat till mild and fluffy. add the molasses, then the eggs and beat properly. add within the ginger.
  • change between adding the flour and the milk to the batter, beginning and finishing with the flour. Do now not over blend, however maintain the lumps to a minimum.
  • calmly distribute the batter to the cake pans and bake for 35 – forty mins, or until a toothpick comes out with some crumbs clinging to it whilst inserted within the center of one of the cakes.
  • eliminate the pans and allow to chill inside the pan for approximately 10 minutes. transfer to a wire rack to chill completely.
  • while the desserts cool, make the buttercream. Beat the butter till absolutely clean and creamy. upload the powdered sugar slowly, one cup at a time. add the ground cinnamon and oil. (be aware: you may use a tablespoon of floor cinnamon in case you can not find cassia oil or extract, however keep in mind, the buttercream could be darker in coloration. I desired to most effective use a little floor cinnamon so the buttercream looks extra snowy.
  • Frost the cake as desired. I truely located half the buttercream on top of each cake for a conventional bare cake look.