Super Moist Gluten Free Gingerbread Cake

glutenfreeonashoestring.com

Caleb Karth

subheading: FOR THE CAKE:

2 ½ cups ( 350 g) all purpose gluten-free flour blend (I used Better Batter)

1 ¼ teaspoons xanthan gum omit if your blend already contains it

1 ½ teaspoons baking soda

½ teaspoon baking powder

½ teaspoon kosher salt

2 teaspoons ground cinnamon

2 teaspoons ground ginger

½ cup ( 100 g) granulated sugar

½ cup ( 109 g) packed light brown sugar

2 tablespoons ( 42 g) unsulphured molasses

6 tablespoons ( 126 g) pure maple syrup

4 tablespoons ( 84 g) honey

8 tablespoons ( 112 g) unsalted butter melted and cooled

1 ( 50 g (weighed out of shell)) egg at room temperature, beaten

1 cup ( 8 fluid ounces) warm water

2 tablespoons ( 28 g) neutral oil (vegetable, canola, grapeseed, etc.)

subheading: FOR THE CREAM CHEESE GLAZE:

1 cup ( 115 g) confectioners’ sugar

2 ounces cream cheese at room temperature

¼ teaspoon lukewarm water plus more by the drop

Directions at glutenfreeonashoestring.com

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