Satisfy your weekend sweet tooth with this hearty molasses-spiced cake recipe, from Fresh from Elizabeth's Kitchen: Gluten-Free and Allergy-Free Recipes. Gluten-free Gingerbread Cake with Warm Caramel-Vanilla Sauce
1 cup vegetable oil or coconut oil, at room temperature
1/2 cup sugar
1/2 cup agave
1/2 cup blackstrap molasses
1 Tbsp minced crystallized ginger
2 eggs, at room temperature, lightly beaten
3 cups Elizabeth’s Gluten-free Flour Blend or The Pure Pantry All Purpose Baking Mix
1 cup hot water
1 Tbsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
Warm Caramel-Vanilla Sauce (recipe follows), for serving
1. Preheat oven to 325 F. Lightly grease a 9-x-13-inch pan or 8-cup Bundt cake pan.
2. In a large bowl, beat together the oil, sugar, molasses, and ginger. Add the eggs and whisk until smooth. Add half the baking mix and half the water and mix until combined. Add remaining mix and water and blend. Stir in ginger, cinnamon and cloves.
3. Pour batter into prepared pan and bake cake for 45 minutes. Check cake for doneness with a toothpick. Let cool. Turn out onto plate. Pour warm sauce over top and cake if serving immediately. If serving later, save sauce until ready to serve. Warm up sauce over low heat and serve.
Warm Caramel-Vanilla Sauce
1/2 cup brown sugar
2 Tbsp dark, raw agave nectar, such as Nature’s Agave Raw variety
1/2 cup coconut milk
1 Tbsp pure vanilla extract
Combine all ingredients in a saucepan. Simmer, stirring constantly, over low heat until sauce thickens, 5 to 7 minutes.
Elizabeth Kaplan is the founder of The Pure Pantry, an allergen-free natural foods company that creates nutritious, great-tasting, and easy-to-use baking mixes. She is the author of Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes. When she was diagnosed with celiac disease in 2002, and subsequently her children were diagnosed with severe food allergies and gluten intolerance, she focused her passion for the culinary arts on gluten-free cuisine. Elizabeth teaches cooking classes that help others transition to a gluten-free lifestyle, lectures on topics related to gluten intolerance, and writes a lifestyle blog in which she shares recipes, nutrition tips, entertaining and travel ideas, and her first-hand knowledge about raising children with food allergies. Her husband and three children all enjoy being her official taste testers for the recipes and products she creates.