This tender, spicy, gingerbread cake is a tasty combination of ginger, cinnamon and molasses. To dress up this basic cake, try adding a scoop of vanilla ice cream, or a dollop of sweetened whipped topping.
Preheat oven to 350° F. Generously grease a 9-inch square baking pan.
In a medium mixing bowl, whisk together gluten free flour, baking powder, ginger, cinnamon, and baking soda until combined.
In a large mixing bowl, beat the butter, brown sugar, and molasses with an electric mixer on medium speed until well combined.
Beat in egg and vanilla until combined.
Add half the flour mixture and stir until combined. Then add half the boiling water and stir until combined. Repeat with the remaining flour mixture and boiling water, stirring after addition until combined.
Transfer the cake batter to the prepared pan and smooth the top with a rubber spatula.
Bake at 350°, 36-40 minutes, or until a wooden pick inserted in the middle comes out clean.
Allow the cake to cool in the pan, on a wire rack, for 10 minutes. Invert the cake onto the wire rack to cool completely.
Generously grease the bottom, sides, and corners of your baking pan. When you remove the cake from the pan you don’t want to leave behind any part of the tasty cake.
Check the ingredients of your gluten free flour blend for xanthan gum. If the brand you’re using doesn’t contain xanthan gum, try adding ½ teaspoon. I used Bob’s Red Mill 1 to 1, which contains xanthan gum, when making this gingerbread cake.
Be careful not to overbake the cake. Check the cake at about 36 minutes to see if it’s done. Oven temperatures vary and you may need more or less time for the cake to finish baking.