Gluten, Dairy, and Soy Free Pumpkin Apple Gingerbread

The inspiration for this recipe comes from an old cookbook that I recently rediscovered. The book focuses heavily on brand-name placement, and the use of a whole host of ingredients that are on my no-no list. But! That doesn't mean I can't change things up a bit and still be successful.

You'll Need:
2 Cups Gluten-Free All-Purpose Flour Blend
1 1/2 Cups Brown Rice Flour
1 1/2 tsp. Xanthan Gum
1/2 tsp. Baking Soda
1/2 tsp. Salt
1/2 tsp. Pumpkin Pie Spice
1 Cup Earth Balance
1 Cup Granulated Sugar
1/2 Cup Brown Sugar
4 Eggs
3 tsp. Freshly Ground Ginger
1 3/4 Cup Pumpkin Puree {one 15-16 oz. can}
1/2 Cup Blackstrap Molasses
1 Large Apple {diced}

To Make:
Preheat oven to 350 degrees, and grease a 9x13 baking dish {I use Spectrum Shortening}.
Combine the dry ingredients in a medium bowl and set aside.
Cream butter, sugars, and ginger on high using a stand mixer {a hand mixer will do nicely as well}.
With the mixer running, add eggs one at a time, allowing plenty of time to combine.
Add pumpkin and molasses, mixing thoroughly.
With the mixer on low, slowly add the flour mixture until well combined.
Add apples and stir to distribute.
Spread batter {it will be thick!} evenly in the pan, and place in the preheated oven.
Bake for 50-55 minutes, or until a toothpick inserted near the center comes out clean.

Because of the pumpkin and apple, this is a very moist cake, and prone to molding quite rapidly. Storing it in the fridge {and eating it quickly!} will keep it fresh a bit longer.

No comments:

Post a Comment

Thanks for your opinion, and for keeping things friendly! I aim to answer every question that is asked here on my blog, so feel free to leave your inquiries.

Please note that comments on posts older than five days require moderation. I do this so that I don't miss out on what you have to say! Nothing personal :)