Whole Grain Gingerbread CakeContributed by: Bob's Red Mill Natural FoodsAlthough our cake mixes are no longer available, we got so much demand to know how to prepare them at home; we decided to share the recipe. Enjoy! Lactose Free without Frosting. Cake
Cinnamon Whipped Cream Frosting
DirectionsCakeStep 1Heat oven to 350°F. Lightly spray bottom of pan with cooking spray or grease pan with shortening and lightly flour. For cupcakes, use paper baking liners.Step 2In a large bowl, whisk together the flours, evaporated cane juice, brown sugar, wheat gluten, baking powder, soda, salt and spices. Add the water, oil, molasses and eggs and mix at low speed for about one minute, then medium speed for another minute. Spread batter into prepared baking pan and bake according to directions for the pan size*. Cake is done when toothpick comes out clean.Step 3Cool in pan on cooling rack for 15 minutes. Run knife around edge of pan before removing. Cool cake completely before frosting.Makes 12 cake slices or cupcakes. Cinnamon Whipped Cream Frosting
In a chilled mixing bowl, beat the whipping cream with an electric mixer until soft peaks form. Mix sugar and cinnamon together and slowly add to cream. Beat until peaks are firm, but not stiff. Spread onto cake.
Notes*Baking Times:13x9 rectangle - 20-25 minutes, 9 inch round - 30-35 minutes, Two 8 inch rounds - 10-15 minutes, Cupcakes - 15-20 minutes **Egg-free Option: Whisk together 2 Tb Flaxseed Meal with 6 Tb water, let stand 1 minutes. Use this mixture in place of the eggs. |
 Servings: 12 Rating (Not yet rated) Products Used in this Recipe
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