This gingerbread is made with fresh ginger. I adapted Maxie’s supper club’s fresh ginger cake recipe (here) so it is gluten-free. You may be wondering if it is worth it to mince up all that ginger – I say yes! The fresh ginger flavor is incredible.
If you buy more ginger than you need, finish peeling it and then store it in the freezer in a baggie. It can be grated while frozen, or it will start to thaw quickly and you can slice it up for your stir-fry.
You don’t want to use blackstrap molasses, but most other varieties taste great. I have made this cake with Brer Rabbit full flavor, Brer Rabbit mild flavor, Grandma’s original, and Grandma’s robust, and all will give you good results.
Yield: One 8” x 8” cake
Ingredients:
- 3/4 c. white rice flour (115 g)
2/3 c. potato starch (100 g) - 1/2 c. tapioca flour (65 g)
- 3/4 teaspoon xanthan gum
- 3/4 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 1/2 c. packed freshly minced ginger
- 3/4 c. molasses
- 3/4 c. granulated white sugar (150 g)
- 2/3 c. oil
- 1-1/2 teaspoons baking soda
- 3/4 c. water
- 2 eggs
Optional:
- nonstick cooking spray
- powdered sugar or whipped cream
Other Equipment:
- 8” x 8” x 2” square pan
- parchment paper
- mesh sieve
- medium sized sauce pot
- whisk
- rubber spatula
