A super moist gluten-free gingerbread cake that is fragrant with warm wintry spices and dark rich molasses. The cake is delicious even without frosting, but dress iIt up with a swirl of eggnog buttercream frosting!
Preheat oven to 350°F. Brush the bottom of a 4.5x8.5 1lb loaf pan and an inch up the sides with butter. Line the bottom with parchment paper (I recommend a non-stick pan, but if not using a non-stick, brush the butter on all sides and line the pan with a sling of parchment paper).
In a medium mixing bowl, sift together the teff flour, sweet rice flour, oat flour, tapioca flour, baking powder, baking soda, kosher salt, and ground spices. Set aside.
In a liquid measuring cup, whisk together the molasses and boiling water until smooth. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl with a hand mixer, cream together the butter and sugars over medium high speed until light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, mixing until just incorporated and scraping down the sides after each one. Add the vanilla extract and fresh ginger and mix until combined.
With the mixer on low speed, slowly add the flour mixture in three parts, alternating with the milk then molasses mixture, scraping down the sides as needed. Mix until smooth.
Pour into the prepared baking pan, smoothing out the top. Bake for 50-60 minutes, or until the center springs back when pressed lightly and a toothpick inserted into the middle comes out clean.
Let cool for 20 minutes in the pan before removing from the pan. Let cool completely (about 1 hour) on a wire rack before frosting.
When ready to frost, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, cream the butter over medium-high speed until smooth, 2-3 minutes. Scrape down the sides and, with the mixer on low speed, slowly add the powdered sugar in two parts alternating with the eggnog. Add the vanilla, salt, and spices and mix until smooth. Swirl the frosting over the cooled cake and dust with more nutmeg, if desired.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.