Recipes & Diet
Safe Eats® Recipes (Allergy-Friendly, Search Free of Your Allergens)
Susan's Gingerbread Wacky Cake
Rate Susan's Gingerbread Wacky Cake
Avg. rating 4 from 5 votes.Recipe Information
Category: Cakes
Recipe Created By: Susan S
Ingredients
1 3/4 cup Flour mix (see below for suggestion)
1 tsp baking soda
1/2 tsp salt
3/4 tsp ginger
1/4 cup brown sugar
1 Tbsp vinegar
5 Tbsp oil
1/2 cup molasses
1/2 cup apple juice
Directions
Preheat oven to 350 °F. Combine dry ingredients in a mixing bowl and mix thoroughly.Mix wet ingredients in a separate bowl and stir to combine. Add wet ingredients to dry ingredients and mix until you get a smooth batter. Do not beat.
Pour into greased and floured pan (8x8", or 9" round) or 12 cupcakes. Bake in oven for 35 minutes or until tests done (about 20 minutes for cupcakes).
Notes
The flour mix I've been using is 1 cup sorghum, 1/2 cup potato starch and 1/4 cup tapioca starch.
Substitutions
Can replace half of oil with applesauce to make cake fluffier and less greasy.
To make this with wheat flour, reduce amount to 1 1/2 cups.
To make this with wheat flour, reduce amount to 1 1/2 cups.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
| This recipe is free of: | |||||
Return to top
Used 1.5c all purpose flour and water because I did not have apple juice on hand. Very gingery. Nice crust on top but soft inside - might need a little more to bind it together. Excellent taste though!
I'm glad you liked it! What do you mean by "might need a little more to bind it together?" You did reduce the flour by 1/4 cup, so I'm sure that affected the texture.