Gluten-Free Gingerbread Mini-Cakes with Lemon Glaze

Author: Canadian Living

Even if you are gluten-intolerant, you can have this gingerbread and eat it too. Garnish with a dollop of whipped cream and a loop of lemon rind.

  • Portion size 8 servings

Ingredients

  • 1 1/2 cup gluten-free all-purpose baking flour
  • 1 tablespoon ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 pinch ground nutmeg
  • 1 pinch pepper
  • 1/2 cup butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup fancy molasses
  • 4 eggs
  • 1 teaspoon vanilla
Glaze:
  • 2/3 cups icing sugar
  • 1 tablespoon whipping cream
  • 2 teaspoons grated lemon rind
  • 1 tablespoon lemon juice

Method

In bowl, sift together flour, ginger, baking soda, cinnamon, salt, nutmeg and pepper; set aside.

In large bowl, beat together butter, sugar and molasses until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla. Stir in flour mixture until smooth. Scrape into 8 mini loaf pans.

Bake in centre of 350°F (180°C) oven for about 20 minutes or until cake tester inserted in centre comes out clean. Let cool in pans on rack. (Make-ahead: Store in airtight container for up to 24 hours. Or individually wrap in plastic wrap and freeze in airtight container for up to 2 weeks.)

Glaze: In small bowl, whisk together sugar, cream, lemon rind and lemon juice; spread over top of gingerbread.

Nutritional facts Per serving: about

  • Sodium 350 mg
  • Protein 6 g
  • Calories 371.0
  • Total fat 15 g
  • Cholesterol 126 mg
  • Saturated fat 8 g
  • Total carbohydrate 56 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Gluten-Free Gingerbread Mini-Cakes with Lemon Glaze

Login