Gluten Free Gingerbread cake
2 cups gluten free flour
(I used 1 c white rice flour, 1/2 c sorghum flour, 1/4 c potato starch, 1/4 c tapioca starch)
1/2 tsp xantan gum
1/3 c sugar
1 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 tsp cinnamon
1/4 tsp each of nutmeg and allspice
1/2 cup applesauce
1/4 cup oil
3/4 c molasses
scant 1/4 c water
1 cup buttermilk or replacement (1 c almond milk with 1 tbsn lemon juice works fine)
Mix dry ingredients together, making sure the xantham gum and spices are completely blended in. In a second bowl, mix the apple sauce, oil, molasses and water. When completely mixed, add the buttermilk and egg. Slowly add the wet ingredients to the dry, mixing well until any large lumps are mixed in. Pour into a greased 9" x 9" pan and bake at 350° F about 35 minutes or until the top springs back when touched. Let cool and devour!
It is just as tasty and still as moist on day two.
If you don't need it to be gluten free, just use 2 cups all purpose flour instead of the gluten free flour.