Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Shirley @ gfe & All Gluten-Free Desserts says
October 15, 2013 at 9:52 am
Oh, Jeanine, you have done it with this cake! I am a gingerbread fanatic and your description of it is simply perfect! 🙂 Then you add in chocolate and coffee, and top it with coffee-flavored whipped cream?! I am so very weak for this cake right now. In fact, I had to immediately feature the recipe on allglutenfreedesserts.com as I am so smitten with it! (Plus, I’m still compiling gluten-free apple dessert recipes for my big upcoming roundup.)
Thanks so much for this recipe, dear!
Jeanine Friesen says
October 15, 2013 at 9:59 am
So glad that you like it, Shirley! I was so tickled with how well it turned out, and with it only being +2*C (about 34*F) outside right now – this is my kind of baking at the moment. 🙂 Thanks for sharing at All Gluten-Free Desserts!
October 15, 2013 at 11:20 am
I want to make this. Right. Now! I can already taste it. 🙂 I can’t wait until after work to try this!
I just learned that there are different types of chocolate to use for different purposes and have a question. I’m switching from making holiday cookies to making holiday chocolates and during my practice batches using Hershey’s Toll House semi-sweet chips I realized that the chips can’t be used to make molded chocolates. Now I have several huge bags of the stuff was wondering if you tried this recipe or other cake/breads using chips? If not, I would still love to know if you think that chips can be used instead of baker’s chocolate in this recipe? (I assume that the chocolate here is the baker’s)
Thanks for sharing your creativity, Jeanine!
October 15, 2013 at 11:26 am
Ohhh… you’re making candy – that’s awesome! wish I was there to help with the testing, sounds yummy! I haven’t tried this recipe with chips though, I used the Bakers bittersweet. Using chips here wouldn’t work, I don’t think, mostly because they are a lot sweeter than the bittersweet, and unless you start playing around the amount of sugar, your cake will end up too sweet.
I do have quite a few recipes that use chocolate chips though, and they can always be frozen too.
October 16, 2013 at 4:27 pm
The cake looks great, going to try soon. I just don’t understand why you use canola oil. That stuff is really bad for you. Will let you know how I like it but will use a different oil.
October 17, 2013 at 10:57 am
You’re welcome to use whatever oil you wish, FKP.
October 16, 2013 at 10:07 pm
This looks and sounds delicious!! But having a child anaphalxic to eggs, its not much of an option. Do you have any suggestions for substituing the eggs in this recipe? Thanks!!
October 18, 2013 at 7:47 pm
I know someone on my facebook group made it egg free – I’ll ask what egg substitute she used.
christa sterken says
October 17, 2013 at 3:13 pm
happy, happy, happy to have found your site today. Am brand new to GF. Do you know if I can mix a GF all purpose flour mix instead of the several different kinds?
October 17, 2013 at 3:21 pm
Welcome here, Christa! You can try to substitute the flours with an all purpose blend, but I’ve only tried them as written. I find there are 100 different ‘all purpose’ blends, of which I can only get one two that haven’t rocked my world, and different goods require a different combination of flours & starches to get a different outcome. Say, a bread, compared to a cookie. But, you’re welcome to experiment. If your blend contains xanthan, you can omit that from the recipe as well! HTH! Let me know if you have any other questions. 🙂
October 18, 2013 at 7:31 pm
Any substitute for millet flour?
Although I haven’t tried it, I’d thik that sorghum, gluten-free oat flour, or quinoa flour would all work well.
October 21, 2013 at 5:12 pm
Could this be made into cupcakes?
October 24, 2013 at 10:46 am
Hi Teri, I think that should work without a problem, you just have to adjust the bake time then.
October 24, 2013 at 10:41 am
I made this as cupcakes yesterday! They are FAB! Some I left plain, and some I used a molasses cream cheese icing. I despise clove so I substituted nutmeg in this recipe. I used a 70% dark chocolate from Lindt. Bittersweet is typically around a 53%, so mine was a bit deeper. LADY you made me so happy with this recipe! This was my first experience with millet flour. I am so pleased with the results!
p.s. Dont eat 4 cupcakes at 10 pm. Theres coffee in them! Lol! It took forever to get to sleep!
October 24, 2013 at 10:47 am
Yeah!!! Thanks for the report back, Jen, so glad that you liked them. woohoo! That frosting sounds great, mind to share how you made it? And thanks for the warning too, hope you have time for a nap today. 😉
October 24, 2013 at 11:08 am
Credit for the icing concept goes to glutenfreeonashoestring.
I found a similar recipe there being used to top pumpkin cupcakes. I did 4 oz cream cheese, a cup of confectioners sugar, a spoonful of molasses, drop of cream, drop of vanilla, and a pinch of salt. I didnt really measure.
My house smelled so good yesterday!
October 29, 2013 at 6:09 am
Sounds great, Jen, thanks for sharing!
October 28, 2013 at 12:39 pm
This is a great treat! Making it again to have for a treat this week. Made this for company last week and it was a hit. Thanks!
Yeah! Glad to hear that, Lisa! 🙂 Enjoy!
October 28, 2013 at 10:56 pm
Recipe looks fabulous but would
it be possible to update with measurements in grams also please? I’m never sure whether the cup measures in Oz are the same as US!
October 29, 2013 at 6:11 am
Sorry, Kirsten, here’s some handy calculators that should help with converting any recipes:
And for gf flours: http://realfoodmadeeasy.ca/wp-content/uploads/2011/12/glutenfree-flours-volume-weight.pdf
November 14, 2013 at 9:43 am
Would this cake work as loaves? My girlfriends & I do a cookie swap every year & I was thinking of this cake as mini loaves.
November 14, 2013 at 9:54 am
I think the denser texture of the cake would work as loaves perfectly, Kim! Great idea!
November 24, 2013 at 3:14 pm
Saints above but I just put this in my oven using a cup of Tapioca egg for the 3 eggs and the xanthan gum. Pray for me.
November 24, 2013 at 5:35 pm
This is really delicious. It’s the first cake I’ve had the nerve to try in a bundt pan. I should have made cupcakes though because I was pretty tired when I took it out of the oven and I asked my husband to loosen it up and turn onto a plate after ten minutes. Two hours later I realized he hadn’t been in the kitchen but was watching Football! Of course he followed me into the kitchen to help but by then the cake was very happy with the sides of the pan. Sigh. I was so looking forward to sending you a picture.
And yet, even with the tapioca egg substitute it is quite light, moist, fluffy and flavorful and the half that did come out is not a bit crumbly. So I’m going to go out on a line here and say that Tapioca gel stuff actually works.
December 15, 2013 at 3:42 pm
Baked this cake this weekend. Turned out beautifully!! Family very much enjoyed it even those not gluten free. So yummy with a cup of coffee and topped with whipped cream! Thanks for a great recipe!
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