This decadent, gluten free dessert comes from Betsy of Betsy Life. Betsylife is a sunny place that focuses on cooking, healthy living, and creating the life you crave. Betsy is all about making time for the things you love in life, expanding horizons, and enjoying the small things.
Gluten Free Gingerbread Layer Cake
- 1 cup Molasses
- 1 cup Sugar
- ¾ cup Butter, room temperature
- 2 Eggs
- 3 Tbsp Gourmet Garden minced fresh Ginger
- 2-½ cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
- 1-½ tsp Bob’s Red Mill Xanthan Gum
- 1 tsp ground Cinnamon
- ½ tsp ground Nutmeg
- ½ tsp ground Cloves
- Pinch of Salt
- 1 cup boiling Water
- 2 tsp Baking Soda
Preheat oven to 325°F. Grease 2, 9-inch round cake pans. Line the bottoms with parchment paper.
In a large bowl, cream molasses, sugar, and butter until fluffy. Add in the eggs, one at a time, beating after each addition. Add in the ginger.
In a separate bowl, sift together gluten free flour, xanthan gum, cinnamon, nutmeg, cloves, and salt. ½ a cup at a time beat the flour mixture into the molasses mixture until well combined. Meanwhile, whisk the baking soda into the boiling water. Mix water mixture into the rest of the batter (be careful of splattering!)
Orange Cream Cheese Frosting
- 1- 8oz package Cream Cheese at room temperature
- 1 stick (1/2 cup) Butter at room temperature
- Zest from one Orange
- 1/2 tsp Orange Extract
- 2-½ cup Powdered Sugar, sifted
- 1 cup Heavy Cream
In a large bowl, mix cream cheese and butter until light and fluffy. Add orange zest and extract. Slowly beat in powdered sugar until well combined. Refrigerate for 30 minutes. Meanwhile, in a separate bowl, whip heavy cream into stiff peaks. Fold whipped cream into frosting.