Portrait of a gluten-free ginger carob cake.

portrait of a gluten free ginger cake

Celiacs rejoice!  (Cue angelic trumpets, round cherub babies gathering on ceilings, and gold leaf trim.)

Here is a gluten-free version of the vegan gingerbread cake from a few weeks prior.

Through stealthy research on the Internet, I came upon the decision to replace each 100 g of all-purpose flour with 115 g of a mix of gluten-free flours.  Originally I did not weigh my flour, but assuming faith in my super duper flour scooping skills I looked up the density of all-purpose flour to convert volume to weight.  I used my own mix of gluten-free flours that I had lying around, making sure I included some high-protein flours (chickpea, buckwheat) to account for wheat flour being about 16% protein, thereby mimicking what I was replacing.  I used coconut oil instead of vegetable oil, since it has a higher content of saturated fat, and would hopefully help hold the batter together better.  At the last moment I added an egg (I was bringing the cake to a party so I needed insurance that it would hold together), which de-veganized it, but I imagine you can omit the egg and life will go on.

So here it is, gluten-free ginger carob cake, for you and yours.

Gluten-free Ginger Carob Cake

makes one 8″ round cake

133 g brown rice flour
53 g chickpea flour
44 g buckwheat flour
1-1/2 tsp baking powder
1-1/2 tsp dried ginger
1-1/2 tsp cinnamon
1/4 tsp nutmeg
2/3 cup brown sugar
1 tbsp psyllium
3/4 cup water
1 tsp balsamic vinegar
1 egg
6 tbsp coconut oil
8 tbsp molasses
a handful of carob chips

In a large bowl, mix together the flours, baking powder, spices, half the brown sugar, and the psyllium.  In another bowl, whisk together the other half of brown sugar, the water, vinegar, egg, oil, and molasses.  Pour the wet ingredients into the dry and whisk until well incorporated.  Pour into a lined baking tin.  Sprinkle the carob chips on top of the cake batter in the pan right before popping in the oven.  Since gluten-free batter is usually runnier, doing it this way will ensure that the chips don’t just sink to the bottom of the cake during baking.  Bake in a preheated 350 F oven for about 40 minutes, or until the top looks dry.

Cool in the pan until warmish, and then turn out onto a plate to cool.  Wrap in plastic right away, as gluten-free cakes tend to be a little dry.  If you aren’t going to serve the cake for a few days, consider making a thin simple syrup and brushing it over a few hours before serving to moisten the cake.  Simple syrup is made by gently heating water and white sugar (3:1 ratio) until the sugar dissolves.  When the syrup is room temperature, brush it over the cake.