Disclaimer: This is a sponsored recipe. I was compensated by the kind folks at Crosby’s Molasses for creating this recipe. However, like always, the opinions are entirely my own.
With the trees shedding their colourful leaves, orange pumpkins adorning the pathway to the doorway, and the morning air being cold enough to see your breath, autumn is definitely in full swing in Manitoba. Although I do like this time of year, I always have a hard time enjoying it. Autumn turns to winter so quickly here. Before we know it, there will be snow dusting the ground in the morning. The daylight escapes earlier every day, and the early mornings are still dark. There are a few things that I do like about this season though – the sound of leaves crunching under your feet as you walk, the beautiful colours that appear from a solid canvas of green, and the smell of spices like cinnamon, ginger, and nutmeg filling the kitchen.
Gluten Free Gingerbread Cake with Chocolate and Coffee introduced the perfect aroma to the kitchen on one of these chilly autumn days. Gingerbread, with the strong aroma of molasses, cinnamon, ginger, and nutmeg, is like a warm, comfortable sweater when the weather turns cool. This cake also had undertones of chocolate and coffee, making it an absolute winner in my books. The texture was perfect, with a beautiful dense crumb. Although splendid on it’s own, we preferred it served with a dollop of coffee flavoured whipped cream. Perfection.
- 1 cup freshly brewed coffee (strong and hot)
- 5 ounces bittersweet chocolate, chopped
- 1 cup brown rice flour
- 1/2 cup millet flour
- 1/2 cup tapioca starch/flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 cup granulated sugar
- 1 cup Crosby’s Fancy Molasses
- 1 cup canola oil
- 3 large eggs
- 1/4 cup chopped crystallized ginger (optional)
- Preheat the oven to 350 degrees F. Grease a 10 cup tube or Bundt pan.
- Place the chopped chocolate in a glass or metal bowl, and pour the hot coffee over the chopped chocolate. Let sit while you prepare the rest of the cake, stirring occasionally to help melt the chocolate.
- Whisk together the brown rice flour, millet flour, tapioca starch, baking soda, xanthan gum, salt, cinnamon, ginger, and cloves. Set aside.
- In a large mixing bowl, using a whisk or hand mixer, beat together the sugar, Crosby’s Fancy Molasses, oil, and eggs.
- Add the dry ingredients, and stir to combine. Stir the coffee/chocolate mixture (it is OK if there are still little chunks of chocolate that are not melted) into the batter, and pour into prepared baking pan.
- Bake in preheated oven for 60-70 minutes, or until a skewer inserted into the cake comes out clean, and the top springs back when gently pushed.
- Cool cake in pan for 20-25 minutes. Turn out onto wire cooling rack, and cool completely before serving.