Lori Sobelson

　　A moist and flavorful gingerbread with a cakelike texture, this snack cake is simply dreamy when served warm from the oven with a cold glass of milk. No one will guess it's gluten free. Note: Don't be fooled by a deep brown crust or a clean toothpick—this cake isn't done until it bounces back. The cake is vegan if made with flaxseed meal in place of the egg.

　　

Ingredients

Makes one 8-inch cake

　　1/4 cup teff flour

　　3/4 cup brown rice flour

　　1/2 cup sorghum flour

　　1/4 cup arrowroot

　　1/4 cup potato starch

　　1 teaspoon xanthan gum

　　2 teaspoon baking powder

　　1 teaspoon baking soda

　　1 teaspoon ground cinnamon

　　1 teaspoon ground ginger

　　1/2 teaspoon ground allspice

　　1/2 teaspoon ground cloves

　　1/2 teaspoon sea salt

　　4 tablespoons vegetable oil

　　1 cup rice milk

　　1/2 cup dark molasses

　　1 egg (or 1 tablespoon flaxseed meal mixed with 3 tablespoons warm water)

　　

Step 1

Preheat the oven to 425°F. Grease an 8-inch cake pan.

　　

Step 2

Sift the flours, arrowroot, potato starch, xanthan gum, baking powder, baking soda, spices, and sea salt into a medium bowl. Stir until combined.

　　

Step 3

In a separate large bowl combine the oil, rice milk, molasses, and egg and whisk together by hand or beat on low with a mixer until combined. Add the dry ingredients to the wet ingredients in thirds, mixing to incorporate after each addition. Pour the batter into the prepared pan and use a wet flexible rubber spatula to smooth the top. Bake 15 minutes, then reduce the heat to 400°F and bake another 35 minutes, or until the center bounces back when pressed gently with your fingertip.

　　With permission from Bob's Red Mill Cookbook: Whole & Healthy Grains for Every Meal of the Day by Miriam Backes and The Bob's Red Mill Family. © 2009 by Bob's Red Mill. Published by Running Press, a member of the Perseus Books Group.