Indulge in the rich and spicy flavors of this gluten-free chocolate gingerbread. Perfect for the holiday season or any time you crave a comforting treat, this recipe combines the warmth of ginger and cinnamon with the deep, luscious taste of cocoa powder. It's a delightful twist on a classic favorite, ensuring everyone, including those with gluten sensitivities, can enjoy a slice of this delectable dessert.
When preparing this recipe, you might need to pick up a few specific items from the supermarket. Gluten-free flour is essential to keep the recipe suitable for those with gluten sensitivities. Molasses adds a rich, deep sweetness and moisture to the gingerbread, which might not be a pantry staple for everyone. Ensure you have ground ginger, ground cinnamon, and ground cloves for the perfect spice blend.
Ingredients For Gluten-Free Chocolate Gingerbread Recipe
Gluten-free flour: A blend of flours that do not contain gluten, ensuring the recipe is safe for those with gluten sensitivities.
Cocoa powder: Adds a rich, chocolatey flavor to the gingerbread.
Ground ginger: Provides a warm, spicy kick that is essential for gingerbread.
Ground cinnamon: Adds a sweet and woody spice that complements the ginger.
Ground cloves: A strong, aromatic spice that enhances the overall flavor profile.
Brown sugar: Adds sweetness and moisture to the gingerbread.
Molasses: A thick, dark syrup that gives the gingerbread its characteristic deep flavor and moist texture.
Vegetable oil: Keeps the gingerbread moist and tender.
Eggs: Help bind the ingredients together and provide structure.
Baking soda: Acts as a leavening agent to help the gingerbread rise.
Salt: Enhances the flavors of the other ingredients.
Technique Tip for This Recipe
When mixing the wet ingredients with the dry ingredients, ensure you do not overmix the batter. Overmixing can lead to a dense and tough gingerbread. Stir just until the ingredients are combined to maintain a light and tender texture.
Suggested Side Dishes
Alternative Ingredients
gluten-free flour - Substitute with almond flour: Almond flour provides a nutty flavor and is naturally gluten-free, making it a suitable replacement.
cocoa powder - Substitute with carob powder: Carob powder is naturally sweet and caffeine-free, offering a similar texture and color to cocoa powder.
ground ginger - Substitute with fresh ginger: Fresh ginger can be used in smaller quantities to provide a more intense and aromatic flavor.
ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice contains cinnamon along with other complementary spices, adding a similar warmth.
ground cloves - Substitute with allspice: Allspice has a similar flavor profile to cloves and can be used in equal amounts.
brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and provides a similar caramel-like flavor.
molasses - Substitute with maple syrup: Maple syrup offers a different but complementary sweetness and can be used in slightly larger quantities.
vegetable oil - Substitute with coconut oil: Coconut oil is a healthy fat alternative and can add a subtle coconut flavor to the recipe.
eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) are a great vegan alternative that helps bind the ingredients.
baking soda - Substitute with baking powder: Baking powder can be used in a slightly larger amount (1.5 times the baking soda) to achieve a similar leavening effect.
salt - Substitute with sea salt: Sea salt provides a more complex flavor and can be used in equal amounts.
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How to Store / Freeze This Recipe
- To keep your gingerbread fresh and moist, store it in an airtight container at room temperature. It will stay delicious for up to 3 days.
- For longer storage, wrap the gingerbread tightly in plastic wrap and then place it in a resealable plastic bag. Store it in the refrigerator for up to a week.
- If you want to freeze the gingerbread, first let it cool completely. Wrap it in plastic wrap, then in aluminum foil to prevent freezer burn. Place it in a freezer-safe bag or container.
- When you're ready to enjoy your frozen gingerbread, thaw it in the refrigerator overnight. For a quicker option, you can leave it at room temperature for a few hours.
- To refresh the gingerbread after thawing, you can warm it in the oven at 300°F (150°C) for about 10 minutes. This will bring back its delightful texture and aroma.
- For individual servings, slice the gingerbread before freezing. Wrap each slice in plastic wrap and store them in a resealable bag. This way, you can easily grab a piece whenever you crave a sweet treat.
- If you prefer a more decadent experience, serve your gingerbread with a dollop of whipped cream or a scoop of vanilla ice cream. Store any leftover toppings separately in the refrigerator.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 300°F (150°C).
- Wrap the gingerbread slices in aluminum foil to keep them moist.
- Place the wrapped slices on a baking sheet.
- Heat for about 10-15 minutes or until warmed through.
Microwave Method:
- Place a slice of gingerbread on a microwave-safe plate.
- Cover it with a damp paper towel to retain moisture.
- Microwave on medium power for 20-30 seconds.
- Check if it's warm enough; if not, continue in 10-second intervals.
Steaming Method:
- Place a steaming rack in a pot and add water just below the rack level.
- Bring the water to a gentle simmer.
- Place the gingerbread slices on a heatproof plate and cover with foil.
- Set the plate on the steaming rack, cover the pot, and steam for about 5-7 minutes.
Toaster Oven Method:
- Preheat the toaster oven to 300°F (150°C).
- Wrap the gingerbread slices in foil.
- Place the wrapped slices in the toaster oven.
- Heat for about 10 minutes or until warmed through.
Stovetop Skillet Method:
- Preheat a non-stick skillet over low heat.
- Place the gingerbread slices in the skillet.
- Cover the skillet with a lid to trap the heat.
- Heat for about 2-3 minutes on each side, checking frequently to avoid burning.
Best Tools for This Recipe
Oven: Preheat to 350°F (175°C) to bake the gingerbread to perfection.
Baking pan: Grease this to ensure your gingerbread doesn't stick and comes out easily.
Mixing bowl: Use one to whisk together the dry ingredients and another to combine the wet ingredients.
Whisk: Essential for mixing the dry ingredients evenly.
Spatula: Handy for scraping down the sides of the bowl and ensuring all ingredients are well incorporated.
Measuring cups: Accurate measurement of flour, cocoa powder, brown sugar, molasses, and vegetable oil is crucial for the recipe.
Measuring spoons: Necessary for precise measurement of ground ginger, ground cinnamon, ground cloves, baking soda, and salt.
Toothpick: Use this to check if the gingerbread is fully baked by inserting it into the center and ensuring it comes out clean.
Cooling rack: Allow the gingerbread to cool evenly before slicing and serving.
How to Save Time on This Recipe
Measure ingredients ahead: Pre-measure all ingredients and place them in separate bowls to streamline the baking process.
Use a stand mixer: A stand mixer can quickly and efficiently combine wet and dry ingredients, saving you time and effort.
Preheat the oven early: Start preheating your oven before you begin mixing to ensure it reaches the correct temperature by the time your batter is ready.
Line the baking pan: Use parchment paper to line your baking pan for easy removal and minimal cleanup.
Use a food processor: Quickly mix dry ingredients like flour and spices in a food processor to save time.
Gluten-Free Chocolate Gingerbread Recipe
Ingredients
Main Ingredients
- 1 cup Gluten-free flour
- ½ cup Cocoa powder
- 1 teaspoon Ground ginger
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Ground cloves
- ½ cup Brown sugar
- ½ cup Molasses
- ½ cup Vegetable oil
- 2 Eggs
- 1 teaspoon Baking soda
- ½ teaspoon Salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking pan.
- In a mixing bowl, whisk together the flour, cocoa powder, ground ginger, ground cinnamon, and ground cloves.
- In another bowl, combine the brown sugar, molasses, vegetable oil, and eggs. Mix well.
- Add the wet ingredients to the dry ingredients and mix until combined. Stir in the baking soda and salt.
- Pour the batter into the prepared baking pan. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- Let the gingerbread cool in the pan before slicing and serving.
Nutritional Value
Keywords
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