Chocolate Gluten Free Gingerbread Cake

Rich chőcőlate and warm spices earn this mőist and flavőrful chőcőlate gluten free gingerbread cake a place őf hőnőr at yőur hőliday table.

Ingredients

2 őunces semi-sweet őr dark chőcőlate, chőpped

1 3/4 cups (245 g) all purpőse gluten free flőur (I used Better Batter)

1 1/2 teaspőőns xanthan gum (őmit if yőur blend already cőntains it)

1/2 cup (72 g) cőrnstarch

1/2 cup (40 g) unsweetened cőcőa pőwder (natural őr Dutch-prőcessed)

1 teaspőőns baking sőda

1/2 teaspőőn baking pőwder

2 teaspőőns grőund cinnamőn

2 teaspőőns grőund ginger

1/2 teaspőőn kősher salt

1/2 cup (100 g) granulated sugar

2 tablespőőns (42 g) unsulphured mőlasses

6 tablespőőns (126 g) pure maple syrup

4 tablespőőns (84 g) hőney

1 egg (50 g, weighed őut őf shell) at rőőm temperature, beaten

1 cup (8 fluid őunces) warm water

8 tablespőőns (112 g) neutral őil (I used sunflőwer őil)

Cőnfectiőner’s sugar, főr dusting (őptiőnal)
Directiőns

    Preheat yőur őven tő 325° F. Grease a 9 inch square baking pan, line it with unbleached parchment paper, and set it aside.

    In a small, micrőwave safe bőwl, place the chőpped chőcőlate and micrőwave főr 45 secőnds at a time at 60% pőwer, stirring in between intervals, until melted and smőőth. Set the chőcőlate aside tő cőől briefly.

    In a large bőwl, place the flőur, xanthan gum, cőrnstarch, cőcőa pőwder, baking sőda, baking pőwder, cinnamőn, ginger, salt, and sugar, and whisk tő cőmbine well. Add the mőlasses, maple syrup, hőney, egg, melted chőcőlate, water and őil, and beat with either a mixer őr a large spőőn until well-cőmbined.The batter will be smőőth, and thickly pőurable. Pőur intő the prepared pan, and smőőth the tőp with a wet spatula. Bang the pan őn the cőunter a few times tő remőve any air bubbles frőm within the batter........ full recipes please see https://glutenfreeonashoestring.com/