Fresh Ginger Cake

Heat oven to 350 degrees. Oil and flour a 9-inch square baking pan, or line bottom with waxed paper or parchment paper. [Amounts in square brackets are for a 9″ × 13″ pan]

In a large bowl, whisk together

  • 1 ½ [2 ¼] cups Bob’s Red Mill gluten-free flour mix (Bob’s is a good gluten-free mix, but in a pinch you can use a blend of chickpea, favabean, rice, a little buckwheat…)
  • 1 [1 ½] teaspoon baking soda
  • ¼ [¼+] teaspoon salt

In another large bowl, whisk together

  • ½ [¾] cup packed light or dark brown sugar
  • ¼ cup light or dark molasses
  • ¼ cup honey [¾ cup molasses+honey]
  • 1 [2] large egg

Whisk in to the liquids

  • ½ [¾] cup minced fresh ginger

In a small saucepan, over low heat, combine

  • ½ [¾] cup water
  • ¼ pound (1 stick) unsalted butter or 6 Tbs safflower or walnut oil or some other mild oil. [12 Tbs butter or 9 Tbs oil]

Whisk the warm water into the molasses mixture, then add flour mixture and stir just until smooth.

Scrape batter into pan. Bake until a toothpick inserted in center comes out clean, about 30 [40] minutes. Allow cake to cool in pan for about 10 minutes. Slide a thick knife around edge of pan to loosen cake. Invert cake and peel off paper liner, if using. Finish cooling right side up on a rack.

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