Gluten Free Gingerbread Cake

Merry Christmas everyone. Hope you all are having a great holiday weekend. Christmas decorations are my favorite whether they are in the house or ON THE CAKE. 😊

 For the recipe click on the link in the bio. Have a lovely Holidays guys!!

Dry Ingredients

-          2 ½ cups Gluten free flour

-          1 ½ tsp baking soda

-          ½ tsp baking powder

-          2 tsp ground cinnamon

-          2 tsp ground ginger

-          ½ tsp kosher salt

Wet Ingredients

-          1 egg

-          ½ cup jaggery powder

-          ½ cup light brown sugar

-          6 tbsp maple syrup

-          4 tbsp honey

-          8 tbsp unsalted butter

-          1 cup warm water

-          2 tbsp vegetable oil

-          2 tbsp raisins

-          2 tbsp tutti frutti

For Cake Decorations

-          1 cup Grated coconut

-          1 cup pomegranate

-          Rosemary sprigs

Method – Preheat oven to 350 degree F. Grease a 8 inch cake mold and keep it aside. Mix Gluten free flour, baking soda, baking powder, ground cinnamon, ground ginger and kosher salt in a bowl. Combine all the dry ingredients well. Now crack an egg in another bowl, whisk it well. Melt the butter and cool it down before adding it to the egg. Add vegetable oil to this mix and whisk it well.  Add brown sugar, jaggery, maple syrup and honey to it. Whisk again. Add warm water to this mixture. Mix well. Add dry ingredients over wet ingredients and combine all the ingredients until smoothe. Add raisins and tutti frutti to it. Pour it in the mold and bake it for 40 mins until a clean toothpick comes out when inserted to the center of the cake. Remove it from the oven and let it cool for some time. To decorate the cake, I topped it with grated coconut. Made a wreath with pomegranate and rosemary sprigs. Enjoy your lovely Holidays everyone!!