Every Easter I make a cake. It’s become a family tradition. A few years back I read about a Valentine’s Cake tradition and I just loved the idea so much BUT we have birthdays galore at that time of year and the very last thing we need is another cake. So, I took the concept and made it our Easter tradition. While I make the same cake, I decorate it a bit differently each year. This year I saw a cake in Better Homes & Gardens and while I am not going to use the recipe, I’m definitely using the basket concept for the decorating this year! I’ll be sure to share the images on my story. For my favorite gluten free spice cake recipe, take a look below!
2 1/2 cups gluten free flour (I prefer Mama’s Almond Blend)
1 1/4 teaspoons xanthan gum
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon kosher salt
1/2 cup granulated sugar
1/2 cup (packed light brown sugar
6 tablespoons maple syrup
4 tablespoons honey
8 tablespoons unsalted butter, melted and cooled
1 cup warm water
2 tablespoons vegetable oil
1. Preheat your oven to 350°F. Grease either an 8-inch square baking pan or a round cake pan and set it aside.
2. In a large bowl, place the flour, xanthan gum, baking soda, baking powder, cinnamon, ginger, salt, and granulated sugar. Whisk to combine well. Add the brown sugar and whisk to combine again, breaking up any lumps.
3. Create a well in the center of the dry ingredients and add the maple syrup, honey, butter and egg, mixing to combine after each addition. Add the water and oil, and mix well. The batter will be thick.
4. Pour the batter into the prepared pan. Place the pan in the center of the preheated oven, and bake until a toothpick inserted in the center comes out with, at most, a few moist crumbs attached (about 40 minutes). Remove from the oven and allow to cool in pan for 10 minutes before transferring to a wire rack to cool completely.