Gingerbread

Gingerbread.

Everyone always thinks about the sassy little man who prances around in fairy tales, running from the baker or little old lady. They forget about the walls of the witch’s house. That thin crispy cookie couldn’t hold up a roof if his raisin-dotted buttons depended on it.

Fairy tale houses require thick molasses-dark slabs of hearty sweet cake. Dense, moist, and soaked with rich vanilla glaze, it’ll keep the deep woods lonely outside and your holiday fire burning bright against the night as you savor each bite. Even if the mini cakes are cute as a gingerbread man’s buttons.

Step into a vegan gluten-free fairy tale with me this holiday season. We shall feast.

Hot Frosted Gingerbread

Makes 2 dozen mini cakes

100g (½ cup) white sugar

50g sweet rice flour

30g sorghum flour

50g brown rice flour

20g potato flour

60g tapioca starch

2 tsp baking soda

1 ½ tsp ground ginger

½ tsp sea salt

½ cup canola oil

½ cup strong coffee

1/3 cup molasses

1 tsp vanilla extract

1 ½ Tbls apple cider vinegar

Grated fresh ginger (1-inch long, 1.5-inch wide)

Glaze:

55g (½ cup) powdered sugar

1 Tbls coconut milk

1 tsp vanilla extract

Preheat oven to 350 degrees Fahrenheit. Grease 2 mini muffin tins with coconut oil, canola oil, or vegetable shortening. Set aside.

In a large bowl, sift together sugar, flours, baking soda, ground ginger, and salt. In a separate bowl or measuring cup, combine oil, coffee, molasses, vanilla, vinegar, and grated fresh ginger.  Stir wet into dry until thoroughly mixed and molasses is fully incorporated. Quickly spoon into prepared tins and pop into the hot oven.

Bake about 15-20 minutes, until toothpick inserted in center comes out clean. While they bake, stir together glaze and set aside. When gingerbread is done, remove from oven and immediately drizzle