Gluten-Free Gingerbread Cake

Step 1

In a blender or food processor, blend 3 cups of old fashioned oats into flour. Add the baking soda, baking powder, cinnamon, ginger, cloves, and salt. Give it a pulse or two to combine.

Step 2

Preheat the oven to 350F and spray a 9 x 9-inch (22 x 22-cm) square pan generously with baking spray.

Step 3

In a large bowl, whisk the butter, molasses, maple syrup, eggs, vanilla, and almond milk until smooth.

Step 4

Add the dry ingredients to the wet ingredients and stir to combine.

Step 5

Pour the batter into the prepared pan and bake for 45 to 50 minutes or until a toothpick, when inserted in the middle, comes out clean.

Step 6

Allow the cake to cooldown for ten minutes and then transfer it to a cooling rack and allow to cool completely before removing from the pan. Dust with powdered sugar, if using.

Step 7

Store in an airtight container for up to 5 days.