Gingerbread no gluten no grain Muffins and or 6 to 9 inch Gingerbread Spice cake or Muffins Rebecca 1-718-788-8783
No allergens either. Spices can be altered to your taste. Chia eggs can be used in place of real eggs, vegan fat can be substituted for butter.
| In preparation for baking take Bake strips of the appropriate size and soak them in water. Squeeze excess water out but leave moist then wrap around the cake pan. | This will allow the cake to rise evenly and flat so it does not develop a rounded top and is less likely to crack. Preheat oven to 375° or 400° F
Line any non silicon pans with buttered or oiled parchment paper liners both sides and bottom. Helpful to have a collar 1 inch above pan as well. |
| 1 bag = 96 gms ounces 3, ½ ounces of Radatti Foods LLC prebiotic fiber Cake mix | In dry ingredients bowl |
| Salt ½ teaspoon | In dry ingredients bowl |
| Baking Powder Rumford Double acting no aluminum 2 Tablespoons. | Together in a second smaller bowl with the baking soda |
| 2 teaspoons of Baking soda | In the smaller bowl with the baking powder |
| Butter sweet Kerry Gold or other good brand 6–7 ounces softened to room temperature. | Place in the bowl with the cake mix bag contents. Beat into the dry cake mix until fully blended. |
| 2 Tablespoons ground strong ginger powder | Add to beaten pastured eggs liquids bowl |
| 2 Tablespoons ground Korean Cinnamon | Add to the egg mixture Liquids bowl |
| 1–>2 Tablespoons Cloves depending on taste | Add to the egg mixture Liquids bowl |
| 1 Tablespoon Nutmeg | Add to the egg mixture Liquids bowl |
| 1 Tablespoon Allspice | Add to the egg mixture Liquids bowl |
| Eggs pastured organic 6 extra large or jumbo. I sometimes use 7 eggs for a firmer muffin. | Place in liquids bowl |
| 1/3 + 2 Tablespoons water For a better moisture content use 1/3rd + 2 tablespoons mayonnaise or sour cream instead. | Add this to the egg mixture. Liquids bowl |
| 9 ounces of the sweetener like sugar or Lakanto monk fruit mix (if using straight monk fruit much less is required) or to taste. | Taste by the ounce putting in. you may want your cake deep dark taste or with more sweetener. |
| Directions | In a large bowl place the mix then beat in the butter mix until incorporated. Next add the egg, butter, vanilla, and other flavorings mixture mix in increments, beat until incorporated. Next the dry ingredients bowl contents. next Add the sweetener crystals to taste and when blended add the Baking powers mix thoroughly last then pour into pan or pans and bake |
| Bake 45 minutes at 375° to 400° F for 6 to 9 inch cake pan. | |
| Makes 6 large muffins or 1, 6” cake |
If you need any information to help you with this recipe
please call me at 1-718-788-8783
starchild23blog 