Adapted from the amazing Gluten-Free Baking Classics by Annalise Roberts, this recipe is simple to make yet results in a soft, spicy gingerbread cake that non one would guess is vegan or gluten free.
Preheat the oven to 350 degrees F. Be sure the rack is in the center of the oven. Line the bottom of an 8x8 pan with parchment paper and spray the pan lightly with organic, avocado or coconut oil cooking spray. Set aside.
*The Bob's Red Mill 1 to 1 flour contains xanathan gum, but if you have chosen a different gluten free flour that does not contain xanathan gum, also add 3/4 of a tsp xanathan gum to the dry mixture.
Place the flour, baking soda, ginger, cinnamon and salt into a large bowl and whisk or mix with a mixer until well combined.
Place the half cup of water into the microwave to bring to a boil (2 to 3 minutes should do the trick). Set aside.
In a small bowl combine the 1 tbsp egg replacer and 2 tbs water, mix well and set aside to thicken (about 1 minute).
In another bowl combine the sugar, molasses and thickened egg replacer and mix with the mixer until smooth.
Pour the sugar mixture over the dry ingredients and mix until a thick dough forms.
Pour the oil and boiling water over the dough like batter and mix until smooth (about 30 seconds or so).
Pour the batter into the prepared pan and bake in the center of the oven at 350 degrees F for approximately 35 minutes and until the center bounces back to the touch and a toothpick inserted into the center comes out clean.
Take out of the oven and place on a cooling rack to cool in the pan for 5 minutes. Use a knife to cut around the cake sides and loosen if necessary. Invert the cake onto the rack and let cool.
Sift some confectioner's sugar over the cooled cake before or after cutting to garnish. Can be served warm or at room temperature.