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Guinness Stout Gingerbread (Gluten Free)

by Julie Van Rosendaal. Developed by Greg Strahm for a Gluten Free version

Serves:
20
Prep Time:
20 minutes
Cook Time:
35 minutes
Yield:
20 individual cups
The original recipe for this delicious cake came from a recipe I found on "Dinner with Julie" blog. Her recipe makes a delicious cake. But because my husband is gluten free I needed to adapt it so he could also share in this delicious dessert. I switched out the all purpose flour and I had to change some of the recipe measurements slightly for moistness and flavor. I found that this cake freezes beautifully once baked. I like to use this cake as an alternative to the traditional birthday cake especially for an Autumn birthday.
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Ingredients:

  • CAKE:
  • 1 cup:
    dark stout
  • 2/3 cup:
    molasses
  • 1 teaspoon:
    baking soda
  • 3:
    large eggs
  • 1/2 cup:
    sugar
  • 2/3 cup:
    dark brown sugar packed
  • 3/4 cup:
    canola oil
  • 1 cup:
    canned pumpkin
  • 1 tablespoon:
    fresh ginger grated
  • 2 1/2 cups:
    gluten free King Arthur 1 to 1 equivalent
  • 1 tablespoon:
    ground ginger
  • 2 teaspoons:
    baking powder
  • 1 1/2 teaspoons:
    cinnamon
  • 1/2 teaspoon:
    allspice
  • 1/2 teaspoon:
    nutmeg grated
  • 1 teaspoon:
    kosher salt
  • CREAM CHEESE FROSTING:
  • 4 tablespoons:
    butter softened
  • 4 ounces:
    cream cheese softened
  • 3 cups:
    powdered sugar
  • 1/4 cup:
    whole milk
  • 1 teaspoon:
    vanilla extract
  • 1 teaspoon:
    bourbon whiskey optional

Directions:

  • CAKE:

  • 1:

    Spray a bundt pan with nonstick spray.

  • 2:

    In a medium saucepan combine the stout and molasses over medium heat and bring to a boil.

  • 3:

    Remove from the heat and stir in the baking soda. Set aside until the foam subsides and the mixture cools slightly.

  • 4:

    In a large bowl, whisk together the eggs, sugars, oil, pumpkin puree and ginger.

  • 5:

    In a medium bowl, whisk together the flour, ground ginger, baking powder, cinnamon, allspice, nutmeg and salt.

  • 6:

    Add about a third of the dry ingredients to the pumpkin mixture and stir just until combined.

  • 7:

    Now add half the stout molasses mixture and another third of the dry ingredients until combined.

  • 8:

    Now add the rest of the stout molasses mixture and the rest of the dry ingredients, stirring after each addition just until combined.

  • 9:

    Pour the batter evenly into a well sprayed bundt pan.

  • 10:

    Place in a 350° F preheated oven and bake for 1 hour or until the top is springy to the touch. Cool for a few minutes and invert onto a cake cardboard while still warm.

  • 11:

    Cool completely before spreading with cream cheese frosting.

  • ICING:

  • 1:

    In a large bowl, beat the butter and cream cheese with an electric mixer until creamy.

  • 2:

    Gradually add the icing sugar, milk and vanilla, beating until the mixture is creamy and wellblended. Add a little more sugar or milk if necessary to achieve a spreadable frosting.