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Gingerbread Cake - Gluten Free

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.31
Energy (kCal)2274.774
Carbohydrates (g)313.3724
Total fats (g)106.2384
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°F. | 2. Mix together flour, ginger, cinnamon, ground cloves, baking powder, sugar, salt and xanthan gum. | 3. In a smaller bowl beat the eggs. | 4. Add the molasses, sour cream and mayonnaise. | 5. Pour the liquid ingredients into the dry ingredients. | 6. Beat at medium speed until blended, about two minutes. | 7. Pour the batter into a greased and rice flour dusted 8" x 8" cake pan. | 8. Bake for 40 - 45 minute or until top cracks. | 9. Let cool in pan. | 10. Serve hot or cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gluten flour 2 1/4 cups free - - - -
    ginger 2 teaspoons 3.2 0.7108 0.0728 0.03
    cinnamon 2 teaspoons - - - -
    clove 2/3 teaspoon ground 3.8360000000000003 0.9174 0.0836 0.182
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    sugar 2/3 cup 537.32 134.3973 0.0 0.0
    salt 1/2 teaspoon - - - -
    xanthan gum 1 teaspoon - - - -
    egg 3 214.5 1.08 18.84 14.265
    molasses 2/3 cup 651.5333 167.8934 0.0 0.2247
    cream 2/3 cup sour 303.6 7.0993 3.7413 29.67
    mayonnaise 2/3 cup 558.3467 0.0 0.5723 61.8667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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