Gluten Free Gingerbread Cake with Chocolate and Coffee
"Adapted from Crosby’s Molasses..."
INGREDIENTS
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1 cup freshly brewed coffee (strong and hot)
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5 ounces bittersweet chocolate, chopped
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1 cup brown rice flour
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1/2 cup millet flour
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1/2 cup tapioca starch/flour
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2 teaspoons baking soda
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1 1/2 teaspoons xanthan gum
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1 teaspoon salt
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1 teaspoon ground cinnamon
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1 teaspoon ground ginger
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1/2 teaspoon ground cloves
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1 cup granulated sugar
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1 cup Crosby’s Fancy Molasses
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1 cup canola oil
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3 large eggs
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1/4 cup chopped crystallized ginger (optional)
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