Anne Byrn, better known as The Cake Mix Doctor, is legendary for her amazing recipes using pre-made cake mixes. In her latest book, The Cake Mix Doctor Bakes Gluten-Free, Anne focuses expressly on gluten-free baking, using only gluten-free mixes and add-in’s. I had the pleasure of previewing some of her recipes recently and found this amazing recipe for gluten free Kitchen Sink Gingerbread. It’s so perfect for the holidays! I had a blast following the recipe and sampling the wares. My whole family loved it’s ooey gooey texture and fabulous spicy flavor. It tasted just like regular gingerbread! The next time you need to bake something that is gluten-free for the holidays give this a shot, it will be the hit of the party.
Kitchen Sink Gingebread
by Anne Byrn of The Cake Mix Doctor
1 package (15 ounces) of gluten-free yellow cake mix
1 tablespoon unsweetened cocoa powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 stick unsalted butter, room temperature
3 large eggs
2/3 cup apple cider or water
2 tablespoons molasses
1 teaspoon pure vanilla extract
1. Preheat the oven to 350ºF. Coat an 8×8 inch glass baking pan with cooking spray and set aside.
2. In a large mixing bowl mix the cake mix, cocoa, ginger, cinnamon, nutmeg, and cloves. Cut the in the butter into tablespoons, then add it and the eggs, apple cider or water, molasses, and vanilla and beat with an electric mixer on low speed until just incorporated. Scrape down the sides of the mixing bowl, then restart the mixer and increase the speed to medium and beat for 2 minutes or longer until the mixture is completely smooth.
3. Pour the mixture into the pan and bake for 35 – 40 minutes, or until the top springs back to the touch. Cool completely on a wire rack and serve.