A quick, easy, and delicious holiday treat. These Gingerbread Tree Cakes are the perfect mix of sweet and spice.
If you're looking for a great way to spread some holiday cheer, or what to bring to a fun, festive get-together, these cakes are right up your alley. In the world of cake math, one slice of cake is equivalent to one of these tree cakes.
Oh and the best part?!
You don't even need to frost these guys. Just dust a little powdered sugar over the top and, voila! You have yourself the cutest little flocked cake.
Who wouldn't love one of these?! It's literally a gingerbread cookie, in tree form.
With our Amoretti Gingerbread Compound you're getting the sweetness of a gingerbread cookie, along with all the yummy spices. It's heaven in a bottle.
1 cup avocado oil
1 ½ cups granulated sugar
4 large eggs, room temperature
3 cups all gluten-free 1-to-1 flour blend (or regular, all-purpose flour)
3 teaspoons baking powder
1 cup dairy-free milk (or regular, dairy milk)
2 teaspoons Amoretti® Vanilla Madagascar Bourbon Water Soluble (2X)
1 tablespooon Amoretti® Gingerbread Compound
1 teaspoon of cinnamon
5 drops of brown food color (optional; gives the cakes the brown, tree look)
Powdered sugar, to dust
- Preheat oven to 350°F. Grease your tree cake pan with butter and a pastry brush. Be sure to get into every nook and cranny. Set aside.
- In a medium mixing bowl combine oil and sugar. Beat with an electric or stand mixer
- Add eggs and beat at medium speed for one minute.
- Then, add the flour, salt, baking powder, milk, and vanilla; beat at medium speed for one minute.
- Spoon batter evenly into cake pans. Bake for 30-35 minutes or until the centers springs back when touched and cakes are lightly browned.
- Let cool in the pan on rack for five minutes. Remove the cakes from the pans onto rack and cool completely.
- Once cool, dust over the top of the tree cakes with some powdered sugar.
- This recipe can also be made into a two layer cake or cupcakes.
- Be sure to spoon the flour into your measuring cup, do not scoop your measuring cup into the gluten-free flour.
- Room temperature eggs are your friend in this recipe. Be sure to stick them in a glass of warm water or let them sit out prior to baking.