Gingerbread!

Hi, WFDM. Sorry about being MIA for the past two months--I didn't have a digital camera for awhile, wasn't cooking much, blah blah blah. But now it's spring(ish) and I have a few recipes to share.

This gingerbread is gluten-free (yay, Megan!) and vegan, and really delicious! (And, of course, from Babycakes.) I also made their pumpkin-spice muffins (which are really similar) but didn't take a photo, so gingerbread it is.

With all Babycakes recipes, be sure to use dry measuring cups and do everything exactly as written for best results. These ingredients aren't cheap!

2 cups Bob's Red Mill gluten-free all-purpose baking flour
2 t. baking powder
2 t. baking soda
1 t. xanthan gum
1 t. salt
1 t. ground cinnamon
2 T. ground ginger
1/4 t. ground nutmeg
1/2 c. coconut oil, plus more for the pan (I use canola in the pan to save $$)
2/3 c. agave nectar
1/4 c. molasses
2/3 c. rice milk
1 T. pure vanilla extract
1 1/3 c. canned unsweetened pumpkin puree
3/4 c. hot water
Vanilla frosting

Preheat the oven to 325 F. Grease a loaf pan with oil.
In a medium bowl, whisk together everything up 'til the nutmeg. Add the oil (must be melted when you measure it!), agave, molasses, rice milk, and vanilla to the dry stuff and stir until the batter (it'll be thick) is smooth. Fold in the pumpkin using a plastic spatula, and the hot water just until the batter is smooth.

I fill two prepared pans halfway full (although she says to just fill one halfway and use the leftover batter for muffins). Bake on the center rack for 40 minutes, rotating the pan 180 degrees after 20 minutes. The gingerbread should bounce back slightly when pressed, and a toothpick inserted in the center should be clean. Let it stand in a pan for 20 minutes and then invert onto a board, plate, etc. when ready. (I just leave it in the pan and frost individual slices.) Store it in an airtight container in the 'fridge for up to 4 days.

Vanilla frosting:
This frosting is the best I've ever had...and it worked this time! Delicious.
1 1/2 c. unsweetened soy milk
3/4 c. dry soy milk powder
1 T. coconut flour (really cool stuff!)
1/4 c. agave nectar
1 T. pure vanilla extract
1 1/2 c. coconut oil
2 T. fresh lemon juice

In a blender or food processor (the latter is definitely easier), combine the soy milk, soy powder, coconut flour, agave nectar, and vanilla. Blend the ingredients for 2 minutes. With the machine running, slowly add the oil and lemon juice, alternating between the two until both are fully incorporated. Pour into an airtight container and refrigerate for at least 6 hours (OR FOR UP TO 1 MONTH! I love that this lasts so long!)