I did not lie. I’m writing poems and making cakes in honor of National Poetry Month, neither daily, but I’m doing my best, which works for me. (See this post.)

This one was born from the beloved cinnamon cake, and a few attempts later, I have a cake that matches the delight of these cookies.

Gluten-free ginger molasses cake

1. Preheat oven to 325 degrees F. Grease an 8- or 9-inch baking pan of any shape.

2. Combine your dry ingredients in a medium-sized mixing bowl:

1/2 cup white rice flour

1/4 cup sweet rice flour

1/4 cup arrowroot starch

2 Tbs millet flour

1/2 tsp xanthan gum

OR sub everything above for 1 cup gluten-free flour mix (that doesn’t contain leaveners, baking soda/powder)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

1” piece of fresh ginger, peeled and minced finely

3. I know this is sort of a pain in the ass and makes more dishes, but if you have the tool and a few bulk-bought, whole spices handy, DO IT. Fresh ground spices in a spice cake are where it’s at. Grind using a mortar and pestle or spice grinder:

4 allspice berries

3 whole cloves

Add the spices to your dry ingredients and whisk to combine.

4. Combine and whisk your wet ingredients in a separate bowl:

1 egg

1/4 cup blackstrap molasses

1/4 cup + 2 Tbs sugar (I use coconut palm sugar here)

1/3 cup Greek yogurt or sour cream (I usually use goat milk yogurt, not Greek, with great results since we’re still cow milk-less for the time being)

1/4 cup almond milk (or any other milk of choice)

1/2 stick (or 1/4 cup) butter, melted

1/4 tsp vanilla extract

4. Add wet to dry, and mix to combine well until batter is smooth. Pour into prepared pan.

5. Bake for approximately 30 minutes. You’ll know it’s done when the sides of the cake slightly pull away from the pan and a toothpick poked in the very center comes out without dough-y goo. Serve with whipped cream, ice cream or plain and simple!

Store at room temperature, sealed in a parchment bag for up to 3 days or freeze.

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