Ginger Spice Chocolate Chip Cake

1 2/3 c. GF “all purpose” flour mix

1 tbsp. cinnamon

 1 tbsp. ginger

1¼ tsp. GF baking soda

½ c reduced sugar molasses

½ boiling water

½ c. vanilla yogurt

¼ c. vegetable oil

1 large egg

½ c. semi-sweet chocolate chips


Preheat oven to 350 degrees.  Spray 8-inch square cake pan with cooking spray.

In a large bowl, stir together flour, cinnamon, ginger and baking soda. 

In another bowl whisk together molasses and boiling water; whisk in yogurt and oil.  Stir in egg.  Stir molasses mixture into dry ingredients, just until moistened.

Pour batter into prepared pan.  Bake in centre of oven for 25-30 minutes or until cake tester inserted in centre comes out clean.

For easy icing, sprinkle the chocolate chips over cake as soon as it comes out of the oven.  Let it stand for 5 minutes and then spread with knife over cake’s surface.  Cool in pan for 5 minutes.  Cut into 16 squares.  If desired dust with sifted GF icing sugar and sliced fresh fruit.