When people learn the name of my blog they always smile or laugh. I admit Cutie Booty Cakes is kinda catchy and folks get a kick out of trying to figure out what it means. When they learn about my weight loss journey they think I'm talking about my own booty (LOL) but when I explain I used to make "cakes" they immediately assume I am a baker.
Well, the funny thing is, I actually do love to bake but I've always just cooked out of love and given my confections away as gifts or served them at parties. This year I've decided to put a twist on a classic recipe for gingerbread and call them Cutie Booty Cakes! They are made with gluten free flour, splenda, molasses and of course ginger. Check out the video below.
Of course, if you are not interested in making these cakes gluten you can substitute whatever type of flour you like and they results will be the same.
Gluten-Free Ginger Bread (Cutie Booty Cakes)
- 2 1/3 cups Gluten-Free flour
- 1/4 cup Splenda
- 1 cup molasses
- 3/4 cup hot water
- 1/2 cup butter substitute (I used Earth Balance)
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoon ground ginger
- 2 teaspoon ground cinnamon
Preparation:
Grease 3 mini baking pans or spray with a baking spray. Heat oven to 325°.
Combine all ingredients in a mixing bowl; beat by hand or use electric mixer until ingredients are combined. Pour the batter into the prepared baking pan3.
Bake for 30 to 45 minutes, or until a cake tester or toothpick inserted into the center of the cakes comes out clean.
Disclosure: Walmart has provided me with compensation for my time and effort making this video and post. As usual all opinions are my own.
