Gluten Free Gingerbread Cake recipes

Name: Gluten Free Gingerbread Cake recipes
Ingredients: 1¼ cups sour cream; 4 large eggs; 2/3 cup molasses; 3½ ounces (1/2 cup packed) light brown sugar; 3½ ounces (1/2 cup) granulated sugar; 1/3 cup vegetable oil; 1 tablespoon grated fresh ginger; 13 ounces (2¾ cups plus 2 tablespoons) ATK Gluten-Free Flour Blend (see end of recipe) OR 13 ounces (2¼ cups plus 2 tablespoons King Arthur Gluten-Free Multi-Purpose Flour – cake will not rise as much and will be denser); 4 teaspoons baking powder; 1 tablespoon ground ginger; ¾ teaspoon baking soda; ½ teaspoon salt; ¼ teaspoon ground cinnamon; 1/8 teaspoon pepper; 4 ounces (1 cup) confectioners’ sugar, sifted; 5 teaspoons water (I used lemon juice); 1 tablespoon maple syrup; Pinch salt; 24 ounces (4½ cups plus 1/3 cup) white rice flour (Bob’s Red Mill brand highly recommended); 7½ ounces (1 2/3 cups) brown rice flour (Bob’s Red Mill brand highly recommended); 3 ounces (3/4 cup) tapioca starch (sometimes called tapioca flour); ¾ ounce (3 tablespoons) nonfat milk powder