Ingredients

• 1 cup cashew milk
• 1 Tbsp white vinegar
• “sticky” eggs
  -4 Tbsp ground flaxseed
  -1 pouch (or 3 oz) HOT applesauce
  -4 Tbsp HOT water
  -2 tsp xanthan gum
• 1 cup vegan butter
• 1 cup sugar
• 1 cup brown sugar
• 1/4 cup molasses
• 1 tsp vanilla
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 cup King Arthur Flour Gluten Free All Purpose Flour mix
• 1/2 cup Sweet Rice flour
• 1/2 cup Tapioca Starch
• 1/2 cup Corn Starch

Instructions

• Mix cashew milk and vinegar in small bowl, set aside to make vegan buttermilk.
• In stand mixer, add hot applesauce, hot water, flaxseed, and xanthan gum.  Use paddle mixer to mix until it is light and sticky.  –Think melted marshmallows.  It will be ooey and gooey and will take a good 5-10 minutes of mixing on medium speed to get gooey enough.
• Add the rest of the ingredients, one at a time, except for the flour.  Mix it in a bowl first.
• Prep the gingerbread bundt pan.  Spray with oil and dust with your lightest gluten free flour.  Flip the bundt pan over the sink and give it a tap to remove any extra flour.
• Pour the batter in, slowly, avoid any air pockets.
• Bake until it’s done.  My Nordic Ware Haunted Manor (10 cup) gingerbread house took about 90 minutes to bake.
• When the house is no longer giggly, feels firm, knife comes out fairly clean, … take the house out of the oven, let it cool for about 10 minutes before removing it from the pan.