Quick Gluten-Free Gingerbread Sheet Cake with Lemon Glaze
No time for cutting and decorating gingerbread cookies? No problem! Try this quick gluten-free gingerbread sheet cake that brings the taste and aroma of Christmas without the unnecessary stress. It's easy to make, fills your home with a delightful festive scent, and is ready in no time. Perfect for anyone who wants to enjoy the holiday season gluten-free!
Ingredients
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Dough
- 350 ml of milk
- 150 g of honey
- 120 ml of oil
- 2 eggs
- 150 g Cake mix Liana
- 150 g Fine mix Liana
- 70 g powdered sugar
- 4 g Liana bicarbonate of soda
Frosting
- 200 g powdered sugar
- 1 pc Liana lemon glaze
- 5 PL cold water
- 1 KL oil
Next we need
- form with dimensions 25 x 25 x 7 cm
- decorating bag for applying the frosting
- edible dried flowers or other decoration
- Dough: place all the ingredients in a bowl and beat with an electric mixer until smooth, forming a lump-free, cohesive dough. Pour the finished dough evenly onto a baking sheet lined with baking paper.
- Bake in a preheated oven at 175°C (350°F) for approximately 20 minutes. Once cooled, remove the parchment paper from the cake base and gently clean the surface of the cake.
- Glaze: Mix the glaze ingredients thoroughly until a smooth and uniform lemon glaze forms.
- Spread the glaze evenly over the gingerbread cake and decorate the top as desired – for example, with decorative sprinkles, edible dried flowers, or fruit.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 350 ml of milk
- 150 g of honey
- 120 ml of oil
- 2 eggs
- 150 g Cake mix Liana
- 150 g Fine mix Liana
- 70 g powdered sugar
- 4 g Liana bicarbonate of soda
Frosting
- 200 g powdered sugar
- 1 pc Liana lemon glaze
- 5 PL cold water
- 1 KL oil
Next we need
- form with dimensions 25 x 25 x 7 cm
- decorating bag for applying the frosting
- edible dried flowers or other decoration
Products to recipe
