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It was Cake Week on the Great British Bake Off this week and I decided to make a gluten free traybake in celebration of this week's signature bake challenge. Enter my gluten free ginger and rum traybake recipe!
Want to get straight to it? Skip to the recipe.
Traybakes are a really easy way to make a cake for the masses. They are simply because you can make one large tray and then cut it up into cute little squares and serve. Plus a traybake is really easy to make gluten free too. Job's a goodun!
I've wanted to make a gluten free ginger cake for a long time. So I decided why not go for a gluten free rum and ginger traybake!? It's the perfect autumnal bake, with spicy, warming flavours and a hearty kick from a splash of rum. Also, it's the perfect cake for a traybake format.
When I was researching this recipe, a lot of ginger cakes use treacle, but I opted for golden syrup. You still get a sweet and sticky cake, but it's not quite as rich. The rum in this recipe is completely optional. If you liked, you could subsitute it for some extra dairy free milk to make sure you get the right amount of moisture in the sponge batter.
When it comes to decorating, I opted for the traybake recipe tradition of white icing. But I added a twist of rum to mine for a proper punch. Sprinkled the sliced with some crystallised ginger for a final touch, it was perfect. This gluten free ginger and rum traybake has gone down a treat in our house and I know you're going to love it too!
My gluten free and dairy free ginger and rum traybake recipe
For the cake:
- 225 g Stork baking block
- 180 g light muscovado sugar
- 200 g golden syrup
- 300 g self raising gluten free flour , (I use Dove's Farm)
- 4 large eggs
- ¼ tsp xantham gum
- 1 tsp ground ginger
- 1 tsp allspice
- 50 g crystallised ginger
- 2 tbsp dairy free milk, (or normal milk, if you're not avoiding dairy)
- 2 tbsp rum, (optional, replace with milk if not using)
For the icing:
- 140 g icing sugar
- 2 tbsp water
- 1 tbsp rum, (optional - if not using replace with water)
- 50 g crystallised ginger, (chopped coarsely)
- Grease and line a baking tin with a little extra margarine and baking paper. I used a 33x23cm rectangular tin. Preheat the oven to 160'C/Gas 3.
- Add all of the cake ingredients into a bowl (if not using the rum, replace with an extra 2 tbsp dairy free/normal milk) and beat together until fully combined. This will take a couple of minutes with a handheld mixer - make sure you use a spatula to ensure no syrup is stuck on the bottom of the bowl.
- Pour the cake batter into the lined tray, smooth the surface and bake in the centre of the oven for 35-40 minutes until the top of the cake springs back when lightly pressed.
- Place the cake on a cooling rack in its tin for 10-15 minutes until the tin is cool enough to handle. Carefully turn the cake out from the tin and leave to cool on the wire rack until cooled completely.
- Make the icing by mixing together the icing ingredients to form a smooth, thick paste. Pour the icing over the cake, using a spoon to create a swirly pattern. Top with the crystallised ginger.
- Allow to set before cutting into squares - I chopped mine into 24 but it depends how big you'd like the pieces to be.
Need some more baking inspiration?
If you’ve made this gluten free ginger and rum cake and still have Bake Off fever, I have plenty of recipe inspiration for you! For some more gluten free bakes, check out my...
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