Gluten Free Ginger Cake
This gluten free ginger cake is just like the Jamaican Ginger Cake I miss so much! A rich and sticky gluten free ginger loaf cake which gets better the longer you leave it - if you can bear to hang on before tucking in!
Servings: 8 slices
Equipment
Ingredients
- 150 g plain gluten free flour
- 4 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 75 g unsalted butter
- 75 g dark brown sugar
- 75 g golden syrup
- 75 g treacle
- 125 g stem ginger in syrup (drained and finely chopped)
- 25 ml syrup from the stem ginger
- 125 ml milk
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 large egg
Instructions
- Preheat the oven to 160'C / Fan 140'C / Gas Mark 3. Line a 2lb loaf tin with a loaf tin liner and set to one side.
- Add the butter, syrups and sugar to a large saucepan and place on a low heat. Keep stirring until the butter has melted and it's fully combined. Remove from the heat for 1-2 minutes to cool slightly.
- Mix the plain gluten free flour, cinnamon, allspice, ground ginger and baking powder into a bowl and stir.
- In a separate bowl, add the milk, eggs and bicarbonate of soda lightly whisk.
- Pour the milk and egg mix into the butter/sugar mix and whisk together using an electric whisk until combined.
- Sift the flour and spices into the mix and whisk together until fully combined. Fold in the chopped stem ginger, and then pour the batter into the baking tin. It should be quite a runny batter.
- Place in the centre of a hot oven and bake for 50-60 minutes, until a skewer inserted in the middle comes out clean and the cake is starting to come away from the sides of the pan.
- Remove from the oven and leave in the tin on a cooling rack until completely cool before slicing. For best results and sticky-ness, leave for at least 24 hours before tucking in - the longer you leave this cake, the better it is!
Notes
- To make this recipe dairy free, simple swap the butter for a dairy free margarine such as Stork baking block.
- This cake can be stored in an airtight container for a week or sliced up and frozen.
- I like my cake pretty fiery - for a more subtle flavour use 3 tsp ground ginger.
Nutrition
Serving: 1slice | Calories: 269kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 99mg | Fiber: 1g | Sugar: 20g
