Ginger cake works really well as a gluten free treat, and because it is very moist, keeps better than most cakes. You can freeze it too. Ginger contains potent anti-inflammatory compounds, which you can remind yourself of while you’re eating your second or third slice!
125g unsalted butter
100g dark soft brown sugar
100g Sweet Freedom fructose syrup
150g black treacle
3 tsp dried ginger
1 tsp cinnamon
3 eggs, at room temperature
1 tsp bicarbonate of soda
200ml full fat milk
2tsp gf baking powder
Juice of ½ lemon
150g icing sugar
1tsp hot water
Preheat oven to 170°C/300°F/Gas Mark 3.
A 1kg (2lb) loaf tin greased and lined with
In a saucepan, melt the butter together with the brown sugar, fructose syrup and black treacle. Add the cinnamon and ginger.
Take it off the heat.
Dissolve the bicarbonate of soda in a little of the milk. Now add the remainder of the
milk and the eggs to the saucepan, followed by the bicarbonate in its milk.
Sift the flour into a bowl and pour in the liquid ingredients to make a batter – this is runnier than most cake mixtures. Beat well until there are no lumps.
Pour the mixture into the tin, gently smoothing the surface. Cover lightly with a piece of baking parchment.
Bake in oven for approx 40 minutes, then remove the top piece of parchment. Continue baking for another 15-20 minutes or so until a skewer comes out clean.
Allow to cool for 10 minutes before transferring to a wire rack to cool fully.
To ice the cake, wait until it is fully cooled.
Sift the icing sugar into a bowl and add the lemon juice. If the icing is still a little too thick, add 1 tsp hot water, but you may not need it if your lemon is very juicy.
Spread the icing over the cake with a knife and leave to set before cutting.
Download PDF of the recipe here
You can purchase our flour here