Gluten Free Ginger Cake


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!

Ingredients:

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

225g gluten free flour co. Plain flour

2tsp gf baking powder

Icing:

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 

baking parchment.

Method:

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