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My Sticky Gluten Free Gingerbread Loaf Cake Recipe

Ingredients

  • 100g golden syrup
  • 100g black treacle
  • 75g dairy free spread
  • 75g light soft brown
  • 150g gluten free plain flour
  • 1 tsp ground ginger
  • 1/2 tsp ground all spice
  • 1 tsp ground cinnamon
  • 1 egg beaten
  • 75ml dairy free milk
  • 1 lemon zest
  • 1/2 tsp bicarbonate of soda dissolved in 1 tbsp hot water
  • 75g preserved stem ginger finely chopped

Instructions

  • Line a 2lb loaf tin (standard size) with greaseproof/parchment paper.
  • Preheat the oven to about 170C.
  • Measure out your black treacle, dairy free spread, golden syrup and sugar into a saucepan. Heat gently until the butter has melted and all is combined. Put to one side to cool down slightly.
  • Sift all of your dry ingredients (gluten free flour, ginger, all spice, cinnamon) into a mixing bowl.
  • Make a well in the centre of your dry ingredients and pour in your beaten egg, cooled syrup mixture, dairy free milk and lemon zest.
  • Beat well by hand using a wooden spoon until the mixture is smooth.
  • Add 1 tbsp of hot water to your bicarbonate of soda and add to the mixture alongside your finely chopped stem ginger.
  • Pour your mixture into your prepared loaf tin and bake for around 50 - 55 minutes. The cake should be a little firmer than most cakes when they come out of the oven. (Check with a skewer that it is cooked through)
  • After 5-10 minutes in the loaf tin, remove and allow to cool on a cooling rack.
  • As with any ginger cake, I find the flavour develops over time. You can eat it straight away or wait a few days if you wish (it's difficult to!) Enjoy!

Notes

* as an optional extra, once the cake has cooled you might like to mix together a little icing sugar (50g) and lemon juice (1 - 2 tbsp) and drizzle over the cake. I find the cake to be flavoursome and sticky enough as it is, but ginger and lemon to go famously well together!