Jamaica ginger cake is an absolute classic and used to be one of my favourites as a child, back when I could eat gluten and dairy. I’ve been craving a slice recently and have also had a few people over on Instagram asking for a recipe, so I decided to try and make my own gluten and dairy free version and have to say, it’s a good’un. It tastes just how I remember the shop bought one used to taste and it was a hit with all of my family (including the ones that can eat gluten and dairy!)!
Scroll down for my recipe.
You will need:
200g plain gluten free flour
1 & 1/2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp nutmeg
3 tbsp almond milk
3/4 tsp bicarbonate of soda
85g black treacle
85g golden syrup
80g dairy free butter
80g soft brown sugar
80 ml water
1 loaf tin
Icing sugar for decoration
Line your baking tray and preheat the oven to 180°C.
Mix together your gluten free flour, cinnamon, nutmeg and ground ginger in a large mixing bowl.
In a separate small bowl, mix together your almond milk and your bicarbonate of soda and put to one side.
Measure out your black treacle, golden syrup, dairy free butter, brown sugar and water into a saucepan and slowly heat on the hob until fully melted and combined. Make sure this is on a low heat and doesn’t boil.
Once melted, add your wet ingredients to the flour mixture and stir until smooth.
Beat your egg and slowly add to the mixture.
Finally, add in your almond milk and bicarbonate of soda mixture.
Pour the batter (it will be very runny) into your loaf tin and bake in the oven for 1 hour and 15 minutes. You may need to cover the cake with some baking paper for the last 20 minutes to prevent the top burning.
Once out the oven, transfer to a wire wrack and leave to cool.
Once cool, make up your ginger icing by mixing together boiling water, icing sugar and ground ginger. Drizzle this on top of the cake and enjoy!