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 (I used Schar’s Universal flour)
1 & 1/2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp nutmeg
3 tbsp almond milk (I used Blue Diamond unsweetened)
3/4 tsp bicarbonate of soda
85g black treacle
85g golden syrup
80g dairy free butter (I used Pure)
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!