Gluten Free Jamaica Ginger Cake. Learn how to make this delicious, moist, spiced infused Caribbean cake.
This Gluten Free Jamaica Ginger Cake is made from scratch and is great to serve at a family gathering. I promise you will fall in love with this seriously moist ginger cake after one serving.
Remember McVities Jamaica Ginger Cake? Sticky, dark, rich and temptingly warming? I would love to give you stories of how my mum would come back from the shop back in the day with a Mc Vities Jamaica Ginger Cake. If I am honest though it would last about 10 minutes in that house.
Well, this is my gluten free copycat. Just like Mcvities, except it’s homemade and it’s free from gluten, which in my book, makes it better!
I’ve made it as simple as possible for you and come up with a recipe that’s as easy as pie. Actually, it’s easier than pie. You literally mix your dry stuff, melt your wet stuff and beat it all together with an egg. Seriously.. the most difficult bit is leaving it in the oven for an hour.
It was definitely worth it. I am truly proud of my Gluten Free Jamaica Ginger Cake. It has the perfect texture and is pretty much identical to the store-bought version.
But don’t take my word for it… give it a try yourselves. If you do, please take a photo and let me know how you find it by using the Hashtag #laurasglutenfreekitchen
- 170g gluten free self-raising flour
- 70g treacle
- 70g golden syrup
- 70g dark brown sugar
- 70g spreadable butter
- 1 egg
- 2tbsp ground ginger
- 1tbsp ground cinnamon
- ½tsp ground nutmeg
- ½tsp Xanthan gum
- ¾tsp bicarbonate of soda
- Line a 2lb loaf tin with greaseproof paper or a paper loaf liner.
- Preheat the oven to about 320F/160C Fan/Gas Mark 3.
- Add treacle, golden syrup, dark brown sugar and butter into a saucepan with 70ml of water. Gently heat and stir until completely melted. Do not boil/.
- Add flour, Xanthan gum and spices into a mixing bowl and then add your warm mixture to it.
- Beat together until smooth.
- Add your egg and mix until combined.
- In a small dish, add 2 tbsp of water to the bicarbonate of soda, mix until well combined and then mix it into your main mixture. Your final mixture should now look a little lighter in colour and be nice and smooth.
- Pour your mixture into the loaf tin and bake for 50 - 60 minutes.
- Once baked allow to cool.
- The cake should be almost firm to touch, but will firm up more as it cools.
- This cake will need a few hours to become sticky and have a perfect texture just like Mc Vities.
