Gluten-Free Sticky Gingerbread Cake

Sticky Gingerbread Cake stacked on a wire rack next to milk

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5 from 3 votes

Gluten-Free Sticky Gingerbread Cake

This Gluten-Free Sticky Gingerbread Cake is dark, treacly, rich with spices and is lively with three kinds of ginger.

Prep Time20

Cook Time40

Total Time1

Course: Cake

Cuisine: British

Servings: people

Calories: 244kcal

Author: Georgina Hartley

Ingredients

150 g dark muscovado sugar
150 g black treacle
100 g golden syrup
240 g whole milk
100 g sweet rice flour
100 g oat flour
100 g buckwheat flour
1 teaspoon bicarbonate of soda
1½ teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon salt
150 g unsalted butter
80 g stem ginger 4 balls
1 tablespoon fresh ginger about 10g peeled
2 eggs medium size
1 tablespoon icing sugar

Metric - US Customary

Instructions

Pre-heat oven to 180°C / 160°C fan assisted /gas mark 4 / 350°F and line and grease an 8 x 4 inch deep square cake tin.
Put the sugar, treacle, syrup and milk into a medium saucepan and heat, gently stirring until the sugar has dissolved but turn off the heat when the mixture reaches just below boiling point. Allow to cool slightly.
Sift together the flours, bicarbonate of soda, baking powder and spices in a large mixing bowl.
Add the butter and rub into the flour mixture until it resembles fine breadcrumbs.
Mince the stem ginger and fresh ginger very finely with a sharp knife and whisk into flour mixture until evenly dispersed.
Pour the treacle mix over the dry ingredients and stir to combine.
Finally beat in the eggs.
Pour into the cake tin and bake for 40-45 minutes.
Remove from the oven, transfer to a wire rack and leave to cool completely before dusting with icing sugar.

Video

Notes

This recipe has been adapted from https://www.bbcgoodfood.com/recipes/sticky-stem-ginger-cake-lemon-icing
The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
Dairy-free version. You can swap out the whole milk for a plant based alternative to make a dairy-free cake.

Top tips

Chop the stem ginger and the fresh ginger as finely as you can using a sharp knife. This allows the ginger to disperse evenly throughout the cake without sinking.
Allow the wet ingredients to cool a little before adding the eggs at the end so that the eggs don’t scramble in the cake batter.

How to store

This cake stores well at room temperature in an airtight container. However, I recommend storing on top of a sheet of a kitchen paper towel as this will absorb any excess moisture and prolong its shelf life. The cake will keep up to 3 days.

How to freeze

You can freeze the Sticky Ginger Cake as soon as it has cooled. Double wrap in plastic wrap and aluminium foil to protect it well in the freezer.

Thaw at room temperature overnight before unwrapping. Allow to breathe for half an hour before serving.

Ingredient measurements

Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 piece of gingerbread.

Nutrition