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Sticky Ginger and Whisky Cake with Lime Drizzle {gluten-free}

Gluten-Free Sticky Ginger and Whisky Cake with Lime Drizzle is a fiery offering with three types of ginger and infused with a spicy Scotch whisky.
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Cake
Cuisine: British
Servings: 12 people
Calories: 401kcal


  • 100 g sweet rice flour
  • 100 g teff flour
  • 75 g oat flour
  • 25 g tapioca flour
  • teaspoons bicarbonate of soda
  • 2 teaspoons baking powder
  • 4 teaspoons ground ginger
  • teaspoons ground cinnamon
  • teaspoons ground mixed spice
  • ½ teaspoon salt
  • 150 g unsalted butter
  • 150 g dark muscovado sugar
  • 150 g black treacle
  • 150 g golden syrup
  • 300 ml whole milk
  • 35 ml scotch whisky
  • 80 g stem ginger chopped finely 4 balls
  • 1 inch piece fresh ginger peeled and finely grated
  • 2 eggs lightly beaten

Lime Drizzle

  • 150 g icing sugar
  • 2 limes zested
  • juice of 1-2 limes


  • Pre-heat oven to 160°C and line and grease a deep 8 inch round cake tin.
  • 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.
  • 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.
  • Add stem ginger and fresh ginger to flour mixture and whisk in until evenly dispersed, then pour in the treacle mix, then the whisky and combine. Finally beat in the eggs.
  • Pour into the cake tin and bake for 45-50 minutes.

Lime Drizzle

  • Make the icing by beating together the zest and enough lime juice with the icing sugar until the icing is just pourable.


Calories: 401kcal | Carbohydrates: 65g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 264mg | Potassium: 394mg | Fiber: 2g | Sugar: 43g | Vitamin A: 400IU | Vitamin C: 3.5mg | Calcium: 162mg | Iron: 3.3mg