Ginger Cake – Gluten Free


  • 2 cups plain gluten free flour (I use Orgran)
  • 1 tspn gluten free baking powder
  • 1 tspn Xanthan Gum
  • 1 cup sugar
  • 1[2] tbspn ground ginger
  • 2 tspn mixed spice
  • 250g [125g] butter, melted
  • ¼ cup golden syrup
  • 1 tsp baking soda
  • 1 cup milk, warmed
  • 2 eggs, lightly beaten


  • pre-heat oven to 150 degrees
  • Grease & line a 22cm cake tin.
  • Sift the flour, Xanthan gum, baking powder and spices – stir in the sugar.
  • Combine melted butter & golden syrup.
  • Dissolve baking soda in warmed milk.
  • Pour wet ingredients into dry ingredients and stir gently (don’t beat) to combine.
  • Pour mixture into prepared cake tin and bake for 1 hour 20 minutes or until a skewer inserted comes out moist but clean. Remove to a wire rack to cool. Store in an air-tight container.


  • 22 cm round cake or 25 cm loaf


  • Add chopped cristalzed ginger
  • Subsitute some or all of the sugar for dark muscovado sugar
  • Subsiture some or all of the golden syrup for molasses or treacle

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