Gluten Free Ginger Cake

    1 hour 15 min

    This is a completely yummy but gluten free sticky ginger cake


    Pembrokeshire, Wales, UK
    16 people made this

    Serves: 10 

    • 250g butter
    • 125g sof brown sugar or muscavodo sugar
    • 125g Black molasses
    • 6 large eggs beaten
    • 250g ground almonds
    • 175g polenta
    • 1 teaspoon gluten free baking powder
    • 1 tablespoon ground ginger
    • 300g of stem ginger in syrup (normally 2 jars)

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Strain syrup from stem ginger and put to one side for later. Finely chop all stem ginger leaving 4 chopped stems for glaze
    2. Cream butter, sugar and molasses until light and fluffy. Gradually beat in eggs.
    3. Fold in almonds, polenta, baking powder, ground ginger and chopped stem ginger. mix thoroughly. Spoon misture in to prepared 10 inch baking tin and bake for 45-55 minutes at 180 degrees C (350 F or gas mark 4) (I always line my tins with parchment paper)
    4. Meanwhile prepare the Ginger Glaze by first boiling the ginger syrup for around 6 minutes, add remaining chopped ginger and bring back to boil for a further 5 minutes
    5. When cake is cooked, set aside to cool for around 10 minutes and then remove cake from tin. Now spoon the syrup with chopped ginger over the top of the cake whilst still warm
    6. When completely cool cut into portions. Wrap in foil to keep moist and fresh. This cake freezes well but defrost at room temperature

    Serving suggestion

    This is lovely served warm with creme fraiche

    See it on my blog

    Check out gluten free and eating out

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    Average global rating:

    Reviews in English (1)


    Wonderful flavours!!! It is very sticky though, use a fork. :-)  -  04 Nov 2015  (Review from Allrecipes AU | NZ)