Rich and temptingly warming gluten free Dark and Sticky Jamaican Ginger Cake. Think McVities but WAY better… Free from gluten, nuts and rice. Optional dairy free.
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DON’T LOSE THIS RECIPE. PIN IT FOR LATER…
Jamaican Ginger Cake – a gluten free McVities Copycat
Remember McVities Jamaican Ginger Cake? Sticky, dark, rich and temptingly warming? Well this is my gluten free ‘copycat’. Except this recipe is better. It’s home-made and free from gluten… And that means not only is it the real deal, but we can eat it.
I know many of us Coeliacs have a gluten free ‘wish list’. Well… Jamaican Ginger Cake was definitely in my top ten gluten free ‘wants’. Despite lengthy searches however, finding a ‘free from’ commercially-available variant proved elusive… Which meant an absolute need for recipe development.
And because I hate the thought of anyone else being deprived, I’m sharing this perfectly-flavoured, stickily gorgeous, great British classic with you too.
Is it easy to make gluten free Jamaican Ginger Cake?
Oh yes! I’ve made this gluten free Jamaican Ginger Cake as simple as possible. This recipe requires no skill whatsoever. Easy as pie? No… It’s easier than pie. You literally mix your dry stuff, melt your wet stuff and beat it all together with an egg. Seriously, I kid you not… the most difficult part is leaving it in the oven for an hour, whilst the spiced aroma wafts through the air around you and your stomach rumbles uncontrollably.
What is this ginger cake ‘free from’?
Being a Gluten Free Alchemist recipe, it goes without saying that this Jamaican Ginger Cake recipe is gluten free. But it is also made to be free from nuts and rice. The recipe uses my GFA rice-free blend B, meaning that the batter is not only beautifully smooth (no ‘ricey’ grit or dryness here…), but is free from any latent arsenic risk.
The recipe can be adapted to be dairy free too. All that is needed is a straight substitution of the butter for a good like-for-like dairy free alternative.
Not my first Jamaican Ginger Cake recipe
This is not my only foray into Jamaican Ginger Cake development. I created my first recipe back in 2016 after a work colleague needed a gluten free version to make Gingerbread Stuffing at Christmas. It was a great cake… Deep and sticky and very like the old glutenous McVities sponge I remember. But some recipes just need to be taken one step further, not only for best textural and flavour improvement, but to make them even more accessible to my free from friends.
The previous gluten free recipe contained ground almonds and used light brown sugar. Of course, there’s nothing wrong with either of these ingredients. But in the spirit of progress I decided to create a Jamaican ginger cake that was darker, more gingery, nut free, rice free and optional dairy free.
The result?
It was worth the effort… Jamaican Ginger Cake mark 2 has the perfect texture… Not over fluffy or over-dense… It has the characteristic back-kick of cinnamon-infused ginger which warms the palate and gives a big internal winter hug… It is expectantly sticky on the teeth and sat side by side with its wheaty cousins, it competes with ease. Actually (in my humble opinion) it would probably win hands down.
How do I know? Because it has been tested on friends, family and colleagues who have been spotted sneaking back for an extra slice or three… and who (mostly still being gluten-eaters) have compared it more than favourably.
Using Jamaican Ginger Cake in other recipes
Gluten free Jamaican Ginger Cake makes the perfect tea time treat all on its own. However, at GFHQ, we like to play with our cakes and push them into other recipes as well.
As mentioned above, Jamaican ginger cake forms an amazing base for a Christmas stuffing. Although originally a Nigella Lawson recipe, I adapted it for a friend some time ago and we now have a gluten free version of Nigella’s sweet Gingerbread Stuffing on Gluten Free Alchemist.
As with all sponges in our house, ginger cake is no stranger to trifle either. And for quality assurance (of course), I made sure to check this particular Jamaican Ginger Cake’s trifle versatility with a re-run of my Winter Ginger and Pear Trifle. It’s a trifle that will seriously WOW at dinner parties… And I can confirm that having tested it scrupulously, it is unbelievably good.
Key Equipment needed for this loaf cake
- Loaf Tins – Either 1 x two pound or 2 x one pound
- Good quality Baking Parchment. I swear by Lakeland’s amazing non-stick paper.
- Kitchen Scales – Make sure you have a good versatile set that measures both large and micro-quantities for all your gluten free bakes.
- Mixing bowls
- Large non-stick saucepan
- A firm wooden/silicone spoon or spatula
- Wire Rack – I love my versatile, sturdy Lakeland folding 3-tier rack, because it’s so easy to store and holds loads!
Will YOU try my gluten free Jamaican Ginger Cake?
Don’t take my word for it however. Give Jamaican Ginger Cake a try at home.
If or when you do… Please let me know how you get on. Leave a comment below and leave a recipe rating. Even better… Take a quick photo and tag me on social media (links at the top of the page) so that I can swoon over your efforts and be proud of both our success. Don’t forget to use the hashtag #glutenfreealchemist.
Other fabulous ginger recipes that might tempt you…
Dark & Sticky Jamaican Ginger Cake – gluten free
Key equipment
- 1 x two pound or 2 x one pound loaf tins
- good quality non-stick baking paper
- Oven
- large saucepan
- hob
- fork
Ingredients
- 260 g plain gluten free flour I use GFA rice free blend B – See NOTES
- 1 tsp xanthan gum
- 1 tsp GF baking powder
- 1 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 1½ tbsp ground ginger
- ¼ tsp fine sea salt
- 110 g unsalted butter or dairy free alternative cubed
- 110 g soft dark brown sugar
- 100 g golden syrup
- 100 g black treacle molasses
- 160 ml/g water If using a rice-based flour blend, a little more may be needed. But only add extra at the end when you know the consistency of the batter.
- 1 large egg Lightly beaten – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
Instructions
- Prepare you loaf tin(s) by fully lining with baking paper.
- Pre-heat the oven to 170 C/325 F/ Gas 3.
- Weigh and mix together the flour, xanthan gum, baking powder, bicarbonate of soda, cinnamon, ginger and salt until fully blended and any lumps have been broken down. TIP: Weigh into an airtight container and shake vigorously.
- Set these dry ingredients aside in a large mixing bowl.
- Put the butter, sugar, syrup, treacle and water into a large saucepan, and place over a low heat, stirring frequently until the butter has completely melted, the sugar has dissolved and all ingredients are well blended into a smooth liquid. DO NOT BOIL.
- Take off the heat and allow to cool slightly.
- Add the liquid to the dry mix and beat with a wooden/silicone spoon until well blended.
- Add the beaten egg about a third to half at a time and beat through with the spoon (the mixture should be smooth and reasonably ‘loose’ – a gloopy dropping consistency).
- Pour the mixture equally into the tin(s) and smooth the top(s).
- Bake immediately for approximately 35 minutes to 1 hour (depending on the size of tin) until the cake(s) are just firm to the touch and an inserted skewer comes out clean.
- Remove from the oven and leave in the tins to cool for about 10 minutes before transferring to a wire rack.
- For best texture, eat at least a day after baking to get the characteristic Jamaican Ginger Cake stickiness, although the cake is still delicious if eaten straight after baking.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Jamaican Ginger Cake shared with
- Full Plate Thursday #509 with Miz Helen’s Country Cottage
- What’s For Dinner #289 with The Lazy Gastronome
Previously shared with: Baking Crumbs with Jo’s Kitchen Larder and Apply to Face Blog; Love Cake with Jibber Jabber; Fiesta Friday #266 with Angie, Life Diet Health and The Not So Creative Cook
Fantastic! Just pulled it out of the oven and couldn’t wait to try it. Will definitely be making again and again. Thank you for the recipe!
Yay! You’re very welcome. And thanks for taking the time to come back and let me know!
So glad you enjoyed. It’s superb in trifle too! 😁
This is hands down, the best ginger cake recipe I have ever baked! Thank you – it’s become a must have in our household on a regular basis!
PS. I meant to give it a 5 star rating!
😂… That’s funny. I read the first comment and thought ‘blimey… high standards here! Best ginger cake = 3 *’
But on a serious note. Thank you!
I’m really pleased you found it and even better that you love it.
Enjoy xxx
I made this cake following the recipe exact and it all crumbled to pieces, after it cooled…perhaps the gluten free flour i used was no good..
I’m sorry to hear that Bunny.
Quite possibly the flour was ‘no good’. Sadly, not all gluten free flours are created equally. What flour did you use?
If you used a single gluten free flour, then there would have been a problem (gluten free bakes need a blend to come anywhere close to mimicking wheat flour) and if you used a blend heavy with rice flour or mainly starch flours, the texture would have been significantly altered.
It’s been a very successful cake for a lot of people, so it’s possible something else went wrong. But without the details of all the ingredients you used it’s hard to know how best to advise.
Best wishes
Hi from Alaska!
My British husband loves Jamaican ginger cake and has recently had to go gluten free. I would love to use this recipe with homemade stem Ginger in it instead of just dried Ginger powder.
What adjustments should I make in using stem Ginger?
Do you recommend a certain amount?
I realize that it will add moisture and sugar to the recipe.
Do you have any recommendations on how to account for that?
Thank you and Merry Christmass and happy holidays!
Annie
Hi Annie
And welcome!
Stem ginger sounds like an amazing addition. I think if you are adding it ‘drained’ and chopped, you should be able to add it, folding in at the end without adjustment… A bit like adding other fruit to a recipe.
The recipe is not an over-sweet one, but if you are adding extra liquid from the jar, then reduce the added water by the same amount… OR if that syrup is very sweet, sub a little of the golden syrup (and maybe add a little less water). I am unsure how ‘sweet’ the liquid is in a jar of crystallised ginger… You may need to adjust the cooking time slightly.
I’ve not actually tried any of this… but based on my knowledge of the consistency and qualities of the batter, this is where I would start…. And perhaps start with a half-sized loaf to test and tweak xx
I hope that helps. Do let me know if you try it. And just shout if you need anything else.
Happy Christmas xx
Beautiful cake!! Thanks for sharing at the What’s for Dinner party! Have a lovely rest of the week.
Thank you Helen. You too x
This looks soooo good – even better than the McVities version! Eb x
Thanks Eb. Way better than McVities (gluten free or not) xx
Anther amazing bake lovely! I was just talking about tinkering with a ginger loaf cake the other day! Thanks for sharing with #CookBlogShare 🙂
Thank you Midge. I think every blog needs a ginger loaf cake… Good luck with yours xx
This looks so beautiful and I love the flavors going on. Thanks for sharing!
You're welcome x
I love Jamaican ginger cake. It was always one of my favourites as a child. I've never attempted to bake one like this before so I think it's long overdue!
Lone overdue for sure Ness! You must make one soon xx
Thanks for sharing the recipe, Kate. I took advantage of the vile weather yesterday and had a baking session, making this and Rebecca's malt loaf. My kitchen smelled amazing! This cake behaved beautifully and rose well. I managed to wait a day before cutting it and it has a lovely taste and a good texture. I suspect I may have overcooked mine slightly so I have the perfect excuse to make it again soon (well, I've still got black treacle to use up; can't let it go to waste!). Thank you. Helen
Thanks Helen. Ginger cake is definitely one of those that doesn't like to be over-baked. Knowing your own oven is key I think! I'm glad it tasted good though x
The texture and colour of this cake are both absolutely perfect! I can't wait to try it! #BakingCrumbs
Thank you x
This is a dark stunner of a cake. What a triumph. I absolutely love it. Thankyou for sharing it with #BakingCrumbs
Thanks Jenny. You're so welcome x
Oh this cake looks epic! It reminds me of the sort of cake that would get packed by someone's mum for a school/camping trip or sleepover – it was delicious back then, but I haven't had it in years – wish I could reach into my computer and sample a slice 😉 Eb x
Thanks Eb…. I often wish I could grab slices of cake from computers…. I often remind myself that looking at blogs when hungry is a very bad idea!!! x
I'm always fascinated by gingerbread recipes. I have read a lot about just how fabulous gingerbread is, in several books, but have never tried making it at home myself. Your version looks so, so good! Absolutely love the recipe. If only I could get my hands on some treacle, I'd love to try this out.
Thanks Priya. Home-baked ginger anything is worth making not only for the final bake, but because of the incredible smells that waft round the kitchen when it is in the oven. SO good! xx
I thought, by first glance, it was a chocoloate bread or a pound cake.😅 But gosh, it still looks so good. I could use a ginger cake now! Thanks for sharing and for linking up to Fiesta Friday party! Have a lovely weekend, Kate!
You're so welcome. It certainly is a dark cake and I can see that it could be easily confused for chocolate at first glance. There is definitely no mistaking on first bite though x
Fabulous now you can really have your cake and eat it. Im going to share this with my sister who is a celiac as im sure she use to love ginger cake. Thank you for sharing on #CookBlogShare
Thanks Jacquline. I hope your sister enjoys as much as we did x
Wow this looks absolutely perfect!
Thanks Kat x
What a loaf! My hubby goes nuts for proper ginger cakes, the stickier and denser the better and this one looks amazing. Thanks for sharing with #BakingCrumbs 🙂 x
Thanks Jo. You're so welcome x
I love your original version, I am looking forward to trying this new one, must add black treacle to the shopping list.
Thanks Alison. I'd love to know how you think they compare x
I adore the look of this Jamaican Ginger Cake Kate, it looks sooooo scrummy, I have childhood memories of having this for pudding with custard, we didn't have much money growing up and mum cooked everything from scratch but this was a real treat bought from the shops! Now I think of the homemade version being the real treat, not a shop bought version!!
Thanks Rebecca. I think we had it with custard as kids too. Times were very different then though and yes… being shop-bought always felt like more of a treat. How times have changed xx
I love that dark ginger cake – and I think a GF version is very important – who would want to be deprived of such soft sticky spicy heaven. It looks beautiful.
Thanks Johanna. Absolutely needed this in my life x
Easy to follow recipe and its absolutely delicious. Highly recommend giving this a try everyone in my family loves it. Even the picky 3yr old.
Thank you so much Tash for such lovely feedback. I’m so happy you love the recipe. And if it sneaks past the picky 3 year old, that’s fabulous! xx