Gluten Free Jamaican Ginger Cake – Recipe 1
Perfectly spiced gluten free Jamaican Ginger Cake – one of two recipes on Gluten Free Alchemist. Optional dairy free.
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Gluten Free Jamaican Ginger Cake – The original Gluten Free Alchemist recipe
This gluten free Jamaican Ginger Cake is one of two recipes on Gluten Free Alchemist. Actually, it was the first of the two Jamaican ginger cakes that I developed… way back in 2016. It has since been updated, with a new Jamaican Ginger Cake recipe that is additionally nut free and rice free… But this original recipe is still popular with readers, so I have decided to keep it on the blog.
Why I created the original ginger cake…
The decision to develop this recipe started with a chance conversation at work. A colleague told me that every Christmas, her family demanded she make a Christmas dinner favourite… Nigella Lawson’s Gingerbread Stuffing.
My colleague’s mother however, was unable to enjoy the annual gingerbread stuffing feast with the rest of the family. Why? Well… (familiar story…) she happened to be gluten free. But… If I could possibly find a way to make a gluten free Jamaican Ginger Cake (which is crucial to the stuffing recipe), then my colleague may just become the ‘best daughter in the world’….
Regular blog followers will know that waving a gluten free culinary challenge in my face is something I cannot ever refuse. Especially when it comes from someone I know… Once a decision is made, it is like red rag to a bull… I have to keep going until the recipe is not only achieved, but achieved to a high standard. Expectations raised, the gluten free Jamaican Ginger Cake challenge was on.
What is Jamaican Ginger Cake?
Most of us will know of Jamaican Ginger Cake from the packet version made by McVitie’s. A childhood favourite, the dark sponge and sticky texture is both unique and quite addictive to eat. Sweet and sticky with molasses and syrup and divinely spiced with Ginger and a little cinnamon, this cake is both exotic and British at the same time.
Having done some internet research however, I have been completely unable to find anything that tells me about its history. The assumption that it originated in Jamaica has been impossible to prove. But it now seems to be popular in every part of the world. If anyone knows anything about where the story started, please let me know…
My gluten free Jamaican Ginger Cake – First, but still delicious
Although this was my earlier gluten free Jamaican Ginger Cake recipe, it still remains a keeper. The tweaks and retests resulted in a cake to be proud of… The warming ginger kick, treacly stickiness and mysterious comforting darkness of the sponge are extremely close to my (albeit increasingly distant) memories of cakes past… A good replicant.
This ginger cake tastes fantastic on its own, with custard, with ice cream and even with butter (which is how I remember it best). I can also confirm that it works extremely well in gluten free Gingerbread Stuffing, the recipe for which is now on the blog. And that my colleague’s mother got to eat (and enjoy) the annual stuffing fest alongside her family.
But best of all for me… Miss GF was able to try another of my childhood cake-memories! And just like her mother… the favourite way to eat it, was slathered in a layer of creamy, natural butter.
Ginger… the seasonal spice
Of course, gluten free Jamaican Ginger Cake is not the only gingery treat we have at Gluten Free Alchemist.We love ginger here. And with rapidly cooling Autumn temperatures, it is the perfect time of year to use it.
Come Autumn, there’s always a request for a batch of crisp, warming Ginger Biscuits… The annual batch of Brown-Sugared Pear & Ginger Preserve maturing in the larder… And plans for making Gingerbread Cookies and Gingerbread Men and a Christmassy Gingerbread House, complete with glittery, snowy gardens. The seasonal home-made Fruity Mincemeat has a ginger hit and we even have an incredible Winter Pear & Ginger Trifle too. But perhaps our most exciting addition to the ginger selection here on the blog, is our very traditional and exceptionally moreish German Gingerbread (Lebkuchen) Cookies. Don’t say you weren’t warned…
Made Gluten Free Jamaican Ginger Cake – Recipe 1?
As always, if you do make this recipe for gluten free Jamaican Ginger Cake (or any other recipes at Gluten Free Alchemist), please let me know about it. It’s always great to hear what you’ve been making from the blog… Leave a comment, rate the recipe or tag me on social media (links at the top).
And if you’re looking for other gluten free inspiration, why not check out our beautiful gluten free Recipe Book Index too?
Happy baking
Gluten free Jamaican Ginger Cake – recipe 1
Key equipment
- 2 pound loaf tin
- Oven
- kettle
Ingredients
- 240 g plain gluten free flour blend I used GFA blend A see NOTES
- 70 g sorghum flour
- 40 g ground almonds
- 1 tsp xanthan gum
- 1 tsp bicarbonate of soda
- ½ tsp GF baking powder
- 1 tsp ground cinnamon
- 1 tbsp ground ginger heaped tbsp
- ½ tsp fine sea salt
- 125 g unsalted butter – or dairy free alternative cold and cubed
- 200 g soft light brown sugar
- 120 g black liquid treacle molasses
- 60 g golden syrup
- 1 large egg Lightly beaten – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 170 g boiling water
Instructions
- Completely line a 2 pound loaf tin with baking paper (base and sides).
- Pre-heat the oven to 170 C/325 F/Gas 3.
- Weigh and mix together the flours, almonds, xanthan gum, bicarbonate of soda, baking powder, spices and salt in a large bowl.
- Rub the cold, cubed butter into the flour mix until it resembles fine breadcrumbs.
- Add the brown sugar and stir through.
- Add the treacle, golden syrup and beaten egg and lightly mix into the flour.
- Add the boiling water and beat thoroughly with a silicone or wooden spoon until you have a smooth, sticky, well-blended batter.
- Spoon or pour the batter into the loaf tin and gently push into the corners and smooth the top.
- Bake for about 1 hour until well-risen and a skewer comes out clean. If you use smaller loaf tins, adjust the baking time to about 30 to 40 minutes).
- When baked, remove from the oven and allow to cool completely in the tin.
- When cold, remove and store wrapped in clingfilm (you can leave the baking paper intact) until ready to eat. Best matured for a day or two for stickiness.
Notes
Nutrition
© 2019-2026 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
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Such a lovely cake, which worked perfectly with the gingerbread stuffing. Thank you x x
Fantastic! Thank you for letting me know Kath. So glad you enjoyed it and Happy New Year xx
Kate, how on earth do you not weight 20 stone with all the yummy treats you make week after week? Your Jamaican ginger cake looks absolutely amazing and I would kill for a slice with a cup of tea. Thanks for joining in with #FreeFromFridays again
Ha ha…. maybe I am Mel! This cake was definitely one that could take me there quicker….. better get out and do some running xx
I regularly make a non GF one for husband person, from a recipe by a lovely Scottish lady who used to blog as mortgage free in three, her version has a magic ingredient that sounds odd, but really works. I need to make up a new batch of your flour blend A and will try your version next time.
Magic ingredient? I just had to look that one up….. was it the black pepper? Does sound very strange, but the most unexpected things work in baking for sure.
I hope you like this bake as much Alison….. they loved it at my work and were still talking about it a week later! Let me know how you get on xx
Yes, it is the black pepper and it does work. OH still working through a surplus of non gf orange & polenta cake, it is non gf because I grabbed a packet of semolina out of the cupboard and weighed it out with the almonds by mistake!!!!!!! Decision time – try to rescue or not – so in order to try and improve the texture I added another half quantity of ingredients – this time using polenta LOL and baked a small loaf size and the round 8" too. It is edible, but better as pudding with cream I am told!. Ginger cake hopefully will be made next week. Laugh or cry? I decided that a giggle was the best solution.
Oh my goodness Alison…. that sounds like a bit of a disaster if you can't eat it. One of the advantages of having only GF ingredients in the larder I guess….. no glutenous surprises!
Hopefully the ginger cake will be more successful x
This looks so yum! I've been missing Jamaica Ginger Cake all autumn!
Thank you. Miss it no more! This one is so easy to make xx
This sounds absolutely amazing! I love all things ginger, so looking forward to trying this 🙂
Thanks Angela. Me too x
It looks really nice, the texture is lovely. It's wonderful you made this recipe for your colleague and her mother.
Thanks Anca. I was really pleased with it and have also now tested how well it works in the stuffing too! Hope to post on the blog very soon xx
ooooh I adore ginger cake and this looks exactly like the shop bought version, that my mum would buy us sometimes to have as a pudding with custard! I bet it smelt just as amazing too. delicious.
thank you for linking up to #BakeoftheWeek x
Thanks Jenny. I can vouch for this one tasting just as delicious with custard…… or cream….. or butter….. or just as it comes. I've tried it all ways! And yes….. it smelt divine, which has to be one of the absolute treats of home-baking!
I love ginger cake but I've never made it. This looks sticky and sweet just like it should be! #freefromfridays
Thanks Emma. I reckon every baker should have a good ginger cake at their finger tips. This one was lovely! x
Oh, I love Jamaican ginger cake but I have only discovered it in UK, despite visiting Jamaica many times… It sooo delicious and sticky 🙂 Thank you for sharing with Inheritance Recipes!
Isn't that strange Margot? You would think it could be found in Jamaica, but I had such difficulty finding out anything concrete about its history. Who knows……. maybe the Jamaica connection is a red herring! x
Looks amazing!!!!
Thanks Bex. So sorry you didn't get to taste it this week. I am testing it on the stuffing this weekend, so all going to plan, I should be reporting back Monday! x
Ah that looks so good. I used to love sticky gingerbread!! My mum used to love it buttered too. Try some in the base of a trifle – It's amazing 🙂
Thanks Katie. It is that good that I have now made 4 in a week! I took one onto work today for a load of gluten eaters and it got high praise. Thanks for the tip on trifle…… why didn't I think of that…..? You are right. It must be divine! x
I just bought some ginger and your cake looks really interesting, I have never prepared anything like this.
Beautiful and fab for Christmas too.
Thanks Alida. Ginger is such a great Christmas spice. x
Well done – I am sure many people will be thankful for this. I know the loaf you mean and I can't think of any other cake that is so good with a nice slab of butter spread over it. We have been testing gingerbread biscuits and planning gingerbread houses in our house but sadly I am not sure I will get to try a veg version of the gingerbread stuffing – which sounds intriguing.
Ah thanks Johanna. I think it was essential to have a GF version of Jamaican Ginger Cake in the repertoire. There is something about Autumn and Winter which just cries out for ginger warmth! x
Oh WOW! I used to love THAT ginger cake. Cheap and cheerful it was often found in our kitchen. I am going to have to make this, but I will try it out with my flour and will let you know! Looks incredible xx
Yes….. THAT ginger cake….. Sadly this one (being GF) is not quite as cheap, but it is certainly gingery and delicious. Let me know how you get on! xx
Love the sound of this. I remember those Mcvities packets all too well but haven't had it for years. Looking forward to hearing how the stuffing turns out. #CookBlogShare
Thanks Mandy. Planning to test the stuffing this weekend, so fingers crossed x
That does sound good. Never tried it with butter but if it is around long enough to harden, always served with custard. Wonder if it would make steamed puddings?
Thank you Dc. It is lovely with butter…… a bit 'malty' in flavour against the butter. Definitely worth a try.
Now steamed puds are something I haven't really tried yet….. This recipe might work steamed. May need to tweak the moisture levels slightly, but the flavour would be divine x