I’ve no idea why it’s taken me so long to share this recipe. It’s one that I’ve been making for many years. When I was recently asked by a reader for a gluten free ginger cake recipe I couldn’t believe that I hadn’t shared it before. So here it is. Enjoy!
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Ginger cake has been a firm favourite of mine for many, many years but for some reason I always forget to make it.
This recipe is one I’ve been making even before we started eating a gluten free diet. I’ve adapted it a little to reduce and cut out the refined sugars for a healthier version.
I didn’t know whether to call it ginger cake or gingerbread cake. I’m not sure what the difference is so I opted for ginger cake.
However, some people will know it as gingerbread and this particular recipe originates from the Midlands. It doesn’t include oats which is favoured by gingerbread or parkin from the north or England. It therefore makes it suitable for people with coeliac disease (celiac disease) who are sensitive to oats.
Why is this healthier than other ginger cakes?
To begin with I use my wholegrain gluten free flour blend to make this gingerbread loaf. It is packed with incredible gluten free grains like teff, sorghum and buckwheat.
If you’re not in the UK and therefore unable to buy my flour blend then I have good news for you!
Recently I made the decision to include the recipe for the gluten free flour blend in my online cookery courses here. This means that where ever in the world you are you can make my healthy recipes.
Secondly I have chosen to sweeten it with unrefined sugars. So rather than the traditional golden syrup, sugar and treacle combination I’ve used prunes, honey and blackstrap molasses.
I’ve also cut the amount of sweetness down, but not so much that it isn’t enjoyable. If you have managed to reduce your sugar intake already then you may find this too sweet still. If this is the case you can reduce the amount of honey or molasses.
How do you make gluten free ginger cake?
It’s super easy!
I made mine in my high powered blender. This enabled me to blend the prunes into a paste with the milk before adding the other ingredients.
If you don’t have a blender I highly recommend adding one to your Birthday or Christmas list! I use mine to make all manner of things from my dairy free cheesecakes to hummus and even key lime pie.
And of course they are perfect for making smoothies and soups in too.
You can still make this recipe without a blender but you will have lumps of prunes in it, rather than the prunes being there to create the deep flavour, stickiness and sweetness.
Without a blender just chop up the prunes as finely as you can and add them to the batter which can be made by melting the fat with the honey and molasses and stirring together with all the other ingredients.
The blender method is just the quick and lazy method but also gives you a lovely smooth cake with no lumps of fruit.
How can you make a gluten free and vegan gingerbread loaf?
It’s very easy to make this cake suitable for a dairy free and or vegan diet.
Rather than using butter, substitute it with coconut oil. I recommend coconut oil over margarine because it is an unprocessed oil. Margarine has undergone a lot of processing to make it and I always recommend eating food that has been processed as little as possible. If you want to use margarine, go ahead!
To replace the egg I suggest making a flax egg. To do that place 1 tablespoon ground flax seeds (linseeds) into a small bowl and add 3 tablespoons of water. Give the mixture a little stir and set aside for around 5 minutes to thicken. Add it as you would the egg.
If you make this don’t forget to leave a review and share across social media tagging me @freefromfairy. I love to see what you’re baking.
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The gluten free ginger cake recipe
Healthy Gluten Free Ginger Cake (Vegan Option)
Ingredients
- 75 g Prunes - stoned and chopped
- 150 ml Milk - can be dairy or plant based
- 100 g Butter - or coconut oil
- 50 g Honey - I use the runny variety
- 50 g Blackstrap molasses
- 175 g Free From Fairy Plain gluten free flour
- 1 tbsp Ground ginger - (can increase to 2 tbsp if you like it spicy)
- 1 tsp Ground cinnamon
- 1 tsp Bicarbonate of soda
- 1 medium Egg - (or egg substitute listed above)
- 1 tbsp Fresh ginger - chopped (optional)
Instructions
- Switch your oven on to 170 degrees C, 150 degree fan, gas mark 3, 338 F
- Add the chopped prunes and milk to a blender and blend until a smooth paste forms
- Meanwhile melt the butter with the honey and molasses. Remove from the heat as soon as the butter has melted
- Add the butter, honey and molasses mixture to the blender along with all the other ingredients. Blend until smooth. Add the fresh, chopped ginger if you're using it and stir it through (don't blend it unless you want there to be no lumps)
- Line a 2lb (900g) loaf tin with baking paper
- Pour the batter into the prepared tin and smooth the top
- Bake for 45 – 50 minutes until firm to the touch
- Allow to cool in the tin for 5 minutes before placing on a wire rack to cool completely
- Once cold store in an air tight container for up to 5 days or slice and freeze it
soi kèo bóng đá says
Thanks for the recipe. I will try this recipe for my holiday.
Christine says
Hi Vicki
Thanks for the recipe.
I am going to try your recipe with some low FODMAP ingredients (e. g.maple syrup for honey etc). I think a small slice will be ok…as it contains prunes/ molasses… moderation needed…!
I wanted to check about the prunes- are they the vac packed dried variety?
Vicki Montague says
Yes that’s right Christine. Don’t over do it! xx