Gluten Free Dark Ginger Cake

Gluten Free Dark Ginger Cake

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This moist gluten free dark ginger cake is perfect for any occasion. It is made with healthy ingredients and will not disappoint!
Servings: 8
Calories: 450

Ingredients
 

  • 5 oz Dairy free margarine
  • 5 oz dark Mauritian sugar
  • 2 large free-range eggs
  • 4 oz rice flour
  • 4 oz potato flour
  • 10 oz black treacle molasses
  • 3 1/2 oz plump sultanas golden raisins
  • 2 heaped teaspoons of ground ginger
  • 3 1/2 oz chopped stem ginger
  • 1 tablespoon of ginger wine
  • 1 teaspoon of bicarbonate of soda baking soda

Instructions

  • 9 inch square cake tin, greased and lined with baking parchment (wax paper)
  • Preheat the oven to 170°C (325°F) Gas mark 3
  • In a food processor, beat the margarine and sugar together until pale and creamy.
  • Transfer to a large bowl, beat in the eggs and then add the flours, black treacle (molasses), sultanas (golden raisins), ground ginger and chopped ginger.
  • Add the wine and bicarbonate of soda (baking soda) and mix thoroughly.
  • Put the mixture into the prepared tin and bake for about 1 hour.
  • Reduce the heat to 150°C (300°F) Gas mark 2, cover the ginger cake with greased baking parchment (wax paper) and bake for another 45 minutes.
  • Leave the cake in the tin for 20 minutes and then turn out, upside down onto a wire rack to cool.
  • When the cake is cold, peel off the baking parchment (wax paper), wrap the ginger cake in foil and store in an airtight container for up to a week.
Calories: 450 kcal
Carbohydrates: 78 g
Protein: 5 g
Fat: 13g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 41 mg
Sodium: 281 mg
Potassium: 897 mg
Fiber: 3 g
Sugar: 41 g
Vitamin A: 737 IU
Vitamin C: 2 mg
Calcium: 203 mg
Iron: 6 mg
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