Gluten Free Dark Ginger Cake

Gluten Free Dark Ginger Cake

No ratings yet
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


  • 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


  • 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
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating