Gluten, Free, Dairy Free, Sugar Free Festive Ginger Loaf Cake
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
- Ingredients
- ½ cup coconut sugar
- ⅓ cup dairy-free margarine
- ⅓ cup Rice syrup
- ⅓ cup black Molasses (molasses)
- 1 ½ cups gluten-free all purpose flour
- ¾ cup flour (sifted)
- 1 pinch salt
- 3 tsps Ginger powder
- 1 tsp ground cinnamon
- 1 ½ tsps gluten-free Baking powder
- 1 large egg (beaten)
- 7 Tbsps Rice milk
- 2 ½ ozs ginger in syrup (drained and finely chopped)
- 1 cup almonds
Preparation steps
1.
Heat the oven to 170°C (150° fan) 325°F gas 3. Line a 450g|1lb loaf tin with non-stick baking paper.
2.
Put the sugar, margarine, rice syrup and treacle in a pan and heat gently, stirring continuously until melted. Remove from the heat and set aside to cool slightly.
3.
Mix the flours, salt, ground ginger, cinnamon and baking powder in a large bowl. Add the stem ginger and coat in the dry ingredients to stop it sticking together.
4.
Beat together the egg and milk, then add to the syrup mixture, beating well.
5.
Add the wet ingredients to the dry ingredients and beat well until well blended.
6.
Pour into the tin and bake for 60-70 minutes until firm to the touch, and a skewer inserted in the centre comes out clean. Arrange the almonds on top after the cake has been cooking for about 40 minutes. Cool in the tin for 25 minutes, then place on a wire rack to cool completely.
