This ginger loaf cake is gluten free. Made with buckwheat flour, this loaf bakes, rises and tastes just like a loaf cake with gluten - rest assured that taste and texture is definitely not compromised here. This loaf cake is perfect with a cuppa. Bake the day before and let it rest as the flavours will mature and taste even better (in our opinion) the next day. If you love this recipe idea, why not try our Gluten Free Banana Loaf next?
12 ingredients6 steps
Gluten Free
Vegetarian
Method
Step 1
Preheat the oven to 180°C /160°C Fan/ Gas mark 4. Meanwhile grease and line a 900g (2lb) loaf tin with a double layer of parchment paper ensuring that the bottom and sides are lined.
Step 2
Place the black treacle, golden syrup, sugar and butter into a saucepan with the milk. Gently heat and stir until completely melted.
Step 3
Place flour, Xanthan gum, baking powder, bicarbonate of soda, ginger and cinnamon in a mixing bowl and add the syrup mixture. Beat together using a wooden spoon until smooth. Add the egg and mix well to combine.
Step 4
Pour the mixture into the loaf tin and level the top with the back of a spoon. Bake for 45 minutes until cooked through and golden brown. To check that the cake is cooked, insert a skewer and it should come out clean.
Step 5
Cool the cake in the tin for 5 minutes then transfer to a wire rack to cool completely.
Step 6
Cool in the tin for 5 minutes. Remove from the tin and place on a wire rack. Slice to serve.
Ingredients
MetricImperial
For the Loaf
75gSilver spoon treacle
75gSilver spoon golden syrup
75gButter (or dairy free spread if you're vegan)
75mlWhole milk
0.5 tspXanthan gum
1 tspBicarbonate of soda
1 tspGluten free baking powder
200gDove’s Farm Buckwheat Flour
1 tbspGround ginger
2 tspGround cinnamon
1Medium egg
75gBillington's soft brown sugar
Utensils
2lb loaf tin
Wooden spoon
Whisk
1 Baker Ratings
Just enjoyed my first slice of this. Tasted great and had a good texture. I found it simple to make with good instructions. I made this gluten and dairy free by using a dairy free spread and substituting soya milk for the milk. My only negative comment would be that mine only took 40 minutes to bake so instructions could maybe amended to say 40 - 50 minutes.
