Gluten Free Jamaican Ginger Loaf Cake Recipe (dairy free) (2024)

FAQs

Can I use gluten-free flour instead of cake flour? ›

You can't tell the difference between a regular cake flour cupcake and a gluten-free one. Gluten in cake flour is very low to begin with because otherwise AP flour would make the cake texture a little more “chewy”, so gluten-free is actually a good alternative choice.

Dubbed as the original and best for over 50 years, McVities Jamaica Ginger Cake is a moist, sweet loaf cake with a delicious ginger 'kick' that is guaranteed to delight the taste buds.

The 2 lb tin will take an hour to bake. Leave in the tins to cool. This cake improves and becomes more sticky and gooey after a day being stored in a tin. The cake freezes very well too.

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

Dubbed as the original and best for over 50 years, McVities Jamaica Ginger Cake is a moist, sweet loaf cake with a delicious ginger 'kick' that is guaranteed to delight the taste buds.

Different regions around the world will produce slight subtleties which set them apart. Jamaican ginger sets itself apart by being more pungent and eucalyptus-like than other varieties. It is known for it's high quality while Nigerian ginger is known for its richness, pungency and sharp green flavour note.

The flavor varies based on where it grows. Chinese and African ginger are very hot, while Jamaican and Hawaiian ginger tend to be milder and sweeter.

Oat Flour. With its creamy, earthy flavor and delicate texture, gluten-free oat flour is a staple of my gluten-free baking recipes. It bakes up soft and smooth, adding necessary starch to many GF baked goods and keeping them moist and tender due to its high fat content and stable protein structure.

Why do gluten free cakes not rise? ›

Gluten-free flour blends don't have the same elasticity as flour containing gluten so often the cakes don't rise as much or will sink after rising. To combat the flat cake problem, I add ½ tsp of bicarbonate of soda to the recipe even when using a self-raising gluten-free flour blend.

Cooled cake can be wrapped in plastic and stored at room temperature for up to 2 days. Unwrap plastic and wrap in foil and reheat in 350 °F (180 °C) oven for about 15 min (or less for smaller pieces).

You can store gingerbread cake in the fridge in an airtight sealed container or tightly wrapped, and it will last up to a week. Keep in mind though, the longer it is in the fridge the faster it will dry out. Gingerbread cake actually freezes really well!

It is perfect as it is. I think a frosting might make it a little too sweet. Store in an airtight plastic cake container at room temperature. This cake remains moist for days.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Making a cake flour substitute is easy with the following two ingredients: all-purpose flour and either cornstarch or arrowroot powder. Start with one level cup of AP flour, remove two tablespoons of the flour, and add two tablespoons of cornstarch or arrowroot powder back in.

Gluten is a protein and is found in all standard flours used for cake making. It gives cakes their structure and moist texture. Without gluten, cakes are drier, crumbly and have a shorter shelf life but there are a number of ways you can use to try and counter this.

Gluten-Free Bread Flour can be swapped 1:1 for all-purpose flour and bread flour by both weight and volume.