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

FAQs

How do you keep gluten-free cake moist? ›

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

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.

Moisture – for some reason gluten-free cakes tend to get a little dry. Any gluten-free cake will dry out super-fast and get hard on the outside if it's not properly refrigerated and covered. I swear by always using buttermilk and adding a little more fat into the batter to compensate for the dryness.

Best Overall: Bob's Red Mill Gluten Free 1-to-1 Baking Flour

This mix, which has all recognizable ingredients (including sweet white rice flour, which is the main ingredient in mochi, a nice light, powdery, starchy flour that doubles as a binder), worked well in all three of our tests.

Bulla cake, usually referred to as bulla, is a rich Jamaican cake made with molasses and spiced with ginger and nutmeg, sometimes dark-colored and other times light-colored. Bulla are small loaves that are flat and round. They are inexpensive and easy to make using molasses, flour and baking soda.

On the flavour front: Niki Segnit in her book 'The Flavour Thesaurus' says, 'Fresh ginger has a lemony, woody and earthy tone with a kick of heat. Jamaican ginger has a richness and an almost camphorous pungency that distinguishes it from the lemony varieties and brings it closer to cardamom'.

Mrs McGregor's Ginger Cake 320g | ALDI.

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.

Bake, Then Bake Some More

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture.

Some gluten free flours will produce a cake which is on the dry side. This might be due to the lack of gluten but can be for many other reasons. Lots of gluten free flour is rice based and this can result in a dry and slightly gritty texture.

Gluten free batters and doughs can be stickier than those made with wheat flour, making them more prone to sticking to pans and surfaces. To prevent this, make sure to generously grease your baking pans with oil, butter, or cooking spray. You can also line pans with parchment paper for added insurance.

The simplest version of simple syrup, or soak, is nothing more than equal parts granulated sugar dissolved into water. The basic soak alone will do great things for your cake, especially in terms of moisture.