This ginger loaf cake is gluten free. Make with Allinson's buckwheat blend, this loaf bakes, rises and tastes just like a loaf cake with gluten. Taste and texture is not compromised.
This loaf cake is perfect with a cuppa. Bake the day before and let it rest as the flavours will mature and taste better (in our opinion) the next day.
If you love this recipe idea, why not try our Gluten Free Banana Loaf next?
Grease a 2lb loaf tin (900g) with greaseproof/parchment paper.
Preheat the oven to about 170'C
Place the black treacle, golden syrup, sugar and butter into a saucepan with the milk. Gently heat and stir until completely melted.
Place flour, Xanthan, baking powder, soda and spices in a mixing bowl or food processor and add the syrup mixture. Beat together using a wooden spoon until smooth. Add the egg and mix well to combine.
Pour the mixture into the loaf tin and spoon the top. Bake for 50 minutes until cooked through and golden brown.
Cool in the tin for 5 minutes. Remove from the tin and place on a wire rack. Slice to serve.
The easiest way to follow a recipe
10 October 2020
There’s no amount given for sugar, but the recipe instructions mention sugar. Should it be there or not?
My apologies, there should be 75g of soft brown sugar which has been missed off of the ingredients. I will get that changed.
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