Jamaican Ginger Cake (Gluten Free + Dairy Free)

 Learn how to make a gluten free version of this delicious, dark, moist, sweet and heart warming spiced infused homemade Jamaican Ginger Cake. This baked treat is the real deal and tastes a million times better than the store bought version.

I think it's about time that I introduced you to another Jamaican classic cake.

This one is a mouth watering Jamaican ginger infused cake aka Jamaican Gingerbread Cake, made from scratch and great to serve at a family gathering.

I promise you will fall in love with this seriously moist ginger cake after one serving.

When it came to baking sweet treats and desserts, my grandmother was the queen of whipping up cakes.

I have fond childhood memories of my sweet grandma making Toto (Coconut Cake), Jamaican Sweet Potato Pudding and Cornmeal Pone.

Ginger cake was a favourite of mine so I used to love Sundays when my grandmother would tell me that she was going to bake some cake.

I would always put in my request for some Jamaican Ginger Cake.

Unlike the store bought Mcvities ginger cake, true Caribbean gingerbread is moist but not sticky at all. 

I'm such a ginger-holic that these Gluten Free Gingerbread Muffins are a favourite too.

If you've tried both cakes you will immediately tell there is a distinct difference and that's because the factory clone recipe has been adapted to something much more sticky (taste too sickly in my opinion).

I honesty don't feel that this version showcases what Caribbean ginger cake truly is.

The only adaptations I have made to the original version was to make it with dairy free butter, gluten free flour with coconut sugar. Aside from that, it tastes very much foolproof!!

Molasses vs treacle

In case you do not know the difference between the two.

Here is a quick bullet point break down;

• Treacle is a term typically used in the UK to refer to uncrystalized syrup which is dark syrup.
• Treacle is a dark, stick and thick syrup which contains sugarcane molasses.
• Treacle has a dark, rich deep flavour that's essentially burnt sugar with a hint of bitterness.
• Although some people refer to "molasses" and "treacle" interchangeable they are NOT the same
• Molasses is milder in taste (unless it is blackstrap) (the source)

Ingredients you will need

• Gluten free flour: Bob's Red Mill Gluten Free 1-to-1 Baking Flour is still currently my go to. It's accessible and easy to work with.
• Dairy free butter: I like to use Vitalite but Earth Balance is another good butter!
• Coconut Sugar: My favourite low GI sugar by far with the butterscotch taste!
• Blackstrap Molasses: (Unsulphured) Be sure to use molasses that is labelled "Unsulphured" and "Blackstrap". Blackstrap molasses has been boiled down three times to remove the sugar content making it more suitable for certain dietary requirements
• Baking soda/powder: These two are used as rising agent to make the loaf rise.
• Eggs: Any eggs that are large, free range or otherwise work well.
• Spices: Ground pimento aka all spice/ground cinnamon, nutmeg and ginger are all added to flavour.
• Fresh ginger: Some grated ginger root will really enhance the ginger taste. Definitely use a combination of fresh and dried ginger for optimal results.
• Pink salt/ vanilla extract: Both are used for taste.

Recommended Tools/Equipment

• Loaf tin x2 (9x5 inch)
• Stand mixer (optional, can use a hand held mixer instead)
• Loaf tin liners (or use parchment paper)
• Spatula

How to make Jamaican ginger cake

• Preheat oven at 180c/356F/Gas mark 4 and line two loaf tins with either a liner or parchment paper.
• Add the flour to a large bowl along with the cinnamon, nutmeg, pimento, baking soda/powder, pink salt and set aside

• Cream the butter and coconut sugar until fluffy on high speed

• Crack the eggs in a bowl and add the vanilla extract and fresh ginger
• Add the eggs to the buttery mix, on medium speed, mix for 2 minutes. Meanwhile prepare the molasses by mixing the molasses with 1 cup of hot water in a jug and stir to melt completely.

• Proceed to mix to combine on medium speed, stop the mixer and use a spatula to scrape the sides and bottom of the bowl.

• Add the remaining flour and molasses to the mixing bowl and give the cake batter a good mix for 1-2 minutes.
• Scrape the bowl one more time, mix for 1 minutes to ensure the cake bake has evenly mixed together.
• Pour the cake batter into both loaf tins and bake for 40 minutes.

Suggested add ins

• Raisins/sultanas/currents
• Dates
• Pecans
• Crystalized ginger
• Dried mango or pineapple pieces
• Rum (Alcohol free flavour/the real deal depending on your lifestyle)

Is this cake freezer friendly?

Yes, cut into slices and wrap up in a freezer friendly bag and freeze for up to 6 weeks. Make sure to thoroughly thaw out the cake prior to consuming it.

Can I make a vegan version of the cake?

I personally haven't tried making it myself but I do know lots of vegans who make Jamaican Ginger Cake and others using flax eggs/olive oil or banana in place of animal eggs.

Notes and tips 

• Let the cake COOL DOWN COMPLETELY before slicing into it. Leave it for a few hours or preferably overnight so it won't crumble.
• A stand or hand mixer is suitable for use. I made the entire recipe using my stand mixer, however if you do not own one then simply use an electric hand mixer instead.
• Leave the butter to stand at room temperature overnight or an 1-2 hours before baking. Solid butter can't be whipped/creamed with the sugar.
• Make sure to cream the butter and sugar together. Mix (stand or hand held) for up to 10 minutes (gradually move to the highest setting). Both ingredients should look creamy and fluffy before moving onto the next step.
• Weigh up the ingredients first  Weighing up all of the ingredients that you will need will help you to be more organised and to systematically move through each step problem free.
• The molasses is what gives the cake that uber dark hue. This is perfectly normal because molasses is naturally a thick consistency and black in colour.
•  Cake batter formation. As a general rule of thumb, I like to add half of the molasses first with half of the flour blend. Give everything a good mix and scrape the bowl so it's evenly combined. Then add the remaining molasses and flour. Again scrape the bowl so the rest of the ingredients glide in more smoothly.
• It's okay to use treacle if you cannot find blackstrap molasses.

More Jamaican recipes you may like

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Jamaican Ginger Cake

Jamaican Ginger Cake aka Gingerbread Cake is so tasty, fragrant and rich in flavour

5 from 9 votes

Print Pin Rate

Course: Dessert

Cuisine: Jamaican

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 8 servings

Calories: 488kcal

Author: Charla

Equipment

• ▢
  Electric Mixer
• ▢
  Loaf Pan
• ▢
  Mixing Bowl
• ▢
  Spatula

Ingredients

• ▢ 3 cups of gluten free flour
• ▢ 1 cup of dairy free butter room temperature
• ▢ 1 cup of coconut sugar
• ▢ ½ cup of blackstrap molasses + 1 cup of hot water
• ▢ 2 large eggs
• ▢ 1 teaspoon of baking soda
• ▢ 1 teaspoon of baking powder
• ▢ 2 teaspoon of ground ginger
• ▢ 1 heaping tablespoon of fresh ginger grated
• ▢ 1 teaspoon of ground cinnamon
• ▢ 1 teaspoon of ground nutmeg
• ▢ ½ teaspoon of ground pimento allspice
• ▢ 1 teaspoon vanilla essence
• ▢ ¼ teaspoon himalayan pink salt

Instructions

• Preheat oven at 180c/356F/Gas mark 4 and line two loaf tins with either a liner or parchment paper.
• Add the flour to a large bowl along with the cinnamon, nutmeg, pimento, baking soda/powder, pink salt and set aside
• Cream the butter and coconut sugar until fluffy on high speed
• Crack the eggs in a bowl and add the vanilla extract and fresh ginger
• Add the eggs to the buttery mix, on medium speed, mix for 2 minutes. Meanwhile prepare the molasses by mixing the molasses with 1 cup of hot water in a jug and stir to melt completely.
• Carefully pour half of the molasses into the mixer along with half of the flour blend.
• Proceed to mix to combine on medium speed, stop the mixer and use a spatula to scrape the sides and bottom of the bowl.
• Add the remaining flour and molasses to the mixing bowl and give the cake batter a good mix for 1-2 minutes.
• Scrape the bowl one more time, mix for one minute to ensure the cake bake has evenly mixed together.
• Pour the cake batter into both loaf tins and bake for 40 minutes.
• Check the readiness of the cake by using a  skewer, if it comes out clean, the cake is done. If not bake for another 5 minutes at a times, checking with a skewer until it comes out clean.

Notes

• Let the cake COOL DOWN COMPLETELY before slicing into it. Leave it for a few hours or preferably overnight so it won't crumble.
• A stand or hand mixer is suitable for use. I made the entire recipe using my stand mixer, however if you do not own one then simply use an electric hand mixer instead.
• Leave the butter to stand at room temperature overnight or an 1-2 hours before baking. Solid butter can't be whipped/cream with the sugar.
• Make sure to cream the butter and sugar together. Mix (stand or hand held) or up to 10 minutes (gradually move to the highest setting). Both ingredients should look creamy and fluffy before moving onto the next step.
• Weigh up the ingredients first  Weighing up all of the ingredients that you will need will help you to be more organised and to systematically move through each step problem free. 
• The molasses is what gives the cake that uber dark hue. This is perfectly normal because Molasses is naturally a thick consistency and black in colour.
•  Cake batter formation. As a general rule of thumb, I like to add half of the molasses first with half of the flour blend. Give everything a good mix and scrape the bowl so it's evenly combined. Then add the remaining molasses and flour. Again scrape the bowl so the rest of the ingredients glide in more smoothly.
• It's okay to use treacle if you cannot find blackstrap molasses.

Nutrition

Calories: 488kcal | Carbohydrates: 67g | Protein: 6g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 499mg | Potassium: 335mg | Fiber: 5g | Sugar: 31g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 3mg

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