Delicious super moist Jamaican ginger cake – gluten free and dairy free
3 cups of gluten free flour
1 cup of dairy free butter, room temperature
1 cup of coconut sugar
1/2 cup of molasses + 1 cup of hot water
2 large eggs
1 tsp of baking soda
1 tsp of baking powder
2 tsp of ground ginger
1 heaping tbsp of fresh ginger, grated
1 tsp of ground cinnamon
1 tsp of ground nutmeg
1/2 tsp of ground pimento (allspice)
1/4 tsp himalayan pink salt
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 1 minutes 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.