Jamaican ginger cake

Jamaican ginger cake

Delicious super moist Jamaican ginger cake - gluten free and dairy free
Course Dessert
Cuisine Jamaican
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 488kcal
Author Charla


  • 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 tsp vanilla essence
  • 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.


  • Suitable for gluten free lifestyle
  • Use raw treacle if you cannot obtain any molasses
  • Freezer friendly recipe
  • Can use a held whisk in place of a stand mixer
  • For best results use both ground and fresh ginger for potency


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