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Jamaican Ginger Cake

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

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