Sticky gluten free ginger cake recipe - The Gluten Free Blogger (2024)

by Sarah Howells 10 Comments

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It feels like forever since my last baking recipe, but I've had so many requests for a gluten free ginger cake recipe this just had to be my next bake.

Sweet and sticky, this gluten free ginger cake only gets better with time.

It's an ideal bake for the colder days, with the warm spice of ginger with hints of cinnamon and allspice to keep you warm all winter long.

So what makes this gluten free ginger cake so special? For starters it's made with golden syrup and treacle, so it has a really sweet and sticky texture.

It also has a jar of finely chopped stem ginger in syrup in the recipe, so you get a great texture and spicy kick from this.

This cake is best made a few days before you eat it (if you can wait that long!) as it just gets stickier with time.

This gluten free bake always reminds me of bonfire night.

It's not quite like the traditional parkin - which is made with oatmeal - but more of a cake.

It's a little bit like the ginger cake bars I used to love as a child before I was diagnosed with coeliac disease.

I think ginger cake is a real timeless classic that everyone will love. You can make it as spicy as you like!

Sticky gluten free ginger cake recipe - The Gluten Free Blogger (1)

A real crowd-pleasing bake

If you're after a gluten free cake everyone will love, then this gluten free ginger cake is definitely it. It just ticks all the boxes! I feel like it's a favourite of everyone I know.

Does anyone remember the Jamaica Ginger Cake from pre-coeliac days?

I absolutely adored those cakes and this is definitely closest thing I've ever found to it. Maybe next I should try make a replica of the Golden Syrup Cakes?

This would also be a great gluten free cake recipe for nearer - dare I say it - Christmas. Iknow it's only September right now but I feel like ginger is a definite Christmas favourite.

Maybe I'll make a special festive adaptation of this recipe nearer the time. Let me know if that's something you want to see and I'll get working on it!

Sticky gluten free ginger cake recipe - The Gluten Free Blogger (2)

My gluten free ginger cake recipe

So if you want a gluten free cake which is spicy, sticky and sweet - this gluten free ginger cake recipe is the one for you.

Let me know if you give it a go - I love seeing your bakes!

Sticky gluten free ginger cake recipe - The Gluten Free Blogger (3)

Yield: 16 squares

Gluten free ginger cake

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

This gluten free ginger cake is super sticky and a real crowd-pleaser. It's even better for being left a couple of days before eating - if you can wait that long!

Ingredients

  • 300 g plain gluten free flour
  • 2 tbsp ground ginger
  • ½ tsp cinnamon
  • ½ tsp allspice
  • 150 g unsalted butter
  • 150 g dark brown sugar
  • 150 g golden syrup
  • 175 g treacle
  • 250 g jar of stem ginger in syrup, (drained and finely chopped)
  • 50 ml syrup from the stem ginger
  • 250 ml milk
  • 1 heaped tsp bicarbonate of soda
  • 2 large eggs

Instructions

  1. Preheat the oven to 160'C. Grease and line a 20cm square baking tray.
  2. Add the butter, syrups and sugar to a large saucepan and place on a low heat. Keep stirring until the butter has melted and it's fully combined. Remove from the heat for 1-2 minutes to cool slightly.
  3. Add the milk, eggs and bicarbonate of soda to a jug and lightly whisk. Once it's cooled slightly, pour the milk and egg mix into the butter/sugar mix and whisk together using an electric whisk until combined.
  4. Sift the flour and spices into the mix and whisk together until fully combined. Fold in the chopped stem ginger, and then pour the batter into the baking tin. It should be a thick, runny batter. Smooth the surface out and place in the oven.
  5. Bake for 45-60 minutes, until a skewer inserted in the middle comes out clean and the cake is starting to come away from the sides of the pan. Remove from the oven and leave in the tin on a cooling rack until completely cool before slicing into squares.

Notes

If you can bear to leave it, this cake tastes best when eaten a couple of days after it has been baked as it gets even stickier! Keep in an airtight container.

Nutrition Information:

Yield:

16

Serving Size:

1 square

Amount Per Serving:Calories: 253Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 45mgSodium: 35mgCarbohydrates: 41gFiber: 1gSugar: 17gProtein: 4g

Need some more gluten free baking inspiration?

If you want to have a go at some of the other gluten free baking recipes on the blog, why not give some of these a try? They’re perfect to satisfy any sweet cravings – and all so easy to make!

  • Gluten free apple and blackberry crumble
  • Super indulgent gluten free chocolate cake
  • Gluten free sticky toffee apple upside-down cake

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger,share them inmy Facebook groupor tag me onInstagram.

And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!

Like this recipe? Make sure youpin this recipe card below for later!

Sticky gluten free ginger cake recipe - The Gluten Free Blogger (4)

More Gluten Free Recipes

  • Gluten Free Simnel Cake
  • Slow Cooker Sweet Potato and Spinach Dhal
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  • Boursin and Bacon Risotto

Reader Interactions

Comments

    • Sticky gluten free ginger cake recipe - The Gluten Free Blogger (10)Sarah Howells

      YAY!! This makes me so happy, thank you for the feedback!!

      Reply

      • Sticky gluten free ginger cake recipe - The Gluten Free Blogger (11)Rae

        Gave this a try thisevening and it is epic! Thank you!

        I made it vegan so had to do some swaps in order for stability & rise:

        Eggs 》100ml whipped aquafaba
        Butter 》plant block butter
        Flour 》 half gf plain & half gf self raising

        I have a fan assisted oven so guessed at 150°c for 50mins - After trying a little piece whilst luke warm (couldnt resist!) I cannot wait to try it tomorrow once its completely cooled and gotten even more sticky!

  1. Sticky gluten free ginger cake recipe - The Gluten Free Blogger (12)Sally Longley

    Can you make this cake with egg yolks only, as for someone with auto-immune probs with egg whites. Also any avocado or non-cow dairy alternative icing mix?

    Want this for my brother's birthday (memories of my mother's large tins of gingerbread for the school tuck box for him!). Thanks Sally

    Reply

    • Sticky gluten free ginger cake recipe - The Gluten Free Blogger (13)Caroline Mills

      My finer icing consists of just icing sugar and the syrup from the stem ginger. Just make it to the consistency you like.

      Reply

  2. Sticky gluten free ginger cake recipe - The Gluten Free Blogger (14)Rachel

    Hi
    Can you freeze this?

    Reply

  3. Sticky gluten free ginger cake recipe - The Gluten Free Blogger (15)Darren

    I will be using a fan oven.....so should that be 160 c ?

    Reply

  4. Sticky gluten free ginger cake recipe - The Gluten Free Blogger (16)Elaine

    This is crazily good. Lovely strong ginger taste and sticky texture-and yes it does get better with keeping. (I made with self-raising flour.)

    Reply

  5. Sticky gluten free ginger cake recipe - The Gluten Free Blogger (17)Kate

    Is the stem ginger supposed to sink to the bottom? If not how do you prevent it happening?! Thanks! Lovely cake!

    Reply

  6. Sticky gluten free ginger cake recipe - The Gluten Free Blogger (18)Becci

    My batter is extremely runny?
    Do I need to make it thicker

    Reply

Leave a Reply

Sticky gluten free ginger cake recipe - The Gluten Free Blogger (2024)

FAQs

Why is my gluten-free cake sticky? ›

The water-binding agents in gluten-free flour are more sensitive. If the dough is worked too hard, they will tear and release the water. This water can no longer be bound properly and will lead to a dough that is sticky - because unprocessed cold starch does not bind water.

Why did my gluten-free cake turn out gummy? ›

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture.

How do you keep gluten-free cake moist? ›

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

What helps gluten free cakes rise? ›

To combat the flat cake problem, I add ½ tsp of bicarbonate of soda to the recipe even when using a self-raising gluten-free flour blend. Another tip to help achieve a real fluffy cake is to separate your eggs. First, add the egg yolks with your wet ingredients.

What can I add to gluten-free flour to make it sticky? ›

Most of my recipes use sweet rice flour as the sticky flour. Despite the name, sweet, sticky, or glutinous rice flour does not contain gluten. Like white rice flour, it's readily available in Asian markets worldwide and reasonably priced. You can also use tapioca starch or corn starch as your sticky flour.

Can you overmix gluten-free cake? ›

2. Mix Batters Longer. While conventional wisdom has taught us not to overmix our batters, we've found most gluten-free batters simply need to be stirred for longer. If you're worried this will turn your muffins and cakes rubbery, have no fear.

How do you make gluten free baked goods less gummy? ›

Gluten-free batters need a longer bake time.

If you remove them from the oven too soon, you may develop a gummy, mushy texture. It's important to follow the bake time as outlined on the gluten-free recipe, rather than on cues you might normally use for traditional baking.

Why did my cake come out gluey? ›

Why does my cake have a gummy streak in the center? Developing too much of the flour's gluten can make the cake rise beautifully in the oven, but sink as soon as you pull it out. The sinking part is what makes the dense and gluey streaks. This can be result of over-creaming the eggs, butter and sugar.

Why is my gluten-free cake not cooked in the middle? ›

It's very common for gluten free baked goods to sink in the middle and sometimes it's even gummy or looks like it isn't fully cooked. Here's some ways to help avoid that: -Don't over-mix your dough. Mix it until everything is just incorporated and be done.

What are two gluten free baking tips when preparing a gluten-free food product? ›

Dissolving leaveners in liquid prior to adding to dough will give a better rise to the product. Gluten-free baking at high altitude requires less liquid and either a higher oven temperature or a longer baking time. Start with omitting 2 tablespoons of liquid and increasing the oven temperature by 25° F.

Which gluten free flour is best for cakes? ›

Sorghum flour: great for cakes

Made from an ancient cereal grain that has been cultivated for more than 5,000 years, sorghum flour is light in colour and texture, though it is a fairly dense flour. It is rich in protein and fibre, which helps maintain blood sugar stability and may also help with digestion.

How do bakeries get their cakes so moist? ›

Jump to:
  1. Use Buttermilk Instead of Milk.
  2. Add Vegetable Oil.
  3. Use Instant Clearjel or Instant Pudding Mix.
  4. Use the Right Recipe.
  5. Don't Overbake.
  6. Bake in Sheet Pans Instead of individual Cake Pans.
  7. Use a Simple Syrup or Glaze.
Apr 23, 2021

What to avoid for gluten free baking? ›

Some baking ingredients that contain gluten (and thus are not suitable for a gluten-free diet) include:
  • Wheat.
  • Semolina.
  • Spelt.
  • Durum.
  • Emmer.
  • Einkorn.
  • Rye, sometimes referred to as pumpernickel.
  • Barley.
Mar 29, 2021

What does cream of tartar do in gluten free baking? ›

A: Yes, cream of tartar can be used in gluten-free bread recipes to improve dough stability and rise.

What does xanthan gum do in gluten-free cakes? ›

Xanthan gum is used to improve the texture and shelf life of gluten free products. It mimics gluten in terms of keeping the baked products moist and the texture soft.

Why does my cake come out sticky? ›

Sticky cake and cupcake tops are from a reaction with sugar and water. Sugars are hygroscopic, meaning they attract water. Within baked goods, sugars help maintain a moist and tender crumb. Sugar on the exposed tops, however, will grab water from humid air, creating a wet or sticky top.

Why is gluten free dough sticky? ›

Gluten-free dough is very sticky owing to the starches and gums used. It behaves like Velcro in that once you get some on your fingers, more dough will stick to them and it's difficult to get the stuff off.

Why is my gluten free bread sticky after baking? ›

The simple reason is that gluten free bread takes much longer than a regular loaf to bake and therefore a sticky crumb is generally the result of under baking (there could be other reasons but this is the first place to start troubleshooting).

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