Gluten Free Jamaican Ginger Loaf Cake Recipe (dairy free) (2024)

FAQs

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.

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

Dubbed as the original and best for over 50 years, McVities Jamaica Ginger Cake is a moist, sweet loaf cake with a delicious ginger 'kick' that is guaranteed to delight the taste buds.

A gluten-free cake is different to a 'regular' cake because it's made using gluten-free ingredients, while a regular cake will contain wheat flour that contains gluten. Rice flour, soya flour, and gluten-free oat flour are just some of the alternative ingredients that can be used in gluten-free cakes.

Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries.

Moisture – for some reason gluten-free cakes tend to get a little dry. Any gluten-free cake will dry out super-fast and get hard on the outside if it's not properly refrigerated and covered. I swear by always using buttermilk and adding a little more fat into the batter to compensate for the dryness.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Texture and Rise: Gluten-free baking often requires a bit of finesse to achieve the desired rise and texture. Baking soda's reaction with an acid can help achieve that necessary lift, while baking powder provides an extra boost when the batter or dough is exposed to heat.

The flavor varies based on where it grows. Chinese and African ginger are very hot, while Jamaican and Hawaiian ginger tend to be milder and sweeter.

Can you freeze Jamaican ginger cake? ›

Best served at room temperature Once opened refridgerat and store in an air tight container consume with in 3days. Suitable for freezing: Freeze straight away, consume within 2 months.

Chocolate Gingerbread Cake - ALDI UK. This wonderfully moist gingerbread cake comes with a luxuriously chocolatey twist.

Gluten-free flour blends don't have the same elasticity as flour containing gluten so often the cakes don't rise as much or will sink after rising. 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.

Fats, such as butter and oils, slow down the gluten-forming process by coating the protein strands, which is one reason enriched doughs such as brioche call for longer mixing times. The coating acts like a barrier that prevents gluten proteins from sticking to one another, stunting the growth of long chains.

The simplest version of simple syrup, or soak, is nothing more than equal parts granulated sugar dissolved into water. The basic soak alone will do great things for your cake, especially in terms of moisture.

YOUR CAKE IS SINKING IN THE MIDDLE OR NOT RISING

You may not have used enough raising agents. I do recommend experimenting with double action baking powders. Otherwise try using 25 percent more chemical raising agents (baking soda or baking powder) if you're converting a recipe to gluten free. b.

Even when fully cooked, gluten-free baked goods often look underdone, are slightly wet inside, and feel soft to the touch. Only when they cool do the starches set and firm up.