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.

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.

Your cake may not have enough structure due to using only one type of gluten-free flour. I recommend using a combination of gluten-free flours and starches to create a strong structure for your cake. I would also suggest to review what your egg replacer you're using.

We often reach for almond flour in baking recipes when we're looking for a light, fluffy, cake-y texture with neutral flavor, because almond flour has a milder flavor than almond meal, and tends to fluff up nicely when baked!

Bulla cake, usually referred to as bulla, is a rich Jamaican cake made with molasses and spiced with ginger and nutmeg, sometimes dark-colored and other times light-colored. Bulla are small loaves that are flat and round. They are inexpensive and easy to make using molasses, flour and baking soda.

What's the difference between Jamaican ginger and regular ginger? ›

On the flavour front: Niki Segnit in her book 'The Flavour Thesaurus' says, 'Fresh ginger has a lemony, woody and earthy tone with a kick of heat. Jamaican ginger has a richness and an almost camphorous pungency that distinguishes it from the lemony varieties and brings it closer to cardamom'.

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.

Examples of gluten-free oils include canola oil, sunflower oil, olive oil and vegetable oil.

Some gluten free flours will produce a cake which is on the dry side. This might be due to the lack of gluten but can be for many other reasons. Lots of gluten free flour is rice based and this can result in a dry and slightly gritty texture.

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. The best way to do this? Longer baking times.

These ingredients take longer to set than regular gluten-containing flour, meaning they may remain slightly “gummy” or sticky until they have cooled. That's why when you test your gluten-free cakes with a toothpick, even if it looks done, your toothpick might not come out completely clean!

We recommend covering your batters and doughs and letting them rest for at least half an hour. Note: This will also help batters become thicker and doughs to firm up.