Gluten Free Sticky Ginger Cake


  • 120 gms treacle  (you can use 140 gms of golden syrup instead of  the treacle and honey mix – but this will make a paler and in my opinion far less flavoursome cake).
  • 20 gms honey (you can go the whole hog with treacle but this is my lip service to healthy!)
  • 115 gms unsalted butter (or substitute olive or other spread – but butter works best)
  • 115 gms dark brown sugar (you can use moist light brown but as with the treacle it does affected colour and to some extent flavour).
  • 250 gms gf flour (you can substitute 40 gms with coconut flour for nuttier flavour)
  • 2/3 tsp ground ginger (or to taste)
  • 1 to 1/2 tsp cinnamon (or to taste. Use mixed spice if prefered)
  • 1.5 tsp gf baking powder
  • 1 tsp xantham gum
  • 1 tsp gf bicarb
  • 3 chunks of stem ginger finely chopped (you can use crystalised ginger, or better still the Buderim ‘naked’ preserved ginger, in which case and half dozen or so chunks (or more according to your preference)
  • 2 tbsp stem ginger syrup (if crystalised ginger is used substitute with maple or similar ‘light’ syrup)
  • 3 eggs
  • 3 fl oz milk



  1. Heat over to 180c (350f or gas4)
  2. Grease and line a 2lb loaf tin or 2 X 1 lb tins or deep tray-bake pan.
  3. Put syrups, butter and sugar in pan and gently melt together
  4. Sift all other dry ingredients into large bowl
  5. Add cooled butter/syrup and mix well
  6. Add chopped ginger, eggs and milk and mix well with wooden spoon. (Should be a loose mixture (but not runny) for best results. Add a little more milk if required)
  7. Pour into greased tin and bake for 50-55 mins – sponge should spring back when lightly touched. If making as tray-bakes adjust the baking time.
  8. Leave to cool for 10 mins before removing from tin. (Some people may like to add some water icing before storing but I prefer not as I think the ‘sticky’ top that forms after 12 to 24 hours is rather the point)
  9. Will keep in airtight tin for up to 7 days


I found quite by accident (I ran out of ground ginger) that blitzing some crystalised ginger to a paste is a great (if expensive) substitute for the powdered form but needs slightly more cinnamon or mixed spice


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