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.

McVitie's Jamaica Ginger Cake 245g | Sainsbury's.

McVitie's Jamaican Ginger Cake is a warm hug for your taste buds! The rich, spiced aroma alone is a treat, and the cake itself delivers on flavour.

Xanthan gum (along with other thickeners like guar gum and arrowroot) acts like a binder in gluten-free baked goods to maintain their structure. Without it, there's a good chance that your brownies or muffin will crumble and fall apart.

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.

Oat Flour. With its creamy, earthy flavor and delicate texture, gluten-free oat flour is a staple of my gluten-free baking recipes. It bakes up soft and smooth, adding necessary starch to many GF baked goods and keeping them moist and tender due to its high fat content and stable protein structure.

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.

Mrs McGregor's Ginger Cake 320g | ALDI.

Is ginger cake good for you? ›

Preventing cramps, back pain, hemorrhoids, and rheumatism ➠ Benefits from high content of calcium. Based on the data of RI Ministry of Health (TKPI), every 100 grams "Ginger cake" contains 155 mg calcium. This shows that the content of calcium including high and quite high.

That is because ginger and dark brown muscovado sugar were introduced to the British market from Jamaica by the Spanish in the 18th century. And around 50 years ago, was commercialised in the UK as a McVities Jamaica Ginger Cake recipe. Either way, you too would be proud to claim this spicy cake as your native recipe.

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.

Different regions around the world will produce slight subtleties which set them apart. Jamaican ginger sets itself apart by being more pungent and eucalyptus-like than other varieties. It is known for it's high quality while Nigerian ginger is known for its richness, pungency and sharp green flavour note.

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.

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.

As long as you have the time, it's better to let your batters and doughs sit. This will give flours and starches time to absorb liquid, which will prevent your recipes from developing a gritty, sandy texture.

Gluten-free batters need a longer bake time.

Because gluten-free batters contain more liquid than traditional versions, they typically take longer to bake. If you remove them from the oven too soon, you may develop a gummy, mushy texture.