Gluten Free Gingerbread
Gingerbread is a warming cake that is in danger of being forgotten amongst macarons and whoopie pies but it merits its classic status. It is a cake that works so well with all those lovely spices!
Gingerbread is a warming cake that is in danger of being forgotten amongst macarons and whoopie pies but it merits its classic status. It is a cake that works so well with all those lovely spices!
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| Gingerbread! |
Ingredients:
435g golden syrup
200g dairy free margarine
110g light brown sugar
2 tsp ground ginger
2 tsp mixed spices
450g gluten free self-raising flour
4 eggs beaten
4 tbsp rice milk
200g dairy free margarine
110g light brown sugar
2 tsp ground ginger
2 tsp mixed spices
450g gluten free self-raising flour
4 eggs beaten
4 tbsp rice milk
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| Indulgent Muscovado |
Preheat the oven to 170C. Add the syrup, margarine and sugar into a saucepan over a low heat, mixing until the margarine and sugar have melted into the golden syrup.
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| Melting Magic |
Add the spices and flour and mix to combine. Don’t worry if bubbles start to appear as this means that it is working!
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| Bubbles are good! |
Add the eggs and milk and stir to blend.
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| Ready for the oven |
Pour into a greased and lined 30x20cm baking tray and pop into the oven for about 50 minutes until golden brown and slightly shrunk from the sides. Leave in the tin for a few minutes before turning out onto a wire rack.
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| Lovely warm gingerbread |
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