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.

We recommend covering your batters and doughs and letting them rest for at least half an hour.

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. Did you know our secret Jamaica Ginger Cake recipe also makes the perfect pudding? That's why we call it a Sticky Pudding Cake!

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.

Sorghum flour: great for cakes

Made from an ancient cereal grain that has been cultivated for more than 5,000 years, sorghum flour is light in colour and texture, though it is a fairly dense flour. It is rich in protein and fibre, which helps maintain blood sugar stability and may also help with digestion.

If the original recipe calls for 260 grams of all-purpose flour, substitute with 260 grams of your blend. Beat the batter more. Because gluten-free flours provide less structure than all-purpose, the batter or dough you make with them may require more beating than that which you are accustomed.

If gluten-free cakes aren't falling apart, they often turn out heavy and unpleasantly dense. That's because gluten creates little pockets of air, so baked goods turn out springy and fluffy; gluten-free flours and grains are lacking this crucial element.

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

Why doesn't my gluten-free cake rise? ›

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.

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.

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.

This rich and moist Jamaican Black Cake is the centerpiece dessert that's perfect for any holiday or celebration. Black Cake, also known as rum cake, Christmas cake, and wedding cake, depending on when it's served, is a staple dessert recipe in all of the Caribbean.

Jamaica ginger extract, known in the United States by the slang name Jake, was a late 19th-century patent medicine that provided a convenient way to obtain alcohol during the era of Prohibition, since it contained approximately 70% to 80% ethanol by weight.

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.

Add more fat or liquid: It might just be that you need a bit more moisture in your recipe, especially if you're converting a regular “gluten-ful” recipe to gluten-free. Try adding anywhere from ¼ to ½ cup of liquid or fat to the recipe and see if that helps.

One of the biggest reasons for a too moist cake is if you didn't bake the cake long enough. Bake the cake until a toothpick inserted into the center comes out clean. Too much liquid. Be sure to measure your ingredients accurately and not use too much liquid.

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.