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.

Gluten-free flour blends don't have the same elasticity as flour containing gluten so often the cakes don't rise as much or will sink after rising. To combat the flat cake problem, I add ½ tsp of bicarbonate of soda to the recipe even when using a self-raising gluten-free flour blend.

Baking Powder: To make this gluten-free bread light and fluffy, one of the secret ingredients is baking powder to help give the dough extra rise (on top of using yeast). If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

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.

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.

We'd t-oat-ally recommend Doves Farm's organic oat flour. While it's not the cheapest option, wholegrain flour is high in fibre and suitable for those following vegan and kosher diets. The flour has been milled from high-quality organic British oats and is ideal for making, cakes, biscuits, breads and pancakes.

Bake, Then Bake Some More

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture.

Gluten free batters and doughs can be stickier than those made with wheat flour, making them more prone to sticking to pans and surfaces. To prevent this, make sure to generously grease your baking pans with oil, butter, or cooking spray. You can also line pans with parchment paper for added insurance.

In addition to simple syrup, you can also use coconut milk, evaporated milk, or flavored liqueur. Apply the liquid with a pastry brush for even distribution across the top of the cake and the sides of the cake. 6. Add moisture between the cake layers.

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!