This is a favourite at home especially around Christmas and if you’re not a fan of fruit cake then try making this as an alternative. A wonderful rich gingerbread which is lightly spiced and made more special with the addition of cocoa. This also freezes well – cut into slices and open freeze for ease.
Difficulty – Easy
Time – 15 minutes preparation, 40 minutes cooking
Serves – makes 1 loaf, 10 slices
What’s good about it?
Ginger is known for its anti-inflammatory properties but is also excellent for relieving nausea and stimulating digestion. Adding black strap molasses creates a fabulous richness to the cake and is also a good source of calcium and iron.
- Preheat the oven to 180 C, gas mark 4. Line a 2lb loaf pan with a piece of parchment paper.
- Beat all the dry ingredients together in a food processor.
- Mix all the wet ingredients and add to the food processor while it is running. Beat well.
- Spoon the batter into the prepared loaf pan and bake for 40 minutes. Allow to cool in the loaf tin for 10 minutes. Turn out and cool on a rack. Cut into slices to serve.
DID YOU KNOW?
For a stronger ginger flavour you could stir through finely diced crystallised or stem ginger or try making an icing with nuts, xylitol and a little syrup from the jar of stem ginger. If you like ginger why not try some of our other recipes like miso ginger baked chicken and yacon ginger biscuits
240g gluten free flour
115g almonds ground into a flour
115g xylitol or coconut sugar
2-3tbsp unsweetened cocoa powder
2tsp baking powder
1tsp bicarbonate of soda
1 tsp xanthan gum
2 tsp ground ginger
2 tsp ground cinnamon
2 eggs, beaten
60g black strap molasses
2tbsp olive oil
150ml / 10tbsp Almond milk