Archie's Gluten Free Sticky Ginger Cake
  • Cooking Time: 60 minutes
  • Servings: 8-10 slices
  • Preparation Time: 30 mins (most of that things cooling down)
  • 225 g gluten free self-raising flour *
  • 1 tsp bicarbonate of soda
  • 1 tsp Xanthan gum *
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 115 g unsalted butter, straight from fridge, cut into small cubes
  • 115 g black treacle
  • 115 g golden syrup
  • 115g dark brown muscovado sugar (nb. i used plain caster)
  • 275 ml milk
  • 1 egg lightly beaten
  • * Can be found in most major supermarkets in their free from isle.
  1. Grease and line the base and sides of a 2 lb loaf tin. Preheat oven to 180 C/160 fan/350F/gas mark 4
  2. Sift flour, bicarbonate of soda, xanthan gum and all spices into a large bowl. Add butter and use fingertips to rub butter into flour until texture is like breadcrumbs.
  3. Place treacle and golden syrup in a pan over a low heat and warm until melted and runny. Do not boil. Leave to cool until lukewarm.
  4. Place sugar and milk in a pan over a low heat and warm until the sugar dissolves. Leave to cool until lukewarm.
  5. Working quickly whisk milk mixture into flour and beat well. Beat in the treacle mixture and then add egg and beat well. This should look like smooth batter mixture
  6. Pour into tin and bake for 50-60 minutes until skewer inserted into the middle comes out clean. Allow to cool in tin
Archie is one of Coeliac UK's young champions and this recipe featured in the Coeliac UK members magazine. He is about 8 years old. It is delicious. I have made this recipe a couple of times and it has gone down extremely well.