Iced Ginger Bread Loaf (Gluten & Dairy Free)

Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Iced Ginger Bread Loaf. I made this delicious gingerbread loaf for my Dad a couple of weeks ago. He came to give me a lift to the pre-operation clinic and I decided to make him a cake as a thank you. The gingerbread is perhaps a bit of a wintery feel but the weather has been cold and wet here for what seems like ages.

I seem to have reverted back to winter recipes quite a lot recently. Last night I made a delicious rhubarb and apple crumble. It is a really old recipe but I’ve the opportunity to rephotograph it. When I get round to it I’ll update the recipe and share it with you all.

Other Baking Ideas

If you like this recipe for Gluten and Dairy Free Iced Ginger Bread Loaf then you might like to try one of my other baking recipes:

• Treat yourself with my Gluten and Dairy Free Chocolate Caramel Peanut Pretzel Pie
• Go traditional with my Gluten and Dairy Free Apple Custard Cake
• Make a some biscuits with my Gluten and Dairy Free Chocolate Crinkle Cookies
• Bake loaf cake with my recipe for Gluten and Dairy Free Choc Chip Muffin Loaf

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com

Enjoy!

Fx

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Print Recipe

Iced Ginger Bread Loaf (Gluten & Dairy Free)

Author: Fiona Kennedy Cooking Method: Baking Cuisine: British Courses: Cakes Recipe Keys: Dairy Free Gluten Free Mixing

Difficulty: Beginner Prep Time 15 mins Cook Time 60 mins Total Time 1 hr 15 mins

Servings: 8

Best Season: Fall

Ingredients

Servings

For the cake:

• 125 g dairy free spread
• 140 g light brown sugar
• 140 g dark brown sugar
• 100 ml dairy free milk
• 2 eggs
• 250 g gluten free self raising flour flour
• 1 tsp ground ginger
• 2 tsp ground cinnamon optional
• ¹⁄₂ tsp ground cardamom optional
• ¹⁄₂ tsp ground cloves optional
• 50 g stem ginger grated
• 3 tablespoons of the syrup the stem ginger is stored in optional

For the frosting:

• 125 g icing sugar
• 60 g dairy free spread
• 1 tsp ground cinnamon

Instructions

1. Preheat the oven to 180 oC
2. Grease and line a 900g loaf tin
3. In a small saucepan melt together the light brown and dark brown sugar and the dairy free spread
4. Beat together the eggs and milk
5. Remove the sugar mix from the heat and stir in the milk mix
6. In a large bowl mix together the flour, ground ginger (and other spices if using)
7. Pour in the sugar mix from the saucepan
8. Stir until well combined
9. Add in the grated stem ginger and ginger syrup
10. Mix well

11. Pour into the loaf tin

12. Bake in the centre of the oven for 60 minutes
13. Remove from the tin and allow to cool before frosting
14. Whisk together the icing sugar and dairy free spread
15. Spread on top of the loaf cake and sprinkle with ground cinnamon

Keywords: baking