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.

iced gingerbread

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Enjoy!

Fx

Difficulty: Beginner Prep Time 15 min Cook Time 60 min Total Time 1 hr 15 mins Servings: 8 Best Season: Fall

Ingredients

For the cake:

For the frosting:

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

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