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Iced Ginger Bread Loaf (Gluten & Dairy Free)

iced gingerbread
Cooking Method
Difficulty Beginner
Prep Time: 15 min Cook Time: 60 min Total Time: 1 hr 15 mins
Servings 8
Best Season Fall
    For the cake:
  • 125 grams dairy free spread
  • 140 grams light brown sugar
  • 140 grams dark brown sugar
  • 100 milliliters dairy free milk
  • 2 eggs
  • 250 grams gluten free self raising flour flour
  • 1 teaspoon ground ginger
  • 2 teaspoons ground cinnamon optional
  • 1/2 teaspoon ground cardamom optional
  • 1/2 teaspoon ground cloves optional
  • 50 grams stem ginger grated
  • 3 of the syrup the stem ginger is stored in optional
  • For the frosting:
  • 125 grams icing sugar
  • 60 grams dairy free spread
  • 1 teaspoon ground cinnamon
  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