Gluten Free Ginger Cake

Gluten Free Ginger Cake

‘Recipe by James’


150g Buckwheat Flour

200g Ground Almonds

225g Sugar (we used xylitol instead so it’s a bit healthier)

100ml Olive Oil

3 tbsp Ground Ginger

1 tsp Ground Cinnamon

1 tsp Ground Mixed Spice

1 tsp Baking Powder

½ tsp Bicarbonate of Soda

230ml Water

2 Free-Range Eggs


Preheat the oven to 180C/355F for a fan oven and line a 5cm deep 32cm x 22cm baking tray with greaseproof paper, to stop the cake sticking

You could use something different, like a loaf tray, if you prefer

Blend all of the ingredients together, either in a mixing bowl or a food processor, until the mixture resembles a smooth batter

Pour the batter into the pre-prepared tin and bake for around 35 minutes, or until a skewer comes out clean

Serve on its own or with a sauce, like custard or salted caramel sauce. Enjoy!

24 Jan, 2018

8 thoughts on “Gluten Free Ginger Cake

  1. This looks absolutely delicious. I like that you just throw all the ingredients together and half an hour later you have yummy (and healthy) ginger cake!

    Thanks James.

    1. That’s the part I love too. A simple healthy recipe that tastes as good as it looks and doesn’t take too long to prepare.

      Nothing complicated. I don’t do complicated well.

    1. Thanks Tim. Yes, I am partial to ginger, in a cake even better! I like that it’s not as heavy as non-gluten cake, and that it still has all the taste.

      I’m pleased you like the recipe.

  2. Ginger cake is my favourite of all cakes and this recipe looks especially good.

    I do like that it is healthier than other recipes I have seen so I will most definitely give this one a try.

    1. Thanks Ian. We’d love you to come back and let us know how you get on with this recipe, or any other recipes you’ve tried from the site.

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