This gluten free ginger cake is filled with delicious spices and finished with a honey and spice syrup to make it extra delicious. It reminds us of sticky date pudding (gluten free of course!), which is strange because there are no dates in it! It is however just as delicious...maybe even more. This spiced gluten free ginger cake is a delicious treat, it goes perfectly with a cup of tea (any flavour) and keeps well for days, not that it lasts long in our house!

Gluten free spiced ginger syrup

Preparation time
20 minutes
Cooking time
40 minutes


Ginger cake

  • 125g butter
  • 3 eggs
  • 120g treacle
  • 75g brown sugar
  • 180g blanched almond meal
  • 75g gluten free self raising flour
  • 1 tsp bi-carbonate soda
  • 3 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cinnamon


  • 375ml water
  • 120g honey
  • 1 cinnamon stick
  • 1/2 tsp mixed spice


Gluten free spiced ginger syrup

Preheat oven to 200°C. Line and grease a 20cm square cake tin. Bring all ingredients to room temperature.

  1. Beat butter, sugar and treacle until creamy, then add eggs one at a time until combined.
  2. Stir in ground almonds and sifted dry ingredients.
  3. Spread evenly in the tin and bake for 20 minutes or until firm.
  4. To make the syrup, combine all ingredients in a saucepan over high heat, once boiling, reduce to a simmer for 5 minutes. Remove the cinnamon stick and pour the syrup evenly over the cake while it is warm. Leave to cool and soak in before removing the cake from the tin.

Serve the cake warm, with cream for a spiced dessert or eat as is for a satisfying afternoon snack!

Gluten free spiced ginger syrup