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Ginger cake

Ginger cake


75g Maple Syrup

75g Unsalted butter

150g Coconut sugar

170g Brown Rice Flour

1/2 teaspoon of nutmeg

1 teaspoon of cinnamon

2 teaspoons of ginger

1 teaspoon of bicarbonate of soda

1 egg, beaten

2 tablespoon of almond milk


  1. Preheat oven at 170 and line a standard loaf tin.
  2. Melt the butter, sugar and syrup in a saucepan over a low heat.
  3. Meanwhile sieve the flour, spices and bicarbonate into a bowl. Then add the melted mixture.
  4. Add the beaten egg and almond milk and mix well.
  5. Pour into the loaf tin and bake for around an hour. It will feel firm when fully cooked.
  6. Leave on the side to cool fully before slicing. Store in an airtight container.

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