10 October 2011

Ginger Treacle Loaf with Lemon Icing

dairy free egg free nut free vegan gluten free

This splendid loaf is an allergy-friendly triumph - a soft, light vegan cake using regular flour, which then translates beautifully to gluten free (as long as you incorporate the egg back in if you tolerate them.) Ok, so not a complete success - I'm still experimenting with a version for both gluten free and vegan - but still, the result from a commercial gluten-free flour mix was pretty impressive. Dead easy to make, this is now a market bake-stall favourite. Four tins ready for the oven in 10 minutes!

See both recipes below:

Gluten free & dairy free (using egg)

175g gluten-free plain flour mix
1 tbsp ground ginger
3/4 tsp soda bicarbonate
125g treacle
80ml vegetable oil
75g brown sugar
2 eggs 
100ml rice or soy milk

1 cup sifted icing sugar
2 tbsp lemon juice

Preheat oven to 150 C and grease and line a small-to-medium loaf tin.

Sift the plain flour, ginger and bicarb into a bowl and stir to combine. In a separate bowl, mix together treacle, oil, brown sugar, egg and milk until combined. Bit by bit, pour the wet mixture in to the dry, and whisk very gently to ensure you combine it well without lumps forming. Don't pour it in all at once!

Pour batter into loaf tin and bake for approx 40-45 mins.

Cool in tin while you prepare the icing. Add lemon juice to sifted icing sugar and mix until a smooth glaze. Turn out onto wire rack and drizzle lemon icing over the cake. Zest some lemon and sprinkle on top.

Dairy free & egg free (using regular flour)

175g plain flour
1 tbsp ground ginger
3/4 tsp soda bicarbonate
125g treacle
80ml vegetable oil
75g brown sugar
1 egg replacer
100ml rice or soy milk

1 cup sifted icing sugar
2 tbsp lemon juice

Preheat oven to 150 C and grease and line a small-to-medium loaf tin.

Sift the plain flour, ginger and bicarb into a bowl and stir to combine. In a separate bowl, mix together treacle, oil, brown sugar, egg replacer and milk until combined. Bit by bit, pour the wet mixture in to the dry, and whisk very gently to ensure you combine it well without lumps forming. Don't pour it in all at once!

Pour batter into loaf tin and bake for approx 40-45 mins.

Cool in tin while you prepare the icing. Add lemon juice to sifted icing sugar and mix until a smooth glaze. Turn out onto wire rack and drizzle lemon icing over the cake. Zest some lemon and sprinkle on top.

4 comments:

  1. You know I make this alot - non allergy friendly - but the recipe i use calls for all the wet ingredients to be melted together in a pan The bicarbonate of soda getting stirred in to a little warm water and then in to the wet too. Then the lot being mixed in to the dry - makes a very lovely runny soft batter that way...

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  2. Hi, Thanks for supplying such a helpful blog my son can't have egg, nuts, milk or rolled oats no even traces.

    I'm trying to find a recipe for Xmas pudding... I would love to hear from you if you know of any.
    my email is theboynamedafteracar@yahoo.com.au

    Thanks Kristy

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  3. I am literally dying for another recipe!

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  4. Nooooo.... I hope not! Coming very soon I promise!

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