iced gingerbread
iced gingerbread

Iced Gingerbread

5 from 1 vote
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Course: baking
Cuisine: British
Diet: Gluten Free, Low Lactose
Keyword: gingerbread
Servings: 8 people


For the cake:

  • 125 g dairy free spread
  • 140 g light brown sugar
  • 140 g dark brown sugar
  • 100 ml dairy free milk
  • 2 eggs
  • 250 g gluten free self raising flour flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon optional
  • 1/2 teaspoon ground cardamom optional
  • 1/2 teaspoon ground cloves optional
  • 50 g stem ginger grated
  • 3 tablespoons of the syrup the stem ginger is stored in optional

For the frosting:

  • 125 g icing sugar
  • 60 g dairy free spread
  • 1 tsp ground cinnamon


  • Preheat the oven to 180 oC
  • Grease and line a 900g loaf tin
  • In a small saucepan melt together the light brown and dark brown sugar and the dairy free spread
  • Beat together the eggs and milk
  • Remove the sugar mix from the heat and stir in the milk mix
  • In a large bowl mix together the flour, ground ginger (and other spices if using)
  • Pour in the sugar mix from the saucepan
  • Stir until well combined
  • Add in the grated stem ginger and ginger syrup
  • Mix well
  • Pour into the loaftin
  • Bake in the centre of the oven for 60 minutes
  • Remove from the tin and allow to cool before frosting
  • Whisk together the icing sugar and dairy free spread
  • Spread on top of the loaf cake and sprinkle with ground cinnamon
iced gingerbread