Jamaican ginger cake with stem ginger
A dark, sticky ginger cake with pieces of stem ginger, better after a day wrapped up.
- Time1 hr 20
- LevelEasy
- Costabout £0.28 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Line a 20 cm square tin.
- 2
Melt the spread, treacle and sugar together in a pan over a low heat. Cool for 5 minutes.
5 min - 3
Mix the flour, spices and bicarbonate in a bowl.
- 4
Beat the eggs and oat milk into the melted mix, then pour it into the dry ingredients. Stir to a smooth, runny batter and add the stem ginger.
- 5
Pour into the tin and bake for 50 minutes, until risen and firm.
50 min - 6
Cool in the tin, then wrap in baking paper for a day before slicing.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.