Moist Ginger Cake with Spelt Flour – Simple & Delicious

Sue Maree P -

Spelt Ginger Cake is moist, light, and full of sugar, spice, and all things nice. It keeps beautifully for several days and tastes even better slightly toasted with a little butter. Made with black treacle and dark brown sugar, this ginger loaf stays incredibly soft and flavourful.

You can also double the recipe to bake a larger bundt or round cake, perfect for sharing.

I absolutely love anything with ginger, and if you do too, this is a delicious treat you won’t want to miss. And if you don’t have spelt flour on hand, feel free to swap it for regular plain (all-purpose) flour.

Takes = 15 mins
Bakes = 40 mins
Makes = 8-10 slices

Ingredients

  • White Sifted Spelt Flour – 200g (about 1 + 1/3 cups)
  • Dark Black Treacle or golden syrup*– 150g (about 1/2 cup + 2 tbsp)
  • Dark brown sugar or brown sugar – 50g (about 1/4 cup)
  • Caster sugar or white sugar – 50g (about 1/4 cup)
  • Unsalted butter or salted – 110g (about 1/2 cup, 1 stick)
  • Large eggs – 2
  • Bicarbonate of soda (baking soda) – 1 tsp
  • Ground ginger – 2 tsp
  • Ground cinnamon – 1 tsp
  • Pinch of salt
  • Boiled water – 100ml (1/3 cup + 3 tbsp)
  • Stemmed ginger chopped (optional) – 50g (2 balls)

Method

  1. OVEN preheat to 170˚C fan, Gas Mark 3, 325˚F , then butter and line a small loaf tin
  2. SIFT flour, bicarbonate of soda and spices, then set aside.
  3. MIX butter and sugars until blended for a few minutes in a large mixing bowl.
  4. THEN add in eggs I use the paddle attachment on my kitchen aid stand mixer.
  5. ADD in black treacle directly into the mixing bowl and combine until blended.
  6. ADD in chopped ginger if desired.
  7. ADD flour to mix and then boiling water.
  8. MIX gently until combined.
  9. POUR into your prepared tin
  10. BAKE 35-40 mins.
  11. COOL in tin before removing.
Spelt Ginger Cake with buttercream frosting and fresh figs

Sue Maree P Baking Tips

  • Stemmed ginger – this can be left out and it will still taste delicious
  • *In Sweden I didn't have molasses or golden syrup so I used what is called Mork Sirup (dark syrup) and the cake tasted amazing.
  • Sugar – Castor sugar is swapped for regular white sugar here too
  • A special treat in the image above I baked this and decorated with my easy buttercream frosting, chopped walnuts and sliced fresh figs.