So I think we can definitely say Autumn is here. I'm loving those cold mornings, that cold wind that chases round your head and makes you realise, Yes I think I need to start wearing a woolly hat now! 

There are no more seasonal summer fruits, but instead we have a whole host of new flavours to devour, those yummy comfort foods that helps us all keep warm and cosy. Anyone fancy a slice of warm and spicy ginger cake?

In my opinion its so much easier when comfort food is fuss free and as simple to achieve as possible.

This ginger cake recipe is exactly that, you simply mix all the ingredients together and let the oven do the rest of the work while you boil the kettle to make a cup of tea! This cake can certainly pack a punch to your taste buds as the strong ginger flavour warms you from the inside out. 

The amount of ginger you use is totally personal. For my family I always use one and half teaspoons and that seems to suit us.

Gluten Free Ginger Spice Loaf Cake
Ingredients:

200g gluten free self raising flour
100g light brown sugar
1-3 tsp of ground ginger, you decide the strength.
1 tsp of bicarbonate of soda
40g goats butter / 55g  cows butter / 40g coconut oil melted
2 large eggs
1 tbsp blackstrap molasses
100ml cooled rooibos tea

Method:

1.    Set the oven to 180 Degrees and line the 2lb loaf tin. I find there is no need to grease this     as this is a moist cake that holds together well.

2.    In a large bowl mix all the dry ingredients together; flour, sugar, ginger, bicarbonate of soda.

3.    In a small bowl whisk together the eggs and blackstrap molasses.

4.    In the large bowl make a well in the centre of the mixed dry ingredients, then put the wet         mixture, plus the melted butter and tea into the larger bowl. Whisk all together until you         reach a smooth batter.

5.    Pour all of this into your lined loaf tin.

6.    Bake for 25 - 35 minutes, until firm to the touch.

7.    Leave the cake in the tin for five minutes and then turn out onto a wire rack and leave to         cool before serving...if you can!

This is great served with Blackberries, yogurt or a massive scoop of Booja Booja Vanilla Cashew nut ice-cream.

Enjoy x