I’ve been in the Gousto kitchen, developing the best dark, warmly spiced gluten free ginger cake imaginable – and I finally cracked it. The criteria? It needed to be sticky, rich and perfect with a cup of tea.  I also studded it with chunks of stem ginger for extra kick.

Gousto tip: Make sure the cake is completely cooled before icing as any residual warmth will make the icing melt!

Here’s the recipe:

Gluten Free Ginger Cake and Salted Caramel Icing

Serves 12

1 jar stem ginger in syrup (approx. 190g drained weight)

340g gluten free self raising flour

140g black treacle

140g golden syrup

140g dark brown soft sugar

140g unsalted butter

1 tbsp ground ginger

½ tbsp ground cinnamon

½ tsp freshly grated nutmeg (optional)

1 tsp Xantham gum

1 1/2 tsp gluten free bicarbonate of soda

2 large eggs

75g gluten free caramel sauce

125g unsalted butter, softened

1 tbsp milk

1 tsp vanilla extract

¼ tsp flaky sea salt (like Maldon)

275g icing sugar, sifted

Preheat your oven to 170C/160C Fan.  Grease and line a 20cm/8 inch tin.

Drain the stem ginger (save the syrup it’s great in cocktails/mocktails) and roughly chop into about ½ cm pieces.

In a medium saucepan, warm the treacle, golden syrup, dark brown soft sugar, butter and 140ml water over a low heat until melted and combined.

Sift all the dry ingredients into a large bowl. Mix in the warmed buttery syrup and chopped ginger until well combined. Crack the eggs into the bowl and whisk until evenly incorporated.

Spoon your batter into the tin, and using the back of a spoon to even out the surface.

Bake for 60-75 minutes, until an inserted skewer comes out clean.  If the top starts looking a little dark, cover with 2 layers of aluminium foil.

Let your cake sit in the tin for 15 minutes before removing and placing on a cooling rack.

To make the icing, cream the butter and caramel until well combined.  Add the milk, vanilla extract, salt and icing sugar and beat together for 3 minutes if using a stand mixer or 5 minutes for a handheld whisk.

Gousto tip: It’s worth taking your time for the fluffiest icing, so set a timer for this step.

When your cake has cooled completely, cover in icing, slice and serve!