Gluten Free Ginger Bundt Cake with Miso Caramel Sauce
A warming, wintery gluten-free ginger cake rich with stem ginger, soft sultanas, and dark sugar, soaked through with caramel and spice. The crumb is tender and pudding-like, staying moist from the ginger syrup brushed over while warm. Finished with a glossy miso caramel sauce that adds buttery depth and subtle saltiness, it balances sweet and savoury in a way that feels comforting rather than heavy. Baked in a small heritage-style Bundt tin for a defined shape and golden crust, it makes an elegant centrepiece yet feels like a pudding you’d serve warm on a cold evening.
Gluten Free Ginger Bundt Cake with Miso Caramel Sauce
A warming ginger Bundt cake with stem ginger, sultanas, and a silky miso caramel sauce.
Ingredients
- 150g unsalted butter, softened
- 50g golden caster sugar
- 75g dark brown muscovado sugar
- 3 eggs, beaten
- 1 tsp vanilla paste
- 3 balls stem ginger, grated or finely chopped
- 1 tsp apple cider vinegar
- 100g sultanas
- 250g gluten free plain flour
- 1.5 tsp baking powder
- 1 tsp bicarbonate of soda
- Pinch of salt
- 1 tsp ground ginger
- 4 tbsp syrup from the stem ginger jar
- 150g golden caster sugar
- 40g unsalted butter
- 40ml double cream
- 1.5 tbsp white miso
- 2 tbsp stem ginger syrup
- Pinch of salt
Instructions
- Preheat the oven to 170°C. Grease a 7-cup heritage-style Bundt tin.
- Pour boiling water over 100g sultanas in a small bowl so they soften while you mix the batter.
- Beat 150g softened butter, 50g golden caster sugar and 75g muscovado sugar together until creamy.
- With the mixer running, add the 3 beaten eggs gradually. Scrape down the bowl and mix again until smooth.
- Stir together the grated stem ginger, 1 tsp vanilla paste and 1 tsp apple cider vinegar. Add to the bowl and mix briefly.
- Reduce the mixer speed and sift in 250g gluten free flour, 1.5 tsp baking powder, 1 tsp bicarbonate of soda, 1 tsp ground ginger and a pinch of salt. Mix until just combined.
- Drain the sultanas, fold them in, and spoon the batter into the prepared tin.
- Bake for about 50 minutes, checking from 45 minutes. A skewer should come out clean.
- Leave to cool for 10 minutes in the tin, then invert onto a rack. Brush the warm cake with 4 tbsp ginger syrup.
- To make the caramel sauce, heat 150g caster sugar in a shallow pan until fully melted and amber. Remove from the heat and whisk in 40g butter. Add 40ml double cream, 2 tbsp ginger syrup, a pinch of salt and 1.5 tbsp miso. Whisk until smooth.
- Serve the cake warm or at room temperature with the hot caramel sauce.
Nutrition Facts
Calories
427Fat
22 gSugar
38 gProtein
5 gCarbs
0 gApproximate values per serving
Ingredients and sourcing tips
Stem Ginger
Jarred stem ginger brings both warmth and a gentle heat that cuts through the sweetness of the cake. The finely chopped pieces melt into the crumb, adding tiny pockets of flavour, while the syrup from the jar helps keep the cake moist and glossy. Brushing the baked cake with a little of that syrup gives a professional-looking sheen and locks in softness. If you can, choose stem ginger packed in syrup rather than dry crystallised pieces for the best texture and flavour.
Gluten free flour
A good plain gluten-free blend (like Doves Farm or Freee) behaves nicely here because the cake batter itself is moist, from the ginger syrup, sultanas, and butter, so the finished crumb stays soft instead of dry or grainy, which can happen with gluten-free bakes.
Miso
White miso gives caramel a buttery depth and gentle saltiness without dominating the sweetness. It melts easily when whisked into the warm sauce for a smooth, glossy finish.
Sultanas
Soaking the sultanas briefly in boiling water plumps them up and locks in moisture, so they stay juicy during baking rather than drawing liquid out of the batter. This keeps the crumb tender and prevents dry pockets. It also helps distribute sweetness more evenly through the cake, giving little bursts of flavour in every bite. You can use golden raisins as an alternative, but sultanas provide a softer texture and warmer colour that complements the ginger.
Variations and dietary swaps
Flavour options
For a brighter twist, add the finely grated zest of one orange to the batter, it lifts the ginger beautifully and adds a hint of citrus perfume. Chopped pecans or walnuts give light crunch and extra richness, while a few diced pieces of crystallised ginger can add chew and more pronounced spice. A spoonful of black treacle or molasses deepens the colour and adds a toffee-like undertone that works well in colder months.
Dairy free
To make the cake dairy-free, use a high-quality block butter alternative and replace the double cream in the caramel with thick coconut cream. The coconut cream gives a lovely sheen and light tropical note, though the sauce will be slightly looser.
Kitchen notes
Tips and pitfalls to avoid
Avoid overbaking, as gluten-free cakes can dry out faster than those made with wheat flour. Check for doneness from 40 minutes onwards and remove the cake as soon as the skewer comes out clean. Brushing the warm cake with ginger syrup immediately after turning it out helps seal in moisture and gives a subtle caramelised finish.
Timing and texture cues
Let the cake cool in the tin for about 5 minutes before inverting, this allows the structure to firm slightly and helps it release cleanly. When sliced, the crumb should be soft and tender with a faintly pudding-like texture. If the surface feels springy and the centre moist but set, it’s baked perfectly.
Tin size notes
For this recipe, a 7-cup heritage-style Bundt tin (around 1.5 litres) gives the best height and detail. If you’re using a classic 10-cup Bundt tin, increase all quantities by 1.5 to fill the design properly. A 20 cm springform tin is a great alternative. Bake for around 50 minutes, checking from 40.
Storage and make-ahead
Once cool, store the cake in an airtight container at room temperature for up to 3 days, or refrigerate if the caramel has already been poured on top. The caramel can be made ahead and gently reheated with a splash of extra cream until pourable. The cake freezes well for up to a month if wrapped tightly and defrosted at room temperature before serving.
Serving suggestions
How to serve
Serve the cake slightly warm with a generous drizzle of the miso caramel sauce. The salty-sweet caramel enhances the ginger’s warmth and makes it feel more like a pudding. A scoop of vanilla ice cream or a dollop of crème fraîche adds a cool, creamy contrast. For an extra touch, sprinkle a few flakes of sea salt or some finely chopped crystallised ginger over the top just before serving.
Drinks to pair
This cake pairs beautifully with strong black tea, ginger tea, or a malty Assam. For something richer, try a dessert wine such as Muscat. The caramel and ginger also balance nicely with spirits like spiced rum or whisky which have a hint of sweetness and smoke.
