This melting method for cakes
works perfectly for gingerbread, giving it a moist texture with a sticky top! Black treacle heaven!

225g gluten-free plain flour 
1/4 teaspoon xanthan gum
pinch of salt
1 teaspoon bicarbonate of soda
2 teaspoons ground ginger
50g soft brown sugar
110g dairy-free margarine
175g black treacle
50g golden syrup
150ml dairy-free milk
2 medium eggs,beaten
50g sultanas, optional

What to do
Heat your oven to 150 C / 300 F / Gas 2.  
Lightly oil an 18cm deep square cake tin.

Thoroughly sieve the gluten-free flour, xanthan gum, salt, ground ginger and bicarbonate of soda.  Stir in the sugar.

Slowly melt the dairy-free margarine, treacle and syrup in a pan. 
Gradually beat in the dairy-free milk and allow to cool for 10 minutes.

Stir the treacle mixture into the flour, add the beaten eggs and sultanas, if using, and beat well.

Pour the mixture into the prepared tin and bake for about 40-45 minutes, or until a metal skewer inserted in to the centre comes out clean.