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Golden Syrup Halloween Loaf Cake

Prep

30 mins - 1hr

Bake

45 mins

Serves

5 to 10

Difficulty

Medium

About

This classic Golden Syrup Loaf Cake is not only delicious but also gluten-free. As you cut through the cake you'll discover a bat-shaped chocolate sponge running through the centre! Topped with a chocolate icing and honeycomb it makes the perfect Halloween party dessert.

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
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HOW TO MAKE THIS RECIPE

For the chocolate bat sponge

Step 1

Preheat your oven to 160C Fan / 180C. Prepare a 9-inch square tin.

Step 2

Cream together your caster sugar and butter until light and fluffy. It's easier to use an electric hand mixer for this.

Step 3

Add your eggs one at a time, mixing to combine between each addition.

Step 4

Sift in your gluten-free self-raising flour, cocoa powder and xanthan gum and fold in.

Step 5

Bake in the oven for about 30-35 minutes until fully cooked.

Step 6

Leave to cool and then remove from the tin.

Step 7

Once fully cooled, use your bat-shaped cutter to carefully cut out bat shapes from the chocolate cake. They will quite possibly be a little thick. Put to one side in an airtight container.

Step 8

Keep all the leftover pieces of chocolate cake – these can be eaten, put in a trifle or even made into cake pops!

For the golden syrup cake

Step 1

Preheat your oven to 160C Fan / 180C. Prepare a 2lb loaf tin.

Step 2

In a small saucepan add your caster sugar, light brown sugar, golden syrup and butter and gently melt. Once melted pour into a heatproof bowl to enable it to cool quicker.

Step 3

Place your gluten-free self-raising flour and xanthan gum into a large bowl.

Step 4

Beat your milk and egg together and then add them to the flour alongside the cooled sugar/syrup/butter mixture.

Step 5

Mix together until smooth and combined.

Step 6

Spoon about a third of the mixture into your loaf tin.

Step 7

Then get your chocolate bats and place them upright into the mixture. Place them tightly together to hold each other up.

Step 8

Carefully spoon the rest of the mixture into the loaf tin. Make sure you cover the bats and that they stay in the same place.

Step 9

Bake in the oven for about 45 minutes until fully cooked.

Step 10

Remove from the oven and allow to fully cool in the tin.

For the icing

Step 1

Melt your chocolate in the microwave in 20-second bursts.

Step 2

Add your oil and mix thoroughly.

Step 3

Allow to cool for about 5-10 minutes and then spoon all over the top of the cake. Allow to fully set.

(Optional) For the honeycomb

Step 1

In a saucepan add your golden syrup and your caster sugar. Melt down and allow to boil until it turns a darker colour – about 5-10 minutes.

Step 2

Remove from the heat and immediately add your bicarbonate of soda and mix straight away. It with rise up (don’t touch it – it’s really hot!)

Step 3

Pour onto a small piece of baking paper on a small baking tray and leave to harden. (The smaller the surface area for the honeycomb to be poured onto, the thicker you can make your honeycomb)

Step 4

Once hardened you can break the honeycomb into pieces and place on top of your cake as a finishing touch.

Check out the baker

This recipe was created by the wonderful baker Becky. Find more of her tasty gluten-free baking recipes here: https://glutenfreecuppatea.co.uk/

Ingredients – 6 items

Serving

1

For the chocolate bat sponge

Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

200 g
Butter

Butter

softened

200 g
Eggs

Egg

4
Flour

Gluten free self raising flour

175 g
Cocoa-powder

Cocoa

25 g
Xanthan-gum

xanthan gum

1/4 tsp

For the Golden Syrup cake

Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

200 g
Butter

Butter

softened

200 g
Eggs

Egg

4
Flour

Gluten free self raising flour

175 g
Xanthan-gum

xanthan gum

1/4 tsp
Butter

Butter

100 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

50 g
Brown-sugar

Brown sugar

50 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

200 g
Flour

Gluten free self raising flour

250 g
Xanthan-gum

xanthan gum

1/4 tsp
Eggs

Egg

1
Milk

Full fat milk

135 ml

For the chocolate icing

Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

200 g
Butter

Butter

softened

200 g
Eggs

Egg

4
Flour

Gluten free self raising flour

175 g
Cocoa-powder

Cocoa

25 g
Xanthan-gum

xanthan gum

1/4 tsp
Chocolate

Chocolate

100 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

50 g
Brown-sugar

Brown sugar

50g
Flour

Gluten free self raising flour

250g
Xanthan-gum

xanthan gum

1/4tsp
Milk

Full fat milk

135 ml
Chocolate

Milk/Dark Chocolate

150 g
Olive-oil

Oil

2 tsp

(Optional) For the honeycomb

Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

200 g
Eggs

Egg

4
Flour

Gluten free self raising flour

175 g
Cocoa-powder

Cocoa

25 g
Xanthan-gum

xanthan gum

1/4 tsp
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

50 g
Brown-sugar

Brown sugar

50 g
Flour

Gluten free self raising flour

250 g
Xanthan-gum

xanthan gum

1/4 tsp
Plant-based-milk

Dairy free milk

135 ml
Chocolate

Milk/Dark Chocolate

150 g
Olive-oil

Oil

2 tsp
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

80 g
Baking-soda

Bicarbonate soda

10 g

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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