Golden Syrup Slice/Cake

This cake was a staple on our elimination diet, we used it for birthday cakes and whenever we had friends or family over.  I’ve always made it as a cake rather than cutting it into slices.  It is quite thick and moist and is best on the day it is made, although leftovers are delicious warmed up in the microwave and served with ice cream.  The original recipe is from the Friendly Food cook book and is gluten free, although I make it with plain flour instead of rice flour.

Golden Syrup Slice / Cakes

Serves 20
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe
Meal type Dessert, Sweet Things
Misc Child Friendly, Pre-preparable, Serve Cold, Serve Warm
Occasion Casual Party, Picnic, Special Occasions
From book Friendly Food
Delicious, sticky, golden syrup cakes or slice.


  • Canola oil spray
  • 3 cups plain white flour (or rice flour)
  • 1 1/2 teaspoon bicarbonate of soda
  • 1 cup golden syrup
  • 1/2 cup sunflower oil
  • 1 1/2 cup soft brown sugar
  • 3/4 cups warm water

For the icing: (Optional)

  • 1 1/2 cup pure icing sugar (sifted)
  • 1/2 - 1 teaspoon citric acid (depending on taste)
  • Cold water


1. Preheat the oven to 180°C for the slice or 170°C for the cakes.
2. To make the slice: spray a cake tin 20 x 20 or 20 x 30 cm, then line with baking paper.
To make the mini cakes: spray 20 metal muffin or cake moulds, or use paper cake pans in silicon trays.
3. Sift the flour and bicarbonate of soda into a large bowl.
4. Put the golden syrup, oil and sugar into a saucepan. Stir over low heat until the sugar dissolves, about 3 – 4 minutes. Allow to cool.
5. Add the syrup and warm water to the dry ingredients. Stir until well combined.
For the slice:
Pour into the prepared tin and bake for 45 minutes or until golden. Allow to cool in the tin for 5 minutes before turning onto a wire rack to cool completely.
Golden Syrup Slice
7. For the icing, sift the icing sugar into a heat proof bowl. Add the citric acid and enough cold water to make a stiff paste (a very small amount). Place the bowl over a saucepan of simmering water and stir until thin enough to spread. Spread the icing over the cold cake.
8. Cut into slices once the icing has set.
For the cakes:
9. Divide the cake batter evenly between the cake moulds.
10. Bake for 15 to 25 minutes or until golden, depending on the size of the cakes. The cakes are cooked when a skewer in the centre comes out clean. Allow to cool in the tin for 10 minutes before turning onto a wire rack.
Can be served warm, with custard or ice cream, or cold.
Golden Syrup Cake with Cashew Maple Custard


Low Chemical / Failsafe

This cake is very sticky and doesn't work well with silicon cake moulds.


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3 Responses to Golden Syrup Slice/Cake

  1. Oscar's Mum says:

    You poor thing! I hope you don't have issues with all of them.

  2. toadfool says:

    omg i have to make this! i am on an elimination diet for headaches (amines only then glutamates only and if that doesn't work then the whole damn thing) and am already vegetarian, coeliac and recently found out i'm lactose intolerant! would be funny if it wasn't my real life…

  3. Julie says:

    Hi Oscar's mum!

    I realised I never responded to your bloggy award a while back. Sorry about that.

    Loving your blog though. It is hard enough cooking for kids with NO limitations, let alone with multiple allergies and intolerances.

    I have written a post to direct some of my friends here. I hope it brings you some traffic. I think you are doing a fabulous job.