Eva’s Gluten and Dairy Free 1st Birthday Cake

Serves 10

Description

If you are just gluten free you can easily buy these chocolate cigarillos online.  If you are dairy free as well then some stores have dark chocolate cigarillos that don’t contain milk but I couldn’t find any without a may contain warning so I made my own.  Rather than trying to explain how I made them I thought it best to check out the options for how these are made in this handy guide: http://thechocolateaddict.com/blog/2013/09/24/how-to-make-an-oh-so-elegant-chocolate-cigarette/

Ingredients

For the chocolate sponge:

  • 250g dairy free spread
  • 250g caster sugar
  • 4 eggs
  • 190g gluten free self raising flour
  • 35g gluten and dairy free cocoa powder
  • 1 teaspoon baking powder
  • 30g ground rice
  • 3 tablespoon dairy free milk

For the frosting:

  • 225g icing sugar
  • 25g cocoa powder
  • 125g dairy free spread
  • 1 teaspoon vanilla extract

Others:

  • mixture of dairy free chocolate sweets (I purchased a selection from https://www.veganstore.co.uk)
  • 50g dairy free dark chocolate, melted
  • 75 dairy free chocolate cigarillos (see note in description)
  • 1 bendy straw
  • 2 wooden skewers
  • 1 small paper bag

Method

  1. Preheat the oven to 180 oC
  2. Cream the dairy free spread and sugar together for a couple of minutes until light and fluffy
  3. Add the eggs one at a time, beating well after each addition
  4. Add the flour, cocoa, baking powder and ground rice and beat well to combine
  5. Add the milk and mix in
  6. Line two 8 inch round baking pans
  7. Divide the cake mixture between the two tins
  8. Smooth out the top of the cakes with a spatula
  9. Place in the oven and bake for 20 minutes
  10. Remove the cakes from the oven and cake pans and allow to cool on a wire rack
  11. Make the frosting by beating together the dairy free spread, cocoa powder, vanilla extract and icing sugar
  12. Use some of the frosting to sandwich the cakes together
  13. Place on a cake board
  14. Cover the top and sides of the cake with the chocolate frosting
  15. Gently press the cigarillos into the side of the cake so they form a collar all the way round
  16. Allow to set in the fridge for an hour
  17. Push one of the skewers into the centre of the cake and thread the straw over the top of the skewer
  18. Use the melted chocolate to attach the smarties to the straw, stopping when you reach the bend in the straw
  19. Trim the remaining skewer so it is just a little longer than the paper bag you have
  20. Stick the skewer into the bend in the straw
  21. Balance the bag on the skewer so it looks like it is pouring out the smarties
  22. Decorate the top of the cake with the remaining dairy free chocolate sweets,  I used a mixture of different treats

Gluten and Dairy Free Mini Pistachio Cakes

Serves 10

Ingredients

For the cake:

  • 150g dairy free spread
  • 150g caster sugar
  • 2 teaspoons ground cinnamon
  • 3 eggs
  • 150g gluten free self raising flour
  • 200g dairy free dark chocolate
  • 100g pistachio nuts

For the topping:

  • 250g icing sugar
  • 125g dairy free spread
  • 1 tablespoon ground pistachio nuts
  • 1 tablespoon grated dairy free chocolate
  • sprinkle of cinnamon

Method

  1. Preheat the oven to 160 oC
  2. Grease a muffin tin
  3. Beat together the dairy free spread and caster sugar
  4. Beat in the eggs one at a time
  5. Stir in the flour and ground cinnamon
  6. Blitz the chocolate and pistachio nuts in a blender or chop into tiny pieces
  7. Stir in the pistachio and chocolate mix
  8. 3/4 fill each mould in the muffin tin and bake for 25 minutes
  9. Remove from the oven and muffin tins and allow to cool completely before frosting
  10. Beat together the icing sugar and dairy free spread until light and fluffy
  11. Spread on top of the cakes and top with the ground pistachios, grated chocolate and cinnamon

Gluten and Dairy Free White Chocolate and Raspberry Cakes

Serves 4

Ingredients

For the cakes:

  • 100g caster sugar
  • 100g dairy free spread
  • 2 eggs
  • 100g gluten free self raising flour

To decorate the cakes:

Directions

  1. Grease four individual Victoria sandwich tins
  2. Preheat the oven to 180 oC
  3. Whisk together the dairy free spread and caster sugar until light and fluffy
  4. Whisk in the eggs one at a time
  5. Stir in the flour
  6. Divide between the four cake tins and bake in the oven for 20 minutes
  7. Allow the cakes to cool completely
  8. Cut in half and spread with the raspberry jam
  9. Sandwich the cakes back together
  10. Make the buttercream by beating together the icing sugar and dairy free spread
  11. Spread the buttercream over the top and sides of the cakes
  12. Place the cigarellos round the outside of the cake
  13. Top with the fresh raspberries and refrigerate until you are ready to enjoy

Gluten and Dairy Free Cardamom Raisin Flapjacks

Serves 9

Ingredients

  • 145g dairy free spread
  • 50g brown sugar
  • 3 tablespoons honey
  • 235g gluten free porridge oats
  • 1/2 teaspoon cardamom
  • 1 teaspoon cinnamon
  • 80g raisins

Method

  1. Preheat the oven to 180 oC
  2. Place the dairy free spread, sugar and honey in a saucepan on a medium heat until melted and well combined
  3. Stir in the oats, cardamom, cinnamon and raisins
  4. Press into a lined 6″ by 6″ tin
  5. Bake in the oven for 20 minutes
  6. Remove from the oven but leave in the tin and allow to cool

Gluten and Dairy Free Spiced Apple Cake

Makes an 8″ cake

Ingredients

  • 180g gluten free self raising flour
  • 150g caster sugar
  • 250g dairy free natural yoghurt
  • 85g dairy free spread, melted
  • 1 egg
  • 1 large eating apple, peeled, cored and chopped into little pieces
  • 40g coconut sugar (or brown sugar)
  • 2 teaspoons ground cinnamon

Directions

  1. Preheat the oven to 180 oC
  2. Grease and line an 8″cake tin
  3. Whisk together the dairy free natural yoghurt, melted dairy free spread and the egg
  4. Stir in the flour and caster sugar
  5. Mix in the chopped apple
  6. Pour into the cake tin
  7. Mix together the cinnamon and coconut sugar
  8. Sprinkle on top of the cake and swirl into the cake batter with a knife
  9. Bake in the oven for 35 minutes
  10. Remove from the tin and allow to cool before serving

Gluten and Dairy Free Sprinkle Cupcakes

Serves 8

Ingredients

For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g gluten free self raising flour

For the frosting:

  • 150g dairy free spread
  • 300g icing sugar
  • 1 tablespoon sprinkles (double check they are gluten free)

Method

  1. Preheat the oven to 180 oC
  2. Beat together the dairy free spread and caster sugar until light and fluffy
  3. Beat in the eggs one at a time
  4. Stir in the flour
  5. Divide between 8 muffins cases and bake for 20 minutes
  6. Remove from the oven and allow to cool completely
  7. Make the frosting by beating together the dairy free spread and icing sugar until light and fluffy
  8. Pipe onto the cupcakes
  9. Decorate with the sprinkles

Gluten and Dairy Free Cinnamon White Chocolate Blondies

Serves 9

Ingredients

  • 200g dairy free spread
  • 180g brown sugar
  • 40g caster sugar
  • 2 eggs
  • 200g gluten free plain flour
  • 2 teaspoons ground cinnamon
  • 100g dairy free white chocolate buttons

Directions

  1. Preheat the oven to 180 oC
  2. Line an 8” by 8” baking pan with foil
  3. Mix together the dairy free spread, brown sugar and caster sugar until light and fluffy
  4. Beat in the eggs one at a time
  5. Stir in the flour, cinnamon and the white chocolate buttons
  6. Pour into the baking tin
  7. Bake in the oven for 25-30 minutes
  8. Allow to cool to room temperature while in the pan
  9. Slice into 9 bars

Gluten and Dairy Free Lemon Cupcakes with Raspberry Frosting

Serves 9

Ingredients

For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g gluten free self raising flour
  • 1 lemon, zested

For the frosting:

  • 150g dairy free spread
  • 300g icing sugar
  • 60g raspberry jam

Method

  1. Preheat the oven to 180 oC
  2. Beat together the dairy free spread and caster sugar until light and fluffy
  3. Beat in the eggs one at a time
  4. Stir in the flour and lemon zest
  5. Divide between 8 muffins cases and bake for 20 minutes
  6. Remove from the oven and allow to cool completely
  7. Make the frosting by beating together the dairy free spread, icing sugar and raspberry jam until light and fluffy
  8. Pipe onto the cupcakes

Gluten and Dairy Free Strawberry Cupcakes with Dark Chocolate Frosting

Serves 9

Ingredients

For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g gluten free self raising flour
  • 2 tablespoons strawberry jam

For the frosting:

  • 100g dairy free dark chocolate, melted
  • 50g dairy free spread
  • 200g icing sugar, sifted

Method

  1. Preheat the oven to 180 oC
  2. Line a 9 hole muffin tin with paper cases
  3. Beat together the dairy free spread and caster sugar until light and fluffy
  4. Beat in the eggs one at a time
  5. Stir in the flour
  6. Fill each muffin case a third full
  7. Drop in a little bit of the strawberry jam and then cover with more cake butter until the case is two thirds full
  8. Bake for 20 minutes
  9. Remove from the oven and allow to cool completely
  10. Make the frosting by beating together the dairy free spread, icing sugar and melted dairy free dark chocolate
  11. Spread on top of the cupcakes
  12. I topped with some freeze dried strawberry sprinkles

Gluten and Dairy Free Mexican Hot Chocolate Cupcakes with Cinnamon Frosting

Serves 9

Ingredients

For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g gluten free self raising flour
  • 1 tablespoon cocoa powder
  • pinch of chilli flakes

For the frosting:

  • 150g dairy free spread
  • 300g icing sugar
  • 1 teaspoon ground cinnamon

Method

  1. Preheat the oven to 180 oC
  2. Beat together the dairy free spread and caster sugar until light and fluffy
  3. Beat in the eggs one at a time
  4. Stir in the flour, cocoa powder and chilli flakes
  5. Divide between 8 muffins cases and bake for 20 minutes
  6. Remove from the oven and allow to cool completely
  7. Make the frosting by beating together the dairy free spread, icing sugar and cinnamon until light and fluffy
  8. Pipe onto the cupcakes