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

Gluten and Dairy Free Apple Cupcakes with Salted Caramel Frosting

Serves 9

Ingredients

For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g gluten free self raising flour
  • 1 large eating apple, peeled, cored and diced

For the frosting:

  • 150g dairy free spread
  • 150g icing sugar
  • 150g dairy free caramel sauce – my recipe is here
  • 1/2 teaspoon salt

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 apples pieces
  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, caramel sauce and salt until light and fluffy
  8. Pipe onto the cupcakes

Gluten and Dairy Free Baked Chocolate & Vanilla Donuts

serves / makes 36

Ingredients

  • 80g dairy free spread
  • 110g caster sugar
  • 1 egg plus 1 yolk
  • 180ml dairy free milk
  • 500g gluten free self raising flour
  • 1 teaspoon vanilla extract
  • 100g dairy free dark chocolate, melted

Method

  1. Preheat the oven to 180 oC
  2. Grease a mini donut silicone tray (I got mine in Lakeland)
  3. Beat the dairy free spread and caster sugar until light and fluffy
  4. Beat in the eggs and milk
  5. Stir in the flour and vanilla
  6. Place the donut batter in a piping bag and pipe into the silicone tray
  7. Bake in the oven for 10 minutes
  8. Allow to cool and then dip in the melted chocolate
  9. Enjoy