Gluten and Dairy Free Blackberry & Raspberry Madeira Cake

Serves 8

Ingredients

For the cake:

  • 350g gluten free self raising flour
  • 280g caster sugar
  • 280g dairy free spread
  • 5 eggs
  • 50ml dairy free milk

For the frosting:

  • 250g icing sugar
  • 125g dairy free spread
  • blueberries and raspberries

Method

  1. Preheat the oven to 150 oC
  2. Grease and line an 8″ round cake tin
  3. Place the flour, caster sugar, dairy free spread, eggs and milk in a large bowl and beat until light and fluffy
  4. Pour into the cake tin
  5. Bake in the oven for 90 minutes
  6. Remove from the oven and cake tin
  7. Allow to cool completely
  8. Make the frosting by whisking together the icing sugar and dairy free spread
  9. Spread on the top of the cake and top with the blackberries and raspberries

Gluten, Dairy and Egg Free Chocolate and Orange Zest Scones

serves / makes 6
25 prep time
25 mins cooking time

Description

I love scones, you can eat them anytime of the day, top them with loads of different things, they are easy to make and freeze well, what’s not to love! I already have a recipe on the site for scones but it contains dairy free yoghurt and egg, while they make a great scone a lot of my followers can’t eat eggs and dairy free yoghurt isn’t available at the drop of a hat.

That inspired me to start thinking about a gluten and dairy free recipe that tasted just as good but didn’t contain the yoghurt or egg. I’m also experimenting with some different flavours of scones and this recipe is my first shot away from traditional fruit scones, I hope you like the chocolate and orange combination. I enjoyed mine filled with dairy fee lemon curd to continue the zesty theme!

If you want a plain scone just remove the zest and grated chocolate or if you want a fruit scone you can add in 100g of sultanas.

Enjoy!

Fx

Ingredients

  • 40g dairy free spread
  • 225g gluten free self-raising flour
  • 1 teaspoon xanthan gum
  • 2 tablespoons caster sugar
  • 110ml dairy free milk
  • zest of one orange
  • 50g dairy free chocolate, grated

Method

choc orange scones

  1. Preheat the oven to 200 oC
  2. In a large bowl place the self-raising flour, xanthan gum and caster sugar
  3. Rub in the dairy free spread until it resembles bread crumbs
  4. Stir through the grated chocolate and orange zest
  5. Add the dairy free milk
  6. Shape into a round about 4cms thick
  7. Score into 6 triangles
  8. Bake in the centre of the oven for 20-25 minutes

Gluten, Dairy Free, Milk Free and Egg Free Pancakes

serves / makes 8 pancakes
5 prep time
5 mins cooking time

Description

I woke up this morning and really wanted pancakes for breakfast, you all no the feeling. Unfortunately I only had a tiny bit of that expensive dairy free milk left so I took on the challenge to have a go at making pancakes without milk. I also thought I would try omitting the eggs as I no a lot of you can’t them either.

If I must say so myself I was surprised with the results, I wouldn’t have known these didn’t have milk and eggs.

Hope you all enjoy them!

Fx

Ingredients

  • 240g gluten free plain flour
  • 40g caster sugar
  • 2 teaspoons baking powder
  • 35g dairy free spread, melted
  • 250ml water
  • 30ml of additional water or an egg if you can eat them
  • whatever toppings you wish, I used cinnamon, dairy free chocolate chips and carob sauce

Method

  1. Mix together the melted butter and water (and egg if using)
  2. Mix in the flour, caster sugar and baking powder
  3. To make per the picture, I added a handful of dairy free chocolate chips and a teaspoon of cinnamon
  4. Heat a drizzle of olive oil in a shallow pan over a medium heat
  5. Spoon on the pancake mix and cook until golden brown on each side
  6. Serve with dairy free carob sauce

Gluten, Dairy and Egg Free Banana Sultana Scones

serves / makes 6
25 prep time
25 mins cooking time

Description

I eat quite a lot of scones and just to make things a bit different I like to experiment with new flavours. This scone has a subtle banana flavour and I’ve added in a sprinkling of sultanas. These scones go nice filled with the traditional jam and dairy free spread but also with some more mashed banana and dairy free chocolate spread.

Enjoy!

Fx

Ingredients

  • 40g dairy free spread
  • 225g gluten free self-raising flour
  • 1 teaspoon xanthan gum
  • 2 tablespoons caster sugar
  • 100ml dairy free milk
  • 1 large banana, mashed
  • 75g sultanas

Method

  1. Preheat the oven to 200 oC
  2. In a large bowl place the self-raising flour, xanthan gum and caster sugar
  3. Rub in the dairy free spread until it resembles bread crumbs
  4. Stir through the mashed bananas and sultanas
  5. Add the dairy free milk
  6. Shape into 6 scones
  7. Bake in the centre of the oven for 20-25 minutes

Gluten and Dairy Free Tropical Cake

serves / makes 8
55 prep time
55 mins cooking time

Description

I have a massive food cupboard full of everything gluten and dairy free you can imagine. I buy things and then forget about them so I like to have a good root around in the cupboard for recipe inspiration. The tropical cake came from one of those situations where I bought a packet of dried mango and pineapple and then squirrelled it away.

I decided it would make a tropical cake topped with zesty lime icing, perfect for summer. I used a 6″ deep cake tin to make this cake but it is pretty tall so you could easily make a shallower cake in an 8″ pan just watch the cooking time.

Enjoy!

Fx

Ingredients

For the cake:

  • 225g dairy free spread
  • 225g caster sugar
  • 4 eggs
  • 250g gluten free self-raising flour
  • 1 teaspoon xanthan gum
  • zest of 1 lime
  • 75g dried mango, finely chopped
  • 75g dried pineapple, finely chopped

For the icing:

  • 100g icing sugar
  • 5 tablespoons lime juice
  • zest of 1 lime, for decoration

Method

  1. Preheat the oven to 180 oC
  2. Cream 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, xanthan gum, lime zest, mango and pineapple
  5. Grease and line a deep 6″ round cake tin
  6. Pour in the cake batter
  7. Bake in the centre of the oven for 55 minutes
  8. Remove from the oven and cake tin
  9. Allow to cool completely
  10. Mix together the icing sugar and lime juice
  11. Spread over the cake mix and sprinkle the lime zest on top

Gluten and Dairy Free Vanilla Cake with Chocolate cream

serves / makes 8
20 prep time
20 mins cooking time

Description

Forget the preconception about gluten free cakes being dry and heavy. This cake is light as a feather and very easy to whip together if you are in a rush. It can be made with a variety of fillings but my favourite is this dairy free chocolate buttercream.

Enjoy!

Fx

Ingredients

For the vanilla sponge:

  • 250g dairy free spread
  • 250g caster sugar
  • 4 eggs
  • 225g gluten free self raising flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 30g ground rice
  • 3 tablespoon dairy free milk

For the chocolate buttercream:

  • 125g dairy free butter
  • 50g gluten and dairy free cocoa powder
  • 200g icing sugar

Method

  1. Preheat the oven to 180 oC
  2. Cream the butter 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, xanthan gum, baking powder and ground rice and beat well to combine
  5. Add the milk and vanilla extract 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. To make the buttercream beat the butter, cocoa powder and icing sugar together until light and fluffy
  12. Use the butter cream to sandwich the two cakes together

Gluten and Dairy Free Welsh Cakes

serves / makes 16 welsh cakes
8 prep time
8 mins cooking time

Description

Welsh cakes are lovely little tea breads made from flour, sultanas, egg and a little sugar. They can be eaten hot or cold and are traditionally served as is. I like to heat the hot Welsh cakes with a little dairy free spread on top and the cold ones with a little jam. I made these as a treat for breakfast this morning as they don’t take long to put together and cook. I hope you like this dairy and gluten free version of a very traditional cake.

Enjoy!

Fx

Ingredients

  • 100g dairy free spread
  • 225g gluten free plain flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 75g caster sugar
  • 75g sultanas
  • 1 egg, beaten
  • 4 tablespoons dairy free milk

Method

gluten free welsh cakes

  1. Place the flour, xanthan gum and baking powder into a large bowl
  2. Rub the dairy free spread into the flour until it resembles breadcrumbs
  3. Stir in the sugar and sultanas
  4. Mix in the egg and milk until it forms a smooth dough
  5. Flatten out on a lightly floured surface until it is a couple of centimetres thick
  6. Using a 3″ round cutter stamp out the welsh cakes
  7. Heat a little oil in a frying pan and cook the welsh cakes over a medium heat for 3-4 minutes on each side

Gluten and Dairy Free Swiss Roll

serves / makes 6
10 prep time
10 mins cooking time

Description

An old favourite, I always got either chocolate or apricot swiss roll when I visited my Grandma so thought I would have a go at trying to make a gluten and dairy free version. If the swiss roll cracks when you roll it up don’t worry about it, just call it ‘homemade rustic’!

Ingredients

For the swiss roll:

  • 6 eggs
  • 230g caster sugar
  • 150g gluten free plain flour
  • 2 tablespoons boiling water
  • 1 teaspoon xanthan gum

For the Filling:

  • 3 tablespoons jam
  • 250g icing sugar
  • 125g dairy free spread

Method

  1. Preheat the oven to 200 oC
  2. Beat together the caster sugar and eggs until light and fluffy
  3. Stir in the gluten free flour and xanthan gum
  4. Pour into a shallow swiss roll tin about 13″ long
  5. Bake in the centre of the oven for 10-12 minutes
  6. Remove from the oven and trim about 1 cm off all the edges
  7. Place on a piece of sugared baking paper and roll up
  8. Leave to cool
  9. Beat together the icing sugar and dairy free spread until light and creamy
  10. Unwrap the cake and spread on the jam and buttercream
  11. Roll up the cake and serve

Gluten and Dairy Free Triple Chocolate Muffins

serves / makes 6
25 prep time
25 mins cooking time

Description

The first thing that flashed through my mind when the doctor told me my body could no longer process milk was one word – CHOCOLATE!

However, this hasn’t been the nightmare I thought it would be and have actually managed to find a number of good quality dairy free chocolate bars. This recipe is the ultimate chocolate feast with cocoa powder, dark chocolate, milk chocolate and white chocolate – all dairy and gluten free of course.

Enjoy these muffins as a little chocolatey indulgence from me to you!

Fx

Ingredients

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 130g self raising gluten free flour
  • 20g dairy and gluten free cocoa powder
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon gluten free baking powder
  • 50g dairy free milk chocolate chips/chocolate bar chopped up
  • 50g dairy free white chocolate chips/chocolate bar chopped up
  • 50g dairy free dark chocolate chips/chocolate bar chopped up

Method

  1. Preheat the oven to 180 oC
  2. Beat together the caster sugar and the dairy free spread until light and fluffy
  3. Add the three eggs individually, beating well between each addition
  4. Add in the flour, cocoa, baking powder and xanthan gum
  5. Mix until well combined
  6. Stir in the chocolate chips
  7. Split the mixture between 6 muffin moulds lined with paper cases
  8. Bake in the centre of the oven for 20 minutes
  9. Remove from the oven and allow to cool

Gluten and Dairy Free Sticky Spiced Sultana Bars

serves / makes 8 bars
25 prep time
25 mins cooking time

Description

This cake is kind of like a brownie without chocolate, if that even makes sense. It is the shape and consistency of a sticky brownie but is flavoured with sultanas and spices instead of chocolate.

Ingredients

  • 110g gluten free plain flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 2 teaspoon cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon ginger
  • 225g sultanas
  • 115g dairy free spread
  • 100g sugar
  • 2 eggs
  • 120g treacle
  • 45g golden syrup

Method

  1. Preheat the oven to 180 oC and line a 12″ by 8″ baking tin with tinfoil
  2. Beat together the caster sugar and dairy free spread until light and fluffy
  3. Mix in the eggs one at a time
  4. Stir in the treacle and golden syrup
  5. Add the flour, xanthan gum, baking powder, cinnamon, nutmeg, ginger
  6. Stir through the sultanas and pour into the baking tin
  7. Bake in the centre of the oven for 25 minutes
  8. Allow to cool for ten minutes before removing from the baking tin
  9. Once completely cooled cut into 8 squares and dust with icing sugar