Eva’s Gluten and Dairy Free 1st Birthday Cake

Hello

It was my niece’s first birthday last week so I decided to make her a cake.  I wanted to make an illusion cake and gathered up some dairy free chocolate bars and smarties (mainly from The Vegan Store, link in the recipe).

The cake does take a little patience to make but you can make it in stages.  I made the chocolate cigarillos in advance, baked the cake in the morning and then did some decorating in the afternoon.

Eva had a little bit of her cake to try, her first bit of birthday cake actually, I’ll leave you to decide from the photo below whether she liked it or not.

Enjoy!

Fx

Eva’s Gluten and Dairy Free 1st Birthday Cake

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 Chocolate Honeycomb Tarts

Serves 4

Ingredients

For the base:

  • 200g gluten free digestive biscuits, crushed
  • 100g dairy free spread, melted

For the filling:

  • 100ml dairy free cream
  • 15g caster sugar
  • 100g dairy free dark chocolate
  • 10g dairy free spread

For the Topping:

  • 4 tablespoons crushed honeycomb (recipe here)

Directions

  1. Preheat the oven to 180 oC
  2. Grease 4 individual tart dishes
  3. Mix together the crushed biscuits and dairy free spread
  4. Press into the tart tin base and around the edges to form a biscuit shell
  5. Bake in the oven for 10 minutes then set aside to cool while you make the filling
  6. Place the sugar and cream into a saucepan
  7. Heat until just before it comes to boil
  8. Stir in the chocolate and dairy free spread
  9. Pour into the biscuit cases and chill in the fridge for an hour
  10. Top with the crushed honeycomb just before serving

Gluten and Dairy Free Chocolate Caramel Peanut Pretzel Pie

Hello everyone

I don’t think I’ll ever grow up properly!  The house I live in at the moment is more or less the same layout as the house I grew up in (and my parents still live in).  What I have now as my study used to be my childhood bedroom – it has a large cupboard in the corner which I always seem to have filled with rubbish.  When I was child I used to start tidying it out, get bored halfway through, play with some toy and get my sister to finish the tidy up.

Some things never changed, this weekend it was time to tidy up the study and that big cupboard.  Halfway through I still got bored and ending up sitting in an evening gown I had tried on reading a book about Chanel I found in the cupboard – some things never change.

I made this pie to take round to my sisters when all the family was round for dinner.  It has a crunchy biscuit base, a layer of beautiful peanut flavoured caramel, a layer of chocolate and then topped off with the crunch and saltiness of gluten free pretzels.

Enjoy!

Fx

Gluten and Dairy Free Chocolate Caramel Peanut Pretzel Pie

Happy National Chocolate Lover’s Day

Happy National Chocolate Lover’s Day!  Check out my favourite gluten and dairy free chocolate recipes here:

Gluten and Dairy Free Chocolate Peanut Butter Pop Tarts

Gluten and Dairy Free Raspberry Chocolate Porridge

Gluten and Dairy Free Cherry Choc Brownie Sundae

Gluten and Dairy Free Chocolate & Lime Cupcakes

Gluten and Dairy Free Chocolate & Vanilla Battenberg Cake

Gluten and Dairy Free Peppermint Creams

Enjoy!

Fx

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 Hot Chocolate

Hello

It’s taken me a while to find  a dairy free hot chocolate that suits my taste buds.  I’ve settled on a combination of any dairy free milk, cocoa powder, a little square of dairy free dark chocolate and maple syrup for the perfect mug.  If you are after a special treat then you can top with some mini marshmallows.  You can also top with some whipped coconut cream but I found it too much and prefer it without.

Enjoy!

Fx

Gluten and Dairy Free Hot Chocolate

Gluten and Dairy Free Choc Nut Bites with Coconut Flour

Serves 12

Ingredients

  • 260g creamy peanut butter, smooth or crunchy
  • 2 tablespoons honey
  • 45g coconut flour
  • 150g dairy free chocolate

 

Directions

  1. Place the peanut butter and honey in a small pan and heat gently until melted
  2. Stir in the coconut flour
  3. Line a 6″ by 6″ cake tin with tinfoil
  4. Press the mix into the bottom of the tin
  5. Place in the freezer for 10 minutes
  6. Melt the dairy free chocolate and pour over the biscuit base
  7. Leave in the fridge to set
  8. Remove from the tin and cut into 12 squares

Gluten and Dairy Free Blueberry Cinnamon Chocolate Squares

Serves 12

Ingredients

  • 250g dairy free spread
  • 250g caster sugar
  • 4 eggs
  • 190g gluten free self raising flour
  • 35g gluten and dairy free cocoa powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 30g ground rice
  • 3 tablespoon dairy free milk
  • 100g blueberries

Directions

  1. Preheat the oven to 180 oC
  2. Grease and line an 8” by 8” cake tin
  3. Cream the dairy free spread and sugar together for a couple of minutes until light and fluffy
  4. Add the eggs one at a time, beating well after each addition
  5. Add the flour, cocoa, cinnamon, baking powder and ground rice and beat well to combine
  6. Add the milk and mix in
  7. Stir in the blueberries
  8. Pour into the cake tin and bake for 25-30 minutes
  9. Remove from the tin and allow to cool before cutting into 12 squares

Gluten, Dairy & Egg Free Chocolate Cashew Pudding

Hello

This recipe seems like it has been a long time coming for a few reasons.  I got these beautiful little espresso cups for my birthday in August from my lovely friend who lives in the Basque region of Spain.  I have been waiting to use them in a photograph for the website as they are so pretty – I love the red, green and yellow colour combination.

I also first made this pudding about 6 months ago, wrote out the recipe as a draft post on my website and then never got round to making it again to photograph.

So it seemed the perfect combination to pair up the cups I’ve been waiting to use for 4 months with the 6 month old recipe!

I have a real sweet tooth after lunch – no matter what I eat I always seem to have space for a little chocolate treat.  This pudding is perfect for packed lunches or as a little dessert.  It is lovely and rich and creamy without being loaded with sugar.  Best of all it only takes a couple of minutes to prepare.

Enjoy!

Fx

Gluten, Dairy & Egg Free Chocolate Cashew Pudding