Gluten, Dairy and Egg Free Lemon & Rhubarb Torte

Serves 6-8

Ingredients

For the base:

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

For the filling:

  • 120g cashew nuts
  • 240g coconut cream
  • 2 tablespoons cornflour
  • 120ml fresh lemon juice
  • zest of one lemon
  • 60ml maple syrup or honey

For the topping:

  • 375g rhubarb
  • 50g caster sugar
  • 1 tablespoon water

Method

  1. Preheat the oven to 150 oC
  2. Crush the digestives into fine crumbs then stir in the melted dairy free spread
  3. Line a 6″ round cake tine with tin foil
  4. Press the crumbs firmly into the base of the cake tin
  5. Bake for 10 minutes
  6. Place the cashew nuts, coconut cream, cornflour, lemon juice, lemon zest and maple syrup into a blender and blitz until smooth
  7. Pour over the crumb base and bake in the oven for 20 minutes
  8. Remove from the oven and allow to cool
  9. Refrigerate for 4 hours
  10. Place the rhubarb, caster sugar and water in a pan over a medium heat
  11. Gently cook for around 10 minutes or until the rhubarb is soft
  12. Allow to cool and then spread on top of the torte
  13. Cut into slices and serve

Gluten and Dairy Free Lemon Cupcakes

serves / makes 8
20 prep time
20 mins cooking time

Ingredients

For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g self raising gluten free flour
  • zest of two lemons

For the frosting:

  • 125g dairy free spread
  • 250g icing sugar
  • 1 teaspoon lemon extract
  • lemon zest for decoration

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 and lemon zest
  5. Mix until well combined
  6. Split the mixture between 8 muffin moulds lined with paper cases
  7. Bake in the centre of the oven for 20 minutes
  8. Remove from the oven and allow to cool before frosting
  9. Make the frosting by beating together the dairy free spread, lemon extract and icing sugar
  10. Pipe onto the cupcakes and top with more lemon zest

Gluten and Dairy Free Lemon Tart

lemon-tart

Hello everyone

I’m going through a little craving of delicious pie/tart based puddings – no idea why.  Maybe it’s to do with how pretty they look or the endless flavour combinations or maybe its the constant challenge of trying to make a tart filling without double cream or condensed milk!  I’m also working on developing an apple pie with a flaky pastry topping – I’ll keep you update on it’s progress.

This tart is light and creamy with a lovely lemon flavour, not too much but just enough!  I’ve actually surprised myself that I have about 700 recipes on the website but I didn’t actually have a lemon tart.  That has now been remedied with this simple recipe.

Enjoy!

Fx

Gluten and Dairy Free Lemon Tart Recipe

Gluten and Dairy Free Lemon Tart

lemon-tart

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

Ingredients

For the pastry:

  • 250g gluten free plain flour
  • 60g icing sugar
  • 100g dairy free spread
  • 2 egg yolks
  • 5 tablespoons ice cold water

For the lemon filling:

  • 480ml dairy free milk, I used almond milk
  • 5 egg yolks
  • 30g cornflour
  • 100g caster sugar
  • 55g dairy free spread
  • juice and zest of one lemon

Method

  1. Start making the pastry by combining the gluten free flour and icing sugar in a large bowl
  2. Rub in the dairy free spread until it resembles breadcrumbs
  3. Mix in the egg yolk and water until the dough forms a ball
  4. Wrap in cling film and chill in the fridge for 30 minutes
  5. Preheat the oven to 180 oC
  6. Roll out the pastry and line a 8″ flan tin with the pastry sheet
  7. Bake the pastry blind (weighed down with baking beans) for ten minutes
  8. Remove the beans and cook for a further 10 minutes
  9. Remove from the oven and allow to cool completely
  10. Make the filling by whisking together the egg yolks, cornflour and caster sugar in a heat proof bowl
  11. Heat the milk until it boils then pour slowly into the egg mix whisk continuously
  12. Return back to the saucepan and heat until thickened about 5 minutes or less
  13. Remove from the heat and stir in the dairy free spread, lemon zest and lemon juice
  14. Transfer to a bowl and allow to cool to room temperature
  15. Cover in clingfilm so it touches the lemon cream and chill for 2 hours in the fridge
  16. Spoon into the pie case and enjoy as is or top with some fresh fruit

Gluten and Dairy Free Lemon & Poppyseed Buns

lemon poppyseed buns

serves / makes 6
10 prep time
25 mins cooking time

 

Ingredients

  • 230g gluten free self raising flour
  • 1 tablespoon poppyseed
  • 115g caster sugar
  • 115g dairy free spread
  • 115g sultanas
  • 1 egg, beaten
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest

Method

  1. Preheat the oven to 180 oC
  2. In a large bowl combine the flour and poppy seeds
  3. Rub in the dairy free spread
  4. Stir in the sugar and sultanas
  5. Add the egg and lemon juice to form a sticky dough
  6. Divide the mixture into 6 buns and place on a baking sheet
  7. Bake in the centre of the oven for 25 minutes
  8. Remove from the oven and allow to cool before serving

Gluten and Dairy Free Lemon Sponge Cake

serves / makes 8
25 prep time
25 mins cooking time

Description

There is nothing better than a slice of sponge cake with a cup of tea or coffee. This is a zesty twist on the traditional Victoria sandwich using lemon curd rather than strawberry jam. You’ll see from a previous post that I made a large pot of gluten and dairy free lemon curd and this seemed the perfect way to use some of it.

Enjoy!

fx

Ingredients

For the sponge:

  • 250g dairy free spread
  • 250g caster sugar
  • 4 eggs
  • 225g gluten free self raising flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 4 tablespoon dairy free milk
  • zest of one lemon

For the buttercream:

  • 125g dairy free butter
  • 250g icing sugar

To fill the sponge:

  • 2 tablespoons lemon curd

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, lemon zest 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 25 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 and icing sugar together until light and fluffy
  12. Use the butter cream and lemon curd to sandwich the two cakes together

Gluten and Dairy Free Lemon Curd

serves / makes 1 large jar
15 prep time
15 mins cooking time

Description

Nothing beats a good jar of homemade lemon curd. This is a simple recipe with only 4 ingredients and it only takes about 20 minutes to make. Works great on some gluten free scones or as an alternative to the strawberry jam in a Victoria sandwich cake.

Enjoy!

Fx

Ingredients

  • 4 eggs
  • 125g dairy free spread
  • 200g caster sugar
  • 3 lemons juiced and zested

Method

Image Text

  1. Place a half filled pan of water on a medium heat and bring to the boil
  2. Turn down the heat until the water is simmering
  3. In a large bowl beat together the eggs
  4. Stir in the dairy free spread, caster sugar, lemon juice and zest
  5. Place the bowl over the saucepan of simmering water but don’t let the bottom of the bowl touch the water
  6. Stir the mixture until it thickens
  7. Remove from the heat and place in a large sterilised jar
  8. Once cooled keep refrigerated

Gluten and Dairy Free Lemon Sponge Cake

lemon sponge

There is nothing better than a slice of sponge cake with a cup of tea or coffee. This is a zesty twist on the traditional Victoria sandwich using lemon curd rather than strawberry jam. You’ll see from a previous post that I made a large pot of gluten and dairy free lemon curd and this seemed the perfect way to use some of it.

Enjoy!

Fx

Gluten and Dairy Free Lemon Sponge Cake Recipe