Gluten and Dairy Free Spiced Pumpkin Gingerbread

Hello

If you are looking for a gluten and dairy free family friendly cake for Halloween that is easy to put together then this could be the recipe for you.  I’ve used a traditional gingerbread loaf recipe but added in some pumpkin purée to give a more Autumnal feel.

I got this pumpkin tin a few years ago but haven’t really used it much.  If you don’t have one you can draw the outline of a pumpkin on a sheet of paper and use it as a template to cut out your pumpkin shape from the cake.  Or you can bake this cake in a round or square tin and forget all about the pumpkin shape nonsense.

Enjoy!

Fx

Gluten and Dairy Free Spiced Pumpkin Gingerbread

Gluten and Dairy Free Pumpkin Spiced Cake with Cream Cheese Frosting

Hello everyone

You can’t have a cooking website and not feature at least one pumpkin recipe in October, right?  This week I’m sharing how to make a delicious spiced pumpkin cake with a cream cheese frosting – all gluten and dairy free of course.

I usually buy a few cans of pumpkin purée at the start of Autumn to keep in the store cupboard for recipes like this.  You can also make your own pumpkin purée when you have finished your pumpkin carving.  So far I have made some pumpkin pancakes, spiced pumpkin porridge and next week I’ll be sharing my recipe for pumpkin gingerbread.

For extra spice I’ve decorated the top of my cake with some stem ginger.

Enjoy!

Fx

Gluten and Dairy Free Pumpkin Spiced Cake with Cream Cheese Frosting

Gluten and Dairy Free Pumpkin Spiced Cake with Cream Cheese Frosting

Ingredients

For the cake: 

  • 100g brown sugar
  • 100g caster sugar
  • 2 eggs
  • 225g pumpkin purée
  • 115ml sunflower or vegetable oil
  • 130g gluten free self raising flour
  • 2 teaspoons ground cinnamon

For the cream cheese frosting:

  • 170g dairy free soft cream cheese
  • 60g dairy free spread
  • 250g icing sugar
  • shredded stem ginger for decorating, optional

Directions

  1. Preheat the oven to 180 oC
  2. Grease and line to 6” round cake tins
  3. In a large bow mix together the brown sugar, caster sugar, eggs, pumpkin purée and vegetable oil
  4. Stir in the gluten free flour and cinnamon
  5. Divide between two cake tins
  6. Bake in the oven for 25 minutes
  7. Remove from the cake tins and allow to cool completely
  8. Make the frosting by beating together the dairy free cream cheese, dairy free spread and icing sugar until thick and creamy
  9. Use 2/3 of the frosting to sandwich the cakes together and the remaining third to spread on top of the cake
  10. Decorate with some stem ginger

Gluten and Dairy Free Pumpkin and Chilli Spaghetti

 

Serves 2

Ingredients

  • 200g gluten free pasta
  • 300g pumpkin puree
  • 50ml dairy free milk
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 small red chilli, deseeded and finely sliced
  • 1 teaspoon rosemary
  • salt and pepper for seasoning

Method

  1. Cook the pasta per the instructions on the packet
  2. Heat a drizzle of olive oil in a shallow pan
  3. Saute the garlic, chilli and onion for a couple of minutes
  4. Stir in the pumpkin puree, milk and rosemary
  5. Cook for 5 minutes
  6. Season with salt and pepper
  7. Stir through the cooked pasta and serve immediately

Gluten and Dairy free Orange Pumpkin Polenta Cake

Hello

I quite often make cakes that have a lot of frosting and fillings but every so often I crave just a plain cake.  This recipe has a really fresh beautiful taste from the orange.

I found it difficult to name this cake as it does have a lot of flavours: oranges, sultanas, pumpkin, polenta but they all compliment each other perfectly rather than one dominant taste.

Enjoy!

Fx

Gluten and Dairy Free Orange Pumpkin Polenta Cake

Gluten and Dairy Free Orange Pumpkin Polenta Cake

Serves 8-10 people

Ingredients

  • 425g pumpkin puree
  • 1 orange, juiced and zested
  • 150g sultanas
  • 200g caster sugar
  • 160g dairy free spread, melted
  • 70g polenta
  • 100g gluten free plain flour
  • 2 teaspoons ground cinnamon
  • 3 eggs, separated
  • 2 teaspoons baking powder

Method

  1. Preheat the oven o 160 oC
  2. Grease a 9″ bundt cake tin
  3. Soak the sultanas in the orange juice while you prep the rest of the cake
  4. Whisk together the pumpkin puree, sugar, melted dairy free spread, polenta, sultanas and orange zest
  5. Beat in the egg yolks
  6. Stir in the flour, baking powder and cinnamon
  7. In a separate bowl whisk the egg whites until they form soft peaks
  8. Fold the egg whites into the pumpkin mixture
  9. Pour into the bundt tin and bake for 50 minutes
  10. Allow to cool before dusting with some icing sugar

Gluten and Dairy Free Pumpkin Spice Seed Butter

Hello

A little bit of a different recipe tonight.  I know a few of you are also nut free and have asked before about alternatives to peanut butter.  I had some pumpkin seeds in the cupboard and I decided to have a go at making a seed butter.

The lovely roasted pumpkin seeds go perfectly with the ground cinnamon.  I used this spread on bagels, brioche and pancakes.

Enjoy!

Fx

Gluten and Dairy Free Pumpkin Spice Seed Butter

I’ve been updating some of my photos ….

I’ve written/moaned a bit about how my photos look rubbish when I don’t take them in natural light.  Hopefully that problem is a thing of the past now as I got a photography light source as a lovely Christmas present.  Inspired by that I’ve started to re-photograph some of the recipes that annoy me the most.  I’ve started with these two pumpkin pancake recipes as the colour was really bad on the original photos.

Enjoy!

Fx

Gluten and Dairy Free Pumpkin Choc Chip Pancakes

Gluten and Dairy Free Spiced Pumpkin and Oat Pancakes