Gluten-free and Egg-free Recipes (with some Dairy-free options)

Archive for April, 2011

Vanilla Cake Gluten Free Egg Free The Sunshine is Back

My sister-in-law recently asked, “An egg-free cake? Surely that is like a day without sunshine?” It really is possible to make yummy egg-free cakes that are also gluten-free without using egg replacer. I found this recipe recently which is egg-free and decided to adapt it for gluten-free also. I had a little while thinking about what ‘curd’ is. I know about curds and whey, but was wondering whether the cook was using soybean curd (tofu). I checked out Wikipedia and it seems that ‘curd’ in India (where the cook lives) means yogurt so I figured I would give it a try with the yogurt.


3/4 metric cup caster sugar (fine granulated white sugar) – this weighed 165 g (5.8 oz)

1 metric cup (250 g/8.8 oz) natural set yogurt. The yogurt I bought was unsweetened and was quite firm.

1 and 1/4  teaspoons baking powder (Make sure it is gluten-free. Mine is labelled gluten-free.) 

1/2 teaspoon baking soda (bicarbonate of soda)

1/2 metric cup cooking oil (I use canola or sunflower oil and it weighs 112 g/3.95 oz)

2 teaspoons vanilla extract/essence

1 and 1/2 metric cups plain gluten-free flour* (214 g/7.55 oz)


Pre-heat the oven to 200 C/400 F.

Grease and line a loaf pan.

In a large bowl thoroughly mix the yogurt and sugar.

Add the baking powder and baking soda and stir in thoroughly. Leave the mixture for a few minutes. It will become frothy like softly beaten egg whites and it will increase in volume.

Add the oil and vanilla to the mixture and stir in gently.

Sift the flour and gently fold into the mixture so that the bubbles of air are not lost. My mixture looked a bit lumpy but it was not due to flour lumps.

Pour the batter into the loaf pan and smooth out the top.

Bake in the oven for 10 minutes at 200 C, then reduce the temperature to 180 C/350 F and cook for approximately 45 minutes. My oven is not fan-forced and I find that it takes a lot longer for things to cook. If you have a fan-forced oven it will take less time than this so watch it carefully. When the skewer comes out clean it’s done.

The Verdict

I made this cake and had it in the oven just before a friend arrived with her children for lunch. For afternoon tea I sliced up the cake and cut the slices into halves. My friend and I took half a slice each with a cup of tea and told our children to help themselves. In less than a few minutes the cake had disappeared. I’d better make a double batch next time. The consistency is not quite as light as a sponge with my recipe but it is not as heavy as a pound cake. It’s just a happy medium. The sunshine is back.

*In Australia gluten-free plain and self-raising flour are readily available at supermarkets. I find that they work well in recipes so I don’t bother hunting out individual flours from health shops when I need a basic plain or self-raising flour. The brand I use is either “Orgran” or the Aldi “Has no” brand. They are a similar price. At a later stage I’ll set up a page where I discuss the flour content.

Chocolate Mousse Gluten Free Egg Free

Chocolate Mousse

Before my egg allergy developed I had this terrific recipe for chocolate mousse. My kids loved it. My husband and I loved it. But, you guessed it, it contained raw eggs. I’ve spent a lot of time searching the web for an egg-free chocolate mousse that is both gluten-free and egg-free. Some recipes just contain chocolate and cream. You heat the cream, add the chocolate and mix until the chocolate is melted and then put it in the fridge and hey presto, chocolate mousse. The problem for me is that this is a chocolate ganache, the sort of thing I’d use to ice a mud cake. What I wanted was a soft, fluffy chocolate mousse. Other recipes use marshmallow instead of egg to hold it all together. I tried one of these and the texture was fine but the sweetness and taste of the marshmallow was just overwhelming. I’ve seen other recipes which use avocado. It sounds weird, although apparently it tastes okay. In the end I just had to develop my own recipe which uses neither avocado, marshmallow or eggs.


100 grams cooking chocolate (approx. 3.4 ounces). I prefer milk chocolate but use dark if you prefer.

1 metric cup whipping cream  (Make sure it doesn’t contain gluten in the thickener by way of wheat starch.)

1 tablespoon cocoa powder

1 tablespoon icing mixture (I think this is called ‘powdered sugar’ in other countries. Again, check it has corn starch, not wheat starch, or just use the pure icing sugar.)

3 tablespoons warm water

1 teaspoon gelatin (unflavoured)


Sprinkle the gelatin over the warm water and allow to soften.

Melt the chocolate over a bowl of hot water and leave aside to cool.

Whip the cream until it is stiff then mix in the cocoa and icing mixture.

Fold in the gelatin and melted chocolate. (I have to admit I did mix with the beaters very quickly here to make sure it was all mixed. Just be careful not to overdo it as you lose all of the air in the cream.)

Refrigerate until set. I found that it set in about 1 hour.

This recipe made two of the bowls in the picture above. I was trying a small amount to see if it worked. In future I’ll probably double or triple this recipe for my family of six.

The Verdict

The texture was great. Not too sweet. Thumbs up all round.