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

Archive for July, 2011

Sticky Tape (Date) Chocolate and Ginger Pudding Gluten-free Egg-free

I remember many years ago when my aunts visited from overseas that I made sticky date pudding and my then 6-year-old son proudly announced that we were having “sticky tape pudding” for dessert. The name has stuck (!). This week in Brisbane the weather was cold and windy which prompted my family to ask for this dessert. This pudding recipe came from a friend and the original recipe had wheat flour and eggs, but using gluten-free flour and egg replacer does the trick. For a little extra zing I added some white chocolate chips and some chopped crystallised ginger. Ginger and dates are a good combination I think, but if you don’t like ginger (or chocolate), just leave them out.


200 grams pitted dates (chopped)

1 and 1/4 metric cups water

1 teaspoon bicarbonate of soda (baking soda)

60 grams butter

3/4 cup caster sugar

2 teaspoons of egg replacer (I use Orgran No Egg) and 4 tablespoons (80 ml) water (if you can eat eggs just use 2 eggs or other egg replacement)

1 cup gluten-free self raising flour

80 grams white chocolate chips

80 grams chopped crystallised ginger


1 cup thickened cream

1 cup firmly packed brown sugar (I measured 220 grams)

200 grams butter


1. Put the water and dates in a saucepan and bring to the boil then remove from heat and add the bicarbonate of soda and allow to cool.

2. Puree the date mixture.

3. Cream the butter and sugar then add the egg replacer with water and mix well.

4. Mix in the chocolate and ginger, then fold in the flour.

5. Fold in the date mixture.

6. Pour mixture into greased muffin pans. I used a 12 cup muffin pan.

7. Cook at 180 C/350 F for 30 minutes or until a skewer inserted comes out clean.

8. For the sauce place all of the ingredients into a saucepan and bring to the boil. Simmer a few minutes to dissolve the sugar then it is ready!

9. Serve the pudding with the sauce on top.


1. I usually make these ahead of time and keep them in the fridge until ready to use. I just pop one muffin into a bowl, top with the sauce (also made ahead of time) and then put it in the microwave for about 40 seconds.

2. This time the muffin pans were a little overfilled, so when I turned them upside down in the bowl they looked like a hat!

Chocolate Orange Cake Egg-free and Gluten-free

A few weeks ago I was browsing through Nigella Lawson’s book “How to Be a Domestic Goddess” and her Store-Cupboard Chocolate-Orange Cake recipe made me hungry. The recipe uses wheat flour and eggs but I figured I’d give it a go with gluten-free flour and egg replacer. I mixed up the recipe and popped it into the oven and was looking forward to the outcome. Some 50 minutes later I was staring at a gooey mess that gave not the least inclination that it was going to turn into a cake. It looked like it was going to turn into a fudge but never did. I wondered if there was a mistake with the proof reading of the recipe but a Google search showed up several sites where people had successfully made this cake. It seems that this is one cake that just does not work with gluten-free flour and egg replacer.

So, back to the drawing board. I still had this craving for this marmalade containing cake so I figured I’d start with an egg-free chocolate cake recipe and make it gluten-free and add a bit of marmalade to see what would happen. I started with this eggless chocolate cake recipe and turned it into a chocolate orange cake which was also gluten-free by doing some substitution and fiddling with the ratios. Here’s the recipe:


2 cups gluten-free plain flour

1 and 1/4 cups caster sugar (275 g – 9.7 oz)

A few pinches of salt

1 and 1/2 teaspoons baking soda

2 and 1/2 teaspoons baking powder

1/2 cup cocoa (60 g – approx 2 oz)

1 and 1/2 cups milk (375 ml)

1/2 cup plus 1 tablespoon oil (150 ml)

2 teaspoons vanilla extract/essence

orange marmalade (60 g – approx. 2 oz)


1. Mix all of the dry ingredients together.

2. Mix the wet ingredients together in a jug (including marmalade) and mix well.

3. Add the wet ingredients to the dry ingredients and mix well to combine.

4. Place in a 20 cm cake tin. I used a square glass one.

5. Bake at 180C/350F for as long as it needs it. Mine took 75 minutes but I’m sure I’ve had it cook in less time before. Getting suspicious that the thermostat isn’t working properly….. A fan forced oven should take around 40 minutes or less.

The Verdict

Yummy! There are no complaints when I make it.