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

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A friend recently asked me if I could give advice on adjusting a cake recipe to make it gluten and dairy free. This was really easy to adjust and super easy to make. I’m not a huge fan of fruit cake but I liked this and my hubby (who loves fruit cake) was very pleased. Here’s the recipe:

Ingredients

300 g gluten-free self raising flour

1 teaspoon gluten-free baking powder

600 g dried fruit (I used sultanas as that’s what I had in the cupboard)

600 g milk of choice (I used coconut and almond milk, but just use coconut milk alone if there is a nut allergy to consider)

2 metric tablespoons (8 teaspoons) of oil of choice (I used canola)

Method

  1. Mix the flour, baking powder and dried fruit together in a large bowl.
  2. Add the milk and oil and mix well to combine.
  3. Place into a greased and lined 20 cm square cake tin.
  4. Cook at 160 C fan-forced (180 C conventional) oven for approximately 60 minutes. Check with a skewer to see if it’s cooked. It’s better to be a little under rather than overcooked and dry.
  5. Cool and cut into slices. Eat with butter (or dairy-free butter) if desired.

I’d suggest freezing leftover cake as it tastes good for a couple of days but then will dry out.

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