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

Archive for the ‘Cakes’ Category

Lamingtons – Gluten-free, Egg-free, Dairy-free, Nut-free, Vegan

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I’m both British and Australian so I’ll be patriotic to both my birth country and my home county and do a couple of posts with traditional British and Aussie recipes made allergy free. First up, the lamington. For those who have no idea what these are, they are basically meant to be a square of sponge cake coated all over (underneath too) with chocolate icing and rolled in desiccated coconut. With making them allergy free, the cake isn’t quite the traditional sponge, but my family who have no allergies tell me they prefer them to the shop bought ones. I think this is because I tend to put a thicker layer of the chocolate icing around the cake. I used an adjustment of my basic cake recipe and doubled it to make a large batch. There is never any point in making a single batch here as they disappear quickly. They freeze and thaw well, even with the icing on. Here’s the recipe:

Ingredients

Cake:

370 g gluten-free plain (all purpose) flour

2 teaspoons bicarbonate of soda (baking soda)

1 teaspoon salt

450 g sugar

60 g corn cornflour

500 g coconut milk

150 g oil

40 g white vinegar

4 teaspoons vanilla extract

Icing

280 g icing sugar (make sure it is gluten-free)

48 g cocoa

85 g hot water

coconut for rolling

Method

  1. Grease and line a baking tray. For this double batch, I used a tray measuring 35 cm x 24 cm. Preheat the oven to 160 C fan-forced or 180 C conventional.
  2. Place the dry ingredients into a bowl and mix well.
  3. Mix the coconut milk, vanilla, vinegar and oil together in a separate bowl then add to the dry ingredients.
  4. Use electric beaters to quickly whisk the ingredients together. The flour needs to be incorporated but as soon as it’s mixed place into the baking tray and cook for approx 45 minutes or until a skewer inserted comes out clean.
  5. Allow the cake to cool thoroughly then wrap well in plastic wrap and freeze until firm.
  6. For the icing, sift the icing sugar and cocoa into a bowl and add the hot water. The icing needs to be runny enough to coat the pieces. Place the coconut on a plate
  7. Remove the cake from the freezer and cut into the desired size. For these, I made them into finger size pieces, but traditional lamingtons are square.
  8. Place the cake into the icing and use a spoon to coat them all over. Allow the excess to drip off then place into the coconut and coat the pieces all over. Place on a plate or tray and put into the freezer or fridge to firm up. Store in the fridge or you can freeze them to thaw at a later time.

Tips: Don’t be tempted to coat the cake if it is not frozen first as it will tend to fall apart in the icing mixture. You may need to add a little extra hot water to the icing if it is not runny enough.

 

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Fruit cake – Gluten-free, Dairy-free, Egg-free, Vegan

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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.

Whole Orange Cake – Gluten Free, Egg free and Dairy Free

I’ve been trying for a while now to make a whole orange cake that is allergy free but it is a challenge without eggs and gluten. Today I decided to work around my basic allergy free cake recipe to include an orange and it works! I’ve included a picture of the cut cake so that you can see the crumb is nice and not gooey and dense like disasters I’ve had in the kitchen before. Here’s the recipe:

Ingredients

1 whole orange (weigh the orange and add water to make 250 g altogether – today the orange weighed 215 g so I added 35 ml of water to the orange in the processor)

185 g gluten-free plain (all purpose) flour (I use Aldi or Orgran)

1 teaspoon bicarbonate of soda (baking soda)

1/2 teaspoon salt

215 g caster sugar

30 g corn cornflour (*not* wheaten cornflour)

75 oil

20 g white vinegar

2 teaspoons vanilla extract

Method

  1. Preheat the oven to 160 C (fan-forced) or 180 C (conventional). Grease a bundt tin.
  2. Add the orange (quartered) and water (to make 250 g altogether) to a food processor/blender or thermocooker (I use a Bellini Intelli) and process until blended. On the Bellini I used speed 8 for about 10 seconds.
  3. Add all the other ingredients to the processor and mix well. I used speed 8 for 10 seconds on the Bellini. You may need to scrape down and repeat.
  4. Pour the mixture into the bundt tin and cook until it bounces back when touched or a skewer inserted into the cake comes out clean. Mine took about 35 minutes in my oven.
  5. Ice if desired.

Icing

  1. I sifted about 100 g of icing sugar into a bowl and added 15 g of melted Nuttelex (or butter if you can have it) and added enough orange juice to make a runny icing to pour over the cake. You can also omit the Nuttelex/butter and just have icing sugar and orange juice mixed together until it is at the consistency you desire.

 

 

 

Basic Gluten-free, Dairy-free, Egg-free and Vegan Cake with variations

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I’ve been playing around a little with getting a basic cake that is free from the most common allergens including soy and nuts. Although I am able to eat dairy, some people that I cook for at times need either lactose-free or dairy free food also. This recipe uses the technique of replacing the eggs with bicarbonate of soda (baking soda) and vinegar and works well. The basic vanilla cake recipe is below then the variations appear underneath the post. The picture is of a coffee cake variation (omit walnuts for nut-free). I’m still experimenting with this recipe so more variations are to come.

Ingredients

185 g gluten-free plain (all purpose) flour*(see below)

1 teaspoon bicarbonate of soda (baking soda)

1/2 teaspoon salt

225 g caster sugar

30 g cornflour (it must be corn cornflour for gluten-free)

250 g cold water (this is 1 metric cup = 250 ml)

75 g oil (I use sunflower or canola oil)

20 g white vinegar (4 teaspoons)

2 teaspoons vanilla extract

Method

  1. Mix together all dry ingredients well in a bowl. For a Bellini Intelli (or other thermocooker) add all dry ingredients to the jug and pulse a couple of times to ensure they are mixed well.
  2. Mix the wet ingredients together into a small bowl and add to the dry ingredients.
  3. Mix quickly with electric beaters (do not over mix) until lumps disappear or use speed 6 for 5 seconds with the Bellini, scrape down the jug and repeat.
  4. Cook in silicone muffin trays for 20 minutes at 160 C (fan-forced oven) or 180 C (conventional oven) or until a skewer inserted into the cakes comes out clean.

*For flour I use Aldi Has No Brand gluten-free plain flour. Other brands including Woolworths, Orgran and White Wings will work in this recipe. If you are in the UK the Tesco or Sainsbury brands of gluten-free plain flour will work. In the USA I think there is one called King Arthur which is available from Walmart which looks to have a similar make up of flours to the ones in Australia. Also, Aldi in the USA has a similar looking all purpose flour. At some point I’d like to put a mix together myself but if I do, I’ll come back here to post my mix recipe.

And now for the variations (watch this space for more)!

Chocolate: Replace the cornflour above with cocoa powder (the same weight). Ice with chocolate icing. Icing: 140 g icing sugar (powdered sugar) sifted, 24 g cocoa powder, 30 g hot water and 30 g melted dairy-free margarine. Mix together well and ice the cakes.

Coffee: Dissolve 1 teaspoon of instant coffee (I use decaffeinated) in a small amount of hot water then add cold water up to the 1 cup (250 ml) mark. Use in place of the 250 g cold water. Icing: 140 g icing sugar, 1 teaspoon coffee dissolved in 30 ml hot water, 60 g dairy free margaine (I use Nuttelex). Mix together well and ice the cakes. Top with walnuts if desired.

Mocha (I haven’t tried this yet): Replace the cornflour with cocoa and also the water with coffee. Use the chocolate icing mix but add coffee into the hot water before adding to the other ingredients.

Berry: Thaw some frozen berries (or use fresh) and puree well in a blender. Replace some of the cold water with the berry puree. When I made this I used mixed berries and the puree was 200 g so I added 50 ml water and used this to replace the 250 g water in the recipe.

Lemon and Poppy Seed: Replace the vinegar in the recipe with freshly squeezed lemon juice (the same amount – 20 g) and add the zest of two lemons and 4 teaspoons of poppy seeds to the mixture.

 

Gluten, Dairy and Egg-free Chocolate Carrot Cake

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I’ve been doing some travelling this year, visiting Scotland and England. I was born in the UK so had a lovely time catching up with relatives as well as doing some sightseeing. The Scottish Highlands are absolutely amazing and I did see a ripple on Loch Ness so Nessie made an appearance just for me!

I was thrilled with finding the wonderful Schar bread in Tesco and Sainsbury stores. I really wish that our regular shops stocked it here in Australia. I was surprised to find that it was not so easy to obtain the Orgran No Egg (egg replacer) that I often use in cake recipes. Eventually I tracked it down in a Holland and Barrett store and I also saw it in a different health shop. So, if in the UK, check out the Holland and Barrett shops for it. This cake recipe was given to me 24 years ago, so I decided to make it gluten-free and vegan. The icing is made from cream cheese so if you want it vegan, have a look at substituting a vegan cream cheese and non-dairy margarine or just enjoy without icing. If not nut-free, a handful of walnuts thrown into the mixture go down well too.

Ingredients

190 g gluten-free self raising flour

20 g cocoa powder

110 g sugar

1/4 teaspoon salt

1/2 teaspoon bicarbonate of soda

1/2 teaspoon cinnamon

1 cup grated carrot (weighs approximately 140 g)

225 g crushed pineapple

80 g water + 2 teaspoons Orgran No Egg (or use EnerG or use 2 eggs if you can have them)

115 g vegetable oil (I use sunflower oil)

Method

  1. Mix all of the dry ingredients together in a bowl with a wooden spoon. Add the carrot and mix well again.
  2. Add all of the wet ingredients into the middle and mix well with a wooden spoon.
  3. Spoon into a medium sized ring tin.
  4. Bake at 160 C fan-forced (180 C conventional) oven until a skewer inserted comes out not sticky. I found this took around 60 minutes.

Icing (not vegan)

  1. Mix 60 g cream cheese and 30 g soft butter together with electric beaters.
  2. Add 1/2 teaspoon vanilla and beat again.
  3. Add 175 g sifted icing mixture (powdered sugar/confectioner’s sugar) – make sure if it has starch that it is cornstarch not wheat start.
  4. Add 2 teaspoons lemon juice and mix well.

Gluten-free and Egg-free Blueberry Cake

blueberry cake

I’m a follower of the Eggless Cooking blog and recently noticed the eggless Blueberry Coffee Cake recipe. It looked fabulous. I decided to have a go with the recipe and convert it to gluten-free. The recipe needed a little bit of adjustment for gluten-free. I certainly didn’t end up with the fluffy  cake described at Eggless Cooking, but I suspect that was because of the lack of gluten. The cake held together quite well but was a little dense. I changed the recipe to add a little more buttermilk and a little more baking powder and this improved the texture. I also increased the mixture to suit the tin I used (a 20 cm round cake tin). I have visitors here every Tuesday night and I have made it three times now and each time second pieces have been requested so it must taste okay! For the method, check it out here. I’ve listed the amounts of ingredients I used here as the amounts differ with the changes and I also prefer to weigh everything rather than use cups. The almond extract is well worth it in my opinion. I love the taste of it in cakes and biscuits. Just another tip: if using frozen blueberries it’s best to thaw them first, otherwise any frost on them melts into the cake mixture on top and it won’t cook properly. I haven’t tried this with dairy-free. If you want to try then I’d suggest adding rice milk in place of the buttermilk and using Nuttelex (or another dairy-free margarine) in place of the butter. It may need a slight increase in the apple cider vinegar to compensate for using the rice milk instead of the buttermilk.

Ingredients

225 g gluten-free plain flour

175 g caster sugar

2 teaspoons baking powder

0.5 teaspoon baking soda (bicarbonate of soda)

115 g applesauce

250 ml buttermilk

60 g butter

11 g apple cider vinegar

1.5 teaspoons vanilla extract

0.5 teaspoon almond extract

1.5 cups frozen blueberries

80 g sliced almonds

30 g brown sugar

0.5 teaspoon ground cinnamon

 

A Wedding! And some baking tips.

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Things have been very busy here in the ‘Make Your Cake’ household so I haven’t had a chance to post here for a while. Our 22 year old daughter married a lovely fellow two weeks ago and it was a fabulous day. The groom’s mother organised a special, nut-free wedding cake to be made as my daughter has life-threatening nut allergies. With that taken care of we still needed cake for those of us with gluten intolerance and egg allergy. The maid of honour also needed dairy-free so it was my task to make some gluten, dairy and egg-free cupcakes. I decided to go back to my good old chocolate cake recipe, then I iced it with some ready made icing. The icing is made by Orchard and is gluten-free as well as egg-free so it was perfect for the job. I decorated the cupcakes with pre-made icing flowers. The flowers do contain egg, but those of us with egg allergy just removed them before eating. Please note though, that the two of us with egg allergy have a typical adult egg allergy, so the slight chance of encountering egg allergen from the flowers on the top before we removed them was not an issue. If I was providing for a typical child with an egg allergy I would not even put the flowers on the top. One of these days I will have a fiddle with the Orchard icing to see if I can make some flowers myself. I was really pleased with how they looked.

The chocolate cake tastes fabulous when using coconut milk (or cream) as the ‘milk’ component. However, there are a few tricks with this cake. I often get asked for the recipe but a couple of people have had troubles reproducing the cake. When I ask if they have changed the recipe in any way I get two responses. Firstly, they have reduced the sugar. Yes, it is a lot of sugar in the cake, but it’s not one that we eat every day, and the amount of sugar really does make a difference to the final product. Secondly, they use a different gluten-free self-raising flour. What then happens is that the cake rises really well in the oven, only to collapse later and become really dense. There is a reason for this. Often, some manufacturers put too much raising agent in the flour. Initially this produces very big bubbles in the cake, but then they collapse.

For some reason, manufacturers seem to put extra raising agent in some gluten-free self-raising flours. I’ve also seen many gluten-free recipes which call for self-raising flour and then extra baking powder. In my experience this causes the mixture to overflow the cake tin, or the collapsing effect I’ve just mentioned. From experience, I can tell you that the best gluten-free self-raising flours that don’t have this problem are the Orgran and Aldi ‘Has No’ brand of flour. For other flours, they have their uses. The extra raising agent makes them fantastic for pancakes/pikelets and scones and damper. Melinda’s SR flour is my stand out choice for pancakes/pikelets for example. It gives the very best pikelets, although those with soy allergies need to avoid it. A friend who tried my chocolate cake recipe used White Wings SR flour and found it causes the dense cake and I’ve had a similar experience with the Woolworths brand.

Of course, you can always use plain flour and then add baking powder and experiment to find the right combination. The rule I always learned was that for every 1 metric cup of flour (150 g) to add 2 teaspoons of baking powder.

Next up…..a Blueberry Cake.