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

Posts tagged ‘cake’

Gluten, Dairy and Egg-free Chocolate Carrot Cake

chocolate-carrot-ckae

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.
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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

 

Gluten-free, Egg-free, Dairy-free Banana Cake

banana cake

We’ve just come out of a heat wave where we are with the temperature last Saturday reaching almost 43 C in our town a little south of Brisbane. Phew! Thankfully, today was much cooler so, for the first time I got to use my new Christmas present. After making do with a Sunbeam Mixmaster for all these years I finally took the plunge and got a more professional type mixer. It is a Bosco and I put it through its paces this morning with this banana cake. Both the mixer and the cake worked out great so here’s the recipe:

Ingredients

340 g gluten-free self raising flour

0.5 teaspoon bicarbonate of soda (baking soda)

pinch salt

200 g caster sugar (you could probably get away with using less if you prefer)

Approx  375 g mashed banana (I used 4 small bananas – 3 large would probably be fine)

115 g dairy-free margarine (Nuttelex) or you can use butter or other margarine  if not dairy-free

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

1 teaspoon vanilla extract

Method

1. This cake is really easy. Just put everything into the mixing bowl and mix with the beaters until well mixed.

2. I cooked mine in mini-loaf tins and cooked them at 160 C fan-forced (180 C/350 F conventional) oven for appoximately 30 minutes or until a skewer inserted into the centre comes out clean. This amount made 5 mini-loaves.

 

Gluten-free, Dairy-free and Egg-free Pumpkin Cake

pumpkin cake

 

Pumpkin is very cheap here at the moment. Seeing as it is winter, it’s great for pumpkin soup but today on this very rainy and cool Saturday I felt like something a little sweet. We found that this cake was more like a muffin/date loaf in texture. I thought it a little sweet and would probably reduce the white sugar a bit next time, but others in the house were happy with it. I’d also probably cook it in a loaf tin too. Here is the recipe as I cooked it today. If you prefer less sugar then I’d suggest you reduce the white sugar component.

Ingredients

115 g dairy-free margarine (I used Nuttelex, but you can use butter if you are not dairy-free)

120 g brown sugar

120 g caster sugar

40 ml water  mixed with 1 teaspoon of Orgran No Egg egg replacer (or use EnerG or use 1 egg if you can eat them)

210 g cooked pumpkin

230 g gluten-free self-raising flour (check there is no soy flour for soy-free)

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

small handful chopped walnuts or other nuts (optional)

Method

1. Make sure that the pumpkin is cooked until just done. Drain in a colander and cool in the fridge. Puree with a blender or food processor.

2. Beat the margarine/butter, sugars and egg replacer/egg with electric beaters until well mixed.

3. Add the pumpkin puree and beat well.

4. Sift the flour and spices together and add to the mixture. Fold in well with the nuts (if using).

5. Place into your tin of choice (I used a small ring tin this time) and bake at 160 C fan-forced (180C/350 F conventional) oven until a skewer inserted into the middle comes out clean. Mine took 35 minutes. It will take longer if done in a loaf tin.

Gluten-free, Egg-free and Dairy-free Apple Crumble Cake

Image

I was cleaning out my ‘recipes to try’ folder last weekend and came across this recipe for an Apple Crumble Cake. It wasn’t gluten-free or egg-free and was on a very yellowed piece of paper so it was obviously some time since I wrote it down. I have no recollection of where I got the recipe but it sounded so yummy that I thought I’d have a go. I made it with dairy, but a suggestion for dairy-free modification is listed also (I have now made it without dairy – the substitution is below). It’s a little time consuming to make but it’s well worth the effort.

Ingredients

300 g gluten-free plain (all-purpose) flour (I used Orgran) + a tablespoon full

225 g caster sugar

pinch salt

150 g butter (use Nuttelex or another dairy-free margarine for dairy-free)

100 g walnuts, chopped (if allergic to nuts, just leave them out)

85 g brown sugar

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon gluten-free baking powder

1/4 teaspoon baking soda (bicarbonate of soda)

190 g natural yogurt or buttermilk (for dairy-free use rice milk plus 2 teaspoons lemon juice)

40 ml water + 1 teasoon of Orgran No Egg egg replacer (or use EnerG or use 1 egg if not allergic to eggs)

2 teaspoons vanilla extract

3 large or 4 small apples (I used 4 small pink lady apples)

Method

1. In a food processor mix the flour, caster sugar and salt. Add the butter and process until the mix resembles fine breadcrumbs.

2. Spoon 150 g of this mixture into a separate bowl and add the chopped nuts, brown sugar, cinnamon and nutmeg and mix well. Set aside.

3. To the rest of the mixture in the food processor, add the baking soda and baking powder and mix well. Add the yogurt, egg replacer and vanilla and process until it is mixed well.

4. Peel, core and chop the apples into 1 cm cubes and toss in the small spoon of flour.

5. Add the apples to the cake batter and mix.

6. Spread the cake batter into a lined 22 cm springform tin. Top with the nut crumble and press the crumble into the batter lightly.

7. Bake at 160 C (fan-forced) or 180 C/350 F (conventional) oven for approximately 50-55 minutes, or until an inserted skewer comes out clean. Allow to cool. We ate ours a little warm with some whipped cream.

Gluten-free, Egg-free, Dairy-free Lemon Coconut Cupcakes

Image

Just recently I was looking at a recipe in a magazine which was eggless, and it asked for the shortening to be melted before use. I decided to try this idea out and make coconut lemon cupcakes and they work just fine. I prefer the flavour of butter in mine as I can eat dairy, but I have also tried these with dairy-free margarine and they work okay too. Here’s the recipe:

Ingredients

125 g butter (or use Nuttelex or other non-dairy margarine for dairy-free)

180 g caster sugar

1 teaspoon vanilla extract

40 ml lemon juice

2 teaspoons lemon zest

180 ml coconut milk (you can use rice milk or dairy milk, but the coconut milk gives a lovely flavour)

250 g gluten-free self-raising flour*

100 g fine dessicated coconut

Method

1. Melt the butter or margarine and allow to cool.

2. Cream the sugar, vanilla extract and melted butter/margarine with electric mixers.

3. Measure the flour and coconut into a bowl and mix well to combine.

4. Mix the coconut milk with the lemon juice.

5. Add the flour/coconut mix alternating with the coconut milk/juice. i.e. add 1/3 of the flour to the butter and sugar mixture and fold in, then add 1/2 the milk mixture, then 1/3 of the flour, the rest of the milk mixture, then the remaining 1/3 of the flour.

6. Spoon into cupcake cases and cook at 160 C fan-forced (180 C/350 F conventional) oven for 25 minutes or until a skewer inserted into the centre of the cakes comes out clean.

Ice with lemon icing if desired:

Sift 140 g of gluten-free icing sugar (powdered sugar) into a bowl. In a separate bowl cream together 60 g of butter (or dairy-free margarine) with 2 teaspoons of lemon juice using electric mixers. Gradually mix in the icing sugar.

* In Australia, gluten-free self-raising flour is sold in most supermarkets. If you don’t have access to it, you can make self-raising flour using 150 g plain (all-purpose gluten free flour) sifted with 2 teaspoons of gluten-free baking powder.

Gluten-free, Egg-free and Dairy-free Armenian Nut Cake

Image

We’ve had an interesting time with wild weather in South East Queensland due to an ex-cyclone whipping through here. We had riverfront views for a few days and lost power, but thankfully were not flooded. Now that the power is back and the floods have receeded it’s time to bring out an old favourite. When I was a matron of honour for my friend’s wedding some years back, at the bridal shower we all contributed a recipe for the bride. This was one from a mutual friend and it was easy to make gluten-free.

Ingredients

200 g brown sugar

375 g self-raising gluten-free flour*

150 g Nuttlex or other dairy-free margarine (or butter if you can have dairy)

1/2 teaspoon bicarbonate of soda (baking soda)

1 teaspoon ground nutmeg

80 ml water mixed with 2 teaspoons of Orgran No Egg (egg replacer)

125 ml rice milk (or dairy milk for non-dairy-free)

150 g chopped walnuts

Method

1. Mix brown sugar together with flour and add the margarine. Process in a food processor until the mixture looks like fine breadcrumbs. If you don’t have a food processor, rub the margarine in with fingertips.

2. Press 230 g of this mixture into a greased and lined 22 cm springform tin.

3. Stir the baking soda and nutmug through the remaining flour mixture.

4. Make a well in the centre and add the milk and egg replacement mix. Stir gently to combine then pour over the base.

5. Sprinkle with the walnuts and bake at 160 C fan forced (180 C/350 F conventional oven) until a skewer inserted in the centre comes out clean. Mine took 40 minutes.

5. Cool in the tin and serve at room temperature.

This cake is best eaten the day it is made. It will be okay the next day, though slightly drier, but don’t keep it after that.

* I was out of self-raising GF flour today but used plain (all purpose) flour and added in 5 teaspoons of GF baking powder.