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

Posts tagged ‘carrot’

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.

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

It’s my son’s birthday tomorrow and I’m busy cooking cakes. Here’s a carrot cake recipe that I’ve had for so long that I don’t know where it came from originally.

Ingredients

300 g gluten-free self-raising flour

215 g raw sugar

1 teaspoon mixed spice

1 teaspoon cinnamon

40 g dessicated coconut

1/2 metric cup chopped walnuts (optional – I left them out this time because my nut-allergic daughter is visiting tomorrow)

2 cups grated carrot (mine weighed 250 g)

250 ml (210 g) vegetable oil

3 teaspoons Orgran No Egg (or EnerG) mixed with 120 ml water (If you can eat eggs, use 3 eggs)

Method

1. Mix together the flour, sugar, mixed spice, cinnamon and coconut in a large bowl.

2. Add the grated carrot and mix into the dry ingredients.

3. Add the oil and egg-replacer mixture and mix thoroughly with a wooden spoon.

4. Place into muffin cases (about 1/2 full).

5. Bake at 160 C fan-forced (180 C/350 F conventional oven) for 25 minutes or until a skewer inserted comes out clean.

I’m not usually a fan of icing but these cakes taste great with a cream cheese icing (this part is not dairy-free):

Icing: Mix 125 g cream cheese, 1 teaspoon vanilla and 60 g soft butter together until well combined. Add in 350 g of sifted icing mixture and 20 ml of lemon juice.