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

Posts tagged ‘coconut’

A Wedding! And some baking tips.

wedding cakes

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.

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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 and Egg-free Chocolate Slice

Here’s a chocolate slice recipe that I always fall back on when I need to bring a plate of goodies to an event.

Ingredients

300 g gluten-free plain flour

180 g dessicated coconut

225 g sugar

24 g cocoa

370 g butter

1 teaspoon vanilla extract

Method

  1. Mix the flour, coconut, sugar and cocoa together in a large bowl.
  2. Melt the butter and vanilla together and add to the dry ingredients.
  3. Press into a 30 x 23 cm baking tin.
  4. Bake at 160 C fan-forced (180 C/350 F conventional oven) for 20 minutes.
  5. Allow to cool then ice with chocolate icing and sprinkle with coconut.
  6. Refrigerate until cold then cut up into squares.

Icing: Sift 280 g gluten-free icing mixture (or use pure icing sugar) and 48 g cocoa into a bowl. Add 60 g of melted butter and 60 ml of hot water and stir until well mixed.

Gluten-free, Egg-free and Dairy-free Coconut Spice Cake

This cake recipe was a modification of a recipe a friend gave me a few years back. The original recipe has dried apricots in it, but I thought I’d take the basic recipe and turn it into a spice cake. It’s so easy as the base recipe has only four ingredients. If there’s a spice on my list that you don’t like, just leave it out.

Ingredients

150 g gluten-free self raising flour

90 g dessicated coconut

115 g caster sugar

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon ground cardamom

250 ml milk (or rice milk for dairy-free)

Method

1. Place all of the dry ingredients into a bowl and mix well.

2. Add the milk and mix well.

3. Pour into a loaf tin or 3 mini-loaf tins.

4. Cook in an oven at 160 C (fan-forced) or 180 C/350 F conventional until a skewer inserted into the centre comes out clean.

5. In the mini-loaf pans it took around 30 minutes to cook.

Tips

This cake is best eaten on the day it’s cooked. It is okay on day 2, but the keeping quality may be improved by adding a little oil.