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

Posts tagged ‘spice’

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.


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)


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 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.


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)


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.


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.