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

Posts tagged ‘vegan’

Gluten-free, Dairy-free, Eggless Mug Cake (with added cane sugar-free option)

We’re coming up to Christmas here and I’ve noticed that some have the idea of giving a gift of a mug cake mix so that friends can make their own sweet treat when they have the craving. I’ve had a fiddle around with a few recipes and, thanks to my two youngest sons acting as test testers, have come up with some variations to suit most. Here’s two versions. Both make enough for 6 mug cakes (pictures to come later):

Sugar added option:

Ingredients

150 g gluten-free self raising flour (or use plain/all purpose GF flour and add 2 teaspoons of GF baking powder)

165 g  caster sugar

40 g cocoa

Method

To make the mix: Sift all ingredients together and mix to evenly distribute.

To make the cake:

  1. Place 55 g (3 Australian tablespoons – 1 tablespoon is 4 teaspoons) into a mug.
  2. Add 30 g of milk (for dairy-free use either rice milk, soy milk or coconut milk) and half a teaspoon of oil (I used olive oil).
  3. Mix well with a teaspoon. Microwave for 50 seconds (I have a 1000 W microwave, so you may need to adjust depending on your wattage). If you want a more fudgy, pudding style of cake, use slightly less time (I’d suggest 40 seconds).

No sugar added option:

Ingredients

150 g gluten-free self raising flour (or use plain/all purpose GF flour and add 2 teaspoons of GF baking powder)

17 g Stevia Sweet powder

40 g cocoa

Method

To make the mix: Sift all ingredients together and mix to evenly distribute.

To make the cake:

  1. Place 32 g into a mug.
  2. Proceed as for the sugar version above.

 

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, dairy, and egg-free vegan bread

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