Dairy, Egg & Gluten Free Cake Recipes

October 8, 2012 | In News, Recipe

October seems to be a month full of birthdays so it’s a good time to be thinking about cake! With food allergies and restricted diets on the rise, many people are keen to find good alternative recipes that actually work. Here are some cake recipes that are tried and tested by our staff and prove that gluten/egg/dairy free need not be taste-free!

Vegan Carrot Cake (egg & dairy free, can be made with spelt flour and low GL)

This is a very moist carrot cake that is delicious with a thick layer of melted dark chocolate spread on top. Do not be put off by the long list of ingredients, it’s easy to make and the spices are nicely warming at this time of year. The vinegar is necessary to make it rise but you cannot taste it once the cake is cooked.

Ingredients:

1 ½ cups of flour (spelt/wheat)

1 cup of sugar/raw coconut sugar

1 teaspoon bicarbonate of soda

½ teaspoon baking powder

½ teaspoon ground ginger

1 ½ teaspoon cinnamon

¼ teaspoon salt

1 cup finely grated carrot

¾ cup water

½ cup sunflower oil

2 teaspoons vanilla essence

1 tablespoon vinegar

70g chopped walnuts (optional)

Method:

Mix the dry ingredients in a bowl

Add the grated carrots and stir

Add the wet ingredients and mix

Pour into a lined 9 inch circular cake tin and cook at 175 celcius for 30 – 45 minutes, until a skewer inserted in the middle comes out clean. The cake tastes great with a dark chocolate topping and raspberries to decorate or can be left plain. This mixture also makes deliciously moist muffins.

Puddle Cake (Egg & Dairy free Chocolate Cake)

This is an easy cake for children to make, so-called because it looks like you are making a puddle as you add the wet ingredients. It is not always easy to remove from the tin so might not be the best choice if presentation is important.

Ingredients:

180g plain/spelt flour

3 tablespoons cocoa powder

1 teaspoon bread soda

½ teaspoon salt

225g caster/coconut sugar

6 tablespoons of sunflower oil

1 tablespoon vinegar

1 teaspoon vanilla essence

200ml cold water

Method:

Sift the dry ingredients into bowl.

Measure the wet ingredients into a jug and mix.

Make 3 holes in the dry mixture and pour in the liquid mix.

Mix with a fork until well combined.

Pour into a lined tin, a deep 7 inch round or loaf tin works well or a spring-form tin as the cake is quite fragile once cooked.

Bake at 180 celcius for 35 minutes

Leave to cool before removing from the tin.

Raspberry Ganache Fudge Cake (Gluten, dairy & egg free)

This recipe came from Sally and Heather at Positive Nutrition. They made it for an IHS cookery class 2 years ago and it is still a firm favourite with everyone who tries it. As it is raw, the nutrients in the ingredients are preserved, making it a healthy treat.

Ingredients:

Fudge Cake:

3 cups dry nuts (walnuts & hazelnuts work best)

2/3 cup unsweetened cacao powder or raw cacao

¼ teasp sea salt

1 cup pitted Medjool dates

Icing:

1/3 cup semi-soft pitted Medjool dates

¼ cup agave syrup

½ cup ripe avocado flesh (from about 1 medium avocado)

½ cup cocoa powder

Filling: ½ cup raspberries

To make the cake, combine the walnuts, cacao powder and salt in the food processor and pulse until coarsely mixed.

Avoid over-processing.

Add the dates and pulse until mixed well.

Line a loaf tin or other deep cake tin with cling film or baking parchment and press half of the mixture into the tin.

Then cover with another layer of cling film or baking parchment and press in other half of mixture.

Chill in fridge for 2 hours or overnight

To make the icing, combine the dates and agave syrup in the food processor and process until smooth.

Add the avocado and process until smooth.

Add the cacao powder and process until smooth.

To serve, remove top layer of base.

Ice the bottom layer with half of frosting and top with raspberries.

Carefully lift out of tin.

Stack the second layer on top and frost the top and side.

Serve immediately, or place in the fridge for a couple of hours to firm up.





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