RECIPE: Dairy Free & Gluten Free Bakewell Loaf Cake

I am a massive fan of all things Bakewell! But for it to tick my belly’s Bakewell box, it has to be gluten free. For it to tick Mark’s Bakewell box it has to be dairy free too! This Gluten Free Bakewell Loaf Cake is Dairy Free, its delicious and very simple to make. Filled with raspberries throughout, every slice looks great… it’s definitely perfect for every occasion! 

 You might have seen that I recently put up a recipe for Bakewell Oat Free Flapjacks (they were also gluten free & dairy free), click here to view that tasty recipe! Basically, I am a massive Bakewell fan! I remember making my first ever Bakewell Tart at secondary school and it turned out really well. I have made that exact Bakewell Tart many times since and even adapted it to be a Gluten Free Bakewell Tart. I have to say, I do prefer the ‘Bakewell’ part to the ‘Tart’ part and that’s why I have tried to create different gluten free bakewell cakes & bakes!

This gluten free bakewell was my first attempt at any sort of loaf cake, a few years ago now, and I don’t quite know why I haven’t shared it with you all until today! The cake is moist and has a nutty almond flavour which definitely screams bakewell at you! The raspberries buried within the cake not only bring a fresh, fruity & sharp taste to the gluten free bakewell loaf, but also create the most amazing bright pink splodges at sporadic intervals. I don’t always put glace icing on my actually gluten free bakewell tarts, but for this loaf cake I think it is essential. Being only glace icing, it is not heavy like other types of icing & I have flavoured it with a little almond which works really well.

In the past I have created some mini gluten free bakewell tarts that rather than using a raspberry jam, have used a lemon curd… so lemon bakewell tart! I think a lemon gluten free bakewell loaf would work really well too. Adding some swirls of home made lemon curd to the centre of the cake instead of raspberries and making a sharp lemon glace icing would work wonders! Maybe I will try this next time!

Anyway, I am definitely going off topic now… here is the recipe that you will need to make this gluten free bakewell loaf cake with fresh raspberries! It’s dead, dead simple!

Gluten Free & Dairy Free Bakewell Loaf Cake

2015-03-11 17:55:17

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Ingredients

1. 175g ground almonds
2. 175g dairy free soft margarine
3. 175g golden caster sugar
4. 175g gluten free self raising flour
5. 1 tsp of xanthum gum
6. 2 large eggs
7. 1 tsp vanilla extract
8. 200g fresh raspberries
9. Icing
10. 140g icing sugar
11. 1 tsp almond extract
12. 2/3 tbsp of water

Instructions

1. Preheat oven to 180 degrees / 160 degrees fan
2. Grease a loaf tin
3. Measure all your ingredients out into a bowl and mix thoroughly until combined. (An electric mixer or a food processor would do)
4. Pour half the mixture into the greased tin and make sure it"s level.
5. Spread the raspberries over the mixture.
6. Cover the raspberries with the remaining half of the mixture and level.
7. Place in the preheated oven for around 55 minutes. (I tend to check my loaf after 45 mins to make sure it is not getting to dark on top. If it is browning too quickly then it might be a good idea to cover the top with foil loosely for the remaining cooking time)
8. Remove the loaf from the oven and check it"s fully cooked by inserting a skewer through the middle.
9. If it is, leave to cool in the tin for a while, before removing from the tin and allowing it to fully cool on a cooling rack.
10. Once cool you can put the icing on the cake!
11. To make the icing mix together the icing sugar, almond extract and water until it forms a smooth icing. Not too thin, it should be nice and glossy.
12. Once you have spooned the icing over the cake, sprinkle on some toasted flaked almonds & some glace cherries if you like.
13. Slice and enjoy!

Gluten Free Cuppa Tea - by Free From Food Blogger, Becky, UK. http://glutenfreecuppatea.co.uk/

I hope you enjoy trying out this delicious gluten free bakewell loaf cake… it is definitely worthwhile! Let me know if you have any different ways of incorporating the bakewell flavours into a dessert, I would love more ideas If you do attempt to make my gluten free bakewell loaf cake, be sure to take a picture and put it on Facebook or Twitter!

Thanks for reading,

Becky xxx

RECIPE: Dairy Free & Gluten Free Bakewell Loaf Cake

RECIPE: Blueberry Gluten Free Sponge Cake (Dairy Free)

A tasty sponge cake is perfect for any occasion, it is so versatile. What makes it even more perfect is when everyone can eat it.. heres my Blueberry Gluten Free Sponge!

I made this Blueberry Gluten Free Sponge Cake as a birthday cake but it is the perfect cake for Mother’s Day, Father’s Day, Easter or just a day with no occasion at all. Love cake!

Gluten Free & Dairy Free!

So it was Mark’s birthday yesterday and seeing as there are only a few amazing places where Mark can enjoy a cake, (due to his lactose intolerance) and even fewer where me and him can together enjoy a cake (gluten free and dairy free combined is so rare at cake shops!); I decided to get up early and bake a gluten free, dairy free birthday cake!

When I headed downstairs I wasn’t exactly sure what I was going to make, some sort of sponge but that was as far as it went. Upon looking in the fridge I noticed we have a large punnet of fresh blueberries, one of Mark’s favourite fruit, and I decided they had to be involved in the celebrations!

I have never been the greatest fan of using gluten free flour to bake cakes with. If the cake is for an occasion in the past I have used regular flour and just opted out of eating it so that others can enjoy it. But not anymore; if I bake a cake… I want to eat cake too!

So basically to make the cake edible for me I opted for using Dove’s Gluten Free Self Raising Flour and some Xanthan Gum; and to make it edible for Mark I used Pure Soya Spread and a small amount of Almond Milk.

I’ll describe the gluten free sponge cake briefly before I put down the recipe… Essentially it was a classic all in one vanilla gluten free sponge cake which I then added fresh blueberries to before baking. I sandwiched the two layers together with a soya based buttercream and a thick helping of blueberry jam. The fresh blueberries stick out and look very attractive on top of the gluten free sponge cake so I then just dusted it with icing sugar.

As the cakes emerge from the oven!

I really was surprised at how tasty the gluten free sponge cake looked and smelt upon coming out of the oven. The cake had a lovely golden colour with swirls of purple oozing out of the visible blueberries. The use of the Xanthan Gum clearly did its job as the cake was incredibly sponge like and had no chance of crumbling as soon as it is touched.

The gluten free sponge cake was light, airy and flavoursome, and upon cutting a slice the fresh blueberries were visible throughout each piece. Using soya spread instead of butter in the cake really didn’t make any noticeable difference in my opinion and the few drops of almond milk I added for extra moisture worked perfectly instead of regular cows milk.

The buttercream was possibly better and tastier, in my opinion, from using the soya spread than it usually is. It came together just as easily and was a delight to liberally spread. I added a few drops of vanilla to the butter cream and the flavour went really well with the blueberry jam. I must say, if you haven’t ever had blueberry jam before, try it… it’s a great change from standard raspberry or strawberry I think!

Blueberry Gluten Free Sponge Cake (Dairy Free)

2015-03-13 12:04:18

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Ingredients

1. 6oz Doves Gluten Free Self Raising Flour
2. 6oz Caster sugar
3. 6oz Dairy Free Margarine (I used Pure Soya Spread, but any will do!)
4. 3 Large Eggs
5. Few drops of Vanilla Extract
6. 2 tbsp of Almond Milk (if deemed necessary)
7. 1 1/2 tsp Baking Powder
8. 1/4 tsp Xantham Gum
9. Fresh Blueberries (However many you wish as a guide I used about 150g)
10. 3oz Dairy Free Margarine
11. 6oz Icing Sugar
12. Few drops of Vanilla Extract
13. Blueberry Jam

Instructions

1. Heat the oven to 180 degrees celsius and thoroughly grease your baking tins.
2. In a mixing bowl add the flour, sugar, dairy free margarine, eggs, vanilla extract, baking powder and xantham gum.
3. Using an electric whisk mix them all together until combined and light. (I found that by using the xantham gum, the mixture came together a lot more and thus sticking to the whisk quite a bit, don’t worry though the cake won’t crumble later as a result!)
4. Add a little almond milk to give a little extra liquid to the mixture and continue to mix till combined.
5. Evenly pour/spoon the cake mix into the greased tins and spread so its fairly level.
6. Lightly cover the fresh blueberries with a dusting of flour so that they don’t sink in the cake, and then as randomly or evenly as you like place the blueberries into the cake mix, gently pushing them in.
7. Place the cake tins in the centre of the preheated oven for about 25 minutes, the cakes should come out looking golden and risen.
8. After about a minute carefully turn the cakes out onto a cooling rack and leave to completely cool.
9. In the mean time, make the dairy free butter cream! Cream the dairy free margarine in a glass bowl.
10. Gradually add the icing sugar and drops of vanilla until all has been added.
11. Once the cakes are cool turn them over onto the plate/board/dome you wish to serve the cake from.
12. On the bottom layer liberally spread the butter cream and on the top layer liberally spread some blueberry jam.
13. Sandwich the two together and dust the top with a small amount of icing sugar.
14. Slice and enjoy ☺

Gluten Free Cuppa Tea - by Free From Food Blogger, Becky, UK. http://glutenfreecuppatea.co.uk/

 I was really pleased with the result seeing as I had never made a gluten free sponge cake exactly like this before. I hope if you give it a try you are equally as taken by it. Please feel free to give me any tips as to how I could improve the gluten free sponge cake or if you have any of your own recipes – I would love to try!

Thanks for reading,

Happy Birthday Mark!

 

Love Becky xxx

RECIPE: Blueberry Gluten Free Sponge Cake (Dairy Free)

RECIPE: Gluten Free Linzer Biscuits (Jammy Dodgers) - Vegan

The Bake Off always makes me get really into my gluten free baking. This weekend I decided to make Gluten Free Linzer Biscuits (Jammy Dodgers!) filled with Jam, Lemon & Nutella! I’m hoping to raise some money for Comic Relief by Baking some classics Gluten Free style this year & these Gluten Free Linzer Biscuits are also vegan!

Gluten Free Jammy Dodgers filled with Jam, Lemon Curd & Nutella – there is nothing quite like home made!

 One of my absolute favourite biscuits as a child was a jammy dodger, or, as they are more generically known.. Linzer biscuits! I think everyone loves them right?! Those soft crumbly biscuits encasing a cheeky jammy filling, what could be better? With Comic Relief & Charity Bake Sales approaching I thought.. why not make my own gluten free Linzer biscuits / jammy dodgers so that us gluten intolerants can once again enjoy those delightful jammy dodger treats!

I’m going to call these Gluten Free Linzer Biscuits, rather than just Jammy Dodgers, purely because when it came to making these biscuits at the weekend I decided to not just use jam. Jam is delicious and works really well but I wanted some variety! So… I went for a lemon curd filling (not vegan sadly, but I make it dairy free/gluten free) and also a nutritious Nutella style filling (that is vegan/dairy free/gluten free). The Nutritious Nutella Recipe comes from the amazing cook book of Deliciously Ella, which I highly recommend. This Nutella recipe alone warrants you buying it, it is amazing!!

Perfect with a cuppa!

Anyway back to the Gluten Free Linzer Biscuits! These were incredibly simple to make. The biscuit dough could also be used for all manner of different biscuits and cookies really. It tastes great on its own and it also would work well as an iced biscuit. My favourite suggestion however as an alternative to using the dough for Gluten Free Linzer Biscuits (although this is the ultimate way to use it!!) is to use it as cookie dough! Because the dough is vegan it contains no raw egg like some other cookie dough recipes do. It tastes amazing before you even cook it and I can imagine it working great chilled with some dairy free vanilla ice cream as a dessert or in your own Cookie Dough Shake like the amazing ones you find at Cookies & Scream in Camden!

The fillings I chose, as I mentioned before, were nutella (healthy version), raspberry jam & home made lemon curd. However you could choose any fillings that tickle your fancy for your Gluten Free Linzer Biscuits. Whether it is simply just another flavour of jam or even more of a take on a bourbon / custard cream filling… anything would work with these versatile biscuits!

Furthermore of course you can choose to cut the shape in the middle to whatever you fancy. I did very simple shapes as I don’t have the best knife skills or any small cutters, but you could do whatever you fancy. With Red Nose Day coming up this month these Gluten Free Linzer Biscuits could be circular and have a circle cut out the centre to look a little like a red nose! I think I might be doing this in a couple of weeks time!

Anyway, here is the recipe for Gluten Free Linzer Biscuits aka Jammy Dodgers… enjoy!

Gluten Free Linzer Biscuits / Jammy Dodgers

2015-03-02 15:30:55

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The Biscuit

1. 350g gluten free plain flour
2. 1 tsp bicarbonate of soda
3. 140g dairy free margarine
4. 100g light brown sugar
5. 3 tbsp golden syrup
6. 1 tbsp vanilla extract

Fillings of your choice

1. Strawberry/Raspberry Jam
2. Lemon Curd
3. Nutella (Use Deliciously Ella"s Nutritious Nutella recipe!)

Instructions

1. Preheat your oven to 180degrees/160 fan.
2. Grease a large baking sheet
3. Mix together the flour & bicarbonate of soda together.
4. In a separate bowl cream together the margarine, sugar, golden syrup and vanilla extract.
5. Gradually add the dry flour mix to the butter/sugar mix (initially using a spoon but as it comes together to a more dough like consistency, get your hands involved!
6. Using your hands form the dough into a large ball, wrap in cling film and place it in the fridge for a minimum of 30 minutes. (Longer is great, but no worries either way!)
7. Once your dough has been chilled remove it from the fridge.
8. Get a little gluten free flour and spread if over your surface and roll out the dough.
9. Roll out to around just under half a cm (it doesn"t need to be exact, I have no idea how thick mine were if I"m honest!!)
10. Using a cookie cutter cut out as many shapes as you can, remember to re-roll the spare dough (any size cutter you fancy, we made quite large ones, but that means less biscuits!)
11. Using a small cutter or a sharp knife, cut out a shape in the centre of half the cookies for your filling to peek through.
12. Place the biscuits on the greased baking sheet and put in the preheated oven for around 8-10 minutes. (Don"t allow them to brown too much!)
13. Once cooked remove from the oven and allow to cool initially on the baking sheet before moving onto a cooling rack.
14. Once completely cool spread your filling over whole biscuits, make sure there is a little more in the centre.
15. Place the biscuit with the cut out centre on top and gently press down so the filling can be seen.
16. If you fancy you can sprinkle with icing sugar.
17. Serve with a cuppa & enjoy!

Notes

1. Any filling will do... jam, curd, nutella or anything else you fancy.
2. This made me 8 large linzer biscuits (so 16 separate biscuits) but if you want them smaller the dough could make even more.

Adapted from Ms Cupcake - The Naughtiest Vegan Cakes in Town

Adapted from Ms Cupcake - The Naughtiest Vegan Cakes in Town

Gluten Free Cuppa Tea - by Free From Food Blogger, Becky, UK. http://glutenfreecuppatea.co.uk/

 Let me know how you get on with this recipe & if you are even more inventive than me with what fillings you use! How can anyone resist a blast from the past with some old school.. yet gluten free jammie dodgers!

Thanks for reading,

Becky xxx

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RECIPE: Gluten Free Linzer Biscuits (Jammy Dodgers) - Vegan