Tag Archives: soya cream

The ultimate gluten-free & dairy-free chocolate cake

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A wickedly indulgent chocolate cake which is light and moist, with a rich, creamy icing.

The secret to the lightness and moistness of this cake is in the method. By using two cake tins, wrapping them in greaseproof paper and baking them for a longer, less heat-intensive time, the flours in the mixture cook through but don’t burn or get too dry on the sides. And I’ve used soya cream to make the icing. It’s worth getting this, even if you have to resort to mail-order, as it will keep in your storecupboard for a long time and makes all the difference to this cake!
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Gluten-Free & Dairy-Free Potato Dauphinoise

 

There are excellent dairy-free products available now, especially soya products. And I really like using soya cream when I’m cooking. This morning, Zoe and I used it to make a thick batter for Sweetcorn Pancakes (you can find the recipe in my recent book, Simply Gluten-Free & Dairy-Free) and it’s also great in this recipe, a Potato Dauphinoise. The key to cooking with soya products is to know what ratio of soya to other ingredients (and mixing it with stock is a great way to get a good balance of flavours) – as it makes all the difference to the end taste. This goes beautifully with roasts such as lamb and beef, for a Sunday lunch, as well as slow-cooked casseroles.

Preparation time 10 minutes     Cooking time 1 hour 15 minutes, plus 15 minutes resting time     Serves 4

gluten-free, wheat-free, dairy-free, egg-free, nut-free, seed-free, citrus-free

Ingredients:

  • 1 kg/2lb 4oz potatoes, peeled and finely sliced
  • 50g/1¾oz dairy-free margarine, cut into small pieces
  • 250ml/9fl oz/1 cup soya cream
  • 100ml/3½fl oz/scant ½ cup gluten-free and dairy-free stock
  • 5 rosemary sprigs, plus 2 more sprigs, finely chopped (optional)
  • sea salt and freshly ground black pepper
  1. Preheat the oven to 180˚C/350˚F/Gas 4 and grease a large baking dish. Cover the base of the dish with a layer of potato slices placed vertically and repeat with a layer of slices placed horizontally. Sprinkle with a little salt and pepper and repeat until all the potato has been used.
  2. Pour the soya cream and stock into a jug, add the extra chopped rosemary if using, and whisk to mix together. Sprinkle the margarine over the top of the potatoes and pour the cream mixture over the top. Bake for 40–45 minutes until starting to turn golden brown and the potatoes are tender. Serve hot.

Gluten-Free Chocolate Cake… with a Rich Dairy-Free Creamy Icing

I have to admit, I adore chocolate! I spent ages perfecting this recipe, because I think it’s important to have a truly divine chocolate cake recipe in your life! The secret to the lightness and moistness of this gluten- and dairy-free chocolate cake is in the method. By using two cake tins, wrapping them in greaseproof paper and baking them for a longer, less heat-intensive time, the flours in the mixture cook through but don’t burn or get too dry on the sides. I hope you love this!

gluten-free, wheat-free, dairy-free, yeast-free, nut-free, seed-free, citrus-free

Cooking time 45 minutes;   serves 10-12

Ingredients:

Cake:

  • 200g dairy-free dark chocolate, with at least 70 per cent cocoa solids
  • 150g dairy-free margarine, plus extra for greasing
  • 180g fruit sugar or xylitol
  • 1 tsp vanilla extract
  • 4 large eggs
  • 80g rice flour
  • 20g gram flour
  • 20g maize flour
  • 2 tsp gluten-free baking powder
  • ½ tsp xanthan gum

Icing:

  • 200g dairy-free dark chocolate, with at least 70 per cent cocoa solids
  • 80g fruit sugar or xylitol
  • 200ml soya cream
  • 1 tbsp cornflour
  1. Preheat the oven to 180°C/350°F/Gas 4. Grease 2 x 22½ x 7½cm baking tins with dairy-free margarine.
  2. Break the chocolate into small pieces and place in a large heatproof bowl. Rest the bowl over a pan of gently simmering water, making sure that the bottom of the bowl does not touch the water. Stir from time to time until the chocolate has melted.
  3. Using a hand-held electric whisk, beat the margarine and xylitol or sugar together in a large mixing bowl until light and fluffy. Gradually beat in the vanilla extract and then the egg yolks, one at a time.
  4. Put the egg whites into a clean bowl and whisk using the clean hand-held electric whisk until they form stiff peaks.
  5. Sift the flours, baking powder and xanthum gum into the bowl containing the margarine, sugar and egg yolk mixture and carefully fold in with a metal spoon. Fold in the whisked egg whites making sure the mixture is thoroughly combined but not stirred too heavily, or the air will be lost.
  6. Spoon the mixture into the prepared tins, dividing evenly, and spread it into the corners with the back of the spoon. Cover the tins with 2 pieces of greaseproof paper, making sure the ends of the paper are tucked under the tins. Bake for 40 minutes until risen and firm to the touch and a skewer inserted in the centre has just a little mixture sticking to it. Remove from the oven, remove the greaseproof paper and discard. Leave to cool in the tins for 5 minutes, then transfer to a wire rack and leave to cool completely.
  7. When the cake layers have cooled, prepare the icing. Melt the chocolate as above. Add the sugar and stir in until thoroughly blended. Meanwhile, heat the soya cream in a small saucepan. Add 1 tbsp water to the cornflour in a small bowl and stir to form a smooth paste. Add the cornflour paste to the soya cream and, using a hand-held electric whisk, whisk the mixture until it has thickened. Pour into the chocolate mixture and stir until thoroughly mixed in.
  8. Take one of the cake layers and spread more than half of the icing onto the side which was on the bottom of the cake tin. Sandwich the two layers together and spread the remaining icing on the top.