Tag Archives: cake

Gluten-Free & Dairy-Free Raspberry Cake

It’s amazing how delicious raspberries are – and how incredibly versatile. Zoe adores them, so I’ve been making the most of the raspberries available this year, and experimenting with all different types of recipes that use them. This is a lovely cake, full of the taste of summer, no matter what time of the year. You can make this with delicious fresh raspberries but you can also make it with frozen ones, instead. Frozen fruits are a gem – often higher in nutrients than fresh fruit that has been shipped in and sitting around for ages during the distribution process. They’re much cheaper to buy and, of course, you can store them in your freezer and simply take them out when you want to use them.

I’ve used coconut flour alongside the rice flour because it makes baked goods deliciously moist. It’s hard to find but you can buy it from on-line retailers, such as Goodness Direct. And the cake is incredibly moist and moreish, anyway, because of the raspberries in it. Lovely summer-time food – even if it’s chilly and raining!

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

Makes 1 cake (10–12 slices)     Preparation time 10 minutes     Cooking time 40 minutes

  • 150g/5½oz dairy-free margarine, softened, plus extra for greasing
  • 150g/5½oz/scant 1 cup fruit sugar or caster sugar
  • 1 tsp vanilla extract
  • 4 eggs, beaten
  • 100g/3½oz/heaped ½ cup rice flour
  • 50g/1¾oz/scant ½ cup coconut flour
  • 1 tsp gluten-free baking powder
  • ½ tsp xanthan gum
  • 50g/1¾oz/scant ½ cup ground almonds
  • 350g/12oz fresh or defrosted, frozen raspberries
  • 2 tbsp agarve syrup, to decorate
  • 2–3 tbsp fruit sugar, to decorate
  • raspberries, to decorate
  1. Preheat the oven to 180°C/350°F/gas 4 and lightly grease a deep 20cm/8in cake tin with dairy-free margarine and line the base with baking parchment. Using an electric mixer, beat the dairy-free margarine and sugar together in a large mixing bowl until light and fluffy. Add the vanilla extract and gradually beat in the eggs, a little at a time, until well mixed.
  2. Sift the flours, gluten-free baking powder and xanthan gum into the mixture and fold in, then fold in the ground almonds and gently fold in the raspberries. Make sure the mixture is well mixed, but take care not to overmix it. Pour it into the tin.
  3. Bake for 30 minutes, then cover with baking parchment to prevent the cake from overbrowning. Bake for another 10–12 minutes until firm to the touch and cooked through.
  4. Remove the cake from the oven and leave to cool for 5 minutes, then remove from the tin, transfer to a wire rack and leave to cool completely. Once cooled, spread the agarve syrup over the cake, then sprinkle over the fruit sugar. Top with raspberries and serve.

Gluten-Free & Dairy-Free Chocolate Cake


This is heaven in rich, dark, more-ish mouthfuls!  The secret is all in the eggs and the chocolate.  I try to use the freshest, organic eggs and a wonderful dairy-free dark chocolate with a high cocoa content. If you want a lighter cake,  just ignore the topping part of the recipe.

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

Preparation time 10 minutes    Cooking time 25–30 minutes    Serves 10

Ingredients:

Cake:

  • 110g dairy-free margarine, plus extra for greasing
  • 225g dairy-free dark chocolate, with at least 70 per cent cocoa solids
  • 6 eggs, separated
  • 125g fruit sugar

Topping:

  • 150g dairy-free dark chocolate, with at least 70 per cent cocoa solids
  • 150g chestnut purée
  • 30g fruit sugar
  • 30g dairy-free margarine
  1. Preheat the oven to 180°C/350°F/Gas 4. Lightly grease a deep 20cm cake tin with dairy-free margarine and line the base with a circle of non-stick baking parchment.
  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. Add the margarine to the bowl and continue stirring occasionally until it is completely melted and mixed in with the chocolate. Remove from the heat.
  3. Put the egg whites in a mixing bowl and whisk using a hand-held electric whisk until they form stiff peaks. Add the sugar and continue whisking until they form glossy peaks.
  4. Lightly beat the egg yolks in another bowl, then stir into the melted chocolate mixture until well blended. With a large metal spoon, carefully fold in the whisked egg whites until they are thoroughly mixed in.
  5. Pour the mixture into the prepared cake tin and bake in the hot oven for 25–30 minutes until risen and cooked around the sides but still slightly soft in the centre. Insert a skewer into the middle of the cake and if there is only a little of the cake mixture sticking to it, the cake is ready. Take the cake out of the oven and leave to cool in the tin for about 5 minutes, then transfer to a wire rack and leave to cool completely.
  6. Meanwhile, prepare the topping. Melt the chocolate as above. Add the chestnut purée and sugar and stir well, then stir in the margarine until thoroughly blended. Remove from the heat, leave to cool and serve with slices of the cake.