Tag Archives: raspberries

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 Birthday Cake

Here’s the Chocolate Birthday Cake recipe from my new book, Simply Gluten-Free & Dairy-Free published today! This was inspired by one my sister made for her husband’s birthday. It’s light and moist, with dark truffley chocolate flavours and a rich, creamy icing, all covered with sweetly sharp raspberries. Happy Birthday to my book!

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

Makes 1 cake (14–16 slices)     Preparation time 25 minutes, plus 10 minutes and at least 12 hours soaking to make the cashew nut cream icing
Cooking time 45 minutes

Ingredients:

  • 150g/5½oz dairy-free margarine, softened, plus extra for greasing
  • 200g/7oz dairy-free dark chocolate, 70% cocoa solids, chopped or broken into pieces
  • 175g/6oz/scant 1 cup fruit sugar or caster sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 60g/2¼oz/scant ¼ cup rice flour
  • 60g/2¼oz/¹⁄₃ cup chestnut flour
  • 2 tsp gluten-free baking powder
  • ½ tsp xanthan gum
  • 150g/5½oz/1¼ cups raspberries or strawberries, hulled, to decorate

Icing:

  • 200g/7oz dairy-free dark chocolate, 70% cocoa solids, chopped or broken into pieces
  • 300g/10½oz/scant 2 cups cashew nuts
  • 1 tsp vanilla extract
  • 8 pitted dates
  1. Put the nuts in a bowl, cover with cold water and leave to soak at room temperature overnight or for at least 12 hours.
  2. Drain and rinse the nuts thoroughly, then put them in a blender. Add the vanilla extract and dates and pour in 250ml/9fl oz/1 cup water. Blend for 10 minutes or until smooth.
  3. Preheat the oven to 180°C/350°F/gas 4 and lightly grease two 23cm/9in springform cake tins with dairy-free margarine. Put the chocolate in a large heatproof bowl and rest it over a pan of gently simmering water, making sure that the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the chocolate has melted.
  4. Using an electric mixer, beat the dairy-free margarine and sugar together in a large mixing bowl until light and fluffy. Beat in the vanilla extract, then beat in the eggs, one at a time. Using a large spoon, carefully fold in the melted chocolate mixture. Sift the flours, gluten-free baking powder and xanthan gum into the mixture and fold in. Make sure the mixture is well mixed but take care not to overmix it. Evenly divide the mixture into the cake tins and level the surfaces with the back of a spoon.
  5. Bake for 35–40 minutes until firm to the touch and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool in the tins for 5 minutes, then turn out onto wire racks and leave to cool completely.
  6. Meanwhile, put the chocolate for the icing in a large heatproof bowl and rest it over a pan of gently simmering water, making sure that the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the chocolate has melted. Put the blended nut cream and date mixture in a food processor or blender, add the melted chocolate and blend until well mixed.
  7. Put the cake on a plate and spread half of the icing over the top. Put the other cake on top, flat-side down, and spread the remaining icing over it. Decorate with the raspberries and serve.