Lemon Drizzle cake

Tasty Lemon cake that is dairy free, soya free, egg free, vegan, nut free and gluten free

Ingredients

4 tbsp flaxseed

160ml warm water

250g gluten free self raising flour

200g dairy free butter/margarine – soft

200g caster sugar

2tsp baking powder

3 tbsp milk (Rice milk is best in vegan baking)

1 lemon – juice and finely grated zest

Lemon drizzle

Juice of one lemon

100g sugar

Method

Preheat oven to 160 deg celcuis.
Mix the flaxseed to the water and whisk it. Set aside for at least 10 minutes
After the 10 minutes, mix all ingredients together until completely combined.
Put into a lined baking tray, bake for at 35/40 minutes.
While in the oven, make the drizzle. Mix the lemon juice and sugar. Pour the drizzle over the cake once you take out of the oven.

Caramel Slices

Updated recipe

** Dairy free and gluten free caramel slices **
These are also soya free and egg free

These taste great.

* Shortbread Base *
125g/1 cup gluten free plain flour
125g/1 cup cornflour
15ml/1 tbsp warm water
160g/¾ cup dairy free butter
90g/¾ cup icing sugar/powdered sugar

* Caramel layer *
A can of condensed milk or Homemade condensed milk made with 1 can of coconut milk (400g)
90g/¾ cup caster sugar
1 tbsp maple syrup/golden syrup
125g/½ cup dairy free butter

* Chocolate layer *
150g/¾ cup dairy free and soya chocolate
1 tbsp coconut oil (optional) – this makes it easier to spread on top

*Shortbread*

Preheat oven to 180 degrees Celsius
Mix the butter and sugar together
Sieve in the flour and mix well into butter and sugar mix.
Add water and bring mix together. Don’t over mix.
Press into lined tin (8cm Square tin) and bake for 25/30 minutes.
Remove from oven, put aside to cool.

*Caramel*

Put the condensed milk, caster sugar, syrup and butter into a saucepan.
Stir constantly over a low heat until sugar melt. Stir constantly to prevent burning. this will take approximately 15 minutes.
The mixture will thicken as the sugar and syrup melts.
Continue stirring over heat until colour changes to a ‘caramel’. watch carefully as it can easily burn.
Leave a side to cool. Make sure it’s fully cool before putting on the shortbread. Spread across shortbread.

*Chocolate*

Melt chocolate (and coconut oil)
Ensure caramel is completely cold before spreading across it.

Leave to cool and harder before cutting.

The Caramel layer can be made without condensed milk but is more temperature sensitive

* Caramel layer *
400g can of coconut milk
250g/2 cups caster sugar
30ml/2 tbsp water
125g/½ cup dairy free butter

Place tin of coconut milk in fridge over. This will allow the cream to rise to the top of tin.
Add sugar to saucepan and water.
Mix until sugar is wet.
Heat over medium heat and boil to a caramel colour.
Do not mix as it will crystallise but shake saucepan to ensure that all the sugar melts.
Be careful not to burn but you need to bring it to a high temperature, otherwise it won’t set.
Take off heat and mix in coconut cream (you will be left with water in tin).
Stir quickly as you don’t want it to thicken too quickly.
Continue to stir until milk dissolves.
Stir in butter while still hot. Make sure butter melts fully.
Leave a side to cool. Make sure it’s fully cool before putting on the shortbread. Spread across shortbread.

Apple Squares

Apple dessert

*** Dairy free, soya free, egg free and gluten free ***

These freeze well and store in freezer for up to 3 months.

Ingredients

200g self raising gluten free flour

1 tsp baking powder

100g sugar

50ml flavourless oil (sunflower oil, vegetable oil, rapeseed oil)

160ml milk (any alternative milk)

15ml/1 tbsp/20g golden syrup

1 tsp cider vinegar

1 medium cooking apple

Method

Line a 200mm x 200mm baking tray with parchment/greaseproof paper.
Preheat oven to 180 Degrees Celsius

Sponge layer

Mix all dry ingredients
Add the remaining ingredients and mix well.

Apple layer

Slice apples thinly and layer on tray.
Sprinkle sugar over the apples.
Pour sponge mix over the apple mix and put into oven as quickly as possible and bake for 22/25 minutes.

Rainbow vegan cake

Vegan gluten free Birthday

Free from 14 allergens

Ingredients

500g/2 cups self raising gluten free flour

2 tsp baking powder

200g/1 cup sugar

120ml/½ cup sunflower oil

400ml/1 and ²_/3 cups milk (any alternative milk)

45ml/3 tbls golden syrup/maple syrup

½ teaspoon vanilla essence

Food colouring- quantity will depend on brand

Method

• Preheat oven to 180 degrees Celsius

• Sieve flour and baking soda together. Add the sugar.

• In another bowl whisk the milk, oil, vanilla and syrup together. (this is really important)

• Add the liquid to dry ingredients and mix well but don’t over mix.

• Split into 4 portions. Add required colour to each. Put into lined baking tray (8inch circular)

• Bake at 180 degrees celsius for 25 minutes.

Put buttercream between layers. https://freefromyummies.ie/2018/11/14/dairy-free-butter-cream/

Self Raising Gluten free Flour

Many supermarkets will have their version so gluten free flours. They usually consist of a mix of different Gluten free flours mixed in different portions, depending on the property of each flour.

One variety is Dove Self Raising Flour.

Vegan Chocolate Square

Shortbread base with a creamy chocolate topping

Dairy free, soya free, egg free, nut free, peanut free and gluten free

*** BASE ***

75g plain flour (any flour will work, I use a gluten free flour mix).

50g cornflour

1 tbsp warm water

100g dairy free butter

50g icing sugar

Method

Preheat oven to 180 degrees celcuis

Mix all the ingredients together and spread on a 20cm square baking tray.

Bake for 20 minutes until it begins to colour.

Place in fridge to cool while you make the topping.

*** TOPPING ***

1 can (400ml) full fat coconut milk placed in fridge overnight and use cream from top

2 tbsp icing sugar (sieved to remove lumps) (extra may be needed if mixture doesn’t thicken)

150g dairy and soya free chocolate

Method

Melt the chocolate

Whisk the coconut milk and icing sugar together. Whisk at high speed for at least 5 minutes.

Fold in the melted chocolate but make sure the chocolate has cooled down.

If the mixture doesn’t thicken add another tablespoon of icing sugar and mix again.

Spread the chocolate mix over the cold base. Place in fridge for at least 2 hours before cutting/serving.

Alternatives:

Add chocolate chips to cooled chocolate mix. If you have a safe white chocolate, white chocolate chips are nice through it.
Add chopped walnuts or roast hazelnuts.
Decorate with strawberries/raspberries.

Chocolate biscuit cake

Dairy free, soya free and egg free. Easily made gluten free using gluten free biscuits.

*** Dairy free, soya free and egg free Chocolate biscuit cake ***

300g dairy free butter
180ml golden syrup
250g dairy and soya free chocolate
200g Digestive biscuits (crushed)
200g Rich tea biscuits (crushed)
150g ginger nut biscuits

Method
• Melt butter, chocolate and golden syrup
• Add crush biscuits and mix well.
• Put in lined cake tin and place in fridge for at least 2 hours to set.

Read ingredients of the biscuits as some are not dairy free and soya free. Most shop own brand versions are dairy free and soya free.
For variations you could add nuts, honeycomb, dried fruit or marshmallows.

Blueberry muffins

Really moist muffins

***dairy free, soya free, egg free and gluten free blueberry muffins****

*** Ingredients ***

100ml golden syrup
80ml milk (any alternative milk)
60ml oil
125ml yogurt (I use coconut based yogurt)
180g self raising gluten free flour
1 tsp baking powder
50g blueberries

** Method **

Preheat oven to 180 degrees Celsius
Whisk the golden syrup, milk, oil and yogurt together.
Add to the flour and baking powder.
Mix well and fold in blueberries.
Put in bun cases and bake for 18/20 minutes. The recipe makes 10 muffins.

Vegan lemon loaf

*** Simple lemon loaf ***

Dairy free, egg free and gluten free

Ingredients

250g self raising flour (I use gluten free self raising flour)

1 tsp baking powder

125g sugar

60ml sunflower oil

150ml milk (any alternative milk)

20ml golden syrup

50ml lemon juice

1 tsp cider vinegar

Half teaspoon vanilla essence

Method

• Preheat oven to 170 degrees Celsius

• Sieve flour and baking soda together. Add the sugar and mix together.

• In another bowl whisk the milk, oil, vanilla, lemon juice, syrup and cider vinegar together. (this is really important)

• Add the liquid to dry ingredients and fold in but take care not to over mix. Put in loaf tin immediately and get it into the oven as quick as possible .

• Bake at 170 degrees celsius for 45/50 minutes.

Vegan Strawberry Cheese Cake

*** Dairy free, soya free, egg free and can easily be made gluten free ***

Ingredients

One can of coconut milk

2 tbsp icing sugar

135g block of jelly/jello (strawberry flavour if you want it to be strawberry flavoured)

200ml water

250g biscuits (I used digestive biscuits)

100g dairy free butter

Method

Store can of coconut milk in fridge over night. This will allow the cream to rise to the top.
Crush biscuits in blender. Melt the butter and add to the crushed biscuits. Place crush biscuits in bottom of cake dish and set a side to set .
With 200ml of boiling water, melt the jelly and leave a side to cool down fully.
Using only the cream of the coconut milk (not the water), whisk with the sugar.
Add the melted jelly to the coconut cream and mix well.
Spread across top of crushed biscuits. Place in fridge overnight to set.
Decorate as required.

Alternatives:

Use gluten free biscuits in base.
Any flavour of jelly will work.
Use 2 cans of coconut milk and 2 blocks of jelly to make top thicker.

Yummy Vegan Chocolate Fudge cake

*** Dairy free, soya free, egg free and gluten free ***

360ml rice milk

1.5tsp apple cider vinegar

250g caster sugar

150ml sunflower oil

200g plain flour

50g cocoa powder

1 tsp baking powder

1 tsp bicarbonate soda

Pinch of salt

Method

Preheat oven to 180C/350F.
Sift the flour, cocoa powder, baking powder, bicarbonate soda and salt together. Add the sugar and mix. (Dry mix)
Whisk together the milk, vinegar and oil. Don’t worry if the milk curdles (wet mix).
Prepare two cake tins – 20cm/8inch tins.
Add the wet mix and fold into dry mix. Do not over mix and immediately get it into the oven.
Bake for 30 minutes.

Decorate with vegan ganache. https://freefromyummies.ie/2018/11/07/vegan-ganache/