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.

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)
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/

Lemon muffins

Lemon muffins.

*** Simple lemon buns ***
Dairy free, egg free and gluten free
Ingredients
200g self raising gluten free flour

1 tsp baking powder

100g sugar

50ml sunflower oil

100ml milk (any alternative milk)

15ml golden syrup

100ml lemon juice

Method
  • Preheat oven to 180 degrees Celsius
  • Sieve flour and baking soda together. Add the sugar.
  • In another bowl whisk the milk, oil, vanilla, syrup and lemon juice together. (this is really important). The milk might look curdled but that’s OK.
  • Add the liquid to dry ingredients and mix well but don’t over mix. Put in bun cases immediately and get them into the oven as quick as possible.
  • Bake at 180 degrees celsius for 20 minutes.

Simple Raspberry muffins

*** Simple raspberry muffins ***

Dairy free, egg free and gluten free

Ingredients

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

1 tsp baking powder

1 tsp apple cider vinegar

125g sugar

60ml flavourless oil (sunflower, vegetable, rapeseed oil, corn oil)

200ml milk (any alternative milk)

20ml golden syrup 

40g raspberries

Method
• Preheat oven to 180 degrees Celsius
• Sieve flour and baking soda together. Add the sugar.
• In another bowl whisk the milk, oil, vanilla, syrup and apple cider vinegar together. (this is really important)
• Add the liquid ingredients and the raspberries to the dry ingredients and mix well but don’t over mix. Immediately put in muffin cases and get into the oven ASAP. This important as you want the cider to react with baking soda in the oven so they will rise.
• Bake at 180 degrees Celsius for 15/18 minutes.

Alternatives to raspberries

  • 50g blueberries
  • 50g dairy free chocolate chips
  • 50g raisins
  • 3 tablespoons of lemon juice
  • Grated apple

 

Golden syrup

A question regularly asked is what is golden syrup? The following information is taken directly from Wikipedia.

Golden syrup or light treacle is a thick amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey and is often used as a substitute where honey is unavailable or prohibitively expensive.

It is not to be confused with amber corn syrup or amber refined sugar. Regular molasses, or dark treacle, has both a richer colour and a strong, distinctive flavour.

 A common brand used is Lyle Golden Syrup.

Simple apple cake

Simple apple cake***Dairy free, Soya free, egg free and gluten free ***

Ingredients

200g/2 cups self raising flour (I use gluten free self raising flour)

1 tsp baking powder

A pinch of salt

1 tsp cinnamon

100g/ half cup caster sugar

120g/half cup&1 tbsp melted butter or oil

125ml/half cup milk (I use rice milk)

1 cooking apple – these are sourer that eating apples

Method

  • Preheat oven to 180 degrees celcuis
  • Mix all the ingredients together except the apple. Make sure they are well combined. Add extra milk if it’s not fully coming together.
  • Peel and slice the apple and fold into the cake mix.
  • Put in lined loaf tin and bake for 40/45 minutes.

Alternatives

  • If using eating apple, use half the amount of sugar.
  • Makes 10 muffins, bake for 20 minutes.
  • Add 50g of raisins or 50g of chocolate chips