Tag: Cake

Dairy free Butter cream

***Dairy free, soya free, egg free, wheat/gluten free ***

Ingredients
250g df butter (soft stork margarine in gold foil).
500g icing sugar
1-2 tablespoons warm water

1 tsp vanilla essence (optional)

Method

  • Beat the margarine.
  • Sieve half the icing sugar in to the margarine and add water.
  • Beat well.
  • Add remaining sieved icing sugar and beat well.
  • Add a little more water if it’s too stiff.
  • Add vanilla essence or food colouring as required.
  • For chocolate buttercream, add a tablespoon of cocoa powder when sieving the icing sugar.

Raspberry muffins

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

Really moist buns

** Ingredients **

50g raspberries

125ml golden syrup

80ml milk (any alternative milk)

60ml oil

125ml yogurt (I use koko yogurt)

180g self raising gluten free flour

1 tsp baking powder

** 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.
  • Fold in the fruit.
  • Put in bun cases and bake for 12/15 minutes.

Alternatives
– Add 50g strawberries

– Add 50g blueberries

– Add 50g dairy free chocolate

– Add 50g grated carrot

– Add 50g grated apple

– Replace 50g of the flour with cocoa powder

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 moist muffins

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

Really moist buns

*** Ingredients ***

100ml golden syrup/maple syrup/corn syrup.
80ml milk (any alternative milk)
60ml oil
125ml yogurt (I use koko yogurt)
180g self raising flour (I use gluten free self raising flour)
1 tsp baking powder

** Method **

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

For a cake, put in cake tin and bake for 30 minutes, test with skewer to ensure its cooked through.

For a sandwich cake, double the amount and fill with vegan butter cream. Dairy free Butter cream

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.

Vegan Chocolate Ganache

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

Ingredients

280ml/1 cup canned coconut milk –  the coconut milk cream from a 400g of tinned coconut milk

30ml/2 tablespoons Coconut oil

300g/2 cups dairy free chocolate (broke in small pieces)

250g/2 cups icing sugar (powdered sugar) (you may need extra if it does not thicken)

Method

  • Place the coconut milk and coconut oil in a saucepan over a medium heat, do not allow it to boil.
  • Pour the hot mix over the broken chocolate and mix until all the chocolate as melted. This may take a few minutes
  • Whisk until full combine.
  • Slowly add the sugar while the whisk is going. Whisk at a high speed for about an minute.
  • Place in fridge for about an hour until it complete cools down. It should now have thickened.
  •  Whisk again at a high speed, if it still isn’t thick, then slowly add some more sugar, until you get the required consistency.
  • Spread on your cake/cupcakes/buns.
  • It may also be used between two biscuits to make a biscuit sandwich.
  • Any left over ganache can be rolled and made into sweets.

Birthday cake – chocolate

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Vegan Chocolate cake

*** Dairy free, soya free, egg free and wheat free ***

Ingredients

  • Dry ingredients

280g self raising flour

70g caster sugar

1 teaspoon baking powder

Half teaspoon bicarbonate soda

Pinch of salt

  • Wet ingredients

375ml dairy free milk

120ml coconut oil melted

180ml apple puree

180ml golden syrup

2 teaspoons of apple cider vinegar

Method

  • Preheat the oven 180 degrees Celsius.
  • Mix the dry ingredients together
  • Put the wet ingredients in a separate bowl and whisk.
  • Add the wet ingredients to dry ingredients, mixing constantly.
  • Immediately put into lined cake tin (or split between 2 tins if you want to make a sandwich cake)
  • Bake for 28 minutes, less time if you bake in 2 halves (sandwich cake). Be careful not to over bake.

Rainbow buns

*** Rainbow buns ***

Dairy free, egg free and gluten free

Ingredients
250g self raising flour (I use Aldi gluten free self raising flour)
1 tsp baking powder
125g sugar
60ml sunflower oil
200ml milk (any alternative milk)
20ml golden syrup
Food colouring
Method
  • Preheat oven to 180 degrees Celsius
  • Sieve flour and baking soda together. Add the sugar.
  • In another bowl whisk the milk, oil and syrup together. (this is really important)
  • Add the liquid to dry ingredients and mix well but don’t over mix.
  • Split the mix in 3. Add about a teaspoon of food colouring to 2 of the portions.
  • Spoon separately into bun cases.
  • Bake at 180 degrees celsius for 12/15 minutes.

Simple Buns/Fairy cakes/cupcakes

*** Simple plain buns ***
Dairy free, egg free and gluten free
Ingredients
250g/1&half cups gluten free self raising flour
1 tsp baking powder
100g/half cup sugar
60ml/quarter cup flavourless oil (sunflower oil, vegetable oil, rapeseed oil)
200ml/three quarter cup milk (any alternative milk)
15ml/1 tbsp golden syrup/maple syrup
1 tsp cider vinegar
Half tsp vanilla essence
Method
• Preheat oven to 180 degrees Celsius
• Sieve flour and baking powder together. Add the sugar. Mix together.
• In another bowl whisk the milk, oil, vanilla, syrup and cider vinegar together. (this is really important)
• Add the liquid to dry ingredients and mix well but don’t over mix.

• Put in bun cases (makes 10 cupcakes) immediately and get them into the oven as quick as possible .

• Bake at 180 degrees celsius for 15 minutes.
If you double the quantities, you can make a sandwich cake, bake for 35/40 minutes. Put buttercream in the middle. https://freefromyummies.ie/2018/11/14/dairy-free-butter-cream/
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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.

Vegan gluten free brownies

*

** Vegan gluten free brownies ***
Dairy free, soya free, egg free and gluten free
Too tasty.

1 tbsp milled flaxseed
50ml lukewarm water
250g any plain flour (I use gluten free)
60g cocoa powder
200g caster sugar
150g brown sugar
1 tsp baking powder
Pinch of salt
100ml milk (I use rice milk)
120ml water
280ml flavourless oil (sunflower oil, vegetable oil, rapeseed oil)

*** Method ***
• Mix the flaxseed and water and whisk, leave a side for at least 10 minutes
• Preheat oven to 180 degrees Celsius
• Mix together the flour, cocoa powder, sugars, baking powder and salt (dry mix)
• In a separate bowl, put all the other ingredients along with the extra water and whisk well. (Liquid ingredients)
• Slowly add the liquid ingredients to the dry ingredients. Ensure it is mixed well.
• Pour into a greased baking dish.
• Baked for 30 minutes. Do not over bake, should still be soft in the middle.