Vegan gluten free Birthday
Free from 14 allergens
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
• 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 gluten free fudge ***
- Place condensed milk and chocolate in slow cooker at high until chocolate is melted.
- Once chocolate is melted, turn down to low.
- Leave on low for 90 minutes, stir regularly.
- At end of 90 minutes, add any extra ingredients/flavours
- Pour in lined tray or moulds and put into fridge overnight.
- White chocolate
- Creme mint chocolate
- Peanut/almond butter
*** Vegan coconut condensed milk ***
1 cream of the can of coconut milk (400g)
50g dairy free butter
- Take the coconut cream from the canned milk. You don’t need to be exact. It is not important if you use some of the water from the can as it will evaporate.
- Place all ingredients in slow cooker and turn on high and leave lid off.
- Cook for 2 hours, mix every 30 minutes
- Mix well at the end of the 2 hours and pour in jar to cool and thicken. Place in fridge overnight.
- Can be made using alternative milks creams. It may require a longer time depending on fat content of milk been used.
- Works well with soya cream or oat milk cream.
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).
1 tbsp warm water
100g dairy free butter
50g icing sugar
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
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.
- 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.
Dairy free, soya free, egg free and gluten free.
- 50g sugar
- 3 tbsp golden syrup
- 75g dairy free butter
- 150g buckwheat flakes
- 50g corn flakes (use gluten free if required)
- Preheat the oven to 180 degree celcuis (350 F)
- Put the butter/sugar/syrup in a saucepan and on a medium heat gently heat until the sugar melts.
- Add the flakes and mix until fully combine.
- Spread on a lined baking tin.
- Bake for 25 minutes, until golden brown.
- Use oats/millet/quinoa flakes instead of buckwheat
- Use maple syrup instead of golden syrup
- Add 50g raisins/dried fruit.
- Add 50g dairy free chocolate chips
- Spread dairy free chocolate across the top.
- Add 2 tablespoons of nut butter.
- Use rice krispies instead of corn flakes.
Vegan and gluten free muffins
270g gluten free self-raising flour
1 tbsp baking powder
Half tsp baking soda
Half tsp cinnamon
Pinch of salt
4 cups of spinach
100g caster sugar
50g brown sugar
120ml milk (I used rice milk)
60ml flavourless oil (sunflower oil, vegetable oil, rapeseed oil, corn oil)
125ml Vegan yogurt
1 tsp cider vinegar
- Preheat oven to 180 degree celcuis.
- Mix flour, baking powder, baking soda, cinnamon and salt together (dry mix)
- In blender add spinach, sugar, milk, oil and yogurt together (wet mix).
- Add wet mix to dry mix and cider vinegar and mix well.
- Put into muffin cases and put into oven as quickly as possible.
- Bake for 22/25 minutes.
Sweet potato and carrot cake
Dairy free, soya free, egg free and gluten free
200g sweet potato
130g dairy free butter/margarine
200g flour (I used gluten free flour)
1 tbsp golden syrup (optional)
- Boil sweet potato and carrot until very soft (you can do this in microwave). Remove the water from the vegetables and add butter/margarine and mash well, even better if pureed with hand blender.
- Sieve flour and add to vegetables. Add golden syrup and mix well.
- Bake in oven at 180 degrees for 25/30 minutes.
- Do not over cook as it’ll go hard.
*** Very easy honeycomb ***
Free from all the top allergens
100g caster sugar
40ml golden syrup
1 tsp bicarbonate soda
Spray of oil
- Line baking tray with parchment paper and spray with oil to prevent sticking.
- Mix sugar and golden syrup and melt over low heat. When sugar is fully melted, turn up heat to allow mixture to turn a carmel colour (this will happen quite quickly). Be careful not to burn it.
- Turn off heat and add bicarbonate soda and quickly mix well together. Make sure bicarbonate soda is fully absorbed.
- Mixture should be bubbling. Transfer immediately to baking tray.
- It should expand in size on baking tray, leave 60/90 minutes to harden.
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.
Really moist muffins
***dairy free, soya free, egg free and gluten free blueberry muffins****
*** Ingredients ***
100ml golden syrup
80ml milk (any alternative milk)
125ml yogurt (I use coconut based 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 and fold in blueberries.
- Put in bun cases and bake for 18/20 minutes. The recipe makes 10 muffins.
***Dairy free, egg free and gluten free***
2 tbsp peanut butter (or any nut butter)
1 tbsp milled flaxseed
50ml warm water
50g flour (any flour)
50g millet flakes (or any other breakfast flakes)
2 tsp corn flour
2 tsp cinnamon
- Preheat oven to 180 degrees Celsius
- Mix the milled flaxseed with the water. Whisk with fork. Set a side for at least 10 minutes.
- Mash the banana and add all other ingredients. Mix well.
- Put in lined tin and bake for 15/18 minutes. It should start going golden brown but not hard.
- Add half a cup of raisins/dried fruit
- Add 2 tbsp of maple syrup/honey/golden syrup
- Add a grated apple
- 2 tsp nutmeg instead of cinnamon
- Half a cup of dairy free chocolate chips