Fun Fairy No-dairy Cakes – for you and the kids (or just you..!)


Everyone loves a fairy cake don’t they? And I bet you all remember the first time you made them with mum, or dad, or gran or the cat! πŸ˜‰ I certainly do and whenever I see them now they take me right back to those days – the excitement of watching them rise in the oven, getting to lick the bowl, and the best bit – icing and decorating them! So I thought, as spring is in the air, Easter is coming up, and school holidays are on the horizon that it was about time to post a fun recipe for fairy cakes that’s dairy free and low gluten for you to make with the kids. It’s not just for kids though – I don’t have kids and I still loved making them (not sure what that says about me though πŸ˜‰ ) and better yet they’re only about 125 kcals each!

These went down well with my tasters Colette (from Pure Form Fitness Kitchen) and her hubby Rod, “better than normal cupcakes” apparently :). My Gran (who is 97 and an amazing baker) told me it was the best cake she’d tried so I take that as a good thing πŸ™‚ See what you all think πŸ™‚

1 cup of non-dairy milk (I used Soya milk but you could use almond milk or coconut milk if you prefer)
1 tsp Cider apple vinegar
1 1/4 cups Spelt flour
2 Tbsp Cornflour
3/4 cup Raw unrefined sugar/ coconut palm sugar
3/4 tsp Baking powder
1/2 tsp Bicarbonate of soda
1/2 tsp Himalayan rock salt
1/3 cup Olive oil
2 1/4 tsp Vanilla extract
Raw golden icing sugar/normal icing sugar – enough to ice them!
Juice of half a lemon (if you want lemony icing)
Decorations – mini eggs, flake, smarties, your choice of non-dairy chocolate, sugar balls etc
Kids (optional πŸ˜‰ )

Preheat oven to 350 F. Put the soya milk and vinegar together in bowl and whisk together, then leave to curdle for a few minutes. Add the soya milk mixture, oil, sugar and vanilla extract to a large bowl and mix together. Sieve the flour, cornflour, baking powder, bicarbonate of soda and salt into the liquid mixture and stir well until no large lumps remain. Pour into cupcake liners in a muffin pan – this should make approximately 15 cakes. Place in the oven for 20 – 25 minutes until a skewer inserted in the middle comes out clean. Once done place on a wire rack to cool.

Easter fairy cakes πŸ™‚

Wait until they’re really cool to ice them. Mix up some icing using the icing sugar and a few drops of fresh lemon juice (if desired) and water until you get a paste-like consistency. Ice the cakes and then let the fun begin – decorating! The world is your oyster – you can do whatever you like. For Easter why not try making some little chocolate birds nests or flowers, or you can have a go at a little bunny. To make the ears slice the top off one of the cakes (inevitably you will have one that has risen too high so you can use that) and carve into ear shapes. Ice lightly and then stick on with more icing. They tend to flop a bit but I kinda like that! πŸ™‚ Then eat!

Chunky Cherry Chocolate Mini Loaves


This is another one of Isa’s recipes – it sounded so good I just had to try it and it definitely doesn’t disappoint! You don’t have to use mini-loaf tins for this, you could just use muffin tins but loaves taste better for some reason! You can get the tins here.

I won’t waste anymore time talking about these – just get stuck in! πŸ™‚

1/2 cup Apple puree

1/4 cup Almond butter

1/3 cup Cocoa powder

1/3 cup Almond milk/soya milk/any non-dairy milk

1/3 cup + 2 tbsp boiling water

3/4 cup Coconut palm sugar/ unrefined raw sugar

1 tsp Vanilla extract

1 tsp Chocolate extract (if you don’t have this then use another tsp vanilla extract)

1/8 tsp Almond extract

1 1/2 cups Gluten-free flour mix (or spelt flour if you’re not worried about gluten-free)

3/4 tsp Bicarbonate soda

3/4 tsp Himalayan rock salt

4 oz Chocolate chopped into chunks (use vegan chocolate if you want to keep this dairy free – my favourite vegan recommends green and black’s)

1 cup chopped Sweet cherries

Preheat oven to 175 C and boil the kettle (no, not for tea – though that wouldn’t hurt!).

Put the apple, almond butter, milk and cocoa powder in a mixing bowl. Add 1/3 cup boiling water and mix quickly with a fork to make a thick chocolate sauce. Add the sugar and extracts and mix well. Sieve half the flour, bicarbonate soda and salt into the mix and mix gently. Add 1 tbsp boiling water and mix again. Add the rest of the flour mixture and another tbsp boiling water and stir until smooth. Go gently – don’t over mix. Finally add the chocolate chunks and cherries and fold in to the mixture.

Pour into the tins (this recipe will give approx 8 – 9 tins) and put in the oven for 25 – 30 mins.

Fresh out the oven

Check they’re done by sticking a skewer in the centre, if it comes out clean they’re done (bear in mind you may hit a cherry or chocolate when you do this so you’re looking for a lack of cake dough on the skewer – chocolate or cherry juice is fine!). Allow to cool in the tins for 10 mins then take out of the tins and cool on a wire rack. They really need to be eaten warm so the chocolate is all melty! πŸ™‚ Yum Yum Yum! πŸ™‚

 

Almond, Pear and Tahini Cake – gluten and dairy free!


This is a recipe that a friend very kindly sent me from a newspaper clipping. I was a little dubious how this would turn out but I actually really like it. It’s got a lovely mix of richness and sweetness from the pear, some crunch from the almonds and then a fab very slightly savoury note from the tahini. I think you could probably reduce the amount of tahini and up the amount of date syrup if you prefer things sweeter. I tried this out on a couple of people without telling them what was in it and they all loved it so I think it’s a winner! πŸ™‚

240g Tahini

260g Date Syrup

220g Rice flour/ gluten -free plain flour mix / spelt flour (if you want low gluten not gluten free)

100g Whole Almonds, chopped roughly (or pulversised in a pestel and mortar for a bit!)

150g Pears, peeled, cored and diced

250ml Pressed Apple Juice (the best you can get)

1tsp Gound Cinnamon

1 tsp Bicarbonate of Soda

Preheat the oven to 170 C and grease a 23 cm cake tin (a smaller one will also work, you’ll just have a deeper cake!)

Make sure the tahini is well stirred as the oil tends to separate out in the jar. Add to a bowl with the date syrup and mix until well combined.Β  In a separate bowl add the flour, cinnamon, almonds and pear and mix together. Add the bicarbonate of soda to the tahini mix and stir well. Then add a third of the flour mix and mix well. Add half the apple juice and mix again. Add another third of the flour mix and the final half of the apple juice and mix. Then finally add the rest of the flour mix.Β  Stir well until combined then pour into a the tin.

Place in oven and bake for 45 mins. Then turn the oven down to 160 C and bake for a further 30 mins. For the final 10 mins loosely cover with foil. Keep an eye on this cake – because it’s dark it’s hard to see when it’s starting to be a bit too well done (aka burnt!), if it starts to look too done just pop the foil on sooner, otherwise it will look like mine! I like burnt edges on my cakes though so I was happy! πŸ™‚ Once done remove from the oven and let it cool in the tin for 10 mins before transferring to a wire rack.

fresh out the oven!

As I said before, the people I tried it on who didn’t know what was in it loved it! My loyal tasters also liked this cake, though some thought it needed a bit of something to sweeten it up. You could add more date syrup and remove some tahini, or some chopped dates or prunes would liven it up a bit too. I’d say adding a good handful of dates would do the trick! I’ll be trying that next time πŸ™‚

Love is in the air! and in my cake tin…


I am not a big valentine’s day person to be honest, at least not in it’s commercial form but as an excuse to make cute little heart shaped yummy things then I think it’s great! πŸ˜‰

Sooo I’ve been playing again and have come up with a few simple, tasty, low gluten, dairy free valentine’s treats! These are available in limited numbers to order, just drop me a line if you’d like some.

Ginger love hearts

spice up your valentine's day

1/3 cup Olive oil

3/4 cup unrefined raw sugar (golden raw caster sugar, coconut palm sugar, or dark raw cane sugar)

1/4 cup molasses

1/4 cup soya milk

1 cup amaranth flour / quinoa flour

1 cup gluten free flour mix (make your own or you can use an organic pre-mixed one. If you want low gluten not gluten free then go for spelt flour instead of the amaranth and gluten free flours)

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp ground cinnamon

1 and 1/2 tsp ground ginger

1/2 tsp bicarbonate of soda

1/2 tsp baking powder

1/2 tsp Himalayan rock salt salt

This recipe will make about 50 small heart biscuits (2 – 3 cm) so you may want to halve it or even quarter it depending how many you want and how big your cutters are.

Whisk the oil and sugar together in a large bowl. Add the soya milk and the molasses and whisk all together. Sieve the flours, spices and baking powder, salt and bicarbonate of soda in to the wet ingredients and mix until it forms a dough. The dough may seem quite moist. You want it to be workable but not so sticky that you can’t lift it. Add a bit more flour if it is too wet. Wrap in cling film and leave in the fridge to chill for an hour (the dough can be left in the fridge for several days so you don’t have to use it all at once. It can also be frozen).

Preheat the oven to 175 C and line a baking tray with greaseproof paper. Roll the dough out on a floured surface. It’s worth trying small amounts of dough at a time and be generous with the flour. It will stick a bit but don’t worry. You want it to be rolled out fairly thin but not too thin – maybe 5mm thick or so. Use a small heart shaped cutter (I use a 2 – 3cm cutter) to cut out the biscuits and transfer to the baking tray. Bake for 8 minutes. Then remove from the oven and allow to cool on the tray for 3 minutes before transferring to a wire rack. They will seem soft when they come out the oven but as they cool they harden. If you want super crispy biscuits just pop them back in the oven for another few minutes.

Give them to the one you love.. or just eat them all yourself!

(these are available in bags of 20 for Β£2.50 – contact me for more details)

Brownie love bites

chocolately loveliness!

165g Silken tofu

100g white spelt flour

65g Whole-wheat spelt flour

70g Cocoa powder

6 tbsp Water

8 tbsp Agave syrupΒ  AND 2 tbsp Date syrup

200g unrefined raw sugar/ coconut palm sugar

A handful of chopped pecans and dried cherries

2 tsp Vanilla extract

1/2 tbsp Ground brown linseed

1.5 tbsp Hot water

1/4 tsp Baking powder

1/4 tsp Salt

Mix the ground linseeds with the 1 1/2 tablespoons of hot water and set aside to thicken.Β  Preheat the oven to 180 CΒ  and then line an 8-inch x 8-inch x 2-inch baking tin with greaseproof paper and lightly oil.

Blend the tofu, water, agave syrup, date syrup, cocoa powder, linseed mixture, and vanilla extract until completely smooth. Place the remaining ingredients, except the pecans and cherries, in a mixing bowl and stir until they are well combined. Then pour the wet mixture into the dry ingredients, and stir well. Finally, gently fold in the pecans and cherries.Β  Pour the mix into the tin and place in the oven for 30 mins, or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 mins, then cool on a wire rack. Whilst still warm use a small heart cutter (2 – 3 cm) to cut out heart shaped brownie bites. You should get 12 – 15 out of one tray of brownie (and you get to eat all the little off cuts!) πŸ™‚

Available in bags of 5 for Β£4

Chocolate orange cupcakes – full of gluten free dairy free chocolately love!

perfect to share

1 cup rice flour

3/4 cup raw unrefined sugar (coconut palm sugar, raw cane sugar etc)

1 cup soya milk

1 tsp apple cider vinegar

1/3 cup olive oil

1 tsp vanilla extract

1 tsp natural valencia orange extract (omit this if you don’t like orange flavour – could be replaced with 1/2 tsp almond extract, chocolate extract or more vanilla extract)

1/3 cup cocoa powder

3/4 tsp bicarbonate of soda

1/2 tsp baking powder

1/4 tsp himalayan rock salt

For the icing:

1/4Β  cup cocoa powder

1/4Β  Agave syrup

1 – 2 tbsps Unrefined golden icing sugar

Sugar hearts to decorate

Preheat oven to 175 C and line a muffin pan with muffin cases (this should make about 12).

Whisk together the soya milk and vinegar and leave to one side to curdle. Add the sugar, oil, vanilla extract, and any other extracts you’re using. Beat until foamy using a hand whisk (or you could use an electronic one if you’re feeling lazy!). Sieve the flour, cocoa powder, bicarbonate of soda, baking powder and salt into a bowl. Add to the wet mixture a little at a time, stirring in between. Mix until smoothish (some lumps are ok). Taste it at this point and if necessary add more extract if needed. Pour into the muffin cases and place in the oven for 18 – 20 minutes or until a skewer inserted in the middle comes out clean. When done, remove and allow to cool in the tin for a few minutes, then transfer to a wire rack to cool.

In the meantime you can make the icing. Put the cocoa and agave into a small saucepan and heat very very gently (this is important – do not over heat it!). Stir continuously until it is well combined. Add the icing sugar and stir well. Have a taste to check it’s sweet enough for you, if not add a bit more agave or icing sugar. The mix will be quite runny when warm but will harden when cool – it will never be completely hard (unless you add a lot of icing sugar!) so it will be a bit sticky – which I personally love! πŸ™‚

Once the cakes are cool you can apply the icing and then add some decorations – then enjoy!

These are available in boxes of 4 for Β£5.50

Scrumptious Carrot Cake


Everyone loves carrot cake!

I’d been asked to make a “normal” carrot cake by my family so I decided to try to do the dirty on them and see if I could create a carrot cake that tasted like the full fat, full sugar, dairy-filled version but didn’t have any of that stuff in it. SoΒ  I came up with this dairy free, low gluten version using unrefined sugar and they didn’t even notice! In fact they said it was the best carrot cake they’d tasted – I almost didn’t have the heart to let them know it was a healthy version πŸ˜‰

The apple puree as an egg substitute keeps this cake super moist. You can buy the pureed apple but it’s so easy to make I wouldn’t bother – just peel, core and slice some bramley apples and whack them in the microwave with a spoonful of water and blitz until soft πŸ™‚ This recipe’s been featured on www.pureformfitnesskitchen.com πŸ™‚

sticky, moist and simply delicious πŸ™‚

175 g Coconut palm sugar (or other raw, unrefined sugar)

175 ml Almond oil (or other neutral oil e.g. olive oil, hazelnut oil etc)

9 tbsp of Apple puree – homemade

140 g grated Carrots

100 g Raisins

grated zest of 1 large Orange

175g Spelt flour

1 tsp Baking powder

1 tsp Bicarbonate of soda

1 tsp Ground cinnamon

Β½ tsp Grated nutmeg (freshly grated is best)

For the frosting:

1 cup Silken tofu

2 tbsp Almond oil/coconut oil/olive oil

2 tbsp Lemon juice (to taste)

3 – 4 tbsp Maple syrup or Agave nectar (to taste)

1/2 tsp Vanilla extract

Valencia orange extract (optional – to taste)

Preheat the oven to 160 C / gas 4. Line an 18cm square cake tin with baking parchment and lightly oil with almond oil.

Put the sugar, oil and apple puree into a large mixing bowl and mix gently with a wooden spoon. Stir in the grated carrots, raisins and orange zest.

Sift the flour, bicarbonate of soda, baking powder and spices into the bowl and gently mix all the ingredients together. The mixture will be fairly runny. Pour this into the tin and bake for 40 – 45 mins, until it feels firm and springs back when you press it in the middle, and a skewer inserted in the middle comes out clean. Cool in the tin for 5 mins then turn it out and cool on a rack. This cake can be frozen at his point, or go on and frost it and eat it now!

For the frosting – blend all the ingredients together. Adjust maple syrup, lemon and orange extract to taste. If you find it is not sweet enough add 1 tbsp of unrefined golden icing sugar. Once blended spread on to the cooled cake and enjoy! πŸ™‚