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Gluten Free Vegan Chocolate Cake 09/12/2009

Posted by snoozerider in baking, cakes, chocolate, cooking, gluten free.
Tags: , , , ,
3 comments

Lots of people have asked me for this recipe so here it is:

Ingredients

390g gluten free plain flour

440g brown sugar

6 tbsp cocoa powder

2tsps baking powder

1/2 tsp salt

500ml sweetened soya milk

185ml sunflower oil

2 tbsp cider vinegar

2 tsp vanilla extract

1.  Grease 23cm round deep cake tin, line base.  Preheat oven to 180C/ 350F/Gas Mk 4

2. Mix together all the dry ingredients.  When well mixed, mix in the wet ingredients and beat until there are no lumps

3.  Cook for about 40 mins until a knife inserted into the centre comes out clean.

4.  When it’s cool, make whatever fancy icing you want for the top or cheat, like I do, and use dairy free chocolate spread!

ENJOY!

Let me know if you make it and you like it, and feel free to share any fancy icing recipes that you make to go on the top 🙂

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Gluten Free Peanut Butter Cupcakes 04/10/2009

Posted by snoozerider in baking, cakes, casein free, cooking, gluten free.
1 comment so far

Last Thursday saw the arrival of my Suma order, which included six jars of peanut butter so couldn’t resist making these cupcakes! Today was joined only by Waif in this, as Gman was far too busy making the arrangements for his latest Lego animation, which is going to involve storm troopers searching the galaxy for suitable Christmas presents for Darth Vader 🙂

Anyway, here’s the cakes and rather yummy they are too:

Gluten Free/Casein Free Peanut Butter Cupcakes

50g dairy free margarine (we like Vitalite in our house)
200g light brown soft sugar
1 large egg
1tsp vanilla extract
90ml rice milk
125g crunchy peanut butter
150g gluten free plain flour (we used Doves Farm brand for this)
1tsp baking powder
1/2 tsp salt

1. Preheat oven to 150C/Gas Mark 2. Line bun trays with 18 paper cases.
2. Melt the margarine, let it cool down a bit. With electric whisk, mix together the marg and sugar (you could do this by hand with a wooden spoon, but it’s not as exciting ;-)) Add egg and keep beating. Stir in the vanilla extract, rice milk & peanut butter.

3. In another bowl, sift together flour, baking powder & salt, then fold into peanut butter mixture until well combined. Divide between the cases and bake for 25 minutes.

For those not following a gfcf diet, these could be made using butter, wheat flour and dairy milk, but use a bit less milk – gluten free flour soaks up more liquid.

We liked them as they came but you could probably ice them if you were that way inclined – I am far too impatient for icing, cos I like to eat my cakes warm from the oven!


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