GF DF Chocolate Cake


I made this deliciously moist cake by adapting the chocolate cupcake recipe from Red Velvet and Chocolate Heartache and my chocolate mudcake recipe.  The cake itself is both gluten- and dairy-free, and there are two options for the ganache icing (with cream or dairy-free).

Ingredients – cake:

• 3 eggs
• 180g sugar
• 250g peeled and finely grated carrot
• 2 tablespoons strong coffee
• 120g rice flour
• 50g almond flour
• 40g cocoa
• 2 teaspoons baking powder
• Pinch of salt

Ingredients – ganache:

• 150g milk chocolate
• 150g dark chocolate
• 85ml (1/3 cup) thickened cream

Ingredients – dairy-free ganache:

• 300g dark chocolate
• 85ml (1/3 cup) coconut cream

Method – cake:

• In a large bowl, whisk the eggs and sugar for five minutes until the mixture is quadrupled in volume and extremely fluffy.
• Preheat the oven to 180°C/350°F.
• Whisk the carrot and coffee into the mixture.
• When they are fully incorporated, add the flour, ground almonds, cocoa, baking powder and salt. Beat with an electric whisk or fold with a wooden spoon until well combined.
• Spoon into prepared cake tin.
• Bake for 35 minutes.
• Leave to cool in the tin for ten minutes, then at room temperature for at least half an hour before icing. Make the ganache while you wait.

Method – ganache:

• Place chocolate and cream/coconut cream in a medium heavy-based saucepan over very low heat. Stir frequently, and remove from heat when the chocolate has just melted and the mixture is smooth. If necessary, allow the ganache to cool slightly at room temperature to obtain a spreadable consistency.


Ultimate Cake (Gluten-free Vegan Vanilla Cake)


I found this at, submitted by Sugar Mama Bake Shop (itself host to a vegan baking site). I renamed it Ultimate Cake because I have friends and family with gluten, soy, dairy and/or egg allergies, so this recipe covers most bases! Unless specified, you do have to follow the ingredients quite specifically (e.g. coconut flour rather than dessicated coconut).

NB: If you are making it truly vegan, be careful that all the ingredients are “safe” (for example you may need to use organic cane sugar).

This recipe makes 12-14 cupcakes, two 7” round cakes, or one 9” cake.


• ¾ cup sorghum/jowar flour (or brown rice flour)
• ¾ cup tapioca flour
• ½ cup coconut flour
• 1 cup vegan sugar
• Pinch of salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum (or guar gum)

• ½ cup plain coconut milk (or soy, almond, etc.)
• 1 teaspoon lemon juice
• 1 cup warm water
• 3 tablespoons grapeseed oil (or coconut, canola etc.)
• 1 Tablespoon good-quality vanilla
• ¼ cup unsweetened applesauce


• Preheat oven to 190°C / 375°F.
• Measure the non-dairy milk into a liquid measuring cup and add lemon juice. Set aside for now.
• Whisk together all dry ingredients.
• Add all liquid ingredients to the dry ingredients and mix with electric mixer until smooth.
• Grease a round cake pan or line a muffin tray with paper liners. Fill the pan or wrappers.
• If making a cake, bake for 30 minutes. If making cupcakes, bake for 15-20 minutes. The cake will be ready when it’s light brown on top, springs back when you press it lightly, or a skewer comes out clean.

Ice with a vegan buttercream.

Victoria Sponge

Victoria Sponge (gf)

From Red Velvet and Chocolate Heartache. Typically of RV&CH, this cake is light, moist, and delicious. The cake itself is dairy-free, so if you know of a good cream substitute then you can use this to make a full dairy-free Victoria Sponge, or you can use just the cake for other recipes requiring sponge.


• 3 medium eggs
• 150g caster sugar
• 200g peeled and finely grated potato
• 100g white rice flour
• 2 teaspoons baking powder
• Pinch of salt
• 1 teaspoon vanilla essence


• 40g butter
• 90g icing sugar
• 1 teaspoon boiling water
• Seeds of one vanilla pod, or a teaspoon of vanilla essence
• 150g jam

• Caster sugar for dusting


• Preheat the oven to 180°C/350°F. Lightly oil the base and sides of the tins. Place a circle of baking parchment over the base of each one and lightly oil this too.
• Using an electric whisk, whip the eggs and sugar together until pale, fluffy and tripled in volume (at least five minutes). Hand-whisk in the grated potato, followed by the flour, baking powder, salt and vanilla essence. Make sure everything is well combined.
• Pour the mixture evenly into the two tins and place in the oven for 20 minutes until the cakes are risen, golden and cooked all the way through.
• Unmould them on to a wire rack, peel off the parchment and set aside to cool for 20 minutes while you make the filling.
• To make the filling, whisk up the butter with an electric whisk until paste-like. Beat in the sugar one tablespoon at a time until it is all used up. Add the boiling water and whisk to combine. Add the vanilla seeds or essence, and beat again until fully incorporated.
• Ice the bottom of one of the cold cakes. Cover the other cake bottom with strawberry jam before sandwiching the two together and dusting the top with caster sugar.

Lemon Gin Cake (Gluten-Free/Dairy-Free)

Lemon Gin Cake GF

What do you get when you combine a regular lemon gin cake recipe with a similar creation from “Red Velvet and Chocolate Heartache”? A deliciously moist cake is what.

Ingredients – cake:

• 400g swede, peeled and diced into small cubes
• 240g clear honey
• 4 medium free-range eggs
• finely grated zest of two unwaxed lemons
• 120g rice flour
• 120g ground almonds
• 4 teaspoons baking powder
• Pinch of salt

Ingredients – syrup:

• 150g castor sugar
• Juice of 1 lemon
• 1 T gin

• Candied lemons


• Begin with the candied lemons, so they’re ready once the cake is finished [see link above].
• Cook the swede in boiling water until soft to the touch, drain, then blend to a fine purée.
• Preheat the oven to 160°C/320°F.
• In a large mixing bowl, whisk the honey and eggs for two minutes, until bubbly.
• Add the lemon zest, flour, ground almonds, baking powder and salt, and whisk again for 20 seconds.
• Once all the ingredients are fully incorporated, whisk in the puréed swede to combine.
• Pour the mixture into a greased cake tin lined with baking parchment, and put in the middle of the oven for 40-50 minutes.
• While the cake is cooking, prepare the drizzle by mixing together the ingredients.
• Immediately after the cake is finished baking, and leaving it in the tin, prick it with a skewer or fork then drizzle the lemon drizzle over the surface. Place the candied lemons around the edge, and leave to cool in the tin.

Autumn Maple Cake

Autumn Maple cake

From Nigella Lawson’s How To Be A Domestic Goddess. This recipe requires two cake pans, preferably lined with wax paper.

Ingredients – cake:

• 170g (6oz) butter, softened
• 1/3 cup sugar
• 3 large eggs
• 1 ½ cups maple syrup
• 3 1/3 cups self-raising flour
• ¾ cup hot water

Ingredients – maple meringue icing:

• 2 large egg whites
• ½ cup maple syrup
• 7 tablespoons sugar
• ¼ teaspoon cream of tartar
• ¼ teaspoon salt
• 1 teaspoon vanilla essence
• ¼ teaspoon maple extract (optional)
• ½ cup (4 oz) pecans or walnuts, roughly chopped

Method – cake:

• Preheat the oven to 180°C/350°F.
• Beat together the butter and sugar until very pale and fluffy.
• Add the eggs one at a time, beating in well after each addition, and gradually add the maple syrup to make a smooth mixture.
• Finally, spoon the flour alternately with the hot water, beating gently after each addition until smooth again.
• Divide the batter between two greased pans, and bake for 40 minutes.
• When done, let the cakes cool in their pans for ten minutes before transferring to a cake rack. Leave them to cool completely before icing.

Method – maple meringue icing:

• Place everything except the extracts and nuts in a glass or metal boil that fits over a saucepan to form a double boiler. Fill the saucepan with enough water to come just below (but not touching) the bowl when it sits on top.
• Bring the water to the boil, set the bowl on top, and beat the mixture vigorously with an electric whisk for 5-7 minutes. The mixture should stand up in stiff peaks.
• Take the bowl off the saucepan, add the extracts, and beat for another minute.

• Ice the middle of one of the cakes, place the other on top, and ice the whole surface. Give the icing a swirly effect rather than smoothing it out (you can get good peaks using the back of a spoon).
• Sprinkle the chopped nuts over the top of the cake, and throw at the sides.

Chocolate Mud Cake



• 250g chocolate (125g dark chocolate, 125g milk chocolate)
• 250g butter
• 1 teaspoon instant coffee granules/powder
• 188ml (3/4 cup) water
• 325g (2 cups + 2T) plain flour
• ½ teaspoon baking soda
• 550g (2 ½ cups) caster sugar
• 4 large eggs
• 2 tablespoons (40ml) oil (peanut oil if possible)
• 1 teaspoon (5ml) vanilla essence
• 125ml (1/2 cup) buttermilk


• 150g milk chocolate
• 150g dark chocolate
• 84ml (1/3 cup) thickened cream (35% fat)


• Preheat the oven to 160°C/320°F.
• Grease the side and base of a deep 23cm or 24cm diameter round cake pan. Line base and side of the pan with non-stick baking paper, extending the paper a few centimetres above the top rim of the pan.
• Place 250g chocolate, butter, coffee and water in a large saucepan over low heat, stirring occasionally. When chocolate and butter have melted, remove from heat and allow to cool to lukewarm/room temperature.
• Sift the flour, cocoa powder and baking soda together into a very large bowl.
• Add the caster sugar to the bowl with the flour mixture, and stir the ingredients together with a whisk until well combined.
• In a medium bowl, place eggs, oil, vanilla and buttermilk.
• Whisk the wet ingredients together until well combined.
• Add the egg mixture to the flour mixture and stir until well combined.
• Add the chocolate mixture to the egg and flour mixture in three batches, stirring until combined after each addition
• Pour mixture into prepared pan.
• Bake for 1 hour 15 min (24cm pan) or 1 hour 30 min (23cm pan).
• When cooked, remove cake from the oven, cover with a clean tea towel and allow it to cool in the pan.
• When the cake has cooled to room temperature, remove it from the pan. The top surface of the cake will probably have a crunchy crust, which you may wish to trim off. You may want to turn the cake upside down to give a flat surface for icing.
• Make ganache. Spread ganache over cake using a palette knife or flat-bladed knife.


• Place chocolate and cream in a medium heavy-based saucepan over very low heat. Stir frequently, and remove from heat when chocolate has just melted and mixture is smooth. If necessary, allow the ganache to cool slightly at room temperature to obtain a spreadable consistency.

Lemon Gin Cake

Lemon Gin Cake


• 1 lemon
• 200g sugar
• 250g self-raising flour
• 1 teaspoon baking powder
• 250g butter
• 4 eggs

• 150g castor sugar
• Juice of 1 lemon
• 1 T gin

• Candied peel for garnish


• Preheat oven to 160°C/320°F and line an 18cm round cake tin.
• Zest and juice lemon and place in food processor with sugar; mix until zest turns to specks.
• Add sifted flour, baking powder, butter and eggs to bowl and mix until smooth.
• Tip into prepared tin and bake for 50 minutes or until a skewer tests clean.
• Mix the castor sugar, lemon juice and gin together to form a syrup.
• Remove the cake from the oven, prick with a fork, and spoon over the syrup.
• Serve either warm or cool with cream, decorated with candied peel.