One of the saddest parts (for me) about being dairy-free is not having any go-to frosting/icing recipes to whip up when it comes time to ice a cake, cupcake or cookie sandwich. Well sadness begone because I have found a delicious, if a touch sweet, solution. This would be a good recipe to call upon when whatever you’ve baked isn’t quite sweet enough and needs a sugar lift. Adding less icing sugar will make a smooth frosting that will glide onto your cake, while a little bit more icing sugar will produce frosting that will pipe anything you desire.
I made these gluten and dairy free peanut cookies to showcase the frosting’s piping qualities. The frosting forms a very thin ‘skin’ that protects the piping from being easily damaged while keeping the inside soft and creamy.
This is going to be the last recipe post for a while as I’m leaving for a massive overseas adventure tomorrow. However, I’ve decided to add a (food) travel section to the blog so if you’re interested you can follow me as I eat my way around China, Malaysia, Europe and The UK for the next three months. Dim sum anyone? Read More
This is a very simple French dessert that is easy to prepare and great for lunch or dinner parties. Admittedly this isn’t a traditional version of a clafoutis but when cherries aren’t readily available what can a person do?
This clafoutis is jammed packed with lemon zest to balance out the plums, covered in toasted slivered almonds (which adds a nice crunch if nothing else) and is topped off with a dusting of icing sugar. It’s sweet but not overly so and if you pop it fresh out the kitchen I guarantee you’ll fill your house with a wonderful lemon-custard fragrance.
Unfortunately this is neither gluten nor dairy-free but I did see a few recipes that swapped the cream for coconut cream and the butter for margarine so making it dairy-free is doable. I’m not sure how well swapping out the flour would go, but if anyone does give it a whirl i’d love to hear how it went.
When a plain ol’ block of chocolate won’t quite cut it, I like to throw together this incredibly simple no-bake chocolate fridge cake. It’s a slice really, but it seems to be referred to as a cake a lot online. Perhaps it’s because cake rhymes and slice doesn’t? In any case, rhymes tend to stick better, or at least with my brain it does.
This is a great go-to slice that requires nearly zero effort and is extremely flexible. Allergic to nuts? Replace with dried fruit or more biscuits. Not gluten intolerant? Switch out plain gluten-free biscuits with ginger-nut biscuits for a spicy hit. Love white chocolate? Add in some white chocolate drops. You get the drift.
I’ve actually been meaning to post this one for a while but every time I whip it up, it’s gone again in 0.2 seconds and I always seem to make at times where the lighting is pretty bad (I don’t have any fancy set up or nice lights so I have to rely solely on the sun) so I don’t have much opportunity to take pictures anyway. But I finally managed to make it in daylight hours so here it is, in all its chocolatey glory. I hope you enjoy it as much as I do!
This week I was hunting for something a wee bit different to feature and ended up finding this really easy to make, gluten and dairy free Brazilian recipe. I don’t know much about Brazilian cuisine except for pao de queijo which is a delicious and chewy cheese bread my mum introduced to me a while back. If you haven’t heard of, or tried, the cheese breads before they are kind of like dumplings, go really well with salsa and are a real party pleaser.
I think the most exciting thing about this cake is just how different it is from any other cake I’ve made before. It might not be a showstopper but as the saying goes ‘don’t judge a book by its cover’ because you certainly will not be disappointed with this cake. Neither will anyone you make it for.
If you have the chance, do use grated instead of desiccated coconut. It lends great texture plus it smells amazing while in the oven. Grated coconut (for those of us not living in a tropical country) should be fairly easy to find in your local Asian supermarket in the frozen section.
The measurement of ‘1 tin’ used for a few of the ingredients is the tin the corn comes in so don’t throw it out.
Yes, yes it’s another healthy gluten-free, vegan slice recipe but I promise it’s really different from the apricot one, for starters it contains raspberry chia seed jam! The jam is pretty flexible, you could swap out the raspberries for literally anything else and it would still make a perfect jammy filling for your oat crumble squares. The base and topping are equally as flexible as well. I’m definitely going to have a play around with a few different fillings (sour cherry maybe!?) and spices to match.
Granted this slice is a bit more crumbly but that doesn’t have to be a negative. The only problem I’ve had with it being more delicate so far is when I didn’t put the slice into a container before putting it in my bag and my drink bottle squished it flat… A minor problem overall, but it was still annoying.
So while this doesn’t exactly taste like a caramel slice (not that anyone should reasonably expect that to be the case), Nadia Lim has created a creamy and rich slice that is eons more healthy than your average caramel chocolate slice. All in all what I considered a win-win, unless you were actually expecting caramel slice in which case I hate to break it to you, you’re going to be mildly disappointed.
I do have to say, I have no idea how her food photographer managed to cut such beautiful looking slices because boy were mine ugly. Rustic and cracked and made with love, but ugly none the less. She suggests using a hot sharp knife but maybe mine just wasn’t enough of both. The chocolate on the second lot I cut up was a lot nicer looking which could be because it was sitting out on the bench for a good 20 minutes. Maybe that’s the trick, maybe it’s not. All I know is it’s gluten-free, dairy-free and refined sugar-free (excluding the dark chocolate – oops) which is good enough for me.
I‘ve recently been craving a tummy friendly (aka. gluten-free and dairy-free), easy and delicious chocolate cake recipe to lock into my recipe archives and not that I could ever doubt Nigella but… I just wasn’t expecting this recipe to come from the queen of luscious decadence herself. Yet after trawling the internet there it was, and at around 8pm last night I thought to myself ‘why not?’. I make all my best baking decisions at night.
This cake couldn’t be easier to pull off and with such a short bake time you could be happily munching away at your own cake in 40 minutes time. Serve this cake to your friends and family whether they have dietary restrictions or not. To be perfectly honest, I don’t think anyone would be able to pick that this cake was gluten and dairy-free, mum’s the word.