Pineapple and Coconut Cupcakes (egg and dairy free)

A taste of SummerPineapple and Coconut Cupcakes (egg and dairy free)
You will need -

225g self raising flour

150g golden caster sugar

100g dessicated coconut – 75g for the cakes and 25g to toast for the topping

75g icing sugar – for the topping

150g  (approx 4 pineapple rings) crushed

100ml coconut milk

80ml rice bran oil (or see alternatives)

100g apple puree

First toast the 25g of dessicated coconut for the topping – put in on a baking tray and place under the grill on a low heat, keeping an eye on it – it will brown quickly, you want a nice light brown. Put to one side.

Preheat the oven to 180 C and prepare your cupcake cases – this amount will make about 10 – 12.

In a bowl crush your pineapple with a potato masher (if you can’t find it ready crushed) to this add the apple puree, rice bran oil, caster sugar and coconut milk. Whisk together until combined. Fold in the 75g of dessicated coconut, then finally sieve in the self raising flour and fold it in until all the ingredients are combined. Spoon into your cupcake cases and place in the center of the oven for approx 12-15 mins or until golden brown and springy to the touch.

Leave to cool before topping.

Mix the icing sugar with a little water – just add a few drops at a time until you get the right consistency, spread a little on each cake. Sprinkle with some of toasted dessicated coconut. Then tuck in!Pineapple and Coconut Cupcakes (egg and dairy free)

 

 

Chocolate and Coconut Fudge Biscuits (egg and dairy free)

Some biscuits were requested with a gooey centre (no tv advert pressure, honestly!)
so… the fudge biscuit was born using the Chocolate and Coconut Fudge from the previous post – satisfactorily, almost, gooey biscuits.Chocolate and Coconut Fudge Biscuits (egg and dairy free)
You will need -
  • 150g brown sugar
  • 80ml rice bran oil (or see alternatives)
  • 150g apple puree or one large/ two small mashed bananas
  • 210g self raising flour
  • 75g semolina
  • 100g chocolate and coconut fudge cut into chunks roughly 2cm cubed 

 

  • Preheat the oven to 180C and grease a large baking tray.
  • In a bowl whisk together the brown sugar, oil and apple puree/banana.
  • To this add the self raising flour and semolina folding them until totally combined.
  • Take a desert spoon of the biscuit mixture and place on the baking tray, make a dip in the middle and press in one of your fudge pieces. Gather up the biscuit mixture around the fudge and pinch together at the top, then press down gently.  Carry on until all the mixture has been used up – any left over fudge is cooks perks!Chocolate and Coconut Fudge Biscuits (egg and dairy free)
  • Chocolate and Coconut Fudge Biscuits (egg and dairy free)place in the centre of the oven for about 10 – 15 mins, checking after 10 mins. When they are golden brown remove and place on a wire rack to cool.Chocolate and Coconut Fudge Biscuits (egg and dairy free)

 

 

 

Dairy Free – Chocolate and Coconut Fudge

I think this must be one of the easiest and most delicious dairy free treats we make – reasonably healthy too! It’s a win, win situation on the confectionery front.Dairy Free Chocolate and Coconut Fudge
You will need -

2 x 200g blocks of creamed coconut Dairy Free Chocolate and Coconut Fudge

75g cocoa powder

250g runny honey

1tbsp vanilla extract

a pinch of salt

Grease a baking tin for your fudge – I used a 9″ round one. In a pan gently heat the blocks of coconut until they have melted. Into this put the cocoa powder, honey, vanilla extract and salt and mix quickly until combined. Pour into your prepared tin and put in the fridge to set. Then add padlock to fridge to prevent it from disappearing very quickly !Dairy Free Chocolate and Coconut Fudge

 

 

 

Apple and Date Layer Cake (egg and dairy free)

On a quest to finish off the apples we stored in the Autumn we came up with this cake – perfect for these cold (and wet) winter days.Apple and Date Layer Cake (egg and dairy free)
You will need -

225g self raising flour

175g golden caster sugar

1 level tsp baking powder

1 level tsp cinnamon (optional)

150g dried chopped dates

120 ml rice bran oil (or see alternatives)

50 ml rice milk (or milk you can use – if there isn’t one then water or apple juice will be okay)

400g aples, peeled, cored and grated

200g apple puree (or see alternatives)

For the topping -

2 tbsp demerara sugar

 

Preheat the oven to 160 C. Grease and line a 9″ cake tin and line the base.

Prepare your apples and leave to one side while you make the cake mixture.

In a bowl whisk together the rice bran oil, caster sugar, rice milk (or liquid of your choice) and apple puree until well combined, then fold in the dates.

Into this sieve the flour and baking powder and fold together until combined.

Spoon half of the cake mixture into the cake tin, then spread the apple and cinnamon over the top in an even layer.

Put the remainder of the cake mixture on top of the apples, then finish off by sprinkling the demerara sugar over the top.

Place in the centre of the oven for approx 1 hour or until golden brown.

Leave to cool in the tin for 10 mins then turn out onto a wire rack to cool completely or eat warm as a pudding.

Fruit Cake (egg and dairy free)

A perfect cake for using up any mincemeat you’ve got lurking in your cupboards left over from Christmas! Wonderfully easy to make too!Fruit Cake (egg and dairy free)
You will need -

250g self raising flour

125g light brown soft sugar

120ml rice bran oil (or see alternatives)

200g apple puree or 2 medium sized ripe, mashed bananas

400g mincemeat

175g dried fruit (anything you have but we used apricots in this one)

 

Preheat the oven to 160 C. Grease and line either a deep 8″ cake tin or a large loaf tin.

Now for the easy part – put all your ingredients into a large bowl and mix until they are totally combined.

Spoon this mixture into your prepared cake tin and place in the centre of the oven for about 1 1/2 hours or until a skewer comes out clean – after about 50 mins of this cooking time cover the cake with foil to prevent the cake from getting too brown (burning!)

When the cake is done leave in the tin for about 10 mins then turn out onto a wire rack to cool.

Enjoy!

I also used this recipe as my last minute Christmas cake last year.Fruit Cake (egg and dairy free)

 

Chocolate and Cherry Cakes (egg and dairy free)

Bite size chocolate and cherry cakes or cup cakes if you prefer a longer lasting cake experience!Chocolate and Cherry Cakes (egg and dairy free)
You will need -

275g self raising flour

125g golden caster sugar

3 tbsp cocoa powder

200g apple puree (I prefer to use apple to replace the egg in my chocolate recipes, but if you want more ideas go to the alternatives page)

200g glace cherries, cut in half – plus extra for decoration

100ml rice bran oil (or see alternatives)

50 ml liquid  - I used rice milk but you could use cold water or apple juice

This quantity will make about 12 cup cakes or 24 mini cakes

 

Preheat the oven to 180 C and prepare your cake tins – either the cup cake cases or alternative.

In a bowl whisk together the apple puree, rice bran oil, rice milk and sugar. Into this mixture fold in the cherries, then sieve in the flour and cocoa powder and fold together again until the ingredients are totally combined.

Spoon into your cases or tin and place in the centre of the oven – cup cakes will take 18 – 20 mins, smaller ones about 12 – 15 mins.

Leave to cool on a wire rack and then decorate if you wish, ours had a little Christmas touch as they were for a party – a touch of icing with a cherry on top plus a robin.Chocolate and Cherry Cakes (egg and dairy free)

 

Egg and Dairy Free Christmas Recipes

I thought I’d do a round up of Christmas recipes from last year, so….. here they are (some new to come in the next few weeks)

Mince PiesMince Pies (with egg and dairy free) Sweet Shortcrust Pastry

Christmas Fruit Cake

Christmas Fruit cake (egg and dairy free)

Gingerbread BiscuitsGingerbread Biscuits (egg and dairy free)

Fruity Mincemeat Slicefruity mincemeat slice (egg and dairy free)

Ginger, Banana and Syrup Loaf (egg and dairy free)

A lovely sticky cake, perfect for cold autumn days!Ginger, Banana and Syrup Loaf (egg and dairy free)
You will need -

 

80 ml rice bran oil (or see alternatives)

100g golden caster sugar

150g golden syrup

75g stem ginger in syrup (drained and keeping 3tbsp of the syrup to pour on the cake when it comes out of the oven)

200ml milk of your choice (I used coconut and rice milk)

2 ripe bananas (mashed)

250g self raising flour

1tsp baking powder

1tsp salt

1tbsp ground ginger

 

Preheat the oven to 180 C, then grease a 2lb loaf tin and line with baking parchment (coming over the sides, to help you lift the cake out)

Place the rice bran oil, golden caster sugar, golden syrup, stem ginger, milk and bananas in a bowl and blend them together until they are totally combined.

Sift the flour, baking powder, salt and ground ginger into another bowl, make a well in the middle, pour the banana mixture into it and mix thoroughly.

Pour this mixture into your loaf tin and bake in the centre of the oven for about 50 mins or until a skewer comes out clean when inserted in the middle.

While the cake is still hot drizzle your reserved stem ginger syrup over the top.

Leave to cool for 15 mins then remove from the tin and place on a wire rack to cool completely.Ginger, Banana and Syrup Loaf (egg and dairy  free)

This cake gets better after a few days (well wrapped), if you can bear to save some for that long.

Apple, Blackberry and Cinnamon Crumble (dairy free)

Autumn = CrumbleApple, blackberry and cinnamon Crumble (dairy free)

You will need -

For the crumble -

250g self raising flour

1/2 tsp ground cinnamon

150g demerera sugar

120ml rice bran oil (or see alternatives)

1 tsp vanilla extract

For the filling -

1lb apples (desert or cooking) peeled cored and chopped into slices.

300g blackberries

2 tbsp caster sugar (sweeten to taste, this was enough for us, not too sweet)

 

First prepare the crumble – into a bowl sieve the flour and cinnamon, to this add the demerera sugar and mix together. Add the rice bran oil and vanilla extract and rub together using your fingertips until you get a breadcrumb texture.Apple, blackberry and cinnamon Crumble (dairy free)

Put the crumble to one side and prepare the fruit – peel, core and chop the apples.

Preheat the oven to 180C.

In your baking dish (I used one that was about a 12″ oval and quite deep, so anywhere around that would be okay – you could always make a small one as well if you’ve got too much) place the apples, blackberries and caster sugar and give a quick stir.

On top of this put your crumble mix, firming it down a little.

Bake in the oven for around 33 – 45 mins until golden brown – check after about 20 mins and if it’s browning too quickly cover with a lid or foil)

Serve warm – although I have to admit that we also eat it cold, equally delicious!

We also have this pudding using just apples or add some dates instead of the blackberries and sometimes some ground ginger in the crumble topping. It’s perfect for experimenting.

 

 

 

Marbled Chocolate and Vanilla Cake (egg and dairy free)

We had great fun making this cake, you can’t beat a good swirl and the possibilities are endless!Marbled Chocolate and Vanilla Cake (egg and dairy free)
You will need -

275g self raising flour

150g caster sugar

1 1/2 tbsp cocoa powder

1 tsp vanilla extract

120ml rice bran oil (or see alternatives)

300g apple puree (to replace the egg, see alternatives)

50ml coconut and rice milk (this is the only milk we can have at the moment, substitute for your preferred milk)

 

Preheat the oven to 160 C and prepare your cake tin (we just greased ours but line as well if necessary).

In a bowl whisk together the apple puree, caster sugar, rice bran oil and milk.

Into this bowl sieve the self raising flour and fold it in until combined.

Seperate roughly half of the cake mixture into another bowl – to this add the cocoa powder and fold in until combined.

To the remaining mixture add the vanilla extract and fold in.

Now the fun bit! put the cake mixture a spoon at a time into the cake tin.Marbled Chocolate and Vanilla cake (egg and dairy free)

When it’s all in there use a skewer or similar and drag it through the cake mixture to create swirls (not too much or it will all merge together)marbled Chocolate and Vanilla cake 9egg and dairy free)

Place it in the centre of the oven for about 50 mins or until the cake is golden brown, springy to the touch and a skewer comes out clean

Yummy!