Chocolate and Date Cake (egg and dairy free)

3 comments
The most asked for cake at the moment – Chocolate and Date –  I did manage to sneak in a Cherry one yesterday though!chocolate and date cake (egg and dairy free)
You will need -

275g self raising flour

150g golden caster sugar

2 small ripe bananas mashed (or, I sometimes use 200g apple puree)

3tbsp cocoa powder

100 ml rice bran oil (or see alternatives)

50ml water

 

Preheat the oven to 180 C then grease and line a cake tin  – I used a 9″ square one.

In a bowl whisk together the sugar, mashed bananas, oil and water.

Into this sieve the flour and cocoa powder.

Fold the ingredients together until combined then spoon into the cake tin.

Place in the centre of the oven for 25 mins or until a skewer comes out clean and the cake is springy to the touch.

Leave in the tin to cool for ten minutes then put on a wire rack to cool.chocolate and date cake (egg and dairy free)

 

Banana, Honey and Ginger Muffins (egg and dairy free)

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A lovely moist muffin, quick and easy to make – perfect for picnics.banana, honey and ginger muffins (egg and dairy free)
You will need -

275g self raising flour

1tsp baking powder

2 dsp ground ginger

100g soft brown sugar

2 small, ripe, bananas mashed

3 tbsp honey

100ml rice bran oil

 

Prepare your muffin cases (this amount of ingredients will make about10) and preheat the oven to 180 C

In a bowl mash the bananas then add the rice bran oil, sugar and honey – whisk together until combined.

Into this mixture sieve the flour, baking powder and ginger.

Fold together until combined and spoon into the muffin cases.

Bake in the centre of the oven for 15 mins or until golden brown and a skewer comes out clean.

Place on a wire rack to cool.banana, honey and ginger muffins (egg and dairy free)

 

Apricot Slices (dairy free)

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Apricot Slices, great for picnics and lunch boxes.Apricot Slices (dairy free)
You will need -
for the filling -

250g dried apricots

75g chopped dried dates

grated rind of 1 orange

1tsp ground cinnamon

1/2 pt apple juice

For the pastry -

225g wholemeal flour

50g semolina

80ml rice bran oil

4tbsp water

 

Make the pastry first – place the flour and semolina in a bowl, add the rice bran oil and rub together with your fingertips until you get a mixture that looks like breadcrumbs. Stir in the water and bring together to form a dough, adding a little more water at a time if it seems too dry. Wrap in cling film and put in the fridge for about 30 mins.

To make the filling, put the apricots, dates, orange rind and apple juice in a pan and simmer for 30 mins or until the apricots are soft, let it cool slightly then blend to your taste and stir in the cinnamon.

Preheat the oven to 190 C and grease and line a baking tray.

Divide your pastry into two and roll out one half and place on your baking tray (your rolled out pastry needs to be about 9″ square but as long as both of your pastry halfs end up the same shape and size it’s not critical.)

Spread the apricot mixture over the top leaving a gap all the way round. Brush the edges with a little water.apricot slices (dairy free)

Roll out your other half of pastry and place over the top. Press down and seal the edges. If you want to you could sprinkle a little sugar on top at this point.apricot slices (dairy free)

Prick the top of the slice with a fork and place in the oven for about 20 mins or until golden in colour.

Leave to cool before cutting into slices.

Delicious warm or cold.

Joining in with Tessa the Domestic Diva at Allergy Free Wednesdayaprcot slices (dairy free)

 

Orange Sandwich cake (egg and dairy free)

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A real taste of Summer.
Quick and easy to make and equally quick to be eaten!orange sandwich cake (egg and dairy free)
You will need -

250g self raising flour

1 level tsp baking powder

150g golden caster sugar

100ml rice bran oil (or see alternatives)

2 mashed, ripe bananas or 200g apple puree

the zest and juice of 1 large orange – approx 125 ml of juice

For the icing in the middle see here – using orange juice to mix with the icing sugar and making sure you mix it to a thick consistency so it doesn’t squidge out the sides too much!

 

Preheat the oven to 180 C  – grease and line two 7″ cake tins.

In a bowl whisk together the sugar, rice bran oil, bananas or apple puree and orange zest.

Into this sieve the flour and baking powder.

Finally add the orange juice and fold together carefully until all the ingredients are combined.

Divide equally between the cake tins and place in the centre of the oven to bake for 20 mins or until golden brown and springy to the touch.

Place on a wire rack to cool completely before putting together.

When cold make your icing mixture and spread over one of the cakes, pop the other on top, dust with a little icing sugar if desired and serve.

it would also be an ideal cake to use fresh fruit in the middle of or if you can have it lemon or orange curd.

Cheese-less, Cheesy Scones (dairy free)

Reply
These do taste remarkably cheesy and are now a firm favourite with my son…cheeseless, cheesy scones (dairy free)
 …as is chocolate cake in various guises hence the lack of posts at the moment – however I think we’re getting a little tired of that now and ready for some new baking goodies so…. next week there will definitely be at least an Orange Cake.

You will need -

225g self raising flour

1 level tsp of baking powder

25g of rice bran or porridge oats (I used rice bran because we can’t have oats)

3 – 4 tbsp of Marigolds Engevita yeast flakes (as recommended by Dairyfreebabyandme – a great blog especially for different ingredients to try)

40ml of rice bran oil (or see alternatives)

150ml water

 

Preheat the oven to 200C and grease and line a baking tray.

Sieve the flour and baking powder into a bowl, then add the rice bran oil.

Rub together using your fingertips until you get a breadcrumb texture.

Stir in the rice bran and yeast flakes then add the water – bring together carefully, you don’t want to overwork the dough.

Place the dough on a lightly floured surface and roll out to about 1 – 1.5cm thick then cut out rounds and place on your baking tray.

Put the tray in the centre of the oven for about 12 mins or until golden brown.

Leave to cool on a wire rack, but they are delicious warm.

 

 

Chocolate Cup Cakes (egg and dairy free)

Reply
What can I say, chocolate and cake, delicious!chocolate cup cakes (egg and dairy free)
You will need -

175g self raising flour

100g golden caster sugar

2tbsp cocoa

150g apple puree or one large, ripe, mashed banana

80ml rice bran oil

approx 40ml of water

 

Preheat the oven to 180 C and line a 12 hole bun tin with paper cases.

Place the sugar, oil, water and either apple puree or mashed banana in a bowl and whisk.

Into this mixture sieve the flour and cocoa powder and fold gently until combined if the mixture seems a little thick add some more water a little at a time.

Spoon into the cake cases and bake in the centre of the oven for 15 – 20 mins or until well risen and springy.

Place on a wire rack to cool and tuck in!

 

Raw Chocolate Bars

Reply
The first in a long line of chocolate experiments! raw chocolate bars
You will need –

 

100g raw cocoa butter

4 tbsp raw cocoa powder

4- 5 tbsp brown rice syrup

chocolate moulds or silicon for your finished bars

 

Place your cocoa butter in a bowl over a pan of of water and melt gently over a low heat. When melted whisk in the cocoa powder then the brown rice syrup ( I used this for a sweetner because I had some in the cupboard and didn’t quite know what to use it for, but you could use agave syrup or similar) Whisk in a little of the syrup at a time until it reaches the desired sweetness. Pour into your container of choice and place in the fridge for about 1 – 2 hours (or as long as you can wait!)

I used raw ingredients for this batch but you could you regular cocoa butter and powder instead.

Enjoy!

Coconut and Cherry Slice (egg and dairy free)

Reply
A lovely moist cake, that disappeared quite quickly!coconut and cherry slice (egg and dairy free)
You will need -

175g self raising flour

85g dessicated coconut

100g soft brown sugar

2 ripe bananas – mashed

100ml rice bran oil (or see alternatives)

150 ml water

175g glace cherries

 

Preheat the oven to 180 C and grease and line a cake tin – I used a 9″ square one.

Place the mashed bananas, rice bran oil, sugar and water in a bowl and whisk until combined. 

Fold in the coconut and cherries, then sieve in the flour and fold in again – add a little extra water if necessary.

Spoon the mixture into the baking tin and place in the centre of the oven for around 25 – 30 mins, until the top is golden brown and springy to the touch.

Leave to cool in the tin for 15 mins then turn out to cool on a wire rack.

When cool cut into slices and serve.coconut and cherry slice (egg and dairy free)

 

 

Cherry Scones (dairy free)

Reply
More scones! Brimming with cherries this time.cherry scones (dairy free)
You will need -

275g self raising flour

1 level tsp baking powder

25g golden caster sugar

200g glace cherries – halved

50 ml rice bran oil (or see alternatives)

150 ml water

 Preheat the oven to 190 C and lightly grease a baking tray.

Sieve the flour and baking powder into a bowl. Add the rice bran oil and rub into the flour with your fingertips until you get a mixture that resembles breadcrumbs.cherry scones (dairy free)

Stir the sugar and cherries into the flour mixture. Add the water and bring the mixture together into a ball with your hands gently, don’t overwork it (add a little more water if necessary.)

Lightly flour the work surface and roll out your dough to approx a 1.5 cm thickness. Cut out rounds and place them on your baking tray. Bring the spare bits of dough together and roll out again – keep going until you’ve used up all your dough.cherry scones (dairy free)

Bake in the centre of the oven for 12 – 15 mins  – until lightly browned,

Place on a wire rack to cool.cherry scones (dairy free)

 

Jam and Sponge Tarts (egg and dairy free)

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A great favourite in our house , with a variety of different flavours – but starting with the basic jam and sponge.jam and sponge tarts (egg and dairy free)
You will need -

1 batch of sweet shortcrust pastry – find the recipe here

Jam (of your choice) approx 1/2  – 1 tsp for each tart

For the sponge -

200g self raising flour

40g golden caster sugar

100g apple puree (or see alternatives)

100 ml rice bran oil (or see alternatives)

100ml water

1 tsp vanilla extract

 

Preheat the oven to 180C and prepare your cake tin.

Roll out your pastry to about 3mm. Cut out rounds and place in your tin.

Make your sponge – In a bowl whisk together the caster sugar. oil , vanilla, apple puree and water.

In to this sieve your flour and fold together until combined.

Place half a teaspoon or so of jam in each pastry case (don’t overfill) then spoon some cake mixture on top, making sure the jam is totally covered.

Place in the centre of the oven and bake for 20 mins or until the cake is golden brown and firm to the touch.

Leave to cool on a wire rack.jam and sponge tart (egg and dairy free)

 

Watch this space for more variations.

Linking up with Allergy Free Wednesdays at Tessa the Domestic Diva

 

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