Gluten Free Recipes

Gluten Free and Egg Free Chocolate Layer Cake

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It may be gluten free and egg free, but this chocolate layer cake really is a special celebration cake that everyone can enjoy – even if you have a gluten intolerance or are allergic to eggs. One for the whole family.

Gluten Free and Egg Free Chocolate Layer Cake

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Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Servings 12

Ingredients
  

  • 275 g gluten-free dark chocolate broken, plus extra to make curls
  • 200 g unsalted butter cubed
  • 150 g caster sugar
  • 150 g light brown sugar
  • 1 tsp vanilla extract
  • 200 g rice flour sifted
  • 1 tsp gluten-free baking powder
  • 200 g ground almonds
  • 225 ml whole milk

To decorate

  • 500 ml whipping cream
  • 150 g blueberries
  • 150 g raspberries

You will need

  • 3 x 19cm round sandwich tins greased and the bases and sides lined with baking parchment

Instructions
 

  • Heat the oven to 180C, gas 4. On a low heat, melt the chocolate and butter in a heavy-based saucepan and stir to combine. Remove from the heat, add both the sugars and the vanilla extract, mix well until combined and leave to cool slightly.
  • Fold in the flour, baking powder and ground almonds, then add the milk in two additions and mix until combined.
  • Divide the mixture between the prepared tins and bake for 35 minutes. Allow to cool in the tins on the wire rack. Remove the cakes carefully from the tins as they may stick.
  • To decorate, whip the cream to soft peaks, then spread a third of this over one of the sponges. Place a second sponge on top and cover this with a third of the cream. Decorate the top with the berries and chocolate curls.

Gluten-Free and Dairy-Free Chocolate Cake

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Rich gluten-free and dairy-free chocolate cake is so good that you won’t even know it’s missing the usual ingredients. It’s perfect for a special occasion as it means everyone can enjoy it, even allergies and intolerances.

Gluten-Free and Dairy-Free Chocolate Cake

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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 10

Ingredients
  

  • 250 g Stork Original Baking Block
  • 225 g caster sugar
  • 4 eggs beaten
  • 225 g gluten-free self-raising flour
  • ½ tsp xanthan gum
  • 25 g cocoa
  • 1 avocado mashed

For the filling

  • 150 g Pure Soya spread
  • 4 tbsp icing sugar
  • 2 tbsp cocoa
  • 2 tbsp raspberry jam

For the ganache

  • 200 g dark chocolate
  • small can coconut cream

Instructions
 

  • Heat the oven to 180C, gas 4. Cream together the Stork and caster sugar until pale and creamy, then slowly add the eggs, little by little. Sift over the flour, xanthan gum and cocoa powder, and fold into the mixture. Stir in the avocado and divide the mixture between 2x20cm round cake tins.
  • Bake for 20-25 mins. Leave to cool in the tins for 10 mins, then turn out onto a wire rack to cool completely.
  • To make the filling, mix together the soya spread, icing sugar and cocoa, and set aside. To make the ganache, melt together the chocolate and coconut cream in a bowl set over a pan of barely simmering water. Once melted, leave to cool until thickened.
  • To assemble, sandwich together the cakes with a layer of raspberry jam topped with the cocoa mixture. Drizzle over the ganache and allow it to drip around the edges of the cake. Decorate with your favourite edible decorations (we used Dr Oetker star wafers).

Notes

Any leftovers can be stored in a cake tin in a cool area for up to 2 days.

Mexican Roasted Sweet Potato Bites

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Mexican roasted sweet potato bites make really easy party food that’s ready in just 20mins! All you have to do is slice long, thin sweet potatoes into discs and roast them, so they’ll become the base of the canape.

Mexican Roasted Sweet Potato Bites

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Total Time 20 mins
Servings 26

Ingredients
  

  • 3 long thin sweet potatoes
  • 2 tbsp olive oil
  • 2 tbsp Mexican seasoning
  • guacamole to serve
  • soured cream with chives to serve
  • tomato salsa to serve
  • small handful coriander chopped

Instructions
 

  • Heat the oven to 200C, gas 6. Slice 3 sweet potatoes into 1cm circles. Toss the potato circles in a mix of 2tbsp olive oil and 2tbsp Mexican seasoning to coat thoroughly.
  • Roast for 10-15 mins until cooked through. Once slightly cooled, top with spoonfuls of guacamole, soured cream with chives and tomato salsa. Scatter over coriander to serve.

Notes

If you fancy it, you could scatter cheese over them too for an extra bit of flavour.