Carrot and Coconut Cake, dairy and gluten free

Well there seems to be a real buzz about tonights The Great British Bake Off. I  do hope we are not disappointed.

It appears the technical challenge is a gluten free pudding made by all the remaining contestants. A posh hazelnut meringue called a Dacquoise .

The final challenge tonight  is a dairy free Showstopper novelty vegetable cake. I thought I would have a go at a dairy and gluten free vegetable cake too.

Carrot and Coconut cake

Another recipe from Hannah Miles from her book the gluten-free baker .  A recipe book I can really recommend.

I have just exchanged the dairy ingredients for dairy free .

170g coconut oil + 1tbsp coconut oil for topping I used Lucybee

170g caster sugar ( I used 150g may try even less next time )

3 large free range eggs

170g gluten free SR Flour

200g desiccated coconut. 1/2 for cake the rest for topping

2 large carrots – grated

1 large eating apple – grated

85g sultanas

1 tsp ground cinnamon

1 tsp mixed spice

200ml coconut milk

1 tbsp ginger syrup

2 tbsp  corn syrup   ( I prefer to use maple syrup, honey or no sugar apricot jam )

Pre heat oven to 180oC You will need an 8 inch round springform cake tin greased and lined.

Cream together coconut oil and caster sugar

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Add one egg at at time beating well. Fold in GF flour, half the coconut, grated carrots and apple, sultanas spices and coconut milk. Ensure everything is mixed together well.

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Spoon the batter into lined cake tin.

Bake for 40-55 mins until golden and springs back to touch. Mine took 60 mins today and think it could have done with another 5 mins.

Make topping, melt the 1 tbsp of coconut oil with the ginger syrup and honey. Stir in remaining coconut and simmer for 2-3 mins until oil is absorbed.

Remove cake from oven making sure it is cooked through, leave in tin for 10 mins then turn out onto wire rack.

Spoon topping evenly over warm cake and let it cool.

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If you bake something tonight Gluten free and or Dairy free why not post a photo on twitter or Facebook using #FreeFromGBBO and #GBBO

Happy Free From Baking!

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It’s no #FreeFromGBBO Showstopper but tastes delicious!

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My review of WOW bakes gluten free cakes

I was thrilled to be asked by Karen to review her Wow bakes cakes recently.

I regularly buy @wowmuffins Savoury and sweet muffins from the @creakeabbey farmers market in Norfolk so was very keen to taste the gluten free cakes. Unfortunately these delicious cakes are not yet available at Creake Abbey farmers market. But are available from Back to the garden in Letheringsett North Norfolk.

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I was able to try 4 of the 5 gorgeous cakes available from WOW bakes

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Fruity apple cake – is also dairy free, a lovely moist cake due to the goodly amount of apple inside. Quite crumbly, the family liked it best with a dollop of double cream. Gluten loving friends gave it a thumbs up too, saying they would never have known it was gluten free. I gave this cake a 8/10 Could definitely be used as a pudding too.

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Belgian Chocolate cake – what can I say!  We were all very impressed with this cake. Rich and delicious reminded us a little of a chocolate torte. I loved the chocolate coating all over the cake. Very decadent. Glad to see butter used in this recipe.  A big favourite with family and friends. I awarded this cake 10/10 and would definitely buy it for a special occasion.

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Carrot cake – this cake is dairy free too. I am a fan of carrot cake and this one is very good and very light. A very moist cake too  and not overly sweet. A definite 9/10 .

Would definitely buy this one if I had guests coming for tea.

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Sticky Ginger cake – Not normally a Ginger cake fan, I was surprised how much I liked this cake. I would buy it again as it was especially nice with a cup of tea and again not overly sweet. Also think it would work well with custard as it was on the slightly dry side. I would still give this cake an 8/10

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WOW muffins & bakes are a Norfolk company and the cakes are available at local farmers markets, shows and local cafes in East Anglia.

Twitter – @wowmuffins

Cafe’s – @back_togarden

Check out there website here wow muffins.com

Gluten and Dairy free, raspberry bakewell cake

I have been wanting to make a cake for a while using coconut oil and only a small amount of sugar. Lucy bee coconut oil kindly gave me one of there favourite recipes to try.

A raspberry bakewell cake which sounded delicious and was gluten and dairy free.

As soon as my coconut oil arrived from Natures health box I started baking.

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I pre heated my fan oven to 160c and measured out my ingredients. Coconut oil, eggs, caster sugar, gluten free SR flour ( I use Doves ) ground almonds and flaked almonds and fresh raspberries.

Link to @lucybeecoconut and the Raspberry bakewell cake recipe here

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It was so simple I just had to combine all the ingredients and mix well.

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Make sure you melt the coconut oil before adding, I used the microwave about 20 seconds.

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When mixed well I spooned half the mixture into the bottom of my loose bottomed cake tin, then I added the raspberries and a final layer of cake mixture. Not easy , I had to use my fingers to spread it out as the mixture is very thick.

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Then I popped it in the hot oven for 50mins until golden brown.

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Using a loose bottom tin really helped, the cake came out with no problems.

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I added just a dusting of icing sugar on the top.

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I totalled up the cost of the cake, around £6.50. Not to bad considering the local free range eggs, fair trade organic raw coconut oil, and local raspberries

Organic raw Coconut oil is a good healthy oil, as opposed to things like vegetable oil and is much better for us. Hence why I wanted to start baking with it. I already use it in my Granola recipes and cook with it all the time. From scrambled eggs to roast sweet potato wedges which are delicious.

The Raspberry bakewell cake was a great success

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The cake rose far more than I expected and had quite a dense texture more like a pudding, we served ours with clotted cream but think it would work better with double cream or custard. The cake would serve between 8-10.

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Thanks @Lucybeecoconut for the recipe. Very delicious!