Tag Archives: gluten allergy

Gluten free, Dairy free Lemon Drizzle Cake

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20150109_181507This recipe is so special; the potato is a hidden secret ingredient that gives it more tenderness and density. The appetizing flavor of lemon is even more revealed when mixed with chocolate. Give both recipes a swirl and amaze your guests!
Serves 24
Work time: 15 minutes
Cooking time: 40 minutes
1 1/8 cup (270 ml/9 fl oz) Canola oil
1 cup (200 g/7 oz) granulated white sugar
4 free-range eggs
1 cup (220g/7 ¾ oz) gluten- free flour mix
1 medium size (1 cup/250 g/8 ¾ oz) potato, mashed and cooled
2 lemon zests
1/3 cup lemon juice
2 teaspoons baking soda
Light lemon glaze
1/8 cup fresh lemon juice
4 tablespoons sifted confectionary sugar

Bakeware: three (6*3*3 inches) dark loaf pans


  • Preheat the oven to 180°C (350°F/ Gas 4).Grease and flour 3 rectangular loaf pans.
  • Blend Canola oil and granulated sugar in a large bowl on medium speed until well combined.
  • Add the eggs, lemon zest and lemon juice. Beat well on high speed. Add the prepared cold mashed potato; keep mixing allowing the batter to become perfectly balanced.
  • Reduce the speed to medium, and gradually add the flour, while the electrical mixer is still on, avoiding any dispersal.
  • Blend-in the baking soda and immediately pour the batter into the prepared pans. Bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean.


  • Warm mashed potatoes are not a must in this particular recipe therefore you can use any leftovers you have left to create this delicious moist cake.
  • The lemon cake can sit up to 1 week in the refrigerator if reserved in an airtight container

Gluten Free, Dairy Free Strawberry Jelly Cake

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Gluten free Dairy free Strawberry jelly cakeThis cake is a simple family delight! Try serving it with a bowl of strawberries and whipping cream on the side.”

Serves 8
Work time: 15 minutes
Cooking time: 30 minutes

2 free-range eggs
1/8 cup (30ml/ 1 fl oz) Canola oil
1 tablespoon (15g/ ½ oz) melted margarine
2 tablespoons honey
1/3 cup (70g/ 2 ½ oz) granulated white sugar
1 tablespoon lemon zest
½ cup (120ml/ 4 fl oz) warm strawberry jello
1 tablespoon (20g/ ¾ oz) strawberry jam
¼ cup (30g/ 1 oz) gluten-free flour mix
½ cup (50g/ 1 ¾ oz)almond flour
1 teaspoon baking powder
Strawberry Sauce:
1 tablespoon (20g/¾ oz) strawberry jam
1 teaspoon Liquor
1 teaspoon cornstarch
1 teaspoon red food colorant
¼ cup (60 ml/ 2 oz) water

Loaf tin: 15*8*7 cm (6*3*3 inches)


  • Preheat the oven to 150 °C (300°F). Grease or spray the loaf tin.
  • Start foaming the eggs by beating them with the granulated sugar for 3 minutes, on high speed, or until the mixture ribbons.
  • Melt the margarine on a low stove heat. Add it to the eggs with the oil, honey, lemon zest, strawberry jam and vanilla extract. Beat well on high, scraping the edges repeatedly.
  • In a side bowl, mix the gluten free flour, almond flour and baking powder. Reduce the speed to low, and gradually stir in the dry ingredients until very well combined. Last, blend in the warm jello.
  • Bake for 25 minutes, then reduce the heat to 120 °C . Let it cool for 10 minutes then transfer it onto a wire rack. One hour late, drizzle it with strawberry sauce and serve it.
  • Strawberry Sauce:
    In a saucepan, whisk the jam, liquor, water and cornstarch. Bring to boil until it thickens. Serve cold.

Gluten Free, Dairy Free Low Sugar Orange Cake with Poppy Seeds

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Gluten free, dairy free low sugar orange cake

The orange juice used in this recipe gives the cake a healthy mild sweetness. Drizzle a teaspoon of honey over your share and have a treat!”

Serves 8
Work time: 15 minutes
Cooking time: 40 minutes
2 free-range eggs
1/3 cup (90 ml/ 3 fl oz) fresh orange juice
1/3 cup (90 ml/ 3 fl oz) Canola oil
2 tablespoons orange zest
½ teaspoon pure vanilla extract
½ cup (60g/ 2 oz) Gluten-free flour mix
½ cup (50g/ 1 ¾ oz) Almond flour
1 ½ teaspoon Baking Powder
1 ½ tablespoons poppy seeds

Loaf tin: 15*8*7 cm (6*3*3 inches)


  • Preheat the oven to 200°C (395°C / Gas6). Spray the loaf tin with non-stick baking spray.
  • Separate the egg whites from the egg yolks. Start foaming the whites with 1 tablespoon of orange zest in a deep bowl of an electrical mixer. Beat on high speed until stiff peaks form.
  • Meanwhile, in a medium bowl, manually whisk the egg yolks with 1 tablespoon of orange zest, orange juice, vanilla and canola oil until well combined. Add the flours, baking powder and poppy seeds respectively beating well after each addition.
  • Pour the batter into the tin and bake for 25 minutes. Transfer to a wire rack and let it cool for an hour or so before serving.


Gluten Free, Dairy Free Banana Custard Pie

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Banana and Blackberry jam pie

“This gluten free, dairy free pie will let you forget you’re on a strict diet and allow you to enjoy the sweet flavor of desserts”

Serves 15
Preparation Time: 40 minutes
Cooking Time: 20 minutes

Pie crust
1 1/4 cup gluten-free flour mix
75 g all- vegetable shortening
1 egg yolk
3 tablespoons confectioner’s sugar
Banana Custard Cream
2 eggs
1 cup soya milk
1/4 cup white granulated sugar
1 mashed banana


  • In a large bowl, rub the flour with the shortening until it’s covered and crumbly. Add the egg yolk and sugar and keep mixing by hand until well combined. Knead the dough for 5 minutes on a floured base. Wrap and refrigerate for 10 minutes.
  • Meanwhile, heat the milk on medium heat in a large pan until it boils. In a small bowl, mix the eggs, sugar and mashed banana.
  • When the milk starts boiling, add the egg mixture, whisk thoroughly until the cream thickens and darkens. Transfer to a shallow dish to cool.
  • Roll the dough to form, approximately, a 32 diameter circle. Transfer it into a 30 cm greased and floured tart tin, poke it, and bake it for 20 minutes on 180◦C (350◦ F).
  • Remove the pie from the oven, spread the custard cream on top and bake for an additional 10 minutes.
  • Allow the pie to cool, then cover the custard cream with one layer of blackberry jam.
  • This pie can be stored covered in the fridge for up to 3 days.


Gluten free, Dairy free Coffee Custard

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Gluten free dairy free coffee custard

“If custard is traditionally known as the combination between milk and eggs then we have broken the custom by creating a delicious dairy free/ gluten free recipe  suitable for people diagnosed with lactoce intolerance or gluten allergy. The Nescafé flavor makes it so refreshing and revitalizing that you will be ready to skip that hot cup of coffee and have your friends over a glass of custard.”

Serves 4
Preparation Time: 5 minutes
Cooking Time: 10 minutes
500 ml water
3 tablespoons Nescafé Gold
1 cup (200g) granulated sugar
½ cup (50g) Maizena or cornstarch
1 teaspoon vanilla extract
5 egg yolks


Heat the water in a medium saucepan, add the Nescafé gold and allow it to boil on medium heat, for about 5 minutes.

Meanwhile, separate egg whites from egg yolks. Reserve the whites in an airtight container and store in the refrigerator for up to 2 days.

Pour the dry items in a deep bowl using a hand whisker. Add the yolks, and whisk until all lumps are beaten.

Pour egg yolk mixture over the heated Nescafé, whisk constantly, over low heat, until custard thickens and coats the back of a metal spoon.

Transfer the custard into 4 small bowls, flip on a small serving plate, and cover with coffee grains.

Serve warm or cover each plate with plastic wrap and store in the refrigerator for up to 2 days.

N.B.:Stirring the custard constantly while being cooked is a very important procedure since the mixture thickens quickly and risks sticking onto the bottom of the saucepan.

The video shared below is for Vanilla Custard Recipe, it’s not gluten free but the method is similar.