This Chocolate cake recipe ticks all the boxes, it’s Gluten Free but doesn’t use any hard to find ingredients, quick and easy to make and delicious. As you can see from the pictures here, I recently made it for Easter and Easter’d it up by simply throwing some mini chocolate eggs on the top.
It would be just as easy to adapt for any other occasion such as Christmas or a Birthday, other easy but effective adaptations you can make are using a flavoured chocolate instead of plain, I like it with the Dark Chocolate with Ginger that you can find in most UK supermarkets but this is an area where you cant really go too wrong by experimenting with any other Chocolate available.
The recipe is super easy to follow, the only two processes you might have trouble with are separating the Eggs and melting the Chocolate. I find the easiest way to separate Eggs using your hands. Have the two mixing bowls you are going to use ready, crack the egg into your hands and then keep passing it from one hand to the other. Each time you do so some of the Egg White will leak through your hands into the bowl below until you are left with just the Yolk, which you can then put into the appropriate bowl.
To melt the Chocolate you will need a small pan and a heatproof bowl that fits tightly into the pan leaving enough space between the bottom of the bowl and the pan for a little water. You don’t want the water to touch the bowl at all, bring the water to the boil, while you are waiting for it to boil break the Chocolate until small even sized pieces. Once the water is boiling turn the heat right off and place the bowl with the Chocolate in it in the pan and stir it until it is melted.
Its very important not to over heat Chocolate as it will split but the method described above has a hundred percent success rate for me.
- 250 grams of Dark (50% Cocoa Solids or above) Chocolate
- 125 grams of unsalted butter (softened)
- 6 medium eggs (2 whole, 4 separated)
- 175 grams caster sugar (75g for yolk mixture, 100g for whites)
- 1 teaspoon vanilla extract
- 125 grams dark chocolate
- 250 ml double cream
- 1 teaspoon vanilla extract
- Preheat the oven to 180°C.
- Line the bottom of a 23cm springform cake tin with baking paper.
- Melt the 250g chocolate and then set aside to cool slightly.
- Whisk the 4 egg whites until firm, then gradually add 100g of the sugar and whisk until the whites are holding their shape and peak gleamingly – but not stiff.
- Whisk, in another bowl, the 2 whole eggs and 4 yolks with the 75g of sugar and the vanilla extract, and then gently fold in the chocolate mixture. Lighten the mixture with some egg whites – add a large spoonful and stir well – and then gently fold in the rest of the whisked whites.
- Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is firm to the touch.
- Cool the cake in its tin on a wire rack; the middle will sink as it cools and the sides will crack a little.
- To finish the cake, carefully remove it from the tin and place it on a plate.
- Melt the chocolate for the topping and leave it to cool a little. Whip the cream until it is firming up and aerated but still soft, and then add the vanilla and fold in the melted chocolate. Fill the crater of the cake with the chocolatey cream, easing it out gently towards the edges of the cake with a rubber spatula.
Having pancakes for breakfast might still be more popular in the USA than here in the UK but if restaurant menus in the UK are anything to go by it is becoming an increasingly common choice here. There is an abundance of different recipes for pancakes, most of which use flour or obscure replacements and often (in my experience) don’t work. These Gluten Free Pancakes are delicious, flourless and the recipe is as easy as to follow (and change to your liking) as the ingredients are to find.
Using bananas and sugar free peanut butter means that they are a healthy way to start your day with tons of energy and they only take 5 minutes or so to make so are a good option for the weekend or a work day.
Ingredients (To make 3 pancakes)
1 Ripe Banana
A heaped teaspoon of peanut (or any other nut) butter.
Your choice of topping, yoghurt and fruit or nuts works well as does simply spreading them with butter.
- Mash up the banana with a fork
- Break the egg into a mixing bowl
- Put the banana and nut butter in with the egg and mix together well.
Pour about a third of the mixture into the Pan over a medium/high heat- be careful not to pour too much in as this will make it difficult when it comes to flipping the pancake over.
After about 3 minutes you should be able to see the pancake becoming solid, when this happens flip it over and cook it for about the same amount of time on the other side.
There are lots of recipes for Gluten Free desserts or cakes around but many of them use unusual flour and other ingredients that can be hard to find in the UK.
If you have a sweet tooth give this cake a go, it uses almond flour so is flourless and gluten free and if you use Stevia instead of Sugar its low calorie as well. All of the ingredients are easy to find in any reasonably large UK supermarket and the recipe couldn’t be simpler to make. The cake is very sweet so you might not want too much of it at once, I usually cut it into 5cm squares and have it with a cup of strong coffee as a mid afternoon snack or after dinner with a glass of red wine.
The cake keeps really well, I usually cut it into about 8 chunks that are roughly 10 x 5cms and wrap them in foil and then keep them in the freezer, removing them to the fridge a couple of hours before I want to eat it. I’ve stored it in freezer for up to 4 weeks with no problems. It will keep for about 5 days if stored in a cupboard in some Tupperware.
If you’ve just started eating Gluten Free and are missing the occasional piece of cake give this recipe a go.
- 250g butter
- 400g marzipan
- 4 eggs
- 350g ground almonds
- 110g Stevia (double this amount if using regular sugar).
- 4 tsp almond extract
- 50g roughly chopped almonds
- Preheat the oven to 180c
- Butter a 20cmx20cmx6cm silicon cake mould available from Amazon here – Set of 4 Blue Silicone Utensils/Tools & Bakeware. Spoon, Spatula, Pastry Brush, Square Cake Mould
if you don’t have one line a cake tin with baking paper and butter it.
- Roll out the marzipan until its under 1 cm thick, you can try to make it into one piece the size of the tin but I find it easier to cut it into rectangular strips which I use to gradually cover the mixture. This works just as well.
- Put the eggs, ground almonds, stevia (or sugar) and almond extract into a mixing bowl and then add the melted butter.
- Mix it all together until its smooth, you can use an electric mixer to do this, I use a fork and it works fine.
- Put half the mixture into the mould. smooth it with a spatula then lay the marzipan on top
- Pour the remaining half of the mixture on top and smooth it with a spatula
- Sprinkle the chopped almonds on top
- Put it into the oven for about 35 minutes until the top is golden.
- Leave to cool before cutting into squares.
I love biscuits, maybe too much, but they are all absolutely full of Gluten and the Gluten free alternatives available in supermarkets in the UK are very expensive and frankly, not all that. These Gluten Free biscuits, made with peanut butter, are delicious and easy to make in less time than it would take you to go to the shops to buy a packet of ginger nuts. The recipe is super adaptable and its easy to add things and change it to your liking without it going wrong.
There is a good chance you’ll already have all of the ingredients, if not all of them are readily available in any decent corner shop in the UK. Stored in Tupperware and kept in a cupboard they will stay fresh for at least a week.
If you bake them for the time suggested below you will end up with a chewy, moist “cookie”, you can increase the baking time if you want them a bit firmer. Be careful not to cook them for too long or they will end up like dog biscuits.
These amounts will make about 12 cookies, you’ll probably need to do them in two batches as the average baking tray has enough room for about 6.
1 jar of 500g of peanut butter (I use the healthier no sugar peanut butter, if you’re using one with added sugar adjust the amount of sugar you add accordingly).
140g Stevia (double this if you’re using regular sugar).
4 beaten eggs
Preheat the oven to 180 degrees c and line the baking tray with greaseproof paper.
Mix peanut butter, eggs and sugar together until smooth.
Roll the mixture with your hands into the shape and size of a golf ball.
- Put rolled up ball on the baking tray about one inch apart, they will spread out during the cooking and you don’t want them to become one huge weird cookie.
Gently press the top of each biscuit with a fork.
Bake for 15 minutes then take out of the oven and leave them to cool a bit before removing them from the baking tray to wire rack to finish cooling off.
Peanut butter and Tahini Cookies
These are Tahini cookies, to make these replace half of the Peanut Butter with Tahini and sprinkle Sesame seeds on them before putting them in the oven. Other variations that work well are putting Cashews, Pecans (or your preferred nut of choice) or chocolate chips in the mixture.