Gluten-free chocolate cake

Gluten-free chocolate cake

Name: Gluten-free chocolate cake
Prep time: 15 min
Cook time: 45 min
Yield: 12
Ingredients: 300 g gluten free flour; 300 g Butter; 300 g Caster sugar; 4 Eggs; 1 tsp vanila extract; 1 tsp gluten free baking powder; 150 g Coco powder; 1 tsp salt

Coursecake, Deserts

Servings	Prep Time
12	15 min

Cook Time

45 min

Servings	Prep Time
12	15 min

Cook Time

45 min

Gluten-free chocolate cake

Coursecake, Deserts

Servings	Prep Time
12	15 min

Cook Time

45 min

Servings	Prep Time
12	15 min

Cook Time

45 min

Ingredients

Servings:

Instructions

mix butter, sugar and eggs
sieve flour, chocolate, baking poder and salt together
mix all together
stickin oven at gas mark five for about 45min

Recipe Notes

Please remember that food prepared for allergies must be prepared in a totally clean area and away from any food content that isn’t part of the recipe.

Only use totally clean utensils, clean mixer and clean mixing bowls.

Everything you use must be totally free from any food product that isn’t part of the menu, please be careful because cross contamination is easily done without realising it.

Don’t use wooden utensils.

Share this Recipe

Gluten Free Fairy Cakes

Coursecake

Servings	Prep Time
12 cakes	5 min

Cook Time

25 min

Servings	Prep Time
12 cakes	5 min

Cook Time

25 min

Gluten Free Fairy Cakes

Coursecake

Servings	Prep Time
12 cakes	5 min

Cook Time

25 min

Servings	Prep Time
12 cakes	5 min

Cook Time

25 min

Ingredients

Servings: cakes

Instructions

pre heat oven to gas mark 5 / 190c
beat sugar, eggs, vanila, milk and oil together
add flour, bicarb and baking powder
when mixed propperly put into paper cases
bake at 190 C / Gas mark 5 for 25 minutes.

Recipe Notes

Please remember that food prepared for allergies must be prepared in a totally clean area and away from any food content that isn’t part of the recipe.

Only use totally clean utensils, clean mixer and clean mixing bowls.

Everything you use must be totally free from any food product that isn’t part of the menu, please be careful because cross contamination is easily done without realising it.

Don’t use wooden utensils.

Share this Recipe

Gluten free Victoria sponge

Coursecake

Servings	Prep Time
8 people	10 min

Cook Time

25 min

Servings	Prep Time
8 people	10 min

Cook Time

25 min

Gluten free Victoria sponge

Coursecake

Servings	Prep Time
8 people	10 min

Cook Time

25 min

Servings	Prep Time
8 people	10 min

Cook Time

25 min

Ingredients

Servings: people

Instructions

Preheat the oven to 190 C / Gas 5. Grease and line 2 (18cm) sandwich pans.
Put all ingredients into a bowl and whisk with an electric whisk for 2 minutes.
Divide the mix between the two tins.
Bake for 25 minutes.
Turn out onto a wire rack to cool, then sandwich together with jam and / or buttercream.

Recipe Notes

Please remember that food prepared for allergies must be prepared in a totally clean area and away from any food content that isn’t part of the recipe.

Only use totally clean utensils, clean mixer and clean mixing bowls.

Everything you use must be totally free from any food product that isn’t part of the menu, please be careful because cross contamination is easily done without realising it.

Don’t use wooden utensils.

Share this Recipe

Gluten Free Fruit Loaf

Coursecake

Prep Time

15 min

Cook Time

1 hour

Prep Time

15 min

Cook Time

1 hour

Gluten Free Fruit Loaf

Coursecake

Prep Time

15 min

Cook Time

1 hour

Prep Time

15 min

Cook Time

1 hour

Ingredients

Servings:

Instructions

Soak the dried fruit in the tea overnight, or for at least 2 hours.
Preheat the oven to 170 C / Gas 3.
Mix the flour, ground almonds and baking powder until combined.
To the dried fruit add the beaten egg and sugar then add the flour mixture one spoonful at a time while stirring to ensure the mixture is smooth.
Spoon the mixture into a lined 900g loaf tin.
Bake in the oven for an hour and skewer to make sure it's cooked through.
Once cooled a bit, enjoy with a nice cup of tea!

Recipe Notes

Please remember that food prepared for allergies must be prepared in a totally clean area and away from any food content that isn’t part of the recipe.

Only use totally clean utensils, clean mixer and clean mixing bowls.

Everything you use must be totally free from any food product that isn’t part of the menu, please be careful because cross contamination is easily done without realising it.

Don’t use wooden utensils.

Share this Recipe