Spring is on it’s way and it’s time to lighten the taste palette. Citrus and Glace Cherry Cupcakes are gluten free, nut free, dairy free, and so easy to make!
Perfect to enjoy with friends and family, take these cupcakes along to BBQs, afternoon tea, make them for a birthday party!
They are so easy to make and taste delicious. You can serve fresh out the oven or cool and decorate with your favourite butter cream icing.
Citrus and Glace Cherry Cupcakes Recipe
Makes: 12 cupcakes/ 6’’ round cake
- 2 medium free range eggs
- 40g demerara sugar
- 100ml light olive oil
- 150g rice flour, plus extra for dusting cherries
- 75g coconut flour
- 50g glace cherries (about 16)
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 50g apple sauce
- 15g fresh citrus zest (1 large lemon, 1 orange, 1 grapefruit)
- 1 1/2 tbsp vinegar (white wine/cider)
- Grease and line 6’” round cake tin or line muffin tray with cupcake cups. Preheat oven to 150C.
- Wash the glace cherries with cold water. Pat dry with kitchen roll. Add the dry cherries to some rice flour in a bowl and mix until they are covered in flour. Set them aside.
- Beat the eggs, sugar and oil in a large mixing bowl.
- Add the flours, baking powder, bicarbonate of soda and mix.
- Mix in the apple sauce and vinegar.
- Add the flour dusted cherries and zest to the batter and mix until fully incorporated.
- Spoon into the cupcake cups or cake tin. If making cupcakes, divide equally between the 12 cases, approximately 1 1/2 tablespoons each.
- Bake: cupcakes for 20-25 mins, cake for 40-45mins.
- Once baked, cool on a wire rack.
- Serve as is or top with your favourite buttercream icing or drizzle with your favourite cream.
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Who loves chocolate? Well now you can have your cake and eat it too!
This gluten free vegan chocolate sponge cake recipe is one of my absolute favourites. It was my breakthrough chocolate cake recipe and every other recipe I create from now on is based on this.
In my early days of free from food as a cake seller, this cake was incredibly popular in shops around Manchester such as The Eighth Day Coop and
With this cake I like to use dark and rich flavours. 72% dark chocolate is my personal favourite and dark muscavado sugar as the rich sweetener.
My secret ingredient in this cake is pureed beetroot. I have tried the recipe with and without, I’ve done blind tests on friends and family and they all without a doubt prefer the cake with beetroot. It adds such a fantastic earthiness that really accentuates the depth of the dark chocolate.
My tip for making this cake is have everything ready to go. You want to get all the hot ingredients mixed in and then put the cake in the oven as fast as possible. If the cake batter is allowed to sit and go cold before it goes in the oven, the cake will become like a brownie once it cools. Not necessarily a bad thing, but I couldn’t call it cake… :p
The Best Gluten Free Vegan Chocolate Sponge Cake Recipe! (nut free, dairy free, egg free, paleo)
Makes: 6 cupcakes/8″ round cake tin
- 150g dark muscavado sugar
- 100g coconut flour
- 200g rice flour
- 1 ½ teaspoon gluten free baking powder
- ¾ teaspoon bicarbonate of soda
- 150ml light olive oil, plus extra for greasing
- 2 tablespoon cider/white wine vinegar
- 250ml boiling water
- 50g cocoa powder
- 150g Eat Allergy Safe 72% chocolate drops
- 100g pureed cooked beetroot
Preheat your oven to 170°C /150°C fan/gas mark 4 and prepare your cupcake tray with cases or grease & line 8″ round cake tin.
Add all the dry ingredients (sugar, flours, cocoa powder) to a mixing bowl and mix.
Melt your chocolate in a bowl over simmering water or in the microwave.
While your chocolate is melting, measure out the oil, boiling water and vinegar and put into a jug.
Now add the jug contents to your mixing bowl. Mix until fully incorporated.
Quickly add the pureed beetroot and the melted chocolate and mix until full incorporated.
Spoon into your cake pan or cupcake cases.
Bake in the oven on a middle shelf for 25-30 mins.
To check they are done, use a knife or skewer to poke the middle of a cake. If the blade comes out clean, the cake is done. If there is some batter stuck to the blade, put the cakes in the oven for a bit longer.
Cool in their tins until they are warm to touch then transfer to a cooling rack.
Once cool, decorate with yummy vegan icing.
The chocolate cake free from everything but flavour!
Like this gluten free chocolate cake? Then you’ll LOVE these gluten free vegan chia seed chocolate brownies! Click here to take a look.
Another spring time recipe to welcome the sunshine and the flowers! Carrot cake is a light and moist cake bursting with fruity, vegetable sweetness and a hint of spice.
This Carrot Cake Recipe is so good everyone will think you’ve become a gourmet baker!
This super easy to make cake will take no time at all and tastes great with or without icing!
Serve with coffee, tea, after Sunday lunch or to treat Mum.
Carrot Cake Recipe
Makes: 7’’ Square tin or 4-6 muffins
- 75g brown sugar
- 2 med free range eggs
- 100ml light olive oil
- 75g coconut flour
- 150g rice flour
- 1 tsp mixed spice
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 21/2 baking powder
- 1 eating apple, peeled and grated
- 2 large carrots, peeled and grated
- 2 tbsp apple cider
- Grease and line baking tin. Preheat oven to 180C.
- With an electric whisk beat the eggs and sugar. gradually add the oil while whisking.
- Stir in the flours, spices and baking powder.
- Add the grated apple and carrot and cider and mix until fully incorporated.
- Spoon into your baking tin and pop in the middle of your oven for 40 minutes.
- Once cooked, take out and put on a cooling rack. When warm to touch, carefully take out of the tin and leave to cool on rack with the grease proof paper on.
- Once cool, ice with your favourite dairy free icing and enjoy!
We hope you enjoyed our Carrot Cake Recipe, please leave us a comment! 🙂
This Gluten Free Vegan Chia See Chocolate Brownies recipe was originally posted on bellacburke.com by Helen Burke, allergy, vegan and fitness blogger, on May 15, 2016.
Thank you Helen for using our chocolate drops in your recipe! We’re so glad you enjoyed them!
Brownies are internationally adored! I don’t know anyone (and if i met someone that didn’t like brownie then we probably wouldn’t be friends). What is there not to like? Dense, rich, sweet and most importantly full of chocolatey goodness! But normally brownies are filled with butter and sugar (hence why they taste so darn gooey and amazing!) So I was DESPERATE to still indulge in my favourite naughty treat but in a much healthier way – but without losing any flavour and yumminess!
These healthy vegan brownies have half the amount of oil (and I use coconut oil) and half a banana for added gooeyness! This recipe is also low in sugar – with only 4 tbsp of sugar (I used coconut sugar which has a lower GI).
If you want to make these a protein rich dessert (for you gym bunnies out there) Then halve the amount of flour (I would suggest the rice flour) and add in a Pea Protein powder (I used Nutristrength – a new brand I was introduced to at Be:Fit London!)
Gluten Free Vegan Chia Seed Chocolate Brownies – Dairy Free, Nut Free, Egg Free, Paleo
85g of Coconut flour ( i used Coconut Merchant)
85g of Rice flour (or halve and replace with your favourite protein powder – I used Nutristrength)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup (4 tbsp) stevia
1/4 cup (4 tbsp/35g) coconut sugar (or you can use brown or white)
1/4 tsp salt
1/2 tsp instant coffee
1/3 cup (55g) dairy-free/vegan chocolate chips – I used Eat Allergy Safe chocolate drops
1/2 cup (8 tbsp/120ml) oil (I used coconut oil but any kind will do)
1/2 cup (120ml) milk (I used oat milk but any kind will do)
2 chia eggs (2 tbsp chia seeds mixed with 6 tbsp water)
1/2 Banana mashed as much as posible
1/2 tsp vanilla paste (or 1 tsp vanilla extract)
100% dark chocolate
Preheat your oven to 180*C (160*C fan assisted)/ 350*F
In a small bowl, mix the chia seeds with 6 tbsp of water. Set to one side while you prepare the rest of the ingredients. (A thick gel like mixture will form and this will act as a binder, binding all the ingredients together whilst also providing some extra moisture.)
Place all the dry ingredients (with half the chocolate chips) in a large bowl and mix well. Make sure everything is evenly distributed.
In a separate bowl, mix together the milk, oil, vanilla, banana and the chia eggs (once they’re set). If you’re using coconut oil, make sure you melt it before adding to the mixture.
Pour the mixture of wet ingredients over the dry ingredients and mix well.
Fold in the rest of the chocolate chips
Bake for 20 minutes.
Leave to cool completely before slicing and decorating with melted chocolate, coconut chips and coconut syrup.
Did you enjoy Bella’s Gluten Free Vegan Chia Seed Chocolate Brownies? Let us know by leaving a comment 🙂