Cake Angels: Amazing gluten, wheat and dairy free cakes

freeze: Yes

100g (3½oz) dairy-free spread

50g (2oz) soft dark brown sugar

4 large eggs, beaten

225g (8oz) wheat- and gluten-free self-raising flour

1 tsp xanthan gum

4 ripe bananas, mashed

4 tbsp golden syrup

50g (2oz) pecan nuts, chopped

equipment

900g (2lb) loaf tin

* Preheat the oven to 180°C/160°C fan/Gas 4. Grease and line the base and the sides of the loaf tin.

* In a large mixing bowl, use a hand-held electric mixer on a high speed setting to cream the dairy-free spread and sugar together for about 3 minutes until light and fluffy.

* Gradually add the beaten eggs on a medium speed setting. Don’t worry if the mixture curdles slightly; you can turn the mixer setting up to high for a few seconds and the mixture will become smooth again.

* Sift the flour and xanthan gum into the mixture. Slowly fold in using a large metal spoon so you don’t knock the air out. Slowly fold in the banana, golden syrup and the chopped pecan nuts until well combined.

* Spoon the mixture into the prepared tin, levelling the surface with the back of a dessert spoon.

* Bake for 50 to 55 minutes. Remove the cake from the oven, checking the loaf is cooked by inserting a metal skewer into the centre of the cake. If it comes out clean, the cake is baked. Cool in the tin for 10 minutes before turning out onto a metal cooling rack to completely cool.

tip: Don’t be tempted to mix all the ingredients together at once, or the texture of the baked cake will be rubbery and dry.

Chocolate fudge cake

Death by chocolate, what a way to go! No chocolate cake is too rich for me and this one is certainly rich and gooey, just like a brownie, topped with a wonderfully dark and fudgy ganache. Don’t worry if the top cracks and sinks a bit because, as with a good brownie, the top becomes crispy during baking and any defects are covered up with the fudge topping.

serves: 14

preparation: 40 minutes

baking: 1¼ to 1½ hours

cooling: Up to 1 hour

freeze: Yes, without the icing

for the cake mixture

200g (7oz) good-quality (60% cocoa) dark dairy-free chocolate

200g (7oz) dairy-free spread

1 tbsp instant coffee granules mixed with 125ml (5fl oz) cold water

85g (3oz) wheat- and gluten-free plain flour 85g (3 oz) wheat- and gluten-free self-raising flour

1 tsp xanthan gum

¼ tsp bicarbonate of soda

200g (7oz) light muscovado sugar

200g (7oz) golden caster sugar

25g (1oz) cocoa powder

75ml (2½fl oz) soya/rice/almond milk

½ tbsp lemon juice

3 large eggs, beaten

100g (3½oz) bar white dairy-free chocolate, for decoration

for the fudge ganache

225g (8oz) good-quality (60% cocoa) dark dairy-free chocolate

55g (2oz) dark

muscovado sugar

225g (8oz) dairy-free spread

5 tbsp dairy-free Evaporated Milk (#litres_trial_promo)

½ tsp vanilla extract

equipment

20cm (8 inch) deep cake tin and swivel-bladed vegetable peeler

* Preheat the oven to 160°C/140°C fan/Gas 3. Grease the tin and line the base with baking parchment.

* Melt the chocolate, dairy-free spread and coffee mixture over a medium heat in a heavy-based saucepan until everything has just melted. Or, if it’s easier, in a suitable bowl in the microwave on high for about 1½ minutes. Remove from the microwave, stir and leave any unmelted bits of chocolate to finish melting.