GLUTEN DAIRY FREE CAKE MIX RECIPES

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GLUTEN-FREE LEMON CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPES



Gluten-free lemon cake | Fruit recipes | Jamie Oliver recipes image

This is the ultimate gluten- and dairy-free lemon sponge cake. With citrus icing drizzled on top, you’re guaranteed to love it.

Total Time 1 hours 10 minutes

Yield 12

Number Of Ingredients 9

300 g dairy-free margarine (suitable for baking, at room temperature)
300 g gluten-free plain flour plus extra for dusting
300 g golden caster sugar
4 large free-range eggs
3 lemons
2 oranges
2 teaspoons gluten-free baking powder
½ teaspoon xanthan gum
100 g icing sugar

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4. Grease a 20cm square cake tin with the margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
    2. In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy.
    3. Crack in the eggs, finely grate and add the zest from 2 lemons and 1 orange, then mix to combine.
    4. Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. Stir in the juice from 1 lemon and ½ an orange until you have a nice, smooth mixture.
    5. Pour the mixture into the cake tin, smooth out to the edges, then place on the middle shelf of the hot oven for 35 minutes, or until golden and an inserted skewer comes out clean.
    6. Leave to cool for 5 minutes, before turning the cake out onto a wire cooling rack, then leave to cool completely while you make the icing.
    7. Combine the icing sugar with the zest and juice from ½ a lemon and ¼ of an orange. Once the cake has cooled, drizzle the icing on top, grate over a little lemon and orange zest, then serve.

Nutrition Facts : Calories 382 calories, FatContent 17.1 g fat, SaturatedFatContent 4.1 g saturated fat, ProteinContent 3.6 g protein, CarbohydrateContent 55.6 g carbohydrate, SugarContent 35.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

GLUTEN FREE CARROT CAKE RECIPE | JAMIE OLIVER RECIPES



Gluten free carrot cake recipe | Jamie Oliver recipes image

Deliciously spiced gluten-free carrot cake – perfect with a nice cup of tea

Total Time 1 hours

Yield 12

Number Of Ingredients 17

unsalted butter for greasing
225 g gluten-free self-raising flour plus extra for dusting
2 large free-range eggs
125 g soft brown sugar
125 ml sunflower oil
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
1 eating apple
200 g carrots
1 orange zest and juice
1 handful of sultanas
50 g walnuts (optional)
75 g unsalted butter softened
100 g icing sugar
1 orange zest only
75 g cream cheese
50 g walnuts

Steps:

    1. Preheat the oven to 190ºC/375ºF/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.
    2. Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts, if using.
    3. Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.
    4. Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined.
    5. Once cooled, decorate the cake with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. Finish with a grating of orange zest, then serve.

Nutrition Facts : Calories 389 calories, FatContent 24.5 g fat, SaturatedFatContent 6.5 g saturated fat, ProteinContent 4.2 g protein, CarbohydrateContent 40 g carbohydrate, SugarContent 25.1 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

More about "gluten dairy free cake mix recipes"

GLUTEN-FREE LEMON CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPES
This is the ultimate gluten- and dairy-free lemon sponge cake. With citrus icing drizzled on top, you’re guaranteed to love it.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 382 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4. Grease a 20cm square cake tin with the margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
    2. In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy.
    3. Crack in the eggs, finely grate and add the zest from 2 lemons and 1 orange, then mix to combine.
    4. Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. Stir in the juice from 1 lemon and ½ an orange until you have a nice, smooth mixture.
    5. Pour the mixture into the cake tin, smooth out to the edges, then place on the middle shelf of the hot oven for 35 minutes, or until golden and an inserted skewer comes out clean.
    6. Leave to cool for 5 minutes, before turning the cake out onto a wire cooling rack, then leave to cool completely while you make the icing.
    7. Combine the icing sugar with the zest and juice from ½ a lemon and ¼ of an orange. Once the cake has cooled, drizzle the icing on top, grate over a little lemon and orange zest, then serve.
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GLUTEN FREE CARROT CAKE RECIPE | JAMIE OLIVER RECIPES
Deliciously spiced gluten-free carrot cake – perfect with a nice cup of tea
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 389 calories per serving
    1. Preheat the oven to 190ºC/375ºF/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.
    2. Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts, if using.
    3. Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.
    4. Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined.
    5. Once cooled, decorate the cake with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. Finish with a grating of orange zest, then serve.
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