curdles slightly, just turn the mixer setting to high for a couple of seconds and the mixture will become smooth again.
* Fold in the sifted flour, xanthan gum, baking powder and ground almonds using a large metal spoon so you don’t knock the air out.
* Spoon the mixture into the two sandwich tins, smoothing to the edge with the back of a dessert spoon. To make sure both cakes are the same size, I weigh the two filled tins, adjusting if necessary.
* Bake for 20 minutes or until the cakes are well risen, golden and the sponges spring back when touched. You will also find that the sponges shrink from the sides of the tins once the cakes are cooked.
* Remove the baked cakes from the oven and cool in the tins for 10 minutes before turning them onto a metal cooling rack. Leave the paper bases on the cakes until completely cooled, as this will stop the sponges from shrinking.
* Once completely cool, place one cake on a cake board or serving plate and spread the jam evenly over the surface, then top with the dairy-free cream filling. Carefully place the other sponge on top and press down lightly to join the two. Dust with caster sugar and you are ready to serve.
tip: If you don’t need such a large cake, halve the ingredients and bake in two 15cm (6 inch) greased and base-lined sandwich tins. The baking time remains the same – 20 minutes.
Banana, pecan & golden syrup loaf
‘Yum,’ my son Charlie said the first time he had a slice of this loaf, and I quite agree. For a very simple recipe, the addition of golden syrup makes this a wonderfully rich and flavoursome loaf with a soft and pillowy texture.
serves: 8 to 10
preparation: 20 minutes
baking: 55 minutes
cooling: 30 minutes
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
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.
* Whilst the chocolate is melting, in a big bowl mix the flours, xanthan gum, bicarbonate of soda, sugars and cocoa powder. Use your fingers to get rid of any lumps caused by the muscovado sugar.
* Heat your milk in the microwave on high for about 20 seconds or heat for a couple of minutes in a small heavy-based saucepan over a low heat. Take the milk off the heat, add the lemon juice and stir until the milk begins to thicken and look curdled. Congratulations, you now have dairy-free buttermilk.
* Beat the eggs in a separate bowl and add the dairy-free buttermilk.
* Add the melted chocolate mixture and the beaten egg/milk mixture into the flour mixture and, using a big metal spoon, stir until everything is well blended and you have a smooth, runny consistency.
* Pour the mixture into your prepared cake tin and bake in the oven for 1¼ to 1½ hours.
* Whilst the cake is baking, make the fudge ganache. Put the chocolate, muscovado sugar, dairy-free spread, dairy-free evaporated milk and vanilla extract into a heavy-based saucepan and heat gently, stirring constantly, until everything has melted. Pour into a bowl and leave to cool. Once cool, cover and place