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Delicious Gluten, Egg and Dairy Free Recipes! Click below to jump to:
Gluten, Egg and Dairy Free Chocolate & Fruit Cake

A delicious chocolate cake infused with fruit and nuts.  Baked in individual loaf tins, it’s the perfect lunch box treat or as the photo shows, can be served as a dessert.  It can be stored for little over a week in a cake tin and is great for freezing.


Before delving into the actual recipe, I just want to mention the egg replacement.  The one I tend to use is by Orgran.  It is a powder and one teaspoon to two tablespoons of water, mixed and beaten equates to one egg.  I do usually find that with these dietary recipes, I usually add one egg more than you would with a normal recipe.


Also, with the mixed fruit, I find using dried fruit is usually best and it works well with dried cherries, cranberries and blueberries.  These can be found in most supermarkets and also in Holland and Barrett.  Quite often you can find them marked down in the latter outlet.  Also, if you have a Costco card you can buy large bags of them, and they are really tasty.


With regard to the ingredients for gluten free cooking, I have a preference for Doves Farm, and with dairy free, Vitalite.


I find that the dietary cakes work better baked in smaller portions so use a tin that is split into individual loaf tins, or the Masterclass individual square tin [like a muffin tin, but squares].  It doesn’t work well in a brownie tin or say an eight inch square tin.




9 ozs Mixed dried fruit

2.5 ozs Ground almonds

6.5 ozs Wheat and gluten free SR Flour

1tsp Xanthan gum [this really is important]

7 ozs Vitalite or other dairy free spread

7 ozs Caster sugar

4 eggs Orgran equivalent for 4 eggs or 3 large eggs if using normal eggs

1 oz Dark cocoa powder

Dairy free chocolate sauce

Vanilla extract/essence


I usually hand mix my cakes but if you want to use a food mixer, always remove the bowl before folding in the flour and the fruit.


  • Preheat the oven to 160 degrees/Gas 4. 

  • Use cake release to prepare the tin

  • Sift the flour, xanthan gum and ground almonds into a bowl

  • Cream the dairy free spread and caster sugar together until light and fluffy.

  • Add the vanilla extract and a squirt of the chocolate sauce.

  • Gradually add the replacement egg.  [If you are using real eggs, beat them before adding]

  • Sift the flour, xanthan gum, ground almonds and cocoa powder into the mixture and fold in using a metal spoon

  • Add the fruit and stir in

  • Spoon the mixture into the prepared tin.  I usually fill each section to the top. Spread as evenly as you can with the back of the spoon but don’t worry if it’s not as smooth as a normal mixture

  • Optional choice – add some chopped nuts to the top, pressing them slightly into the mixture


They are now ready to go into the oven – they usually take 30 minutes but this could vary slightly depending on your oven.


To serve as a dessert place a cake on to a plate – in the photo, I cut one in half.  Drizzle with dairy free chocolate sauce or raspberry coulis and dress with fresh fruit. 


To store, wrap in cling film whether being placed in a cake tin or frozen.


Hope you enjoy.



Gluten, Egg and Dairy Free Easter Biscuits

Easter biscuits don’t have to be eaten just at Easter – they can be enjoyed throughout the year and are a tasty snack enjoyed with a refreshing cup of tea.


Before delving into the actual recipe, I just want to mention the egg replacement. The one I tend to use is by Orgran. It is a powder and one teaspoon to two tablespoons of water, mixed and beaten equates to one egg. I do usually find that with these dietary recipes, I usually add one egg more than you would with a normal recipe.


Cassia oil is sold at the shop between Christmas and Easter and does add flavour to the biscuit. if you haven’t got any you can replace it with 1/2tsp of mixed spice and 1/2tsp of ground cinnamon.



4 ozs Vitalite or other dairy free spread

3 ozs Caster sugar

2 eggs Orgran replacement [only one egg if you are using a normal one]

7 ozs Plain Wheat and Dairy Free flour

1tsp Xanthan Gum

1 tsp Gluten Free Baking Powder

2 ozs Currants

1 tbsp Chopped Mixed Peel [sometimes known as candid peel]

Few drops Cassia oil or spice as referenced above


  • Set the oven to 180 degrees

  • Grease a baking try – you can use cake release for this if you like

  • In a bowl beat together the dairy free spread and caster sugar until it is light

  • and fluffy. Add the Cassia Oil drops if you are using them and beat in

  • Add the egg keeping some aside for brushing the biscuits. If you are using a normal egg, it needs to be separated and you only add the yolk. You keep the egg white for brushing.

  • Sift the flour, gum and baking powder into the mixture and stir in

  • Add the fruit and a little more Cassia Oil if deemed necessary

  • If you have used just the egg yolk, you may have to add a little milk, but if you have used Orgran, the mixture should be fine

  • Lightly flour the work surface with gluten free plain flour and gently knead the mixture. It does come together quite easily. Roll out until about ¼” think [5mm] and use a 2” fluted cookie cutter. If you don’t have one this size, don’t worry too much.

  • Place on the baking tray, spaced apart and bake for approx. 10 minutes. Then brush the egg mixture over each cookie with a dusting of sugar. They

  • will then bake for another 5 – 10 minutes. I sometimes brush the egg on to the cookies at the outset and they usually take 15 minutes to bake. They will not go as golden as with a normal recipe but they do taste nice.

  • When baked, pop on to a wire cooling tray


I usually make between 12-14 biscuits with each mixture.


Store in a biscuit tin but I guarantee, they won’t stay there that long!!


As a matter of interest, there is a recipe for normal ingredients under the ‘Blog’ section of the website.

Gluten, Egg and Dairy Free Mini Fruit Cakes

These mini fruit cakes are brilliant for so many occasions.  The ones in the photo have been baked in the Masterclass square muffin tin – it’s like a muffin tin but squares instead of circles.  I also bake them in ordinary muffin tins and the small individual loaf tins.  The ones in the photo have been topped with a marzipan square, then a square of imprinted ready to roll icing and sugar flowers to decorate.  They make great gifts, are ideal for cake sales and hamper fillers.


The recipe below makes 24 square cakes and so you can reduce the amount by half if you just want to make 12.  They keep well in a cake tin and are ideal for freezing in their ‘naked’ form.


Before delving into the actual recipe, I just want to mention the egg replacement.  The one I tend to use is by Orgran.  It is a powder and one teaspoon to two tablespoons of water, mixed and beaten equates to one egg.  I do usually find that with these dietary recipes, I usually add one egg more than you would with a normal recipe.




1lb 2 ozs Sultanas

13 ozs Raisins

9 ozs Currants

8 ozs Glace Cherries [quartered]

9 fl ozs Rum or Brandy

9 ozs Vitalite

7.5 ozs Soft Dark Brown Sugar [Light Brown if you prefer]

2 tbsp Apricot Jam

2 tbsp Light Treacle or Golden Syrup.  [Honey can also work]

1 tbsp Finely Grated Lemon or you can use a few drops of Lemon Extract

5 eggs Orgran replacement [just 4 large if using normal eggs]

12 ozs Gluten and Wheat Free Plain Flour

1 tsp Xanthan Gum

1 tsp Gluten Free Baking Powder

1 tsp Ground Almonds

1 tsp Mixed Spice


  • Put the fruit into a bowl and pour over the alcohol to soak at least for one night.  Place a plate over the top of the bowl or you can use an airtight plastic container.

  • Preheat the oven to 150 degrees and cake release the individual portions of the cake tin.  If you don’t have cake release, just use the Vitalite.

  • Beat together the butter and sugar to just combine.  Then add the jam, syrup and lemon [whether it be rind or extract].

  • Add the eggs little by little.

  • Stir the soaked fruit and sifted flour, spice, almonds, gum and baking powder alternately into the mixture.

  • Using a spoon divide the mixture into the cake tins making sure they are level with the top.  Do not overfill.

  • They usually take 40 minutes in my oven but check with a cake tester to ensure it comes out clean when placed in the centre of the cake.

  • Cool in the tins and then turn out the cakes on a wire rack.  They do come out quite easily.  If you are going to decorate them, then the bottom becomes the top.  The photo shows mini cakes made in the square and muffin tins.


Hope you enjoy the recipe.

Gluten, Egg and Dairy Free Rum and Raisin Mini Squares

I originally created a recipe for rum and raisin cupcakes for part of a Wedding tea last year.  It’s my husband’s favourite flavour for ice-cream and so I wanted to recreate it as a Welcome to My World Recipe.  I have made my favourite mini square cakes as they are so versatile and easy to store.  Using cake release means they can be removed from the tin so easily.  They also freeze well and so can be made in advance.


Just a couple of points:


 To make the dairy-free buttermilk, you place soya milk in a small saucepan on a gentle heat, take it off the heat and add the lemon juice.  Stir this until the milk thickens and then place to one side.


With regard to the egg replacement.  The one I tend to use is by Orgran.  It is a powder and one teaspoon to two tablespoons of water, mixed and beaten equates to one egg.  I do usually find that with these dietary recipes, I usually add one egg more than you would with a normal recipe.


The recipe makes 12 mini squares using the Masterclass tin.  Preheat the oven to 160 degrees in a fan oven.




4.5 ozs Raisins

2 fl ozs Rum

5 ozs Soft Brown Sugar plus extra 1 tbsp

6.5 ozs Vitalite

2 eggs Orgran egg replacement

9 ozs Wheat and Gluten Free SR Flour, sifted

1 tsp Xanthan Gum, sifted in with the Flour

4 fl ozs Buttermilk – see above

1 dsp Lemon Juice


  • Use cake release to spray your cake tin – this is brilliant and saves you having to use paper cases or lining paper.

  • Put the raisins, rum and the extra tbsp of brown sugar into a saucepan and bring to the boil.  Reduce the heat and let it simmer for a minute until the rum has been absorbed.  Put this to one side so that it can cool a bit.

  • Mix the Vitalite and brown sugar together until pale and creamy – it’s your choice whether you do this by hand or in a food mixer. 

  • Add the egg in two batches.  If you are using a food mixer, remove it at this stage.

  • Fold in the flour and buttermilk in two separate portions.  Don’t put it all in at once. 

  • Finally, it’s time to add the rum and raisins.

  • Add the mixture to the cake tin, trying to make them as equal as possible.  They usually take 15 minutes to bake but it might vary in your oven.  Let them cool slightly and then transfer to a wire rack.





When I first served these for Dave, he didn’t think he would be able to manage one as he was quite full.  However, one bit and both were devoured in double-quick time.  He likes to eat them ‘naked’ without any buttercream but if you want to add some, there is a recipe below:


2 tsp Instant Coffee Granules

9 ozs Vitalite

13 ozs Icing Sugar [Silver Spoon is my preferred make]

1 fl ozs Rum


Dissolve the coffee in 1tbsp of boiling water

Beat sugar and Vitalite together until light and creamy

Add the rum and coffee and beat in


Hope you enjoy this recipe.

Gluten, Egg and Dairy Free Hot Cross Bun Cakes

These can be enjoyed at any time and are perfect with a steaming hot cup of tea or mug of coffee.


The recipe makes 12 and I used a standard muffin tin.  Cake release makes it easy to grease each of the individual sections of the tin.


As I made these after Easter, I just used some strips of pink fondant to make the distinctive crosses.  At Easter, marzipan is a good option, or you could use royal icing and pipe the lines to form a cross.  Or, you can just leave them plain.  The choice is yours.


They are baked at a high temperature – between 180 and 200 degrees.




9 ozs Gluten Free SR Flour

1tsp Xanthan Gum

3 tsp Ground Cinnamon

4.5 ozs Butter [Vitalite is not suitable here and so I used a block of Goat’s butter] which you can get in most large supermarkets

4.5 ozs Sultanas

1.5 ozs Chopped Mixed Peel

6 ozs Caster Sugar

6 fl ozs Soya Milk

2 eggs Orgran replacement


  • Sift the flour, gum and spice into a large bowl.  Chop the hard butter into small squares and add.  Rub together using finger tips until the mixture resembles breadcrumbs.  The texture will be different to when you are using ‘normal’ ingredients but don’t worry.

  • Stir in the raisins, mixed peel and caster sugar.

  • Make a well in the centre.

  • Whisk the soya milk and replacement egg in a jug and then pour into the well – I usually do this in 2/3 additions.  Fold in gently and don’t worry if the batter is lumpy – it should be!

  • Divide the batter between the holes.  They are not going to rise that much so at least ¾ full.

  • Bake for approx. 20 minutes and the cakes should be coming away slightly from the edge of the tin.  Cool for a short time and then remove them from the tin on to the wire rack.




The cakes are nice glazed, the same as hot cross buns.  I did mine by melting some apricot jam and using a pastry brush to spread over each cake.  You can make a glaze by using:


2 tsp Powdered Gelatine

2tbsps Caster Sugar

2tbsps Water


Combine this in a small pan and stir over a low heat for 1 minute.  Remove from the heat and brush over each cake a couple of times.  Try to do this while the cakes are still warm.

Gluten, Egg and Dairy Free Jam Swirl Fancies

Such tasty little cakes for afternoon tea.  The recipe below makes 12 cakes which I baked in cases in my favourite 12 ‘hole’ square tin.  I happened to have some over-size round cases in my stock cupboard which just sat perfectly in each of the individual squares.  They probably won’t work well in a normal muffin tin as the mixture is very moist and therefore could sink in the centre.


As always, and as mentioned in my other recipes, I use the Orgran egg replacement.


I would recommend a good quality jam with plenty of fruit content for the recipe to work.




6.5 ozs Vitalite

6 ozs Caster Sugar

1 tsp Vanilla Extract – or if using Foodie Flavours, a few drops

2 eggs Using Orgran egg replacement

4.5 ozs Wheat and Gluten Free Self Raising Flour

1 oz Wheat and Gluten Free Plain Flour

1tsp Xanthan Gum

1 tsp Gluten Free Baking Powder

4 fl ozs Soya Milk

2/3 tbsp Jam [personal choice which flavour, I used Damson and Apple]


  • Preheat the oven to 180 degrees – that is correct – you do need to cook them at a higher temperature.

  • Line the square tin with muffin cases

  • Beat the Vitalite, sugar and vanilla together until light and creamy.

  • Add the Orgran egg replacement, again beating well after the addition.

  • Sift the flours, baking and gum together and fold in alternatively with the milk.

  • Now it’s time to add the jam and you want this to swirl through the mixture; in other words, do not over-mix it.

  • Place the mix in the cases, about ¾ full and bake for approx. 15 minutes.  You all know, to check a skewer comes out clean.

  • Transfer to a wire tray and remove the cakes from the tin after five minutes.


Don’t be too disappointed if the cakes haven’t risen like normal cupcakes – it is a moist mixture.  You might also notice a slight dip in the middle – don’t worry, as that is a good place to put the buttercream or frosting.  I topped mine with a square of white fondant and just added a simple fondant rose produced using a mould. 


You won’t need much buttercream and so if you don’t want to make your own to can buy gluten free ready-made frostings from the supermarket – Betty Crocker does one.  However, if you want to make your own you use double the amount of icing sugar to Vitalite and if necessary, add a little soya milk.  It’s also a good idea to add some vanilla paste or extract.  If you don’t want to change the colour of the buttercream, then you can buy clear vanilla extract.