Gluten free cakes for any occasion (also dairy free and vegan options)

photo of gluten free cupcakes


More cakes! Not that we’re complaining. If only they didn’t taste so good and I wouldn’t feel the urge to eat so many of them. Our latest cake delivery was from Amanda Rayworth-Kiernan and the nice people at The Gluten Free Kitchen based in Hove, East Sussex. They specialise in super-cute gluten free cupcakes, birthday cakes, and wedding cakes.

We loved the packaging on these cakes, which arrived in something similar to an egg box. It means the cupcakes don’t get damaged in the post and so make the perfect birthday pressie for a gluten free friend. Read the rest of this entry »

Looking for celebration gluten free cakes? Check out Marnie Searchwell

photo of Marnie's gluten free cakes

Marnie Searchwell Gluten Free Cakes

With a birthday coming up, the month of July is all about cake eating. Like I need an excuse. This week we met the lovely Marnie Searchwell who swung by Gluten Free Towers from her kitchen in Kennington, London to drop off some samples of her award winning cakes. And they were an absolute treat.

Marnie makes gluten free cakes; gluten and dairy free cakes; and gluten, dairy and egg free cakes for all kinds of occasions: from weddings to kids’ birthdays. So no matter what your allergy, there’s no reason to miss out. Read the rest of this entry »

Almondy Cakes – 100% Naturally Gluten Free

Almondy logoYou may already know about Almondy. They’re the Swedish bakers who have teamed up with some of the world’s biggest confectionery brands to produce such delights as almond cake topped with Toblerone and almond cake topped with Daim. Amazing, right?

Hold on to your hats. Now they’ve partnered with two more superbrands, Cadbury and Philadelphia, to add more scrumptious cakes – or tårta to give them their official name – to their best selling range.

Almondy gluten free badgeWe were lucky enough to get our sticky mitts on the new cakes recently and they were sweet, creamy and delicious. They’re 100% naturally gluten free, as they’re made with an almond base inspired by an original Swedish recipe dating from the 1890s, and they’re free from artificial colourings and preservatives too. Read the rest of this entry »

Yum yum. Gluten free Christmas cup cakes which are Especially Delicious

Gluten Free Christmas Cupcakes

Especially Delicious Gluten Free Christmas Cupcakes

Can you believe it? Christmas is just around the corner. And there’s no better way to celebrate it than with gorgeous gluten free Christmas cakes from the aptly named Especially Delicious.

The company was started by Sarah Jones, a keen baker since childhood. When she was told to start following a gluten free diet she set about creating her own gluten free goodies.

Her cakes were so delicious her friends and family couldn’t tell the difference between gluten free and ‘real’ cakes. And so with their encouragement Sarah started Especially Delicious in 2004, specialising in fabulous celebration cakes.

photo of Especially Delicious cupcakes

Especially Delicious Gluten Free Christmas Cupcakes

She’s based in south west London but can deliver nationwide. And Especially Delicious makes luxury gluten free celebration cakes for all occasions – not just for Christmas!

We think a box of gluten free cup cakes makes an amazing holiday gift.

Christmas cakes start from £39.95 and cupcakes start from £12.95 for 6.

For more information vist the Especially Delicious website, become a fan on Facebook or follow them on Twitter.

Order your gluten free Christmas cup cakes now and call Sarah on 020 8944 0373.

Fudgy almond cake with mint syrup and frosting

Fudgy almond cake with mint syrup and frostingLast weekend I made this seriously tasty chocolate cake from Phil Vickery’s Seriously Good! Gluten-Free Cooking book. Unfortunately, someone was unable to resist before I’d taken a pic! I couldn’t find honeycomb so I bought Crunchie bars and cut the chocolate off. It seemed to work ok. The mint, sugar and water syrup keeps this cake really moist. For the cake:

  • 200g unsalted butter
  • 200g gluten free dark chocolate (minimum 70% cocoa solids)
  • 5 medium eggs
  • Pinch of cream of tartar
  • 240g caster sugar
  • 1 tablespoon vanilla extract
  • 200g ground almonds
  • 50g chickpea (gram) flour

For the syrup:

  • 100g caster sugar
  • 4 tablespoons chopped fresh mint

For the frosting:

  • 500g mascarpone
  • 50g honeycomb, chopped
  • 100g cleat honey

Pre-heat the oven to 180°C/350°F/Gas mark 4. Line a 24cm round, 7cm deep, loose-bottomed cake tine with baking parchment. Place the butter and chocolate in a heatproof bowl and melt over a pan of simmering water. Once melted, take the pan off the heat but leave the bowl over the pan to keep the mixture warm.

Place the egg whites and cream of tartar in a bowl and whisk until thick and foamy, the add half the sugar, and whisk again until creamy and thick. Add the rest of the sugar and whisk until very stiff but still a creamy consistency. Stir the egg yolks, vanilla extract, almonds and chickpea flour into the warm chocolate and butter, then straight away add half the meringue, mixing well. Finally, add the rest of the meringue and fold in.

Spoon into the lined tin and bake for 45-50 minutes or until well risen and firm.

Remove from the oven and cool slightly in the tin: it will collapse a little. Make several holes over the surface of the cake with a skewer.

Meanwhile, place the sugar, 100ml water and the mint in a small pan and boil until the sugar has dissolved, then strain. Spoon the syrup over the cake and leave to soak in and cool completely.

Once the cake has cooled, beat the mascarpone, honeycomb and honey together with a wooden spoon or spatula. Do not whisk of the mascarpone will be too soft and hot hold its shape on the cake.

Turn out the cake carefully on to a large, flat plate. As there is no gluten in the cake it will have quite a soft texture, so be careful. Cover the cake with the honey mascarpone. Eat straight away or chill for 1 hour. If you want to keep it for the next day, remove from the fridge 1 hour before eating.