Gluten Free Treacle Cake Recipe

Gluten free Treacle Cake

Sometimes the simple ones are the best.  And this is certainly very easy to make and yet again, went down very well. And left for a day ( if you can…..) the flavour begins to enhance.  As we now enter the darker nights, so a little comfort baking becomes a little more of the norm.

If you can’t wait an extra few hours for this to cool down and enjoy with a cuppa, enjoy it warm with clotted cream or custard…….or for a healthy balance (!) half fat creme fraiche.

First up, line a 2lb loaf tin and preheat the oven to Gas 3, 140c

Place into a saucepan, 110g butter, 110g light brown sugar and 220g golden syrup and melt. Take care not to over heat. Just a gentle heat to melt the sugar. Leave this to cool first before adding the rest of the ingredients. For no more than 10 minutes.

Beat together 1 egg and 150ml of milk (I used semi skimmed) and whisk into the sugar mix. Then beat in 220g gluten free self-raising flour ( I used Dove Farm ). Beat well to ensure there are no lumps.

Pour into the lined loaf tin and bake in the middle of the oven for approx 40 – 50 minutes or until the skewer comes out clean when inserted into the middle of the cake.

Leave to cool in the tin. After about an hour, or at least when the cake is cool, take 2 more tablespoons of golden syrup and warm – either in a mug in the microwave or in a small saucepan on the stove. Pour this over the cake and leave again until completely cold before removing from the lining.

Slice and enjoy


Gluten Free Chocolate, Pear and Almond Cupcake Recipe

My version of a gluten free cupcake. As its National Cupcake Week, I thought I’d put this out. It’s always good to have a gluten free alternative. And this is rather tasty, if I say so myself 😉

Gluten free Chocolate, Pear and Almond Cupcakes

This will make 12 Gluten Free Chocolate, Pear and Almond Cupcakes

First of all you’ll need to poach a pear. Yep just the one. But it’s nice an easy. Place in a small saucepan, 250ml of red wine (I used a Merlot) add 1 tsp of cinnamon, 1/2 tsp mixed spice, 3 tablespoon of pineapple jam, 2 cloves and one pear – peeled and cored and cut in half, top to bottom. This will take about 10 mins dependant on the pear. Once poached, leave to cool in the liquor and thinly slice. Pass the liquor through a sieve and retain the ‘juice’. Discard the rest.

170g Soft butter

170g Golden Caster Sugar

3 eggs – lightly beaten

1 teaspoon almond essence

100g Gluten Free Self Raising Flour (I used Dove Farm)

1 teaspoon baking powder

35g Cocoa (I used Food Thoughts)

35g Ground Almonds

approx 50ml of the poaching liquor

Mix and sift the dry ingredients and put to one side. Beat the sugar and the butter together until pale and soft. Beat in the eggs a little at a time until well blended. Mix in the almond essence and then stir in the dry ingredients until well mixed.

You may find that the mix is a little heavy, at this stage.  You can then add some of the poaching liquor to make the mix successfully drop of a spoon when lifted 😊

Spoon into the cupcake cases, level off a little. Then place 2-3 thinly sliced pears on top of the mix prior to cooking. Bake then, on the middle shelf for approx 20 mins, Gas 5, 190c. Test with a skewer and if it comes out clean it’s done.

Now the tricky bit. If you can leave these to go completely cold overnight, the taste of the poaching liquor will come through. If you can’t wait, then they’ll still taste great and the almond flavour will be more pronounced. The choice is yours 😊😊

Gluten free Chocolate, Pear and Almond Cupcakes

Gluten Free Caramac Cake Slice Recipe

Gluten free Caramac Slice
Gluten free Caramac Slice

And now back to what the children like!  This went down a storm. Moist and rich and lasted half a day. If tasty cakes like this are so easy to make, it makes you wonder why they are not on the shelves?  Scrumy gluten free cakes for children with Coeliac Disease.

Pre-heat the oven to Gas 3, 160c and line a baking tray (20 x 27 x 3cm)

140g Soft Butter

140g Soft Brown Sugar

40g Dark Brown Sugar

2 Eggs

10 Drops of Foodie Flavours – Butterscotch

140g Dove Farm Gluten Free Plain Flour

30g Ground Almonds

9 Bars Caramac

50g Melted Butter

Beat the soft butter with both of the sugars until light and fluffy. Beat the eggs in, one at a time until well mixed. Add the drops in and mix again. Then beat in the flour and almonds until well combined. Pour into the lined tin and bake for about 20 – 25 minutes. Once cooked leave to cool in the tin.

Meanwhile prepare the topping. Reserve 3 bars of the Caramac for the topping. Then break up the other 6 bars and melt them gently in a bowl, set over a pan of simmering water. Ensuring the bowl does not touch the water. Separately melt the butter and pour into the melted Caramac. Once all melted and mixed, leave to cool a little before pouring over the cooled cake. Before the topping sets though, remove from the tin, and  gently break the remaining 3 bars of Caramac up and decorate.

Leave to cool completely then cut into squares, eat and enjoy.