From Free Angel Cake

Sometimes it doesn’t take much to get the cakespiration juices flowing.

This take off, of a well-known supermarket own brand cake, was created after a friend of mine – who can only eat gluten free and dairy free – commented on how bad they were and hopefully I could do better!! I love a challenge.

Challenge accepted and here is the result – as it happens one of Noah’s favourites too.  This light and fluffy slice is relatively easy to make and keeps well for at least 3 days, in a sealed container. You wouldn’t really know they were a free from cake!

Preheat your oven to Gas 3, 170c, 160c fan

Line 2 small brownie/cake trays c25cm long, c3cm deep and c14cm wide

  • 4 large eggs
  • 240g vegetable oil
  • 220g caster sugar
  • 240g gluten free self raising flour
  • 2 teaspoons vanilla essence
  • 2 drops of pink colouring ( I used Rainbow Dust pink gel)
  • 2 drops of strawberry flavouring (optional – I use Foodie Flavours)
  • 50g Stork for Baking
  • 170g Icing sugar
  • few drops of water

I would suggest making the main cake mix twice.  Firstly weigh out 2 eggs, 120g veg oil,  110g caster sugar, 120g gluten free self raising flour and a teaspoon of vanilla essence and using a hand-held mixer whisk the lot together until light and fluffy – 3 – 4 minutes.  Pour this batter into the 1st cake tin and bake for 18 – 22 minutes, or until an inserted skewer comes out clean. Leave to cool before removing from the tin.

To make the 2nd batch of cake mix, put the remaining 2 eggs, oil, sugar, gluten free flour, pink colour and optional drops of strawberry flavour and again whisk until light and fluffy, pour into the tin and bake for the same amount of time. Or until the inserted skewer comes out clean.

To make the filling – similar to that of a buttercream, without using butter, beat the Stork until light and fluffy, mix in 100g of icing sugar, 1 teaspoon of vanilla essence and a few drops of water (this will help to spread the filling over the base of the cake) then continue beating using an electric hand-held whisk until the mix is light and fluffy – it turns a pale shade of white too.

In order to spread the filling, ensure both cakes are cool and have been removed from the tins.

Place the pink cake down first and spread over the filling then top with the vanilla cake slice.

Using the remaining 70g icing sugar, the drop of pink colouring and a few drops of water, mix up a thick, pipeable water icing.

To keep the cake looking trim and neat you may want to cut the edges off the cake before serving. Then cut the cake into as many small pieces as you can or as large as you feel, I got about 24 mini Angel Cake Slices.

Finally to finish off the cakes slices, pipe the pink icing over the cut slices, I used a Wilton number 5 piping nozzle for the drizzle.


Gluten free food for everyone ‘Check on!’

I have updated this post from a post from,a few months ago to coincide with Coeliac Awareness Week 2017. There is a revolution taking place!

But there are attitudes that need to change first. Here I look at my own career and previous attitudes before it became personal and relevant.


I was asked for my opinion on food allergies and food intolerances for an article that would appear in the membership magazine for the Craft Guild of Chefs.

The magazine is called ‘Stockpot’. There was also an article by the founder of The Food Allergy Training Consultancy, called ‘Free From Fear’. There is more from them at;

It was published – November/December 2015. Here I share it with you, in its printed form;

‘Food changes everything. It can change our behaviour, our mood, our health. But more importantly food is for everyone. Without exception.

And so attitudes can change too.

30 years ago I began my career in a small hotel. It was probably one of the best in the area at the time and I felt lucky enough to get a job as a commis there. Yet if you were a vegetarian, the best we could offer was a plate of vegetables, literally. And there had to be ten different types. It was a struggle and you always dreaded THAT check! To this day I doubt we ever had anyone with an allergy! Lord help them if one of them had turned up!

I look back to those early days and to be fair, too those days up until at least the last 5 years, and those attitudes hadn’t changed. Folk who came into a restaurant who wanted something different were a pain. ‘What! Seriously! Tell them it’ll take half an hour and I’m not promising anything. Honestly where do these people come from!?’


It  stems from a lack of understanding, from a culture of those who perhaps don’t want to know, who are too busy to understand. From others who feel that it’s just  a ‘phase’ and it’ll pass and then we can all go back to normal. They are a nuisance to our business and surely if they are that bad, why don’t they stay at home?

And then it all changed for us, life got a little ironic.

Our son Noah who at the time was 18 moths old, began to be quite ill, and whilst on holiday wouldn’t eat.  On our return home he would eat, but it he would become violently ill. Distressing would be an understatement. Over the coming weeks, his stomach would look distended – he was malnourished, but not through the lack of food available I might add. Unfortunately, to begin with, the various trips to the surgery amounted to nothing. He began to fall back in his growth development and being so young , couldn’t really tell us what was wrong. Until one day we sought the help of a osteopath, who was able to hint at what might be the  cause of the problem. ‘Cut out the gluten…he may have a gluten intolerance…’. We did and practically over night we had our little Noah back. He has since been professionally diagnosed and his annual reviews continue to be positive. But Coeliac Disease is for life and as his parents, we need to monitor that, but as he gets older, he will have to make his own decisions.

So now I see our industry in a different light. One where there are still mountains to climb. One where culturally we have a lot to learn. People are different and we should all understand and cater for these needs as intolerance’s and allergies are here to stay.  Everyone has a right to eat out.’


Mini Marshmallow ‘Flumps’ Blondies

Flumps! I saw these and thought of a bake. Although I wasn’t sure what…But as most of what I bake are treats, I tend to see/buy lots of different things and wait for the inspiration to give me a slap. Whilst not particularly ground-breaking, it’s certainly a treat 🙂 And whilst the recipe contains no gluten ingredients, it’s not gluten free. But for Noah its gluten free. I know what’s in it and where its come from.

Marshmallow Blondie

1 packet – 170g – mini Flumps/marshmallows

150g White Chocolate – either chocolate drops or broken into small pieces to aid melting

150g Butter

3 medium free range eggs

170g caster sugar

4 drops of Foodies Flavour – Strawberry

90g Gluten Free Plain Flour

Pre-heat the oven to Gas 4 / 170c – and line a small brownie tray (20cm x 27cm) with greaseproof

Firstly melt the white chocolate and the butter together in a mixing bowl over a saucepan of gently simmering water.

Whilst this is melting, whisk the eggs, sugar and essence until double the volume. This will take about 5 minutes. When the chocolate and butter has melted, mix together and the pour into the beaten egg mix and continue to whisk until fully incorporated. Then sift in the gluten free plain flour, fold in and pour into the line baking tin. Depending on how goey you like your Blondie, place the Flumps on top of the batter, either a complete layer, covering the batter or half the packet and placed at intervals over the surface. the choice is yours 🙂

Bake in the oven for 30 – 35 minutes on the middle shelf. If you test with a skewer it wont come out clean. Whilst it cools it will set a little. Like a brownie, the Blondie is better eaten goey!

Mini Flump Blondie




Double Alchemy Gluten Free Caramel Oaty Slice Recipe

Double Alchemy you say? Well yes. I was a little fortunate to win some gluten free goodies in a recent competition run by Delicious Alchemy. So I have to say this recipe cost me nothing, but by using the 2 mixes we got 2 cakes! And one was a pleasant surprise 🙂 I won the Gluten Free products that they sell, on-line and a few of their products appear in supermarkets. Contact them, to find out more

Gluten free Caramel Oat Cake

Prices for the Vanilla Sponge mix  c£2.99, the Oaty Biscuit mix c£1.99 and a the lovely Brownie mix c2.99 – and no, I don’t work for them, but the mixes do come in very handy and are very easy to make.

For this little mash-up of double alchemy I used the Oaty Mix and the Vanilla Sponge Mix – both Gluten Free. I have also used the gluten free brownie mix and mixed it with some freeze-dried strawberries

The packet instructions for the Sponge Mix also say dairy free – BUT – I mixed in some milk instead of water #avant-garde ! 😉

Pre heat the oven to 180c/Gas 4 and line a 7″ round cake tin (or 6 cupcakes) and line a small brownie tray – roughly 27cm x 20cm.

First, mix the Gluten Free Oaty Mix as per the packet instructions – tip the contents of the Oaty mix into a bowl and stir in 75g of melted butter (or dairy free equivalent) and 30ml of water (cold), until combined. Its smells like flapjack and is divine. Leave to one side as you make the Gluten Free Vanilla Sponge Mix.


Gluten free Caramel Oat Cake

Then tip the contents of the vanilla sponge mix into a mixing bowl and mix as per the instructions. I used my lovely Kitchen Aid – with whisk attachment! Add in 3 large eggs, 180g of very soft butter (or dairy free equivalent) – bring to room temperature, or pop in the microwave for 10 seconds at a time and 20ml of milk (or water). Whisk quickly for a few seconds, scrape the bowl and whisk again for a few short seconds more. The object being, don’t over whisk.

Take the sponge mix and divide into two. Put one half into the lined, round cake tin and bake – again as per the instructions – approx. 20 minutes. Remove from the oven and cool. You could of course use this mix to make roughly 6 cupcakes. The choice is yours :). Once cooled, I then cut this through the middle and filled with just homemade raspberry jam. Simples. A very thin…Gluten Free Victoria Sponge.

Secondly take the remaining gluten free sponge mix and ‘mix’ with the Oaty mix. But don’t try to hard to mix, merely bring the two mixes together. Put into the lined tray, push out gently into the sides of the tray and bake – same temperature and for approx. 20 minutes. Allow to cool in the tray – and make the Caramel Sauce!!

Boil up in a pan – 150ml Double Cream, 75g Butter, 75g Dark Brown Sugar – this should take about 3 – 4 minutes – melting the butter and the sugar. Pour over the freshly baked Oaty slice and leave to cool. That is, if you wish to eat this cold – OR – you could eat this straight away and serve with custard, cream or crème fraiche!

And if you are feeling extra generous, I have been shortlisted in a national Free From competition. Run by there are various categories to vote for and in, all supplying and doing the good stuff in the Free From world. I have been shortlisted in the category for ‘Best Free From Blogger’ 2014. Feel free to follow the link and vote. All votes have the chance to win a prize 😋😋😋😊 Much appreciated. Voting closes around October 25th 2015.



Gluten Free Flapjacks

At first glance this would not appear to be the most earth shattering of blog posts. But for us, this was a recipe that marks a milestone for Noah. And since my main aim was to create bakes for children with Coeliac Disease, as I couldn’t find anything for him, this is certainly a bake that was a quick win. Should he be able to tolerate it…

After 2 years worth of ‘clear’ results from the dietician, she suggested we try to wean him onto gluten-free oats. Now I realise not everyone can eat or try oats, but this has bought success and Noah is able to safely digest these, without effects. This now allows us to expand Noah’s’ diet and at 4, that can only be a good thing for him 😀😀

The Recipe….

Preheat the oven to Gas 3, lightly grease a baking tray (28 x 20cm)

7oz Butter

1/2 teaspoon Neilsen-Massey Vanilla extract

4oz Soft Brown Butter

1 Tablespoon Syrup

8oz Gluten Free Oats – I used Waitrose Free From

1oz Ground Almonds

1oz Desiccated Coconuts

The Method….

It’s not exactly rocket science, and it’s certainly a recipe for everyone. Most importantly, children 😀

In a large saucepan (it will need to hold all of the ingredients), over a moderate heat on the hob, melt the butter with the vanilla extract, the syrup and the sugar. You need to make sure the sugar has dissolved, but take care not to burn it!

Then simply remove from the heat and stir in thoroughly the remaining ingredients so that they are completely covered in the butter and sugar mix.

Pour this into your prepared tin and press down the mix. You’ll need to make sure the mix is pressed down well, (I,used the back of a tablespoon) otherwise the finished bake will fall apart when it’s finished. Ensure you get right into the corners!

Bake in oven, on the middle shelf for approx 18 mins, it might look a little ‘wobbly’ in the middle but it will firm up as it cools.

Leave to cool and slice up and enjoy. But if you can leave it for a day or so, do so. It will taste better.

I thought I would try doubling this recipe next time and have it with a filling…. 😀😀

Enjoy 🎉🎉💥🎊