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Tottenham Cake Rehash

Having daughters with food intolerance’s can be restrictive especially with treats when eating out. My eldest, just turned 4, she is so good at checking if something has “cows” in and very understanding when she can’t eat things other children can. She loves cake – when I asked her what she wanted for her birthday she said cake.

We found a recipe in a newspaper for Tottenham Cake with pink icing, Emily liked the look of it for her 4th birthday so we thought we’d see if we could make it Fussy Foodie friendly.

Tottenham Cake - Dairy & Wheat Free

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Serves: 12

Rehash of a traybake created in the 1800's by a Quaker called Henry Chalkley on Tottemnham, as a treat for local children. Traditionally the icing was made with Mulberries.

Ingredients

  • 225g Dairy Free Spread (I used Pure - Sunflower)
  • 200g Cocount sugar
  • 4 Eggs beaten
  • 1st Vanilla extract
  • Grated zest of 1/2 Orange
  • 300g Spelt Flour (could use rice flour to be Gluten Free)
  • 2 1/2 tsp Bicarbonate of Soda
  • 3tsp Mylk (I used Oatly)
  • For the topping (optional):
  • 120g Raspberries
  • 250g Icing sugar
  • 2tbsp Dessicated coconut

Instructions

1

Preheat oven to 180c/ Gas Mark 4

2

Grease and line a 30 by 20cm traybake tin

3

Using an a wooden spoon or electric mix cream together the dairy free spread and sugar - until light and fluffy. Slowly mix in the beaten eggs and vanilla, then stir in the zest.

4

Gently fold in the flour and baking powder with a metal spoon, then stir in the mylk to loosen the mixture.

5

Pour the mixture into the prepared tin and bake in the over for 30-35 mins until golden brown and springy to touch. Leave to cool in the tin before removing.

6

Place the raspberries and 2tsps of water in a small saucepan over a low heat and cook until the raspberries break down and become jammy. Mash the raspberries through a sieve into a bowl (to remove the pips).

7

Once the cake has cooled prepare the icing; mix the juice with the icing sugar. Poor and spread over the cake and then sprinkle with coconut sugar.

Notes

Could replace icing topping with coconut yoghurt if wanted to be healthier and raspberries on top. I was making this for my daugther's brithday so it was a treat having the icing. I use bicarbonate of soda rather than baking powder as its less processed (blog on this coming soon).

We had this cake at a family party for my daughter and people really enjoyed it. My partner said it was the best cake I have made – I think the treat of icing helped here! This is a great cake that is dairy free, wheat free and with extra tweak can be gluten free too.

Dairy Free/ No added sugar/ Product review/ Recipe

No Added Sugar Hot Chocolate

There is one thing I just can’t live without, sounds dramatic but its my equivalent of coffee. I try to make my hot chocolate as good for me as possible; dairy and sugar free.

For along time my hot chocolate of choice has simply been hot cocoa, however on a trip to Whole Foods (dream store) in London I discovered something new.

It’s pricey but just a couple of teaspoons and you’ve got a tasty and filling treat. Thinking about it I’m salivating.

image

Hot Chocolate Maca Ingredients:

  • Cacao Powder
  • Banana
  • Lucuma Fruit Powder
  • Maca Powder

Maca, what’s that?

How I like my no added sugar hot chocolate?

Over the years I’ve tried lots of dairy free milks including making my own nut milk (delicious but time consuming). My go to dairy free milk is oatly. No nasties and I love the texture and it taste’s great, especially for hot drinks.

NO Added Sugar Hot Cacao

Heat a mug of oatly in a pan with two teaspoons of the cacao powder per mug. Heat until a rolling boil, it can get quiet frothy so watch for it over flowing. Once heated and frothy take off the heat and whisk a little. At the moment I like mine with a spoon of almond butter in or if you like it a little sweeter tasting pop a date in the mixture and it will liven things up a little.

So, how do you like yours…?