Cakes and bakes

Seasonal eatings – Shortbread snow folk (gluten-free; dairy-free; vegan)

~ My virtually free-from kitchen ~ Leave a comment
Gluten-free_dairy-free_vegan_Shortbread_snowfolk
Happy Christmas 2025. Image: Kathryn Hawkins

Hello there. I hope you are feeling festive and looking forward to Christmas. It’s such a busy time of the year, tying up lots of loose ends before the year is out as well as making all the preparations for the days ahead.

I have a simple, fun and very festive recipe for you this month, based around one of my favourite and most successful gluten-free and vegan bakes, shortbread.

If you’ve been following my blog for a while, you’ll have already seen a few variations on my shortbread recipe over the months. This recipe uses a plain mix to which you can add your own flavours if you wish. The snow folk figures are easy to make and assemble, and I’ll leave it up to you as to how creative you want to be when it comes to decorating them. The quantities below will be enough to make 2 basic figures.

Ingredients

  • 50g plant-based butter, softened
  • 30g caster sugar
  • 100g gluten-free plain flour plus extra for dusting
  • 1tsp vanilla extract or other flavouring of your choice
  • 150g white ready-to-roll icing
  • 25g icing sugar

1. Beat the butter and caster sugar together until creamy and well blended. Mix in the flour and vanilla until the ingredients start to come together, then bring the mix together with your hands to make a ball of dough.

Making_gluten-free_dairy-free_vegan_shrotbread_for_edible_Christmas_decorations
Mixing the shortbread base. Images: Kathryn Hawkins

2. Lightly dust the work top with a little more flour and gently knead the dough until smooth.

Making_edible_shortbread_decorations
Making and baking. Images: Kathryn Hawkins

3. Roll out the dough to a thickness of 0.5cm and cut out 4 x 6.5cm, 4 x 5cm and 4 x 3.5cm rounds, re-rolling the dough as necessary. Arrange on a baking tray, prick with a fork and chill for 30 minutes.

4. Preheat the oven to 180°C, 160°C fan oven, gas 4, bake the shortbread rounds for about 15 minutes until lightly golden. Leave to cool on the baking tray.

5. When you are ready to decorate, roll out the white ready-to-roll icing thinly and use the same cutters to cut out 12 assorted rounds. Keep the trimmings for decorating. Mix the icing sugar with a little water to make a smooth, sticky paste.

6. Spread a little icing paste on each biscuit and stick a same size round on top. Smooth the icing round with your fingers to flatten and neaten, then stack the rounds on top of each other starting with the largest rounds at the bottom. To make them more stable, spread a little icing paste in between if liked.

Icing_and_assembling_shortbread_snow_folk
Icing and decorating. Images: Kathryn Hawkins

7. Use the trimmings to make arms and heads and stick in place with a little of the icing paste. Transfer to a serving plate or board.

For the finishing touches, use small amount of different coloured ready-to-roll icing to make scalves, hats, noses and buttons. A black piping icing tube is an easy way to pipe on the facial features, and I used tiny sugar flowers to make the buttons on one of the figures. Stick all the extras in place using a little of the icing paste.

Decorated_shortbread_snowman_and_snowlady
Decorated and ready to serve.

Sprinkle the serving plate with shredded coconut to resemble snow. Note: the shortbread will lose it’s crispness once iced but it tastes just as good 🙂

Cheeky_winking_shortbread_snowman
See you next year! Image: Kathryn Hawkins

That’s me for another year. I hope you have a happy Christmas. With best wishes for the new year, thanks for stopping by.

Lemon and poppyseed microwave flapjack (gluten-free; dairy-free;vegan)

~ My virtually free-from kitchen ~ Leave a comment
Gluten-free_dairy-free_and_vegan_Lemon_and_poppyseed_microwave_flapjacks
Zesty and crunchy, microwave flapjacks. Image: Kathryn Hawkins

Hello again. I hope you are keeping well. Winter is upon us here in central Scotland with a sharp decline in the temperature and a light dusting of snow on the hills. This gives me the perfect excuse to do some comfort baking:)

Lemon_and_poppyseed_microwave_flapjack_ingredients
Just 5 basic ingredients. Image: Kathryn Hawkins

I’ve been using my microwave oven a lot more this year in an effort to reduce energy consumption and have been experimenting with some of my traditional baking recipes which I would usually cook in the big electric oven.

Whilst you won’t get the same caramelisation and rich golden colour by cooking flapjacks in a microwave, the texture is chewy and the flavour is pretty much the same. You only need 5 ingredients to make this recipe, plus some icing sugar if you want to add more lemony flavour with a drizzle icing. The timings are for a 900w microwave oven so you may need to adjust them if your machine has a different output. Here’s what to do……

Makes: 12 portions

Ingredients

  • 115g plant based butter
  • 115g golden syrup
  • 175g gluten-free oats (I used “jumbo” oats but porridge oats will work fine)
  • 30-40g poppyseeds
  • Finely grated rind and juice 1 lemon
  • 45g icing sugar
  • Yellow cake sprinkles if liked

1. Line a 20cm square (internal measurement) microwave-proof dish with baking parchment. Put the butter and syrup in a microwave-proof bowl, cover and cook on High for about 2 minutes, stirring occasionally, until melted.

2. Stir in the oats, poppyseeds to taste and lemon rind along with all but 1½ teaspoons lemon juice and mix well.

Making_flapjack_mixture_for_the_microwave
Making flapjacks in the microwave. Images: Kathryn Hawkins

3. Press into the prepared dish and flatten the surface with the back of a spoon. Cook in the microwave on Medium for 7 minutes. Mark into 12 pieces and leave to cool in the dish.

4. When completely cold, transfer the flapjack to a board and cut the pieces all the way through.

Cooking_and_slicing_microwave_flapjacks
Cooking, cooling and slicing flapjacks. Images: Kathryn Hawkins

5. Mix the icing sugar and reserved lemon juice together and drizzle over each piece. Scatter with sprinkles if liked.

Icing_lemon_and_poppyseed_microwave_flapjacks
Finishing the flapjacks with lemon icing. Images: Kathryn Hawkins
Single_portion_of_gluten-free_dairy_free_vegan_lemon_and_poppyseed_microwave_flapjack
Lemon and poppyseed flapjack up close. Image: Kathryn Hawkins

Store in an air tight container or freeze – for best results store or freeze uniced.

I hope to have something festive for you next month. In the meantime, enjoy the run up to Christmas. Take care and thanks for stopping by:)

Easter baking: hot cross muffins (gluten-free; dairy-free; vegan)

~ My virtually free-from kitchen ~ Leave a comment
Gluten-free_dairy-free_vegan_Easter_hot_cross_muffins
Happy Easter 2025! Image: Kathryn Hawkins

Hello again. Easter is finally upon us. It feels like it’s been a long wait this year. We have had a long spell of warm, dry and sunny weather here in the UK which has brought with it a glorious Spring, full of flowers and blossoms. The daffodils are going over now but they have put on a great show this year, but it is the primroses that have really stolen the show. The dry weather has meant that there have been fewer beasties around to dine out on their delicious petals.

Scottish_garden_daffodils_April_2025
Scottish_garden_Daffodils_April_2025
Potted_garden_Daffodils_April_2025
Daffodil assortment. Image: Kathryn Hawkins
Scottish_garden_primroses_April_2025
April primroses. Image: Kathryn Hawkins

To celebrate the season, I have been baking. A twist on the yeasted fruit and spice buns which are traditional at this time of year, these muffins are easy to make and delicious served warm or cold. They freeze fine as well. I use a gluten-free bread flour which has xanthan gum added to it. Use a plain version if you prefer for a softer and more crumbly muffin.

Basket_of_gluten-free_vegan_Easter_muffins
Freshly baked and ready to serve. Image: Kathryn Hawkins
Single_gluten-free_vegan_Easter_muffin
Easter on a plate. Image: Kathryn Hawkins

I made my own cases. If you fancy having a go yourself, you will need 10 x 12-13cm squares baking paper and a bottle or jar that fits snuggly into a muffin tin. Line up the paper square over the muffin tin and push it in place using the end of the bottle. You may have to pleat and model the paper a little to make it fit the tin more neatly, but the weight of the cake mixture will hold it in place.

Making_muffin_cases
Homemade muffin cases. Images: Kathryn Hawkins

Makes 10:

Ingredients

  • 1tbsp ground linseeds (flaxseeds)
  • 225g gluten free bread flour
  • 2tsp gluten free baking powder
  • 1tso ground mixed spice
  • 115g light soft brown sugar
  • 175g currants or other chopped dried fruit
  • 50g plant-based butter, melted
  • 175ml plant-based milk (I used oat milk)
  • 2tbsp carob or maple syrup
  • 100g natural marzipan

1. Preheat the oven to 190°C, 170°C fan oven, Gas 5. Line 10 muffin tins with paper cases. Mix the linseeds with 3tbsp cold water and leave for 5 minutes to thicken slightly.

2. Sift the flour, baking powder and spice into a bowl and stir in the brown sugar and currants. Make a well in the centre.

3. Pour in the melted butter, milk and linseed mixture, then mix everything together to make a thick batter.

4. Divide between the cases, smooth the tops and bake for 30-35 minutes until risen and lightly golden. Transfer to a cooling rack and brush the tops with the syrup. Leave to cool for 15 minutes.

6_steps_showing_how_to_make_gluten-free_vegan_Easter_muffins
Easter muffin making. Images: Kathryn Hawkins

5. Meanwhile, lightly dust the work top with icing sugar and roll out the marzipan to a rectangle approx. 7 x 20xm. Cut into 20 thin strips.

6. Arrange the strips on top of each warm bun to form crosses. Serve the buns warm or leave to cool completely if preferred. Best eaten within 2 days of baking. Store in an airtight container or freeze when cold.

Making_marzipan_crosses_for_gluten-free_vegan_hot_cross_muffins
Marzipan crosses. Images: Kathryn Hawkins
Easter_2025_gluten-free_vegan_spiced_and_fruited_muffin
Too good to resist. Image: Kathryn Hawkins

Whatever you are doing this coming Easter weekend, I hope you have a lovely time. Until next month, I’ll leave you with this image of the first bluebells to open up in the garden. The sunshine has encouraged them to flower a few days earlier than usual. Happy Easter everyone 🙂

Scottish_garden_bluebells_April_2025
Bluebells for Easter. Image: Kathryn Hawkins

Slow cooker focaccia-style bread (gluten-free; dairy-free; vegan)

~ My virtually free-from kitchen ~ 1 Comment
Gluten-free_vegan_focaccia-style_bread_in_a_basket
Slow cooker focaccia with olives and rosemary, best served warm. Image: Kathryn Hawkins

Hello there. Welcome to my latest recipe post. So far this month, it’s been the weather for staying indoors here in central Scotland. I’ve been using my slow cooker a lot and eating lots of comforting food in an endeavour to stay warm – well that’s my excuse anyway 🙂

Gluten-free_slow_cooker_vegan_focaccia-style_bread_interior
Ripped and ready to eat. Image: Kathryn Hawkins

This week has been Real Bread week here in the UK so I thought I’d join the party and make my latest recipe post a bready one. If you’ve been reading my blog for a few months, you’ll know that I had a book on breadmaking published back in November – here’s the link to the post My new book: Complete starter guide to making bread, published by IMM Lifestyle Books 2024. When researching my recipes, I had been experimenting on cooking bread in the slow cooker and created a simple traditional loaf for inclusion. Sadly, I ran out of pages to feature this gluten-free and vegan slow-cooked loaf, so I’m giving it an airing here instead.

Gluten-free_vegan_focaccia_bread_dough_ingredients
Slow cooker focaccia ingredients. Image: Kathryn Hawkins

If you’ve never made bread before and are a bit daunted at the prospect, this is a very straightforward loaf to make. As with all gluten-free bread doughs, there is no kneading just a bit of mixing. You can omit the garlic, olives and rosemary to make a plain version if you prefer. I added psyllium husk for some extra texture. This gives the dough a slightly beige tone but adds some chewiness to the crumb. You may want to try making it without for a whiter dough but the texture will be more crumbly.

Gluten-free_vegan_rosemary_and_olive_slow_cooker_focaccia-style_bread
Rosemary and olive flavoured slow cooker focaccia. Image: Kathryn Hawkins

My slow cooker has a capacity of 5l and the dish is oval shaped – approx. 22 x 18cm. The temperature reached when on the High setting is 120°C. You may need to adapt the quantity of dough to fit your own slow cooker and adjust the cooking time if necessary. Other than that, all the information you need is below. Happy “slow” baking!

Makes: 1 approx. 22 x 18cm oval loaf

Ingredients

  • 1tbsp ground linseeds
  • 300g gluten free plain flour
  • 7g sachet easy blend dried yeast
  • 2tsp xanthan gum
  • 15g gluten free psyllium husk powder
  • ½tsp salt
  • 2tsp finely chopped rosemary leaves
  • ½tsp garlic granules
  • 25g pitted black olives, chopped
  • 80ml good quality olive oil
  • Sea salt flakes for sprinkling

1. Mix the linseeds with 3tbsp cold water and leave for a few minutes to thicken and make a vegan egg.

2. Put the flour in a bowl and mix in the yeast thoroughly, then add the xanthan gum, husk powder, salt, rosemary, garlic and olives and mix well.

3. Make a well in the centre and add 60ml olive oil and the vegan egg. Begin mixing and pouring in 300ml warm water. Continue mixing until you have a thick, sticky batter. Cover the bowl and leave to stand for 10 minutes. In this time the batter will become thicker and less sticky. Give it a thorough mix through.

Making_gluten-free_vegan_slow_cooker_focaccia-style_bread_dough
Making focaccia dough. Images: Kathryn Hawkins

4. Line the base of your slow cooker dish so that the parchment paper comes a little way up the sides of the dish.

5.Scoop the dough on top and press and smooth to fit the dish. Cover with the lid and set the cooker to the Warm setting. Leave to prove for 1½hours until puffed up and spongey in texture. If your cooker doesn’t have a Warm setting, simply cover with the lid and place the whole dish in a cool to warm place to rise.

6. Once the dough is risen, push the end of a wooden spoon into the dough all over to give a dimpled effect. Lay a scrunched up piece of baking parchment loosely on top (this helps prevent the dough getting wet from any water droplets that form inside the lid) and set the cooker to High. Leave to cook for 3 hours until firm on top and crusty round the edge. It can be quit challenging to know when the bread is completely cooked so if in doubt err on the side of caution and cook for a bit longer to avoid a dense texture above the bottom crust. As a rule, the base of the loaf should sound hollow when tapped.

Cooking_gluten-free_vegan_focaccia_dough_in_a_slow_cooker
Slow cooking focaccia dough. Images: Kathryn Hawkins

7. Transfer the loaf to a wire rack and discard the lining paper. Brush with remaining olive oil and sprinkle with sea salt. Leave to cool for a few minutes then serve warm. If you prefer a browner top, remove the bread from the slow cooker and place on the grill rack. Cook under a preheated medium/hot grill for 1-2 minutes to brown the top then oil, salt and cool as above.

Browning_slow_cooker_focaccia-style_bread
Browning slow cooker bread. Images: Kathryn Hawkins
Sliced_and_served_gluten-free_vegan_slow_cooker_focaccia
Warm sliced focaccia, ready to serve. Images: Kathryn Hawkins

This bread is best served warm. If you want to freeze the loaf, omit the salt from the top, and wrap well. Once defrosted, simply reheat the loaf in a medium oven for a few minutes, and sprinkle with salt before serving.

Thanks for reading my post. I hope to see you again next month 🙂

Chestnut rolls (gluten-free; dairy-free; vegan)

~ My virtually free-from kitchen ~ Leave a comment
Close-up_vegan_gluten-free_chestnut_roll
Chestnut roll close up. Image: Kathryn Hawkins

Hello again. It’s my last recipe post of the year. How 2024 has flown by. It’s been a busy one for me, and I’ll admit to not feeling 100% festive as I sit down to write this post as there is always so much to do at this time. If you’re feeling the same, perhaps this simple, tasty recipe will help get you in the right frame of mind.

Vegan_gluten-free_chestnut_rolls_ready_for_Christmas
Festive chestnut rolls. Images: Kathryn Hawkins

These rolls make the perfect snack or party food. Easy to make from a combination of sage and onion stuffing mix, chopped chestnuts and chutney. You can vary the flavour by using your favourite chutney, I use tomato but an onion one or more fruity one would work just as well as would cranberry sauce. Here’s what to do…

Makes:16

Ingredients

  • 65g sage and onion stuffing mix
  • 225g cooked peeled chestnuts
  • 100g tomato or other flavour chutney plus extra to serve
  • 1tsp onion or plain salt
  • 280g vegan-friendly gluten-free puff pastry sheet
  • 10g soya flour
  • Fresh sage to garnish

1. Put 50g stuffing mix in a heatproof bowl and mix in 90ml freshly boiled water. Mix well and leave to cool completely.

2. Finely chop the chestnuts in a food processor or by hand and mix into the cold stuffing mixture along with the chutney and salt to make a firm paste.

Making_a_vegan_gluten-free_chestnut_filling
Making the filling. Images: Kathryn Hawkins

3. Unroll the pastry and use the lining paper to line a large baking tray. Cut the pastry lengthways and divide the stuffing mix between the 2 pastry strips, shaping the stuffing into a long sausage shape down the middle of each.

Vegan_gluten-free_puff_pastry_rolled_and_filled
Forming the chestnut rolls. Images: Kathryn Hawkins

4. Mix the soy flour with 5tsp water to make a glazing paste and brush a little down one side of each pastry strip. Roll the pastry over the filling and press down gently, then roll each pastry back and forth on the work top to neaten and seal.

Making_vegan_gluten-free_chestnut_rolls
Shaping the rolls. Images: Kathryn Hawkins

5. Cut each roll into 8 equal portions and arrange spaced apart on the lined baking tray. Brush the tops and sides with the soy paste and sprinkle with the remaining dry stuffing mix. Chill until ready to bake.

Cutting_and_glazing_vegan_gluten-free_chestnut_rolls_ready_for_baking
Ready for baking. Images: Kathryn Hawkins

6. To cook, preheat the oven to 200°C, 180°C fan, gas mark 6. Bake the rolls for about 20 minutes until golden and crisp. Transfer to a wire rack to cool. Best served slightly warm with extra chutney, garnished with sage.

Freshly_baked_vegan_gluten-free_chestnut_rolls
Fresh chestnut rolls just out of the oven. Image: Kathryn Hawkins

That’s a wrap from me for this year. I hope you all have a good festive season and wish you a happy and healthy time. Until next year, Merry Christmas 🙂

Gluten-free oaty loaf (dairy-free; vegan)

~ My virtually free-from kitchen ~ Leave a comment
Homemade_vegan_and_gluten-free_oaty_loaf_with_front_slice
Oaty slices. Images: Kathryn Hawkins

Hello again. Following the launch of my book earlier in the month (see my previous post), I am delighted to share with you one of the gluten-free recipes from the book. As with all gluten-free bread making, there is no kneading, just a bit of mixing and then letting the yeast do its work in the dough.

I did all the food styling for my book and was up to my eyes in various mixes for several weeks. Below is how the oaty loaf was photographed for the book. The mixture was made with eggs, but for this post I am using flax egg.

Gluten-free_oaty_loaf_from_Complete_starter_guide_to_making_bread_by_Kathryn_Hawkins
Gluten-free oaty loaf. Photography: Stuart MacGregor©

It’s a very straightforward recipe, using some oat flour and psyllium husk to add a bit more of a chewy texture, and I add xanthan gum to hold the crumb together. I hope you enjoy it 🙂

Makes 1 x approx.850g, 18cm round loaf

Ingredient

  • 2tbsp ground flax seed
  • 200g gluten-free plain flour
  • 200g gluten-free oat flour
  • 2tsp easy blend dried yeast
  • 1½tsp xanthan gum
  • 25g psyllium husk powder
  • 2tsp caster sugar
  • 1tsp salt
  • 425ml lukewarm water
  • 1tbsp gluten-free coarse ground or jumbo oats

1. Grease and line an 18cm diameter, 7.5cm deep, round cake tin. Mix the flax seed with 6tbsp cold water and leave to stand for a few minutes to thicken.

2. Mix the flours in a large mixing bowl and stir in the yeast until well combined. Stir in the xanthan gum, psyllium husk, sugar and salt and make a well in the centre. Add the flax egg and half the water, and mix well with a spatula or wooden spoon until well blended.

Making_flaxseed_egg_and_adding_to_bread_dough
Flax egg and adding it to the dough. Images: Kathryn Hawkins

3. Continue mix in sufficient of the remaining water until the mixture is soft and sticky. Leave to rest for 10 minutes, then mix again. In this time, the mixture will become slightly less sticky as the water is absorbed.

4. Transfer to the prepared tin. Smooth the top, cover with a reusable cover or large bowl and leave to rise at a coolish room temperature, away from drafts, for about 2 hours until risen to the top of the tin.

Making_the_dough_for_vegan_gluten-free_oaty_bread
Making the dough. Images: Kathryn Hawkins

5. Meanwhile, preheat the oven to 200°C, 180°C fan oven, gas 6. Uncover the dough and sprinkle over the oats. Bake in the centre of the oven for about 1 hour 10 minutes. It can be quite challenging to know when the loaf is cooked through, so if in doubt, err on the side of caution and cook for a further 10 minutes. The usual rule is that the loaf will sound hollow when tapped underneath. Turn on to a wire rack to cool.

Vegan_gluten-free_loaf_proving_and_baking_the_loaf
Proving and baking the loaf. Images: Kathryn Hawkins

The loaf is best eaten within 3 days of baking. It freezes well. I usually slice the loaf before freezing so I can defrost exactly what I need.

Overhead_view_of_vegan_gluten_free_oaty_bread_sliced
Sliced and ready for freezing. Image: Kathryn Hawkins

The bread is tasty and delicious just as it comes, and if toasted the texture becomes spongier with a crisp bite, much like a toasted crumpet.

Homemade_vegan_gluten-free_bread_spread_with_Jam
Jammy bread. Images: Kathryn Hawkins

For more bread recipes, my book is available from main online retailers. It is published by IMM Lifestyle Publishers.

I hope you have a good few days until my next post. Thanks for stopping by.

My new book: Complete starter guide to making bread, published by IMM Lifestyle Books 2024

~ My virtually free-from kitchen ~ 1 Comment
Complete_starter_guide_to_making_bread_by_Kathryn_Hawkins_book_cover
Complete starter guide to making bread by Kathryn Hawkins

Hello there. I hope you are keeping well. I’m delighted to share some news from my work life with you this month. I have a new book just published 🙂

This time last year I was very busy writing and recipe testing recipes for the book and then at the beginning of the year, I made up all the breads for the photographs. It certainly kept me busy for a while, and now it is all published and available to buy. Here’s a little bit about the book, and soon I’ll share one of the gluten-free and vegan recipes with you in my next post.

“Making your own bread is a rewarding experience and is easier than you might think. You can make a loaf with just 3 everyday ingredients and a few basic pieces of kitchen equipment. Once you’ve mastered a few simple techniques, you’ll be well on the way to creating something that is eaten all over the world, every day of the year.

Whether you’re an absolute beginner or an established baker, this book contains everything you need to know to help create a variety of breads, from a simple white loaf to an indulgent buttery brioche. You’ll find recipes for yeasted and non-yeasted breads, sour doughs and breads made with gluten-free ingredients, as well as breads you can cook in the air fryer, slow cooker and steamer. All recipes are vegan or can be adapted to make vegan friendly.

There’s a chapter on the history of bread making; information on all the ingredients you can use to make the perfect loaf; a little bit of science, and lots of tips and techniques for making kneading, proving and shaping the perfect dough, and should something go wrong, there is a useful troubleshooting guide. The book is illustrated with colour photographs throughout to provide extra help and the inspiration you need to start making bread. Happy Baking!”

Complete starter guide to making bread by Kathryn Hawkins, published by IMM Lifestyle Books 2024 is available to buy from major online retailers Food photography by Stuart MacGregor

For more information about my work please visit my website: www.kathrynhawkinsfood.co.uk

See you again soon!

Chocolate brownie candle cake (gluten-free; dairy-free; vegan)

~ My virtually free-from kitchen ~ Leave a comment
Chocolate_brownie_candle_cake_for_Halloween
Spooktacular cake. Image: Kathryn Hawkins

It’s almost the most spookiest time of the year, and to celebrate, I thought this recipe would make the perfect treat if you’re entertaining on 31st October. Layers of chocolate brownie mixture covered in marzipan, you could also serve it up as part of an edible table decoration for Christmas or New Year.

Gluten-free_dairy-free_vegan_chocolate_brownie_candle_cake_cut_in_half
The big chocolaty reveal. Image: Kathryn Hawkins

If you like the idea but time is short, you can use rounds of a readymade chocolate cake or chocolate Swiss roll. The brownie recipe alone is rich and delicious and makes a great bake by itself if you don’t want to make the candle. Time to bring on the cake recipe, I hope you like it 🙂

Serves: 8

Ingredients

  • 100g free-from dark or plain chocolate
  • 100g lightly salted plant butter
  • 7tsp ground flax seed
  • 125g caster sugar
  • 1tsp natural vanilla extract
  • 125g gluten-free plain flour blend
  • ¼tsp xanthan gum
  • 75g free-from chocolate frosting or apricot jam, softened
  • 200g natural marzipan
  • 50g free-from white chocolate
  • 1 x tea-light candle

1. Grease and line an 18cm straight sided square cake tin. Melt the plain chocolate and butter together over a saucepan of barely simmering water. Remove from the water and leave to cool for 10 minutes.

2. Meanwhile, mix the ground flax seed with 110ml cold water and leave to stand for a few minutes until thickened. Preheat the oven to 180°C, 160°C fan, gas mark 4.

Melting_chocolate_and_making_flax_egg_for_gluten-free_dairy-free_vegan_chocolate_brownie
Preparing the ingredients for chocolate brownie. Images: Kathryn Hawkins

3. Stir the sugar and vanilla into the warm chocolate mixture, then mix in the flax “egg”. Add the flour and xanthan gum and mix well.

4. Spoon into the prepared tin and bake for about 45 minutes until the top looks papery and shiny and a skewer inserted into the centre comes out clean. Leave to cool in the tin before removing.

Mixing_gluten-free_dairy_free_vegan_chocolate_brownie_batter
Making and baking the brownie mix. Images: Kathryn Hawkins

5. Use an 8 to 8.5cm round cookie cutter to cut out 4 neat rounds from the brownie square. Use a small round cutter the same size as the tea-light candle holder (approx.3.5cm) and cut out the centre from one round. Keep the trimmings to make truffles or cake pops.

Cutting_and_shaping_a_freshly_cooked_square_of_gluten-free_dairy-free_vegan_chocolate_brownie
Cutting brownie rounds. Images: Kathryn Hawkins

6. Spread a little frosting or jam on each round and stack them neatly on top of each other, putting the cut out round on top.

Assembling_the_layers_of_chocolate_brownie_to_make_a_candle_shape
Assembling the candle. Images: Kathryn Hawkins

7. Measure the height and circumference of the brownie stack. My cake was 9.5cm tall, and 27cm round the middle.

8. Knead the marzipan to make it more pliable, then roll out to a thickness of about 0.5cm and a little larger than the cake dimensions, then trim to the size of your cake. Gather up the marzipan trimmings, re-roll and cut out a ring of marzipan using the same cutters as before, to fit the top of the cake.

Rolling_marzipan_to_cover_a_stack_of_chocolate_brownie_rounds
Covering brownie with marzipan. Images: Kathryn Hawkins

9. Spread the outside of the cake with a little more frosting or jam, then lay the cake on the marzipan and roll it up so that it is completely covered. Stand the cake upright and smooth the ends together. Spread the top with remaining frosting or jam and place the marzipan ring on top. Pop the candle holder inside. If the marzipan is a bit uneven, gently roll the cake back and forth on the work top to smooth.

Covering_chocolate_brownie_candle_cake_in_marzipan
Covering the brownie. Images: Kathryn Hawkins

10. Melt the white chocolate. Put the candle into the holder and carefully spoon warm chocolate round the top of the cake, letting it drip down the sides to resemble melting wax. Try and keep the edge of the candle holder free from chocolate so that you are able to remove it with ease when you want to slice the cake. Leave the cake in a cool place to set. To serve, put the cake on a heat resistant plate and light the candle.

Spooning_chocolate_wax_on_a_candle_cake
White chocolate candle wax. Images: Kathryn Hawkins
Candle_cake_alight
Cosy candle cake light. Image: Kathryn Hawkins

When you are ready to cut the cake, extinguish the flame and carefully remove the candle holder, remembering that the candle wax will be very hot – I used a pair of tweezers to grip the candle holder for easy removal. Cut the cake in half and then into smaller portions.

Chocolate_brownie_candle_cake_close-up
Brownie candle close-up. Image: Kathryn Hawkins

If you are celebrating this Hallowe’en, I hope you have a great time. I look forward to sharing some exciting news in my next post early in November. Until then, stay safe 😉

Making Victoria plum jam, and a recipe for almondy plum pudding (gluten-free; dairy-free; vegan)

~ My virtually free-from kitchen ~ Leave a comment
Homemade_Scottish_Victoria_plum_jam_September_2024
Just jammy. Image: Kathryn Hawkins

Hello again. The sunshine here in central Scotland last weekend helped ripen off the Victoria plums on the small tree in the garden. And this year, I managed to get them picked before the wasps moved in:)

Scottish_Victoria_plum_harvest_September_2024
This year’s Victoria plum harvest. Images: Kathryn Hawkins

Not a bad haul, and there are still a few left on the tree for later in the month. I’ll admit that plums are not my favourite fruit but they do make a lovely jam, and are also delicious flavoured and baked with almonds. Hence, my two recipes this week.

Homemade_Victoria_plum_jam_in_jar_and_on_spoon
Simply plum jam. Images: Kathryn Hawkins

The jam recipe is very straightforward, just 2 ingredients, fruit and sugar. Victoria plums, if not too ripe, set well without needing to add lemon juice to the mix. If the plums are very ripe, then add 1tbsp juice per 500g fruit.

Makes: approx. 1.5kg

Ingredients

  • 1kg ripe Victoria plums
  • Approx. 850g granulated sugar

1. Wash the plums then cut them in half and prise out the stones. Put the stones to one side, and weigh the prepared fruit and make a note. You should use the same amount of sugar to fruit. If the plums are too firm to cut cleanly in half, you can cook them whole and then remove the stones once the fruit has softened – it is worth counting the whole plums before you cook them so that you know how many stones to fish for!

2. Put the stones on a piece of muslin. Gather up the sides and then bash with a rolling pin to crush the stones. Tie the muslin tightly to secure the crushed stones inside. You don’t have to do this, but I think the jam has better flavour and setting qualities if you add the stones.

3. Put the plums in a large saucepan. If they are ripe, you don’t need to add any water. If they are firm, add about 100ml. Heat until steaming, add the muslin bag, then cover with a lid and cook gently until very soft. If you’ve cooked whole plums, now is the time to do a little stone fishing.

4. Add the quantity of sugar to match the weight of the prepared fruit, and stir until dissolved, then raise the heat and boil rapidly until setting point is reached – around 104 to 105°C on a jam thermometer. Squeeze out the juices from muslin bag and discard, and stir the jam to distribute the fruit pieces before packing into clean jars and sealing whilst hot.

Making_plum_jam_with_Scottish_Victoria_plums_September_2024
Making plum jam. Images: Kathryn Hawkins
Making_jam_pot_covers_from_paper_napkins
Easy peasy jam pot covers. Images: Kathryn Hawkins

For a simple finishing touch, if you are thinking about gifting some of your jam, I often cut out rounds of paper napkin to cover the jar lids. Use a saucer or plate a few centimetres larger than the lid and draw round using a pencil. Secure the covers in place with a small rubber band and then tie with string or ribbon. Don’t forget the label.

Gluten-free_dairy-free_vegan_almond_plum_pudding
Plum pudding perfection. Image: Kathryn Hawkins

My second plummy recipe is also very easy to make. You’ll need 850g plums and a dish about 1.7l in capacity. The bake will serve about 6 people.

Pitting_Victoria_plums
Victoria plums, ripe and ready for pudding. Images: Kathryn Hawkins
Making_gluten-free_dairy_free_almond_sponge
Assembly_and_baking_gluten-free_dairy-free_vegan_almond_plum_pudding
How to make almond plum pudding. Images: Kathryn Hawkins

1. Wash and stone the plums as for jam, but discard the stones this time. Put two thirds of the prepared fruit in the dish and put to one side while you make the topping.

2. Mix 3tbsp ground flax seed with 135ml water and leave for a few minutes until thickened.

3. Whisk together 155g lightly salted, soft plant butter with 155g caster sugar, 155g ground almonds, 30g gluten-free plain flour and 1tsp almond extract until well blended and creamy. Stir in the flax egg and whisk to make a smooth cake batter.

4. Spoon over the plums in the dish and smooth the top. Push the remaining plums into the mixture on top and sprinkle with a few flaked almonds. Pop the dish on a baking tray and bake in a preheated oven at 180°C, 160°C fan, gas 4, for about 1hour 15 minutes until firm to the touch and golden. Best served hot with custard.

Freshly_baked_gluten-free_dairy-free_vegan_almond_plum_pudding
Ready for custard. Images: Kathryn Hawkins

If you have any leftover jam, add a layer in the bottom of the dish for extra sweetness.

Until next time, enjoy the autumn colours and I’ll hope to see you again in a couple of weeks or so.

Lemon crusted berry loaf cake (gluten-free; dairy-free; vegan)

~ My virtually free-from kitchen ~ Leave a comment
Gluten-free_dairy-free_vegan_lemon_crusted_Salal_berry_loaf_cake
Very lemony berry cake. Image: Kathryn Hawkins

It’s that wonderful time of the year when the garden begins to yield produce thick and fast. My latest pickings are from the many Salal (Gaultheria shallon) bushes around the garden which have provided a very abundant crop of berries this year. Too many for me to deal with, so I’m happy to say that the birds are enjoying a feast as well.

Homegrown_Scottish_Salal_berries_August_2024
This year’s Salal berry harvest. Images: Kathryn Hawkins

The berries are quite challenging to pick individually as they often go to mush in your fingers when they are very ripe. Last year I found a better way of dealing with the problem. Harvest them on their stalks – they grow in clusters so it is easy to snip off the stems with the berries attached.

How_to_prepare_and_freeze_Salal_berries
Preparing berries for the freezer. Images: Kathryn Hawkins

Wash and dry the berries well, then lay on trays and place in the freezer until you are ready to deal with them. Once frozen solid, they pull away easily from the stems and the berries can then be packed and returned to the freezer for future use.

If you want to use them fresh though, you’ll have to persevere and pull them gently from the stems after washing and drying them.

Close-up_texture_of_a_homemade_lemon_and_berry_loaf_cake
Zesty, fruity loaf cake. Image: Kathryn Hawkins

My recipe this week uses the berries fresh, but you don’t need that many for the mixture. I did try it with frozen and it worked fine, but the texture was a little wet for my taste. Blueberries would make a good substitute if you prefer. This is one of those cakes that gets better the longer you leave it. The flavours become more fruity and the texture is denser and richer. Store in an airtight container for up to a week if you can leave it alone. The initial crunchiness of the lemon sugar top will disappear on storing, but it is replaced by a sticky lemony crust instead. It freezes fine as well 🙂

Homemade_Salal_berry_and_lemon_loaf_cake
A berry nice slice. Image: Kathryn Hawkins

Serves: 8

Ingredients

  • 1tbsp ground linseed
  • Juice and rind 1 unwaxed lemon
  • 185ml plant milk (I use a barista-style oat milk)
  • 115g plant butter, softened
  • 150g caster sugar
  • 175g gluten-free plain flour blend
  • 50g ground almonds
  • ¼tsp xanthan gum (optional, but the cake is very crumbly without it)
  • ¾tsp bicarbonate of soda (baking soda)
  • 80g fresh Salal berries, washed
  • 75g granulated sugar

1. Preheat the oven to 180°C, 160°C fan oven, Gas Mark 4. Line a 1kg loaf tin. Mix the linseed with 3tbsp cold water and put to one side to thicken. Mix 2½tsp lemon juice into the milk and leave for a few minutes at room temperature to thicken.

2. Whisk the butter and caster sugar together until creamy and well blended then gently whisk in the linseed and milk mixtures – don’t panic, the batter will look very lumpy!

Making_gluten-free_dairy-free_vegan_lemon_loaf_cake_batter
Making the loaf cake batter. Images: Kathryn Hawkins

3. Add the lemon zest, flour, almonds, xanthan gum and baking soda, and mix well until the batter is smooth and creamy. Gently stir in the berries.

4. Transfer the mixture to the loaf tin, smooth the top and bake for about 1hr 15 minutes until risen and firm to the touch.

Adding_fresh_homegrown_Salal_berries_to_cake_batter
Adding the berries. Images: Kathryn Hawkins

5. While the cake is in the oven, prepare the lemon topping by simply mixing 2tbsp lemon juice with the granulated sugar.

6. When the cake is cooked, place the tin on a wire rack and skewer the cake in a few places. Spoon over the lemon sugar evenly to form a crust and leave the cake to cool in the tin.

Preparing_the_lemon_sugar_crust
Making the lemon sugar crust. Images: Kathryn Hawkins

As the cake cools, the sugar sets in a crusty layer on top whilst the juices soak into the cake. Delish. I served my cake decorated with a few (washed) Salal leaves for a splash of colour – just for show, these are not edible.

Gluten-free_dairy-free_vegan_lemon_crusted_Salal_berry_loaf_cake
Freshly sliced loaf cake. Image: Kathryn Hawkins

Thanks for stopping by. I hope to see you again soon. Best wishes and happy baking 🙂