Ingredient: icing sugar
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Carrot cake muffins – gluten and dairy free

Gluten and dairy free carrot cake muffins - A Free From Life

It was my birthday yesterday, so naturally this calls for cake.

gluten and dairy free carrot cake muffins - A Free From Life

Deciding on carrot cake muffins with ‘cream cheese’ topping, I set about converting a recipe. I’m not a fan of overly sweet things, really I’m not. Not since I’ve been doing yearly sugar detoxes anyway. Whilst I enjoy the occasional sweet treat, I find when I bake myself, I can reduce the sugar considerably and still produce a treat that satisfies.

I’m also a fan of wholesome cakes – my chocolate courgette cake being a family favourite. The sweetness of the carrots, combined with juicy raisins and the crunch of chopped walnuts, just fits the bill.

As you can see, I went a little overboard and made 24 muffins, which is a lot of cake, but I wanted to make plenty to share the birthday love!

Gluten and dairy free carrot cake muffins - A Free From Life

 

The muffins came out a lovely golden brown. They held well and the result was a delicious, moist cake.

If you would like to try them for yourself, you can find the recipe below.

Gluten and dairy free carrot cake muffins - A Free From Life
Carrot cake muffins - gluten and dairy free
Print Recipe
Servings Prep Time
24 20 mins
Cook Time
20 mins
Servings Prep Time
24 20 mins
Cook Time
20 mins
Gluten and dairy free carrot cake muffins - A Free From Life
Carrot cake muffins - gluten and dairy free
Print Recipe
Servings Prep Time
24 20 mins
Cook Time
20 mins
Servings Prep Time
24 20 mins
Cook Time
20 mins
Ingredients
Servings:
Instructions
  1. Preheat the oven to 200C/gas 5. Line 2 muffin trays with paper cases.
  2. Beat together the oil, sugar and eggs
  3. In a separate bowl, mix together the tapioca, sorghum and quinoa flours with the baking powder, bicarb, salt, cinnamon and ginger.
  4. Add the dry ingredients to the wet and beat together until fully incorporated.
  5. Grate the carrots and finely chop the walnuts. Add these, along with the raisins the the mix and stir in.
  6. Divide the mixture evenly between the muffin cases and bake for 20 minutes.
  7. To make the cream cheese frosting: Sift the icing sugar and cream with the margarine. Add the vanilla extract and cream cheese, then beat together until smooth. Once the cakes are cooled, spread the cream cheese frosting on to each muffin, then refrigerate until set.
Recipe Notes
Le Coin de Mel
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Desserts

Rhubarb and ginger cheesecake – dairy and gluten free

Rhubarb and ginger cheesecake - dairy and gluten free - A Free From Life

We sometimes make strawberry cheesecake for a special occasion, but my daughter and I couldn’t resist trying out the same recipe with a new combination of flavours – rhubarb and ginger – just for the sake of it.

Rhubarb and ginger cheesecake - dairy and gluten free - A Free From Life

And why not? You always need a bit of cheesecake in your life.

I know rhubarb is normally cooked with a lot of sugar to sweeten it, but we wanted to use as little added sugar in this recipe as we could get away with, so we baked it in the oven and added some orange juice, along with some chopped stem ginger in syrup (shop bought).

We used gluten and dairy free ginger biscuits, so there’s already sugar in these and we added just a tablespoon of icing sugar to the cream cheese topping, to help marry all the ingredients together.

As you can see from the photos, we like to put the fruit in the middle of the biscuit base and cream cheese toppings, which works really well in this case. The tartness of the rhubarb ‘jam’, sits well with the ginger biscuit base and the combination of flavours is complemented nicely with the cool creamy topping.

Rhubarb and ginger cheesecake - dairy and gluten free - A Free From Life

 

Rhubarb and ginger cheesecake - dairy and gluten free - A Free From Life
Rhubarb and ginger cheesecake - dairy and gluten free
Print Recipe
A lovely combination of flavours, with the tart rhubarb, baked with ginger and orange juice and a cool, creamy topping - all gluten and dairy free
Servings
10
Servings
10
Rhubarb and ginger cheesecake - dairy and gluten free - A Free From Life
Rhubarb and ginger cheesecake - dairy and gluten free
Print Recipe
A lovely combination of flavours, with the tart rhubarb, baked with ginger and orange juice and a cool, creamy topping - all gluten and dairy free
Servings
10
Servings
10
Instructions
  1. Put the ginger biscuits into a large clear sandwich bag, re-seal and bash with a rolling pin until formed into crumbs
  2. Melt the dairy free spread and add the ginger biscuit crumbs to the melted butter, stirring until fully coated. Pour into a 9 inch round, greased cake tin and press down with the back of a wooden spoon. Put in the fridge to set.
  3. Cut the rhubarb in to 2 inch pieces and add to an oven proof dish. Add the orange juice and stem ginger in syrup, stir to coat and cover with tin foil. Bake in the oven on a medium heat for 30-45 mins until soft. Leave to cool.
  4. Whisk the coconut cream, cream cheese, icing sugar and vanilla together until smooth.
  5. Spread the cooled rhubarb over the biscuit base and pour the cream cheese mixture over the top. Put back in the fridge for at least 1 hour, until set.
Recipe Notes

Linking up with Free From Fridays.

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