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Introduction 2

Chocolate Chunks 3

Whoopie Pies 4

Cherry Cake 5Pecan Brownies 6

Classic Battenburg 7Fruit Cake 8

Chocolate Bake 9

Iced Gingerbread 10Spiced Orange Cake 11Marble Cake 12

Fairy Cakes 13Butterfly Cakes 14Rock Cakes 15

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Being Coeliac isn’t easy. Trust me, I know. After beingdiagnosed at 7 years old, I’ve had the condition for 13 years.

It takes a while to adjust but, it doesn’t mean we can’t enjoy

the simple pleasures of cake!

Baking has been given a fresh new lease of life in the last few

years. So, if like me, you suffer from dietary requirements andenjoy a treat occasionally, no need to fret!

Simple recipes for wonderfully tasting cakes for any occasion,you don’t even need an occasion for yummy treats!

Get your tins and whisks out, and let’s knock our taste buds’socks off! Let’s indulge!

Ingredients:8 oz cooking chocolate8 oz Gluten Free rich tea biscuits4 oz butter2 oz sugar2 tablespoons syrup4 teaspoon cocoa

Method:Crush the rich tea biscuits into small lumps. Melt the butter, sugar and syrup together. Mix in the biscuits and cocoa. Put in a greased tin and leave to cool. Melt the chocolate in a basin and pour over the biscuit mix. Leave to set and cut the mix into chunks. Enjoy!

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Ingredients:3 oz unsalted butter4 oz light brown soft sugar1 medium egg1 teaspoon vanilla extract1/2 teaspoon baking powder6 oz Gluten Free plain flour50ml buttermilkFood colouring

For the icing:2 oz full fat soft cheese1 oz unsalted butter, softened1/2 teaspoon vanilla extract8 oz icing sugar, sifted plus extra for dusting

Makes 18Preparation time: 25 minutesCooking time: 14 minutesOven: 180C, Gas mark 4

Method:Line 2 baking trays with baking parchment. Beat together the butter and sugar using an electric hand mixer for 2-3 minutes, until light and fluffy. Add the egg and vanilla extract and beat until well combined. Add the baking powder. Whisk in the flour and buttermilk in alternate batches on a low speed, starting and finishing with the flour - be careful not to over beat. Whisk in food colouring of your choice. Spoon the mixture into a piping bag fitted with a 1cm plain nozzle. Pipe the batter onto the baking parchment in small circles, about 2-3 cm in diameter. Leave a 3cm gap between each as they will spread. Bake for 14 minutes or until they’ve puffed up. Cool on the baking trays for at least 10 minutes.For the icing beat the soft cheese and butter using an electric hand mixer. Add the vanilla extract and icing sugar. Beat on a low speed at first and increase the speed until the icing is smooth and fluffy. Use the icing to sandwich the pies together in pairs, with the flat sides facing each other. Dust with icing sugar before serving.

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Preparation time: 15 minutesCook time: 1 hour 20 minutesOven: 180C, Gas mark 4

Ingredients:8 oz glace cherries3 oz Gluten Free self raising flour3 oz Gluten Free plain flourpinch salt6 oz butter6 oz caster sugarfinely grated rind of 1 lemon3 eggs, beaten3 oz ground almondslittle milk if necessery

Method:Grease a 7 inch cake tin and line with grease proofpaper. Rinse cherries under running water, draining well and drying using kitchen paper. Cut each cherry in half. Sieve the flours and salt together twice then toss the cherries in a little of the flour. Cream butter, sugar and lemon rind together until the mix is pale and creamy. Add beaten egg a little at a time, beating well after each addition and keeping mix stiff. Add a tablespoon of flour with the last amount of egg. Fold in flour, cherries and ground almonds adding a little milk to make a fairly stiff dropping consistency; stiff consistency will help cherries to remain suspended evenly in cake when baking.Turn mix into prepared tin and bake in a moderate oven for about 1 hour 20 minutes or until a skewer inserted in the centre of the cake comes out clean. Leave the cake to cool in the tin for 5 minutes then turn it out on to a wire tray to finish cooling.

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Makes 15-24Oven: 190C, Gas mark 5

Ingredients:7 oz plain chocolate9 oz butter4 medium eggsfew drops of vanilla extract10 oz caster sugar4 oz Gluten Free plain flour7 oz pecan nuts, chopped

Method:Preheat the oven. Melt the chocolate and butter. Lightly beat in the eggs and vanilla extract. Add the sugar, flour and chopped pecans to the bowl and stir to combine all of the ingredients. Spoon the mix into the lined cake tin and level the surface. Bake the brownie in the centre of the oven for 40-50 minutes until just set to the touch in the centre.Remove from the oven and leave it to cool in the tin for 5-10 minutes. Transfer to a wire rack to cool completely. Enjoy with a cup of tea and if you’re looking for an extra treat, maybe even a bit of cream. Indulge!

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Preparation time: 30 minutesCooking time: 50 minutesOven: 180C, Gas mark 4

Ingredients:6 oz butter6 oz caster sugar3 eggs, lightly beaten 8 oz Gluten Free self raising flour, sievedfew drops vanilla essencered food colouring

For the covering:few drops vanilla essence1 tablespoon seedless jam1 8 oz packet almond paste

Method:Grease and line a 7 inch square cake tin. Divide the tin by placing a piece of folded greaseproof paper down the centre. Beat together the butter, sugar, eggs, flour and vanilla essence until well combined. Transfer half of the batter into a different bowl. Add red food colouring to one bowl and mix until the batter turns pink. Put each mixture into one half of the tin and bake for 50 minutes, before cooling on a wire tray.Once cool, trim the cakes and cut each into two even-sized lengths. Sandwich together with jam, alternating the colours. Soften the jam by gently warming and brush the long outside edges of the cake. Roll the almond paste into a rectangle large enough to cover the cake. Wrap the almond paste round the cake and seal the join well.

Ta-Dah! A classic battenburg cake!7

Cooking time: 1 hourOven: 180C, Gas mark 4

Ingredients:4 oz Gluten Free self raising flour2 oz sugar2 oz margarine1 egg3-4 tablespoons of milk2 oz - 4 oz dried fruit1 dessert spoon of golden syrup

Method:Grease and lin a bread tin. Sieve the flour and spice, rub in the margarine and add the sugar. Stir in the fruit, add the beaten egg, milk and syrup. Beat till the mixture is smooth.Put into the bread tin and make a slight dip in the middle. Bake for an hour and test with a heated skewer. This should come out clean. Leave to cool before eating.

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Makes 21 slicesCooking time: 30-35 minutesOven: 180C, Gas mark 4

Ingredients:2 oz cocoa powder6 tablespoons boiling water4 oz baking spread 10 oz caster sugar3 eggs, beaten125ml milk6 oz Gluten Free self raising flour1 teaspoon baking powder3-4 tablespoons warmed apricot jam

For the icing:100 ml double cream7 oz milk chocolate for baking, finely chopped or grated

Method:Line a 30cm x 20cm tray with baking paper and preheat the oven. Measure the cocoa into a bowl, add boiling water and mix until smooth. Add the baking spread and beat into the cocoa until smooth, then add the sugar, eggs, milk, flour and baking powder and mix until well combined.Pour the mix into the tin, spreading evenly and bake for 30 - 35 minutes. Leave to cool before moving onto a wire rack. Brush the top of the cake with the warmed jam and leave to cool. To make the icing, warm the cream in a small pan until hot, then add the milk chocolate and stir until completely melted and smooth. Leave to cool a little so that it is a thick pouring consistency. Pour the icing over the cake, spreading it out with a knife to cover the cake completely. I added white chocolate stars, however you can add any variation you wish.

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Preparation time: 30 minutesCooking time: 1 & a quarter - 1 & a half hoursOven: 150C, Gas Mark 2

Ingredients:4 oz margarine6 oz black treacle2 oz golden syrup1/4 pint milk8 oz Gluten Free plain flour2 oz caster sugar1 teaspoon mixed spice1 teaspoon bicarbonate of soda2 teaspoons ground gingerFor the icing:8 oz icing sugar2 tablespoons water

Method:Melt the margarine, treacle and syrup in a large saucepan. Add the milk and allow the mixture to cool. Beat the eggs and add to the mix. Sieve all the dry ingredients together into a bowl and add the liquid mix gradually, blending in with a metal spoon. Pour the mix into a lined loaf tin. Bake for 1 & a quarter - 1 & a half hours. Turn out and cool on a wire rack. To make the icing, sieve the icing sugar twice and add the water very gradually; beating well after each new addition. The icing should be stiff enough to coat the back of a wooden spoon. Pour the icing over the top of the cake and smooth with a knife.

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Serves 8Cook time: 25- 30 minutesOven: 180C, Gas mark 4

Ingredients:1 small thin-skinned orange10 oz Gluten Free self raising flour3 teaspoons baking powder10 oz caster sugar8 oz softened butter4 eggs1 teaspoon ground cinnamon1 teaspoon mixed spiceFor the filling:2 oz softened butter6 oz icing sugar, sifted, plus extra for dusting2 tablespoons orange pulp

Method:Preheat the oven. Line two deep 20cm tins with baking paper. Place the whole orange into a saucepan, covering with boiling water. Simmer until soft, which is roughly 20 minutes. Leave to cool.Once the orange is soft and cold, cut it in half and remove any pips. Process the whole orange, including the skin, until medium chunky. Reserve 2 tablespoons of the orange pulp for the filling, leaving the rest in the processor. Add the remaining cake ingredients and blend until smooth. Avoid overmixing. Divide the mix evenly between the 2 tins.Bake for 25 - 30 minutes. Leave to cool before placing onto a wire rack. To make the orange filling, cream the soft butter, then add the sieved icing sugar and reserved orange pulp. Sandwich the 2 cakes together with the icing, before using a sieve to dust the top of the cake.

Preparation time: 15 minutesCooking time: 45 minutesOven: 180C, Gas mark 4

Ingredients:8oz Gluten Free self raising flour, sieved6 oz margarine6 oz caster sugar3 eggs, lightly beatenfew drops vanilla essencefew drops almond essencetwo different food colourings of your choice

Method:Cream together the margarine and sugar until light and fluffy. Gradually add the beaten eggs and fold in the flour. Divide the mixture into 3. To one third add a few drops of almond essence and 1 chosen food colouring, I used a few drops of red to create the pink. Mix this thoroughly. To another third add a few drops of vanilla essence and the other food colouring you’ve chosen, I used lilac. Mix this thoroughly. Leave the remaining third untouched. Drop the mixtures, in alternating spoonfuls, into a well greased fluted cake mould, also known as a savarin tin. Bake for 40 - 50 minutes. Leave to cool before tucking into the beautiful colours!

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Makes 10Cook time: 14 - 17 minutesOven: 190C, Gas mark 5

Ingredients:1 egg, beaten2 oz caster sugar2 oz margarine2 oz Gluten Free self raising flour, sieved10 paper cake casesFor the icing:300g icing sugar2 -3 tablespoons waterfood colouringcake decorations

Method:Preheat the oven and place the cake cases in a bun tray. Cream the margarine and sugar till light in colour and texture. Add the beaten egg gradually, each addition must be beaten in thoroughly before the next. Fold in the the sieved flour with a metal spoon. Divide into the cake cases and bake for 14- 17 minutes. Test by pressing a finger in the middle of the cake. No dent should remain if the cake is cooked. Leave to cool on a wire rack. For the icing, sift the icing sugar into a bowl and stir in enough water to create a smooth mixture. Add food colouring. Spread the icing onto the cakes and add decorations. Leave to harden and enjoy with a cup of tea!

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Makes 10Cook time: 14 - 17 minutesOven: 190C, Gas mark 5

Ingredients:1 egg, beaten2 oz caster sugar2 oz margarine2 oz Gluten Free self raising flour, sieved10 paper cake casesFor the icing:220g icing sugar110g buttermilk

Method:Cook the same as the Fairy Cakes (page 13). To make the icing whisk the butter and half of the sugar to-gether, once they are mixed add the rest of the sugar and a dash of milk. Continue whisking. Once the cakes have cooled, use a sharp knife to cut an upside down shallow cone shape out of the top of the cake. Cut this in half. Fill the hole in the cake with the icing. Place the cut sections on top of the icing, imitating wings of a butterfly. Dust with some icing sugar and tuck in!

Makes 8Cook time: 15 - 20 minutesOven: 190C, Gas mark 6

Ingredients:4 oz Gluten Free self raising flour2 oz margarine2 oz sugar1 oz dried fruit1/2 an egg

Method:Sieve the flour into a bowl, add the sugar and margarine. Rub in with finger tips. Add the dried fruit. Beat the egg and add to the flour mixture. mix to a stiff dough using either a knife or fork. Divide into 8 pieces and put on to a lined baking tin. Bake for 15 - 20 minutes. Leave to cool before enjoyingplain or with some butter, however you wish.

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