Tag Archives: lactose free

Olive Oil Brownies

9 Jun

Brownies just got better. Yup, you’re reading that right! These brownies merit a LOT of your attention. Upon tasting them, a pastry chef friend exclaimed to me that my brownies were better than his. Life=made (if you’re reading this Bobby, here’s the recipe!)




  • 185g dark chocolate
  • 185g olive oil
  • 250g caster sugar
  • 3 eggs
  • 85g plain flour (If using gluten free, also use 1/2 tsp xanthan gum)
  • 40g cocoa powder
  • 50-100g dark, milk or white chocolate chips


  • Melt chocolate in a bain-marie
  • Mix in olive oil and leave to cool
  • Whisk eggs and sugar together until thick and frothy
  • Pour in cooled chocolate & olive oil
  • Sift flour and cocoa powder over the top and mix until just combined
  • Stir in chocolate chips
  • Pour mixture into well-greased tin (I use a square tin)
  • Bake for 25 mins on 185oC
  • Leave until totally cooled then cut into squares and stuff your face!

I served mine as dessert to a BBQ as well as to feed my friends the day after!

Golden Syrup Loaf

12 Dec

Now this is probably the EASIEST cake i’ve ever made, and I don’t say that lightly! One bowl, allergy free and even better if you eat it the next day… what’s NOT to like?! It’s one of those amazing one-bowl recipes, and even makes 2 cakes, one for now, one for later!





  • 150g soft margarine
  • 150g caster sugar
  • 400g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 250g golden syrup
  • 320ml boiling water
  • 2 tbs brown sugar


  • Literally dump everything into one bowl. Go
  • Mix with stand mixer/handheld whisk
  • Pour into 2 loaf tins (greased or lined)
  • Sprinkle each loaf with around 1 tbs each of brown sugar for a crunchy topping
  • Bake at 180oc for 40-45 mins
  • Leave to cool in tin
  • Serve with a cup of tea!
Recipe slightly adapted from The Pink Whisk

Chocolate Babka

10 Dec

Hi CakeSnobs,

I know i’ve been quiet for a bit but there’s a reason behind this I promise!

For the past year i’ve been undergoing a ton of tests, the result of which has concluded that I’m lactose intolerant. OH dear. Double oh dear for me… as a bake and HUGE dairy chocolate lover.

Whilst I love my chocolate, in order for me to have a much more comfortable life I am willing to forgo it. Hence the manic baking-ness of the past two weeks – trying ALL of the dairy free things. My most recent of which is this delicious chocolate babka that I made this weekend from my Holiday Kosher baking book (it’s great!). I have to tell you, Kosher cookbooks are a saviour as most of the desserts are dairy free!






  • Dough:
  • 120ml cup warm water
  • 14g dry fast acting yeast
  • 105g caster sugar
  •  375g plain flour
  • 250g wholemeal flour
  • 120ml olive oil
  • 115g margarine (sub butter or any other non-dairy fat)
  • 3 large eggs plus 1 white (keep the yolk for later!)
  • Filling:
  • 300g caster sugar
  • 40g cocoa powder
  • 225g margarine (sub butter or any other non-dairy fat)
  • 180g non dairy chocolate chips
  • For glaze:
  • 1 egg yolk (from earlier)
  • 2 tsp water


  • Pre heat oven at 200oC for 5 mins and turn off
  • Pour the warm water in your mixing bowl and sprinkle yeast over the top. Let sit for 10 mins
  • Add the sugar, plain and wholemeal flour , oil, margarine and eggs
  • Combine in your mixer with dough hook for 3-5 mins or with a wooden spoon until mixture comes together
  • Cover with cling film and let sit in pre-heated oven for 2 and a half hours
  • Whilst dough is proving, make the filling
  • Make sure the margarine is at room temp or even slightly melted
  • Mix sugar and cocoa powder, then mix in melted margarine
  • Leave to sit at room temp whilst dough proves
  • When dough is ready, tip it onto a floured surface
  • Divide into 4 equal parts and roll out into a rectangle. Make sure the dough is not too thin or it will split and filling will ooze out (like mine!) Make it about 1/2cm thickness
  •  Spread filling over rolled-out dough and sprinkle 45g of chocolate chips over
  • Roll up length-wise – do this for every piece
  • Roll 2 of the dough “sausages” together and tuck the ends over
  • Concertina the dough and put it into a greased loaf tin
  • This makes 2 loaves
  • ix yolk and 2 tsp water together and glaze each loaf
  • Bake at 190oC for 40-45 mins
  • Take out and leave to cool in tin for 30 mins, then take out of tin and transfer to wire rack
  • Definitely best eaten whilst warm, and even better the next day!
*Recipe slightly adapted from Holiday Kosher baking book