Tag Archives: lactose intolerant

Lemon Elderflower Cake

5 Aug

This cake is the epitome of summer. Light, refreshing, I could eat an ENTIRE loaf in one sitting. Just don’t dare me to do it… because I will…no self control clearly! Anyway, this cake is perfect to take along to a summer picnic, as indeed I did!






  • 100g butter, or dairy free spread – I used Trex
  • 75g Greek yogurt (I used the Total 0% variety)
  • 175g caster sugar
  • 3 eggs
  • 225g flour
  • 3 ½ tsp baking powder
  • 90ml milk (I used almond milk)
  • 10 ml elderflower cordial

For the elderflower drizzle:

  • 4 tbsp elderflower cordial
  • 4 tbsp white or golden granulated sugar
  • Splash of warm water if needed


  • Sift all dry ingredients together
  • Melt butter or dairy free alternative or let it come to room temperature
  • Mix all wet ingredients together until fully combined
  • Combine wet & dry ingredients together, mix well
  • Pour batter into greased loaf tin
  • Bake on 225oC for 35-45 mins or until cake is cooked in the middle.
  • Mix together cordial and sugar drizzle whilst you wait
  • When it comes out of the oven, prick it lightly all over with a fork and pour the drizzle on top
  • Wait to cool, and serve!



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!

Sprinkle Cake

9 Feb

There’s no better way to kick off a new week than with a totally DELICIOUS, dreamy cake! You’ll be looking forward to baking this beauty I guarantee. I baked this on the weekend for my own birthday (yes, I do make my own birthday cake, but because I love it, not because I have to!)

Chocolatey, caramelly goodness

Chocolatey, caramelly goodness

The cake is a vanilla sponge recipe, the “buttercream” is actually whipped coconut cream, and for an extra touch, I added salted caramel sauce! The added bonus? The entire cake is dairy-free, to accommodate my lactose-intolerance. The plus side to this cake is also that we could have it for dessert after a meat meal!

Cakey Closeup

Cakey Closeup


  • To prep in advance, put 2 cans good quality Coconut Milk in the fridge overnight (I used Waitrose own, when I tried Tescos own, it did not yield the same result, do not use!)

Coconut “butter”cream

  • Make the coconut cream first – on day of cake baking (or before) open tin of coconut milk, and you’ll see that the “fat” has rise to the top.
  • Scoop this into a mixing bowl, and discard (or drink!) the coconut water underneath
  • Using a hand or stand mixer, whip the coconut cream with some cocoa powder, icing sugar and vanilla (to your taste) You could also add in coffee extract for a mocha buttercream!
  • Refrigerate until you’re ready the ice the cake

For the cake I made my standard Lily Vanilli plain victoria sponge cake.

I drizzled caramel sauce in between the layers and also over the top of the cake.

Caramel Sauce Recipe:

  • 75 grams margarine (or butter if you’re not dairy free!)
  • 50 grams soft light brown sugar
  • 50 grams caster sugar
  • 50 grams golden syrup
  • 125 ml oat or soya cream (or double cream if you’re not dairy free!)
  • 1 teaspoon fleur de sel


  • Melt marg, sugars and golden syrup in a pan over low heat
  • Let boil away for 4 mins, stirring occasionally
  • Add in cream and salt to taste and mix well
  • Leave to cool

To assemble the cake, let the super-soft sponge cool completely. Sandwich the layers with the cocoa buttercream. Stir in some caramel if it.s too hard. Drizzle caramel over tip of buttercream and put on another layer. Put some more buttercream on top and drizzle with yet more sauce! Decorate however you like, I like the sprinkle effect!

Slice, serve, enjoy!

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