Blog

Easy Less Than 10 Min Microwave Tres Leche Cake

January 30, 2023

Tres Leche Cake

Welcome to my microwave series where I turn classic desserts into delicious, super quick and easy recipes from brownies, cakes, tray bakes and more, that you would never have imagined were made in the microwave!

Perfect for when you’re short on time or just craving something sweet. Not to mention with the cost of living crisis at an all time high, turning your oven on can be quite pricey so these recipes are the perfect alternative for a quick dessert made at a fraction of the time.

This tres leche cake is super soft and fluffy and infused with cinnamon and nutmeg. Delicious.

The sponge is so light and airy and smothered in a smooth, thick cream lightly spiced with cinnamon. Oh.. and it’s made in LESS THAN 10mins!

Cake in microwave recipe

If you’d prefer to make this cake bigger - like a loaf cake - simply double this recipe and use a slightly larger heatproof, glass/ceramic dish to bake it in.

This recipe for tres leche cake is also dairy and gluten free. If you'd prefer not to make it dairy and gluten free then check out my substitutes list so you can make this suitable for all dietary requirements.

In this recipe for microwave cake I will be going through how to make tres leches cake and answering your FAQs such as ‘how to make cake in microwave’ ‘what should I bake this cake in’ ‘how long does microwave cake last’ and so much more.

A really great thing about this cake in the microwave recipe is how versatile it is. Which is what makes this tres leche dessert best. For example, you can make this into a classic vanilla cake, or a sweet caramel and cinnamon cake by mixing caramel into the batter along with the cinnamon using my super simple 3 ingredient caramel recipe!

I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!

If you’re looking for more easy microwave recipes to add to your baking list check out my Cake In a Mug - Berry Cobbler and Lemon Cake Drizzle Recipe

[feast_advanced_jump_to]

Tres Leche Ingredients

Gluten Free flour - This can either be gluten free plain or self-raising flour. If you don’t want to make this gluten free - look at my substitutes list below.
Dairy Free Butter – This can be in spread or block form at room temperature .
Caster sugar – I like to use caster sugar in my cakes which is just very refined sugar. So if you can’t find caster sugar I’d recommend using refined or normal granulated sugar.
Cream - I used plant based double cream to make this dairy free
Vegan caramel - I used this in place of evaporated but you can also use plant based/vegan evaporated/condensed milk to make this dairy free.

See recipe card for quantities.

Instructions

Cake in a microwave recipe

Begin by lining your heat proof dish with greaseproof/parchment paper.
Mix together the flour, rising agents, sugar and butter until smooth.
Add the eggs one at a time, mixing well after each addition.

4. Add the spices and pour the batter into your dish. Bake in the microwave for 6 mins, making sure to stop it every minute to prevent the cake from over flowing.Remove from the microwave and allow it to cool for 10 mins.

5. As it cools make the cream, by whipping the cream until stiff peaks then add the caramel. Then poke holes through the cake.

6. Once the cake has cooled down, make the milk mix by combing the milk and caramel.

How to bake microwave cake

7. Pour the milk mixture on top so it can soak through. Then top with cream and a sprinkle of cinnamon.

8. Slice and enjoy!

Substitutions

If you’d prefer not to make this microwave loaf cake specific to any dietary requirements, simply substitute the ingredients that correlate to your needs to make this tres leche cake suitable for your diet.

Gluten free - If you’d prefer not to make this microwave cake gluten-free simply substitute the gluten-free flour for normal plain flour.
Dairy free - If you’d prefer not to make this microwave cake dairy free simply substitute the dairy free butter for ordinary butter, specifically block butter
Cream - Simply substitute the plans based double cream for full fat double cream if you’d prefer not to make this dairy free.

Even if you don’t follow a specific diet (eg. gluten free), you may have friends or family that could use this.

Variations

Simple ways you can change this recipe to better suit your dinner guests:

Prefer something chocolatey?

Check out my 7 minute decadent chocolate microwave cake. The microwave cake sponge is so rich and decadent and smothered in a glossy chocolate ganache. Oh.. and it’s made in LESS THAN 10mins!

Looking for something more zesty?

Then you NEED to try this lemon loaf cake it’s inspired by starbucks lemon loaf cake and it’s tastes incredible.

Brownies?

Looking for a good super quick brownies recipe - check out these brownies - they’re made in 5 minutes!

Let me know in the comments if you try these variations or if you came up with your own!

Equipment

For this recipe you’ll need a heat proof glass/ceramic dish, this is similar to the one I use, which I line with greaseproof/parchment paper so you can easily remove it from the dish.

Storage

Storing and freezing microwave cake

How long does tres leche cake last?

This will stay good at room temperature for up to 5 days, and in the freezer for up to 2 months if stored in an airtight container.

Top tip - Microwave cake easy

Although this recipe is super simple to make, here are just a few expert tips I'd recommend:

Don’t fill your baking dish too much/high as this cake does rise! And may overflow out of your dish if filled to the top

Allow the cake to cool for at least 20 -30 mins before decorating with cream, as the cream will melt and dissolve into the cake if added onto a hot cake.

Master the art of baking GF, DF & Vegan

Baking Free From 101

Make sure to tag me @whiskmefree on Instagram and leave a review below if you made this tres leche cake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

📖 Recipe

Microwave Tres LeChes

Delicious

Print Pin Rate Add to Collection

Course: Dessert

Cuisine: Homemade

Keyword: dairy free, gluten free

Prep Time: 3 minutes

Cook Time: 5 minutes

Servings:

Equipment

Heat proof dish

Ingredients

120 g Caster sugar
100 g Gluten Free flour
¼ teaspoon Baking Powder
¼ teaspoon Bicarbonate of soda
100 g Dairy free butter
½ teaspoon Ground cinnamon
¼ teaspoon Nutmeg
2 Eggs

Milk mix

180 ml Plant based milk
½ tablespoon Caramel

Cream

200 g Plant based double cream
2 tablespoon Powdered Sugar
½ tablespoon Vegan Caramel

Metric - US Customary

Instructions

Begin by lining your heat proof dish with greaseproof/parchment paper.
Mix together the flour, rising agents, sugar and butter until smooth.
120 g Caster sugar, 100 g Gluten Free flour, ¼ teaspoon Baking Powder, ¼ teaspoon Bicarbonate of soda, 100 g Dairy free butter
Add the eggs one at a time, mixing well after each addition.
2 Eggs
Add the spices and pour the batter into your dish
½ teaspoon Ground cinnamon, ¼ teaspoon Nutmeg
Bake in the microwave for 6 mins, making sure to stop it every minute to prevent the cake from over flowing.
Remove from the microwave and allow it to cool for 10 mins. As it cools make the cream, by whipping the cream until stiff peaks then add the caramel.
Once the cake has cooled down, make the milk mix by combing the milk and caramel
180 ml Plant based milk, ½ tablespoon Caramel
Then poke holes through the cake and pour the milk mixture on top so it can soak through. Then top with cream and a sprinkle of cinnamon.
200 g Plant based double cream, 2 tablespoon Powdered Sugar, ½ tablespoon Vegan Caramel
Slice and enjoy!

*This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

© Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

The Best Cheesecake Caramel Recipe

January 28, 2023

This cheesecake caramel recipe is delicious! This no bake cheesecake recipe uk makes a cheesecake that is so smooth and creamy with a crunchy biscuit base, filled with oozing caramel and topped with a smooth chocolate ganache, decorated with some gold sprinkles. It’s the perfect centerpiece for any celebration.

If you’d prefer to make this into a mini cheesecake recipe no bake, to serve as an individual dessert then you might want to check out this.

This recipe for no bake chocolate cheesecake is also vegan and gluten free. If you'd prefer not to make it vegan and gluten free then check out my substitutes list so you can make this suitable for all dietary requirements.

In this recipe for no bake cheesecake I will be going through how to make this the best recipe for classic cheesecake and answering your FAQs such as ‘how to make this cheesecake recipe without oven’ ‘how to decorate vegan cheesecake’ ‘why is my no bake cheesecake runny’ and so much more.

A really great thing about this cheesecake easy no bake recipe is how versatile it is. Which is what makes this gluten free vegan cheesecake recipe best. For example, you can make this into a white chocolate and caramel cheesecake or a chocolate and strawberry cheesecake using a strawberry purée for the center in place of the caramel instead!

I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!

This recipe for vegan cheesecake requires less than an hour to come together from start to finish!

If you’re looking for more gluten free cheesecake recipes to add to your baking list check out my Basque cheesecake and ULTIMATE Gluten Free Baked New York Cheesecake

[feast_advanced_jump_to]

Ingredients

Gluten Free biscuits - the biscuit for cheesecake base I used plain biscuits - not biscuits that have chocolate chips or nuggets of raisins as this will result in a bumpy less robust base.
Dairy Free Butter – This can be in spread or block form.
Caster sugar – I like to use caster sugar in my cheesecakes which is just very refined sugar. So if you can’t find caster sugar I’d recommend using refined or normal granulated sugar.
Double cream - I used plant based double cream by Elmea but you can also use coconut cream
Vegan cream cheese
Chocolate- vegan chocolate preferably 70% or less - anything higher may make these cheesecake quite bitter

See recipe card for quantities.

Instructions - How to Make a Cheesecake No Bake

Cheesecake Base

Blend the biscuits until fine crumbs. Then add the melted vegan butter and blend/ mix until combined – should have a sandlike texture.
Transfer to your cake tin and press down using a spoon or glass to level it out.

No bake cheesecake filling recipe:

3. Beat the vegan cream cheese, sugar and cream using an electric mixer until fully combined and smooth. Then pour in the melted chocolate and fold in, by hand.

4. Transfer it into a piping bag and pip it over the biscuit base to create a border then fill with the caramel.

5. Then cover with the remaining cheesecake filling and smooth it over.

No bake cheesecake toppings:

6. Heat together the chocolate and cream in the microwave for 30 second intervals until smooth then pour over the cheesecake and smooth it with the back of a spoon.

7. Finally decorate with gold sprinkles to create a boarder. Set the cheesecake in the freezer for 5-7 hours.

Once set remove it from the tin, then slice and enjoy!

For the caramel cheesecake decoration I used gold crunch sprinkles

Substitutions

If you’d prefer not to make this no bake caramel cheesecake recipes specific to any dietary requirement, simply substitute the ingredients that correlate to your needs to make this chocolate caramel cheesecake suitable for your diet.

Gluten free - If you’d prefer not to make this gluten-free simply substitute the gluten-free biscuits for normal digestives.
Vegan - If you’d prefer not to make this cheesecake vegan simply substitute the vegan cream cheese for full fat cream cheese.
Dairy free - If you’d prefer not to make this cake vegan simply substitute the dairy free butter for ordinary butter, this can be a spread or block butter

Even if you don’t follow a specific diet (eg. gluten free), you may have friends or family that could use this.

Variations - Making Cheesecake

Simple ways you can change this recipe to better suit your dinner guests:

White chocolate caramel cheesecake

In place of dark chocolate for the filling you can substitute this for white chocolate, and top it with a white chocolate ganache - following the same principles of this recipe.

Baked cheesecake

If you’d prefer to bake a plain baked cheesecake then I’d highly recommend trying out my basque cheesecake. It’s super creamy and smooth and not very sweet if that’s something you’d prefer - grab the recipe here.

Cheesecake with fruit

If you like blueberry desserts you’re going to love this blueberry baked cheesecake. This gluten free blueberry cheesecake recipe is a combination of blueberry cheesecake and a streusel. The perfect comfort dessert, to enjoy all year round.

Vanilla no bake cheesecake

If you prefer plain cheesecake simply remove the melted chocolate and substitute it for vanilla pod seeds or vanilla extract.

Let me know in the comments if you try these variations or if you came up with your own!

Equipment

For this recipe you’ll need a 6 inch round loose bottom cake tin, this is the one I use and I use it all the time, my cheesecake or base has never stuck once. You may also use whatever shaped loose bottom cake tin. But for all tins, make sure to properly grease it! You might want to check out my foolproof guide here.

Storage

Cheesecake you can freeze

How long cheesecake last in fridge?

They stay good, in the fridge for up to a week, and in the freezer for up to 2 months if stored in an airtight container.

Top tip

Although this cheesecake no baking recipe is super simple to make, here are just a few expert tips I'd recommend:

Make sure to pipe a thick dam of cheesecake around the outside of the cheesecake, so when filling the center with caramel it doesn’t ooze out and maintains its shape when you remove it from the tin.

Use a food processor or blender to blend the biscuits into a crumb, then mix in the melted butter with a spatula or spoon - until it has a wet sand like texture.

Master the art of baking GF, DF & Vegan

Baking Free From 101

Make sure to tag me @whiskmefree on Instagram and leave a review below if you followed this cheesecake caramel recipe. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

Cheesecake Caramel Recipe

📖 Recipe

The Best Cheesecake Caramel Recipe

Delicious

5 from 1 vote

Print Pin Rate Add to Collection

Course: Dessert

Cuisine: Homemade

Diet: Gluten Free, Vegan

Prep Time: 5 hours

Cook Time: 0 minutes

3 hours

Servings:

Equipment

6 inch loose bottom cake tin

Ingredients

Biscuit base

154 g Gluten free biscuits
60 g Vegan butter

Cheesecake Filling

500 g Vegan cream cheese
170 g Vegan chocolate
60 g Caster sugar
400 g Plant based double cream/Coconut Cream

Vegan Caramel

Cheesecake Ganache

125 g Vegan chocolate
75 g Vegan Double Cream

Decoration

Gold crunch sprinkles

Metric - US Customary

Instructions

Cheesecake Base

Blend the biscuits until fine crumbs. Then add the melted vegan butter and blend/ mix until combined – should have a sandlike texture.
154 g Gluten free biscuits, 60 g Vegan butter
Transfer to your cake tin and press down using a spoon or glass to level it out.

Cheesecake Filling

Beat the vegan cream cheese, sugar and cream using an electric mixer until fully combined and smooth.
500 g Vegan cream cheese, 60 g Caster sugar, 400 g Plant based double cream/Coconut Cream
Then pour in the melted chocolate and fold in, by hand
170 g Vegan chocolate
Transfer it into a piping bag and pip it over the biscuit base to create a border then fill with the caramel.
Then cover with the remaining cheesecake filling and smooth it over.

Cheesecake ganache

Heat together the chocolate and cream in the microwave for 30 second intervals until smooth then pour over the cheesecake and smooth it with the back of a spoon.
125 g Vegan chocolate, 75 g Vegan Double Cream
Finally decorate with gold sprinkles to create a boarder
Gold crunch sprinkles
Set the cheesecake in the freezer for 5-7 hours.
Once set remove it from the tin, then slice and enjoy!

*This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

Chocolate Cupcakes Vegan and Gluten Free

January 23, 2023

Chocolate Cupcakes Vegan - This chocolate cupcakes easy recipe makes super fluffy and moist cupcakes that are topped with smooth pink buttercream and finally decorated with chocolate dipped strawberries. Delicious.

This chocolate cupcakes recipe without eggs is also vegan and gluten free. If you'd prefer not to make it vegan and gluten free then check out my substitutes list so you can make this suitable for all dietary requirements.

In this recipe for chocolate cupcakes gluten free I will be going through how to make these chocolate cupcakes moist and answering your FAQs such as ‘what frosting goes with chocolate cupcakes’ ‘how to make these into fancy chocolate strawberry cupcakes’ ‘chocolate cupcakes decorating ideas’ and so much more.

A really great thing about these super moist chocolate cupcakes is how versatile it is. Which is what makes this chocolate cupcakes recipe best. For example, you can make this into a chocolate and strawberries cake by pouring the batter into a round cake tin instead of cupcake cases! Or fill these cupcakes with caramel and top them with chocolate buttercream to make them into snicker cupcakes instead!

I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!

If you’re looking for more easy vegan cake recipes to add to your baking list check out my Recipe For Red Velvet Cake and Vegan Carrot Cake Cupcakes

[feast_advanced_jump_to]

Ingredients - chocolate cupcakes easy

Gluten Free flour - This can either be gluten free plain or self-raising flour. If you don’t want to make this gluten free - look at my substitutes list below.
Dairy Free Butter – This can be in spread or block form at room temperature .
Caster sugar – I like to use caster sugar in my cakes which is just very refined sugar. So if you can’t find caster sugar I’d recommend using refined or normal granulated sugar.
Powdered sugar - Also known as icing sugar, will be using this for the buttercream
Bicarbonate of soda and vinegar - Adding both to the batter is what makes these delicious chocolate cupcakes fluffy and well risen (it’s out egg substitute)
See recipe card for quantities.

See recipe card for quantities.

chocolate cupcakes recipe moist

A Chocolate Cupcake Recipe - Instructions

Preheat your oven to 180°/365°F and line your cupcake tin with cupcake cases.
Combine the milk and apple cider vinegar in a glass/bowl and leave aside while you make the batter.

3. Mix together the dry ingredients into a large bowl until fully combined.

4. Pour in the wet ingredients, mix until combined. Divide the batter evenly between your cupcakes, making sure not to fill them to the top as they will rise and dome too much.

5. Bake for 20-25 mins or until springy to the touch and a skewer comes out clean when inserted into the centre.

Chocolate cupcakes icing

6. As the cakes cools, make the buttercream by beating together all the ingredients until thick and pipe-able.

7. Once the cupcakes have cooled pipe the buttercream onto the cakes using a star tip.

8. Dip your strawberries in chocolate and place the in the centre of your cupcake. All that's left is to enjoy!

Substitutions

If you’d prefer not to make these chocolate strawberry muffins specific to any dietary requirements, simply substitute the ingredients that correlate to your needs to make this chocolate cupcakes recipe simple suitable for your diet.

Gluten free - If you’d prefer not to make these cupcakes gluten-free simply substitute the gluten-free flour for normal plain flour.
Dairy free/vegan- If you’d prefer not to make these chocolate cupcakes dairy free simply substitute the dairy free butter - spread/block. You may also substitute the plant based milk for normal whole milk

Even if you don’t follow a specific diet (eg. gluten free), you may have friends or family that could use this.

Variations

Simple ways you can change this recipe to better suit your dinner guests:

Prefer something more sweet ?

Check out my chocolate cupcakes vegan. These rich and decadent chocolate cupcakes are light, moist, and are filled with caramel, and topped with a chocolate buttercream and hazelnut drip. Check out my snicker cupcake recipe here.

Looking for something more zesty?

Then you NEED to try these lemon cupcakes. These lemon muffins are light and spongy and the perfect treat all year round.

Let me know in the comments if you try these variations or if you came up with your own!

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retains heat for longer, which could make the recipe more watery, or burnt on the outsides.

For this recipe you’ll need a cupcake tin. This is the one I use and I use it all the time, with these cupcake cases.

Storage

Storing and freezing vegan chocolate cupcakes

How long does vegan and gluten free cupcakes last?

This will stay good at room temperature for up to 5 days, and in the freezer for up to 2 months if stored in an airtight container - without the frosting.

Top tip

Although this recipe for chocolate cupcakes easy, here are just a few expert tips I'd recommend:

Only fill your cupcakes ¾ of the way full, because if you fill it to the top it’ll overflow and will be shaped more like a muffin than a cupcake.

Allow the cake to cool for at least 20 -30 mins before decorating with cream, as the cream will melt and dissolve into the cake if added onto a hot cake.

Master the art of baking GF, DF & Vegan

Baking Free From 101

Make sure to tag me @whiskmefree on Instagram and leave a review below if you made these choc mint cookies. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

FAQ

What frosting goes with chocolate cupcakes ?

Vanilla, strawberry, raspberry or chocolate flavored buttercream will work well for these cupcakes. If you’re wondering how to make vegan buttercream light and fluffy check out my foolproof recipe here.

Chocolate Cupcakes Decorating Ideas ?

You can decorate these vegan cupcakes with strawberries and raspberries. If you’d prefer to decorate your cupcakes with raspberries, instead of dipping your raspberries in cupcakes, transfer your chocolate into a piping bag and drip the chocolate down the top of the iced cupcakes and then top with a raspberry.

📖 Recipe

Chocolate strawberry cupcakes

Print Pin Rate Add to Collection

Course: Dessert

Cuisine: Homemade

Keyword: gluten free, vegan

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings:

Ingredients

1 cup Plant based milk
½ tablespoon Apple cider Vinegar
1 ¾ cup Gluten Free flour
½ teaspoon Baking Powder
½ teaspoon Bicarbonate of soda
1 cup Caster sugar
¼ cup Cocoa powder
2 tablespoon Fine and Raws Sweet Hazelnut Spread
½ cup Vegetable oil

Buttercream

150 g Vegan butter
300 g Powdered Sugar
1 tablespoon Fine and Raw Oat Milk Chocolate Hazelnut Butter Spread
Red/Pink Food gel

Decoration

Strawberries
Fine and Raw Raspberry Chocolate Bar

US Customary - Metric

Instructions

Preheat your oven to 180°/365°F and line your cupcake tin with cupcake cases.
Combine the milk and apple cider vinegar in a glass/bowl and leave aside while you make the batter.
1 cup Plant based milk, ½ tablespoon Apple cider Vinegar
Mix together the dry ingredients into a large bowl until fully combined.
1 ¾ cup Gluten Free flour, ½ teaspoon Baking Powder, ½ teaspoon Bicarbonate of soda, 1 cup Caster sugar, ¼ cup Cocoa powder
Pour in the wet ingredients, mix until combined.
2 tablespoon Fine and Raws Sweet Hazelnut Spread, ½ cup Vegetable oil
Divide the batter evenly between your cupcakes, making sure not to fill them to the top as they will rise and dome too much.
Bake for 20-25 mins or until springy to the touch and a skewer comes out clean when inserted into the centre.
As the cakes cools, make the buttercream by beating together all the ingredients until thick and pipe-able.
150 g Vegan butter, 300 g Powdered Sugar, 1 tablespoon Fine and Raw Oat Milk Chocolate Hazelnut Butter Spread, Red/Pink Food gel
Once the cupcakes have cooled pipe the buttercream onto the cakes using a star tip.
Dip your strawberries in chocolate and place the in the centre of your cupcake. All that's left is to enjoy!
Strawberries, Fine and Raw Raspberry Chocolate Bar

*This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

The Best Matcha Cookie Recipe

January 22, 2023

This Matcha cookie recipe will be your new cookie obsession!

Matcha and white chocolate are a match made in heaven. And these cookies are the perfect way to enjoy the combination.

These matcha white chocolate chip cookies are a delicious twist on the classic chocolate chip cookie. With the added health benefits of matcha powder.

These matcha white chocolate chip cookies are the perfect balance of sweet and earthy. The matcha powder adds a unique flavor and a boost of antioxidants. The white chocolate chips add a touch of sweetness and complement the matcha perfectly. Make sure to store these cookies in an airtight container to keep them fresh for up to a week.

This recipe is great for matcha lovers who are looking for a new way to enjoy this ingredient and for anyone who loves to experiment with unique flavor in their cookie. This recipe is also great for anyone looking to add a healthy twist to their cookie recipe. These cookies are easy to make and perfect for any occasion. Whether it's a family gathering, a party, or just a sweet treat to enjoy at home.

About this dairy free matcha cookie recipe

This chocolate chip cookies easy recipe was inspired by my NYC stuffed cheesecake cookies. Where these cookies are both chunky nyc style cookies and filled with a slightly gooey interior.

If you’d prefer to make this easy recipe of cookies mini. Simply roll them into smaller cookie dough balls to make them into bite size cookies

This recipe for matcha cookies white chocolate is also dairy and gluten free. If you'd prefer not to make this matcha cookies recipe - dairy and gluten free then check out my substitutes list so you can make this suitable for all dietary requirements.

In this cookies simple recipe I will be going through how to make matcha cookies. And answering your FAQs such as ‘what's the best dairy free butter for cookies’ ‘how to bake cookies’ ‘how long does vegan cookies last’ and so much more.

A really great thing about this recipe for dairy free cookies is how versatile it is. Which is what makes this the best cookies recipe. For example, you can make these matcha cookies with white chocolate into plain matcha cookies or matcha and milk chocolate chip cookies instead!

I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!

This recipe for matcha cookies requires less than an hour to come together from start to finish!

If you’re looking for more chocolate chip cookies recipes to add to your baking list check out my Oat and banana cookies and Gluten Free Cinnamon Roll Cookies

[feast_advanced_jump_to]

Ingredients

Gluten Free flour - make sure this is plain flour not self raising flour as this will result in a cakey cookie.
Dairy Free Butter – This needs to be dairy free block butter as it has less water content then the spread form which will reduce how much the cookies spread.
Caster sugar – I like to use caster sugar in my cookies which is just very refined sugar. So if you can’t find caster sugar I’d recommend using refined or normal granulated sugar.
Brown sugar - this helps make these chocolate chip cookies chewy and prevent the cookies from spreading too much when baking.
Matcha
Chocolate- dairy free white chocolate.

See recipe card for quantities.

Instructions - Easy recipe for cookies

Preheat your oven to 180°/365°F and lining a baking tray with greaseproof/parchment paper.
Start by mixing your dry ingredients together until fully combined.
In a separate bowl melt your butter in the microwave for 30 seconds to soften it. Then add the eggs and mix until combine.

4. Next mix in your wet ingredients, and finally mix in the white chocolate chips/chopped white chocolate.

5. Roll the dough into medium sized balls or use a small ice cream scoop, placing ⅘ on a baking tray lined with greaseproof paper (as they spread) and bake for 15-18 mins.

6. When done these cookies should be slightly golden brown around the edges and slightly soft in the center – it will gain its shape when cooled.

7. All that's left is to enjoy!

Substitutions

If you’d prefer not to make these cookies with white chocolate chip specific to a dietary requirement or two, simply substitute the ingredients that correlate to your needs to make this matcha cookie dough suitable for your diet.

Gluten free - If you’d prefer not to make these matcha cookies gluten free simply substitute the gluten-free flour for normal plain flour.
Dairy free - If you’d prefer not to make this matcha cookie dairy free simply substitute the dairy free butter for ordinary butter, specifically block butter

Even if you don’t follow a specific diet (eg. gluten free), you may have friends or family that could use this.

Simple ways you can change this recipe to better suit your dinner guests:

Plain matcha cookies

If you’d prefer not to add white chocolate to these cookies you can leave it out of the recipe completely or make it into matcha cookies with chocolate chips by substituting the white chocolate for milk chocolate chips.

Cheesecake cookies

This stuffed cookies recipe has a slightly crunchy exterior filled with a smooth and creamy cheesecake filling. It’s delicious.

White chocolate peppermint cookies

These choc mint cookies are soft and chewy, filled with pools of marshmallow, and infused with a peppermint flavor. These are the perfect cookies to enjoy all year round.

Let me know in the comments if you try these variations or if you came up with your own!

Equipment

For this recipe you’ll need a Flat baking tray, this is the one I use, and I use it all the time, which I line with greaseproof/parchment paper

Storage

Storing and freezing cookies easy

How long does matcha cookie last?

They stay good at room temperature for up to a week, and in the freezer for up to 2 months if stored in an airtight container.

Top tip making matcha cookies easy

Although this cookies quick recipe is super simple to make, here are just a few expert tips I'd recommend:

For uniform cookies weigh the dough balls individually making sure they weigh the same - I’ve found 115g was perfect for 6 cookies

Use chopped chocolate in place of chocolate chips to create pools of chocolate in your cookie, you may also use chocolate chips for more texture.

Master the art of baking GF, DF & Vegan

Baking Free From 101

Make sure to tag me @whiskmefree on Instagram and leave a review below if you made these choc mint cookies. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

📖 Recipe

Matcha Cookies

Delicious

Print Pin Rate Add to Collection

Course: Dessert

Cuisine: Dairy Free, Gluten Free

Prep Time: 7 minutes

Cook Time: 15 minutes

Servings:

Ingredients

113 g Dairy free butter
1 Egg
1 Egg yolk
50 g Sugar
100 g Brown sugar
230 g Gluten free Plain flour
½ teaspoon Baking powder
¼ teaspoon Bicarbonate of soda
1 tablespoon Matcha
100 g Dairy free white chocolate

Metric - US Customary

Instructions

Preheat your oven to 180°/365°F and lining a baking tray with greaseproof/parchment paper.
Start by mixing your dry ingredients together until fully combined.
50 g Sugar, 100 g Brown sugar, 230 g Gluten free Plain flour, ½ teaspoon Baking powder, ¼ teaspoon Bicarbonate of soda, 1 tablespoon Matcha
In a separate bowl melt your butter in the microwave for 30 seconds to soften it. Then add the eggs and mix until combine.
113 g Dairy free butter, 1 Egg, 1 Egg yolk
Next mix in your wet ingredients, and finally mix in the white chocolate chips/chopped white chocolate.
100 g Dairy free white chocolate
Roll the dough into medium sized balls or use a small ice cream scoop, placing ⅘ on a baking tray lined with greaseproof paper (as they spread) and bake for 15-18 mins.
When done these cookies should be slightly golden brown around the edges and slightly soft in the center – it will gain its shape when cooled. Enjoy!

*This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

The Ultimate Recipe For Red Velvet Cake - No Egg, Gluten or Dairy

January 21, 2023

This recipe for red velvet cake is also vegan and gluten free. This eggless red velvet cake is so light and moist and topped with smooth royal icing. Delicious.

If you'd prefer not to make it vegan and gluten free then check out my substitutes list so you can make this suitable for all dietary requirements.

For this quick red velvet cake recipe I will be going through how to make this red velvet cake recipe moist and answering your FAQs such as ‘toppings for red velvet cake’ , ‘what icing goes with red velvet cake’, how to bake red velvet cake ’ and so much more.

A really great thing about this red velvet cake recipes easy is how versatile it is. Which is what makes this the best recipe red velvet cake. For example, you can make this into a classic recipe for eggless red velvet cake - thats baked in an ordinary round tin.

Or if you’d prefer to make this into another flavored Bundt cake then check out my flavor variations and mix in’s below. And would highly recommend you check that part of this post out!

If you’re looking for more easy vegan cake recipes to add to your baking list check out my Vegan Rhubarb & Almond Marble Bundt Cake and Cranberry and Orange Cake - Gluten Free

[feast_advanced_jump_to]

Ingredients to red velvet cake

Gluten Free flour - This gluten red velvet cake recipe can either be made using gluten free plain or self-raising flour. If you don’t want to make this gluten free - look at my substitutes list below.
Dairy Free Butter – This can be in spread or block form at room temperature .
Caster sugar – I like to use caster sugar in my cakes which is just very refined sugar. So if you can’t find caster sugar I’d recommend using refined or normal granulated sugar.
Powdered sugar - Also known as icing sugar, will be using this for the icing.
Bicarbonate of soda and vinegar - Adding both to the batter is what makes this vegan red velvet cake fluffy and well risen (it’s out egg substitute)
Plant based milk and lemon juice - this is what makes this red velvet cake recipes without buttermilk as the lemon juice curdles the milk slightly in the same way buttermilk is - don’t worry about the lemon flavour it doesn’t come through.

See recipe card for quantities.

Instructions

Vegan gluten free red velvet cake recipe

Preheat your oven to 180°/365°F and grease and flour your bundt tin and set aside.
Combine the milk and lemon juice in a glass/bowl and leave aside while you make the batter.

3. Mix together the dry ingredients into a large bowl until fully combined.

4. Pour in the wet ingredients except the red food gel and chocolate spread into the dry ingredients, mix until combined.

5. Add in the chocolate spread, whisk then add the red food gel, mix. And becareful not to over mix.

6. Transfer to your prepared bundt tin and bake for 45-60 mins. The sponge should be springy to the touch.

7. As the cake cools, make the icing by mixing together all the ingredients until thick glossy.

8. Once the cake has cooled pour over the icing and let it drip down the cake. Slice and enjoy!

Substitutions

If you’d prefer not to make this red velvet cake recipe gluten free or vegan, simply substitute the ingredients that correlate to your needs to make this cake suitable for your diet.

Gluten free - If you’d prefer not to make this eggless red velvet cake gluten-free simply substitute the gluten-free flour for normal plain flour.
Dairy free/vegan- If you’d prefer not to make this cake dairy free/vegan simply substitute the dairy free butter - spread/block, and the plant based milk for normal whole milk.

Even if you don’t follow a specific diet (eg. gluten free), you may have friends or family that could use this.

Variations

Simple ways you can change this recipe to better suit your dinner guests:

Prefer something more chocolatey

Check out my decadent chocolate Bundt cake it's super moist and moorish and a totally crowd pleaser. The perfect cake for any occasion.

Looking for something more sweet?

Then you NEED to try this vegan sticky toffee pudding Bundt cake - This date cakes is incredibly soft and moist, perfectly sweetened with dates and infused with the warmth of cinnamon and nutmeg. This vegan sticky toffee pudding is the perfect cake to enjoy all year round and the perfect centerpiece for any celebration.

Prefer cupcakes?

Simply bake the batter using the this ame recipe into cupcakes to make this into red velvet cake recipe cupcakes.

Prefer a loaf cake?

Then you need to try this red velvet loaf cake recipe - the batter for this recipe fits a loaf tin perfectly and its perfectly light and moist. This gluten free red velvet cake with cream cheese frosting is also a simple red velvet cake recipe without buttermilk.

Let me know in the comments if you try these variations or if you came up with your own!

Equipment

For this recipe you’ll need a Bundt tin. This is the one I use and I use it all the time, but you must make sure you prepare your tin well to prevent the cake from sticking. Check out my foolproof guide here.

Storage

Storing and freezing red velvet cake easy

How long does the red velvet cake last?

This will stay good at room temperature for up to 5 days, and in the freezer for up to 2 months if stored in an airtight container - without the icing.

Top tip - Making this red velvet cake recipe simple

Although this red velvet cake homemade recipe is super simple to make, here are just a few expert tips I'd recommend:

Grease your tin well before pouring in the batter to prevent the cake from sticking - check out my foolproof guide here.

Allow the cake to cool for at least 20 -30 mins before decorating with the icing, as it will melt and dissolve into the cake if added onto a hot cake.

Master the art of baking GF, DF & Vegan

Baking Free From 101

FAQ

Question 1

Can you make this red velvet cake frosting with cream cheese ?

Yes - but if you're making it vegan make sure you're using vegan cream cheese. Will be adding this to the icing. Simply combine the 200g of icing sugar with a tablespoon of cream cheese and a tablespoon of plant based milk.

Decorating ideas for red velvet cake ?

You can decorate this red velvet cake with buttercream frosting - check out my full proof vegan buttercream recipe here.

What's the best red food colour for red velvet cake ?

I use Dr Otekar's red food gel. It's vegan and gluten free.

Make sure to tag me @whiskmefree on Instagram and leave a review below if you follow this recipe for red velvet cake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

Recipe For Red Velvet Cake

📖 Recipe

Red Velvet Bundt Cake

Delicious

Print Pin Rate Add to Collection

Course: Dessert

Cuisine: Homemade

Keyword: dairy free, gluten free, vegan

Prep Time: 10 minutes

Cook Time: 40 minutes

Servings:

Equipment

Bundt tin

Ingredients

½ cup Oil
1 cup Plant based milk
½ tablespoon Lemon juice
½ tablespoon Vinegar
1 cup Sugar
2 cup Gluten free plain flour
½ teaspoon Baking powder
½ teaspoon Bicarbonate of soda
Red food gel
1 tablespoon Fine and Raws Sweet Hazelnut Spread

Icing

200 g Powdered sugar
1 teaspoon Lemon juice
1 tablespoon Plant based milk

Instructions

Preheat your oven to 180°/365°F and grease and flour your bundt tin and set aside.
Combine the milk and lemon juice in a glass/bowl and leave aside while you make the batter.
1 cup Plant based milk, ½ tablespoon Lemon juice
Mix together the dry ingredients into a large bowl until fully combined.
1 cup Sugar, 2 cup Gluten free plain flour, ½ teaspoon Baking powder, ½ teaspoon Bicarbonate of soda
Pour in the wet ingredients except the red food gel and chocolate spread into the dry ingredients, mix until combined.
½ cup Oil, ½ tablespoon Vinegar
Add in the chocolate spread, whisk then add the red food gel, mix. And becareful not to over mix.
Red food gel, 1 tablespoon Fine and Raws Sweet Hazelnut Spread
Transfer to your prepared bundt tin and bake for 45-60 mins. The sponge should be springy to the touch.
As the cake cools, make the icing by mixing together all the ingredients until thick glossy.
200 g Powdered sugar, 1 teaspoon Lemon juice, 1 tablespoon Plant based milk
Once the cake has cooled pour over the icing and let it drip down the cake. Slice and enjoy!

*This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

Gluten and Dairy Free Microwave Chocolate Cake

January 17, 2023

The best microwave chocolate cakes.

Welcome to my microwave series where I turn classic desserts into delicious, super quick and easy recipes from brownies, cakes, tray bakes and more. That you would never have imagined were made in the microwave!

Perfect for when you’re short on time or just craving something sweet. Not to mention with the cost of living crisis at an all time high, turning your oven on can be quite pricey. So these recipes are the perfect alternative for a quick dessert made at a fraction of the time.

Microwave chocolate cake

Today, I’m going to share with you how to make this microwave chocolate cakes, I think I might just blow you away with how incredible this recipe is. This recipe for microwave cake makes the most decadent chocolate cake and it was made in the microwave!!!

The microwave cake sponge is so rich and decadent and smothered in a glossy chocolate ganache. Oh.. and it’s made in LESS THAN 10mins!

If you’d prefer to make this cake bigger - like a loaf cake - simply double this recipe and use a heatproof, glass/ceramic dish to bake it in.

This 10 minute cake recipe is also dairy and gluten free. If you'd prefer not to make it dairy and gluten free then check out my substitutes list so you can make this suitable for all dietary requirements.

In this recipe for microwave a cake I will be going through how to make this recipe for microwave chocolate cake and answering your FAQs such as ‘how to make sure my microwave cake is baked’ ‘what should I bake this cake in’ ‘how long does microwave cake last’ and so much more.

A really great thing about this microwave cake recipe chocolate is how versatile it is. Which is what makes this microwave cake in a mug best. For example, you can make this into a classic chocolate and orange cake, or a chocolate and caramel cake using my super simple 3 ingredient caramel recipe !

I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!

If you’re looking for more easy microwave recipes to add to your baking list check out my Microwave Berry Cobbler and Microwave Brownies

[feast_advanced_jump_to]

Ingredients

Gluten Free flour - This can either be gluten free plain or self-raising flour. If you don’t want to make this gluten free - look at my substitutes list below.
Dairy Free Butter – This can be in spread or block form.
Caster sugar – I like to use caster sugar in my cakes which is just very refined sugar. So if you can’t find caster sugar I’d recommend using refined or normal granulated sugar.
Dairy free chocolate - this can be a bar chopped or chocolate chips
See recipe card for quantities.

Instructions

Begin by lining your heat proof dish with greaseproof/parchment paper.
Next melt the butter for 30 secs then add the cocoa powder and sugar and mix until combined.
Mix in the egg, then fold in the flour and chocolate chips.

4. Pour into your prepared dish and bake for 4 mins in the microwave, making sure to stop it every minute to prevent it from overflowing.

5. Allow it cool for 5 mins. In the meantime, combine the chocolate and milk and microwave for 30second intervals until melted and mix until smooth.

Pour over the slightly cooled chocolate cake.

Then slice and enjoy!

Substitutions

If you’d prefer not to make this microwave chocolate cakes specific to a dietary requirement or two, simply substitute the ingredients that correlate to your needs to make this microwave cake mug cake suitable for your diet.

Gluten free - If you’d prefer not to make this gluten-free simply substitute the gluten-free flour for normal plain flour.
Dairy free - If you’d prefer not to make this dairy free simply substitute the dairy free butter for ordinary butter, specifically block butter
Microwave chocolate cake no egg - If you’d prefer to make this into a microwave eggless chocolate cake simply substitute the eggs for apple puree (120g)

Even if you don’t follow a specific diet (eg. gluten free), you may have friends or family that could use this.

Variations

Simple ways you can change this recipe to better suit your dinner guests:

Double chocolate microwave cake

Simply add a combination of dark and white chocolate

Don’t won’t this recipe?

Looking for a good super quick brownies recipe - check out these brownies - they’re made in 5 minutes!

Or my super microwave fluffy lemon drizzle cake. I think I might just blow you away with how incredible this recipe is. This lemon cake sponge might be the softest, fluffiest cake I have EVER made.

Let me know in the comments if you try these variations or if you came up with your own!

Equipment

For this recipe you’ll need a heat proof glass/ceramic dish, this is the one I use [link] and I use it all the time, which I line with greaseproof/parchment paper so you can easily remove it from the dish.

Storage

Storing and freezing cake

How long does microwave cake last?

This will stay good at room temperature for up to 5 days, and in the freezer for up to 2 months if stored in an airtight container.

Top tip - Microwave cake baking

Although this microwave cake mug recipe is super simple to make, here are just a few expert tips I'd recommend:

Don’t fill your baking dish too much/high as this cake does rise! And may overflow out of your dish if filled to the top.

Make sure to stop the microwave every 3 minutes to prevent the cake from overflowing, even if you haven’t filled your baking dish to the top it may still overflow, if left to bake in the microwave for too long.

Allow the small dairy free chocolate cake to cool for at least 20 mins before adding the ganache, so it maintains its shape and remains thick, as adding it to a hot cake will make the ganache more runny.

Master the art of baking GF, DF & Vegan

Baking Free From 101

Make sure to tag me @whiskmefree on Instagram and leave a review below if you follow this recipe for microwave chocolate cakes. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

Microwave chocolate cakes

📖 Recipe

Microwave chocolate cake

Amazing

5 from 2 votes

Print Pin Rate Add to Collection

Course: Dessert

Cuisine: Homemade

Keyword: dairy free, gluten free

Prep Time: 2 minutes

Cook Time: 4 minutes

Servings:

Equipment

Heat proof dish

Ingredients

100 g Caster sugar
100 g Dairy free butter
25 g Gluten free flour
20 g Cocoa Powder
40 g Chocolate chips
1 Egg

Chocolate glaze

50 g Dairy free chocolate
50 g Plant based milk

Metric - US Customary

Instructions

Begin by lining your heat proof dish with greaseproof/parchment paper.
Next melt the butter for 30 secs then add the cocoa powder and sugar and mix until combined.
100 g Caster sugar, 100 g Dairy free butter, 20 g Cocoa Powder
Mix in the egg, then fold in the flour and chocolate chips.
25 g Gluten free flour, 40 g Chocolate chips, 1 Egg
Pour into your prepared dish and bake for 4 mins in the microwave, making sure to stop it every minute to prevent it from overflowing.
Allow it cool for 5 mins. In the meantime, combine the chocolate and milk and microwave for 30second intervals until melted and mix until smooth.
50 g Dairy free chocolate, 50 g Plant based milk
Pour over the slightly cooled chocolate cake, then slice and enjoy!

*This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

The Best Lemon Cake Drizzle Recipe

January 14, 2023

The Best Lemon Cake Drizzle Recipe

Welcome to my microwave series where I turn classic desserts into delicious, super quick and easy recipes.

From brownies, cakes, tray bakes and more, that you would never have imagined were made in the microwave! Perfect for when you’re short on time or just craving something sweet.

Not to mention with the cost of living crisis at an all time high. Turning your oven on can be quite pricey so these recipes are the perfect alternative for a quick dessert made at a fraction of the time.

First recipe of the series

And to start this series off, I’m going to share with you how to make this lemon cake drizzle recipe. I think I might just blow you away with how incredible this recipe is. This lemon cake sponge might be the softest, fluffiest cake I have EVER made and it was made in the microwave!!!

Oh.. and it’s made in LESS THAN 10mins!

If you're ever craving cake or debating whether or not to spend nearly £4/$4 on a SLICE of cake, just know you can make one yourself in less than 10 mins for a fraction of the cost and you get a WHOLE cake.

If you’d prefer to make this cake bigger - like a loaf cake - simply double this recipe and use a heatproof, glass/ceramic dish to bake it in.

This microwave cake sponge is also dairy and gluten free. If you'd prefer not to make it dairy and gluten free then check out my substitutes list so you can make this suitable for all dietary requirements.

In this recipe for microwave lemon cake. I will be going through how to make this lemon cake recipe moist and answering your FAQs. Such as ‘how to microwave a cake’ ‘what should I bake this cake in’ ‘how long does microwave cake last’ and so much more.

A really great thing about this lemon cake gluten free recipe is how versatile it is. Which is what makes this recipe for microwave cake best. For example, you can make this into a classic vanilla sprinkle cake, or a strawberry cake using strawberry purée infused/marbled into the icing!

I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!

This gluten free microwave sponge requires less than an hour to come together from start to finish!

If you’re looking for more 10 minute cake recipes to add to your baking list check out my Quick 3 Ingredient Gluten Free Dairy Free Truffles and Vegan Apple Crisp Recipe

[feast_advanced_jump_to]

Lemon cake ingredients

Gluten Free flour - This can either be gluten free plain or self-raising flour. If you don’t want to make this gluten free - look at my substitutes list below.
Dairy Free Butter – This can be in spread or block form.
Caster sugar – I like to use caster sugar in my cakes which is just very refined sugar. So if you can’t find caster sugar I’d recommend using refined or normal granulated sugar.
Lemon juice - for flavor
See recipe card for quantities.

See recipe card for quantities.

Instructions

Begin by lining your heat proof dish with greaseproof/parchment paper.
Mix together the flour, rising agents, sugar and butter until smooth.

3. Add the eggs one at a time, mixing well after each addition.

4. Add the lemon juice and pour the batter into your dish the bake in the microwave for 6mins, making sure to stop after 3 every minute to prevent the cake from over flowing.

Remove from the microwave and allow it to cool for 20 mins. As it cools make the drizzle for lemon cake by combining to the 2 ingredients and mix until smooth.

Pour the lemon cake drizzle icing onto the cooled cake, slice and enjoy!

Substitutions - Lemon cake gluten free dairy free

If you’d prefer not to make this lemon cake Starbucks recipe specific to a dietary requirement or two. Simply substitute the ingredients that correlate to your needs to make this lemon cake like Starbucks suitable for your diet.

Gluten free - If you’d prefer not to make this lemon cake gluten free simply substitute the gluten-free flour for normal plain flour.
Dairy free - If you’d prefer not to make this lemon cake with icing dairy free simply substitute the dairy free butter for ordinary butter, specifically block butter

Even if you don’t follow a specific diet (eg. gluten free). You may have friends or family that could use this.

Variations - Microwave cake baking

Simple ways you can change this recipe to better suit your dinner guests:

Classic vanilla sprinkle cake

You can make this by removing the lemon juice and substituting it for a teaspoon of vanilla extract and decorate it with plain icing and rainbow sprinkles.

Don’t won’t this recipe?

Looking for a good super quick brownies recipe - check out these brownies - they’re made in 5 minutes!

Let me know in the comments if you try these variations or if you came up with your own!

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retains heat for longer. Which could make the recipe more watery, or burnt on the outsides.

For this recipe you’ll need a heat proof glass/ceramic dish. This is the one I use [link] and I use it all the time. Which I line with greaseproof/parchment paper so you can easily remove it from the dish.

Storage

Storing and freezing - lemon cake recipe gluten free

How long does a gluten free cake last?

This will stay good at room temperature for up to 5 days, and in the freezer for up to 2 months if stored in an airtight container.

Top tip

Although this gluten free microwave cake recipe is super simple to make, here are just a few expert tips I'd recommend:

To fill your baking dish too much/high as this cake does rise! And may overflow out of your dish if filled to the top

Make sure to stop the microwave every 3 minutes to prevent the cake from overflowing, even if you haven’t filled your baking dish to the top it may still overflow, if left to bake in the microwave.

Allow the cake to cool for at least 20 mins before pouring on the icing, as the icing will melt and dissolve into the cake if poured into a hot cake - pouring icing onto a cooled cake allows it to set and remain thick.

Master the art of baking GF, DF & Vegan

Baking Free From 101

Make sure to tag me @whiskmefree on Instagram and leave a review below if you follow this lemon cake drizzle recipe. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

The lemon cake drizzle recipe

📖 Recipe

Microwave Lemon Drizzle Cake

Magic

5 from 3 votes

Print Pin Rate Add to Collection

Course: Dessert

Cuisine: Homemade

Keyword: dairy free, gluten free

Prep Time: 2 minutes

Cook Time: 7 minutes

Servings:

Equipment

Heat proof dish

Ingredients

100 g Dairy free butter
100 g Sugar
1 tablespoon Lemon juice
¼ teaspoon Baking Powder
¼ teaspoon Bicarbonate of soda
100 g Gluten Free flour
2 L Eggs

Drizzle

½ tablespoon Lemon juice
100 g Powdered Sugar

Metric - US Customary

Instructions

Begin by lining your heat proof dish with greaseproof/parchment paper.
Mix together the flour, rising agents, sugar and butter until smooth.
100 g Dairy free butter, 100 g Sugar, ¼ teaspoon Baking Powder, ¼ teaspoon Bicarbonate of soda, 100 g Gluten Free flour
Add the eggs one at a time, mixing well after each addition.
2 L Eggs
Add the lemon juice and pour the batter into your dish
1 tablespoon Lemon juice
Bake in the microwave for 6 mins, making sure to stop after 3 every minute to prevent the cake from over flowing.
Remove from the microwave and allow it to cool for 20 mins.
As it cools make the icing by combining to the 2 ingredients and mix until smooth.
½ tablespoon Lemon juice, 100 g Powdered Sugar
Pour onto the cooled cake, slice and enjoy!

*This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

The Best Stuffed Cookies Recipe - Cheesecake Cookies

January 14, 2023

This stuffed cookies recipe has a slightly crunchy exterior filled with a smooth and creamy cheesecake filling. It’s delicious.

This was inspired by my NYC white chocolate peppermint cookies, where these cookies are both chunky nyc style cookie and filled with a slightly gooey interior.

If you’d prefer to make these cheesecake cookies mini, simply roll them into smaller cookie dough balls to make them into bite size cookies.

This recipe for stuffed cookies is also dairy and gluten free. If you'd prefer not to make this recipe for cheesecake cookies - dairy and gluten free then check out my substitutes list so you can make this suitable for all dietary requirements.

In this cookies quick recipe I will be going through how to make this the best cookies recipe and answering your FAQs such as ‘whats the best dairy free cream cheese for cookies’ ‘how to stuff cookies’ ‘how long does vegan cheesecake cookies last’ and so much more.

A really great thing about this cheesecake cookies recipe is how versatile it is. Which is what makes this cookies recipe best. For example, you can make this into cookies and cream cheesecake cookies or chocolate and strawberry cheesecake cookies using a strawberry purée for the center - incorporated into the cream cheese instead!

I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!

This recipe for giant cookies requires less than an hour to come together from start to finish!

If you’re looking for more cookies recipe gluten free to add to your baking list check out my Pumpkin Cookies and Cinnamon Roll Cookies

[feast_advanced_jump_to]

Ingredients

Gluten Free flour - make sure this is plain flour not self raising flour as this will result in a cakey cookie.
Dairy Free Butter – This can be in spread or block form.
Caster sugar – I like to use caster sugar in my cookies which is just very refined sugar. So if you can’t find caster sugar I’d recommend using refined or normal granulated sugar.
Brown sugar - this helps create a soft chewy cookie and prevents the cookies from spreading too much when baking.
Vegan cream cheese
Chocolate- vegan chocolate preferably 70% or less - anything higher may make these cheesecake quite bitter

See recipe card for quantities.

Instructions

Cookies how to make:

Start by mixing your dry ingredients together until fully combined.
In a separate bowl melt your butter in the microwave for 30 seconds to soften it. Then add the eggs and mix until combine.

3. Next mix in your dry ingredients, and crushed biscuits and chocolate chips. Then mix together the cream cheese and powdered sugar into a separate bowl

4. Grab a handful of the cookie dough and flatten it in your palm, then fill with a ½tbsp of the cream cheese filling in the centre. Then fold the cookie dough around the filling to seal it.

5. Place ⅘ on a baking tray lined with greaseproof paper (as they spread) and bake for 10-15 mins.

6. When done these cookies should be slightly golden brown around the edges and slightly soft in the center – it will gain its shape when cooled. Enjoy!

Substitutions

If you’d prefer not to make these chunky cookies recipes specific to a dietary requirement or two, simply substitute the ingredients that correlate to your needs to make this english sticky toffee pudding suitable for your diet.

Gluten free - If you’d prefer not to make this gluten-free simply substitute the gluten-free flour for normal plain flour.
Dairy free - If you’d prefer not to make this cookies dairy free simply substitute the dairy free butter for ordinary butter, specifically block butter

Even if you don’t follow a specific diet (eg. gluten free), you may have friends or family that could use this.

Variations - Easy recipe for cookies

Simple ways you can change this recipe to better suit your dinner guests:

White chocolate cheesecake cookies

In place of dark chocolate chips use white chocolate instead for a slightly more sweeter cookie - following the same principles of this recipe.

Cheesecake cookies and cream recipe

Another great variation for this recipe is a cookie and cream cookie. To make this simply substitute the chocolate chips for chopped Oreo’s or the gluten free alternative

White chocolate peppermint cookies

These choc mint cookies are soft and chewy, filled with pools of marshmallow, and infused with a peppermint flavor. These are the perfect cookies to enjoy all year round.

Let me know in the comments if you try these variations or if you came up with your own!

Equipment

For this recipe you’ll need a Flat baking tray, this is the one I use and I use it all the time, which I line with greaseproof/parchment paper

Storage

Storing and freezing cookies with cheesecake

How long does cheesecake cookies last?

They stay good at room temperature for up to a week, and in the freezer for up to 2 months if stored in an airtight container.

Top tip making cookies easy

Although this Stuffed cookies recipe is super simple to make, here are just a few expert tips I'd recommend:

For uniform cookies weigh the dough balls individually making sure they weigh the same - I’ve found 115g was perfect for 6 cookies

Use chopped chocolate in place of chocolate chips to create pools of chocolate in your cookie, your may also use chocolate chips for more texture.

Master the art of baking GF, DF & Vegan

Baking Free From 101

Make sure to tag me @whiskmefree on Instagram and leave a review below if you made these Stuffed cookies recipe. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

Stuffed cookies recipe

📖 Recipe

Stuffed cheesecake cookies

Delicious

5 from 1 vote

Print Pin Rate Add to Collection

Course: Dessert

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings:

Ingredients

113 g Dairy free butter
230 g Gluten Free flour
1 L Eggs
1 Egg Yolk
100 g Light Brown sugar
50 g Caster sugar
¼ teaspoon Baking Powder
¼ teaspoon Bicarbonate of soda
100 g Vegan/dairy free cream cheese
50 g Powdered sugar
100 g Dairy free chocolate
100 g Gluten free biscuits (crushed)

Metric - US Customary

Instructions

Preheat your oven to 180°/365°F and lining a baking tray with greaseproof/parchment paper.
Start by mixing your dry ingredients together until fully combined.
230 g Gluten Free flour, 100 g Light Brown sugar, 50 g Caster sugar, ¼ teaspoon Baking Powder, ¼ teaspoon Bicarbonate of soda
In a separate bowl melt your butter in the microwave for 30 seconds to soften it. Then add the eggs and mix until combine.
113 g Dairy free butter, 1 L Eggs, 1 Egg Yolk
Next mix in your dry ingredients, and crushed biscuits and chocolate chips. Then mix together the cream cheese and powdered sugar into a separate bowl
100 g Vegan/dairy free cream cheese, 100 g Dairy free chocolate, 100 g Gluten free biscuits, 50 g Powdered sugar
Grab a handful of the cookie dough and flatten it in your palm, then fill with a ½tbsp of the cream cheese filling in the centre. Then fold the cookie dough around the filling to seal it.
Place ⅘ on a baking tray lined with greaseproof paper (as they spread) and bake for 10-15 mins.
When done these cookies should be slightly golden brown around the edges and slightly soft in the center – it will gain its shape when cooled. Enjoy!

*This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

The Ultimate Recipe for No Bake Cheesecake

January 5, 2023

This recipe for no bake cheesecake is decadence at its finest. It's creamy and smooth, with a slight crunch from the biscuit crust. It's delicious and you would NEVER have thought it was vegan and gluten-free!

no bake cheesecake video

In this recipe I'm going to share with you how to make mini cheesecake. How to make chocolate stamps as well as some epic fixes like how to fix a no bake cheesecake that didn't set!

A really great thing about this mini cheesecake recipe no bake is how customisable you can make it to suit any flavor profile or dietary requirement. Take, for example, this recipe is vegan and dairy free as the recipe uses vegan cream cheese and plant based cream.

But you can easily switch it up if you’d prefer not to make it vegan by using full-fat cream cheese!

I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!

No bake cheesecake recipe uk

If you’re looking for more desserts to add to your baking list check out my Tiramisu and Vegan Strawberry Cake

[feast_advanced_jump_to]

Ingredients For No Bake Cheesecake

How to make a vegan cheesecake

Here's everything I used to make this caramel cheesecake recipe easy

Chocolate - This ingredient is critical for a chocolate cheesecake and I'd recommend a good quality vegan chocolate as this will effect the taste of the cheesecake.
Cream cheese - I used vegan cream cheese, to make this dairy-free and vegan.
Caster Sugar - Caster sugar is very refined sugar. So if you can’t find any I’d recommend using very refined granulated sugar.
Double cream - I used plant-based double cream to make this vegan, but coconut cream is also great.
Biscuits - I used vegan and gluten free digestives for the base which I combined with dairy free/vegan butter - this can be spread/block butter.

See recipe card for quantities.

Instructions - How to make no bake cheesecake

No bake cheesecake filling recipe

Beat the vegan cream cheese, sugar and cream using an electric mixer until fully combined and smooth.
Then pour in the melted chocolate and fold in, by hand.
Using an offset palette knife spread some of the cheesecake filling on the bottom and sides of the mould.
Then make the biscuit base.

Vegan cheesecake crust

Blend the biscuits until fine crumbs. Then add the melted vegan butter and blend/ mix until combined – should have a sandlike texture
Transfer a teaspoon at a time to your moulds until it forms a thin layer at the bottom and pat down evenly using the back of the spoon.
Then pipe the caramel on top of the biscuit base.
Next pipe the cheesecake filling on top of the caramel and using an offset spatula/knife level out the cheesecake filling in line with the top of the mould.
Repeat this process until all the moulds are filled then place the no bake cheesecake in freezer for 4-7hrs until completely set

How to stamp chocolate

While the cheesecakes set make the chocolate wax stamp, begin by freezing the chocolate stamp seal for 5-10 mins before stamping.
Then melt both chocolates, then pipe a generous amount of dark chocolate onto grease proof paper followed by a relatively small dot of white chocolate directly on top.
Stamp and leave the stamps on the chocolate for 30 secs before removing, you may dust your personalised chocolate stamp with gold luster dust.

Mirror glaze

In a bowl mix together the gelatine and water and set aside.
In a pan heat together the cocoa, sugar, cream and water until it comes to a simmer.
Then remove it from the heat and add the gelatine.
Then sieve the glaze into a jug and pour into onto the cheesecakes [should be at 35°c/95°F. Then remove the no bake cheesecake squares and place them on a baking tray lined with grease proof paper on a cooling rack to catch the drips.
Coat the cheesecakes fully and you may use the offset spatula to level the glaze.
Transfer the cheesecakes back to the freezer for 30 mins.

Caramel cheesecake Decoration

Heat together the chocolate and cream in the microwave for 30 second intervals until smooth then freeze for 15 until slightly stiff.
Next beat the ganache with an electric mixer until doubled in size and fluffy. Transfer to a piping bag with a round open star nozzle.
Remove the cheesecakes from the freezer and pipe the ganache on the cheesecakes in dollops.
Place the stamps in between the piping making sure the letters are visible. Then top with gold leaf and gold crunch.
All that's left is to enjoy!

Substitutions

If you’d prefer not to make these no bake mini cheesecake bites specific to a dietary requirement, simply substitute the ingredients that correlate to your needs to make this mini cheesecake chocolate suitable for your diet.

Cream cheese - instead of vegan cream cheese, normal full fat cream cheese will work perfectly if you'd prefer not to make this vegan/dairy free.
Cream -If you'd prefer not to make this vegan instead of using plant based double cream or coconut cream normal full fat double cream again will work well here.
Biscuits - Simply use whatever biscuit you prefer - just not ones with bits like raisins or chocolate chips as you'll end up with not a very smooth, crumbly base.

Even if you don’t follow a specific diet (eg. gluten free), you may have friends or family that could use this.

Variations

Too much chocolate?

If you think there's too much chocolate in this cheesecake, you can opt to make this cheesecake without the chocolate glaze and embellishments.

Want more chocolate?

Or perhaps, you'd prefer more chocolate! In that case why not add a variety of chocolates - dark and white chocolate! There are a lot of great vegan white chocolates on the market now and they would work perfectly in this cheesecake.

You can do this by combining both chocolates when making the cheesecake filling and perhaps top it with a marbled white and dark chocolate mirror glaze!

Other gluten free vegan cheesecake recipe

If you'd prefer another vegan cheesecake no nuts recipe to try I'd highly recommend my Basque cheesecake - it's super creamy and smooth and extremely easy to make!

Equipment

If you'd like to make these vegan cheesecake mini as I have you may want to get this mould. It's made from silicon which makes it incredibly easy to pop in and out! And as long as you cheesecake is fully set you'll also get crisp edges to your rectangle making your cheesecake super professional!

And although this is a cheesecake no baking recipe you can also use this mould to bake individual cakes and bars so is worth the purchase IMO.

But of course you definitely don't need this mould to make this cheesecake, you can use this same recipe to make a tall 6/7inch cheesecake and it'll taste just as good!

Storage

How long no bake cheesecake last

Top tip

I'd highly recommend blending the cheesecake ingredients for at least 3 mins so it’s completely smooth, as vegan cream cheese can be very stiff and can be quite lumpy if not blended.

Master the art of baking GF, DF & Vegan

Baking Free From 101

FAQ

Why is my no bake cheesecake runny?

It's likely you have incorrectly measured the ingredients as the cheesecake filling should be quite thick and pipe-able

What should I do if my no bake cheesecake too soft?

This is a sign that your cheesecake hasn't quite set yet and will need to be set further in the freezer for at least an hour.

Should I set my no bake cheesecake freezer or fridge?

Freezer, I have found this cheesecake doesn't set nearly as firmly compared to when frozen and this is vital when removing it from the mould and coating it in the mirror glaze

Make sure to tag me @whiskmefree on Instagram and leave a review below if you followed this recipe for no bake cheesecake To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

Recipe for no bake cheesecake

📖 Recipe

Mini Chocolate Cheesecakes

Delicious

5 from 6 votes

Print Pin Rate Add to Collection

Course: Dessert

Keyword: gluten free, vegan

Prep Time: 1 hour

Cook Time: 0 minutes

Chill Time: 7 hours

Servings:

Equipment

Mini Rectangle mould
Stamps (optional)

Ingredients

Biscuit Base

154 g Vegan biscuits
60 g Vegan butter (melted)

Cheesecake Filling

500 g Vegan cream cheese
60 g Sugar
170 g Vegan chocolate (melted)
400 ml Vegan double cream/coconut cream
170 g Vegan caramel

Mirror Glaze

210 g sugar
75 g water
70 g cocoa
145 g Vegan double cream
3 teaspoon Vegan powdered gelatine
3 tablespoon Cold water

Ganache Frosting

250 g Vegan chocolate
150 g Vegan double cream

Chocolate Stamps

50 g Vegan chocolate
50 g Vegan white chocolate

Decoration

Gold Leaf
Gold Crunch Sprinkles

Metric - US Customary

Instructions

Cheesecake filling

Beat the vegan cream cheese, sugar and cream using an electric mixer until fully combined and smooth.
500 g Vegan cream cheese, 60 g Sugar, 400 ml Vegan double cream/coconut cream
Then pour in the melted chocolate and fold in, by hand.
170 g Vegan chocolate
Using an offset palette knife spread some of the cheesecake filling on the bottom and sides of the mould.
Then make the biscuit base.

Biscuit base

Blend the biscuits until fine crumbs. Then add the melted vegan butter and blend/ mix until combined – should have a sandlike texture
154 g Vegan biscuits, 60 g Vegan butter
Transfer a teaspoon at a time into your moulds until it forms a thin layer at the bottom and pat down evenly using the back of a spoon.
Then pipe the caramel on top of the biscuit base.
170 g Vegan caramel
Next pipe the cheesecake filling on top of the caramel and using an offset spatula/knife level out the cheesecake filling in line with the top of the mould.
Repeat this process until all the moulds are filled then freeze for 4-7hrs until completely set

Chocolate stamps

While the cheesecakes set make the chocolate stamps, begin by freezing the stamps for 5-10 mins before stamping.
50 g Vegan chocolate, 50 g Vegan white chocolate
Then melt both chocolates then, pipe a generous amount of dark chocolate onto grease proof paper followed by a relatively small dot of white chocolate directly on top.
Stamp and leave the stamps on the chocolate for 30 secs before removing.

Mirror glaze

In a bowl mix together the gelatine and water and set aside.
3 teaspoon Vegan powdered gelatine, 3 tablespoon Cold water
In a pan heat together the cocoa, sugar, cream and water until it comes to a simmer.
210 g sugar, 75 g water, 70 g cocoa, 145 g Vegan double cream
Then remove it from the heat and add the gelatine.
Then sieve the glaze into a jug and pour into onto the cheesecakes [should be at 35°c/95°F. The cheesecakes should be placed on a baking tray line with grease proof paper on a cooling rack to catch the drips.
Coat the cheesecakes fully and you may use the offset spatula to level the glaze.
Transfer the cheesecakes back to the freezer for 30 mins.

Ganache frosting

Heat together the chocolate and cream in the microwave for 30 second intervals until smooth then freeze for 15 until slightly stiff.
250 g Vegan chocolate, 150 g Vegan double cream
Next beat the ganache with an electric mixer until doubled in size and fluffy. Transfer to a piping bag with a round open star nozzle.
Remove the cheesecakes from the freezer and pipe the ganache on the cheesecakes in dollops.
Place the stamps in between the piping making sure the letters are visible. The top with gold leaf and gold crunch.
Gold Leaf, Gold Crunch Sprinkles
All that's left is to enjoy!

*This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

Super Rich Chocolate Gluten Free Brownies

January 4, 2023

These chocolate gluten free brownies are decadent, moist, and packed with chocolate. It's the perfect treat for all chocolate lovers.

In this recipe for gluten free brownies I will be going through how to make these chocolate brownies best and answering your FAQs such as ‘can brownies be frozen’ ‘is this recipe for - brownies made with cocoa powder’ ‘how long does brownies last’ and so much more.

A really great thing about this brownies gooey recipe is how versatile it is. Which is what makes this choc brownies recipe best. For example, you can make these into salted caramel brownies for a slightly sweeter alternative or perhaps you might prefer adding in some chopped walnuts or pecans instead, for some texture!

I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!

This recipe for best brownies requires just one bowl to come together and is relatively quick to make from start to finish!

If you’re looking for more chocolate brownie recipes to add to your baking list check out my chocolate orange vegan brownies and my SUPER fudgy classic vegan brownies

[feast_advanced_jump_to]

Ingredients - Homemade brownies from scratch

Gluten free Plain Flour – You'll need to use gluten free plain flour not self raising , make sure to add a teaspoon of Xanthan gum along with that if your flour doesn't already have that. As this will add extra stability to the brownies. And prevent it from crumbling.
Dairy free Butter – This can be block butter or spreadable butter - either one is fine as we will be melting it.
Caster sugar – I like to use caster sugar in my brownies which is just very refined sugar. So if you can’t find caster sugar I’d recommend using very refined granulated sugar.
Chocolate chips - Make sure these are dairy free - I really like NoMo chocolate [it's vegan]
Cocoa Powder - This is where the rich chocolate flavour will comes from - make sure you're using cocoa powder not hot chocolate powder as that has added sugar and usually powdered milk which we don't want.

See recipe card for quantities.

Instructions

Preheat your oven to 180°/365°F and grease and flour your baking tin.
Begin by mixing together the flour, cocoa powder and sugars until full combined.

3. Then pour in the melted butter and crack in both eggs.

4. Mix until fully combined. Fold in the chocolate chips and transfer to your square baking tin.

5. Bake for 18 mins at 170°c. Allow to cool for at least 10 mins and enjoy!

Substitutions

If you’d prefer not to make this choc brownies cocoa powder recipe specific to a dietary requirement or two, simply substitute the ingredients that correlate to your needs to make this brownies recipe chocolate chips suitable for your diet.

Gluten free - If you’d prefer not to make this gluten-free simply substitute the gluten-free flour for normal plain flour. There’s also no need to add xanthan gum. As the gluten in the normal flour will prevent the brownies from crumbling.
Vegan - If you’d prefer to make these brownies vegan I'd recommend following my full proof vegan brownie recipe here.
Dairy free - If you’d prefer not to make these brownies dairy free simply substitute the dairy free butter for ordinary butter, this can be a spread or block butter.

Even if you don’t follow a specific diet (eg. gluten free), you may have friends or family that could use this.

Variations - Making Brownies Simple

If you'd prefer to make vegan brownies, I highly recommend my fudgy brownie recipe or my chocolate orange vegan brownies - these brownies are INCREDIBLE and I promise you would never have known their vegan!

Brownies white chocolate

To add more sweetness to your brownies, you can substitute the chocolate chips with white chocolate chips. Or you can make it into double chocolate brownies instead using both!

Storage

Can Brownies Be Frozen?

Yes! You can in fact freeze brownies up to 3 months. But they taste best within 3 days stored at room temperature.

Top tip - Brownies Recipe Quick

Although this brownies recipe gluten free are super simple to make, here are just a few expert tips I'd recommend:

If you find your cocoa powder is very clumpy, sift it before adding in the melted butter and eggs.

Mix in the chocolate chips into the dry ingredients, before adding the eggs and melted butter this will prevent all the chocolate chips falling to the bottom.

Master the art of baking GF, DF & Vegan

Baking Free From 101

FAQ - Chocolate gluten free brownies

Can you put peanut butter on brownies?

Yes! Why not, I think that's a great idea. For this recipe make sure you're using runny peanut butter and drizzle it in lines onto the brownie batter once in the pan and then with a skewer/knife/toothpick marble it into the batter. And bake as per the recipe.

Why are these brownies without baking powder?

The addition of baking powder would make these brownies rise resulting in a more cakey brownie, which isn't something were going for here.

Make sure to tag me@whiskmefree on Instagram and leave a review below if you followed this Chocolate gluten free brownies recipe. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

Chocolate gluten free brownies recipe

📖 Recipe

Super Rich Brownies

5 from 2 votes

Print Pin Rate Add to Collection

Course: Dessert

Prep Time: 10 minutes

Cook Time: 18 minutes

Servings:

Ingredients

145 g Dairy free butter
2 large Eggs
185 g Caster Sugar
65 g Brown sugar
65 g Gluten free Plain flour
75 g Cocoa Powder
100 g Chocolate chips

Metric - US Customary

Instructions

Preheat your oven to 180°/365°F and grease and flour your baking tin.
Begin by mixing together the flour, cocoa powder and sugars until full combined.
185 g Caster Sugar, 65 g Brown sugar, 65 g Gluten free Plain flour, 75 g Cocoa Powder
Then pour in the melted butter and crack in both eggs.
145 g Dairy free butter, 2 large Eggs
Mix until fully combined.
Fold in the chocolate chips and transfer to your square baking tin.
100 g Chocolate chips
Bake for 18 mins at 170°c. Allow to cool for at least 10 mins and enjoy!

*This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

©Whisk Me Free All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

The Best Chocolate Cake Easy Recipe - Gluten Free

January 4, 2023

This chocolate cake easy recipe is incredibly soft and moist, perfectly balanced with fresh raspberries. This gluten free cake chocolate recipe is the perfect cake to enjoy all year round and makes a great quick and easy traybake for any occasion.

This chocolate cake sponge is also dairy free, using dairy free spread and milk in place of ordinary butter or margarine and ordinary cows milk. If you'd prefer not to make it dairy free just substitute them:)

In this easy chocolate raspberry cake recipe I will be going through how to make this chocolate cake recipe best and answering your FAQs such as ‘how bake chocolate cake' ‘how to stop raspberries falling to the bottom of the cake ’ ‘how long does chocolate cake last’ and so much more.

A really great thing about this moist chocolate raspberry cake is how versatile it is. Which is what makes this cake best. For example, you can make this into a chocolate and raspberry bundt cake or a strawberry and chocolate cake instead!

I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!

This raspberry cake chocolate requires less than an hour to come together from start to finish!

If you’re looking for more gluten free chocolate cake recipes easy to add to your baking list check out my Celebration Cake and chocolate crepe cake

[feast_advanced_jump_to]

Ingredients for making chocolate cake

Gluten Free Plain Flour – paired with a teaspoon of xanthan gum to give more stability to the cake to prevent it from crumbling. However, if you’d prefer not to make these gluten-free simply substitute the gluten-free flour for normal plain flour. There’s also no need to add xanthan gum. As the gluten in the normal flour will prevent the cake from crumbling.
Dairy Free Butter – This can be in spread or block form.
Caster sugar – I like to use caster sugar in my cakes which is just very refined sugar. So if you can’t find caster sugar I’d recommend using very refined granulated sugar.
Cocoa Powder - Dutch processed cocoa powder will produce a darker and richer chocolate cake if that is something you prefer.

See recipe card for quantities.

Instructions - How to make gluten free chocolate cake

Preheat your oven to 180°/365°F and grease and flour your tin and set aside.

2. Combine all the dry ingredients until combined.

3. Next add the eggs and melted butter and mix until smooth.

4. Fold in the raspberries and pour into the prepared baking tin. Bake for 20 minutes at 180° or until the cake is springy to the touch and a skewer comes out clean.

5. Allow to cool once baked, then slice and enjoy!

Substitutions

If you’d prefer not to make this recipe for raspberry cake specific to a dietary requirement or two, simply substitute the ingredients that correlate to your needs to make this chocolate cake suitable for your diet.

Gluten free - If you’d prefer not to make this gluten-free simply substitute the gluten-free flour for normal plain flour. There’s also no need to add xanthan gum. As the gluten in the normal flour will prevent the cake from crumbling.
Vegan - If you’d prefer to make this cake vegan simply substitute the eggs for apple sauce - 120g
Dairy free - If you’d prefer not to make this cake dairy free simply substitute the dairy free butter for ordinary butter, this can be a spread or block butter at room temp.

Even if you don’t follow a specific diet (eg. gluten free), you may have friends or family that could use this.

Variations

Simple ways you can change this recipe to better suit your dinner guests:

Substitute the fruit

Not a fan of raspberries? Make it into a chocolate and strawberry tray bake! The recipe is exactly the same just change the fruit used.

Maybe not chocolate?

If you're rethinking making a chocolate cake and want to opt for a less rich option. Then I think I have the perfect recipe for you - This is my Ultimate Recipe for loaf cake, it's packed with berries and infused with the sweetness of dates. And it's so light and moist, a cake everyone will enjoy!

Rich gluten free chocolate cake

Storage - The best dairy free chocolate cake

Keeping a - gluten free chocolate cake moist. It will stay good at room-temperature for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months if stored in an airtight container.

Top tip - Chocolate cake easy recipe

If you’re using frozen berries instead of fresh berries, simply toss them in corn flour before adding it to the batter this will help prevent them falling to the bottom of the cake and releasing too much moisture.

Master the art of baking GF, DF & Vegan

Baking Free From 101

Make sure to tag me@whiskmefree on Instagram and leave a review below if you followed this chocolate cake easy recipe. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

📖 Recipe

Chocolate Raspberry Tray bake

Delicious

5 from 2 votes

Print Pin Rate Add to Collection

Course: Dessert

Cuisine: Homemade

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings:

Ingredients

170 g Dairy free butter (melted)
180 g Sugar
60 g Gluten Free flour
60 g Cocoa Powder
½ teaspoon Baking Powder
¼ teaspoon Bicarbonate of soda
2 Large Eggs
Raspberries

Metric - US Customary

Instructions

Preheat your oven to 180°/365°F and grease and flour your tin and set aside.
Mix together all the dry ingredients until combined.
180 g Sugar, 60 g Gluten Free flour, 60 g Cocoa Powder, ½ teaspoon Baking Powder, ¼ teaspoon Bicarbonate of soda
Next add the eggs and melted butter and mix until smooth.
2 Large Eggs, 170 g Dairy free butter
Fold in the raspberries and pour into the prepared baking tin. Bake for 20 minutes at 180° or until the cake is springy to the touch and a skewer comes out clean.
Raspberries
Allow to cool once baked, then slice and enjoy!

*This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

The Ultimate Recipe for loaf cake

January 2, 2023

This recipe for loaf cake makes the softest and moistest cake, packed with berries and infused with the sweetness of dates. This dairy free loaf cake recipe from scratch is the perfect cake to enjoy this winter.

In this pound cake dairy free recipe I will be going through how to make this simple cake recipe and answering your FAQs such as ‘can I make this vegan cake with yogurt' ‘how long will cake last’ ‘can I make this vegan cake lemon’ and so much more.

A really great thing about this simple gluten free cake recipe is how versatile it is. For example, you can make this into - loaf cake recipe vanilla or loaf cake recipes lemon.

I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!

This pound cake easy recipe requires less than an hour to come together from start to finish!

Not to mention, this moist loaf cake is dairy free, using dairy free spread and milk, in place of ordinary butter or margarine and ordinary cows milk. If you'd prefer not to make it dairy free just substitute them - see my substitutes list below 🙂

If you’re looking for more gluten free and vegan cake recipes to add to your baking list check out my CRANBERRY AND ORANGE CAKE and Lemon Drizzle Cake

[feast_advanced_jump_to]

Ingredients - Vegan cake recipe gluten free

Gluten Free Plain Flour – Both plain or self raising gluten free flour will work well in this recipe, with a teaspoon of xanthan gum to help prevent the cake from crumbling - you don't need to add this if your flour already contains it.

Caster sugar – I like to use caster sugar in my cakes which is just very refined sugar. So if you can’t find caster sugar I’d recommend using very refined granulated sugar.

Dates - For sweetness and helps make the cake moist

Berries and Spices - For flavour

See recipe card for quantities.

Instructions

Preheat your oven to 180°/365°F and grease and flour your loaf tin and set aside.
Begin by mixing together your sugar and oil until combined. Then mix in the eggs one at a time.
Blend together the dates and water until it forms a puree. Add the date puree to the egg mix.

4. Add the dry ingredients and berries and mix until combined.

5. Pour into the prepared tin and bake for 45-60 mins or until a knife/skewer comes out clean when inserted.

6. As the cake cools, make the icing by mixing together the powdered sugar with plant based milk until it forms a thick smooth glaze.

7. Pour the icing on top of the cake and let it drip down the sides gently. Finally decorate with some berries and lemon slices and enjoy!

Loaf cake decorating ideas

A simple royal icing - For this recipe, we will be decorating this cake with a simple royal icing and some lemon slices and berries. I used frozen berries for an icy winter look but you can decorate however you like.

Lemon drizzle - Like my recipe for lemon drizzle loaf cake, simply add a teaspoon or two of lemon juice to the icing for some extra flavor.

Substitutions

If you’d prefer not to make this cake specific to a dietary requirement or two, simply substitute the ingredients that correlate to your needs to make this cake suitable for your diet.

Gluten free - If you’d prefer not to make this gluten-free simply substitute the gluten-free flour for normal plain flour. There’s also no need to add xanthan gum. As the gluten in the normal flour will prevent the cake from crumbling.
Dairy free - If you’d prefer not to make this cake dairy free simply substitute the dairy free butter for ordinary butter, this can be a spread or block butter at room temp.

Even if you don’t follow a specific diet (eg. gluten free), you may have friends or family that could use this.

Variations

Cranberry and Orange cake

This cranberry and orange cake is incredibly soft and moist, packed with zesty orange juice and sweet tangy cranberry sauce. This orange cake recipe from scratch is the perfect cake to enjoy this winter.

Date cake vegan

If you’d prefer your cake to include more dates - like a sticky toffee pudding you’ll love my vegan sticky toffee pudding bundt cake! It’s perfectly sweetened with dates and drizzled with a super simple vegan caramel.

Let me know in the comments if you try these variations or if you came up with your own!

Storage - vegan loaf cake recipe uk

How long does vegan cake last?

They stay good at room-temperature for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months if stored in an airtight container.

Top tips for this vegan loaf cake

Although this vegan loaf cake recipes is super simple to make, here are just a few expert tips I'd recommend:

If you find your dates are very hard, soak them in water for at least an hour before blending, or you can bring dates to a boil, allow it to cool down and then blend in into a food processor until smooth.

For the icing - you can add a teaspoon or two of lemon juice to the icing for some extra flavor.

Master the art of baking GF, DF & Vegan

Baking Free From 101

FAQ - Best loaf cake recipes

Do you have to make this loaf cake with oil ?

No, you may substitute the oil for melted dairy free butter - 250 g

Can you make this loaf cake with yogurt ?

If you’d prefer to make this cake vegan/eggless, then yes you may substitute the eggs for yogurt. I haven’t tested this out but it should be roughly 120g

Make sure to tag me@whiskmefree on Instagram and leave a review below if you followed this recipe for loaf cake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

📖 Recipe

Ultimate Loaf Cake

Perfect cozy cake

5 from 1 vote

Print Pin Rate Add to Collection

Course: Dessert

Cuisine: Homemade

Keyword: gluten free

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings:

Equipment

loaf tin

Ingredients

250 g Sugar
250 ml Oil
200 g Cassava/Gluten Free Flour
3 Eggs
1 teaspoon Baking Powder
½ teaspoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Xanthun Gum
50 g Dates
⅓ cup Water
1 Cup Berries

Decorate

5 tablespoon Icing sugar
1 tablespoon Plant based milk
Berries (optional)
Lemon sliced (optional)

Metric - US Customary

Instructions

Preheat your oven to 180°/365°F and grease and flour your loaf tin and set aside.
Begin by mixing together your sugar and oil until combined. Then mix in the eggs one at a time.
250 g Sugar, 250 ml Oil, 3 Eggs
Blend together the dates and water until it forms a puree. Add the date puree to the egg mix.
50 g Dates, ⅓ cup Water
Add the dry ingredients and berries and mix until combined. Pour into the prepared tin and bake for 45-60 mins or until a knife/skewer comes out clean when inserted.
200 g Cassava/Gluten Free Flour, 1 teaspoon Baking Powder, ½ teaspoon Cinnamon, ½ teaspoon Xanthun Gum, 1 Cup Berries, ½ teaspoon Nutmeg
As the cake cools, make the icing by mixing together the powdered sugar with plant based milk until it forms a thick smooth glaze.
5 tablespoon Icing sugar, 1 tablespoon Plant based milk
Pour the icing on top of the cake and let it drip down the sides gently. Finally decorate with some berries and lemon slices and enjoy!
Berries, Lemon sliced

*This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

The Best Date Cakes - Sticky Toffee Pudding Bundt Cake

December 29, 2022

This date cakes is incredibly soft and moist, perfectly sweetened with dates and infused with the warmth of cinnamon and nutmeg. This vegan sticky toffee pudding is the perfect cake to enjoy all year round and the perfect centerpiece for any celebration.

This was inspired by my Cinnamon and Apple Cake, and pairs well with my super simple 3 ingredient caramel recipe.

This sticky toffee pudding dates is also dairy free, using dairy free spread and milk in place of ordinary butter or margarine and ordinary cows milk. If you'd prefer not to make it dairy free just substitute them:)

In this recipe for sticky date cake I will be going through how to make this the best sticky toffee pudding and answering your FAQs such as ‘how to make - sticky toffee pudding eggless' ‘how to decorate sticky toffee pudding ’ ‘how long does date cake last’ and so much more.

A really great thing about this date vegan cake is how versatile it is. Which is what makes this cake dates best. For example, you can make this into a chocolate and caramel bundt cake or a dates in sticky toffee pudding - decorated it with a chocolate ganache drip instead!

I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!

This sticky toffee pudding dairy free requires less than an hour to come together from start to finish!

If you’re looking for more gluten free cake recipes to add to your baking list check out my blueberry and apple crumble recipe and chocolate crepe cake

[feast_advanced_jump_to]

Ingredients

Gluten Free Plain Flour – paired with a teaspoon of xanthan gum to give more stability to the cake to prevent it from crumbling. However, if you’d prefer not to make these gluten-free simply substitute the gluten-free flour for normal plain flour. There’s also no need to add xanthan gum. As the gluten in the normal flour will prevent the cake from crumbling.
Dairy Free Butter – This can be in spread or block form.
Caster sugar – I like to use caster sugar in my cakes which is just very refined sugar. So if you can’t find caster sugar I’d recommend using very refined granulated sugar.
Brown sugar - The added molasses in brown sugar helps make the cake slightly fudgy and provide that caramel color to the sponge.
Dates - The key ingredient to sticky toffee pudding and makes it perfectly moist and sweet.
Bananas - This is our egg substitute and is what makes the cake so soft. If you’re worried about tasting the banana you can substitute it for dairy free yogurt or applesauce.

See recipe card for quantities.

Instructions

Preheat your oven to 180°/365°F and grease and flour your bundt tin and set aside.
Heat together the dates and water in a pan and bring to a boil.

3. In the meantime begin by creaming together the butter and sugar for 3-4 minutes.

4. Once the dates have come to a boil, allow to cool, before blending into a puree, and add to the butter mixture. Mix until combined

5. Mash/blend the bananas into a puree and add to the butter. Then add the dry ingredients and mix in.

6. Bake for 45-60 mins. The cake should be golden in color and springy to the touch.

Once baked, allow the cake to cool. Turn the bundt cake out and drizzle on the caramel. All that's left now is to enjoy!

Substitutions

If you’d prefer not to make this cake specific to a dietary requirement or two, simply substitute the ingredients that correlate to your needs to make this english sticky toffee pudding suitable for your diet.

Gluten free - If you’d prefer not to make this gluten-free simply substitute the gluten-free flour for normal plain flour. There’s also no need to add xanthan gum. As the gluten in the normal flour will prevent the cake from crumbling.
Vegan - If you’d prefer not to make this cake vegan simply substitute the dairy free butter for ordinary butter, this can be a spread or block butter at room temp. You may also substitute the banana for 3 medium size eggs.
Dairy free - If you’d prefer not to make this cake vegan simply substitute the dairy free butter for ordinary butter, this can be a spread or block butter at room temp.

Even if you don’t follow a specific diet (eg. gluten free), you may have friends or family that could use this.

Variations

Simple ways you can change this recipe to better suit your dinner guests:

Classic date cake

To make this cake, you will keep to this same date cakes but without the addition of the sauce for sticky toffee pudding. Instead you can decorate this cake with a simple vegan chocolate ganache or royal icing!

To make this date cakes more healthy

To make this recipe for vegan sticky toffee pudding healthy, substitute the sugar for coconut sugar. You can also make this.. without butter by simply substituting the dairy free butter for 200 ml of olive oil. Although these alternatives aren’t 100% healthier as they are still processed, they do have more health benefits then their counterparts.

Let me know in the comments if you try these variations or if you came up with your own!

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

For this recipe you’ll need a bundt tin, this is the one I use and I use it all the time, my cake has never stuck once. You may also use a circle or loaf tin to bake this cake if you’d prefer. But for all tins, make sure to properly grease it! You might want to check out my foolproof guide here - How to grease and flour any cake tin.

Storage - Date Cakes

Storing and freezing the gluten free date cake

How long does vegan gluten free date cake last?

They stay good at room-temperature for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months if stored in an airtight container.

Top tip - Date Cakes

Although this date cake eggless recipe is super simple to make, here are just a few expert tips I'd recommend:

When heating the dates, make sure they have been washed and pitted before adding the water to boil, to remove all the dirt.

Use a food processor or blender to blend the dates into a puree, this will help prevent any chunks of dates getting into the batter - You may also want to do the same for the banana.

Due to the size of this cake, it takes a lot longer to bake, so it’s best to bake it low and slow to prevent it from browning too much. Check out the temp on the recipe card below.

Master the art of baking GF, DF & Vegan

Baking Free From 101

FAQ - Date Cakes

Is sticky toffee pudding vegan?

Not traditionally as it contains eggs, but this cake is! Check out the substitutes sections above if you’d also prefer not to make this cake vegan.

Can you make this into a - Recipe for sticky toffee pudding without dates?

This is a common question, and I understand some people may not have dates laying around in the pantry but might still be craving it. But fir this recipe it does require dates, but you could try Searching for spice’s no dates sticky toffee pudding sticky-toffee-pudding it’s not vegan, but you can check out my butter substitutes list to make it dairy free!

Make sure to tag me@whiskmefree on Instagram and leave a review below if you made this date cakes. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

Date Cakes

📖 Recipe

Sticky Toffee Pudding Bundt Cake

5 from 1 vote

Print Pin Rate Add to Collection

Course: Dessert

Cuisine: Homemade

Keyword: vegan

Prep Time: 20 minutes

Cook Time: 45 minutes

Servings:

Equipment

Bundt tin

Ingredients

225 g Plant based/ dairy free butter
200 g Sugar
150 g Brown sugar
340 g Pitted dates
2 cups Water
180 g Bananas
360 g Gluten free Plain flour
1 teaspoon Ground cinnamon
½ teaspoon Nutmeg
½ teaspoon Ground ginger
½ teaspoon All spice
1 teaspoon Baking powder
½ teaspoon Bicarbonate of soda

Metric - US Customary

Instructions

Preheat your oven to 180°/365°F and grease and flour your bundt tin and set aside.
Heat together the dates and water in a pan and bring to a boil.
In the meantime begin by creaming together the butter and sugar for 3-4 minutes.
Once the dates have come to a boil allow to cool, before blending into a puree.
Mash/blend the bananas into a puree and add to the butter mixture, along with the date puree. Mix until combined
Then add the dry ingredients and mix in. Once combined, pour the batter into the prepared bundt tin, and bake for 45-60 mins. The cake should be golden in colour and springy to the touch.
Once baked, allow the cake to cool. Turn the bundt cake out and drizzle on the caramel. All that's left now is to enjoy!

*This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

How To Make Chocolate Crepe Cake - The Best Vegan Crepe Cake

December 27, 2022

I will be going through how to make chocolate crepe cake. This is the best crepe cake recipe without eggs. They’re the perfect treat to welcome in the colder seasons. This recipe makes thin, soft and rich chocolate crepes, layered with a hazelnut cream and drizzled with a smooth chocolate ganache and sprinkled with chopped hazelnuts. Delicious.

If you ever wanted a crepe easy recipe then this recipe is exactly what you needed.

And best of all it's completely vegan and gluten free. It's the addition of yogurt in the batter that makes these pancakes vegan!

Blog

Cake in microwave recipe

Tres Leche Ingredients

Instructions

How to bake microwave cake

Substitutions

Variations

Prefer something chocolatey?

Looking for something more zesty?

Brownies?

Equipment

Storage

How long does tres leche cake last?

Top tip - Microwave cake easy

Master the art of baking GF, DF & Vegan

Baking Free From 101

Make sure to tag me @whiskmefree on Instagram and leave a review below if you made this tres leche cake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

📖 Recipe

Microwave Tres LeChes

Equipment

Ingredients

Milk mix

Cream

Instructions

Trending Posts

Ingredients

Instructions - How to Make a Cheesecake No Bake

Cheesecake Base

No bake cheesecake filling recipe:

No bake cheesecake toppings:

Substitutions

Variations - Making Cheesecake

White chocolate caramel cheesecake

Baked cheesecake

Cheesecake with fruit

Vanilla no bake cheesecake

Equipment

Storage

How long cheesecake last in fridge?

Top tip

Master the art of baking GF, DF & Vegan

Baking Free From 101

Make sure to tag me @whiskmefree on Instagram and leave a review below if you followed this cheesecake caramel recipe. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

Cheesecake Caramel Recipe

📖 Recipe

The Best Cheesecake Caramel Recipe

Equipment

Ingredients

Biscuit base

Cheesecake Filling

Cheesecake Ganache

Decoration

Instructions

Cheesecake Base

Cheesecake Filling

Cheesecake ganache

Trending Posts

Ingredients - chocolate cupcakes easy

A Chocolate Cupcake Recipe - Instructions

Chocolate cupcakes icing

Substitutions

Variations

Prefer something more sweet ?

Looking for something more zesty?

Equipment

Storage

How long does vegan and gluten free cupcakes last?

Top tip

Master the art of baking GF, DF & Vegan

Baking Free From 101

Make sure to tag me @whiskmefree on Instagram and leave a review below if you made these choc mint cookies. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

FAQ

📖 Recipe

Chocolate strawberry cupcakes

Ingredients

Buttercream

Decoration

Instructions

Trending Posts

About this dairy free matcha cookie recipe