RSS Feed

Tag Archives: olive oil cake

Dairy-free Orange Cake

I do love the lightness of dairy-free cakes and muffins, and there’s a lot less guilt when you eat them for breakfast or have several servings over the course of a day!

In coming up with this orange cake recipe, I researched Italian cake recipes as using olive oil is quite common. Italian cuisine doesn’t have the tradition of adding butter to cakes and a lot of Italians actually don’t like the heavy richness of butter in cakes. I do love the taste of butter, but am enjoying experimenting and adapting recipes to make them a bit healthier (or friendlier for lactose-intolerant friends). I also reduced the sugar content.

dairy-free orange cake

Experimenting with this recipe I liked having a bit more control over the lightness of the cake by using plain flour and adding my own amounts of baking powder and bicarbonate of soda to the flour, but you can easily just use 2 cups of self-raising flour omitting the baking powder and bicarb.

My next experiment is to do a dairy-free mandarin version, and I’m sure a lemon one would be delicious too.

DAIRY-FREE ORANGE CAKE

Prep time: 20 mins
Cook time: 50-60 mins

2 cups plain flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
Pinch of salt
2 medium-sized oranges
1/3 cup olive oil (not extra virgin)
4 eggs
1 1/4 cups caster sugar
2 tbsp icing sugar (for serving)

Preheat your oven to 170C and lightly grease a 22cm spring-form cake tin.

In a large bowl, mix the flour, baking powder, bicarbonate of soda and salt together.

Cut a slice off the top and the bottom of each orange (to reduce the amount of peel in the cake) and discard the slices. Cut the oranges into quarters and discard any seeds.

Put the orange chunks in a food processor and blend until the rind is fairly evenly broken up but there is still some texture. Add the olive oil and blend a little.

Gradually add the flour mixture and blend until combined. Pour the mixture back into the large bowl you used for the flour.

Beat the eggs by hand until light and fluffy. Gradually beat in the sugar. Gently fold through the orange mixture.

Pour into your prepared cake tin and bake for 50-60 minutes until a skewer comes out clean.

Sprinkle with the icing sugar just before serving.

AlphaBakes LogoI’m linking this recipe to the AlphaBakes monthly challenge (this month it’s the letter ‘O’) jointly hosted by Caroline from Caroline Makes and Ros from The More than Occasional Baker.

Advertisements

Dairy-free lime cupcakes

At the weekend I became a godmother! And I couldn’t be prouder of my gorgeous (and incredibly cheeky) godson, Lorenzo.

Before he was born, Lorenzo’s parents decided on a colour for his nursery, his pram, etc – lovely lime green. His mum even later incorporated the colour into her wedding dress (which was stunning, by the way). So when I was deciding what I could make for his christening party, I knew I had to include his colour somehow. Voila – lime cupcakes!

dairy-free lime cupcakes

Lorenzo’s papa is lactose-intolerant so I made them completely dairy-free. Even the frosting is dairy-free, topped with some green ‘Ls’ I cut out of ready to roll icing (you need to make these in advance so they can dry and harden).

I was aiming for a lovely marbled green and cream effect as you bit into each cupcake, but in my haste to make them, the green hue was more like a splodge in the centre! I’m sure you can have more success than me swirling the coloured batter through. Or let your kids have fun with different colours.

dairy-free lime cupcakes

This recipe is an adaption of my dairy-free chocolate cupcakes, which I’d adapted from Nigella Lawson’s chocolate olive oil cake. Using healthier olive oil is a great way to eliminate dairy from cakes, and the unanimous decision from the people who’ve tried my chocolate and lime dairy-free cupcakes is that they taste just like ‘normal’ cupcakes!

I used this recipe as the basis for my dairy-free icing, but it’s basically dairy-free spread beaten up with icing sugar to which you then add your choice of flavouring (and colouring if you want). The quantities below make a large amount of icing which is perfect if you want lovely big mountains of piped icing on top. If you just want to spread it on like me (I must learn how to properly pipe!), reduce the quantities. Using a dairy-free spread instead of butter also means the icing will be quite runny after you’ve beaten it; pop it into the fridge for a while to cool before icing your cupcakes.

DAIRY-FREE LIME CUPCAKES

Prep time: 20 mins
Cook time: 15-20 mins
Makes 12 cupcakes
Uniced cupcakes can be frozen

200g caster sugar
150ml olive oil (not extra virgin olive oil)
3 eggs
2 limes, zested and juiced
1 tsp vanilla extract
140g self-raising flour

For the icing:
2/3 cup dairy-free spread
2 1/2 cups icing sugar
2 limes, zested and juiced
green food colouring (optional)

Preheat the oven to 170C and line your cupcake tray with paper cases.

Cream the sugar, olive oil and eggs quite vigorously (about 3 minutes) until you have a pale creamy texture. Turn the speed of your beater or mixer down a little. Add the vanilla extract, lime zest and juice, beating until combined.

Slowly add the flour and gently mix until combined.

Put about 1/4 cup of the mixture into a small bowl and mix through a little food colouring.

Divide the rest of your uncoloured mixture evenly between the paper cases. Add a spoonful of your green mixture to each and swirl through using a skewer. Bake for 15-20 minutes until lightly golden and a skewer comes out clean.

Leave the cupcakes to cool on a wire rack while you make the icing. Briefly cream the dairy-free spread using a hand-held beater or mixer then slowly add the icing sugar a bit at a time, beating until light and fluffy. Add in half of the zest and juice, and taste. Keep adding a little more zest and juice, tasting as you go, until you’re happy with the flavour. Mix through the food colouring if using.

Have fun decorating your cakes.

Variations:

  • for dairy-free lemon cupcakes, replace the zest and juice of the 2 limes with the zest and juice of 1 lemon;
  • for an indulgent gluten-free squidgy dessert, substitute the flour with the same amount of ground almonds and instead of the icing, drizzle with a lime sugar syrup.

Dairy-free chocolate cupcakes

Here in the UK the weather is glorious (and what a difference that makes to everyone’s mood!). Although I’ve lived here for (hang on while I count…) almost eight years (EIGHT YEARS – where did that time go?!) and I’m half-British, I find it really difficult to do the very British thing of stripping down to summer clothes the instant the sun drags itself out. My head just needs time to adjust (and often by that time, ‘summer’ is over!).

But, what my friends and I are very good at is having barbecues to make the most of our limited sun exposure. Thankfully Nicholas, growing up in the UK, isn’t missing out on seeing the men folk standing around a sizzling barbecue, stubby in hand (how many of you are going to have to look that one up?!), tending the flames, while the women folk do pretty much everything else (and I wouldn’t have it any other way!).

diary-free chocolate cupcakes

I made these cupcakes last weekend for our friends’ barbecue. I’ve been wanting to try Nigella’s Chocolate Olive Oil Cake for a while, especially as the barbecue-tending half of our dearest friends is lactose intolerant. The original recipe makes a dense and squidgy flourless cake (well it’s Nigella after all!) which I’m sure is amazing, but for a sunny day, after eating loads of meat, I wanted to make something a bit lighter. I also thought by the time we’d want dessert we’d be lazily enjoying the sun, not wanting to move, therefore ‘pop-in-the-mouth-without-effort’ cupcakes would be better than a whole cake 🙂

If you followed Nigella’s original recipe, using all ground almonds and no flour, these would make fabulous gooey individual puddings. They’re also easy enough, with lots of measuring and mixing, to get your little ones to help you make them.

diary-free chocolate cupcakes

DAIRY-FREE CHOCOLATE CUPCAKES

Prep time: 15 mins
Cook time: 15-20 mins
Makes 12 cupcakes
Freezable

150ml olive oil (not extra virgin olive oil)
50g good quality cocoa powder, sifted
125ml boiling water
2 tsp good quality vanilla extract
75g ground almonds
65g plain flour
1/2 tsp bicarbonate of soda
1 pinch of salt
200g caster sugar
3 eggs

Preheat the oven to 170C and line your cupcake tray with paper cases.

In a small bowl or jug, whisk the sifted cocoa powder with the boiling water until you have a smooth paste. Whisk in the vanilla and leave to cool.

Cream the sugar, olive oil and eggs quite vigorously (about 3 minutes) until you have a pale creamy texture. Turn the speed of your beater or mixer down a little and pour in the cocoa paste, beating until combined.

Slowly add the flour, ground almonds, bicarbonate of soda and salt, and gently mix until combined.

Divide your mixture evenly between the paper cases and bake for 15-20 minutes (when you stick a skewer in to test, it should come out mainly clean possibly with some chocolate cake crumbs attached).

Eat warm or cold, dusted with icing sugar or not.

Variations:

  • for a gluton-free squidgy cupcake, substitute the flour with more ground almonds (140g in total).