Cake Angels Text Only: Amazing gluten, wheat and dairy free cakes. Julia Thomas

25 minutes

      baking: 35 minutes

      cooling: 30 minutes

      freeze: No

      for the cake mixture

      100g (3½oz) flaked almonds

      125g (4½oz) good-quality (60% cocoa) dark dairy-free chocolate, chips or chopped

      125g (4½oz) dried dates

      3 large egg whites, at room temperature

      125g (4½oz) caster sugar

      30g (1oz) good-quality (60% cocoa) dark dairy-free chocolate, grated

      for the coconut cream topping

      250ml (9fl oz) coconut cream

      1 tbsp icing sugar

      equipment

      20cm (8 inch) springform cake tin

      * Preheat the oven to 180°C/160°C fan/Gas 4. Grease and line the base and sides of the cake tin.

      * Put the almonds and chocolate in a food processor and process until fine. Finely chop the dates.

      * Using a hand-held electric mixer on a high setting, whisk the egg whites in a large mixing bowl until they form soft peaks. Slowly add the sugar, whisking until the sugar dissolves.

      * Fold in the almond and chocolate mixture, then the dates.

      * Spoon the mixture into the tin, smoothing to the edge with the back of a dessert spoon.

      * Bake for 30 to 35 minutes or until the mixture is set and starts to come away from the sides of the tin. Remove from the oven and leave to cool in the tin. Don’t worry if the sides collapse in a bit, as this is quite normal for a torte made with egg whites. Once cool, turn out onto a serving plate.

      * Using a free-standing food mixer, whisk the coconut cream for 10 minutes until soft peaks form, then add the icing sugar and whisk for a further minute.

      * Spread the coconut cream over the top of the torte using a spatula or the back of a dessert spoon. Sprinkle with the grated chocolate to serve. Store in an airtight container for three days.

Orange & pomegranate cake

      This is an amazingly delicious and moist cake, which can be either a tea-time treat or a spectacular dessert served with extra pomegranate syrup and dairy-free ice cream.

      serves: 8 to 10

      preparation: 25 minutes

      baking: 50 minutes

      cooling: 1 hour 20 minutes

      freeze: Yes

      for the cake mixture

      60g (2¼oz) crustless and stale wheat- and gluten-free white bread

      200g (7oz) caster sugar

      1½ tsp gluten-free baking powder

      100g (3½ oz) ground almonds

      200ml (7fl oz) sunflower oil

      4 large eggs

      ½ tbsp Pomegranate Molasses

      Zest of 1 large orange

      for the pomegranate syrup

      Juice of ½ large orange

      ½ tbsp Pomegranate Molasses

      25g (1oz) caster sugar

      equipment

      20cm (8 inch) square tin

      * Grease and line the base and the sides of the cake tin.

      * Make breadcrumbs by placing the bread in a food processor and whizzing until you have quite a fine crumb. Combine the breadcrumbs with the caster sugar, baking powder and ground almonds in a big bowl.

      * Whisk together the sunflower oil, eggs and pomegranate molasses in a separate bowl using a large balloon whisk. Stir this oil mixture into the dry ingredients, then add the grated orange zest and mix well.

      * Pour the mixture into the prepared tin and put into a cold oven. Set the oven temperature to 180°C/160° fan/Gas 4 and bake for 45 minutes, then cover the cake with foil to cook for the last 5 minutes. Don’t worry if it looks very dark, it should do.

      * Whilst the cake is in the oven, make the syrup. Place the orange juice, pomegranate molasses and caster sugar into a small saucepan and heat gently for about 2 to 3 minutes until the sugar has dissolved and the liquid is syrupy. Don’t worry if it isn’t immediately thick and syrupy; as it cools, it will thicken up.

      * Remove the cake from the oven and immediately make lots of holes over the top of the cake with a metal skewer. Gradually pour the syrup over the cake, using a pastry brush to spread it evenly.

      * Leave the cake to stand for 1 hour, then carefully lift it out. Loosen the baking parchment before turning over onto another board, then remove the baking parchment. Turn it right side up onto a metal cooling rack and leave to cool. Cut into squares and serve with afternoon tea or as a wonderfully moreish dessert.

Traditional cherry & almond cake

      A truly traditional tea-time cake, this is wonderfully crunchy on top with a crispy edge and melt-in-the-mouth texture. My grandmother used to make this cake when she had guests for tea, and just the smell of it baking brings back memories of long summer holidays spent with my grandparents in Frinton-on-Sea.

      serves: 8

      preparation: 25 minutes

      baking: 1 hour

      cooling: 35 minutes

      freeze: Yes

      250g (9oz) natural colour glacé cherries

      100g (3½oz) ground almonds

      185g (6½oz) wheat- and gluten-free self-raising flour

      1 tsp xanthan gum

      200g (7oz) dairy-free spread

      200g (7oz) caster sugar

      3 large eggs, beaten

      Finely grated zest and juice of 1 lemon

      6 white sugar cubes, crushed

      equipment

      20cm (8 inch) deep cake tin

      * Preheat the oven to 180°C/160°C fan/Gas 4. Grease the cake tin, then line the base with baking parchment.

      * Wash the sticky syrup off the cherries by rinsing them under the tap, then dry and chop into quarters. Mix the cherries with the ground almonds and 1 tablespoon of the flour.

      * Sift the remaining flour and xanthan gum into a separate bowl.

      * Using a hand-held electric mixer on a high setting, cream the dairy-free spread and sugar together for about 3 minutes until light and fluffy.

      * Gradually add the beaten eggs on a medium speed setting, mixing well between each addition. Don’t worry if the mixture curdles slightly; just turn the mixer setting up to high for a couple of seconds and the mixture will become smooth again.

      * Fold in the sifted flour and xanthan gum using a large metal spoon so you don’t knock the air out. Slowly fold in the cherry and ground almond mixture, again using the large metal spoon. Finally, fold in the grated lemon zest and juice.

      * Spoon the mixture into the prepared tin and level out with the back of a dessert spoon. Make a small dip in the middle to stop the cake peaking during baking. Sprinkle the crushed sugar cubes evenly over the mixture.

      * Bake for approximately 1 hour or until the cake is beginning to shrink away from the sides of the tin and is golden brown in colour. Remove from the oven and leave to cool in the