A light coffee fatless sponge, split and filled with unsweetened cocoa whipped cream, topped with walnuts and a dusting of cocoa. Gluten-free and low in sugar, thanks to a caster sugar and monk-fruit sweetener blend that still supports the egg foam.
A light, moist Provençal-style gâteau with ripe apricots, lemon and almond — adapted for Doves Farm Freee plain flour, reduced sugar and a tender gluten-free crumb. The ripe fruit does much of the sweetening, so it's intentionally less sweet than most French apricot cakes.
A light English trifle — gluten-free fatless sponge soaked in fresh lemon juice and dry sherry, layered with homemade vanilla custard, tangy lemon curd, fresh raspberries and softly whipped cream, finished with toasted flaked almonds.
A reduced-sugar gluten-free carrot cake. This recipe is less sweet than most, using a small amount of sugar and a small amount of monk fruit sweetener (combined, less than a conventional recipe). The cream cheese frosting is also lower in sugar than conventional recipes and can be easily adapted to be lactose-free, goat or dairy-free.
A gluten-free, reduced-sugar Black Forest gateau — three light chocolate sponges, fresh cherry filling sharpened with kirsch and lemon, vanilla cream stabilised with mascarpone, finished with grated dark chocolate. Homemade-rustic, not showroom-perfect.
A vanilla-pod crème brûlée with a no-sugar custard base — goat milk and A2 cream for a lighter, cleaner set, finished with a crisp brûléed top.
A gluten-free shortcrust tart filled with mango crème pâtissière and finished with a fresh mango rose — no refined sugar, the fruit does the sweetening.
A whisked gluten-free chocolate sponge layered with caramelised walnut cream and chocolate praline mousse — rich, nutty and not too sweet.
The Carnation classic, made gluten-free with a GF digestive base. Sweet, rich, properly indulgent.
Properly puffed GF choux — crisp shell, soft inside, dark chocolate over the top. Best eaten the day they're filled.
A classic English sherry trifle — perfect for Christmas, summer BBQs and anything in between.
An elegant baked chocolate mousse tart with a crisp GF pastry shell, served with gently poached vanilla pears. Lightly souffléed, softly set, and not overly sweet.
Delicious — a little crumblier than a non-GF scone but 100% of the taste.
A gluten-free, low-sugar take on the classic almond and raspberry frangipane tart.
A gluten-free, low-sugar take on the classic almond and raspberry frangipane tart.
A very light gluten-free lemon sponge with low sugar and butter, sandwiched with lemon curd and softly whipped cream.
A French-style gluten-free apple cake — apples make up half the cake by weight, kept light with separated eggs and reduced sugar.
A light gluten-free genoise sponge layered with cream and blackberry jam — reduced sugar and butter throughout.
A flourless chocolate layer cake with whipped cream, walnuts and pears — naturally gluten-free, with reduced sugar.
A flourless, butterless double chocolate layer cake — naturally gluten-free, low-fat and low-sugar, with a chocolate mousse middle.