A low-sugar take on a Black Forest gateau — three thin gluten-free chocolate sponges layered with kirsch-soaked cherries and unsweetened whipped cream, finished with dark chocolate shavings. Rich enough to feel like a proper gateau without piling on the sugar.
Elegant, very French-feeling and deep-filled without being too sweet. Lighter on the digestion than a classic lemon tart because it leans on dairy and zest rather than acid and sugar.
A very light citrus fatless sponge, soaked generously with lemon and orange, filled and topped with goat-yogurt whipped cream and swirls of lemon curd. Served with fresh orange and raspberries.
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 gluten-free lemon pudding that separates as it bakes into a light soufflé on top and a soft lemon sauce underneath. This recipe is less sweet than most, using 12g of caster sugar and 20g of monk fruit sweetener across two puddings, which is about 6g of added sugar each. It is made with goat butter and goat milk, and can be adapted to use cow's butter and whole milk instead.
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.
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 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.