Anyone who is a coeliac suffer knows how important it is for them to avoid gluten. Very careful food choices must be made. Gluten is found in products containing flour, such as breads, pasta, cakes and biscuits. But, you needn’t miss out on treats this festive season with these gluten-free cakes.
Gluten is an extremely important component of flour, especially when it comes to baking, as through the process of making and baking bread or a cake the gluten helps with the rising and structure of the finished product.
In many recipes, gluten-free flours can be used in their place, just ensure xanthan gum or guar gum is part of the flour mixture as this is needed as a gluten replacer. Sometimes gluten-free flours will require a little more liquid.
They are heavier than wheat flours and absorb more moisture, so some tweaking of your favourite recipes may be required before perfecting your bake.
Flourless chocolate pecan cake
This light but luscious chocolate cake would be the perfect indulgence to enjoy as a festive afternoon treat. It’s important to beat the eggs and sugar together for ten minutes, as this adds volume to the mixture creating an impressively light bake. The cake will naturally sink in the centre while it is cooling. I simply smother the top with chocolate ganache, but this crater-like centre could easily be filled in with some softly whipped cream, as cream and chocolate cake marry so perfectly together.
For the cake:
150g pecans
200g dark chocolate, approx. 55% cocoa, broken into pieces
175g butter
200g caster sugar
4 medium-sized eggs
For the chocolate ganache:
100ml double cream
200g rich milk chocolate, 35% cocoa, broken into pieces
For the topping:
½ pomegranate, seeds only
Whippe cream, to serve
1 Preheat the oven to 190°C/fan 170°C/gas mark 5. Thoroughly brush a 26cm springform tin with some melted butter.2 Place the pecans on a dry pan, over a low heat and toss regularly until lightly toasted. Remove to a board and finely chop. 3 In a saucepan, over a gentle heat, melt the chocolate with the butter. Stir well to avoid the chocolate sticking. Once melted and well combined, take from the heat and leave to cool.4 Using an electric mixer on a high speed, whisk the sugar and eggs together for 10 minutes, until the mixture is pale yellow and fluffy.5 Slowly pour in the chocolate mixture and fold well to combine.6 Fold in the half of the pecans, reserving the rest for the topping.7 Pour the mixture into the prepared tin and cook in the oven for 35-40 minutes. The top will have set, but the mixture will still be a little gooey. 8 Remove from the oven and leave to cool completely in the tin.9 To make the chocolate ganache, place the cream in a small saucepan and heat gently. Once it begins to bubble, remove from the heat and add the chocolate pieces. Whisk well with a fork until combined and the chocolate is completely melted.10 Once the cake has cooled completely, pour over the ganache and top with the remaining pecans and a sprinkling of pomegranate seeds. 11 Serve with a generous dollop of whipped cream. Place any remaining cake in an airtight container and refrigerate for up to three days. 
Coconut carrot cake. \ Nessa Robins
Gluten-free coconut carrot cake
This Christmas inspired carrot cake is packed with flavour and even though it looks incredibly indulgent, it is actually rather light and deliciously moist. It is a wonderful cake to make for an evening of entertaining, as it can be made with ease in advance and stores well in the fridge for up to five days.
For the cake:
250g gluten-free self-raising flour
2 tsp cinnamon
250g light muscovado sugar
50g desiccated coconut
250g grated carrot
4 medium-sized eggs
200ml sunflower oil
150ml coconut milk
1tsp vanilla extract
For the icing:
125g cream cheese
25g butter, softened
400g icing sugar (sieved)
2tbsp coconut milk
2tsp vanilla extract
For the topping:
50g desiccated coconut
1 Pre-heat the oven to 200°C/fan 180°C/gas mark 6. Thoroughly brush a 26inch Bundt tin with some melted butter.2 Sieve the flour, cinnamon and sugar into a large bowl. Then stir in the coconut. 3 Add the carrots and stir well with a wooden spoon until they are thoroughly combined with the dry ingredients.4 Add the lightly beaten eggs to a jug with the oil, coconut milk and vanilla extract. Pour the mixture into the bowl with the dry ingredients and carrots. Stir well until all the ingredients are well combined.5 Pour the mixture into the prepared tin and smooth the top with the back of a spoon.6 Bake the cake in the preheated oven, for 45-50 minutes until it is risen and golden. To test if the cake is cooked insert a metal skewer into the cake and if it comes out clean the cake is ready.7 Remove from the oven and leave to cool in the tin for 10 minutes before turning out onto a wire tray.8 While the cake is cooling make the topping, either in a mixer or with a wooden spoon, by placing the cream cheese and softened butter into a bowl. Beat together to combine before gradually adding the icing sugar. Once well combined, add the coconut milk and vanilla extract. Beat together until smooth and creamy. Place the icing in the fridge for 10 minutes to harden slightly. 9 When the cake has completely cooled, place on a serving plate and cover the top and the sides with the cream cheese icing. Smooth using a palette knife and scatter over the desiccated coconut. 10 Any uneaten cake can be stored in the fridge, in an airtight container, for up to five days. Take it out of the fridge and allow to stand at room temperature for 15 minutes before serving.
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