Nigella’s Chocolate Olive Oil Cake
[…] also on Passover. It ticks all the boxes: rich yet still light, moist with a perfect crumb, dairy and gluten free, super quick to throw together and impossible to screw up.
[…] also on Passover. It ticks all the boxes: rich yet still light, moist with a perfect crumb, dairy and gluten free, super quick to throw together and impossible to screw up.
[…] fussy custard base but still creamy, rich, packed with flavour. It also happens to be dairy free, egg free, gluten free, refined sugar free, moderately healthy, and simple to make. […]
[…] thyme sprigs 15g/1tbs butter (you can use olive oil if you prefer to keep this dairy free) Zest of half an orange (we like to zest it in strips) 1 […]
[…] how to assemble a taco feast with all the sides and without breaking a sweat. Dairy Free Desserts Tuesday 28th February, 7.30-9.30pm £60.00 While it is no secret that butter is one […]
[…] that never tires) Roasted Strawberry Granita (a refreshing side with all the sweet) Chocolate Cloud Cake (also dairy free) Semifreddo (the perfect dessert in my opinion) Roasted Banana & Coconut Ice Cream (simple as […]
[…] And I stumbled upon it purely by accident. photo Jeremy Coleman Despite always searching for good dairy free desserts (minus toxic fat substitutions), I irrationally resisted the olive oil cookie recipe for a […]
[…] this one using spelt flour. This cake is one of my staples. It ticks the dairy free box, the spelt adds an interesting texture and wonderful nutty flavour and of […]
[…] milk. This cake is rich, fudgey (and yet somehow not too heavy), totally delicious and dairy free to boot. Even if you are not a coconut lover, do not fear, […]
[…] nuts and 4 cups of water). But I sometimes make a thicker version for a dairy free custard (perfect for ice cream), which is more like single cream, using 1 […]
[…] works a treat. Note: You can also make this with coconut whipped cream for a dairy free option. This recipe serves 10-12 generously. To serve a smaller crowd, scale the […]
This is one of my go-to desserts that I make on repeat all year around and is one of my dairy free sweet solutions.