4 Gluten Free Things I’m Loving This Week

1 This Gorgeous Flatbread I found this delicious flatbread in a small shop in Morpeth called New Market Nibbles . I wish I could explain to you have soft and delicious it is. Mmmmm….   2 Homemade Cannelloni It was far more … Continue reading

Almondy Dime Cake: Gluten Free Review

This will be a post of very few words…..


This is an incredible cake.

Buy it.

Eat it.


Beth’s Famous Carrot Cake Recipe: Gluten Free


I wasn’t subtle with my pleasure in successfully making my favourite cake of all time…my own carrot cake. I don’t usually toot my own horn, and I’m not a confident gluten free baker (yet). I used to make this cake a lot before I went Gluten Free and my boyfriend loves it, especially my topping. So when I made it gluten free and it worked, I was over joyed. I tried to make it once before and it was a disaster right from the off….I grilled it for about 15 minutes, before I realised it wasn’t on the right oven setting. So so so so so bad.

So I thought I would share it with all of you. as a special treat, to say thank you all for reading my blog. My blogs first birthday slipped quietly by…so I thought I’d celebrate with you.

Feel free to use this recipe, change it and adapt it but don’t forget to tell me all about it.

Beth’s Famous Carrot Cake


2 Eggs

225g Demerara Sugar

175ml of Oil

A few drops of Vanilla Essence

1 tsp of Bicarbonate of Soda

1/2 tsp of Salt

1tsp Cinnamon or All Spice

100g Flour (it works both GF and not GF)

175g Grated Carrot

75 g Dried Fruit (Raisins/Currents ect.)


1. Preheat the oven to 180 degrees Celsius

2. Whisk the first seven ingredients together until its really thick and foamy. You are best off using a hand mixer because you need lots of air bubbles.

3. Fold in the flour, carrot and fruit, being careful not to knock out all the bubbles.

4. Pop in a greased cake tin and bake for 60 minutes, the allow to cool.

5. Turn out and serve, or add my delicious carrot cake topping.

Carrot Cake Topping

Warning! This is very yummy.

25g Butter

50g Full Fat Philadelphia. (Its really important to use it, if you use light or any other brand its too thin and doesn’t set properly)

200g Icing Sugar

Zest of a Lemon

Cream all the ingredients together in a bowl, adding the icing sugar slowly a little bit at a time.

Eat straight out the bowl

If there is any left you can put in on the cake. If not…there is nothing spoiling to make some more.


Orange Polenta Cake: Recipe

Oh my god. I’ve baked a lot of cakes and I’ve eaten a lot too. I can honestly say that this is the best cake ever! So soft and moist it’s incredible!


I’m sorry the picture is so terrible. It got eaten up faster than I could get my phone out.

250gm butter
250gm sugar
4 eggs
150gm yogurt (I used mullers orange and chocolate yoghurt)
200gm almond meal
150gm polenta
3 tsp baking powder
2 oranges – zested and juiced

Pre-heat oven to 180’c. Line a 20cm round baking tin with baking paper. In a mixing bowl cream the butter and sugar till pale.
Add one egg at a time mixing until combined.
Add the yogurt. Stir.
Add the almond meal, polenta and baking powder, folding until almost combined. Then add the juice and zest from the oranges, stir to combine.
Bake in the oven for 1 hour.

Once cool, I created an orange syrup by melting sugar with the zest and juice of one orange and poured it over the cake and sprinkling some sugar for added texture.

It’s so delicious, I beg you for your own good to bake one yourselves. I bought a 1kg bag of polenta (ground cornmeal) from Asda this week for £1!

Enjoy baking!