0 Blueberry slice cake recipe

Chef has been really busy in the kitchen baking some tasty sweet treats recently, starting with this delicious blueberry slice recipe get ready for plenty of tasty bakes to be updated on Jeenas Kitchen very soon.

This blueberry slice recipe is gluten free, egg free and vegan.

Chef uses light brown muscovado sugar which gives the blueberry slice a lovely golden flavour and colour.

It is a really simple cake to bake and it tastes wonderful.

These blueberry slice cakes are great to take as a treat along with a sandwich, cold pasta or other packed lunch and it is a wonderful cake to present at a party on a big plate all stacked together.

Ingredients for gluten free blueberry slice

3oz Rice flour
1oz Cornmeal flour (fine polenta)
1oz Corn starch
1oz Ground almonds
4oz Light brown Muscovado sugar
4oz Vegan margarine
4 Tbsp Soya milk
1/2 Tbsp Vanilla essence
1 tsp Xanthan gum
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
2 Tbsp Flax seeds
4 Tbsp Hot water
Pinch salt
Blueberry conserve
Powdered sugar


See how springy the cake is?


Look at the golden colour and soft spongy texture.




How to make an eggless blueberry slice



Grind the flax seeds to a powder then add the 4 tablespoons of hot water and mix well.

Place all dry ingredients into a baking bowl.
Add margarine and stir a few times to slightly bring together.

Add milk and mix well.

Add the flax seed mixture and vanilla, mix well.

Grease and flour a flapjack/swiss roll tin.

Drop spoonfuls of the gluten free cake mixture all over the cake tin - this will helps when spreading the thick cake batter.

Spread evenly, place a metal spoon into a cup of hot water to help the spreading process. Place into a hot oven at gas mark 7 for 20-25 minutes.

Once cooked leave the cake in the tray for a few minutes then remove and place onto a cooling rack.

Once the cake has cooled a little slice away all of the edges.

Cut the cake into squares.

Slice each across the middle. Spread the bottom half with blueberry conserve. Place the top on then cut cut all of the squares in half to form slices.

Dust with powdered sugar.

Enjoy Chef Jeenas gluten free eggless blueberry slice cake recipe.

0 Apricot brandy fruit cake recipe

This apricot brandy cake recipe is very easy to bake and has all the tasty flavours of the apricot brandy with out the fruits having to have been soaked overnight, you can soak the fruits over night in full brandy if desired but Chef Jeena has soaked the fruits for a small amount of time using a combination of hot water and brandy - the flavours still taste extremely good even using less apricot brandy and less soaking time.

Chefs brandy cake using juicy bold raisins, currants, glazed cherries, angelica and citrus peel with all give the cake fabulous flavours and textures.

This apricot brandy cake is gluten free, egg free and fully vegan.

It did not last long in the kitchen here, we sliced the cake into small square pieces but this only meant that people kept coming back for seconds, then thirds and dare I even say fourths!

Take a bite into the soft delicate sponge cake with an array of juicy fruits and the subtle apricot brandy coming through.

Follow the simple step by step instructions below to make this delicious gluten free egg free and vegan apricot brandy cake recipe.

Ingredients for Apricot brandy fruit cake

4oz Sunflower margarine
5oz Caster sugar
4oz Rice flour
2oz Fine cornmeal flour (fine polenta)
40g Corn starch
1 Tbsp Vanilla essence
1 tsp Xanthan gum
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
1oz Caster sugar
1oz Ground almonds
6 Tbsp Soya milk
2 Tbsp Apricot Brandy
2 Tbsp Yogurt
7-8 Tbsp Fruit water (from soaked dried fruits)
1 Tbsp cornstarch

For the fruits

150g Bold large raisins
10 Glazed cherries (halved)
1 Sheet angelica strips
1 Tbsp Candied peel
50g Currants
3 Tbsp Apricot Brandy

Picture of sugar coated Angelica.

Picture of glazed cherries, candied citrus peel and raisin selection.

Picture of apricot brandy.

How to make a gluten free and vegan apricot brandy fruit cake

Soak the glazed cherries, angelica, raisins and citrus peel and currants in some hot water with 3 tablespoons of apricot brandy for 5 minutes.

Cream together margarine and 5 ounces of sugar.

Drain the water from off the fruit into a jug.

Add rice flour, corn flour, ground almonds, fine cornmeal flour, xanthan gum, baking powder, bicarbonate of soda, vanilla and 1 tablespoon of sugar, yogurt, soya milk and 7-8 tablespoons of fruit water.

Add around 5 tablespoons of fruit water initially then proceed to add a spoonful at a time to be sure to much fluid is added to the cake mixture.

Mix very well.

Add 2 tablespoons of apricot brandy and all of the drained dried fruit to the gluten free cake batter.

Add the cornstarch and mix well gently.

Pour into a greased and floured cake tin.

Place into a hot oven at gas mark 6 for 50-60 minutes.

Do not open the oven door to check for at least 30-35 minutes.

Check if the apricot brandy cake is ready by inserting a skewer into the centre of the cake if it comes out clean it is cooked through the middle - if the skewer has moist cake on it the cake may need to bake a little longer.

Once the cake is cooked leave it in the tin for a few minutes then carefully place on a cooling rack.

Leave to full cool before slicing.

Enjoy Jeenas Kitchen apricot brandy fruit cake recipe.