Cappuccino Slices – Recipe!

These are one of my favourite recipes, they’re so easy and quick but also look and taste delicious. You can do whatever you like with the topping. I like doing zig-zag coffee icing, grated white chocolate and finished off with a coffee bean, but mixed dark and white chocolate curls on top of icing also looks good. I also prefer to break up chocolate into chunks for the filling instead of buying chocolate chips, but if you’d prefer less chocolate (although I don’t know many who would :P) then chocolate chips will work also! Ā Hope you enjoy these yummy coffee treats šŸ˜€


Cappuccino Slices

Makes 9 slices

You will need a 20×30 cm/8×12 inch baking tin, greased and lined


200g/7oz light brown sugar

175g/6oz butter

3 tablespoons instant coffee granules

2 eggs, beaten

1 tsp vanilla extract

250g/9oz gluten free plain flour

1 and 1/2 tsp gluten free baking powder

3/4 tsp xantham gum

200g/7oz white chocolate, broken into chunks

To decorate

110g/4oz icing sugar

white and dark chocolate shavings

chocolate covered coffee beans


1. Preheat the oven to 170C (325F).

2. Melt the brown sugar and butter in a saucepan on a low heat, stirring constantly. In a small bowl, dissolve the coffee granules in 1 and 1/2 tablespoons of boiling water. Stir two thirds into the pan and save the rest for the icing. Remove from the heat, transfer the mixture into a large bowl and leave to cool.

3. Once cool, stir the eggs and the vanilla extract into the bowl with a wooden spoon until smooth. Sift the flour, baking powder and xantham gum into the bowl and fold until well mixed. Then fold in the chocolate chunks.

4. Pour the mixture into the baking tin, level with a spatula and bake on the middle shelf of the oven for 25-35 minutes, until set in the middle and the top has formed a crust. Remove from the oven and leave to cool completely in the tin.

5. Once completely cool, remove the cake from the tin. Make up the icing by mixing the rest of the dissolved coffee with the icing sugar and zig-zag or spread across the cake. Grate some chocolate and sprinkle on the top of the cake, then cut the cake into 9 slices and top each slice with a chocolate coffee bean.


In other news I am frantically trying to sort my stuff out for the Shrewsbury Food Festival in a few weeks time, I’ve made 8 different lists today of all the different things I need to think about, make and bake! Still, I’m hoping my advanced planning will pay off and my stall will be a success!


Gluten and Dairy Free Lemon Drizzle Cake – Recipe!

Recipe time! I’ve had a few requests for this recipe so here it is – you can make it either just gluten free or glutenĀ andĀ dairy free, you just use different butters depending on what you want. I also do various decorations for this cake, the first time I did it for a friends birthday so I crystallised some edible flowers for decoration… but you can really do whatever you fancy. Grated lemon rind sprinkled over the top always makes for a pretty cake, and recently I used little sugared lemons and dotted them around the outside of the cake… just be creative & enjoy!

Gluten and Dairy Free Lemon Drizzle Cake


Makes one round 7 inch cake, serves 8-10.Ā 

Oven temperature – 180C/160C fan/350F/gas mark 4


225g/8oz gluten-free self raising flour

1tsp gluten-free baking powder

3/4 tsp of xanthan gum

225g/8oz soft butter/margarine (if you want to make it dairy free then just use dairy free butter, I used the Pure Sunflower dairy free butter and it worked well)

225g/8oz caster sugar

4 medium free-range eggs

Juice and rind of half a lemon (I always use a bit more because I like my cake to be very moist and lemony)


110g/4oz icing sugar, sifted

Juice and rind of half a lemon (the rind is for decoration if this is what you choose to do)


1. Cream together butter and sugar until light and fluffy. Add eggs a little at a time, beating well after each addition.

2. In a different bowl, sieve together the flour, baking powder and xanthan gum. Fold in the creamed mixture using a metal spoon. Add the juice and rind of half a lemon (or more).

3. Pour the mixture into the prepared tin lined with grease proof baking paper. Bake for 50-60 minutes or until golden brown and springs back when touched.

4. Once you have taken it out of the oven, leave it in the tin for 15-20 minutes until it has cooled slightly. Then remove from the tin, peal off paper and leave to cool completely on a wire rack.

5. Once the cake is completely cool, mix the sifted icing sugar with the lemon juice. The icing should coat the back of the spoon, if it is too stiff it won’t run down the sides of the cake.

6. Pour icing over the top of the cake and allow to run down the sides. Sprinkle with the lemon zest or whatever other decoration you fancy.

Gluten and Dairy free Lemon Drizzle Cake

Gluten and Dairy free Lemon Drizzle Cake


Chocolate and Date Delights

Even though Hannah’s Gluten Free Goodies is an up and coming business, I’d still like to share the odd recipe and do other things such as reviews of gluten free products and tips on gluten free baking. So… here is my first recipe! I picked this one because it’s been so hot here lately, and in the heat sometimes you just don’t fancy a big piece of cake or something rich and chocolaty. These chocolate and date delights on the other hand, are so light you could eat several in one go and they’re also incredibly easy and quick to make. They are a bit like mini meringues but with lots of yummy things inside.

All of the ingredients in these delights are naturally gluten free, although do double check that your chocolate chips are gluten free as some occasionally contain gluten.

Chocolate and Date Delights

Chocolate and Date Delights

Chocolate and Date Delights


Oven temperature: 180C/160C fan/350F/gas mark 4

Makes about 12


2 free range medium egg whites

110g/4oz caster sugar

50g/2oz chopped dried dates

50g/2oz desiccated coconut

50g/2oz plain chocolate chips


Pre-heat your oven and grease and line 2 baking trays with baking paper.

Whisk the egg whites with an electric mixer until they form stiff peaks (you will know when they are at this stage by tipping the bowl upside down – if the mixture stays in place then they are done but if it moves then carry on whisking). Gradually add the sugar a tablespoon at a time, however, be careful not to over mix as the mixture can become sloppy.

Fold in the remaining ingredients with a metal spoon and place small mounds of the mixture (roughly a tablespoon) on the prepared trays, spacing them well apart.

Bake in the oven for 10 minutes until fairly crisp and golden on top. Leave on the trays for a few minutes and then transfer to a wire rack to cool completely.

These will keep for 2-3 days in an airtight container although they are best eaten as fresh as possible. Enjoy!