Ice Cream Cone Recipe {gluten-free}

This Ice Cream Cone Recipe is incredibly quick to make and utterly delicious. A light buttery biscuity cone made with gluten-free flours which enhance the flavour of your ice cream. These cones are an absolute treat – never mind the ice cream!!

Going out for ice cream with the boys is such a treat. All four of us have a weakness for it and we are so lucky that recently a fancy new gelateria has opened up five minutes from our house. Lucky but also a little bit dangerous.

I tend to order the ice cream in the tub though rather than a cone as a gluten-free cone option is hard to come by. Not in our house though since I developed a gluten-free ice cream cone recipe that is so delicious it is just as much a treat as the ice cream itself.

Customising your cone

One of the pleasures of baking with gluten-free flours is the opportunity to boost the flavour of your bake by choosing the right gluten-free flour.

This ice cream cone recipe has a sort of ‘choose your adventure’ element to it. Depending on which flavour you are serving in your cone you can customise the gluten-free flour to best match your ice cream.

These gluten-free ice cream cones are so easy to make and I’ve got all the tips to help you make them perfectly first time.

What are ice cream cones made of?

Typically ice cream cones are made from a very simple batter of whisked flour, melted butter, egg whites and white sugar.

Here we are switching out the flour for two alternative flours which will enhance the flavour of the cone and make it gluten-free to boot.

We don’t want to skip the melted butter which gives a delicious rich biscuity flavour. Nor the egg whites which give lightness to the cone whilst holding it together. The sugar gives a little sweetness so it’s just like holding your ice cream in a light crisp biscuit.

Finally we want to include some vanilla extract and a pinch of salt for flavour.

hand holding a gluten-free ice cream cone filled with ice cream

How to make gluten-free ice cream cones

For a go-to ice cream cone which will taste delicious with any ice cream you pair it with then the best gluten-free flour to use is sorghum.

We also need a bit of tapioca flour whisked into the sorghum as the starchiness is needed to hold the cone together and give it a little bit of elasticity.

  1. Whisk the sorghum and tapioca flour together with the salt and set aside.
  2. Stir the egg whites, sugar and vanilla together in a large bowl.
  3. Stir in salt and half the flour
  4. Mix in melted butter then the rest of the flour
  5. Rest for 10 minutes.
  6. Line a baking sheet with greaseproof paper.
  7. Drop 2 tablespoons of batter onto one half of the greaseproof paper and using an offset palette knife, swirl the batter into a circle of 12cm diameter.
  8. Repeat to create another circle of batter on the other half of the greaseproof paper.
  9. Bake these two cone discs for 8 minutes.
  10. Remove the baking sheet and hold a palette knife in one hand and the cone mould in your other hand. Lift one of the pliable cone discs with the palette knife and shape it round the cone mould. Carefully place the cone into the cone holder to set its shape.
  11. Repeat with the other cone disc.
  12. Whilst the cones are cooling, make a second batch. Repeat the baking process until you have used up all the batter.

gluten free ice cream cone batter

gluten free ice cream cone batter before baking

gluten free ice cream cone before moulding

Essential Tips:

  • Resting the batter is essential for the flours to absorb the liquid. It helps to stiffen the batter so it is easier to spread into circles.
  • You can draw two 12cm circles onto your greaseproof paper and drop your batter into the centre, swirling out until the batter is exactly the right size.
  • Bake for exactly 8 minutes. The cone discs can burn very easily as the batter is so thin.
  • The cone mould and the cone holder are essential tools for making the cones as easy as possible. I tried using every day kitchen utensils that I already had around but it was more time consuming and the results just were not as good. If you can go the extra mile then both of these pieces of kit are under £10 each.

Ice Cream Cone mould and stand

Alternative flour options

The tapioca flour is essential to all the ice cream cone flavour variations but the sorghum flour can be switched out for numerous different wholegrain flours, depending on the ice cream flavour you wish to serve them with.

Vanilla – sorghum, oat
Chocolate – teff, buckwheat, sorghum, oat
Nuts – buckwheat
Fruit – sorghum, oat
Caramel – oat, teff
Coffee – teff, buckwheat, oat
Spiced – sorghum, teff
Floral or herby – oat

How long do ice cream cones last?

Make a batch of ice cream cones and store them in an air tight tin for up to a week. They taste best for the first couple of days after baking.

gluten-free ice cream cones in a cone holder

Can you freeze ice cream cones?

You can. My favourite way of doing it is to fill your cone with ice cream, drizzle on some toppings then wrap loosely in greaseproof paper. Store carefully in the freezer and you have an instant ice cream cone. Best to eat within a week though.

Now, do you need some ice cream recipe inspo for your cones?

Blackberry Ripple Ice Cream
Butter Mint Ice Cream
Tequila Lime Ice Cream
Red Velvet Ice Cream
Cookies and Cream Raspberry Ice Cream
Bitter Chocolate and Orange Ricotta Ice Cream

If you make this Ice Cream Cone Recipe then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Ice Cream Cone Recipe {gluten-free}

This Ice Cream Cone Recipe is incredibly quick to make and utterly delicious. A light buttery biscuity cone made with gluten-free flours which enhance the flavour of your ice cream. These cones are an absolute treat – never mind the ice cream!!
Prep Time8 mins
Cook Time8 mins
Resting time10 mins
Course: Dessert
Cuisine: British
Keyword: gluten-free ice cream cone recipe, homemade ice cream cones, ice cream cone recipe
Servings: 6 cones
Calories: 221kcal
Author: Georgina Hartley

Ingredients

  • 90 g sorghum flour
  • 60 g tapioca flour
  • ¼ teaspoon salt
  • 90 ml egg whites
  • 110 g caster sugar
  • ¾ teaspoon vanilla extract
  • 45 g unsalted butter melted

Instructions

  • Pre-heat the oven to 180°C /160°C fan/gas mark 4.
  • Whisk the sorghum flour, tapioca flour and salt together in a medium bowl and set aside.
  • Stir the egg whites, sugar, vanilla together in a large bowl. Then whisk in the salt and half the flour mix.
  • Whisk in the melted butter, then the rest of the flour mix.
  • Rest the batter for 10 minutes.
  • Line a large baking sheet with greaseproof paper.
  • Drop 2 tablespoons of batter onto one half of the greaseproof paper and using an offset palette knife, swirl the batter into a circle of 12cm diameter.
  • Repeat to create another circle of batter on the other half of the greaseproof paper.
  • Bake these two cone discs for 8 minutes.
  • Remove the baking sheet and hold a palette knife in one hand and the cone mould in your other hand. Lift one of the pliable cone discs with the palette knife and shape it round the cone mould. Carefully place the cone into the cone holder to set its shape.
  • Repeat with the other cone disc.
  • Whilst the cones are cooling, make a second batch. Repeat the baking process until you have used up all the batter.
  • Once your cones are cool then fill with ice cream!

Notes

You can customise your ice cream cone by swapping out the sorghum flour for another wholegrain flour of your choice. Try teff flour, buckwheat or oat flour.
• Do rest the batter. You can even make the batter up to 1 day in advance and keep in the fridge until ready to use.
• For uniform cones draw two 12cm circle on the greaseproof paper so you can make sure you are spreading your batter out to exactly the right size.
• Don’t overbake the cones, if they are overbaked they will crisp to much which will make them difficult to mould.
• Work as quickly as you can whilst shaping your cones. The more you do the faster you become. It’s all about practice.
• I tried using everyday kitchen utensils to mould the cones but had little success. I do recommend buying at least the cone mould which was under £10. The cone holder means that you don’t have to hold the cone in place whilst it is cooling. If you plan on making ice cream cones regularly then the right equipment is essential.

Nutrition

Calories: 221kcal | Carbohydrates: 39g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 123mg | Potassium: 71mg | Fiber: 1g | Sugar: 19g | Vitamin A: 3.7% | Calcium: 0.4% | Iron: 3.2%

SHOP THE RECIPE

This post is not sponsored but some of the links within the post are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

PIN NOW TO READ LATER!

gluten-free ice cream cones in a cone holder with text overlay

Apple and Blackberry Crumble {gluten-free}

Apple and Blackberry Crumble is a delightful example of a gluten-free crumble. A crisp biscuity topping is the perfect contrast to the ooey gooey sweet and tangy fruit jumble beneath.

A bowl of apple and blackberry crumble with a scoop of vanilla ice cream in a bowl

If you are following me on Insta Stories you’ll know that I’ve been studiously working on a gluten-free crumble recipe for a couple of weeks. Cole received the Gruffalo Crumble and Other Recipes Cookbook for his birthday earlier this month and immediately set me forth to make the titular recipe.

Well I made the recipe from the cookbook as instructed but switched things around a bit to make a gluten-free version. Cole was happy enough with it. I was not. It definitely needed tweaking. So I set forth to embark on my next obsession. How to make a dazzling gluten-free crumble (gruffalos substituted for apples and blackberries on this occasion).

How to make a great gluten-free crumble topping

A gluten-free crumble topping is quite forgiving. I have made so many crumbles over the years as it’s my number one Sunday night dessert and they nearly always turn out delicious.

However lately I have settled on a method that gives a perfect crumble topping every time.

The secret… oats and almonds

Have you ever experienced a gluten-free crumble that has melted into your fruit base upon baking? Gluten-free flours tend to absorb too much liquid (especially if they are rice flour based). However, by tossing in some jumbo rolled oats and ground almonds they create a perfectly robust structure to the crumble topping.

The addition of oats and almonds not only has the added benefit of extra flavour but also provides the perfect crunch to your crumble.

However, if you are looking for an oat-free crumble try this Strawberry Gooseberry Crumble.

Baker’s Tip

If you don’t have any ground almonds you can grind your own from whole almonds. Place the whole almonds in the food processor with the brown sugar. The sugar will prevent the almonds from becoming almond butter and instead will give them a nice even grind.

a bowl of gluten-free crumble

Gluten-Free Flours

What I have found is that with the inclusion of the oats and ground almonds you can be a little bit laissez-faire with which gluten-free flour you choose to use. I wouldn’t even decry you for choosing a plain gluten-free flour which you can pick up at any supermarket. Although do avoid single origin starchy flours, especially white rice flour as it just absorbs too much liquid.

Sorghum Flour

Here we use sorghum flour. It’s one of my favourite alternative flours. It has an earthy yet slightly sweet quality which pairs so beautifully with the apples and blackberries. The touch of cinnamon included in the crumble topping really takes it into the sublime.

Alternative Version: Buckwheat Hazelnut Crumble Topping

You could switch out the sorghum flour for buckwheat flour which has an intense robust flavour. However if you were going to go in that direction then I would also dare you to swap the ground almonds for ground hazelnuts. A taste sensation indeed. Amazing with the apples and blackberries.

Quick and Easy Crumble

The assembly of the crumble topping is child’s play and in fact Cole often helps me with this job.

  1. Whisk the sorghum flour with the oats, ground almonds, sugar and cinnamon.
  2. Rub the butter into the dry ingredients to form a chunky rubble mixture, aka. crumble.

Now that the gluten-free crumble has been sorted, next on the agenda is the perfect apple and blackberry fruity base.

How to prepare apples for a crumble

Most recipes for apple and blackberry crumble will have you just peel and core the apples and just toss them in with the blackberries as they fall at the bottom of the baking dish.

However I’m going to let you in on a little secret on how you achieve the best texture in an apple blackberry crumble. No fruit swimming in a watery juice. No apples that are crunchy at best and raw at worst.

The best tip for a soft gooey perfectly sweetened fruit base which contrasts with the crisp crumble topping is…

The apples need to be pre-cooked.

pureed apples in a saucepan

When you pre-cook the apples the puree provides a saucy bed for the blackberries to absorb their excess juice and the two fruits jumble together so much better.

The apple prep is easy enough:

  1. Place the peeled apple chunks in a small saucepan.
  2. Add 1 tablespoon water and 1 tablespoon caster sugar.
  3. Place the lid on and cook for 15-20 minutes until the apples have completely broken down into a pulp.

Luckily you don’t need to do anything to the blackberries save place them on top of the apples.

Can you freeze Apple and Blackberry Crumble?

Yes, you can freeze this apple and blackberry crumble. After the final dish has been baked, leave to cool then double wrap well in cling film as well as tin foil to prevent freezer-burn. You can freeze the crumble for up to three months. To defrost simply remove the dish from the freezer the night before. Once completely defrosted you can re-heat the crumble for 20 minutes at 180°C/160°C fan/gas mark 4.

Can crumble be made in advance?

Yes, you can make the crumble a day or two in advance. I recommend assembling the crumble to the stage where it’s ready to be baked in the oven. When you want to serve it then follow the instructions for baking stated below.

Can you make Apple and Blackberry Crumble with frozen fruit?

Yes. I will often have scores of apple puree and wild blackberries in my freezer in late August/September leftover from our adventures in foraging. The apple puree will need to be defrosted before adding into the crumble. However, the good news is that the frozen blackberries can just be tossed in straight from the freezer with no amendment on the original cooking time.

If you are looking for more gluten-free desserts that make the most of summer produce why not try:

Plum Nectarine Cornbread Cobbler
Blackberry Lemon Pudding
Coconut Cherry Clafoutis
Blueberry Ricotta Coconut Crisp

If you make this Apple and Blackberry Crumble then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Apple and Blackberry Crumble

Gluten-Free Apple and Blackberry Crumble boasts a crisp biscuity topping. The perfect contrast to the ooey gooey sweet and tangy fruit jumble beneath.
Prep Time20 mins
Cook Time30 mins
Course: Dessert
Cuisine: British
Keyword: apple and blackberry crumble, apple blackberry crumble, gluten-free crumble, gluten-free crumble recipe
Servings: 6 people
Calories: 338kcal
Author: Georgina Hartley

Equipment

  • 30cm x 20cm Baking Dish

Ingredients

  • 3 dessert apples peeled cored and cut into chunks
  • 1 tablespoon water
  • 1 tablespoon caster sugar
  • 300 g blackberries

Crumble

  • 100 g sorghum flour
  • 50 g gluten-free rolled oats
  • 50 g ground almonds
  • 50 g soft light brown sugar
  • 1 teaspoon ground cinnamon
  • 75 g unsalted butter room temperature, cubed

Instructions

  • Pre-heat oven to 180°C/160°C fan/gas mark 4
  • Place the apple chunks in a medium sized saucepan along with the water and caster sugar.
  • Turn the heat on low-medium and place a lid on. Give the apples a stir occasionally but only remove from the heat once the apples have broken down into a pulp. Maybe 15-20 minutes.
  • Place the apple pulp into a 30cm x 20cm baking dish and tumble the blackberries evenly over the top.
  • Prepare the crumble topping by placing the sorghum flour, oats, almonds, sugar and cinnamon into a large mixing bowl.
  • Rub the butter into the dry ingredients until a chunky rubble has formed.
  • Scatter the crumble topping over the fruit and bake for 30 minutes until the crumble has turned golden.
  • Serve immediately with vanilla ice cream or in cooler months hot vanilla custard.

Notes

  • Apples - I like to use pink lady apples or braeburns.
  • Frozen Fruit - You can use frozen blackberries straight from the freezer without any alteration on the cooking time.
  • Sorghum Flour - You can replace the sorghum flour with gluten-free plain flour.
  • Make Ahead – The crumble can be assembled a day or two in advance and baked on the day of serving.
  • Freeze – The crumble can be frozen after baking for up to 3 months. Defrost thoroughly before re-heating.

Nutrition

Calories: 338kcal | Carbohydrates: 48g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 6mg | Potassium: 271mg | Fiber: 8g | Sugar: 23g | Vitamin A: 9.4% | Vitamin C: 17.8% | Calcium: 5.7% | Iron: 9.1%

SHOP THE RECIPE

This post is not sponsored but some of the links within the post are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

PIN THIS POST FOR LATER!

A bowl of apple and blackberry crumble with a scoop of ice cream in a bowl with text overlay

Chocolate Courgette Muffins {vegan, gluten-free}

These Chocolate Courgette Muffins are delightfully decedent and incredibly moist. Plus they are gluten-free and vegan.

close up of chocolate courgette muffins

There is something about courgette that makes a chocolate muffin taste even more chocolately. It seems to deepen the flavour, make it earthier and more complex. The courgette within the muffin doesn’t taste of vegetables but it does give the muffin a kind of intensity that will make you wonder why you don’t put courgettes into all your chocolate cakes.

How to prepare courgettes for cakes

Courgettes are easy to get ready for your cakes. They just require a quick rinse in fresh water, top and tailing, then grating. If you have a grater attachment with your food processor then you’re good to go. However hand grating or using a julienne peeler is just fine too, although will take longer.

The next step is to remove as much excess water out of the courgette as you can. The best way to do this is to wrap the grated courgette in a clean porous cloth, muslin or nut milk bag and squeeze it out by hand. There shouldn’t be a huge amount of water produced but it’s a worthwhile job lest it interfere with the liquid ratios in your cake.

Vegan Baking

Vegan baking can have its detractors but if you use real whole ingredients in your vegan cakes they will produce amazing results. Instead of vegan butter think coconut butter and gravitate towards these kind of ingredients. Homemade cashew milk (which is dead easy to make) or coconut milk without complicated stabilisers will produce much better cakes than your generic carton of soy milk.

These Chocolate Courgette Muffins for instance are as good (actually better!) as any muffin you will have tasted. So light yet almost fudgy. Gluten-free or vegan be damned, they are just an incredible muffin and a perfect way to use up this season’s courgette glut.

Overhead shot of chocolate courgette muffins

How do you make vegan muffins?

Making great vegan muffins is easy once you understand what roles the dairy and eggs play in regular muffins. Then we just need to replicate those roles in other ways.

Fat

The fat is easy to replace as muffins are usually made with a liquid fat anyway. For our vegan muffin we could use a light olive oil but here we’re opting for melted coconut oil.

Rising Agent

That would usually be the job of the eggs and a touch of baking powder. For this recipe though we’re going all in on bicarbonate of soda and baking powder for a really good lift.

Vegan Baking Tip 1: Apple Cider Vinegar

This is the key to the rise. Any vinegar or lemon juice will do the job but apple cider vinegar is my favourite acid to use in a cake. The acid reacts with the bicarbonate of soda to give a great rise to the muffins. It doesn’t hurt that this reaction also gives the cake a really tender crumb.

Vegan Baking Tip 2: Chia Egg

Chia seeds (or flaxseeds also do the same job) can be used to great effect in both vegan and gluten-free cakes to help naturally bind the bake together. A chia ‘egg’ is incredibly simple to prepare:

Mix 1 tablespoon chia seeds with 3 tablespoons water. Set aside for 5-10 minutes until the chia seeds have become a sticky gloop. The texture will resemble a whisked egg.

A chia egg is not really a replacement egg exactly. For example, it’s not quite the case that you can just replace the eggs in a cake with the same amount of chia eggs. However, they will definitely help your cake bind really well, giving great moisture content, and that’s pretty much what a real life egg does too.

Gluten-Free Flours

The gluten-free flours in vegan cakes have to work extra hard as they won’t have the protein structure of eggs to help bind the muffin together. So we are looking to use a flour with a very high protein content:

  • Almond flour does this job perfectly and gives great structure to the muffin. However, if we have too much protein then our muffin will be dry and stiff so it’s good to mix the almond flour with something a little lighter and fluffier:
  • Oat flour is the ideal companion to the almond flour in both texture and flavour.

Oat flour substitute – If you find oats hard to digest then you might want to replace it with sorghum flour or teff flour.

For the ultimate guide to all things oat flour and why it’s so great in baking then have a look at this post. It also tells you what to do if you can’t find gluten-free oat flour. Hint: grind your own!!

Click here for instant access

Moisture

The one thing a lot of vegan and gluten-free bakes lack is moisture. However we are lucky in these Chocolate Courgette Muffins that there is a lot going on that help us out on that front. We have:

  • Courgettes
  • Coconut milk
  • Coconut oil
  • Chia egg
  • Brown sugar

The result is that these muffins are almost fudgy like in texture. They hold together well, they are so delicious and you will be going back for more. And more.

If you are unsure about vegan baking or want to prove to someone how delicious vegan baking can truly be then point them in the direction of these Chocolate Courgette Muffins. No one is going to be disappointed.

If you love these muffins then why not try these other vegan baking recipes?

Lemon Iced Stem Ginger Parkin
Banana Peanut Butter Streusel Muffins
Chocolate Coconut Banana Loaf

If you make these Chocolate Courgette Muffins then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Chocolate Courgette Muffins

Chocolate Courgette Muffins are delightfully decedent and incredibly moist. Plus they are gluten-free and vegan.
Prep Time15 mins
Cook Time30 mins
Course: Dessert
Cuisine: British
Keyword: chocolate zucchini muffins, courgette cake recipe, courgette muffins, vegan chocolate muffin, vegan muffin recipe
Servings: 15 muffins
Calories: 331kcal
Author: Georgina Hartley

Ingredients

  • 1 tablespoon chia seeds
  • 3 tablespoons water
  • 2 tablespoons apple cider vinegar
  • 250 ml coconut milk
  • 140 ml coconut oil melted and cooled
  • 2 teaspoons vanilla extract
  • 300 g courgettes grated
  • 350 g soft light brown sugar
  • 200 g almond flour
  • 125 g oat flour
  • 70 g cocoa powder
  • 2 teaspoons bicarbonate of soda
  • 2 teaspoons baking powder
  • ¾ teaspoon salt

Instructions

  • Pre-heat your oven to 180°C/160°C fan/gas mark Fill a muffin tin/s with 15 muffin liners.
  • Prepare the chia egg by mixing the chia seeds with the 3 tablespoons water in a small bowl. Set aside for 5-10 minutes for the chia seeds to gel together.
  • Place the grated courgette in the centre of a large piece of muslin, porous cloth or even into a nut milk bag. Using your hands, squeeze the excess water out of the courgettes. After this the grated courgettes should weigh about 250g. Set aside.
  • Whisk together the almond flour, oat flour, cocoa powder, bicarbonate of soda, baking powder and salt in a large bowl then set aside for a moment.
  • Pour the coconut milk and apple cider in a large bowl or food mixer and beat until the liquid is frothy.
  • Add the melted coconut oil, vanilla extract, sugar, chia egg and grated courgette. Beat until well combined.
  • Mix the dry ingredients with the liquid ingredients in two batches to ensure even combining.
  • Scoop the batter into the prepared muffin liners, filling each almost to the top.
  • Bake for 30 minutes or until a toothpick inserted into the centre of the muffin comes out clean.
  • Remove the muffins immediately from the tin and leave to cool on a wire rack.

Notes

  • Use a coconut milk that doesn’t have any thickeners, stablilisers or gums. The best one in the UK is the Biona brand.
  • Oat flour substitute: you can switch out with sorghum flour or teff flour
  • If you can’t find gluten-free oat flour then you can grind your own by using the equal weight of gluten-free rolled oats and grinding in your food processor. Since you’ll probably be unable to achieve as fine a grind the texture of the muffin will be slightly chewier but just as delicious.
  • The best way to scoop the muffin batter into the muffin liners is to use an ice cream scoop. Each muffin should contain about 2 generous scoops.
  • The muffins will keep up to 5 days in a air tight tin in a cool dark place.
  • These muffins freeze excellently. Freeze in a ziplock bag for up to 3 months and leave to defrost on the kitchen top thoroughly before consuming.

Nutrition

Calories: 331kcal | Carbohydrates: 36g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Sodium: 276mg | Potassium: 279mg | Fiber: 4g | Sugar: 24g | Vitamin A: 0.8% | Vitamin C: 4.5% | Calcium: 9.2% | Iron: 13.2%

SHOP THE RECIPE

This post is not sponsored but some of the links within the post are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

English Mint Potato Salad

English Mint Potato Salad is a light and healthy potato salad. It is dairy-free and ideal for picnics or outdoors eating as it doesn’t have any mayo so there is no risk of spoiling in the hot sun.

overhead view of a bowl of English Mint Potato Salad on a wooden board

In these hot summer days we eat a lot of potato salad. It doesn’t take long to make and is handy to keep in the fridge for light lunches with a bit of grilled chicken. However, I also make this easy potato salad recipe all the time for our garden barbecues or picnics in the park.

English Mint Potato Salad is also the perfect dish for bringing along to a gathering or potluck as it goes with pretty much anything. If you need to leave it out on a buffet table for a while then you also don’t need to worry at all as there is no mayo here to spoil.

Split image of a bowl of new potatoes and english mint in a bowl and broccoli and spring onions on a wooden board

What do you need to make English Mint Potato Salad?

  • New potatoes
  • Tenderstem broccoli
  • Spring onions

And for the dressing we just need:

  • Apple cider vinegar
  • Salt
  • Honey
  • Extra virgin olive oil
  • Fresh mint leaves

process shots of making English Mint Potato Salad

Do you need to peel the new potatoes?

Nope, which is why they are the best potatoes to use for a potato salad. However if they are direct from the farmers’ market then scrub them well to remove any dirt.

Can you make Potato Salad the day before?

Yes, it keeps well for up to 3 days. However, I do recommend if you are making it beforehand then to top off the dish just before serving with another tablespoon of chopped fresh mint leaves to liven it up. I also recommend serving at room temperature and not straight from the fridge.

close up of English Mint Potato Salad

Can you warm English Mint Potato Salad up?

This potato salad should not be warmed up once dressed because it affects the taste and freshness of the dressing. You can eat warm straightaway or if it has been in the fridge then bring it up to room temperature before serving.

What can you serve with English Mint Potato Salad?

Slow roast lamb
Halloumi vegetable kebabs
Chicken Skewers
Burgers
Savoury Cheese Tart
Sausages

Can you make English Mint Potato Salad vegan?

Yes, just switch the honey for agave nectar.

Would you like more summer recipes that are great to feed a crowd?

Simple Brown Rice Salad with Pesto Vinaigrette
The Best Homemade Coleslaw
Jalapeno Honey Courgette Cornbread
Sweet Potato Feta Tortilla
Roasted Cauliflower Salad with Turmeric Tahini Dressing
Homemade Pimms

overhead view of a bowl of English Mint Potato Salad on a wooden board

If you make this English Mint Potato Salad then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

English Mint Potato Salad

English Mint Potato Salad is a light and healthy dairy-free potato salad. It is ideal for picnics or outdoors eating as it doesn’t have any mayo so there is no risk of spoiling in the hot
sun.
Prep Time10 mins
Cook Time12 mins
Course: Salad
Cuisine: British
Keyword: easy potato salad recipe, healthy potato salad recipe, no mayo potato salad, potato salad, potluck recipe
Servings: 6 people
Calories: 157kcal
Author: Georgina Hartley

Ingredients

  • 750 g new potatoes washed and halved
  • 120 g tenderstem broccoli tips
  • 4 spring onions sliced
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon salt
  • 2 teaspoons honey
  • 2 tablespoons olive oil
  • 2 tablespoons fresh mint leaves chopped finely

Instructions

  • Place the potatoes in a saucepan of boiling water and simmer for 10 minutes.
  • Add the tenderstem broccoli to the saucepan and continue to simmer for 2 minutes.
  • Turn off the heat and remove the broccoli with a slotted spoon, dropping it into a bowl of iced water.
  • Drain the potatoes and place in a large bowl.
  • Add the tenderstem broccoli and the sliced spring onions to the bowl. Toss together and leave whilst you make the dressing.
  • Whisk the apple cider vinegar and salt in a small bowl until the salt has dissolved. Whisk in the honey and olive oil until smooth.
  • Stir in the mint leaves and pour the dressing over the salad. Toss the salad to dress completely
  • Serve the potato salad warm or at room temperature.

Notes

  • Tenderstem Broccoli – you can substitute for regular broccoli.
  • Vegan - You can substitute the honey for agave syrup for a vegan version.
  • Make Ahead - The Potato Salad will keep up to 3 days in the fridge.

Nutrition

Calories: 157kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 112mg | Potassium: 558mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10.1% | Vitamin C: 54.6% | Calcium: 3.9% | Iron: 7.5%

PIN THIS POST TO READ LATER!

overhead view of a bowl of English Mint Potato Salad on a wooden board with text overlay

Whole Lemon Thyme Cake {gluten-free}

Whole Lemon Thyme Cake is the most vibrant dairy-free and gluten-free lemon cake you will have tasted. The sponge is made using four whole lemons, boiled and pureed for the most authentic tangy flavour. Floral notes of fresh thyme are a perfect match for this naturally flourless lemon cake.

Whole Lemon Cake from above with slices

Lemon cakes are not the easiest gluten-free cake to master. The acidity of the lemon can play havoc with gluten-free flours meaning your gluten-free lemon cake can easily turn out gummy. However, if you dial back the lemon then you miss out on vital flavour.

How can you balance the ideal texture and lemony taste?

This easy lemon cake skips right over this problem by being entirely flourless. This allows you to concentrate on adding as much zingy fresh lemons to your batter as you can possibly muster. Let me introduce you to my favourite way to make the perfect gluten-free lemon cake. I know once you’ve made it this way you will never concern yourself with lackluster lemon cake again.

close up of a cut slice of whole lemon cake

Flourless Lemon Cake

This recipe is a naturally gluten-free lemon cake as it boasts a completely flourless sponge. Instead we use:

  • Ground almonds
  • Cornmeal

The almonds which are high in protein make the sponge incredibly moist and the cornmeal gives the cake great structure. Although if to avoid a grainy texture use fine cornmeal.

Need more flourless cake recipes? Have a look at these 11 Best Flourless Bakes

Is cornmeal the same as polenta?

Yes and no. Cornmeal is actually the ingredient and polenta is the porridge like dish which originated from Northern Italy. However, sometimes you will confusingly find cornmeal labeled ‘polenta’ in the supermarket. It just means it’s the right kind of cornmeal for making polenta.

Can you use ready-made polenta for this cake?

Unfortunately not. Ready-made polenta has already been cooked so it will alter the texture of this cake. It is best to use fine cornmeal or quick cooking ‘polenta’ for this whole lemon cake.

Can I substitute almond meal or almond flour?

Yes! The substitutions will change the texture of the cake slightly but nothing to be too concerned about. The almond meal with give the cake a softly nubby sponge. The almond flour will give the cake a tighter crumb. All variations are delicious though.

For more info on the difference between almond flour, almond meal and ground almonds see my in depth guide to nut flours.

Whole Lemon Cake process shot

Lemony Lemon Cake

Are your lemon cakes lacking in real lemony flavour? In the past mine have run that risk even after zesting lemon after lemon. Then often the extra lemon juice will make the cake too wet. So instead I’ll turn to lemon extract for the extra flavour boost which just feels like a cheat.

So how do you get your lemon cake to taste like actual lemon?

The answer: The Whole Lemon Method. It works perfectly every single time.

Whole lemons are boiled for an hour until soft then blended into a puree. This thick puree is added to eggs, sugar and the flourless combo to create the perfect lemon cake consistency with the freshest lemon taste.

Whole Lemon Cake process images

All the eggs

This Whole Lemon Thyme Cake uses a whole lotta eggs. Six to be precise. But that’s what gives this lemon cake so much bounce and rise. Don’t worry about it tasting eggy though, instead the lemon flavour simply shines through.

Dairy-Free Lemon Cake

Those six eggs and the beautifully fragrant lemon puree mean that this cake requires absolutely no other fat. No dairy, no oil even. Yet it is still so exquisitely moist.

I need a little thyme

Have you tasted lemon cake made with thyme before? If you haven’t then you really must. The herby floral notes of thyme pair so well with the zinginess of the lemon. You need to use fresh thyme leaves here. If you can’t get hold of fresh thyme then just leave it out. Dried thyme isn’t a substitute.

Whole lemon cake batter in the tin ready for the oven

How to make Whole Lemon Thyme Cake

  1. Submerge 4 lemons in a pan of boiling water and simmer for 1 hour.
  2. Halve and remove the pips. Then puree the lemons in a blender until smooth.
  3. Beat the sugar and eggs in a large mixing bowl until pale.
  4. Add the lemon puree.
  5. Sift the cornmeal, ground almonds, baking powder, fresh thyme and salt together.
  6. Add the dry ingredients to the wet and beat together until combined.
  7. Pour into a 9 inch loaf tin and bake for 50 minutes.
  8. Make a honey glaze by melting 1 tbsp honey with 1 tbsp water then pour over the just baked cake. Leave to cool in the tin before removing.
  9. Mix the lemon juice with the icing sugar then drizzle over the cooled cake.

Baker’s Tips

  • For this cake I really wanted the lemon flavour to reign supreme so I deliberately chose shop bought ground almonds for this cake. These have a much more subtle almond flavour than if you were to grind them fresh in your own kitchen. The almonds here are for texture not for flavour.
  • If you are pressed for time on the day of baking then you can easily boil and puree the lemons ahead of time. They will keep happily in the fridge for up to 3 days.

Whole Lemon Cake image from above

Can you make this cake in a round tin?

Yes you can. Use an 8 inch x 4 inch round cake tin and the height of the cake will be perfect. Prepare and bake for the same amount of time as the loaf cake version (50 minutes).

Are you interested in some more citrus cakes? Have a look at these:

Blood Orange Rosemary Polenta Cake
Blueberry Basil Lemon Drizzle Loaf
Lemon and Poppy Seed Muffins
Whole Orange Chocolate Chip Cake

If you make this Whole Lemon Thyme Cake then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Whole Lemon Thyme Cake

Whole Lemon Thyme Cake is the most vibrant dairy-free and gluten-free lemon cake you will have tasted. Floral notes of fresh thyme are a perfect match for this naturally flourless lemon cake.
Prep Time15 mins
Cook Time50 mins
Lemon Boiling Time1 hr
Course: Cake
Cuisine: British
Keyword: gluten-free lemon cake, lemon cake recipe, lemon thyme cake, whole lemon cake recipe
Servings: 10 people
Calories: 321kcal
Author: Georgina Hartley

Ingredients

  • 4 lemons 450g
  • 6 eggs medium
  • 250 g caster sugar
  • 125 g fine cornmeal
  • 125 g ground almonds
  • 1 tablespoon baking powder
  • tablespoons fresh thyme leaves
  • ¼ teaspoon salt
  • 2 tablespoons honey
  • 2 tablespoons water
  • 100 g icing sugar
  • ½ lemon juiced

Instructions

  • Place the 4 lemons in a saucepan and cover with water. Bring to the boil and then simmer for 1 hour.
  • Pre-heat the oven to 180°C /160°C fan/gas mark 4 and line and grease a 2lb loaf tin.
  • Remove the lemons from the saucepan. Cut in half to remove and discard the pips.
  • Place the lemons in a blender and blitz until smooth. Set aside for a moment.
  • Beat the eggs and sugar in a large mixing bowl (or food mixeuntil pale and thick.
  • Mix in the pureed lemons.
  • Add the cornmeal, ground almonds, baking powder, thyme leaves and salt. Mix until thoroughly incorporated.
  • Pour the batter in the prepared loaf tin and bake for around 45-50 minutes until an inserted toothpick comes out clean.
  • Remove the cake from the oven and prepare a honey glaze.
  • Melting the honey with 2 tablespoons water in a small saucepan. Brush the glaze over the cake whilst it is still in its tin.
  • Let the cake cool in the cake tin before removing and drizzling with lemon icing.
  • Make the lemon icing by stirring together the icing sugar and the juice of ½ lemon until thick but still just pourable.

Notes

  • The lemons can be boiled and pureed up to 3 days before making the rest of the cake.
  • You can substitute almond meal or almond flour for the ground almonds, but this will affect the overall texture of the finished cake.
  • The cake will keep for up to 5 days in an airtight container in a cool dark place.

Nutrition

Calories: 321kcal | Carbohydrates: 56g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 98mg | Sodium: 99mg | Potassium: 271mg | Fiber: 4g | Sugar: 40g | Vitamin A: 4% | Vitamin C: 33.3% | Calcium: 11% | Iron: 10.5%

SHOP THE RECIPE

This post is not sponsored but some of the links within the post are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

Ruby Berry Eton Mess

Ruby Berry Eton Mess is a quintessential British dessert. Here we crush crisp yet chewy homemade meringue into fresh summer berries and cherries muddled with a thick mascarpone cream.

A plate of Eton Mess

I am so delighted to share my favourite Eton Mess recipe with you. A couple of summers ago I became obsessed by this ruby berry fruit salad. The juiciest strawberries, sweetest raspberries and succulent cherries hulled and pitted and mixed with honey and lime juice.

I could not get enough of this dreamy fruit salad of all my most favourite fruits and it seemed like I ate it every evening for a week. Then as summer barbecues and guests arrived at weekends I topped the fruit salad with whipped double cream and crushed meringues. Suddenly I had discovered this most delectable ruby berry fruit salad had morphed into my favourite ever version of an Eton Mess.

close up view of a plate of Eton Mess

What is Eton Mess?

Eton Mess is a British summer dessert which has been around in print since the 1890s. It is believed to have originated at Eton College where it is served every June at the annual cricket match against Harrow school.

Crushed meringues, whipped cream and bright summer berries are muddled together to create an easy summer dessert. It is so simple to prepare but no one will ever admonish you for your lack of effort as Eton Mess is always everyone’s favourite.

Is Eton Mess gluten-free?

Of course! That is why our gluten-free buddies are so thankful for it. Come summer the proliferation of Eton Mess on dessert menus means we are not just relegated to the ice cream selection when indulging in a Sunday pub lunch.

strawberries, raspberries, cherries in a bowl

Eton Mess dessert with a twist

Eton Mess is traditionally made with strawberries but really almost any fruit can be thrown into the mix. In this ruby berry version we use three of the best red summer fruits:

  • Strawberries
  • Raspberries
  • Cherries

These red summer fruits are macerated for a couple of hours in lime juice and honey to really bring out their amazing flavours.

Mascarpone Double Cream

The other twist to this Eton Mess recipe is to add mascarpone when you are whipping the double cream into soft billowing clouds.

The mascarpone adds more depth of flavour to the cream, a little richer and more luxurious.

A dash of vanilla extract and smattering of icing sugar is also included which means you will really have to restrain yourself from eating this mascarpone cream all the way up before adding to your Eton Mess.

Other twists:

You can use any soft summer fruit in an Eton Mess and then get really creative with how you prepare the fruits. Why not try…

  • Balsamic Strawberries – use all strawberries then instead of macerating the fruits in the honey and lime juice, switch the lime for 1 tablespoon balsamic vinegar.
  • Boozy Eton Mess – or swap the lime juice for your favourite tipple. I especially recommend amaretto, a dry sherry like Fino or even limoncello.
  • Ginger Eton Mess – use finely chopped stem ginger along with your ruby berries. You can even use the ginger syrup instead of the honey when macerating.
  • Ice Cream Eton Mess – I have to include this version as there was a pub we used to have our Sunday lunch in which would always include strawberry ice cream in their Eton Mess as well. It’s not traditional but by gum does this twist take it up a notch.

process shot of Eton Mess

Top tools tricks

Now, I am not one for a lot of unnecessary kitchen gadgets. I have limited space in my kitchen and so the last thing I want to do is clog it up. That said there are a couple of little toys that I cannot survive summer food prep without:

  • Strawberry huller
  • Cherry pitter

These gadgets are one trick ponies but if you like a lot of strawberries and cherries when the season comes around then they are invaluable. They both work very well, don’t cost much and don’t take up much space.

Can Eton Mess be made in advance?

Absolutely! That is why this dessert is so genius. The meringues can be made the day before. You can also prepare the fruit and leave it to macerate the day before. Even the mascarpone cream can be whipped up in advance. Keep all of the components separate in the fridge and then assemble just before serving.

How long does Eton Mess keep?

If all the components are kept separate then you could make a couple of days in advance. If they are mixed together though the meringues will begin to dissolve after a few hours so I advise to assemble at the last minute.

Can you make this dessert even easier?

Yes! You don’t have to make your meringues from scratch. If you are pressed for time or just don’t have the inclination then no-one will have a clue that you didn’t whip those egg whites.

Having said that making your meringue for Ruby Berry Eton Mess could not be easier if you did want to make the (minimal) effort. Since the meringues are going to be crushed up in the final dish then you don’t have to worry if your meringues are not insta-perfect.

How to make meringues for Eton Mess

This recipe produces individual meringue kisses that are crisp on the outside then chewy on the inside. They will give the best texture to your Eton Mess.

Process shot of meringues

  1. Pour two egg whites into an extremely clean mixing bowl and whisk until almost firm.
  2. Keep whisking and gradually pour in 100g caster sugar. The egg whites will turn beautifully glossy and begin to firm up.
  3. Whisk for about 5-8 minutes until the egg whites form stiff peaks when you drag the whisk through.
  4. Scoop the meringue into a piping bag fit with a 1M piping tip. Pipe out 12 meringue kisses or stars onto a baking tray lined with greaseproof paper.
  5. Bake in an oven pre-heated to 140°C for 45 minutes.
  6. Turn off the oven and leave the meringues in there for a further hour.

Meringue kisses

Can you make Eton Mess with frozen fruit?

Yes you can. Just add the frozen fruit directly into the macerating liquid, give it a stir and place in the fridge the same as before. Do you know what, if the fruit is still a little freezy when you serve it then all the better. This frozen fruit version won’t hold the body of the fruit as well as the fresh version but it will still be delicious.

A plate of Eton Mess

If you are looking for more summer desserts then cast your eye at the following recipes:

Blackberry Lemon Pudding
Strawberry Pink Peppercorn Cheesecake
No-Bake Frozen Chocolate Cherry Pie
Strawberry Gooseberry Crumble
Mango Lime Pudding
Coconut Cherry Clafoutis

If you make this Ruby Berry Eton Mess then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Ruby Berry Eton Mess

Ruby Berry Eton Mess is a quintessential British dessert. Here we crush crisp yet chewy homemade meringue into fresh summer berries and cherries muddled with a thick mascarpone cream
Prep Time10 mins
Cook Time45 mins
Fruit macerating time2 hrs
Course: Dessert
Cuisine: British
Keyword: Cherry Eton Mess, Easy dessert, Eton Mess, Eton Mess Recipe, Summer Dessert
Servings: 6 people
Calories: 346kcal
Author: Georgina Hartley

Ingredients

Fruit

  • 1 tablespoon honey
  • Juice of ½ lime
  • 200 g strawberries hulled and halved
  • 200 g cherries de-stoned and halved
  • 125 g raspberries

Meringues

  • 2 egg whites
  • 100 g caster sugar

Mascarpone Cream

  • 200 ml double cream
  • 125 g mascarpone
  • 20 g icing sugar
  • ½ teaspoon vanilla extract
  • Fresh mint leaves to decorate

Instructions

Fruit

  • Whisk together the honey and lime juice in a large mixing bowl until the honey has dissolved in the lime juice.
  • Tip the prepared fruit into the bowl and toss together so they are all coated in the juice.
  • Place the bowl in the fridge and leave to marinate for a couple of hours.

Meringues

  • Pour two egg whites into an extremely clean mixing bowl and whisk until almost firm.
  • Keep whisking and gradually pour in 100g caster sugar. The egg whites will turn beautifully glossy and begin to firm up.
  • Whisk for about 5-8 minutes until the egg whites form stiff peaks when you drag the whisk through.
  • Scoop the meringue into a piping bag fit with a 1M piping tip and pipe out 12 meringue kisses or stars onto a baking tray lined with greaseproof paper.
  • Bake in an oven pre-heated to 140°C/120°C fan/gas mark 1 for 45 minutes.
  • Turn off the oven and leave the meringues in there for a further hour.

Mascarpone Cream

  • Pour the double cream into a large mixing bowl and whisk by hand until the cream has slightly thickened.
  • Add the mascarpone, icing sugar and vanilla extract and whisk until smooth. The cream should be thick but still loose enough that it can drop easily from a dessert spoon.

Assembly

  • Serve two meringue kisses per person. Place on a plate and crush gently with the back of a spoon.
  • Spoon over some mascarpone cream, then add the fruit.
  • Drizzle over the macerating juice from the fruits and scatter with fresh mint leaves if you like.

Notes

Make Ahead - All the components of the Eton Mess can be made up to two days before. Keep the fruit and the mascarpone cream separately in the fridge. The meringues should be kept in an airtight tin. Assemble the Eton Messes directly before serving.
Mascarpone Cream - I recommend hand whisking the double cream. It turns from light and billowy to stiff and heavy very quickly so you want utter control when you are whisking. Always under whisk if you are unsure.

Nutrition

Calories: 346kcal | Carbohydrates: 35g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 67mg | Sodium: 42mg | Potassium: 198mg | Fiber: 3g | Sugar: 30g | Vitamin A: 16.1% | Vitamin C: 33.4% | Calcium: 6.6% | Iron: 2.2%

This post is not sponsored but some of the links within the post are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

PIN THIS POST TO READ LATER!

A plate of Eton Mess with text overlay