Vegan baking

As a vegan, who isn’t gluten-intolerant, I have found baking pretty easy so far because there are so many dairy and egg replacements available (almond, soya or rice milk for cow’s milk; oil or dairy-free margarine for butter; coconut cream for cream and puréed fruit for eggs). What I haven’t dabbled in too much is gluten-free baking… That is until managing and food ed, Amy Hopkins, introduced me to cassava flour, which is made from the root of the cassava shrub.

This cupcake recipe replaces dairy, eggs and wheat flour and has a dark-chocolate ganache icing. The texture of the cupcake is quite dense — it’s not your typical light and fluffly cake — but the flavour is amazing (they certainly disappeared quickly when I brought them into the office) and they are super-easy to make…

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Looking for more healthy recipes for your next afternoon treat? Why not try this gluten-free milk tart, low-carb carrot cake or game-changing banana lemon loaf.