Wednesday, 20 March 2019

Gluten Free Chocolate Orange Brownies - Dark and Dangerous! (free from gluten, nuts and optional dairy free)

Meet my Gluten Free Chocolate Orange Brownies... Dark, fudgy, dangerously moreish and perfect for the Easter chocolate binge which is fast approaching (well... Easter doesn't have to be all about eggs does it?). This gluten free brownie recipe is made with dark orange chocolate and 'spiked' with a little extra orange oil for a truly citrus-infused experience. I made mine with Terry's Dark Chocolate Orange although it does have a 'may contain' wheat label, so if you are Coeliac, you should use an alternative such as Sainsbury's Taste The Difference Dark Chocolate Orange bar, Lindt Orange Intense bar or Tesco Zesty Orange bar. If you like your chocolate a little bit fruity, this one's for you.

I've been meaning to make these decadent mouthfuls for ages and actually bought the Chocolate Oranges when they were on offer at Christmas, but then life got in the way and they just didn't happen. All power to my self control though... Chocolate Orange in the house for 3 months uneaten? Go me!!!!

Trust me though, these beauties are worth the wait and the self-control. They pack a serious chocolate punch... enough to top up the empty winter serotonin banks with one square and because they are made with dark chocolate and offset with a hint of tangy orange, they are definitely less sweet than a lot of brownies.

Although I made these gluten free brownies with already infused orange chocolate you could just add extra orange extract to the mix alongside bog-standard chocolate, but be absolutely sure to choose dark chocolate. It makes for a more intense flavour experience and brings out the citrus beautifully.

I am also fairly certain that they could be made with ordinary wheat flour, although (for obvious reasons) I haven't tried it, but if it's gluten free brownies you are hunting down, this recipe is both wheat free and Coeliac friendly. Sub the butter for dairy free spread and use dairy free dark chocolate and you also have yourself a delicious dairy free treat too. Upgrade and make it a full-on chocolate-lovers dessert. Grab a bowl, and top with your favourite ice cream or custard and devour.

The eagle-eyed among you will notice there's a bit of a major change with this post. After nearly 6 years of blogging, I have finally found a route to making printable recipe cards on my Blogger blogging platform. I'm ecstatic actually! There seem to be a million and one app options for recipe developers who use Wordpress, but (as far as I can see) virtually none for the rest of us. Yet it's so important that you lovely lot can access my recipes in a way that is easy to use in the kitchen.

I am hoping that over time, I will be able to back-track across my old recipe posts and update as many as possible to include a printable version and I'd love you to let me know which Gluten Free Alchemist recipes you want me to update next. So if you have a favourite, please leave me a comment so that I can make sure the best recipes get updated first.

Of course, if you do make these deliciously fudgy gluten free Chocolate Orange Brownies, then make my day and let me know about it. Even better... take a photo and tag me in on social media.

If Chocolate Orange isn't your thing... there are plenty of other brownie options to choose from on Gluten Free Alchemist. We have recipes for :
Pear & Walnut Brownies
Beetroot Brownies
Chocolate-Banana-Coconut Brownies
Very Gooey Chocolate Brownies
Chocolate Peanut Butter Cup Brownies
Minty Chocolate Brownies
Chocolate-Cherry-Pecan Brownies
and even
Toblerone Brownies

Recipe for gluten free Chocolate Orange Brownies :

Gluten Free Brownies / Chocolate Orange Brownies
Brownies / Traybake
Sweet Treats
Yield: 16 squaresPin it

Chocolate Orange Brownies - Gluten Free. Optional Dairy Free

Divine dense and fudgy gluten free brownies made with dark orange chocolate. Rich and decadent, but not over sweet.
prep time: 15 minscook time: 25 minstotal time: 40 mins


  • 300g dark orange chocolate (I used Terry's Dark Chocolate Orange) - dairy free if needed
  • 150g unsalted butter (or dairy free alternative)
  • 1 teaspoon orange extract/oil
  • 3 large eggs
  • 70g golden caster sugar
  • 70g soft light brown sugar
  • 130g plain gluten free flour blend (I used GFA blend A - See flours page)


  1. Base-line a square non-stick 8 inch/20 cm baking tin with baking paper and pre-heat the oven to 180 C/350 F/Gas 4.
  2. Using a heat-proof bowl, melt and stir the chocolate with the butter over a saucepan of lightly simmering water, or in the microwave (medium setting, 30 second bursts, stirring between each). Once melted and smoothly blended, add the orange extract, stir through and set aside to cool slightly.
  3. In a large bowl, beat the eggs and sugars together until well-blended and airy.
  4. Add the chocolate mixture and beat until blended.
  5. Lastly add the flour and fold through with a wooden or silicone spoon/spatula until combined. The mixture should be a thick dropping consistency - If it feels a little too thick, add a splash of milk and fold through. 
  6. Bake for 25 to 30 minutes until just firm to the touch.
  7. Remove from the oven and leave in the tin to cool completely, before slicing to serve. It may help to refrigerate before slicing to make the cutting easier, and then bring back to room temperature.
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Created using The Recipes Generator
Gluten Free Chocolate Orange Brownies shared with :


Cook Blog Share with Apply to Face Blog
Baking Crumbs with Jo's Kitchen Larder & Apply to Face Blog
Love Cake with Jibber Jabber

Bake Of The Week with Mummy Mishaps & Casa Costello
Fiesta Friday with Angie & Foodie On Board

Gluten Free Alchemist © 2013-19 unless otherwise indicated

Monday, 4 March 2019

Dark & Sticky Jamaican Ginger Cake (gluten free, optional dairy free, nut free, rice free)

Remember McVities Jamaican Ginger Cake?... Sticky, dark, rich and temptingly warming? Well this is my gluten free copycat..... just like Mcvities, except it's home-made and it's free from gluten... which in my book, makes it better.

Perhaps I alone in having a 'god... I'm going to miss this' list from the moment I had to go gluten free? I doubt it... but either way, Jamaican Ginger Cake has to be on my top ten gluten free desired list.... yet search as I have, I've yet to find a 'free from' variant commercially available. Which means.... if you want it, you have to make it yourself.

So that's what I've done... and because I hate the thought of anyone else being deprived, I've decided to share.

Fortunately, I've made it as simple as possible for you and come up with a recipe that's as easy as pie. Actually, it's easier than pie. You literally mix your dry stuff, melt your wet stuff and beat it all together with an egg. Seriously, I kid you not... the most difficult bit is leaving it in the oven for an hour, whilst the spiced aroma wafts through the air around you and your stomach rumbles uncontrollably.

This is not my first foray into Jamaican Ginger Cake development. I created my first recipe back in 2016 after a work colleague needed a gluten free version to make Gingerbread Stuffing at Christmas. It was a great cake.... also deep and sticky and very like the old glutenous McVities sponge that I remember. But some recipes just need to be taken one step further.

My previous recipe contained ground almonds and used light brown sugar... Sure there's nothing wrong with almonds or light brown sugar, but on a whim, I decided that I wanted to develop a darker, more gingery, nut free, rice free, optional dairy free version, that would be more accessible for other food intolerances.

It was worth the effort.... I am truly proud of my Jamaican Ginger Cake Mark 2. It has the perfect texture... (not over airy or over-dense).... It has the characteristic back-kick of cinnamon-infused ginger which warms the palate and gives you a big internal winter hug... It is expectantly sticky on the teeth and sat side by side with its gluten-filled counterparts, it competes with ease and (in my humble opinion) would probably win hands down.

How do I know? Because it has been tested on friends, family and colleagues who have been spotted sneaking back for an extra slice or three and who (mostly still being gluten-eaters) have compared it more than favourably.

For quality assurance, I have made sure to check its trifle-making versatility with a re-run of my Winter Ginger and Pear Trifle (essential if you want to WOW at dinner parties) and I (and all my taste-testing guinea pigs) can confirm that it is unbelievably good.

But don't take my word for it... give it a try yourselves.
If you do, please let me know how you find it and even better... take a quick photo and tag me on social media so that I can swoon over your efforts and be proud of both our success.

I am sharing my gluten free Dark & Sticky Jamaican Ginger Cake with the following :


Cook Blog Share with Recipes Made Easy
Baking Crumbs with Jo's Kitchen Larder and Apply to Face Blog
Love Cake with Jibber Jabber

Fiesta Friday #266 with Angie, Life Diet Health and The Not So Creative Cook
Bake of the Week with Casa Costello and Mummy Mishaps

Dark Jamaican Ginger Cake (makes 1x two pound or 2x one pound cakes)


260g plain gluten free flour (I used my GFA rice free blend which you can find here)
1 teaspoon xanthan gum
1 teaspoon GF baking powder
1 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
1½ tablespoons ground ginger
¼ teaspoon fine sea salt

110g unsalted butter or dairy free alternative - cubed
110g soft dark brown sugar
100g golden syrup
100g black treacle (molasses)
160ml water (if you use a rice-based flour blend you may need a little more, but add any extra at the end when you know the consistency of your batter)

1 large egg - lightly beaten


  1. Prepare you loaf tin(s) by fully lining with baking paper. Pre-heat the oven to 170 C/325 F/ Gas 3)
  2. Weigh and mix together the flour, xanthan gum, baking powder, bicarbonate of soda, cinnamon, ginger and salt until fully blended and any lumps have been broken down (I weigh mine into an airtight container and shake vigorously). Set aside ready in a large mixing bowl.
  3. Put the butter, sugar, syrup, treacle and water into a large saucepan, and place over a low heat, stirring frequently until the butter has completely melted and the sugar dissolved and all are well blended into a smooth liquid. DO NOT BOIL. 
  4. Take off the heat and allow to cool slightly.
  5. Add the liquid to the dry mix and beat with a wooden/silicone spoon until well blended.
  6. Add the beaten egg about a third to half at a time and beat through with the spoon (the mixture should be smooth and reasonably 'loose' - gloopy dropping consistency).
  7. Pour the mixture equally into the tins and smooth the tops.
  8. Bake immediately for approximately 35 minutes to 1 hour (depending on size of tin) until the cake(s) are just firm to the touch and a skewer comes out clean.
  9. Remove from the oven and leave in the tins to cool for about 10 minutes before transferring to a wire rack. 
  10. Best eaten a day + after baking to get the characteristic Jamaican Ginger Cake stickiness, but equally delicious if eaten straight after baking.  
Gluten Free Alchemist © 2013-19 unless otherwise indicated