Thursday, 5 December 2013

Christmas Recipes - Chocolate Reindeer Cake {Gluten & Dairy Free}



Now before I start properly, yes I do realise that this is another chocolate recipe, but (a) it's Christmas, and if you can't indulge at Christmas then when can you? And (b) chocolatey treats are few and far between when you are on an allergy restricted diet!

A lot of children dont like the richness of traditional Christmas Cake and pudding so this is a fun alternative for them. You can make this by using ordinary self raising flour, margarine and milk without altering any quantities if you don't need to cater for allergies.


The cake is basically my Old fashioned chocolate cake recipe, which I shared in my very first ever post here, but instead of cooking it in round sandwich tins, cook it in a long rectangular tray-bake tin. It will need slightly longer to cook, although not too much longer.

In a bowl mix:
6oz wheat free self raising flour (I've found Doves Farm to be the best)

2 0z cocoa

In a pan mix:

4oz dairy free margarine

4 oz sugar

4 desert spoons golden syrup

and heat gently until melted.

In a jug measure:

1/4 pint soya or rice or oat milk

and beat in 2 eggs.

~Now add the egg/milk mix to the melted margarine mix and then add all of this to the flour mix.

~Whisk with a balloon whisk until the flour is all mixed in.

~Pour into your greased and lined tin.

~Bake for around 20 mins at 180c.

Make butter icing made by beating together:

4 oz dairy free margarine

10oz icing sugar

2 oz cocoa powder.

You will also need:
2 cinnamon sticks (the antlers)
a pinch of dried cranberries, or a glacier cherry (the nose)
2 dairy-free white chocolate buttons, or a couple of blobs of white icing (the eyes)

Once the cake has cooled it is time to start cutting the shapes. These measurements are very rough. I don't measure them!

Place the cake with the longest sides across the top and bottom. Using a sharp knife cut off a chunk, from top to bottom, of about a quarter for the head, leave 2/4 for the body and cut the final quarter into four slices (across the way) for the legs.

I hope that makes sense!

If you think your cake is thick enough to do so without it crumbling, slice each section through the middle so that you can sandwich them together with some of the chocolate butter icing. If your cake isn't thick enough it won't need this extra layer of icing anyway as it will be covered in the stuff!

Now arrange your pieces on a large plate, or foil covered tray if you don't have a plate large enough, and cover the whole cake with the rest of the chocolate buttercream.

Add the antlers, nose and eyes, using a dot of buttercream on the buttons to make the pupils.

I know he looks too cute to eat but once you have a taste of the chocolate cake you will feel better about it!


  1. Kirsteen, this cake is so cute! My little guys would love this cake! I am so excited to go through your christmas recipes! Yayy! I have happy memories from the past few years of your amazing christmas recipes. I only wish I could taste them from your kitchen!

    1. That would be fun! One day perhaps, but you also have to bring Elizabeth and your mom :-)

  2. Chocolate is definitely a part of the fun for Christmas... so the more the merrier I say. Your Reindeer is very cute. It is a wonderful and creative idea. I love your Yule log also. Hope you are enjoying the Holiday season with your clan.


    1. I'm glad you agree about the chocolate! I hope you too are enjoying the start of the season!


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