Lets Burfi !!! Intolerance Fudge …….. Gluten free and Vegan

What is she up to now !!!!! I can here the exclamation in your mind as you read the title to this post………..shes dabbling in confectionery now 😱

Honestly I’ve not gone totally mad ( well halfway there but like to fool the public πŸ˜‚)

First and foremost a need…….I bake cakes, I bake cupcakes, its Autumn I would like some bits and tricks for decorating cakes and cupcakes that can be tailormade

Secondly Vegan fudge is not readily available when I go on one of my whims πŸ˜‚. I want to be able to produce a product at short notice when I feel like it….

I’m a tad organic in my baking style as a rule, I like to start basic with a good solid bake and add to enhance #blingmybake 😜😜

Thirdly Great British Bake Off……..The Nerve, The Audacity DAIRY WEEK !!!!

I repeat DAIRY WEEK !!!!!!!

I blame that Prue cos Paul wouldn’t do that to me πŸ˜‚πŸ˜‚πŸ˜‚

Yes I know you just wouldn’t !!! Now you’re interested though πŸ˜‚πŸ˜‚

You can imagine my dismay for all of 30 seconds when I heard that spoiler from the previous week ……….followed by ‘right that’s it I need to show them what can be achieved’ ……..Mishti ……..Indian Milk sweets !!

So out comes Google I’ve to research options…….but because this is a first for me I’m keeping it simple.

I’ve opted for Burfi / Barfi, which comes from the Persian word for Snow ‘Barf ‘……….which is odd as I thought that was Unicorn Vomit πŸ˜‚πŸ˜‚πŸ˜‚ my good friend Kim told me ………she told me lies πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚

So with snow in mind I’m happy on this occasion to go coconut, and thickener…..erm…. Asian subcontinent, Besan Flour is a winner and I do use it for my chapattis so I have that in. You can see where I’m going I hope 😜

Yey I get to use more chickpea products ……..at least I’m consistent πŸ™ˆπŸ™ˆπŸ™ˆ

So I here goes fudge as you’ve never seen it !!

No thermometers no stress and no worry

Can be made nut free, you can make it plain no desiccated coconut, you can shape it how you want and it just improves everyday, but I can assure you it doesn’t last that long

Really you are going to love it……..reason because I do πŸ™ŠπŸ˜‚πŸ˜‚πŸ˜‚

Burfi, Indian Fudge GF, DF V

  • Servings: 16 sweets
  • Print

Soft and Flavoursome Indian Milk Sweets.....Well Fudge Really, Flavoured with the classic, Rose and Pistachio

This Recipe contains Coconut Milk . the desiccated can be omitted if you are not a fan , however the Nuts can be removed also if that’s your intolerance


  • 100 g Besan / Gram / Chickpea Flour
  • 50 g Desiccated Coconut + 2 tbsp
  • 50 g Coconut Oil
  • 160 g Tinned Coconut milk
  • 275 g Granulated Sugar
  • 1/2 tsp Cardamon
  • 1 tsp Rose Water


  1. Line an 8 in square baking tin with parchment , overlapping at two ends
  2. Sieve the Besan Flour, this is very important as it can be quite clump forming
  3. Chop the Pistachios
  4. In a large frying pan / skillet heat the coconut oil on the hob until melted
  5. Add the Coconut Milk , Coconut, Besan and Sugar ( don’t forget the sugar my good friend did and it was rank πŸ™ˆ)
  6. Stir until combined
  7. Once it starts to bubble turn the heat down to simmer and stir continuously for 2 minutes and then leave untouched and simmering for 3
  8. Add the Pistachios, Rose Water and Cardamon and stir, leave to simmer for 5 minutes, stirring every minute to stop it catching
  9. The mixture will thicken, once you can push it back with a spoon and it rolls back like slow moving lava, then its ready
  10. Transfer into the 8 in tin, and smooth out , sprinkle with 2 tablespoons of more desiccated coconut
  11. Leave to cool, about an hour
  12. Lift out of the tin with the flaps of parchment
  13. The edges of the parchment will separate from the fudge, knock the edges back to flat with a large knife
  14. Cut into 16 equal pieces, 4 strips each way
  15. Now of the hard part πŸ˜‚
  16. Take and palate knife and slide it between the fudge and the parchment under each 4 length strip
  17. With a sharp knife release each piece
  18. Square off with your fingers
  19. If you wish to miss the last 3 steps out you can lift each one with a diner knife and roll into balls, that will still work
  20. Rose Petals if you want to add
  21. Can be left to air dry for 12 hours if you would like a harder coating
  22. Will store in an airtight container in the fridge for a month
  23. Serve at room temperature
  24. Enjoy

So there you go, the easiest way to make vegan fudge…….I’ve put it off for too long and I shouldn’t have its so darn easy

I love the simple flavours of Cardamon, Rose and Pistachio . somethings just pair so well together

Talking Pistachios I need to thank my friend Cindy for these beauties, no shelling and so green, they certainly played their part here

This fudge would finish any meal off and make a treat from the usual chocolate mint based offering and I certainly think they look the part for a celebration

So pictures, I guess you have been good and stuck with the post to the end 😘😘

Oh no shes now flat laying her pics, bet she was on a stool πŸ™Š

That stacks back
Five pieces wont be enough πŸ™ˆ
The Bite Shot……no teeth marks hooray πŸ™Š
Ultimate Fudge Porn 😜😜😜

Hope you enjoyed the post.

Please feel free to leave me a comment or a like, it helps me alot.

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If you make and of my recipes, let me know how you get on, I would love to hear. Drop me a line @clarescauldron or tag me on Insta or use my hastag #everyoneshouldenjoycake

Feel free to share me about, I’m really easy 😜😜😜 especially to the awkward intolerant ones !!!!

Until Next week


The ‘Layered’ Chocolate Cake

A ‘Layered ‘ Chocolate Cake
Gluten Free and Vegan

Before you start…….YES you can, because if I can make this so can YOU !!!!!

Right we’ve got that out the way, now for the back story πŸ™Š I will make it brief, I know you all hate loads of diatribe I’ve been informed by a reliable source πŸ˜‚πŸ˜‚

I started my baking journey, adapting recipes to fit dietary needs. Some of my inspiration is mentioned on hatches and dispatches on the blog , but mostly now my knowledge base is enough to start from scratch.

But that’s not always the case, and this is the case with this cake.

This is a Cake from the Cake Mistress herself Tessa Huff.

An egg-less chocolate cake that can be found in her ‘Layered ‘ Cake Book as a Chocolate and Coconut Cake or at the blog / website http://www.stylesweet.com as a Rainbow Cake

Well if I’m going to give you an adapted GF / V I’m going to use only the best……and being British I did ask nicely….because ‘ mutilating’ someones recipe isn’t always what they intended their recipe to be used for πŸ™ŠπŸ˜œ

This cake is also minus the coconut in any element, as a dairy free diet can be heavy in nut taste and coconut and to be fair the world isn’t necessarily like that……its just my thing.

I’m currently blaming both Molly and Cindy for my new passion and inspiration, and my desire make adapt an accomplished bakers recipes behind closed doors…..some of which you can see on Instagram………….(Link is at the bottom of the page or the side bar )

So back to the cake……….. there are a few elements but lets be honest, its me I am hardly going to give you a standard cake on this occasion……..if I was personally going to do it I wanted to do it my style and my ‘bits’ πŸ™ˆ

So The Recipe is fairly extensive, but you don’t have to do it all. There will be a couple of stand alone posts in the next few weeks for the Cheats Vegan Caramel Frosting and the Caramel / Toffee ( I’ve not got a clue what on earth the difference is when its vegan 😜 take your pick ).

Mainly because they they can be used over the Autumnal Season and Winter so you will then have them at hand…….but today you get them in brief………ish πŸ™ˆ

I can honestly say this is the lightest chocolate cake I’ve ever produced , if you want fudge cake this is not the recipe for you. this is a beautiful moist sponge that just keeps giving ( day 5 today and I’ve just had a test slice and its still as moist as the day I made it )😍

So grab a coffee, sit back and relax and just remember , before you start reading this is A TWO DAY CAKE ……….. but start today it will be ready for Sunday lunch , give them that wow factor

Come on lick the screen ……I would 😜😜😜

The 'Layered ' Chocolate Cake 'GF, DF V

An Decadent Chocolate Cake, Filled with Caramel Frosting, Chai Spiced Pears and Drizzled with Oddles of Caramel , Toffee Sauce

I advise the Caramel Sauce. Ermine Pudding Base and Poached Pears TO BE MADE THE DAY BEFORE for chilling purposes……..this is a two day recipe and good things are worth waiting for. It is a 6 in cake I have yet to make it 8 in but there is no reason that it cant make a 2 layer 8 in layered cake if you prefer, extra few minutes I would say 5 would do it but check with a cocktail stick or cake tester in the middle for doneness


  • 250 g Gluten Free Plain Flour Blend ( Dove Farms UK or Pilsbury US is my recommendations if you dont make your own blend )
  • 1/4 tsp Xanthan Gum ( omit if your blend has it )
  • 250 g Caster or superfine Sugar
  • 35 g Cocoa Powder , unsweetened
  • 1 1/2 tsp baking soda
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp of Salt
  • 120 ml Vegetable Oil
  • 1 1/2 tsp Apple Cider Vinegar
  • 1 tsp Vanilla Extract
  • 4 tsp espresso instant coffee powder
  • 360 ml boiled water

  • 220g Soft Brown Sugar
  • 70 g Gluten Free Flour
  • 400 ml Rice Milk
  • 200 g Vegan Butter ( Stork Block UK or Earth Balance US )
  • 160 g Trex ( uk ) or Hi ratio or Cristo Shortening (US )
  • 1 tsp Vanilla Extract

  • 100 g Golden Syrup
  • 200 g Soft Brown Sugar
  • 150 g vegan butter ( Stork Block UK or Earth balance US )
  • 100 g Soy Cream ( i used Alpro )
  • 1 tsp Vanilla Essence

  • 3 Pears of choice…. small to medium size
  • 30 g Granulated Sugar
  • 3 Chai Teabag ( I used Twinnings Spiced Chai )
  • 1500 ml Boiled Water


  1. Pre heat your oven to 165 C fan / 175 C conventional / 35O f
  2. Fully grease and line 3 6 in baking pans
  3. Make up the boiled water and espresso powder and leave to one side
  4. In a large bowl add the Gluten free Flour, Xanthan Gum ( if using )sugar, cocoa powder, baking soda , cinnamon and salt, mix with a metal whisk
  5. Sieve the these ingredients into another bowl…..yes more washing up πŸ™ˆ there really is no short cut it needs both steps to be done for a great rise
  6. Add the vinegar to the oil and the vanilla extract and give it a stir
  7. Add the oil mixture to the dry ingredients and combine….it may look dodgy
  8. then add the coffee liquid to the thick mixture in three equal qualities, combining each time with a spatula until its thick and mostly smooth
  9. You should see bubbles appearing, its now starting its magic lifting
  10. Evenly divide into 3 tins, I’m lucky my tins weigh the same so I just place them on the scale and eyeball most of it in until the last 25 g and then even it up
  11. Give the tins a little shake to make it even
  12. Put in the oven on the middle rack for 25 minutes and bake until risen, a cocktail stick or cake tester comes out cleanly in the middle
  13. When done transfer into a wire tray leave for 20 minutes until cooled and then remove from the pans carefully……leave to go cold . There is a dome and slight cracking, that doesn’t matter you will be trimming and you know you have a good risen bake
  14. Place in the fridge in clingfilm when cold for easier levelling……..its worth it !!!
  15. MAKING THE ERMINE In depth method can be found here https://clarescauldron.com/2019/07/27/best-intolerance-frosting-ever-well-today-πŸ˜‚/#more-1501

  16. Combine the flour, sugar, milk in a pan and whisk until combined
  17. On a low heat, dont rush it it will scorch, and whisking continually bring the pudding to a boil
  18. Once boiling using a spatula continue to stir the pudding round the sides and the bottom using a folding motion.
  19. Once the pudding starts to freely come away from the sides, about 2 minutes, transfer to a plate and cover clingfilm to prevent a skin and leave to cool at room temperature
  20. You can sieve onto a plate if you feel you have any lumps, but this needs to be done quickly ( and with all the frosting I’ve done I’ve only ever done this once because I took my eye off the ball….so it will be your fault if you HAVE TO πŸ™Š)
  21. Whisk the fats in a mixer with a paddle attachment or with an electric hand mixer until fully combined and fluffy about 3 minutes
  22. Add the cooled pudding a tablespoon at a time making sure its combined before adding another ON HIGH
  23. Continue to mix until all the pudding is added
  24. Add the Vanilla for the last bit of mixing
  25. If for any reason you find your mix splitting, put the bowl in the fridge for 30 minutes then take it out and whisk on high speed for 5 minutes, this is usually caused by difference in ingredient temperatures
  26. If using all butter add a teaspoon of xanthan gum and whisk for at least 2 minutes until fully combined
  27. You can mush the frosting against the side of the bowl to remove some air or as i do pick up dollops with a spatula and flick it back into the bowl to remove the air……….. be careful it may ‘ fart’ back at you πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚
  28. Keep at room temperature
  29. If you need to refrigerate it may separate and little but just re whip

  31. Melt the golden syrup, vegan butter , sugar and vanilla essence in a small saucepan.
  32. Simmer for 5 minutes without stirring.
  33. Leave to cool slightly and then stir in the soya cream.
  34. Place in clean sealed jars will last two weeks in fridge but it wont you will eat it πŸ™ˆ
  35. it can separate on cooling, but mixes back up with a spoon

  37. Boil Water and add to large pan with Chai Bags and sugar
  38. Peel the pears
  39. Bring to boil and then reduce to a simmer adding pears
  40. Simmer for 15 to 20 minutes until pears are soft
  41. Transfer onto kitchen paper and drain
  42. place into fridge to go cold

  44. Chop 2 of the pears into small pieces for filling
  45. level the cakes with a sharp large knife
  46. Add a layer of frosting, i tend to do this with a disposable icing bag cut to a 1/2 inch diameter as it gives me even layers
  47. Pipe the frosting on in a circle and add a layer of pears, repeat finishing off with a layer of frosting on the top.
  48. Smooth or leave rustic…. that’s up to you
  49. Add a sliced pear
  50. Flick some caramel around , mine unintentionally ended up a
  51. ‘ drip cake esq ‘
  52. Round of Applause for me longest ever post…….sorry πŸ™ˆπŸ˜œπŸ˜‚πŸ˜‚πŸ˜‚

Well there you go…..phew that as a mammoth type up………but I can assure you you will not regret making this cake one little bit, its just divine.

Not only the cake ( hold on hold on I’m getting to the crumbporn….I promise )

But the marriage of the Cheats Caramel Ermine, The Chai Poached Pears ( Just for my dear friend and #pearpimp Kim😘) and the Toffee sauce is an absolute winner

I hasten to add I went a little over board with the sauce, it ended up a drip cake…….not my intention but well that pear needed covering as the photos where being taken……….so lets add some more moment πŸ™ˆ

So here’s the moment you’ve been waiting for……..DRUMROLL please…………

I hope you are as excited as I …….just a little will do


THE CRUMBPORN and maybe a few other pics 😜😜😜

The Innards 😍😍
Want a Slice ?????
Look at that Dribble……I mean DRIZZLE 😜😜😜
LOOK LOOK LOOK at that Crumbporn
Ultimate Crumbporn
#pearporn for Kim πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚
I would say this is ‘The Icing on the Cake’ but that’s the wrong book πŸ˜‚
This ‘Layered ‘ Chocolate Cake Gluten Free and Vegan and standing proud 😍😍😍😍😍

I obviously need to thank Tessa for letting me do my thing, and adapt her recipe so #everyoneshouldenjoycake.

Thank You Tessa πŸ˜˜πŸ’œ

Please leave me a comment or a like, it does the world of good to keep me going and hopefully expand your knowledge.

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If you make this cake or any of my recipes, let me know how you’ve gone on, drop me a line @clarescauldron tag me on insta or use my #everyoneshouldenjoycake.

Feel free to let your fingers do the talking and share this amongst your family, and awkward onesπŸ˜‚πŸ˜‚

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Egg-less and using Aquafaba

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