Allergy Free Baking at Christmas with RGU Dietetics

With an estimated 2 million people in the UK living with a diagnosed food allergy and 600,000 with coeliac disease,* our Dietetics team created some festive allergy free baking recipes suitable for friends, family and Santa Claus.

Allergy Free Baking

This year before you reach for the humble mince pie and the glass of milk, maybe consider one of our delicious allergy free and vegan recipes. If nothing else, why not ensure Santa gets one of his five a day with our tasty courgette cake!

Courgette Cake Recipe

Egg free/Milk free/Vegan

This cake recipe contains 180 grams of courgette making it easy to sneak in one of your five a day.


240g self raising flour

½ teaspoon cinnamon

100g of light brown sugar

180g grated courgette (wash and leave skin on. Chop off the top and bottom)

1 tablespoon ground flax seed mixed with 3 tablespoons warm water; let stand 1 minute before using.

100mls of oil (use a flavourless oil like rapeseed oil etc)


1. Preheat oven to 180 degrees Celsius

2. Mix the self raising flour and cinnamon together in a bowl

3. In a separate larger bowl mix together the brown sugar, grated courgette, oil and flax seed and water mix

4. Add the flour and cinnamon mixture to the larger bowl and mix well

5. Pour mixture into a lined cake or loaf tin and bake for approximately 45 mins to 1 hour. For muffins – pour into muffin cases and bake for approximately 12 mins to 20 mins

Carrot Cake Muffin Recipe

Egg free/Gluten free/Milk free/Vegan

Contains nuts

This carrot cake recipe uses coconut cream for a delicious frosting alternative which is milk free and vegan. The recipe can be easily adapted to cater for nut allergies too.


For the cupcakes:

60 g vegetable oil

230 ml unsweetened alternative milk of choice i.e. soya /oat/almond (depending on allergies)

2 tablespoons lemon juice

5 tablespoons maple syrup

1 teaspoon vanilla extract

1 teaspoon mixed spice

100 g carrot grated

50 g raisins

30 g walnuts roughly chopped (optional, leave out for a nut free version)

150 g ground almonds (or you can use more gluten free flour for a nut free version)

150 g gluten-free flour blend

2 heaped teaspoons baking powder

1/4 teaspoon bicarbonate of soda

For the frosting:

200g coconut cream

2 tablespoons lemon juice

1 tablespoons maple syrup

1/2 teaspoon vanilla extract


1. Preheat oven to 180 degrees Celsius

2. Add oil, milk, maple syrup, vanilla, mixed spice, grated carrot, raisins, walnuts, ground almonds, then lemon juice. Mix.

3. Sift in the flour, baking powder and bicarbonate of soda

4. Mix well, adding a tiny splash more milk if it’s looking too dry

5. Transfer mixture between 12 cupcake cases in a cupcake tin

6. Bake in oven for 15-20 minutes until risen and an inserted skewer comes out clean

7. Once out the oven, leave the cupcakes to cool completely before applying the frosting


1. Skim the coconut cream from the coconut milk tin (if left in fridge overnight it works best)

2. Add the lemon juice, maple syrup and vanilla extract

3. Use an electric whisk to whip up the coconut cream until light and fluffy.

If you fancy something quick and simple the following recipes are easy and fun to do with kids.

Chocolate Dipped Apple Slices

This recipe can be altered to make it suitable for milk free and vegan diets. Simply replace the chocolate with a vegan alternative or use peanut butter instead. When selecting toppings use ingredients suitable for specific allergies.


1 Apple (choose sweeter variety)

150g 70% Dark chocolate or use a vegan chocolate alternative

Selection of toppings – crushed hazlenuts, peanuts or almonds. Coconut flakes or cereal flakes. Choose toppings to cater to different food allergies.


  1. Chop the apple in half, remove core the chop into 8 wedges.
  2. Carefully melt the chocolate using a heat proof bowl over a pot of simmering water. Ensure the bottom of the bowl doesn’t touch the water, stir continuously
  3. Once the chocolate has melted dip 2/3 of the apple wedges into the chocolate and then straight into whatever topping you fancy

Strawberry, Grape and Banana Snowmen

Egg free/Gluten free/Milk free/Vegan

Give Santa a lighter bite filled with fruit!

Chop the head off a washed strawberry, cut a circular slice of banana and wash a grape.

Using a toothpick pop the grape on first and push towards your fingers then the banana slice followed by the strawberry on top (with its tip facing outwards).

If making with children be careful to supervise and ensure you chop the fruit up to reduce choking risk. Don’t forget to discard the tooth pick.


Feeling inspired to do some allergy free baking? Better brave the Christmas rush and get to the supermarket!

Watch our MDiet Dietetics Food Allergy Video on Facebook

However you choose to celebrate this festive season we wish you a happy and relaxed time.

*Figures published by Food Standards Agency 2017

You may be interested in the following blog posts:

Busy Week? 5 Easy Student Meals

Christmas in Scotland

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