From cakes to crumbles, brownies to buns, we’ve had it all. Fruit loafs, shortbreads, doughnuts, waffles, cookies – all delectable, delicious and completely dairy free. Our Queen Bakers Sadie and Saskia had the almost impossible task of selecting an overall winner from our mouthwatering final shortlist. But there could only be one.

And that winner is… Sarah Pether-Hamill, for her fantastic Overnight Pumpkin Cinnamon Rolls with Vanilla Cashew Frosting. Well done Sarah!

Check out the full recipe over on her vegan food blog, Soy Division. Sarah’s now the proud owner of a baking kit worth £1000, including a selection of goodies from Le Creuset, Kitchen Aid and Pure Dairy Free, as well as top recipe books by famous chefs.

Thank you once again to everyone who took part in the challenge – you’ve all been amazing. Remember to use the #bakedairyfree hashtag when sharing your delicious bakes for the chance to be featured on our website in future.

Happy dairy free baking!

Make sure to keep up with the #bakedairyfree hashtag as our Queen Bakers Sassy and Sadie will be announcing the grand prize winner of £1000 worth of baking kit this Friday 23rd October. Until then, please meet Sassy health-food blogger and author of Naturally Sassy.

BDF: Hi Sassy, could you tell us where you are based and where you do most of your baking?

Sassy: I’m based between London and Chicago. I have a huge sweet tooth, so I bake constantly wherever I am, though I have to admit that living in the US has certainly increased my sweet cravings, and thus the amount I bake!

BDF: How many times a week are you dairy free and why?

Sassy: I’m dairy free 100% of the time! I had terrible eczema growing up and It wasn’t until a few years ago that I discovered the root of the problem was a dairy intolerance. I cut dairy out overnight and after just a month it had totally disappeared, it felt like a miracle!

BDF: How did you get involved in eating clean and becoming health-food advocates?

Sassy: When I cut out dairy, gluten and refined sugar from my diet I knew it wouldn’t be maintainable unless I was able to still enjoy the flavours and unhealthy dishes I formerly ate. I set myself a goal of cooking something every-day, and over time I started to develop a real passion for it. My sister Sadie had just launched Hip & Healthy at the time, and I started creating recipes to share on their platform. Readers seemed to really enjoy them, and I began to get a following over social media.

Photo taken from Naturally Sassy.

BDF: Is that how Naturally Sassy was born?

Sassy: I had developed such a loyal following who were passionate about my recipes and I wanted a space to be able to share more. I launched my website in March 2014 and the response was overwhelming. It came at a brilliant time as the health industry was just starting to blossom, so it was fantastic to be part of that.

BDF: What would you say is the biggest myth in healthy cooking and baking?

Sassy: That sweet treats will be disgusting without sugar! My friends always look at me perplexed when I tell them my desserts don’t have any refined sugar, it seems like an impossibility that something so delicious doesn’t contain sugar.

BDF: What’s your all time favourite dairy free bake?

Sassy: My Double Chocolate Cake with a Salted Caramel Drizzle has to be the top of my list. It’s moist, light, fluffy, rich – everything a cake should be.

Photo taken from Naturally Sassy

BDF: If you had to choose one thing to bake for the rest of your life what would it be?

Sassy: My healthy vegan brownies… they never let you down and are so moreish I don’t think I could ever get bored of them.

BDF: What’s your favourite classic cake and have you made a free-from version?

Sassy: A victoria sponge cake. My mum and I used to bake them for every occasion growing up, so it was definitely top of my list to make when I started experimenting with healthy bakes.. maybe I’ll make creating a free-from version my next baking challenge!

BDF: If you were a Queen Baker on GBBO, who would have you chosen and what was your favourite bake from the show?

Sassy: I was definitely behind Nadiya, every week she produced something brilliant and had a real instinct when it came to baking – I always like it when people on the show experiment with different flavours that perhaps aren’t as used in baking! My favourite bake was probably Paul’s Lion though – that will definitely be hard to top next year!

BDF: What secret baking tip would you give those wanting to introduce healthy ingredients into the kitchen?`

Sassy: It can be difficult for people change baking habits they’ve grown up with, so I would say by using alternatives to butter like ‘Pure’, alternatives to sugar like maple syrup or applesauce, and alternatives to egg by using flax seed or banana can help you ease into the change slowly – usually these alternatives don’t just provide more health benefits but I think they actually taste so much better as well!

Photo taken from Naturally Sassy

BDF: If you could ask people to make one small change to live a healthier lifestyle, what would that be?

Sassy: Make sure you eat foods that make you happy and do forms of exercise that make you happy – healthy living doesn’t have to be boring, I promise!

Thanks Sassy! We’re excited to see you and Sadie’s pick for our #bakedairyfree Grand Prize Winner on Friday!

Make sure to follow Sassy on Twitter and Instagram, and let the Queen Bakers know who you’d like to see win!

We’re excited to announce our competition Shortlist! Congratulations everyone! Our Queen Bakers Sadie from Hip & Healthy and Saskia from Naturally Sassy will announce the winner tomorrow!

• Carly B.

A photo posted by Carly (B) Talbot (@gfreeb) on Oct 21, 2015 at 5:48am PDT

• Leila Buffery

A photo posted by Leila Buffery (@whatleilaeats) on Oct 14, 2015 at 10:19am PDT

• Stephanie Lee

A photo posted by Stephanie Lee (@thedairyfreebaker) on Oct 11, 2015 at 1:57pm PDT

• Sarah Pether-Hamill

A photo posted by Sarah Pether-Hamill (@soydivisionblog) on Oct 12, 2015 at 3:54am PDT

• Laura Gill

A photo posted by Pure Dairy Free (@puredairyfree) on Oct 22, 2015 at 6:14am PDT

• Kathy Hodson

A photo posted by Kathy (@mummypuddleduck) on Oct 18, 2015 at 3:32am PDT

• Vicky Ashley

puredairyfree</a> Tea time Fruit loaf <a href="https://twitter.com/hashtag/bakedairyfree?src=hash">#bakedairyfree</a> <a href="http://t.co/Mch1yVsxue">pic.twitter.com/Mch1yVsxue</a></p>&mdash; Vicky Ashley (VickyAshley8) October 14, 2015

• Sarah Fawcett

puredairyfree</a> oh go on then, don&#39;t mind if I do, one last <a href="https://twitter.com/hashtag/bakedairyfree?src=hash">#bakedairyfree</a> entry - Vegan Coconut Chocolate Squares <a href="https://t.co/3s5slrbKUM">pic.twitter.com/3s5slrbKUM</a></p>&mdash; Sarah Fawcett (DollyBobsPaws) October 20, 2015

• Stephanie Earl

#vegan Cinnamon and raisin swirls. Freshly baked this morning #bakedairyfree pic.twitter.com/avZ27TiMBk

— Stephanie Earl (@StephanieEarl) October 8, 2015

• Nathalie Dyson-Coope

puredairyfree</a> a new creation with your spread at the heart of the recipe! ????&#10;<a href="https://twitter.com/hashtag/dairyfree?src=hash">#dairyfree</a> <a href="https://twitter.com/hashtag/glutenfree?src=hash">#glutenfree</a> <a href="https://twitter.com/hashtag/bakedairyfree?src=hash">#bakedairyfree</a> <a href="http://t.co/OhAF55qbIz">pic.twitter.com/OhAF55qbIz</a></p>&mdash; IntolerantGourmand (IntolerantG) September 11, 2015

Nina’s kindly shared her delicious recipe with us:

INGREDIENTS

For the cake:

• 200g sugar (Nina uses homemade vanilla caster sugar)
• 100g Pure Dairy Free
• 225g plain flour
• 25g vegan cocoa powder
• 1tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp salt
• 250ml chilled dairy-free milk ( Nina recommends using coconut milk, but almond, soy etc would be fine)
• 1 tbsp vinegar (distilled or balsamic)
• 1 tsp vanilla extract

For the frosting:

• 115g Pure Dairy Free
• 40g dark brown soft sugar
• 1tsp vanilla extract
• 50g vegan cocoa powder
• 375g icing sugar
• 2-3 tbsp dairy-free milk (again, coconut milk is recommended but any other dairy-free milk will do!)

METHOD

1. In a large bowl, cream the sugar and Pure Dairy Free together until light and fluffy.
2. In a separate bowl, sift together the flour, cocoa, baking powder, bicarbonate of soda and salt (‘the dry ingredients’).
3. In a jug or other suitable container, whisk together the milk, vinegar and vanilla extract (‘the wet ingredients’).
4. To the sugar/Pure Dairy Free mixture, alternately add half of the dry ingredients followed by half of the wet ingredients, mixing well after each addition, until they are all used up.
5. Divide the cake batter between 2 8-inch round cake tins (greased with a little Pure Dairy Free spread and the bases lined with baking parchment) and bake the cakes for 25 minutes in an oven preheated to 180o C. Test they are cooked by inserting a cocktail stick into the middle. It should come out clean.
6. Cool in the tins for half an hour or so (they are fragile when still warm) before turning out onto a wire rack to cool completely.

Meanwhile, make the frosting:

1. Beat the Pure Dairy Free, sugar and vanilla extract until smooth.
2. Sift together the cocoa powder and icing sugar and gradually beat this into the butter/sugar/vanilla mix.
3. Add in as much dairy-free milk as necessary to create a spreadable consistency.
4. Assemble the cake, sandwiching the layers together with the frosting and covering the top and sides, too.
5. Devour with a delicious cup of tea and thank the world for cocoa!

You can find other recipes from Nina on her blog here.

First up; healthy hero Sadie from the online magazine and shop Hip and Healthy.

BDF: Hi Sadie, can you tell us where you are based and where you like to do most of your baking?

Sadie: At home I am based in Southfields. Our kitchen is fairly small so baking is always a challenge but when we moved in I was so excited to invest in a new oven from Miele, which is great for baking. I wish I could use it more but juggling a business with a family means that my baking days are limited!

BDF: How many times a week are you dairy-free and why?

Sadie: I am ALWAYS dairy-free. I was lactose intolerant when I was born and, although dairy was introduced into my diet in my early teenage years, I have always struggled with it. It wasn’t until I went to university that it started to affect me on a daily basis and my mum suggested I cut it out completely. The moment I did I started to feel better, but not just my digestion improved, my skin got its glow back, I began to sleep properly again and I had much more energy. It was my healthiest decision yet.

BDF: How did you get involved in eating clean and becoming a health-food advocate?

Sadie: After I felt such an improvement in myself once I had cut out dairy, I became passionate about inspiring others to find their best versions of themselves too. My family were already a pretty clean-eating bunch, which definitely helped me in my own transition and the more I investigated and the more the market for healthy eating grew the easier it became to do. Now you can go to pretty much any restaurant and order a green juice.

BDF: What made you want start Hip and Healthy?

Sadie: After I became really passionate about living healthily and enjoyed everything to do with everything that went with it (I became a keen runner, loved exploring new fitness classes and researching the latest health food crazes) I was keen to weave this into my career. At the time I was working for Conde Nast but it was a when I was granted a 6 month sabbatical to live in Hong Kong with my husband that the opportunity to explore this became a reality. Whilst freelance writing out in HK I began researching health and fitness titles that I was hoping to work for and I realised that very few of them were online and none of the ones that were online where lovely to look at and delivered a luxury product to the reader – that’s when I thought that I could fill that gap in the market. It was very soon after Hip & Healthy first launched as an online wellbeing magazine that we then set wheels in motion to get the digital activewear set up.

Photo taken from Hip and Healthy

BDF: What would you say is the biggest myth in healthy cooking and baking?

Sadie: That they need to use dairy to be moist! I honestly find it amazing that so many people feel the need to add in a dollop of butter as big as my head to their cakes, muffins or brownies. There are so many ways to add moisture – oils like coconut or olive oil are great, Pure is of course great, and so are vegetables at adding moisture.

BDF: What’s your all time favourite dairy free bake?

Sadie: Probably my mum’s blueberry muffin recipe! Its delish and so good for you with the added bonus of it being jam-packed with blueberries!

BDF: What’s your favourite classic cake and have you made a free-from version?

Sadie: Free-from versions are the only versions I know… Sassy’s strawberry cake is pretty sensational and made with cashew cream strawberry topping. YUM!

BDF: If you were a Queen Baker for GBBO, who would have you chosen and what was your favourite bake from the show?

Sadie: I really think Nadiya was a worthy winner. Her bakes were incredible – and her ornate wedding cake looked divine. But it was her can-do attitude that really won me over – when she won she said “ I will never doubt myself again, I can do amazing things and I can and I will”… I loved that baking empowered her so much!

Photo taken from Hip and Healthy

BDF: If you could ask people to make one small change to live a healthier lifestyle, what would that be?

Sadie: Exercise more. (and then… Cut out refined sugar and cut down on dairy!)

Thanks Sadie! We’re looking forward to you and Sassy’s #bakedairyfree Grand Prize Winner announcement on Friday!

Make sure to keep an eye out for Sadie on Twitter and Instagram – they may be choosing you as the lucky winner!

If you’re feeling adventurous, we highly recommend finding your own blackberries to pick, as Wrapped In Newspaper explain, “There is something much more satisfying about eating your pud when you have picked your own berries, got scratched by the brambles, stung by a couple of nettles and have washed any potential creepy crawlies away!”

INGREDIENTS

Apple & Blackberry Cobbler:

• 400g blackberries
• 2 apples (they used granny smiths)
• A splash of water
• 1 tbsp xylitol

For the topping:

• 170g spelt flour
• 60g rice flour
• 60g oats
• 115g Pure Dairy Free
• 60g xylitol
• 1 tbsp baking powder
• 1 tsp cinnamon
• 70ml oat milk (or any other non dairy milk)
• A drizzle of maple syrup

METHOD

1. In a saucepan stew the apples and blackberries with a splash of water and the xylitol – this will take about 10-15 minutes (until soft). Make sure to drain a lot of the liquid to use as juice once served.
2. Whilst the fruit is stewing, in a mixing bowl add the flours, oats, baking powder, cinnamon, xylitol and mix the Pure Dairy Free in. Add the milk and stir in to create a scone like mixture.
3. In an oven proof dish spoon the stewed fruit and evenly distribute it. Add the cobbler topping and ensure all the fruit is covered. Drizzle a little maple syrup over the top of the cobbler but that is totally optional.
4. Bake in the oven for 25 minutes at 180C until golden brown. Serve with the extra juice from the stewed fruit and some vegan ice cream.

Make sure to submit a picture of your cobbler to our #bakedairyfree competition!

Discover more of Wrapped In Newspaper’s recipes here.

INGREDIENTS

• 3 large very ripe bananas
• 1 cup of your favourite flour ( I used buckwheat flour)
• 1/2 cup of gluten free oats
• 1/2 cup of almond milk ( or any other dairy free milk)
• 1/4 cup of Pure Dairy Free Sunflower Spread (gently melted)
• 1/4 cup of raisins, or cranberries or any of your favourite dried fruit
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• Touch of nutmeg
• Pinch of salt
• 1/2 teaspoon vanilla extract
• 1/4 cup of brown rice syrup or maple syrup (optional)

METHOD

Preheat the oven to 190c.

In a medium size bowl, mix together all dry ingredients and set aside. In a separate bowl, mash up the bananas and add all the wet ingredients.

Combine both bowls together and pour into a greased baking dish. Decorate with some nuts and bake in the oven for 40 minutes, or until a toothpick comes out clean .

Take a picture and submit your entry into the #bakedairyfree competition.

Method
1. Place your gluten free bread flour/flour blend into a bowl alongside your yeast and a pinch of salt.
2. Make a well in the middle of your dry ingredients.
3. Gradually pour in 170ml of tepid (luke warm) water & stir continuously until you form something a little like a rough dough (don’t worry if it feels a little sticky).
4. Transfer your dough onto a lightly gluten free floured surface & knead for 10 minutes (important!)
5. Once you have kneaded, place your dough in a bowl covered with clingfilm or a damp tea towel. Leave in a warm place for about 1 hour.
6. Whilst you wait… make the garlic butter. Mix your garlic into your room temp spread.
7. Add your lemon zest, finely chopped parsley & cayenne pepper.
8. Spread around a 1/3 of your garlic butter over an oven proof dish, all over the base & sides. (the dish doesn’t need to be very big)
9. (Optional) Scatter the breadcrumbs across the dish evenly.. this will give a crispier tasty base to your garlic bread, but is definitely not necessary if you don’t have any bread crumbs lying around.
When the hour is up, take your dough and divide it up, rolling it into even balls.
10. Place then in your oven proof dish & spread over another 1/3 of your garlic butter mixture.
11. Cover once more & leave to prove in a warm place for a further 1 hour – 1 hour 30.
12. Preheat your oven to 190degrees celsius.
13. Bake on the bottom shelf of your oven for about 30 minutes, they might need a little longer to make them go more golden.

If you are going to serve immediately, you can then spread your final third of garlic butter on top to them, it will melt and ooze everywhere!
Enjoy!

Notes
This delicious gluten free & dairy free garlic tear & share bread is perfect to accompany so many dishes. I love it alongside a Gluten Free Spaghetti Bolognese, but it really can go with anything, or be enjoyed on its own!

Get more delicious free from recipes at: Gluten Free Cuppa Tea

INGREDIENTS

For the cake:

• Icing sugar, 250 g
• Ground Almonds, 120 g
• Gluten-free self-raising flour, 130 g
• Roasted walnuts, 80 g chopped very small
• Ground coffee, 1 tsp
• Ground cardamom, ½ tsp
• Eggs, 3
• Egg whites, 4
• Pure Dairy Free, 140 g melted

For the Coffee syrup:

• Honey, 2 tbsp
• Golden caster sugar, 50 g
• Instant coffee, 1 tsp
• Boiling water, 120 ml

For the Coffee Icing:

• Full Fat coconut milk, 400 ml can
• Date molasses or maple syrup, 30 g
• Ground coffee, 1 tsp

METHOD

Preheat the oven to 190°C/170°C fan/gas mark 5 and line a 23 cm square cake tin.

Begin by making the cake; mix together the icing sugar, almonds, flour, walnuts, coffee and cardamom. Add the eggs and egg whites and stir together until smooth. Stir through the melted butter and once combined, put into the prepared cake tin and leave to rest for 10 minutes before placing in the oven to bake for 30-35 minutes until cooked through.

Meanwhile, bring to boil all the syrup ingredients in a pan until the sugar has dissolved and set aside to cool.

Once the cake is baked, brush with half the syrup mixture and leave to cool in the tin. Once the cake has cooled down, place into the fridge for minimum one hour.

For the icing, separate the coconut milk solid from the liquid. Reserve the liquid to use another day and whisk together the solid with the date molasses and ground coffee.

When the cake is ready to ice, remove from the cake tin and carefully slice it in half.

Brush the cut surface of the bottom layer with the leftover syrup before spreading half the icing over, or all of it depending on the amount of coconut solid that was available. Place the cut layer back onto the now iced bottom, and top with the remaining icing. Feel free to sprinkle over more walnuts for decoration.
Keep the cake in the fridge and enjoy!!

The delicious treat takes about an hour (including cooling time) and serves twelve.

Ingredients

For the sponge:

• 300g Pure Dairy Free Sunflower, plus a little extra for greasing
• 300g gluten-free plain flour, plus extra for dusting
• 300g golden caster sugar
• Teaspoon of Vanilla Extract
• 200g dairy free (soya) yogurt
• Zest of 2 lemons
• 2 teaspoons gluten-free baking powder
• ½ teaspoon agar agar

For the filling:

• 200g icing sugar, plus extra for dusting
• 100g Dairy Free Sunflower
• 100g raspberries
• 4 tablespoons raspberry jam

Method

1. Preheat the oven to 190ºC/gas 5 and grease two 20cm cake tins with the Pure Dairy Free Sunflower spread, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
2. In a bowl, beat the Pure Dairy Free Sunflower spread and sugar for 5mins/until light and fluffy.
3. Add in the vanilla essence along with the yoghurt and lemon zest and mix until combined.
4. Sieve the flour, baking powder and agar agar into the bowl, then fold through. If it’s a little thick, you could add in a splash of rice or almond milk.
5. Divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15-20mins or until golden and an inserted skewer comes out clean.
6. Leave to cool for 5 mins, before turning the cakes out onto a wire cooling rack, then leave to cool completely.
7. Sieve the icing sugar into a bowl, then add the Pure Dairy Free Sunflower spread and beat until smooth. You can add a splash of rice/almond milk to loosen if it’s too thick.
8. Once cooled, place one of the sponges on a plate or cake stand. Carefully spread the butter icing on top and scatter over most of the raspberries.
9. Spread the jam onto the second sponge and place, jam side down, on top of the iced sponge, pressing down slightly. Dust the top with a little icing sugar and decorate with the remaining raspberries.
10. Take a photo and enter it into our #bakedairyfree competition .