Who doesn’t love a slab of rocky road?! My gluten free, dairy free and vegan version is filled with biscuits, marshmallows and dried cranberries. It is super simple to make and is easily adaptable by adding in any dried fruit or nuts you may have in the cupboards. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently asked questions
Which baking tin do you use for this recipe?
To make this cake you will need a standard 9 inch loose bottomed cake tin, you can purchase one by clicking here.
Which marshmallows do you use?
To keep this recipe vegan, I used the Freedom Confectionary Mini Pink and White Marshmallows however, any marshmallows would work.
How long will they last?
They will last in an airtight container in the fridge for up to 7 days.
Which chocolate do you use for this recipe?
For this recipe I used Nomo dark and Nomo milk chocolate alternatives, however any dairy free alternatives would work.
Which biscuits did you use?
For this recipe any Free From digestive biscuit or cookie would work.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
*This post contains affiliate links.
If you're after a delicious way to use up your leftover christmas turkey, look no…
My triple chocolate peppermint bark cookies are a dupe of the M&S peppermint bark cookies,…
My festive granola combines gluten free oats with nuts, peanut butter, honey, cinnamon, ginger and…
My Chocolate christmas pudding cookies combine a gooey double chocolate cookie with a melted dairy…
My 6 ingredient chocolate and cranberry shortbread are buttery and delicious, as well as being…