Tonight we saw the eight remaining bakers being put to the test as they created alternative bakes without sugar, gluten and dairy.

The contestants were asked to make various sugar-free cakes, gluten-free pittas and dairy-free ice cream.

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And as alternative baking gets more popular, you can get involved by trying our five recipes that eliminate sugar, gluten and dairy at home.

Gluten-free chocolate and vanilla cake (Serves 16)

Ysanne Spevack's gluten-free vanilla and chocolate cake recipe

Ingredients:

For the cakes

550ml/18fl oz Greek yoghurt

150ml/1⁄4 pint olive oil, plus extra for greasing

200g/7oz coconut crystals

15–20ml/3–4 tsp vanilla extract, to taste

5 eggs

225g/8oz brown rice flour

90g/31⁄2oz oat flour

125g/41⁄4oz potato starch

20ml/4 tsp baking powder

5ml/1 tsp sea salt

For the chocolate cream

225g/8oz unsalted butter, at room temperature

450g/1lb cream cheese, at room temperature

200g/7oz agave powder

20g/3⁄4oz cacao powder

30–60ml/2–4 tbsp agave syrup, to taste

Method:

1. Preheat the oven to 180˚C/350˚F/ Gas 4. Grease two 25cm/10in diameter round springform baking tins or pans with oil.

2. To make the cakes, put the yoghurt, oil, coconut crystals and vanilla in a mixing bowl. Using an electric whisk on low, add the eggs one by one, incorporating each one before adding the next. Add the rest of the ingredients and stir gently with a wooden spoon to combine.

3. Pour half the batter into each of the cake tins, and smooth with a silicone spatula. Bake for 45 minutes, until golden brown and the edges are slightly separated from the tins.

4. Remove the cakes from the oven and allow to cool in the tins for about 15 minutes, then remove the springform sides and leave to cool on a wire rack.

5. When they are completely cool, make the chocolate cream. Put all of the ingredients into a large bowl and cream together for about two minutes, using an electric whisk on medium.

6. Put one of the cakes on a large plate or a cake stand. Spread half the chocolate cream evenly over the top. Carefully put the second cake on top, to create a sandwich.

7. Spread the top with the remaining chocolate cream, using a silicone spatula to create a swirl to decorate, then serve.

Recipes from The No-Sugar! Desserts & Baking Cookbook by Ysanne Spevack, published by Lorenz Books, £12.99

Dairy-free vanilla ice cream (Serves 8)

Tesco's dairy-free vanilla ice cream recipe

Ingredients:

200g (7oz) caster sugar

6 egg yolks

2 x 200ml cartons rice milk

400ml (13fl oz) soya cream

3 tsp vanilla extract

Chocolate spread (optional)

Chopped berries (optional)

Method:

1. In a bowl, combine the sugar and egg yolks and using an electric whisk or stand mixer, whisk the mixture until the egg yolk has become light and fluffy and a pale yellow colour.

2. Place the milk and cream in a heavy-bottomed saucepan and bring to the boil. After a minute, remove from the heat and allow to cool slightly.

3. Add the cream and milk to the egg mixture, whisking constantly and vigorously to prevent the egg from curdling. When it is all combined, pour the mixture back into the saucepan and place on a low heat.

4. Using a plastic spatula, stir the mixture constantly in a figure of eight motion. After 5-10 minutes the mixture will have thickened and will coat the back of a spoon – drag your finger across the back of the spoon and if the line holds and does not drip you have got the right consistency. Watch it very carefully, as the eggs can curdle easily if the heat is too high. Remove from the heat and stir in the vanilla extract.

5. Place parchment paper directly onto the surface of the mixture to prevent a skin forming and leave to cool, then refrigerate or put in the freezer until completely chilled. Once chilled, churn in an ice cream maker or if you don’t have one, pour the mixture into a wide flat, tray and place in the freezer.

6. After 40 minutes or so, remove and use a fork to mix and break down the ice crystals. Repeat this process twice more. At the final stage blitz in a food processor to make it really smooth. If you wish to flavour it with berries or chocolate spread, stir through the mixture at this point. Then return to the tray and leave in the freezer to set fully. Remove 15 minutes before serving to soften.

Tesco's dairy-free vanilla ice cream recipe is available on its website. To shop the ingredients click here.

Sugar-free cacao and carob bites (Makes about 300g)

Pete Evans' cacoa and carob bites recipe

Ingredients:

250ml coconut oil, melted

1 teaspoon dried chilli flakes, or to taste

3 drops peppermint oil, or to taste

3 tablespoons cacao powder

3 tablespoons carob powder

1 tablespoon maca powder (optional)

2 tablespoons honey

1 teaspoon finely grated ginger

2 teaspoons cinnamon verum powder or ground cinnamon

Pinch of sea salt

Method:

1. Line a 20cm × 14cm tray with plastic wrap. Place all the ingredients in a mixing bowl and stir until well combined. Spread onto the prepared tray and place in the fridge for two hours, or until set. If you are in a hurry, pop it in the freezer and it will set even faster.

2. Once set, flip it out of the tray onto a chopping board and cut or break into bitesized pieces. You will need to keep these bites in the fridge, as they will melt at room temperature. They will keep for two to three weeks, but if your family is like mine, they won’t last nearly that long!

PALEO Every Day by Pete Evans is available now, published by Macmillan (£18.99)

Gluten-free carrot cake (Serves 16)

Asda's gluten-free carrot cake recipe

Ingredients:

Grated zest of 1 orange, plus 3 tbsp orange juice

125g sultanas

100g pecans

300g Asda Gluten Free Plain Flour

2 level tsp Doves Farm Gluten Free Baking Powder

1 level tsp mixed spice

1 level tsp ground cinnamon

1 and 1/2 level tsp bicarbonate of soda

1 and 1/2 level tsp Isabel's Cuisine Xanthan Gum

50g desiccated coconut

3 large free-range eggs

250g light brown soft sugar

215ml sunflower oil

250g carrots, grated

100g butter, softened

100g icing sugar

1 tsp lemon juice

Few drops of vanilla extract

250g Asda Mascarpone

Method:

1. Pre-heat the oven to 160C/140C Fan/Gas 3. Grease two 20cm sandwich tins and line the bases with baking paper.

2. Put the orange zest in a small bowl with the juice and sultanas. Set aside for 20 minutes, stirring occasionally.

3. Meanwhile, put the pecans on a baking tray and cook in the oven for 5 minutes. Chop the nuts, divide into two portions then set aside.

4. Sift the flour, baking power, mixed spice, cinnamon, bicarbonate of soda and Xantham gum into a bowl. Add one portion of the pecans and the coconut.

5. Put the eggs in another large bowl with the sugar and whisk for a few minutes until the sugar starts to dissolve. Add the oil and whisk for a further few minutes.

6. Stir in the sultanas and juice, carrots and flour mix. Put in the tins and bake for 35-45 minutes until the tops spring back when lightly pressed. Leave in the tins for 10 minutes, then cool on a wire rack.

7. Meanwhile, beat the butter and icing sugar until well mixed. Stir in the lemon juice, vanilla and Mascarpone until smooth. Sandwich the sponges with one layer of the icing and spread the rest on top of the cake. Sprinkle the remaining pecans on top.

Asda's gluten-free carrot cake recipe is available on its website. To shop the ingredients click here.

Dairy-free lemon drizzle cake (Serves 10)

Tesco's dairy-free lemon drizzle cake recipe

Ingredients:

2 large lemons, well scrubbed

300g granulated sugar

200g free from sunflower spread, plus extra for greasing

3 large eggs

200g self-raising flour

½tsp baking powder

Method:

1. Preheat the oven to 190°C/fan oven 170°C/Gas 4. Base line a loose-based 20cm deep, round cake tin with nonstick baking paper and grease with a little of the sunflower spread.

2. Finely grate the lemon zest. Put 200g of the sugar, 200g sunflower spread, eggs, flour, baking powder and lemon zest in a food processor and blend on the pulse setting until thick and smooth. Spoon the cake batter into the prepared tin and level the surface.

3. Bake for 35-40 minutes or until well risen, firm and pale golden brown. Remove from the oven and cool in the tin for 5 minutes.

4. Squeeze one of the lemons and mix 3 tbsp of the juice with the remaining 100g granulated sugar.

5. Run a round-bladed knife around the cake to loosen the sides. Using an oven cloth, turn the cake out gently onto a wire rack set above a small tray or plate. Remove the nonstick baking paper and gently turn the right way up.

6. Make 50 deep holes in the cake using a skewer. Slowly and gradually, spoon over the lemon sugar, stopping every now and then to allow it to penetrate the sponge. The icing will begin to run down the sides of the cake but this is fine.

7. Leave to set for at least an hour before serving or until the cake has cooled and the icing has crystallised.

Tesco's dairy-free lemon drizzle cake recipe is available on its website. To shop the ingredients click here.