Avengers Gluten Free Zebra Cake

Wednesday 7 September 2022

Avengers Gluten Free Zebra Cake

I made this gluten free Avengers zebra birthday cake for my nephews 10th birthday. I wanted to make something different so decided to mix chocolate and vanilla together. 

This cake did not turn out well at all inside hahaha. Somehow little rocks formed! My sister said did you put rice bubbles in here. I didn't. I don't know what happened it didn't work out but it did look good. I would love to try again especially for the icing which saved the cake because the next day it was soooo dry inside haahah.

I completely forget to photograph inside but its for the best because it looked a mess. It looked more like a chocolate cake with specks of vanilla inside. 

The Avengers flying on top of the cake and the personalised cake topper I got from eBay.

Let me know if you try it and it works!

Avengers Gluten Free Zebra Cake

Base vanilla cake batter:

1 1/4 cups (300 grams) lactose free milk or any dairy free milk, room temperature
2 tsp apple cider vinegar (to be mixed with dairy free milk)
3 2/3 cups (460 grams) gluten free plain flour
2 tsps baking powder
1 tsp baking soda
1 cup (220 grams) white sugar
3/4 cup (170 grams) flora margarine or any dairy free margarine, room temperature
3/4 cup (190 grams) mashed bananas (3 small or 2 large) or pureed applesauce, room temperature
1 tbsp vanilla extract

For the chocolate cake batter:

1/3 cup (33 grams) cocoa powder
1/4 cup (60 grams) Zymil lactose free milk or dairy free milk
2 tbsp dairy free margarine or butter, melted and cooled


2 cups (460 g) dairy free margarine or vegan butter, room temperature
1 cup (100 grams) sifted cocoa powder
3 cups (600 grams) sifted powdered sugar
1/4–1/3 cup dairy free milk (such as soy milk or oat milk)


Preheat the oven to 180C/350 F. Grease two 20cm/8″ cake pans with cooking oil, and line them with baking paper/parchment paper. Set aside.

Prepare the buttermilk. Combine the milk with the apple cider vinegar, and set aside to sit for 5-6 minutes. 

In the meantime in a medium bowl, stir together the flour, baking powder, and baking soda. Set aside.

Make the vanilla batter: In a stand mixer with paddle attachment or a large bowl with hand mixer, cream together the margarine and sugar until fluffy, about 2-3 minutes. Scrape down the sides as needed. Then add in the pureed banana or applesauce and vanilla extract. 

Mix again on medium speed until combined, scraping down the sides as needed. Add in about half of the dry mixture, along with half of the buttermilk, and mix on medium speed until just combined. 

Add in the remaining dry mixture and buttermilk and mix on medium speed until there are no more dry streaks. Make sure to scrape the bottom of the bowl as well as the sides.

Make the chocolate batter: divide half of the vanilla cake batter into a separate bowl. Add in the cocoa powder, remaining dairy free milk and melted butter into one of the bowls. Stir the ingredients gently into the batter until it becomes a chocolate cake batter.

How to make a zebra pattern in the batter: now we’ll divide the batter into the cake pans in a zebra pattern.  Take a large spoon and spoon about 1/4 cup of vanilla batter into the middle of both cake pans. Then take another large spoon and spoon about 1/4 cup of chocolate batter directly on top of the vanilla cake batter. 

Repeat, alternating between vanilla and chocolate cake batter until the batters are finished. Gently tilt the cake pans to get the batter to touch the edges of the pan if they aren’t already. Do not tap the cake pans onto countertop. This will release any air bubbles that will help the cake rise.

Bake the cakes immediately after creating the zebra pattern. Bake for 35 - 45 minutes or until the toothpick comes out clean.

Remove from the oven and allow the cakes to cool in their pans for 10 minutes, then transfer them to a cooling rack to cool completely. Once cooled completely (there is absolutely no warmth to the touch!), then you can prepare your buttercream.

In a large bowl with a hand mixer, cream the butter until fluffy and light, about 2-3 minutes.

Add in the cocoa powder and 1 cup of the powdered sugar. Continue creaming the mixture, adding in the remaining icing sugar in 1 cup intervals until smooth. Add in 1-2 tbsp dairy free milk at a time to help achieve a creamy texture.

Ice the cake as desired, slice and enjoy!


The original recipe is from Banana Diaries and here is the buttercream recipe.


Gluten & Dairy Free Chocolate Coconut Balls

Monday 22 August 2022


I saw a can of condensed coconut milk which excited me no end and had to make gluten free and dairy free chocolate coconut balls. At Coles is where I found the condensed milk and on the can is where I found the recipe but changed the biscuits to gluten free.

So easy to make and taste absolutely delicious to eat. You would never know the difference. 


Gluten and dairy free chocolate coconut balls

1 packet (205g) Leda Arrowroot Biscuits (Gluten, dairy, egg free and plant based from Coles)
1/3 cup (40g) cocoa powder
1/2 cup (45g) desiccated coconut
(Extra for rolling balls in)
1 tin (320g) Condensed coconut milk

Crush biscuits and place in a mixing bowl.

Add cocoa and coconut and stir together.

Add condensed milk and mix until combined.

Take small amount of mixture and roll into balls then roll around on extra coconut to coat the outside of balls.

Place the chocolate balls on a tray and into the fridge to chill for 30min.

Remove from tray and store in an air proof container and enjoy

Figs in Syrup

Saturday 4 June 2022

We cut down our fig tree because it attracted all the wildlife but there were many small figs on the branches so I picked them and with my sisters suggestion I made figs in syrup.

The recipe I found said to use almonds and pour lemon juice on the figs which I did but I don't think this is necessary so I will take these steps out of the recipe. If you want to follow full recipe just click on link at bottom of page. 


Figs in Syrup

25 figs
1 kilo sugar
25 cloves
3 cups of water

Rinse figs thoroughly.

Put them in a big pan with a lot of water and boil them for about 10 minutes.

 Strain them and rinse them with cold water. Put them back into the pan and boil them again for another 10 minutes. Strain them and put them in the same pan with cold water and leave them over night.

 The next day, change the water and boil them again. They should be soft and tender in 10 minutes. 

Strain them and place them on a towel and let them stand for 24 hours so that they will not have any more water inside them. 


Then insert a clove in each fig. (Original recipe called for almonds but they do absolutely nothing so skip this part).


Put 3 cups of water in a clean pan and stir in sugar to dissolve. Bring the syrup to the boil for 10 minutes. Skim the foam if necessary. 


Add the figs and continue boiling for another 10 minutes. Let them stand until the next day.


 The next day start the boiling again until you have a thick and sweet syrup.


Sterilize jars by boiling them for 10 minutes then let stand to cool. Sterilizing will add 3-4 years storage of the figs.


 Place figs in syrup in jars and store or enjoy straight away.


Original recipe for the figs in syrup is here

Gluten Free Zucchini Lemon Cake



Gluten Free Zucchini Lemon Cake

Gluten Free Zucchini Lemon Cake Slice

Easy Gluten Free Zucchini Lemon Cake

I found this very yummy recipe for Zucchini, Lemon & Poppyseed cake in the Woolies magazine. I don't like poppy seeds so I took those out and I changed it to be gluten free. 


I used a trombocchino zucchini I have growing in the backyard and got a deliciously divine cake.


This is a super easy, light and fluffy gluten free cake to make. You can't taste the zucchini at all this is a lovely lemon flavoured caked that is so delicious. I hope you try it.


Gluten Free Zucchini Lemon Cake

1 small lemon
2 free range eggs
1/2 cup Woolworths rice bran oil
1 tsp vanilla extract
1 cup caster sugar
2 cups Woolworths gluten free self-raising flour
250g zucchini (2 zucchinis), finely grated

1 1/2 cups pure icing sugar, sifted
1 tsp dairy free butter or margarine, softened
2 tbs dairy free milk  (I used Macadamia Milk)


1. Preheat oven to 180°C/160°C fan-forced. Grease a 20cm  (7cm deep) round cake pan. Grease and line base and sides with baking paper.


2. Zest and juice the lemon. Whisk together the eggs, oil, vanilla, caster sugar, zest and lemon juice in a large bowl until smooth and combined. Stir in gluten free flour and zucchini until just combined. This will make sure the cake will come out light and fluffy. 

3. Pour mixture into cake pan and bake for 45 minutes or until a skewer inserted in centre comes out clean. I found I had to bake it for 60 minutes. Cool cake then transfer to a wire rack to cool completely.

4. Combine icing sugar, butter and milk in a medium bowl to form a thick spreadable icing. Spread icing over cake and serve.

You can find original recipe here

Easy Lactose Free Rice Pudding Recipe

Tuesday 17 May 2022


Lactose Free Rice Pudding

Easy Old Fashioned Rice Pudding Recipe

Thick and Creamy Rice Pudding Recipe

We had a carton of Liddell's lactose free milk in the fridge and my sister said make rice pudding and here we are.

I was surprised to find that people are putting eggs in their rice pudding! Oh no, no, no, no, no! Yuck. 

This is a simple, easy rice pudding recipe as it should be of rice, milk, sugar and some vanilla extract and the last can be omitted because you don't even need it. Plus a pinch of salt to help the rice cook.

I have to say it's nicer to say rice pudding in Greek which is rizogalo. It's a lovely word. The English word is so plain and boring. So sad hahahaah

Anyway this is a simple lactose free rice pudding recipe easy to make and is ridiculously thick, creamy and delicious. You will definitely enjoy.

Lactose Free Rice Pudding

2 1/2 cups (600ml) lactose free milk
1/2 cup water
1/3 cup (66g) uncooked short grain white rice
Pinch salt
1/4 cup (50g) sugar
1 teaspoon vanilla extract


1. Wash the rice under cold running water until water comes out clear.

2. In a medium sauce pan stir together the lactose free milk, water and rice.

3. Add the rest of the ingredients of salt, sugar and vanilla extract and mix continuously as mixture comes to a boil over high heat. 

4. Once it starts boiling reduce the heat to low and simmer until the rice is tender which is around 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan. 

5. The pudding will thicken as it cools; when it is warm, it will be a bit on the runny side.

Serve warm or cold. I love rice pudding warm so eat up once you plate.

Original recipe is from Simply Recipes

Decadent Jamie Oliver Gluten Free Chocolate Cake

Sunday 12 December 2021


I was looking for a decadent gluten free birthday cake for my sister's birthday. She always has two. One for immediate family and the other for both parents, ours and her in laws. 

So this year being such a yucky year I decided to make a selfishly decadent gluten free cake which can also be a vegan cake all thanks to Jamie Oliver. 

The only reason it is a gluten free chocolate cake and not a vegan chocolate cake is because I accidentally got lactose free yoghurt, I swear I thought it was soy and I used normally margarine because I thought it would come out better.  

I will leave experimenting up to you. Either way this cake is ridiculously decadent and delicious. 


Decadent Jamie Oliver Gluten Free Chocolate Cake

300 g margarine (substitute dairy-free margarine suitable for baking) , plus extra for greasing
300 g gluten-free plain flour
300 g caster sugar
2 teaspoons vanilla extract
200 g lactose free yogurt  (substitute soy yogurt)
2 teaspoons gluten-free baking powder
70 g cocoa powder
6 tablespoons rice milk
100 g fresh strawberries
dairy-free dark chocolate (70% cocoa solids), to serve

200 g icing sugar
4 tablespoons cocoa powder
100g margarine (substitute dairy-free margarine)
2 tablespoons lactose free yoghurt (substitute organic soy yoghurt)



Preheat oven to 190ºC/375ºF/gas 5. Grease two 20cm/8"inch cake tins with margarine, then line the bottom with baking paper and dust the sides with gluten-free flour.

In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy. Add the vanilla extract and yoghurt, then mix until combined.

Sift the flour, baking powder and cocoa powder into the bowl, then fold through. Add the rice milk and stir briefly until you have a nice, smooth batter.

Carefully divide batter between the cake tins, then place on the middle shelf of the hot oven for 45 minutes (SEE BELOW), or until an inserted skewer comes out clean. 

(The original recipe calls for 20-25 minutes but the cakes were raw! I actually cooked the cakes for 50 minutes but they came out a little dry so go for 40-45 minutes. The cakes need to be a little fudgy so a little raw. They will cook a little more as they cool down. A fudgy cake is nice to eat! Skewer doesn't need to come out clean. Experiment! )

Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing.

Sift the icing sugar and cocoa powder into a large bowl, then add the margarine and beat until smooth. Stir in the yoghurt to combine.

Once cooled, place one of the sponges on a plate or cake stand. Carefully spread half the butter icing on top.

 then scatter over most of the strawberries. 

Sandwich the second sponge on top and press down lightly, then carefully spread the remaining icing over the top and finish with a scattering of strawberries and a few shavings of chocolate. I used a small flake. 

Find the original Jamie Oliver Vegan Chocolate Cake Recipe Here



Green Gluten Free Chocolate Birthday Cake

Thursday 16 September 2021


Gluten Free Chocolate Birthday Cake

I made this gluten free chocolate cake for my nephews 9th birthday.  He loves dinosaurs so I added some green food colouring and chocolate dinosaurs. 

The dinosaurs I made myself. I bought a chocolate mold with dinosaurs and just melted some chocolate and out popped the dinosaurs. I also made the stars too and added some hundreds and thousands.

With the dinosaurs I made some with white chocolate and added some food colouring to it.  I filled them with caramel which he loves too. 

I went out of my way to watch some YouTube videos which showed me how to do this and he didn't like the taste of the chocolate or the caramel inside. Well that is the last time I go out of my way! hahahaha. 


 Gluten Free Chocolate Birthday Cake

1 ½ cups white granulated sugar
2 cups plain gluten-free flour  
¾ cup cocoa powder    
1 ½ teaspoons gluten-free baking powder    
1 ½ teaspoons (8g) bi-card soda/baking soda
1 teaspoon salt
2 large eggs (110g), room temperature
1 cup lactose free milk (or dairy-free milk)
½ cup vegetable oil (or oil of choice)
1 ½ teaspoons gluten-free vanilla extract
¾ cup boiling water (for activating the cocoa)

For the icing:
½ cup 115g margarine (or dairy-free butter)
1 ½ teaspoons gluten-free vanilla extract
4 ½ cups icing sugar/powdered sugar
¼ cup lactose free milk (or dairy-free milk)

Centre of cake
1 cup Nestle Caramel Top N Fill
1 cup of icing sugar mixture from above


Preheat oven to 180°C (350°F).  Grease a 25cm/10 inch silicone cake mold in the shape of number 9.

In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, bi-carb of soda and salt until they are smooth and combined.

In a medium sized bowl mix together eggs, milk, oil, and vanilla. 

Pour the wet ingredients into the dry ingredients and beat with a mixer on medium speed for a few minutes.

Stir in boiling water. ( I forgot this step!)

Spoon into silicone mold. Place mold onto a baking try and into oven and bake for 45-50 minutes checking a few times towards the end in case cake burns. 

If you find the cake is burning on top but is not cooked inside cover with foil and place on bottom rack. Once a toothpick inserted in the center comes out clean remove from oven and let cool in the pan for then remove from pan and let cool on a rack.


Centre of Cake

I sliced the cake in half and on one side I buttered with icing sugar and on the other side I buttered with caramel sauce then I sandwiched together. One side did break in half but that is ok because once you ice the cake you won't know the difference! Looks brand new.   


For the icing

In a medium mixing bowl, beat margarine and vanilla until smooth and creamy. Gradually add icing sugar, one cup at a time. Slowly beat in milk. Add a drop of green food colouring.

Beat in additional milk and margarine if needed, to obtain desired consistency.   



Original recipe is from Gluten Free Palate

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