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

Gluten Free Steamed Treacle Sponge Pudding

Monday, 16 August 2021

Gluten Free Golden Syrup Steamed Pudding
Easy Gluten Free Steamed Treacle Pudding   

Gluten Free Steamed Treacle Pudding
Gluten Free Steamed Treacle Sponge Pudding 

I made this wonderful gluten free steamed treacle pudding because I am currently reading a book that is set in the 1940's. In this book a treacle pudding was mentioned so lovingly that I had to look for the recipe and make it.  


Of course the recipe had to be from an English source as a steamed treacle pudding is very British and I searched and found this one.


I changed it to be a gluten free recipe and it works wonderfully.

Make sure the margarine and eggs are room temperature as they will curdle. It happened to me! The way to fix it is add some flour a little at a time until it smooths out a bit then add the milk and it's back to normal. 


I also found that most of the syrup didn't get absorbed by the pudding so it looks like a giant creme caramel hahah. I don't know why this happened but the gluten free steamed pudding was still incredibly moist and delicious.  


My pudding basin was also a 2 litre so I didn't need to put any baking paper, foil and string which seems such a chore. 


I have kept these details in the recipe in case you pudding steamer is the right size. Since most have lids is this even necessary any more. I don't know. I'm just trying to be helpful. 

If you are looking for some lovely light on the tummy comfort food you have found it. Enjoy. 

Gluten Free Steamed Treacle Pudding

150 gm margarine room temperature, plus extra to grease
125 ml golden syrup
25 gm caster sugar
2 large eggs room temperature
150 gm gluten free self-raising flour
½ tsp fine sea salt
100ml Zymil lactose free milk


Generously butter a 1.2-litre pudding steamer. Lay out a large sheet of foil and top with a sheet of baking paper. Butter the paper, then fold both layers to make a pleat in the centre. (Lots of YouTube videos to show you how to do this). This will cover the pudding steamer.

Pour 125ml golden syrup into the base of the pudding bowl.

Cream 150g margarine and the sugar together in a mixing bowl until they are light and fluffy. Beat in the eggs, then sift in the flour and salt and mix again. Add the milk and mix until nice and smooth.


Then dollop this mixture on top of the syrup in the pudding steamer. 

Cover with the baking paper and foil, buttered paper-side down. Tie securely with string, making a handle to easily lift the basin. Trim the excess paper and foil to prevent water getting into the pudding as it steams. (Once again lots of YouTube videos to show you how to do this).

At the bottom of a large deep pot place a small upturned saucer or a trivet then place the pudding steamer on top. Fill pot so steamer is covered halfway with boiling water. Top up every 30 minutes and steam for 1½ hours. 


A skewer placed into the centre (through the coverings) should come out without any sticky sponge crumbs.

Remove the foil and baking paper coverings and place a large plate on top of the steamer. Turn out and serve with custard or cream or just enjoy with the lovely extra syrup flowing down the sides.

Original recipe is from Sainsbury Magazine UK

Easy Gluten Free Banana Bread

Friday, 30 July 2021

gluten free banana bread recipe australia
Easy Gluten Free Banana Bread

Gluten Free Banana Bread


I made this gluten free banana bread because I had two ripe bananas and I didn't want to throw them away so I made this delectable dessert. 


This is a lovely, light and moist gluten free banana bread. So easy to make and even easier to eat. It will be gone before you know it. 


For the sugar I used a mix of white sugar and raw sugar. Since I used the fork to mash the bananas I kept it to stir all the ingredients for the cake. 


I didn't have all the self raising flour I needed so I used a cup of plain gluten free flour and added a teaspoon of baking powder. It did the trick.


Just use what you have it almost always works out in the end hahaha. 


Try and have all ingredients at room temperature. I think this is why my bread has a little sunken tummy in the middle. Oh well still tastes great. It's always in the taste. 



Super Easy Gluten Free Banana Bread



2 very ripe bananas mashed
⅓ cup melted coconut oil or dairy-free margarine
1 teaspoon bi-carb soda (baking soda)
1 ½ cups self raising gluten-free flour
Pinch salt
¾ cup granulated sugar
2 large eggs room temperate 80gms each, beaten
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon


Preheat the oven to 180C (350° F).
Grease a 13cm x 23cm loaf pan with dairy free margarine.
In a mixing bowl, mash the ripe bananas until smooth. Since I used a fork to mash the bananas I kept it to mix the whole cake. 
Next add bi-card of soda to banana mix and stir until dissolved.
Stir in the melted butter coconut oil then add sugar, salt, eggs, vanilla extract and cinnamon.
Pour the batter into a greased loaf pan and bake on center rack for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean.
Best enjoyed warm so as soon as you can, place the gluten free banana bread on a rectangular dish and start slicing. Enjoy!
Store in an air-tight container. 

Original recipe from Mama Knows Gluten Free.

Gluten Free Pistachio, Lemon and Almond Cake

Saturday, 27 February 2021



I found this zesty gluten free recipe in the weekend paper. It was originally a pistachio cake but when I went to buy the nuts I almost passed out at the price hahahah. Wow are pistachio expensive so this turned into an Gluten Free Lemon and Almond Cake with pistachios as topping. Enjoy.

Gluten Free Pistachio, Lemon and Almond Cake



150gm vegetable margarine

3 large eggs

100gm caster sugar

1 teaspoon vanilla extract

1 teaspoon lemon extract

2 heaped tablespoons Greek yogurt

Zest from 3 large lemons

400gm ground almonds



150gm icing sugar

25ml freshly squeezed lemon juice

2 heaped tablespoons chopped pistachios to decorate

Lemon zest from lemons above 



  1. Preheat oven to 180C (160C fan)
  2. Take a large square of baking paper scrunch it up then smooth out and use to line 20cm springform tin.
  3. Melt the margarine in a small saucepan then remove from the heat and let cool.
  4. Put eggs, sugar, almond meal, yoghurt, vanilla and lemon extract and most of the lemon zest (hold some back for decorating the cake).into a bowl and beat with electric mixer until well combined.
  5. Finally beat in the butter.
  6. Pour the batter into cake tin and bake for 45 minutes until golden brown on top and springs back to a light touch.
  7. Allow to cool completely before putting on a serving plate.
  8. Mix together the icing sugar & lemon juice until smooth and pour over the cake.
  9. Decorate with chopped pistachios and the withheld lemon zest.
  10. Enjoy!


Gluten Free Lemon Pound Cake

Friday, 26 June 2020

Gluten Free Lemon Pound Cake

Gluten Free Lemon Pound Cake no icing

Gluten Free Lemon Pound Cake no icing

Gluten Free Lemon Pound Cake

Slice of Gluten Free Lemon Pound Cake

I wanted to make a zesty gluten free cake with lemons so went on a very extensive search and finally found this gluten free lemon pound cake. It came out like custard so I am not sure if we did something wrong or this is how it's supposed to be but it was delicious none the less.

The original recipe has normal flour and butter. I also removed the syrup. Link is at bottom of page if you want to check it out. It's from a blog called Recipes for Men but ha ha a woman baked it hahaha.

The beautiful flower shape on top of the cake is from the Silicone Flower Cake Mould. I got it from eBay and it cost about $5! It's not very deep but it is wide and it took all the batter and made a great cake.

Gluten Free Lemon Pound Cake

180g gluten free self raising flour
2 eggs
180g caster sugar
150g margarine
Rind of 1 lemon
150ml lactose free milk
¼ tsp salt
Juice of one lemon
2 tablespoons of icing sugar for dusting

1.    Preheat the oven to 180C/160C fan forced. Grease the cake mould and place to the side.
2.    Beat the eggs and caster sugar until smooth. Melt margarine gently on low heat then pour slowly in egg mixture beating continuously so you don't cook the eggs!
3.    Add sifted flour, milk, lemon rind and salt and whisk until you have a smooth cake mix.
4.    Pour into greased cake mould and place in the oven for about 45 minutes or until cake is lightly browned on top and a toothpick comes out clean.
5.    Remove from the oven and leave to cool for 10 minutes before taking out of cake mould.
6.    Sift icing sugar over top and serve straight away. So delicious warm. Enjoy.

Original recipe from Recipes for Men.

Gluten Free Pineapple Upside-Down Cake

Thursday, 18 June 2020

Gluten Free Pineapple Upside Down Cake

Gluten-Free Pineapple Upside Down Cake

Gluten Free Pineapple Upside Down Cake Slice

Gluten Free Pineapple Upside Down Cake with Ice Cream

I was searching for a gluten free cake recipe and this Gluten Free Pineapple Upside Down Cake popped up many times. I searched until I found a recipe I like and this is it.

This gluten free cake is super moist and so lovely. It has a juicy pineapple flavour and goes super nice with a few scoups of lactose free vanilla ice-cream.

This is also a great cake to make with little ones. My seven year old nephew was confused by it because we put the pineapple and cherries on the bottom. He said its a weird cake but he loved helping make it. So easy for them to get involved. Great fun for the kids.

A super easy recipe and best eaten warm as possible.

Gluten Free Pineapple Upside-Down Cake


1/4 cup olive oil margarine, melted
1/2 cup light brown sugar
4 slices canned pineapple - (Save juice for cake)
9 glace cherries

1 and 2/3 cup gluten free plain flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine sea salt
1/2 cup olive oil margarine, melted
3/4 cup light brown sugar
1/4 cup white sugar
1 egg
1/4 cup lactose vanilla yogurt
1/2 cup
1/4 cup pineapple juice (reserved from the canned pineapple)
1 tbsp pure vanilla extract


1.    Preheat oven to 180C/350F degrees.

2.    Add 1/4 cup melted margarine to a 22cm/9 inch cake tin and spread it around the bottom of the cake tin. Sprinkle 1/2 cup brown sugar over the melted butter.

3.    Dry the pineapple before adding to the cake tin to avoid excess moisture. Arrange the pineapple slices on the bottom of the tin and place the cherries in the open spaces between slices and inside the holes.

4.    In a medium bowl sift and whisk together the flour, baking powder, baking soda and salt.

5.    In a large bowl, whisk together 1/2 cup melted margarine, 3/4 cup brown sugar and white  sugar breaking up the clumps in the sugar. Whisk in the egg, yogurt, milk, pineapple juice and vanilla and mix well. Stir in the dry ingredients until fully incorporated. Give it a good beating until all lumps are gone and it's smooth and creamy. The batter is a little stiff. You can add a little extra milk if you want a more runny consistency which we did.

6.   Dollop batter over the pineapple and cherries and bake at 180C/350F  for 45 minutes or until a toothpick comes out clean. Cover the cake with aluminium foil if the cake starts to get too brown.

7.    Cool cake in the pan then turn upside on a plate and wait 5 minutes then remove tin.  Serve warm or room temperature.

*Cooking time may vary depending on oven temps and how much liquid comes off your pineapple and cherries.

Original recipe from What The Fork Food Blog

Fresh Gluten Free Strawberry Cake

Wednesday, 10 June 2020

Gluten Free Heart Shaped Strawberry Cake

Slice of Gluten Free Strawberry Cake
Gluten Free Strawberry Cake

Gluten Free Strawberry Cake without Jello

I wanted to make a fresh Strawberry Gluten Free Cake and I wanted to use my heart shaped cake tin and after an exhaustive search I found this recipe.

There are so many gluten free Strawberry Cake recipes and a lot of them had ingredients I didn't want to use or had too much fat or jelly powder! I just wanted a simple, fresh gluten free Strawberry Cake recipe and eventually found this one.

It smells so nice and the saving grace is the icing. It is delicious and smells so good. Just two ingredients. Strawberries and icing sugar! What more can you ask for.

Just one tip. Don't over mix. My little nephew was a little over zealous and it came out a little "rubbery".

Gluten Free Strawberry Cake

125 g olive oil margarine or butter
1/2 cup caster sugar
2 eggs
1 tsp vanilla essence
2 cups gluten free self-raising flour sifted
1/2 cup lactose free milk
1 cup fresh strawberries mashed

Strawberry Icing

3 fresh strawberries mashed medium
1 1/2 cups pure icing sugar

Preheat oven to 180C or 160C fan-forced.
Grease and line a 22x21cm heart shaped springform cake tin or 20cm cake tin.
Beat the margarine and caster sugar until light and fluffy.
Add the eggs and vanilla and beat until smooth.
Fold in the flour and milk until just combined.
Add strawberries to the mix and fold together.
Spoon mixture into cake tin and place in pre-heated oven.
Bake for 40-45 minutes or until a skewer inserted comes out clean. Allow to cool before icing.

Strawberry icing
Add icing sugar to strawberries, mix until combined. If it is too liquid add more icing sugar until it is to your liking.

Spread onto cooled cake and serve.

Original recipe from Best Recipes.

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