Nigella's Gluten Free Dark and Sumptuous Vegan Chocolate Cake

Saturday, 29 June 2019

Nigellas Gluten Free Dark and Sumptuous Chocolate Cake


Nigella's Gluten Free Dark and Sumptuous Vegan Chocolate Cake


Nigellas Gluten Free Dark and Sumptuous Chocolate Cake Slice

Nigellas Gluten Free Dark and Sumptuous Chocolate Cake Sliced

This is a cake recipe I saw Nigella tweet but I lamented that it was not gluten free and to my surprise Nigella responded and suggested I try it gluten free so here we are.

I came to my friend Helen's house and with the help of her daughter Chloe as well we made this gluten free version. I am not a fan of coffee so we took that out but you can put it in. I also couldn't find edible rose petals so am using freeze dried strawberries which I found in one of my breakfast cereals!

Coconut butter is impossible to find so here is the recipe for coconut butter I used to make it. 

Nigella's Gluten Free Dark and Sumptuous Chocolate Cake

Ingredients

For the icing
60 millilitres cold water
75 grams coconut butter (recipe link above)
50 grams soft brown sugar
1½ tablespoons cocoa
150 grams dark chocolate (min. 40% cocoa solids), finely chopped

For the cake
225 grams plain flour
1½ teaspoons bicarbonate of soda
½ teaspoon fine sea salt
75 grams cocoa
300 grams soft brown sugar
375 millilitres hot water from a recently boiled kettle
75 grams coconut oil (90ml)
1½ teaspoons cider vinegar or white wine vinegar
1 tablespoon freeze dried starwberries
1 tablespoon chopped pistachios

Method
Preheat the oven to 180C/160C Fan/Gas 4 then grease and line a round 20cm/8in cake tin. Make sure to line well if you are using a springform tin as this is a very wet batter.

Start with the icing.

Place all the ingredients for the icing except the chopped chocolate into a small heavy based saucepan and bring to the boil. Make sure everything’s dissolved. Turn off the heat, but leave the pan on the stove top and quickly add the finely chopped chocolate making sure it all melts together. Leave for a minute, then stir until you have a dark glossy icing. Leave to cool. Make sure to give the icing a stir with a spatula every now and again.


Put the flour, bicarb, salt and cocoa in a mixing bowl and use to fork to give it a good mix. (As shown above with my excellent helper Chloe, 7)

Combine the sugar, water, coconut oil and vinegar until the coconut oil has melted, and stir into the dry ingredients. Once combined use an electric hand mixer on medium speed to get rid of any lumps. Next pour into the prepared tin and bake for 35 minutes but check at the 30-minute mark to see if it is already done.

When it's ready, the cake will be coming away from the edges of the tin and a cake tester will come out clean, apart from a few crumbs. This is a fudgy cake and you don't want to overdo it.

Once the cake is cooked, transfer the tin to a wire cooling rack and let the cake cool in its tin.


Give the icing a good stir with the spatula to check it's at the right consistency then turn the cake out of the tin and cover with icing, just like Helen is doing above.

It needs to be runny enough to cover the cake, but thick enough to stay (mostly) on top. If you are using a springform tin pour over the unmoulded cake, and use a spatula to ease the icing to the edges, if you need to.

Sprinkle with strawberries and chopped pistachios or anything else that your heart desires; otherwise, you can leave it as is, gleaming darkly.

Slice and enjoy.



Original recipe is here

Gluten Free Chocolate Peanut Butter Marshmallow Cake

Monday, 17 June 2019



Gluten Free Choclate Peanut Butter Marshmallow Cake Slice



Gluten Free Chocolate Peanut Butter Marshmallow Cake Inside

 
 Gluten Free Chocolate Peanut Butter Marshmallow Cake Inside Close Up


Gluten Free Chocolate Peanut Butter Marshmallow Cake Batter



 Gluten Free Chocolate Peanut Butter Marshmallow Cake

This divine gluten free Chocolate Peanut Butter Marshmallow Cake is from the current Wollies mag. I made the cake gluten free and changed a few of the ingredients as well as the name. In the magazine it is called a gooey pudding but I didn't like that title so I changed it.

I can't go past a cake with marshmallows, they are my favourite. I didn't use gluten free marshmallows but if you are really sensitive please feel free to use them.

I also found the pink ones gave a lovely starwberry flavour which was divine so definitely use a bit of both. If you love a strawberry flavour with you chocolate then use all strawberry marshmallows.

This gluten free chocolate cake is best warm. If you put it in fridge and then decide to serve it, it gets a bit hard because the marshmallows go back to their natural state.

So for the best experience heat up add a few spoonfuls of almond milk ice cream and you will be in heaven.

Enjoy.

Gluten Free Chocolate Peanut Butter Marshmallow Cake


Cake Method
200g vegetable margarine
180g 40% cocoa dark chocolate, chopped
3 free range eggs
2/3 cup caster sugar
1/3 cup crunchy peanut butter
1 cup gluten free self-raising flour, sifted
15 white and pink marshmallows


Topping
1/3 cup boiling water
1 tbs cocoa
1 tbs caster sugar


1. Preheat oven to 200°c. Grease a 20cm cake tin and line base and sides with baking paper, making sure the paper extends above the cake tin.

2. Place margarine and chocolate in a microwave-safe bowl and heat on high for 1 minute. Stir and repeat until melted and smooth.

3. Whisk eggs, sugar and peanut butter in another bowl then pour chocolate mixture into egg mixture and stir to combine.

4. Add flour and stir until smooth.

5. Fold in 10 marshmallows (or a few more hahaha). Transfer batter to cake tin and top with remaining marshmallows.

6. Combine topping ingredients in a bowl. Pour over cake batter. Then add additional 5 marshmallows on top.

7. Bake for 20 minutes on high so a crust forms then reduce oven to 150°c and cook for a further 1 hour or until slightly firm on top and gooey in the centre. Stand for a few minutes then serve immediately.

To serve, top with ice-cream and wolf down hahaha


Original recipe here.

Gluten Free, Dairy Free Banana Peanut Butter Bread

Friday, 23 November 2018

Gluten Free, Dairy Free Banana Penut Butter Bread I


Gluten Free, Dairy Free Banana Penut Butter Bread 6


Gluten Free, Dairy Free Banana Penut Butter Bread 7


This is a gluten free, dairy free cake recipe I found in a book a friend gave me as a gift. It is called My Petite Kitchen Cookbook by Eleanor Ozich.  I have changed around some ingredients so it isn't exactly the same but very similar. This is the first recipe I have used and hope to make more in the future. Enjoy!

Gluten Free, Dairy Free Banana Peanut Butter Bread


Ingredients
4 free range eggs
1/4 teaspoon cinnamon
3/4 cups peanut nutter
1 cup shredded coconut
1 teaspoon bicarbonate of soda

Topping
1/4 cup mousmoula (loquat) or fruit of choice
1 tbsp shredded coconut

Method
Preheat the oven to 160C. Grease and line a 20cm cake tin with baking paper.

Blend eggs and banana in a food processor until smooth. Add the peanut butter, coconut and bicarb of soda until smooth. The bigger the food processor the better because it gets pretty full.

Next pour batter into the lined cake tin. Tear up mousmoula (or fruit of choice) and scatter over the top of cake then sprinkle shredded coconut as well.

Bake for 35-40 minutes or until a skewer inserted in the middle of the cake comes out clean.

Once cooled turned out onto a plate and serve.




Gluten Free Lamington Sponge Cake

Friday, 26 January 2018


Gluten Free Lamington Sponge Cake


Fluffy Gluten Free Lamington Sponge Cake


Fluffy Slice Gluten Free Lamington Sponge Cake



I found this wonderful Gluten Free Lamington Sponge Cake recipe in a magazine called Food to Love. I thought it was perfect to make on Australia Day because it is my brother in laws birthday. Quite fitting for both occasions.

The original recipe wasn't gluten free but thought there is a combination of flours so it should work well with gluten free flours and from the photos you can see it worked out beautifully.

I am lactose intolerant but they don't make a cream you can whip that is lactose free so had to use Bulla Whipping Cream which is an excellent product as it whips up fast.

Feel free to change to any alternative. (I would love to know what you choose so please share).
 

Gluten Free Lamington Sponge Cake Recipe

Lamington Sponge Ingredients
1/3 cup (50g) cornflour
1/3 cup (50g) gluten free plain flour
1/3 cup (50g) gluten free self-raising flour
15 g butter, melted
1 tbsp boiling water
6 eggs
1 cup (220g) caster sugar
1 cup (250ml) Bulla whipping cream
1/2 cup (160g) strawberry jam
1 cup (80g) desiccated coconut

Chocolate Icing Ingredients
35g block of Cadbury Dark Milk Bar, grated
1/2 cup (125ml) water
1 cup (160g) pure icing sugar, sifted
1/2 cup (50g) cocoa, sifted

Method for Gluten Free Lamington Sponge

Preheat oven to 180°C (160°C fan-forced). Grease and line two x 22cm round cake pans with baking paper.

Sift cornflour, gluten free plain and gluten free self-raising flour together three times. Combine the melted butter and boiling water in a small cup.

Beat the eggs and sugar in a LARGE bowl with an electric mixer on high speed for 8 minutes or until thick and creamy. Using a large whisk, gradually fold half the sifted flours, then the butter mixture into the egg mixture, then the remaining flour mixture.

Divide sponge mixture evenly between prepared pans. Bake for about 20 minutes or until golden brown. Take out of pans and allow to cool.

Method for Cream and jam:

Beat the cream in a small bowl with an electric mixer until firm peaks form. Bulla whipping cream is made to be whipped and does so in 90 seconds. Nice and fast.

Spread one sponge with jam, then cream to within 1cm of edge of sponge. Top with remaining sponge.

Method for Chocolate Icing

Whisk the chocolate and water in a medium bowl over a saucepan of simmering water until melted and smooth. Remove from heat; gradually whisk in icing sugar and cocoa until smooth. The mixture is runny so use a spoon to cover top and sides.  

 Sprinkle the top and sides with coconut; refrigerate until set before cutting. 

Note: I had half the chocolate mixture left over. Better to be safe than sorry you don't want to have not enough. Always better to have a little more than you need.

Original Recipe is from Food To Love

Gluten Free, Lactose Free Christmas Trifle

Saturday, 30 December 2017


This refreshing gluten free, lactose free trifle will be a huge hit at any Christmas dinner. Even though there are a few layers to it, it is relatively easy to make. 

You just need to have some patience as this was made over a few days mainly to make sure everything set and was cooled enough to assemble.

Instructions for Christmas Trifle

Ingredients

2 x 85 gm packets strawberry jelly
350 gm strawberries
1 gluten free swiss roll
750ml lactose free custard
200gm strawberries for topping

Method

Step 1.   Make jelly per packet instructions. Pour into trifle bowl then add strawberries. Allow to cool then place in fridge overnight.


 Step 2.   Make gluten free swiss roll per instructions below or follow link.  Once roll has cooled completely, cut most slices in half and arrange around bowl as shown.

 

Step 3.  Make custard per instructions below. Make sure custard has cooled completely before adding to trifle. Pour custard over the top and smooth out.
 

Step 4. Just before serving add some strawberries on top.



Jelly

Follow packet instructions then add 300gm strawberries.

Gluten Free Swiss Roll

The recipe for the Gluten Free Swiss Roll is here.

Lactose Free Custard

750ml lactose free milk
3 whole free range eggs
4 teaspoons vanilla bean extract
2 tablespoons cornflour
1/4 cup caster sugar

Heat milk in a saucepan and bring to almost boiling point, then remove from the heat.
Beat the eggs, sugar and cornflour in a stainless steel mixing bowl until combined.
Pour the hot milk over the eggs and whisk in well.
Pour the egg mixture back into the saucepan and cook over a gentle heat, stirring with a wooden spoon until it thickens and coats the back of the spoon.
Remove from the heat quickly and pour back into the mixing bowl.
Strain through a sieve to get any lumps out. Whisk a little to help cool down then place a layer of cling film over the top making sure to touch the surface of the custard. This is so a skin doesn't form. Allow to cool then place in fridge to go cold.

Custard recipe from The Healthy Chef  with some variation from me.



Gluten Free Swiss Roll

Friday, 29 December 2017


 Gluten Free Swiss Roll

I was looking for a gluten free swiss roll recipe because I wanted to make a trifle for a friends Christmas party. I came across a recipe from Mary Berry. 

All I did was substitute the flours for a gluten free flour and it worked out beautifully.

It's a nice easy recipe. I think the next time I make this I will beat the eggs longer. It does say 10 minutes and look for the mixture to be thick and leave a trail. I don't think mine was thick enough as it didn't leave a distinct trail. Still yummy though. 

Enjoy. 

Gluten Free Swiss Roll

4 eggs, large
100 g caster sugar
100 g gluten free self-raising flour
175 g strawberry jam

Heat oven to 180°C/356F. Grease a 33cm x 23cm (13in x 9in) Swiss Roll tin. Line the base of the tin with baking paper and grease the paper.

Air is the only raising agent in a Swiss Roll so get whisking. It can take up to 10 minutes to whisk in enough air. Beat the eggs and sugar in a LARGE bowl until pale and thick enough for the mixture to leave a trail when the whisk is lifted.

When the egg and sugar mixture is thick and aerated enough gently sift over the flour and lightly fold it in.

Ease the mixture into the corners of the tin by tilting gently, trying to avoid popping any of the bubbles.

Pour the mixture into the prepared tin and bake 10 - 12 minutes, or until golden and a metal skewer inserted into the centre comes out clean.

Place a piece of baking paper on a board that is slightly larger than the Swiss Roll tin being used. Scatter it liberally with caster sugar.

Turn the cake out, onto the paper. Peel off the original baking paper and discard the original paper. Roll up the cake with the new layer of baking paper. Cover the cake loosely with a clean tea-towel and allow to cool.


Gently unroll the cake, discard the baking paper, spread over the jam and roll back up again.

 Gluten Free Swiss Roll with baking paper

Sift the icing sugar over the top and serve.

 

NOTE:
Mixture fluffs up considerably when you beat the eggs and sugar and may over run your bowl as it did mine so make sure you use a large bowl.

This recipe has a mix of methods from:
Red Online
Delicious Magazine
Genius Kitchen
Projects Exeter

Gluten Free Lemon and Blueberry Cake

Friday, 10 March 2017



 


I had a dinner to go to where my friend always prepares a feast which I love. So I wanted to bake a great dessert as thanks and because I don't get to bake much these days at all.

I found this gluten free Lemon and Blueberry Cake a great Summery dessert which is the type of weather we are having at the moment in Autumn.

It turned out great. Its was so easy to make and baked easily too.  The original Coles recipe is here.


Gluten-free Lemon and Blueberry Cake

170g lactose free margarine, softened
1/2 cup (150g) caster sugar
1 tablespoon lemon rind, finely grated
2 Coles Australian Free Range Eggs
1 1/3 cups (215g) gluten-free self-raising flour
2/3 cup (190g) nudie coconut blueberry yoghurt or lactose free yoghurt
125g fresh or frozen blueberries

Lemon Syrup
2 tablespoons lemon zest
1/4 cup (60ml) lemon juice
1/2 cup (110g) caster sugar

Icing sugar
1/2 cup icing sugar
1 tablespoon water


Step 1
Preheat oven to 180C. Grease a 20cm ring pan then spray with olive oil spray and dust with gluten free self-raising flour.

Step 2
Use an electric mixer to beat the margarine, sugar and lemon rind in a bowl until pale and creamy. Then add the eggs one at a time making sure to beat well after each addition. Fold in the self-raising flour, yoghurt and blueberries until combined. Spoon into prepared pan and smooth the surface.

Step3
Bake for 40-45 mins or until a skewer inserted in centre comes out clean. Set aside for 10 mins to cool slightly before turning onto a wire rack.

Step 4
Meanwhile, to make the lemon syrup, combine lemon zest, lemon juice, sugar and ¾ cup of water in a saucepan over low heat. Cook, stirring, for 5 mins or until sugar dissolves. Increase heat to medium. Bring to the boil. Cook for 5 mins or until syrup thickens.

Place the cake while still on the wire rack over the sink and pour syrup over it. Wait for syrup to drain then place cake on a plate and allow to cool.

Step 5
Once cake has cooled mix the water icing sugar, add more water if needed then drizzle over cake.

Note:
The Blueberry coconut yogurt comes in a 170g tub so I added 20ml water to make 190gm.
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