Gluten-Free Chocolate Fudge Cake

 

This gluten free cake came with a discussion between ChatGPT and I ahhaha. I wanted a fudgy gluten free cake and had it search the internet for me. Then we altered some ingredients, gave it a new icing and here we are.

The idea of the cake came from the iconic Australia's Women's Weekly Children's Birthday Cake Book Vintage Edition. I saw the Cricket Pitch cake which is above minus the cricket pitch and I thought it would make a great base for a Minecraft cake. 

The biscuits unfortunately are not gluten free but if you can find some go for those. I saw on Amazon a box cost $45! So no thanks haha.

The vinegar is used to avoid sour cream.  

This cake is my nephews 14th birthday cake.  I made a Minecraft theme because whenever he is over that is all he plays. Turns out he prefers Fortnite! News to me hahaha.

It was loved by all but my nephew! Boys! I highly recommend you make it anyway. It was lovely and sweet and fudgy and well worth the bake. Enjoy. 

 

🍫 Gluten-Free Chocolate Fudge Cake

Ingredients
1⅓ cups gluten-free self-raising flour
½ cup unsweetened cocoa powder
¾ cup + 1 tablespoon caster sugar
¾ cup brown sugar, firmly packed
2 eggs, straight from the fridge
⅓ cup + 1 tablespoon margarine, melted and cooled slightly
¾ cup + 1 tablespoon Zymil lactose-free milk
1 tablespoon white vinegar
1 tablespoon vanilla extract
¾ cup + 1 tablespoon boiling water

Chocolate Biscuit Fence
3 packets Cadbury Fingers Milk Chocolate Biscuits (Not Gluten Free!)

Green Topping
1 1/2 cups desiccated coconut
2 drops green food colouring

Easy Cocoa Icing Ingredients
2¼ cups icing sugar
⅜ cup cocoa powder (that's 6 tablespoons)
75 g margarine (about 5 tablespoons)
3–4½ tablespoons hot water

Method
Preheat oven to 160°C fan-forced or 180°C conventional.
Grease and line a 20 cm round cake tin with baking paper.
Pour the Zymil into a jug and stir in the white vinegar. Leave for 5 minutes.
In a large bowl, whisk together the GF self-raising flour, cocoa powder, caster sugar and brown sugar. Break up any lumps.
Add the eggs, melted cooled butter, vanilla and Zymil/vinegar mixture. Mix until combined.

Slowly pour in the boiling water, stirring continuously.

The batter will be very thin. That's completely normal, don't add more flour.

Pour into the prepared cake tin.
Bake for 45–55 minutes. Start checking at 45 minutes. A skewer inserted into the centre should come out with a few moist crumbs, rather than completely clean.
Leave the cake in the tin for 10–15 minutes, then transfer to a wire rack.
Allow it to cool completely before icing.

Icing Method:
Make sure the cake is completely cold.
Carefully cut it horizontally through the middle.
Put the bottom layer on your serving plate.
Spread a good layer of icing over the cut surface.
Put the top half back on.
Spread the remaining icing over the top (and sides if you have enough).

Tip: If the cake is very soft/fudgy, chill it for 20–30 minutes before cutting it in half. It'll be much easier to slice without it breaking apart.

Chocolate Biscuit Fence Method - Biscuits not gluten free!
I used Cadbury Fingers Caramel Biscuits but what I actually wanted was Cadbury Fingers Milk Chocolate Biscuits. You can decide. Just know stores either have one or the other. None have both! So annoying. You can substitute for any gluten free biscuits that are similar. 

Once the icing has been applied make sure to have 3 packets ready and wrap the cake with the biscuits. Once the icing dries it make sit harder to add the biscuits and you have to scratch the icing to make it sticky again!

Green Topping method
In a bowl combine the coconut and green food colouring. Sprinkle inside the fence until the top of the cake is covered.

Refrigerate until its time to cut the cake and enjoy! 

 

 

 

 

Gluten Free Banana Bread

 

This is delicious. So lovely, soft and yes moist. This will become a family favorite very quickly.

 Enjoy. 

Gluten free banana bread 

Ingredients 

3 very ripe bananas, mashed
1 teaspoon baking soda
1/3 cup dairy free margarine, melted
3/4 cup granulated sugar -I used a mix of brown sugar and gluten free raw sugar, yum.
Pinch salt
3  eggs, beaten
1 teaspoon pure vanilla extract
1 1/2 cups gluten-free plain flour 

Instructions

Preheat the oven to 350°F (180°C). Spray a 4 x 8 loaf pan with cooking spray.

In a mixing bowl, mash the ripe bananas until smooth.

Add the baking soda to the mashed bananas.

Stir the melted butter into the mashed bananas.

Stir in the sugar, salt, eggs, and pure vanilla extract.

Mix in the gluten-free flour.

Pour the batter into the greased loaf pan.

Bake on the center rack for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Please watch your banana bread because all ovens are different.

Cool completely before slicing. Enjoy!

Original recipe: https://www.mamaknowsglutenfree.com/easy-gluten-free-banana-bread/

Gluten Free Banana Pancakes

Found this delicious gluten free Banana pancakes recipe. It's great to use up bananas that are going brown. So easy to make and so delicious.

 

Enjoy. 

 

 

Banana Pancakes

 

Ingredients
1 cup gluten free plain flour 
1 tablespoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
¾ cup mashed overripe banana about 2 large
1 large egg     

¾ cup lactose free milk or any nut milk 

Method  

In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. 

In another, larger bowl, beat the banana and egg together until blended. 

Whisk in the milk until combined, then whisk in the dry ingredients. The batter will be slightly lumpy.

Heat a large nonstick pan over medium heat. Spray with nonstick cooking spray.

 

 

 

 

 

Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes, then flip and cook on the other side until risen and cooked through, 1-2 minutes more. Makes 8 pancakes.

Find original recipe here: https://feelgoodfoodie.net/recipe/banana-pancakes/

Gluten Free Biscuit Cake

 

From Coles Magazine

This cake is so easy to make and yummy but in future if I make it again I would use dairy free cream because this didn't agree with me even though it was lactose free cream. 

Also I am so embarrassed by this photo. I thought I downloaded all the photos off my phone only to find this one! I assure you this cake looks better than this. 

 I used an official photo from the Coles Magazine so you know how it really looks. 

Gluten Free Biscuit Cake 

Ingredients  
300 ml x 2 - Zymil lactose free thickened cream
1 tsp icing sugar mixture
2 tsp vanilla extract
252g pkt Coles Ultimate Gluten Free Chocolate Chip Cookies
1/3 cup (65g) Milk Choc Chips

Method
Use an electric mixer to whisk cream, icing sugar and vanilla in a bowl until firm peaks form.

Spread a little cream mixture along a serving platter to make a 6cm-wide x 18cm-long line. Spread 1 biscuit with cream mixture and sandwich with another biscuit. Repeat with 2 more biscuits to make a stack of 4 biscuits. Repeat with biscuits to make 3 stacks, reserving the remaining 2 biscuits.

We are going to form a log of biscuits so place 1 stack upright at the start of the cream line on the platter. Place the remaining stacks behind it to form a log. 

Spread half the remaining cream mixture over the top and sides of the log. Place in the freezer for 20 mins or until firm. 

Reserve 1 cup of remaining cream in a bowl. Cover and place in the fridge. 

Stir 1/4 cup chocolate chips through the remaining cream. Spread over top and sides of the cake. Cover loosely and place in the fridge overnight to set.

Top the cake with dollops of reserved cream mixture. Crumble over the reserved biscuits and sprinkle with remaining choc.

 

 The original recipe is here from Coles Magazine.

 

 

Gluten Free Cloud Cake

 

 

 

This Gluten Free Cloud Cake Recipe recipe came up on my Facebook feed and as soon as I saw it I knew I had to bake it so I did. I don't have any details as of where it has come from so if you recognise it please let me know to attribute it. 

It is so easy to make and a delight to eat. I suggest slicing it up as soon as it comes out of the oven hahah. It is heaven to eat warm it just melts in your mouth. Memorable. This is one of those cakes that stays in your memory bank.

 

GLUTEN FREE CLOUD CAKE 

 

Ingredients:

4 eggs

450 g lactose free yogurt

1 pinch of salt

120 g sugar

100 g gluten free cornstarch

1 tsp gluten free baking powder

 

Method:

1. Preheat your oven to 170 °C (350 °F).

 

2. Line the bottom and inner edge of the spring form pan with baking paper.

 

3. Separate the eggs then beat the egg yolks with the sugar with an electric mixer until the sugar has dissolved.

 

4. Next add the cornstarch and baking powder and mix well by hand. Then add the yogurt to the bowl and combine all well.

 

5. Beat the egg whites with a pinch of salt until stiff peaks form, then fold the beaten egg whites into the batter. It will look like fluffy clouds in a bowl.

 

 

6. Now pour the mixture into the pan and bake for about 50 minutes until the cake is golden brown.

 

 

 

7. You can let the cake cool then remove from the pan, and sprinkle with powdered sugar or remove from pan once it is straight out of the oven slice and eat. It is heaven warm, it just melts in your mouth. Memorable. 

Gluten Free Zucchini Slice

 

This is a delicious light and fluffy gluten free and dairy free Zucchini Slice. Super easy to make, bake and eat. You can also freeze and it reheats beautifully as if freshly made. 

My slice pan was smaller than recommended so if you don't have the size listed below a smaller one will be fine. 

Gluten Free Zucchini Slice

Ingredients

2 zucchini, coarsely grated
1 brown onion, finely chopped
3 bacon rashers, finely chopped
1 cup (120g) shredded dairy free tasty cheddar
1 cup (150g) gluten free self-raising flour
1/2 cup (125ml) light olive oil
5 Coles Australian Free Range Eggs, lightly whisked

Method

1. Preheat oven to 180°C. Grease a 20cm x 30cm slice pan and line with baking paper. Place the zucchini in a colander over a large bowl and use your hands to squeeze as much liquid from zucchini as possible. Discard the liquid.
   
2. Place zucchini in the bowl. Add the onion, bacon, cheese, flour, oil and egg and stir to combine. Season. Pour into the prepared pan. Bake for 35-40 mins or until golden brown and cooked through. Cut into pieces to serve.
 

Original recipe is here

Nutritional information
Per serve: Energy 2146kJ/513 Cals (25%), Protein 19g (38%), Fat 39g (56%), Sat Fat 12g (50%), Carb 21g (7%), Sugar 3g (3%), Dietary Fibre 2g (7%), Sodium 819mg (41%).

Low Carb Gluten Free Chocolate Brownies

 

My doctor put me on a low carb diet and I wanted something sweet and found these delectable delights. I made these gluten free and they are delicious. Only 15 carbs per slice. 

I don't make brownies often because I always over bake them and they become cake but these are different. I baked them for about 90 minutes and they stayed soft the whole time but the edges went hard. The middle stayed gooey! 

Just cook them for the 40 minutes let them cool and they will bake further until they cook. Good luck! hahaah

 

Low Carb Gluten Free Chocolate Brownies

Ingredients
185g Nuttelex - dairy free margarine
185g best dark chocolate
85g gluten free plain flour
40g cocoa powder
50g white chocolate chopped into small chunks
50g milk chocolate chopped into small chunks
3 large eggs
275g raw caster sugar

 

Method

1. Put margarine into a heat proof medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
    
2. Fill a small saucepan about a quarter full with water, then sit the heat proof bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Remove the bowl from the pan.
    

3.  Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
    

4. While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
 

5. Using a 20cm square tin, cut out a square of kitchen foil (or non-stick baking parchment) to line the base. Tip 85g gluten free plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
    
6. Break 3 large eggs into a large bowl and tip in 275g raw caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.
    
7. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
   
8. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
    
9. Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.

10. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.
    
11. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
    

12. Put in the oven and set your timer for 40 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.


13. Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil (or parchment). Cut into quarters, then cut each quarter into four squares and finally into triangles.

14. They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Original recipe is here with video.