Gluten Free Chocolate Fudge Bundt Cake

Sunday 22 December 2019

Christmas Gluten Free Chocolate Fudge Bundt Cake

 Christmas Gluten Free Chocolate Fudge Bundt Cake Recipe

 Christmas Cake Gluten Free Chocolate Fudge Bundt Cake

 Gluten Free Chocolate Fudge Bundt Cake Inside

I wanted to make a gluten free chocolate cake with a bundt tin and found this divine gluten free chocolate bundt cake recipe after doing a search.

Of course I changed some ingredients and added the icing and decorations. I needed a gluten free chocolate cake for a Christmas party I was going to and found this chocolate bundt cake recipe.

At this party two other people were on a gluten free diet as well so three of us needed to be satisfied and satisfied we were.

This gluten free chocolate bundt cake got rave reviews from one of the teenage boys who was at the party and he ended up having two slices much to my delight.

He said it was MasterChef quality and wouldn't stop raving about the cake all night and asked me to make it for the New Years party which I will do gladly.

I was told to make sure to get a New Years topper though don't use the Christmas one. Hahahah boys are funny.

This was a hit. So easy to make and total fool proof!


Gluten Free Chocolate Fudge Bundt Cake

1 1/2 cups caster sugar
1 3/4 cups plain gluten free flour
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon gluten-free baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup lactose free or dairy-free yogurt
1/2 cup light olive oil
1 teaspoon gluten free vanilla extract
1 cup hot water
½ cup chocolate chips

1 1/2 cups icing sugar sifted
1/4 cup margarine with olive oil
1/3 cup water

Preheat oven to 350°F/180C. Grease a 10-inch/25cm Bundt cake pan; set aside.

In a large bowl, combine sugar, flour, cocoa, baking soda, baking powder, and salt.

In a separate bowl combine the eggs, yoghurt, oil and vanilla until combined.

Then add wet ingredients to the dry ingredients and beat on medium speed for 2 minutes.

Add hot water and stir until combined.

Stir in chocolate chips.

Pour into pan.

Bake for 60 - 75 minutes or until top is firm but still moist inside. Since this is a fudge cake inserted a toothpick is not appropriate as it will come out wet.

Cool in pan for 10 minutes before removing from pan to a wire rack.

Once cake is cooled make icing sugar.

NOTE: I made up the icing sugar recipe as I went along so I didn't measure anything. You need a somewhat thick consistency so start with a little of each ingredient until you get the correct consistency. So a little icing sugar than margarine than water.

Once you have correct consistency spoon gently over cake until covered as above.

The stars were bought from Woolworths supermarket in the baking aisle. So look out for a box of stars. The Christmas decoration I got from eBay but I am sure you can find in any good baking store. Store in an airtight refrigerate until ready to serve.

Original recipe from the Gluten Free Palate

Easy Classic Ratatouille Recipe

Saturday 14 December 2019

Easy Ratatouille Recipe in LeCreuset Casserole Pot

Ratatouille cooked in LeCreuset Casserole Pot

Easy Ratatouille Recipe with Polenta

I found this easy Ratatouille recipe because I got a 24cm LeCreuset Casserole pot and I wanted a French dish to be the first thing I cooked in it.

It took me over 1 year to save enough Flybuys points to get one but it would have been heaps cheaper if I bought it. I think I could have bought 3 LeCreuset Casserole pots with the money I spent to get enough points to get one! So this ain't free you do pay for it.

This recipe doesn't have garlic in it because my brother in law doesn't like it. It is still a really tasty dish and very filling teamed with polenta. It's so easy literally all you do is chop all the vegetables up put them in the pot, close the lid and let it cook. Then 30 minutes later you have Ratatouille! That's really all it is.

Just be careful you don't cut your finger like I did then need your seven year old nephew and sister to finish off cutting the rest of the veggies while you stem the bleeding. Really! I managed to recover and then my nephew helped stir the veggies while it cooked.

So easy. So good.

Easy Ratatouille Recipe

1 large eggplant (450 gm), cut into 1-inch pieces
1 small onion, finely chopped
1 red capsicum seeded, and cut into 1-inch pieces
1 green capsicum seeded, and cut into 1-inch pieces
900gm ripe tomatoes, chopped
2 zucchini, diced
1 tsp dried thyme
1 tsp sweet paprika
1 tbsp balsamic vinegar
extra virgin olive oil 
salt and pepper to taste

Place eggplant pieces (I chose to leave skin on but you can peel if you choose) in a bowl and sprinkle with salt. Leave for 20 minutes as eggplant sweats out bitterness. Pat dry.

In a 24cm Le Creuset cast iron pot or large heavy pot heat 2 tbsp extra virgin olive oil over medium heat until simmering but not smoking. 

Add onions. Cook, stirring regularly, until translucent (about 5 minutes).

Incorporate the capsicums and cook for another 4 minutes continuing to stir.

Add tomatoes, zucchini and eggplant. Stir in thyme and paprika. Season with salt and pepper.
Turn stove down a little then place lid on pot and cook for 20 - 30 minutes stirring occasionally as the vegetables beak down.

Once to your liking remove ratatouille from heat and season with salt and pepper to taste. Add balsamic vinegar and generous drizzle of olive oil.

Transfer ratatouille to dinner bowls and add polenta or any other side dish you choose. Enjoy.

Recipe is from The Mediterranean Dish
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