Decadent Jamie Oliver Gluten Free Chocolate Cake

 

 

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. 

Enjoy.  

Decadent Jamie Oliver Gluten Free Chocolate Cake

Ingredients
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

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

 

Method

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

 

 

Easy Classic Ratatouille Recipe

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

Ingredients

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

Method

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

Chocolate Peanut Butter Icing

This chocolate peanut butter icing is the most delicious icing I have ever tasted.

I like my icing nice and thick but if you prefer it a bit thinner then use less peanut butter and more milk.

The delicious little cake under this glorious thick chocolate icing is the One Minute Peanut Butter Cake.

This is the quickest cake and icing combo you can make. It will be ready to eat in minutes. Just glorious.

Chocolate Peanut Butter Icing

Ingredients
6 tbspns peanut butter
4 tbspns pure maple syrup
2 tbsps cocoa powder
1 tbspn rice milk (or milk of choice)
1 tspn vanilla extract

Method
Blend everything in a food processor. Use as needed or just eat with wild abandon!

Store unbeaten icing in the fridge, if there is any left!

Now how easy was that!

Just a note - don't lick the blade in the food processor or you will cut your tongue. You have been warned!


Adapted from Chocolate Covered Katie.