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Gluten-free Spice Cake with Cream Cheese Frosting (Christmas) December 7, 2014

Posted by kerribatch in Recipes.
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Christmas Theme - Kerri's Dessert (2 of 2)One of the highlights of our Christmas spread, this recipe is based on a Southern Buttermilk Spice Cake recipe from About Food.

Instead of brown sugar frosting, it was cream cheese based. Use equal parts cream cheese and butter, with enough icing sugar to get a frosting consistency.

Also, it was made with this gluten-free flour mix, xanthan gum and extra baking powder.

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Posh marble cake (Colourful) June 9, 2012

Posted by cint77 in Recipes.
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This cake was the dessert for our Colourful dinner. The mix (pictured) was a little more colourful than the final product but it was still tasty!

Ingredients

  • 125g softened butter
  • 1 tsp vanilla extract
  • 1 and 1/4 cups (275g) caster sugar
  • 3 eggs
  • 3/4 cup plain flour
  • 3/4 cup self raising flour
  • 1/2 cup milk
  • 50g frozen raspberries
  • pink food colouring
  • 1tbsp cocoa
  • 50g choc chips
  • 25g toasted almonds (I used toasted macadamias)

Method

  1. Mix all ingredients on low speed and then on medium for 1-2 mins until pale in colour.
  2. Split evenly between 3 bowls (you don’t have to weigh the bowls/mixture as you are not making 3 separate layers)
  3. Bowl 1 – add frozen raspberries and a few drops of pink food colouring. (The pink colour ‘fades’ as it cooks so you can be fairly generous). Bowl 2 – add cocoa and choc chips. Bowl 3 – add toasted nuts.
  4. Drop heaped tablespoons of alternating mixture into a greased and lined 20cm deep round tin.
  5. Cook 1hr 10min in 160C oven (140C if fan forced).

Chocolate fridge cake (Forgotten Ingredient) October 5, 2011

Posted by andrewescott in Recipes.
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I had a jar of coconut oil left over from when I made Ice Magic last year for the Chocolate dinner. The Forgotten Ingredient dinner was a good chance to use it up.

This recipe is heavily based on this “Mock Chocolate Cheesecake” recipe by Kim. It is uncooked, vegan (dairy-free, egg-free), and gluten-free.

Ingredients (for crust)

  • 1 cup (250mL) macadamias (~140g)
  • 1 cup blanched, sliced or similar almonds
  • ½ cup dates
  • ¼ cup shredded coconut
  • 1 tablespoon (15mL) cocoa powder

Ingredients (for filling)

  • 3 cups unsalted, roasted cashews (~450g)
  • ¾ cup orange juice
  • ¾ cup honey
  • ¼ cup golden syrup (that’s what I used, but you could probably use more honey)
  • ¾ cup refined coconut oil
  • 2 teaspoons vanilla extract
  • ¼ cup cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg

Method

  1. Soak cashews in a bowl of water for 1hr, then drain.
  2. Grease a 23cm diameter spring-form cake tin with coconut oil, and set aside.
  3. Place all crust ingredients in a food processor, and process until crumbly.
  4. Press crust firmly into the cake tin.
  5. Place all filling ingredients in a food processor, good blender or in a jug using a hand blender, and blend until smooth. It’s okay if it still seems a bit gritty – this will sort itself out later.
  6. Poor filling into tin, cover with an inverted plate and place in the fridge until ready to serve. It should take a couple of hours to set.
  7. To serve, I grated chocolate over the top to hide water marks and served with raspberries and double cream. Although, it’s no longer vegan / dairy-free, it tasted good.

Serves ~12.