Chocolate Layer Cake with Peanut Butter Frosting | gluten free

A slice of moist gluten free double-layer devil’s food chocolate cake with peanut butter frosting is hard to resist. So get ready to dig in! Chocolate Layer Cake with Peanut Butter Frosting | Gluten Free | Thoroughly Nourished LifeThis year for Halloween instead of making spooky-themed treats (which I love by the way) I wanted to share with your desserts and treats influenced by my favourite childhood sweets. Hence: honeycomb, cherry ripe, and caramel popcorn. Now for the ultimate in all decadences, and a dessert influenced by our collective obsession: chocolate and peanut butter.Chocolate Layer Cake with Peanut Butter Frosting | Gluten Free | Thoroughly Nourished LifeThis cake is based on a recipe that I have made many, many, many times in it’s gluten-ful incarnation. I was a little apprehensive in adapting it because, let’s be honest, sometimes things are lost in the translation from gluten-ful to gluten free. I weighed, creamed, mixed, poured, and then waiting. When the cake was cooked and cooled I levelled the tops and taste tested the scraps of cake. Perfection. Just the same bouncy, tender, moist crumb. The same cocoa intensity. Exactly as I had remembered, now friendly for us gluten free folks. We can have our cake and eat it too!

As with any cake making expedition, here are my top tips:

  • Make sure your butter is softened.
  • Bring your eggs to room temperature because they will whip better this way and give your cake the right light, airy texture.
  • Whisk your dry ingredients together (or sift them) very well to ensure no lumps and to make sure your leavening ingredient (in this case baking soda) is evenly distributed.
  • Lick the spoon. Obvi.

Chocolate Layer Cake with Peanut Butter Frosting | Gluten Free | Thoroughly Nourished LifeTwo perfect layers of devil’s food cake are sandwiched together here with salty-sweet peanut butter frosting. Oh my Reeses. I could eat a bowl of this frosting all by itself. Who am I kidding. I probably have eaten a bowl of this frosting by itself once or twice in my baking life. I use chunky (or super chunky when I can find it) peanut butter in this frosting because I love the texture the chunks of peanut adds to the smooth, buttery frosting. You could use smooth but you do it at your own risk. Team Chunky all the way.
Chocolate Layer Cake with Peanut Butter Frosting | Gluten Free | Thoroughly Nourished LifeThis cake is nothing but simple, classic, perfection layered together. This gluten free devil’s food cake is moist, tender, and deeply chocolaty. A classic chocolate cake that is perfect for birthday, Halloween, and every cake requiring celebration in between. This is a gluten free layer cake that you can be proud of, and that I want you to have fun with. Not interested in peanut butter frosting? Firstly, who are you? Secondly, try a classic chocolate frosting, or a white chocolate frosting, or contrast the chocolate with a smooth vanilla buttercream. Take this gluten free cake and make it your own!Chocolate Layer Cake with Peanut Butter Frosting | Gluten Free | Thoroughly Nourished Life

Chocolate Layer Cake with Peanut Butter Frosting

Gluten free | Serves 12

Ingredients

  • 3/4 cup cocoa
  • 3/4 cup Greek yoghurt
  • 3/4 cup warm water
  • 120 grams buckwheat flour
  • 100 grams white rice flour
  • 100 grams brown rice flour
  • 100 grams sorghum flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 300 grams butter, softened
  • 2 cups (400 grams) caster sugar
  • 4 large eggs
  • 1 tablespoon vanilla

For the frosting

  • 150 grams butter, softened
  • 1/2 cup chunky peanut butter
  • 2 teaspoons vanilla essence
  • 2 tablespoons milk
  • 500 grams icing sugar (gluten free)
  • Shaved chocolate for decorating (optional)

Method

  1. Preheat your oven to 180C (350F) and butter and line two round 8-inch cake tins with baking powder. Set aside until required.
  2. In a medium bowl whisk together cocoa, warm water and Greek yoghurt until very smooth.
  3. In another medium mixing bowl whisk together buckwheat flour, white rice flour, brown rice flour, sorghum flour, baking soda, and salt.
  4. In the bowl of a standmixer fitted with the paddle attachment (or in a large mixing bowl using a handmixer) beat together butter and caster sugar until light and fluffy, about three minutes.
  5. Add eggs one at a time and beat until well incorporated. Scrape down the sides of the bowl between additions. Mix in vanilla.
  6. Turn your mixer to low speed and mix in flour in two parts alternating with the cocoa mixture. Beat until combined.
  7. Divide batter evenly between pans. Bake for 45-50 minutes or until the tops of the cakes spring back when lightly touched and a wooden skewer inserted into the middle comes out clean.
  8. Remove cakes from the oven and cool completely before frosting.
  9. To make the frosting: beat butter and peanut butter and light and creamy. Add remaining ingredients and beat until light and fluffy, about three minutes.
  10. Trim tops of cakes so that they are flat. Place one layer on your cake plate or stand. Frost with 1/3 of the peanut butter frosting. Place other cake cut side down on top of the bottom layer and then frost the cake with remaining frosting. Sprinkle with shaved chocolate if using.
  11. Serve. If not serving refrigerate until required. Take out of the fridge 30 minutes before serving.

Chocolate Layer Cake with Peanut Butter Frosting | Gluten Free | Thoroughly Nourished Life

Cherry Ripe Slice | gluten free

Cherry and coconut filling coated in dark chocolate atop a cocoa biscuit base. It’s everything you love about a Cherry Ripe bar in gluten free baked form! Get out a cold glass of milk and put your feet up with a slice of this delight by your side!Cherry Ripe Slice | Gluten Free | Thoroughly Nourished LifeCherry ripes were not one of my favourite chocolate bars as a little kid, but when I got to high school I took a liking to them. There’s something a little naughty sweet about the sweet cherry coconut filling coated in dark chocolate. It’s the perfect chocolate bar for a teenage girl. And it’s actually one of the oldest chocolate bars sold in Australia! There’s your Random Australian Fact for the day. Cherry Ripe Slice | Gluten Free | Thoroughly Nourished LifeThis slice is just like a cherry ripe bar met a biscuit and they became friends. Delicious, delicious friends. These bars start off with a very simple biscuit base that is pressed into a tin and partially baked. Then you chop up pretty pink glace cherries and mix them together with sweet condensed milk, and shredded and dessicated coconut and bake it for a little while until the condensed milk caramelises slightly on top. Once this naked cherry ripe bar (ooh) has cooled the bar is topped with molten semi-sweet chocolate. Just look at those swirls.Cherry Ripe Slice | Gluten Free | Thoroughly Nourished LifeI could not get enough of this slice. I loved the not-so-sweet biscuit topped with the sweet and sticky cherry-coconut filling and the deeply dark chocolate coating. Paired with a cold glass of almond milk this is the afternoon delight I would choose after a long sticky summer run. This would also be the perfect treat for boardgame night. It’s a little more of a grown-up’s treat than a treat for kids given the dark chocolate and it’s just so moreish. Give yourself a treat this weekend and leave the mini chocolate bars for the kids. I know I’ll be sneaking a few slices while I’m scaring little trick-or-treaters!Cherry Ripe Slice | Gluten Free | Thoroughly Nourished Life

Cherry Ripe Slice

Gluten Free | Makes 16 squares

Ingredients

For the base

  • 125 grams butter, softened
  • 1/3 cup caster sugar
  • 1 teaspoon vanilla essence
  • 1 large egg
  • 30 grams (1/4 cup) cocoa powder
  • 80 grams buckwheat flour
  • 40 grams brown rice flour
  • 40 grams white rice flour

For the filling

  • 200 grams glace cherries
  • 1 cup sweetened condensed milk
  • 1 cup dessicated coconut
  • 1/2 cup shredded coconut

For the topping

  • 150 grams dark chocolate

Method

  1. Preheat your oven to 160C (320F) and line an 8-inch square baking tin with baking paper.
  2. In a large bowl beat together softened butter, caster sugar, and vanilla essence until light and fluffy. Add egg and beat well.
  3. In a small bowl whisk together cocoa powder, buckwheat flour, white rice flour and brown rice flour.
  4. Add flours to wet ingredients and mix until well combined into a sticky dough. Place dough into the lined baking dish and use the back of a spoon to press the mixture into the tin. Ensure it is as level as possible.
  5. Bake base in preheated oven for 10 minutes. Then remove and allow to cool slightly.
  6. Use a small food processor to finely chop glace cherries.
  7. Place cherries, condensed milk, and both coconuts and mix well.
  8. Spread filling over the base evenly.
  9. Bake filling for 20 minutes or until the top is slightly browned.
  10. Remove from oven and allow to cool completely before topping with chocolate.
  11. Chop dark chocolate roughly and place in a microwave safe bowl. Heat in 30 second bursts, stirring well with a metal spoon between microwave bursts until the chocolate is melted and smooth.
  12. Spread melted chocolate over the cooled slice.
  13. Chill until chocolate is completely set and then use a very sharp knife to cut into squares.

Cherry Ripe Slice | Gluten Free | Thoroughly Nourished Life

Salted Caramel Popcorn and White Chocolate Chip Cookies | gluten free

We are nibbling our way around Las Vegas at this very moment, but oh the memories of this cookie are lingering, and I’m planning on a batch as soon as we get home.

Chewy gluten free cookies full of salted caramel popcorn morsels and sweet white chocolate chips. These are a combination of two of my favourite childhood treats!Salted Caramel Popcorn Cookies | Gluten Free | Thoroughly Nourished LifeHave you ever had the pleasure of eating Lolly Gobble Bliss Bombs? If you haven’t, I’m sorry, but I do hope you have your own favourite sticky, caramel-coated popcorn treat. Lolly Gobble Bliss Bombs were an 80s favourite, but they’ve never gone out of style.

For these cookies I made my own salted caramel popcorn because it’s super, super easy (that’s dangerous knowledge for our waistlines I know) and then I mixed it into chewy, brown sugary, buttery, cookie dough with some white chocolate chips. The caramel popcorn coating melts slightly as the cookies bake creating pools of sticky salted caramel perfection. Drooling.Salted Caramel Popcorn Cookies | Gluten Free | Thoroughly Nourished LifeI sent these home with my Mum and Dad to thank them for being our taxi to and from the airport. A day later I got a photo of the empty container. All gone. Yes, they are that good. And my parents have a sweet tooth. See! It’s genetic! Every butter, caramel-soaked, white chocolate studded fantasy you have is answered in these cookies. And I only got to eat one. One. And my house smelled like these cookies for days. If you aren’t into scented candles or air-spray contraptions, just bake a batch of these. You will drive your neighbours wild. And probably find yourself sneaking to the cookie jar for just one more…Salted Caramel Popcorn Cookies | Gluten Free | Thoroughly Nourished LifeBite into this cookie and your teeth first meet chewy cookie dough, then crunchy popcorn pieces, super sweet chocolate chips and, if you are lucky, a little pool of molten caramel. Be generous with these cookies. Share the happiness and gobble up some of this biscuits of bliss! Although, it is totally acceptable to hoard the whole batch for yourself and eat them while hiding in your closet with a good book and a glass of cold milk. I won’t tell anyone.Salted Caramel Popcorn Cookies | Gluten Free | Thoroughly Nourished Life

Salted Caramel Popcorn and White Chocolate Chip Cookies

Gluten free | Makes about 18 cookies | Preparation Time: 30 minutes | Cooking Time: 20 minutes | Cookies will keep in an airtight container for up to four days.

Tip: to make these extra quick you can use pre-made caramel popcorn.

Warning: this recipe involves melting sugar. Molten sugar is incredibly hot. BE CAREFUL when handling the caramel and if making this with kids be sure to keep little fingers out of the way. Take it from someone who had third-degree burns from making caramel, okay?

Ingredients

For the salted caramel popcorn

  • 4 cups air-popped popcorn
  • 1 cup caster sugar
  • 50 grams butter
  • 1 teaspoon sea salt

For the cookies

  • 50 grams sorghum flour
  • 50 grams buckwheat flour
  • 40 grams brown rice flour
  • 35 grams white rice flour
  • 1/2 teaspoon baking soda
  • 120 grams butter, softened
  • 1/2 cup caster sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup white chocolate chips

Method

  1. Preheat your oven to 180C (350F) and line two baking trays with baking paper.
  2. First, make the popcorn. Place the air-popped popcorn into a large mixing bowl.
  3. Place sugar in a heavy-bottomed saucepan over medium heat. The sugar will begin to melt in a few minutes. Gently shake the pan to mix the molten sugar around the pot. When it starts turning a deep honey colour remove from the heat and whisk any un-melted sugar until it dissolves.
  4. Add butter and whisk until is incorporated. Add salt. Pour caramel over popcorn and use two wooden spoons to toss and mix the popcorn until it is coated in the caramel mixture. Do not use your hands as the sugar will be incredibly hot. Set popcorn aside to cool while you make the cookie batter.
  5. Weigh sorghum flour, buckwheat flour, brown rice flour, white rice flour, and baking soda into a medium mixing bowl and whisk them until well combined.
  6. In the bowl of a standmixer fitted with the paddle attachment (or in a large bowl using a handheld mixer) beat together butter and sugars until light and fluffy, about three minutes.
  7. Add egg and vanilla and beat until well incorporated.
  8. With mixer on low speed add whisked dry ingredients and mix until incorporated.
  9. Using a wooden spoon mix in popcorn and white chocolate chips.
  10. Using your hands form heaped tablespoonfuls of batter into balls and place on prepared baking trays. Leave about 6cm between cookies to allow for spreading. You may need to bake the cookies in two batches depending on the size of your baking sheets.
  11. Bake cookies for 12-15 minutes or until they are spread out and the edges are golden. These cookies will still be incredibly soft when they come out of the oven. This accounts for the chewiness. Allow the cookies to cool completely on the trays before removing and serving or storing.

Salted Caramel Popcorn Cookies | Gluten Free | Thoroughly Nourished Life

Homemade Honeycomb | gluten free

We’re in New Orleans at the moment experiencing all the delight of the bayou and Bourbon St. I left these with my sister when I left…I wonder if she’s saved me any…

Sweet crystals of honey delight! Make your own honeycomb at home with just a few simple ingredients and have fun decorating it just the way you want! Homemade Honeycomb | Gluten Free | Thoroughly Nourished LifeI am not exaggerating when I say that chocolate coated honeycomb contributed to my good report cards in high school. Violet Crumble bars, strawberries, and almonds dipped in Nutella (try it, but don’t blame me…) were what fuelled my late night study of religion essays, math assignments, chemistry calculations, and Japanese vocab memorisations. Whenever end of term came round Mum knew to stock up on Violet Crumble and strawberries and make sure my little dog Tex stayed inside while I worked late into the night. Thanks Mum.Homemade Honeycomb | Gluten Free | Thoroughly Nourished LifeI’ve always loved honeycomb. The way it shatters. The sticky, pure sugar sweetness. And most of all, the chocolate coating. Now, in Australia there is a division between Crunchie people and Violet Crumble people. I am a Violet Crumble girl myself. Unfortunately most chocolate-coated honeycomb bars include both wheat and gelatine. No bueno. Enter: my kitchen and a little bit of really awesome chemistry! See Mama, those late night sessions didn’t go to waste!Homemade Honeycomb | Gluten Free | Thoroughly Nourished LifeHoneycomb is essentially a heated sugar syrup with most of the moisture removed by boiling it for a long time to a high temperature. When you add the baking soda to the hot syrup it is forced to break down quickly and carbon dioxide molecules are released in bubbles. These bubbles become trapped in the sugar syrup that has formed long threads of crystals, hence the light, airy, bubbly texture of honeycomb. Sweet, sweet science. Making honeycomb at home is a great way to teach kids about science!

Now, let me issue my warning: this recipe involves heating sugar syrup to high temperatures and is therefore not suitable for small children to make on their own. Be very careful when you make this candy treat so that you can enjoy it at home, and not in the hospital. Homemade Honeycomb | Gluten Free | Thoroughly Nourished LifeWith that warning out of the way. Let me say: making honeycomb at home is totally worth it. You only need a few inexpensive ingredients, a large pot, a massive baking tray, and a candy thermometer. I picked mine up at out local grocery store for under $10.

I had so much fun making and eating this favourite childhood treat and then I decided that the only way to up the ante was to decorate it with sprinkles! Because sprinkles make even the best treats even better! Try this for some homemade trick-or-treating fun or as gifts for friends! Just remember to brush your teeth afterwards 🙂Homemade Honeycomb | Gluten Free | Thoroughly Nourished Life

Homemade Honeycomb

Gluten free | Makes: A LOT. Seriously, if you aren’t prepared to eat honeycomb for a ages, or give it away, then make a half batch.

Ingredients

  • 1 1/2 cups white sugar
  • 1/2 cup honey
  • 1/3 cup water
  • 2 tablespoons golden syrup
  • 2 teaspoons baking soda
  • 200 grams chocolate, roughly chopped
  • Sprinkles to decorate, optional

Method

  1. Prepare a large rimmed baking sheet by lining it with baking paper. Spray with cooking oil or spray to make removal of the honeycomb easier. Make sure your baking sheet is at least 20 x 12 inches. Or prep two smaller baking sheets.
  2. Place white sugar, honey, water and golden syrup into a large saucepan. Warm over a low heat, stirring constantly, until the sugar has melted.
  3. Increase temperature to high and bring the sugar syrup to boiling point. The mixture will rise in the pan while it is boiling. Cook without stirring at all until the temperature reads 154C (309F) on your candy thermometer. This is hard crack stage. Be very careful around the syrup.
  4. Remove from the heat and allow the bubbles to reduce then add baking soda. Quickly stir the baking soda in. The mixture will begin to bubble immediately.
  5. Working quickly spread the honeycomb over your lined baking sheet. It will continue to bubble and foam so place it on some newspaper on your kitchen bench just in case.
  6. Allow the honeycomb to cool completely.
  7. Break honeycomb into large shards.
  8. Melt chocolate by placing it into a microwave-proof bowl and heating in 30 second blasts, stirring well in between with a metal spoon, until the chocolate is melted and smooth.
  9. Coat honeycomb shards using a spoon and decorate with sprinkles if using.

Homemade Honeycomb | Gluten Free | Thoroughly Nourished Life

Pistachio Chai Muffins | Gluten Free

Today we are spending the day with our friends Lynn and Matt in Philadelphia! But I remembered to bake you a few delicious morsels that you could enjoy while Chris and I are off on our grand USA adventure! Today I’m bringing you these tender, spiced muffins studded with creamy pistachios. Pistachio Chai Muffins | Gluten Free | Thoroughly Nourished LifeMy latest career aspiration: become The Muffin Woman. You know, the one who lives on Drury Lane? Okay, I don’t live on Drury Lane, but maybe I can become The Muffin Woman. Or the muffin and cookie woman? Or the muffin, cookie, and way-too-many-quinoa-salads woman? I think I’ll just stick with Moonlighting Food Blogger Woman. Who also happens to make lots of muffins. Because make muffins I do.Pistachio Chai Muffins | Gluten Free | Thoroughly Nourished LifeI baked these beauties one Friday night in anticipation of a sweet, slow breakfast the next morning. The smell of baking spice and brown sugar wafting through the house was so tempting – and I managed to only gobble one of them down when they came out of the oven. The combination of creamy pistachios and hearty spiced chai is delightful and these muffins are definitely better on the second day. The spices settle and become more pronounced when they are cooled down, and the tops become slightly crispy-chewy while the crumb stays moist, fluffy, and soft. The chai taste here comes not from a mix of spices, but directly from the tea bag! You just cut open two chai tea bags and add them directly to the batter – direct flavour delivery!Pistachio Chai Muffins | Gluten Free | Thoroughly Nourished LifeWhile these muffins taste decadent, they are actually secretly healthy! There’s only 1/3 cup of brown sugar and 3 tablespoons of oil in the whole recipe! The secret to great-tasting healthier muffins is to amp up the spice factor, and these Pistachio Chai Muffins deliver! They are also kept moist by a healthy dose of Greek yoghurt in the batter – another healthy muffin making secret. Pistachios are one of my favourite nuts, and these creamy green delights are both mixed into the batter and sprinkled on top. Put the kettle on my friends, pour yourself some chai and make a batch of muffins today!Pistachio Chai Muffins | Gluten Free | Thoroughly Nourished Life

Pistachio Chai Muffins

Makes 12 muffins | Gluten Free | Wrap leftovers tightly in plastic wrap and freeze for up to two months

Ingredients

  • 80 grams sorghum flour
  • 80 grams white rice flour
  • 80 grams brown rice flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 chai tea bags
  • 1/2 cup milk
  • 1/2 cup Greek (or natural) yoghurt
  • 3 tablespoons rice bran oil
  • 2 teaspoons vanilla essence
  • 1 egg
  • 1/3 cup brown sugar
  • 1/3 cup + 2 tablespoons shelled pistachios

Method

  1. Preheat your oven to 180C (350F) and oil a 12-hole (1/3 cup) muffin tin very thoroughly.
  2. In a large bowl whisk together sorghum flour, white rice flour, brown rice flour, baking powder, baking soda, salt, and the contents of the two tea bags.
  3. In a medium bowl whisk together milk, yoghurt, oil, vanilla essence, egg and brown sugar until very well combined.
  4. Pour wet ingredients into dry ingredients and stir until just combined. Add 1/3 cup of pistachios and mix until distributed.
  5. Divide mixture evenly between holes in pre-oiled muffin tin.
  6. Roughly chop extra two tablespoons pistachios and sprinkle over the top of the uncooked muffins.
  7. Bake for 15-17 minutes or until the tops are golden and spring back when lightly touched.
  8. Remove muffins from the oven and allow them to cool in the tin for 10 minutes. To remove easily run a thin-bladed knife around the baked muffins to loosen them from the tin.
  9. Serve with a cup of chai!

Pistachio Chai Muffins | Gluten Free | Thoroughly Nourished Life

Rum and Raisin Brownies with Brown Sugar Rum Frosting | gluten free

Rum is the rebels drink. I like to think of these as the rebel’s brownies. Rum and raisin taken out of the chocolate wrapper and baked into chewy, rum-soaked raisin and bittersweet chocolate gluten free brownies, and then there’s the brown sugar and rum frosting. Yo ho ho.Rum and Raisin Brownies | Gluten Free | Thoroughly Nourished LifeDear Mum,

I think we’ve had a good run of non-rebelliousness these past few decades. I didn’t steal your car keys or money from your wallet. I was a teenager who enjoyed showering and personal hygiene. I didn’t get so much as my ears pierced until I was 24. But my sweet Mama, times they are a-changing because today I’m rebelling against one of your strictest rules: no dried fruit in chocolate baked goods. I know this might see me written out of the will, but you have to believe me: it’s worth it.Rum and Raisin Brownies | Gluten Free | Thoroughly Nourished Life

Rum and Raisin Brownies | Gluten Free | Thoroughly Nourished LifeYou see the raisins are plumped up in a bit of vanilla rum and then folded into midnight chocolate brownie batter. They bake up chewy and moist. Each bite is punctuated by sweet rum-soaked raisins and bittersweet chocolate chunks. And then, because you always taught me that more is more when it comes to desserts, these chewy, rummy brownies are frosted with brown sugar rum frosting. Mother dearest, this frosting is everything. It’s rum-enhanced evenings under Caribbean skies, dark midnight snacks by the refrigerator light, all the merriest of moments in one fluffy brown sugar mouthful. These are pirate trap brownies, desert island cookie jar brownies, totally over-the-top Friday night brownie-instead-of-a-cocktail brownies. I hope you can see it in your heart to forgive me some day. Until then, I will be sitting in the corner with a chocolate stained smile and rum-sticky fingers.

Love, your oldest daughter.Rum and Raisin Brownies | Gluten Free | Thoroughly Nourished LifeDear Dad,

I got your back. Eat these in the shed and don’t share with Molly.

Love, your oldest ratbag.Rum and Raisin Brownies | Gluten Free | Thoroughly Nourished Life

Rum and Raisin Brownies with Brown Sugar Rum Frosting

Gluten Free | Makes 16 pirate-sized brownies | Leftovers will keep in an airtight container in the refrigerator for up to three days

Ingredients

  • 1/2 cup raisins
  • 2 tablespoons vanilla rum (Sailor Jerry is our household favourite)
  • 35 grams white rice flour
  • 40 grams buckwheat flour
  • 3o grams (1/4 cup) cocoa powder
  • 150 grams good quality dark chocolate, chopped
  • 150 grams butter, chopped
  • 150 grams (3/4 cup) caster sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup  chocolate chips (milk or dark)

For the frosting

  • 100 grams butter, softened
  • 50 grams (1/4 cup) brown sugar
  • 1 tablespoon vanilla rum
  • 2 cups icing sugar
  • 2 tablespoons milk

Method

  1. Preheat your oven to 180C (350F) and line an 8-inch (20cm) square tin with baking paper.
  2. Place raisins in a small bowl and pour over rum. Allow to sit while you prepare the brownie batter.
  3. In a medium mixing bowl whisk together white rice flour, buckwheat flour, and cocoa powder.
  4. Place chocolate and butter in a large microwave-safe bowl and heat in 30 second blasts, whisking well in between blasts, until chocolate and butter are melted and smooth (mine only took 1 minute total, but it will differ depending on your microwave). Allow to cool slightly.
  5. Whisk eggs lightly and add to the chocolate mixture along with caster sugar, vanilla extract and whisked dry ingredients. Stir until smooth.
  6. Add raisins and any leftover soaking liquid and chocolate chips and mix until distributed.
  7. Pour batter into prepared baking tin and bake in preheated oven for 35 – 40 minutes or until a skewer inserted into the middle comes back with only a few moist crumbs clinging to it.
  8. Allow brownies to cool completely before frosting.
  9. To make the frosting place all ingredients into the bowl of a standmixer fitted with the paddle attachment (you can use a large bowl and a handheld mixer instead) and beat until light and fluffy. Smooth frosting over the cooled brownies, cut and serve.

Rum and Raisin Brownies | Gluten Free | Thoroughly Nourished Life

Coffee Cardamom Cake | Gluten Free

Warmly spiced gluten free coffee cake with sweet coffee and butter glaze.This moist cake is perfect when paired with a cup of your favourite brew, and a friend or two to share it with.Coffee Cardamom Cake | Gluten Free | Thoroughly Nourished LifeI made this cake to celebrate my friend Lynn‘s 30th birthday! This week my sweet baking and blogging buddy celebrates her birthday – and you can’t have a birthday without a birthday cake! Lynn and I bonded over our love of baking science, the colour orange, cardamom, anything ending in -oatmeal cookie or beginning in lemon poppyseed. And in two weeks Chris and I get to meet Lynn and her incredible husband Matt for the first time! I’m sure there will be lots of celebrating while we are taking a local’s tour of Philadelphia, but I just had to celebrate my sweet bloggy friend’s birthday with a cake, which probably wouldn’t pack very well!Coffee Cardamom Cake | Gluten Free | Thoroughly Nourished LifeLynn makes no secret of her love of coffee, and we are both massive fans of the sometimes under-used cardamom. This cake has a decent dose of each, and is sweetened only with brown sugar, which contributes moistness and an extra depth to this simple, but celebration-worthy coffee cake. Sometimes coffee cakes can be a little dry, but the brown sugar in this cake, along with the Greek yoghurt keep it nice and moist, and the coffee and butter glaze that tops the cooled cake gives a final touch of moisture and sweet coffee crackle. This gluten free cake is so simple to put together. Just creaming, beating, stirring, baking, and frosting. Simple but perfect. Coffee Cardamom Cake | Gluten Free | Thoroughly Nourished LifeSimple though this cake might be, its simplicity is deceptive. I cut myself a slice to taste the cake before taking the remains to work, but I found myself returning not long after I’d finished that first slice for just ‘one more piece’. If you are a ‘one more sliver’ person who finds herself standing bathed in refrigerator light cutting perfectly straight lines with her fork, then this cake is dangerous to you – and so worth making! Everything about this cake is classic but perfect. Take it with you to a morning tea, or bake it up for your next celebration, this cake is simple sweet heaven.

Happy birthday Lynn! Coffee Cardamom Cake | Gluten Free | Thoroughly Nourished Life

Coffee Cardamom Cake

Gluten Free | Serves 8

Ingredients

  • 1 tablespoon instant coffee
  • 1 tablespoon warm water
  • 80 grams brown rice flour
  • 80 grams buckwheat flour
  • 50 grams white rice flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cardamom
  • 125 grams butter, at room temperature
  • 1 teaspoon vanilla extract
  • 150 grams (3/4 cup) brown sugar
  • 2 large eggs
  • 1/2 cup Greek/natural yoghurt

For the frosting

  • 1 tablespoon instant coffee
  • 3 tablespoons milk
  • 1 tablespoons butter, at room temperature
  • 3 cups icing sugar
  • 1/3 cup walnuts

Method

  1. Preheat your oven to 180C (350F) and butter and line an 8-inch (20cm) round cake tin. Set aside until required.
  2. Mix together coffee and warm water and set aside to cool.
  3. In a medium mixing bowl whisk together brown rice flour, buckwheat flour, white rice flour, baking powder, and cardamom.
  4. In the bowl of a standmixer fitted with the paddle attachment (or in a large mixing bowl using a handmixer) beat together butter and brown sugar until pale and fluffy.
  5. Add cooled coffee mixture and vanilla extract and beat in.
  6. Mix in the eggs one at a time, scraping down the sides of the bowl between additions.
  7. Beat in flour in two additions, alternating with the yoghurt.
  8. Pour batter into prepared cake tin and smooth the top. Bake in the pre-heated oven for 40-45 minutes or until a toothpick inserted into the middle comes back clean.
  9. Remove from oven and cool completely before frosting.
  10. To make the frosting dissolve coffee in milk. Place in the bowl of a standmixer fitted with the paddle attachment along with the butter and icing sugar. Beat until smooth.
  11. Frost the top of the cooled cake and top with the walnuts.

Coffee Cardamom Cake | Gluten Free | Thoroughly Nourished Life

Brown Sugar Sponge Cake with Berries and Whipped Cream | Gluten Free

Brown sugar enriched gluten free sponge cake layers joined together by sweet fresh strawberries and clouds of vanilla whipped cream. This is a treat perfect for welcoming warmer days.Brown Sugar Sponge with Berries and Whipped Cream | Gluten Free | Thoroughly Nourished LifeI remember making many sponge cakes with my Dad when I was a little girl. Baking with Dad was one of Jessica and my favourite ways to spend a Saturday morning. We would climb up on chairs at the kitchen bench and pull down Dad’s old Navy cookbook: a maroon leather volume entitled ‘Australian and New Zealand Cookery’. We flipped past all the savoury pages until we found the sweets and baking section. This was an early sign of what was to come for Jess and I. Together with Dad we wandered all over the baking world: melting moments, jam drops, chocolate eclairs, marshmallows – and sponge cake.

Brown Sugar Sponge with Berries and Whipped Cream | Gluten Free | Thoroughly Nourished LifeThrough our Saturday baking mornings together Dad taught us so many fundamentals for our future endeavours in the kitchen, but more than that, he baked up memories with us that lasted long after the last crumbs vanished. This is one of the reasons that baking equals love in my family. Because baking takes time, and taking time to make something for someone you care about is an expression of love.Brown Sugar Sponge with Berries and Whipped Cream | Gluten Free | Thoroughly Nourished LifeThis Father’s Day I wanted to recapture the spirit of some of our Saturday baking sessions, and I knew I had to recreate a gluten free version of sponge cake, with an Amy twist. This sponge is just as light and airy as those made long ago, but there is a hint of caramel in the background because this recipe replaces caster sugar with brown sugar. This is not a sponge that is merely a vehicle for cream and berries, but a cake that holds its own. Layered together with vanilla sweetened whipped cream and fresh strawberries, this cake evoked memories, and was the perfect way to celebrate my sweet Dad.Brown Sugar Sponge with Berries and Whipped Cream | Gluten Free | Thoroughly Nourished Life

I was a little nervous re-creating this classic so here are some handy hints that I picked up:

  • Make sure your eggs are at room temperature. This will ensure the maximum volume is achieved when you whip them with the sugar. More volume = lighter sponge.
  • Be prepared before you start: preheat the oven; measure out your ingredients; and grease and line your baking tins.
  • Yes. You really do need to sift your dry ingredients three times.
  • When folding use an under and over swooping motion and turn the bowl a quarter turn after each fold. Make sure you scrape the bottom too.
  • Be very careful when you are rotating the cakes and opening/closing the oven door. You do not want to bash all the air out of the cakes.
  • Remove your sponges immediately from the tins once they are out of the oven. And allow to cool completely before filling and decorating.
  • The more cream, the better.

Brown Sugar Sponge with Berries and Whipped Cream | Gluten Free | Thoroughly Nourished LifeWe spent Sunday morning sitting on the patio of Jess and Trent’s house, celebrating Dad and enjoying the fresh spring morning. Slices of fluffy brown sugar sponge with mountains of sweet berries and whipped cream were passed around, plates were scraped and seconds were sneaked (that might have been me…). Recreate this family classic for your loved ones, and conjure up memories of teatimes past. Brown Sugar Sponge with Berries and Whipped Cream | Gluten Free | Thoroughly Nourished Life

Brown Sugar Sponge with Berries and Whipped Cream

Gluten Free | Serves 8-10 | Best eaten on the day it is made. Leftovers will keep up to two days in the refrigerator | Adapted from here.

Ingredients

For the cake

  • 4 large eggs (at room temperature)
  • 165 grams brown sugar
  • 100 grams white rice flour
  • 50 grams sorghum flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda

For decoration and assembly

  • 300mL whipping cream
  • 1 tablespoon gluten free icing sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons strawberry jam
  • 250 gram punnet strawberries, and extra for serving
  • Extra icing sugar for dusting, optional

Method

  1. Preheat your oven to 180C (350F or 160C/320F if fan-forced) Grease two 8-inch round cake tins. Line the bottoms with baking paper.
  2. Place eggs and brown sugar in the bowl of a standmixer fitted with the whisk attachment and whisk on high for 10 minutes or until thick and creamy. You could use a large bowl and a handheld mixer instead if preferred.
  3. Sift together white rice flour, sorghum flour, cream of tartar and baking soda three times.
  4. Once the eggs are finished beating, sift dry ingredients over the top and then very gently fold into the batter. Use an under and over motion and be sure to scrape the bottom.
  5. Divide batter between pans and bake for 15-18 minutes. Swap pan positions halfway through baking time.
  6. Once the cakes are finished cooking, remove from the oven and immediately turn out onto a wire rack to cool.
  7. Once the cakes are completely cool you are ready to assemble them.
  8. Start by whipping the cream together with the icing sugar and vanilla. Use a standmixer fitted with the whisk attachment and whisk on high until you achieve stiff peaks.
  9. Place one layer of cake down onto the serving platter and spread with the strawberry jam.
  10. Slice strawberries into pieces and layer these onto the cake.
  11. Spread cream over strawberries and place second layer of cake on top.
  12. Dust with extra icing sugar if desired and serve with more strawberries.

Brown Sugar Sponge with Berries and Whipped Cream | Gluten Free | Thoroughly Nourished Life

Double Chocolate Chip Cookie Cups | Gluten Free

Delectable, double chocolate cookie cups that are easy to make, quick to bake, and delicious to eat. These gluten free cookie cups are a great last-minute chocolate treat!Double Chocolate Chip Cookie Cups | Gluten Free | Thoroughly Nourished LifeThe unwavering support and belief of your partner no matter what your creative pursuit is a precious thing, but it can get downright frustrating when you are a blogger with a list of ‘must try recipes’ a thousand pages long (not kidding) and you can’t make up your mind what to make next. In fact, you may feel like picking up your favourite cookie sheet and applying it to said partner’s head when he shrugs and says ‘everything you make is good’. That is not an answer that a chocolate-starved mad woman wants to hear on a Wednesday night when she needs something to make for dessert with her in-laws on Friday.Double Chocolate Chip Cookie Cups | Gluten Free | Thoroughly Nourished LifeLuckily Jessica from Sweetest Menu was there to save me, the cookie sheet, and Chris’s head (love you babe). One of the first photos to greet me this morning was Jessica’s post about her delectable and charming Chocolate M&M Cookie Cups. I just knew these chewy chocolate cookie treats were the perfect sweet treat to take with us to Chris’s parents.

These delightful cookies mix up like any basic cookie recipe, but instead of waiting for them to chill so that you don’t get molten cookie disaster (this happens to me all the time because I am super impatient, not that you’ve noticed that by now…), you bake them in a well-greased muffin tin. This ensures that each cookie has that thickness that is so desirable. Cooking these cookies in a muffin tin also ensure crispy edges on every cookie. Crispy edges + thickness + soft, pillowy, chocolate-filled centre = cookie monster win.Double Chocolate Chip Cookie Cups | Gluten Free | Thoroughly Nourished LifeI cannot wait to make these cookie cups again, and I can only imagine all the other incarnations these cups might take. If you are new to gluten free baking, these are a great place to start, and this is a wonderful recipe to make with kids (they nestle perfectly inside little lunchboxes). If you’re making these for a special occasion dessert you might want to pile them up with a little ice cream too…just a suggestion….Double Chocolate Chip Cookie Cups | Gluten Free | Thoroughly Nourished Life

Double Chocolate Chip Cookie Cups

Gluten Free | Makes 12 cookie cups | Store leftovers in an airtight container at room temperature for up to four days

Ingredients

  • 50 grams buckwheat flour
  • 50 grams sorghum flour
  • 40 grams white rice flour
  • 50 grams (1/2 cup) cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cornflour
  • 115 grams butter, softened
  • 100 grams (1/2 cup) brown sugar
  • 70 grams (1/3 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1-2 tablespoons milk
  • 1/2 cup white chocolate chips (plus extra for decorating)

Method

  1. Preheat your oven to 180C (350F) and grease a 12-hole muffin tin very thoroughly.
  2. In a medium bowl whisk together the buckwheat flour, sorghum flour, white rice flour, cocoa powder, baking soda and cornflour. Set aside until required.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the butter, caster sugar, brown sugar and vanilla on a medium-high speed until light and fluffy. About 3 minutes.
  4. Add egg and beat until incorporated. Scrape down the sides of the bowl to ensure thorough mixing.
  5. Reduce mixer speed to low and add whisked dry ingredients. Beat until the batter starts to form a sturdy dough. Add 1-2 tablespoons of milk to help everything come together into a thick, cookie dough consistency.
  6. Switch to a wooden spoon and mix in the white chocolate chips.
  7. Divide dough between holes in muffin tin.
  8. Bake for 12-15 minutes. The edges should look puffed and the middles will have sunken a little. Decorate with extra white chocolate chips while still warm from the oven. Allow cookies to cool completely in the tin.
  9. Remove from tin when cool and devour!

Double Chocolate Chip Cookie Cups | Gluten Free | Thoroughly Nourished Life

Eight Gluten-Free Sweet Treats for Father’s Day

It’s time to celebrate our Dads and I have eight perfect, gluten free recipes that are the perfect way to say thank you to your Dad! Come Sunday morning I will be sitting down in a sunny spot sharing some cake with my Dad to say thank you for all the love he shows me every day in so many little ways. I’m grateful to be your daughter and grateful for all the ways you have shown me to live my life so that I can be proud of myself at the end of every day. I love you Dada. P.S. Yes, there will be cake on Sunday!

Sprinkle Birthday Cake Cupcakes with Vanilla Frosting

Don’t be fooled by the name, these fluffy, sprinkle-speckled, gluten free cupcakes are perfect for any occasion! Make a batch for your Dad and watch him smile!Sprinkle Birthday Cake Cupcakes | Gluten Free | Thoroughly Nourished Life

Peanut Butter Chocolate Chip Blondies

Every peanut butter loving dad’s dream! These bars are over-the-top peanut butter flavour made even more special with the addition of chocolate chips. And your dad will love that he can freeze and defrost the leftovers – if there are any!Peanut Butter Chocolate Chip Blondies | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.com

Snickerdoodle Cake with Cream Cheese Frosting and Cookies

Want to wow your dad and any other guests? Try my gluten free Snickerdoodle Cake with Cream Cheese Frosting and Cookies! This one is for when you need to make a statement and you want to give your dad the best of both worlds: fluffy spiced cake and cookies!Snickerdoodle Chocolate Chip Cake | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.com

Cake Batter Puppy Chow

Making sweet treats or snacks for a crowd this Father’s Day? Make this super sweet and festive Cake Batter Puppy Chow and you’ll be the crowd favourite for sure!Cake Batter Puppy Chow | Gluten Free | Thoroughly Nourished Life

Orange Layer Cake

This is a simple but substantial gluten free layer cake and the orange flavour is perfect for a morning celebration. Make sure you garnish it with your dad’s favourite coloured sprinkles!Orange Layer Cake with Vanilla Buttercream | Gluten Free | Thoroughly Nourished Life

Chocolate Chocolate Chip  Zucchini Cookies

All dads love chocolate: it’s scientific fact. Your dad won’t be able to resist eating these chewy, chocolaty, gluten free double chocolate chip cookies! For bonus points: serve them in a quirky cookie jar that you can refill for him!Chocolate Chocolate Chip Zucchini Cookies | Gluten Free | Thoroughly Nourished Life

Passionfruit Curd Cupcakes with White Chocolate Buttercream

My Dad has planted a new passionfruit vine and I can’t wait until it fruits so that I can make these with homegrown passionfruit! These gluten free cupcakes are a hit with my family every time I make them, and they are the perfect sweet thank you for my Dad this weekend!Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished Life

Vanilla Celebration Cake

And now, the cake that you make when you want to pull out all the stops for your dad: Vanilla Celebration Cake. This classic gluten free cake is two perfectly fluffy white cake layers sandwiched with sprinkled vanilla buttercream. It’s classic, and perfect for celebrating your awesome dad!Vanilla Celebration Cake | Gluten Free | Thoroughly Nourished Life

A very Thoroughly Nourished Life happy Father’s Day to all the dads out there! Thank you for all that you do for us!

8 Gluten Free Treats for Father's Day