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

Mexican Chocolate Hazelnut Meringue Cake | gluten free

Bittersweet with a hint of spice this dark Mexican chocolate cake is topped with clouds of sweet, chocolate-ribboned meringue. An impressive gluten free cake that is simple to make that awakens every dark chocolate dream you’ve had.Mexican Chocolate Meringue Cake | Gluten Free | Thoroughly Nourished LifeI love chocolate paired with spice. One of my favourite chocolate memories (everyone has those, right?) is lying on a bunk bed in a tiny little hostel room in New York with my best friend Casey talking about our adventures of the day while we devoured the (then) newly released Lindt Chocolate with Chili. That trip to New York was the first time I was really awakened to the thought of pairing chocolate with all sorts of spices, and how each spiced creation can be greater than the sum of its parts. We sampled chocolate with chili, divine milk and white chocolates spiked with cardamom, and seashell chocolate sprinkled with cinnamon. A whole new world was opened up to me.Mexican Chocolate Meringue Cake | Gluten Free | Thoroughly Nourished Life

Mexican Chocolate Meringue Cake | Gluten Free | Thoroughly Nourished LifeWhen Casey threw a Mexican themed family dinner a few weekends ago, I knew it was the perfect time to create a spicy, sweet chocolate treat. The bottom of this cake is a fudgy chocolate cake with a hearty dose of hazelnut meal for texture. An otherwise beautifully dense chocolate cake it is made unique with a sprinkling of cinnamon and cayenne pepper. Enough cinnamon so that it both complements the dark chocolate, but also so that it stands out as a key ingredient. I added just a touch of cayenne pepper so that I could taste a mild sparkling of heat – this is still dessert after all! You could leave the cayenne out entirely for a milder spiced treat.

Just look at those chocolate peaks. Yum. Mexican Chocolate Meringue Cake | Gluten Free | Thoroughly Nourished LifeAlthough this cake looks very complicated, and it will certainly impress your eating audience it is very simple to make. There are two main parts to the cake and each is quite easy. Once again this sweet and sinful treat is greater than the sum of its parts. The bottom layer is an easy melt and mix chocolate cake. Super simple. Once your chocolate cake is baked and cooled slightly you make an easy meringue topping with melted chocolate folded through and then gently plop it on top and slide the cake bake into the oven to crisp up the meringue a little. Simple, but truly delicious and inspired.

The meringue is crispy sweet on top, and beneath the crackly surface it is fluffy, sticky and sweet and slightly under-baked with pockets of melted dark chocolate.Mexican Chocolate Meringue Cake | Gluten Free | Thoroughly Nourished LifeThis is the cake you make when you want people to realise that gluten free baking is just as delicious and exciting as gluten-full baking. This is the dessert you make when you want to impress and treat your dinner guests, workmates, or beloved to something special. I can imagine this would make a delightful birthday cake with a large scoop of vanilla or cinnamon ice cream, or just some simple whipped cream. Or, eaten out of the container when you come home a little tipsy from too much sangria at your friend’s Mexican-themed family dinner party….

No judgement. Just bittersweet, spiced chocolate deliciousness. Mexican Chocolate Meringue Cake | Gluten Free | Thoroughly Nourished Life

Mexican Chocolate Hazelnut Meringue Cake

Gluten free | Serves 8 – 10 | Preparation Time: 30 minutes | Cooking Time: 45 minutes

Tip: make sure your bowl for making the meringue is very, very clean and dry otherwise your egg whites will not whip.

Ingredients

For the cake

  • 45 grams buckwheat flour
  • 30 grams white rice flour
  • 55 grams hazelnut meal
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • 125 grams butter, chopped
  • 100 grams good quality dark chocolate, roughly chopped
  • 2 eggs, at room temperature
  • 1/2 cup caster sugar

For the meringue

  • 3 egg whites, at room temperature
  • 3/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 100 grams good quality dark chocolate, melted and cooled

Method

  1. Preheat your oven to 160C (320F) and butter an 8-inch (20cm) round cake tin very well. Line the bottom with baking powder and set aside.
  2. In a medium bowl whisk together buckwheat flour, rice flour, hazelnut meal, cocoa powder, baking powder, cinnamon, and cayenne pepper (if using). Whisk until no lumps remain.
  3. In a large microwave-safe bowl place chopped butter and chocolate. Microwave in 30 second bursts and stir well with a metal spoon in between bursts until chocolate and butter are melted. Remove from microwave and allow to cool slightly.
  4. Lightly whisk eggs and add to the melted butter and chocolate along with the sugar. Whisk until smooth.
  5. Add flour mixture and whisk until smooth. Pour into prepared tin and bake for 35-40 minutes or until a skewer inserted into the middle comes back with only a few crumbs clinging to it.
  6. Remove cake from oven and allow to sit at room temperature while you prepare the meringue.
  7. Increase oven heat to 220C (430F).
  8. Place egg whites in the bowl of a stand mixer fitted with the whisk attachment, alternately use a handheld mixer and a large mixing bowl. Whisk until firm peaks form.
  9. Add caster sugar 1 tablespoon at a time and whisk until sugar is completely dissolved. Whisk in vanilla and beat until stiff, glossy peaks have formed.
  10. Place half the meringue mixture into a large clean bowl. Add half the melted chocolate and briefly fold through. Only about 3-5 folding movements to maintain the marbled effect. Spoon swirled meringue onto the cake.
  11. Repeat with remaining meringue and chocolate.
  12. Baked in the oven for about 10 minutes or until the meringue is firm on top.
  13. Remove and allow to cool slightly before serving.

Mexican Chocolate Meringue Cake | Gluten Free | Thoroughly Nourished Life

Nourished Life Gratitude List 2015 – Week Twenty-Five

Good morning friends. This weekend has been a little hectic with nearly 600 kilometers travelled, a loved one remembered at the end of her life, family reconnected with, friends visited, and an important birthday celebrated. We have run the gamut of feelings and were left last night with just enough energy to crawl into bed and pass into sweet oblivion, which is why this is coming live from Monday morning. This week had some weight to it, but there was still so much to be grateful for, and even more reminders of the importance in finding the extraordinary in everyday, the gift in every moment. After all, it is those moments all linked together with breath that make up our lives. Here is my Nourished Life Gratitude List 2015 – Week Twenty-Five:wk 25 walkMonday: Today Chris and I received news that we had our final approval from the bank for our home loan! I have never been so excited to owe people a lot of money! We are so grateful that we are fortunate enough to be able to buy our own house, and start our own little (two person) family home. I cannot wait for the next stage of our adventure together to start.

Tuesday: We had meetings and reports all week this week. I was grateful for the help of my colleagues and the way we managed to keep the whole ship on course despite the extra work load. I was also grateful to come home for a run and climb into my PJs and snuggle in bed with Chris and a copy of Donna Hay magazine. wk 25 inspirationWednesday: Today I received news that a project I had worked on a few months ago has been published! I have worked with the team at be. Magazine on a few different little projects, but a few months ago they contacted me and asked if I would like to contribute to their Winter Warm-Up Recipe e-book – and of course I said yes! Today the book went live and they’ve even published hard copies to giveaway in-store at Medibank branches across Australia! There are five Thoroughly Nourished Life recipes in the book, and a stack of other winter recipes from other Aussie bloggers that I cannot wait to try out! Check it out here today, and let me know if you try any of the recipes! I was also grateful to my wonderful family for their support, encouragement and celebration when I told them it was being published – my Dad printed his copy straight away and sent it to everyone in his office!

Thursday: Today (work) Jess and I managed to sneak away for our weekly lunch date. We grabbed some food from the food court and sat out in the sunshine talking about life and everything in between. I am grateful to have someone to share laughter and life talk with at work.wk 25 soupFriday: Today we travelled to Toowoomba to farewell Nanny. The ceremony was touching and lovely. Afterwards the whole family gathered in her honour. I like to think that Nanny was looking down at all of us sharing stories, tears, and laughter (more laughter than tears) and smiling at the legacy she left behind in each one of her family members. I am grateful that I could be there with Chris’s family to celebrate Nanny’s life, and to meet the family she created.

Saturday: This morning we joined Chris’s family for a wonderful brunch at Chris’s Mum and Dad’s home. We sat in the sunshine and looked over the valley below while we enjoyed a delicious brunch feast. Chris and I returned home and I went for a really fast 10km run before we headed over to a friend’s place for a poker night. I played my first game and came third! Looks like watching Chris play is paying off. I was grateful for a night of laughter after an emotion-filled two days. wk 25 bowls girls wk 25 bowls boysSunday: Today we earned a go-slow in the sun Sunday. We slept in late, I went for a lazy walk and then filled our kitchen with the scent of a new quick bread recipe (coming this week) and then we moseyed down the coast to celebrate my friend Steph’s 21st birthday party with barefoot bowls! We had a laughter-filled afternoon of bowling, enjoying some beverages, and celebrating this lovely young lady. I was grateful to catch up with some friends, play the fool as ‘official photographer’, and watch Chris and Jess make it to the ‘semi-final’ and ‘final’ respectively. Jess made the most gorgeous Africa inspired cake for Steph too! She is so talented! wk 25 jess cake

Also this week:

wk 25 lemons

Spiced Pumpkin Snack Cake with Cream Cheese Frosting | Gluten Free

Tender, moist, warmly spiced pumpkin cake topped with cinnamon sugar sprinkled cream cheese frosting makes this gluten free Spiced Pumpkin Snack Cake with Cream Cheese Frosting the perfect simple, everyday cake. A little sweet treat is just what your day needs!

Spiced Pumpkin Snack Cake with Cream Cheese Frosting | Gluten Free | Thoroughly Nourished LifeI’ve finally broken out of my reading rut! Earlier this year I was steamrolling through books, but then I hit a bit of a rut. You know when you’ve just finished something awesome and then everything else you start reading just seems….meh. I chomped through Andie’s heart-touching memoir, and nibbled away at Gretchen Rubin’s ruminations on happiness, (yes, books are like food to me) but then I just couldn’t get into anything that I picked up. I’ve been flirting at the edges with the latest neuroplasticity book, which is fascinatingly tasty, but dense and needs to be digested slowly. And then I started on Gillian Flynn’s Sharp Objects as a bedtime snack. I could not put it down. I kept going back for just another bite, and another, until I was totally consumed by the story. If you don’t mind a little darkness, I highly recommend picking this one up.

Spiced Pumpkin Snack Cake with Cream Cheese Frosting | Gluten Free | Thoroughly Nourished LifeSpiced Pumpkin Snack Cake with Cream Cheese Frosting | Gluten Free | Thoroughly Nourished LifeJust like my last read, you won’t be able to stop yourself going back for bite after bite of this simple, spicy pumpkin cake. I found myself in the kitchen on Sunday night cutting tiny sliver after tiny sliver off a single piece before I finally relented and took a whole slice back to bed and snuggled up with my book. The combination of pumpkin, deeply sweet brown sugar, cinnamon, and a touch of nutmeg is my winter siren song.

Pumpkin puree has a magical effect in baked goods: it makes things deliciously cake-y. When added to cookies this can be a problem, but in a cake combined with brown sugar and Greek yoghurt, pumpkin makes magic. So tender, so light, and so can’t stop/won’t stop.

Spiced Pumpkin Snack Cake with Cream Cheese Frosting | Gluten Free | Thoroughly Nourished LifeThis gluten free cake is not a fancy, multi-layered affair. but it’s simple, sweet, and charming. A simple mix of my favourite gluten free flours ensures a tender crumb, but if you aren’t cooking for gluten free tummies, feel free to swap the brown rice, white rice, and sorghum flours for 180 grams of wheat or spelt flour. The results will be just as sweet and delicious.

Though I’m sure this cake would be just as tasty plain, in my opinion you really can’t serve it without the fluff vanilla and cinnamon kissed cream cheese frosting. Oh, this frosting. It’s an easy but stunning combination of cream cheese, milk, icing sugar, and good quality vanilla extract, but it is the perfect finishing touch to the spicy cake beneath. I like a thick layer of frosting on my cake, but if you are more of a frosting-conservative, you could cut the recipe in half for a more moderate coating. Once you spread the thick, creamy frosting over the cooled cake you sprinkle the whole thing with just a touch of cinnamon sugar. Simple, but stunning.

Spiced Pumpkin Snack Cake with Cream Cheese Frosting | Gluten Free | Thoroughly Nourished Life

This is the cake to keep in your kitchen when you know you have guests dropping by because everyone needs a little sweet in their day.

Spiced Pumpkin Snack Cake with Cream Cheese Frosting

Gluten Free | Makes 1 8-inch square cake | Keeps for up to four days in an airtight container in the refrigerator

* To make pumpkin purée: peel and chop about 3/4 cup pumpkin. Place in a microwave safe bowl with a small amount of water and microwave in 2 minute bursts until the pumpkin is soft all the way through. Cool completely and mash or blend until smooth.

Ingredients

  • 70 grams brown rice flour
  • 60 grams sorghum flour
  • 50 grams white rice flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 80 grams butter, softened
  • 150 grams brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree (see notes)
  • 2/3 cup plain Greek/natural yoghurt

For the frosting

  • 150 gram cream cheese (full fat is best)
  • 3 cups icing sugar
  • 2 teaspoons vanilla extract
  • 1-2 tablespoons milk
  • 2 tablespoons caster sugar
  • 1 teaspoon ground cinnamon

Method

  1. Preheat your oven to 180C (350F). Grease and line an 8-inch pan with baking paper.
  2. In a medium bowl whisk together brown rice flour, sorghum flour, white rice flour, baking powder, spices, and salt.
  3. In the bowl of standmixer fitted with the paddle attachment (or in a large bowl using a handheld mixer) beat the butter and sugar until light and fluffy, about 3 minutes.
  4. Add eggs one at a time and mix until fully incorporated. Scrape down the sides of the bowl between additions.
  5. Add vanilla extract and pumpkin puree and beat in.
  6. Add flour in two parts alternating with the yoghurt. After each addition mix until just combined.
  7. Spoon batter into the pan and smooth the top.
  8. Bake for 40 -45 minutes or until a skewer inserted into the middle of the cake comes out clean.
  9. Remove the cake from the oven and allow to cool before frosting.
  10. To make the frosting place the cream cheese in the bowl of a standmixer fitted with the paddle attachment (or in a large bowl using a handheld mixer) and beat until creamy, about 2 minutes.
  11. Add icing sugar, vanilla extract, and milk and beat until light and fluffy, about 3 minutes.
  12. Mix together the caster sugar and ground cinnamon in a small bowl.
  13. Smooth frosting over the top of the cooled cake and then sprinkle with the cinnamon sugar.

Spiced Pumpkin Snack Cake with Cream Cheese Frosting | Gluten Free | Thoroughly Nourished Life

Twenty-Eight and an Orange Layer Cake | Gluten Free

Twenty-eight candles on my birthday cake today.

Twenty-eight years of breathing the delicately balanced atmosphere of this planet.

Twenty-eight years of wondering why about everything.

Twenty-eight.

Orange Layer Cake with Vanilla Buttercream | Gluten Free | Thoroughly Nourished LifeI am the type of person who grows hideously introspective at any given opportunity. My birthdays have always been especially bad. I’m sure I’ve told you before that I wasn’t the little kid who got excited the night before her birthday. I was the little kid who curled into a sobbing ball on her mother’s lap because to me getting older was too scary to contemplate. I liked my life, I didn’t long to ‘turn 18 because then I can do anything I want’, I just wanted to stay exactly as I was with my Mum and Dad and little baby sister. Getting older meant change. Change meant leaving. Leaving meant saying goodbye. I couldn’t see the adventures ahead, only the darkness. I’ve always been on the melancholic side.

As I got older, these bouts of sobbing transformed into a month or so of depressive self-examination and doubt. I was sure I was lacking. Sure I was lagging well behind everyone else my age. “But look at what they’ve achieved and they are my age – I haven’t done anything!”

Orange Layer Cake with Vanilla Buttercream | Gluten Free | Thoroughly Nourished LifeEvery year I have wasted the opportunity to celebrate the small moments, tiny adventures, little wins, of the past year in the face of crippling comparisons with my birth-year mates – most of whom I don’t even know. “I’m not working in my dream job, I’m not married, I’m not a parent, I’m not published….” – The list goes on and on.

This year I’m choosing differently. This year I’m making the promise to myself that I am going to celebrate the small moments, tiny adventures, and little wins of the past year rather than lamenting that I’m still in the same job, same place, same routine as last year. Because as much as that is true, I have so many more blessings to count with every year that passes. Every new candle on my birthday cake brings a shower of new opportunities for gratitude. And gratitude isn’t something we ever master, but something we need to continually practice because our frames keep shifting, our circles keep widening and the reasons for our gratitude change.

Orange Layer Cake with Vanilla Buttercream | Gluten Free | Thoroughly Nourished LifeThis year I’m going to be grateful for what twenty-seven brought me, taught me, and how it changed me. Twenty-seven brought hard lessons that showed me I am going to have to work on keeping a healthy headspace for the rest of my life. Twenty-seven brought the gifts and challenges of living with a lifelong partner and acknowledging that as much as your souls are mated, you are still quite separate people. Twenty-seven brought nights of deep, indulgent, satisfying comfort in our little cottage by the sea. Twenty-seven brought tears and arguments about our different ideas of adventure. Twenty-seven brought the realisation in the end that he is my greatest adventure. Twenty-seven brought a calmer, more cherished relationship with my parents – the physical space mirrored a mental space that just filled itself in with more affection and greater respect. Twenty-seven brought new friends from all over the world. Twenty-seven brought precious moments with my sister and the realisation that she is wiser than I can ever hope to be. Twenty-seven brought the understanding of my own strength, and that I have the energy to hustle and the wisdom to rest if only I listen to what I really need. Twenty-seven was yesterday and the last year.

Orange Layer Cake with Vanilla Buttercream | Gluten Free | Thoroughly Nourished Life

This year I’m choosing to blow those candles out with gratitude rather than fear, and with a tingle of anticipation at what twenty-eight is going to hold.

Twenty-eight is our own home, a castle to call our own.

Twenty-eight is an overseas adventure with my dear heart.

Twenty-eight is a million other tiny miracles to celebrate.

Twenty-eight is today.

Orange Layer Cake with Vanilla Buttercream | Gluten Free | Thoroughly Nourished LifeOrange Layer Cake with Vanilla Buttercream

Makes one two-layer 8-inch round cake | Serves 10-12 | Gluten Free

Ingredients

  • 100 grams brown rice flour
  • 80 grams sorghum flour
  • 50 grams potato flour (potato starch)
  • 50 grams almond meal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 125 grams (1/2 cup) butter, softened
  • 225 grams (1 1/4 cups) caster sugar
  • Zest and juice of 1 orange (about 1 tablespoon zest and 2 tablespoons juice)
  • 3 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup plain Greek/natural yoghurt
  • 1/4 cup milk

Frosting

  • 150 grams butter, softened
  • 3 cups icing sugar (ensure this is gluten free)
  • 3 teaspoons vanilla extract
  • 2-3 tablespoons pouring cream (or milk)

Method

  1. Preheat your oven to 180C (350F) and grease two 8-inch round cake tins with extra butter. Line the bottoms with circles of baking paper. Set aside until required.
  2. In a medium bowl whisk together brown rice flour, sorghum flour, potato flour, almond meal, baking powder, and salt until well mixed.
  3. In the bowl of a stand mixer (or in a large mixing bowl) place caster sugar and orange zest. Use fingers to rub zest into sugar. This releases the oils in the zest and increases the orange flavour in the cake.
  4. Place softened butter into mixing bowl, and use stand mixer fitted with paddle attachment, or hand held mixer, to cream butter and orange-sugar on a medium-high speed until it reaches a light and creamy consistency, about 1-2 minutes.
  5. Add eggs one at a time and beat until just combined. Scrape down the sides of the bowl as required.
  6. Beat in vanilla extract.
  7. In a small bowl whisk together orange juice, yoghurt and milk.
  8. Turn mixer speed to low and beat in a flour mixture in three parts, alternating with the wet ingredient mixture. Scrape down the sides of the bowl as required. After the last addition, beat until smooth.
  9. Divide mixture equally between the two prepared tins. Level tops and then bake for 30-40 minutes. Switch the position of the pans every ten minutes. Cakes are done when the tops are slightly golden and they bounce back when lightly pressed. Check the cakes at 30 minutes, and then decide if they need the extra ten minutes.
  10. Remove cakes from the oven. Cool in tins for 10 minutes. Then remove and allow to cool completely before frosting.
  11. To make frosting. Beat butter until light and fluffy. It should be pearly and nearly white. Then add the remaining ingredients and beat until completely smooth and fluffy, about three minutes.
  12. To assemble cake. Place one layer on a plate or serving dish and frost with a third of the frosting. Place second layer on top and cover top and sides with remaining frosting. Use a large flat-bladed knife or a frosting palette knife to make this easy.
  13. Decorate with sprinkles or as desired. Store in fridge, covered for up to three days. Sit at room temperature for thirty minutes before serving.

Top Ten Gluten Free Treats For Your Sweet This Valentine’s Day

Florists are hurriedly filling their shelves, rose petals dripping to the floor; chocolatiers present rows of gleaming handmade creations for lovers to gift to each other; and restaurant staff starch tablecloths, polish cutlery until it gleams, and cook plates of perfect aphrodisiacs. These are all beautiful ways to show your love on Valentine’s Day, but I’ve always been more of the homemade type. Something made with hand and heart for the one you love. The time is the gift, and love is a verb.

Here are my Top Ten Gluten Free Treats for Your Sweet this Valentine’s Day from Thoroughly Nourished Life:

Two forks and a plate with a massive slice of my Red Velvet Cake with Cream Cheese Frosting would be a sweet end to Valentine’s Day.

Red Velvet Cake with Cream Cheese Frosting | Gluten Free | Thoroughly Nourished LifeOr how about two spoons and a tub of my Irish Coffee Ice Cream? Chris and I bonded over our love of whisky, so this would be a perfect Valentine’s Day treat.

Irish Coffee Ice Cream | Thoroughly Nourished LifeNeed a vegan salty sweet treat for your beloved? Tahini and Peanut Butter Cookies would be welcomed by anyone – bonus points if you wrap them up in a cute little box with tissue paper!

Peanut Butter and Tahini Cookies | Gluten Free | Vegan | Thoroughly Nourished LifeNeed a little spice in your life this Valentine’s Day? (Don’t worry, this isn’t about to turn into that kind of blog!) Try my Chai Spiced Cake with Cream Cheese Frosting!

Chai Spiced Cake with Cream Cheese Frosting | Gluten Free | Thoroughly Nourished LifeChocolate and Peanut Butter, not since Romeo and Juliet have there been two more meant for each other. Here in my Peanut Butter Doughnuts with Chocolate Peanut Glaze, rather more successfully than those teenage lovers, chocolate and peanut butter are united in heavenly doughnut form.

Peanut Butter Doughnuts | Gluten Free | Thoroughly Nourished LifeOh so you aren’t going away to a tropical island with your lover for Valentine’s Day? Neither am I, but I’m tempted to bring the tropical home with a batch of Coconut Cupcakes with Coconut Buttercream. These gluten free cupcakes are also perfect for a Gal-entine’s Day celebration too! Perfect for that Sex and the City / Friends marathon!

Coconut Cupcakes with Coconut Buttercream | Gluten Free | Thoroughly Nourished LifeHow about some pure, lustful, lush chocolate indulgence? My Frosted Peppermint Brownies are an aphrodisiac for sure….(leave out the mint and candy canes for pure chocolate sin…)

Frosted Peppermint Brownies | Gluten Free | Thoroughly Nourished LifeIs your sweetheart a cookie monster? I’m lucky that I have found a fellow cookie monster to love, and my Even Better Chocolate Chip Cookies are one of our favourite indulgences. Best when paired with binge watching Parks and Recreation.

Even Better Chocolate Chip Cookies | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.comBreakfast in bed, or maybe brunch in bed in your plans for this weekend? My Zucchini, Carrot and Walnut Pancakes (with plenty of maple syrup) are a sweet and wholesome start to the day.

Zucchini, Carrot, and Walnut Pancakes | Gluten Free | Thoroughly Nourished LifeAnd now, for the pull-out all stops, don’t bother going out for dinner, just grab a fork and your stretchy pants and let’s eat in bed, piece de resistance – Chocolate Brownie Cookie Dough Layer Cake. It’s over the top, it’s more than over the top. It’s magnums of champagne, 25 carat diamond, a thousand red roses strewn on white silk sheets over the top, but sometimes, that’s exactly what love needs to be.

Chocolate Brownie Cookie Dough Layer Cake 3

And a few more love-ly links from around our internet world:

  • Just in time for our Lady and the Tramp Valentine’s Day re-enactments, Not Quite Nigella gives us perfect Bean and Quinoa Vegetarian Meatballs. The call it bella notte….
  • Red Velvet is Chris’s current love language, and doughnuts, well of course, doughnuts are the ultimate symbol of love – they look like a hug after all. Lynn from Fresh April Flours combines the two in her delightful Baked Red Velvet Doughnuts.
  • If a jar of Nutella is one of your ultimate couple foods (just add two spoons for happiness) – this Hazelnut Chocolate Cheesecake from Urban Bakes is the perfect up-your-game treat for Valentine’s Day!

Happy Valentine’s Day everyone! And even if Valentine’s Day isn’t your thing, I hope you have an extra sweet weekend too!

Red Velvet Cake with Cream Cheese Frosting | Gluten Free

Fluffy and moist with just a hint of chocolate and deep red colouring, this gluten free red velvet cake with cream cheese frosting is the perfect special treat, especially when topped with vanilla-laced cream cheese frosting.

Red Velvet Cake with Cream Cheese Frosting | Gluten Free | Thoroughly Nourished LifeRed velvet cake is a little like love itself. When you first come across it, you don’t know how to categorise it. You can appreciate its beauty, the feeling of sinking into it, but try to examine it more closely and it flies apart into elements so disparate that you can’t fathom how they come together to form the wondrous whole. Luckily for us, red velvet cake proves a lot easier to examine and recreate in our own kitchens. The recipe for love, I leave to you all to figure out for yourselves. Mine involves 1 tall, geeky ginger + 1 nerdy, cookbook obsessed brunette = love. The recipe for a lush, gluten free red velvet cake with tangy, vanilla scented cream cheese frosting, that, I can help you with.

Red Velvet Cake with Cream Cheese Frosting | Gluten Free | Thoroughly Nourished LifeI wanted to give you a red velvet cake for Valentine’s Day. To show my love for you all, and your support here on Thoroughly Nourished Life. Like any project of love, it took some experimenting. Third time round, I figured out the formula for a fluffy, moist, tightly crumbed cake with a stunning deep red hue. Red velvet isn’t a cake for everyone. This cake walks the line between chocolate and vanilla. You will keep going back for slice after slice just to try and figure it out. I’m okay with that.

Red Velvet Cake with Cream Cheese Frosting | Gluten Free | Thoroughly Nourished LifeThe secrets of love, those I also have no idea how to solve, the secrets of the perfect gluten free red velvet cake, those I can decode. It starts with creaming butter and sugar to pearled perfection. To that we add eggs, a decent dose of vanilla, and pillar box red food colouring. This cake uses a simple mix of three gluten free flours, and these are added to the mix along with cocoa powder, and the key ingredient in red velvet cake’s moist and moreish texture – buttermilk. Buttermilk, combined with baking soda and a touch of lemon juice, gives this cake it’s lift and the tender crumb that defines red velvet cake from merely a red-coloured vanilla cake.

After your cake is baked and cooled, then the magic happens: you whip together cream cheese, icing sugar, vanilla essence, and lemon juice to create dreamy cream cheese frosting. Cream cheese frosting is the perfect dancing partner for red velvet cake. The tangy, smooth cream cheese contrasts with this cake and highlights the balance between vanilla and chocolate to perfection, like a delicious, velvety tango for your taste buds.

From me, to you, this Valentine’s Day. Red velvet perfection.

Red Velvet Cake with Cream Cheese Frosting | Gluten Free | Thoroughly Nourished LifeRed Velvet Cake with Cream Cheese Frosting

Gluten Free | Makes one 7-inch (18 cm) cake

Ingredients

  • 2 tablespoons cocoa powder
  • 1/4 cup warm water
  • 2/3 cup buttermilk
  • 1 teaspoon ground chia seeds
  • 80 grams buckwheat flour
  • 80 grams white rice flour
  • 80 grams brown rice flour
  • 125 grams butter, softened
  • 3/4 cup caster sugar
  • 2 eggs, at room temperature
  • 1 tablespoon liquid red food colouring
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon lemon juice

Method

  1. Preheat oven to 180C. Butter and line on 7-inch (18 cm) round cake tin with baking paper.
  2. In a small bowl whisk together the warm water and cocoa powder. Allow to cool and then mix in the buttermilk and chia seeds. Set aside until required.
  3. In a separate bowl whisk together the buckwheat flour, white rice flour, and brown rice flour. Set aside until needed.
  4. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer) beat butter and sugar on medium-high until light and creamy, about 3 minutes. The butter and sugar should be very pale by this stage.
  5. Beat in eggs one at a time. Scrape down the sides of the bowl between each addition.
  6. Add red food colouring, vanilla essence, and salt. Beat until completely incorporated.
  7. Turn mixer speed to low and beat in flour in three parts alternating with buttermilk and cocoa mixture. Scrape down the sides and bottom of the bowl as required. Beat until just combined.
  8. In a small bowl mix together baking soda and lemon juice so that it foams. Quickly mix into cake batter.
  9. Pour cake batter into prepared baking tin and bake for 40-45 minutes or until a wooden skewer inserted into the middle comes out clean.
  10. Once the cake is cooked, remove from the oven. Allow to cool in the pan for 10 minutes, then remove from tin and allow to cool completely before frosting and decorating as desired. Use this time to make and refrigerate the frosting.
  11. To decorate the cake, split the cake into two layers. Use a serrated edge knife to make the job easier. Place one layer of cake on a plate and spread with half the frosting. Top with the second layer of cake and spread with the remainder of the frosting. Decorate with sprinkles, or as desired.

Cream Cheese Frosting

Ingredients

 

  • 175 grams cream cheese, softened
  • 1 teaspoon lemon juice
  • 2 teaspoons vanilla essence
  • 3-4 cups of icing sugar

Method

  1. In a medium size bowl beat together the cream cheese, lemon juice, vanilla essence, and 3 cups of the icing sugar until smooth.
  2. If your mixture is too runny beat in the extra cup of icing sugar.
  3. Refrigerate for 30 minutes before use.

Red Velvet Cake with Cream Cheese Frosting | Gluten Free | Thoroughly Nourished LifeTell me, dear reader, are you a red velvet fan? What’s your recipe for love?

Lamingtons for Australia Day | Gluten Free

Lamingtons are an iconic Australian treat, and you are going to love my gluten free lamingtons. They are just like the treat you remember: a soft, vanilla sponge with a sweet and simple dark chocolate glaze and a coating of powdery coconut. It’s time to celebrate Australia Day with the sweetest of treats!

Australia Day Lamingtons | Gluten Free | Thoroughly Nourished Life | www.thoroughlynourishedlife.com

Australia Day Lamingtons | Gluten Free | Thoroughly Nourished Life | www.thoroughlynourishedlife.comLamingtons are an essential part of any Australia Day celebration. These little squares of vanilla cake coated in chocolate glaze and dunked in coconut might appear strange to visitors to our shores, but since 1896 they have been beloved by Australians, and as iconic on our dessert tables as Pavlova, custard slice and Peach Melba. Now, I present my gluten free lamingtons to you so that all your Australia Day guests can enjoy a true blue Australian treat.

Australia Day Lamingtons | Gluten Free | Thoroughly Nourished Life | www.thoroughlynourishedlife.comAustralia Day is a time for us to celebrate our history as a nation, our heroes, and our villains. As is true of any country, there are parts of our history that we aren’t proud of and events that haunt us still, but to me Australia Day is a time to celebrate how far we have come in building our nation and the hope that lies in our better tomorrows. It’s also a day to gather round the barbecue with our families and friends, to play odd Australian bush games (two-up anyone?), make fun of our accents and strange words, call each other ridiculous Aussie nicknames, and just enjoy a public holiday in the beautiful summer weather.

The barbecue (that’s barbie in Australian) is the most common way to celebrate Australia Day along with sausages (Aussie: snags); steaks; salads (usually based on iceberg lettuce); and backyard cricket. When dessert time comes around the Pavlova (Aussie: Pav) is usually the centrepiece of the table; crowned with a thick draping of whipped cream and slices of kiwi fruit and strawberries it is a looker, but if you look off to the side there is always, always a packet of lamingtons – and they go fast!

Australia Day Lamingtons | Gluten Free | Thoroughly Nourished Life | www.thoroughlynourishedlife.comMy homemade lamingtons take a basic gluten free vanilla cake recipe, dunk it in a thick chocolate glaze, and sprinkle it with desiccated coconut. These are the perfect treat to make with kids. Just prepare yourself for a messy kitchen, messy kids – and a delicious homemade treat! The most important thing about these lamingtons is to keep the cake in the fridge until you are ready to slice, glaze, and dunk them. This gluten free cake recipe is not crumbly, but it helps to make the cake a little hardier before it gets handled in this way (I would do this with non-gluten free lamingtons too).

They look a little strange when you first make them, but once you bite into the soft spongy, vanilla scented cake and get a lick of deep chocolate glaze with the tiniest hint of coconut you will understand the lamington’s allure. They are just the treat for long, hot summer nights; workplace morning teas; or for sneaking out of the fridge for a midnight snack. It is an Aussie truth that only the sneakiest gets the last lamington of the night – so be quick!

Australia Day Lamingtons | Gluten Free | Thoroughly Nourished Life | www.thoroughlynourishedlife.com

Gluten Free Lamingtons

Makes 16 lamingtons | Gluten Free | Leftovers will keep in airtight container in the fridge for up to two days.

Note: if you want to dress these up you can try serving them with whipped cream and berries.

Ingredients

For the lamingtons

  • 80 grams butter, softened
  • 1 cup caster sugar
  • 55 grams white rice flour
  • 55 grams brown rice flour
  • 55 grams buckwheat flour
  • 55 grams almond meal
  • 2 teaspoons gluten free baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 2/3 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon ground chia seeds

For the frosting

  • 4 cups gluten free icing sugar
  • ½ cup cocoa powder
  • ¾ cup boiling water
  • 2 cups desiccated coconut

Method

  1. Preheat oven to 180C (350F) and grease a 9-inch square pan with butter. Line the bottom with baking paper and set aside until needed.
  2. In a medium bowl whisk together white rice flour, brown rice flour, buckwheat flour, almond meal, baking powder, and salt. In a small jug mix together milk, vanilla extract, and chia seeds.
  3. In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment beat butter and sugar on medium-high until pale and fluffy. This will take about 3-4 minutes.
  4. Add eggs one at a time and beat well to incorporate. Scrape down the sides and bottom between additions.
  5. Switch mixing speed to low and add flour mixture to the bowl. Beat until just combined.
  6. Add milk mixture and beat on low until well incorporated.
  7. Spoon batter into prepared pan and bake for 30-35 minutes or until the top is lightly golden and a skewer inserted into the middle comes out clean. Remove from oven, allow to cool for 5 minutes in the pan and then remove cake from the pan and cool completely before decorating with frosting.
  8. Once lamingtons are cooled trim the sides of the cake so that they are even and then cut the cake into 16 equal squares. Transfer the cake squares to the freezer for two hours.
  9. Once the lamingtons are chilled you can decorate them. Combine icing sugar, cocoa powder, and water and beat until thoroughly mixed. Measure coconut into a large bowl.
  10. Using two forks dip one piece of cake into the frosting so all sides are covered. Shake off the excess. Place in coconut and toss until sides are covered completely.
  11. Place on a lined baking tray. Repeat until all cake squares are covered.
  12. Stand for an hour or until set. Store in fridge. Stand at room temperature for half an hour before serving.

Australia Day Lamingtons | Gluten Free | Thoroughly Nourished Life | www.thoroughlynourishedlife.com

Happy Australia Day dear readers! What are your plans for the holiday long weekend? We are hosting a board games night and eating lamingtons and ice cream!

Cherry Upside Down Cake | Gluten Free

Sweet seasonal cherries are baked beneath a cardamom and ginger scented cake and then flipped over to magical effect. This upside down cake makes the most of summer produce – generous slices would be perfect for a Christmas Eve breakfast or as a dessert to share at your next festive get together.

Cherry Upside Down Cake | Gluten Free | Thoroughly Nourished Life ‘Tis the season for glorious stone fruit; heaping piles of jewelled offerings on display at the farmers markets, roadside stalls, and produce aisles. Peaches soft as baby skin, nectarines brightly painted like parrots, tiny apricots as small as the top of my thumb, and there, shining like dark rubies, the sweetest of cherries.

Cherry Upside Down Cake | Gluten Free | Thoroughly Nourished LifeI have been eating these sweet seasonal beauties by the handful, plucked out of the fridge after a gym session, stolen bunches while I’m making dinner, and long lazy afternoon reading sessions with an abundant bowl beside me that soon becomes nothing but stalks and pits. I have never cooked with cherries before, but they are a festive food in our household. My grandmother makes a Danish dessert for Christmas some years called risalamande, which is essentially an almond flavoured rice pudding dish served with hot cherry sauce. I was never a fan as a child, but when I kept eating handfuls of cherries this season, these memories inspired me to try a baked good to celebrate their passing seasonal presence.

Cherry Upside Down Cake | Gluten Free | Thoroughly Nourished Life I combined memories of sweet cherries, with the spices that you know I love oh so much, and baked them into a fluffy cake bottomed topped with jammy baked cherries. We enjoyed thick slices for breakfast at the markets on Saturday, and I continued snacking on it all weekend until there were only crumbs left – thank goodness there were some runs to break up the cake!

I think this cake would make the perfect breakfast on Christmas Eve, or even a dessert (with a scoop of vanilla ice cream of course) for a family Christmas dinner.

Cherry Upside Down Cake | Gluten Free | Thoroughly Nourished LifeA note on pitting cherries. My Mum has an awesome cherry pitting tool (also useful for olives I believe) however, in my current kitchen the options were limited. I found this method using a metal piping tip from Chatelaine that very easy, and while not all of my cherries made it through intact, they were tightly squished together in the base of the pan so it didn’t matter too much, any that were a little too damaged for the cake were a tasty baker’s reward.

Cherry Upside Down Cake | Gluten Free | Thoroughly Nourished Life

Cherry Upside Down Cake

Gluten Free | Serves 8-12 | Leftovers will keep well wrapped in the refrigerator for up to three days.

Ingredients

  • 500 grams (1 pound) cherries, pitted
  • 100 grams buckwheat flour
  • 50 grams white rice flour
  • 50 grams brown rice flour
  • 100 grams almond meal
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cardamom
  • 125 grams butter, softened
  • 1/2 cup caster sugar
  • 2 tablespoons maple syrup
  • 2 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 eggs
  • 1/2 cup milk

Method

  1. Preheat oven to 180C (350F). Butter the sides and bottom of a 9-inch (22.5cm) round cake tin and line bottom with baking paper.
  2. Place pitted cherries in the bottom of the tin in a single layer. Set aside
  3. In a medium mixing bowl whisk together buckwheat flour, brown rice flour, white rice flour, almond meal, baking powder, salt, cinnamon, ginger, and cardamom.
  4. In a large mixing bowl using handheld beaters, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, maple syrup and extracts until light and fluffy, about 3 minutes.
  5. Add eggs one at a time and beat until incorporated.
  6. Turn the mixing speed to low add half the dry ingredients, beating until just mixed. Add milk and beat well – mixture may look curdled, don’t worry this is normal. Add remaining dry ingredients.
  7. Spoon batter over cherries in prepared tin and smooth the top.
  8. Give the tin two small taps on the counter to get rid of air bubbles around the fruit.
  9. Bake for 45-55 minutes or until a skewer inserted into the middle comes out clean.
  10. Allow to cool for 15 minutes in the tin. To serve, place a plate on top of the cake tin, and carefully invert the cake so that the tin is on top and the plate is on the bottom. The cake should slide easily out and onto the plate. Remove baking paper from the top and serve.

Cherry Upside Down Cake | Gluten Free | Thoroughly Nourished Life

 

Citrus Poppy Seed Cake with Cream Cheese Frosting

I am an ambivalent birthday cake chooser. Contrary to popular belief and baking evidence I am not actually a cake person. Shock! Horror! I am a cookie person. A brownie person. A deep dense fudgy flavour filled person. Cake is interesting. I love to bake it. I love to decorate it. I love the frosting. People, really, it is all about the frosting.

So this year, I listed my top three options for my family and let the popular vote decide. Their choices: Citrus Poppy Seed Cake with Cream Cheese Frosting, Chai Tea Cake with Vanilla Buttercream, or Vanilla Cake with Vanilla Buttercream and Sprinkles.

Their decision: Citrus Poppy Seed Cake came out the victor with two votes (Mum and Jess); Dad voted thus – ‘Just Cake’ (in 72 point font); and Chris put in an outside bet with Chocolate Cake (sorry babe, not an option this year).

And so, last Saturday night when I had already stuffed myself full of brownies, caramel corn, chocolate caramel slice, and cheese, I also got to have a big slice of this gluten free citrus filled layer cake with sharp and smooth cream cheese frosting. The frosting is, of course, my favourite part of this venture. I may have to remake this very soon. Sometimes you just need cake, no birthday required.

Citrus Poppy Seed Cake with Cream Cheese Frosting (gluten free) | Thoroughly Nourished Life

Citrus Poppy Seed Cake

Gluten Free. 

I am a little nervous sometimes of cooking gluten free cakes. You hear all kinds of horror stories – too dry! Too crumbly! Too wet! Too gummy! But with a little consideration of the flours you use a birthday cake is not too far away. A delicious, poppy seed filled birthday cake at that. Of course, if you do not require this to be gluten free, you can use the equivalent weight in plain flour.

Ingredients

  • 40 grams poppy seeds
  • 1/4 cup milk
  • 125 grams butter, softened
  • 3/4 cup caster sugar
  • 2 tablespoons orange rind
  • 1 tablespoon lemon rind
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla essence
  • 90 grams sorghum flour
  • 75 grams brown rice flour
  • 60 grams white rice flour
  • 1/2 cup almond meal
  • 2 teaspoons baking powder
  • 1/2 cup plain yoghurt
  • 1/4 cup orange juice

Method

  1. Preheat the oven to 160C (320F). Butter two 8-inch round cake tins and line the bottoms with baking paper.
  2. Mix poppy seeds into the milk and allow to soak for 15 minutes.
  3. In a medium bowl whisk together the sorghum flour, brown rice flour, white rice flour, almond meal and baking powder.
  4. In a large mixing bowl beat together butter, sugar, and orange and almond rinds until light and fluffy. This will take about 3 minutes.
  5. Beat in eggs one at a time, scrape down the sides of the bowl between each addition.
  6. Add vanilla and beat to combine.
  7. Add flour mixture, yoghurt, orange juice and poppy seed milk mixture and beat until just combined.
  8. Divide the batter between the prepared pans. Smooth the tops with a cake scraper. Place cake in pre-heated oven and bake for 40-45 minutes. Swap positions halfway through cooking time. If the cake starts to brown too quickly on top cover with aluminium foil and continue cooking. Test cake with a wooden skewer to check that they are cooked all the way through. Only a few moist crumbs should cling to the skewer.
  9. Remove from oven and allow to cool completely before icing (see below).
  10. To ice and decorate the cake: trim one layer so that the top is flat and place this layer on your cake stand or plate. Spread half the frosting on this layer. Place second layer on top. Fit a piping bag with a medium size round tip and fill with the remaining cream cheese frosting. Decorate the top with large dobs of frosting. If you do not wish to pip the top of the frosting, you can always spread the frosting on top with a flat bladed knife. Refrigerate cake until needed. Take out of fridge ten minutes before serving.

Citrus Poppy Seed Cake with Cream Cheese Frosting (gluten free) | Thoroughly Nourished Life

Cream Cheese Frosting

You should definitely feel free to use this frosting for many other uses. It tastes delicious on top of red velvet cupcakes, sandwiched between cookies, or as I am sometimes want to do, licked directly off the spoon in large quantities. This frosting is not for the faint of heart.

Ingredients

  • 250 grams cream cheese, softened
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla essence
  • 3-4 cups of icing sugar

Method

  1. In a medium size bowl beat together the cream cheese, lemon juice, vanilla essence, and 3 cups of the icing sugar until smooth.
  2. If your mixture is too runny beat in the extra cup of icing sugar.
  3. Refrigerate for 30 minutes before use.

Citrus Poppy Seed Cake with Cream Cheese Frosting (gluten free) | Thoroughly Nourished Life

Tell me, dear reader, how do you feel about your birthday cake? How do you choose? Or, do you take an alternate route to birthday celebrations and do cookies or brownies?