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

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

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

Banana, Date, and Almond Bread | Gluten Free

Moist, darkly sweet banana bread studded with chewy, sweet dates and toasted almonds. This is a classic banana bread recipe with a healthy twist.Banana, Date, and Almond Bread | Gluten Free | Thoroughly Nourished Life | www.thoroughlynourishedlife.comMost Sunday mornings I am up and about just after sunrise. I start the day with a run, usually a smoothie or a yoghurt and fruit bowl, and some time alone with a book as the day begins. But some Sundays, my body just craves a later, slower start. This past Sunday I ignored my alarm clock, rose at about 9 and pottered around in my pyjamas eating banana bread and lazing around reading until lunchtime. Slower Sunday mornings are important for nourishing the soul.Banana, Date, and Almond Bread | Gluten Free | Thoroughly Nourished Life | www.thoroughlynourishedlife.comI cut this banana bread into thick, decadent slices, and gobbled two of them down with cups of sweet green tea. I have made quite a few loaves of banana bread in my time, but I think this might be one of my best – and it’s mostly healthy too! There is no added fat in this loaf, instead it is kept moist by Greek yoghurt, eggs, and almond milk. Most of the sweetness in this loaf comes from the natural sugars in the banana, and rich, dark, local honey. I love the way honey and banana are natural partners in baked goods, and in this bread they mingle to create a sweetness similar to the dates that stud each slice. Honey and banana are joined by their good friend brown sugar, which increases the moistness of the banana bread. No fat? No problem in this flavoursome bread!Banana, Date, and Almond Bread | Gluten Free | Thoroughly Nourished Life | www.thoroughlynourishedlife.comI used a combination of my favourite wholemeal gluten free flours to create this loaf: buckwheat, brown rice, white rice, and sorghum flour. These flours are high in fibre, iron, and rich in antioxidants and in combination they create the perfect moist crumb. Each bite of this banana bread is moist and decadent, and between mouthfuls of sweet cinnamon and banana flavoured dough, there are bits of crunchy toasted almonds and chewy dried dates. This is a classic banana bread with a healthy twist, and lots of add-ins to keep things interesting.

I loved each bite of this banana bread, and it was hard not to eat the whole loaf in one sitting! Luckily I’ve stashed most of it in the freezer for my next lazy Sunday morning, or my next farmer’s market breakfast.Banana, Date, and Almond Bread | Gluten Free | Thoroughly Nourished Life | www.thoroughlynourishedlife.com

Banana, Date, and Almond Bread

Gluten Free | Serves 8 | Leftovers can be frozen, well-wrapped, for up to two months

Ingredients

  • 2 large ripe bananas (~1 1/4 cups mashed)
  • 6 tablespoons (75mL) Greek yoghurt
  • 1/4 cup honey (local is best)
  • 1/4 cup brown sugar
  • 2 teaspoons vanilla essence
  • 1/4 cup almond milk (or your choice of milk)
  • 2 large eggs
  • 55 grams brown rice flour
  • 55 grams white rice flour + 1 teaspoon extra
  • 55 grams buckwheat flour
  • 55 grams sorghum flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 2/3 cup toasted almonds, chopped
  • 1/2 cup chopped dates

Method

  1. Preheat your oven to 180C (350F) and line a 9 x 5 inch loaf tin with baking paper.
  2. Mash your bananas in a large mixing bowl. Add the Greek yoghurt, honey, brown sugar, vanilla essence, almond milk, and eggs. Whisk until very well combined.
  3. In a separate medium mixing bowl whisk together brown rice flour, white rice flour, buckwheat flour, sorghum flour, baking soda, salt, and cinnamon.
  4. Add dry ingredients to wet ingredients and stir with a wooden spoon until just combined.
  5. In the empty dry ingredients bowl mix together toasted almonds, chopped dates, and extra 1 teaspoon white rice flour until dates and almonds are coated. This will stop the mix-ins from sinking to the bottom.
  6. Add dates and almonds to the batter and mix until distributed.
  7. Pour batter into prepared loaf tin and bake for 45-50 minutes or until a skewer inserted into the middle comes out with only a few moist crumbs clinging to it.
  8. Allow to cool in the tin for 10 minutes and then turn out and cool completely before slicing thickly and serving.

Banana, Date, and Almond Bread | Gluten Free | Thoroughly Nourished Life | www.thoroughlynourishedlife.com

Snickerdoodle Cake with Cream Cheese Frosting and Cookies | Gluten Free

Can’t decide between cake and cookies? No need to choose, my Snickerdoodle Cake with Cream Cheese Frosting is decorated with Snickerdoodle Cookies! You get the best of both worlds in this tall, fluffy, gluten free, spiced cake!Snickerdoodle Chocolate Chip Cake | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.comI shared this cake in the latest issue of Yum. Gluten Free Magazine and I couldn’t keep it to myself! You all deserve some more snickerdoodle-y goodness in your lives! The cake layers are spiced with snickerdoodle-like quantities of cinnamon and brown sugar and studded with chocolate pieces (because obviously the only thing that makes a snickerdoodle better is some chocolate…). These layers are stacked and coated with sharp and cool cream cheese frosting and then decorated with actual snickerdoodle cookies!

As with my other gluten free cakes, this fluffy, moist-crumbed creation doesn’t rely on strange gums or additives for its bounce, just the right combination of flours, and Greek yoghurt. I seriously suggest looking for the flours I have listed in the ingredients. I found mine in my local grocery store and they are even cheaper at some health food stores. Delicious science!Snickerdoodle Chocolate Chip Cake | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.com(side note: if anyone wants to start a drinking game with the amount of times I use the word snickerdoodle in this post, I feel okay about that.)Snickerdoodle Chocolate Chip Cake | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.comThis cake is pure, brown sugar and cinnamon celebration. You start by making a very simple cake with a hint of brown sugar and cinnamon in the batter (pro-tip: lick the spatula after you’ve finished). Then make a batch of super simple snickerdoodles that start from a base of butter and cream cheese, which adds some extra softness to these cookies (for more snickerdoodle science see Lynn’s informative post). Once the cake and cookies are both cooled you whip up a batch of my easy, by oh so moreish cream cheese frosting and unite the divide. Cookies lovers and cake lovers, no longer do you have to war – there’s something here for everyone!

When you are looking for your next over-the-top celebration cake look no further!
Snickerdoodle Chocolate Chip Cake | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.com

Snickerdoodle Chocolate Chip Layer Cake with Cream Cheese Frosting and Cookies

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

Prep time: 30 minutes Cooking time: 40 minutes (not including time for cakes to cool)

Note: If you don’t need this gluten free you can swap out the flours for 280 grams of plain flour.

I would recommend making the cookie dough first as it needs to chill for an hour. While the dough is chilling you can make and bake the cake layers.

Ingredients

  • 100 grams brown rice flour
  • 100 grams sorghum flour
  • 80 grams white rice flour
  • 2 teaspoons ground cinnamon
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 125 grams (1/2 cup) butter, softened
  • 175 grams caster sugar
  • 50 grams brown sugar
  • 3 large eggs at room temperature
  • 1 egg white (from large egg) at room temperature
  • 2 teaspoons vanilla extract
  • 2/3 cup plain Greek/natural yoghurt
  • 100 grams chopped dark chocolate (or chocolate chips)

Frosting

  • 250 grams cream cheese, softened
  • 4 cups icing sugar (ensure this is gluten free)
  • 2 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, white rice flour, ground cinnamon, baking powder, and salt until well mixed.
  3. In the bowl of a stand mixer (or in a large mixing bowl) cream butter and sugars on a medium-high speed until it reaches a light and creamy consistency, about 1-2 minutes.
  4. Add eggs and egg white one at a time and beat until just combined. Scrape down the sides of the bowl as required.
  5. Beat in almond extract.
  6. Turn mixer speed to low and beat in a flour mixture in three parts, alternating with the yoghurt. Scrape down the sides of the bowl as required. After the last addition, beat until smooth.
  7. 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.
  8. Remove cakes from the oven. Cool in tins for 10 minutes. Then remove from tins and allow to cool completely before frosting.
  9. To make frosting. Beat cream cheese briefly to loosen it up, about two minutes. Then add the remaining ingredients and beat until completely smooth and fluffy, about three minutes.
  10. To assemble cake. Place one layer on a plate or serving dish and frost with 1/3 of the frosting.
  11. 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.
  12. Decorate with cookies (recipe below). Store in fridge, covered for up to three days. Sit at room temperature for fifteen minutes before serving.

Snickerdoodle Cookies

Makes about 15 cookies

Ingredients

  • 45 grams butter, softened
  • 30 grams cream cheese, softened
  • 100 grams caster sugar and 2 tablespoons extra
  • 1 large egg
  • 35 grams sorghum flour
  • 35 grams white rice flour
  • 35 grams brown rice flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • Pinch of salt
  • 2 teaspoons ground cinnamon

Method

  1. Preheat oven to 180C (350F) and line two baking sheets with baking paper.
  2. In the bowl of a standmixer fitted with the paddle attachment beat together butter, cream cheese and caster sugar until light and fluffy.
  3. Add egg and beat well until incorporated.
  4. In a small bowl whisk together sorghum flour, white rice flour, brown rice flour, cream of tartar, baking soda and salt.
  5. With mixer on a low speed add flour mix and beat until combined.
  6. Combine remaining two tablespoons caster sugar and ground cinnamon in a small bowl.
  7. Chill dough for an hour.
  8. Take rounded tablespoonfuls of dough and roll into small bowls. Roll in cinnamon sugar mixture and place on baking sheet. Repeat with remaining dough. Leave about 5cm between dough balls for spreading.
  9. Bake for 10-12 minutes or until the edges are just firm. Remove and allow to cool completely before using them to decorate the cake.

Snickerdoodle Chocolate Chip Cake | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.com

Snickerdoodle Chocolate Chip Cake | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.com

Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free

Buttery gluten free cupcakes filled with sweet-tart passionfruit curd and topped with creamy white chocolate frosting. My passionfruit curd cupcakes with white chocolate frosting bring a ray of sunshine to any day that needs just a little sweet treat.Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished LifeI am crazy about cupcakes, just in case you couldn’t tell. In a world of hearty soups and grain-filled salads, they are the perfect (couple of) bite-size treat. And the cake : frosting ratio is far more favourable for a frosting fiend like me. A few weeks ago at the markets I spotted some beautiful winter passionfruit and I needed, needed I tell you, to do something more with them than just drizzle their sunshine-coloured innards over some thick Greek yoghurt for breakfast. Cupcakes were the perfect solution.Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished LifeI whipped up a batch of buttery, gluten free cupcakes, hollowed out the insides and then got to work making passionfruit curd. If you are apprehensive about making fruit curd, or have had a bad experience in the past, don’t worry. This curd is super easy to make. In fact, this was the first time I had ever made fruit curd so I was scared too! But this technique is easy to master, and once you do, the world of fruit curds is open to you! The three things that are important to remember when making curd are:

  1. have everything in place and measured before you start
  2. keep stirring, stirring, stirring
  3. pay attention to thickness and remove it from the heat when it resembles a thick custard

Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished LifeWhen the curd was cooled it was oh so perfectly sweet but tart and smooth and buttery, and nestled eagerly inside the cupcake hollows. To conceal this tart buttery treat I whipped up a batch of easy white chocolate buttercream and finished the cupcake with swirls of frosting. Chris and I both love this buttercream, and there may have been some post-frosting bowl licking done…Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished LifeSitting on their platter these cupcakes look very unassuming, but once you bite into a tiny treat you are rewarded with the surprise of passionfruit curd paired with the sweet white chocolate buttercream. I took these to work on Monday and they were by far the most popular flavour on display that day – and until I told someone they were gluten free, no one could tell!

Whipping up my favourite treats in gluten free form is one of the best results any kitchen experiment could have. So enjoy some experimenting in your kitchen! Get to making some gluten free passionfruit curd cupcakes with white chocolate buttercream for your nearest and dearest. Let me know if you do! Just tag your creations #nourishedlifecupcakes or @achatwin and let me know how your kitchen experiments are going! Remember, the sweetest part of making cupcakes is sharing with the ones you love!Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished Life

Passionfruit Curd Cupcakes with White Chocolate Buttercream

Note: make the curd first so that it has time to cool while you bake the cupcakes. This recipe will make extra passionfruit curd, which will keep in a well-sealed jar or container in the fridge for up to a week. It is rather enjoyable spread on toast, or swirled into yoghurt as a healthy dessert!

Gluten Free | Makes 15 cupcakes

Ingredients

For the passionfruit curd

  • 1/3 cup passionfruit pulp
  • 75 grams caster sugar
  • 60 grams butter, softened
  • 2 egg yolks

For the cupcakes

  • 70 grams brown rice flour
  • 60 grams sorghum flour
  • 50 grams white rice flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 80 grams butter, softened
  • 150 grams caster sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2/3 cup plain Greek/natural yoghurt

For the frosting

  • 100 grams white chocolate, melted and cooled
  • 125 grams softened butter
  • 3 1/2 cups icing sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons milk

Method

  1. Preheat your oven to 180C (350F) and line two 12-hole cupcake tins with papers for 15 cupcakes.
  2. Make the curd first. Whisk together all ingredients in a small, heavy-based sauce pan. Set over low heat, and cook while constantly stirring, for about 10-15 minutes or until the mixture starts to thicken. The curd will resemble a thick custard at this point. Remove immediately from the heat and pour into a clean jar or container. Refrigerate for an hour, or until cooled and set.
  3. Now, to make the cupcakes. In a medium bowl whisk together brown rice flour, sorghum flour, white rice flour, baking powder, and salt.
  4. 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.
  5. Add eggs one at a time and mix until fully incorporated. Scrape down the sides of the bowl between additions.
  6. Add vanilla extract and beat in.
  7. Add flour in two parts alternating with the yoghurt. After each addition mix until just combined.
  8. Spoon batter into cupcake liners fill only two-thirds of the way to avoid spill-over.
  9. Bake for 15-20 minutes or until the tops spring back when lightly touched.
  10. Remove cupcakes from the oven and allow to cool before decorating and frosting.
  11. Once cupcakes are cooled use the small end of a piping tip or a very sharp knife to cut a small (~1cm diameter and 1cm deep) cone from the top of the cupcakes. Spoon about a ½ teaspoon passionfruit into each cupcake.
  12. To make the frosting place the butter in the bowl of a standmixer fitted with the paddle attachment (or in a large bowl using a handheld mixer) and beat until light in colour and creamy, about 2 minutes.
  13. Add melted and cooled white chocolate, icing sugar, vanilla extract, and milk and beat until light and fluffy, about 3 minutes.
  14. Fit a piping bag with your choice of decorating tip, spoon frosting into bag and frost the top of the cupcakes.

Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished Life

Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.com

Vanilla Celebration Cake | Gluten Free

Put on your bow-tie, blow up the big balloons, throw sparkles in the air because it’s time to celebrate! This cake is all about celebration! Layers of fluffy gluten free white cake sandwiched with sprinkle-spiked vanilla frosting and topped with more vanilla frosting and sprinkles. Whatever the occasion, this cake will be the life of the party!Vanilla Celebration Cake | Gluten Free | Thoroughly Nourished LifeSometimes I just feel the spirit move me to make cake. And who am I to deny when a cake is called for? Saturday afternoon found me in a celebratory state of mind and with an empty house (Chris had to work) and no demands on my time, I felt the urge to just make a pretty cake. I have been pondering how to make a good gluten free white cake for a while. One with a fluffy, almost white crumb, made for layering with frosting and decorating with sprinkles. Tall, sweet, and pretty enough for any occasion. Vanilla Celebration Cake | Gluten Free | Thoroughly Nourished LifeThis cake was the answer to my dream. All it took were some simple alterations to one of my favourite cupcake recipes, and voila! Fluffy, tender-crumbed, gluten free white cake layers just begging for frosting. To keep the crumb as light in colour and texture as possible I replaced most of the eggs with egg whites only. This can sometimes result in a tough crumb, but the addition of Greek yoghurt ensures the cake will be tender and light. Greek yoghurt also replaces some of the protein lost in gluten free baked goods and improves the structure exponentially. No more dry and crumbly cakes! And no need for xanthan gum or any special flour mixes either. This cake is made from easily found, naturally gluten free flours. Vanilla Celebration Cake | Gluten Free | Thoroughly Nourished LifeMy gluten free Vanilla Celebration Cake is the birthday cake, holiday cake, Friday morning tea cake that you have been waiting for. Perfect layers sandwiched with sprinkled vanilla buttercream and topped with a shower of colourful sprinkles. The colour combinations are endless too! Need a cake for Australia Day? Substitute green and gold sprinkles. The Fourth of July? How about red, white, and blue sprinkles? I made mine with rainbow sprinkles to celebrate this wonderful day! And Chris’s workmates didn’t even leave me a crumb! Whatever the occasion this classic, simple white cake will delight every taste bud around the table.
Vanilla Celebration Cake | Gluten Free | Thoroughly Nourished LifeRemember that perfect birthday cake with all the candles burning bright? Remember biting into sweet, moist cake layers and feeling the sugary crunch of your favourite sprinkles? Remember the sweet licks of vanilla frosting and scraping every crumb from your plate? This is that cake. This is a cake full of memories of sweet celebrations. This is a cake made for creating new memories.
Vanilla Celebration Cake | Gluten Free | Thoroughly Nourished Life

Vanilla Celebration Cake

Makes one two-layer 6-inch round cake | Serves 10-12 | Gluten Free

Ingredients

  • 100 grams brown rice flour
  • 100 grams sorghum flour
  • 80 grams white rice flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 125 grams (1/2 cup) butter, softened
  • 225 grams (1 1/4 cups) caster sugar
  • 1 large egg at room temperature
  • 4 egg whites (from large eggs) at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup plain Greek/natural yoghurt
  • 1/2 cup milk

Frosting

  • 180 grams butter, softened
  • 4 cups icing sugar (ensure this is gluten free)
  • 3 teaspoons vanilla extract
  • 2-3 tablespoons pouring cream (or milk)
  • 1/4 cup sprinkles (ensure gluten free) plus extra for decorating

Method

  1. Preheat your oven to 180C (350F) and grease two 6-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, white rice flour, baking powder, and salt until well mixed.
  3. In the bowl of a stand mixer (or in a large mixing bowl)  cream butter and sugar on a medium-high speed until it reaches a light and creamy consistency, about 1-2 minutes.
  4. Add egg and whites one at a time and beat until just combined. Scrape down the sides of the bowl as required.
  5. Beat in vanilla extract and almond extract.
  6. In a small bowl whisk together yoghurt and milk.
  7. 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.
  8. 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.
  9. Remove cakes from the oven. Cool in tins for 10 minutes. Then remove from tins and allow to cool completely before frosting.
  10. 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.
  11. Put 1/3 frosting into a separate bowl and add 1/4 cup sprinkles. Stir until distributed.
  12. To assemble cake. Place one layer on a plate or serving dish and frost with the sprinkled frosting.
  13. Place second layer on top and cover top and sides with remaining frosting, reserve about 1 cup for decorative piping. Use a large flat-bladed knife or a frosting palette knife to make this easy.
  14. Place remaining frosting into a frosting bag fitted with a star tip. Pipe small stars around the top of the cake.
  15. Decorate with sprinkles or as desired. Store in fridge, covered for up to three days. Sit at room temperature for thirty minutes before serving.

Vanilla Celebration Cake | Gluten Free | Thoroughly Nourished LifeI could stare at pictures of this cake for hours. But nothing is as good as baking one of your own, putting on some party music, and finding any excuse to celebrate!

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.