Easter Bunny Cake – gluten free!

This is a very simple cake – and you can get bunny shaped moulds everywhere at the moment.  It isn’t a big cake, so don’t get a huge mould.  I tried to stop it rising too much, so the ground nut meal helped a bit there, and added to the chocolately, nutty taste.  I decorated it with a chocolate button for the eye, and just some icing for some detail on the ears, whiskers and nose, but afterwards realised that perhaps a marshmallow for the cotton tail might have been good too.

Easter Bunny cake

Easter Bunny cake

Preheat a fan forced oven to 170 celcius, 190 if not.

Grease your mould if it is metal, silicone doesn’t need any preparation, but you will need to stand it on a tray.


60g butter

1/2 cup caster sugar

1 egg

1/4 cup almond meal

1/4 cup hazelnut meal

3/4 cup gluten free self raising flour (I would normally add xanthan gum, but the nut meals seemed to provide enough moisture to prevent cracking, you can add 1tsp if you want to)

1 tbs cocoat

1/2 cup milk


30g butter

1 drop vanilla

1 tbs cocoa

2 tbs water

1/2 – 1 & 1/2 cups gluten free icing sugar (see instructions below)

Cream the butter and sugar, add egg and mix well.  Alternately add nut meals, cocoa, flour and milk and mix to a smooth batter.  Spoon into mould, making sure the mixture goes into all the corners and grooves.  Bake for 20-25 minutes – checking the cake is cooked by inserting a skewer – it should come out clean.

With the icing, it was a “mix and see” proposition.  Melt the butter in a jug then add the vanilla, cocoa and some of the icing sugar, and mix until smooth.  Add the water, then add the icing sugar bit by bit, mixing after each addition – you are aiming for a pouring consistency.  The mix needs to be thick enough to not run straight off but thin enough to pour and run into the grooves of the cake.  Add the eye and allow the icing to harden a little before continuing to decorate.


Cherry and chocolate slab cake – gluten free

I like to make this in a slab pan, as it is so rich it is easy to slice into small ‘fingers’ for serving.  You don’t want to do this in a traditional cake tin, then try to eat a big wedge of it.  You should be able to serve at least twelve people.

Chocolate cherry cake

Chocolate cherry cake


1 & 2/3 cup gluten free SR flour

1/2 cup cocoa

1 tsp each of bi-carb soda and baking powder

200g each of brown sugar and caster sugar

2 eggs

1/2 cup buttermilk (you can make this yourself by adding a little vinegar to regular milk)

1 tsp vanilla extract

1 tbsp brandy

125g unsalted butter, chopped and melted when required

1 tsp salt

350g jar pitten morello cherries, drained


1 cup thickened cream

1/4 cup golden syrup

250g dark chocolate, chopped – or use buttons

1 tsp vanilla extract


Preheat a fan forced oven to 170 celcius (190 if not fan forced).  Grease and line a 20 X 30 cm slab pan.

Sift flour, cocoa, baking powder and bi-carb.  Stir in sugars.  In a separate bowl, whisk eggs, buttermilk,k banilla and brandy.  Melt butter, salt and 1 cup of water over boiling water.  Pour onto dry mixture and mix, fold in egg mixture.

Scatter cherries over bottom of prepared slab pan.  Pour batter over and smooth.  Bake for approximately 25-30 minutes – cake is cooked when it springs back when you poke it with your finger.  Leave to sit in pan for five minutes when you take it out of the oven, then let it cool on a rack (be careful, when the cake is still warm, it is a little fragile because of all the moist cherries).

To make ganache – heat cream and golden syrup in a small pot over medium heat until almost boiling.  Remove from heat, add vanilla and chocolate, and stir until chocolate is melted and the ganache is smooth.  Chill for 30 minutes, then spread over the cake.


I either serve the whole cake on a large flat glass cutting board or pre-cut it into fingers.  This recipe is one of my most asked for by friends and work colleagues, so enjoy.