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.


Irish Cream Buttercake

Continuing with the Irish theme here (and excuses to dabble in the various bottles weighing down my sideboard) I thought putting green buttons and Irish Cream in a buttercake would give me justification to call it Irish!

Irish Cream Buttercake

Irish Cream Buttercake


125g softened butter

1/2 cup caster sugar

2 eggs, beaten

1/2 cup Irish Cream

1 & 1/2 cups gluten free self raising flour

1 tsp xanthan gum

1/2 cup green buttons

For the icing:

1 & 1/2 cups sifted gluten free icing sugar

25g softened butter

1 capful of Irish Cream


Additional green buttons or whatever you fancy for decoration.


Preheat a fan forced oven to 160 celcius (180 if not fan forced)

Cream the butter and sugar, add eggs one at a time and beat after each, alternately add small amounts of flour, gum and Irish Cream until well combined.  After the batter is prepared, slowly fold through the buttons.  Pour into a 15cm pan (I used a silicon pan, grease the pan if you use a metal pan) and bake.  Cake is cooked when a skewer inserted comes out clean.  It should take approximately 35 – 40 minutes.  Let stand in the pan for a couple of minutes, then allow to cool on a wire cooker while you are preparing the icing.

For the icing – beat together the butter and icing sugar until smooth, then add the Irish Cream.  Remember, although the alcohol in the cake has been baked out, the alcohol in the icing is active.  If you want to serve this to children, delete the Irish cream from the icing and use vanilla instead.  Spread over cake, decorate and enjoy.

Whole Irish Cream Buttercake

Whole Irish Cream Buttercake

Apple & Irish Cream Cake – Gluten free

Traditionally you pair cinnamon with apple, but the irish cream has a slightly spiced taste when it is baked, so you don’t need to add anything more.  (Try licking the spoon with this one!)

Apple & Irish Cream Cake - Gluten free

Apple & Irish Cream Cake – Gluten free

Preheat a fan forced oven to 170 celcius, 190 if not fan forced.  You can use whatever shaped tin you like, if you use something shaped like a star, make sure you push the batter right into the points.  You won’t need a huge tin for this mixture as it is more of a tea cake than a butter cake.


60g butter

1/2 cup caster sugar

1 egg, slightly beaten

1/2 cup Irish Cream (liqueur)

1 cup gluten free SR flour

1/4 cup coconut flour

1 tsp xanthan gum

I apple, peeled, cut into quarters and cored, then sliced finely


Cream the butter and sugar, add the egg and beat well.  Add the dry ingredients and liqueur alternately.  Spoon batter into tin.  Push slices of apple into mixture and bake for 25-30 minutes.


Can be served warm as a pudding, or cold as a cake.

Serve with Irish Cream cream.

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.

Walnut and maple syrup cake

Ok, I have been getting some comments that I have not posted for a while.  I know, I know, I have been very Lazy (surprised?) – I have actually been cooking, but haven’t “got around” to posting my efforts.  Plus I just went on a fun holiday to the USA and Bermuda, so obviously I was not cooking at all (I think once I put some frozen pizza in the oven, that was it!) but was instead doing lots of eating out.  I got some great ideas, which I have to do some tinkering with to make them more my style (read: easier) but those ideas will be works in progress.  In the meantime, I have returned to wintry weather, so my mind turns to casseroles, curries and puddings.


This cake can be eaten hot from the oven with some cream as a pudding, or allowed to go cold and sliced as a butter cake.   I got the inspiration for this cake/pudding simply by standing in my pantry (or hobbit hole as my cheeky children call it) looking at the various bottles, jars, containers, tins and packets that I obsessively fill the shelves with, wondering what flavour combinations would taste good.  Thankfully I made the right choices (I am sure that walnut and maple syrup have been thought of by someone else before, but it was a first for me).  It’s quite easy to whip up and easier to eat.  Unfortunately, NONE of it was leftover to go cold and be eaten as a cake, it was a cold winter’s night and the family kept going back for seconds, so it all went as pudding.


Walnut and maple syrup cake

Walnut and Maple Syrup Cake

Walnut and Maple Syrup Cake

1 cup walnuts, chopped randomly (some left as larger chunks, some chopped a bit finer);

Maple syrup (I started with a tablespoon, but tasted the batter before I put it in the cake tin, and added a little more – put in the amount that tastes right to you, remember that some of the taste will dissipate while the cake is cooking);

125 grams butter;

1/2 cup caster sugar;

2 eggs, beaten;

1 1/2 cups sr flour (I used gluten free which does cause the cake to ‘crack’ more than regular flour, but it was still ok and now suitable for the coeliac in my house);

Up to 1/4 cup milk (put in a little at a time, you want the batter to be smooth and pourable, but not runny).

Cream the butter and sugar, gradually add the beaten eggs, mixing all the time.  Add walnuts and mix.  Add flour and maple syrup alternately, then add milk as required.

Pour into a cake tin, and bake in a 170 C fan forced oven (or 180 regular) for about 35-40 minutes, or until a skewer inserted into the cake comes out clean.  Let it cool in the tin for a few minutes before putting on a rack to cool (or cutting up and eating as pudding!)