Welcome to my blog, through which I hope to be able to share my experiences of gluten free cooking, baking, experimenting and eating.
When my daughter was diagnosed (age 6) with Coeliac Disease, our world of eating changed overnight. From breads, pastry and pasta to cakes, biscuits and puddings.......... suddenly most of what we knew was 'off the menu'. I think I must have tested every available gluten free product on the market, seeking out replacements to try and keep things as normal as possible. I was disappointed to find that what was available was often dry, crumbly and flavourless.
Not one to shy away from a challenge, I decided to turn my kitchen into a laboratory, turn all I knew about cooking on its head and start creating!

Thursday, 30 July 2015

Fudgy Chocolate Birthday Cake Mix....... Travel and Bake! (gluten free)


One of my favourite free from bloggers - Vicki over at the Free From Fairy has decided to take a well-earned break over the summer to spend time with her little ones. Sounds like a wise idea to me!

Whilst she is off enjoying the kids, she has asked a few fellow bloggers to guest post on her behalf...... including me! I am truly honoured. Vicki is a fantastic blogger with a huge, well-deserved following....... Thank you Vicki!


If you haven't checked out Vicki's blog, go grab a coffee and a free-from biscuit and surf! She is one of the most innovative bloggers out there and I know you will learn lots and lots from her..... I have.

Whilst Vicki is taking a break, I will be too.... Off to sunnier climes for a couple of weeks..... and frankly I can't wait! I am exhausted and more than ready for some family time myself as well as some rest and recuperation.


Whilst we are away, my daughter will be having her 10th birthday. One of the problems (or benefits) of having an August birthday is that you are never at school for it and the big day has a strong chance of coinciding with a family holiday. My daughter may appreciate that timing when she is older, but right now, not being at school with her friends can be pretty difficult, with lots of melodrama and angst. Although she will have parties at home (either side of the holiday), I have decided to pull together a cake mix that can be whizzed up with basic extras and minimal equipment when we are away.... A sort of 'have mix...will travel' cake!


At fourth attempt, I am happy! This is a fudgy chocolate hybrid of a brownie-sponge cake. The prototype has been topped with crushed-raspberry cream.... Yum!

I intend for the actual birthday cake to be layered and filled locally with whatever I can find. Watch this space...... Assuming all goes to plan, I will share the results later in the summer!

Meanwhile I will be off-line for a while. Sadly I have not been as organised as Vicky and so won't be posting for a couple of (three +) weeks.....

Meanwhile, I am sharing this travel and bake fudgy chocolate cake with the following :


Cook Blog Share, this week with Snap Happy Bakes.









Recipe of the Week with Emily at A Mummy Too.









Tasty Tuesdays with Honest Mum.







Free From Fridays with I Say Nomato and the Free From Farmhouse.










Catch you all soon.... In the meantime, have a great summer xx



Fudgy Chocolate Cake Mix

Ingredients

Dry Mix :
100g plain GF flour mix
15g cocoa powder
pinch fine sea salt
¾ teaspoon xanthan gum
1½ teaspoons GF baking powder
¼ teaspoon bicarbonate of soda
100g ground almonds
½ teaspoon vanilla bean powder

200g dark chocolate - broken into small pieces
150g unsalted butter/dairy free spread
4 large eggs
200g caster sugar
100g dark/milk chocolate chunks

Method

  1. Mix all the dry mix ingredients together, making sure any lumps are completely broken down. If taking away with you, store in a ziplock bag/airtight container until ready to use.
  2. Base line 2 x 8 inch non-stick cake tins with baking paper. 
  3. Pre-heat the oven to 180 C/350 F/Gas 4.
  4. Melt the dark chocolate (200g) and butter in a heat proof glass bowl, either over a saucepan of simmering water (stirring frequently) or in a microwave on medium setting in 30 second bursts stirring between each. Set aside to cool slightly.
  5. In a separate large mixing bowl, beat the eggs with a fork until well-blended and creamy.
  6. Add the sugar and beat again with a fork until well blended.
  7. Add the melted chocolate mix and beat in well.
  8. Add the dry ingredients and fold until the batter is smooth.
  9. Add and fold in the chocolate chunks.
  10. Divide the mixture between the two tins and spread evenly.
  11. Bake for 20 to 30 minutes until a skewer inserted into the centre comes out clean.
  12. Leave to cool in the tin and then turn out, layer and decorate with your chosen filling and decoration. 
Gluten Free Alchemist © 2013-15 unless otherwise indicated

18 comments:

  1. I will definitely visit her blog after this. :) Raspberries and chocolate are such a superb combination! Thank you for sharing this recipe.


    Vegetarian Courtesy

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  2. the cake looks beautiful - hope your daughter has a fun holiday birthday - I have a summer birthday and hated having it out of school time but I now I embrace it and all the holiday fun it can bring. Hope you also have a good time and get the rest you need

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    1. Thanks Johanna. Am enjoying the heat of the Med as I sit here and type. I think my daughter is getting used to the idea of being away now we are here and as I have already managed to bake cookies, she now has more faith that she will get a cake too! X

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  3. You are far too kind Kate!!! I am so delighted that you are guest posting for me in a few weeks! We are currently away in our camper van with occasional Internet access and it has been bliss! I can't wait to try out your incredible looking cake. As you know Roo always has her birthday in the holidays too...she turned 8 while we've been camping. No chance of baking a cake so she made do with leftover birthday cake from her party! Have a wonderful and relaxing break...and happy birthday to your daughter!!!

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    1. Ha! Just being honest Vicki! You and your blog are fab!!
      It's wonderfully restraining being inaccessible! But also quite good fun checking in to the blog whilst soaking up the sun. Getting quite excited about making the cake now! x

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  4. Wow what a wonderful guest post, I am literally salivating here, we are gluten-free for the most part here as my eldest can't eat it so I will be bookmarking. Thanks for linking up to #tastytuesdays

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  5. Ooh, ooh, I want some of that crushed raspberry cream. What a fabulous topping for the chocolate cake. I'm very envious of you going off on holiday adventures, I'm feeling like I REALLY need a break. Hope you have a fabulous time and your daughter enjoys here cake - even without friends ;-)

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    1. Thanks Choclette. I was getting very desperate for a break. So I sympathise!
      Now we are in Greece, my daughter is telling everyone I am making her special cake while on holiday. No pressure then!!
      Really enjoying the warmth and the down time. X

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  6. Love the sound of the crushed raspberry cream, bet it works amazingly well with the chocolate cake! Yum! Thanks for linking to #CookBlogShare

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    1. You're welcome Haley. I think chocolate and raspberry is one of my all time favourite combos!

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  7. Another beautiful bake, gorgeous. Happy birthday to your daughter :-)

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  8. Oh wow this looks amazing! This is going on my must try list x #CookBlogShare

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    1. Thank you Kirsty. Let me know if you ever do make it! x

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  9. What a beautiful cake - don't raspberries always look so pretty!

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    1. Thanks CC. I love the vibrancy of raspberries. I agree they do make cakes look extra pretty. They taste great too!

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