A Vanilla One Bowl Cake & A Birthday Spread

the gluten free scallywag birthdaycake

When I was a child I would spend the weeks, or should that be months - Mum?  -going through my Mum's copy of the Australian Women's Weekly Children's Birthday Cake book . There were so many wonderful cakes in this bookthat still capture my imagination and many of them appeared at my or my brothers birthdays, the Castle (without the moat, we never really did jelly at our place), the barbie cake, the dresser, cowboy and indian cake, the race car.... the list goes on. I still love those cakes and one day I'm sure I'll be up until 2am in the morning baking them for my own children but for now I'm perfectly happy with a simple vanilla cake with white chocolate (it seized) milk chocolate frosting.

The Gluten Free Scallywag - Vanilla Birthday Cake
The Gluten Free Scallywag - Vanilla Birthday Cake

I think that adult or not, you're never ever too old for 100's and 1000's. For me they bring back memories of fairy bread and parties, so last weekend I set about making my own birthday cake. It was inspired by a 'riot of colour' which is what I think children's birthday parties are; full of streamers, party hats, pin the tail on the donkey, the egg race - oh my gosh, do you remember the egg race? Ha, I think I was pretty bad at it! - the lolly bags, the invitations. It's all a big bunch of clashing colours, sugar comas, hissy fits (come on, at some stage someone has one, gosh, even at adult parties this happens!) and cake. Now, my Mum will have to set me straight but I'm pretty sure it was my brother and cousins 1st birthday (they're 4months apart, so why not join the craziness together, ya?) that they were seated next to their cake, a boy of some sort, and before the candles were blown out both had smashed their little fists into the brightly coloured icing and mushed this delicious concoction into the mouths (read: all over their faces). I'm pretty sure I wasn't involved in this, after all I was a grown up  - I was 3.

Now, lets just get this straight, there are no children in my home, there was none visiting last weekend, infact my man wasn't even home when I photographed this cake.

Nope, it was just me a bunch of party hats, those sparkly blower thing-os and a bottle of 100's and 1000's.

Lets just say that I should have called a few girlfriends and got them to bring over some drinks then it would have been a party. Albeit one with 100's and 1000's smashed into the carpet, a kitchen looking like a few children had just taken it over and me trying to figure out how I can switch this into a real party on Thursday, my actual birthday. I think I'm going to take the party hats to work, or maybe out for dinner with my man for birthday dinner. After all your birthday only comes once a year and seen as I never feel any older than the year before I like to be a big kid on my birthday.

The Gluten Free Scallywag - Vanilla 
Birthday Cake
The Gluten Free Scallywag - Vanilla Birthday Cake
The Gluten Free Scallywag - Vanilla Birthday Cake
The Gluten Free Scallywag - Vanilla Birthday Cake

So, here's to being a day older (on Thursday) than yesterday and to the fun of children's birthdays. It's something I believe everyone over the age of 10 should go back and try out for their next birthday party, seriously my Nan turned 80 last year and I have NEVER laughed so hard playing birthday games before! Yes, those blower thing-o'sand party hats were totally involved, youngest guest - 15years old.

This cake is a one bowl vanilla cake adapted from the AWW Cakes book. I think ittastes better the day after it's been frosted as the moisture sort of seeps into the cake. The ice cream sandwich cookies also form the base of the strawberries and cream tarts.

Everything here tastes better when enjoyed in a messy birthday environment, party hats required, children optional. Required: vacuum cleaner to suck up all those darn 100's & 1000's!

Gluten Free One Bowl Butter Cake with Milk Chocolate Frosting

I baked mine in a small 16cm round tin, but you could make a bigger cake by doubling the recipe and baking 2 18cm cakes. 

125g butter, softened

1tsp vanilla essence

180g raw castor sugar


170g plain gluten free flour

1/2tsp gluten free baking powder

125ml milk

Grease and line a 16cm round baking tin and preheat oven to 160degrees celcius.

In a hand or stand mixer beat together the butter, sugar and vanilla until light and creamy. Add the eggs one at a time and mix until just combined. Don't worry if it looks curdled it will come back together. Sift together the gluten free flour and baking powder into this mix. Add the milk and mix on low to combine. Scrape down the sides and mix on medium high to combine to a smooth batter. Note, test the batter, add another 1/2tsp vanilla if you like that extra vanilla hit, plus, the raw batter tastes awesome.

Pour the batter into the prepared baking tin, smooth the top and bake for approximately 65minutes for a 16cm cake or 50minutes for an 18cm cake. It's done when a skewer inserted into the middle comes out clean. Allow to cool for 10minutes before inverting onto a cooling rack to cool completely.

Milk Chocolate Frosting

Makes enough to frost the 16cm cake

225g butter, softened

1/2tsp vanilla essence

100g milk chocolate, melted and cooled

325g gluten free icing sugar, sifted

In a stand or hand mixer beat the butter and vanilla until light and creamy. Pour in the cooled chocolate and beat to combine. Add half of the icing sugar and beat on low to combine. Repeat with remaining icing sugar. Once the icing sugar is completely incorporated increase the speed to high and beat until light and creamy.

Cut your cooled cake in half, place the bottom half on a serving plate and spoon a few scoops of frosting onto the halved cake. Spread the frosting out to the edges and sandwich with the top half of the cake. Cover the cake with the remainder of the frosting and smooth out or decorate as desired.

Will keep well for 2-3 days. Cake can be made a day ahead and frosted on the day.

Raspberry Swirl Ice Cream Sandwiches:

Makes about15 sandwiches

1 batch of these hazelnut linzer biscuits

1L vanilla ice cream

1/2cup raspberries, if frozen, allow to defrost on some paper towel

Allo the ice cream to soften slightly in a mixing bowl. Smoosh the raspberries together with the back of a fork and swirl through the ice cream. Spread into a 20 x 28cm baking tin lined with baking paper it should be about 2cm thick.Return to the freezer to set. When set cut with the same cookie cutter you used for the biscuits, press carefully between two cookies. Serve immediately or return to the freezer for a few hours before serving.

Strawberry & Cream Tarts

Makes 6-8 tarts

1 batch of the dough for these hazelnut linzer biscuits

Fresh strawberries, hulled and quartered

1 tin x 2 Fruits or fruit salad, drained

1/2cup strawberry or apricot jam, warmed slightly

300ml cream, whipped

Press the rolled dough into 10cm loose bottoms fluted tart cases, the dough may split, simply press an offcut in to patch it up. Poke a small hole in the middle of the case with a skewar to allow any hot air to escape while baking. Bake in a 170degree oven for approximately 15minutes until they start to brown. Allow to cool completely in the tart cases. You can make the cases a day or two before topping with fruit and serving, simply store in an airtight container.

Carefully remove from tart cases and brush the base with the warmed jam. Spoon a 1/4cup of the 2 fruits into the middle of the tart base and arrange quartered strawberries around. Pipe the cream in a 'softserve' style on top of the 2fruits in the centre. Serve immediately.

Margaret River {Published} & Raspberry Melting Moments

The Gluten Free Scallywag_Simply Gluten Free Margaret River travel Piece
The Gluten Free Scallywag - Raspberry Melting Moments.

Margaret River is a place close to my heart.

I've traveled to Margaret River or Margs as we like to call it, before I was even able to walk or talk. Since I could do that we spent at least a week there every school holidays and traveled the 3hour drive more times than I care to remember after school on Friday's for weekend spent in our holiday home. Holidays were spent chopping (or in my case carrying) wood for the fires come winter, reading books or playing Scrabble and Cluedo (without a doubt, my favourite board game) or Monopoly (my brother's, no doubtfully because he whipped my ass in it every single time , apart from the time I cheated - shhh don't tell him that!). We'd spend hours at the beach, me with my red hair meant I was constantly covered head to toe in sunscreen; the thick 30+ stuff.

The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece

It was with these memories in mind that I recently wrote a piece on traveling and eating gluten free in Margaret River.  It was the perfect excuse to visit a few of my favourite Margaret River eating spots over the Christmas break for Simply Gluten Free Magazine . The magazine is headed up by the lovely Carol from Simply Gluten Free and is produced in the U.S. it has an fantastic collection of information for us coeliacs inside. Recipes, gluten free entertaining, information on gluten intolerance & Coeliac disease, makeup and travel are just some of the topics covered in this bi-monthly mag. I was honoured to be a part of the international crew of writers for the May-June edition of Simply Gluten Free Magazine . You can read the article on traveling and eating gluten free in Margaret River here , or if you're in the U.S. you can purchase the magazine on news shelves or get a subscription.

Big thanks to my friends and family (you know who you are) who helped me to order and taste the majority of the gluten free menu items (also the wine!) from Voyager Estate & Cullen Wines, it was a hard task, but someone had to do it! 

If you're traveling to Margaret River or Perth in Western Australia, be sure to check out my list of gluten free friendly restaurants and cafes in the area and remember, I'm always available to message on facebook or email me on   jas {@} glutenfreescallywag.com if you've specific questions!. 

If you're visiting my little Aussie blog from the Simply Gluten Free Magazine, then I would like to welcome you and thank you for reading. If you're not visiting from the mag, that's ok too, because I baked another batch of my favourite melting moments. In fact, I shared these melting moments a few years ago with a classic lemon butter cream, but I love them with raspberryand my man loves them with passionfruit, they're deliciously light and buttery, with a gorgeous crumb and far too much butter to be even a little bit good for you! So, after one of these and a cup of tea, it's time for me to hit the payment, or the pool for some exercise.

Oh, on another note, I have to say, I'm super excited that this recipe along with a few more of my creations will be in the all new Yum.Gluten Free Magazine due out 1st August. Be sure to head across to Yum Gluten Free Magazine on facebook to stay up-to-date!

PS If you're visiting from the States then let me explain that Coeliac is the Aussie spelling for Celiac. 

The Gluten Free Scallywag - Raspberry Melting Moments.
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag Simply Gluten Free Magazine - Margaret River
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag_Simply Gluten 
Free Magaret River Travel Piece
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece
The Gluten Free Scallywag - Raspberry Melting Moments.
The Gluten Free Scallywag_Simply Gluten Free Magaret River Travel Piece

Raspberry Melting Moments

130g butter, softened  

115g plain gluten free flour  

45g gluten free icing sugar (or icing mixture)  

50g gluten free custard powder  

1-2tsp vanilla essence

60g butter, softened  

100g GF icing sugar, sifted  

6-8 fresh raspberries or frozen raspberries, defrosted  


Preheat oven to 160deg. Line a 2 cookie trays with baking paper.

Beat butter until pale and creamy.

Sift all other ingredients and add with vanilla, beat together until a dough is formed.

Roll teaspoon sized balls and place onto trays keeping a good 5cm between each as they do spread a little. 

Squash slightly with a fork, note that dusting the fork in icing sugar should help the dough not stick to the fork!

Place in oven for 15minutes or until just cooked. Cool on trays. Once completely cooled, carefully stick them togther with frosting. Note, cookies will keep best if un-iced and you can ice them on the day you need them.

Once the cookies have completely cooled; about 30mins, you can make the frosting to stick them together.

For the frosting

Beat the butter until light and creamy.  Add the sifted icing sugar and raspberries and beat together. The icing shoult be light and fluffy. If it needs a little more 'movement' (ie it's too hard) add a teaspoon or two of milk.

Slather a teaspoon of frosting on one cookie and sandwich together with another. 

Enjoy with a cup of tea. 

Lemon Biscotti (DF)

Gluten Free Scallywag_Lemon Biscotti_cut loaf

I thought I'd do some lemon scented baking   today as it happens to be my Mum's birthday - and lemon is her favourite!  I tossed around a few lemony ideas - warm yoghurt cake with lemon syrup, lemon shortbread and lemon sorbet but I finally I decided upon lemon biscotti. Something I've never made before but always wanted to. I'm also a convert, these crunchy little cookies have so many possibilities - almond and apricot, date and cinnamon, coffee with chocolate chips, white chocolate and macadamia.... but I mustn't get sidetracked (expect some more gluten free biscotti) and oh my they are so simple to make! (and eat!)

Gluten Free Scallywag_Lemon Biscotti_baking tray

Slight problem of course is that you aren't here to eat these delicious almond lemon morsels (very inconsiderate I think Mum!), so, I'm going to give the gluten free lemon biscotti away, tomorrow infact. Yes, my fellow co-workers will be very happy to have something to dunk in their Friday morning coffee. So yes, you won't get to eat any of this biscotti but don't worry I'll make a fresh batch for you when you visit next week. Till then please drool over photos provided.

Much love,

your forever baking daughter.

Gluten Free Scallywag_Lemon Biscotti_Red

Gluten Free Lemon Biscotti: Gluten Free Recipe

85g whole almonds (raw or blanched will be fine)

140g gluten free plain flour

40g sorghum flour

1/4tsp (heaped) baking powder

110g castor sugar

2tblspn lemon juice

rind of one lemon

2eggs, lightly whisked

Preheat oven to 180degress Celcius.

Place almonds on a baking tray and bake in the oven for approximately 5-10minutes. They should just be browning. Remove from oven and allow to cool. Once cooled roughly chop.

In a bowl sift together the flours and baking powder. Add sugar, nuts, rind and combine.

Make a well in the centre of the dry mix and add the eggs and lemon juice. Mix until all ingredients are incorporated.

Turn mixture onto a lightly gluten free floured bench and knead for a minute. It will be a little sticky, but don't add more flour or it will be too dry! (Yes, I know I'm making biscotti - a dry biscuit - thank you)

On a lined baking tray form the dough into a log, approximately 10cm x 20cm. Bake for approximately 20minutes, turning tray half way through. Remove from oven. The loaf should be slightly browned. Allow to cool for 20-30minutes and slice on the bis into 1-1.5cm pieces. Lay pieces fat on tray and return to the oven for approximately 10minutes. Remove from oven and allow to cool completely.

Will keep for 1-2weeks in an airtight container if you don't gobble them all up with your morning, mid-morning and afternoon coffees!

Graham Crackers

Gluten Free Scallywag_Gluten Free Graham Crackers_Daring Bakers

Did I tell you that I'd become a Daring Baker? No? Well...guess what?! I've become a Daring Baker - hahaha!

Yes, between all of my usual blogging and recipes I've now dedicated myself to a new challenge each month, which of course I will be converting to Gluten Free - after all, that's what it's all about over here at The Gluten Free Scallywag! So, after all the craziness over Valentine's Day (and my one, no two loved up recipes) I've finally found time to get the January Challenge cropped and loaded up for you. This January Challenge really was a challenge as I couldn't get my hands on glutinous rice flour or sorghum here in Perth and I was ripping my hair out in frustration. Thankfully, I found a fabulous Gluten Free resource in New South Wales and ordered a few kilos of each! You should have seen my colleagues faces when I opened my packages at work - flour? you bought 5kg of FLOUR? Yes, Yes I did!

I think the original recipe would be better than my quick substitutes, however, they certainly worked, although they were extremelysticky to roll out!

Gluten Free Scallywag_Gluten Free Graham Crackers Crumbs_Daring Bakers

Gluten Free Graham Crackers recipe can be downloaded here, or check out other versions here.

Gluten Free Scallywag_Gluten Free Graham Crackers Cooking_Daring Bakers

Happy Gluten Free Baking!