Date & Ginger Cake with Lush Caramel Icing

It's been a while between posts. Life has been a little crazy with our little cookie turning two in a month he is just full of energy and in need of attention from Mama. This little guy keeps me on my toes, running around, taking photos, cooking, cleaning (ha!) and having the most wonderful small human adventures.

Between small human fun there's been A LOT of work. I've continued my food photography journey and am stretching my photography skills (one of my goals for 2016) by shooting some gorgeous events and families. I love photography, it's half the reason I started this blog. So, if you're in Perth and want some photographs of your delicious food or your lovely family or space give me a shout, hey, I might even bring some gluten free cake ;)

Speaking of baking there's been lots of that. I've had a blast and worked all the butter I've eaten off by baking for the Perth UpMarket events that are held four times a year at UWA. I'm loving sharing my gluten free deliciousness with you all. The cakes, slices and biscuits are always a hit and I love meeting each and every one of you who has baked something from this space, be it from the blog or the cookbooks.

So, in the spirit of sharing (and cos, it's nearly Christmas - yoikes!) this is a new addition to The Gluten Free Scallywag Market Bake Stall at Perth Upmarket. It'll be there in all it's soft date and chunky, spicy ginger glory oh, and did a mention the icing? It's totally lush. It's caramel icing at its best; soft and creamy and full of all the good stuff; brown sugar and butter *winks* If you can't come join me, well that's what this recipe is for. Please note baking your own cake requires one to do their own dishes!

The Gluten Free Scallywag will be at Perth Upmarket on November 27th, South Side Verandah of Hackett Hall, University of Western Australia 10am-4pm. I'd love to see you there, there will be loads of gluten free cakes, biscuits and slices. You can even pre-order a boozy fruitcake and cookbooks via the shop so your Christmas eating, ahem, I mean gifting is sorted!

Photo by Lightheart Photography

Happy gluten free baking x

Gluten Free Date & Ginger Cake with Caramel Icing

Makes 2 loaves. Freezes well.


Pre-heat oven to 170 degrees celcius. Line two loaf tins with baking paper.

Place dates in a small bowl, throw in the bi-carb and pour the boiling water on top. Stir for a moment as the bi-carb fizzes, then let it sit for 5 minutes.

Cream the butter and sugar using a stand or hand held mixer until light and creamy. Add in the remaining ingredients, including the dates and their soaking water. Mix on low until completely combined. The cake batter will be quite runny.

Pour into the prepared tins and bake for 30-35 minutes. Allow to cool for 5minutes before turning out onto a cooling rack to cool completely.

Ice with caramel icing once cool. Store in an airtight container at room temperature for up to 3 days. Freezes well with or without icing.

icing method.

Melt butter in a medium saucepan. Add brown sugar and stir, on low for 2 minutes until melted and sugar has dissolved completely.

Keeping the heat on low stir in the milk, being careful as the caramel may bubble and splatter when the cold milk hits in. Bring to the boil. Stir in the sifted icing sugar.

Allow to cool for one minute before pouring onto cake.

This icing goes solid quite quickly, so work fast. You can gently re-heat the icing if it's gone solid in the pot, keep on low and stir stir stir!


100g pitted dates, roughly chopped

1 teaspoon bi-carbonate soda

80ml (1/3 cup) boiling water

125g butter, softened

150g brown sugar

125g gluten free plain flour

1 teaspoon cinnamon

1 teaspoons ground ginger

1/2 teaspoon nutmeg

160ml buttermilk (or 150ml milk + 2 teaspoons lemon juice, leave to curdle for 5 minutes)

40g almond meal

2 eggs, lightly whisked

60g glace ginger, roughly chopped

icing ingredients

60g butter

90g brown sugar

40ml (2 tablespoons) milk

250g icing sugar, sifted

Carrot Cake Recipe for my birthday (DFO, NFO)

Birthday flowers from friends
Morning light in the bedroom
Morning florals
Birthday photo for mum

Monday heralded in a new year. A year of being a little bit older and quite possibly a little bit wiser!?  It was a day spent at work with colleagues, a lunch in the park and a phone that I had to turn onto low, it was beginning to annoy my colleagues so much *beep beep* awww,  xx said happy birthday! *beep beep awww, yy is so sweet! *beep beep*....  but, hey, it was my birthday, I was feeling the love no matter what!

A morning tea of gluten free cakes were, of course, provided by me.  Those of you who follow me on twitter will have seen a few baking & pre birthday celebration photos on instagram on Sunday (I'm so in love with this app - can you not tell from the photos? if you've got this app you can follow me by searching for @gfscallywag) I spent the majority of the day breaking eggs, weighing flours & spices, mixing batters and whipping up some of my favourite vanilla cream cheese frosting - oh my its just soooo deeeelicious I've no words, just lots and lots of dirty teaspoons *teee hee hee*

Birthday cake is the best kind of cake

The team was treated to a gluten free carrot cake with vanilla cream cheese frosting (above is the only photo I managed to take of the birthday deliciousness) and a vanilla coconut cake with berries covered (also) in vanilla cream cheese frosting. I'd already dirtied numerous bowls with cake batter, so, I thought I'd stick to just the one massive bowl of frosting ! Both cakes went down a treat and as per the requests on my facebook page , yes, I will be sharing the gluten free carrot cake recipe as soon as I'm back from Perth next week (recipe below please remember not to drool on your keyboards!). The whirlwind trip back to Perth will be spent showing off my gorgeous birthday present, a gorgeous, army green, flared coat that I found a few weeks ago, it's simply stunning and was at the very top of my birthday wishlist!

In the meantime, it's come to the time of year again when the Irresistible Gluten Free Expo is on in Melbourneand I've got tickets to give away!

I'm super excited about this as I've never been to the Irresistible Gluten Free Expo and this year I get to go myself, rather than just give away some tickets to you, my fabulous readers and fellow gluten intolerant, coeliac folk in Melbourne!

A BIG congratulations to the three winners of the Irresistible Gluten Free Expo Double Pass giveaway!!!

Sharifa Buzimkic

Trish Abrahams

& Babba Ganesh

I loved all of your answers! Especially Sharifa's crying herself to sleep! Please email jas [@] with your name and Victorian postal address by this Friday 16th September 2011 to ensure tickets get to you in time! See you at the show next weekend!

For those of you who are wanting to go to the Irresistible Gluten Free Expo in Melbourne this year you can visit the websiteto purchase tickets or get them from the door on the day!

This competition is now CLOSED. 

*** To enter to win 1 of 3 double pass (valued at $40) to the Melbourne Irresistible Gluten Free Expo on September 24 & 25th 2011***

Copy the below sentence, paste it onto a wall post on the Gluten Free Scallywag facebook page or below in the comments section and finish it off for me - I simply must win tickets for the Irresistible Gluten Free Show this year or____________

You can enter twice by following the above instructions and answering the question by leaving a comment or posting on the facebook page, otherwise it's only one entry per person. 

No anonymous comments.

You must have a Victorian postal address and be able to attend the show on either Saturday 24th or Sunday 25th September.

Entries close Midnight AEST Monday12th September 2011. Winners announced Tuesday 13th September. 


** This giveaway has been sponsored by the Ogilvy PR Team behind the Irresistible Gluten Free Expo.

Gluten Free Carrot Cake with Vanilla Cream Cheese Frosting

Serves 8

4 eggs

310ml vegetable oil

1 Tblspn vanilla

330g castor sugar

300g gluten free plain flour

1tsp gluten free baking powder

2tsp bi-carb soda

3tsp cinnamon

3 cups grated carrot

80g walnuts, chopped finely (optional)

Preheat oven to 165degrees celcius, grease and line 2 x 20cm springform baking pans.

In a medium bowl whisk together the eggs, oil, vanilla and sugar until thick and sugar has dissolved. Set aside.

In a large bowl whisk together the gluten free flour, baking powder, bi carb and cinnamon. Add the carrot and walnuts and combine until coated with flour. Add the egg mixture and mix until just it’s just come together.

Pour into pan(s) and bake for 45-50minutes.

Allow to cool for 20minutes and then turn onto a wire rack to cool completely. 

Make 2 times the quantity of this gluten free vanilla cream cheese frosting recipe. Simply swap the lemon rind for 2tsp vanilla essence. For a dairy free option make a classic orange drizzle icing with icing suager, orange rind and a little water.

To assemble the cake:

With a sharp serrated knife slice a thin layer off the top of each cake to make them level.

Place one cake on serving platter and dollop some frosting on top. Spread it out a little, careful not to go all the way out to the edges, as when the second cake is placed on top the weight will squash it out!

Place second cake top down onto the cake, so that the bottom is now the top of the finished cake. Apply a crumb coat of frosting to the top and sides for the cake. A crumb coat is a thin layer of frosting that collects all the crumbs, so that your final frosting layer doesn't go lumpy!

Refrigerate for 10minutes and apply final frosting coat. Decorate with walnuts, coconut or even some pumpkin seeds. Stand back and admire your own delicious handiwork before cutting it up and enjoying with friends!

Chocolate Cherry Cupakes (NF)

I feel like it was a long week last week. I'm not too sure why, nothing in particular happened. Ok, well I possibly overdid it with the online shopping for christmas (oops!) and I started collating bits and pieces for making my christmas cards + tags and got busy looking at different recipes that I can make as gluten free christmas gifts.

Before I get carreid away and tell you everything I want for Christmas (I'm sure there'll be a post about that soon!) I thought I'd remind all the Sydney-siders and Coeliacs on the East Coast of Australia that the Sydney Irresistible Gluten Free Show is on this weekend, Saturday 20th to Sunday 21st. The Sydney Irresistible Gluten Free Show runs a little differently than the other shows, because if you pre-register hereyou get free entry!

Yes free entry! That means all those samplers and gluten free breads can be tried and tested for nothing. Zip. Zilch. Zero!

Ok, well, that's not strictly true, because if you don't pre-register then you will need to buy tickets for $10 on the day. Isn't is great? Maybe I'll pre-register and then simply pay for flights over to Sydney... or.... maybe not!

So, no, I'm not giving away tickets to the Sydney Irresistible Gluten Free Show but I am giving away two copies of Sue Shepherd's Irresistibles for the Irritable Cookbook!

Sue Shepherd is a Advanced Accredited Practising Dietitian and Accredited Nutritionist in Melbourne, Australia and fellow Coeliac who is speaking at the Sydney Irresistible Gluten Free Show. Her first book Gluten Free Cooking was the first Gluten Free cookbook I was given (thanks Nan!) and it's been fantastic to have on hand to make delicious gluten free meals or treats like gluten free banana spice muffins.

To enter simply leave a comment with your email address and answer this question:

What gluten free goodies are you most looking forward to baking this Christmas?

Please Note: Entries are open to Australian & New Zealand Residents only. Please note you MUST leave your email address and answer the question in order to be entered in the giveaway. One entry per person please!  Giveaway closes Sunday 21st November at midnight EST and winners will be decided thanks to and announced on Monday 22nd November.

I took these cupcakes into work last Friday and they went down an absolute treat. Soft, delicate and super moist thanks to the hidden cherries they were gobbled up amidst groans of delight. I hope you enjoy them as much as my co-workers did!

Chocolate Cherry Cupcakes

makes 12

1/4cup + 1Tblspn brown rice flour

1/4cup + 1Tblspn tapioca flour

1/4cup quinoa flour

1/8tsp xantham gum

(or substitute all of the above for 3/4cup + 2Tblspn all purpose gluten free flour mix)

1cup castor sugar (I did half raw castor and half normal castor)

1/3cup cocoa

3/4tsp gluten free baking powder

3/4tsp bi-carb soda

1/2tsp salt

1/2cup buttermilk

1/2cup boiling water

1 egg

1/4cup vegetable oil

2tsp vanilla essence

24 sour cherries, drained from jar (reserve the water)

Preheat oven to 175C and line a 12 hole cupcake tray with liners.

Whisk together the dry ingredient in a large bowl and set aside.

In a large just whisk together the buttermilk, water, egg, oil and essence until combined. Pour this into the dry ingredients and stir till there are no lumps.

Spoon 1/3cup measures of mixture into the cupcake liners and top with 2 sour cherries (note they’ll sink)

Bake for 12-15minutes until skewer inserted comes out clean (note: you’ll have to check the edges of the cake not the middle as the cherries will stay quite wet.

Remove from over and allow to cool completely. Note that some may have holes in as the cherries have risen, then dropped, this is fine – it’s what frosting is for!

Chocolate Frosting

125g butter, softened

1 1/3cup gluten free pure icing sugar

2Tbslpn cocoa

2Tblspn cherry water

1tsp vanilla essence

In a mixer beat the butter until light and soft.

In another bowl sift the sugar and cocoa. Once the butter is soft and a little fluffy add half the sugar mixture and 1tbspn of the cherry water. Mix on low until combined, repeat with remaining sugar mixture, cherry water and essence. Once combined beat on high speed for approximately 5minutes until the frosting is light and fluffy.

Make sure to scrape the sides regularly with a spatula, to move the darker cocoa frosting from the edges of the bowl.

Pipe or spread the frosting onto cupcakes. Decorate with coconut or other decorations as desired.

Will keep for up to 4days in an airtight container.

Peanut Butter Chocolate Cakes

Gluten Free Scallywag_Choc Peanut Butter Cake Sandwich_closeup

A girlfriend of mine recently walked down an aisle of a chapel wearing a stunning off white fishtail gown to besee the love of her life standing a few metres away. She was simply radiant. I was honoured to have been a part of her special day and to have attended her (rather hilarious) hens night a few weeks earlier.

A black and pink girls night out was all she was after and I made these sweet little gluten free peanut butter & chocolate cakes , that fitted (pretty close to) perfectly with the black and pink theme. I promised I'd post them here, and here they are with love and happiness for the gorgeous bride and good friend; Laura. To you and El - wishing you happiness (and cake!) in your adventure together.

Gluten Free Scallywag_Choc Peanut Butter Cake Sandwich

Gluten Free Peanut Butter Chocolate Cake

This recipe is adapted to a peanut butter chocolate sheet cake from my Gluten Free Triple Chocolate Cupcakes and I sandwiched them together with some (crunchy) Peanut Butter Frosting!

120g butter

150g chocolate

1 cup (125g) almond meal

1/3 cup (60g) potato flour

1/3 cup (35g) cocoa

1/2 tsp baking powder

1/3 cup (95g) smooth or crunchy gluten free peanut butter

1/3 cup (70g) castor sugar

1/4cup (60ml) milk


Preheat oven to 165DegC and line a lamington tray with baking paper.

For cupcakes:

Line a 12 hole cupcake tin and cook at 180DegC for approximately 12-15minutes.

Melt butter and chocolate by your preffered method. Allow to cool.

Mix together dry ingredients with a whisk to ensure there are no lumps and flours and baking powders are evenly dispersed.

Whisk eggs and add to flour mix along with peanut butter and the cooled chocolate mixture. Mix to combine but do not over beat.

Pour into lined tray and bake for approximately 15minutes. This will depend on the size of your baking tray, so make sure you check the cake with a skewer.

Remove from oven and allow to cool completely.

Peanut Butter Frosting

100g butter, softened

1tsp vanilla essence

1 1/2 cups (240g) gluten free icing suar, sifted

1/4-1/2 cup gluten free peanut butter (smooth or crunchy - it's up to you!)

1-2tblspn milk

Beat butter, 1/4 cup peanut butter and vanilla essance until smooth. (if you used crunchy peanut butter, then clearly, it won't be 'smooth'). Add 1/3 of the sifted gluten free icing sugar, beat. Repeat with remaining icing sugar in batches. Beat on high for 3-5minutes. Add a tablespoon of milk to reach desired consistency. Add food colouring as you wish.

Taste test and add remaining peanut butter if you wish.

Frost cakes and enjoy the looks on people faces when they realise the frosting tastes like peanut butter!

To Assemble Peanut Butter Sandwiches: 

When the cake has cooled completely remove baking paper and place on a cutting board. With a cookie cutter (don't use anything too detailed or it will break, stick with scalloped circles, hearts maybe or plain squares and circles) carefully cut shapes out of your sheet cake.

Keeping the cutout shapes on the board. Use a piping bag to frost half the shapes with Peanut Butter Frosting or any flavour you like!(This can be done by spreading the frosting on with a knife or spatula however, you are more likely to have breakages.) Place the plain shapes on top of the frosted halves and gently squeeze together.

Transfer to a cake stand or place in a tin for transportation.