And now everyone can enjoy it! It is egg free, but still delicious, moist and super chocolatey and rich!
Make a few easy swaps to make it vegan or use gluten free flour for a delicious gluten free cake. It really is the perfect allergy friendly birthday cake!
Top the fluffy chocolate cake off with creamy whipped chocolate ganache. This is my favourite icing at the moment because its not as sweet as the usual buttercream and whipping the ganache gives it the light feeling of whipped cream!
Preheat oven to 160 Degrees Celsius. Line a square cake tin with baking paper. In a large bowl whisk flour, sugar, cocoa and baking soda.
In a jug or small bowl, whisk together vinegar, vanilla, olive oil and water. Then combine the wet ingredients into the dry ingredients until fully combined. Pour into the prepared cake tin and bake in the oven for 30minutes or until a toothpick inserted in the centre comes out clean. Cool completely before icing.
In a small saucepan heat the cream until it just starts to bubble on the edge. Remove from heat and stir in finely chopped chocolate. Leave for 10mins before whisking with a fork to fully combine the cream and chocolate. Then allow to cool completely (30mins-1hr). Once cool beat the ganache with electric beaters for 2-3 mins until it starts to stiffen.
Remove the cake from the tin, spread with the whipped ganache and top with sprinkles!
To make this cake VEGAN make the icing with vegan chocolate and coconut cream!
Everyone needs a delicious choc chip cookies in there repertoire, and this is one of the easiest out there! Soft, chewy and loaded with choc chips!
Keyword choc chip cookies, Chocolate, chocolate chips, cookies
Prep Time 10minutes
Cook Time 10minutes
1/4caster sugaror white sugar
1cupmilk chocolate chips
Preheat the oven to 160°C.
Melt butter in a saucepan over medium heat (or in the microwavand set aside to cool slightly. Pour butter into a large bowl and stir in brown sugar and caster sugar until smooth and sugar is mostly dissolved.
Lightly beat the egg with a whisk or fork and stir into the sugar mixture along with the vanilla.
Sift flours and baking powder together into a small bowl and then gradually mix into sugar mixture until combined. Stir in chocolate chips.
Drop rounded tablespoons of the cookie mixture onto lined baking trays. Then bake for 10-12 minutes or until golden. Then remove from oven and allow to cool on trays for 3 minutes before transferring to a wire rack to cool completely.
A classic cake perfect for birthday celebrations or a simple morning tea!
Course Cake, Dessert
Keyword Cake, cream, passionfruit, sponge cake
Prep Time 30minutes
Cook Time 15minutes
Preheat the oven to 180C and line the base of two round 20cm cake tins with baking paper, grease the side with spray oil.
Beat the eggs with electric beaters until light and fluffy (about 10minand then slowly beat the caster sugar in 1tbsp at a time.
Combine the flours and sift 3 times to ensure it is light and aerated. Carefully fold the flour into the egg mixture ensuring not to deflate the eggs. Gently pour the mixture into your baking tins.
Bake in the oven for 15-17mins. Remove from the oven and allow to cool for 5min and then flip it out onto a wire rack covered in baking paper. Allow to cool completely.
Make the Chantilly cream. Combine the cream, icing sugar and vanilla and then beat with electric beaters for 2-3min until soft peaks form in the cream!
Make the passionfruit icing. Rub the softened butter into the icing sugar and then add in the pulp of the passionfruit into the icing sugar to form a thick icing.
Assembly: Place one sponge cake on a plate, top it with the Chantilly cream and then place the other cake on top and gently press it down. Spread the top of the cake with the passionfruit icing, allowing it to drop down slightly on the sides.
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Super simple spring time slice! Fresh and tart from the berries matched perfectly with the buttery crumble!
Keyword berries, crumble, slice
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
1 ½cupsplain flour
½cupbrown sugar or coconut sugar
2tbsparrowroot powder or corn starch
Preheat oven to 160C and line a square 8inch x 8inch baking tray with baking paper.
In a large bowl combine the plain flour, oats, baking powder and sugar. Then mix in the butter to form a firm, but slightly crumbly dough. Press half of the mixture into the baking tray and then bake in the over for 7-8mins. Remove from the oven and allow to cool slightly.
Meanwhile, prepare the filling. Add the frozen berries to a saucepan and heat on a low heat for 5-10mins until they begin to break down. Stir in the arrowroot powder and caster sugar and then bring to the boil. Reduce and allow to simmer for 3min.
Spread the berry mixture over the base and then crumble the remaining dough over the top. Return to the oven for 15-20min until golden brown. Remove from oven and allow to cool completely before cutting into squares.
You can replace raspberries with any frozen berries, adjust the sugar to the sweetness of the berries!
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I grew up eating this. My mum used to make this weekly for us during winter and our family were sticklers for dessert (everynight!!). I feel like I start off a lot of recipe posts like this. But I do, because everything I share on this blog, or at least 85% of it was inspired by my life growing up. I want to share the recipes of my childhood to show you just how much variety you can include in your diet and STILL BE HEALTHY!
Because if you didn’t know, healthy does NOT have to be boring.
Rhubarb is one of those confused vegetables…. yes it is a vegetable! The exact opposite to tomatoes, rhubarb is actually a vegetable but we use it as a fruit. It is a little sweet and tart and the perfect stewed in desserts like this strawberry and rhubarb crumble and or on top of oats.
Sweet strawberries go perfectly with tart rhubarb and they cook at the same rate, so there is no need for pre strewing the fruit before topping with your crumble.
Strawberries are actually in over supply at the moment as QLD strawberry farmers have had fantastic conditions. But we need to help the farmers by buying them all up before the excess strawberries go to waste. Strawberry and rhubarb crumble has always been my favourite way to use them.
Though if you still have more, remove the tops and freeze them for loads of delicious smoothies and baking later in the year!
Now for the crumble. I have experimented with so many crumble toppings over my time, but this one is by far my favourite! While Rolled Oats are classic base, I like to top the crumble up with a mix of nuts and Shredded Coconut.
I love to use Macadamia Nuts as they have a beautiful mild nutty flavour that pair well with strawberries.
Serve this strawberry and rhubarb crumble with a creamy greek yoghurt or a little vanilla ice cream if you prefer!
I drastically reduced the added sugar in this recipe compared to a lot of recipes out there. If your strawberries are sweet enough, you don’t need even need to add sugar to the fruit.
That is why I actually LOVE having this for breakfast in winter! It usually results in having made it for dessert and I end up heating up left overs in the morning topped with a big dollop of greek yoghurt. So it is just like oats, fruit and yoghurt!!
My Families favourite when rhubarb is in season! What better way to highlight it other than simply paired with tart strawberries and a crunchy nutty crumble topping!
Keyword berries, crumble, healthy fats, in season, low sugar, nuts, oats, Rhubarb, strawberries, winter produce
Prep Time 5minutes
Cook Time 40minutes
200gStrawberryhulled and halved
1bunch rhubarbleaves removed and cut into 1inch pieces
¾cupnutsroughly chopped – I used macadamias and cashews
Preheat the oven to 160C.
Combine strawberries and rhubarb in a baking dish and then sprinkle with sugar.
To make the crumble combine flour, oats, nuts, coconut and brown sugar in a bowl, then add in melted butter to form a moist crumb. Spread the crumb over the fruit and then bake in the oven for 30/40mins until fruit starts to bubble and crumble is golden brown**.
* it is a good idea to taste your strawberries before adding the sugar, as you may need more or less depending on how sweet they are! ** If fruit doesn’t look cooked, but crumb is starting to brown cover with aluminum foil for the last 10mins of cooking.Serve with vanilla icecream or greek yoghurt!
If you like this recipe you with love some of my other family winter favourites
Food and Nutrition are my absolute jam and bringing them to you is an easy, bite sized way is what I live for!
I am the clumsiest person you will ever meet, often finding myself on the floor – usually a result of tripping over my own feet. This might have something to do with the fact that I am 6’3 (or 190cm) aka a giant amongst most of my friends.
I love to make a mess in the kitchen, writing isn’t really my thing, but I have vowed to get better so that I can share my journey and passion with all you of amazing people!!