As you all know I make cakes for Raymond’s office, for all the birthdays. This time round it was the CEO’s turn, she had requested that the cake be gluten free and sugar free if possible, I also wanted something that would be good for a mid summer birthday. I scoured the Internet and just couldn’t find anything that really took my fancy until I came across this great cake over at The littlest Anchovy which inspired me, I shot Anna a quick note asking her if she thought that the cake would work with gluten free flour, she agreed it would probably be ok; so I gave it a whirl.

The birthday lady had asked me to actually make two cakes a big one for work and also a smaller one for her to take home and share with her granddaughter, So I had to double the ingredients set out by Anna, Unfortuantley first time round I actually only put in half the flour that was actually required! Doh! so neither cakes held together well and were a complete disaster.This meant that at 8pm the night before the cakes were due, I was on a mad dash to Woolworths to go and get more ingredients, originally this should have been lime and blackberry which the first batch were. It was not to be though as Woolworths had no fresh blackberries so a little switcheroo to blueberries and no one is any the wiser.

Second time round I am glad to say the cakes were a success, however they still did not rise as much as I would have liked perhaps some more baking powder and bicarb would have gave it the extra lift. to make a sugar free and gluten free I simply swapped out the sugar for Stevia and the flour for gluten free flour, the Rice Bran Oil also helps this recipe to be quite healthy.

My thanks go’s to Anna for her wonderful inspiration, you can get the recipe here. I have been told that the cake went down really well and everyone loved the fact that it was almost guilt free!

Till Next Time.. Eat Well