faye's cake


it was my friend Faye's birthday on Tuesday. she turned *checks Facebook* 15. and i promised her a cake. so, to make up for my lack of bad selfie collage, here's a recipe & a blog post thrown in too. this post was meant to be up about four days ago but a small kitchen disaster happened and the cake broke in half. so there was some re-making of cake and frosting that occurred.  

Faye has a knack (a beautiful knack) of calling me "McDonald". partly because i had a job interview there, and because my surname is "mc-kie". in fact the other day i was walking with my other friend (who calls me Jeffrey - you can see i have creative friends) when i hear, somewhere, a small "mcdonald" cry from the other side of the building. it was indeed, miss faye herself. what she doesn't know, is that i really want to have a farm. so the nickname coincides with the nursery rhyme perfectly. 

happy birthday oh-wise-one. with your fifteen years of age may you enjoy this cake through your screen and may the cake lords look upon me and make it cooked through. i hope you had a fan-freggin-tastic birthday and that tom hiddleston decides to take you as his bae. may all the cows take you as their leader and moo a chorus of happy birthday all the way from mallacoota. i hope that people are always nice to you, that your scented candles burn evenly, that all your trams come on time and that you're never wearing a white t-shirt when it suddenly rains. i hope that this year is the best one yet, and that the good times just keep coming. happy (super-belated) birthday!!! mwah!! xxxxxxxxx

note:  this recipe is based off this one here but i've made adjustments (i just couldn't help myself really). PLease ensure, for the safety of your cake, that your eggs are at room temperature, don't cheat otherwise your coconut oil with solidify again and ain't nobody got time for that. this cake is quite wet, so baking may take a  longer or shorter amount of time (every oven is different). for my gluten-free flour blend, I used 100G oat flour, 100g gf plain flour and 150g gf self-raising flour. i like the nuttiness added by the oat flour, but omitted the baking soda and baking powder thanks to the addition of my self-raising flour i had on hand. you can use whichever you prefer, and of course, normal flour is fine too. 

faye's cake 

{gluten free & dairy free}


chocolate cake

250g your preferred gluten free flour blend

1 teaspoon baking powder

2 teaspoon bi-carb soda

300g castor sugar

100g unsweetened cocoa powder

300g chocolate almond milk

2 free range eggs

100g coconut oil, mostly melted


chocolate orange frosting

1/4 cup unrefined coconut oil

1/2 cup unsweetened cocoa powder 

2 cups icing sugar

1/4 cup chocolate almond milk

2 teaspoons orange juice, freshly squeezed

extra : two  oranges, sliced thinly



let's bake!

to make the cakes

combine flours, baking powder, bi-carb soda, sugar and cocoa powder in a large bowl with a whisk. ensure that there are no lumps and the mixture is an even brown colour. 

in a seperate small bowl, beat eggs, milk and oil together until well combined. 

make a well in the dry ingredients and add the wet. using a whisk, mix until just combined.  

divide mixture between two small cake tins each greased and lined with baking paper. bake in the oven for 60-70 minutes or until a skewer comes out clean. you should be able to smell them when they're almost ready. 

remove cakes from tins and cool on a tray completely. {serves 12} 


to make the frosting

cream the coconut oil gently. add sugar, milk, butter and cocoa powder. continue creaming. add juice and mix until combined. 


to assemble

layer frosting with cake layers. distribute orange layers over the top of the cake. serve.  



p.s. thanks to almond breeze for helping make this post happen!