In celebration of Gluten Free Baking Week, we're sharing some of our showstopping Gluten Free treats from this year's annual JoJo Bake-Off. Every year during the holiday season, each team has one day to put together a fantastic display of baked goods; we then each cast an individual vote to find out who will be the winning team. This year there are 10 teams - that's 10 days of cakes, cookies, tarts and more, spread over just 3 weeks. A company-wide detox will commence in the New Year.
Chocolate coated apples
Candy cane cheese straws
Candle cake recipe
You will need:
80g unsalted butter, at room temperature (6 tbsp)
280g caster sugar (1 1/2 cups)
200g plain gluten free flour (2 cups)
40g extra dark cocoa powder (6 tbsp)
3tsp baking powder (heaped spoon)
a pinch of salt
1/2tsp xantham gum (optional)
240ml whole milk (or coconut milk for vegan option)
2 egg (or 2tbsp ground flaxseed mixed with 6tbsp water for vegan option)
1/2tsp vanilla extract
If you’re using flaxseed mix with water and refrigerate to form an egg like consistency.
Preheat the oven to 170°C (338°F)
1. Cream together the butter and sugar until light and fluffy, then slowly beat in half the sifted flour, cocoa, baking powder, salt and xantham gum if using.
Rub together with hands then add in the rest of the dry ingredients slowly until the mixture forms a sandy consistency.
2. In a separate jug whisk together the milk, egg (or flaxseed mixture) and vanilla extract. Pour half the liquid mixture into the dry ingredients and beat until combined, scraping down the sides.
Finally add the rest of the liquids in a bit at a time beating between until combined. Do not overmix.
3. Pour into prepared baking tins and cook for 20-25 minutes or until springy to the touch. I use 4, 8 inch round tins, this gives me thin layers so use 3 deeper tins if you want thicker cake layers.
4. Test the center with a knife if this comes away clean it’s ready. It may need a few more minutes depending on how deep the tins are.
5. Let cool on a rack before removing from the tin.