No gluten birthday cake

[Possiblynotever]

It will be my birthday soon and I am on a ( strictly) gluten free diet. I long to have a great birthday cake.
Sometime ago I ate some cupcakes that were made of hazelnut with some caramel and peanuts on top and I would so love to have something like that...but the place I used to go to did not restock them and they now have something much more boring than those " cookies" ( yes, this is what they called them although they are more like a sort of not well risen cupcake).
Otherwise, I was thinking of trying the Hairy Bickers Hazelnut Cake hoping for a similar taste....

Any advice?

This is an amazing, amazing very grown-up chocolate cake that just happens to be flourless: www.houseandgarden.co.uk/recipe/chocolate-and-olive-oil-cake

Since it's an olive oil cake it's also dairy free, though not vegan as it has eggs. It's lush!!!

This looks wonderful! I have previously done a cake by Nigella which was similar but somehow I was not happy with the result....cannot remember why....

I am also looking at cookies without gluten free flour....any suggestions?

If you wanted to buy something these arent bad www.sponge.co.uk/cakes/gluten-free-cakes

Just make your usual preferred cake and substitute gluten free self-raising flour for self-raising flour and add some xanthan gum to stop it being too crumbly. No need for special recipes.

Or buy an M&S gluten-free cake. Unfortunately they are no longer doing gf birthday cake options to order.

There's a green and black's chocolate recipe which uses ground almonds. I'll see if I can find it.

Dark Chocolate Mousse Cake with Gold Dust*
Preparation time: 10 minutes
Cooking time: 30-45 minutes
Use: 20cm or 23cm (8in or 9in) cake tin with removable base or a similar-sized tart tin
Serves: 10
1 tablespoon ground almonds plus extra for dusting tin
300g (101/2oz) dark chocolate, minimum 60% cocoa solids
or 200g (7oz) dark chocolate and 100g (31/2oz) Maya Gold Chocolate,
or other good-quality dark orange chocolate, broken into pieces
275g (10oz) caster sugar
165g (51/2oz) unsalted butter
pinch of sea salt
5 large eggs
icing sugar or gold dust

Preheat the oven to 180C/350F/gas mark 4. Brush the tin with a little melted butter and dust with the ground almonds, shaking off any excess.

Melt the chocolate, caster sugar, butter and salt in a heatproof bowl suspended over a saucepan of barely simmering water, then remove from the heat.

Whisk the eggs with the ground almonds and fold into the chocolate mixture. The mixture will thicken after a few minutes. Pour into the cake tin and bake for 35-40 minutes.

Remove the sides of the tin and leave the cake on the base to cool, then dust using a fine sieve with icing sugar or brush with edible gold dust.

This caramel cake is one of the best GF cake recipes I’ve tried. The sponges are light and without the GF texture that a lot of GF cakes have.

Asda has gluten free birthday cakes and even a caterpillar one.

@toastofthetown..

Amazing recipe! Will try to find the gluten free flour here...I usually get Doves...but obviously I have not shpped enough around!

@Apileofballyhoo

Dark Chocolate Mousse Cake with Gold Dust* Preparation time: 10 minutes Cooking time: 30-45 minutes Use: 20cm or 23cm (8in or 9in) cake tin with removable base or a similar-sized tart tin Serves: 10 1 tablespoon ground almonds plus extra for dusting tin 300g (101/2oz) dark chocolate, minimum 60% cocoa solids or 200g (7oz) dark chocolate and 100g (31/2oz) Maya Gold Chocolate, or other good-quality dark orange chocolate, broken into pieces 275g (10oz) caster sugar 165g (51/2oz) unsalted butter pinch of sea salt 5 large eggs icing sugar or gold dust

Preheat the oven to 180C/350F/gas mark 4. Brush the tin with a little melted butter and dust with the ground almonds, shaking off any excess.

Melt the chocolate, caster sugar, butter and salt in a heatproof bowl suspended over a saucepan of barely simmering water, then remove from the heat.

Whisk the eggs with the ground almonds and fold into the chocolate mixture. The mixture will thicken after a few minutes. Pour into the cake tin and bake for 35-40 minutes.

Remove the sides of the tin and leave the cake on the base to cool, then dust using a fine sieve with icing sugar or brush with edible gold dust.

Looks amazing....I think I will get 2 cakes.....