Bounty Cake {gluten-free}

Bounty Cake is a light coconutty gluten-free sponge infused with coconut rum and filled and covered with a lush chocolate swiss meringue buttercream.

The Coconuttiest Gluten-Free Bounty Cake in town

Did Bounty ever have a TV ad? If it did, I don’t remember it. Does this mean that it was such a popular chocolate bar that it didn’t need to advertise. The Bounty knew how amazing it was already. Adverts were for loser chocolate bars, Bounty was far too superior for that, it didn’t need to tarnish itself with lame slogans and cartoon rabbits. There is a word in our house for that kind of attitude Mr Bounty, Smuggo. But it shouldn’t be too complacent in its glory as I was not a big fan growing up. I think it was a chocolate bar designed for adults. I certainly remember my mum always choosing Bounties which we could never understand. Although I think this was clever planning on her part, as she could be confident that we wouldn’t touch them with a bargepole. The chocolate was good but the coconut? Yuk. Give me a Boost and be done.

Now though, I’m partial to a bit of coconut (Chocolate has long been my soul mate. I love you chocolate, always be mine) which is present here four fold. This recipe includes coconut milk, desiccated coconut for that authentic Bounty taste, coconut flour and in keeping with the idea that Bounty is really adult terrain I have gone one better and added grown-up Calpol just to seal the deal. Malibu (although you can use any coconut rum). Which did have a commercial and a slogan which I love to sing-song with glee whenever I bring it out of the drinks cabinet ‘the sun always shines when it pours’. It does, it really does.
The Coconuttiest Gluten-Free Bounty Cake in town

I almost didn’t mention that this wonderful cake was gluten free in the title as I didn’t want you to get all huffy and skip it. Please don’t though as this cake has seriously passed the gluten-free haters test, namely my husband, and I would happily make this time and time again for anyone and everyone. As with the gluten-free sticky toffee cake last week the key is adding in as much extra moisture as you can. This time around, as well as the Malibu and the coconut milk in the cake batter, I used a sugar syrup which is brushed over the cake after baking. The warm sponge soaks up the delicious Malibu syrup, making the cake sticky, moist and scrumptious.

If you have never tried swiss meringue buttercream then you must have a go on your next cake. Do not be put off by the slightly complicated method, it’s really quite easy. If you find normal buttercream a bit sweet and heavy then this is definitely the buttercream for you as it’s the most light velvety buttercream you will ever taste. You could use fresh egg whites but since you need so many then I recommend you use Two Chicks egg whites which come in a handy carton. You only need half the carton so you can freeze the rest ready for your next swiss meringue buttercream cake as after you’ve tried it once you will never go back.

The Coconuttiest Gluten-Free Bounty Cake in town

Bounty Cake (gluten-free)

Bounty Cake is a light coconutty gluten-free sponge infused with coconut rum and filled and covered with a lush chocolate swiss meringue buttercream.
Prep Time1 hr
Cook Time20 mins
Course: Cake
Cuisine: British
Servings: 16 servings
Calories: 866kcal


  • 200 ml coconut milk
  • 60 ml Malibu
  • 50 g dessicated coconut
  • 2 teaspoon vanilla extract
  • 300 g caster sugar
  • 300 g unsalted butter
  • 6 eggs
  • 250 g gluten-free plain flour
  • 50 g coconut flour
  • 2 teaspoons baking powder

Coconut Rum Syrup:

  • 2 tablespoon caster sugar
  • 2 tablespoon coconut rum
  • 2 tablespoon water

Chocolate Swiss Meringue Buttercream

  • 8 egg whites 240g
  • 400 g caster sugar
  • 560 g unsalted butter at room temperature, cubed
  • 300 g dark chocolate melted then cooled.
  • A pinch of salt
  • 2 teaspoons vanilla extract
  • 100 g coconut flakes to decorate


  • Pre-heat the oven to 180°C and prepare 2 x 8” round cake tins.
  • Pour the coconut milk, coconut rum, desiccated coconut and vanilla extract into a small saucepan and bring to the boil. Simmer for a couple of minutes, giving it a good stir, then turn off the heat and let sit for 30 minutes.
  • Cream the butter and sugar for a few minutes until light and fluffy.
  • Add the eggs in one at a time, don’t worry if the mixture looks a bit lumpy it will come together.
  • Sift the flours and baking powder together.
  • Add the flour alternately with the coconut mixture, adding the flour in three additions and the milk in two (begin and end with the flour), scrape down the sides of the bowls as needed and mix until just combined.
  • Divide the cake batter between the two sandwich tins and bake for around 18-20 minutes until the cake starts to brown and come away from the sides.
  • Meanwhile you can make the sugar syrup. Put all the ingredients in a small saucepan and bring to the boil. Simmer for around three minutes then turn off the heat.
  • When the cakes are ready, take them out of their tins after five mins resting. Poke the top of the cakes several times with a cocktail stick.
  • Brush the sugar syrup all over the two cakes, then leave them to cool before slicing in half horizontally to make four sponge layers.
  • Heat egg whites and caster sugar in a bain marie, stirring constantly until the sugar has dissolved and the temperature has reached 71°C.
  • Remove the egg whites and sugar from the heat and pour into a stand mixer with whisk attachment. Whisk until the mixture forms stiff peaks.
  • Change the attachment to a paddle attachment. On a low speed add the butter slowly cube by cube. When you have almost added all the butter the mixture will look curdled. Do not fret – this is supposed to happen and just means you are nearly done. Just continue to add all the butter. Once the butter is totally incorporated the frosting will miraculously become a smooth velvety consistency.
  • Add the salt, the vanilla extract and the melted chocolate. Mix until thoroughly combined.
  • After frosting the cake, decorate with the coconut flakes.


Calories: 866kcal | Carbohydrates: 69g | Protein: 8g | Fat: 63g | Saturated Fat: 41g | Cholesterol: 178mg | Sodium: 71mg | Potassium: 323mg | Fiber: 6g | Sugar: 51g | Vitamin A: 1440IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 3.9mg

Campfire Cupcakes

Campfire Cupcakes

There is a little tradition around these parts which I think is vital to the backbone of any nation.  It allows the common man to unite, upholding this great institution which they hold so dear.  For Cake Friday can always be relied upon at the end of any working week and in this we trust.  Friday, without doubt is the most celebrated day of the week and everyone knows that no celebration is complete without an obscene amount of sugar, butter and today, chocolate.

I will often make a variation of this cupcake at this time of year as it brings together the two most delicious things about the great outdoors, toasted marshmallows and malted hot chocolate.  Surely that’s the only reason any self respecting adult will pitch up a tent and rub two sticks together.  Otherwise, the world is going mad.  This year I have dusted off this recipe extra specially as I’m trying out my new blowtorch.  So you can expect most of the posts from now on to include some sort of singeing, toasting or bruleeing.

Campfire Cupcakes
For these cupcakes I used my favourite chocolate cake recipe which I whip out at any given opportunity, bake sales, birthdays, Tuesdays.  It’s rather special and hails from the wonderful Dorie Greenspan.  There are very intelligent people out on the blogosphere who only cook Ms Greenspan’s recipes and they are they ones that truly have their lives in order.  The second element of this Friday treat is the inner malted chocolate filling which just happens to be the most divine chocolate heaven you will ever experience.  So, there’s that.  Then the whole extravaganza is topped with pillowy marshmallow, rising regally to the sky then torched to within an inch of its life.  But that’s just me as I’m new to the blowtorch scene and it might have got away with me a little.
Campfire CupcakesCampfire Cupcakes
Makes around 12-16

Chocolate Cupcakes
Adapted from Dorie Greenspan’s Baking From My Home to Yours

165g plain flour
60g cocoa powder
¾ tsp bicarbonate of soda
½ tsp baking powder
¼ tsp salt
120g butter
100g light brown sugar
112g caster sugar
3 eggs
1 tsp vanilla extract
60g dark chocolate, melted and cooled
120ml whole milk
120ml boiling water, with ½ tsp instant coffee mixed in

  1. Preheat the oven to 180°C.
  2. Sift together the flour, cocoa, bicarbonate of soda, baking powder and salt. Set aside.
  3. Whisk together the butter and the sugars for a few minutes until light and fluffy.
  4. Add in the eggs one at a time, then the vanilla extract. At this point the mixture usually looks curdled but don’t worry it will come back together.
  5. Pour in the melted chocolate and whisk together until completely combined.
  6. Add the flour mixture alternately with the milk, adding the flour in three additions and the milk in two (begin and end with the flour), scrape down the sides of the bowls as needed.
  7. Finally pour in the boiling water and mix until just combined.
  8. Pour into your prepared cupcake cases and bake for 15-18 mins.
  9. Leave to cool on a wire rack completely before inserting the filling and frosting.

Malted Chocolate Filling
Adapted from Sweetapolita’s recipe for Belgium Malted Chocolate Frosting

113.5g unsalted butter
125g icing sugar
20g Ovaltine
¼ tsp vanilla extract
60g milk chocolate, melted and cooled
30ml whipping cream

  1. Whip together the icing sugar and butter until pale, light and fluffy
  2. Add the Ovaltine, vanilla extract and a pinch of salt. Whisk until combined.
  3. Add the melted chocolate and whisk together for a minute.
  4. Finally pour in the whipped cream and whisk for a couple of minutes until the filling has firmed up a little.
  5. To insert the frosting, scoop out a little circle of cake from the top of the cupcake and pipe in the filling. You can place the little circle of cake back on top.

Marshmallow Frosting
Adapted from Bakers Royale’s Marshmallow Frosting

300g egg whites
250g caster sugar

  1. Place the egg whites and the caster sugar in a bowl over boiling water.
  2. Whisk constantly for about 10-15 mins until the sugar has dissolved and the temperature reaches 71°C.
  3. Pour into a stand mixer and whisk on a high speed for about 10-12 mins until the marshmallow frosting has stiffened.
  4. Using a Wilton 2D piping tip, pipe the marshmallow as high as you like then go crazy with the blowtorch.