Party Cake by L

Party cake!

Party cake

Lately it seems like I’ve been baking every dessert recipe featured in Jamie Oliver’s book, The Return of The Naked Chef. The naughty treat that I will be writing about is called “Party Cake,” and rightly so. This cake is full on! We are talking chocolate, cream, strawberries, raspberries and MORE chocolate. It’s a true celebration for the taste buds.

Getting ready for the party.

Getting ready for the party.

This cake was baked in honor of fellow TPB contributor, Nikki. Only the best party cake for our birthday girl! This combination of chocolate with fruits swimming in sweetened cream equaled a deliciously moist birthday cake. Thank you Jamie O. for another fine recipe.

Adding the finishing touches.

Adding the finishing touches.

The finished product will make your honored guests think you slaved all day and night preparing this gorgeous delight. However, the required task is not at all daunting. It’s been the easiest fancy birthday cake I’ve baked in ages! Now, go bake one too. Party or No Party. Bake it, you know you want to! And please tell me all about it.

This slice has party written all over it!

This slice has party written all over it!

Party Cake from Jamie Oliver



3 rounded tablespoons cocoa powder

200 grams caster sugar

200 grams butter

3 large eggs

200 grams of self-raising flour, sifted

1 rounded teaspoon baking powder

1 handful of flaked almonds

200ml double cream

1 large handful raspberries

1 large handful strawberries

Who's birthday is it?

Who’s birthday is it?

Chocolate topping:

100 g butter

100g best cooking chocolate

100g icing sugar

3 tablespoons milk

Pre heat oven to 180C/350F

Line the bases of 2 X 20cm/8 inch cake tins with greased parchment paper.

Mix the cocoa powder with 4 tablespoons of boiling water until smooth.

In a separate bowl, beat the sugar and butter until fluffy, add the cocoa mixture, eggs, flour and baking powder.

Mix well, fold in the nuts.

Divide the mixture between the tins.

Bake for about 25 minutes.

When cooked, allow to cool then remove from the tins.


Melt the chocolate topping ingredients in a bowl over some lightly boiling water.

Stir until blended well and allow to cool.

Whip the double cream to soft peaks and sweeten with a little sugar to taste.

To assemble the cake, remove the grease proof paper from both sponges.

Spread the cream on top of one of the sponges.

Then sprinkle it with the fruit.

Place the other sponge on too and press down.

Run a knife around the edge of the cake and smooth it off.

Then drizzle the chocolate topping over the whole cake.

Let the topping firm up before serving it.

Enjoy with your fellow party-goers!



Coconut Chocolate Chip Cookies by Allison (GF, Dairy-Free, Grain-Free)

While these cookies don’t taste like my Mom’s chocolate chip cookies, they taste really good when you’ve cut out all the nuts, dairy and grains on top of the gluten! By the way, nothing can beat my Mom’s cookies. Really truly. I’m serious. She has a gift, well many gifts, but one of them being the ability to make amazing cookies. Her sugar cookies, chocolate chip cookies, molasses crinkles, peanut butter blossoms, and oatmeal raisin cookies are all off the charts fabulous (and I’m not the only one who thinks so)!

I haven’t always been gluten-free, but the last three years I have and I don’t miss much as far as food or treats go, but I do miss my Mom’s incredible cookies. These coconut chocolate chip cookies can’t be measured against your cookies Mom, they are not even in this same world but they are interesting. They are a totally different kind of cookie than you’ve ever had before but I still think they are worth the calories! You can buy everything you need right here in Prague as well! Whip up a batch and have it with a glass of coconut milk and tell me what you think! Enjoy!




Coconut Chocolate Chip Cookies (Gluten-Free, Nut-Free, Dairy-Free, Grain-Free – but not taste free)

recipe adapted from The Lemon Bowl


  • 2 Tbsp. ground flaxseed plus 3 Tbsp. water (mix and let sit)
  • ¼ cup coconut oil (melted )
  • ¼ cup coconut sugar
  • ½ cup coconut milk (I use homemade as coconut milk has a lot of additives in it)
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ⅓ cup + 2 Tbsp coconut flour (gf )
  •  ⅓ cup mini chocolate chips (I use Lifefood 80% sugar-free chocolate)
  1. Pre-heat oven to 190 degrees Celsius and line a baking sheet with baking paper or foil
  2. In a small bowl, whisk together ground flax seed and water, then set aside for a few minutes.
  3. In a medium bowl mix melted coconut oil, date sugar, coconut milk, vanilla, and salt.
  4. Using a rubber spatula, stir in coconut flour, chocolate chips and flax seed mixture.
  5. Scoop cookies using a large tablespoon and form a ball, flatten with the palm of your hand and place on a baking sheet and bake for 8-12 minutes or until slightly browned.
  6. Let cookies cool completely before removing from pan. Enjoy!