Frozen Banana Split Trifle

frozen-banana-split-trifleThis simple banana split trifle was a bit of an accident. I had all the leftovers from another dessert, which didn’t work out. However, I then realised that I had all the ingredients for a banana split, and so thats what you see before you today!

2 cups strawberry ice cream, softened
2 cups vanilla ice cream, softened
2 cups chocolate ice cream, softened
3/4 cup chocolate sauce or ice cream topping
3/4 cup strawberry sauce or ice cream topping
4 bananas, slices
1/2 cup crushed pineapples
1/4 cup chopped walnuts
About 10 maraschino cherries
Whipped cream

In a large serving bowl, spoon the strawberry ice cream and flatten.
Top with half of the sliced bananas, and press them into the ice cream. Top with half of the chocolate sauce and strawberry sauce. Place the bowl in the freezer for about 45 minutes.

Next, top with the vanilla ice cream and the rest of the bananas. Drizzle on the remaining chocolate and strawberry sauces. Place in the freezer for another 45 minutes.

Top with the chocolate ice cream, and flatten. Place in the freezer for another 45 minutes. Pipe on the whipped cream, and top with the maraschino cherries, crushed pineapple and chopped walnuts. Chill in the freezer before serving.




Gluten Free and Eggless Double Chocolate Cookies


So as of now I have a gluten free and eggless bakery, and this is one of the cookies that I sold recently. It tastes amazing, and the chewy texture really complements the mixture of chocolates.

Recipe from:

1 cup unsalted butter, at room temperature
1-1/2 cups granulated white sugar
Egg replacer equivalent of 2 eggs
2 teaspoons vanilla extract
2 cups gluten free all purpose flour
2/3 cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups white chocolate chips
40-50 white chocolate buttons (optional)

Preheat the oven to 175°C. Line a baking sheet with parchment paper.

In a medium bowl, use an electric mixer to cream the butter and sugar until light and fluffy. Add the vanilla extract and egg replacer, and beat until creamy.

Sift in the flour, cocoa powder, baking soda and salt. Beat until a dough forms. Stir in the white chocolate chips.

Drop by teaspoons onto the baking sheet, about half an inch apart. Flatten slightly with the back of a spoon. Optional: Add a white chocolate button on the top of the cookie.
Bake for 8-10 minutes.

Let the cookies cool before eating. Enjoy!


Gluten Free and Eggless Blueberry Cheesecake


I baked this for after my school annual day, as a sort of treat. It was really delicious, but unfortunately, most of my blueberries had rotten, and thats why there aren’t enough blueberries in the cheesecake I made. Therefore lesson for today: ensure you have all the ingredients before baking!

The cookie base is seriously scrumptious, and you could use any gluten free and eggless cookies, but I used these Orgran Amaretti Biscotti cookies, which are really versatile, and can be used for any kind of base.

Cheesecake recipe adapted from: ‘Desserts All Around The Year’ by Martha Day

Cookie base:
1-1/2 cup gluten free and eggless cookie crumbs (about 175g)
1/3 packed light brown sugar
Pinch of salt
6 tbsn butter, melted

Blueberry topping:
2 cups blueberries, washed and dried
1 tbsn honey
1 tbsn granulated white sugar
1 tsp lemon juice

Cheesecake filling:
3/4 cup cream cheese, at room temperature
5 tbsn granulated white sugar
Egg replacer equivalent of 1 egg
1 tbsn lemon juice
1/2 cup whipping cream

For the cookie base:
Preheat the oven to 190°C. Grease a 9″ pie tin or tart tin with a removable base. 
Mix the finely ground cookie crumbs, the brown sugar, salt and butter until fully combined. Press into the greased tin, ensuring that the sides and base are even.

Bake for 7 minutes. Allow to cool.

For the blueberry topping:
Prepare the blueberry topping while the base is cooling.

In a large saucepan, combine the blueberries, honey, granulated sugar and the lemon juice. Cook over low heat, stirring for about 5-7 minutes, or until there is some liquid, but the shape of the berries is maintained.

Remove from the heat and allow to cool.

For the cheesecake:
While the topping is cooling, prepare the cheesecake.

In a medium bowl, use an electric mixer to beat the cream cheese and granulated sugar until light and fluffy.  Beat in the egg replace and the lemon juice until well combined. Add the cream and beat thoroughly, until smooth.

Pour/spoon the cheesecake filling into the cookie base, and smooth over with an offset spatula or the back of a spoon. Bake until set, about 15-20 minutes.

Allow to cool.

For assembly:
After all the components have cooled sufficiently, spoon the blueberry topping on the baked cheesecake, until even.




Gluten Free and Eggless Hot Fudge Brownie Cake


This is a great recipe for a fudgy, gooey cake.

Recipe adapted from: ‘Piece of Cake!’ by Camilla V. Saulsbury

1 cup gluten free all-purpose flour
1-1/4 cup granulated white sugar
6 tablespoons cocoa powder
2 teaspoons baking powder
Pinch of salt
Egg replacer equivalent of 1 egg
1/2 cup milk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup packed light brown sugar
1-1/2 cup boiling water

Preheat the oven to 180°C. Line and grease a 8/9″ square baking pan.

In a medium bowl, sift and whisk together the flour, 3/4 cup of the white sugar, 2 tablespoons of the cocoa powder, baking powder and the salt.

Create a well in the flour mixture using a wooden spoon, and add the egg replacer, milk, oil and vanilla extract in the well. Mix until well combined. Pour and spread this batter in the prepared pan, and scrape the sides of the bowl to ensure most of the batter gets in the pan.

In the same bowl (or a different one if you wish), stir together the brown sugar, the remaining white sugar and the rest of the cocoa powder until well combined. Sprinkle this mixture evenly on top of the batter in the pan. Slowly drizzle the boiling water on top of the batter, ensuring that the layers are not disturbed.


Bake for 40 – 45 minutes, until the cake springs back when touched. Let the cake cool for about 15 minutes, and then enjoy warm, perhaps with some whipped cream or ice cream!

Gluten Free and Eggless Banana Pudding


This is a great gluten free and eggless version of the classic banana pudding dessert. Instead of vanilla wafers, I used another type of cookie: Amaretti Biscotti. Feel free to use any type of vanilla flavored cookie you like.

Vanilla pudding recipe taken from:

2 cups milk
2 tablespoons cornstarch
3 tablespoons granulated white sugar
1/2 teaspoon vanilla extract

2 bananas, sliced and sprinkled with lemon juice to prevent browning

Around 12 – 16 cookies, depending on size

Whisk the milk, cornstarch and sugar together inside a heavy bottomed saucepan, mixing well to ensure that there are no lumps.
Place the saucepan on medium heat, stirring to ensure lumps don’t form.
Once the pudding is thick enough to coat the back of a spoon, lower the heat, and add the vanila, mixing well.
Remove from the heat, and let it cool.

After the pudding has cooled, take out 4 serving bowls/glasses. At the bottom, place a cookie. Top with some vanilla pudding (about 3 tablespoons). Top with banana slices. Repeat this once again, and top with another banana. Repeat for the rest of the servings.

Gluten Free and Eggless Chocolate Vanilla Cake


I made this wonderful cake for a friend’s birthday, who needed this to be allergen free. It tastes lovely, and looks beautiful as well. It is beautifully studded with strawberry halves, and sprinkled with pretty chocolate curls.

Recipe from: ‘Piece of Cake!‘ by Camilla V. Saulsbury

Chocolate cake:
2 cups gluten free all-purpose flour
2 cups granulated white sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking soda
1/2 teaspoon salt
Egg replacer equivalent of 2 eggs
1 cup vegetable oil
1 cup milk
1/2 cup boiling water

Vanilla icing:
2-1/4 cup powdered sugar
3 tablespoons butter, melted and cooled slightly
3 tablespoons milk
1 teaspoon vanilla extract

About 20 strawberries, cut into halves
Chocolate curls (Made by grating chocolate)

Chocolate cake: Preheat the oven to 180°C. Line and grease a 13″ x 9″ baking pan.

Sift the flour, cocoa powder, baking soda, baking powder and salt together into a large bowl, and whisk together.
Add the egg replacer, vegetable oil and milk, and beat with an electric mixer until well combined.
Stir in the boiling water.

Pour into the pan and bake for 30-35 minutes, or until an inserted toothpick comes out with a few crumbs attached. Let the cake cool before decorating.

Vanilla icing: Whisk all the vanilla icing ingredients together until smooth and well combined.

After the cake has cooled, evenly spread the vanilla icing on the cake. Decorate with the strawberries and sprinkle with the chocolate curls.