Cooking With Dia

There has been so much zucchini (courgettes as we say in the UK) growing in the garden. What to do? What to do? Well, I’ve left one of them to grow as big as it can…just for fun, and I baked some muffins today. Really easy recipe and instead of taking pics I filmed a video just for you!

The past two days have been filled with so much sadness. When I get upset and sad I tend to bake muffins. I just keep baking them and baking them some more until I have so many muffins I don’t know what to do. I find baking very therapeutic, and today I just decided to make a mini variation of my vegan and gluten free Victorian Sponge cake. It is an amuse-bouche, fancy for bite sized! I hope you will enjoy this distraction from all of the horrible things happening in this world.

I have been hearing a lot lately from some people who didn’t get a cake on their birthday, and it got me thinking…I haven’t had a proper birthday cake since 1998…seriously! So, as my birthday is just around the corner I thought, “why the hell not?” And I made my own birthday cake! So…so…sad…:(…But it’s really freakin good. If you feel lonley on your birthday too and don’t know what to do, bake this cake and you will be on such a sugar high you will be feeling a lot happier.

The reason why I decided to do a 4 layer sponge cake is because on a recent Masterchef episode, Gordon Ramsay made the contestants make a 6 layer sponge cake, and I just wanted to prove to myself I could do it and do it gluten free and vegan, minus two of the layers.

A great gluten free, refined sugar free, vegan and yummy cookie!