Author: Ting-a-ling

GF banana chocolate cake

Back to the crazy baking! I’m actually trying to limit my baking because it’s really hard to not indulge when you are at home so much. I’ve adapted this recipe from my GF chocolate pound cake and decided not make a non-dairy free one so that I can have heaps of Nutella in my cake! So much joy when I bite into a mouthful of Nutella! Warning, this cake is really rich and moist banana chocolate cake and is potentially damaging to your waist line! Ingredients 100g cocoa powder 180ml boiling water 1 tbsp coffee granules 150g unsalted butter 70g caster sugar 40g brown sugar 3 over ripe large bananas 3 eggs 100g gluten free flour 50g cornflour 100g of Nutella Directions Preparation time: 15minBaking time: 70min or when the skewer comes out clean Preheat oven to 160°C Dissolve the coffee granules with boiling hot water Add in the cocoa powder into the boiling water in a bowl and mix until smooth. Set aside to cool Mash the over ripe bananas Place the butter and …

Gluten free chocolate pound cake

First post of the year! It has definitely been a while since I’ve posted. With this isolation due to COVID-19, I have more time to bake and to post. However, it is surprisingly difficult to find flour and even gluten free flour in the supermarkets. Which makes me wonder why are people hoarding flour? To make bread in times of need? I am just glad that I had a box of gluten free flour in my pantry to make this delicious chocolate pound cake to satisfy my cravings. Ingredients 100g cocoa powder 180ml boiling water 1 tbsp coffee granules 150g Nuttelex (or unsalted butter) 100g caster sugar 80g brown sugar 1 tsp vanilla essence 5 eggs 100g gluten free flour 50g cornflour Ingredients for the ganache 200g dark chocolate 30ml soy milk (or milk) Directions Preparation time: 15minBaking time: 70min or when the skewer comes out clean Preheat oven to 160°C Dissolve the coffee granules with boiling hot water Add in the cocoa powder into the boiling water in a bowl and mix until smooth. …

Rosh Hashanah Honey Cake (gf, df)

I’ve always love to immerse myself in different cultures and religion. Each occasion is celebrated with a food with a special meaning behind it. Obviously I’m not Jewish, but a very special grandma told me how she grew up having honey cake every Rosh Hashanah. However, the honey cakes that she had in the past were often dry. Since I love to bake and eat, I’ve given the Rosh Hashanah honey cake a shot and made it moist and absolutely delicious! Dry Ingredients: 200g almond meal 25g gluten free flour 25g tapioca flour 1 tsp bicarbonate soda 1 tsp cinnamon powder 1/2 tsp nutmeg powder Zest 1 orange Wet ingredients: 1/2 cup soy milk + 1 tbsp lemon juice (leave it to rest for at least five minutes) 3 large eggs 1/2 cup honey 1/2 cup olive oil 4 tbsp kahlua 1 tsp vanilla essence Directions: Preheat the oven to 180 degrees Grease a 18cm bundt cake tin Mix all the dry ingredients into a bowl Whisk all the wet ingredients together until a smooth …

Classic flourless chocolate cake (gf, df)

The classic flourless chocolate cake! One of my favourites to make because it is moist and fluffy at the same time. I love decorating my cakes with fresh strawberries and since they are in season now, I definitely made full use of it. I didn’t get a chance to take any photos of the cake slices because it was meant for a house warming party. But before the end of the party, that cake was gone – says a lot about how delicious it was! Ingredients 85g nuttelex (or unsalted butter) 85g dark chocolate (I used Lindt 90% dark) 60g caster sugar 2 tbsp kahlua 3 eggs seperated 85g almond meal 1 pinch of salt 50g dark chocolate (70% Lindt dark) 1 punnet fresh strawberries Directions Preheat the oven to 180 degrees Grease a 18cm cake tin Melt the chocolate and nuttelex/butter in a bowl over a pan of hot water, remove from the heat, stir in the kahlua and leave to cool Whisk the egg yolks with the sugar in a large bowl until …