Author: Ting-a-ling

Gluten free chocolate pumpkin traybake

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I was supposed to post this during halloween but got too busy with uni that I completely forgot about it. Now that I am almost done with uni, I have all the time in the world to bake and post new recipes. For this pumpkin tray bake, I’ve used Kent pumpkins but butternut pumpkins work as well too. I’ve not tried using canned pumpkin puree, it should work too as long as the amount of pumpkin remains the same. Ingredients 300g steamed pumpkin or 300g pumpkin puree 50g caster sugar 50g brown sugar 2 eggs 200g almond meal 80ml olive oil 1 tsp vanilla essence 1 tsp cinnamon powder 1/2 tsp mixed spice 100g dark chocolate (70% Lindt dark) 50ml skim milk 10g butter Cocoa powder (optional) Directions  Preparation time: 10min Baking time: 20-25min or when the skewer comes out clean Preheat the oven to 180 degrees Lightly grease and prepare a 21cm square cake pan Place the steamed pumpkin, caster sugar, brown sugar, eggs, vanilla essence, olive oil, cinnamon powder and mixed spice into …

Gluten free blueberry lemon zest traybake

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I was inspired by my gluten-free chocolate cake recipe and decided to create one using white chocolate. Also, I had a lot of white chocolate that is about to expire, so this recipe was perfect! As white chocolate is mainly sugar, I had several attempts at this recipe to make sure that it isn’t too sweet. This traybake is really  simple and quick to make and it makes the perfect party dessert. Ingredients 220g almond meal 150g white chocolate 80g butter 50g caster sugar 2 eggs 1 tsp vanilla essence Zest 2 lemons 50g blueberries 20g desiccated coconut Directions Preparation time: 10min Baking time: 25-30min or when the skewer comes out clean Preheat the oven to 180 degrees Lightly grease and prepare a 21cm square cake pan Using a saucepan, gently melt the white chocolate and butter over a low fire Add in the caster sugar into the melted chocolate and butter, mix well and leave it to cool slightly Whisk in two eggs into the slightly cooled mixture and add in the lemon zest and …

Gluten free rich chocolate cake

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This cake has became my go-to chocolate cake. As much as I love my KitchenAid, sometimes I find it too heavy to use and troublesome to clean. I love recipes that make use of the mixing method and this rich chocolate cake recipe is one of them! It’s really simple to make and takes less than 10 minutes to get the cake batter ready to go. This cake requires 400g of chocolate – yes, it is very rich. The best part is that the ganache is as thick as the cake portion. So if you are a chocolate lover, you are in for a treat! Since Halloween is around the corner, I’ve decided to add some cobweb decoration on top of the cake, just for fun. Ingredients for the cake  100g unsalted butter 40g caster sugar 40g brown sugar 150g dark chocolate chopped (I used 70% dark Lindt chocolate) 2 eggs 150g almond meal 1/2 tsp salt (optional) Ingredients for the chocolate ganache 200ml thicken cream 10g unsalted butter 250g dark chocolate chopped(I used 70% …

Halloween black bean pumpkin cupcakes

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Back onto the black bean band wagon and this time with a little halloween twist. I loved these cupcakes so much that I wanted to make it for my family when I went back to Singapore. Strange enough, I could not find canned black beans in Singapore and my mom said that she has never seen canned black beans before too. Guess it’s not an asian thing to consume black beans. As halloween is just around the corner, I’ve decided to include pumpkin into the recipe and make little “spooky” frostings. These cupcakes are gluten free and it’s really dense and moist. You can add in chocolate chips if you like. I had a lot of fun making the halloween frosting. I’ve tried drawing a skull using melted chocolate but my skills were terrible so I stuck with cobwebs and the spooky ghost frosting – idiot proof! Ingredients for the cupcakes 2 cans of 420g black beans (no added salt), drained 200g raw pumpkin 3 eggs 60g cocoa powder 120ml maple syrup (1/2 cup) 60ml …