All posts filed under: Cakes

Rosh Hashanah Honey Cake (gf, df)

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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 …

Black bean banana muffin (GF)

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I’m finally done with four years of studies and now I’m off to New Zealand for my grad trip! So exciting! While I’m sitting at Sydney Airport waiting for my flight, I’ve realised that I haven’t been posting for a long time. I made these black bean banana muffins a couple of weeks ago but have been so busy with moving that I didn’t have a chance to post. Black beans have become one of my favourite ingredients to use. I absolutely love working with it because the cakes turn out so flavourful and moist. These black bean banana muffins topped with my reindeer frosting decorations make the perfect healthier Christmas party dessert! Ingredients 1 can of 420g black beans (no salt added) 3 large over ripe bananas 3 eggs 60g cocoa powder 100g almond meal 80ml honey 60ml olive oil 0.5 tsp baking powder 50g chocolate chip cookies Directions  Preparation time: 10min Baking time: 30min or when the skewer comes out clean Preheat the oven to 160 degrees Prepare a 12 case muffin tin Place …

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% …