Orange Almond Cake

Phil and I recently did a quick Euro trip to Germany and France, where we a) picked up a bunch of baking goods and inspiration, and b) ate a lot of good foods, including some amazing Moroccan dishes. Tonight, we decided to host a Moroccan themed dinner party where we served a fantastic vegan couscous and an amazing New York Time’s chicken. Of course we had to serve dessert and I drew some inspirations from this fantastic recipe – with a couple of twists!


My version of this cake is dairy-free (which I achieved through a combination of avocado and apple sauce) but still tastes absolutely fantastic. The recipe isn’t difficult, but it is a little bit time intensive since I decided to make my own candied oranges and then infuse the remaining syrup with cardamom to drizzle over the cake. But alas, I’ll give you all the details here so that you can enjoy the cake for yourself!


Candied Orange Peels (I strongly recommend making them a day or so earlier)


  • 3 large oranges
  • 1.5 cups sugar
  • ¾ cups water (plus more to initially boil)


  1. Thoroughly rinse the oranges.
  2. Cut the top and bottom of the oranges off, cut the fruits in half and carefully peel (leaving the peal as intact as possible).
  3. Cut the peel into small strips and put the remaining fruit into storage.
  4. Place the strips into a pan, cover with water and bring to a boil.
  5. Drain the water, cover the strips and bring to a boil again. Repeat once more.
  6. Combine the sugar and water in a bowl and then bring to a simmer in a pot.
  7. Cook for approximately 10 minutes and then add the peels.
  8. Cook the peels for 40-50 minutes at a simmer.
  9. Once the peels are almost translucent, drain the syrup (for later use in the cake), cool and dry the peels for several hours before storing them in a container.

Orange Almond Cake


  • 1 orange
  • 1 medium, ripe avocado
  • 4 oz. unsweetened apple sauce
  • 8 oz. pure cane sugar
  • 4 eggs
  • 2 cups semolina
  • 2 cups ground almonds
  • 3 tsp baking powder
  • 8 pods of green cardamom, crushed


  1. Grease two round cake pans and preheat the oven to 350 F.
  2. Thoroughly rinse the orange, dry and grate the rind.
  3. Juice the remaining orange and set aside.
  4. Slice the avocado and mush with a fork until it begins to have a soft consistency.
  5. Add the apple sauce, sugar and eggs, and mix until smooth.
  6. In a separate bowl, mix the semolina, almonds and baking powder.
  7. Fold in the avocado-apple-sugar mix and add the orange juice.
  8. Pour the batter into the two greased pans and bake for 30-35 minutes on the middle rack.
  9. While the cakes are baking, reheat the syrup from the candied orange peels and add the crushed cardamoms. Simmer for approximately 10 minutes and then let cool.
  10. Once the cakes are done, let cool, decorate with the orange peels and drizzle the cardamom-orange syrup over the cake before serving.

Of course you can cut the recipe in half (since this does make two cakes), but the proportions with the avocado and orange work out really well if you stick to baking two cakes. Plus, it will give you an excuse to either have people over or impress your colleagues with your baking skills 🙂

Either way, I hope you enjoy it. As usual, let me know what you think!


Hazelnut Chocolate Cake

Hey everyone!

It’s birthday week for a lot of my friends (and, ahem, me), so in other words it’s just a great excuse to bake a new cake! I grew up in Germany and hazelnut chocolate cakes were a pretty standard thing. I haven’t had one in aaaages and so I decided to look around the german cooking blogs and pretty quickly stumbled across a dairy-free hazelnut cake. As a fair warning, I couldn’t get the cake out of the tin, so while it may taste great, the pictures I have aren’t… fantastic. I still wanted to share it with you because it’s really easy, dairy-free and extremely tasty!

I made the mistake of not greasing the tin... this was the result


  • 5 eggs
  • 1 cup sugar
  • 1 cup oil (I used canola; I wouldn’t recommend coconut for this recipe but rather something more tasteless and fluid)
  • 1 cup all-purpose flour
  • 200 g ground hazelnuts (you can buy hazelnut flour which is literally ground up hazelnuts, but it’s quite expensive so I’d recommend grinding them up yourselves in a coffee grinder or mixer)
  • 150 g of dairy-free mini chocolate chips.


  1. Preheat the oven to 350 F and lightly grease a cake pan of your choosing (I do not recommend a bund pan).
  2. Mix the eggs for about 5-10 minutes until they are nice and fluffy.
  3. Slowly add the sugar, oil, flour and hazelnuts, and continue mixing.
  4. Stop the mixer and slowly fold in the chocolate chips.
  5. Pour the batter into the pan.
  6. Bake for 45-50 minutes, take out of oven and let cool.

I originally was going to put a vegan chocolate ganache on top but with my pan mishap, I decided not to. However I believe a nice chocolate covering over the cake would taste absolutely fantastic, just make sure your cake is completely cooled before you put anything on it.

I hope you enjoy the cake – and no worries, I haven’t forgotten about the promised chocolate cake. That is yet to come!

Eggs and hummus – a match made in heaven

Hello and happy 2018!

Before I get into this super easy and quick breakfast recipe, I wanted to share some exciting news with you: I bought myself a KitchenAid for Christmas! Ok, maybe not everyone is excited as I am about this, but I’ve been pretty much baking every weekend, nonstop, since I got this wondrous beast. There is at least one amazing, decadent, moist, awesome chocolate cake recipe I want to share with you all, but I want to spend a bit more time on the write up (and perhaps make it again) before I post it here.

Meanwhile, here’s a quick discovery of mine that I wanted to make you guys aware of: mixing eggs with hummus is an amazing way to get your scrambled eggs creamy without adding any kind of dairy (or non-dairy) milk!

All you need is to mix 2 eggs with about 1 tablespoon of hummus (I’ve used various kinds; it really depends on what kind of flavor you’re going for), mix them well, and then scramble them in a pan as you would with any scrambled eggs!

No pictures for that today, but I promise my chocolate cake recipe will be posted very soon!!

Easy Peasy Butternut Squash Soup

Aaaaah Fall – that weird time of year where one day you’re convinced it’s still Summer and the next day you can’t leave the house without gloves and a scarf.

Temperatures dropped rapidly yesterday and we hit a record low of 26 F last night. My boyfriend Phil and I are trying to cut down on our carbs, so our usual go-to Ramen wasn’t an option for dinner tonight. We quickly decided to try to make some butternut squash soup and, boy, was that the right decision.

This recipe is super easy, only requires six ingredients and only a minimal amount of chopping since everything will be cooked down anyways. All in all, it took a little bit over an hour to make – an hour that included each of us taking a shower. Plus you can make some super tasty roasted squash seeds that are great to snack on. And you’ll have enough soup to feed you for several days for only about 10 dollars!


  • 6 carrots, cubed
  • 1 medium butternut squash, cubed
  • 1/2 of a large, sweet onion, diced
  • 4 cloves garlic, chopped
  • 1 tbsp chopped ginger (if you like ginger, add more! I was careful because Phil isn’t the biggest ginger fan)
  • 1 gallon stock (we used beef stock but any kind will work!)
  • oil, salt, pepper to taste


Heat up the oil in a large pot. Add the onion and cook on low for about 10 minutes. Then add the ginger and garlic, plus some salt and pepper to taste. Let cook for another 5 minutes. Add the squash and carrots and fill up the pot with your stock. Bring to a boil while covered, then let simmer for about 30 minutes.

After the soup has simmered, check if the carrots can be poked with a fork. If yes, add your soup in small portions to a food processor or blender and pulse it to the desired consistency (if not, continue to simmer for a few more minutes). And that’s all you need to do! Your soup is ready to serve. Some recipes I got my inspiration from added coconut milk to the soup, but honestly, I think it was creamy enough without anything else.

As an added bonus, I put some pumpkin seed oil and roasted seeds on top of my soup. My boyfriend didn’t like the extra crunchiness and just ate the soup as was. Either way, this was a super easy, tasty, cheap and healthy dinner!

Super Easy Pumpkin Brownies

Halloween weekend is finally here! These past two months have been so stressful and although I still have quite a few things to do before the end of the year, this weekend I have a quick breather. Perfect timing for one of my favorite holidays!

I have two halloween gatherings to go to today and was asked to bring something to one of them. Easiest thing would be a six pack of beer, but I am not drinking until after the NYC marathon next weekend. Luckily there’s a super easy, tasty, quick recipe that is perfect for this season: two-ingredient pumpkin brownies! It is a bit of a cheat since all you need is brownie mix and a can of pumpkin, but it’s so easy and tasty. To make it even more halloween-appropriate, I added some candy corn on top and mixed in some cinnamon, but worry not, this recipe works out really well with just the two base ingredients.


Preheat your oven to the recommended temperature according to the brownie mix. Combine the dry brownie mix with a 15 oz can of pumpkin (NOT pumpkin pie mix!). Bake for approx. 5 minutes longer than the brownie mix calls for, let cool and eat to your content!

Happy halloween everyone!!

Spinach Mushroom Pasta Sauce

The weather sure has turned in New York. I can still feel the summer heat of a few days ago, when I constantly had my A/C on and couldn’t step outside without breaking into a sweat. And now here I am, cuddled up in bed with a few blankets, listening to the rain fall, and craving some comfort food! Well, ok, to be exact, I was craving my comfort food earlier this evening which then in turn inspired my dinner, i.e. the recipe I am about to post. I think what really made this comfort food for me was the vast amount of mushrooms I used – but it was so worth it. This sauce works best with any type of thicker pasta (so penne, fusilli, bowties… pretty much anything that isn’t long and thing). It’s low effort, fairly healthy and just a great weeknight recipe (if I may say so myself)!


Ingredients (serves 2)

  • 2 cups sliced baby bella mushrooms
  • 1 red onion, chopped
  • 2 cups cherry tomatoes, halved
  • 2 cloves of garlic, sliced
  • 2 hand-full (or more!) of spinach (remember, it cooks down like crazy)
  • olive oil
  • 1/3 cup white wine
  • salt, pepper to taste
  • optional: red pepper flakes, basil



Heat up some olive oil (ca. 1 tsp) in a large pan (in the meantime, start boiling your pasta water). Once hot (you can test it by sprinkling water into the oil), add the mushrooms and cook for 3-5 minutes on medium heat. Remove the mushrooms, store in a bowl and, if the pan is dry, add more olive oil to it. Once hot again, add the red onion to the pan and cook for 2-3 minutes. Add the garlic and tomatoes and cook for another 3-5 minutes. Pour in the white wine, add the salt, pepper, and red pepper flakes, and reintroduce the mushrooms. Turn the heat to low, add the spinach and cover for about 5 minutes (during this time, it would be good to start cooking your pasta). Remove lid, stir and let simmer until the sauce has reached its desired consistency. If desired, add in some basil. Once your pasta has cooked, mix everything together and serve right away!!

I hope this quick and easy recipe inspired a few of my readers – I for one am so glad it’s finally cooling down enough that I can start cooking and baking on the regular again!


Tahini Chocolate Bundt Cake

Before I even start… wow. This cake – so moist, so decadent. Not too sweet, not too heavy. SO YUMMY!

Ok, now that I got this out of the way, let’s  begin. Originally, I was going to make some roasted veggies with an avocado tahini dressing for dinner last night. However, after eating something that didn’t quite agree with me for lunch, I had to rethink my dinner strategy (which ended up being ordering delivery… Yes, I am ashamed. Just a little). I had already bought most of the ingredients and had this jar of tahini sitting around. I also knew I had to bring breakfast to my Thursday morning meeting, so I started googling things I could bake with tahini. And that’s when I stumbled across this fantastic recipe. I tweaked it a bit to make it dairy free (and also based on what else I had in my pantry), but I have no regrets. In fact, I will be baking this cake again this weekend for a friend’s birthday!




  • 1 and 3/4 cups of light brown sugar
  • 2 cups unbleached all-purpose flour
  • 3/4 cup of unsweetened cocoa
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 medium eggs (see here for vegan flax seed eggs)
  • 1 tbsp apple cider vinegar, topped off with a little less than 1 cup of coconut milk (or other non-dairy milk)
  • 1 cup coffee
  • 1/2 cup coconut oil
  • 1/3 cup of tahini
  • 1 tsp vanilla extract
  • 1 package vanilla sugar (can substitute with another tsp vanilla extract)

Tahini Coating:

  • 1 1/2 cup powdered sugar
  • 1/4 cup coconut milk
  • 1/3 cup tahini
  • 1 package vanilla sugar (can substitute with 1 tsp vanilla extract)



Preheat oven to 350 F. Grease a large bundt pan with some of the coconut oil and lightly dust with a small amount of cocoa powder. Prepare the vegan buttermilk by combining the apple cider vinegar with coconut milk and let sit for approximately 5 minutes.

Mix the sugar, flour, cocoa powder, baking soda, baking powder and vanilla sugar in a large bowl. Combine well, avoiding any clumps. In a separate bowl, combine the eggs, vegan buttermilk, coffee, coconut oil, tahini and vanilla extract. Mix well. Make a well in the dry mixture and pour in the wet ingredients. Mix until smooth. Pour into bundt pan and bake for about 45 minutes (or until a knife comes out clean).

Once the cake is baked, take it out of the oven and leave it in the pan for at least 10 minutes before cooling it on a cooling rack (without the pan). Wait at least half an hour before glazing the cake. Mix the tahini coating ingredients and slowly pour over the cooled cake.

I served the cake the next day and it tasted AMAZING. However, I am sure it will taste just as good (actually, probably even better) fresh out of the oven. It’s a pretty big cake and can easily feed 15 people!