Guys guys guys… I moved and have an actual, large (for NYC standards), beautiful kitchen to cook and bake in now. I AM SO EXCITED!
Since I am still in the process of unpacking and figuring out where to put all my stuff (how on earth all of my belongings fit into a studio I have no idea), I haven’t really been able to make full usage of the kitchen. However I did make a dessert to thank all my friends helping me with my move: the move happened on a super hot, humid New York summer day, so it really was not the ideal time to move. But I hope I at least showed my gratitude with this layered frozen blueberry cake! It is a variation of my Lavender Cashew-“Cheese”cake but looks even pretty in my opinion 😊
- 8 Honey Graham Crackers, finely ground (attention: not all brands are dairy-free!)
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 3 cups cashews (soaked for several hours)
- 1/2 cup lemon juice (juice of 2 small lemons)
- 2/3 cup maple syrup
- 3/4 cup melted coconut oil
- pinch of salt
- 1 1/2 tsp vanilla extract
- 1/4 cup frozen blueberries
- 1 cup thawed blueberries
- 1 tbsp chia seeds
- 1 tbsp lemon juice
Preheat oven to 400 F. Blend all the ingredients for the crust together, and press the mixture into a round cake pan. Bake in oven for about 12 minutes and let the crust cool off.
Meanwhile, drain the cashews and add all the filling ingredients except for the blueberries into a food processor. Blend until you have a smooth mixture. Once the crust has cooled off, spoon the half of the filling into the crust and put into the freezer for a few minutes. Add the blueberries to the remaining filling and mix until smooth. Take the cake out of the freezer, add the blueberry filling and put back into freezer. For the top layer, blend the ingredients until smooth and then pour over the other layers.
Place the cake in the fridge or freezer (depends on if you want a harder or softer consistency – I prefer the fridge version, but my boyfriend likes the frozen one better!) for several hours and serve cold. The cake should keep for several days and is the perfect summer treat.
Enjoy – I promise more recipes will follow soon (now that I have the bigger kitchen, hehe…)
Spring is here (ok, some days it feels like summer, some days like November…) and I decided to give this New York Times recipe a try (with my own dairy-free twist). This cake has been a huge hit both with my boyfriend’s family as also with my friends. And look at how pretty it is! I’m so in love with this recipe and it works really well as a dairy-free version as well. I’m also super lucky in that I live very close to a large Indian supermarket, so finding rose water (not rose essence!), pistachio and semolina was super easy. To be completely honest, the rose petals on top don’t add to the flavor but do really add to the aesthetic, so I would only go through the trouble of making them if you are making this cake for a super special event. Because even without the petals, it’s still a pretty cake!
- 1 cup shelled pistachios
- ½ teaspoon ground cardamom
- 1 cup almond meal
- ¾ cup plus 3 tablespoons semolina flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon salt
- 1 large ripe avocado
- ½ cup unsweetened apple sauce
- 1 ⅔ cups granulated sugar
- 4 large eggs, lightly beaten
- Grated zest of 1 lemon (about 1 teaspoon), plus 1 TBS fresh lemon juice
- 2 tablespoons rose water (not rose essence; make sure the ingredients do not have have alcohol in it!)
- ½ teaspoon vanilla extract
- Optional: candied roses (can buy these or bake them with egg whites and sugar coating at 200 F in the oven for 30ish minutes)
- ½ cup lemon juice
- ⅓ cup rose water
- ½ cup granulated sugar
- Preheat oven to 350 F and grease a 9-inch round springform pan.
- Combine pistachios and cardamom in food processor and make sure the pistachios are finely ground.
- Transfer the mixture to a bowl and add salt, almonds, semolina and baking powder. Mix well.
- Place the avocado, apple sauce and 1 ⅔ cups sugar in a bowl (I used my KitchenAid) and mix until smooth (make sure the avocado is smooth!)
- Add the dry ingredients and fold them in by hand.
- Add the lemon zest, 1 tablespoon of lemon juice, rose water and vanilla extract and put the batter into the pan.
- Bake for ~55 minutes (until a toothpick comes out clean).
- Shortly before the cake is done, put the remaining lemon juice, rose water and the remaining½ cup sugar into a sauce pan.
- Heat over medium heat, bring to a boil and stir until the sugar has completely dissolved.
- Remove from heat and pour as soon as cake comes out of oven (both the syrup and the cake should still be hot).
- Sprinkle some chopped pistachios on cake and serve as soon as it the cake has cooled off some!
Enjoy! This is probably my favorite cake to bake at the moment 🙂
Aaaages ago, I remember talking about this very decadent chocolate cake that I wanted to rebake before I post it. Well, looking back at my recipes, I promised this recipe mid-January and now it’s May. I guess better late than never?
My college friends threw a surprise birthday party for a close friend of ours and I was tasked with baking the birthday cake. I was a bit nervous because I had never baked for a large group and/or with a deadline, but there’s always a first, and the cake was a huuuuuge success (so many people asked me for the recipe afterwards!). The cake is strongly inspired by the website Orgasmic Chef and I really recommend you browse through the website. The cake itself is dairy-free to begin with, but I made my own vegan buttercream to keep it completely dairy-free (and nobody at the party could tell :))
What’s even better: the recipe is actually really quick and easy! And the cake rises like crazy, meaning you’ll have a loooot of chocolate cake leftover for breakfast! The cake is also so moist that the vegan frosting isn’t even necessary, but I wanted to make the most decadent cake I could, so I had to add some frosting. Anyways, before I ramble on – here is the recipe!
- 2 cups whole wheat flour
- 2 cups white sugar
- 2/3 cup raw cocoa
- 3 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cups dairy-free milk
- ½ cup vegetable oil
- 2 eggs
- 2 tsp vanilla extract
- 1 cups freshly brewed, hot coffee
- 8 cups powdered sugar
- 1 cup raw cacao powder
- 1 cup vegan butter
- 1/2-3/4 cup dairy-free milk
- 2 tsp vanilla extract
- Preheat oven to 350 F and prepare two 9-inch round pans with oil and flour.
- Make the coffee (it should be boiling when you add it!)
- Mix together all dry ingredients (I used my KitchenAid for this but it isn’t a necessity).
- Slowly add the eggs, oil, dairy-free milk and vanilla, and mix on medium until smooth.
- Reduce mixer speed and add the hot coffee.
- Increase mixer speed and combine for about a minute.
- Distribute cake between the two pans and bake for about 30 minutes (I’ve baked this cake twice and the first time it took me way shorter than the second time, so my best time guestimate is half an hour. I apologize if I’m completely wrong!)
- Once a toothpick comes out clean, remove cakes from oven and let cool before frosting (or serve as is with some raspberries)!
For the frosting, continue here:
- Mix all the frosting ingredients together and mix on low for about 30 seconds.
- Increase speed until smooth.
- Use about half of the frosting in between the cake and the rest on top. Decorate however you like (I used fresh fruit) and enjoy!
I may be moving soon to an apartment with an actual kitchen (YES!!!) and if that happens, I PROMISE I will update my blog more often!
I’m trying really hard to bake a cake a week (not sure if this is the healthiest idea but my coworkers and friends sure seem to like me more), and this weekend’s creation is inspired by the flora April will (hopefully) bring! I’m not quite sure why I went with a green theme, but once I had my mind set on it, I tried to include as many green ingredients as I could. Ok, I did stop at spinach, but when I saw it in my fridge, I seriously asked myself if I could somehow include it in the cake for a brief moment.
The recipe itself is extremely simple and quick, but it produces a moist pound cake with subtle hints of matcha and lime. To really bring out the lime, I covered my cake with a lime juice glaze, but the cake really doesn’t need one – it just depends on how limey you want it!
- 1 ripe avocado
- 3 ounces unsweetened apple sauce
- 2/3 cup sugar
- 2 large eggs
- 1 cup flour
- 1 tbsp matcha powder
- 1 lime (plus 1 more and 1/2 cup powdered sugar for the glaze)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- Preheat oven to 330 F and grease a loaf pan.
- Mix the avocado and apple sauce until creamy.
- Add the sugar to the avocado/apple sauce and mix well.
- Add the eggs and the juice of one lime, and continue beating until well incorporated.
- In a separate bowl, mix the flour, matcha, baking soda, baking powder and salt, and slowly add to the wet mixture.
- Once all ingredients are well mixed, pour the batter into the loaf pan and bake for about 35 minutes.
- Let the cake cool and either serve or continue on for the glaze.
- Zest the two limes and juice the remaining one.
- Mix the lime juice with one cup of powdered sugar and pour over the cooled cake.
- Sprinkle the zest over the glazed (or even unglazed!) cake and enjoy!
As usual, let me know what you think. I also started a food-only instagram, so feel free to follow me on @thedairyfreeglutton 😊
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)
- Thoroughly rinse the oranges.
- Cut the top and bottom of the oranges off, cut the fruits in half and carefully peel (leaving the peal as intact as possible).
- Cut the peel into small strips and put the remaining fruit into storage.
- Place the strips into a pan, cover with water and bring to a boil.
- Drain the water, cover the strips and bring to a boil again. Repeat once more.
- Combine the sugar and water in a bowl and then bring to a simmer in a pot.
- Cook for approximately 10 minutes and then add the peels.
- Cook the peels for 40-50 minutes at a simmer.
- 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
- Grease two round cake pans and preheat the oven to 350 F.
- Thoroughly rinse the orange, dry and grate the rind.
- Juice the remaining orange and set aside.
- Slice the avocado and mush with a fork until it begins to have a soft consistency.
- Add the apple sauce, sugar and eggs, and mix until smooth.
- In a separate bowl, mix the semolina, almonds and baking powder.
- Fold in the avocado-apple-sugar mix and add the orange juice.
- Pour the batter into the two greased pans and bake for 30-35 minutes on the middle rack.
- 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.
- 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!
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!
- 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.
- Preheat the oven to 350 F and lightly grease a cake pan of your choosing (I do not recommend a bund pan).
- Mix the eggs for about 5-10 minutes until they are nice and fluffy.
- Slowly add the sugar, oil, flour and hazelnuts, and continue mixing.
- Stop the mixer and slowly fold in the chocolate chips.
- Pour the batter into the pan.
- 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!
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!!