Avocado lime matcha pound cake

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



  1. Preheat oven to 330 F and grease a loaf pan.
  2. Mix the avocado and apple sauce until creamy.
  3. Add the sugar to the avocado/apple sauce and mix well.
  4. Add the eggs and the juice of one lime, and continue beating until well incorporated.
  5. In a separate bowl, mix the flour, matcha, baking soda, baking powder and salt, and slowly add to the wet mixture.
  6. Once all ingredients are well mixed, pour the batter into the loaf pan and bake for about 35 minutes.
  7. Let the cake cool and either serve or continue on for the glaze.


  1. Zest the two limes and juice the remaining one.
  2. Mix the lime juice with one cup of powdered sugar and pour over the cooled cake.
  3. 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 šŸ˜Š


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 aĀ fantastic vegan couscousĀ and an amazingĀ New York Time’s chicken. Of course we had to serve dessert and I drew some inspirations from thisĀ fantastic recipeĀ – 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 PeelsĀ (I strongly recommend making them a day or so earlier)


  • 3 large oranges
  • 1.5 cups sugar
  • Ā¾ 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 šŸ™‚

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!

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!!

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 Ā 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 thisĀ 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!

Slow Cooker Rum Apple Butter

Wow, I think I’m on a slow cooker role! Last week the Slow Cooker Lime Pulled Pork, now this apple butter recipe… But it’s so easy and versatile!

I was invited to a bunch of pot-luck style things this weekend – a housewarming, a picnic, and then I hosted my own Eurovision Party (to which though nobody showed up… But that’s a different story!) – so I had to come up with something I could bring to all of these events. And thus the idea of making apple butter was born (fyi, I plan to make a crepe cake with apple butter layers soon. No idea how it’s going to turn out, but we shall see).

The only ~difficult~ part of this recipe was peeling and cutting all the apples. Everything else was just wait and stir!



  • ~4.5 lbs apples (I used granny smith and… another kind that I don’t remember)
  • 3 cups sugar
  • 2 tsp ground cinnamon
  • 1/4 tsp ground clove
  • pinch of salt
  • 2 packs of vanilla sugar
  • 1/2 cup dark rum


  1. Peel and cut the apples into cubes
  2. Mix with sugar, cinnamon, clove, salt and vanilla sugar in slow cooker
  3. Cover and cook for approx. 6 hours on high, stirring every hour or so
  4. Uncover the slow cooker, add the rum, stir, and cook for another hour uncovered while high
  5. Turn slow cooker off, let cool down some and store in refrigerator

I put my apple butter in little mason jars that are an AMAZING gift! The rum cooks off but adds to the flavor. So far, I’ve eaten the apple butter with bananas and toast, but I’m sure it would work great in a smoothie, oatmeal… you name it!

Hope you enjoy it and let me know how you used it šŸ™‚

Crock Pot Bread Pudding

Happy Hump Day from a rainy and cold New York!

Last weekend, I had a bunch of friends over to celebrate my lease renewal (without a rent hike!!) and made it into a potluck brunch. I needed something quick to make cause I didn’t have much time to prepare it the night before. I wanted something sweet and if possible something I could make in my slow cooker. I ended up finding aĀ a great recipe for bread puddingĀ but it included soooo much dairy. Being the adventurous person I am, I changed it a little bit and even had the chance to try out my Christmas present from my grandma: a brand new spice box! So here’s my dairy-free bread pudding recipe:



  • 1 baguette, day old, cubed
  • 1/2 cup raisins
  • 1/2 cup dairy-free chocolate chips
  • 2 cups cashew milk
  • 3 eggs
  • 1 cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp ground nutmeg
  • a pinch of salt
  • 1/2 cup earth balance, melted

Use some of the earth balance to grease your slow cooker. Add the baguette, raisins and chocolate. In a large bowl, mix the milk, eggs, sugar, cinnamon, vanilla, nutmeg, salt, and earth balance. Pour over the bread and let it sit for a few minutes. Toss the bread.

Set your slow cooker to low and cook for approximately 2.5 hours. Serve fresh (but it also tastes great a few days old)!