Category Archives: Dessert

Almond flour chocolate Cake

This easy Almond Flour Chocolate Cake is such a showstopper! It’s incredibly easy, super tender and moist, made with almond flour and topped with the most delicious chocolate buttercream. I consider this a healthy cake because it is low carb and sugar free as well. Almonds are full of healthy fats, high in protein and have a good amount of fibre. Reason enough to get baking!

I have made this cake in a small tin so that you can bake it, just because you feel like a good dessert or because you want chocolate cake. No one’s birthday, no questions asked.

The almond flour provides a light, fluffy texture that will make you want to use it in all your baking.  I have used liquid stevia from the brand Good Good which I love.

Of course there’s also a thick layer of chocolate frosting,  otherwise what’s the point, (at least in my book). Enjoy!

Ingredients

Cake:

  • 1.5 c almond flour
  • 1/3 cup cocoa powder
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/8 tsp. salt
  • 3 eggs at room temperature
  • 2 tsp. liquid stevia extract
  • 1/2 c. plain yoghurt (I used dairy free)
  • 1/3 c. neutral oil
  • 2 tsp. vanilla extract

Frosting

  • 3/4 c. soft butter
  • 1/2 c. cream ch
  • 1/4 c. cocoa
  • 1/2 -1 tsp. liquid stevia
  • 1 tsp. vanilla
  • 1 -2 tbsp. milk of choice

Pre heat oven at 180 C/350 F.
Line two 8″/20 cm cake tins with parchment paper,  spray with oil and dust with cocoa powder. Tap off excess.

Instructions

Start by sifting all the dry ingredients into a large bowl.
In an other bowl,  beat eggs and add yogurt, oil, vanilla and stevia.  Add the wet ingredients into the dry and stir to combine.
Pour into two tins and bake for 23 to 25 min. Test with wooden skewer by inserting into the center of the cake.  When skewer is dry, the cakes are done. Remove from oven and place on a rack to cool.

While the cakes are baking,  whip up the frosting by creaming together the butter and cream cheese until soft and smooth, add milk, stevia and vanilla and mix. Add the cocoa,  a few tablespoons at a time until fully incorporated.

Once the cakes are completely cooled,  frost the cake. You can serve straight away or first chill the cake for a few hours.  This will make cutting easier.
The cake will keep for 4 days in the fridge.

Homemade Chocolate Pudding Pops

We are very excited about these Chocolate Pudding pops, and I already know that they will be on repeat the whole Summer. What an easy recipe, so creamy and chocolatey, and smooth. With that perfect snap when you bite into them, yum! I love the fact that you can control the amount of sugar or sweetener you use, making this a healthier choice and the perfect cold treat without the guilt trip. You could skip all the sugar and add only stevia, although I love how rice syrup adds a certain chewiness to the pops, just like it does to my gluten-free chocolate brownies. Syrup also prevents crystallization and keeps the chocolate pudding pop creamy.  Next time I’ll be making creamy vanilla white chocolate pops, so stay tuned.

INGREDIENTS

1/2 a bag of chocolate pudding mix (28 grs)
175 ml. milk (I used barista Oat milk)
75 gr creamy almond butter
30 ml. / 2 tbsp. Rice syrup or maple syrup
200 gr dark chocolate* see note below 
15 ml. / 1 tbsp. Natural oil
A handful of mini chocolate chips
Ice cream molds

INSTRUCTIONS

Combine the pudding mix with 75 ml of the milk in a jug and stir until everything is dissolved.
Bring the remaining 100 ml of milk to a simmer in a heavy bottomed saucepan.  Once the milk has reached a simmer, lower the heat and add the pudding mixture  to the saucepan,  stirring constantly for about two minutes. 
Remove from heat, add the almond butter and syrup and stir to dissolve and combine.
Let cool a little then fill ice cream molds halfway,  divide some chocolate chips over the pudding and top with the remaining mixture. Insert the sticks and cover the molds.
Place in the freezer for at least 6-8 hours.
Melt the chocolate and oil in a microwave safe bowl, in the microwave at 30 second intervals until melted. Pour chocolate into a tall glass, so you can dip the whole chocolate pudding pop into the chocolate.
Remove the chocolate pudding pops from the freezer and take them out of the molds.
Dip each chocolate pudding pop into the melted chocolate and then hold in an upright position for 30 seconds until the chocolate sets. Place each pop on a parchment lined board or plate and put back in the freezer until ready to serve.

Enjoy!

More yummy desserts?

*There will be chocolate left over, but you need the initial 200 grams so you can immerse the entire pop in one go. Leftover chocolate can be poured into a plastic container and kept in the refrigerator or freezer for another time.

Blueberry Lemon Banana Bread

With summer on it’s way, it is time to lighten things up a bit,  including my daily slice of Banana bread.
I have come up with a Blueberry Lemon Banana bread that is light and fresh. We all love the Blueberry and Lemon combination, it’s a classic! And the bursting little Blueberries in every bite make this an irresistible treat. Perfect for breakfast,  afternoon tea or as a simple snack.
I have made this Blueberry Lemon banana bread recipe with my gluten free flour blend but you can substitute it for regular flour,  you may need to add a little splash of milk or water to the batter since regular flour absorbs more liquid. Just add about two tablespoons, it should be a thick batter but pourable.

INGREDIENTS:

3 medium very ripe bananas
2 large eggs
1/3 cup oil
1/3 cup rice syrup, honey
Juice of 1/2 lemon
2 tsp. vanilla
1/8 tsp. Salt
2 cups (gluten free) all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 cup blueberries tossed in one tablespoon flour, frozen *
Zest of 1/2  lemon (yellow part only)

INSTRUCTIONS:

Pre heat oven to 180C/350F
Line a loaf tin with parchment paper and spray with oil.

Start by blending the bananas with the eggs,  oil, rice syrup or honey, vanilla and lemon juice, in a blender or food processor until smooth.  Alternatively you can mash and whisk by hand in a large bowl.
In a large bowl,  mix the flour, salt, lemon zest, baking powder,  baking soda and whisk to combine.  Add the batter from the food processor and mix carefully with a rubber spatula to combine. Add the blueberries and combine gently.
Pour into loaf tin and place in the middle of the oven,  bake for 50 to 55 minutes or until cooked thru. Insert a wooden skewer into the middle to test, if it comes out dry the blueberry banana bread is done. Remove from oven and place on a rack to cool. 

Enjoy!

*Note: I prefer frozen Blueberries since they keep their shape better.

Gluten free Brownies

Brownies are probably the most comforting dessert I can think of and what’s even more comforting is how easy and uncomplicated they are.
I served these at my last minute birthday party and they were gone in ten minutes,  no joke.
(I was hoping for leftovers,  but not a chance)
The gluten free flour blend is home made but I imagine this Gluten free Brownies recipe will work with store bought gluten free flour as well. Below is my own flour mix which doesn’t contain xanthan gum or guar gum.

INGREDIENTS:

200 gr butter
200 gr dark chocolate
3 eggs
1 tbsp vanilla
1 tsp instant coffee
200 gr rice syrup
115 gr gluten free flour blend *see note
40 gr cocoa
3/4 tsp baking soda
1/4 tsp salt
1/4 – 1/2 cup chocolate chips (optional)

INSTRUCTIONS:

Line a baking tin of 20 x 20 cm approximately with parchment paper and spray with oil or pam.
Pre heat oven to 180C/350 F.
Melt butter and chocolate in a non stick saucepan on low heat until smooth stirring with a rubber spatula, add the coffee and vanilla and set aside to cool.
Meanwhile in a large bowl mix together the flour, cocoa, salt and baking soda, whisk to combine.
Once the chocolate has cooled,  stir in the rice syrup.  In a large bowl whisk the eggs and add the melted chocolate slowly and mix to combine well.
Stir in the flour and mix with rubber spatula until combined. 
Add the chocolate chips if using and pour in to baking pan.
Place in the middle of the oven and bake for about 25 to 30 minutes. It should still a a bit of a wobble in the center when you tap the baking tin.
Remove from oven and let cool completely before cutting into squares.
Enjoy!

GLUTEN FREE FLOUR BLEND
200 gr brown rice flour
200 gr white rice flour
100 gr corn flour
50 gr tapioca
4 tbsp. Psyllium husk powder
2 tbsp flax flour

Mix all these thoroughly and keep in a jar for all recipes like bread,  buns, pancakes and brownies.
Note that there is a lot of psyllium powder in here, this is to bind the flours during cooking instead of xanthan gum or  guar gum. You may need a little extra fluid in your recipe.