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Flourless Dark Chocolate Cake

Flourless Dark Chocolate Cake

This flourless dark chocolate cake will make your diet days easier to bear. No flour and no added sugars sound healthy enough? The sweetness comes from the dried fruit we used, plus a lot of dark chocolate!

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Ingredients Needed for Flourless Dark Chocolate Cake

2 ounces of prune (pitted)
2 ounces of dried date (pitted)
½ cup unsweetened cocoa powder
1 teaspoon baking soda
salt
4 eggs
4 ounces of dark chocolate, melted
1 tablespoon olive oil (for greasing)

How to Make Flourless Dark Chocolate Cake

  1. Add the pitted prunes to a bowl and the dates to another bowl. Add boiled water over them and let them soak for 30 minutes.
  2. Add the unsweetened cocoa powder to a bowl (keep about 1 tablespoon for later use). Add the baking soda and salt and stir to combine them well.
  3. Add the prunes and dates to a blender. Also, add the eggs and melted chocolate (keep half of it for later). Blend them together into a smooth paste.
  4. Add the cocoa powder and pulse again.
  5. Preheat the oven to 370ËšF/185ËšC. Grease with oil a round baking dish (8 inches/20 cm in diameter).
  6. Pour the chocolate batter into the baking dish and bake for 50 minutes.
  7. When ready, remove the flourless cake from the oven and let it cool on a wire rack until room temperature. Warm the remaining melted chocolate and use it to coat the cake with it. Decorate with the remaining cocoa powder, using a sifter. Refrigerate at least 2 hours before serving the cake.
Spaghetti and Spinach Cake

Spaghetti and Spinach Cake

Mess with the minds of your guests by telling them they will be serving cake for dinner! They may be intrigued at first, but when they taste the cake, they will surely be pleased. This is not your usual cake, it has spaghetti as its main ingredient, tucked in melted Cheddar cheese, and flavored with chili, sage, and brie.

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Ingredients Needed for Spaghetti and Spinach Cake

7 ounces of spaghetti
3 eggs, whisked
1 cup heavy cream
pepper
1 cup cheddar, shredded
3 ounces of baby spinach
1 red chili, thinly sliced
5 sun-dried tomatoes
egg wash
3 leaves sage
1 ounce brie

How to Make Spaghetti and Spinach Cake

  1. Heat a saucepan over medium heat and fill it halfway with water. Cook the spaghetti according to the instructions on the package.
  2. Add the whisked eggs in a large bowl and pour the heavy cream.
  3. Season with pepper and add the shredded Cheddar, baby spinach, chili, and sun-dried tomatoes. Mix with a tablespoon.
  4. Add the spaghetti and give it a good stir.
  5. Preheat the oven to 360 degrees F/180 degrees C.
  6. Use a brush and evenly spread some egg wash on the bottom of a round baking tray, approximately 10 inches (25 cm) in diameter.
  7. If you don’t know how to make egg wash, here is a quick recipe.
  8. Lay the spaghetti and egg mixture in the tray.
  9. Slide the tray into the oven for the next 50 minutes.
  10. If you plan on adding sage and brie, take the tray out about 40 minutes from the start, and slide it for 10 more minutes.
Almost Flourless Chocolate Cake

Almost Flourless Chocolate Cake

Wow! Did you know you can make such a great dessert without using too much flour? Looking at this cake, you won’t believe it only has a touch of flour and a very small amount of sugar. And it’s sooooooo good!

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Ingredients Needed for Almost Flourless Chocolate Cake

5 ounces of dark chocolate
7 ounces of butter
1 tablespoon sugar
4 eggs
2 tablespoons of flour
1 cup heavy whipping cream
lemon zest

How to Make Almost Flourless Chocolate Cake

  1. Fill a saucepan halfway with water and bring it to a boil over medium heat.
  2. Place a heatproof bowl on top of it and start melting the dark chocolate.
  3. Add the butter and slowly mix to incorporate it into the melted chocolate. Add the sugar and incorporate it also.
  4. Add the melted chocolate mixture in a large bowl. Add the eggs one at a time and mix with a spatula to incorporate them.
  5. Add the flour and mix it in the melted chocolate.
  6. Grab a round baking tray, around 10 inches (25 cm) in diameter. Line it with parchment paper and pour the melted chocolate mixture.
  7. Preheat the oven to 325 degrees F/165 degrees C.
  8. Slide the tray into the oven for the next 25 minutes.
  9. Pour the whipping cream in a large bowl and shred some lemon zest.
  10. Set up your mixer and mix the whipping cream until it thickens.
  11. Add the whipped cream in a piping bag and spread it over the cake.
No-Bake Almond, Banana and Chocolate Cake

No-Bake Almond, Banana and Chocolate Cake

This refreshing no-bake dessert is a no-brainer for the times you crave something sweet. If you don’t take into account refrigeration time, it only takes 10 minutes to mix some ingredients and then layer them. You probably know how well banana and chocolate go together. But you’ll probably be pleasantly surprised when you add almonds, whipped cream, and caramel. Final touch? Upgrade it with some Bourbon.

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Ingredients Needed for No-Bake Almond, Banana and Chocolate Cake

10 ounces of digestive biscuits
⅓ cup almonds
½ cup melted chocolate
¼ cup melted butter
2 bourbons
1 teaspoon orange zest
1 banana
2 ½ cups of whipped cream for the topping
caramel sauce for garnishing
chocolate sauce for garnishing

How to Make No-Bake Almond, Banana and Chocolate Cake

  1. Add the biscuits, almonds, melted chocolate, melted butter, Bourbon, orange zest, and banana to the mixer bowl. Mix until even.
  2. Transfer it to a 6 x 2 inch (15 x 5 cm) cake pan, evenly spread it, and press gently to flatten it using a spatula. Refrigerate for 60 minutes.
  3. Transfer the whipped cream to a piping bag and decorate the cake. Caramelize this topping just a little using a culinary blowtorch.
  4. Garnish with caramel sauce and chocolate sauce before serving.
Coconut Pancakes

Coconut Pancakes

You can still make pancakes if you’re following the Paleo diet. Just replace wheat flour with coconut and tapioca flour, and you’re good to go! Add some honey into the batter, and, as a finishing touch, serve the pancakes with maple syrup.

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Ingredients Needed for Coconut Pancakes

½ cup coconut milk
3 tablespoons of coconut oil, melted
¼ cup coconut flour
¼ cup tapioca flour
½ teaspoon baking soda
sea salt
1 tablespoon apple cider vinegar
2 tablespoons of honey
1 tablespoon vanilla extract

How to Make Coconut Pancakes

  1. Add the coconut milk and 1 tablespoon of coconut oil to a bowl. Stir.
  2. Add the coconut flour, tapioca flour, baking soda, and sea salt to another bowl. Stir with a fork.
  3. Crack the eggs and add them to a bowl. Also, add the coconut milk, apple cider vinegar, and honey. Whisk and then incorporate the flour mixture into the wet ingredients.
  4. Grease a skillet with coconut oil. Gently spread pancake mixture into a circular shape beginning in the center. Cook over medium-low heat until bubbles form, flip and continue to cook until golden brown. You should make about 6 pancakes. Serve them with maple syrup.
Cream Cheese and Raspberry Filled Bundt Cake

Cream Cheese and Raspberry Filled Bundt Cake

If you don’t have it at home, head down to your local store and buy yourself a Bundt pan. I mean really! Just take a look at this delicious cake here. It is filled with a delicious mix of cream, raspberries, and cherry jam, and it is topped with melted chocolate and some crushed pistachios. So, we recommend you to stop what you’re doing and make this cake right now!

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Ingredients Needed for Cream Cheese and Raspberry Filled Bundt Cake

2 cups of vanilla cake mix
4 eggs
5 ounces of butter
1 pound cream cheese
7 ounces of cherry jam
8 raspberries
7 ounces of chocolate (melted)
pistachios (crushed)

How to Make Cream Cheese and Raspberry Filled Bundt Cake

  1. Preheat the oven to 380 degrees F/190 degrees C.
  2. Add the vanilla cake mix in a large bowl along with the eggs and butter. Mix until you obtain a smooth, silky dough.
  3. Pour the mixture in a round bundt pan.
  4. Slide the pan into the oven for the next 40 minutes.
  5. Mix the cream cheese with the cherry jam in a large bowl.
  6. Horizontally slice the bundt cake into halves.
  7. Remove its scoop and fill the empty cake with the cream cheese mixture. Top with raspberries. Close the cake with its top side.
  8. Pour the melted chocolate and sprinkle some crushed pistachios on top.
Almond Flour Cocoa Cake

Almond Flour Cocoa Cake

This fluffy, gluten-free almond flour cocoa cake is sweetened with coconut sugar, which means that it’s healthy and if you’re on board with the Paleo diet, you can add this to your meal plan without a second thought.

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Ingredients Needed for Almond Flour Cocoa Cake

⅓ cup coconut oil, melted
⅓ cup coconut sugar
1 egg, at room temperature
1 tablespoon vanilla extract
⅔ cup almond flour
3 tablespoons of unsweetened cocoa powder
½ teaspoon baking soda
7 fresh raspberries
2 tablespoons of dark chocolate, melted

How to Make Almond Flour Cocoa Cake

  1. Preheat the oven to 350°F/175°C.
  2. Heat the coconut oil in a skillet. Add the coconut sugar and stir, on low heat, until the sugar melts and you make a sauce. Pour it into a bowl and add the egg.
  3. Mix with a hand mixer until smooth. Add the vanilla extract, almond flour, cocoa powder, and baking soda. Mix further until you make a thick batter.
  4. Pour the batter into a small cake pan (4-inch/10 cm in diameter). Top the cake with fresh raspberries.
  5. Bake the cocoa cake for 20 minutes or until edges are set. After baking, transfer to a wire rack to cool. Drizzle melted dark chocolate before cutting and serving the cake.
Devil's Cupcakes

Devil’s Cupcakes

Embrace your dark side this Halloween by making these terrifying cupcakes! We’re kidding, they’re totally harmless. Making them is quite easy and they’re going to be a hit for your Halloween party. And who knows, you might make them for other occasions also.

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Ingredients Needed for Devil’s Cupcakes

7 ounces of muffin mix
3 eggs
½ cup vegetable oil
2 tablespoons of milk
5 ounces of whipped cream
1 teaspoon food colouring
4 ounces of black marzipan

How to Make Devil’s Cupcakes

  1. Add the eggs, muffin mix, and vegetable oil in a large bowl. Mix them until you obtain a smooth, silky dough.
  2. Grab a 12-slot muffin tray (or 2 six-slot) and fill its empty slots with the muffin wraps.
  3. Add the muffin mixture inside the muffin tray.
  4. Slide the tray into the oven for the next 25 minutes at 360 degrees F/180 degrees C.
  5. Mix the whipped cream and red food coloring in a large bowl.
  6. Cut the black marzipan into small bits and shape them into horns. Make 2 horns for each cupcake.
Butternut Squash Cheesecake

Butternut Squash Cheesecake

We really enjoy cheesecake, and why not? The cheese and sugar mix, topped with all other kinds of ingredients, make it a well-known enjoyable dessert. Also, there are lots of ingredients you can add into the mix. Like butternut squash for example, which is not the most usual cheesecake ingredient. Flavor it with cinnamon, nutmeg, and vanilla and enjoy a fresh scent of autumn.

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Ingredients Needed for Butternut Squash Cheesecake

10 ounces of biscuit crumbs
2 ounces of butter, melted
5 ounces of mascarpone
7 ounces of cream cheese
1 egg
¼ cup sugar
3.5 ounces of butternut squash puree
½ teaspoon vanilla extract
½ teaspoon nutmeg
½ teaspoon cinnamon
7 ounces of dark chocolate
1 tablespoon coconut oil

How to Make Butternut Squash Cheesecake

  1. Preheat the oven to 300 degrees F/150 degrees C.
  2. Mix the crumbled cookies and melted butter in a large bowl.
  3. Grab a 10 X 4 inch (25 X 10 cm) baking tray and lay the biscuits on the bottom. Press them well to release the excess air.
  4. Slide the tray into the oven for the next 15 minutes.
  5. Add the mascarpone and cream cheese in a large bowl. Add the egg, sugar, mash, and vanilla extract. Season with nutmeg and cinnamon.
  6. Set up your mixer and mix the ingredients in the bowl until smooth and creamy.
  7. Evenly spread the mixture over the biscuit crumbs.
  8. Slide the tray into the oven for the next 45 minutes at 325 degrees F/165 degrees C.
  9. Fill a saucepan halfway with water and heat it over medium heat.
  10. Bring it to a boil and place a heatproof bowl on top. Add the dark chocolate and coconut oil. Melt it while stirring with a spatula from time to time.
  11. Drizzle the melted chocolate over the cheesecake.
  12. Let it cool for the next 2 hours.
Avocado Lime Cheesecake

Avocado Lime Cheesecake

We all love a good, creamy slice of cheesecake. But what happens if you’re lactose intolerant or have other reasons for banishing dairy from your diet? Then you can make this ‘fake’ lime avocado cheesecake and still enjoy yourself!

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Ingredients Needed for Avocado Lime Cheesecake

1 cup almonds
1 cup pecan nuts
10 dates
¾ cup coconut oil melted and cooled
sea salt
5 avocados
¼ cup lime juice
1 tablespoon lime zest
½ cup raw honey
1 teaspoon vanilla extract

How to Make Avocado Lime Cheesecake

  1. Add the almonds to a bowl and cover them with cool water. Let them soak for 8 hours. Also, add the pecans to another bowl and cover them with cool water. Let them soak for 4 hours.
  2. Add the soaked almonds and pecans to your food processor. Add the dates, 1/4 cup of coconut oil, and 1/4 teaspoon of sea salt. Process until the mix is crumbly and sticks together.
  3. Add the dough to a 9-inch/22 cm tart pan, and press it to form a crust. Refrigerate the crust for 15 minutes.
  4. Peel and chop the avocados. Add them to your food processor. Also, add the lime juice, lime zest, the remaining coconut oil, raw honey, vanilla extract, and a pinch of sea salt. Process until smooth.
  5. Pour the filling into the chilled crust, smooth it evenly, and put it back into the refrigerator for about 60 minutes.
  6. If you want, decorate with freshly grated lemon zest and some small lemon pieces.
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