Chocolate Avocado Cake (Gluten-Free)

I baked this cake for my birthday last month, without actually realizing that the amazing combo of avocado & chocolate would be so good! I have never made an avocado cake before, even though I always wanted to. So, I felt this was the proper time to test this new recipe I had discovered! Everyone who tasted it was absolutely surprised by its full taste and gooey texture! If you try this recipe, let me know how it went in the comments below 😀

Equipment: 20cm spring form, parchment paper
Total Time: 1 hour, Yields 8 pieces

Ingredients
For the batter:
2 ripe avocados
2 cups almond flour
1/2 cup almond milk
2 eggs
1/2 cup cocoa powder
3/4 cup unrefined sugar
2 tsp vanilla extract
1 tsp baking soda

For the topping:
1/2 cup dark chocolate
2 tbsp coconut milk

Method
Preheat your oven to 180 °C. Take a 20-cm spring form, grease its sides and line with parchment paper.

Puree the avocados with a fork or in a blender. Add the rest of the batter ingredients in a medium bowl and mix well with a wire whisk until the mixture becomes homogenous.

Transfer the mixture to the prepared spring form. Bake the cake for 35-40 minutes or after a knife comes out clean (the usual test). Take the cake out of the oven and let it cool for about one hour.

Warm the dark chocolate and the coconut milk in a small pan and stir till they melt. Drizzle the melted chocolate over the cake and sprinkle with some extra almond flour or any type of nuts you wish.

You can keep the cake up to 3-5 days in the fridge.
Enjoy!

Olive Oil Apricot Almond Cake

For a long time now, I have been trying to find a different cake recipe. One that doesn’t have all those vegan ingredients (that are expensive and for some hard to find) and is not raw. I have noticed I have uploaded only raw cake recipes recently, not only because I really really like them, but also because it is a trend online, why would I deny that? And I also didn’t want to bake a typical chocolate cake – not that I would say no to one of those right now – but something a bit more different. This cake is indeed different, unique and fulfilling! Fan or not of the apricots (I couldn’t find fresh ones in NL, so I used dried ones), this cake is perfect for tea and coffee and is so aromatic and tasty that you will fall in love with it. Great alternative would be to skip the apricots and even add another fruit (fresh or dried) of your choice. I mean, why not? I will try that in the future for sure. If you bake this cake, let me know in the comments below!

Equipment: 20cm spring form, parchment paper
Prep Time: 15 min, Cooking Time: 40min, Total Time: 55 min, Yields 8-10 pieces

Ingredients
200ml full fat milk
1 tsp lime zest
200gr brown sugar
1 vanilla bean
4 eggs
100gr almond flour
150gr white flour
1,5 tsp baking powder
100ml virgin olive oil
500gr dried apricots
20gr almond flakes to sprinkle

Method
Preheat your oven to 170°С. Take a 20-cm spring form, grease its sides and line with parchment paper.

In a saucepan with a thick bottom combine milk, sugar and lime zest. Cut the vanilla bean lengthwise and scrape the seeds with the back of a small knife. Add the seeds to the milk mixture and stir. Place the saucepan on low heat and bring to simmer. Take the saucepan off the heat and set aside to cool.

Meanwhile, cut the dried apricots in lengthy pieces. Set aside.

In a mixing bowl sift the flour, almond meal and baking powder. Add the eggs, but one at a time, mixing good after every addition. Add the olive oil, followed with the cooled milk and whisk mixture till it becomes homogeneous.

Pour the batter into the prepared spring form. Spread the apricots on top and sprinkle the cake with some almonds.

Bake your cake for about 40 minutes. Insert a knife in the center of the cake and if it comes out clean, this means it is ready.

Let the cake cool before serving it. Sprinkle with some powdered sugar.
Enjoy!

Dark Chocolate Cake (vegan)

Really easy and quick cake for dark chocolate lovers! It contains no sugar, but the famous agave syrup, a natural sweetener derived from the Agave plant which grows in Mexico. It is ideal for diabetics; it keeps the blood sugar levels normal. The combination of coconut oil and almond flour makes this a healthy and unique dessert that melts in the mouth! If you try the recipe, please let me know at the comments below 😀

Equipment: 20cm spring form, parchment paper
Prep Time: 10 min, Cooking Time: 25-30 min, Total Time: 40 min, Yields 8-10 pieces

Ingredients
170gr dark chocolate
½ cup coconut oil
½ teaspoon sea salt
½ cup cocoa powder
¾ cup agave syrup
1 vanilla bean, scraped
1 cup almond flour
3 eggs, lightly beaten
A handful of cocoa nibs for garnish

Method
Preheat the oven to 190-200° C
Melt the dark chocolate in a bain marie with the coconut oil.
Remove the mixture from the heat and transfer to a large bowl. Add one by one the remaining ingredients, mixing well after each addition.
Dress with parchment paper a round baking pan of 20 cm.
Pour the mixture into the pan, sprinkle with the cocoa nibs and bake for 25-30 minutes.
Let it cool and serve!
Enjoy!
This recipe was included in the online platform, melisoula.gr in Greek. Check it out here.

Nectarine Cheesecake with Cardamon and Date Crust

This is the ultimate summer cheesecake recipe. The freshness of the orange zest and the nectarines in combination with the amazing cardamon aromas will blow your mind away. You can use cardamon powder but you can also follow my advice and use freshly ground cardamon. The difference can be huge, trust me! You can read more about why to choose whole spices in your cooking in this article from thekitchn. 😀 You can also try using one type of nuts like almonds or cashew nuts. Adjust this part according to your needs or allergies. This alternative version of the classic cheesecake will impress you and your loved ones. If you try the recipe please let me know at the comments below!

Equipment: food processor, 18cm spring form, parchment paper
Prep Time: 10 min, Cooking Time: 12 min, Total Time (including cooling): 8 hours + 50 min, Yields 12 pieces

Ingredients
25gr butter
125gr dates pitted
300gr mixed nuts, including pistachios
1 orange (zest and juice, so choose a bio one)
185 cream cheese, full fat
6 tablespoon agave syrup
250ml heavy cream (30% fat)
2 teaspoons of freshly ground cardamon seeds, or use cardamon powder
3 nectarines
2 cloves
extra pistachios & linseed for garnish

         

Method
In a small saucepan melt the butter in low heat. In the food processor add the dates and ¾ of the mixed nuts. Grind good and add the butter. Mix good till the butter dissolves and a lightly firm mass is created.

Cover the spring form with parchment paper and spread the mixture evenly with a spoon, pushing it down with your hands. Make sure all surface of the form is covered. Cover with cling film and let it rest for 30 minutes in the fridge.

Peel the zest of the orange and squeeze out its juice. Stir in a bowl the cream cheese and 4 tablespoons of the agave syrup and mix with a spatula till it gets a bit smoothed. Beat the heavy cream till it gets fluffy (check package for further instructions). Mix the whipped cream, the orange zest and the cardamon powder with the cream cheese. Spread the mixture in the spring form and let it be firm for about 8 hours in the fridge.

Just before you are ready to serve, cut the nectarines in half, take the pit out and cut them in 8 equal parts. In a small saucepan add the orange juice, the nectarines, the rest of the agave syrup and the cloves. Let it boil gently in low heat for about 2 minutes.

Drain out the nectarines and let them rest on a plate. Bring the rest of the syrup to a boil in middle heat for about 10 minutes. The syrup will be reduced in half.

Spread nicely the nectarines on top of the cheesecake. Garnish with the extra pistachios. Take out the cloves and drizzle the orange syrup on top of the cheesecake.

Enjoy!

Pistachio and Lime Cake (Gluten Free)

I found this recipe on amazing Pinterest (great website for recipes and loads of inspiration) by a great blog milk-and.blogspot.com.au I have to tell you it is extremely easy and super tasty. It is gluten free and can be combined with some fresh sour cream or fig marmalade, as one of my dear friends suggested. Instead of flour you use freshly ground almonds and pistachios, which elevates the cake into a heavenly level! If you try this recipe let me know at the comments below.

Ingredients
150g unsalted butter, at room temperature
165g golden caster sugar
Lime zest from about 2 limes
2 teaspoons vanilla extract
4 eggs at room temperature
180g ground almonds
130g ground pistachios

         

Method
Preheat the oven to 160C. Grease and line a rectangular loaf pan with baking paper. Set aside.

In a bowl beat with an electric mixer the butter, sugar, lime zest and vanilla for about 10 – 12 minutes, until it gets soft and creamy.

Scrape down the sides of the bowl and add in the eggs, one at a time, beating well after each addition. Beat for about 4 minutes more. Add in the ground almonds and ground pistachios and combine good till all ingredients are mixed good.

Transfer the batter into the prepared pan and smooth the top with a spatula. Bake for approximately 1 hour until a skewer inserted into the center comes out with a few moist crumbs. Allow the cake to cool completely in the loaf pan at room temperature before slicing it.

Serve with some sour cream.

Enjoy!