Hazelnut cake

I can’t remember last time I had eaten hazelnut cake… I was trying to find a yummy cake flavor to make and my boyfriend asked me to make a hazelnut one!
I found it was an original idea and decided to give it a go 🙂

As usually, I checked my basic cake recipe and thought about how incorporating hazelnut to it + how making it super moist without using coconut oil.
I had an opened bottle of coconut milk in my fridge and felt like it was what I should use! And what a great idea!

The combination of coconut milk and hazelnut powder makes the perfect texture and taste (you almost don’t taste the coconut, trust me!). I was too lazy to make date paste to sweeten it, so I used coconut sugar + some birch sugar that I received some time ago, but feel free to use any kind of sugar you prefer and add some more if you feel like it, because I don’t have a strong sweet tooth 😉

If you like hazelnuts and moist cakes, this one definitely is for you!
Let me know if you give it a go, I love having your feedback! 🙂

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RECIPE

Dry :

  • 1.5 cups flour (I used spelt + white)
  • ½ cup + 2 tbsps hazelnut powder
  • 2 tsps baking powder
  • ¼ tsp baking soda
  • Pinch of salt
  • 1/4 tsp vanilla extract
  • ½ tbsp apple cider vinegar

Liquid :

  • ½ cup apple sauce
  • ¾ cup coconut milk + 2 tbsps water
  • ¼ cup coconut sugar + 2 tbsps birch sugar (or 2 more tbsps of coconut sugar if you don’t have it. You can even add more sugar according to your taste!)

 

Preheat your oven to 180c., grease a 20cm cake pan (like this one : https://www.ecosia.org/images?q=moule+a+cake) and cover it with flour.

Sift the dry ingredients in a big mixing bowl.

Slowly add the wet ones that you first mixed together (be careful that everything is at room temperature!). Stir until well combined, but not too much or it won’t rise!

Pour in your cake pan and bake at 180c. for 40-50min depending on your oven and take it off when a knife comes out clean!

Let cool until trying! It’s soooo good!

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Pumpkin pie

Pumpkin pie had been on my to do list for a reaaaally long time.

Why didn’t I make it sooner? Probably because every time I steam pumpkin, I eat it all before having the time to make anything else with it… (Steamed pumpkin tastes like heaven guys.)
This time though, I was stronger and managed to keep some homemade pumpkin puree in order to make this INCREDIBLE treat!
It’s seriously one of the best cake I’ve ever made I think. (Almost better than the blondies or my double chocolate muffins, yes!)
So if you have lots of pumpkin or simply want to eat a freaking delicious thing, go for this pumpkin pie!
Flavourful, not to sweet, perfect texture….. Sorry, I’m in love.

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RECIPE

For a 20cm. pan

Crust :

  • 1.75 cup spelt flour (you can use all purpose too)
  • 1.25 tbsp coconut oil semi-melted
  • 1.5 tbsp coconut sugar
  • 1/2 cup plant based milk

Filling :

  • 1.75 cup pumpkin puree (better homemade)
  • 6 soft dates (I use those : https://palmyradelights.ch/fr/shop/palmyra-cooking-3kg-pitted-4/) (more if you feel like it’s not sweet enough for you!)
  • 1/2 cup coconut milk (I kept the cream (top of the can) to make chantilly, so it works with non full-fat coconut milk ;-))
  • 2 tsps cinnamon
  • 1 tsp pumpkin spice
  • 1/4 tsp salt
  • 4.5 tbsps cornstarch

Start by making the dough (it’s great to prepare it the day before so it can chill in the fridge overnight).
Simply put the flour and the sugar in a mixing bowl, “crumble” it with the coconut oil, slowly add the mylk and stir with your hands until you can form a ball with the dough.

Let it chill for at least 2 hours.

Make the filling by simply blending all the ingredients.

Roll out the crust (not too thick), put it in your prepared mold (I used a 17cm one like this : https://www.ecosia.org/images?q=moule+%C3%A0+charniere. If you use a tart mold, the pie won’t be as thick!) put some hazelnut/almond meal on it to protect it from the humidity of the filling.

Pour the mixture in the crust (Let 1-2 cm of crust higher than the filling) and bake at 180c. for 50 min. to 1 hour.

Let cool and enjoy!
For more yumminess, you can make caramelized pecans by simply heating some sugar and pecans in a pan on medium/low heat until the sugar has heavenly coated the pecans 😉

 

 

Blueberry juice marbled cake

Haven’t made a cake in a while and some Weltsgut berry juice (http://www.weltsgut.ch/de/produkt-kategorie/berrie/) was waiting for me in my kitchen, so I had to do something with it!

Wanted to make something a bit fancy, so I decided to go for a marbled cake!

No bananas in it, because I never have ripe bananas on my hands : As soon as they’re ripe they go in my freezer 😉 Anyway, my cakes are usually super moist without the need of bananas!

Hope you’ll like it and you don’t need to use this special kind of juice, simply go with what you have in your pantry/fridge : Mix some blueberries, raspberries, strawberries… Be creative! 🙂

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RECIPE

Liquid :

  • 1 ½ cup oatmilk
  • ½ cup dates
  • ¼ cup + 2 tbsps soy yogurt
  • 1 tbsp liquid coconut oil
  • ½ tsp apple cider vinegar

Dry :

  • ¼ cup coconut sugar
  • 2 ¼ cup flour
  • 2 tsps baking powder
  • ½ tsp baking soda

 

Preheat your oven to 180c. and prepare a cake tray with coconut oil and flour.

Start by blending the dates with the oatmilk until you get a creamy texture.

Put all the dry ingredients in a large mixing bowl and add the other ingredients to it (including the date mixture). Stir until it’s well incorporated.

Divide the bather in two and add the Weltsgut juice to one of them. Stir.

Pour 1/2 of the white batter in your cake tray, then the purple one, the white one, the purple and just a little bit of the white one on the top. Take a knife and make a wave in the lenght of the cake. Add some blueberries on top if you feel like it and bake it for 40-50min. depending on your oven (a knife should come out clean).

Let cool and enjoy! 😉

 

 

Matcha-cranberries and cocoa swirl bread

I love thinking about new recipes and finally see them coming out of the oven as perfect as I was thinking. It’s such an amazing feeling!

First, I wanted to make several little breads with a matcha and a chocolate dough, but then, I thought “why not making a swirl bread?!”. I had never made one before, so I checked some “tutorials” and decided to give it a try 😉

I wanted a kind of brioche dough, but if the dough was too “runny”, it would have been impossible to make the swirl. That’s why I decided to make kind of a bread dough, but with plantbased milk to give it a fluffier texture and not make the crust too hard.

And IT WORKED! I was sooo happy when I cut it and saw that amazin swirl! 🙂

If you make it, don’t think it tastes like a cake, because it doesn’t at all, it’s really a BREAD! But if you want a sweeter one, simply add less salt, a bit more sugar, cranberries and some chocolate chips to the chocolate batter if you feel like it 😉

Oh and sorry if the recipe isn’t well writted. I sometimes struggle finding the good words and explaining myself in English… But if you have any questions, feel free to comment or to DM me on Instagram! 🙂

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RECIPE

Starter :

  • 1/2 cup warm milk
  • 1/4 cup warm water
  • 1 3/4 tsp yeast
  • 1.5 tbsp coconut sugar (4 tbsps for the sweet version)

Matcha dough :

  • 1.5 cup flour (I mixed whole wheat and spelt flour)
  • 1 tbsp matcha
  • 1/4 cup warm water + 3 tbsps
  • 1/2 cup cranberries

Chocolate dough :

  • 1.5 cup flour (I mixed whole wheat and spelt flour)
  • 2 tbsps cocoa powder
  • 1/4 cup warm water + 3 tbsps
  • (Optional for the sweet version : Some chocolate chips

 

Make the “starter”, by mixing all the required ingredients together. Let sit for 10-15 min. until some bubbles appear (it means that the yeast is activated!)

For each dough, mix all the dry ingredients (except the cranberries and the chocolate chips) together and add 1/2 of the starter in each + the water. Be careful to not put the starter in both dough at the same time, because you can’t knead both of them at the same time 😉

Mix well, add the cranderries (and the chocolate chip for the chocolate one) and then, knead the dough for 5-10 min. until it doesn’t stick to your hands anymore and that when you press on it with your finger, the dough gets her original form again.

Let the doughs sit in big mixing bowls in a warm area covered with a humid towel for 1.5-2 hours. It should have take lots of volume!

Preheat your oven at 185c. Then, grease a loaf tin with some coconut oil. Take your chocolate dough and roll it out on a floured surface in a rectangle form (it should be thick enough to manipulate it, but not too thick and the lenght should be the size of your loaf tin). Do the same with the matcha dough, put some water on top of the chocolate one and top it with the matcha dough.

Now, be careful and roll on the longest side. Put your roll in the greased tin and let rise for 1-1.5 hour with the same instructions as before.

After the rise, you can cover your bread with a glaze made out of a mix of maple syrup and plantbased milk (50/50) and bake it for 45min. (make sure that your knife comes out clean)

Now, the hardest part is waiting approx. 45 min. before cutting it 😉

 

 

 

Apple and peanut butter banana bread

 

Who doesn’t love banana bread?

The only problem is that sometimes, the texture is really gooey and not airy at all.

That’s why I decided to try creating a new recipe and I was really happy with the result : The texture is perfect!

Don’t be shy to taste the batter (no risk of becoming sick!) to see if it’s sweet enough for you 😉

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RECIPE

Cake :

Dry

  • 1 ¾ cup flour (I mixed whole wheat and all-purpose)
  • ¼ cup oats
  • 4 tbsps coconut sugar
  • ½ tsp baking soda
  • ½ tsp baking powder
  • Pinch of salt
  • 1/4 tsp vanilla extract
  • 2 tsps cinnamon
  • 1 tsp pumpkin spice (to your taste)

Wet

  • 1 cup grated apple
  • Flax egg (2 tbsps flax seeds and 3 tbsps water)
  • 1 ½ large and ripe mashed bananas
  • 2 ½ tbsps peanut butter (I used a crunchy one)
  • ½ cup water (or plantbased milk)
  • ¼ tsp apple cider vinegar

 

Crumble :

  • 2 tbsps crunchy (or not) peanut butter
  • 1 tsp coconut sugar
  • 4 tbsps flour (any kind you want)
  • ¼ tsp salt

First, make the crumble by mixing all the ingredients and making a crumble texture with your fingers. Set aside.

Preheat your oven at 180c and make the flax egg by mixing the required ingredients.

Mix all the dry ingredients in a large mixing bowl and

Add the wet ingredients (the apple cider vinegar at the end) and stir until heavenly mixed.

Put the batter in a greased loaf pan and top the cake with some banana pieces and the crumble.

Put it in the oven for 50min. to 1 hour (a knife should come out almost clean).

Let cool 45 min. before slicing!