Rustic mango & ginger tart (sugar-free)

Ingredients:

CRUST:

- 160g (1¼ cups) flour
- 1 tbsp xylitol or granulated sugar
- 1/2 tsp salt
- 110g (1 stick) cold butter, cubed
- 1/4 cup cold buttermilk or yogurt

FILLING:

- 1 medium-ripe mango
- 1-2 tbsp peach jam (sugar-free, if needed)
- 1/2 tsp freshly grated ginger
- 1/2 tsp cinnamon

1. To make the crust, combine the flour, salt, sugar and butter in one bowl. Rub the butter with your fingers to create a sand-ish consistency. Add the buttermilk or yogurt and knead until you have a smooth ball of dough. Form it into a flat disc and refrigerate for at least 1,5 hour (or overnight).

2. Cut the mango into thin wedges and mix with peach jam, cinnamon and ginger. 

3. Remove the dough from the fridge and roll up on the parchment paper. Arrange the fruits on the crust, fold the edges and place in the freezer for couple minutes. Meanwhile, preheat the oven to 400F/200C.

4. Once your oven is ready, take out the chilled tart and brush the crust with the egg wash or milk. Bake for 30-35 minutes or until golden-brown.

6. Serve while still warm, with vanilla ice cream or sweetened yogurt. 

BON APPÉTIT !

Chocolate & plum jam gingerbread cake

The best and the easiest chocolate gingerbread cake you could find. You're welcome. 

Ingredients for 24x30cm pan:

- 125g butter

- 230g caster sugar

- 2 tbsp honey

- 2 tbsp plum jam

- 3 tsp gingerbread spice mix

- 1 tsp cinnamon

- 2 tbsp cocoa powder

- 2 tsp baking soda

- 250ml milk

- 2 free-range eggs

- 300g all-purpose flour

+ 300-400g plum jam 

+ 200g dark chocolate, for ganache 

1. Preheat the oven to 175C/347F.

2. In a saucepan, melt the butter, sugar, honey, spices and plum jam until smooth. 

3.Transfer the mixture to the large bowl, then add the cocoa powder, baking soda, milk and eggs. Mix to combine. Finally, stir in the flour.  

4. Fill the prepared pan with batter and bake for about 35-40 minutes (or until the cake tester insertet in the centre of the cake comes out clean). Leave to cool completely. 

5. Cut the cake in two layers and spread the plum jam on the bottom one. Place another layer on top. 

6. Melt the chocolate in a water bath and frost the top and the sides of the cake. Serve when the chocolate is set. 

BON APPÉTIT ! 

Roasted almond brownies

I must warn you - this will not be the healthiest and most nutritious dessert on my blog, in fact the amount of butter and chocolate used to make these beauties may be surprising for some of you. But let's face it - there is never too much chocolate, at least not in my family ; )

Ingredients for 21cm (8inch) square pan:

*adapted from Gourmet Traveller magazine

- 100g whole almonds (skin on) 

- 250g unsalted butter, cubed 

- 350g semisweet chocolate, chopped

- 270g sugar

- 4 free-range eggs

- 170g all purpose flour

- 1/4 tsp baking powder
- 60g powdered milk

- 40g cocoa powder

1. Preheat the oven to 180C/356F. 

2. Place the almonds on a lined baking tray and roast in the oven for about 10 minutes, until lightly browned. Cool and roughly chop.

3. Melt the butter and 250g (!) of chocolate in a water bath, cool slightly, then add sugar and eggs. Mix until smooth. 

4. In another bowl, sift the flour, cocoa, milk powder and baking powder. Add the chocolate mixture and mix to combine. Stir in the rest of your chocolate. 

5. Transfer the batter to prepared square pan and sprinkle roasted almonds on top. Bake for 45 minutes (or until the cake tester inserted in the center comes out just slightly unclean, not entirely wet). Leave to cool completely before serving. 

BON APPÉTIT ! 

Oregano & rosemary pumkin bread (v + gf)

Ingredients for 25x12cm pan:
*adapted from: nirvanacakery.com

- 140g (1 cup) quinoa flour or buckwheat flour
- 100g (1 cup) ground almonds
- 2 tbsp ground flaxseed
- 1 tsp baking soda
- 1 tsp gluten-free baking powder
- 2 tsp salt
- 200g (2 cups) raw pumpkin, finely grated
- 1 garlic clove, crushed
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 120ml (1/2 cup) warm water
- 80ml (1/3 cup) canola oil
- 1 tsp apple cider vinegar
- sunflower seeds, for topping


1. Preheat the oven to 200C/400F.

2. Combine all of the dry ingredients in a large bowl. Mix in the pumpkin, garlic, water, oil and vinegar. The batter will be quite thick.

3. Transfer the batter to the prepared pan and sprinkle the sunflower seeds on top. Bake for 45-50 minutes, or until the cake tester comes out clean. Remove from the oven and leave to cool until serving.

BON APPÉTIT !

Nut cake with apricots and lavender

Ingredients for 23cm cake pan:
*adapted frm Plenty More by Yotam Ottolenghi

- 180g butter, softened and cubed
- 2 tbsp walnut oil
- 200g caster sugar
- 120g ground almonds
- 1/2 tsp vanilla extract
- 4 free-range eggs
- 100g coarsely ground walnuts
- 100g all-purpose flour
- zest from 1 lemon
- 1,5 tsp dried lavender
- 500g fresh apricots, halved

+ 50g powdered sugar and 1-2 tbsp lemon juice for icing


1. Preheat the oven to 190C/374F.

2. In a large bowl, beat the butter with sugar, oil, almonds and vanilla. Add the eggs, one after another, mixing well after each one. Mix in the flour, walnuts, lemon zest and 1 tsp of lavender.

3. Transfer the batter to your lined pan and arrange the apricot halves on top. Bake for 70-75 minutes, covering the top with foil if it starts to brown too much.

4. Mix the powdered sugar with lemon juice until you reach a smooth, bit runny icing. Decorate the cooled cake and sprinkle with the rest of dried lavender.

BON APPÉTIT !

Curd cheese flat cake with forest fruit and pine nuts (egg-free)

As a Polish kid, I used to eat a lot of curd cheese. Sweet or savoury, everything tasted great with a little bit of this white, fluffy thing. I can tell it is quite hard to get a good curd cheese outside of Poland, so you can easily use ricotta as a substitute.  

With delicate, cheese bottom and tangy, moist fruits on top, this cake is a tribute to my childhood.

Ingredients for 25x30cm (9x12inch) pan:

CAKE

- 75g (1/3 cup) butter, melted and cooled
- 80g (1/4 cup + 2 tbsp) xylitol or caster sugar
- 150g (5oz) curd cheese or ricotta
- 3 tbsp sour cream
- 1 tsp vanilla extract
- 250g flour
- 2 tsp baking powder
- pinch of salt

FRUIT TOPPING

- 3 tbsp naturally sweetened peach jam
- 400g (13oz) fresh raspberries
- handful of fresh blackberries
- 3 tbsp pine nuts, slightly roasted


1. Preheat the oven to 170C/338F.

2. In a large bowl, mix the melted butter, xylitol, curd cheese, cream and vanilla. Sift in the flour, baking powder and salt. Mix until smooth and dense batter forms.

3. Line the pan with parchment paper. Spread the batter evenly on the bottom of the pan and brush it with jam. Arrange the fruit on top and sprinkle everything with nuts.

4. Bake for 40 minutes or until the edges turn golden brown. Leave to cool completely before serving. The cake is not overly sweet so feel free to dust some powdered sugar on top.

BON APPÉTIT !

Chocolate zucchini cake with mascarpone & goat cheese frosting

I don't know why but sometimes, combinig sweet with savoury really makes wonders. In this case there are two of them - rich chocolate centre and creamy, light topping. So please, do not be afraid of these uncommon ingredients and just bake this cake. Finish it with some fresh stone fruits and you will have the ultimate rustic summer dessert!

Ingredients for 15cm cake pan:

CAKE

- 160g (1¼ cup) flour
- 60g (1/2 cup) cocoa powder
- 1 tsp baking soda
- 1 tsp cinnamon
- pinch of salt
- 200g (1 cup) sugar
- 1 egg + 1 egg yolk
- 100ml canola oil
- 1 tsp vanilla extract
- 350g (2 cups) grated zucchini
- 65g (1/2 cup) grated semi-sweet chocolate

FROSTING

- 100g (4 tbsp) mascarpone cheese
- 50g (2 tbsp) soft goat cheese
- 1 tbsp honey
- fresh fruits for topping


1. Preheat the oven to 180C/350F.

2. In a small bowl, combine the flour, cocoa powder, baking soda, cinnamon and salt. Set aside.

3. In another bowl mix the egg, egg yolk and sugar until smooth. Add canola oil and vanilla extract. Gently squeeze the zucchini to remove the excess water and then add to the rest of ingredients along with grated chocolate. Stir in the dry mixture.

4. Grease and flour the pan (or line with parchment paper) and transfer the batter to your prepared dish. Bake for 1 hour or until the cake tester comes out clean. Set aside until completely cooled.

5. Prepare the frosting. Combine all of the ingredients in a bowl and stir vigorously until smooth.  Frost the top of your cooled cake and finish with some fresh summer fruits.

BON APPÉTIT !

Lemon mascarpone tart with raspberries

I can assure you, you will completely fall in love with this light summer dessert filled with sweet mascarpone cream and fresh rasberries. It has everything you need for the perfect outdoor party in the hottest time of the year. 

Ingredients for 25cm tart pan: 

CRUST

- 180g flour

- pinch of salt

- 130g cold, cubed butter

- 1 egg yolk

- 2 tbsp powdered sugar

FILLING

- 4 egg yolks

- 50g sugar

- zest and juice from 1/2 lemon

- 100g white chocolate

- 500g mascarpone 

- fresh raspberries for topping

1. In a large bowl, mix the flour, salt and cold butter until crumbly. Stir in the yolk and sugar, knead the dough until smooth and form into a flat disk. Cover with a plastic wrap and refrigerate for at least 60 minutes.

2. Roll out the dough thinly and press into prepared pan (remember to grease and flour the dish first). Refrigerate for another 30 minutes. 

3. Preheat the oven to 200C/400F. Take out the dough, dust it with flour, cover with parchment paper and scatter baking beans on top. Bake for 15 minutes, then remove the weights and paper and bake for another 6-10 minutes or until golden brown. Leave to cool completely. 

4. Prepare the filling. In a large bowl, mix the egg yolks with sugar and lemon. Put the bowl on top of the large pot filled with boiling water and stir vigorously until thick and creamy. Then place the dish in cold water and stir until completely cooled. 

5. In the meantime, melt the chocolate in a water bath and set aside. 

6. In another bowl, mix the mascarpone with egg yolk mixture and cooled chocolate until smooth. Transfer to the pan and decorate with fresh rasberries. Refrigerate for at least 30 minutes before serving. 

BON APPÉTIT !

Whole-wheat crumb & pear cake

It is the middle of July, high summer season, and here we are in Poland with possibly the worst weather you could imagine. It really feels like fall so I decided to turn the oven on and bake a hearty, old-fashioned cake to warm up the whole family. It has some juicy pears inside and lots of sweet crumb on top which means you can't stop with one bite. 

Ingredients for one 25cm (10-inch) cake pan:

adapted from Huckleberry by Zoe Nathan

TOPPING

- 70g (5 tbsp) cold, cubed butter

- 70g (1/4 cup + 2 tbsp) granulated sugar

- 50g (1/2 cup) almond flour

- 3 tbsp rolled oats

- 3 tbsp whole-wheat flour

- 3 tbsp all-purpose flour

- 2 tbsp buckwheat flakes, toasted

- pinch of salt

CAKE

- 160g (3/4 cup) butter, softened

- 200g (1 cup) granulated sugar

- 2 free-range eggs

- 1 tbsp vanilla extract

- 160g (1¼ cup) all-purpose flour

- 50g (3/4 cup) buckwheat flakes, toasted

- 3 tbsp almond flour

- 3 tbsp rye flour

- 2 tsp baking powder

- 1/2 tsp baking soda

- 250ml (1 cup) plain yogurt

- 3 medium-size pears 

- 2-3 tbsp dark muscovado sugar (for sprinkling)

1. Preheat the oven to 180C/356F.

2. In a small bowl, combine all of the topping ingredients and rub everything with your fingertips until it reaches a crumbly consistency. Leave in the fridge for the time you make the rest of the cake.

3. In another bowl, beat the butter with granulated sugar and vanilla until creamy. Add the eggs, one after another, mixing well after each one. Mix in the flours, baking powder, baking soda and yogurt. Tranfer to the lined cake pan. 

4. Wash, peel and slice the pears. Evenly cover the surface of the batter with fruits and sprinkle with muscovado sugar. Add the crumb topping you prepared earlier. 

5. Bake for an hour and 10 minutes or until a cake tester comes out clean. Leave to cool completely. 

BON APPÉTIT !

Chocolate-hazelnut tart with bourbon and honey

My dad loves chocolate like nothing else. Especially when it comes to these huge semi-sweet bars filled with whole and crunchy hazelnuts - he could eat it probably day and night. If  you are a fan of nutty chocolate bars or you know someone who is, this recipe is for you. It also has an amazing gooey, caramel-ish layer and a splash of bourbon to make the flavor even more interesting. 

Ingredients for one 25cm (9inch) round pan:

CRUST

- 200g (1¼ cup) flour

- 1 tbsp granulated sugar

- 140g (1,5 stick) cold butter, cubed

- 1 tbsp apple cider vinegar

- pinch of salt

FILLING

- 3 large free-range eggs

- 180ml (3/4 cup) honey

- 150g light brown sugar

- 40g (4 tbsp) melted butter

- 1,5 tbsp bourbon

- 1 tsp vanilla 

- 1 tbsp flour

- pinch of salt

- 200g (1½ cup) chopped hazelnuts

- 120g (1/2 cup) semi-sweet chocolate chips

1. To make the crust, combine the flour, sugar, vinegar and salt in a large bowl. Add the butter and rub everything with your fingers until it reaches a crumbly consistency. Knead the dough until smooth, shape into a disk, wrap and refrigerate for about 1,5 hour.

2. Roll out the dough and evenly line your dish. Refrigerate for 30 minutes. Meanwhile, place a baking tray on the middle oven shelf and preheat the oven to 220C (425F).

3. In a bowl, combine the eggs, honey, sugar, butter, bourbon, vanilla, flour and salt. Whisk until smooth. Stir in the chocolate chips and hazelnuts and pour everything on the chilled crust. Place a pan on a hot tray and immediately reduce the temperature to 180C (350F). Bake for 45-50 minutes. 

BON APPÉTIT !

Lemony white chocolate and rhubarb bars

As a child I was not a rhubarb fan. I couldn't think of it as a fruit, vegetable or anything nice to eat. I was stubborn enough not to take a bite of any rhubarb pie or cake my mum made. 

It is amazing how taste can change through the years. Since baking started to be an important part of my life, I don't really know a dessert I do not like. I love to discover new flavors and experiment with unusual combinations and rhubarb is now definitely worth a try.

Ingredients for 20cm x 20cm (8x8 inch) cake form:
*inspiration: hummingbird high

CAKE BASE:

- 100g (1 stick) butter

- 150g (1 cup) brown sugar

- 2 free-range eggs

- zest from one lemon 

- pinch of salt

- 1/2 tsp baking powder

- 190g (1½ cup) flour

TOPPING:

- 200g chopped rhubarb

- 1 tbsp lemon juice

- 1 tbsp sugar

- 1 tbsp flour

- 70g white chocolate chips

1. In a small saucepan, heat the butter and sugar until melted. Leave to cool.

2. Preheat the oven to 180C/356F.

3. In a large bowl, mix the eggs with melted butter until smooth. Add the flour, baking powder, salt and lemon zest. Mix again until combined. 

4. In a separate bowl combine chopped rhubarb with sugar, lemon juice and flour. 

5. Tranfer the batter into prepared form and evenly spread the rhubarb and white chocolate chips on top. Bake for 30-35 minutes or until your cake tester comes out dry. 

BON APPÉTIT !

Peach and basil galette

Peaches and basil together? Yes please! I am a true fan of unusual flavor combinations and this one happened to be one of my favorites. I must say, it was my first time to try a herb & fruit blend but after a quick taste I am sure, it is not the last one. I may be getting a new obsession so be ready for an interesting summer...

Makes one galette (6-8 servings*):
*I've said so because it sounds quite right but you know the truth - it is perfect for one person with a decent appetite (like myself)

CRUST:

- 160g (1¼ cups) flour
- 1 tbsp xylitol or granulated sugar
- 1/2 tsp salt
- 110g (1 stick) cold butter, cubed
- 1/4 cup cold buttermilk

FILLING:

- 3 medium-ripe peaches (they need to be quite firm)
- 2 tbsp honey
- 5 basil leaves, chopped
- 1/2 tsp lemon zest
- vanilla
- 1 tbsp potato starch

+ 1 small egg for egg wash

1. To make the crust, combine the flour, salt, sugar and butter in one bowl. Rub the butter with your fingers to create a sand-ish consistency. Add the buttermilk and knead until you have a smooth ball of dough. Form it into a flat disc and refrigerate for at least 2 hours (or overnight).

2. Cut the peaches into thin wedges and mix with the rest of the filling ingredients. Make sure the fruits are evenly coated with potato starch.

3. Remove the dough from the fridge and roll up on the parchment paper. You can make a classic round shape but a rectangular or square one works fine too.

4. Arrange the fruits on the crust, fold the edges and place in the freezer for couple minutes. Meanwhile, preheat the oven to 400F/200C.

5. Once your oven is ready, take out the chilled galette and brush the crust with the egg wash. Bake for 30-35 minutes or until golden-brown. Leave to cool slightly.

6. Just before serving, top the galette with some fresh basil leaves.

BON APPÉTIT !

Ricotta cheesecake brownies

Gooey, chocolatey, rich and full of delicate, smooth ricotta filling - there is no other thing that could so successfully soothe souls and bring smile on other people's faces. It is absolutely the best when still slightly warm and melting in the mouth. 

 Ingredients for 25x30cm cake pan:

BROWNIE

- 200g dark chocolate
- 200g butter, softened
- 250g granulated sugar
- 3 free-range eggs
- 110g flour

CHEESE LAYER:

- 400g ricotta cheese
- 150g powdered sugar
- 1 free-range egg
- 1 tbsp flour

+ fresh strawberries, halved

1. Preheat the oven to 170C/340F.

2. Brownie batter: Melt the chocolate in water bath. In a large bow;, beat the sugar and butter until pale and smooth. Gradually add the eggs, mixing the batter after each one. Stir in the melted chocolate and flour.

3. Evenly spread 3/4 of brownie batter on the bottom of the lined cake pan.

4. In another bowl, mix the ricotta, sugar, egg and flour. Pour the cheese mixture on the brownie base and then cover with the remaining brownie batter. Use a spatula or fork to make the swirls. Top with the halved strawberries.

5. Bake in the preheated oven for 50 minutes.

 BON APPÉTIT ! 

Rustic strawberry and mascarpone tart

When I think of my mom, I think of strawberries. Probably because it is her favourite fruit and early June, in which she was born, is full it. When I was younger, we used to go together for an ice cream to the local cafe and strawberry flavor always ended up in her cone, even though there was plenty of other fancy ones to choose from. So my Mother's Day dessert has to be all about strawberries. It also happens to be pretty quick, easy and disarmingly delicious. 

The crust must sit in the fridge for some time but overall, this tart takes really no effort to make. If you're planning to make it for today's afternoon, you can start now and it will be ready on time. 

Ingredients:

*loosely adapted from Izy Hossack's recipe

CRUST

- 120g plain flour

- 40g whole wheat flour

- 2 tsp granulated sugar

- pinch of salt

- 125g very cold butter, cubed

- 3 tbsp cold water + 1/2 tsp apple cider vinegar

- 1 egg, beaten (for brushing the crust)

TOPPING

- 225g mascarpone cheese

- 2 tbsp powdered sugar

- 450g fresh strawberries

- 1/2 tsp cinnamon

- 2 tbsp raspberry jam (or your favourite) 

1. Crust: In a large bowl, mix the flours with sugar and salt. Add butter and rub everything with your fingers until it has a consistency of coarse sand. Add 1 tbsp of vinegar water and start to knead the dough. If it is still too dry, add a little bit more liquid. 

2. Form the dough into a flat disc and cover with plastic wrap. Refrigerate for at least 2 hours or overnight.

3. Preheat the oven to 200C/400F. Roll the dough out on a parchment paper. It should be about 0,5cm thick. Brush with an egg and bake for 20-25 minutes or until golden brown. Leave to cool completely.

4. In a small bowl, mix the mascarpone cheese with 1 tablespoon of sugar. Take the strawberries and slice them quite thin. Toss them with cinnamon and the remaining sugar. 

5. When the crust is ready, evenly frost the top with mascarpone cheese. Then spread the jam and decorate with strawberries. You can serve the cake topped with some fresh mint.

BON APPÉTIT !

The easiest, classic brownies

My mind is all over the culinary research and at the same time, Friday afternoon calls for a sweet treat. These kind of moments are made for simple, foolproof recipes which can be done without any special preparations. Therefore, you will probably always find all of the ingredients for this brownies in your kitchen. 

Ingredients for a square 20cm can pan:

* loosely adapted from here

- 220g butter

- 220g good quality dark chocolate, chopped

- 4 free-range eggs

- 1 cup brown sugar

- vanilla

- pinch of salt

- 120g flour

Preheat the oven to 180C/350F.

In a water bath, melt together the chocolate pieces and butter until smooth. Leave to cool slightly. 

Mix the eggs in a large bowl. Add the sugar, vanilla, salt and melted chocolate and mix again evenly. Fold in the flour.

Pour the batted into prepared cake pan and bake for 20-25 minutes.

BON APPÉTIT !

Lemon ricotta tart with almonds

Sometimes I feel a serious desire to go back to Italy. When it is not possible, I simply take out some old family albums and turn on the Roman Holiday with Audrey Hepburn and Gregory Peck. While listening to main character's squabbles, I start to develop an appetite for southern food.

This recipe is my adaptation of the tart made by Mimi Thorisson from Manger. I am not sure if this cake is more Italian or French but it sure makes waiting for summer more bearable.

Ingredients for 23cm tart pan:

CRUST:

- 240g flour

- 1 free-range egg

- 120g unsalted butter, cubed 

- 30g sugar

- 60g powdered sugar

-30g almond flour

- zest from 1/2 lemon

- pinch of salt

FILLING:

- 100ml honey

- 100g sugar

- 50g unsalted butter, softened

- 100ml heavy cream

- 150g ricotta cheese

- zest from 1 lemon

- 2 tbsp lemon juice
- 1 free-range egg
- 100g almonds, skinned and chopped

In a large bowl, mix all of the crust ingredients and then knead the pastry with your hands until you have a smooth ball. Cover it with plastic wrap and place in the fridge for an hour.
When cooled, roll the dough and line the tart pan. Prick the bottom with a fork and place in the fridge for another 30 minutes.

Preheat the oven to 170C/325F. In another bowl, mix well the honey, butter and sugar. Add ricotta, heavy cream, egg, lemon zest and juice and stir to combine.
Take the dough from the fridge, sprinkle a handful of almonds at the bottom of the crust and then pour the filling on top. Dot with remaining almonds and bake in preheated oven for 50 minutes. or until golden brown.

BON APPÉTIT !

Date & rosewater bread

Ever since I first had a chance to learn their taste, I simply can’t live without dates. I have them with me wherever I go, as a healthy snack and perfect candy alternative.                                 

This cake is just like them- with a deep, caramel flavor, crusty skin and soft, moist centre .I adapted the recipe from a wonderful Samar Khanafer’s polish cookbook Hummus, Za'atar and Pomegranates, which is filled with amazing Middle Eastern food and mouthwatering photos.

Ingredients for a small loaf:

- 300g Medjool dates, pitted

- 1/2 cup water

- 230g flour

- 100 g cane sugar

- 2 tbsp baking powder 

- 1 tsp cinnamon

- 2 free-range eggs

- 125g butter

- 2 tbsp rose water (optional)

1. Preheat the oven to 180C/360F.

2. Cut the dates into little chunks and place in a saucepan along with 1/2 cup water. Simmer for 10 minutes until the dates are tender. Leave to cool. 

3. In another bowl, mix the flour with baking powder and cinnamon. In a separate bowl, beat the butter with sugar, then add the eggs and beat again. 

4. Use a hand blender to mash the dates and water into a smooth paste, then pour the rose water and stir well.

5. Combine the dry ingredients with the wet ones, add the paste and blend thoroughly. The batter should be thick so don’t worry.

6. Put the batter in a lined loaf pan and bake in preheated oven for about an hour. Remove when toothpick inserted in the center comes out completely dry. 

BON APPETIT!

Nutella cake (v+gf)

I love healthy sweets. Especially those with which your thoughts wander through its chocolatiness without mentioning the lack of white flour, milk, eggs and butter. While testing this recipe, I've started to recall my less successful vegan bakes and by the end I don't really know what compelled me to take up the creation of the cake free of almost everything. But with a little bit of determination something wonderful was born - an intensely moist, chocolate cake with a gentle hazelnut taste, which was a great success even among the most bitter traditionalists. 

Ingredients for 18cm cake tin:

Source: minimalistbaker.com

- 4 tablespoons of ground flaxseed + 10 tablespoons water

- 1 cup (250ml) of unsweetened almond milk

- 1.5 tsp apple cider vinegar

- 3 tsp baking soda 

- 1/2 cup + 2 tablespoons maple syrup (honey for non-vegan option)

- 154g cane sugar 

- 1/2 cup melted coconut oil

- 1 tsp vanilla extract 

- 2 cups unsweetened applesauce

- 1/2 tsp salt

- 1 cup of good quality cocoa

- 120g almond flour

- 50 g oat flour

- 200g gluten-free mix*

Chocolate ganache:

- 1/2 cup unsweetened almond milk

- 230g good quality dark chocolate, chopped

- 1/4 cup melted coconut oil

- 150 g powdered sugar

- 175g roasted hazelnuts, half whole, half chopped

CAKE

1. Preheat the oven to 180C/360F. Grease two small cake tins with oil and coat with flour. 

2. Mix almond milk with apple cider vinegar and leave for 5 minutes to curdle.

3. In a large bowl, combine flaxseed with water. Leave for couple minutes until adding sugar, maple syrup and curdled milk. Mix everything to combine.

4. Add apple sauce, vanilla, coconut and salt. Mix again.

5. Then stir in cocoa, flours and baking soda. If the dough seems too thick, add a little more almond milk. 

6. Separate the batter between two cake tins and bake for 35-45 minutes, or until toothpick inserted in the center of cake will be dry. When ready, take out the tins from the oven and let them chill for about 15 minutes. After that, carefully remove the molds and put the cakes on a wire rack to cool completely. 

CHOCOLATE GANACHE

1. In a small saucepan heat up the almond milk and turn off the fire as soon as it begins to boil. Pour into a bowl, add the chocolate and leave for 3 minutes to melt. 

2. Once melted, stir with a wooden spoon to combine the ingredients and add coconut oil. Leave for another 10 minutes.

3. Use a hand mixer to beat the mixture adding sugar at the same time. When smooth, refrigerate for about 10 minutes to solidify. Proper ganache should be solid but easy to spread.

4. Beat the mass again and if it turns out to be too thin, add a bit more sugar.

5. Place the first layer of cake on a plate and spread approximately 1/3 of chocolate on the top. Sprinkle a handful of chopped nuts.

6. Set the second layer and use the remaining ganache to evenly coat the edges and top of the cake. Garnish with whole hazelnuts. 

* Mix together: 280g rice flour, 100 g of potato starch and 30g of tapioca starch. Store in a sealed container.

BON APPETIT!