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Best Vegan Chocolate Cake!

Okay guys. Real talk. I am seriously saying if you make anything from this blog, ANYTHING. Make this cake. Please. IT IS THE BEST. I am sorry if I sound self-obsessive but I just couldn’t stop eating this cake. I just can’t. can’t. I swear. I’ll stop blabbering and get to the point. So I had this can of coconut cream in my fridge and I was thinking of making my Balsamic strawberry ice-cream but I was in two minds. Then I decided to make something chocolatey and I was thinking I’ll make my chocolate cake. Then I remembered that a lot of you guys have been writing to me and commenting on my posts for more egg-less and vegan recipes and guess what? This cake, you will never ever be able to make out that it has no butter or eggs. I cannot tell you how fast this cake disappeared and how many people were in denial when I revealed to them that it was dairy free and vegan. In a nutshell, I’d date this cake if it were human and this is now my favourite recipe from the blog. Period.

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This cake needs very less prep, one large bowl, one handy-dandy whisk and some patience (to not lick the bowl). I just wanted to talk about the coconut cream that goes into the cake. Before you ask, I promise you, you will not even smell the coconut in the cake. Yes, you won’t. And, you want to use a really good brand of coconut cream, at least the best that you can find. Because if it’s not real coconut cream, the fat will not separate from the water when you refrigerate and trust me, the heartbreak is real. One tip to identify the better one is, buy the one with less number of ingredients in it, the lesser the better. I use this Coconut Cream, I have tried a handful and this Coconut Cream is by far the best I could find. Also, you want to refrigerate the can for at least 24 hours cause we’re going to use the entire thing. We need the fat that rises on top for the frosting, and the liquid for the cake. We ain’t gonna waste anything.

And! My Instagram friend Sarah sent me these amazing sprinkles from Sweetapolita! They are so darn beautiful you guys! You can see them here, right? They are the most beautiful sprinkles I HAVE EVER SEEN. (not sponsored) You can buy them too, just contact Sarah here and she’ll ship them to you if you’re from India.

Enough of talking now we gotta eat cake!

Best Vegan Chocolate Cake

  • Servings: 8-10
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Author: Anjali Johny

Ingredients

For the cake: Wet ingredients:

200 ml liquid from 1 can Coconut Cream (the remaining liquid after scooping out the fat)

2 tbsp vinegar

60 ml flavourless oil

4 tbsp strong coffee (I used 1 1/2 tbsp nescafe with 3 tbsp warm water)

1 tbsp vanilla extract

Dry ingredients:

120 g brown sugar

150 g all-purpose flour

30 g cocoa powder

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

For the frosting: The fat on the top of the can of Coconut Cream (after chilling for at least 24 hours)

50 g sifted icing sugar (add more if you like)

3-4 tbsp sifted cocoa powder

Directions

Make the cake:

Preheat your oven to 165 C, grease and line a 13×9 inch baking dish, keep aside.

Scoop out the fat from the can of the refrigerated coconut cream and keep it in the freezer. Use the remaining liquid for the cake.

In a large bowl, add all the wet ingredients and whisk them well. Now sift all the dry ingredients into this same bowl and whisk until incorporated. Do not over mix, it is okay if you see a few lumps.

Pour the batter into the prepared baking dish and bake for around 18-20 minutes. Until a toothpick inserted into the center comes out clean (check after 18)

Make the frosting:

Let the frozen coconut fat sit out for some, it shouldn’t be rock solid, about 5 minutes is enough if your kitchen is around 38 C.

Whip it for 2 minutes and add the sifted icing sugar and cocoa, whip well. Add more sugar if you like your frosting sweeter. refrigerate (or freeze if you are frosting the cake the next day)

Assembling:

Once the cake is baked, let it cool completely, then spread the frosting on the cake and decorate with fresh fruits or sprinkles! Enjoy! I recommend you keep the cake covered and refrigerated if you live in a hot country. It should last a good 4-5 days but mine disappeared fast.

If you like my photography please follow me on Pinterest, Instagram, and Facebook. I post every day on my Instagram you won’t miss a thing.

Until next time!

Love,

Bakesalotlady ❤

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Fudgy Raspberry Cheesecake Brownies!

Bakesalotlady is a year olddd! I cannot wrap my head around the fact that this blog turned one and that I have been creating recipes for 365 days. IT FEELS AWESOME and overwhelming and scary all at the same time. There are so many things I want to share, however, I will be doing that slowly through small individual blog posts. These are celebratory birthday blog posts in which I will share some highly requested recipes. I hope you guys enjoy it as much as I do. Thank you for your constant support.

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These Brownies will take you to Brownie heaven and you will not believe how easy they are to put together yet so impressive! Let’s get baking.

Raspberry Cheesecake swirled Brownies

  • Servings: 15-16
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Author: Anjali Johny

Ingredients

Brownie:

150g unsalted butter

270g dark chocolate

2 large eggs

120g dark brown sugar

1 tbsp vanilla extract

2 tsp coffee + 1 tbsp warm water

100g all-purpose flour

1/4 tsp baking powder

1/4 tsp salt

Cheesecake:

300g cream cheese

60g dark brown sugar/castor sugar

1 tsp vanilla extract

100 g fresh/frozen raspberries pureed

Directions

Grease and line a 10×10 inch baking pan and Preheat your oven to 170 C. Melt the chocolate and butter in the microwave or in the double boiler, add the sugar and whisk it in once the chocolate is melted.

Once the mixture is cool enough, add the eggs and whisk it in well, then add the vanilla and coffee mixture.

Sift the dry ingredients into the wet ingredients and fold in with a spatula until just combined.

Pour this mixture into the prepared pan and keep it aside.

In a separate bowl, mix the room temperature cream cheese, sugar and vanilla and whisk well. Lastly, add the raspberries but do not mix them all the way to have a swirly effect.

Dollop this mixture on the brownie mixture and using a butter knife or a spoon, swirl it around till you are satisfied with the look of the brownie.

Bake this for around 35-40 minutes or until a toothpick inserted into the center comes out almost clean (For gooey fudgy brownie) Let the brownies cool down completely in the pan before cutting a piece, otherwise, they will fall apart.

If you like my photography please follow me on Pinterest, Instagram, and Facebook. I post every day on my Instagram you won’t miss a thing.

Until next time!

Love,

Bakesalotlady ❤

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Eggless Blueberry Scones

It is the season of beautiful fruits and Bakesalotlady is turning one. This has been such an eventful year and I am grateful for every bit of it, all my gratitude extends to you wonderful people who take time to like my pictures, read whatever I share here and of course try out my recipes. It all feels like a dream. I will definitely iterate that it hasn’t been all roses and unicorns, I have had a topsy-turvy ride and continue to do so, but at the end of the day, it feels good to have a space of your own. I can be myself here, with you guys and that makes me feel really special. So, thank you <3

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These scones here are the bomb. Also, tiny secret, pretty accidental (lol) I had written down the testing recipe and while I was prepping everything, I somehow forgot the eggs. By the time I realized my blunder, it was too late. But guess what? They turned out to be so darn delicious that what can I say? It’s my go-to recipe for scones! It had got the perfect texture, fluffy, flaky, not too chewy, blueberries bursting with flavour and a hint of ground cinnamon. Also, the glaze. O. M. G. it is heavenlyyyyy! Either way, you should definitely try this recipe, it’s easy and super duper delicious!

Let’s get baking 🙂

Eggless Blueberry Scones

  • Servings: makes 8 scones
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Author: Anjali Johny

Ingredients

For scones:

200 g all-purpose flour

70 g whole wheat flour

1/4 tsp ground cinnamon

75 g brown sugar

2 tsp baking powder

113 g cold cubed butter (I used salted butter); if you use unsalted butter kindly add a pinch of salt.

100 g fresh or frozen blueberries

110 ml cream 25% fat

For glaze:

100 g icing sugar (sifted)

2-3 tbsp raspberry puree

Directions

For scones:

Preheat your oven to 190 C and line a baking sheet with parchment paper.

In a food processor sift all the dry ingredients and pulse till they are mixed well.

Now add the cold cubed butter and pulse till you reach a sand-like consistency. Then add the cream and pulse again till the mixture is moistened and can hold its shape when squished between fingers.

Dump this mixture onto a clean surface and add the blueberries, gently bring the dough together, try not to knead it too much. Form it into an 8-9 inch round about 2.5cm thick. I cut my scones into 8 triangles, you can cut them any way you prefer.

Place them on a baking sheet, leaving an inch or two space between each. Brush them with cream and bake for roughly 20-22 minutes until lightly golden brown and cooked through. You can test them with a toothpick, if it comes out clean they are done.

For glaze:

Mix the icing sugar and the raspberry puree (one tbsp at a time) till you reach desired consistency.

Glaze the scones when they are warm, serve fresh.

If you like my photography please follow me on Pinterest, Instagram, and Facebook. I post every day on my Instagram you won’t miss a thing.

Until next time!

Love,

Bakesalotlady ❤

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Hasselback potatoes in the microwave!

Yes, you heard it right. Hasselback potatoes that taste great made in the microwave in less than 15 minutes. TOTALLY WORTH IT. I am not kidding you guys. Let’s get to eating, shall we?

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Hasselback potatoes in a microwave

  • Servings: 1
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Author: Anjali Johny

Ingredients

 

2 medium potatoes

3 tbsp salted butter

1 clove of minced garlic (add more if you like it to be more garlicky)

1/2 tsp smoked paprika

1 tbsp Piri-Piri seasoning

Directions

Take two medium sized potatoes, wash and scrub them well. Now slice the potatoes thinly 3/4th of the way. Place these potatoes inside an approximately 2-3 inch deep microwave-safe dish.

Cube the butter and add to the dish, fill in some gaps between the slices of the potatoes with the minced garlic.

Microwave on full power in 2-minute increments, stopping and brushing the melted butter on the potatoes. In the last 2 minutes, add the smoked paprika and Piri Piri seasoning while brushing the potatoes.

The potatoes are done when you can stick a fork inside them easily. The time may vary between 8-16 minutes depending upon the power of your microwave and the size of the potatoes.

Top it with fresh herbs, poached egg, greek yogurt or any toppings of your liking and add more seasoning if you like

You can vary the amount of butter, spices etc according to your liking and you may use oil instead of butter. If you use unsalted butter, add salt separately.

If you like my photography please follow me on Pinterest, Instagram, and Facebook. I post every day on my Instagram you won’t miss a thing.

Until next time!

Love,

Bakesalotlady ❤

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Rasberry-Chia Breakfast Smoothie Jar (Dairy free, Vegan)

I always have frozen fruit (read: berries) in my freezer cause Indian Summers are brutal and when I am in the mood for ice-cream, my lactose sensitive tummy loves a jar of this beauty. It’s not really a “recipe” but well, this is how I like my breakfast jar. It has delicious berries and vanilla chia pudding topped with even more fresh fruit goodness and oh oh oh, the secret ingredient for creamy-ness? Almond butter and ground chia seeds aaah <3

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Raspberry Chia Breakfast Jar

  • Servings: 1
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Author: Anjali Johny

Ingredients

Chia pudding:

5 tbsp milk of choice (I used oat milk)

2 tbsp chia seeds

1 tbsp sweetener of choice (maple syrup/brown sugar/agave)

1/4 tsp vanilla extract

Smoothie:

50g fresh/frozen berries of choice (I used raspberries)

a handful of fresh grapes

1 tbsp unsweetened almond butter

milk (according to preference of consistency) [I used 1/4 cup oat milk]

2 tbsp quick cooking oats

1 tbsp ground chia seeds

2 tbsp sweetener of choice (add more if desired)

toppings: fresh fruit (I used fresh blueberries, kiwi, and unsweetened shredded coconut)

Directions

Mix all the ingredients for the chia pudding in a small bowl and stir well. Keep it in the refrigerator (you can do this the night before or at least 30 minutes before you make the smoothie)

For the smoothie, add all the ingredients into a high speed blender and blend until smooth. Taste and adjust ingredients according to your preference. If using fresh fruit, use ice to make the smoothie thicker.

In a jar, add your chia pudding and smoothie in layers or mix them up!

Serve chilled with your favourite toppings!

If you like my photography please follow me on Pinterest, Instagram, and Facebook. I post every day on my Instagram you won’t miss a thing.

Until next time!

Love,

Bakesalotlady ❤

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Eggless Pancakes!

So I receive a lot of messages and DMs asking for eggless recipes and it was high time I started with a few basic eggless recipes I have in my back pocket. So I am starting with basic eggless pancakes. These are so soft, fluffy and delicious, you’ll never miss the egg. Made from easily available ingredients, you can have them for breakfast as and when you please!

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Eggless Pancakes

  • Servings: Makes 10 medium pancakes
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Author:  Anjali Johny

Ingredients

180g all-purpose flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

40g brown sugar

280ml milk

1 tbsp vinegar/lemon juice

1 tsp vanilla extract

2 tbsp melted butter/flavourless oil

Sift all your dry ingredients in a bowl and combine your wet ingredients in another. Add the wet ingredients to the dry and combine them with a whisk. DO not overmix, a few lumps are okay.

In a non-stick skillet over medium heat, gently brush some butter or flavourless oil. When it is hot, pour the pancake batter according to your preferred size of pancakes. Cook until you see bubbles all over the surface, flip and cook the other side for about 45 seconds to a minute.

Serve warm with butter, maple syrup and fresh fruit.

Directions

If you like my photography please follow me on PinterestInstagram, and Facebook. I post every day on my Instagram you won’t miss a thing.

Until next time!

Love,

Bakesalotlady ❤

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Kiwi-Orange Tart (Gluten-free)

Happy Easter you guys! So today I have an easy, fuss-free, extremely delicious and gluten-free recipe for a Kiwi-Orange Tart. The crust is probably my favourite, but then the filling too is so creamy and citrusy, top it off with fresh kiwi and you know it’s hard to pick a winning layer. Either way, it’s just one amazing combination of flavours.

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I think what I love most about this tart is the fact that you can keep the crust recipe as your go-to tart crust and the filling as your go-to filling for cakes, cupcakes, donuts, cream puffs and ‘n’ number of things you name it.

Kiwi-Orange Tart (Gluten-free)

  • Servings: 6
  • Print


Author: Anjali Johny

Ingredients

For the crust:

160g gluten-free oats

40g raw almonds

60g brown sugar

40ml coconut oil

3tsp molasses

a pinch of salt

For the filling:

250ml milk

3 egg yolks

60g brown sugar

1tsp vanilla extract

a pinch of salt

2 tbsp cornstarch+2 tbsp water

1tsp orange zest

Kiwis or your fruit of choice for topping.

Directions

Make the custard:

In a heavy-bottomed saucepan, add the milk and on a medium-low heat, bring it to a simmer. In a small bowl mix your cornstarch and water, stir well and keep ready.

Meanwhile, in a separate heat-safe bowl

add the eggs, sugar, salt, and vanilla and whisk well. When the milk reaches a simmer, pour the milk little by little, slowly, whisking continuously. Keep going till all the milk is poured.

Return the milk to the saucepan on the heat and keep whisking, add the cornstarch slurry and continue whisking until the mixture thickens. Remove from the heat. Transfer it to a heatproof bowl, cover with cling wrap making sure the cling film touches the custard. Let it cool down to room temperature and then refrigerate it.

Make the crust:

Add all the ingredients for the crust into a food processor and mix until well combined and when you press the mixture between your fingers they retain the shape.

Press this into a 9inch removable bottom tart shell. Bake in a preheated oven for around 10 minutes at 170 C.

Remove and leave to cool completely.

Assemble the tart:

Once the crust is cool completely and the custard is set, add the orange zest to the custard and whisk it to combine. Pour the custard into the tart shell and even it out with an offset spatula or a spoon.

Chill in the refrigerator or freezer for 30 minutes, top with your favourite fruit. Refrigerate for a minimum of 3-4 hours or until set. Serve and enjoy fresh!

If you like my photography please follow me on Pinterest, Instagram, and Facebook. I post every day on my Instagram you won’t miss a thing.

Until next time!

Love,

Bakesalotlady ❤

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Cookies and Cream Macarons (Oreo Macarons)

So, macarons are famously infamous for being the trickiest cookies to make… And I can’t help but agree. I have made these around 5-6 times, all ending up in big failures. Flat, no feet, cracked top, spread out feet you name it! I have had all the macaron disasters. So after a lot of note taking and trials, I finally got the hang of it (I hope!). Here I have listed the recipe and steps, but I promise I will post a fully detailed guide to perfect macarons very soon with a step by step picture guide.

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I can assure you one thing, you may have issues in nailing these cookies the first time because of the already existing stigma around it. But don’t worry, you’ll get there. I promise.

 

Cookies and Cream Macarons (Oreo Macarons)

  • Servings: makes around 20-24 sandwich cookies
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Author: Anjali Johny

Ingredients

For the macarons:

90-100 g egg whites (approximately 3 eggs) at room temperature

110 g icing sugar/powdered sugar (both have worked)

100 g almond flour

25 g powdered oreo cookies (without filling)

20 g malt powder

a pinch of salt

85 g castor sugar/superfine sugar

1/2 tsp vanilla extract For the filling:

100 ml cream (20% fat or 35% fat)

150 g Dark (72%) chocolate

a pinch of salt

Directions

  1. Make your own almond flour by grinding raw almonds, you can blanch the almonds before grinding, I used them raw. Just pulse almonds, icing sugar, Oreos and the malt powder in a food processor until they are finely ground. It is important to pulse otherwise they will release oils and become almond butter. Once it has become a fine powder, soft this mixture into a clean bowl. It is important to sift. You will be left with about 3 teaspoons of mixture in the sieve. Discard it.
  2. In a large clean bowl (make sure it is clean and dry, free of grease) add your room temperature egg whites, a pinch of salt and start whisking at a slow speed using a hand mixer or a stand mixer (you may do this by hand but I will suggest using an electric mixer if you have one)
  3. Once the mixture is frothy, add the castor sugar slowly and keep whisking at a medium speed. Once all the castor sugar is added, crank up the speed to high and whisk until you get still peaks. Add the vanilla extract halfway through. It took me a total of 6 minutes and 45 seconds to reach stiff peak, I used this blender. If you lift the whisk and the peak of your meringue stays intact and doesn’t swoop, you have reached stiff peak.
  4. Now add a third of the dry mixture into the meringue and fold it in using a spatula, do not stir, fold. Once it is mixed in, add another third, repeat folding and once that is mixed in, add the remaining dry ingredients.
  5. IMPORTANT: Begin folding, now, using your spatula go around the bowl and then through the mixture, gently continue folding and after every 6-8 folds lift your spatula and check the consistency of the batter. It should flow easily like a thin ribbon (YES, a thin flat ribbon) and you should be able to draw an 8 in a continuous flow. When you achieve this stage, stop mixing. Transfer this mixture into a piping bag.
  6. On a flat, good quality baking sheet, put a piece of parchment paper, now pipe dollops of this macaron batter. You can use a macaron template to get even circles or just eyeball it. According to the size of your macaron, leave some space between the dollops. Once all the mixture has been piped, bang your baking sheet and let the macarons settle.
  7. Set these trays aside to dry. Meanwhile, preheat your oven to 150C.
  8. Once your macarons are dry, it will take around 10-45 minutes depending on the humidity of your kitchen. You can check the done-ness by slightly touching your macaron and it won’t stick to your finger.
  9. Bake these macarons for 15-20 minutes. At 150 it takes that time, in my oven. To check if they are done, they will have the feet and if you slightly touch the top of the shell, the feel will not be wobbly.
  10. Once they are done, remove from the oven and leave them to cool completely on the tray. Once cooled you can gently remove them from the parchment paper.

Prepare the filling:

Heat your cream in the microwave, once it starts to simmer, add the chocolate and salt. Leave it for 2-3 minutes, then stir to combine. Leave to cool. Refrigerate until it reaches pipable/spreadable consistency.

Assembling:

  1. Match the cookies according to size, pipe a generous amount of the ganache and sandwich them.
  2. Refrigerate the cookies for about 2 hours minimum to have the best consistency.

ENJOY!

If you like my photography please follow me on PinterestInstagram, and Facebook. I post every day on my Instagram you won’t miss a thing.

Until next time!

Love,

Bakesalotlady ❤

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Berry Grape Galette

Hey you guys, so I had so many fruits in my fridge the other day that I wanted to use them all and so I decided to make a pie, but then as lazy as I am, I decided to make this Galette instead cause LESS EFFORT baby!

This is so fresh and summery and the addition of a few spices gives this galette an edge and we all absolutely love it. I hope you guys love it too! Let’s get baking!

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Berry Grape Galette (with blueberries, raspberries and cherries)

  • Servings: 4-6
  • Print

Author: Anjali Johny

Ingredients

For pastry crust:

  • 200 g all-purpose flour
  • 40 g Brown Sugar
  • 80 g unsalted butter (cold)
  • 40 g salted butter (cold)

(if using all unsalted butter, add a pinch of salt. If using all salted butter, do not add salt)

  • 1 egg
  • 2-3 tbsp milk according to consistency

For filling:

Directions

To make the crust:

In a food processor, sift in your flour, and sugar (and salt if adding), add cold cubed butter and pulse it till it reaches sand like texture (You can also do this step in a bowl using a fork or a pastry cutter or just your hands) Now add the egg and slowly start blending it in, add the milk a tablespoon at a time until you can pinch the crumbs and it sticks together but is not wet. Roll it into a ball, wrap it in plastic and put it in the refrigerator. (at this point you can refrigerate this up to 2 days or freeze it up to 1 month.

For the filling:

In a medium-sized bowl add the grapes, halved if they’re large and de-seeded if not seedless along with the raspberries, blueberries and cherries. Add the balsamic vinegar, sugar, spices and corn flour. Mix gently but thoroughly and keep aside for 15 minutes.

Assembling:

Take the chilled crust and flour your work surface, roll the dough into almost a 12-inch circle (TIP: I always find it easy when I roll the pastry between two sheets of parchment it makes it easy to transfer to the baking tray)

Take your filling, spoon it out to the centre of your rolled out pastry leaving about 1-1.5 inches of the circumference, leave out the liquid in the bowl for now. Fold the circumference of the pastry. Now add the liquid left in the bowl (you may leave it out if you want to)

Transfer this to a baking sheet and refrigerate this for around 15 minutes, preheat your oven to 180C while it chills.

Before baking, you may brush the pastry with egg wash and sprinkle more brown sugar for a crunch and browning. Bake for around 45 minutes or until the filling is bubbling and the crust is nice and golden brown.

Let the galette cool for at least 10 minutes before serving with cold vanilla ice cream! Enjoy!


Best eaten the day it is made!

If you like my photography please follow me on Pinterest, Instagram, and Facebook. I post every day on my Instagram you won’t miss a thing.

Until next time!

Love,

Bakesalotlady ❤

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Blueberry and Almond Cake.

So I suppose by now you know that I love Blueberries. A LOT. Hence, this cake. It has SO many blueberries, a beautiful almond flavour with a slight tang from the cream cheese, it is so good! Sometimes it’s great to have cakes with no extra work involved to assemble them and that can be presented with a generous sprinkle of icing sugar. Don’t you agree?

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I used blueberries, you can use any berries or fruit of your choice in this cake, just make sure it’s not too watery.

Let’s get baking:

Blueberry and Almond Cake

  • Servings: 6-8
  • Print

Ingredients

100g soft room temperature unsalted butter

100g soft room temperature cream cheese

1 large egg

60ml yoghurt

150g Castor Sugar

10ml Vanilla extract

1/4tsp ground cinnamon

2 tsp baking powder

1/4tsp baking soda

1/4tsp salt

120g plain flour

100g almond flour

250-270g fresh blueberries (or frozen)

Directions

  1. Preheat your oven to 165 C, butter and line a 7inch round cake pan.
  2. In a medium bowl, sift in all the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, almond flour) Keep aside.
  3. In another bowl, whip the butter and cream cheese well. Then add the castor sugar, mix. Add the egg and vanilla, mix again.
  4. Now add half of the dry ingredients, fold in with a spatula. Add the yoghurt. Now add the blueberries into the remaining dry ingredients and gently toss them in the four. Add this to the batter and gently fold it in till you see no dry ingredients.
  5. Pour this batter into the cake pan and level it. Bake for about 55-60 minutes, or until a skewer inserted in the middle comes out clean.
  6. Once baked, let the cake cool in the pan for at least 20 minutes and then remove the cake and let it cool completely.
  7. Serve with a generous dusting of icing sugar or with more berries or ice cream and ENJOY! Stays fresh or up to 3-4 days when covered and refrigerated.

The cake is best eaten the day it’s made.

Now you can buy the products and ingredients I use by clicking on the links on the recipe ingredients list, you can also check out the products page to know what camera, oven etc I use.

If you like my photography please follow me on PinterestInstagram, and Facebook. I post every day on my Instagram you won’t miss a thing.

Until next time!

Love,

Bakesalotlady ❤

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