Making life a little sweeter since 2012
This Meyer Lemon and Almond Upside Down Cake is a base of light and fluffy (gluten-free) almond cake, topped with zesty Meyer lemons that are drowned in buttery caramel that soaks into the cake once its flipped upside down. Simple caramel made with brown sugar and fresh Challenge Butter – churned from the freshest, purest cream from happy California cows – is simply the best!
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Moist (and gluten-free) hazelnut cake meets creamy chocolate frosting! This might be my most favorite layer cake EVER. And it might be a bit embarrassing but I made this cake way back when I was still pregnant, I just did not have time to edit the photos yet. So its been sitting on my drive this whole time and I totally forgot how beautiful and delicious it had turned out! Hazelnuts are my absolute favorite nuts and in combination with chocolate: HEAVEN. Maybe its because I grew up with Nutella. Or because it just is a simply dang good combo. I’d say try for yourself!
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This super quick and easy banana cake with pecans and walnuts is gluten-free (made with almond and oat flour) and a healthier version of a comfort cake – just what we all need now that fall is soooo close! This is one of my all time favorite cakes and I’ve been making it for years now. It’s everything you want in a cake: fluffy, moist and airy. And with warm spices like cinnamon, ginger, all-spice and nutmeg – paired with the pecans and walnuts – it is just perfect for this time of year. Which of course does not stop me from making it all year long… oh no, if you just leave out those spices, this cake will make a great addition to a summer picnic….
Summer vibes are still going strong here in Texas! I’ve been super into lemons and honey this year – for whatever reason – but I have been making honey lemonade on a regular basis and been cooking and baking with honey a ton lately. So after making this super yummy Honey Lemon Curd last week (refined sugar free), I needed to put it to good use… other than spreading it on toast, or, um, spooning it out of the jar. So since a coffee cake was way overdue here, I decided on this (gluten-free) Lemon Curd & Almond Coffee Cake. The recipe is easily turned paleo for anyone interested, simply replace all sugar with either coconut sugar or maple sugar.
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This flourless Chocolate Fudge Cake with Buttery Peach Compote is super gooey and so easy and quick to whip up! And, it happens to be gluten-free, it only contains a little but of almond flour. I got this recipe from my aunt and made it a million times. A slightly adapted version made it on here a while back in form of this Flourless Hazelnut Chocolate Cake. …
Hope everyone had a wonderful 4th of July weekend! I snatched some rhubarb at my local grocery store this weekend (I know, rhubarb season is almost over, lucky me!) so I made this Rhubarb Almond Cake for dessert today. I love rhubarb, it is so tart and almost sour, yet sweet once it’s cooked. It goes best with vanilla and almond (see these Vanilla Bean Polenta Cakes with Rhubarb) so I combined it with a very old almond cake recipe that I’ve had for decades. It is a super simple cake recipe using very few ingredients, and it happens to be gluten-free! It is actually a kind of chiffon cake, you beat the egg yolks and sugar and then fold in beaten egg whites and almond flour to achieve a super airy, fluffy and moist cake….
I’m about to go on vacation and just wanted to share this super easy recipe with you real quick! This chocolate hazelnut polenta cake is packed with flavor. Using cornmeal instead of regular flour adds so much character to a simple cake, it’s amazing! And you can never go wrong with chocolate and hazelnut, my favorite flavor combo of all. Oh and by the way, it’s gluten-free, too!
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Those polenta cakes, amazing. They are so flavorful and moist with the taste of summer! When you think of polenta cake you usually think of lemon polenta cake, which is a classic. And sure, it does taste really good, the almond and lemon together with the cornmeal result in a nice mediterranean flavor. But its nothing compared to this! The sweetness of the cornmeal with the rich flavor of one whole vanilla bean, paired with the fresh and slightly sour rhubarb is just divine. And gluten-free!
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Oh my… I have only 3 words to describe this cake: chocolaty, succulent, divine. It is honestly one of the best chocolate cakes I have ever tasted and it takes no more than 5 ingredients and 15 minutes plus baking time (plus it’s gluten free in case you are allergic). The outcome it the most chocolate loaded, moist (wet!) piece of cake you can imagine. And I promise you: you won’t stop eating until it’s gone.
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I think it’s about time I post this recipe. Banana cake with coconut. This is one of my favorites cakes that I’ve been making for years. It’s not just extremely delicious but super easy (all you need is 2 bowls and a whisk), quick and – healthy! Yes, healthy. And being pregnant (almost 6 months!) I’m always glad to have something for my sweet tooth to snack on that is not making me feel too guilty. And it is soo good, too – super moist, soft and fluffy.
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my name is Melina, I’m a passionate cake baker/eater and food photographer born and raised in Germany... Read More…
