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Gluten free chocolate cake with chocolate frosting

This cake is gluten free, perfect for all those who can´t eat gluten, in fact this is a recipe for everybody, because is just a super moist cake and very soft cream. Easy and tasty.

Ingredients for the cake:

5 eggs (separate de egg whites from the yolks)

A teaspoon of vanilla extract

Orange zest

200 gr of melted butter

200 gr of dark chocolate finely chopped

250 gr of ground almond

150 gr of caster sugar

Ingredients for chocolate cream:

150 g butter at room temperature

1 teaspoon vanilla extract

2 tablespoons pure cocoa powder (gluten free)

60 gr of powdered sugar (gluten free)

60 gr of melted black chocolate (let cool before adding to the mix)


Beat the egg whites until soft peaks and reserve; In another bowl beat the yolks with the sugar and the vanilla extract until a pale and creamy.

Add to the egg yolks the ground almonds and the dark chocolate, mix well. Add the melted butter (at room temperature) and continue mixing well, add the orange zest and finally add the egg whites to the mixture; Better to do this step in two parts and slow.

Put the mixture in a mold that is greased or lined with baking paper and bake at 180 degrees for 45/50 minutes (depending on the oven)

Allow to cool to unmold and prepare the cream in the meantime.

To make the chocolate cream beat the sugar and butter until creamy, add the cocoa powder and beat until it is well incorporated; Finally add the melted chocolate and the vanilla extract and continue mixing until you get a smooth cream.

Decorate as you like, enjoy!


* Recipe adapted from cupcakeJemma


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I love easter breaded bread, a couple of years ago, I posted the traditional recipe that you can find here, but this year I wanted to give them a turn and make something different out of the traditional recipe; so what came out of my head is a mix between the traditional recipe (same dough) and the popular Swedish buns, Semlor. I filled them with almond cream and topped them with cream. I didn´t expect they were so delicious but the bread and the almond cream together are fantastic!

IMG_20170324_193551 Editada



The ingredients needed are:

To make the buns:

Fresh yeast (25 gr)

125 gr of butter

1 large glass of milk

100/150 gr of sugar

3 eggs

A dash of anise liqueur

A pinch of salt

Flour (600 gr more or less)

For the almond cream: (it can be used as a cake filling and you can storage in the fridge up to seven days)

125 gr of caster sugar

125 gr of butter at room temperature

125 gr of ground almond

25 gr of flour

Two teaspoons of almond essence or any other liquor (optional)

Two eggs

Prepare first the almond cream, so you will have it ready when the buns come out of the oven.

Beat the butter until is pale and fluffy, add the sugar and continue beating until well combined. Add the almond, the flour and mix well, add the eggs one at the time and finally the almond essence, continue beating for a couple of minutes until your cream is soft and fluffy

Making the buns:

In a bowl mix the warm milk, melted butter, the sugar and the yeast and stir well; add to the mixture the three beaten eggs and the anise, mix well.


Continue mixing and adding the flour until you have to star working the dough with your hands, make a ball  and cover the dough with a clean cloth, and leave it to raise for about 15 minutes.

When the dough has doubled in size, knead again, divide the dough in smaller pieces (12 more or less) and form balls with your hands. Place them in the oven tray and cover them again with a cloth, let them rest for about 1 or two hours to rise again. Brush them with beaten egg and spinkle some sugar on top before bringing them to the oven at 200ºC for about 20 minutes.

Let the buns cool for ten minutes, cut the tops and with a small spoon make a hole in the centre of the the bun and fill them woth almond cream decorate with cream and finally place the hat on top, dust woth powder sugar on top.


Ready, enjoy!!!

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Frangipane Cake

Hi everyone!
Less than two weeks until Christmas… I´m sure many of you have already thought about the dinner menu; but in case you are wondering about what dessert to make, here´s an idea for a simple cake, perfect to start the Christmas celebrations: frangipane cake. This cake is filled with almond cream, which is commonly used in Belgium, especially this time of year.

Here is the recipe step by step: 

Ingredients for the base dough:
150 g flour
85 g butter (room temp.)
35 g icing sugar
2 tablespoons of milk
1 egg yolk

Ingredients for frangipane cream:
150 g sugar
180 g butter (room temp.)
200 g ground almonds
4 eggs
1 teaspoon of almond essence
150 gr strawberry jam
Sliced almonds for decoration

Preparation base dough:

1º) Sift the flour into a bowl, then, with the help of your fingers, knead the butter into the flour until you get a crumbly dough. After that you can add the icing sugar, egg yolk and the milk.
2º) Knead the dough with your hands (you can add more milk if it´s too dry) and make a ball, wrap the dough in film paper and put it in the fridge for 30 minutes.

3º) Preheat the oven at 180º C. Stretch the dough on the working table and then place in the greased mold.
Before placing it in the oven make holes in the dough with a fork, then, place a baking paper on top of the mold and fill it with dry chickpeas or small balls, so the dough does not rise.
Bake for approximately 15-20 minutes.

Preparation frangipane cream:

1º) Preheat the oven at 170ºC.
2º) In a food processor we put the sugar, butter, flour, ground almonds, eggs and almond essence together; mix until you get a smooth cream.
3º) First extend a thin layer of strawberry jam on the bottom of the cake. On top of the jam extend the almond paste and cover the entire surface of the cake (smoothen the surface with a spoon).

4º) Place the cake in the oven for about 30 minutes. After that let it cool down and decorate with icing sugar and almonds. I also used some pasta from the base dough to bake some cookies with star shape and use it as decoration.

Delicious! Perfect to give the sweet touch to a good family dinner. I hope you enjoy it! 😉
Have a great weekend,