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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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Lemon meringue pie

After all this time without writing a post, not baking and no photography, I feel that I really missed all that. Slowly making contact again. To start this easy and delicious recipe which I think fits perfectly with spring and summer time, fresh and easy to eat.

Let´s get started with the recipe and try to awake our senses.




I didn´t want to make it complicated, so I just used a bunch of biscuits filled with chocolate (200-250 gr), you can use the ones that you most like. You can also use gluten free cookies, so the whole recipe will be glutenfree .

80 gr of butter

Lemon cream:

375 gr of icing sugar

4 eggs

100 gr of cornstach

The zest of 2 lemons

100 ml of lemon juice



4 egg whites

1 pinch of salt

8 tablespoons of sugar

1º) Crush the cookies with a food processor until fine, then mix them well with the melted butter and with your hands or a spoon, place the dough into a round mold previously lined with baking paper. Put it in the refirgerator so it can cool while you make the lemon cream.


2º) Start preparing the lemon cream mixing the flour and the sugar. In a separate bowl, beat the eggs well and add to the mixture of flour and sugar. Stir until you have a smooth dough without lumps. Then add the zest and lemon juice and continue mixing.

Now you can pour the lemon cream on top of the biscuit dough and put it in the oven for about 25-30 minutes at 180º C.

Let the cake cool down; at this point you can just add icing sugar on top of the cake o prepare the meringue to decorate.


If you choose the second option, separate the whites from the yolks and with a mixer start beating the egg whites, add a pinch of salt and when the whites begin to foam, gradually add the sugar and continue beating until meringue is consistent.

Decorate your cake with the meringue on top, with the help of a spatula create some piks and burn it a bit with the help of a torch.


Done! Happy bites!