Chocolate Cake

It’s a new month and I’m finally going to get my life in order! And we’ll start with eating healthy, so naturally I found this chocolate cake recipe that I’m just dying to try…..

I found this recipe on pintrest and it’s originaly from Delicious Obsessions and it looks so easy.



1 cup mashed banana (about 2)

2 eggs

2 tsp. vanilla extract

2 tbsp. coconut milk or coconut water

½ cup dairy-free chocolate chips

1 cup cocoa powder

¼ cup honey

½ tsp. baking soda


Preheat oven to 355 and grease a 9×9 inch baking dish. Place everything in blender except baking soda and puree until smooth. Pulse in baking soda and spread batter into prepared dish. Bake for 25-30 minutes, or until knife comes out clean. Let cool for about 10 minutes before removing.

Citrus Cardamom Cake (Paelo)

Last week I spent the weekend at my parents house, and while being nice sometimes it gets a bit boring. And since food is my go to in every occasion (sad, angry, stressed…) I decided to bake this lovely cake from the local rose. One of my favorite holistic lifestyle blogs and the cake is so good! We finished the entire cake in one go


Cardamom Citrus Cake

1 cup olive oil
3/4 cup plus 2 tablespoons organic sugar
1 teaspoon salt
1 teaspoon organic cardamom
1 teaspoon vanilla extract
4 eggs (at room temperature)
4 medium organic lemons zested
3 medium organic oranges zested
1 cup gluten free flour
1/2 cup almond meal
2 teaspoon baking powder
1 blood orange

Preheat the oven to 335°F (170°C). Oil your pan generously so the cake won’t stick.

Zest the citrus into a medium sized bowl. Add the olive oil, sugar and vanilla extract. Whisk in the eggs until combined. In the same bowl, add the flours, baking powder and cardamom and stir until combined.

Pour the batter into the baking mold. Peel the blood orange and slice into 1/4 inch rounds. Place on top of the cake.

Bake the cake until a tooth pick inserted comes out clean around 30 to 45 min.


Flower Power Cake

One of my favorite food blogs (Yes I’m addicted to them) is Green Kitchen Stories, and when I saw this cake on there a while ago I knew I had to make it! I still haven’t (…) but I thought I’d post it on here anyway so you can try it if you want! It looks amazing don’t you think? To see the entire post go here! (and just look at their pictures!!)


Flower Power Cake
It is completely volontary to eat the flowers. We used them mainly because they are pretty. 

1 1/2 cups (225 g) almonds,
1/2 cup sunflower seeds
2 tbsp hemp seeds

12 fresh dates (medjool), pitted
2 tbsp virgin coconut oil
1 tsp sea salt

1 ½ cups raw cashews, soaked for at least 2 hours, longer if you have the time
2 organic lemons, juice & zest
1 tsp grounded vanilla powder or 1/2 vanilla pod
1/3 cup (0,8 dl) coconut oil, melted
1/3 cup (0,8 dl) honey or agave nectar
1 tbsp rosehip powder (optional)

2 medium size pomegranate, seeds
1/3 cup (0,8 dl) frozen raspberries
1/2 lime, juice

Organic & edible fresh flowers

Making the crust: Grind nuts and seeds in a blender or a food processor for about a minute. Add dates, coconut oil and sea salt and run the processor until it all comes together. Flatten it out on the bottom of an 8-inch non-stick spring form. Store in the fridge while you make the filling. Clean blender or food processor well.

Making the filling: Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine. Place soaked cashews, lemon juice and zest, vanilla, coconut oil, honey and rosehip in blender or food processor and blend on high until very smooth (this make take a couple minutes so be patient). Pour the filling over the crust and place in the freezer for 30 minutes or until set. Clean blender or food processor well.

Making the topping: Place pomegranate seeds, raspberries and lime juice in a blender or food processor and blend until smooth. Pour the topping on top of the cashew filling, place the cake back in the freezer for about 30 minutes.

Serving the cake: Remove from freezer 30 minutes before eating. Decorate the cake with fresh organic flowers. Run a smooth, sharp knife under hot water and cut into slices.

Edible flowers: Viola-type flowers, Calendula, Roses, Rosehip, Dandelions, Carnations, Lavender, Cornflowers, Pea flowers, Day Lilies, Chamomile and many more.

You need to take a FIKA!


”Fika is a social institution in Sweden. More than a break from work, iti is an oppurtunity to connect and enjoy the company of one’s colleagues, friends, a date. Or family.
Fika plays an iimportant role in Swedish culture, and they are among the world’s most enthusiastic consumers of coffee. Fika, as a concept, and a verb, has become one of our favourite pastimes, especially since we love great conversations, meeting new people, and sipping on a hot cup of coffee.”

One of my favorite things to do!

Butter-Toasted-Walnut Layer Cake

It’s my fathers birthday tomorrow and this year it’s my turn to make the cake! I decided to go for something a bit unusual since my dad isn’t a cake person. Last year we made a blueberry lemon layered one  and this year we are going for (dun dun duuun) the “Butter-Toasted-Walnut Layer Cake” ! I found it on, what i really like there is that they always publish a background story with all the recipes. The story published with this cake was:

“My father’s Ukrainian parents harvested the bounty of three towering, majestic walnut trees that grew in the field between their house and the gas bar and garage they owned and operated. In summer I remember walking amongst the trees, the sun-bleached, brittle blades of grass pricking the soles of my feet as I looked for fallen walnut pods with which to practise my soccer moves or my fast-ball pitch. Thanks to those trees, this favourite Eastern-European nut became a favourite of mine; I love the frilly, pale-brown meats and use them in salads, risottos, sauces, and, of course, baking. This cake was one of my paternal grandmother’s recipes, though it originally called for pecans. As a testament to the trees I remember from my youth, I’ve adapted the recipe for walnut”


Butter-Toasted-Walnut Layer Cake

Serves 12


  • 2 cups shelled and chopped walnuts
  • 1-1/4 cup unsalted butter, divided and at room temperature
  • 3 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup 2% milk

  • 6 tablespoons unsalted butter at room temperature
  • 6 cups icing sugar
  • 1 teaspoon pure vanilla extract
  • 6–9 tablespoons evaporated milk
  • 30 (approximately) walnut halves, for decoration
  1. Preheat oven to 350°F. Grease three 8-inch round cake pans, covering the bottoms with parchment paper, greasing the paper lightly as well. Dust greased pans with flour. Set aside. Spread chopped walnuts over a large baking sheet. Melt 1/4 cup of butter and drizzle over nuts, then stir so all pieces are lightly coated. Bake for 15–20 minutes, stirring frequently, until nuts are well browned. Remove baking sheet from oven and slide nuts into a bowl to cool. Reserve.
  2. In a medium mixing bowl, sift together flour, baking powder, and salt. Set aside. With a mixer, cream the butter. With beaters running, add sugar gradually until mixture is pale yellow and fluffy. Break eggs one at a time into a small bowl; break the yolks with the tines of a fork before adding to the cake batter, beating well after each addition. Stir in vanilla extract.
  3. Blend dry ingredients into batter alternately with the milk, beginning and ending with dry ingredients, and mixing well after each addition. Add cooled roasted walnuts to batter, stirring just to combine.
  4. Divide batter evenly between the three cake pans and bake in the center of the preheated oven for 20–25 minutes. Test cakes beginning at the 20-minute mark and remove as soon as a tester inserted into the center of each cake comes out clean. Cool cakes and frost as directed below.
  5. For frosting, cream together butter and sugar in a mixer. Add the vanilla and evaporated milk until the mixture is of spreading consistency. If needed, dribble in more evaporated milk or sprinkle in more icing sugar as necessary to achieve the right consistency.
  6. Frost in between each cake layer and then over the top and down the sides of the assembled cake. Decorate outer top edge of cake with walnut halves.


Clementine Cake


Clementine Cake

Adapted from Nigella Lawson
Makes one 9″ cake

To grind the almonds down to a fine consistency {without ending up with almond butter!}, pulse them in a food processor with the 2 tablespoons of sugar until finely ground {11 ounces whole almonds should give you the 2 1/3 cups you’ll need}. Alternatively, you can also use almond meal – Bob’s Red Mill makes a great one. The original recipe calls for using an 8″ springform pan, but I only had a 9″. It worked out fine. This cake tastes best when served the second day, so if possible, make it ahead of time. 

5 clementines {about 1 pound}
6 large eggs
1 cup plus 2 tablespoons sugar
2 1/3 cups ground almonds
1 heaping teaspoon baking powder
confectioners’ sugar
clementine juice {optional}


Place the clementines in a saucepan, cover them with water and bring to a boil. Reduce the heat to a simmer and cook for 2 hours. Drain, and set aside until cool.

Preheat the oven to 375 degrees. Butter a 9″ springform pan and line the bottom with parchment paper. {Note: a springform pan is a must here – the cake will be near impossible to remove without it!}

Cut the clementines in half, remove the seeds, and add them {skins, pith, and all} to the bowl of a food processor. Process until finely chopped. You can also chop them by hand.

Add the eggs to a mixing bowl and beat with a whisk, or an electric mixer. Add the sugar, almonds, and baking powder; mix well. Add in the clementines, and stir until combined. Pour the mixture into the prepared pan and bake for about 1 hour. Start checking on the cake at about 40 minutes – you’ll know it’s done when a toothpick inserted in the center comes out clean. Cover the cake with foil about halfway through the cooking time, to prevent the top from getting too brown. Transfer to a cooling rack, and cool completely before releasing from the pan.

Serve dusted with confectioners’ sugar – or even better, whip up a quick glaze by whisking together sifted confectioners’ sugar with a bit of clementine juice, until you have the consistency you’d like. Drizzle over the top of the cake and serve.

found here