Chocolate, Blueberry and Banana Ice Cream Cake (raw and vegan!)

Raw, Vegan, Refined Sugar Free, Gluten Free
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I’ve been eating ice cream cake and listening to this song on repeat all morning. Faded pajama pants, woolly socks, green tea and Thelma and Louise – one of those kind of mornings. It’s a beautiful day outside too. I can see the sunlight literally pouring through my window, catching the dust. I know I should go outside and do something productive, but it’s just one of those days.

One of those ice cream cake and woolly sock days.
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I’m one of those people that likes to be active literally all the time. I like to fill my days with work and nights with fun and fall into bed exhausted at the end of the week, drifting to sleep instantly.

I like to ignore the parts of life that are not so pleasant by distracting myself; by filling my life with “things.”

A few weeks ago something ended with a special someone, and instead of crying with Adele playing and eating ice cream by myself for a week, I just shoved my heart deep down inside and got on with life – more than that, poured myself in to each day so that was barely time to pause and think.
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As a tactic it actually did work quite well, for a while. Until I had one of those woolly sock days. And now I guess I feel a little…lost. Not sad, no. No regrets or anger. Just a little disconnected, drifting. So I’m eating ice cream cake. And listening to Bon Iver. And watching Thelma and Louise, which I personally think is possibly the best movie ever.

I think we all forget that sometimes, you need to eat ice cream and watch movies. It’s good for spiritual health, and for discovering which of your socks are the warmest and which are sneakily not very warm. This ice cream cake is so good, I keep squirrelling away slices to eat at every hour of the day and night. I couldn’t get a complete photo of it because I ate a slice in the middle of the night before it was even frozen!

The bottom is a rich and creamy avocado chocolate cinnamon ice cream, followed by a blueberry and coconut cream layer, followed by vanilla flecked banana. Soooo good! And you can sub in cashew cream for the coconut to make it completely raw and vegan! You can have your cake and eat the whole thing too 🙂

One Year Ago: Black Bean Avocado Fudge Brownies

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Chocolate, Blueberry and Banana Ice Cream Cake:
2 perfectly ripe avocados
4 tbsp raw cacao
4 tbsp maple syrup or soaked dates
2 tbsp almond milk
1 tsp cinnamon

1 cup fresh or frozen blueberries
1/2 cup either coconut yogurt, cream or cashew cream
2 tbsp maple syrup

2 frozen bananas
1-2 tsp vanilla extract
1-2 tbsp almond milk

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Line a 20cm cake tin with baking paper, to make it easier to remove later. Blend together well the avocado, syrup or dates and almond milk. Blend in the cinnamon and spoon in to the ice cream tin. Smooth the surface and freeze for at least 20 minutes before pouring on the next layer.

Blend together the blueberries, coconut or cashew cream and maple syrup. Pour over the avocado chocolate layer and freeze for at least two hours.

Blend together the frozen bananas, milk and vanilla until creamy. Pour over the blueberry layer and freeze the whole cake for at least 4 hours before cutting and serving. Serves 8-10.
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Banana Cinnamon Cupcakes with Mocha Icing

Optional Vegan and Refined Sugar FreeImage

 It was my beautiful lady-friend Maevie’s birthday yesterday. You may remember her from the Chocolate Raspberry Layer Cake of last year. (If you followed that link, please accept sincere apologies for the horrendous photography). Maevie and I have been friends every since year 3, when she became besties with my twin sister. I can’t believe she’s twenty! It seems only yesterday she and my sister were running around the playground playing their weird little games. While me and my friends played horses or card games, Maevie would go around pretending to eat people saying they were KFC chicken tenders. 

I once walked in on her covering my sister in duct-tape telling her she was now a prisoner. Another time I found them playing with little plastic horses and pigs pretending they were Simpson characters. This was in high school!  Such good memories ❤ Maevie, like me, loves cake a lot. So I thought the present she would appreciate most would be something of the baked and covered in chocolate variety. 

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 Maevie’s actually a very skilled photographer herself. She’s given me countless tips on why my photos often come out looking like hideous brown blobs. I didn’t want her cupcakes to consist of only shades of brown, but I didn’t really have time to do any fancy icing either. Cue rose petals! There was a big bunch of pink roses on the table and I stole a couple petals to decorate these. If I had more time I would have made sugared rose petals, or maybe designed them a little like this rose cake

I used David Lebovitz‘ banana cake with mocha frosting and halved it to make these, taking a slightly healthier route with the icing. You can use your favourite vegan chocolate icing, or if you want the original recipe, it just said to melt 140g dark chocolate with 70ml of brewed coffee, then stir in 70g unsalted butter until smooth. The smell of the coffee melting with the chocolate is amaaaaazing. If I ever meet David I swear I might cry from gratitude for all the delicious cakes and ice cream flavours he’s brought into my life. 

I’ve given vegan alternatives, most of which I have tested but I used a chickens egg so I can’t 100% assure the chia seeds will make an adequate alternative. There’s only one egg though so I’m sure it will work fine! Also my sister would like everyone to know these were “the nicest cupcakes she’s ever tasted”. 

One Year Ago: Rich Chocolate and Caramel Brownies

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Banana Cupcakes with Chocolate Icing (Adapted from David Lebovitz)

150g (1 + 1/4 cup) plain flour

1 tsp cinnamon

1tsp baking powder

115g/1/2 cup butter (or 115ml/1/2 cup vegan butter or oil) at room temperature

150g (2/3 cup) white sugar (or honey/agave syrup)

1 medium egg OR 1 tbsp chia seeds blended with 3 tbsp water, at room temperature

2 medium sized super ripe bananas, mashed (about 250g or half a pound)

45g (3 tbsp) yogurt (coconut yogurt for vegan)

For the icing: 250g (half a tub) coconut yogurt mixed with 200g (7 ounces) melted dark chocolate and 2 tbsp runny agave syrup

 

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 For the cupcakes, preheat the oven to 180C (350F) and line 8 cupcake holders with liners. Mash the banana with the yogurt and set aside. Cream the butter or oil and sugar or syrup until fluffy and well combined. Set to low and slowly blend in the egg. In a separate bowl, sift the flour, cinnamon and baking powder well. Stir in half the mashed bananas into the butter, then half the flour. Repeat with the remaining halves and stir just to combine. Spoon into muffin cases and bake for 15-18 minutes, until golden and fluffy. 

Top with chocolate icing of your choice, and a rose petal if you want 🙂 The recipe makes 8 small cupcakes but can easily be increased for more! Enjoy 🙂 

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Passionfruit and Coconut Pound Cake with Yogurt Icing

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 On Thursday something momentous happened. The official biggest cake failure of the year. It was epic, it was bigger than any year before it. Even worse than the time I didn’t let a chocolate cake cool and all the icing melted off. Even worse than when I used seven tins of tomatoes to make a tomato sauce and burnt the whole pot. Even worse, and this is saying something, than the time I got up super early to make crepes for my sister and ended up waking her up with my screaming and yelling and throwing burnt pancake at my dog. 

It was AWESOME. Maybe awesome isn’t the right word, but it was one of those failures that’s so terrible and so complete and utterly unfixable that it becomes kind of funny. I started out with a positive outlook, ready to make an almond and poppyseed lime cake that was gluten free and vegan too. Everything was going fine until I tried to mix in the chia seed gel. The batter was so stiff and hard they just lay on top of it like fish eggs on a bowl of clay. It was so gross…I kept pouring in more almond milk and lime juice and other random things until it became this huge speckled monster dough.

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 I baked it and ominously poured syrup over it in an attempt to make it edible, but alas. The cake was not to be. The entire thing ended up going in the bin which broke my heart because I HATE throwing out cake. And facing the prospect of making the whole cake again when the light was already failing…it just wasn’t going to happen. 

Today when I woke up and realised I was going to make a post today, I almost decided just to stay in bed all day and live in my doona for a while. It was the law cruise last night for my uni and while it was super fun, this morning was super terrible. Too. Much. Free. Champagne. In the end I just wanted something sweet and easy with a very low fail rate. This passionfruit pound cake was perfect. 

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The combination of passionfruit and coconut is so awesome. And I used vanilla sugar as well which made it taste even better, but if you don’t have any I wouldn’t go out of my way to buy some. I love making pound cakes because they’re so simple and old fashioned. They make me think I’m some olden-days hubbard stirring eggs and butter with a wooden spoon. I love how all the ingredients are so simple but you can add almost any flavour and it will still turn out amazing. 

Today was a butter-sugar-eggs cake day. Tomorrow will probably be a raw chocolate slice and banana smoothie day, but sometimes you just want a massive piece of real homemade cake. So that’s what I made 🙂 The icing is probably my favourite part. If you want a dairy-free option coconut yogurt would be the perfect substitute. 

One Year Ago: Oat and Apricot Granola Bars

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Passionfruit and Coconut Pound Cake:

1 1/2 cups white sugar

110g (1 stick) butter (room temp)

3 large eggs (room temp)

1 + 1/4 cups plain white flour

1/4 cup desiccated coconut

1/2 cup coconut milk

juice from about 8-10 passionfruit (100ml)

2 tbsp caster sugar

For the icing:

500g thick full fat plain yogurt, drained in a cheesecloth for at least an hour

3 tbsp icing sugar or honey 

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Preheat the oven to 180C (350F) and line a 20cm or 8inch round cake tin with baking paper. 

Beat the butter and sugar until pale and fluffy. Slowly beat in each egg, allowing each to be absorbed before adding the next. Gently fold in half the flour, then half the coconut milk, then the rest of each. Spoon into the tin and bake for about 30 minutes, until the top is golden and a skewer comes out clean. 

Strain the passionfruit juice and stir in the caster sugar. When the cake is still hot and in its tin, pour over the syrup slowly, allowing it to soak the cake. Allow to cool completely. 

Mix together the yogurt and icing sugar, then spoon over the cake and spread evenly. You can top it with the leftover passionfruit seeds if you want. Best eaten the same day but lasts well in the fridge. 

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Pineapple Upside Down Cake

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 Happy Mothers Day everybody!! When I asked my mum what kind of cake she wanted today, she requested an upside down pineapple cake. I’d never even heard of an upside down pineapple cake! It sounded kind of…gross. Like something you would eat in the 70s with spray cream on top and a glace cherry. In fact I bet that’s what she used to do, back in the old days

Well, this and her birthday is the one time of the year I’m not going to question her cake choices, so a pineapple cake was made. I didn’t even try to make it healthy! I promise! No wholemeal flour here. 

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I couldn’t resist adding some fresh lime zest and juice. We have an entire box of limes, I’m talking hundreds of limes in our house right now. The lime just perks the pineapple up a little bit. Pineapple can be very sweet so a bit of sour worked really well. 

I kind of liked how the cake came out looking today. When I was making it I wasn’t even going to post about it, because I was picturing a lumpy yellow blob coming out of the oven. (That wasn’t an innuendo…) But it looks kind of ‘rustic’ and old school. I’m lazy so instead of making the caramel I just poured a little pineapple juice from the can and a few dots of butter on to the bottom of the pan, and it worked fine if you want to do it that way!

Happy Mothers Day Mum! You’re the best and I love you 🙂 

One Year Ago: Coconut Muffins with Dark Chocolate Glaze

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 Upside Down Pineapple Cake: Adapted from Ready for Dessert 

1 large can pineapple slices (keep the juice!)

30g butter 

30g sugar

juice and zest of 1 lime

210g (1 + 3/4 cups) plain flour

1/2 tsp salt

110g (3.8 ounces) butter, unsalted

150g white sugar 

2 large eggs, at room temperature

125ml (1/2 cup) milk, at room temperature

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Preheat the oven to 180C (355F) and line a 23cm (9 inch) cake tin with baking paper. In a small saucepan, melt the 30g butter, sugar, 3 tablespoons of the pineapple juice and lime juice, and stir to make a sauce. Pour in the bottom of the tin. Cut slices of pineapple and arrange over the caramel layer so that the whole surface is covered. 

Sift the flour and salt. Beat the 110g butter, lime zest and 150g sugar until creamy, and then slowly beat in each egg. Stir in half the milk and sifted flour, then the other half. Stir just to combine and spoon over the pineapple. Smooth with a spatula and bake for about 3-40 minutes, until the cake is golden and a skewer comes out clean. 

Only leave the cake to cool for about 5 minutes, then carefully flip out on to a plate. Serve warm 🙂 

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Raspberry, Burnt Butter and Coconut Friands (gluten free!)

Gluten Free, Refined Sugar Free

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 My favourite scene from Kath and Kim is when Kath and Kel are at a cafe having a cup of tea, and when Kel goes to pay Kath says “no we’re not paying Kel. My friand was dry.” My goodness, such good memories. Kath is right though! There is nothing, NOTHING worse than a dry friand. 

You may be wondering right now what a friand is. Otherwise known as a financier, it is a little French almond cake usually topped with a piece of fruit or two. I wonder if Australia is the only country to call them Friands. I think it might be a national habit to think up funny names for otherwise normal products. Why do we call granola bars muesli bars? I honestly don’t know. So whether you call them friands or financiers, that’s what I made today. But these ones are a little bit special!

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 When I made trifle a few weeks ago I used up twelve egg yolks. That’s a lotta yolks! The egg whites have been patiently staring at me from the freezer ever since, to the point that I can hear their little voices talking to me. “What are you waiting for Lillian? We’re ready to go!” CURSE YOU EGG WHITES. Joking…but seriously sometimes I feel my life is dedicated to thinking of what to do with leftover egg whites. 

Cue friands. Friands use egg whites, and they are made with almonds! So no gluten AND no more egg whites. Well I didn’t quite manage to use up all twelve of them, but I did make them gluten free! I ground up some finely desiccated coconut and replaced the plain flour with that. And it was awesoooome.

They came out tasting so coconutty and soft and just uuugh. Yum. And burnt butter people. Don’t pretend that ship has sailed yet. 

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When I was researching recipes I was surprised by how unhealthy friand recipes are. Like HEAPS of sugar and icing sugar at that! Whenever I see icing sugar I think of when my friend ate a mug of it with a spoon on holidays once because she was craving sugar so much. I decided to just take a risk and replaced the icing sugar with agave nectar and the white sugar with a few tablespoons of raw sugar. 

And guess whaaaat they still tasted amazing. Lil = 1, Icing Sugar = 0. The agave nectar actually kept the friands really moist so there was no worry of them drying out. The edges went deep golden because I left them in the oven a minute or two long and the filling was still super light and lovely. You could replace the raspberries with any berry or even a little piece of fruit if you like. I adapted this recipe from David Lebovitz and he mentions peaches, plums or blackberries could be nice. If you try them tell me how they go!

One Year Ago: Rich Dark Chocolate Fudge

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 Raspberry, Coconut and Burnt Butter Friands: Adapted from Ready for Dessert 

110g (1 stick) unsalted butter, at room temperature

140g (1.5 cups) ground almonds

40g (1/2 cup) desiccated coconut

100g (1 cup) raw sugar

4 large egg whites 

70ml (5 tbsp) agave nectar or honey

100g raspberries, enough for a few each

1 tsp almond extract

1 pinch of salt

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Preheat the oven to 200C (390F) and line 12 small or 6 big muffin tins with muffin liners. In a small saucepan, melt the butter over a low heat. Cook slowly stirring only occasionally until the butter starts to darken and smell nice and toasty. Turn it off when you start to see brown, it will continue to cook longer after the heat it off. Allow to cool. 

In a blender, pulse the almond meal, coconut and sugar until very finely ground. Pulse in the agave, egg whites, salt and almond extract. Stir in the butter and spoon into the muffin tins. Top with a couple of raspberries and cook for 15-18 minutes, until the tops are fluffy and golden and the raspberries have sunk down. They last well but taste best on the first day you made them. 

Enjoy!

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Coconut and Easter Chocolate Banana Bread (vegan!)

Vegan and Wholemeal

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 What happens when you have a law assignment + Easter chocolate + overripe bananas + desiccated coconut + free afternoon minus any rational thinking?

= The best banana bread in the world. 

It’s scientific and you can’t fight science. 

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 My house right now is like an Easter wonderland. There are so many eggs! Every kitchen surface is adorned with colourful piles of rabbits and caramel balls and chocolate freckles.  It’s beautiful but it’s so overwhelming! My tongue doesn’t even register sweet anymore: everything just tastes like chocolate. 

I put my fancy chocolate Belle Fleur egg to the perfect use this year, making David Lebovitz’ chocolate sorbet. It was so rich and just wow. I’m going to go have some more as soon as I finish writing this. 

But what to do with all the little Easter Eggs? I don’t want to hurt any Easter Rabbit feelings, but those little cadbury eggs you get buckets of every year aren’t exactly top quality. They’re kind of overly sweet and chewy. They somehow TRANSFORM when you add them to a banana bread. 

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 They melt into little pockets of Easter flavoured sunshine. I threw in all the little eggs on the counter, which included caramel eggs and white chocolate eggs. All of them tasted awesome! For a completely vegan bread, obviously use vegan chocolate. Bittersweet eggs went in there too and were amaaazing. 

I halved the amount of flour the recipe asks for and replaced it with finely desiccated coconut. The bread was softer and denser than normal, and in my opinion much better. The coconut gave the bread a slightly buttery texture? If that’s a thing? Super soft and crumbly and moist. (Mooooist.) 

I really recommend making this with your Easter chocolate, even if you have to freeze it for a week or two until you come out of your chocolate coma. I especially recommend making this right in the middle of the time you have allocated to writing your assignment. Trust me, it will make you feel much better.

One Year Ago: Chocolate Brownie Caramel Sandwich Cookies

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 Chocolate Coconut Banana Bread (Adapted from this recipe

Dry Ingredients- 

1 cup (125g) wholemeal or plain flour

1 cup (80g) desiccated coconut

1 tsp baking powder

1 tsp cinnamon

100g chopped up chocolate eggs, or normal chocolate

Preheat oven to 180C (350F) and line a loaf pan with baking paper. Whisk together all of your dry ingredients and set aside. 

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 Wet Ingredients:

110g (1/2 cup) brown sugar

110ml (1/2 cup) butter or olive oil, for vegan

2 eggs at room temperature (or 2 tbsp chia mixed with 4 tbsp water)

2 medium bananas, mashed 

80ml (1/3 cup) black coffee

Beat together the oil or butter and sugar until fluffy, Slowly incorporate each egg, until combined. Beat in the banana and coffee, then stir in the dry ingredients until just combined. Pour into the tin and bake for 35 minutes (check from this point, it may take longer) until the top is golden brown and a skewer comes out clean. Enjoy!

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Vanilla and Cinnamon Flecked Rhubarb Cake (and a birthday!)

Gluten Free
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 It’s my blog’s birthday! Happy birthday blog 🙂 I’m actually half a week late because I completely forgot what month it was I started, but it’s the thought that counts right? And the cake of course. 

When I started this blog I had no idea what I wanted it to be. I loved baking, and I loved taking photos of what I made. My sister suggested I put up the recipes and photos in a blog, which sounded like a better idea than just hoarding hideous photos on Microsoft. I was so completely intimidated by the beautiful blogs I was reading at the time, I thought my blog would be a clumsy failure full of silly writing and hopeless photos. And guess what, it was! (Example 1: my first post…)

But over time I think (I hope!) I’ve gotten a little better at it. The recipes I put up now reflect the food I love to make and eat, and the photos, although looking nothing like how I dream of being able to photograph one day, are in their own clunky way prettier. It makes me happy knowing that people read what I write and actually try out the recipes. Even though it’s not why I started, and it’s not why I continue to work hard on this space, it’s nice knowing there’s a little audience out there. I’m so thankful that you all exist! All the comments I get and emails bring a smile to my face 🙂

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 I thought for this momentous day I would share a few of the blogs that inspired my to start (most of them you’ve all probably heard of) and also a few of the blogs that inspire me to keep going. Undoubtably the two blogs that sparked a love of photography and baking, and continue to inspire me daily, are Poires au Chocolat and Raspberri Cupcakes. There’s not a doubt in my mind that I wouldn’t have started blogging if not for these two. Even today when people ask me for what blogs I think stand out, with the multitude of professional photographers and chefs setting up their own sites, I first think of these two. 

As my blog has developed it’s own taste and taken a turn for the healthy, 101 Cookbooks, Sprouted Kitchen and of course Smitten Kitchen have become my staple weekly reads, that I check probably more regularly than my university emails, unfortunately. 

And as for the new blogs I’ve discovered, the lovely Josefine at Smoothie Lover, Consuelo’s Honey and Figs, and the beautiful To Her Core, constantly put up amazing recipes that I always, ALWAYS want to eat. Their posts are always so beautiful and healthy I’m so happy to have discovered them. 

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 I had a lot of ideas for what kind of cake to make for this day, but in the end I decided against a big celebratory layer cake or tart. I wanted to make something that represented exactly what my blog would taste like if it was a cake. And I’m pretty sure I got it right! 

This cake is so yummy. It’s so moist and rich. The syrup soaks down and keeps the cake moist for ever, and the topping is crunchy and tangy from the rhubarb and raw sugar. We ate this with ice cream for afternoon tea, but it could work for any special occasion really. And the recipe is inspired by a woman’s weekly recipe, just like that very first plum cake I made on my first post. 

So Happy Birthday Sugar and Cinnamon! And Happy Easter to all of you. If you’re reading this now, just know that if I could I would give you a big slice of cake with a scoop of ice cream on it xxx

One Year Ago: Healthy Date and Walnut Balls

Image Vanilla and Cinnamon Rhubarb Cake Adapted from Women’s Weekly

185g (1.45 cups) butter, softened

150g (2/3 cup) caster sugar

3 eggs, at room temperature

1 tbsp orange zest, from about 2 oranges

1/4 cup (60ml) buttermilk or yogurt

150g  (1 cup) self-raising flour (or 1 cup almond meal for gluten free- will be slightly denser but still great)

80g (1/2 cup) ground almonds or semolina

1/5 tsp cinnamon

200g (1.8 cups) rhubarb, cut into 3cm pieces

1 tbsp raw sugar

For the Syrup:

1 cup (250ml) orange juice

110g (1/2 cup) caster sugar

125ml (1/2 cup) water

11g (1 cup) rhubarb, cut into pieces

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Preheat the oven to 180C (350F) and line a 20cm (8 inch) cake pan with baking paper. Beat together the butter and sugar until fluffy. Beat in the orange zest, followed by each egg, beating in one at a time slowly so the mix doesn’t split. Once combined, mix in the flours and cinnamon gently, and the buttermilk until just combined. 

Smooth into the cake tin and top with the rhubarb and raw sugar. Bake for about 50 minutes to 1 hour, until a skewer comes out clean. 

Meanwhile make the syrup. Combine all the ingredients and cook in a small saucepan over a low heat until the rhubarb has dissolved (you can strain it if you want a smoother syrup). Cook for about ten minutes to reduce it, then pour half over the hot cake and reserve the rest for pouring over pieces when you serve it. Eat with ice cream!

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