Tag Archives: dairy free

Boiled Orange Chocolate Cake

24 Mar

The other day my mother in law told me she made a boiled orange chocolate cake and it was delicious. She had a piece of cake each day and she didn’t want to finish it. My mother in law is dairy intolerant and gluten intolerant. Therefore she doesn’t eat cake often but when she does eat then the cake must be a bomb. I immediately thought that’s something I must try!

This recipe came from a baker named Eleanor Ozich. The original recipe called for 2 cups ground almond. However I was short of ground almond so I mixed 3/4 cup group almond and 3/4 buckwheat flour together. It is still gluten free and delicious. I think you can substitute ground almond with any other ground nuts or gluten free flour or even plain flour, but you might need to experiment with the quantity because different ingredients have different absorption.

The cake was super moist, rich and fragrant. It had just the right amount of sweetness balanced by the bitterness from the orange peel and dark chocolate. If you have a sweet tooth you might wish to add more honey. Happy baking!

Boiled Orange Chocolate Cake

  • 2 oranges
  • 3/4 cup ground almonds
  • 3/4 cup buckwheat flour
  • 4 heaped Tbsp good quality cocoa
  • 5 heaped Tbsp honey
  • 5 free-range eggs
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 cup good quality dark chocolate chips (optional)
  1. Place whole oranges in a large saucepan and cover with water. Bring to the boil and boil for one hour.
  2. Drain, then allow to cool.
  3. Set the oven to 160C. Grease a cake tin with butter or coconut oil.
  4. Cut oranges in half and place in a food processor (skin, pith, flesh and all). Process until smooth. Add remaining cake ingredients and process again until smooth. Fold the chocolate chips into the batter with a spatula.
  5. Pour the batter into the prepared cake tin and bake for 50-60 minutes or until a skewer comes out clean.
  6. Allow cake to cool completely before removing from tin or it may break.
  7. Dust with cocoa if desired.



Peanut Butter Bliss Balls

1 Jan

HAPPY NEW YEAR! I just want to share something simply but delicious on the new year’s day. Do you want some sweet treats require no baking, no cooking or no fuss, so you have more time to enjoy this holiday season? Read on.

This is my take on my aunt in law’s bliss ball recipe. She called them “bumble bees” – what a lovely name! I chose a healthy approach by removing butter, refined sugar but using medjool dates, coconut oil and peanut butter instead. Medjool dates have slightly higher level of sugar than the normal dates, therefore I don’t need to add more refined sugar. Peanut butter not only adds flavor but also acts as a binding agent. These bliss balls are sweet, crunchy and delicious! They are gluten free, dairy free and refined sugar free. Last but not least, they are very easy to make. A jar of these little gems was a great Christmas gift. 🙂

Peanut Butter Bliss Balls

  • 1 1/2 cups pitted Medjool dates
  • 2 Tbsps peanut butter
  • 2 Tbsps coconut oil
  • 2 cups puffed rice
  • 2 Tbsps shredded coconut, plus more for coating
  1. Blend the dates in a food processor until they are pasty.
  2. Add peanut butter, coconut oil, puffed rice and shredded coconut and then hit pulse for a few times until all ingredients mix well and form small clusters.
  3. Use hands to shape the mixture into balls, coat with shredded coconut. If the coconut doesn’t stick on the balls, then use your hand to slightly squeeze the shredded coconut and the ball together.
  4. Keep the bliss balls in the freezer for a couple of hours so they can firm up.


Orange, date, coconut, seed and honey balls

17 Jul

As a busy mum, I am always hunting for quick, easy and non baking recipes. No-baking bites are in the trend at the moment. Recently I am intrigued by one of Naida Lim’s recipes – orange, date, coconut, seed and honey balls. It is flavoursome, healthy and easy to make! I coated them with cocoa powder this time. Next time I will try different coating. What should I say? Try the recipe, try it and try it! 🙂

Orange, date, coconut, seed and honey balls

(Makes 12)

  • ⅔ cup Almonds, raw
  • ⅔ cup Dates, pitted
  • 4 Tbsp Pumpkin seeds, toasted
  • 2 Tbsp Sunflower seeds, toasted
  • ½ cup Shredded coconut
  • ¼ cup Sesame seeds, toasted
  • 4 Tbsp Macadamia nuts, chopped
  • 2 Tbsp Honey
  • 2 Oranges, zested and juiced (about 1/4 cup)
  • 1 Tbsp Cocoa powder to dust, or finely chopped pistachio nuts, sesame seeds or coconut
  1. Place all ingredients except cocoa powder (or other coating of choice) in a food processor and blend until a chunky paste forms.
  2. Roll into small balls, about 3cm in diameter.
  3. Roll in cocoa, pistachios, sesame seeds or coconut if desired.
  4. Store in an airtight container. They will keep for several days.


Peanut cookies

3 Apr

This recipe is very simple. It only took me 30 mins from prep to finish. It doesn’t use butter but vegetable oil which is a huge time saver and also dairy free. Cookies are not too sweet, and flaky with great peanut flavor. Not a fan of peanuts, then you can use walnuts or any other nuts you like. It is better to use roasted nuts – add aroma and depth of flavor. If you don’t have much time but you want a snack with minimum work, then give it a go! 😉

Peanut cookies
Makes 10 8-diameter cookies

  • Vegetable oil 100g
  • Caster sugar 80g
  • Egg 1
  • Salt 1g
  • Plain flour 225g
  • Baking power 4g (1tsp)
  • Roasted peanut, chopped 60g
  • Sesame seeds for sprinkle (optional)
  1. Preheat the oven at 180C. Line a baking pan with baking paper.
  2. Whisk vegetable oil and caster sugar together, then add egg and whisk again.
  3. In a separate bowl, sift plain flour, salt and baking power together.
  4. A the dry ingredients into the egg mixture, mix well. Finally add chopped peanuts and mix again (you will have a very oily dough, oil makes the cookies flaky).
  5. Roll 2 tablespoons worth of dough into a ball, flatten it with your fingers (about 1cm thick) on the baking pan. Repeat for the rest of the dough.
  6. Sprinkle some sesame seeds on top of each cookie. Bake in the oven for 20 mins or until it is slightly brown.



Choko & pine nut loaf

20 Apr

Some people may not know what chokos are. Basically they are like big green pears with a subtle sweet flavor. Normally I will slice and stir fry them for a few minutes to bring out their sweetness but they still remain crisp. Thanks my friend Rose who has given me some home-grown chockos. Because there are quite a few, I want to cook them in a more interesting way. Some time ago I saw a recipe of choko cake, I was skeptical at the time. After I have done some research online, I came up with my own recipe and decided to give it a whirl.

The result? It was excellent! Bits of the choko fresh not only added some color to the cake but also added a subtle fruity flavor. I really enjoyed the cake! 🙂

Choko & pine nut loaf

  • 1 ½ cups all-purpose flour
  • 1/2 cup sugar
  • 1 ¼ tsp baking powder
  • ¼ tsp salt
  • 1/2 tsp cinnamon
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 pine nuts
  • 1 big choko
  1. Peel and remove the seed of the choko. Chop it into small chunks and add to boiling water to cook about 10 minutes or until they are soft enough to smash. Smash and drain the choko puree through a fine sieve and set aside.
  2. Sift all the dry ingredients together except the pine nuts. Add vegetable oil, eggs and vanilla extract to the dry ingredients and whisk together. Finally add smashed choko and pine nuts and mix well.
  3. Pour the mixture into a greased loaf pan. Bake in the oven at 175°C. If the edge turns brown too fast, turn down the oven to 160°C after 20 minutes and continue baking for further 20-25 minutes or until an inserted skewer comes out clean.

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Italian Pine Nut Cake

11 Nov

The reason I like this cake is because it is easy to make, tasty and dairy free (perfect for me as I am lactose intolerant)!

From Anna Olson

⅔ cup caster sugar
⅔ cup packed brown sugar
2 large eggs
1 egg white
½ cup extra virgin olive oil
2 tsps finely grated lemon zest
1 tsp vanilla extract
1 ¼ cups all-purpose flour
½ tsp salt
⅓ cup lightly toasted pine nuts*
¼ cup untoasted pine nuts

  1. Preheat the oven to 175°C. Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Whip the caster sugar, brown sugar, eggs and egg white by hand or in a mixer fitted with the whip attachment until pale and doubled in volume. Whisk in the oil, lemon zest and vanilla.
  3. In a separate bowl, sift the flour and salt. Add this to the egg mixture and stir just until blended. Stir in the toasted pine nuts and scrape the batter into the prepared pam. Sprinkle the top of the cake with the untoasted pine nuts and bake for about 40 minutes, until the top of the cake is a rich golden brown, with slightly darker golden edges. Cool the cake in the pan before turning out to serve.
  4. * To toast pine nuts, spread them on a parchment-lined baking tray and bake them for 10 minutes in a 175°C oven. Cool before using.

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Banana and peanut butter bundt cake

22 Sep

I love baking cakes, but the truth is most cakes have high fat and high sugar contents, so they are not very healthy.  When I spot this recipe online I was excited because it will satisfy my baking frenzy and also it is a healthy cake! it is gluten free, dairy free and refined sugar free. Surprisingly it turned out great – it is cakey, moist, and perfectly sweet. I prefer to serve it with yoghurt rather than honey. This could be a nice desert or an anytime snack. Here is the original recipe:

Banana and peanut butter bundt cake with honey glaze
By Eleanor Ozich

  • 1 cup peanut butter (any nut butter works well)
  • 2 ripe bananas, mashed
  • 4 free range eggs
  • 1/2 cup raisins (any dried fruit works well)
  • 1 tsp baking soda
  • 1 tsp apple cider vinegar
  • 2-3 tbsp of runny honey, for the drizzle
  1. Preheat the oven to 160°C and grease a cake tin with coconut oil or butter.
  2. Place all of the ingredients in to a large mixing bowl. Using a potato masher, mash the batter until the mixture resembles a smooth paste. You could also place in to a food processor if you have one, and blend until smooth. I quite often do this if I am short on time.
  3. Pour the batter in to the prepared cake tin.
  4. Bake for 25-30 minutes or until a skewer comes out clean once inserted.
  5. Allow the cake to cool completely.
  6. Once cooled, invert carefully on to a plate, and then drizzle with the remaining honey.
Banana and peanut butter bundt cake

Banana and peanut butter bundt cake

Banana and peanut butter cake served with yoghurt