Homemade Apple Cake

Hello Everyone, I hope your day has been well.

So I’m quite new to the world of using coconut flour so this was more of an experiment to see how this recipe would turn out and whether it needed more or less coconut flour. After doing a little research, I know that usually less coconut flour is required when substituting for normal white flour because it is much more heavy and dry in comparison. Once baked though, I feel like the coconut flour gives things a more lighter, airy texture which is okay but I’m certainly more used to a weighted cake. When baking this again, I’d probably use a mixture of ‘normal’ and coconut flour.

Recipe: Apple cake (serves 5)

Ingredients

1 large apple, peeled and thinly sliced

55g butter

60g brown sugar

1 egg

1/2 tsp vanilla extract

85g coconut flour

1 tsp baking powder

1/4 tsp cinnamon powder

Icing sugar, for dusting

Method

  • Preheat the oven to gas mark 5 and line a loaf tin with baking paper.
  • Prepare the apple and set aside. Mix the butter and sugar together in a large bowl. Add the egg and vanilla extract.
  • Then add the coconut flour, baking powder and cinnamon until it forms a smooth batter.
  • Gently fold in the apples and pour into the loaf tin.
  • Bake in the oven for 40 minutes until golden brown and fully cooked.
  • Leave to cool down completely before dusting with icing sugar.

Follow my Instagram for more food!

Contribute towards more great content 🙂

£1.00

Mini Matcha Cakes

Hello everyone!

A quick, late post for today 🙂

I found this matcha recipe here from ‘recipes from a pantry by Bintu’. It’s actually a recipe for matcha doughnuts but I don’t have a doughnut tray so I’ve improvised using a cupcake tray instead. The outcome was perfect, little green cakes that would look great for a green themed snack board. You can’t really notice the matcha flavour that much as there is only 1 and a 1/2 tsp used in the whole recipe, but there is a subtle tea taste.

I feel like a while back matcha was quite popular for having many nutritional benefits to the body and also because of the strong green colour. Matcha powder has several uses such as teas, smoothies and baking, and a little goes a long way. The most common nutritional benefit for matcha is being high in antioxidants, which reduce damaged cells that could eventually cause chronic diseases.

Check out my Instagram for more food!!

Contribute towards more content 🙂

£1.00

Moist Layer Cake

Hello everyone, I hope your week has been good.

So, my intention with this cake was to achieve a type of ‘funfetti’ appearance and as you can see it looks nothing like it should however, the end result was really nice and different. The ingredients should have been hundreds and thousands instead of nonpareils which was my mistake. This recipe is something I am working on so expect an updated version soon but in the meantime I hope you enjoy this one!

I wasn’t really sure on the name for this cake because it is flatter than most so I thought it would be good for layering, however, as I’m writing this now, I feel like some warm stewed berries would really compliment a slice of this cake. This recipe is a little different because it has cornflour and demerara sugar, which really adds to the flavour.

Recipe: Moist layer cake (makes 1 small cake)

Ingredients

70g plain flour

1 tbsp cornflour

1 tsp baking powder

85g butter

80g demerara sugar

1 egg

60ml milk

1 tsp vanilla extract

2 tbsp nonpareils

Method

  • Preheat the oven to gas mark 5 and line a small cake tin with baking paper.
  • Sift the dry ingredients into a bowl and set aside. Cream the butter and sugar together.
  • Whisk the egg, milk and extract in a jug. Add to the butter mixture.
  • Gently fold in the flour, pour into the tin and bake in the oven for 25-30 minutes until fully cooked.

Check out my Instagram for more food!!

Lemon and Chia Seed Loaf

Hello everyone, I hope you’ve had a great day.

Today’s post is a healthy one and a great snack when feeling peckish. I got the recipe from here a website dedicated to showing the nutrition of chia seeds with a range of recipes, the only difference is that I didn’t include the lemon curd. I found this recipe because I was trying to find something I could bake using chia seeds as I’d recently brought a packet with the intention of making chia pudding but the texture and taste wasn’t for me, a cake was my next option. Chia seeds are a great superfood known for being a rich source of fibre, omega-3 fatty acids and protein which is great if you are vegan/vegetarian because they are a great nutritious plant source. Overall, I really liked this cake because it wasn’t too sweet and I was able to appreciate the refreshing flavour of the lemon zest.

Recipe: Lemon and chia seed loaf (makes 1 loaf tin)

Ingredients

60g caster sugar

50g butter

1 egg

150g plain flour

1 tsp baking powder

1 lemon, zested

75ml milk (or milk alternative)

15g chia seeds

Method

  • Preheat the oven to gas mark 6 and line a loaf tine with baking paper.
  • In a bowl, mix the sugar and butter together and beat in the egg.
  • Next sift the flour, baking powder and zest into the bowl and combine.
  • Add the milk and chia seeds, give it a final mix and pour into the loaf tin.
  • Place in the oven and bake for 30-35 minutes.
  • Leave to cool completely before eating.

Check out my Instagram!

Coconut Jam Sponge

Hello everyone, I hope you’ve had a great day today.

I decided to make this cake whilst watching the tv, the presenters mentioned eating a coconut jam sponge for dessert and I thought… that’s what I’ll make. It’s pretty simple to make but the taste is honestly phenomenal, especially whilst it’s slightly warm. The sponge is slightly more filling and dense than the average cake because of the desiccated coconut and the sweetness of the jam compliments it so well.

I’ve used strawberry jam in the recipe but you could try raspberry, blueberry or apricot jam depending on your preference. It could also be an idea to make your own fruit preserve that would no added sugar. Desiccated coconut is low in salt and sugar making it fairly nutritious when consumed in moderation. It is important to note that desiccated coconut is a high source of saturated fat, which is thought to be healthier because of the medium chain fatty acids that promote weight loss by reducing fat in the body however research on this is varied.

Recipe: Coconut Jam Sponge (makes 1 loaf)

Ingredients

135g butter

135g caster sugar

2 eggs

1/2 tsp vanilla extract

135g self raising flour

66g desiccated coconut, extra for sprinkling on top

2 tbsp milk

Heaped tbsp strawberry jam

Method

  • Preheat the oven to gas mark 5 and line a loaf tin with baking paper.
  • Cream the butter and the sugar together and slowly mix in the eggs.
  • Add the vanilla extract, then fold in the flour, desiccated coconut and milk.
  • Pour into the prepared loaf tin and put in the oven to bake for 40 minutes until fully cooked and golden on top.
  • Place the tin on a wire rack and whilst it is cooling, mix the jam a little to loosen it up.
  • Evenly spread the jam over the top of the cake and sprinkle with the desiccated coconut.
  • Enjoy warm!

Please follow my Instagram for more food.