Coconut and Chocolate Birthday Cake | HAPPY B-DAY TO US | 2 years!

Posted on

This is a very special month for us, as you can see; our channel is turning 2! Yep, two years of amazing recipes.

And to celebrate with you – who else, right? – we’ve decided to make one of my favourite cakes: Coconut and Chocolate Birthday Cake. In Brazil this is a very popular cake, usually called Prestígio cake, same name as a famous chocolate bar (similar to Boost).

Of course, I’ve managed to create it in a guilty-free version. 😀 Amazing, I know!

The cake and coconut filling are gluten free, nut free and dairy free, with a minimum of honey to give it just a bit of sweetness. For the frosting, I got better results using pure cream, but this is totally replaceable with coconut cream for a dairy free version.

So, how about you making it for your next birthday too? Your guests will love it, for sure!

  • Cake
    • 6 medium eggs
    • ½ cup of coconut oil, melted
    • ⅓ cup of honey (or any sweetener you like)
    • ⅔ cup of sesame seeds (or sesame seed flour)
    • ⅓ cup of coconut flour
    • ¼ cup of cocoa powder
    • 2 teaspoons of baking powder
    • 1 teaspoon of psyllium husks
    • A pinch of salt
  • Coconut filling
    • 1 cup of coconut milk (or any milk you like)
    • ½ cup of coconut flakes, unsweetened
    • ¼ cup of honey (or any sweetener you like)
  • Chocolate Ganache frosting
    • 340 grams of 85% dark chocolate
    • 1 cup of pure cream
  1. Cake
    1. In a food processor add eggs, coconut oil, and honey. Mix them for about 5 minutes.
    2. Next, add the sesame seeds and mix for more 4 minutes.
    3. Then, add the coconut flour, baking powder, psyllium husks, cocoa powder, and salt. Mix just enough to incorporate all ingredients.
    4. Grease a cake tin (I’m using one with 16cm of diameter) with coconut oil and cover it with a baking sheet. Then, add in the batter.
    5. Preheat oven at 180C (350F) and bake it for 30 minutes or until a toothpick inserted in the middle comes out clean.
    6. Reserve, letting it cool completely before assembling the cake.
  2. Coconut filling
    1. Add all ingredients in a saucepan and cook it in low heat, stirring always until it gets a thicker consistency.
    2. Reserve and let it cool completely before filling the cake.
  3. Chocolate Ganache frosting
    1. Pour the pure cream in a saucepan and heat it until small bubbles start to form around the pan.
    2. Turn off the heat, add the chocolate and honey. Let it rest for 1 minute.
    3. Mix well until the chocolate melts and you have a smooth mixture.
    4. Pop into the fridge and let it there until is completely cool.
    5. Once cooled, whip up using a stand mixer and reserve.
  4. Assembling the cake
    1. Slice the cake into 3 layers.
    2. Put the bottom layer in a serving dish and spread over it half of the coconut filling.
    3. Next, put the second layer of cake on top of them and spread the other half of filling. Finish by topping with the third layer of cake.
    4. Now, spread the chocolate ganache all over the cake. Here I wanted to create something fancier so I used my piping bag, but you can simply spread everything using a spatula.
    5. It’s done!

Perfect Low Carb Bread #glutenfree #sugarfree

Posted on

Raise a hand who never had a hard time trying to replicate that perfect bread texture in a low carb recipe. There are many recipes out there, sure thing, but the success rate is too low. However, to start the year with good vibes, here is THE Perfect Low Carb Bread recipe.

Mate, this is the best one! Easy and quick to make, amazing texture, and perfect flavour.

  • 6 eggs
  • 2 cups (224 g) of mozzarella cheese
  • 2 cups (160 g) of almond flour
  • 6 tablespoons of pure cream
  • 2 teaspoons of baking soda
  • a pinch of salt
  1. Preheat oven to 150C (300F)
  2. Put all ingredients in a blender or food processor, then mix until everything is well combined.
  3. Pour the batter in a loaf pan greased with coconut oil (or use a silicon one).
  4. Bake it for 40 min or until a toothpick inserted in the centre comes out clean.
  5. Let it cool. I’m kidding :P, spread some yummy butter and eat it whilst still warm. 🙂

Pumpkin spice cake #glutenfree #sugarfree

Posted on

Pumpkin spice cake is all about its wonderful smell. Who can resist the magic perfume of cinnamon, ginger, nutmeg, and cloves in the house?

Well, I can’t. That’s why every now and then I make this cake at home and to make it even more special, I add a delicious greek yogurt frosting. God, this is to die for!

  • Frosting
    • 1/2 cup of unsweetened shredded coconut
    • 1 cup of unsweetened greek yogurt
    • 1 lemon juice and zest
    • 1 teaspoon of vanilla extract
  • Cake
    • 2/3 cup of coconut flour (92 grams)
    • 4 tablespoons of psyllium
    • a pinch of salt
    • 4 teaspoons of baking soda
    • 2 tablespoons of apple cider vinegar
    • 1/2 cup of coconut oil, melted (120ml)
    • 400g of baked and cool pumpkin, mashed
    • 1/2 cup of raw honey (or any sweetener you like)
    • 2 tablespoons of cinnamon
    • 1 tablespoon of ground ginger
    • 1 tablespoon of ground cloves
    • 1 tablespoon of ground nutmeg
  1. Frosting
    1. Mix all together and keep in the fridge until it’s time to frost the cake.
  2. Cake
    1. Preheat oven to 150C (300F)
    2. In a bowl mix all dry ingredients. Reserve.
    3. Using another bowl, beat the eggs then add coconut oil, vinegar, and honey. Mix all together.
    4. Fold the wet ingredients into the dry mixture.
    5. Now add the mashed pumpkin and mix things well.
    6. Grease a loaf pan with coconut oil (or use a silicon one) and pour your batter into it.
    7. Bake it for 1 hour or until a toothpick inserted in the centre comes out clean.
    8. It’s done! Wait until the cake is completely cool before frosting.
    9. Enjoy. 🙂

Buttery layer pancake (Baumkuchen) #glutenfree

Posted on

You know when you want to eat something not only by its look but also by its smell? This is the case here, my friends. You can’t imagine how fantastic this pancake smells like and this is all because this delicious thing called Brown Butter.

Let’s stop this blah blah blah and learn how to make these many layers of butter goodness. YUM!

  • Cake batter
    • 4 large eggs
    • 1 tablespoon of vanilla extract
    • 1/4 cup of water (60ml)
    • 2 tablespoons of raw honey (or any sweetener you like)
    • 3/4 cup of brown butter (177ml – see directions below)
    • 1/2 cup of almond  flour (120g)
    • 2 tablespoons of psyllium
  • Chocolate glaze
    • 1 cup of 90% dark chocolate (200g)
    • 1/2 cup of pure cream (120ml)
    • 2 tablespoons of raw honey (or any sweetener you like)
  1. Brown butter
    1. In a saucepan let your butter melt and caramelise until it gets a brown colour and that amazing smell.
    2. Reserve.
  1. Cake batter
    1. Preheat oven to 260C (500F).
    2. In a bowl mix together eggs, water, vanilla extract, and honey.
    3. When everything is properly combined, put your bowl in double boiler and keep stirring it for 7 minutes.
    4. After that, put this warm mixture in a stand mixer and mix for about 10 minutes, until it gets fluffy and pale yellow.
    5. Now that your mixture has tripled its volume, slow down the stand mixer and start to incorporate the brown butter little by little.
    6. Turn off your stand mixer and sift in the dry ingredients; fold everything carefully next.
    7. Grease a cake pan with butter and line a parchment paper circle into it.
    8. Place about ½ cup of butter into it. Make sure the batter is even.
    9. Bake it for 2 minutes only (broil it if possible). You can see the top of the cake is brown and caramelised.
    10. Repeat it, layer by layer until all your batter is over.
    11. Let it cool before glazing.
  1. Chocolate glaze
    1. Pour the pure cream in a saucepan and bring it to boil.
    2. Bring it out of the fire and then add the chocolate and honey.
    3. Mix everything together until the chocolate melts and the glaze gets a shine and smooth look.
    4. Pour it over the pancake and it’s done! Enjoy this delicious buttery pancake. 🙂

Upside Down Apple Cake #sugarfree #glutenfree #paleo

Posted on

This cake is absolutely beautiful. Imagine that, you can impress everybody with your cooking skills, plus serve a delicious, healthy, #sugarfree and #glutenfree upside down apple cake.

You know, we need to make food that is good for our body and pretty enough for our eyes. 😀

  • Apple topping
    • 50g of butter
    • 2 sliced apples
    • 1 tablespoon of cinnamon
    • 1 tablespoon of raw honey (optional)
  • Cake
    • 1/2 cup of almond flour
    • 2 tablespoons of coconut flour
    • 1 tablespoon of psyllium
    • 1 tablespoon of cinnamon
    • A pinch of salt
    • 1/2 teaspoon of baking soda
    • 75g of butter
    • 2 eggs
    • 1 tablespoon of lemon juice
    • 1 cup of yogurt
  1. Apple topping
    1. Get 50g of butter and break it into small pieces. Place them in a cake pan.
    2. Also add two sliced apples, placing them into the cake pan in a pretty way (check on the video how Handy did it).
    3. Next add over them, one tablespoon of cinnamon and finish with one tablespoon of honey.
    4. Reserve the apples for later.
  2. Cake time
    1. Mix together all dry ingredients. Reserve.
    2. Then, using your stand mixer, add 75 grams of butter and beat it until the butter gets fluffy.
    3. Next add eggs, lemon juice and yogurt.
    4. Stop your stand mixer and, using a spatula, fold it into the dry mixture.
    5. Pour the batter on the apple topping.
    6. Bake it for 35 minutes in a preheated oven to 160C (320F).
    7. Wait a few minutes before removing it from the cake pan.
    8. Enjoy it. 🙂