Almond Orange Chocolate Cake

This is one of the easiest cake recipes ever! It’s delicious and super healthy – how often do you find that in a cake?

It’s gluten-free and fat- free – but you would never know.

The recipe is from a friend of mine who is allergic to gluten and she is a master in creating the very best of recipes. This one is originally an orange cake, and it’s so good that I have made it a million times, but one day I thought, hmm chocolate…….in this? I mean, dark bitter chocolate, oranges and almonds……it could only be good and it was.

Orange Chocolate Almond Cake

Orange Chocolate Almond Cake

Almond Orange Chocolate  Cake

4 organic oranges

6 organic free range eggs

150g raw sugar

250g raw almonds

150g good dark chocolate

1 large teaspoon baking powder

1 vanilla pod

sea salt

Boiled Oranges

Boiled Oranges

You boil the oranges in water for 2 hours, allow them to cool. Melt the chocolate and allow it to cool slightly.  In the blender, blend the almonds into flour, then add the sugar, roughly chop the oranges and take out the pips, then put it, including the peel (no pips) into the blender along with the rest of the ingredients – blend into a dough.

Good Chocolate

Good Chocolate

Raw Almonds

Raw Almonds

Vanilla pod

Vanilla pod

Put the dough into a very well greased cake tin and cook in the oven for about 35 min at 360F

Still too hot to cut

Still too hot to cut

Serve the cake with some stewed berries or some orange sauce.

Served with stewed berries

Served with stewed berries

Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; It does for me. Audrey Hepburn 

I agree 🙂

Hope you have a fabulous weekend wherever you are!

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Almond Cake with Tangy Citrus and Raspberry

The weekend is just around the corner, but before I head out in the world, I just want to share this extremely delicious cake with you. It is guaranteed the worlds easiest cake to make and is incredibly moist with intense flavors.

My friend who is allergic to gluten made this for me a while ago and I have been craving another bite of it ever since! Luckily she gave me the recipe and permission to share it with you.

I remember my mom making an orange cake with orange glaze and zest on top when I was little which was absolutely divine, and I decided to enhance the flavors even more by adding this to the cake – sweet memories!

Almond Cake with citrus

Almond Cake


Almond Cake 

4-5 organic clementines, sweet lime, lemons or oranges – I used 3 Meyer lemons and 2 oranges

6 eggs

150 g raw sugar

250g of freshly ground almonds

1 large teaspoon of baking powder

1/2 vanilla pod

a pinch of salt

Oranges and Meyer Lemons

Oranges and Meyer lemons

Boil the fruit 1 -2 hours till they are completely soft. Let them cool, cut into quarters and remove the pips.

Finely grind the almonds in the blender. Add the citrus (including the skin), the sugar, the eggs, half the vanilla and scrape out the beans, a pinch of salt, baking powder  – blend it all till it’s smooth.  Pour into a greased spring form and bake in a 375F preheated oven for about 35 min till it feels firm in the center, cover with foil if you can tell it is getting too brown towards the end.

Ready for the orange glaze

Ready for the orange glaze

Orange glaze

1/3 cup freshly squeezed orange

70 g raw sugar

Freshly grated orange zest

In a small saucepan, cook the fresh juice and the sugar slowly till it reduces into an intense and flavorful glaze, add the freshly grated zest.

Pour over the cake and serve on its own or with a raspberry sauce.

–Last summer I went out and picked raspberries – the biggest and most beautiful raspberries I have ever seen and I filled my freezer with them–

The sauce is made with some frozen berries and some raw sugar, just gently simmered on the stove.

Enjoy

Enjoy

Gluten-free, butter-free and you would never even know!

Happy weekend!

VVP- Carrot cake with cranberries and orange, vanilla cream icing, served with orange sauce

Welcome to the famous, amazing, wonderful and incredible – the Virtual Vegan Potluck!

This is it – the day I have been looking forward to for weeks has finally arrived! The Virtual Vegan Potluck is a gathering of more than 100 enthused bloggers, from all over the world, sharing their creative vegan recipes. Maybe you have already been working your way around the virtual vegan potluck – if so, I hope you have enjoyed some wonderful food – appetizers, soups, breads, starters, mains, drinks, and now desserts!  I am so happy I signed up to make dessert! Because….

Dessert is probably the most important stage of the meal,

since it will be the last thing your guests will

remember before they pass out all over the table” – William Powel

I love Vegan desserts and in particular Raw food  desserts make my heart beat. Apart from being sinfully delicious, they are nutritious and packed full of goodness! So go for it – eat, indulge, enjoy and be healthier for every bite.

One of my old time favorites – is carrot cake with creme cheese icing!

I have created an almost raw food version of this old time favorite, and I can’t wait to share it with you!

So lets get to it!

Carrot Cake with cranberries topped with an orange, vanilla cream icing, served with orange sauce

3 cups of grated carrots

1 1/2 cup cooked quinoa

2 oranges

1 cup of walnuts

1 cup of oats

10 -12 dates Mojol

2-4 spoons agave

1 teaspoons cinnamon

1/2 teaspoon cardamom

1/4 teaspoon nutmeg

1/4 teaspoon salt

In a bowl, add the grated carrots and the cooked sprouted quinoa, grate the rind of the oranges, and then add the juice of the oranges. In a blender, blend the walnuts and the oats till it becomes flour-like, and add to the carrots. Add the spices to the bowl and stir well. In a blender put the ingredients from the bowl and add the pitted dates, blend smooth – I needed to do it in two batches. Put it back in the bowl and add the agave and the cranberries.

Put it into a pie pan

Make the  Orange, Vanilla cream icing

2 cups of cashews ( that have been soaked for 2-4 hrs or overnight in the fridge)

1 orange

4 spoons of Agave

1 vanilla pod

Drain the soaked cashews and put them in the blender, add the juice of one freshly squeezed orange, add the agave and scrape out the vanilla bean. Put it in and blend into a smooth cream. Spread it on top of the cake and decorate with walnuts.

Serve with Orange Sauce

1 Orange

2 spoons of Agave

Squeeze the juice of the orange and add agave to make the sauce.

Sorry I had to take a bite and another one and one more …………………. and then tomorrow I will have leftovers for breakfast!

This is my contribution. Thank you for coming to the Virtual Potluck – I am thrilled you came!!

But before I let you go – lets raise our glasses and make a big heartfelt toast to the Virtual Potluck people! – The Virtual Vegan Potluck was initiated and arranged by one of my favorite virtual friends and bloggers, Annie at anunrefinedvegan!

She birthed this idea and made it possible – thank you Annie!! Thank you also to 3 more beautiful virtual friends and bloggers, Somer from Vedged Out  , Lidia from Veganbloggersunite and Jason from Jason and the Veganauts for helping make this event possible. Lots of work went into this – thank you guys you are amazing!!!

… and so the party continues the show goes on and on and on – click forward or backward as you please by clicking the “go forward” – “go back”  images below.

Enjoy and have fun

 

Orange vanilla brownie

Yesterday, my kitchen was full of happy teenagers who had gathered to make a cake.  I LOVE  a busy kitchen, humming with life, conversation and good food.

Earlier, my daughter and her friends had been out shopping for the things to make the cake. And, as you know how I am an advocate for authentic honest food, well I admit, I was challenged! Out of the shopping bags came Orio biscuits, jello and chocolate cake mix – the only real ingredient for the cake were eggs! Sorry, I don’t mean to be a bore, but really – we have been fooled to believe that using cake mix is easier and cheaper than making the real thing – from scratch – and that’s just not right!

The cake was mixed and went into the oven, while music, chatter and laughter filled the kitchen.

When the cake was ready, they tasted it – still hot from the oven. They were digging into it with their forks and I overheard: “Hmm, it tastes kinda gross, don’t you think’?

Taking my cue, I offered to give a cake course during the summer! The response was loud and in unison: ” Yes, please, that would be so cool! ”

Here’s a recipe that is quicker and just as easy to make – and it tastes good!

Orange vanilla brownie

You will need;

2 eggs

175 g  cane sugar

3/4 cup  butter

100 g of good dark chocolate – I use the 70-85% coco kind.

90 g flour

1 vanilla pod

1 organic orange

a small pinch of salt

1 handful of freshly chopped walnuts or pecans ( As I had run out of these – I just left them out, but it does taste good with nuts in it.)

In a bowl, whisk the eggs and the sugar, break open the vanilla pod and scrape out the bean, add it to the eggs and sugar and whisk some more. Melt the butter and the chocolate slowly over a water bath.

Add the melted chocolate and butter to the eggs and sugar, while whisking. Grate the rind of an organic orange, add it to the mixture and squeeze in the juice of 1/2 the orange . Fold in the flour and the chopped nuts.

Add the batter to a greased pie tin and bake for 25-30 min at 350F

Serve with a coulis of raspberry or fresh berries.