Strawberry yogurt cake

This is not classic fruit cake like sponge with fruits on top. Small pieces of strawberries are one of dough’s ingredients. That causes intensive strawberry taste in every slice of cake and moistness for few days. The cake is easy and quick to prepare in order to have more time to spend outside when warm days come. Enjoy!

 

bundtpan 9 inch

 

 Ingredients:

  • 2 cups flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • a pinch of salt
  • ½ cup butter, melted
  • ½ cup sugar
  • 1 tablespoon vanilla extract
  • 120 g plain yoghurt
  • 100 g sour cream
  • 200 g strawberries, chopped finely

 Icing:

  • ½ + 2 tablespoon icing sugar
  • 2 tablespoon warm water
  • a drop of pink food coloring

 

 

Preheat oven to 350°F.

In a medium bowl whisk the egg with fork. Add sugar, melted butter, yoghurt, sour cream and vanilla extract. Whisk until combined. In separated bowl mix together flour, baking powder, baking soda and salt. Add strawberry, mix carefully. Pour wet ingredients over the flour mixture. Mix until combined. Transfer the dough into the prepared pan and bake for 30-35 minutes. Cool 15 minutes In pan then transfer into a wire rack.

Icing: beat sugar and water until smooth. Add a food coloring (if desired) and mix. If the icing comes to thick add water (1/2 tablespoon at time). Pour the icing onto cooled cake.

 

 

 

 

Category:Fruit cakes.

Tags: strawberry, yoghurt.

Coconut chia mango icecream

Healthy, fit, diet, vegan, egg free sugar free… phew, is that it? Children love them. These n’ice cream are as good as classic ice cream and are perfect for hot days to getting a little colder by tasty dessert. Enjoy!

 

10 small popsicles

 

 Ingredients:

  • 1 ripe mango
  • 1 cup coco nut milk (thick part from a can refrigerated overnight)
  • 5 tablespoons chia seeds
  • 1 tablespoon pistachio or almond butter
  • any plant syrup optional (I did not add)

 

 
 
 

Place chia seeds in a bowl and pour coconut milk over. Set to rest for 2-3 hours. Peel mango and blend in a blender until puree. Pour mango puree into popsicles’ moulds to the half of capacity. Mix pistachio butter in coconut-chia mixture. Pour this mixture into moulds over mango puree. Stick the sticks and place moulds in the freezer for overnight.


 

 

 

Category: Desserts and ice creams.

Tags: coconut milk, glutenfree, mango, vegan.