Glutenfree buckwheat hazelnut cake with cranberry orange filling

This is light layer cake perfect for any autumnal afternoon. Sponge made of buckwheat flour and ground hazelnuts does not consist gluten and fat, is surprisingly moist and slightly crunchy in the mouth. Three layers are filled with cranberry orange puree and whipped cream. The cake is easy to cut, stays fresh for several days, is subtle and light. And the tastes composition – perfectly autumnal and cosy during those dark afternoons. Enjoy!


springpan ø 9 inch


  • 5 eggs
  • 2 tablespoons hot water
  • ¾ cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1 cup buckwheat flour
  • 1 teaspoon baking powder
  • 100 g finely ground hazelnuts
  • 60 g dark chocolate, finely chopped


  • 250 g cranberry puree (canned or home made)
  • 3 tablespoons freshly pressed orange juice
  • 1 teaspoon Cointreau (optional)
  • 3 teaspoons gelatine
  • 600 ml whipping cream
  • 2 tablespoons icing sugar
  • 2 tablespoons dark chocolate, finely ground


Grease and line the springpan (bottom only). Preheat oven to 350°F.

Sponge: in the bowl of a stand mixer fitted with the paddle attachment beat eggs and water at high speed until light and fluffy. Add sugar and both extracts, beating until sugar has dissolved. Mix in flour with baking powder. Add hazelnuts and chocolate, mix until incorporated.  Spoon cake mixture into prepared pan and even the surface. Bake for 30 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 5 minutes then transfer into a wire rack and cool completely.  

Make filling: in a medium bowl mix together cranberry puree, orange juice and Cointreau. If you want to use home-made puree place 300 g fresh or frozen cranberries in a small saucepan, add 2 tablespoons sugar and 1 tablespoon lemon juice and cook (about 10 minutes) until fruits crack. Press fruits throw the sieve to discard skin and get smooth puree. Place the gelatine powder in a small bowl and pour over the cold water. Let it stand for 5 minutes until is solid. Place the bowl in a double boiler or microwave and heat until gelatine is melted. Whip the cream and icing sugar until stiff peaks forms. Add liquid gelatine and mix together.  

Slice the cake horizontally into three equal layers. Place the first layer on a plate, spread the half of cranberry puree over, spread 3 tablespoons of cream mixture on the cranberry and sprinkle with ground chocolate. Cover with the second layer and repeat the procedure. Cover with third layer. Spread the rest of whipped cream on the top and sides of the cake. Reserve 2 tablespoons of cream. Place it in a piping bag and make small decorations on the top. Add some fresh cranberry fruit.


The recipe comes from the book 'Chocolate'.

Category: Layered.

Tags: chocolate, cranberry, orange.

Pumpkin and chocolate pumpkin mini cupcakes

In the autumn time I am seeking for opportunities to use pumpkin in my bakes as the season is so short. Here we have mini cupcakes pure pumpkin or the same batter with some cocoa addition. For getting more than just-pumpkin-cupcakes inside are: wheat and buckwheat flours, chia seeds and toffee pieces. The preparing is very easy and quick, you even do not need to use mixer, just beat everything together in a bowl. My cupcakes are shaped as leaves, pumpkins and acorns for more autumnal mood but baked as ordinary mini cupcakes will be nice too. If you like you can frost them with sugar icing however it is not necessary. Enjoy!


16 mini cupcakes



  • ¾ cup sugar
  • 1/3 cup all purpose flour
  • 1/3 cup buckwheat flour
  • ¼ cup spelt flour or whole flour
  • 1/8 cup chia seeds
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼  teaspoon salt
  • 1 teaspoon cinnamon
  • 2 eggs
  • ½ can (8 oz) pumpkin puree
  • ½ cup canola oil
  • ½ cup toffee pieces
  • 1 tablespoon dark cocoa
  • 1 tablespoon milk



Grease and line mini muffin pan. Preheat oven to 350°F.

In a large bowl stir together sugar, all flours, chia seeds, baking powder, soda, cinnamon and salt. Add eggs, pumpkin and oil. Stir in toffee pieces. Mix until combined. Pour half of the batter evenly into 8 prepared pan holes. Add cocoa and milk to the remaining cake mixture and mix until incorporated. Spoon cocoa batter to the remaining pan holes. Bake for 25 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 5 minutes then transfer to a wire rack to cool completely.

If you wish to frost cupcakes beat ½ cup icing sugar with 2-3 tablespoons warm water until smooth. Pour over cupcakes.


The recipe is inspired by Better Homes and Gardens' 'Fall Baking' magazine however changed by me.

Category: Cupcakes/muffins.

Tags: chocolate, cocoa, pumpkin, toffee.

Soda bread

Traditional Irish bread without sourdough starter or yeast as a raising agent. The ingredients are very simple and recipe is easy. We mix everything together, form a bread and bake. Perfect solution when we forgot to buy a bread. This bread is crunchy outside and thick, moist and heavy inside and stays fresh long. Enjoy!


1 bread



  • 2 ½ cups all purpose flour
  • 2 2/3 cups wholemeal flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 ¾ cups buttermilk


Preheat oven to 350°F and line a baking tray with parchment paper.

In a large bowl mix together both flours, salt and soda. Gradually add buttermilk still mixing with a spoon. You can continue to knead it by hand or now start to make it with a mixer with hook attachment. Mix until the dough is smooth and homogenous (few minutes). If the dough is ready shape it into round bread. Place the bread onto prepared tray. Dust the bread with flour and cut the cross on the top. Bake for 50 minutes. Cool on a wire rack.


The recipe comes from the book AWW 'Retro'.

Category: Breads.

Tags: wheat.

Espresso shortbread cookies

There are quite big and thick shortbread cookies. Rolling is not needed and preparing is easy and quick. The whole dough is baked in tart pan, cut after baking and ready to eat. The taste of coffee is subtle so these cookies will be liked by children as well especially if they see chocolate edge. Enjoy!


12 pieces



  • 1 tablespoon instant coffee (powder or granules)
  • 1 tablespoon boiling water
  • ¾  cup softened butter
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1 ¾  cup flour
  • 2 ounces (60 g) dark chocolate
  • 1 tablespoon turbinado sugar


In a small cup stir together coffee and boiling water until coffee has dissolved. Set aside to cool to room temperature.

In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in coffee, vanilla extract and salt, mix together. Add flour and mix on low speed until the dough comes together. Transfer dough to a 9 inch tart pan and press to evenly fill up  bottom and sides. Cover and let cool in the fridge for 1-2 hours.

Preheat oven to 350°F. Using a knife score dough into 12 wedges and prick all over with a fork or wooden skewer. Bake for 30 minutes until light brown and set in the center. Remove from oven and recut into wedges. Let cool on a wire rack.

Melt the chocolate in a double boiler or microwave. One by one dip widest end of each cookie in chocolate and sprinkle with turbinado sugar. Set aside until chocolate is set.


This is Laura Kasavan's recipe from the magazine 'Bake from Scratch - Holiday Cookies'.

Category: Cookies.

Tags: chocolate, coffee.

Matcha mint vegan cheesecake

Is it a cheesecake or isn’t it? Well, literally not because it does not contain any cheese. I made it for the first time but in vegan kitchen it is a popular cake playing the role of dairyfree cheesecake. The main ingredient are soaked and blended cashew nuts that are cheesecake like: homogenous moist mixture not clear in its taste. This cake could be made in many flavour variants depending on what we add to the basic mass. In today recipe matcha powder and mint decided about the taste. No-vegan persons could ask ‘is it tasty’? Well, it is but I should mention that using nuts instead of cream cheese significant increase the fat content in this dessert so it could not be so light. Any way, try!


You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

square pan 8 x 8 inch



  • 1/3 cup cashew nuts
  • ¾ cup macadamias (or hazelnuts)
  • ¾ cup desiccated coconut
  • ¼ cup coconut oil, melted
  • 2 teaspoons agave syrup


  • 2 cups cashew nuts
  • ½ cup coconut cream
  • 2 teaspoons grated lime zest
  • ¼ cup freshly pressed lime juice
  • ½ cup maple syrup
  • 1 ½ tablespoons matcha powder
  • ½ teaspoon pure mint extract


Place 2 cups of the cashews in a large bowl, cover with cold water. Stand covered for 4 hours or overnight. Next day drain them, rinse under cold water, drain well.

Grease and line the base and sides of the pan.

Make base: process cashew and macadamias until crumbly. Add desiccated coconut, coconut oil and agave syrup. Process until the mixture comes together. Press mixture over base of using opposite side of the spoon to even the surface. Refrigerate.

Blend or process soaked and drained cashew with coconut cream, lime zest and juice and maple syrup until as smooth as possible. Add matcha and mint extract, mix together. Pour the mixture over the base, smooth top. Refrigerate overnight. Before serving remove from the pan, discard parchment paper and cut into squares. Dust with matcha powder.



The recipe comes from the AWW book 'Vegan kitchen'.

Category: No-bake cakes.

Tags: cashew, coconut, matcha, mint.