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.

Coffee brownies

This brownies is ‘must have’ for everyone who loves chocolate and coffee. It is really hard to say which one of these tastes predominate – both are clear and intensive. Not so typical in preparing like most of brownies – we do not melt butter but very typical like most brownies in taste – chocolate-y, chewy, fudgy and moist. And with frosting with a drop of alcohol this cake fulfils your all cravings. Enjoy!


brownies pan 8 x 12 inch


  • 1 ½ cups lightly packed dark brown sugar
  • ½ cup butter, softened
  • 4 eggs
  • 2 teaspoons vanilla extract
  • pinch of salt
  • ¾ cup all purpose flour
  • 2 tablespoons alkalized cocoa powder
  • 1 tablespoon instant coffee granules
  • 1 cup chopped nuts (walnuts, pecans or hazelnuts or mixed)
  • 1 cup dark chocolate chips


  • ½ cup + 1 tablespoon sugar
  • 1 tablespoon instant coffee granules
  • 2 tablespoons Cognac
  • 2 teaspoons milk
  • 3 tablespoons butter
  • ½ cup dark chocolate chips




Line the baking pan. Preheat oven to 350°F.

In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until fluffy. Add eggs, one at time, beating well after each addition. Stir in salt and vanilla extract. In a medium bowl, whisk together flour, cocoa powder, coffee granules and nuts.

Gradually add flour mixture to butter mixture, beating on low speed. Pour cake mixture into prepared pan and even the surface. Sprinkle with chocolate chips. Bake for 23 minutes. Cool in pan.

Make frosting: place all ingredients (except chocolate chips) in a saucepan and heat until boil. Boil for 1 additional minute then remove from heat. Add the chocolate chips and stir until smooth. Pour the frosting evenly over cooled brownies. Cut into squares when the frosting has set.




The recipe comes from the book 'Food 52 - baking'.

Category: Brownies.

Tags: chocolate, coffee.

Chocolate sandwich cookies with dulce de leche filling

I suppose these chocolate Mexican cookies could be the best cookies I baked recently. They are very chocolate with addition of spices which increase the chocolate taste but are not chilly. Cookies are perfectly crisp and crunchy and match superbly with soft and velvety filling. Sweet filling and almost bitter cookies is a an amazing couple. You will be in heaven, I promise.


25 double cookies



  • ¾  cup butter, softened
  • 1 cup sugar
  • ¾ cup dark alkalized cocoa*
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 egg
  • 1 ½ teaspoon vanilla extract
  • 1 ¼ cups flour


  • 1 can dulce de leche

 *this is crucial ingredient – do not substitute it ordinary baking cocoa


In the bowl of a stand mixer place the softened butter, sugar, cinnamon, salt and pepper and beat until light and fluffy. Beat in egg and vanilla extract. Add flour and beat until smooth dough. Divide the dough in half, cover and chill for 1 hour. After this time shape each portion into 6 inch roll. Wrap each roll in plastic wrap and chill overnight.

Preheat oven to 325°F and line a large cookie tray with parchment paper.

Once the rolls are cooled become to be stiff and easy to cut. Slice it into 3/8 inch wide slices. Place cookies onto the prepared tray. Bake for 12-14 minutes until edges are firm. They will be tender just after baking and become tough through cooling.

Spread dulce de leche onto bottoms of half the cookies. Top with remaining cookies.


The recipe comes from the magazine 'Fall Baking 2017' Better Homes & Gardens.

Category: Cookies.

Tags: chocolate, cocoa, dulce de leche.

Palets Breton – French sugar cookies

Classic French biscuits served for a long time at teatime. There consistent of few simple ingredients and are easy to prepare however slightly differ from typical shortbread cookies. These are thicker than usual, real buttery but not fat and crunchy because of granulated sugar. They originated from northern region of France – Brittany hence the name. They are yummy just so but you can also use them as a base to another desserts. Enjoy!


11 cookies



  • 2 egg yolks
  • ½ cup minus 1 tablespoon golden crystal (turbinado) sugar
  • 1/3 cup butter, softened
  • 1 cup minus 2 tablespoons flour
  • 1 teaspoon baking powder
  • 2 pinches of salt


In the bowl of a stand mixer place egg yolks and sugar and beat until light and fluffy. Mix in butter. In a separated bowl mix together flour, baking powder and salt. Add flour mixture to the butter mixture still mixing on medium speed until the dough is smooth. When is ready, remove it from the bowl and roll on a floured surface with your hands to shape a jelly- roll such diameter as desired cookies. Pretty shaped roll wrap in a cling film and place in the fridge for 2 hours or overnight.

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

Once the roll is cooled becomes to be stiff and easy to cut. Slice it into 3/8-5/8 inch wide slices. Place cookies onto the prepared tray. Do not keep them very tight because they will slightly rise in the oven. Bake for 20 minutes until golden in colour with slightly darker edges. Cool on a wire rack.


The recipe comes from the book 'Afternoon tea'.

Category: Cookies.


Very chocolate sponge covered with lime panna cotta

Very tasty, light and delicate cake for less official occasions or even for everyday coffee time. On the bottom we have very chocolate, moist but still light sponge. On the top cloud like airy lime panna cotta. The taste combination did good, the texture differences match perfectly so ready, steady … bake! And my home inspectors (kids) who love store bought sweets ate 3 pieces each.


springpan ø 8 inch


  • ½ cup + 1 tablespoon( 120 g) butter, softened
  • ½ cup + 2 tablespoons (120 g) granulated sugar
  • 2 eggs
  • ½ cup + 2 tablespoons (100 g) flour
  • 2 tablespoons dark cocoa (alkalized)
  • 2 teaspoons baking powder
  • 1 tablespoon sour cream
  • 1 teaspoon vanilla extract


Panna cotta:

  • 4 tablespoons freshly pressed lime juice (from 2 limes)
  • 2 tablespoons gelatine
  • 300 ml whipping cream
  • zest from 1 lime
  • ½ cup (100 g) sugar
  • 200 g Greek yogurt



  • 50 g dark chocolate
  • chocolate drops or balls


Grease and line the springpan (bottom only). Preheat oven to 325°F.

Sponge: in a medium bowl, whisk together flour, cocoa powder and baking powder. In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until light and fluffy. Add eggs, one at time, beating well after each addition. Mix in flour mixture. Stir in vanilla extract and sour cream.  Spoon cake mixture into prepared pan and even the surface. Bake for 25-35 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 1 hour then transfer into a wire rack and cool completely.  

Make panna cotta: place the gelatine powder in a small bowl and pour over the lime juice. Let it stand for 5 minutes until is solid. Place the bowl in a double boiler or microwave and heat until gelatine is melted. In a small saucepan heat the cream with lime zest until hot (do not boil). Place the sugar in a heatproof bowl and pour over the cream. Mix until sugar is dissolved. Mix in liquid gelatine and mix until combined (you can slightly heat the mixture if needed). Mix in the Greek yogurt and beat together until smooth.  

Remove the parchment paper from the sponge. Clean the springpan and grease and line sides only (important). Place the sponge back to the pan. Pour the panna cotta mixture over the sponge. Place the pan in a fridge for 4 hour at east (or overnight).

On the next day remove the cake from the pan and discard the paper. Melt the chocolate in a double boiler or microwave. Place it in a piping bag and decorate the top of panna cotta. Sprinkle with chocolate drops or balls.


Category: Layered.

Tags: chocolate, lime, yoghurt.