Three delicious and easy Edwardian marble cake recipes from 1902 – two classic marble cake recipes with chocolate and one flavored with just spices: cinnamon, cloves, allspice and nutmeg.
In the Victorian and Edwardian era, marble cakes were usually flavored with spices – cinnamon, cloves, allspice and nutmeg – instead of with chocolate or cocoa powder. While the light part of the marble cake was usually made with just egg whites, the dark part was colored with brown sugar, molasses and egg yolks – no chocolate or cocoa powder! Continue reading 3 Edwardian Marble Cake Recipes→
If you don’t have oat flour at home, you can easily make homemade oat flour: either grind oat grains in a grain mill or blend rolled oats in a food processor. I always use chopped baking chocolate for my chocolate chip cookies because it’s dairy-free and cheap but feel free to use chocolate chips instead. Continue reading Oat Flour Chocolate Chip Cookies – Gluten-Free→
Almond horns are a quick and easy afternoon treat! They’re moist and chewy, and covered with crunchy almonds. Almond horns taste a bit like chocolate-covered marzipan. And they’re flour-free, gluten-free and dairy-free.
These almond horns are made from scratch. You’ll just need four ingredients for these almond horns: almonds, sugar, egg whites and chocolate. Almond horns are a great way to use up leftover egg whites! Continue reading Chocolate-Glazed Almond Horns→
These delicious, unusal Easter egg truffles are rich, fudgy and full of protein! Adzuki bean truffles are a decadent dessert with a rich, smooth adzuki bean truffle center encased in a dark chocolate shell. The Easter egg chocolate truffles are vegan, super easy to make and so yummy! 😀 Continue reading Vegan Adzuki Bean Truffle Easter Eggs→