Category: lactose free

GUINNESS CHOCOLATE CAKE

Happy St. Patrick’s Day! 🍀
A rich Guinness chocolate cake finished with a Guinness-flavored cream on top — inspired by the perfect pint. 🍺✨
Made with Guinness 0.0% too, so everyone can have a slice. 😇🤎

For the Italian recipe, click here.

InstaRecipe

Ingredients (cake tin 19 cm)

For the cake:

  • 125 g 🌻 oil
  • 240 g sugar
  • 3 eggs
  • 230 g flour
  • 70 g unsweetened cocoa powder
  • 11 g baking powder
  • 275 ml Guinness beer (👍 also 0% alcohol)

For the frosting: 

  • 100 ml cold whipping cream (👍 also lactose-free)
  • 4 tbsp Guinness
  • 25 gr powder sugar 

Procedure

  1. Preheat the oven to 180°C (static).
  2. In a bowl, sift together the flour, cocoa powder, and baking powder.
  3. In a larger bowl, combine the oil and sugar. Beat with an electric mixer (or by hand), then add the eggs one at a time, mixing well after each.
  4. Add the dry mixture 2–3 tablespoons at a time, mixing until smooth. If the batter becomes too thick before all the dry ingredients are incorporated, add a little Guinness and alternate with the remaining dry mixture. Otherwise, pour all the Guinness at the end. The batter can be more liquid than a typical cake batter; that’s normal because of the stout.
  5. Line a cake tin with baking paper and pour the batter in up to 2/3 full.
  6. Bake at 180°C (static) for about 60 minutes. Start checking with a skewer at 50-55 minutes. If the center is still liquid, then lower to 170°C and bake 10 minutes more (total ~70 minutes). If the top browns too quickly, cover loosely with foil.
  7. Let the cake cool completely before frosting.
  8. In a bowl, combine the cold cream + Guinness.
  9. Whip until you reach soft/medium peaks (don’t overwhip).
  10. Spread or pipe onto the completely cooled cake, then dust with cocoa powder.

Enjoy!

LEMON SOFT CAKE

An all-time favorite! Delicious on its own, or as the perfect base for filled cakes with creams or jams. This LEMON SOFT cake is perfect for any occasion! 

InstaRecipe

Ingredients

For the cake (19 cm diameter tin)

  • 185 g all purpose flour (Farina 00)
  • 150 g sugar
  • 2 medium eggs
  • 90 g vegetable oil
  • 75 g lemon juice (about 1½ lemons)
  • Zest of 1 lemon
  • 10 g baking powder
  • 1 pinch salt

For topping: Powdered sugar

Procedure

  1.  Beat eggs and sugar until light and fluffy.
  2.  Add salt, oil, lemon zest, and juice. Mix well.
  3. Sift flour and baking powder, then add to the batter one spoonful at a time.
  4.  Pour into a buttered or lined 19 cm tin.
  5. Bake at 170°C (340°F) for about 40 min. Check with a toothpick!
  6.  Cool completely, then dust with powdered sugar.

STACKED COCONUT PROTEIN BAGELS WITH BERRIES

Fluffy, high-protein, and naturally sweet – perfect for a healthy treat or breakfast! 🍓

InstaRecipe 

Ingredients (for about 8 mini bagels)

For the bagels:

  • 35g coconut flour
  • 20g vanilla vegan protein powder (or replace with 10g all-purpose flour + 10g almond flour if preferred)
  • 1 egg
  • 1 tsp baking powder
  • 170ml unsweetened almond milk (reduce slightly if not using protein powder)
  • Pinch of salt

For the filling and topping:

  • Low-fat lactose-free quark (or greek yogurt if you prefer)
  • Fresh or frozen berries
  • A few almonds

Procedure

  1. Preheat the oven to 190°C (375°F).
  2. Mix the coconut flour, vegan protein powder, baking powder, and salt in a bowl.
  3. Add the egg and almond milk to the dry ingredients. Stir until well combined and a smooth batter forms.
  4. Pour the mixture into a greased or non-stick bagel baking tin. Bake for 15–17 minutes, or until golden and a toothpick inserted comes out clean. Cool the bagels completely on a wire rack.
  5. Once cooled, slice each bagel in half horizontally and spread a layer of low-fat lactose-free quark on the cut sides. Stack the bagel halves, alternating with layers of quark.
  6. Fill the center hole and the top with fresh or frozen berries. Sprinkle a few chopped almonds on top for crunch.

Enjoy!

SOFT LEMON CAKE WITH RASPBERRY JAM

🌷 Spring is in full swing here in Tulipland — perfect time for a fresh, sunny bake! ☀️
Who else loves a bright lemon cake with jam filling? 🍋 Raspberry is my favorite! 😋

InstaRecipe

Ingredients

For the cake:

  • 185 g all purpose flour (or Farina 00)
  • 150 g sugar
  • 2 medium eggs
  • 90 g vegetable oil
  • 75 g lemon juice (about 1½ lemons)
  • Zest of 1 lemon
  • 10 g baking powder
  • 1 pinch salt

For filling & topping:

  • Raspberry jam
  • Fresh raspberries
  • Lemon slices
  • Powdered sugar

Procedure

  1. Beat eggs and sugar until light and fluffy.
  2. Add salt, oil, lemon zest, and juice. Mix well.
  3. Sift flour and baking powder, then add to the batter one spoonful at a time.
  4. Pour into a buttered or lined 19 cm tin.
  5. Bake at 170°C (340°F) for about 40 min. Check with a toothpick!
  6. Cool completely, then slice into 3 layers.
  7. Spread raspberry jam between the layers.
  8. Dust with powdered sugar and decorate with raspberries and lemon slices.

Fresh, fruity, and perfect for spring! ✨🌸

CARROT CUPCAKES

Tomorrow is Koningsdag, King’s Day 🤴🏼🇳🇱
As the Dutch tradition calls, let’s bake something orange 🟠 like these super fluffy, moist and delicious CARROT CUPCAKES 🧁🥕

InstaRecipe for about 20 cupcakes

• In a mixer, blend 400 gr carrots (preciously steam-cooked) with 120 ml sunflower oil and the zest of one orange. Then, add 3 eggs (one at a time) and keep blending until you obtain a soft cream.
• In a bowl, mix 180 gr brown sugar, 8 gr vanilla sugar (or vanilla extract equivalent), 150 gr baking flour (00), 50 gr almond flour, 50 gr potato starch and 16 gr baking powder.
• Pour the carrot cream in the bowl with the dry ingredients and stir well.
• Fill the cupcake silicon cups with the dough and bake the cupcakes in pre-heated static oven, 170° for 10 minutes, then lower down the temperature to 160° and bake for another 12/15 minutes.
• Let the cupcakes cool down and decorate with some powdered sugar.

Enjoy 🥕🥕🥕

COLOMBA ALL’ARANCIA & LIMONE


One more surprise before Easter… A soft, fragrant Colomba filled with silky orange-lemon cream and topped with a zesty orange glaze 🍊🍋🕊️
Perfect for your Easter table!

InstaRecipe

Ingredients

For the colomba (dove-shape 750 gr or a baking tin of 20cm diameter)

  • 300 gr flour “00” type
  • 3 eggs
  • 90 gr sunflower oil
  • 170 gr (lactose-free for me) milk
  • 150 gr browns sugar
  • 1 lemon zest
  • 1 orange zest
  • 15 gr baking powder

For the orange-lemon curd

  • 50ml lemon juice
  • 50ml orange juice
  • 40g sugar
  • 20g flour

For the  orange glaze

  • 10–11 tsp orange juice
  • 125g powdered sugar

Procedure

  1. Separate the egg whites from the yolks.
  2. Whisk yolks with sugar + zests. Add oil, milk, flour, and baking powder.
  3. Beat egg whites until fluffy, fold gently into the batter. Pour into your baking tin.
  4. Bake at 180°C (356°F) for ~40 min (cover with foil if it browns too fast). Let cool.
  5. For the cream: Mix citrus juices, sugar, and flour in a small saucepan. Cook over low heat, stirring, until thick and smooth. Let it cool a bit.
  6. Once the cake is cool, poke holes with the bottom of a wooden spoon and fill with the citrus cream using a sac-à-poche.
  7. For the glaze: mix powdered sugar with orange juice gradually until smooth. I used about 4 tbsp for a light, thin glaze — if you prefer a thicker layer with a bit of crust, use just 2–3 tbsp instead. Spoon over the Colomba and let it set.