Birthdays, Cakes

Tiramisu Cake

June 26, 2015

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School is officially out for summer!!!

And man – is it ever summer. It’s the hottest June we have had in forever. And somehow this month flew by, like literally jumped from the first day to the last week of june in one day. My birthday was June 5, and it already feels like forever ago. In another week and a half it will be TWO MONTHS until we get married. TWO MONTHS!!!!!!!! where did the time go????? Holy moly let’s get going. 

We will be engaged for over a year and a half, and it seems like even that wasn’t long enough. There is SO much I want to get done this summer for the wedding, and being a teacher I am so lucky to have the next two months off to complete my big to-do list ( i know, the perks). Let the wedding planning countdown begin in full force.

At the beginning of the month, we celebrated my birthday by going out of town for the night. It was on a friday this year, so we headed to the mountains for a getaway. We went up to Squamish for the night, and then climbed The Chief on the saturday afternoon. I felt like a horrible vancouverite for never having climbed it, and only completing ‘the grind’ (grouse mountain grind hike) for the first time the week before. It was fun to get out and do something outdoors for my birthday, seeing as how it has been absolutely gorgeous weather all month long. Of course, I had to make myself a birthday cake to bring up with us, that we no doubt had to burn-off the calories the next day on the hike.

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My Nonna had made her delicious tiramisu for my wedding shower at the end of may, and I couldn’t stop thinking about it – i love tiramisu. It’s a great no-bake (or in this cake, baked) summer dessert that is both chilled and caffeinated – the ultimate summer combination. The traditional cake is made with lady fingers, thus no baking required. However I wanted a ‘birthday cake’ feel so i turned the lady fingers into a dry italian sponge cake, then soaked it in espresso and liquor. Since I have a dairy intolerance I decided to try out a vegan cream cheese to replace the mascarpone, and added coconut cream to stiffen it up. It turned out perfect – and it was absolutely delicious. I definitely suggest making it for a summer event this year. If you’re like me, and don’t drink coffee but love coffee flavoured foods, you’ll love tiramisu.


happy summer!

Tiramisu Cake
A delicious sponge cake, soaked in espresso & kahlua, with silky frosting dusted with cocoa powder
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For the Cake
  1. 6 eggs, separated
  2. 1 cup sugar
  3. 1 cup cake flour
  4. 1 teaspoon vanilla
For the coffee syrup
  1. 1 - 2 cups strong espresso
  2. 1/2 - 1 cup kahlua
For the Frosting
  1. 1 package vegan cream cheese
  2. 1 can coconut cream (cold, refrigerate overnight or in freezer for a couple hours)
  3. 1/2 cup - 1 cup confectioners sugar
  4. 1 tsp. vanilla extract
For the Cake
  1. Prepare two 6" round cake pans, line with parchment paper and spray.
  2. Preheat oven to 350°
  3. Separate eggs, putting whites into a large mixing bowl, and yolks in a small mixing bowl.
  4. Add ½ cup sugar to whites and beat until very stiff, with handheld blender.
  5. Add ½ cup sugar to yolks and beat until very thick and light yellow in color.
  6. Fold egg yolk mixture into egg whites.
  7. Next, fold flour in using a spatula, ⅓ cup at at time, incorporating well after each addition.
  8. Pour batter into prepared pans and bake in pre-heated oven for 30 minutes, or until toothpick inserted into the middle comes out clean.
  9. Cool for 10 minutes then remove from pan and set aside.
  10. Allow to cool completely, and then cut cake in half. I baked the cake the night before, and let it dry out on the counter overnight before cutting them in half. This allows the liquid to be soaked up nicely, like lady fingers in a regular tiramisu dessert.
For the Frosting
  1. In a blender with whisk attachment, or using handheld blender, whip the vegan cream cheese and coconut cream until light and fluffy. Add confectioners sugar and vanilla and whip again. Set aside in the fridge.
To assemble
  1. Add the coffee and kahlua together. Lightly soak the sliced cake layers with coffee syrup. Place first layer on cake stand, and add more liquid. Add 1 cup of frosting to the layer and smooth out with offset spatula. Using a small sifter, add cocoa powder. Place second cake layer on top, and repeat process: coffee syrup, frosting, cocoa powder. Continue with all layers, finishing top with cocoa powder or even grated chocolate.
  1. You may need to increase coffee syrup depending on how much each layer soaks up. I always make lots and then pour any extra right onto the cake once sliced. Allow to sit in the fridge for at least a few hours, or overnight is better. This allows the coffee to soak into the layers, making them moist, and all the flavours will blend together. Serve cold.
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Banana, Bars & Squares


May 25, 2015

Peanut Butter Banana Chocolate Chunk Bars // bakeaholic.caPeanut Butter Banana Chocolate Chunk Bars // Peanut Butter Banana Chocolate Chunk Bars //
I can’t believe that next week will be June already!! (and my birthday) We’re getting into the final 3-month countdown for the wedding, and it’s about to get real!

My family is having a wedding shower for me this Sunday, my first one!! I’m excited and nervous – I can’t wait to see everyone. I think it will be the first real ‘I’m the bride’ moment! After saying ‘yes to the dress’ – of course, which I said yes last year. And now, i’m waiting impatiently to wear my dress.

We’ve checked off lots of our wedding to-do’s, with only a few more important ones to go (transportation, wedding party accessories, marriage license!)

Adam and I have been engaged for over a year now, and i was thinking how happy i am that we decided to wait until the following september, instead of last year. I’ve really enjoyed being engaged, getting to prolong the engagement activities, and really enjoy all of the events – with much longer to plan and create them. I’m sure the next few months will go by quickly, but I’m so happy we get to spend this time together before we get married.

Peanut Butter Banana Chocolate Chunk Bars //

Now, for the bars. I made these as a banana-version of my pumpkin chocolate chunk bars, and they are SO good. Like a light snack cake version of banana bread, studded with dark chocolate. Plus, there’s not gluten/wheat in it, or any wheat-alternative, and no butter or added sugar. I like them straight out of the fridge, for a cooler snack on a warm day, when the chocolate pieces have hardened up for a little chocolate crunch.

i chopped up chocolate, and they heavier pieces sunk to the bottom as it baked – it created a black-bottomed banana bread, which was Delicious!! You can also throw in some walnuts if you have em, or almonds chopped up.

Peanut Butter Banana Chocolate Chunk Bars
A fluffy, light banana bread bar made with no flour or added sugar. Perfect for snacking, or dessert.
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  1. 1 cup mashed bananas
  2. 1 cup natural peanut butter (or almond butter)
  3. 3 eggs
  4. 1 tbs. ground flax
  5. 1 tsp. cinnamon
  6. 1 teaspoon vanilla extract
  7. 1/2 teaspoon baking soda
  8. chopped dark chocolate or chocolate chips
  1. Preheat oven to 350 and line an 8x8 baking pan with parchment paper, or spray with coconut oil.
  2. Combine all of the ingredients in a medium sized bowl and blend with handheld beater or standup mixer until well blended.
  3. Add in the chocolate chips and fold using spatula. You can sprinkle chocolate chips on top if you like as well.
  4. Transfer the batter to the prepared baking dish, and bake at 350 for 25 minutes, until edges are brown and toothpick inserted comes out clean.
  5. Allow to cool completely in the pan, then remove, cut and serve.
  6. Best kept on countertop, can be refrigerated.
  1. Can be refrigerated, or left on counter covered for 3-4 days.
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LEMON POPPYSEED LOAF {gluten-free, dairy-free}

May 8, 2015



And what a Friday – this week has been absolutely gorgeous! It’s SO hot outside right now. I almost didn’t even want to turn the oven on to make this loaf – but for you, I did. You’re welcome.

And for my friends at Tea Sparrow. They sent me some sample to try last year, when I created my lemon lavender scones using herbs from the tea, and this year I created something to share with mom for mother’s day with a new sample of teas. Tea Sparrow offers a monthly tea collection delivered right to your door with new tea’s every month. This month there were some delicious creations, and one of my favourites was the Blood Orange Smoothie. It’s an herbal roobios tea, with orange peel and lots of citrus flavours. The perfect pairing for a lemon loaf.

Instead of just having a loaf of lemon cake with your tea, how about using the tea to make the frosting? I steeped the tea leaves in hot coconut milk, and then used the tea-infused coconut milk to make the frosting. The subtle hints added a delicious taste to the frosting, and of course pair well with a tea that matches.

Whether you’re baking for mom this mother’s day, or baking for yourself (super mom’s) you’ll love this lemon loaf! It also happens to be gluten free, made without any grains, and less than a cup of sugar for the whole loaf. I’ve made quite a few gluten-free loaves, and i was so happy with how it turned out. The loaf itself was light and fluffy, and not too dense. It reminded me a lot of the starbucks lemon loaf, only studded with poppy seeds.





Lemon Poppy Loaf - grain-free, dairy-free
This lemon poppyseed loaf is made with cashew, almond and coconut flours. It's incredibly moist and topped with a lemon-tea frosting for a delicious grain free treat.
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  1. 1 cups cashew meal
  2. 1/2 cup almond meal
  3. ¼ cup + 1 tablespoon coconut flour
  4. 1½ teaspoon baking powder
  5. 1 teaspoon baking soda
  6. 3 eggs
  7. ¼ cup melted butter, or coconut oil
  8. 1/2 cup sugar
  9. ½ cup lemon juice
  10. zest of 1 lemon
  11. ½ cup coconut milk, or other dairy-free milk-alternative
  12. 1 tablespoon poppyseeds
  13. 1/4 cup coconut (optional)
For the glaze
  1. juice of ½ a lemon
  2. 3 Tbs. Coconut milk
  3. 1/2 tbs. tea leaves
  4. 1 cup powdered sugar
  1. Preheat oven to 360 degrees and grease a loaf pan and line with parchment paper.
  2. Combine the flours, baking powder and baking soda in a large bowl.
  3. Whisk together the eggs, butter, sugar, lemon juice, lemon zest and coconut milk in another bowl.
  4. Pour the wet ingredients into the dry, along with the poppyseeds and mix until just combined.
  5. Pour into the greased loaf pan and bake for about 40 minutes - until the middle is set and the edges start to turn golden brown.
  6. Remove the bread from the oven, let cool a few minutes in the pan before turning out onto a cooling rack to cool completely.
For the glaze
  1. Heat the coconut milk in the microwave, using a tea steeper, steep a 1/2 tbs. of tea leaves in the hot coconut milk for 5-10 minutes. Sift the powdered sugar, and stir in the coconut milk and lemon juice. Mix together to form frosting, if it is too thin add more icing sugar.
  1. You can top it with toasted coconut flakes for an extra delicious crunch - toast in pan over medium heat until fragrant.
Adapted from Running to the Kitchen
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