TRIED AND TESTED: 3 INGREDIENT CHOCOLATE AND BANANA CAKE.

SATISFY YOUR SWEET TOOTH WITH THIS 3 INGREDIENT GLUTEN AND DAIRY CHOCOLATE AND BANANA CAKE

I know I normally share a quick craft project on a Monday but today I thought we'd do something a bit different and try a quick recipe instead.

I don't know about you but I'm a sucker for those novelty recipes you see popping up on Pinterest and Facebook. They always look so tasty but I hardly ever get around to actually making them. Today I decided to change all that and thought I'd try making a recipe I pinned for a 3 ingredient chocolate banana cake. It's not only sugar free but also gluten and dairy free. It promises to be light and fluffy, a healthy alternative when you have a craving for something sweet. I'll admit I was feeling skeptical. Surely butter and sugar the best part of a cake? Here's how I got on.

SATISFY YOUR SWEET TOOTH WITH THIS 3 INGREDIENT GLUTEN AND DAIRY CHOCOLATE AND BANANA CAKE

Like it says in the title you only need 3 things to make this cake, a banana, an egg and some cocoa powder. I started by mashing my banana into a bowl before adding the egg and cocoa powder. The original recipe says to use a blender but I used an electric hand mixer instead. Mix until the batter is smooth.

For my first attempt I greased the inside of a small 4 inch cake tin and popped it in the oven at 350°F. When I went to check on it after 10 minutes the top had burnt and the inside was still gooey. Fail. My oven can be a little temperamental so for my second attempt I lowered the oven and used a large ramekin instead. The same thing happened, burnt gooey batter so I did a bit more googling and came across this recipe that recommended using a microwave and mug to bake your cake.

I greased the inside of my mug and poured in the batter. I set the microwave to 1 and a half minutes and out came the perfect fluffy looking cake. Success! I turned my cake out onto a plate and dusted with some icing sugar.

Ingredients:

1 banana,

I egg,

3 tablespoons of cocoa powder.

1. Add the peeled and mashed banana to a bowl.

2. Add one egg and 3 tablespoons of cocoa powder to your mashed banana.

3. Use a food mixer or blender and mix until a smooth batter mixture is formed.

4. Grease the inside of a mug and pour in your mixture.

5. Microwave for 1-2 minutes. You may need to adjust this time depending on your microwave.

6. Tip out your cake and lightly dust with icing sugar.

7. Enjoy!

SATISFY YOUR SWEET TOOTH WITH THIS 3 INGREDIENT GLUTEN AND DAIRY CHOCOLATE AND BANANA CAKE

What's the verdict?

Well, the cake was light and fluffy as promised and looked a little like a muffin on the inside. It was surprisingly moist although I wouldn't say it was sweetest of things. In fact I sprinkled on a little extra icing sugar as I was eating to help sweeten it up. I think if I was making it again I'd try adding a little sugar to the mixture instead of sprinkling it on afterwards.

There is it, my tried and tested 3 ingredient chocolate banana cake. What do you think? Will you be making a chocolate banana cake of your own?

SATISFY YOUR SWEET TOOTH WITH THIS 3 INGREDIENT GLUTEN AND DAIRY CHOCOLATE AND BANANA CAKE

P.S. Don't forget you can follow along on Facebook now as well.

Gathering Beauty

Emma

Hi, I'm Emma.

I'm a crafter, blogger and paper enthusiast living in the North West of England.

Gathering Beauty is the place where I share craft tutorials and diy inspiration. I started this blog back in 2013 as a way of sharing all the things I love and make. I share paper crafts, clay crafts, origami, printables and desktop wallpapers as well as the odd crochet and weaving project. I hope you find something here that inspires you.

THE BEST CHOCOLATE TRUFFLES.

The Best Chocolate Truffles

I love to give edible gifts as presents and with only 10 days till Christmas (seriously! 10 days. Where has the time gone?) these chocolate truffles are a fantastic quick and easy homemade gift you can make in a couple of hours for your family and friends.

Ingredients for The Best Chocolate Truffles:

250g roughly chopped dark chocolate (at least 70% cocoa)

125ml double cream

Cocoa powder

25g unsalted butter

1. Add the cream and butter to a saucepan and simmer gently for a couple of minutes.

2. Take a heatproof bowl and add the roughly chopped chocolate. Add 1 teaspoon of cocoa powder and pour the heated cream and butter mixture into the bowl.

3. Using a wooden spoon or plastic spatula stir until the mixture is smooth and fully combined. The heat from the cream will melt the chocolate and form a smooth ganache.

4. Chill the mixture for 2 hours in the fridge.

5. Shape the mixture into smooth balls and roll in cocoa powder.

6. Dust off any excess cocoa and enjoy.

The Best Chocolate Truffles

I think a beautifully wrapped box of these rich and decadent chocolate truffles is bound to put a smile on anyone's face.

Emma

Hi, I'm Emma.

I'm a crafter, blogger and paper enthusiast living in the North West of England.

Gathering Beauty is the place where I share craft tutorials and diy inspiration. I started this blog back in 2013 as a way of sharing all the things I love and make. I share paper crafts, clay crafts, origami, printables and desktop wallpapers as well as the odd crochet and weaving project. I hope you find something here that inspires you.

LIGHT AND BUTTERY CHOCOLATE CHIP SHORTBREAD.

Recipe for buttery and crumbly chocolate chip shortbread

I made a batch of these delicious, crumbly chocolate chip shortbread biscuits on the weekend and wanted to share them here with you. I love baking and it's something I'm trying to make more time for. After all there's nothing quite as satisfying as sitting down with a cup of tea and dunking a biscuit you made yourself is there?

The secret to this recipe is the cornflour. It helps give it that crumbly, melt in the mouth texture and I have to say I'm a fan. I've tried a few different recipes and I think this is the best and dare I say it maybe even fool-proof. They're light and buttery and impossible to resist. An instant crowd pleaser. Try them for yourself and let me know what you think.

chocolate chip shortbread dough

This dough can be stored in the fridge for a couple of days or frozen for up to three months. Wrap it tightly in cling film or wax paper and make sure to twist the ends closed. If you freeze the dough already sliced you can even bake it straight from frozen.

Recipe for buttery and crumbly chocolate chip shortbread

Ingredients for Chocolate Chip Shortbread (makes 12 - 15 biscuits).

250g softened unsalted butter,

50g caster sugar (extra for sprinkling),

250g plain (all purpose) flour,

125g cornflour,

50g chocolate chips.

Cream the softened butter and sugar together in a bowl until it is pale and fluffy.

Sift the flour and cornflour into the bowl and mix together with the creamed butter and sugar until you have a smooth dough that is no longer crumbly.

Add the chocolate chips and knead until evenly distributed.

Form the dough into a log shape and wrap tightly in cling film smoothing as you go. Chill the dough in the fridge for at least an hour.

While the dough is chilling you can preheat the oven to 170°c / 325°F / Gas mark 3.

Remove the dough log from the cling film and slice it into rounds about 1/2 inch thick. Place on a lined baking sheet and bake in the oven for around 30 minutes or until pale and golden.

Remember if you cut your rounds thinner than 1/2 inch you'll need to adjust the baking time accordingly.

Allow the shortbread biscuits to cool for 5 minutes before transferring to a wire rack. While the shortbread is still warm sprinkle liberally with sugar and leave to finish cooling.

Recipe adapted from Cookie Magic.

I added chocolate chips to my shortbread but you could add some nuts or dried fruit or if you're feeling particularly adventurous you could try a handful of chopped rosemary or lavender.

Recipe for buttery and crumbly chocolate chip shortbread
Recipe for buttery and crumbly chocolate chip shortbread

Want more? You can find my other sweet and savoury treats here.

Emma

Hi, I'm Emma.

I'm a crafter, blogger and paper enthusiast living in the North West of England.

Gathering Beauty is the place where I share craft tutorials and diy inspiration. I started this blog back in 2013 as a way of sharing all the things I love and make. I share paper crafts, clay crafts, origami, printables and desktop wallpapers as well as the odd crochet and weaving project. I hope you find something here that inspires you.

QUICK AND EASY MICROWAVE BLUEBERRY MUFFIN MUG CAKES.

Quick And Easy Microwave Blueberry Muffin Mug Cakes

Here's another quick and easy weekend breakfast treat for you. 90 second microwave blueberry muffin cake with a crunchy, sweet streusel topping.

I've tried quite a few of these microwave muffin recipes and this is the best one I've found by far. I think it's the streusel topping that really makes it, of course it doesn't hurt that there's only minimal washing up. An instant favourite.

Ingredients for Quick and Easy Microwave Blueberry Muffin Mug Cakes (makes a single serving):

4 tablespoons plain flour,

2 tablespoons granulated sugar,

1/4 teaspoon baking powder,

3 tablespoons milk,

1 tablespoons vegetable oil,

10 - 15 blueberries.

Streusel topping (enough for 2/3 mug cakes according to taste).

1 tablespoon cold butter,

2 tablespoons plain flour,

1 1/2 tablespoons light brown sugar.

recipe found here, adapted from Mug Cakes, Mimi Sinclair.*

*This is an affiliate link. If you purchase through it I receive a small commission.

How to make Quick And Easy Microwave Blueberry Muffin Mug Cakes

1. To make the streusel topping rub the cold butter, flour and brown sugar together to form breadcrumbs.

2. Use a fork to mix the flour, granulated sugar, baking powder, milk and vegetable oil together in a mug until smooth.

3. Add the blueberries and stir gently. The blueberries should float to the top.

4. Sprinkle on the streusel topping according to taste.

5. Microwave for 1-2 minutes depending on microwave.

6. Enjoy immediately.

A few tips and tricks.

Make sure the butter, flour and sugar are fully combined in the streusel topping and a fine breadcrumb texture. Any lumps of butter will melt and pool leaving your crunchy top soggy.

To measure the butter I found it easier to cut the butter up into little pieces and then fill the tablespoon with the pieces.

I wouldn't recommend adding more than 15 blueberries to each mug muffin. I found 10-15 to be a good muffin to blueberry ratio, any more and the muffin becomes less muffin and more hot, gooey blueberry mess. Not good.

Be careful not to over microwave your muffin as it can become chewy and rubbery. My microwave is 850w and 1 minute 30 was exactly right but you may need to adjust and experiment depending on your own microwave.

I hope you like it as much as I do.

You can find my chocolate nutella microwave mug cake here and my other sweet and savoury treats here.

Chocolate Nutella Microwave Mug Cake

Emma

Hi, I'm Emma.

I'm a crafter, blogger and paper enthusiast living in the North West of England.

Gathering Beauty is the place where I share craft tutorials and diy inspiration. I started this blog back in 2013 as a way of sharing all the things I love and make. I share paper crafts, clay crafts, origami, printables and desktop wallpapers as well as the odd crochet and weaving project. I hope you find something here that inspires you.

ONE CUP BLUEBERRY PANCAKES.

One Cup Blueberry Pancakes

It was Bank Holiday Monday yesterday which meant a lie in and a plate full of these light and fluffy blueberry pancakes before tackling the unpleasant task of re-organising the shed.

I promise you these are the easiest pancakes to make, not a pair of scales in sight. All you need is a cup or mug and you're all set. You can even make the batter the night before so all you have to is add the blueberries right at the last minute.

The self-raising flour makes these pancakes thicker than the traditional European crepe and more like the American style ones.  They're light and fluffy and packed full of juicy blueberries and are most definitely worth getting up for.

Thick and fluffy 1 Cup Blueberry Pancakes

Ingredients for 1 Cup Blueberry Pancakes (serves 4).

1 cup of self-raising flour,

1 cup of semi-skimmed milk,

1 large egg,

150g blueberries,

Vegetable or olive oil,

Syrup to serve.

1. Add the flour, milk and egg to a bowl and whisk until you have a smooth batter.

2. Gently fold in the blueberries.

3. Put a large frying pan over a medium heat and add 1/2 tablespoon of oil. Carefully tilt the pan to spread oil out to a thin even layer.

4.  Add separate ladles of the batter to the pan. Make sure to leave enough space between each one so they have room to spread. You'll need to cook them in batches.

5. Cook the pancakes for 1-2 minutes on each side until golden or little bubbles appear on the surface.

6. Serve straight away stacked high and topped with syrup and extra blueberries.

I topped mine with some leftover berries and agave syrup but they'd also be great with some plain yoghurt and honey and could even be served with some crispy bacon if you dare. The prefect bank holiday treat.

One Cup Blueberry Pancakes
Thick and fluffy Blueberry Pancakes

You can find more sweet and savoury treats here and follow along on Pinterest for more recipe ideas.

Emma

Hi, I'm Emma.

I'm a crafter, blogger and paper enthusiast living in the North West of England.

Gathering Beauty is the place where I share craft tutorials and diy inspiration. I started this blog back in 2013 as a way of sharing all the things I love and make. I share paper crafts, clay crafts, origami, printables and desktop wallpapers as well as the odd crochet and weaving project. I hope you find something here that inspires you.