Good morning and Happy Friday!

Today cake is a hybrid of two different cakes. I is true that is inspired in the appearance of the Battenberg cake but the recipe is completely different. A friend of mine, that happens to be the Lab technician here told be to try to do this cake, cause it looked nice and interesting. She is very smart, has a great sense of humor and amazing ideas. Remember the Apple crumble of a previous post? she shared that recipe with me, and turned out delicious. So I thank her for believing I am capable of putting together this kind of desserts, that might be very simple for other people, but for me are great accomplishments.

So the first cake is the Luberry cake (if you click on the link it will take you to the original recipe) but i will leave ingredients and directions below. The second cake is a chocolate avocado vegan cake, delicious, moist and easy to do.

Luberry cake (light color cake)

Ingredients

• 150 g plain Greek yogurt
• 2 1/2 tablespoons chia seeds
• 2 tablespoons of Orange juice
• Zest of one medium orange
• 1 1/2 cups chickpeas flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup olive oil extra light
• 1 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 3 large eggs

Directions

1. Preheat oven to 350 F or 180 C. Line baking cups if you are making muffins or grease a 9×5” loaf pan with nonstick spray or oil.
2. In a small bowl, combine the yogurt, chia seeds, orange juice and zest and set aside.
3. In a medium bowl, whisk together the flour, baking soda and salt.
4. With an electric mixer on high-speed, beat olive oil and sugar in a large bowl until well combined (3-4 min). Add vanilla and eggs one at the time, and mixing in between each one.
5. Add the dry ingredients (beating with lower speed) in three batches, alternating with two batches of the chia yogurt mixture.
6. Pour batter evenly in loaf pan.
7. Bake for about 20-23 min and for the complete cake 40-45 min. Insert a toothpick, if it comes out clean your cake is done. Take out and allow to cool for about 10 min, then transfer to a cooling rack.

Chocolate Avocado vegan cake (dark color cake)

Ingredients

• 1 1/2 cups all-purpose flour
• 2.5 tablespoons dark chocolate cocoa powder
• 1 teaspoons baking powder
• 1 teaspoons baking soda
• 1/4 teaspoon kosher salt
• 1/8 cup canola oil
• 1 ripe avocado (small), mashed until smooth
• 1 cups water
• 1 tablespoons white vinegar
• 1 teaspoons vanilla extract
• 1 cups sugar

Directions

1. Preheat oven to 350 F or 180 C. Prepare a rectangular cake pan.
2. In a large bowl, whisk first five ingredients.
3. In another bowl, whisk/blend (I used an electric blender) canola oil, avocado, water, vinegar and vanilla extract. Once combined, add sugar.
4. Pour wet avocado mixture into flour mixture and mix well until smooth. Put batter into the baking pan and bake, checking for doneness after 30 min.
   

   

To create the checkboard cake

Other ingredients

• Apricot jam
• confectionery sugar

Directions

1. Once cakes are cooled properly, cut the edges to create equal size cakes.
2. Apply apricot jam to the inner edges. This step, other than just give some flavor will help keeping together the cakes.
3. Assemble cake alternating colors and store it in a cool place.
4. Before serving, cover the surface with glass sugar for decoration.