let’s say “bye bye winter see you never again until December” with this 3 layer chocolate cinnamon cake with a soft honey chantilly filled with fresh sliced strawberries, because we all know that spring is here and we freaking love it.

so the thing is that I bought some really good organic cinnamon, I realised the good quality when I opened the bag and I smelled it. using that almost every morning in my porridge for breakfast I decided to bake something with it as well, so here I am.

this sponge cake is fudgy and plenty of flavour thanks to the soft spicy hit of cinnamon and it’s full of sweetness thanks to the creamy honey chantilly. but never forget about the strawberries, fresh fruit always makes a cake even more interesting.

let’s bake!

(makes about 10 servings)

· ingredients ·
180gr plain flour
2 tsp baking powder
1 Tbsp ground cinnamon
3 Tbsp cocoa powder
180gr unsalted butter at room temperature
180gr muscovado sugar
3 large free range eggs
90ml buttermilk
45ml whole milk
1 + ½ tsp vanilla extract
120gr melted dark chocolate

400gr cold whipping cream
3 Tbsp icing sugar
1 Tbsp honey
sliced strawberries

a dash of chocolate ganache

· step by step ·
grease and line a 15cm baking tin with parchment paper, and preheat the oven at 175ºC.
in a medium bowl sift the plain flower, baking powder, ground cinnamon and cocoa powder together.
in a big bowl beat the unsalted butter with the sifted muscovado sugar until it gets paler.
beat in the eggs on at a time.
pour in the half of the dry mixture and beat again.
add the buttermilk, whole milk and vanilla extract and mix everything well.
pour in the other half of the flour and the melted dark chocolate stirring until all the batter is ready.
place all the batter inside the prepared baking tin and bake it for 60min at 175ºC.
take it out of the oven and leave it for 10min then remove it from the baking tin and let it cool completely in a wire rack.
cut it in 3 layers and fill it with the honey chantilly and sliced strawberries.

in a big bowl whisk the cold whipping cream until it gets thicker but not completely ready.
add the icing sugar and honey and keep whisking until firm peaks are formed.

· tips ·
you always can divide the batter in 3 different baking tins, then the time will be 20min approx. for each cake.
be sure that the cake is completely cooled when you are filling it with the honey chantilly, otherwise this filling will be melted in seconds.
you can cut any kind of fruit you desire like banana or raspberries for example.






once I was talking about ice cream, and I said “more chunks mean more flavour!”, but today we are talking about crumbs, so more and more crumbs literally mean you can’t stop eat this cake. you’ll need mental strength and family help to don’t eat it all in once, so big warming here people.

when I was making my version of this cake I thought I would use just the half of the crumbs, but who I’m gonna lie? you never have enough crumbs, at least in this cake.

the little amount of cake batter with the apple dices and that huge quantity of crumbs makes this cake so interesting because of his texture. as well, the little amount of salt on the crumbs are the perfect combination to have a good contrast with the sweetness of the fruit.

let’s bake!



(makes about 12 servings)

· ingredients ·
95g plain flour
50g caster sugar
1 tsp baking powder
½ tsp cinnamon
¼ tsp baking soda
90ml whole milk
1 tsp vanilla extract
70ml sunflower oil
1 large free range egg

2 medium red apples
25g caster sugar
½ tsp ground cinnamon
a pinch of salt

65g brown sugar
65g caster sugar
1 tsp ground cinnamon
½ tsp salt
100ml melted butter
100g plain flour

icing sugar

· step by step ·
preheat the oven at 190ºC and grease your cake tin (25cm approx.).
in a medium bowl whisk plain flour, caster sugar, baking powder, cinnamon, baking soda and salt.
in another medium bowl whisk together whole milk, vanilla extract, sunflower oil and egg until everything is well combined.
now add the dry mixture to the wet mixture and stir together.
pour the batter into the already prepared cake tin, then place the chopped apples and top it with the crumbs.
bake it for 30min at 190ºC, until a tooth stick comes out clean.
remove it from the oven and let it rest for 10min minimum and then place it in a cooling rack until it’s completely cooled.
decorate it with sprinkled icing sugar on the top if you desired.

in a medium bowl stir the caster sugar, cinnamon and salt.
peel both apples, chop them into medium dices and add them to the sugar mixture stirring until all the apples are covered.

in a medium bowl stir plain flour, brown sugar, caster sugar, cinnamon, salt and melted cooled butter until crumbs appear.

· tips ·
you can always change the kind of fruit that you put in the middle layer of this cake, depending on the season you can try it with different berries or pears for example.




vegan gingerbread cookies 4

vegan gingerbread cookies 9

for the last post of the year I want to show you how to bake these little gingerbread vegan guys, which are seriously fanbloodytastic, so addictive with that taste of nutmeg, cloves, cinnamon and obviously ginger!

that royal icing it’s also bloody delicious, so easy to pipe on the cookies, and the best part is that everything in this post is vegan!

I have to admit that they’re a little bit difficult to cut, because the dough is not super firm as other cookie doughs that I’ve been working with, but if you can deal with that you’ll see how beautiful and tasty are them just few minutes later.

let’s bake!

vegan gingerbread cookies 12

vegan gingerbread cookies 14

vegan gingerbread cookies 10

(makes about 50 small cookies)

· ingredients ·
65g sunflower oil
150g caster sugar
80g molasses
60ml oat milk
265g whole wheat flour
½ tsp baking powder
½ tsp baking soda
½ salt
½ tsp nutmeg
½ tsp cloves
½ tsp cinnamon
1 + ½ tsp ground ginger

200g icing sugar
3 Tbsp oat milk
3 tsp maple syrup
½ tsp vanilla extract

· step by step ·
first mix the oil with the sugar, until the sugar looks well combined.
then add the molasses and milk, and keep mixing for few minutes.
in a large bowl sift all the dry ingredients and add the previous wet mixture in.
pour the dough in a clean container covered with cling film on the fridge for about 1h.
spread a little bit of flour on the table, roll the dough in 3mm maximum approx. and cut the cookies.
bake them for 8 to 10min at 170ºC.
let them cool for 5min and remove from the baking tray letting them cool completely in a cooling rack.
decorate them with the icing.

in a large bowl sift the icing sugar and add the milk, mix it gently.
add the maple syrup and the vanilla extract, and combined it well.

· tips ·
if you let the cookie dough chill on the fridge for more than 1h, you’ll have to let it sit for 10min out of the fridge before roll it.
use any milk that you have as soy milk, or almond milk if you prefer to the cookies and the royal icing.
you can also add ½ tsp of almond extract to the royal icing.
if the royal icing is not thick enough just add more icing sugar progressively.



cinnamon vanilla baked donuts 1

cinnamon vanilla baked donuts 6

having a baking donut tin it’s a problem, because every time you open the wardrobe and you see it you feel the need to bake donuts again and again, non stop 24hrs 7 days per week. and that’s what happened to me.

I wanted to try to bake something lighter than the other chocolate donuts that I bake few weeks ago, and I’m so happy with the result! they have a soft texture, the perfect quantity of cinnamon and an amazing glaze, in fact it’s the best one that I tried to make until now because it’s so easy to work with it. the bad thing is that they went so quickly, but that’s also a good signal that they’re bloody delicious without doubt.

let’s bake!

cinnamon vanilla baked donuts 7

cinnamon vanilla baked donuts 5

cinnamon vanilla baked donuts 10

(makes 6 medium donuts)

· ingredients ·
120g plain flour
110g caster sugar
1 + ½ tsp baking powder
¼ tsp salt
¼ tsp cinnamon
120ml whole milk
½ tsp white vinegar
½ tsp vanilla extract
1 large free range egg
70g unsalted butter

2 tbsp whole milk
½ tsp vanilla extract
140g icing sugar

sprinkles (optional)

· step by step ·
preheat the oven at 180ºC and prepare the donuts baking tin with butter and flour.
in a bowl whisk all the dry ingredients as sifted flour, sugar, baking powder, salt and cinnamon.
in a saucepan melt the butter with milk, vinegar, vanilla extract and the egg over medium heat stirring constantly.
add the butter mixture to the dry ingredients mixture and mix until is well combined.
with a piping bag pour the donut batter into the prepared donut baking tin.
place them into the oven at 180ºC for about 13 to 15 min.
remove from the oven and let them cool into a cooling rack.
when they are completely cool dip them into the glaze.

in a saucepan melt the icing sugar with the milk and vanilla extract, until there’s no lumps of sugar.
let the mixture to cool a little bit and then dip the donuts into the glaze.
put some sprinkles on the top of the donuts before the glaze is completely cool.



swiss pumpkin chocolate rolls 9.1

swiss pumpkin chocolate rolls 13

chocolate week!!! yeah like you didn’t know..what I know it’s that there’s too much chocolate in this blog lately and I cannot control that power that chocolate has into me, so sorry for you guys.

there are also lots of pumpkins in every corner of the city, so beautiful with that pale orange color that they have. I couldn’t resist to bake something with them, and taking advantage that it’s chocolate’s week I did a mix of both. here you have the awesome result of autumn flavors, extremely good, I promise you!

let’s bake!

swiss pumpkin chocolate rolls 14

swiss pumpkin chocolate rolls 7

makes about 11 rolls

· ingredients ·
15g active dry yeast
60ml warm water
450g plain flour
150g pumpkin puree
125ml whole milk
60g unsalted butter
50g sugar
½ tsp salt
½ tsp nutmeg

60g cocoa powder
230g caster sugar
1 + ½ tsp ground cinnamon
90g unsalted butter
4 Tsp cold water

icing sugar

· step by step ·
pour the dry yeast into the warm water and leave it to dissolve for 5 min.
whisk the butter until it’s pale and fluffy and set apart.
add to the water just 90g of flour, puree, milk, butter, sugar, salt and nutmeg and mix everything until it’s well combined.
knead the batter until it’s smooth and enough elastic.
add the rest of the flour bit by bit until you have a non-stick dough.
in an oiled bowl place the dough with cling film for 1h in a warm place of the house.
stretch the dough with a kitchen roller and spread the filling on the top.
roll the dough and cut it into pieces.
distribute the rolls into a buttered mould and leave them grow a bit more for 30min.
bake them at 190ºC for about 25min. until they look golden.
leave them to cool and pour some icing sugar on the top.

put all the ingredients of the filling in a bowl and stir until you have a thick paste.
spread the paste on the stretched dough.

· tips ·
you can add also chocolate chips to the filling!