Mini Black Raspberry and White Chocolate Crepe Cakes

When Amy asked me to guest post on her blog, as part of a series of “up and coming food bloggers”, I said “Yes!” immediately and was honoured to be a part of this series, plus to be a guest blogger on such a lovely blog as Amy’s. Plus, she’s only been blogging for a year but already has come so far! I look forward to what she’ll be doing in her second year.

For my guest post, I made these mini black raspberry and white chocolate crepe cakes. I stacked them to be 8-layer cakes, but they can be made with less layers if preferred. It’s your choice.

I had a little helper, too, this time: my brother, whom I’ve talked about before in my post about how this blog was started. He had to have a little nibble of almost everything when I started making it; the black raspberries in particular were a novelty item. He helped stir the mix for the cream filling and also helped make the crepes.

For the recipe and to read what I say about this dessert, click here to read my guest post on Amy’s blog, Simply Sugar and Gluten Free!

Go Ahead Honey, It’s Gluten Free: Lemon Cupcakes and Cake (SCD & GFCF)

For my first ever venture into any group food blogging event/group, I made these lemon cupcakes as my entry for March’s Go Ahead Honey, It’s Gluten-Free event, hosted by Amy Green of Simply Sugar and Gluten Free. This month’s theme is guiltless pleasures.

Before I continue, I’m still gushing over the photo montage above! It was created by my sister (her blog is the co-run Chaos of LCD & Kenkaniff). I did the photography and designed the layout, but she’s the one who did the work of putting it together for me. Thank you, sister!

These cupcakes are very quick and easy to make, especially if you use a food processor or other kitchen appliance for the egg yolks and whites. The batter can also be used to make a cake, which I have done before. They’re light and fluffy, with a pleasant lemony flavour. I will update this post with a photo(s) of the cake, or upload it to Flickr, at another time.

I was running short on time, so I couldn’t make the frosting I’d originally intended to make. Instead, I made a vegetarian/vegan, non-dairy cream cheese frosting using Tofutti’s Better Than Cream Cheese, honey to taste, and flavoured it with 1/2 teaspoon of vanilla extract. Aside from the vanilla, I didn’t measure the ingredients for the frosting so that is why I am not including a precise recipe for it this time. If it wasn’t for the cupcakes, I would’ve eaten it by the spoonful!

Makes 1 (9-inch) cake or 7 cupcakes


3 egg yolks
1/2 cup honey
1/3 cup lemon curd (click for recipe)
1/2 tsp. lemon extract
1/2 tsp. vanilla extract
1/2 cup coconut flour
1/2 tsp. baking soda
6 egg whites
Pinch salt
1 tsp. lemon juice


  1. Preheat oven to 350ºF. Line a standard muffin tin with paper cupcake liners or a 9-inch cake pan with parchment paper.
  2. Beat egg yolks until it reaches the ribbon stage. (The ribbon stage is when a visible trail is left behind before merging back into the beaten yolks. See following video below for demonstration.) Mix in honey and lemon curd, until just mixed.
  3. Add the lemon extract, vanilla extract, coconut flour, and baking soda.
  4. Separately, beat the egg whites with the salt and lemon juice until stiff peaks form. Fold the stiff whites into the batter, being careful not to deflate them.
  5. Pour the batter into the prepared muffin tin or cake pan. If making cupcakes, fill each cup about halfway full. Bake 30 minutes, or until the surface springs back. The cupcakes or cake may be frosted or just eaten as is. Enjoy!

Video: how to beat egg yolks to ribbon stage

Also known as sabayon stage.

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