31 posts tagged cake
Carrot/maple/pecan/cinnamon cupcakes with a maple and cinnamon glaze. (vegan! :D)
This recipe comes from ‘Ms. Cupcake : The Naughtiest Vegan Cakes In Town’ and they’re dee-lish-us. Quite possibly one of my favourite things I’ve baked! I’ve made the strawberry and banana cupcakes in the book before with J and loved those too, but these are top notch. Anything with the words “maple”, “cinnamon” and “pecan” in automatically gets the salivary glands going.
The only alterations I made were halving the glaze and using 1/3 cup less oil, in place using apple sauce instead, and everything turned out just fine! If you do use less oil like I did, I’d recommend baking a few minutes longer than said as the apple sauce makes it ~super~ moist. :)
Victoria sandwich cake with lemon buttercream, raspberry jam, fresh strawberries, dark chocolate drizzle and shredded coconut.
This was the birthday cake I made for a friend today! It went down really well and I’m now fuller than a full thing. It’s a little rustic but that’s never a bad thing really, is it? ;D
Healthy banana bread with dark chocolate chips and sunflower seeds, pre and post baking. (Vegan, GF, all natural sugars.)
This turned out really well! And for once no fancy gluten free flours were required - it’s simply ground up oats. There’s also only 1 tbsp of coconut oil; any other fat comes from almond butter. Normally I would say what I would change next time but I love this recipe just as it is! The recipe can be found here. :)
Chocolate chip cookie dough cupcakes. (vegan)
I wasn’t quite sure what cakes to make for my birthday this year but I’ve had this recipe saved up for a while, and it seemed like the perfect thing. I was a little worried as the raw mixture is incredibly sweet but once baked they’re just right. The recipe calls for cookie dough frosting too, but I personally don’t think think they need any! They’re incredibly soft and fluffy with the perfect doughy interior, mmm.
Recipe comes from here! :)
We had some pineapple to use up, so I went all retro today and made a pineapple upside down cake! :D
I increased the cake mix by 25%, but not the sugar, and added some coconut and nutmeg - oh, and because the pineapple was fresh, I didn’t have the syrup from the tin to add to the mix, so added a little golden syrup and orange juice, and that seemed to work. :) Recipe can be found here!
(yes, we have white counters now. I’m going to have to find a table cloth or something so you can actually see the plates against the surface, haha!)
Triple layer chocolate fudge cake with peanut butter cream cheese frosting - between the layers and on the outside - with a coconut coating and topped with a dark chocolate and peanut butter ganache.
I was up at the crack of dawn (well, 7:30, shh) making this cake for my Ma’s birthday. Last year I made her Nigella’s chocolate and peanut butter cheesecake which went down really well - but I wanted to top that this year!
As you can see, it’s hardly the healthiest of cakes, haha! But I reduced the frosting by half, using 1oz rather than 4oz of butter but 50% of the other ingredients, used unsweetened almond milk instead of half-and-half, used 1/4 wholewheat flour and low fat natural yoghurt in place of the sour cream and reduced the sugar in the cake by 1/2 cup. I ended up saving a little over 250 calories a slice and a ton of sugar without sacrificing the taste! :D
It sounds a little complicated, but it really isn’t. I didn’t have 3 tins the same size, so had to carve the cakes to be all the same size - but that was the only remotely tricky part. Recipe can be found here! :)
Carrot cake topped with orange cream cheese frosting, toasted slivered almonds and lemon zest. (dairy free, frosting aside.)
I know the outside looks burned but it really isn’t, promise! It’s actually incredibly moist and considering how complex the flavours are, it’s really simple, too. My grandma even said “this is the best carrot cake I’ve ever had!”. And you know grandmas know their stuff about cakes.
For those of you who want the recipe - it’s Paul Hollywood’s recipe, so just google “Paul Hollywood’s carrot cake” and it should come up. :)
Orange, polenta, almond and olive oil cake. (dairy and gluten free)
A few weeks ago I made a selection of baked goods and jewellery to sell to raise some money to go towards my art foundation in September - and this was one of the ‘goods’!
I also made some chocolate Hungarian biscuits, sandwiched with chocolate buttercream, Swiss carrot cake muffins with cream cheese icing and walnuts and some lemon shortbread. I was left with very little at the end of it, and what was left was soon devoured by my family! :)
The recipe for the cake above can be found here. (I left out the rosemary and it was still beautiful!)
Apple, almond and coconut cake.
It’s - gluten free, soy free, dairy free, corn free and sugar free! Blimey. It’s made using ground almonds, coconut oil, almond milk, vanilla, agave and eggs whipped up to create the volume. Then you pour the mix in to your tin and arrange apple slices, core side down, in a swirl from the outside right to the centre, topping with slivered almonds and shredded coconut. It’s a bit fiddly but very tasty! :)
Vegan Red Velvet Cupcakes - pre and post baking!
I’ve never made or tasted red velvet cake before, but I know my Ma/brother love it, so I decided to make them and they were deeelicious. I know there’s one less cupcake in the second photo… I couldn’t wait before taking a photo, haha.
The recipe comes from a youtube video, as taught by the world’s cutest four year old.
Lemon, polenta and ground almond cake. (Gluten and dairy free! :D)
I love citrus desserts but unfortunately, in most places, I’ve found that the lemon cake is dry. Team that with a lack of gluten and you’d expect a horribly dry cake but this is one of the tastiest I’ve ever had! I’m going to have to see if I can recreate this at home…
Dark Chocolate Covered Peanut Butter Cake Pops. (Vegan!!)
This is the best thing I’ve ever put in my mouth - without a DOUBT. Do you ever get to that point where you’re super full, but you could always find room for that certain food that’s absolutely irresistible? These pops would be that food. Oh sweet Lord.
We (Rosie, Viv and myself) made a “peanut butter birthday cake" (we changed the egg replacer for flaxseed) and once cooled, crumbled it all up and mixed it together with a buttercream made from peanut butter, vanilla extract, icing sugar and some vegan margarine. Some of these pops even have a few dark chocolate chips inside, too. :3
After mixing the crumbs and cream together, we made lots of cake balls, dipped some sticks (and straws once we’d run out of sticks) in to melted chocolate, then in to the balls, and refrigerated for a little while until the sticks were firmly in the cake. After that, we coated each ball in melted chocolate and candy hearts or pink edible glitter!
They are a bit fiddly to make but so, so worth it. Ughhhh.
Chocolate Zucchini Cake with Almonds - vegan, wholewheat and low fat.
(pre and post baking.)
This is the best cake I’ve (well, we’ve - hi Megan!) made in a long, long time. It’s so gooey, decadent and moist but with a deliciously crisp topping. The reason it’s so moist is because there are 2 whole cups of zucchini in here, 1 1/2 bananas and some apple sauce - with only 4 tbsp oil in total, which I’m sure you could even omit if you wanted to. The banana taste comes through in the raw mix but seems to disappear once baked, if you’re not a huge ‘nana fan. :)
Make this cake. Now. (recipe here!)
Toasted homemade banana bread with almond butter and sesame seeds.
(I have died and gone to heaven!)
Chocolate butterfly cupcakes with vanilla buttercream, banana chips and a dusting of icing sugar.
It’s my friend Beth’s 18th tomorrow, so of course that’s an excuse to bake. The recipe for the cupcakes is the second recipe found in Vegan Cupcakes Take Over The World - they’re super fluffy and light! Hopefully they taste good too, although this recipe book has never let me down before. If you haven’t got this book yet, get it in your life! :D