Raspberry Crumb Cake Ingredients (1 9” cake pan) Cake base: ¾ cup soy milk 1 tsp cider vinegar/white wine vinegar ¼ cup rapadura plus ¼ tsp stevia 2 tbs coconut butter 2 tbs apple puree 1 tsp vanilla extract 1 ¼ cups white spelt flour 2 tsp baking powder ½ tsp salt Topping: ½ cup sugar free raspberry (or other berry) jam ½ - ¾ cup raspberries 1 cup white spelt flour 1/3 cup rapadura (using agave may be better as will be stickier) 1 tsp cinnamon ¼ tsp nutmeg 1/3 cup coconut butter melted Instructions Mix the soy milk and vinegar and set aside to curdle in a large bowl. For the topping mix the dry ingredients then add the coconut butter (and agave if using) and mix with fingers until the mixture clumps into fairly large lumps that don’t crumble away immediately. Add extra oil if needed. For the cake base, mix the remaining wet ingredients with the curdled soy milk. Add the dry ingredients and mix well until the batter is very smooth. Pour the batter into a greased/lined cake pan. ‘blob’ the jam onto the top and mix through a little. Break up the raspberries a bit and evenly cover the top of the batter. Sprinkle the crumb topping across the cake evenly and press down into the batter a little. Bake for approx. 30 mins at 180C until a toothpick comes out clean.
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Blueberry Nectarine Pistachio “yoghurt’s” Cakeserves 12you will need:2 - 6oz containers soy yoghurt’s2 flax eggs(2 tbsp ground flax + 6 tbsp warm water blended)1 - 2 containers sugar - i used (1)1 tsp vanillajust under 1 container vegetable oil : substitute mashed banana1 container almond milk4 containers flour1 1/2 tsp baking powder2 containers blueberries1 nectarine, pitted & sliced1/2 container shelled pistachios, roughly choppedassembly:pre heat oven to 375*in a large bowl blend wet ingredientsin a medium bowl combine dry ingredientsadd dry ingredients to wet and stir until just moistenedpour batter into a 9” cake pan or spring form pan greased with vegetable oilsprinkle berries, nectarines & pistachios over the topbake 35 minutes - test the cake for doneness, if not done continue to back for an additional 5 minutesonce done, remove from oven and allow to cook prior to servingserve with freshly whipped vegan cream, vegan ice cream or creme fraicheenjoy!
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Clementine Fudge Cake(makes one 8” x 8” / 20cm x 20cm cake)about 5 clementines - divided 2/3 cup coconut sugar - divided3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts1/4 cup chocolate chips - I used vegan mini-chips1 cup cooked black beans2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder1/2 tablespoon coconut oil1/4 heaping cup (50g / 3/4 oz) brown rice flour1 teaspoon baking powder1/2 teaspoon baking soda 1 ripe starfruit - optional 1. Preheat oven to 350 F. Place the hazelnuts on a baking tray, roast for 7-10 minutes. Let cool, rub with a kitchen towel to remove the skins. Pulse in a food processor into medium sized pieces and set aside.2. In a high speed blender, combine 2 peeled clementines, 1/3 cup of sugar, chia seeds and vanilla extract, blending until smooth. Set aside.3. In a food processor, grind the chocolate chips into small pieces. Add the black beans, tahini, cocoa powder, coconut oil and the remaining 1/3 cup of sugar and blend to combine thoroughly. With the machine still running, start to pour the clementine mixture into the bean mixture, blend until smooth. Add the brown rice flour, baking powder and soda, mix to incorporate.4. Transfer the dough into a mixing bowl, add the chopped hazelnuts and work them in. Line a baking pan with parchment paper, spoon the dough into the pan and smooth it with a wet spoon into an even layer. Slice the remaining clementines and arrange them on top, pressing them into the dough gently. Slice the starfruit (if using) and arrange on top in the same manner. 5. Bake at 350 F for 30-35 minutes. Let cool completely before slicing. Let cool before serving or refrigerate for better flavour.
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Chocolate Cake with Vanilla Frosting …and a good amount of ganache! Chocolate Cake:1 1/2 cups all purpose flour2/3 cup natural unsweetened cocoa1 1/2 cup sugar1 1/4 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt2 eggs1/2 cup vegetable oil2 teaspoons vanilla3/4 cup milk2/3 cup hot water Buttercream Frosting:1 1/2 cups butter1 teaspoon vanilla 6 cups powdered sugar4-8 Tablespoons milk 2/3 cup semi-sweet chocolate morsels, if desired Chocolate Ganache:3/4 cup heavy cream1/4 cup butter3/4 cup semi-sweet chocolate morsels For the cake: Preheat oven to 350 degrees. Grease the bottom of two 9-inch cake pans. Then place parchment paper cut to size on the bottom of each pan and grease paper. Dust pans with cocoa. Sift dry ingredients together and place in a large mixing bowl. Add eggs, oil, milk and vanilla and beat for a couple of minutes until combined. Scrape down the sides of the bowl and add hot water and mix together. Pour into prepared pans and bake for about 28-30 minutes. Batter will be very liquid. Cool for about 5 minutes in the pan. Transfer to wire racks to cool completely. For the frosting: Beat the butter in a mixer until smooth. Add vanilla and mix until combined. Add the powdered sugar in several additions, scraping down the sides after each addition. Add milk a tablespoon at a time and mix together until you achieve a smooth consistency. Note: If you want your frosting whiter without using shortening, add a little white icing color to tint. For the ganache: Heat cream and butter in a saucepan until melted and remove before it starts to boil. Place chocolate morsels in a small bowl and pour cream on top. Let sit for a few seconds and whisk by hand until completely incorporated and smooth. Let cool until thick and pourable. The ganache can take a bit to thicken. You can make it before the buttercream, to save time. Just use a wire whisk to stir it every few minutes and keep it smooth To assemble: trim tops off of cake layers with a long serrated knife so they have a nice, flat top. Place one layer bottom side up on cake stand. Mix about 2/3 cup morsels with about 1 cup of the frosting. Spread frosting on top of bottom layer. Place second layer on top. It helps to have a crumb coat on the outside of your cake first. Simply apply a thin coat of frosting to the entire cake to catch andy excess crumbs. Then place cake in freezer for a few minutes to firm up frosting and cover the entire cake again with a thick layer of buttercream. This will help you keep all those crumbs from getting caught in your pretty work. Slowly, pour ganache over center of cake. Pour just enough to start dripping down the sides.
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WHIPPING CREAM POUND CAKEINGREDIENTS1 cup butter3 cups white sugar6 eggs3 cups cake flour (not self rising)1 cup heavy whipping cream2 teaspoon vanilla extract1 teaspoon lemon extract or almond (optional)DIRECTIONS 1.  Preheat oven to 325 F. 2.  Grease and flour a 10-inch tube pan. 3.  In a large bowl, cream butter for 2 minutes. 4.  Add sugar and continue beating for 5 minutes.5.  Add eggs one at a time, beating well with each addition.6.  Add flour alternately with whipping cream beginning and ending with flour.7.  Stir in vanilla.8.  Spoon into prepared pan and bake for 1 hour and  10 minutes.9.  Turn out onto a decorative plate.
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Smiling Snowman CakeIngredients 1 3/4 cups cake flour 1/2 cup Dutch-processed cocoa 1 1/4 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 cup butter, softened 1 1/2 cups sugar 3 large eggs 1 tsp. vanilla extract 1 cup milk 1 1/2 cups vanilla frosting Shredded coconut (optional) 2 black licorice drops 1 large orange gumdrop Red shoestring licorice Red fruit leather 3 starlight mints 3 small gumdrops 2 sticks chocolate licorice Instructions Heat the oven to 325 degrees. Grease and flour two ovenproof glass bowls, one slightly larger than the other. (Note: For our cake, we used one bowl with a 1-liter capacity and 6-inch diameter and the other with a 1 1/2-liter capacity and 7-inch diameter.) To make the cake, mix the flour, cocoa, baking powder, baking soda and salt in a large mixing bowl. Sift the ingredients onto waxed paper and return to the bowl. In a separate bowl, blend the butter with the sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract. Alternately, add the flour mixture and the milk to the batter in thirds, combining well after each addition. Fill the bowls about two thirds full. Bake the smaller cake for about 50 minutes and the larger cake for about 65 minutes. When done, the surface will spring back when touched and a toothpick inserted in the center will come out clean. Cool in the bowls for 10 minutes. Then invert onto a large, rectangular platter (about 17 by 12 inches) so the cakes resemble a snowman. Cool completely. Ice the cakes with the vanilla frosting, then sprinkle with shredded coconut, if desired. Add licorice drop eyes, insert an orange gumdrop nose and fashion a broad smile with shoestring licorice. For the scarf, cut two 2-inch-wide strips of fruit leather, notch the ends and wrap around the neck of the snowman. For the buttons, use starlight mints topped with gumdrops. Finish off the snowman with two chocolate licorice arms. Serves 10 to 12. Kids’ Steps: Measuring and adding the ingredients for the cake batter, and frosting and decorating the cute snowman.
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Two-in-One Cake A few easy cuts let you turn a simple cake into a symbol of the season: a tree for Christmas or a dreidel for Hanukkah. And after it’s frosted, your kids can decorate it with a variety of candies. Ingredients 1 (9- by 13-inch) cake Frosting Candy for decoration, such as gumdrops, shoestring licorice, nonpareils, fruit leather, and gummy rings Instructions  Bake your favorite cake recipe in a 9- by 13-inch pan, taking care to spread the batter evenly so that the top of the cake is level. Let the cake cool thoroughly, remove it from the pan, and cut it as shown in one of the diagrams. Assemble the cake on a platter, then frost and decorate it.
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Gingerbread Cake Ingredients 2 1/3 cups all-purpose flour 1 1/2 teaspoons ground ginger 1 teaspoon cinnamon 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, melted 1/3 cup brown sugar 1 cup molasses 1 egg 3/4 cup hot water Whipped cream (optional) Instructions Heat the oven to 325 degrees and grease and flour a 9-inch square baking pan. In a large mixing bowl, combine the flour, ginger, cinnamon, baking soda, and salt. In a separate bowl, stir together the butter, brown sugar, molasses, egg, and water. Add this mixture to the dry ingredients and beat with an electric mixer on medium speed for about a minute, scraping the sides of the bowl with a rubber spatula. Pour the batter into the pan and bake it for about 40 minutes, until a toothpick inserted in the center comes out clean. Serve with whipped cream, if desired. Makes 9 servings.
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Caribbean Black Cake Time: 4 hours, plus 2 days’ macerating 1 pound prunes 1 pound dark raisins 1/2 pound golden raisins 1 pound currants 1 1/2 pounds dried cherries, or 1 pound dried cherries plus 1/2 pound glacé cherries 1/4 pound mixed candied citrus peel 2 cups dark rum; more for brushing cake 1 1/2 cups cherry brandy or Manischewitz Concord grape wine; more for grinding fruit 1/4 pound blanched almonds 1 cup white or light brown sugar for burning, or 1/4 cup dark molasses or cane syrup; more molasses for coloring batter 4 sticks (1 pound) butter; more for buttering pans 1 pound (about 2 1/2 cups) light or dark brown sugar 10 eggs Zest of 2 limes 2 teaspoons vanilla extract 1/2 teaspoon Angostura bitters 4 cups (1 pound) all-purpose flour 4 teaspoons baking powder 2 teaspoons cinnamon.   1. At least 2 days before baking, combine prunes, raisins, currants, cherries, candied peel, rum and brandy in a glass jar or sturdy plastic container. Cover tightly; shake or stir occasionally. 2. When ready to bake, put soaked fruit and almonds in a blender or food processor; work in batches that the machine can handle. Grind to a rough paste, leaving some chunks of fruit intact. Add a little brandy or wine if needed to loosen mixture in the machine. 3. If burning sugar, place a deep, heavy-bottomed pot over high heat. Add 1 cup white or light brown sugar, and melt, stirring with a wooden spoon. Stir, letting sugar darken. (It will smoke.) When sugar is almost black, stir in 1/4 cup boiling water. (It will splatter.) Turn off heat. 4. Heat oven to 250 degrees. Butter three 9-inch or four 8-inch cake pans; line bottoms with a double layer of parchment or wax paper. 5. In a mixer, cream butter and 1 pound light or dark brown sugar until smooth and fluffy. Mix in eggs one at a time, then lime zest, vanilla and bitters. Transfer mixture to a very large bowl. In a separate bowl, combine flour, baking powder and cinnamon. Fold dry ingredients into butter mixture. Stir in fruit paste and 1/4 cup burnt sugar or molasses. Batter should be a medium-dark brown; if too light, add a tablespoon or two of burnt sugar or molasses. 6. Divide among prepared pans; cakes will not rise much, so fill pans almost to top. Bake 1 hour, and reduce heat to 225 degrees; bake 2 to 3 hours longer, until a tester inserted in center comes out clean. Remove to a rack. 7. While cakes are hot, brush tops with rum and let soak in. Repeat while cakes cool; they will absorb about 4 tablespoons total. When cakes are completely cool, they can be turned out and served. To keep longer, wrap cakes tightly in wax or parchment paper, then in foil. Store in a cool, dry place for up to 1 month. Yield: 3 or 4 cakes, about 4 dozen servings.
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Easy Eggnog Pound Cake Ingredients1 (16 oz.) package pound cake mix1/4 cup butter, very soft1 1/4 cups eggnog1/2 cup sour cream2 large eggs1/2 teaspoon ground nutmeg1/2 teaspoon vanillaDirectionsPreheat oven to 350 degrees. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9 x 5-inch loaf pan.  Bake  for about 1 hour (about 25 minutes for mini loaf pans) or until a long wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely.
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Nog Cheesecake crust: •    1 cup pecans•    12 medjool dates•    1/2 cup almond meal•    1 tsp vanilla extract•    1/2 tsp sea salt•    Dash  nutmeg filling: •    3 (8 ounce) packages vegan cream cheese•    3/4 cup sugar•    1/2 cup superfine brown rice flour•    3/4 cup vegan eggnog (highly recommend So Delicious out of all the brands. yum.)•    1/2 cup silken tofu•    2 tablespoons bourbon or rum•    1 tsp ground nutmeg•    Dash or two of salt Preheat oven to 400 º F.In a food processor combine pecans, vanilla extract and dates and pulse until crumbly. Add in almond meal and blend until evenly mixed. Press mixture into the bottom of a 9 inch spring form pan. Bake crust in preheated oven for about 10 minutes. Cool crust on wire rack while you prepare the filling. Increase oven temp to 425 º F.In clean food processor combine vegan cream cheese, sugar, flour, nog, tofu, bourbon, vegan nutmeg and salt. Process until smooth, about 2 minutes, scraping sides as necesaary. Get all the flour lumps out!Spread into baked pie crust and then bake in preheated oven for 10 minutes. Reduce heat to 250 °F and bake for an additional 45 minutes without ever opening the oven door. Let cheesecake cool on wire rack and then transfer to refrigerator and let chill overnight. Serve cold with whipped topping and a sprinkle of nutmeg.
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Dark Chocolate Salted Caramel Layer CakePrinter-Friendly Version Ingredients:For the cake:2¼ cups all-purpose flour2¼ cups sugar1 cup plus 2 tablespoons dark unsweetened cocoa powder2¼ tsp. baking soda1½ tsp. baking powder1½ tsp. salt6 tbsp. vegetable oil1 cup plus 2 tbsp. buttermilk1 cup plus 2 tbsp. brewed coffee*3 large eggs, at room temperature1 tbsp. vanilla extract For the filling:1 cup sugar, divided¼ cup water¼ cup heavy creamGenerous pinch of sea salt, such as fleur de sel4 large egg whites1½ cup (3 sticks) unsalted butter, at room temperature For the frosting:12 oz. good quality semisweet or bittersweet chocolate, finely chopped¼ cup unsweetened Dutch-process cocoa powder¼ cup very hot water1 cup plus 2 tbsp. (18 tbsp.) unsalted butter, at room temperature1/3 cup plus 1 tbsp. confectioners’ sugarPinch of salt Fleur de sel, for finishing *Note – Coffee is used as a flavor enhancer in many chocolate cake recipes.  Even if you are not a fan of coffee, don’t be afraid of this – it’s still chocolate cake, and you don’t taste the coffee. Directions:To make the cake, preheat the oven to 350˚ F.  Grease and flour the edges of 3 8-inch baking pans, shaking out the excess.  Line the bottoms with rounds of parchment paper.  In the bowl of an electric mixer, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt.  Mix on low speed to blend.  Add the vegetable oil, buttermilk, coffee, eggs, and vanilla to the bowl and mix on low speed until well blended and completely incorporated.  Divide the batter evenly between the prepared pans.  Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean.  Let the cakes cool in the pans about 15 minutes, then invert onto a wire rack and allow to cool completely.  Remove the parchment paper. To make the caramel buttercream filling, place ½ cup plus 2 tablespoons of the sugar in a medium saucepan.  Mix in the water.  Bring the mixture to a boil over medium heat.  Stop stirring and let the caramel cook, gently swirling from time to time, until it is a deep amber color (test a drop on a white plate or bowl if necessary), watching it carefully to avoid burning.  Remove the mixture from the heat and slowly whisk in the cream and then the salt.  Set aside and let cool. Combine the egg whites and the remaining ¼ cup plus 2 tablespoons sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.  Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.) Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer - don’t worry, it will come together!)  Blend in the cooled caramel until smooth and completely incorporated, scraping down the sides of the bowl as needed. To make the frosting, place the chopped chocolate in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until the chocolate is completely melted and smooth.  Set aside and let cool to room temperature.  In a small bowl, combine the cocoa powder and water and stir until smooth.  In the bowl of an electric mixer, combine the butter, confectioners’ sugar and salt.  Beat on medium-high speed until light and fluffy, about 5 minutes.  With the mixer on low speed, gradually blend in the melted and cooled chocolate until well incorporated.  Blend in the cocoa powder-water mixture until smooth. To assemble the cake, level the cake layers if necessary.  Place one of the cake layers on a cake board or serving platter.  Top with half of the caramel buttercream and smooth in a thick, even layer.  Place a second cake layer on top and smooth the remaining caramel buttercream over that.  Place the final cake layer on top.  Cover the top and sides of the cake with the chocolate frosting and smooth with an offset spatula.  If desired, use additional frosting to pipe decorative accents on the cake.  Refrigerate until ready to serve.  Before serving, sprinkle with fleur de sel. Source: adapted from Sweetapolita, filling and frosting originally from Martha Stewart
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