I created this cake recipe from one of my favorite chocolate cake recipes. I love that it is so dense with chocolate flavor. I find the vegan version and the regular version to be completely addictive.
You’ll want to have flax eggs at the ready. While I always make this with almond milk and coconut oil, you can use oils and milks of your choice. I really like the subtle flavor that the coconut oil imparts and the thickness of the oil as it sets at room temperature, but canola or another oil will work in this cake, too. Continue reading
These banana cupcakes are based on one of my customer’s favorite cakes. Many years ago, my friend Debby asked me if I made banana cake. I’m not a big fan of banana, and I hadn’t ever considered it. Her son was really hoping to have a banana cake for his birthday, so I said “Sure! I will give it a try.”
I found a great recipe in my library’s copy of The Cake Bible. I checked this book out so many times that I ultimately bought it! Rose’s banana cake recipe from the book is adapted to make these cupcakes. The changes from the Cake Bible recipe include:
- a reduction of the amount of salt,
- no lemon zest,
- the addition of potato starch,
- a change from butter to oil, and
- a blend of all purpose flour and cake flour Continue reading
Cream cheese frosting is so popular for fall with pumpkin cake, carrot cake and spice cake! But, why not enjoy it in the spring and summer with fruity cakes? I love making strawberry cream cheese frosting during the spring and summer months. This recipe is quick and easy, imparting a nice natural strawberry flavor in every bite. If you choose to use the optional strawberry powder, make your own using a dehydrator or buy one from a source that is all natural. Some strawberry powders contain artificial ingredients just like many strawberry extracts do. Nature Restore offers an organic natural strawberry powder.