Sentences with phrase «cocoa almond cake»

Not exact matches

Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

These cookies taste like little cocoa cakes, but are made with clean ingredients like whole wheat flour, oats, cocoa, olive oil, honey and almond butter, and packed with cranberries and pistachios.

;) Cocoa - marzipan pound cake slightly adapted from here 1 1/2 cups (210g) all - purpose flour 1/2 cup (45g) unsweetened Dutch - process cocoa powder 1 teaspoon baking powder 1/4 teaspoon table salt 3/4 cup (200g / 7 ounces) almond paste — I used homemade, recipe here 1 cup (200g) granulated sugar 1 cup (226g / 2 sticks) unsalted butter, at room temperature 2 teaspoons Amaretto 1 teaspoon vanilla extract 4 large eggs, room temperature 1/2 cup (120 ml) whole milk, room temperature 1/2 cup sliced almonds (optional) Preheat oven to 160 °C / 325 °F.

Not only are the cake layers super light and airy, the frosting is made with cocoa whipped cream and almond.

Filed Under: Chocolate, Cupcakes and Cakes, Holiday, Recipe, Valentine's day Tagged With: almond joy, chocolate, Chocolate Coconut, Chocolate Cupcakes, cocoa, coconut, Coconut Frosting, Coconut Frosting Recipe, cream cheese, cream cheese frosting, Cupcake, cupcakes, frosting, International delight

Guys, this cake is made with almond flour, cocoa powder, bananas, oil, and maple syrup, which makes it breakfast appropriate.

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It's a moist chocolate cake filled and frosted with raspberry buttercream, with layers of almond macaron shells, decorated with a river of toasted Italian meringue, dark chocolate ganache drips, coconut rafaellos, cocoa crumble, more macarons, and strawberries.

If batter is too thick (depending on the almond flour or cocoa powder you are using), stir in almond milk, one tablespoon at a time, until a cake batter consistency is reached.

Cake 1/2 cup vegan butter 1/2 cup + 2 tbsp almond milk 3/4 cup punkin ale 2 tsp pure vanilla extract 2 tsp ground cinnamon 3/4 tsp fine sea salt 1 tsp baking soda 1/2 tsp baking powder 1 cup cane sugar 3/4 cup special dark cocoa powder 1 1/2 cup unbleached flour 1/2 cup soft silken tofu

Puréed sweet potato, cocoa, almond flour, and eggs yield a rich, dense, and fudgy cake perfect for chocolate lovers.

We had this over a mint chocolate cake that was quite simple, just the Fragrant citrus cake with cocoa powder instead of ground almonds, and mint extract in the place of all the citrus.

ingredients FOR THE CAKE: 1 tablespoons unsalted butter (melted, for greasing) 3/4 cup unsweetened cocoa powder (plus additional for dusting) 1 3/4 cup all - purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 1/2 cup granulated sugar 1/2 cup brown sugar 1 teaspoon instant coffee 1 cup sour cream 1/3 cup water 2 teaspoons vanilla 1/4 cup vegetable oil 4 large eggs FOR THE GLAZE: 1 can sweetened condensed milk 1 1/4 cup bittersweet chocolate (chopped) 1 teaspoon vanilla 1/4 cup toasted sliced almonds 1/2 teaspoon crunchy sea salt

* 1 cup chopped dried figs * 1/3 cup brandy * 1 1/4 cup sugar (I usually use organic sugar, but this time I used «sugar in the raw») * 3/4 cup organic cocoa powder * 3 cups blanched almond flour * 1 teaspoon ground cinnamon * 2 teaspoons baking soda * 1/4 teaspoons fine sea salt * 1/2 cup olive oil * 4 eggs, preferably organic and free range * Olive oil and flour for the pan * Confectioner's sugar, preferably organic, for dusting the finished cake - optional

Davis Chocolate produces dark, milk and white chocolate bars; chocolate bars with inclusions such as almond, peanut butter, and cranberries; raw and powdered cocoa nibs and chocolate and peanut butter chips for baking; wine sticks for wine and chocolate pairing; wave sticks for yogurt, ice cream, cakes, and just plain eating; liquid chocolate; truffles; and chocolate products packaged for others, creating custom orders ranging from as little as 20 pounds to hundreds of times that amount.

Seeds: pumpkin seeds, sunflower seeds, chia seeds, hemp seeds Nuts: macadamia nuts, almonds, peanuts, cashew nuts, hazelnuts, brazil nuts, pine nuts Fruit: freeze dried strawberries, freeze dried raspberries, freeze dried bananas, fresh chopped - up figs, fresh chopped - up apricots or peaches or pears or pineapples Protein: chunks of protein bars, chunks of protein cakes, chunks of protein cookies Other: coconut flakes, chunks of nut butter, jasmine, rosemary, pepper, cocoa nibs, espresso beans

INGREDIENTS CAKE 1 1/2 cups (375 mL) all - purpose flour 3 tbsp (45 mL) unsweetened cocoa powder 1 cup (250 mL) granulated white sugar 1 tsp (5 mL) baking soda 1/2 tsp (2 mL) salt 1 tsp (5 mL) distilled white vinegar 1/3 cup (75mL) coconut oil, melted in liquid form 1 cup (250 mL) Almond Breeze Vanilla almond beverage FROSTING 1 cup (250 mL) semisweet chocolate chips 1/4 cup (50 mL) Almond Breeze Vanilla almond beverage 2 tbsp (30 mL) coconut oil, melted in liquid form 1 cup (250 mL) icing sugar DIRECTIAlmond Breeze Vanilla almond beverage FROSTING 1 cup (250 mL) semisweet chocolate chips 1/4 cup (50 mL) Almond Breeze Vanilla almond beverage 2 tbsp (30 mL) coconut oil, melted in liquid form 1 cup (250 mL) icing sugar DIRECTIalmond beverage FROSTING 1 cup (250 mL) semisweet chocolate chips 1/4 cup (50 mL) Almond Breeze Vanilla almond beverage 2 tbsp (30 mL) coconut oil, melted in liquid form 1 cup (250 mL) icing sugar DIRECTIAlmond Breeze Vanilla almond beverage 2 tbsp (30 mL) coconut oil, melted in liquid form 1 cup (250 mL) icing sugar DIRECTIalmond beverage 2 tbsp (30 mL) coconut oil, melted in liquid form 1 cup (250 mL) icing sugar DIRECTIONS 1.

In a large bowl, combine all dry cake ingredients (almond flour, coconut flour, whey protein powder, granulated sweetener, coffee powder, cocoa powder, salt, baking soda, xanthan gum and baking powder) and whisk together until evenly distributed.

Cake Ingredients: 1/3 cup coconut flour 1/4 cup arrowroot 1/4 cup almond flour 1/4 cup cacao powder or cocoa powder 3/4 tsp.

These cookies taste like little cocoa cakes, but are made with clean ingredients like whole wheat flour, oats, cocoa, olive oil, honey and almond butter, and packed with cranberries and pistachios.

- Instead of coconut oil: ghee (in cakes) or cocoa butter (for chocolate coating)- Instead of coconut milk / cream: cream, cream cheese, mascarpone or almond / nut milk (very low in fat so may not work in all recipes)- Instead of shredded coconut: almond meal or other nut / seed meal, flaked almonds, etc. - Instead of coconut flour: about double the amount of almond or other nut / seed flour

This Dark Chocolate Zucchini Cake with Avocado Icing is loaded with cocoa, dark chocolate chips and dark chocolate almond milk.

Beloved Flickr photographer and vegan chef - baker extraordinaire, Vegan Feast Catering, is the force behind this vegan cake that involves a tangle of avocado, agave, cocoa, and almonds which is then layered with a sweet avocado buttercream.