Prep Time: 10 minutes Cook Time: 30 minutes Makes one 9 × 9 -
inch cake Ingredients Cake 1 1/2 cups whole wheat flour 3 tablespoons unsweetened cocoa powder 1 teaspoon baking soda 2/3 cup pure maple syrup 6 tablespoons unsweetened applesauce 1 tablespoon white -LSB-...]
Prep time: 10 min Cook time: 1 hour Total time: 1 hour 10 min Serves: Makes one 9 -
inch cake INGREDIENTS 3/4 cup dried Mission figs, diced 1/4 cup brandy 3/4 cup unsalted butter, plus more for pan 1 1/2 cups unbleached all - purpose flour 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon ground cardamom 1/2 teaspoon ground cloves 3/4 teaspoon kosher salt 2/3 cup granulated sugar 2/3 cup golden brown sugar, firmly packed 2 large eggs 4 cups tart apples, peeled...
Dairy - and Gluten - Free Citrus Almond Cake makes 1 8 -
inch cake ingredients: for the citrus almond cake: 4 eggs zest of 2 limes zest of 2 lemons 100 grams (1/2 cup) granulated sugar, divided in two 150 grams (1 1/2 cups) almond flour 1 teaspoon baking powder juice of 1/2 lemon 1/2 teaspoon kosher salt
Not exact matches
* Cut It In Half: To make one 8 -
inch or 9 -
inch round
cake, simply cut all of the
ingredients in half and follow the same instructions.
For an 8 -
inch cake, double the amount of all
ingredients.
Save Recipe Print Crawfish Crêpe
Cake Makes 1 (9 - inch) cake Ingredients 2 tablespoons butter 1 (8 - ounce) package sliced fresh baby portobello mushrooms 2 tablespoons mince
Cake Makes 1 (9 -
inch)
cake Ingredients 2 tablespoons butter 1 (8 - ounce) package sliced fresh baby portobello mushrooms 2 tablespoons mince
cake Ingredients 2 tablespoons butter 1 (8 - ounce) package sliced fresh baby portobello mushrooms 2 tablespoons minced...
Carrot
Cake Recipe Yields 24 cupcakes / one 9 - inch two - layer cake / one 8 - inch three - layer cake Adapted from Smitten Kitchen Ingredients: 2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 1 cup granulated / castor sugar 1 cup packed light brown sugar 1 cup canola oil 1 8 - ounce can pineapple slices 1 teaspoon vanilla extract 4 large eggs, room temperature 3 cups / 650 grams grated peeled carrots (from about 5 - 6 large carrots) 2 inches fresh old ginger, finely grated 1 cups walnuts (optional) 1/2 cup raisins (optional) Met
Cake Recipe Yields 24 cupcakes / one 9 -
inch two - layer
cake / one 8 - inch three - layer cake Adapted from Smitten Kitchen Ingredients: 2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 1 cup granulated / castor sugar 1 cup packed light brown sugar 1 cup canola oil 1 8 - ounce can pineapple slices 1 teaspoon vanilla extract 4 large eggs, room temperature 3 cups / 650 grams grated peeled carrots (from about 5 - 6 large carrots) 2 inches fresh old ginger, finely grated 1 cups walnuts (optional) 1/2 cup raisins (optional) Met
cake / one 8 -
inch three - layer
cake Adapted from Smitten Kitchen Ingredients: 2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 1 cup granulated / castor sugar 1 cup packed light brown sugar 1 cup canola oil 1 8 - ounce can pineapple slices 1 teaspoon vanilla extract 4 large eggs, room temperature 3 cups / 650 grams grated peeled carrots (from about 5 - 6 large carrots) 2 inches fresh old ginger, finely grated 1 cups walnuts (optional) 1/2 cup raisins (optional) Met
cake Adapted from Smitten Kitchen
Ingredients: 2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 1 cup granulated / castor sugar 1 cup packed light brown sugar 1 cup canola oil 1 8 - ounce can pineapple slices 1 teaspoon vanilla extract 4 large eggs, room temperature 3 cups / 650 grams grated peeled carrots (from about 5 - 6 large carrots) 2
inches fresh old ginger, finely grated 1 cups walnuts (optional) 1/2 cup raisins (optional) Method:
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like
cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4
inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4
inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the
cake (about 1/4 cup)
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Ingredients: (makes two 6 -
inch cakes) 6 - 8 oz.
Ingredients (this recipe makes about 30 mini-cupcakes or if you double the recipe you can make one 8 or 9
inch round
cake made in a springform pan):
Yields: One 6
inch double layer
cake Ingredients: Cookie... Continue Reading →
ingredients COFFEE MARSALA SYRUP: 1/3 cup water 1 tablespoon instant espresso powder 1 tablespoon Marsala wine 2 tablespoons light brown sugar (packed) CREAMY WHIPPED FROSTING: 1 (8 - ounce) package cream cheese (softened) 1/2 cup confectioners» sugar (plus 1 teaspoon, divided) 1 1/4 teaspoon vanilla extract (divided) pinch Kosher salt 1 cup heavy cream TO ASSEMBLE: 1 store - bought 9 -
inch round yellow
cake 2 tablespoons unsweetened cocoa powder (to garnish)
To make a layer
cake, multiply every
ingredient by two and bake the batter in two separate 8 -
inch round
cake pans.
Yield: makes 2 - 8
inch round layer
cakes, 1 - 13x9 pan, or 24 cupcakes
Ingredients: Sugar, sorghum flour, white rice flour, cornstarch, tapioca starch, millet flour, spices, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), baking soda, xanthan gum, salt.
Yield: makes an 8 or 9
inch round double layer
cake, 1 13x9 pan, or 24 cupcakes
Ingredients: sugar, sorghum flour, cornstarch, white rice flour, tapioca starch, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), xanthan gum, baking soda, salt.
Hi there, the
cake ingredients are easy to halve but the quantities and cooking times suggested are designed for a 20 cm (8
inch)
cake tin and 15 cm
cake tin (6
inch).
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like
cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4
inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4
inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the
cake (about 1/4 cup)
Stir this mixture until it is all the same consistency, then press into a 9 -
inch pie pan sprayed with Pam, stretching the crust up the sides of the pan.For the rest of the
cake, put the other
ingredients in a blender.