Omitting the syrup might make for
a less sweet cake, but I found that I enjoyed this revelation; the icing really stands out.
It is just 2 cups of cooked quinoa (slightly cooled), mixed with 3 egg yolks and 1 cup of chopped pecans (or other nut as you prefer, or even dates for a bit is sweetness) and then stir in 200g of melted dark chocolate (I like 70 %, but you can use any %, the darker
the less sweet the cake is).
1/2 the glaze would be plenty or not needed at all for
a less sweet cake.
Wet 1/2 cup melted coconut oil 1 cup agave syrup (or less if you prefer
less sweet cakes) 3 tbsp ground flax + 9 tbsp water = 3 flax eggs 1 tbsp fresh lemon juice
Not exact matches
It's
less sweet than a
cake and it's texture is moist and dense with a crunchy, buttery topping.
I made the
cake slightly
less sweet than you would imagine a
cake to be, but only because the topping is
sweet enough to make the
cake into a dessert without becoming cloyingly
sweet or too rich.
Especially for those who prefer their
cakes a little
less sweet.
While this
cake certainly has plenty of sweetness from the chocolate eggs, I decided to keep the frosting
less sweet.
It has been a while since I had that
cake but I think this one is a little more chocolaty,
less sweet, and just as moist if not moister.
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I definitely tend to prefer
less -
sweet chocolate
cakes with
sweeter buttercreams — that's just my personal taste preference.
I've always tended to use
less sugar than the standard and find bought
cakes horrendously
sweet.
(Though I think it's a bit too
sweet, next time I'll put
less sugar in the
cake batter)
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sweet potato
Must try that as I usually find
cake too
sweet these days (downside of eating
less sugar... everything
sweet just tastes too
sweet now!)
So, along with using cocoa nibs instead of chocolate, I also cut back a bit on the sugar in this version of the
cake, I wanted something a little
less sweet for those mornings when «
less sweet» is calling to me.
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Carrot
cake muffins, a
less -
sweet carrot
cake clone oozing baked - in, barely sweetened cream cheese filling.
I use coconut flour in most all my baking recipes because it delivers a huge punch of nutrition and such a
sweet,
cake - like flavor; it's also lower in fat than nut - based flours because you can use
less to get the same effects.
Found it to be
less a pudding and more a
cake, and not as
sweet as it looks on the picture.
why everytime I see
cake I can't resist to give comment, I am eating
less in
sweet but
cake is my weakness =) I love your recipe as you said «This is not a dessert I would have every day though but once in a while is OK» This is really heaven =) erecipe
I'm really happy you tried that one though Vanilla doesn't hide the
sweet potato flavor nearly as well as chocolate so it is quite noticeable in that one, but much
less detachable in the chocolate mousse
cake.
This
cake has the texture and feel as traditional
cake, is
less sweet, and full of chocolate flavor.
With
less filler and just enough spice, these healthier crab
cakes let the
sweet, succulent crab shine through.
It's light, not too dense, nor too
sweet (I say that because I like
less sugar in every
sweet thing I eat, and I usually put
less sugar in my
cakes too — but I knew that the sugar in this recipe would help get the
cake all fluffy and so I went ahead), it's moist of course, and simply delightful.
But I made the
cake again topped simply with a dusting of powdered sugar, and I almost liked that better, it seemed
less of an indulgence and more of a snakie
cake, simple and
sweet.
These oat - based blender muffins have a slightly bumpy texture (as the blender won't break up the grain completely) and are a bit
less sweet than the average breakfast pastry — come on, if I wanted a piece of chocolate
cake, I'd just make that.
I used to spend my autumn weekends creating incredibly complex, competition - level apple pies, obsessing over the
sweet - and - spicy balance of the filling, and decorated with no
less finesse than one does a celebration
cake.
Sometimes I like
cakes and biscuits a lot
less sweet than others, and so I appreciate not everyone may like the
sweet potato and coconut
cake.
One of the main ingredients in this recipe is the cherry brandy that the layers are soaked in, which is called kirschwasser, a brandy originated from the Black Forest Mountain region in Germany, a clear
sweet less, colorless cherry brandy, with a subtle cherry flavor, that brings its unique flavor to this simple yet delicious
cake.
I am still deeply in love with almond flour for flavor and how
sweet it makes things taste, so I am tempted to post an almond flour version of this
cake with the caveat that it will be
less fluffy.
Little Dish's new Baby Rice
Cakes are coated with less juice, meaning they taste less sweet and contain 30 % less sugar when compared against the average sugar content (per 100 g) in all baby rice cakes found in UK supermar
Cakes are coated with
less juice, meaning they taste
less sweet and contain 30 %
less sugar when compared against the average sugar content (per 100 g) in all baby rice
cakes found in UK supermar
cakes found in UK supermarkets.
it will not affect the
cake, only the
cake will be
less sweet.
The
cake is a tiny bit too
sweet for my taste (I may add
less sugar in the future, while leaving the honey level the same).
I have a serious thing for upside - down
cakes, and particularly ones that are a little
less sweet than the traditional pineapple one.
Turns out I only had 1/4 c honey so used brown rice syrup for the remaining 3/4 c. I think this made the
cake less sweet but with all the other sweeteners I don't think the taste was compromised.
Good honey
cake has a thick, sticky gooey top, a little
less than a quarter of an inch thick and then nothing but
sweet spicy orangy moistness below.
In Germany we prefer lighter
cakes (I don't mean light in calories, but fluffier, softer,
less compact and definitely
less sweet).
I really like serving
sweet things in
cake cases because the portions are smaller and young children tend to eat
less sugar this way!
I used spelt flour, could do with little bit
less sugar, though my pears were not too
sweet and the
cake came out rather nice.
(it was really sad as I harvested the raspberries myself, such a nice feeling and then
cake destroyed sniff, sniff) Another tip, the syrup makes the
cake too
sweet, for people who do not like extremely
sweet stuff, I would definitely recommend using
less than a third of the syrup!
- You might find that you need
less sugar or no sugar at all, but my goal with these was to make these taste
sweet like
cake mix would make them.
With
less filler and just enough spice, these healthier crab
cakes let the
sweet, succulent crab shine through.
Maintaining a healthy diet means (virtually) abstaining from
sweet foods — lollies,
cakes, desserts, and the like, as their primary ingredients have be found to be
less than wholesome.
I use coconut flour in most all my baking recipes because it delivers a huge punch of nutrition and such a
sweet,
cake - like flavor; it's also lower in fat than nut - based flours because you can use
less to get the same effects.
You're
less likely to find MSG in
sweet candies,
cakes and cookies but it's still possible.
When I developed this recipe I set out to create a muffin that was soft and
cake - like, but still had plenty of texture and was
less -
sweet than the average muffin.
Just imagine biting into a luxuriously rich,
sweet chocolate
cake that (serving for serving) provides more fiber than whole grain cereal, more protein than chicken,
less sugar than an apple and fewer calories than a serving of yogurt.
Not only will it be more healthful and delicious but you'll be
less tempted to snack on high carb
sweets,
cakes, chocolate, processed foods, etc..
If you prefer your
cake less sweet, reduce the sweeteners to half.