Sentences with phrase «oil cake because»

Let me just tell you, go ahead and cut more slices than you'll need to top this moist olive oil cake because I assure you they won't all make it onto the top.

Not exact matches

Some cake recipes will call for oil — which can work perfectly in rich chocolate cakes or carrot cakes because the strong flavors mask the taste of the oil.

Butter is a big part of this cake, and because I don't have a ton of experience baking with coconut oil, I don't feel comfortable advising it — or, for that matter, advising against it.

It gave me the answer to what to make for a dinner party Friday night (short ribs), and inspired me to make the grapefruit olive oil cake right away because I had everything in my kitchen.

It worked because cake mixes are Gwen - proof — dump mix, beat in water, eggs, and oil, and call it a day.

The cupcakes are perfectly moist with a super soft cake crumb because we're using oil, a combination of white sugar and brown sugar, mashed bananas, and buttermilk.

I really do not recommend replacing the oil with any other oil because the unrefined coconut oil is what gives the cakes their mild coconut flavor.

You would need to keep the cake refrigerated because they all have coconut oil and it would probably get very soft and even melt some at room temperature.

I sent off the majority of the batch with Man - thing, as well as the rest of the poppy lemon loaf cake from yesterday, to the in - laws, because keeping so much nom in the house is not always for the best:p The recipe is rather healthier than most cinnamon roll versions I've come across, especially considering one subs the traditional oil for applesauce.

I was so excited to see that because the last time I made an olive oil cake the results were magnificent!

But I've always shied away from making apple cakes with applesauce in them because of bad experiences trying to substitute applesauce in other cake recipes for oil..

Normally we recommend baking with olive oil, but in raw food cakes coconut oil is better because it is solid at room temperature and hold the cake together.

It's made with amaranth, which means it's gluten free... but let's not go calling it healthy because it has lots of chocolate and coconut oil and brown sugar and all those things that make a cake taste good.

For example is this cake better with oil because of the type of cake that it is?

I tend to prefer oil based chocolate cakes because they don't dry out as fast, but I have a feeling that this cake won't last long anyway, especially once you slather it in matcha frosting.

Bonus: this pound cake is a bit healthier because I have replaced the butter and oil with pumpkin puree and there are only egg whites used in the recipe.