Recipes

Gluten-Free Spicy Brownie Cake

Gluten-Free Spicy Brownie Cake

A perfect blend of cake and fudge, these spicy brownies are rich, flavorful, and gluten-free! With warm spices like cinnamon, cloves, and ginger, they make for a comforting fall dessert.
Couverts6
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Equipment

  • 8-inch (20 cm) square baking pan
  • Mixing bowls
  • spatula
  • Microwave-safe dish
  • Wire rack

Ingredients

Instructions

  • Combine the cinnamon, cloves, nutmeg, white pepper, cardamom, and ginger in a small-size bowl.
  • Set aside.
  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8-inch (20-cm) square baking pan with nonstick cooking spray.
  • In a microwave-safe dish, melt the chocolate and butter for about 1 minute, stirring once or twice.
  • In a large-size bowl, combine the melted chocolate and butter with the spice mixture, applesauce, salt, and Sucanat.
  • Stir to combine.
  • Fold the brown rice flour and baking powder into the wet ingredients, being careful not to overmix.
  • Pour the batter into the prepared pan and level it with a spatula.
  • Bake for 22 minutes, or until the edges begin to pull away from the pan, and the center appears set.
  • Let the brownies cool in the pan on a wire rack.
  • For best results, chill for several hours in the fridge before slicing.

Notes & Wine Advice

Serving Tip:

These spicy brownies are best enjoyed cold. Pair with a cup of spiced chai or coffee for a cozy, fall treat!

Wine Advice:

Pair these brownies with a glass of rich, full-bodied red wine, such as a Cabernet Sauvignon or a Zinfandel, to complement the warm spices.

Nutrition values

Calories: 220 kcal | koolhydraten: 35 g | Eiwitten: 3 g | Vet: 9 g | Suiker: 15 g
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Course; Cake / Cupcakes-Brownies / Dessert / Treats
Cuisine; American
Diets; Dairy-Free / Egg-Free / Gluten-Free / Vegan / Vegetarian

Blueberry Bundt Cocoa Mini Bundt Cakes

Blueberry Bundt Cocoa Mini Bundt Cakes

These irresistibly cute mini Bundt cakes are bursting with blueberries and rich cocoa flavor. Perfect for summer gatherings, they’re small enough to enjoy without guilt but big enough to leave you craving more!
Couverts6
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Equipment

  • Mini Bundt pans (6)
  • Mixing bowls
  • electric mixer
  • Cooling rack
  • Whisk

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat 6 mini Bundt pans with nonstick cooking spray.
  • In a large mixing bowl, use an electric mixer to cream together the nondairy butter and raw sugar until smooth.
  • In a small bowl, dissolve the instant espresso powder in the warm water, then add the yogurt, vanilla extract, ground hazelnuts, and espresso mixture to the butter-sugar blend.
  • Stir to combine.
  • Sift the cocoa powder, whole wheat pastry flour, salt, baking powder, and baking soda on top of the wet ingredients.
  • Gently fold the dry ingredients into the wet, being careful not to overmix.
  • Gently fold in the blueberries.
  • Divide the batter equally among the prepared mini Bundt pans.
  • Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool on a wire rack.

Notes & Wine Advice

Serving Tip:

These mini Bundt cakes are perfect as an individual treat or served with a scoop of non-dairy vanilla ice cream for a delightful dessert!

Wine Advice:

Pair these rich cakes with a light, fruity white wine like a Riesling or a sparkling wine for a refreshing contrast.

Nutrition values

Calories: 180 kcal | koolhydraten: 32 g | Eiwitten: 3 g | Vet: 8 g | Suiker: 18 g
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Course; Cake / Dessert / Treats
Cuisine; American
Diets; Dairy-Free / Egg-Free / Gluten-Free / Vegan / Vegetarian

Pecan Date Cake

Pecan Date Cake

This moist, flavorful Pecan Date Cake is a perfect treat for fall, combining rich dates and crunchy pecans. Enjoy it on its own or elevate it with a spiced rum icing for extra indulgence!
Couverts10
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Equipment

  • 9-inch (23-cm) round pie plate
  • Mixing bowls
  • electric mixer
  • Cooling rack
  • Whisk

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat a 9-inch (23-cm) round pie plate with nonstick cooking spray.
  • In a medium-size bowl, pour the boiling water over the chopped dates.
  • Stir in the baking soda, and let sit for 10 minutes, or until the mixture cools.
  • In a large mixing bowl, use an electric mixer to cream together the nondairy butter and Sucanat.
  • Stir in the applesauce and the water-date mixture.
  • Sift the whole wheat pastry flour, baking powder, salt, and cinnamon on top of the butter mixture.
  • Gently fold the dry ingredients into the wet ingredients, being careful not to overmix.
  • Fold in the chopped pecans.
  • Pour the batter into the prepared pie plate.
  • Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool on a wire rack before serving.

Notes & Wine Advice

Serving Tip:

This cake is perfect on its own or topped with a simple rum glaze or whipped coconut cream for an extra treat. Serve with a hot beverage for a cozy snack!

Wine Advice:

Pair with a sweet dessert wine like a Moscato or a rich red such as Zinfandel to complement the dates and pecans.

Nutrition values

Calories: 220 kcal | koolhydraten: 40 g | Eiwitten: 3 g | Vet: 7 g | Suiker: 21 g
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Course; Cake / Dessert / Treats
Cuisine; American
Diets; Dairy-Free / Egg-Free / Vegan / Vegetarian

Strawberry Bundt Cake

Strawberry Bundt Cake

Looking for the perfect holiday cake recipe or a refreshing fresh strawberry dessert? Whether you’re after a cozy boozy Christmas cake or a light and easy summer cake, these two seasonal favorites are just what your baking list needs. The Spiced Brandy Fruitcake Minis bring all the nostalgic charm of a classic fruit loaf, elevated with warming spices and rich brandy, making them an irresistible alcohol cake and delightful mini cake option for festive tables. On the sunnier side, the Strawberry Bundt Cake is a vibrant berry cake that showcases the sweetness of ripe strawberries in a beautifully shaped fruit bundt. With its Moist bundt cake texture and simple prep, it’s the ultimate summer treat and a stunning Strawberry bake to share all season long.
Couverts12
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Equipment

  • Bundt pan
  • Saucepan
  • Mixing bowls
  • Whisk
  • spatula
  • Cooling rack

Ingredients

For the strawberries:

For the cake:

Instructions

  • Add the strawberries, sugar, and lemon juice to a saucepan over medium-low heat.
  • Cook uncovered for 20 minutes, stirring often.
  • Remove from heat and let cool.
  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat a Bundt pan with nonstick cooking spray.
  • In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cardamom.
  • In a separate bowl, mix the soymilk and lemon juice; let sit for a few minutes until it curdles into a buttermilk-like consistency.
  • Add the vanilla extract and applesauce to the strawberry mixture, stirring to combine.
  • Fold the wet ingredients into the dry ingredients, mixing gently to avoid overmixing.
  • Pour the batter into the prepared Bundt pan, tapping it gently to remove air bubbles.
  • Bake for 40 to 45 minutes, or until golden and a toothpick inserted near the center comes out clean.
  • Let cool completely before inverting onto a serving platter.

Notes & Wine Advice

Serving Tip:

Dust with powdered sugar and top with fresh strawberries for a beautifully simple presentation.

Wine Advice:

Pair with a light Rosé or a sparkling Prosecco for a refreshing contrast to the cake’s natural sweetness.

Nutrition values

Calories: 290 kcal | koolhydraten: 60 g | Eiwitten: 5 g | Vet: 3 g | Suiker: 24 g
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Course; Cake / Dessert / Treats
Cuisine; American
Diets; Dairy-Free / Egg-Free / Vegan / Vegetarian

Lemony French Cake with Simple Lemon Icing

Lemony French Cake with Simple Lemon Icing

This delicate lemony French cake, reminiscent of a classic pound cake, is even better when left overnight. With a light, zesty icing, it’s a perfect treat for Mother’s Day or any occasion that calls for a refreshing citrus dessert.
Couverts8
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Equipment

  • 8-inch (20-cm) round cake pan
  • Mixing bowls
  • Whisk
  • Sifter
  • Cooling rack
  • spatula

Ingredients

For the cake:

For the icing:

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8-inch (20-cm) round cake pan with nonstick spray.
  • In a large bowl, whisk together the yogurt, oil, vanilla extract, lemon extract, and lemon zest.
  • Sift the flour, powdered sugar, and baking powder on top of the wet ingredients.
  • Stir gently to combine, being careful not to overmix.
  • Pour the batter into the prepared cake pan.
  • Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan on a wire rack for 1 hour before removing.
  • Allow it to cool completely before icing.
  • To make the icing, sift the powdered sugar into a bowl.
  • Gradually add the lemon juice, stirring continuously until smooth and lump-free.
  • The icing should be thick enough to coat the back of a spoon but still spreadable.
  • Spread the icing evenly over the cooled cake with a spatula.
  • Chill before serving for the best flavor and texture.

Notes & Wine Advice

Serving Tip:

Let the cake sit overnight for an even richer flavor. For extra indulgence, double the icing or add a dusting of powdered sugar before serving.

Wine Advice:

Pair with a sparkling Prosecco or a light, citrusy Sauvignon Blanc to complement the lemony notes.

Nutrition values

Calories: 280 kcal | koolhydraten: 42 g | Eiwitten: 3 g | Vet: 11 g | Suiker: 27 g
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Course; Cake / Dessert / Treats
Cuisine; French
Diets; Dairy-Free / Egg-Free / Vegan / Vegetarian

Carrot Cake with Orange Frosting

Carrot Cake with Orange Frosting

Get your dose of veggies in cake form! This moist carrot cake with zesty orange frosting is the perfect treat for Easter celebrations or any time you crave a delicious, spiced dessert.
Couverts8
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Equipment

  • 2 x 8-inch (20-cm) round or square cake pans
  • Mixing bowls
  • Whisk
  • electric mixer
  • Wire rack
  • Sifter

Ingredients

For the cake:

For the frosting:

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat two 8-inch (20-cm) cake pans with nonstick spray.
  • In a medium bowl, whisk together the milk, oil, applesauce, Sucanat, vanilla, cinnamon, and salt until combined.
  • In a large bowl, combine the flour and baking powder.
  • Fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Gently fold in the grated carrots.
  • Divide the batter evenly between the prepared cake pans.
  • Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool for a few minutes, then transfer them to a wire rack to cool completely.
  • To make the frosting, beat together the shortening and butter using an electric mixer.
  • Sift the powdered sugar over the mixture and beat until combined.
  • Gradually add the orange juice, one tablespoon at a time, and beat until the frosting is fluffy.
  • Stir in the grated orange zest.
  • Apply a layer of frosting on one cake, then top with the second cake.
  • Spread the remaining frosting over the top and refrigerate until ready to serve.

Notes & Wine Advice

Serving Tip:

Serve chilled or at room temperature with a sprinkle of extra orange zest for a fresh citrus burst.

Wine Advice:

Pair with a light, citrusy dessert wine like Moscato d’Asti or a late-harvest Riesling.

Nutrition values

Calories: 310 kcal | koolhydraten: 50 g | Eiwitten: 3 g | Vet: 12 g | Suiker: 30 g
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Course; Cake / Dessert / Treats
Cuisine; American
Diets; Dairy-Free / Egg-Free / Vegan / Vegetarian

Classic Yellow Butter Cake

Classic Yellow Butter Cake

This Classic Yellow Butter Cake is a timeless dessert that never goes out of style. With its rich buttery flavor and soft, fluffy texture, it’s perfect for any occasion, from birthdays to casual get-togethers. Whether you’re making it as a simple cake or for a special celebration, this easy-to-make treat will surely impress with every bite.
Couverts8
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Equipment

  • 9-inch (23-cm) cake pan
  • Mixing bowls (medium and large)
  • electric mixer
  • Measuring spoons and cups
  • Nonstick cooking spray
  • spatula
  • Wire rack

Ingredients

For the cake:

Optional Frosting:

  • 1 recipe Chocolate Agave Frosting

Instructions

  • Preheat the oven to 350°F (180°C, gas mark 4).
  • Lightly coat a 9-inch (23-cm) cake pan with nonstick spray.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  • In a large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy.
  • Add the vanilla extract and yogurt to the butter mixture and beat until smooth and creamy.
  • Gradually add the flour mixture, mixing on low speed until just combined.
  • Do not overmix.
  • Pour the batter evenly into the prepared cake pan.
  • Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely on a wire rack before frosting with Chocolate Agave Frosting, if desired.

Notes & Wine Advice

Serving Tip:
For a fun twist, serve with fresh berries or a scoop of dairy-free vanilla ice cream.
Wine Advice:
Pair with a sweet dessert wine like a Tawny Port or a late-harvest Chenin Blanc.

Nutrition values

Calories: 270 kcal | koolhydraten: 46 g | Eiwitten: 4 g | Vet: 8 g | Suiker: 22 g
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Course; Cake / Dessert / Rustic Baking
Cuisine; American
Diets; Dairy-Free / Egg-Free / Vegan

Triple Vanilla Delight Cake

Triple Vanilla Delight Cake

A rich and aromatic vanilla-infused cake featuring three layers of vanilla goodness! This soft and fluffy dessert is perfect for birthdays, celebrations, or simply indulging in a vanilla lover’s dream.
Couverts8
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Equipment

  • 9-inch (23-cm) cake pan
  • Mixing bowls (large and medium)
  • Whisk
  • Measuring spoons and cups
  • Nonstick cooking spray
  • spatula
  • Wire rack

Ingredients

For the cake:

Optional Frosting:

  • 2 recipes Cream Cheese Frosting dairy-free

Instructions

  • Preheat the oven to 350°F (180°C, gas mark 4).
  • Lightly coat a 9-inch (23-cm) cake pan with nonstick spray.
  • In a large mixing bowl, whisk together the flour, baking soda, baking powder, vanilla powder, and salt.
  • In a separate bowl, mix the yogurt, sugar, oil, vanilla extract, and vanilla bean scrapings until smooth.
  • Gently fold the wet ingredients into the dry ingredients, stirring just until combined.
  • Do not overmix.
  • Pour the batter evenly into the prepared cake pan and smooth the top.
  • Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely on a wire rack before frosting, if desired.
  • If using frosting, spread evenly over the cake and enjoy!

Notes & Wine Advice

Serving Tip:
For an extra vanilla boost, serve with a scoop of vanilla bean ice cream or a drizzle of vanilla-infused syrup.
Wine Advice:
Pair with a sweet white wine such as a late-harvest Riesling or a Moscato d’Asti.

Nutrition values

Calories: 260 kcal | koolhydraten: 45 g | Eiwitten: 4 g | Vet: 7 g | Suiker: 22 g
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Course; Cake / Dessert / Rustic Baking
Cuisine; French
Diets; Dairy-Free / Egg-Free / Vegan

Orange Almond Cake with Citrus Glaze

Orange Almond Cake with Citrus Glaze

A moist and tender cake bursting with citrus and almond flavors, topped with a delicate orange glaze. Perfect for Easter celebrations or a springtime treat, this easy-to-make cake is a delightful balance of warm spices and bright citrus.
Couverts6
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Equipment

  • 8-inch (20 cm) square baking pan
  • Mixing bowls (medium and large)
  • Whisk
  • Measuring spoons and cups
  • Icing spatula,
  • Wire rack
  • Nonstick cooking spray

Ingredients

For the cake:

For the icing:

Instructions

  • Preheat the oven to 350°F (180°C, gas mark 4).
  • Lightly coat an 8-inch (20-cm) square baking pan with nonstick spray.
  • In a medium bowl, whisk together the flax meal and water.
  • Set aside for a few minutes to thicken.
  • In a large bowl, whisk together the flour, ground almonds, sugar, cardamom, salt, baking powder, and baking soda.
  • Whisk the orange juice, oil, and extracts into the flax mixture until well combined.
  • Gently fold the wet ingredients into the dry ingredients, stirring until just combined.
  • Do not overmix.
  • Pour the batter into the prepared pan, spreading it evenly.
  • Bake for 24 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 30 minutes before transferring to a wire rack.
  • Allow to cool completely before icing.
  • For the icing, mix the powdered sugar and orange juice (adding juice drop by drop) in a bowl, stirring until smooth.
  • Spread the icing evenly over the cooled cake using an icing spatula.
  • Let the icing set before slicing and serving.

Notes & Wine Advice

Serving Tip:
Serve with fresh orange slices or a scoop of dairy-free vanilla ice cream for an indulgent dessert.
Wine Advice:
Pair with a light, floral white wine like a Muscat or a citrusy Albariño.

Nutrition values

Calories: 210 kcal | koolhydraten: 30 g | Eiwitten: 4 g | Vet: 9 g | Suiker: 18 g
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Course; Cake / Dessert / Rustic Baking
Cuisine; Spain
Diets; Dairy-Free / Egg-Free / Vegan

Ultimate Triple Vanilla Cake

Ultimate Triple Vanilla Cake

Couverts8
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Notes & Wine Advice

Serving Tip:
For an elegant presentation, garnish with fresh berries or edible flowers before serving.
Wine Advice:
Pair with a sweet white wine like Moscato or a vanilla-infused dessert wine.

Nutrition values

Calories: 270 kcal | koolhydraten: 45 g | Eiwitten: 4 g | Vet: 8 g | Suiker: 22 g
————————————————————————————————–
Course; Cake / Dessert / Rustic Baking
Cuisine; French
Diets; Dairy-Free / Egg-Free / Vegan