Applesauce Carrot Cake

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Ingredients:

• 3/4 cup raisins
• 1 cup grated carrot
• 1 cup water
• 1/2 cup soft silken tofu or 2 egg replacer equivalent
• 1/2 cup maple syrup
• 1 tablespoon light oil
• 1 1/2 tablespoons applesauce
• 3/4 teaspoon cinnamon
• 3/4 teaspoon allspice
• 1/4 teaspoon clove
• 3/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 cup chopped walnuts

Steps:

• Preheat oven to 350F
• and spray a 7 spring form pan with oil
• In a large sauce pan
• simmer the raisins and ground carrots in the water over medium heat for about 7-10 minutes Remove and put into a large bowl
• Add the oil
• tofu
• maple syrup
• cinnamon
• allspice
• cloves and salt and stir well
• Add the flour
• baking soda and nuts if using Stir the mixture into the carrot blend
• Pour into your cake pan and cook for 45 minutes or until a wooden skewer stuck in the middle comes out clean
• Cool in the pan for 5 minutes
• then remove the sides and cool further on a metal rack
• Ice and enjoy
• Bon Appetit

Blueberry Upside-Down Cake

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Ingredients:

• 4 tablespoons butter melted
• 3 tablespoons light brown sugar
• 1/3 cup light brown sugar packed
• 1 1/2 cups blueberries wild Maine
• 3/4 cup cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup milk room temperature

Steps:

• Heat oven to 350 Butter a 1-quart souffl dish Pour 2 tablespoons melted butter into the souffl dish Sprinkle 3 tablespoons brown sugar over butter Scatter 1 cup blueberries over sugar Set aside
• In a medium bowl whisk together flour baking powder and salt
• In another medium bowl whisk together remaining 2 tablespoons butter remaining 1/3 cup brown sugar and egg Whisk milk into the egg mixture Add flour mixture; whisk until batter is smooth
• Pour half the batter into souffl dish Sprinkle remaining 1/2 cup blueberries over batter Spread remaining batter over blueberries Bake until a cake tester inserted in the middle of the cake comes out clean of batter about 45 minutes
• Immediately unmold cake inverting it onto a serving dish Serve warm with vanilla ice cream if desired

Chocolate Peanut Butter Streusel Cake

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Ingredients:

• 2 1/4 cups all-purpose flour
• 2 cups packed brown sugar
• 1 cup creamy peanut butter
• 1/2 cup unsalted butter at room temperature
• 3 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 12 ounce bag semi-sweet chocolate chips

Steps:

• Preheat oven to 350/ Grease a 13x9x2-inch baking pan
• In a large bowl combine first 4 ingredients
• With a electric mixer beat on low speed until streusel is blended and crumbly
• Transfer 1 cup lightly packed streusel to a small bowl to reserve
• Add the eggs milk vanilla extract baking powder and baking soda to remaining streusel
• Beat on low speed until well-blended; increase speed to medium and beat until well blended
• Scrap the bowl occasionally about three minutes; stir in 1 cup of chocolate chips
• Transfer batter to pan and sprinkle evenly with reserved streusel and remaining cup of chips
• Bake about 35 minutes until tester inserted into center comes out clean
• Cool cake in pan on a wire rack

Chocolate Torte - No Baking

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Ingredients:

• 157 ml double cream
• 1 tablespoon sugar
• 225 g dark chocolate
• 57 g butter

Steps:

• Prepare a 7x7 dish by lining it with greaseproof paper for easy removal of the torte once cold
• Measure out the butter and chocolate and chop up ready for adding later
• Put the cream
• sugar and salt in a pan and bring slowly to near boiling stirring constantly You should see small bubbles at the edges of the pan
• Add the butter and chocolate and stir well until melted Then add any other flavourings if desired eg ginger etc optional
• Pour into prepared dish and chill in fridge overnight or until set at least 7 hours Id guess
• When set torte can be turned carefully onto serving dish where it will sit firm and not ooze You can then decorate with cream / fruit / drizzled white chocolate optional

Ciambella Della Nonna ndash; Italian Breakfast Cake

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Ingredients:

• 400 g flour 13 ounces
• 150 g margarine 5 ounces or 150 g butter 5 ounces
• 180 g sugar 6 ounces
• 1 pinch salt
• 4 eggs
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 2 tablespoons liqueur we use maraschino
• 1 lemon zest or 1 orange zest
• 100 ml milk 1/3 cup
• 1 -2 tablespoon sugar additional only for topping

Steps:

• Preheat the oven at 220C 425F
• Grease your mold I use a ring-shaped one and dust with four
• Work all the ingredients reserve the sugar for topping with the kneading machine until smooth
• Spread the batter in the mold
• Top with sugar
• Bake for 30 minutes at 220C 425F

Cinnamon Streusel Coffee Cake

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Ingredients:

• 1/4 cup chopped pecans
• 3 tablespoons brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/3 cup margarine softened
• 1 1/4 cups sugar
• 1 large egg
• 1 large egg white
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces low-fat vanilla yogurt
• 2/3 cup applesauce
• 2 teaspoons vanilla extract
• nonstick cooking spray
• 2 teaspoons all-purpose flour
• 2/3 cup sifted powdered sugar
• 2 teaspoons skim milk
• 1 teaspoon vanilla extract

Steps:

• Combine first 3 ingredients; stir well and then set aside
• Cream margarine in bowl; gradually add 1 1/4 cups sugar and then beat at medium speed until well blended
• Add egg and egg white one at a time beating well
• Combine 3 cups flour and next 3 ingredients in a bowl Stir well
• Combine yogurt applesauce and 2 teaspoons vanilla extract in a bowl; stir well
• Add flour mixture to creamed mixture alternately with yogurt mixture
• Coat a 12 cup bundt pan with spray and flour
• Pour half of batter in pan sprinkle with pecan mixture and then pour remaining batter on
• Bake until done keeping close eye on it
• Combine powdered sugar vanilla extract and milk; stir well Pour over cooled cake

Cranberry Apple Cake

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Ingredients:

• 1 1/4 cups vegetable oil
• 1 1/4 cups granulated sugar
• 1/2 cup brown sugar packed
• 4 eggs
• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon grated nutmeg
• 3 apples peeled and diced
• 6 ounces dried cranberries
• 1/4 cup brown sugar packed
• 2 1/2 tablespoons light cream
• 2 tablespoons butter
• 2/3 cup icing sugar

Steps:

• For the cake
• preheat the oven to 325 degrees F and grease and flour a 10 tube pan
• Beat the oil
• sugars and eggs in a large mixing bowl
• Combine the next six ingredients in a separate bowl
• Add to the wet ingredients along with the apples and cranberries
• stirring until moistened
• Spread the batter in the prepared pan
• Bake for 1-1/2 hours or until a toothpick inserted in the centre comes out clean
• Cool for 20 minutes in the pan
• then transfer to a wire rack and cool completely
• For the frosting
• heat the first three ingredients in a saucepan over medium heat
• stirring until the sugar is dissolved and the mixture comes to a boil
• Cool to room temperature
• Add enough icing sugar to make a drizzling consistency
• beating until smooth
• Drizzle over the cake and decorate as desired

Daifuku Cake

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Ingredients:

• 1 cup azuki beans
• 10 cups water
• 1/3 cup sugar
• 1 cup rice flour
• 1/4 cup sugar
• 1 1/4 cups water

Steps:

• For The Anko Filling
• Place 4 cups of water in a pan and add the azuki beans to the water
• Place on high heat and bring to a boil
• Remove from stove when mixture starts boiling and drain the water
• Place 6 cups of water in the pan with the azuki beans
• Place on low heat and simmer for about an hours until the azuki beans are softened
• Remove excess water and add sugar
• Stir on low heat for a few minutes just until it thickens
• Remove from heat and set aside
• For The Dough
• Place rice flour sugar and water in a pan
• Place on low heat and stir constantly until dough thickensPlace the dough on a floured surface and divide into 12 pieces
• Press the pieces into rounds
• Place a TBSP of anko in the center of each dough round and stretch the dough to enclose the anko
• Shape into a ball

Dark Chocolate Cake with Double Fudge Icing

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Ingredients:

• 1 cup mayonnaise
• 1 cup water
• 1 cup sugar
• 1 teaspoon vanilla
• 1/2 cup cocoa
• 2 1/4 cups flour
• 1 pinch salt
• 1 1/2 teaspoons baking soda
• 1 1/4 cups sugar
• 1 cup heavy cream
• 5 unsweetened chocolate squares
• 1/4 lb unsalted butter broken into pieces
• 1 teaspoon vanilla

Steps:

• Cake Mix mayonnaise water sugar and vanilla together until well blended
• Sift cocoa flour salt and baking soda together
• Stir into liquid ingredients and mix just until blended
• Pour batter into 2 greased and floured sandwich cake tins8-9 inch size
• Bake in a preheated 375 deg F oven for 20-25 minutes or until a toothpick inserted in the centre comes out clean
• Cool and then ice
• Icing Bring sugar and cream to a boil
• Reduce heat and simmer for 5 minutes
• Stir occasinaly to stop cream from boiling over
• Remove from heat
• Finely chop or grate the chocolate
• Sir into the cream until completely melted
• Stir in butter and vanilla
• Once butter is melted refrigerate icing until cold
• Once cold beat the icing with an electric mixer or a wooden spoon until thick and of a good spreading consistency

Devil's Food Cupcakes W/Chocolate Ganache Frosting amp; Centers

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Ingredients:

• 13 ounces heavy cream
• 12 ounces bittersweet chocolate I use a bag of chocolate chips
• 1/3 cup cocoa preferably but not absolutely Valrhona or Cocoa Barry Extract Supermarket cheap stuff works also
• 1 cup boiling water
• 1 teaspoon vanilla
• 3/4 cup mayonnaise I use fat free and it works fine
• 2 cups sifted cake flour I rarely ever sift as I find that cake flour seems to always measure right I know I should
• 1 cup sugar
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt

Steps:

• GANACHE
• In a sauce pan bring your cream to a light boil
• Then pour in the chocolate and start stirring immediately
• Keep going until you have a smooth mixture
• At first this will seem like its not working as the chocolate hasnt begun to mix with the cream
• Then
• in second
• it will start to form Just give it time
• Remove from heat and set aside to cool
• Dont be tempted to taste throughout the cooling process as youre not supposed to touch the ganache until it sets
• Put ganache in fridge until youre ready to use
• If youre making these in a hurry
• start making the batter
• If not
• make the batter when youre ready to start baking your cupcakes
• CUPCAKES
• Pre-heat oven to 375F
• Line cupcake tray with cupcake papers
• Whisk together water and cocoa
• Set aside and let completely cool you can put this in the fridge too
• When cocoa mixture is cool
• whisk in the mayonnaise and vanilla until smooth
• Meanwhile
• combine dry ingredients in the bowl of an electric mixer and mix on low until combined
• Once mixed
• increase speed to medium and beat in cocoa mixture for one minute
• The batter is supposed to be thin
• but Ive seen it thin/medium
• Poor batter into a measuring cup with a spout and fill each cupcake 1/4 the way full
• Now take out your ganache and with a spoon make a small ganache ball and set one ball in the center of each cupcake
• Continue to fill each cupcake until its 3/4 the way full to prevent spilling batter
• Check to make sure your oven is at 375 and bake for 15-20 minutes until cupcakes are set
• Poke with a toothpick to confirm they are done
• The toothpick should slide out smoothly without any cake on it
• Once completely cooled make sure you cool the cupcakes or your ganache will melt
• frost with the rest of your ganache frosting
• You should have extra ganache left over - about a cup

Easy Peasy Strawberry Shortcake

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Ingredients:

• 1 box yellow cake mix
• 1 container Cool Whip thicker is better
• sliced fresh strawberries

Steps:

• Prepare the cake using the directions on the box to make a 2-layered cake youll need two cake pans
• Let it cool completely
• Refrigerating the cake so it is cool will actually keep the cool whip from running
• Slice strawberries
• Spread Cool Whip on the flat side of one cake and top with about half the sliced strawberries
• Put the second cake on top and cover the entire cake with Cool Whip
• Top with second half of sliced strawberries
• Refrigerate until serving

Easy Toffee Brownies

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Ingredients:

• 1 3 1/2 ounce box chocolate pudding mix such as jello brand use the cook and serve kind not instant
• 2 cups 2% low-fat milk the more milk fat the richer it will be
• 1/2 cup unsalted butter
• 1 18 ounce box devil's food cake mix such as duncan hines
• 1 12 ounce package toffee pieces with it won't effect the outcome of the brownies or 1 12 ounce package without chocolate it won't effect the outcome of the brownies

Steps:

• Preheat oven 350
• In a medium size sauce pan on med/low heat add in your milk and your pudding mix IMPORTANT DO NOT FOLLOW PUDDING MIX DIRECTIONS
• bring to a boilas soon as it boils add in your butterand mix and turn off heat and set aside Get a large mixing bowlempty out your cake mix IMPORTANT DO NOT FOLLOW CAKE MIX DIRECTIONS After you empty out the cake mixstir in your pudding mixtureOnce everything in mixed well pour batter into a greased 9x13 glass pan Sprinkle the whole bag of toffee chips over brownie batter Bake 350 for 45 minutes
• For a variation you can change cake mix baseand or add 1 cup chopped nuts

Flourless Orange and Chocolate Cake

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Ingredients:

• 1 orange whole
• 125 g caster sugar
• 200 g dark chocolate melted
• 100 g ground almonds
• 3 eggs separated
• 1/2 teaspoon baking powder

Steps:

• Put the orange in a microwave safe bowl
• Add 250ml water cover with clingfilm and microwave on high for 20 minutes turning halfway through or simmer for 1 hour in a small saucepan
• Leave to cool still covered
• Heat oven to 180C
• Line a 20cm round springform tin with baking parchment
• Cut the orange in half and remove pips
• Put in a food processor with 5 tbsp of orange liquid left in the bowl and blitz to a smooth puree
• Add the sugar melted chocolate egg yolks and baking powder and whiz again to mix thoroughly
• Tip into a large bowl
• Beat the egg whites until stiff but not dry and fold into chocolate mixture
• Spoon into lined tin
• Put the tin on a baking sheet then in the oven
• Bake for 1 hour covering with a piece of foil or baking parchment halfway through to stop the top burning
• Cool in the tin

Freezer Espresso Mascarpone Cake

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Ingredients:

• 3 cups heavy cream divided
• 9 tablespoons sugar divided
• 1/2 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• 9 ounces mascarpone cheese
• 1 9 ounce box chocolate wafers
• 1 tablespoon instant espresso powder
• nonstick cooking spray for pan
• chocolate for garnish
• plain espresso beans for garnish
• fresh mint sprig for garnish

Steps:

• Beat 2 cups heavy cream with 6 tbsp sugar with a mixer 4 minutes
• Reduce speed to medium and add mascarpone extracts mix until well blended
• Spray a 9-inch springform pan with cooking spray
• Layer 1 1/4 c mascarpone mix on bottom of pan
• Spread a layer of chocolate biscuits about 14 over
• Repeat layer of mascarpone and wafers finish with a layer of mascarpone
• Cover with foil and freeze for 1 hour
• Transfer to refrigerator and chill for 8 hrs or overnight
• Pulse remaining wafers in a processor until finely ground
• Beat remaining 1 cup cream with espresso powder and 3 tbsp sugar until whipped to stiff peaks 3 minutes or so
• Remove foil and pan from cake
• Frost all over with espresso cream
• Sprinkle edges with wafer crumbs
• Serve cold
• Garnish with mint leaves and espresso beans optional

Gluten Free White Texas Sheet Cake

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Ingredients:

• 1 cup butter
• 1 cup water
• 2 cups gluten-free flour mix
• 2 cups granulated sugar
• 2 eggs beaten
• 1/2 cup gluten-free sour cream
• 1 teaspoon almond extract
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2 teaspoons xanthan gum
• 1/2 cup butter
• 1/4 cup milk
• 4 1/2 cups powdered sugar
• 1/2 teaspoon almond extract

Steps:

• Preheat oven to 375F and lightly grease a 15 x10 jelly roll pan
• Bring butter and water up to a boil in a large saucepan
• taking care not to scorch
• Remove from heat; whisk in remaining cake ingredients until smooth
• Pour into prepared baking pan
• Bake for approximately 20 minutes or until cake is golden brown and tests done
• Cool for 20 minutes
• While cake is baking
• bring milk and butter just to the boil in a medium saucepan
• taking care not to scorch
• Remove from heat
• Add powdered sugar and almond extract; mix well and spread evenly over slightly cooled cake

Granny Cake

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Ingredients:

• 3 cups flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 3/4 cup butter softened
• 3 eggs
• 2 cups mashed bananas
• 1 8 ounce can crushed pineapple with juice
• 2 teaspoons vanilla
• powdered sugar

Steps:

• Mix flour sugar baking soda nutmeg salt and cloves; set aside
• Beat butter with mixer for 30 seconds
• Add eggs banana undrained pineapple and vanilla- Beat
• Add flour mixture
• Spread batter in greased 10 inch fluted tube pan
• Bake in 325 degree oven for 70-75 minutes
• Cool on wire rack for 10 minutes
• Remove from pan and cool completely

Healthy Everybody Awesome Cake

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Ingredients:

• 6 teaspoons Ener-G Egg Substitute
• 8 tablespoons warm water
• 2 tablespoons cider vinegar
• 2 tablespoons baking powder
• 1/2 cup canola oil
• 1/2 cup vanilla-flavored soymilk
• 1 teaspoon vanilla extract
• 1 1/3 cups sugar
• 2 1/2 cups rice flour
• 6 tablespoons carob powder
• 1 beet shredded
• confectioners' sugar

Steps:

• Preheat oven to 350 degrees F
• Beat together egg replacer
• water
• vinegar
• and baking powder until light and foamy
• Add oil
• soymilk
• vanilla extract
• and sugar and beat until blended
• Add rice flour and carob powder gradually and beat
• Fold in beets and pour into greased pan
• Optional before putting into oven
• sprinkle sliced almonds over top of batter
• Bake for 45 minutes at 350 or until an inserted pick comes out clean
• Dust with confectioners sugar

Healthy Ginger Carrot Muffins

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Ingredients:

• 1 1/2 cups whole wheat flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1 teaspoon clove
• 1 teaspoon nutmeg
• 2 tablespoons ground flax seeds
• 2 large egg whites
• 1 cup sugar substitute I use Splenda
• 1/4 cup molasses
• 1/4 cup unsweetened applesauce
• 1/3 cup soymilk I use Silk
• 3 cups shredded carrots packed or 1 16 ounce bag baby carrots finely chopped in food processor
• 1 1/4 cups old fashioned oats

Steps:

• Preheat oven to 350F
• Sift together flour baking soda cinnamon ginger cloves nutmeg Add ground flaxseed Set aside
• In large mixing bowl beat egg whites until foamy Add Splenda molasses soymik and applesauce until smooth
• Stir in carrots
• Gradually add flour mixture to carrot mixture
• Stir in oats
• Fill muffin cups 2/3 full
• Bake for 15-20 minutes
• Enjoy

Insanely Chocolatey - Chocolate Nemesis Cake

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Ingredients:

• 12 ounces dark chocolate broken into small pieces really good quality
• 5 eggs
• 1 cup superfine sugar
• 2 tablespoons superfine sugar
• 1 cup softened unsalted butter
• 1 cup water
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 cup whipped cream to serve
• 1 cup fresh raspberry to serve
• chocolate curls

Steps:

• Preheat the oven to 300F; line an 8-inch diameter shallow cake pan 2 inches deep with nonstick baking paper
• then grease it with butter and sprinkle with flour
• Beat the eggs with one third of the sugar until the mixture quadruples in volume this operation will require beating for around 10 minutes with an electric beater Heat the rest of the sugar in a saucepan with 1 cup water until the sugar dissolves into a syrup
• Add the chocolate pieces and the butter Mix well When smooth
• remove from the heat and leave to cool Pour the mixture over the eggs while it is still slightly warm and continue to beat gently until it is smooth no more than 20 seconds
• Pour the mixture into the prepared cake pan and place the pan in a roasting pan of hot water The water must come right up to the top of the mold
• so that the cooking is uniform
• Bake it for 30 minutes in the oven until it has set Check for doneness by gently placing the palm of your hand on the surface If it is not set
• continue cooking
• Cool the cake in the pan before turning upside down to unmold onto a cake plate Serve with a spoonful of whipped cream some fresh raspberries or just inhale the cake straight off the plate If youre feeling really crazy for chocolate
• top the cake with chocolate curls too ;

Kindness Cake

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Ingredients:

• 1 cup butter softened
• 1 1/2 cups white sugar
• 3 large eggs
• 1 tablespoon freshly grated orange rind
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 1 1/4 cups chopped pitted dates
• 1 cup cranberries fresh or frozen
• 1 cup chopped almonds
• 2 tablespoons butter softened
• 2 cups icing sugar sift through a sieve after measuring to remove lumps
• 2 tablespoons orange juice

Steps:

• Preheat oven to 350 degrees F; line 2 8x4 loaf pans with parchment paper and set aside
• In a mixing bowl beat butter with sugar until mixture is fluffy
• Next beat in eggs 1 at a time then stir in orange rind
• In a separate mixing bowl combine flour baking soda and powder and salt
• Stir dry mixture into butter mixture alternately with buttermilk dry buttermilk dry buttermilk finally dry
• Into this batter stir in dates cranberries and almonds just until combined
• Scrape batter into the two prepared loaf pans and bake in the centre of preheated oven until a tester comes out clean about 75 minutes
• Turn out onto cooling racks and cool completely
• You could now wrap cakes in heavyduty foil and freeze for up to one month if you wish
• To make icing beat butter with just 1/4 cup of the icing sugar then beat in orange juice
• Beat in remaining sugar until icing is smooth
• Spread icing over tops of both cakes

Lemon Coconut Cake

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Ingredients:

• 1/2 cup butter at room temp
• 1 cup granulated sugar
• 1/2 cup shredded coconut
• 3 egg yolks reserve whites
• 1 tablespoon baking powder
• 1 1/2 cups flour
• 1 cup milk
• 2/3 cup freshly squeezed lemon juice
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 2 large eggs beaten
• 1/2 cup butter at room temp
• 1 cup shredded coconut divided
• 3 egg whites
• 1/4 cup granulated sugar

Steps:

• Preheat oven to 350 degrees
• Butter a 9x13 baking pan and set aside
• In a large bowl cream together the butter and sugar until light and fluffy
• Beat in the coconut and egg yolks
• Combine the baking powder and flour in a small bowl
• Add to egg mixture in 3 batches alternating with the milk
• Pour into the prepared baking pan and bake for 25 minutes
• Test with a toothpick and if done remove from oven
• Set on a wire rack to cool
• Combine the lemon juice sugar cornstarch eggs and butter in a heavy double broiler
• Heat and stir for 5 minutes until thickened
• Pour onto warm cake
• Sprinkle 1/2 of the coconut on top of the filling
• Beat the whites in a medium bowl until soft peaks form
• Gradually beat in sugar until dissolved
• Spread over coconut layer
• Sprinkle second amount of coconut over top
• Bake for 12 minutes or until the coconut and whites are lightly browned
• Cool on the wire rack for 15 minutes
• Place in the fridge for 1 hour or better yet all day or overnight
• Cut when cooled

Lower Fat and Calorie Version of Microwave Mug Cake 322553

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Ingredients:

• 4 tablespoons self rising flour
• 4 tablespoons Splenda granular
• 2 tablespoons cocoa powder
• 3 tablespoons skim milk
• 4 ounces unsweetened applesauce
• 2 -3 drops vanilla

Steps:

• Coat a large mug with cooking spray Add all ingredients and stir Microwave for 25 - 3 minutes

Macaroon Cake

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Ingredients:

• 4 ounces butter
• 4 ounces sugar
• 3 egg yolks
• 1 teaspoon vanilla essence
• 6 ounces flour
• 1/8 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons milk
• 3 egg whites
• 4 ounces sugar
• 1 1/2 cups coconut

Steps:

• Cream the butter and sugar add the egg yolks and vanilla essence
• Beat well
• Add sifted dry ingredients alternately with milk
• Spread in a greased shallow tin and cover with the macaroon mixture
• Macaroon mixture Beat the eggwhites until quite stiff fold in sugar and coconut
• Bake for 40-45 minutes at 350 deg F

Molten Flourless Chocolate Cake

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Ingredients:

• 4 eggs
• 1/2 lb semisweet chocolate
• 2 ounces unsalted butter
• cooking spray
• powdered sugar for decorating

Steps:

• Preheat oven to 425
• Place a saucepan of water on high heat Heat to a boil
• then reduce to simmer
• In a mixing bowl
• crack eggs and warm them over simmering water for 1 minute hold bowl directly over the water
• using a dish towel to protect your hands
• whisking constantly
• Remove eggs from heat
• and whisk for another minute until eggs are very fluffy
• Meanwhile
• put the chocolate and butter in a large
• heatproof
• stainless-steel or tempered-glass bowl; set it over the simmering water
• making sure the water doesnt touch the bowl
• Let the chocolate and butter melt; remove from heat
• Let mixture cool slightly by stirring occasionally
• about 5 minutes
• Once slightly cooled
• fold the chocolate and butter into the whipped eggs until no more streaks show Batter will deflate
• Spray 6 4-ounce ramekins or ovenproof dessert cups with nonstick cooking spray or use foil cups
• or muffin tins
• Fill them 3/4 of the way full and place on a baking sheet
• Bake for 10-12 minutes
• depending on how gooey youd like the centers
• Turn the cakes out onto dessert plates
• and serve immediately with a sprinkle of powdered sugar

My Eggless Carrot Cake

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Ingredients:

• 1 1/2 cups flour
• 1 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ginger powder
• 1/4 teaspoon salt
• 1 cup finely grated carrot
• 3/4 cup water
• 1/2 cup melted butter or 1/2 cup vegetable oil
• 2 teaspoons vanilla essence
• 1 tablespoon vinegar

Steps:

• Preheat oven to 350 degrees C 175 degrees F
• Mix the dry ingredients and spices until well blended
• Add grated carrots Stir until thoroughly blended
• Add wet ingredients Mix thoroughly
• Bake in preheated oven for about 30 to 45 minutes or until toothpick inserted comes out clean

Oaty Banana Mini Muffins Oamc

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Ingredients:

• 8 ounces all-purpose flour
• 3 ounces porridge oats plus a spoonful for decoration
• 2 teaspoons baking powder
• 3 eggs beaten
• 6 ounces superfine sugar
• 1 cup corn oil
• 2 bananas finely chopped

Steps:

• Preheat the oven to 350F Line a mini muffin tray with 24 cases
• Place the flour oats and baking powder into a bowl In a separate bowl beat the eggs sugar and oil together until pale and fluffy Fold into the dry ingredients with the bananas
• Spoon into the muffin cases and sprinkle with the remaining oats Bake for 15 minutes until risen and golden Cool and serve

Pantespani - Greek Sponge Cake With Orange

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Ingredients:

• 6 eggs separated
• 2 cups granulated sugar
• 1 pinch salt
• 3 tablespoons cornstarch
• 2 cups self-rising flour
• 3 tablespoons of grated orange peel
• 2/3 cup water
• margarine or cooking spray
• flour
• 3 cups water
• 1 cup granulated sugar
• 3 -4 whole cloves
• 1 cinnamon stick
• 1 teaspoon orange blossom water
• 1 large orange juice of

Steps:

• In a saucepan combine all syrup ingredients except the orange juice and orange flower water and bring to a boil Boil for 7-8 minutes Stir in orange juice and prange flower water remove from heat and allow to cool
• Preheat oven to 340F 170C
• Beat egg whites 1/2 cup of the sugar and the salt to stiff peak stage
• In a separate bowl beat the egg yolks with the remaining 1 1/2 cups of sugar and slowly beat in all remaining ingredients
• Use a spatula to scrape down the sides of the mixing bowl and when all ingredients have mixed in beat for 3-4 minutes
• With a spatula gently fold in the egg whites until well blended
• Lightly grease bottom and sides of a 15 3/4 X 12 inch or equivalent pan with the margarine dust with flour and transfer cake batter to the pan
• Bake at 340F 170C for 55-60 minutes until a knife inserted into the middle comes out dry The top should be a dark gold color
• As soon as the cake comes out of the oven cut into squares or diamonds Discard the cloves and cinnamon stick and pour the cooled syrup evenly over the top Allow to cool and absorb the syrup before serving
• Note Do not open the oven during baking except to test for doneness
• Greek pan cakes are baked in pans that are often larger than baking pans used in other countries The 15 3/4 X 12 inch pan may be available in your market as a roasting pan

Pumpkin Spice Bars

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Ingredients:

• 1 package spice cake mix
• 16 ounces cooked pumpkin or 16 ounces cooked canned pumpkin
• 8 ounces cream cheese softened
• 2 teaspoons vanilla extract
• 1 lb confectioners' sugar
• 1 cup flaked coconut lightly toasted
• 1/2 cup vegetable oil or 1/2 cup canola oil
• 4 large eggs
• 1 teaspoon cinnamon

Steps:

• Preheat oven to 350F degrees
• Grease a jelly roll pan large baking sheet with a small edge all the way around
• In a large bowl using a mixer at low speed blend cake mix with salad oil eggs and pumpkin
• Blend until moistened
• Then mix at medium speed for 2 minutes
• Pour into prepared pan; bake until top is firm to touch; about 25 minutes
• Meanwhile at low speed beat cream cheese vanilla and cinnamon
• Add confectioners sugar; beat until smooth
• spread evenly over completely cooled cake
• Sprinkle with toasted coconut
• To serve cut in 2 inch bars

Spice Nut Cake

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Ingredients:

• 1 cup raisins
• 1 cup nuts
• 2 cups sugar
• 2 teaspoons cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon allspice
• 1/2 teaspoon salt
• 2 cups water
• 1 cup vegetable shortening
• 4 cups flour
• 1 teaspoon baking soda
• 1/3 cup water
• 1 teaspoon baking powder

Steps:

• Preheat oven to 300F
• Combine all ingredients except last three in large saucepan amp; bring to a boil
• Add 1 tsp baking soda dissolved in 1/3 c water
• In separate bowl sift flour 3 times
• Mix everything and pour into greased bundt cake pan
• Bake 1 hour

Strawberry Compote

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Ingredients:

• 1/4 cup caster sugar
• 150 g strawberries fresh or frozen

Steps:

• Place sugar an 2 tablespoons of cold water in a small saucepan and stir over low heat until sugar dissolves
• Increase heat to high and bring mixture to the boil Cook for 3 minutes or until mixture thickens slightly
• Remove from heat and stir in strawberries Set aside

Sweet Carrot Pumpkin Bars

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Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 large egg
• 1 large egg white
• 1 cup brown sugar packed
• 1/2 cup canned pumpkin
• 2 tablespoons canola oil
• 2 tablespoons margarine melted
• 1 grated orange rind of
• 1 teaspoon vanilla extract
• 1/2 cup grated carrot
• 1/2 cup raisins
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts

Steps:

• Preheat oven to 350 degrees F
• Combine flour
• baking powder
• baking soda
• cinnamon
• and salt
• In a separate bowl
• beat egg and egg white until foamy Beat in sugar
• pumpkin
• oil
• margarine
• orange peel
• and vanilla extract until smooth
• Add flour mixture to egg mixture
• and stir by hand until almost combined Stir in carrots
• raisins
• cranberries
• and nuts just until blended
• Spread batter into 8 X 8 pan coated with cooking spray Bake 30 to 35 minutes
• until top springs back when lightly touched Cool in pan on rack
• Makes 1 dozen

Vegan Carrotaraisinaana Cake

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Ingredients:

• 1 1/2 cups raisins
• 2 cups carrots finely grated
• 2 cups water
• 1 1/2 bananas any size'll do
• 1 cup silken tofu
• 3 tablespoons soy yogurt plain
• 1 1/4 maple syrup
• 3 1/2 tablespoons extra virgin olive oil
• 1/2 cup agave syrup
• 3 1/2 tablespoons applesauce unsweetened
• 1 1/2 teaspoons allspice
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon ground ginger
• 2 teaspoons iodized salt
• 3 cups spelt flour or 3 1/2 cups whole wheat flour
• 2 teaspoons baking soda
• 3/4 cup walnuts chopped
• 8 tablespoons flax seed meal

Steps:

• 1 First get your carrots grated
• and raisins measured to set aside for simmering in a pot with the 2 cups water 7-10 min when ready
• 2 Next go ahead and blend your egg substitute list of ingredients together liquify if possible
• otherwise blended smoothly works
• then measure to make sure it comes out to be 1 cup of gooey perfection to replace those eggs
• Now preheat your oven to 350 degrees F
• 3 In one big bowl
• mix applesauce
• spices
• oil
• syrups
• egg replacer
• salt
• 4 After carrot and raisin mix is simmered for 7-10 min
• mix this in with 3
• 5 In separate bowl
• mix flour
• nuts
• flax seed mill
• and baking soda together
• 6 Add 5 to the fluidified mixture slowly
• stirring well but not too much
• 7 Spray 3 separate 9 inch diameter wide glass round pie bowls with some sort of vegetable oil spray I use Lowes Foods 100% pure no stick cooking spray -- its cheaper
• 8 Pour ingredients into bowls
• then set them into the oven
• all on same rack if baking them together
• 9 Set your timer for 45 minutes
• but a separate timer should be set for 15 min
• which youll need to rotate your cakes on their shelf in the oven so as to bake evenly At about minute 30 on first timer
• turn oven down to about 300 degrees F
• 10 Should be done after 45 min
• set the cakes on cooling racks and wait about 15 minute to take your first bite
• 11 Enjoy

Vegan Chocolate Ganache Pumpkin Spice Cake

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Ingredients:

• 1/4 cup chocolate chips
• 2/3 cup pumpkin
• 1 teaspoon vanilla
• 2 tablespoons canola oil or 2 tablespoons vegetable oil
• 2 tablespoons ground flax seeds or 2 tablespoons Ener-G Egg Substitute
• 1 1/4 cups flour
• 1/4 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon clove
• 3/4 cup chocolate chips
• 3 tablespoons margarine
• 1/4 cup soymilk

Steps:

• Preheat oven to 350 grease or spray a 9x9 pan
• Melt chocolate chips in a double boiler or in the microwave for 30 sec intervals stirring after each 30 seconds until melted in a medium bowl
• Stir in pumpkin vanilla oil and flaxseed to the melted chocolate
• Mix all dry ingredients flour cocoa powder baking soda baking powder salt cinnamon nutmeg and cloves until well combined and stir in wet ingredients
• Spread evenly into the pan batter will be thick and bake for 25 minutes or until toothpick inserted comes out clean Let cool
• Ganache melt margarine and soymilk in a small bowl either in the microwave or on a double boiler Stir in chocolate chips and continue heating until melted and smooth
• Spread over cake when cake is cooled refrigerate cake if you want ganache to set or dig in for melty chocolate-y heaven D

Vegan Mini Carrot Cake Muffins

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Ingredients:

• 3/4 teaspoon baking powder
• 1/4 cup unsweetened applesauce
• 3/8 cup sugar
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/8 cup grapeseed oil
• 1 tablespoon honey
• 1 cup carrot graded
• 1/2 cup water or crushed pineapple including juice

Steps:

• In a small bowl mix baking powder and applesauce into a foamy mixture set aside
• In large bowl mix flour sugar baking soda cinnamon nutmeg and salt; mix
• Add oil honey carrots water or pineapple some of the juice might help and applesauce mixture
• Mix well
• Add nuts raisins or dried cranberries if preferred
• Scoop mixture into cupcake liners
• Bake at 325F for 30 minutes or until toothpick comes out clean
• Once cooled frost with icing powered sugar vegan Earth Balance butter organic vanilla and water