I’ve never put olive oil in a cake before, but this came out as just about the moistest, most flavorful chocolate cake we’ve ever eaten! We spread apricot jam between the layers, and the hints of vanilla-almond-chocolate-coconut really make it a cake worth having third helpings.
My British grandma always had some home-baked treats waiting for me. This recipe is a plant-based spin on her lemon blueberry drizzle cake: a classic English tea time treat.
A very moist, flavor-balanced breakfast cake studded with both raisins and chocolate chips. This banana zucchini cake disappeared in 24 hours.
If you like moist carrot cake, this one is also dairy-free! It pairs nicely with cream cheese frosting.
It’s zucchini season again in California, so we’re back to our favorite zucchini fritters and creamy zucchini pasta. But wait, zucchini chocolate cake too? How versatile is this vegetable?
This lemon pound cake is from my British Grandma’s recipe box. It is indeed a lovely lemony cake for tea time or dessert.
This panda oreo cake was a kid-crafted creation at our house, including homemade chocolate sandwich cookies and marshmallowy frosting.
My mom used to make this banana ring cake for us with leftover bananas when we were kids. The hint of cinnamon and raisins add a little surprise.
My mom makes a chocolate log cake every year for Christmas. This year we had our own smaller family get-together with the kids so I thought it would be fun to make our own chocolate log. The girls decorated it with a Disney Frozen character theme in honor of one of their favorite movies. ThereContinue reading “Chocolate Log Cake with Chocolate and Vanilla Buttercream Frosting: #95 of 1000 Sustainable Food Experiments”
This is my Mom’s super easy recipe for panettone – an orange-scented Italian breakfast cake that’s traditionally eaten around Christmas but is delicious anytime of year. You can make it with raisins or chocolate chips, and it can be eaten for breakfast, snack, or a dessert treat. This is part of our 1,000 Food Experiments to createContinue reading “Italian Panettone: #39 of 1000 Sustainable Food Experiments”