This one-bowl, super moist, chocolate pumpkin loaf cake comes together in no time, and I can’t stress this enough: it is so, so good. If you’re a chocolate lover looking for a healthier Fall dessert, this has your name written all over it.
Labor Day is a time for backyard barbecues, family gatherings, and oh yes — desserts. If you’re hosting a summer soirée or just looking for a dish to bring over to your bestie’s, these 5 healthier dessert recipes won’t disappoint. Pick a party theme, turn…
With Valentine’s Day around the corner, of course I had to give you a little something to celebrate. Enter: Red Velvet Cake Cookies.
The word “Cake” in the title is purposeful, as these are like a cross between a cookie and a cupcake. They are soft and have a moist, tender crumb all the while being vegan and gluten-free. My daughter loves them, and loves to lick the bowl, which I allow because there is no egg to worry about!
These freeze quite well, but be aware that the powdered sugar will absorb a bit. They still taste delicious, just not quite as pretty.
If you’re in need of some more healthy sweet treats, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.
Step 1. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
Step 2. In a large bowl, combine oil, water, sugar, and vanilla and whisk vigorously for 1-2 minutes to fully combine.
Step 3. Add vinegar and food coloring and whisk for another 30 seconds.
Step 4. Add the flour mixture to the wet ingredients and stir and mix to combine so there are no traces of flour remaining.
Step 5. Using an ice cream scoop or two tablespoons, scoop cookie dough onto one or two plates so they are not touching. You will get 10-15 cookies. The dough will seem wet, that’s ok.
Step 6. Freeze for 15 minutes. Meanwhile put a heap of powdered sugar onto a shallow plate and set aside.
Step 7. Preheat the oven to 375 degrees F. Remove cookies from the freezer and roll each ball with your hands briefly, then toss around in the powdered sugar covering the outside completely.
Step 8. Place on two parchment covered baking sheets and bake for 12-15 minutes until just set in the middle. Do not overbake, they will continue to harden as they cool.
Step 9. When baked, cool on the baking pans for 10 minutes before moving to a wire rack to cool completely.
Step 10. Enjoy!
If you make these Red Velvet Cake Cookies, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
The combination of almond, cranberries, and orange in this moist company cranberry almond bundt cake just sings “the holidays are here!”
This Chocolate Olive Oil Cake is perfect, truly. Whether you want to eat a piece with your hands in your pajamas (the most common way for me, admittedly) or serve to a room full of guests for Christmas or a dinner party, you simply won’t be dissapointed.
This, in my humble opinion, is the ultimate zucchini bread. It’s got all of the things you love about zucchini bread: its tender, moist crumb, it’s inviting sweetness and warmth, and its delicious excuse to eat cake for breakfast because VEGETABLES! But it feels special made in a bundt pan and modern with hints of rosemary and cardamom. It’s a special zucchini bread, and easy enough to make any day of the week.
To be honest, with you, the one thing that often bugs me about zucchini bread is the texture. I don’t love to bite into sugary shredded zucchini…. just me?
I decided to try making a puree by simply whizzing the zucchini in the blender. Not only is it easier, and faster than standing at a grater shredding away, but it blends the zucchini so much better into the batter and distributes all of that necessary moisture evenly throughout.
I’m telling you, you may never go back to shredding.
did I mention that this recipe is also made with only a handful of ingredients, requires no baking, and can be totally made ahead? The perfect recipe for a dinner party, or a Tuesday night Netflix party of one.
If you make this Zucchini Yogurt Bundt Cake, and I hope you do, please leave me a comment here or post to Instagram and tag me. I love to hear your feedback and share your creations!
Peach season is here, and to me that means peach salads, jams, cobbler, and simple, summery cakes like this one. Peaches are one of my favorite fruits. this might be in part to their elusiveness. they are in season for a mere month or two…
It’s almost Mother’s Day, and what better way to celebrate than with CAKE?! And not just any cake, but coffee cake. And not just any coffee cake, but SALTED CARAMEL coffee cake. I’m crazy for this recipe, and so excited to share it with you. …
I am very fond of simple, seasonal cakes.
They are what I most enjoy baking and what I most enjoy eating.
Last week’s Carrot Spice Snacking Cake and this Berry Zucchini Cake are examples of that, and very yummy ones I might add.
My husband loves lemon ANYTHING, so I knew I had to come up with a healthy-ish lemon cake that I could bake and eat regularly and feel good about. The indulgent part of this cake is the frosting, which does use butter, because if I’m frosting a cake it needs to be really good frosting. A simple glaze of powdered sugar and lemon juice is a bit of a lighter option, and one I sometimes use as well.
Almond Flour – using almonds in the cake supply a lot of healthy fats, helping to keep the cake moist without any butter or oil.
Gluten Free Flour – I use equal parts almond and gluten free flour in this cake, but you can use all purpose in place of the GF if you’d like.
Yogurt – Using full fat yogurt also keeps the cake really moist.
As always, please let me know if you try this cake because I love to hear your feedback. Happy Easter, my friends!
You likely know by now how I love my oats. I love them in breads. I love them in crisps and cobblers. I love them in cakes. I especially love them blended with fun flavors and baked until puffed and golden for breakfast. This brings…
I think we can all agree that the holidays are all about grazing… especially in 2020 when we are all home day, after day, after day, after day. Celebrating the holidays, on the whole, is more casual for most of this year and I have…
This cake will also go down in my mind as the Quarantine Pumpkin Cake. Why?
Remember back in the beginning of the pandemic when everyone was making banana bread? Well I do, and maybe that’s because I never really stopped.
This cake is a combination of my favorite two quick breads, banana and pumpkin, in bundt form. It’s perfectly moist and tender and makes as good of a snack as it does a breakfast or brunch.
This makes a delicious dessert with a dusting of powdered sugar or a simple glaze. I left it off as I truly wanted this to be a blank canvas that you can eat any time of day.
Oh, and did I mention it’s gluten free, dairy free, and refined sugar free?
“What else can I use?”
Feel free to use all purpose flour for entire 2 3/4 cups of flour if you are good with gluten. If using gluten free flour, I like to use Cup 4 Cup or Bob’s Red Mill GF blends as they are very comparable to all purpose.
You want a light, neutral tasting olive oil for this. If you don’t have that, feel free to use canola oil instead.
If you don’t have coconut sugar, you can substitute brown sugar or granulated sugar.
Want more pumpkin recipes? Check these out below!
This cake is really something. Come August, we are all usually drowning in zucchini and I’m always looking for new ways to use it. This cake is just sweet enough, moist and tender from the zucchini, and bursting with berries. Let’s talk substitutions: I suggest…
