BANANA BREAD CRUMB CAKE

So let me start by saying that I pretty much groaned out loud when I took my first bite. In a good way. I am not a groaner, so that’s a huge thing. Ok, I take that back..actually I am.

Adding it as a “filling” makes the cake more dense and buttery and freaking amazing.  It’s kind of undetectable after you bake it, but my oh man it is like little leprechauns jumped inside your cake and jigged it up with their magic footprints.

Ingredients

• 2 cups flour
• 3 tsp baking powder
• 1 tsp salt
• 3 ripe bananas
• 1/2 cup butter, room temperature
• 2 cups granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup milk

Crumb Filling and topping

• 1 cup cold butter, cubed
• 2 cups light brown sugar
• 2 cups flour

*optional glaze

• 1 cup powdered sugar
• 1-2 Tbsp milk

Instructions

1. Preheat oven to 350°
2. Spray a 9×13 baking dish with cooking spray, set aside
3. In a medium bowl whisk together flour, baking powder and salt. set aside.
4. In a large bowl mash bananas until they become liquified.
5. .....................................................................................................
6. .........................................................................................................................

full recipe : cookiesandcups.com

Coffee Cake Donuts with Vanilla Glaze

You’ll want to make the crumb topping first so it has time to chill in the freezer. For the crumb topping you’ll need cold unsalted butter, granulated sugar, all-purpose flour, and cinnamon. You cut the butter into small cubes, then quickly work it into the remaining ingredients until the mixture resembles a course meal. Then pop the bowl in the freezer while you make your donut batter. Chilling the crumbs in the freezer helps them melt more slowly during the baking process.

The donuts only need to bake for 10-11 minutes, so be sure you keep an eye on them. When you remove the donuts from the oven, you may notice some of the crumb topping has baked over the “hole” area – don’t fret! This is normal and will probably happen. Simply use a skewer or toothpick to clean it up. Then you’re going to let the donuts cool in the pan for 10 FULL minutes before gently lifting them out and onto a cooling rack.

Ingredients

For the crumb topping:

• 1/4 stick cold unsalted butter, cut into tiny cubes
• 1/4 cup granulated sugar
• 3 and 1/2 tablespoons all-purpose flour
• 1/4 teaspoon cinnamon

For the donuts:

• 1 cup all-purpose flour
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup full-fat sour cream
• 2 1/2 tablespoons unsalted butter, melted
• 1 large egg, at room temperature

For the vanilla glaze:

• 1/2 cup confectioners' sugar
• 1/2 tablespoon whole milk
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees (F). Spray a 6 mold donut pan with non-stick baking spray; set aside.
2. For the crumb topping:
3. In a small bowl combine the sugar, the flour, and cinnamon. Add in the butter cubes and quickly work them into the mixture until it resembles a coarse meal; chill the topping in the freezer while making the donut batter.
4. ...................................................................................................................
5. .........................................................................................................................

full recipe : bakerbynature.com

KEY LIME PIE BARS

With summer on its way, I thought it would be the perfect time to share these refreshing key lime pie bars. They’re everything you love about traditional key lime pie, with a delicious twist! Many of my posts here on Lil’ Luna are recipes for cheesecake, this one is no different. What can I say? I’m kind of obsessed! This time I went easy on the cream cheese and only added a little, just enough to thicken the bars a bit and give them a little more creaminess and tang. Oh my goodness, they are absolutely divine. If I could, I would eat these ALL summer long!

They’re super easy to make and only require 10 ingredients. Aside from the chilling, they take about 35 minutes to make, start to finish. Not too bad, right?! These delicious key lime pie bars need to go on your must-make list! They were a huge hit with my family, I know they’ll get rave reviews from yours too!

INGREDIENTS

CRUST

• 15 sheets graham crackers (or 30 squares)
• 2 tbsp granulated sugar
• pinch salt
• 6 tbsp unsalted butter melted

FILLING

• 6 oz cream cheese room temperature
• 14 oz condensed milk
• 4 egg yolks
• 1 tbsp lime zest
• 1/2 cup key lime juice or regular lime juice
• 1/2 tsp vanilla extract

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line a 9x9-inch pan with aluminum foil or parchment paper, set aside.
2. In a food processor or in a large ziploc bag with a rolling pin, crush the graham crackers until fine crumbs form.
3. In a medium mixing bowl, combine the crumbs, sugar, salt and butter, mix to combine. Press the crumbs evenly into the bottom of the lined pan. Place in the oven and bake for 10 minutes.
4. ..........................................................................................................
5. .................................................................................................................

full recipe : lilluna.com

White chocolate raspberry blondies

White chocolate and raspberry really are a bit of a match made in heaven. These white chocolate raspberry blondies are’t the healthiest thing in the world but if you’re in the market for an indulgence, this is the recipe for you.

Yes they’re a far cry from my usual healthy snacks but we have to indulge every now and then right? Everyone knows that raspberries and white chocolate are besties from way back. The only way the relationship could get any better was if they added some crumble macadamias to the mix (note to self, add them next time).

Ingredients

• 60g raspberries
• ½ cup caster sugar
• 150g butter, melted
• 250g white chocolate, chopped
• 3 eggs
• 1⅔ cup plain flour
• 1 tsp baking powder
• 1 tsp vanilla extract

Instructions

1. Pre-heat the oven to 180 fan-forced and grease and line a large loaf tin or 20x30cm lamington pan.
2. In a large bowl, mix the sugar, eggs and vanilla together.
3. .....................................................................................................
4. ..............................................................................................................

full recipe : www.clairekcreations.com

ROSE CARDAMOM AND BLOOD ORANGE LOAF CAKE

Half cake, half quick bread, this rose cardamom and blood orange loaf cake makes for an excellent breakfast, brunch or dessert addition to any Valentine’s Day table. Its sweet, slightly floral notes originate from a hint of dried rose petals and nuanced, spicy cardamom. In season, blood oranges contribute to a berry-like finish as part of a lush, yet lightly iced topping.

Applesauce is the hidden MVI (most valuable ingredient) in this loaf cake. Especially important in gluten-free baking, applesauce acts as a binding agent, providing a light sweetness and preventing the bake from drying out. It also pairs wonderfully with cardamom and rose flavors.

Ingredients

• 1/2 cup vegan butter, room temperature
• 3/4 cup organic cane sugar
• 1 tbsp dried rose petals (culinary grade), plus more for topping
• 2 flax eggs (2 tbsp flax meal mixed with 6 tbsp water)
• 1 tsp vanilla extract
• 1 cup organic, unsweetened apple sauce
• 2 cups 1-to-1 gluten free flour (I used this brand.)
• 1/2 tsp sea salt
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp ground cardamom
• 1/2 cup vegan cream cheese
• 1/2 cup organic powdered sugar
• 2 1/2 tbsp blood orange juice
• blood orange slices (optional for garnish)

Instructions

1. Pre-heat the oven to 350 degrees F.
2. Grease a loaf pan with a little vegan butter. Set aside.
3. In a food processor, add the sugar and rose petals, and gently pulse until rose petals are well incorporated.
4. In a medium-sized bowl, cream the butter and sugar. Add the flax eggs, vanilla and applesauce. Fold ingredients to mix.
5. .......................................................................................................
6. ...............................................................................................................

full recipe : www.homegrownprovisions.com

Samoa Bundt Cake

Samoa Cake tastes like the beloved girl scout cookie in bundt cake form with a tender cake full of chocolate flavor covered in a caramel frosting and lots of toasted coconut. A drizzle of caramel sauce and chocolate sauce makes it even harder to resist.

I used my favorite chocolate cake batter for this Samoa Bundt Cake. The texture is soft, tender, and velvety and it stays tasting fresh for days. I find this cake tastes just as good 4 days later as it did the day it was baked

Ingredients

• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup butter, softened
• 1 (16-ounce) package light brown sugar
• 3 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8-ounce) container sour cream
• 1 teaspoon vanilla extract
• 1 cup hot water

Caramel Frosting

• 3/4 cup butter (1 1/2 sticks)
• 1/4 cup jarred caramel sauce
• 3 cups powdered sugar
• 1 1/2 to 2 tablespoons heavy cream or milk

Toppings

• 1 1/2 cups sweetened shredded coconut, toasted
• Caramel Sauce
• Hot Fudge Sauce

Instructions

1. Preheat oven to 350 degrees and grease and flour and bundt pan (or use baking spray).
2. Melt chocolate chips in a microwave-safe bowl (heat at 20 second intervals) until smooth when stirred. Set Aside.
3. Beat butter and brown sugar with an electric mixer until blended well, about 5 minutes.
4. Beat in eggs one at a time.
5. ..........................................................................................................
6. ...................................................................................................................

full recipe : spicysouthernkitchen.com

KETO DEATH BY CHOCOLATE CAKE

If you have as big of a sweet tooth as I do, you’re probably in the same boat. The good news for us is delicious chocolate is easier to come by than you might think on a keto diet. Of course we’re not talking Hershey’s Bars, or some of the other brands that are loaded with sugar…as low carb dieting becomes more and more popular, the options have been exploding.

This cake is the chocolatiest creation I’ve baked up so far. It’s rich, moist, and wonderfully decadent. Best of all, it’s simple, and the ingredients won’t have you running all over town to find.

INGREDIENTS

CAKE

• 2 cups blanched finely ground almond flour
• 1 cup granular erythritol, or preferred sweetener
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 cup butter, softened
• 1 tsp vanilla extract
• 2 eggs
• 1 cup unsweetened almond milk

FROSTING

• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 1/3 cup powdered erythritol
• 1 tsp vanilla extract
• 3 tbsp unsweetened cocoa powder
• 2 tbsp heavy whipping cream

OPTIONAL

• Lily's Chocolate Chips (for drizzling and sprinkling around edges)

INSTRUCTIONS

CAKE

1. Preheat the oven to 350 degrees.
2. In a large bowl, mix the almond flour, erythritol, cocoa powder, and baking powder until fully combined. Mix in the butter and vanilla. Crack open the eggs into the bowl and stir until completely combined, then stir in the almond milk.
3. .................................................................................................................
4. ........................................................................................................................

full recipe : www.heyketomama.com

Chinese Egg Cake—Old Style Baked Version

I am always wondering where those yummy little cakes are originated. But I am familiar with them when I was just a little girl. At that time, cakes were quite treasure because we cannot make them at home. However they are always available at larger stores. You can even smell the aroma from miles away.

Growing up, I love to recall the food in my childhood from time to time. At the very beginning, this Chinese egg cake is steamed other than baked. Then at sometime, baked version was on almost every store. Compared with steamed version, I prefer baked version because I can still taste the raw egg taste even after adding lemon zest in the batter.After made this successfully around two weeks ago, I make this little egg cake at least twice every weekend for a quick breakfast.

Ingredients

• 2 middle size eggs ,room temperature eggs
• 60 g cake flour ,1/2 US cup
• 40 g castor sugar ,around 3 tablespoons+1 teaspoon
• 5 g oil ,olive oil or other vegetable oil around 3/4 teaspoon
• warm water ,for speeding up the whipping process, not required in summer days.

Instructions

1. Preheat the oven to 180 C around 350F.
2. Prepare a larger container and add half full warm water, then place your mixing bowl on the warm water. Add eggs and castor sugar. Whip at medium speed until light and fluffy. And then use low speed to remove some large bubbles. This step is the key of success and may take 12- 15 minutes until the mixture reach the ribbon stage.
3. .......................................................................................................
4. ..............................................................................................................

full recipe : www.chinasichuanfood.com

Easy Homemade Protein Bars (Cinnamon Roll)

I need protein to keep me full and have been loving protein bars to help fill me up. I’ve tried a few different brands out there…some are totally full of chemicals (not going to name names here), while others are full of real ingredients (ie: Rx bars!).

My solution? Let’s make homemade protein bars! I was surprised at how easy these were to prepare and not only that, but they rival pretty much any protein out there in terms of flavor.

Ingredients

• 1 scoop vanilla protein powder (40 g; a heaping 1/2 cup)
• 1 teaspoon cinnamon
• 1 cup rolled oats (96 g)
• 2 tablespoons coconut oil (26 g)
• 1/2 cup natural almond butter (118 g)
• 1/4 cup honey (74 g)
• 1/2 teaspoon vanilla extract
• 1 tablespoon water *if needed
• sea salt for sprinkling

Instructions

1. Combine the protein powder, cinnamon and rolled oats in a 7 cup food processor fitted with a steel blade. Blend until the oats are powdery and blended.
2. In a microwave safe bowl, melt the coconut oil. Stir in the almond butter, honey and vanilla extract until smooth.
3. ...................................................................................................................
4. ...........................................................................................................................

full recipe : sweetpeasandsaffron.com

Wacky Cake

Wacky Cake was popular during the Great Depression because of it’s unique combination of ingredients. It has NO eggs, milk or butter – items that were scarce during that era. Despite not having these key ingredients, it’s surprisingly good. It’s moist, chocolatey and easy to make!

I didn’t use any frosting on the cake because I didn’t want to use butter or milk to make it. Instead, I dusted with some icing sugar (aka powdered sugar).

Ingredients

• 3 cups flour
• 2 cups sugar
• 1/2 cup cocoa
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp vanilla
• 1/2 cup vegetable oil
• 2 tbsp white vinegar
• 2 cups cold water

Instructions

1. Preheat oven to 325F.
2. ....................................................
3. ..........................................................

full recipe : www.simplystacie.net

WALNUT RUM CAKE

I know it’s unusual for a rum cake recipe, but I find just 1/2 teaspoon of cinnamon brings all the flavors together and really plays well off the walnuts and rum!

OR the other fun option, you can soak you rum cake in the sauce. Use a toothpick or fork and poke holes into the cake and pour the sauce on topped let it soak into it.

INGREDIENTS

WALNUT RUM CAKE:

• 1 cup whole milk
• 1 tablespoon white vinegar
• 3 cups all-purpose flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 3/4 cup granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1/4 cup spiced rum
• 3/4 cup chopped Fisher Walnuts
• 1/2 cup raisins, optional

BUTTERY RUM SAUCE:

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/3 cup half & half (or heavy cream)
• 3 tablespoons spiced rum

INSTRUCTIONS

1. Preheat oven to 325°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
2. In small bowl, whisk together milk and vinegar. Set aside. In a medium bowl, whisk together flour, cinnamon, baking soda and salt. Set aside.
3. In large bowl of stand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla until well combined. Beat in flour mixture alternating with milk and rum. Fold in walnuts and optional raisins if desired.
4. ..........................................................................................................
5. .....................................................................................................................

full recipe : thenovicechefblog.com

PEPPERMINT BARK

I love all things peppermint, especially around Christmas. It’s one of those classic holiday flavors that adds the perfect touch to any dessert. This chocolate peppermint bark is one of my favorite peppermint recipes to make, as well as peppermint graham cracker toffee, chocolate peppermint cake and peppermint cheesecake bars.

This peppermint bark also makes a great holiday gift! Making it homemade is so much better than buying it from the store…you can definitely tell the difference! To give your gift a personal touch, try using this free Christmas treat box printable and Christmas gift tags printable. These will help to make your peppermint bark gift more fun and festive!

INGREDIENTS

• 5 candy canes (or 12 hard peppermint candies)
• 10 ounces dark chocolate melting wafers (or high quality bakers chocolate)
• 10 ounces white melting wafers (or high quality bakers chocolate)
• 1/2 teaspoon peppermint extract

INSTRUCTIONS

1. Line a 9x9" baking sheet with foil. Press smooth. 
2. Place the candy canes in a zip top bag and crush with a rolling pin, or place in a food processor or blender. 
3. .................................................................................................
4. ......................................................................................................

full recipe : www.iheartnaptime.net

Baby Chai Caramel Fudgey Brownie Cake

Brownie Cake is usually made as a sheet cake or a layer cake, but in my world they are small individually iced round brownie bites. I mean the whole idea of a brownie is to have your own personal serving that you can eat without a fork. Although, I’m sure in the future when I make an entire brownie cake I’ll be saying how cool it is to eat a brownie with a fork; but for now lets stick with finger food. Not quite as big as a cupcake and not as small as a cheesecake bite, I hereby classify this recipe as baby cakes!

So what exactly is it, you might be thinking to yourself? Well I baked my brownie cake batter in muffin tins, topped with a creamy chai buttercream, and then drizzled the final cakes with salted caramel. Cream cheese frosting is great and all, but when you want a strong topping that will hold its shape under caramel, buttercream is the way to go.

Ingredients

Brownie Batter

• 7 Tbsp (100 g) Unsalted Butter
• 1 Cup (100 g) Dark Chocolate Chunks
• 1/2 Cup (100 g) Dark Brown Sugar
• 1/3 Cup (75 g) Granulated Sugar
• 2 Eggs
• 1 Tbsp Vanilla Extract
• 2/3 Cup (100 g) All Purpose Flour
• 1/3 Cup (50 g) Whole Wheat Flour
• 3 Tbsp Dark Cocoa Powder
• 1/2 tsp Baking Powder
• 1/4 tsp Salt

Buttercream

• 4 Chai Tea Bags
• 6 Tbsp Hot Milk
• Pinch of Salt
• 1 Tbsp Vanilla Extract
• 4 Tbsp Unsalted Butter, Room Temperature
• 2-3 Cups (160 g) Powdered Sugar

Instructions

Make Caramel the Day before or several hours prior to making cakes.

Brownie Cakes

1. Preheat Oven to 350 F and prepare muffin tin with baking spray.
2. In medium bowl hand whisk together flours, salt, baking powder, and powder. (sift and weigh your flours for exact measurements) Set aside.
3. ...................................................................................................
4. .........................................................................................................

full recipe : twocupsflour.com

CADBURY CREME EGG CHOCOLATE CARAMEL SHORTBREAD

So, I created a decadent homemade Cadbury Creme Egg Chocolate Caramel Shortbread! With a moreish shortbread layer on the base, paired with gorgeous homemade caramel, and topped with a thick layer of milk and plain chocolate. Normally we’d call it a day there… but we’re going to add chopped up Creme Eggs to the top!

Don’t even think about the calories involved! You MUST make this if you’re a Creme Egg fan! Though needless to say this would also taste great with caramel eggs, daim bar eggs or anything else you want to use!

INGREDIENTS

For the shortbread base

• 150g / 5.3 ounces / 1 stick plus 3 tbsp unsalted butter, softened
• 50g / 1.7 ounces / ¼ cup golden caster sugar
• 160g / 5.6 ounces / 1⅓ cups plain flour

For the caramel layer

• 1 397g can condensed milk (normal sized can)
• 150g / 5.3 ounces / 1 stick plus 3 tbsp unsalted butter
• 150g / 5.3 ounces / ¾ cup golden caster sugar

For the chocolate

• 100g / 3.5 ounces / ½ cup milk chocolate
• 200g / 7 ounces / 1 cup plain chocolate

For the Creme Egg topping

• 3 Cadbury Creme Eggs (or however many you want - go crazy!)

INSTRUCTIONS

1. Preheat your oven to 180C/gas mark 4/350F and prepare a square or rectangular tin that's roughly 9 inch square (if you use a smaller tin, your Shortbread will just be thicker).
2. .............................................................................................................
3. ....................................................................................................................

full recipe : kerrycooks.com

SALTED CARAMEL CHEESECAKE RECIPE – EASY NO BAKE RECIPE!

Some foodie trends come and go, but Salted Caramel doesn’t seem to be going anywhere. I love it just as much now as I did when I first discovered it in BBC Good Food Magazine about a hundred years ago (okay, maybe ten years ago). But who can even remember life before Salted Caramel?!

It was inevitable that at some point it would find it’s way into a cheesecake recipe of mine. What sweet treat can’t be made better by adding it to a cheesecake I ask you?

Ingredients

• 250 g Digestive biscuits
• 125 g Butter Unsalted, melted
• 450 ml Double cream Whipped until it forms medium soft peaks (like soft serve ice cream)
• 100 g Icing Sugar Sifted
• 2 x 280g Tubs of Philadelphia Cream Cheese Full fat
• Juice of half a lemon
• 794 g Carnation Caramel (2 x 397g tins)
• Sea salt flakes

Instructions

1. Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm lazy!)
2. Mix with the melted butter and press into your 7" tin.
3. ...............................................................................................
4. ....................................................................................................

full recipe : www.tamingtwins.com

Salted chocolate cake

Ingredients

• 375g/13oz self-raising flour, sifted
• 50g/1¾oz cocoa powder, sifted
• 325g/11½oz caster sugar
• 4 free-range eggs, beaten
• 375ml/13fl oz full-fat milk
• 250g/9oz unsalted butter, melted
• 200g/7oz dark chocolate, melted
• 2 tsp vanilla extract
• 250g/9oz soured cream
• 400g/14oz milk chocolate, melted
• 2 tsp black sea salt flakes

Method

1. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line two 20cm/8in round cake tins with baking paper.
2. Place the flour, cocoa, sugar, eggs, milk, butter, melted dark chocolate and vanilla in a large bowl and whisk until smooth.
3. .....................................................................................................................
4. ..............................................................................................................................

full recipe : www.bbc.com

Chocolate Pecan Pie

As you know, chocolate desserts are my weakness. So excessively testing this recipe was pure bliss! Just don’t tell my dentist I said that… I literally had a cavity filled this afternoon. (embarrassing but true!).

And that’s it! You’re just 10 simple ingredients away from baking this chocolate pecan pie in your kitchen. Actually, make that 12 ingredients! Because you’ll need pie crust and whipped cream, too.

Ingredients

• 1 recipe foolproof all-butter pie crust
• 3.5 ounces bittersweet chocolate, finely chopped
• 4 large eggs, at room temperature
• 1 cup (213g/7 and 1/2 ounces) light brown sugar, packed
• 1 cup (312g/11 ounces) light corn syrup
• 2 and 1/2 Tablespoons unsalted butter, melted until browned then slightly cooled
• 1 and 1/2 Tablespoons Kahlúa liqueur
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 and 1/2 tablespoons all-purpose flour
• 2 cups (227g/8 ounces) pecan halves, coarsely chopped, (plus extras to line the top, if desired)
• 1 cup (170g/6 ounces) semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F (177°C). Have ready and refrigerated one pastry-lined 9-inch pie plate (see foolproof all-butter pie crust).
2. ..................................................................................................................
3. ........................................................................................................................

full recipe : bakerbynature.com

ORIGINAL GLAZED DONUTS (KRISPY KREME RECIPE COPYCAT)

I suspect you’ll reach for a donut next, and at that point, the glaze will stick to your fingers, tempting you to take a bite of the fresh donut. And once you take a bite, you’ll revel in the chewiness of the donut, as it compresses with each bite you take.

In between bites, you might just smack your lips to lick the glaze off, and when you’re done with the last bite, I’m sure I’ll hear you licking the last remnants of the glaze off your fingers.

INGREDIENTS

FOR THE DONUTS

• 1 1/4 cups whole milk (300 milliliters)
• 2 1/4 teaspoon instant (quick-rise) yeast (7 grams) (one packet)
• 2 large eggs
• 8 tablespoons unsalted butter (113 grams) - melted and cooled
• 1/4 cup granulated sugar (50g)
• 1 teaspoon salt
• 4 1/4 cups bread flour ( 535 grams) (plus more for rolling out the dough)
• oil (for frying)

FOR THE GLAZE

• 4 cups powdered sugar (500 grams)
• 1/2 cup milk (120 milliliters)
• 1 pinch salt

INSTRUCTIONS

TO MAKE THE DONUTS

1. In a medium bowl, heat the milk in the microwave until it is warm to the touch, about 45 seconds. Add in the yeast and give it gentle stir. Let the mixture sit until there is some foam on top, about 5 minutes.
2. ..........................................................................................................
3. ................................................................................................................

full recipe : www.theworktop.com

VEGAN CHOCOLATE GINGERBREAD LAYER CAKE

I wanted to top the cake with chocolate holly leaves originally, but my patience was in very short supply and I managed to ruin all but two of them. So instead of chocolate leaves, I made gingerbread leaves using little leaf plunge cutters (affiliate link). I love these cheap and cheerful cutters – they are just perfect for decorating cakes and pies.

If you take out the Christmassy spices you could make this any time of the year, it is perfect for birthdays and celebrations. The cake layers are a little bit fragile so treat them with TLC when adding the filling and frosting.

Ingredients

For the cake

• 260 g | 9oz | 2 1/4 cups plain all purpose flour
• 260 g | 9oz | 1 1/3 cup sugar
• 125 g | 4.4 oz | 1 cup unsweetened cocoa powder
• 2 level tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 160 ml | 1 1/3 cups almond or soy milk
• 120 ml | 1/2 cup vegetable oil
• 1 1/2 tbsp white wine vinegar
• 1/2 tbsp vanilla extract
• 1 tbsp very finely chopped stem ginger optional
• 1 tbsp stem ginger syrup optional

Frosting and filling

• 375 g | 13oz | 3 cups icing sugar
• 50 g | 1/2 cup cocoa powder
• 1 tsp ground cinnamon
• 115 | 4 oz | 1/2 cup non-dairy spread
• 120 ml | 4fl oz | 1/2 cup warm almond or soy milk divided
• 200 g | 7oz dark vegan chocolate melted and cooled slightly

Chocolate drip

• 100 g | 3 1/2 oz dark vegan chocolate melted
• warm almond milk as needed

Instructions

1. Preheat the oven to 180C (350F). Spray 3x15cm (6in) cake tins with cake release and line the bottoms with baking paper.
2. Sift the sugar, flour, cocoa powder, bicarbonate of soda, salt and spices into a large bowl.
3. Mix the milk, oil, vinegar and vanilla together in a measuring jug and add to the bowl. Use a balloon whisk to mix everything together until you have a smooth batter.
4. ..........................................................................................................................
5. .................................................................................................................................

full recipe : www.supergoldenbakes.com

NEWFOUNDLAND CHERRY CAKE

I can’t tell you how many different recipes I’ve tried over the years for Newfoundland Cherry Cake; recipes that use cake flour, recipes that use regular flour, recipes that use thick cream, recipes that use whipping cream, recipes that use whole milk, all butter recipes, recipes that combine shortening and butter…

I’ve tried them all and still keep coming back to this standard recipe that I’ve made for decades. It’s hard to imagine a Christmas in our home without it.

Ingredients

• 1 pound chopped glace cherries + 1/4 cup flour
• 1 ½ cups butter
• 2 cups sugar
• 3 eggs
• 2 tsp vanilla extract
• 2 tsp almond extract
• 3 cups flour
• 1 ½ tsp baking powder
• 1 cup lukewarm undiluted evaporated milk

Instructions

1. Rinse the cherries in a colander to remove any syrup that they may have been stored in. Pat them day between layers of paper towels.This step helps prevent the cherries sinking into the batter as well. Depending on their size, cut them into halves or quarters and set aside for later. They will get tossed in 1/4 cup of flour later but not until just before they are folded into the batter.
2. Cream together the butter and sugar well.
3. Add the eggs, one at a time, beating well after each addition until light and fluffy.
4. Beat in the vanilla and almond extracts.
5. Sift together the 3 cups of flour and baking powder.
6. ...........................................................................................
7. ...............................................................................................

full recipe : www.rockrecipes.com