This eggless chocolate cake comes together quickly using just one bowl. Serve this tender, single-layer cake with your favorite frosting, fruit sauce, or a dusting of powdered sugar for an easy yet decadent dessert. Have you guys been to the store to buy eggs lately? If you have, you know that the prices are absurd. …
This eggless chocolate cake comes together quickly using just one bowl. Serve this tender, single-layer cake with your favorite frosting, fruit sauce, or a dusting of powdered sugar for an easy yet decadent dessert.
Have you guys been to the store to buy eggs lately?
If you have, you know that the prices are absurd. You know it’s bad when even the eggs at Aldi are expensive.
But a baker’s gotta bake, ya know? And with Valentine’s Day coming up, I know many of us are going to be looking for the perfect dessert to make for our sweethearts.
Lucky for all of us, today’s recipe is perfect for anyone trying to save a buck by avoiding eggs and for making for your Valentine.
That’s right! This eggless chocolate cake is a rich, single-layer cake that is perfect without any eggs in it. You can even make it vegan if you swap the butter for shortening or a vegan butter substitute.
Is this my new go-to last-minute chocolate cake recipe? It sure is. Give it a try and you’ll find out why.
This boozy twist on a classic chocolate layer cake is made with red wine for a rich and robust chocolate cake with unique fruity undertones and an incredible depth of flavor unlike any other chocolate cake you’ve had before. Three layers of moist, deeply chocolate cake, with blackberry preserves and a fluffy vanilla bean buttercream […]
This boozy twist on a classic chocolate layer cake is made with red wine for a rich and robust chocolate cake with unique fruity undertones and an incredible depth of flavor unlike any other chocolate cake you’ve had before.
Three layers of moist, deeply chocolate cake, with blackberry preserves and a fluffy vanilla bean buttercream in between, and a drizzle of dark chocolate glaze for a dramatic effect that’s as easy as it is impressive. Top it with some gold-brushed blackberries for some serious flair!
Taylor recently celebrated a milestone birthday, and it felt appropriate to re-make one of our all-time favorite cake recipes (and yours too!) This cake was first made back in 2012, 11 years ago to the day actually (scroll down to the bottom to see the original photos if you’re looking for a laugh). Since then it’s been made and loved by countless readers and fans, for birthdays and celebrations and non-celebrations alike.
Why is it so beloved? Other than being gosh darn delicious, and easy to boot, I suspect the glamor of red wine adds to the mystique of this recipe. It just sounds fancy, doesn’t it? At its most basic it is a classic chocolate layer cake, yes, but the red wine brings out the fruity notes of the chocolate, adding a unique depth of flavor that makes for a truly unforgettable cake. Add to that a layer of blackberry preserves, a fluffy vanilla bean buttercream, and a drizzle of dark chocolate glaze… what you end up with is simply perfection (frankly there’s no other way to put it).
Bisquick coffee cake is quick and easy, making feeding overnight guests a snap! Sour cream adds some tang while a streusel topping adds sweetness to this simple cake. Serve it alongside a cup of coffee for a delicious breakfast or afternoon snack. You guys, we are in the home stretch. If you’re a parent, you …
Bisquick coffee cake is quick and easy, making feeding overnight guests a snap! Sour cream adds some tang while a streusel topping adds sweetness to this simple cake. Serve it alongside a cup of coffee for a delicious breakfast or afternoon snack.
You guys, we are in the home stretch.
If you’re a parent, you know exactly why I’m calling it the “home stretch.” As magical as this time of year is, it’s also so exhausting when you’re the one making the magic happen for your kids.
And that’s without mentioning attending all of the holiday recitals and parties and making sure they have outfits for all of the holiday dress-up days at school and putting together teacher gifts…
But we’re almost to Christmas and we’ll get to take a big breath and settle in with Christmas pajamas and a cup of coffee and maybe a slice of Bisquick coffee cake while the kids open their presents.
We can do this! Just remember that there’s coffee cake as a reward at the finish line.
This spiced orange cake is a classic orange cake with a holiday twist! Cinnamon, allspice and nutmeg turn this into a warm cake hug. Topped with cream cheese frosting and coconut – it’s festive and delicious! Happy holiday cake day! My Christmas cake is BACK!! Every year for the last few years, I’ve shared a […]
This spiced orange cake is a classic orange cake with a holiday twist! Cinnamon, allspice and nutmeg turn this into a warm cake hug. Topped with cream cheese frosting and coconut – it’s festive and delicious!
Happy holiday cake day!
My Christmas cake is BACK!!
Every year for the last few years, I’ve shared a holiday cake with you guys. Except for last year, when I had a third baby and lost my marbles! I couldn’t get the cake I wanted to work, so we did a fabulous christmas ice cream cake instead. And I must say, that is delightful.
I definitely prefer cooking over baking. But when it comes to the holiday season, I have so much nostalgia because mother lovett was an amazing baker, and I got to help her. We would always do cookies together. Her cakes, on the other hand, were something she did on her own. She never followed a real recipe – she just “knew” how much to add, how to make it and it always turned out great.
I have shared her orange cake here on the blog before. It was probably everyone’s favorite cake in our family – tender orange cake with a coconut frosting – so refreshing and sweet and wonderful. And she made a lot of cakes! Just something really different and delicious than traditional white or yellow or chocolate cake.
She was all about the orange – I make her orange cookies every year too. But this year, I knew I wanted to do the orange cake with some extra holiday flare.
Adding the spice to citrusy, bright oranges is wonderful. It pretty much envelopes the orange in a warm hug. Adding a touch of cinnamon, allspice and nutmeg make this cake feel SPECIAL. It’s not overly cinnamony and it doesn’t taste like cider, which is what we tend to be more familiar with this time of year. Instead, the allspice has a bit of pepper and star anise and even fennel, making the depth of the spice incredible.
Now to go along with said spiced orange cake, I had to do cream cheese frosting. OF COURSE. Every single darn cake I make and share uses cream cheese frosting because it’s just absolutely the best. So tangy and sweet and rich. And it’s especially wonderful paired with the orange citrus flavor.
I also like to pat some shredded coconut over the frosting. This is for two reasons: one, I love coconut so much and two, it looks like a big fluffy snowball. If you’re not into coconut (for example, Eddie doesn’t love it) or you’re allergic, just leave it off. It’s mostly for appearances anyway, and the spiced orange + cream cheese frosting is where the greatness really lies.
Finally, I throw some dried orange slices on the cake for extra glam. These are super easy. They are time consuming, but it’s all down time. If you’re home for a day, place the orange slices on a baking sheet and bake in the oven for three to four hours. Super simple! I plop them right into the frosting and they stick there as decor. (more…)
I wasn’t used to the kind of date where you’d bake something together. I was used to being taken out to bars that smelled like hops and bleach and you had to yell to be heard over the music. I’d come of age at a college obsessed with fraternities and t…
I wasn’t used to the kind of date where you’d bake something together. I was used to being taken out to bars that smelled like hops and bleach and you had to yell to be heard over the music. I’d come of age at a college obsessed with fraternities and then moved to New York City just as Tinder exploded, both of which gave me the sense that dating happened exclusively at bars and parties. So when I moved to Virginia in my late twenties and a guy named Ben invited me out on a series of dates that felt too good to be true—a sunset walk, dinner at his house, and then, after those improbable first two dates, suggested we make a pumpkin angel food cake together—I assumed he must be joking.
Forget the fact that I thought dates should involve late nights and at least one kind of alcohol. I couldn’t understand why anyone would want to make an angel food cake. The ones I’d experienced came from a grocery bakery or a box mix. They were sticky and spongy, their texture a sweet cakey facsimile of a marshmallow.
Date cake is a simple and delicious dessert. Flecked with chocolate chips and walnuts and topped with sparkling sugar, this cake is an old-fashioned holiday favorite. At our house, we love recipes that remind us of family and bring back childhood memories, like my nana’s pumpkin crunch cake or the no-bake cookies my mother used …
Date cake is a simple and delicious dessert. Flecked with chocolate chips and walnuts and topped with sparkling sugar, this cake is an old-fashioned holiday favorite.
At our house, we love recipes that remind us of family and bring back childhood memories, like my nana’s pumpkin crunch cake or the no-bake cookies my mother used to make my brother and me.
This recipe for date cake has been in Eric’s family for years and it’s one of his absolute favorite desserts because it reminds him of his grandma.
In the very early stages of our relationship, Eric sent me a photo of this cake and asked me to go on a date with him. Looking back, I think his little pun and love for cake might be what sealed our fate.
Eric has such fond memories of his grandma making the holiday season extra special – merrier, brighter.
One of his fondest memories is her Christmas Eve buffet featuring a delicious array of food like sweet meatballs, pumpkin roll, cranberry chicken and this date cake, all made with grandma’s TLC.
This is such a special recipe in our family that I can’t help but share it with all of you. Perhaps it will even become a part of your own family’s holiday traditions!
It’s that time of the year again. When bakers, cooks, and even bartenders, are baking, roasting, and shaking things up for the holidays. Here’s a round-up of recipes from my blog, my personal favorites, that are great for Thanksgiving and winter holiday fêtes. There are cakes, cocktails, spreads, dips, candied nuts, cheesecake, ice cream…and more! Pecan Pie with Bourbon and Ginger What’s more traditional than pecan…
It’s that time of the year again. When bakers, cooks, and even bartenders, are baking, roasting, and shaking things up for the holidays. Here’s a round-up of recipes from my blog, my personal favorites, that are great for Thanksgiving and winter holiday fêtes. There are cakes, cocktails, spreads, dips, candied nuts, cheesecake, ice cream…and more!
What’s more traditional than pecan pie for the holidays? (That wasn’t really a question, because most of us already know the answer.) I love this zippy variation, with a triple dose of ginger and a belt of bourbon to boot. It’s especially good with a scoop of white chocolate-fresh ginger ice cream.
Happy birthday, My New Roots! We’re celebrating 15 years strong with a Danish dreamcake, and I am so grateful to you, dear reader, for following along. Whether you’ve been here since the beginning, or this is your first post, thank you for being here and […]
Happy birthday, My New Roots! We’re celebrating 15 years strong with a Danish dreamcake, and I am so grateful to you, dear reader, for following along. Whether you’ve been here since the beginning, or this is your first post, thank you for being here and supporting my vision of a healthier, happier world.
This space has seen me through two overseas moves, four restaurant jobs, a marriage, a baby, home renovations, major health challenges and triumphs, and the personal evolution that comes along with all of it! I knew I needed to create a recipe that celebrated all of it and I’m so excited to share this Coconut Dreamcake with you.
Honouring a Classic
It was pretty fun deciding what I was going to bake for this anniversary and how I was going to photograph it. Those over-the-toplayercakes I made for previous birthdays felt fun and celebratory, but I also wanted something nostalgic and reverent for this one.
I have been wanting to try making a Sarah B-version of the classic Danish dessert, drømmekage (translation: “dreamcake”) for a very long time. When I lived in Copenhagen, this was one of my favourite treats because it is just so darn delicious and satisfying. The sponge is a moist and tender vanilla cake, with a topping of gooey, coconut caramel. Typically baked slab-style, and served in squares at bakeries all over the country, dreamcake is one of the most ubiquitous and well-loved desserts for a good reason – it truly is a dream!
Playing with an a time-honoured recipe is challenging, because why mess with a good thing?! But I’ve built a career on making healthy-ish, more nourishing swaps in traditional dishes, so why not attempt a drømmekage of my own?
If you’ve been here a while, you know that one of my favourite ingredients to work with is hemp! These light-tasting and creamy seeds are the perfect addition to so many meals, boosting the Omega-3 fat and protein content. They also contain good amounts of magnesium, iron, and zinc, and we could all use more minerals! Best of all? They’re grown locally here in Canada!
I love hemp seeds sprinkled onto my Revolutionary Pancakes and granola, blended into a rich and delicious milk, made into a mock-parmesan cheese, and of course blended into hemp butter. I knew I had to include hemp seeds in this celebratory dessert since I feel it’s my *signature move*. So I incorporated them in two ways: first as part of the flour mix for the vanilla sponge; this adds a beautiful tooth and moisture to the cake, keeping it fresh for days! And I made a hemp cream to replace the dairy cream in both the cake and the topping (just for fun – nothing against dairy cream!).
Other notable variations include toasting the coconut for the topping, which really brings the coconut flavour to the max! I used two kinds of coconut, since I love having just a few larger pieces for a textural change-up, but if you only have finely desiccated coconut, that’s *fine* too Using coconut sugar in the topping adds an incredible depth of flavour and complexity that I suggest you don’t miss out on – it brings so much more to the party than plain old brown sugar.
I used unbleached cane sugar instead of coconut sugar in the dreamcake because I wanted to maintain the light colour of the cake. If you want to use another granulated sweetener, go for it! Substituting with a whole food liquid sweetener is a different ball game and I haven’t experimented with that yet. If you do, make sure to share in the comments and let us know how it goes!
You can use whole or light spelt, or a combination of those flours for the sponge – the combo was my favourite, a mix of half and half. You can substitute these with any other gluten-containing flours, or with a gluten-free mix that mimics all-purpose flour for baking (or make your own!).
Now I gotta tell you about the topping, because there is a moment when you’re making that caramel that I know will make you think you’ve failed and you haven’t! The butter and coconut sugar are stubborn to meld. The whole thing will split and look chunky and strange, and the excess butter will be oozing around, not wanting to play with anyone. THEN! it will magically come together if you just keep stirring. Make sure the heat is very low, and stick with it. If you’re going on 8 to 10 minutes even… just keep stirring – you got this (and it’s SO worth it)!
Start by preheating the oven to 400°F / 200°C. Prepare a 7” / 18cm round springform cake pan by greasing the interior with a little butter, and placing a parchment paper circle in the bottom (I find it easiest to trace the bottom of the cake form, then cut it out to fit perfectly). Stir in the flour mixture, then fold in the butter, hemp cream and vanilla. Pour batter into the prepared springform pan and place in the oven to bake for 20 minutes. Then reduce oven temp to 350, and bake for another 20 minutes until a toothpick inserted comes out clean.
Make the hemp cream by placing the hemp seeds and water in a blender and blend on high for 30 seconds, or until the cream is smooth. Set aside.
In a food processor, blend hemp seeds until they’re the texture of sand (but don’t blend too much or you’ll end up with hemp butter!). Add the flour, baking powder, and salt. Pulse to blend and set aside.
Melt the butter over low heat and let cool. Meanwhile, beat the eggs and sugar together until light and fluffy (either with an electric mixer or your arm muscles!).
While the sponge is baking, make the topping by toasting the coconut in a large skillet over medium heat (work in batches if necessary, and toast the two types of coconut separately). Once golden and fragrant, set aside. Melt the butter over low heat, then stir in the coconut sugar. Stir frequently until they combine into a thick caramel (this make take a few minutes, but keep stirring!). Add the hemp cream and vanilla, stir to incorporate. Remove from the heat, then add the flaky salt, toasted coconut, and fold to thoroughly combine.
Once the sponge is baked, remove from the oven and spread the topping over as every as possible. Place back int the oven for another 5 minutes, just until the topping is bubbling. Remove from oven and let cool completely, then place in the fridge to firm up, at least 2 hours. Remove cake from the fridge, then using a sharp knife, cut around the edge to release caramel that is stuck to the sides. Unlock the springform to reveal! Slice, say thank you, and enjoy. Leftovers can be stored covered, at room temperature for about a week.
Photographing this dreamcake was just as much fun as eating it. Since I was re-creating a Danish recipe, and those flavours got me all nostalgic for my Copenhagen home, I decided to try emulating that very special Nordic light that I truly miss. I feel like I succeeded! This was not an easy feat, but after 15 years of teaching myself how to take photos of food, I think I figured it out. This is all to say, that I’m still challenged by this ongoing project, and in love with everything I’ve learned along the way. What a trip!
And one final thanks to you, for being here, for the time and energy you’ve spent here on the blog, engaging on social, on Grow, in my cooking classes and retreats, zoom hangs, or even those passing moments on the street when you come up and say hello (don’t ever NOT do that by the way. I love meeting you!). The thing I value most from the last 15 years of creating this space, is the people that I’ve had the privilege of connecting with inside of it. Words could not describe how big and full my heart feels when I remember the meaningful conversations, hugs, high-fives, tears and smiles that we’ve shared, while navigating this wild ride of life, and trying our best to look after our miraculous, individual bodies, together as one.
This cozy and sweet pumpkin cake is a riff on the super popular powdered donut cake from my book Snacking Cakes. All you need is a bowl, whisk and pan to put this perfect little fall cake together in less than an hour. It is packed with lots of fall (pumpkin!) spices, pumpkin puree and buttermilk just enough sweetness to be a treat. This cake keeps well for a few days on the counter so you can enjoy it one sliver at a time, you can also freeze the cake without the topping for a rainy day.
Pumpkin Spice Donut Cake
Makes 1, 8-inch square or 9-inch round cake
3/4 cup (150g) granulated sugar
2 large eggs
3/4 cup (165g) pumpkin puree
1/2 cup (100g) well shaken buttermilk
1/2 cup (113g) unsalted butter, melted
1 teaspoon pumpkin spice blend
1/2 teaspoons freshly grated nutmeg
3/4 teaspoon kosher salt
1 3/4 cups (225g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon unsalted butter melted
3 tablespoons confectioners' sugar or 2 tablespoons granulated sugar mixed with 1 teaspoon pumpkin spice
Make the cake: Position an oven rack to the center of your oven and preheat the oven to 350F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
In a large bowl, whisk the granulated sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin, buttermilk, butter, pumpkin spice, nutmeg, and salt. Whisk until smooth and emulsified.
Add the flour, baking powder, and baking soda. Whisk until well-combined and smooth.
Pour the batter into the pan and bake the cake until puffed and golden, and a skewer inserted into the center comes out clean, 30 to 35 minutes. Set the pan on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on to the rack to cool almost completely.
To Assemble: While the cake is just warm to the touch, brush the top with the melted butter and dust with the confectioners' sugar or spiced sugar you should have a nice thick layer of sugar - more than you think might be necessary. (Store the cake, covered, at room temperature for up to three days. The cake will absorb the sugar on top, so it might need a fresh dusting of confectioners' sugar after the second day.