Vegan Gluten-Free Shortbread Cookies (1 Bowl)

When we were creating recipes for Girl Scout Cookies (specifically these Tagalongs), we loved the cookie base so much we wanted to turn it into shortbread cookies. Hence, this creation was born.
While these vegan, gluten-free shortbread cookies are he…

Vegan Gluten-Free Shortbread Cookies (1 Bowl)

When we were creating recipes for Girl Scout Cookies (specifically these Tagalongs), we loved the cookie base so much we wanted to turn it into shortbread cookies. Hence, this creation was born.

While these vegan, gluten-free shortbread cookies are healthier than your average shortbread, they don’t lack in crispy texture, butteriness, or sweet flavor. Plus, they’re surprisingly easy to make — just 7 ingredients and 1 bowl required.

Vegan Gluten-Free Shortbread Cookies (1 Bowl) from Minimalist Baker →

Pretzel Rolls

Our soft pretzel bites are one of the most popular recipes on our blog. They have been for years, everyone loves soft pretzels. Well, Josh decided it was time to turn our famous soft pretzel bites into something BIG! He made homemade soft Pretzel Rolls…

Our soft pretzel bites are one of the most popular recipes on our blog. They have been for years, everyone loves soft pretzels. Well, Josh decided it was time to turn our famous soft pretzel bites into something BIG! He made homemade soft Pretzel Rolls and they are GOOD! Maybe too good, ha! We can’t…

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Crispy Gluten-Free Graham Crackers (Vegan)

Behold: The ultimate vegan gluten-free graham cracker that’s easy to make, naturally sweetened, and tastes just like the real thing!
After several rounds of testing, we perfected the quintessential crunchy texture (that snaps!) and subtly sweet cinnam…

Crispy Gluten-Free Graham Crackers (Vegan)

Behold: The ultimate vegan gluten-free graham cracker that’s easy to make, naturally sweetened, and tastes just like the real thing!

After several rounds of testing, we perfected the quintessential crunchy texture (that snaps!) and subtly sweet cinnamon flavor. These graham crackers are perfect for snacking (dipped in peanut butter anyone?), s’mores, and beyond! Plus, just 1 bowl and 10 simple ingredients required.

Crispy Gluten-Free Graham Crackers (Vegan) from Minimalist Baker →

Homemade Butter Biscuits

Big homemade weekend breakfasts are one of my favorite things ever and no weekend breakfast is complete without homemade biscuits. These butter biscuits are my “basic” biscuit recipe that I’ve been using for years. They’re quick, simple, and perfect alongside some fried eggs and bacon. Slather on some butter and honey, or maybe your favorite […]

The post Homemade Butter Biscuits appeared first on Budget Bytes.

Big homemade weekend breakfasts are one of my favorite things ever and no weekend breakfast is complete without homemade biscuits. These butter biscuits are my “basic” biscuit recipe that I’ve been using for years. They’re quick, simple, and perfect alongside some fried eggs and bacon. Slather on some butter and honey, or maybe your favorite jam, and enjoy your morning. That’s breakfast heaven. 

Originally posted 7-27-2010, updated 3-31-2021.

Side view of baked butter biscuits on a baking sheet close up

What are Butter Biscuits?

Butter biscuits are a tender, flakey quick bread that is often served with breakfast, or sometimes as a side dish with other meals (similar to what is known as a scone in the rest of the world). I’m calling them “butter” biscuits because this recipe uses butter in the dough, unlike my Freezer Biscuits, which use heavy cream. Both recipes make great biscuits, but the method and texture of the final biscuit are different. These butter biscuits are a bit more sturdy than the cream biscuits and will hold up better to something heavy like sausage and gravy. 

The Biscuit Method

This recipe uses a cooking technique called The Biscuit Method. This technique involves working butter or another solid fat into flour. When fat is combined with flour in this way the fat prevents the flour from forming a gluten matrix (like you have with kneaded bread), which leaves the dough quite soft and tender. To keep your biscuits as soft and tender as possible, you’ll want to avoid kneading the dough and work with it as little as possible as you shape and cut your biscuits. You can read more about the mechanics of the biscuit method here

Use Buttermilk for More Flavor

The recipe below uses a buttermilk substitute (milk + vinegar or lemon juice) because I don’t often have buttermilk on hand. But if by rare chance you do have buttermilk use that in place of the milk and vinegar and you’ll have the most delicious biscuits ever. While buttermilk substitutes provide the same acidity as buttermilk, they don’t quite have as much flavor.

Butter Biscuits are Freezer Friendly

If you have a smaller household don’t skip this recipe just because it makes 8 biscuits! You can either freeze the baked biscuits or freeze the unbaked biscuits to cook later. To freeze the unbaked biscuits, simply freeze them on a lined baking sheet until solid, then transfer to a freezer bag. Label, date, and freeze up to three months. to Bake from frozen, simply add a few minutes to the baking time. 

To freeze the baked biscuits, allow them to cool completely to room temperature. Place them in a freezer bag and freeze up to three months. Thaw at room temperature or microwave for 15-30 seconds.

Two butter biscuits on a plate, one sliced open and topped with butter and honey

 

Side view of baked biscuits on a baking sheet

Homemade Butter Biscuits

These classic homemade butter biscuits are simple and delicious. Perfect for slathering with butter, honey, or your favorite jam! 
Total Cost $1.80 recipe / $0.23 serving
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8
Calories 237.85kcal
Author Beth - Budget Bytes

Ingredients

  • 6 Tbsp butter (salted) $0.84
  • 2.5 cups all-purpose flour $0.39
  • 1 Tbsp baking powder $0.06
  • 1/2 tsp baking soda $0.02
  • 3/4 tsp salt $0.05
  • 1 cup whole milk $0.38
  • 1 Tbsp vinegar* $0.06

Instructions

  • Freeze the butter for 30-60 minutes before you begin the recipe to make it extra cold and more solid for grating.
  • Preheat the oven to 425ºF. In a large bow, combine the flour, baking powder, baking soda, and salt. Stir until well combined.
  • Use a cheese grater to grate the butter into the bowl with the flour. Once grated, use your hands to work the butter into the flour until it resembles cornmeal.
  • Stir the vinegar into the milk. Pour the milk into the bowl with the butter and flour mixture, then stir until a dough forms.
  • Place the dough on a lightly floured surface, then press it into a large rectangle. Fold the dough in on itself in thirds, like folding a letter. Then press it into a rectangle once again, about ½ to ¾-inch thick.
  • Use a biscuit cutter or a drinking glass (about 3-inches in diameter) to cut biscuits out of the dough. Gather up the scraps, press them down again, and cut a few more biscuits until all of the dough is used up.
  • Place the biscuits on a parchment lined baking sheet. For extra brown tops, brush a little milk on top.
  • Bake the biscuits in the fully preheated 425ºF oven for 15-17 minutes, or until golden brown on top. Enjoy warm.

Notes

*Use any light vinegar, like apple cider, rice, or white vinegar. Lemon juice can also be used in place of vinegar.

Nutrition

Serving: 1biscuit | Calories: 237.85kcal | Carbohydrates: 31.73g | Protein: 5.13g | Fat: 9.99g | Sodium: 563.73mg | Fiber: 1.06g

Side view of a plate full of butter biscuits

How to Make Homemade Butter Biscuits – Step By Step Photos

biscuit dry ingredients in a bowl

Before you begin, freeze 6 Tbsp butter for 30-60 minutes to make it extra cold and solid. This makes it easier to grate into the batter. When you’re ready to start making the biscuits, begin to preheat the oven to 425ºF. In a large bowl, combine 2.5 cups of all-purpose flour, 1 Tbsp baking powder, ½ tsp baking soda, and ¾ tsp salt. Stir until they are well combined.

Grated butter added to the flour mixture in the bowl

Use a cheese grater to grate the semi-frozen butter into the flour mixture. Once grated, use your hands to work the butter into the flour until it kind of resembles cornmeal. 

Milk being poured into the batter

Combine 1 cup whole milk and 1 Tbsp vinegar (or lemon juice). Alternately, you can use 1 cup of buttermilk. Pour the milk into the butter and flour mixture.

Biscuit dough in the bowl

Stir until it forms a cohesive dough. Be careful not to overstir. Don’t worry if there is a little flour left on the bottom of the bowl. If the dough is too sticky, you can add a little flour in the next step. 

Folded biscuit dough

Place the dough onto a floured surface and press it down into a large rectangle. Fold the dough in on itself into thirds, like folding a letter. This helps create a few layers in the biscuits. Finally, press it down into a rectangle once again, this time about ½ to ¾-inch thick.

Biscuits being cut out of the dough with a drinking glass

Use a biscuit cutter or a drinking glass to cut the biscuits out of the dough. The glass I’m using is 3-inches in diameter. When you’ve cut all you can from the one piece of dough, gather up the scraps, press it down into a rectangle again, and cut a couple more. I got 8 biscuits out of my dough.

Unbaked biscuits on a lined baking sheet

Place the biscuits on a baking sheet lined with parchment paper. If you want the tops to get extra browned, you can brush a little milk on top.

Baked biscuits on the baking sheet

Bake the biscuits in the fully preheated 425ºF oven for 15-17 minutes, or until golden brown. 

Overhead view of a plate full of butter biscuits with honey and butter on the sides

Enjoy warm, slathered with butter and drizzled with honey or a dollop of your favorite jam!

The post Homemade Butter Biscuits appeared first on Budget Bytes.

Pumpkin Cupcakes With Cream Cheese Frosting

This recipe is quite simple, but yielded some wonderfully flavorful and moist little cupcakes. They are a little more dense than your average cupcake – almost closer to pumpkin bread – but absolutely fantastic.

These pumpkin cupcakes are quick and easy to make, perfectly moist and fluffy and flavorful, and topped with the most heavenly cream cheese frosting.

Pumpkin Cupcakes with Cream Cheese Frosting

Just going to leave this pumpkin cupcakes recipe riiiight here for you today. ♡

Because after making a few batches this week to share with friends and neighbors, I feel convinced that these pumpkin cupcakes are the perfect sweet treats we all need right about now.

The pumpkin cake batter in this recipe is wonderfully quick and easy to mix up by hand (no mixer required) and rises in the oven to form the most perfectly soft and fluffy cupcakes.  It is mixed with the perfect amount of pumpkin spice and vanilla to bring out the best of those warm pumpkin flavors we all love.  And it is paired with the dreamiest cream cheese frosting, which I will forever consider pumpkin’s match-made-in-flavor-heaven.

This pumpkin cupcakes recipe is a straight-ahead classic, but one I adore so, so much.  So if you love a good pumpkin cupcake as much as I do, give it a try soon because it never disappoints!

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Chocolate Banana Muffins

What to do with browning bananas? It’s the question that never stops needing to be answered. The other day I was about to make a batch of my Yogurt Banana Bread with some over ripe bananas, but I decided to change it up last minute. I added little cocoa powder and a handful of chocolate […]

The post Chocolate Banana Muffins appeared first on Budget Bytes.

What to do with browning bananas? It’s the question that never stops needing to be answered. The other day I was about to make a batch of my Yogurt Banana Bread with some over ripe bananas, but I decided to change it up last minute. I added little cocoa powder and a handful of chocolate chips to the batter, then scooped it into a muffin tin instead of a bread pan for easy portioning, and I got these tasty little Chocolate Banana Muffins. They’re the perfect not-too-sweet treat that I can keep in my freezer for days that I want a little something special to go with my morning coffee.

Chocolate banana muffins in the muffin tin, on a cooling rack, and a wooden cutting board

Use Ripe Bananas for the Best Flavor

I know chocolate banana muffins sound delicious, but have patience and wait until you have some brown, over ripe bananas to make this recipe. Over ripe bananas are sweeter and their banana flavor is more intense, which is what you want for the banana flavor to really come through in the muffins. Plus, they’re easier to mash when they’re soft and super ripe. ;)

How to Freeze Chocolate Banana Muffins

I love the fact that these banana muffins are already in single-serving portions, which makes them really great for freezing and thawing as-needed (or “as-wanted”?). To freeze the muffins, make sure they cool completely to room temperature, then place them in a gallon-sized zip top freezer bag and transfer to the freezer. To thaw, you can either let them sit for 15-30 minutes at room temperature, or microwave for about 30 seconds until they’re warm and the chocolate chips are melted. They’re sooooo good with a cup of coffee!

Other Muffin Add-in Ideas

Muffins like this are kind of fun because you can really play around with the add-ins (in addition to, or in place of the chocolate chips). Peanut butter chips would be really good in these muffins, as would something like shredded coconut. Walnuts are a classic with banana bread, but almonds would probably taste really nice with this banana-chocolate combo, too.

Chocolate Banana Muffins in a muffin tin, some turned on their side

 
Chocolate Banana Muffins in a muffin tin, some turned on their side

Chocolate Banana Muffins

Chocolate Banana Muffins are a delicious freezer-friendly sweet treat, and a great way to use up brown bananas so they don't go to waste!
Total Cost $3.97 recipe / $0.33 serving
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Calories 232.86kcal
Author Beth - Budget Bytes

Ingredients

  • 1 cup mashed bananas (about 2-3 bananas) $0.42
  • 1 cup plain yogurt $0.67
  • 2 large eggs $0.46
  • 1/2 cup sugar $0.40
  • 4 Tbsp metled butter $0.52
  • 1 tsp vanilla extract $0.30
  • 1.5 cups all-purpose flour $0.23
  • 1/3 cup unsweetened cocoa powder $0.21
  • 1 tsp baking powder $0.02
  • 1/2 tsp baking soda $0.02
  • 1/2 tsp salt $0.01
  • 1/2 cup chocolate chips $0.70

Instructions

  • Preheat the oven to 350ºF. Line a muffin tin with paper liners.
  • Mash the bananas well. You'll need one cup mashed bananas. If you have slightly less than one cup, you can use slightly more yogurt to make up for the banana. If you have slightly more than one cup, you can reduce the yogurt slightly to compensate for the extra banana.
  • Add the mashed banana to a large mixing bowl along with the yogurt, eggs, sugar, melted butter, and vanilla. Whisk the ingredients together well.
  • In a separate bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt.
  • Pour the dry ingredients into the bowl with the wet ingredients and stir just until they are combined. It's okay if the mixture is a little lumpy. Do not over stir. Finally, fold the chocolate chips into the batter.
  • Divide the batter between the 12 wells of the muffin tin (it will fill each well up to the top). Transfer the muffin tin to the preheated oven and bake for 35 minutes.
  • After baking, remove the muffins from the tin and allow them to cool on a wire rack before serving.

Nutrition

Serving: 1muffin | Calories: 232.86kcal | Carbohydrates: 38.8g | Protein: 4.37g | Fat: 8.02g | Sodium: 233.58mg | Fiber: 2.22g

Scroll down for the step by step photos!

Close up front view of the chocolate banana muffins in the tin

How to Make Chocolate Banana Muffins – Step by Step Photos

Mashed banana in a measuring cup with a fork

Preheat the oven to 350ºF and line a muffin tin with paper liners. Mash 2-3 bananas well with a fork. You’ll need 1 cup mashed bananas. If you have slightly less banana, you can add a little extra yogurt to make up for it. If you have a little more than 1 cup banana, you can reduce the yogurt a little to compensate for the extra banana.

Wet ingredients for the banana muffins in a bowl

Add the mashed banana to a large mixing bowl along with 1 cup plain yogurt, 2 large eggs, ½ cup sugar, 4 Tbsp melted butter, and 1 tsp vanilla extract. Whisk these ingredients together well.

Dry ingredients for muffins in a bowl

In a separate bowl, stir together 1.5 cups all-purpose flour, ⅓ cup unsweetened cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Stir until the dry ingredients are very well combined.

wet and dry ingredients being stirred together with a spatula

Add the dry ingredients to the wet ingredients and stir just until everything is moistened. The mixture will be lumpy, but try not to over stir (the photo shows the mixture half stirred, check the next photo for the appearance of the fully stirred batter).

Chocolate chips being added to the batter

Finally, fold a ½ cup chocolate chips into the batter, again taking care not to over stir.

Muffin batter in the muffin tin, unbaked.

Divide the batter between 12 wells of a muffin tin. The batter will fill each well all the way up to the top. Transfer the muffin tin to the preheated 350ºF oven.

Baked chocolate banana muffins in the muffin tin

Bake the muffins in the preheated oven for 35 minutes. Remove the baked muffins from the tin to cool before serving.

Chocolate banana muffins in the muffin tin, on a cooling rack, and on a cutting board

Enjoy!

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Ultimate S’mores Cookies

Ultimate S’mores Cookies–I turned everyone’s favorite campfire treat into a gooey and delicious cookie! Graham cracker crumbs, chocolate, and marshmallows are all here in this decadent S’mores Cookie. All the flavor, no campfire required! O…

Ultimate S’mores Cookies–I turned everyone’s favorite campfire treat into a gooey and delicious cookie! Graham cracker crumbs, chocolate, and marshmallows are all here in this decadent S’mores Cookie. All the flavor, no campfire required! One of my all-time favorite summer flavor combinations is a classic s’mores. Crunchy graham cracker, melty chocolate, and gooey marshmallows? I…

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Wholegrain Soda Bread

When the lockdown started in March, a wave of people got to work mixing up sourdough starters and baking bread. I was frequently asked for my sourdough starter recipe and people were confounded, and a bit disappointed, that I didn’t have one. There are five very good bread bakeries within a few blocks of where I live (bakeries stayed open in France during the confinement,…

When the lockdown started in March, a wave of people got to work mixing up sourdough starters and baking bread. I was frequently asked for my sourdough starter recipe and people were confounded, and a bit disappointed, that I didn’t have one. There are five very good bread bakeries within a few blocks of where I live (bakeries stayed open in France during the confinement, as they’re considered essential businesses), and while I was avoiding going out, getting bread from your local bakery is part of the rhythm of life in France. Bread is deeply important and proof of its importance was that the French revolution was spurred on by a lack of flour to make bread. Bread isn’t just “bread.” It can be much more than just something to eat.

Continue Reading Wholegrain Soda Bread...

Yogurt Banana Bread

I’ve been even more diligent about keeping my food waste low since the pandemic started, since our visits to the grocery store are few and far between. So when I was taking stock of what was on hand the other day, the puzzle pieces started to move into place in my head, and I saw […]

The post Yogurt Banana Bread appeared first on Budget Bytes.

I’ve been even more diligent about keeping my food waste low since the pandemic started, since our visits to the grocery store are few and far between. So when I was taking stock of what was on hand the other day, the puzzle pieces started to move into place in my head, and I saw everything I needed to make a glorious loaf of banana bread. Yogurt banana bread, to be exact. Why yogurt? Read on to find out.

Homemade Banana Bread with Yogurt and Walnuts

A loaf of banana bread on a narrow wooden cutting board, a few slices cut from the loaf and butter spread on one slice.

Why Add Yogurt to Banana Bread?

Yogurt is a great ingredient for adding to banana bread and other baked goods. It keeps the bread moist, tender, and super delicious without using a ton of butter or oil. You’ll want to use plain yogurt for this recipe, not pre-sweetened. I have not tested Greek-style yogurt in this recipe, but would guess that it would make a slightly more dense loaf, since it has less moisture than regular yogurt.

How Ripe Should the Bananas Be?

The more ripe the banana, the better for banana bread. As bananas ripen the starches turn to sugar, so an un-ripe banana will not be as sweet or as soft (good for mashing). Try to wait until your bananas have NO green left and are about half spotted. If your bananas get to the perfect banana bread ripeness, but you’re not quite ready to make banana bread, simply peel them, toss them into a freezer bag, and freeze them until you’re ready.

Can I Bake These As Muffins?

Yes, this batter works great for banana muffins, too! Just divide the batter between 12 wells of a muffin tin and bake for about 40 minutes at 350ºF. 

What Else Can I Add to Banana Bread?

Banana bread is fun because you can add all sorts of stuff to it. I used walnuts here, but they’re completely optional. You can do other nuts, like pecans or even shredded coconut. Chocolate also pairs really well with bananas, so you can add ½ cup chocolate chips, or melt the chocolate and swirl it into the batter once it’s in the bread pan. A little bit of well-drained canned crushed pineapple would also be fun!

How to Store Banana Bread

After baking the banana bread, let it cool completely to room temperature, then transfer it to a gallon-sized zip top bag and store in the refrigerator. It will last in the refrigerator for about five days. I like to slice mine before refrigerating, so I can just take one slice out at a time to have with my coffee. About 15 seconds in the microwave and it’s warm and delicious, just like fresh baked!

One slice of yogurt banana bread smeared with butter held close to the camera

P.S. Banana bread is really good with a little peanut butter or almond butter drizzled over top!

 
A loaf of yogurt banana bread on a wooden cutting board, a few slices scattered, one smeared with butter
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Yogurt Banana Bread

This super moist banana bread recipe uses plain yogurt to keep the bread soft and tender with less butter or oil. Add walnuts or even chocolate!
Total Cost $3.68 recipe / $0.46 serving
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 thick slices
Calories 294.93kcal
Author Beth - Budget Bytes

Ingredients

  • 1 cup mashed bananas (about 3 bananas) $0.42
  • 1 cup plain yogurt $0.67
  • 2 large eggs $0.46
  • 1/2 cup sugar $0.40
  • 4 Tbsp butter, melted $0.52
  • 1 tsp vanilla extract $0.30
  • 1.5 cups all-purpose flour $0.23
  • 1 tsp baking powder $0.02
  • 1/2 tsp baking soda $0.02
  • 1/2 tsp salt $0.02
  • 1/4 tsp nutmeg $0.02
  • 1/2 cup chopped walnuts $0.60

Instructions

  • Preheat the oven to 350ºF. Rub a little butter on the inside of a loaf pan to coat the bottom and sides.
  • Mash the banana well, then add it to a large bowl along with the yogurt, eggs, sugar, melted butter, and vanilla. Whisk these ingredients until they're well combined.
  • In a separate bowl, stir together the flour, baking powder, baking soda, salt, and nutmeg until well combined.
  • Pour the dry ingredients into the bowl of wet ingredients and stir together just until there is no dry flour left on the bottom of the bowl (a few lumps are okay, just be careful not to over stir). Gently fold in the chopped walnuts.
  • Pour the batter into the prepared loaf pan, then bake in the preheated 350ºF oven for 60 minutes, or until the bread is brown, cracked open on top, and a toothpick inserted in the center comes out clean (a few moist crumbs are okay, just no raw batter).
  • After baking, let the banana bread cool in the pan for about 15 minutes. Once it's slightly cooled it will have pulled away from the bread pan slightly. Run a knife along the sides between the bread and pan, then gently turn the loaf out onto a wire rack to finish cooling. Once cool, slice and serve.

Nutrition

Serving: 1slice | Calories: 294.93kcal | Carbohydrates: 38.83g | Protein: 6.56g | Fat: 13.28g | Sodium: 348.49mg | Fiber: 1.89g

You might also like my Banana Flax Muffins!

A half sliced loaf of yogurt banana bread on a wooden cutting board with one pat of butter in the center of one slice

How to Make Yogurt Banana Bread – Step by Step Photos

Mashed banana in a measuring cup next to a banana peel

Preheat the oven to 350ºF. Rub a little butter inside a loaf pan to coat the bottom and sides. Make 1 cup mashed bananas (about 3 bananas). I do this in a glass measuring cup with a fork. It should only take about 30 seconds.

Wet ingredients for banana bread in a bowl

Add the mashed banana to a large bowl along with 1 cup plain yogurt, 2 large eggs, ½ cup sugar, 4 Tbsp melted butter, and 1 tsp vanilla extract. Whisk these ingredients together until they’re well combined.

Dry ingredients for banana bread in a separate bowl

In a separate bowl, combine 1.5 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and ¼ tsp nutmeg. Stir until well combined.

Wet and dry ingredients being stirred together

Pour the bowl of dry ingredients into the bowl of wet ingredients and stir just until they are combined and no dry flour remains on the bottom of the bowl. A few lumps are okay, but make sure there are no pockets of dry flour left. Avoid over stirring. (photo is half-way through stirring)

Chopped walnuts added to batter

Fold ½ cup chopped walnuts into the batter.

Banana Bread batter in loaf pan

Pour the batter into the prepared loaf pan.

Baked yogurt banana bread being held by two hands with white towels

Bake the bread in the preheated 350ºF oven for about 60 minutes, or until the bread is browned, the top is cracked open, and a toothpick inserted into the center comes out clean (“clean” means no raw batter, a few moist crumbs stuck to the toothpick are okay).

Side view of a loaf of yogurt banana bread on a wooden cutting board, half of it sliced, one slice with butter

Allow the bread to cool for about 15 minutes in the pan. It will pull away from the pan slightly as it cools. Run a knife along the sides between the bread and loaf pan, then gently turn the bread out onto a wire rack to finish cooling. Once cooled, slice and serve.

The post Yogurt Banana Bread appeared first on Budget Bytes.

Chocolate Depression Cake

Depression as in The Great Depression, not depression as in “this cake will cure your depression.” 😅Since a lot of us are experiencing ingredient shortages right now, I thought there was no better time to post this Chocolate Depression Cake (also known as Crazy Cake or Wacky Cake), which was also born out of a […]

The post Chocolate Depression Cake appeared first on Budget Bytes.

Depression as in The Great Depression, not depression as in “this cake will cure your depression.” ?Since a lot of us are experiencing ingredient shortages right now, I thought there was no better time to post this Chocolate Depression Cake (also known as Crazy Cake or Wacky Cake), which was also born out of a time when ingredients were in limited supply—The Great Depression. This unique cake is rich and chocolatey without using any eggs, milk, or butter. A cake without butter?? So “wacky,” I know. 

Chocolate Depression Cake (No Eggs, Butter, or Milk)

A white casserole dish with chocolate cake, one slice on a white plate and a glass of milk near by.

How Do You Make Cake without Eggs or Butter?

Butter usually serves to keep cake soft and tender by coating the flour molecules in fat and preventing them from developing a tough gluten matrix. In this recipe, butter is replaced with the cooking oil of your choice, which can achieve the safe effect, but with slightly less richness.

Eggs usually help leaven cakes by creating steam that puffs up the batter, then giving structure to the risen cake as the proteins firm up. In this cake, the eggs are replaced with a combination of vinegar and baking soda, which foams up quickly, making the cake light and fluffy. It’s almost like a giant version of my Chocolate Mug Cake, if you’ve ever tried that. Anne Byrn’s 1917 Apple Sauce Cake also uses a similar no-egg, no-butter style batter.

Is This the Best Chocolate Cake?

Haha, let’s be real, this cake doesn’t have butter. So while it’s probably not the best chocolate cake I’ve ever had, it’s a damn fine treat when your cabinets are bare. Not to mention it’s incredibly easy. Anyone can make this cake, and with very little cooking equipment or ingredients. For those two reasons alone, this is a good recipe to keep tucked in your back pocket (or your browser’s bookmarks). Also, it just happens to be vegan!

How to Serve Depression Cake

I made a super simple dairy-free chocolate icing to top my cake, but be aware that this type of dairy-free icing is super sweet because there is no fat to kind of mellow out the sweetness. If you’re not into super sweet icings, I suggest skipping the icing and just dusting your cake with powdered sugar after it cools (if you do it while the cake is still hot the powdered sugar will dissolve). Or, if you do have butter on hand, you can go with a more traditional chocolate buttercream frosting. A scoop of vanilla ice cream on top of an icing free slice of this cake would also be divine.

One slice of chocolate depression cake or "crazy cake" viewed from the side, a glass of milk in the background

 
One slice of chocolate depression cake or "crazy cake" viewed from the side, a glass of milk in the background
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Chocolate Depression Cake (No Eggs, Butter, or Milk)

This unique Chocolate Cake recipe, popularized during the great depression, is rich and chocolatey without the using any eggs, butter, or milk!
Total Cost $2.41 recipe / $0.27 serving
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings 9 1 slice each
Calories 319.77kcal
Author Beth - Budget Bytes

Ingredients

Chocolate Cake

  • 1.5 cups all-purpose flour $0.23
  • 1 cup granulated sugar $0.80
  • 1/2 tsp salt $0.02
  • 1 tsp baking soda $0.02
  • 1/3 cup unsweetened cocoa powder $0.21
  • 1/3 cup cooking oil* $0.21
  • 1 Tbsp vinegar** $0.06
  • 1 tsp vanilla extract $0.30
  • 1 cup water $0.00

Chocolate Icing

  • 1.5 cups powdered sugar $0.10
  • 1/4 cup cocoa powder $0.16
  • 3 Tbsp water $0.00
  • 1 tsp vanilla extract $0.30

Instructions

Chocolate Cake

  • Preheat the oven to 350ºF. In a large bowl, stir together the flour, sugar, salt, baking soda, and cocoa powder until well combined.
  • Add 1 cup water to a liquid measuring cup, then add the vanilla extract and vinegar to the water.
  • Add the oil to the bowl of dry ingredients, followed by the water mixture. Stir until the chocolate cake batter is mostly smooth. Make sure no dry flour remains on the bottom of the bowl.
  • Pour the cake batter into an 8x8" or 9x9" baking dish. Transfer the baking dish to the oven and bake the cake for 35 minutes.

Chocolate Icing

  • If using the chocolate icing, let the cake cool for at least an hour after baking before adding the icing.
  • Wait until the cake is cool, then prepare the icing. Add the powdered sugar, cocoa powder, and vanilla extract to a bowl. Begin adding water, 1 tablespoon at a time, until it forms a thick but pourable icing (about 3 Tbsp total). If you let the icing sit, it may begin to dry, but you can add a splash more water to make it moist again.
  • Pour the icing over the cooled cake and spread until the cake is evenly covered. Slice the cake into 9 pieces and serve.

Notes

*Use any neutral cooking oil of your choice, like canola, vegetable, grapeseed, safflower, corn, or avocado oil.
**Any light vinegar will work, like white vinegar, rice vinegar, or apple cider vinegar.

Nutrition

Serving: 1slice | Calories: 319.77kcal | Carbohydrates: 59.44g | Protein: 3.09g | Fat: 9.07g | Sodium: 272.58mg | Fiber: 2.71g

Scroll down for the step by step photos!

Chocolate Icing being Poured over the baked chocolate cake

How to Make Chocolate Cake with No Butter, No Eggs, and No Milk – Step by Step Photos

Chocolate cake dry ingredients in a bowl with a whisk on the side

Preheat the oven to 350ºF. In a large bowl combine 1.5 cups all-purpose flour, 1 cup granulated sugar, ½ tsp salt, 1 tsp baking soda, and ⅓ cup unsweetened cocoa powder. Stir these ingredients together until they’re well combined.

Wet ingredients being poured into dry ingredients in the bowl

Measure 1 cup water in a liquid measuring cup, then add 1 tsp vanilla extract and 1 Tbsp vinegar (any light vinegar, like white vinegar, rice vinegar, or apple cider vinegar). Add ⅓ cup cooking oil and the water mixture to the dry ingredients.

Mixed cake batter in the bowl with a red spatula

Stir until a thick cake batter forms. A few lumps are okay, but make sure no dry flour remains on the bottom of the bowl.

Cake batter being spread into a square baking dish

Pour the cake batter into an 8×8 or 9×9 inch baking dish.

baked chocolate cake in the white square baking dish

Bake the cake in the fully preheated 350ºF oven for 35 minutes. If you plan to make the chocolate icing, cool the cake for at least an hour before making and adding the icing.

Finished chocolate icing dripping off a red spatula into the bowl

To make the icing, simply add 1.5 cups powdered sugar, ¼ cup unsweetened cocoa, and 1 tsp vanilla extract to a bowl. Starting with one tablespoon water, stir in water until it forms a thick icing (about 3 Tbsp total). The powdered sugar only needs a very small amount of liquid to melt into a thick icing. If you let the icing sit for a bit, it can dry out, but can be moistened again by stirring in another splash of water.

Chocolate icing being spread over the chocolate cake with a red spatula

Pour the prepared icing over the baked and cooled cake, then spread into an even layer. Cut the cake into nine equal pieces, then serve!

A piece of chocolate depression cake on a white plate with a fork and a glass of milk on the side

It’s also really good with a glass of milk or scoop of ice cream. ;)

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