Virtually fat-free and full of natural antioxidants thanks to the matcha, the cake has an almost flowery taste of tea. It's easy to forget that is one of the healthiest cakes you can make.
Read more about this recipe at Coconut & Lime.
Red Velvet Cake has a deep, reddish brown color and a mild, chocolate flavor that works well with cream cheese frosting. If you'd rather make a cake, use 2 (9-inch) round baking pans or 1 (13 x 9-inch) baking pan.
Read more about this recipe at Coconut & Lime.
The sugar in beets pairs exceptionally well with chocolate, bringing out its fruity and spicy qualities like nothing else. You can use this batter to make cake or cupcakes.
Read more about this recipe at Cook & Eat.
Mini Coconut And Blood Orange Bundt Cakes
Mini Coconut And Blood Orange Bundt Cakes
Use fresh, organic blood oranges when they're in season (or substitute regular oranges). For coconut cream, refrigerate a can of coconut milk until the cream floats to the top and solidifies.
Read more about this recipe at VeganYumYum.
This cake is a good compromise for people who prefer a lower-in-fat dessert. Because this recipe calls for so many egg whites, you might want to devise a use for the extra yolks or freeze them.
Read more about this recipe at the Washington Post.
Few desserts are as simple, rich and comforting as a good pound cake. It's the perfect backdrop to fresh fruits of all kinds, or just as a slab straight out of the oven.
Be sure to whip the butter long enough -- until it's paler in color. The batter will go through a slick stage after each egg is first added. As the batter is beaten, it will work its way back to the inital fluffy stage. Then you know you are ready to continue with the next step.
This recipe is part of The Barbara Kafka Dessert Anthology.
This is a traditional treat for Rosh Hashanah, the Jewish New Year. But it's also a not-too-sweet treat that's good anytime. The coffee and brown sugar give it a darkness that balances the golden sweetness of the honey.
Honey Cake With Ginger and Lemon
Honey Cake With Ginger and Lemon
You may choke at the prospect of pouring good honey into a cake, but it makes all the difference. Serve with yogurt or ice cream, a drizzle of honey and nuts -- or chopped fresh fruit.
Read more about this recipe at hogwash.
This isn’t one of those fussy, ethereally light cakes, meant to be dressed up and presented with pomp and circumstance. It’s homey and hearty, and takes about fifteen minutes to whip together. Serve it hot, just out of the pan, with vanilla ice cream or soft cream cheese frosting.
Find more recipes like this at hogwash.
I had three ripe bananas and an open container of Tofutti Better than Sour Cream that I wanted to use today, so this was my solution. I love it when I have a problem and the answer is cake, don’t you?
Read more about this recipe at VeganYumYum.
Although this easy cake will keep on the counter, covered with plastic wrap, for a few days, I think the flavor of the olive oil comes through best while it’s still warm. Feel free to add additional flavorings, like a touch of almond or orange oil.
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