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Codfish Cakes with Yogurt Sauce

Codfish Cakes With Yogurt Sauce

Although these tender codfish baked cakes should take you 1 hour or so to prepare them, it surely worth the ‘effort’ (30 minutes refrigeration plus 15 minutes baking… come on!). Pair them with a creamy lemony yogurt and dill sauce. And if you’re really into citrus fruits, consider serving these fish cakes with lemon wedges, too.

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Ingredients Needed for Codfish Cakes With Yogurt Sauce

10 ounces codfish, cubed
salt
2 garlic cloves, crushed
1 tablespoon olive oil
1 egg
1 cup yogurt
1 tablespoon fresh dill, chopped
1 teaspoon lemon juice

How to Make Codfish Cakes With Yogurt Sauce

  1. Add the codfish to the blender and mash it. Transfer to a bowl and season with salt.
  2. Keep adding the garlic, olive oil, and egg. Mix until even using your hands.
  3. Cover with plastic foil and refrigerate for 30 minutes.
  4. Start shaping cakes. We’ve ended up with 12 of them.
  5. Line a baking tray with parchment paper and transfer the patties on it. Bake for 15 minutes at 360⁰F/180⁰C.
  6. Add the yogurt, dill, and lemon juice to a small bowl. Mix them shortly.
  7. Serve the cakes with yogurt dip and with lemon wedges, if you want.
chocolate-cake

Chocolate Cake

Here is a straightforward chocolate cake where you only use milk (condensed milk, too), yolks, and cocoa powder. You’ll do some blending and 90-minute baking and then, there you have it: your chocolaty dessert.

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Ingredients Needed for Chocolate Cake

1 ½ cups of milk
1 ½ cups of condensed milk
8 egg yolks
4 tablespoons of cocoa powder

How to Make Chocolate Cake

  1. Add the milk, condensed milk, egg yolks and cocoa powder to a blender. Blend until even.
  2. Transfer to a baking dish.
  3. Put the baking dish inside a larger cake pan and add water to the pan.
  4. Bake for 90 minutes at 360⁰F/180⁰C
  5. Serve garnished with chocolate chips.
cake recipes

Blueberry Yogurt Cake

Let’s get a sweet and sour blueberry cake on the table, this time. A refreshing ultra-creamy dessert made with yogurt, cream cheese, and whipped cream. Of course, you can use fresh blueberries, but we were out of them and so we grabbed some frozen ones. Serve the cake garnished with even more blueberries, raw or thawed, and with mint leaves.

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Ingredients Needed for Blueberry Yogurt Cake

For the base:

7-8 ounces of flour
1 teaspoon salt
1 tablespoon vinegar
2 tablespoons of vegetable oil
1/2 cup warm water

For the topping:

5 ounces of yogurt
7 ounces of cream cheese
3 ounces of powdered sugar
5 ounces of whipped cream
8 ounces of blueberries

How to Make Blueberry Yogurt Cake

For the base:
  1. Add the flour to a bowl, sprinkle the center with salt and make a dip right in that area.
  2. Pour the vinegar, vegetable oil, and 2-3 tablespoons of warm water inside it, then start mixing using your hands.
  3. Gradually add the remaining water while mixing. Knead until you have a dough, form it into a ball, wrap it in plastic wrap and refrigerate it for 1 hour.
  4. Flatten the dough until approximately 1-inch thick using the rolling pin. Try giving it a round form.
  5. Transfer it to an 8 or 9-inch springform pan. Bake for 20 minutes at 360⁰F/180⁰C.
For the topping:
  1. Add the yogurt, cream cheese, and powdered sugar to a bowl. Mix until smooth using a hand mixer.
  2. Add the whipped cream, mix until even, then stir in the blueberries.
  3. Top the base with this cream, evenly spread it, then refrigerate for 3 hours.
Chocolate Biscuit Cake

Chocolate Cookie Cake

Sweet tooth cravings, anyone? If your answer is positive, then check this chocolate cookie cake. The whole mixture should be ready in no more than 20 or 30 minutes, tops. We’re talking here about super delicious chocolate and milk melted together with butter through the bain-marie method. All mixed with just 3 ounces of digestive cookies. Feel free to add more of those, by the way.

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Ingredients Needed for Chocolate Cookie Cake

8 ounces of milk chocolate, broken into pieces (2 bars)
1 cup condensed milk
3 ounces of butter
½ cup powdered sugar
½ cup of cocoa powder
3 ounces of digestive cookies, crumbled
salt flakes

How to Make Chocolate Cookie Cake

  1. Fill a medium-sized pot halfway with water and heat it over low-medium heat. Add the chocolate to a bowl and place it on top of the pot.
  2. Add the condensed milk and butter. Melt them over this bain-marie.
  3. Add the powdered sugar and cocoa powder. Mix until even using a spatula. Stir in 2 ounces of digestive cookies.
  4. Line a smaller baking dish with plastic foil and transfer the chocolate mixture to it. Top with the remaining cookies and a dash of salt flakes.
  5. Refrigerate for 2-3 hours.
Rhubarb Bundt Cake

Rhubarb Bundt Cake

We deem this sweet treat as a special one and we’re not the only ones in doing so. Indeed, people should use the sour-sweet mineral and vitamin-rich rhubarb stalks more often (no leaves allowed!). Here, we included it into a Bundt cake. The result was “wow!”

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Ingredients Needed for Rhubarb Bundt Cake

3 eggs
1 ¼ cups of sugar
salt
1 teaspoon vanilla extract
1 teaspoon baking powder
⅓ cup vegetable oil
⅔ cup milk
1 cup flour
5 rhubarb stalks, chopped

How to Make Rhubarb Bundt Cake

  1. Add the eggs, 1 cup of sugar, and a dash of salt to a bowl. Mix until smooth using the hand mixer.
  2. Keep adding the vanilla extract, baking powder, vegetable oil, and milk. Mix some more.
  3. Add the flour and, again, mix until smooth.
  4. Pour the batter into a Bundt cake pan. Mix the rhubarb with the remaining sugar in a bowl, then add it into the pan.
  5. Bake for 35 minutes at 360⁰F/180⁰C.
M&M and Oreo Cupcakes

M&M and Oreo Cupcakes

These vanilla-flavored cupcakes have a lot of calories and carbohydrates, right? But what would you expect from such a deliciously sweet treat? Their Oreo and M&M buttery load is decadence in small packages.

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Ingredients Needed for M&M and Oreo Cupcakes

1 egg
⅓ cup melted butter
1 teaspoon vanilla extract
2 tablespoons of brown sugar
½ cup flour
salt
½ teaspoon baking soda
4 oreos, crumbled
2 tablespoons of m&m

How to Make M&M and Oreo Cupcakes

  1. Add the egg to a bowl and whisk it. Whisk in the melted butter and vanilla extract. Gradually add the brown sugar and whisk some more. Set aside.
  2. Add the flour and baking soda to a bowl. Season with salt and mix.
  3. Add the egg mixture and mix until you have a dough. Mix in 2 crumbled Oreo cookies.
  4. Split the dough into 2 equal pieces. Shape them into spheres and add them to two small ramekins. Press them gently.
  5. Garnish each one with the remaining Oreos and with M&Ms. Bake for 20 minutes at 350⁰F/175⁰C.
Date, Walnut, and Cashew No-Bake Cake

Date, Walnut, and Cashew No-Bake Cake

You got to like this! In fact, if you’re into cashews, walnuts, and the like you surely will. Our nutty no-bake cake has also sweet dates and coconut oil. And because we didn’t think it was sweet enough, we used maple syrup, too. We paired that sweetness with spiky turmeric and lemon. Interested?

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Ingredients Needed for Date, Walnut, and Cashew No-Bake Cake

1 cup dates, pitted
water
3 tablespoons of coconut oil
½ cup walnuts
2 cups of cashew
2 tablespoons of maple syrup
½ teaspoon turmeric
1 teaspoon lemon zest
1 tablespoon lemon juice

How to Make Date, Walnut, and Cashew No-Bake Cake

  1. Add the dates to a smaller bowl and cover them with water. Let them soak for 3 hours.
  2. Add the soaked dates, 2 tablespoons of coconut oil, and walnuts to the blender. Blend them.
  3. Line an 8 or 9-inch springform pan with parchment paper. Transfer the mixture to it and spread it evenly. Refrigerate for 2 hours.
  4. Add the cashews, maple syrup, turmeric, the remaining tablespoon of coconut oil, the lemon zest, and lemon juice to the blender. Blend until smooth.
  5. Transfer this mixture to the springform pan and spread it evenly over the date and walnut mixture base. Refrigerate for 3 more hours.
  6. You can garnish this cake with berries, lime, and pistachio if you want.
Slow Cooker Coconut and Nutella Mini Cakes

Slow Cooker Coconut and Nutella Mini Cakes

Let’s “bake” a cake in the slow cooker! You’ll need a little more than 2 hours to craftily combine the coconut and cocoa tastes into a scrumptious dessert. Serve it cut into bars or any other shape for that matter. You can take after us with the garnishing, but you can also let your imagination roam free.

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Ingredients Needed for Slow Cooker Coconut and Nutella Mini Cakes

½ cup flour
¾ cup sugar
½ teaspoon baking powder
½ cup coconut flakes
1 teaspoon vanilla extract
1 ¼ cups of coconut milk
1 tablespoon vegetable oil
¼ cup nutella
¼ cup cocoa powder

How to Make Slow Cooker Coconut and Nutella Mini Cakes

  1. Add the flour and 1/4 cup of sugar to a bowl and mix them. Mix in the coconut flakes.
  2. Add the vanilla extract, 1/4 cup of coconut milk, the vegetable oil, and Nutella. Mix until even. Set aside.
  3. Add the remaining sugar and the cocoa powder to a bowl and mix them. Set aside.
  4. Add the remaining cup of coconut milk to a pot over low heat and bring to a boil.
  5. Add the Nutella mixture to the slow cooker, top with the cocoa mixture and pour the boiled coconut milk over them. Cover with the lid and cook on low heat for 1 hour and 50 minutes.
  6. Serve it cooled and cut into shapes, garnished with coconut flakes, whipped cream, and cherries or berries.
Chocolate Mini Cakes with Whipped Cream

Chocolate Mini Cakes With Whipped Cream

This is a masterpiece of chocolate decadence and, oh, so sweet! We’ve used two chocolate bars and digestive cookies for these mini cakes. And we’ve also whipped some cream for the topping. Garnish it with powdered cocoa and strawberries or anything else that comes to mind. Just enjoy them.

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Ingredients Needed for Chocolate Mini Cakes With Whipped Cream

2.5 ounces of digestive cookies (10-12 cookies)
3 tablespoons of sugar
3 tablespoons of flour
salt
2 ounces of butter
6 ounces of chocolate, broken to pieces
4 tablespoons of heavy whipping cream
water
gelatin (3-4 sheets)
4 egg yolks
1 tablespoon cornstarch
½ teaspoon vanilla extract

How to Make Chocolate Mini Cakes With Whipped Cream

  1. Add the cookies, 1 tablespoon of sugar, flour, a dash of salt, and 1 ounce of butter to a blender. Blend until even.
  2. Line a baking tray with parchment paper and add two 4-inch cookie cutters on it. Fill them with the mixture, gently press with a spatula, then bake for 10 minutes at 320⁰F/180⁰C.
  3. Add 3 ounces of chocolate and 1 tablespoon of whipping cream to a small bowl. Microwave for 1-2 minutes.
  4. Crush the baked cookie discs into a bowl using your hands. Add the microwaved chocolate and mix until even using a spatula.
  5. Place the 2 cookie cutters on a flat plate and fill them with the mixture. Press gently, then remove the cutters. Refrigerate for 30 minutes.
  6. Fill a medium bowl halfway with water and add the gelatin sheets. Let them dissolve.
  7. Add the remaining 3 ounces of chocolate and 1 ounce of butter to a small bowl. Microwave for 1-2 minutes.
  8. Add the egg yolks to a bowl. Beat them until smooth using a hand mixer.
  9. Add the microwaved chocolate and mix more until smooth.
  10. Add the dissolved gelatin and mix until even using a spatula.
  11. Transfer this mixture to the cookie cutters. Spread evenly and refrigerate for 1 more hour.
  12. Add the remaining whipping cream (2-3 tablespoons) to a bowl and mix until firm using a hand mixer.
  13. Add a pinch of salt, the remaining sugar (2 tablespoons), the cornstarch, and vanilla extract. Mix more until even.
  14. Transfer to a piping bag and top the 2 cookies with the whipped cream. You can garnish them with cocoa powder and strawberries if you want.
Hazelnut Cocoa Cake

Hazelnut Cocoa Cake

Hazelnut and cocoa cake, anyone? If your answer is positive, then prepare the base by adding cocoa powder to the mixture. This cake has only one layer on top, but that layer is made with beaten egg cream sweetened and mixed with crumbled hazelnuts. We used one cup of those, but who’s stopping you from adding more?

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Ingredients Needed for Hazelnut Cocoa Cake

1 cup flour
⅓ cup cocoa powder
7 tablespoons of sugar
1 teaspoon baking powder
salt
1 teaspoon baking soda
¼ cup vegetable oil
½ cup warm water
1 teaspoon vanilla extract
4 egg yolks
4 egg whites
1 cup hazelnuts

How to Make Hazelnut Cocoa Cake

  1. Add the flour, cocoa powder, 2 tablespoons sugar, baking powder, and baking soda to a bowl. Season with salt and whisk until even. Set aside.
  2. Add the vegetable oil, 2-3 tablespoons of warm water, and vanilla extract to a small bowl. Whisk until even. Set aside.
  3. Add the egg yolks to a bowl and start beating them using a hand mixer. Gradually add the oil mixture in the process. Mix until creamy.
  4. While gradually adding the cocoa and flour mixture keep mixing using a spoon or a spatula. Mix until even.
  5. Add the egg whites to a bowl. Beat them until firm using the hand mixer. Add 2 tablespoons of sugar in the process.
  6. Add 2-3 tablespoons of beaten egg whites to the cocoa mixture bowl. Mix until even.
  7. Line a 10 or 12-inch springform pan with parchment paper and coat it with some oil. Pour the cocoa batter in it and evenly spread it.
  8. Bake for 12 minutes at 350⁰F/175⁰C.
  9. Add the remaining water and sugar to a pot over low heat. Heat until sugar is melted, then remove from heat and let it cool.
  10. Gradually add it to the beaten egg mixture while continuously whisking.
  11. Add the hazelnuts to a blender. Crush them shortly, then add them to the beaten egg mixture. Mix until even.
  12. Evenly spread this mixture over the baked cocoa base. Refrigerate for 1-2 hours.
dairy-free desserts

Banana and Coconut Mini Bundt Cakes With Chocolate Glaze

Why eat a whole Bundt cake when you could eat a few smaller ones? Let’s make these with mashed banana and coconut oil. And let’s get nutty, too, by adding almond milk into the base mixture and by topping the cakes with crumbled walnuts. And we didn’t even mention the chocolate glaze yet!

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Ingredients Needed for Banana and Coconut Mini Bundt Cakes With Chocolate Glaze

2 tablespoons of flax seeds
2 tablespoons of water
3 cups of sugar
1 banana, mashed
½ cup almond milk
salt
1 teaspoon baking powder
½ cup coconut oil
1 cup flour
3 tablespoons of maple syrup
⅓ cup cocoa powder
5 tablespoons of walnuts, crumbled

How to Make Banana and Coconut Mini Bundt Cakes With Chocolate Glaze

For the mini cakes:
  1. Add 1 cup of sugar, the mashed banana, and 1/2 of the almond milk to a bowl. Mix until smooth.
  2. Season with salt, add the baking powder and coconut oil. Mix more.
  3. Add the flax seeds and flour. Mix until you have a dough.
  4. Transfer the dough to mini Bundt cake cups. This quantity should be enough for 20 mini cakes.
  5. Bake for 15 minutes at 360⁰F/180⁰C.
For the glaze:
  1. Add the maple syrup and cocoa powder. Mix more.
  2. Glaze the mini cakes with the chocolate mixture and garnish them with walnuts.
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