Have you ever craved a chocolate babka or kokosh cake, but just didn’t have the time or energy to make one? I’ve got you covered! This simple cake is full of deep chocolate flavor and tons of crumbs. I like this crumb to cake ratio, but you can even double the crumb topping if that is your thing. I have shared this recipe on Busy In Brooklyn while Chanie takes some time off to enjoy her new daughter. Head on over there for the full recipe and details!
Looking for a cinnamon version? That’s where it all began! Try my cinnamon roll cake, you won’t be sorry!
It’s Cinco de Mayo which means Mexican food everywhere! And when I think of Mexican cuisine, I think margaritas. What better way to celebrate than with a margarita cake?! It has all the flavors and ingredients that go into a traditional margarita, but baked into a cake and topped with zesty lime icing. The cake itself is moist and somewhat dense with a light citrus flavor, but the icing puts it over the top. You can leave out the fresh lime in the icing, but I don’t recommend it-the fresh zest and juice gives the cake that kick you are looking for! It may seem like there is a lot of alcohol in the cake, but it really bakes out leaving a delicious and flavorful cake. I think it’s the perfect way to celebrate Cinco de Mayo or any other day of the year! Here is my simple, dairy-free, one bowl cake recipe for you to enjoy!
Update 9/2/2016: After making my insanely popular chocolate meltaway cake (based on this original version) I have increased the eggs in the recipe from 1 to 2. It makes the cake a bit fluffier and less dense.
It’s been a while since I have shared a recipe with you, but I’m back with a bang. This cinnamon roll cake is amazing! It has all the flavor of a cinnamon roll without all the hassle. This recipe has no yeast; just mix, spread, dollop, swirl, and bake. The cake is sweet and the texture is the perfect balance of dense and light. It’s dairy free-but nobody will believe you.
This recipe is well tested, I made it a few times to make sure it was just right. The first two times I baked this cake, I didn’t even bother to add the icing and we ate just like that. It was simply delicious. The icing is definitely optional, but it does take the deliciousness up a notch.
½ cup dairy-free sour cream or unsweetened applesauce
¼ cup soy milk
¼ cup oil
1 tsp. vanilla extract
¼ cup margarine, melted
1 cup brown sugar
2 tsp. cinnamon
1 cup powdered sugar
3-5 Tbs. water
¼ tsp. vanilla extract
Line an 8x8 inch square or round baking pan with parchment paper or grease with baking spray, set aside.
Preheat the oven to 350 degrees F.
In the bowl of an electric stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Mix to combine.
Add in the egg, sour cream, soy milk, oil, and vanilla and mix on low until smooth and combined.
Pour batter into prepared pan and spread out evenly.
In a heatproof bowl melt the margarine. Mix in the brown sugar and cinnamon. Once combined dollop the cinnamon sugar mix over the prepared batter. Swirl the batter with a knife to combine.
Bake for about 30-40 minutes. The batter will puff up and turn golden brown, but the sugar will be a bit jiggly. It will firm up as it cools. Cool completely before adding the icing.
To prepare the icing, mix the powdered sugar with the vanilla and a bit of water at a time until it is smooth. I like my icing thick but you can also add enough water to make a thin glaze. Drizzle icing over the cake and enjoy!
There is a growing trend with expectant moms and dads to find out the baby’s gender with a party. The parents receive news of the baby’s gender in a sealed envelope and then use creative ways to share the surprise. My favorite way is using cake of course! But I haven’t had the chance to make a gender reveal cake until recently.
In this case, the expectant dad couldn’t make it to the doctors appointment to find out the gender of his baby. The mom wanted to share in the surprise so she had me bake a cake in the revealing color (pink or blue). The family cut into the cake together and was able to share in the surprise…
It’s a girl! I baked a vanilla cake and colored it pink. Then I covered the entire cake in white buttercream roses. I tried so hard to make sure no crumbs were peeking out, that would have ruined the surprise! I added a pink and blue fondant bunting to the top of the cake to add to the suspense. This was so much fun to be a part of, and I’m so glad I was sent this picture after the cake was cut!
There is nothing more exciting for me than receiving a brand new cookbook, hot off the presses. I received a review copy of Paula Shoyer’s new cookbook The Holiday Kosher Baker, and couldn’t wait to crack it open. As a fellow pastry chef, I am in constant awe of Paula. She is a former practicing lawyer who decided to follow her love and passion for baking, and I’m so glad she did! This is Paula’s second book. Her first book, The Kosher Baker, is designed like a baking bible. It has every basic recipe a Jewish baker could hope for. In her second book, Paula focuses on holiday baking which is great, because there are so many Jewish holidays, each with it’s own unique holiday desserts.
The cookbook begins with a Kosher baking encyclopedia explaining everything you need to know about using this book as well as general kosher baking skills. The cookbook is then broken down by holiday, starting with Rosh Hashana and following the Jewish calendar all the way through to Shavuot. Each chapter is color coded making the cookbook even more beautiful and easy to navigate. The most exciting section has to be Passover. This cookbook includes over 45 recipes for the scariest holiday a pastry chef could possibly face. Paula makes baking easy and exciting. Her recipes are clear, and easy to follow. Most of the recipes are accompanied by gorgeous color photos to inspire. There are plenty of tips and tricks included to help you along the way. Paula even labeled every recipe, explaining it as easy, moderate, or multiple steps so you can decide for yourself what you are in the mood to tackle.
Most of the recipes are non-dairy, perfect for serving after a meat meal, but she also includes her best dairy desserts. Recipes for low-sugar, gluten free, vegan, and nut-free treats are also included—something for everyone in your family. I already use Paula’s red velvet cake as my default recipe and can’t wait to try more! The recipes I have already bookmarked to try are babka bites, gingerbread cookies, red velvet hamantaschen, and Passover Mexican chocolate cookies. To celebrate Chanukah, I’d like to share Paula’s recipe for Almond and Olive Oil Cake.
This month, the Kosher Connection blogging buddies took on a challenge to all post recipes about apples. I knew eactly what I was going to bake! I saw this recipe for apple pie bundt cake on a blog I follow called Buttercream Bakehouse. She originally adapted the recipe from Lucky Leaf, a company probably best known for fruit pie fillings. I love the ease of using a ready made filling, I use a canned strawberry filling in my strawberry banana crumb cake, and it tastes great! I am all for using shortcuts to make life easier and the original recipe calls for canned apple pie filling, but sometimes there is nothing better than homemade. For this recipe I made my own apple pie filling and then mixed it into a sweet cake batter. (If you are using my pie filling recipe special for this cake I would only make a half batch). The cake was perfect there but I took it a step further and topped it with a homemade salted caramel glaze. You can definitely skip the glaze and just finish it with a dusting of powdered sugar before serving. The cake is moist, delicate and sweet all on it’s own. This is a perfect cake for your holiday table, plus it is so quick and easy to prepare; and my recipe is non-dairy!
This is a very exciting time! A fun and creative set of Kosher bloggers and I formed a cute little club just about a year ago. Once a month we like to challenge ourselves and choose one topic to all blog about. It has been a lot of fun and I have made some great friends in the process! This month we wanted to celebrate by doing something a little different: a Great Blog Swap! We were randomly matched with another blog and asked to use a recipe found by a fellow blogger to inspire a new dish. I was assigned Bizzy Bakes. She had a lot of dessert recipes for me to dig into, but none of them really inspired me. I wanted to do something different and fun. Then I came across this strawberry banana smoothie recipe and the wheels started turning. I knew I had to make a strawberry banana cake! I’ve never heard of one and it’s weird because strawberries and bananas are a match made in dessert heaven!
I have to admit, this was my second attempt at a strawberry banana dessert. My first try involved a bundt pan and way too much strawberry jam. The cake tasted delicious, but looked like a mess and I was not a happy camper. Instead of trying to perfect a bundt cake, I went more rustic with a round crumb cake baked in a springform pan. This recipe would also work nicely in classic 9×13 inch cake pan, but I have something against baking in squares and rectangles. I can never get each piece to be exactly the same size and that bugs me every time.
I combined a bunch of different recipes to create the perfect crumb cake. The banana cake layer is moist and dense. I cut the sugar in the cake because the strawberry pie filling is extremely sweet and cutting back on the sugar in the cake helps to balance out the sweetness. The crumbs bake up brown and crunchy, a perfect balance to the tender cake. I know I used canned pie filling and if that’s not your thing, make your own filling. I like to cut corners once in a while. I can whip this cake up in a pinch as long as I have some pie filling in the cupboard, and it looks absolutely beautiful. Best of all, my recipe is non-dairy and printable!
½ cup margarine (I used earth balance buttery sticks)
½ cup sugar
1 tsp. vanilla
3 overripe bananas
2 cups flour
¾ tsp. baking soda
½ tsp salt
¼ cup margarine, melted (I used earth balance buttery sticks)
¼ cup sugar
¼ cup brown sugar
¾ cup flour
1 tsp. cinnamon
pinch of salt
Preheat oven to 350 degrees F.
Grease and flour a 9x3 inch round springform pan.
In the bowl of an electric stand mixer fitted with the paddle attachment, beat margarine and sugar until combined.
Add in the vanilla and the eggs and mix until combined.
Add the bananas and mix until broken down.
Finally add the flour, baking soda, and salt and mix until incorporated.
Pour into prepared springform pan and spread evenly.
Top with the strawberry pie filling.
Prepare the crumb topping by melting the margarine and mixing it with the sugars, flour, cinnamon, and salt.
Sprinkle the topping evenly over the strawberry layer.
Bake for 55-60 minutes until a knife comes out clean.
This blog swap was super fun, now here’s where you can get in on the action. We are hosting an amazing giveaway! We are giving away two prizes from Emile Henry. A Bread Clochevalued at $130 and a 4.2 qt Dutch Oven valued at $170! Use the Rafflecopter below to enter- you can enter up to 23 ways! Two winners will be chosen at random.
The contest winners will be contacted via email. They will have 48 hours to respond before other winners are chosen. This contest is open to United States residents over the age of 18. Good luck!
I love hot chocolate cake. I’m not sure when this fad in restaurant desserts began but I’m sure it is here to stay. Almost every restaurant will offer some sort of delicious hot and gooey chocolate dessert and that is what I always order; even if I’m not hungry. I somehow manage to make room for this sweet and decadent delight.
I don’t often make this dessert at home, but whenever I do, I use a super simple recipe I adapted from Hershey’s Classic Recipe cookbook. Not only is it easy to make, but it is non-dairy and vegan! It’s baked in a plain old square pan. Once it comes out of the oven it can be spooned into any fancy serving dishes. No need to buy special ramekins or bakeware! This recipe could not be easier and it is so easy to dress up. Just add some fresh fruit, whipped cream, your favorite ice cream and you are sure to look like a pro. The hot chocolate pudding forms underneath the cake as the cake is baking, so just be sure to drizzle plenty of it over the top. Hot chocolate pudding cake is definitely one of the best things I have ever eaten. Treat yourself to some today!
Stir together ¾ cup sugar, flour, ¼ cup cocoa, baking powder, and salt.
Stir in the soy milk, coconut oil, and vanilla and mix until smooth.
Pour batter into ungreased 8 or 9 inch square baking pan.
Stir together the remaining ½ cup sugar, brown sugar, and remaining ¼ cup cocoa and sprinkle evenly over batter.
Pour hot water over the whole top and do not stir.
Bake for 25-30 minutes until the center is almost set.
Allow to cool for at least 5 minutes before spooning into serving dishes. Be sure to spoon the hot chocolate pudding from the bottom of the pan.
Tips and Tricks:
*The recipe can be prepared ahead of time, just prepare up until adding the hot water. About 30 minutes before you are ready to serve, pour the hot water over the top and bake as directed.
*The cake can be made ahead of time and kept warm in a 200 degree F oven.
It’s cheesecake time! I love cheesecake, but not everyone can enjoy this fantastic, rich, and creamy dessert. I have a great dairy free version that will have you asking for more. This recipe is super easy and great for anyone who can’t tolerate dairy.
In honor of Presidents day/week, and alternate side parking being suspended I was inspired to make a celebratory cake. Around July 4th of last year, everyone was making these amazing looking cakes. The outside of the cake was simple and white, only to reveal a bright and vibrant American Flag when cut open! I have been itching to make this cake, but once Independence Day passed, I really lost my opportunity; until now!
I am still impressed that I was able to pull this off! Here’s what I did: I greased 3- 9″ round cake pans and 1- 6″ round cake pan. I mixed up a double batch of yellow cake. Once mixed, I removed 4 cups of batter and colored it blue using royal blue gel food coloring. I poured the blue batter into a 9″ round cake pan and baked it at 325°F for 45-50 minutes until a toothpick came out clean. The rest of the batter was colored red using 2 ounces (2 bottles) of red liquid food coloring. I separated the batter evenly between the 2 remaining 9″ round cake pans and the 6″ round pan and baked them along with the blue cake, until done.
Once the cakes were cool, I sliced the red 9″ cakes into 3 layers each. You may notice that there are only 5 layers of the large cake instead of the 6 I promised. I might have gotten lazy and messed up one of the layers. Bummer. I’ll be better next time! But I digress. Getting back to business; I cut a 6″ circle from the center of the blue layer allowing room for the 6″ red cake to fit snugly inside. Before fitting the 6″ red cake inside the blue cake ring, I sliced it into 3 layers and stacked them with lots of vanilla frosting.
Starting with the large red layers, I stacked and filled the cake with plenty of delicious vanilla frosting. Once the larger layers were stacked nicely, the red filled blue cake was fitted on top. Then the whole cake was crumb coated or covered completely with vanilla frosting and put in the fridge to firm up. I could have left the cake like that, but I was nervous that when I cut it, the cake would be upside down or inside out. So I decided to decorate the outside of the cake as my backup plan. I decided I could post the cake nicely decorated and ff the cake looked terrible inside, I just wouldn’t post that part. Lucky for me, it turned out great!
To make the vertical stripes I used a technique I found on this gorgeous blog named Jessicakes. Jessica is super talented and has great tutorial! You can find the tutorial I used here. I love learning new techniques, thanks for sharing, Jessica!
I hope you enjoy this cake post; my son Charlie sure did- Happy Presidents Day!