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!