Raspberry Almond Orange Cake

 Ingredients:

1-1/2 cup flour
3/4 cup almond meal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup milk
1/3 cup orange juice
1/3 cup canola oil
1 tablespoon egg replacer
1/2 cup light brown sugar
1 teaspoon vanilla
zest of 1 orange
2 teaspoons apple cider vinegar
4 ounces raspberries
2/3 cup sliced almonds
1/2 cup powdered sugar
1/4 teaspoon almond extract

Combine flour, almond meal, baking powder, and baking soda. Add milk, orange juice, oil, egg replacer, sugar, vanilla, and orange zest. Once well incorporated, stir in the vinegar. Pour cake batter into prepared pan and top with the raspberries and almonds. Allow to sit for 10 minutes before baking at 350 for 45 minutes.

Whisk powdered sugar with the almond extract and add water until glaze consistency is reached. Drizzle over cake once it is completely cooled.

Red Velvet Cake

Ingredients:

2-3/4 cup cake flour
1 teaspoons baking soda
2 cups sugar
1/4 cup cacao
1 teaspoon salt
1-3/4 cup milk
1 cup oil
2 tablespoons vanilla
2 tablespoons apple cider vinegar
red food coloring

Combine dry ingredients and gradually add the remaining ingredients and beat until smooth.

Pour into prepared baking pan and bake at 350 for 30-45 minutes.

Fill with cream cheese frosting and top with buttercream.

Chocolate Cake

Ingredients:

2-1/2 cups flour
2-1/2 cups sugar
1 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2-2/3 cup milk
2/3 cup oil
2 tablespoons apple cider vinegar
1 tablespoon vanilla

1/2 cup vegan butter
6 ounces dark chocolate, melted
1 cup powdered sugar
1 teaspoon vanilla

Place parchment paper on the base of baking pan and grease the sides.

Combine dry ingredients in a mixer and slowly add the remaining ingredients.

Bake at 350 for about 40 minutes.

Blend all the frosting ingredients and allow cake to cool completely before frosting.

Nectarine Upside Down Cake

Ingredients:

3 nectarines, cut into thin slices
1 cup sugar
1/2 cup coconut oil or vegan butter
3/4 cup almond yogurt
1/2 cup applesauce
1 egg replacer
1 teaspoon vanilla
1 teaspoon almond extract
1 teaspoon salt
1-1/2 cup flour (can substitute 1/2 cup almond flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon apple cider vinegar

Arrange the nectarines in an overlapping pattern on a parchment paper lined baking pan and set aside.

Combine sugar and oil or butter and stir in the applesauce, egg replacer, vanilla, almond extract, and salt. Add the dry ingredients and fold in the apple cider vinegar. Spread evenly over the nectarines.

Bake at 350 for 40 minutes or until golden. Allow to sit 10 minutes before flipping cake onto a serving platter.

Chocolate Orange Marble Cake

Ingredients:

2 tablespoons flax meal
1/4 cup water
1 cup cake flour
1/3 cup almond meal
1/4 cup egg replacer (or arrowroot powder)
6 tablespoons sugar
1/4 teaspoon salt
1 cup almond milk
2 tablespoons coconut oil
1/2 teaspoon vanilla
zest of 1 large orange
1/2 cup orange juice
1/2 cup water
1/3 cup cocoa powder
1/2 teaspoon apple cider vinegar

Combine flax meal and water in a bowl and set aside for 10 minutes. Add flour, almond, egg replacer, sugar, and salt. Fold in the almond milk, coconut oil, and vanilla.

Pour half the batter in a small bowl. Add the orange zest and juice. Add water, cocoa powder, and apple cider vinegar to the other half.

Alternate dollops of each batter into a greased pan and bake at 350 for 45 minutes until golden and set.

Pineapple Upside Down Cake

Ingredients:

1 cup light brown sugar
6 tablespoons vegan butter
1 teaspoon salt
1/2 teaspoon rum flavoring
1/2 cup sliced almonds
5 rings pineapple
1-1/3 cup cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon salt
2 tablespoons applesauce
1 flax egg
2 teaspoons vanilla
3/4 cup sugar
1/2 cup coconut oil
1 cup vegan cream
1 tablespoon apple cider vinegar

In a saucepan, melt the sugar and add the butter, salt, and rum flavor. Stir until caramelized.

Lay pineapple rings on the surface of a 10 inch pan and sprinkle with the almonds. Pour the caramel sauce over.

Combine the remaining cake ingredients and pour over the caramel.

Bake at 350 for 50 minutes. Allow to cool 30 minutes before inverting. Serve room temperature.

Sfouf

Ingredients:

1-1/2 cups semolina
1/2 cup all purpose flour
1 cup sugar
1 teaspoon turmeric
1-1/4 teaspoon baking powder
1/2 cup coconut oil
3/4 cup almond or coconut milk
a pinch of salt
tahini
pine nuts or almonds

Combine semolina, flour, sugar, turmeric, baking powder, coconut oil, milk, and salt.

Grease baking pan with the tahini and spread the batter evenly. Arrange nuts on top and bake at 350 for 30-40 minutes. Cool before cutting into squares.

Brazilian Carrot Cake

Ingredients:

2 large carrots
1/2 cup sugar
1/4 cup agave
1/4 cup butter, melted
2 eggs
1-1/4 cup flour
1/2 tablespoon baking powder
1 teaspoon vanilla

3 tablespoons cocoa powder
1 tablespoon coconut butter
2 tablespoons sugar
almond milk

Combine carrots, butter, sugar, and agave in a food processor and process until carrot is pureed. Add the egg.

Transfer to a bowl and add flour, baking powder, and vanilla.

Bake at 350 for 40 minutes.

Combine remaining ingredients in a saucepan and thin with almond milk.

When cake is cooled drizzle with the chocolate icing.

Sri Lankan Love Cake

Ingredients:

3/4 cup sugar
2 tablespoons honey
1/3 cup butter
3 eggs
1 tablespoon rosewater
1/4 teaspoon salt
a pinch of ginger powder (optional)
zest of 1 lime
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon (optional)
a pinch of clove (optional)
1 teaspoon vanilla
1/2 teaspoon cardamom
1/2 cup raw cashews, chopped
2/3 cup semolina
1/2 cup pineapple, finely diced (optional)

Cream butter, sugar, and honey together. Add the eggs one at a time and stir in rosewater, salt, ginger, lime zest, nutmeg, cinnamon, clove, vanilla, and cardamom. Fold in cashews, semolina, and pineapple.

Bake at 300 for 1 hour. Cut into one inch squares.

Swedish Almond Cake

Ingredients:

1-1/2 cup sugar
zest of 1 lemon
3/4 cup butter
3 eggs
1 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon almond extract
1 cup flour
1/2 cup almond meal
1/4 cup sliced almonds
2 tablespoons coarse sugar

Cream sugar, zest, and butter together. Add the eggs one at a time, salt, vanilla, and almond extract.

Fold in flour and almond meal.

Pour batter into a greased baking pan and sprinkle with the sliced almonds and coarse sugar.

Bake at 350 for 25 minutes. Cool before cutting.

Peach Walnut Loaf

Ingredients:

1/3 cup butter
3/4 cup sugar
3 tablespoons honey
2 eggs
1/4 cup milk
1 teaspoon vanilla
1-2/3 cup flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/4 cup fresh peach, diced
2/3 cup walnuts, chopped

Cream butter, sugar, and honey. Ad eggs one at a time and stir in milk and vanilla. Gradually add the flour, baking soda, baking powder, and salt.

Fold in peaches and walnuts. Pour into lightly greased loaf pan.

Bake at 350 for 45 minutes.

Lemon Poppyseed Cake

Ingredients:

1/2 cup oil
1/2 cup sugar
zest of 2 lemons
1-1/2 cup flour
1 cup almond meal
3/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup almond milk
1/4 cup lemon juice
1 tablespoon poppy seeds

Combine all ingredients and bake for 50 minutes at 355 degrees.

Frost with lemon curd and top with strawberries.

For lemon rosemary syrup: boil 6 tablespoons lemon juice with 1/3 cup sugar and a sprig of rosemary.

For icing: combine juice of 1/2 lemon with 1/2 cup icing sugar

For curd: simmer zest of 1 lemon, 1-1/2 tablespoons cornstarch, 3 tablespoons water, juice of 2 large lemons, 1/2 cup sugar, 2 tablespoons milk, and 4 tablespoons vegan butter.

Butterscotch Cake

Ingredients:

1-1/4 cup brown sugar
1 cup sugar
1/3 cup honey
1/2 cup butter
3 cups heavy cream
1/4 teaspoon salt
1 teaspoon vanilla
3-1/3 cup flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1 cup butter
2 tablespoons coconut oil
2 cups sugar
4 eggs
2 teaspoons vanilla
1 cup milk

Combine brown sugar, sugar, honey, butter, cream, salt, and vanilla in a saucepan. Bring to a boil and allow to boil for about 15 minutes, until it slightly thickens. Remove from heat and allow to cool for at least 20 minutes. Mixture should thicken.

Combine butter, coconut oil, and sugar. Add salt, nutmeg, and vanilla, then the eggs one at a time and the baking soda and baking powder. Alternately add the flour and milk.

Either bake 9 layers of cake separately in a springform pan or three, cutting cakes horizontally to create layers. (350 degrees for 20-30 minutes)

In the springform pan, place plastic wrap on bottom and along sides. Place one layer of cake and top with the butterscotch. Alternate layers finishing with the last layer of cake. Refrigerate for at least 1 hour. Invert cake onto a serving platter and cut the sides of the cake until it is even. Frost the top and sides of the cake with the remaining butterscotch and refrigerate.

Banana Bread

Ingredients:

2 tablespoons coconut oil
2 tablespoons butter
1/3 cup sugar
2 tablespoons honey
1 egg
1/4 teaspoon vanilla bean paste
2 ripe bananas
1/2 cup flour
1/4 cup wheat flour
3 tablespoons ground flaxseed (optional)
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons chia seeds (optional)
2 tablespoons pollen (optional)
1/4 cup walnuts, chopped (optional)

Cream oil, butter, sugar, and honey. Stir in the egg, vanilla, and banana. Add all remaining ingredients.

Bake in a greased loaf pan for 40 minutes at 350.

Baumkuchen

Ingredients:

3/4 cup almond paste
3 tablespoons cream
6 tablespoons butter
1/2 cup sugar
5 eggs
1 teaspoon vanilla
1/2 cup cake flour
1/3 cup cornstarch
5 ounces apricot jam
1/2 cup slivered almonds, toasted
2 tablespoons butter
1 teaspoon vanilla
1/2 tablespoon honey
2 ounces chocolate

Beat the almond paste with cream. Add the butter, sugar, and vanilla. Alternately add egg yolks with the flour and cornstarch. Set aside.

Beat  egg whites until stiff peaks. Fold into the almond batter, half at a time.

Line a 6-9 inch springform pan with parchment paper. Spread 1/4 cup of the batter into the bottom of the pan. Use a brush to spread it evenly. Broil until evenly browned. Remove from the oven and repeat. Spread with the apricot jam every three layers until batter is all used up.

Allow cake to cool in the fridge overnight. Remove cake from pan and invert. Cover top and sides of cake with a thin layer of jam.

Melt butter in a double broiler and add vanilla, honey, and chocolate. Allow to cool for a couple of minutes and pour the glaze over the cake. Cover the sides of the cake with the slivered almonds. Refrigerate until the glaze sets.

Date Syrup and Tahini Cake

Ingredients:

4 eggs
1-1/2 cup sugar
1-1/2 teaspoon vanilla
3/4 cup oil
2 cups flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup tahini
1/4 cup date syrup

Beat together eggs and sugar. Add vanilla, salt, and baking powder. Alternately add oil and flour.

Pour cake into parchment paper lined springform pan.

Combine tahini and date syrup and drop by spoonful onto the cake. Swirl the mixture into the cake with a knife.

Bake at 350 for 30 minutes.

Persimmon Brownies

Ingredients:

2 cups sugar
1/2 cup butter
2 cups persimmon, pureed in a food processor
1 cup milk
3 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla

Beat sugar and butter until creamed. Add the persommon pulp and stir until incorporated.

Gradually add milk and eggs, alternately with the flour and remaining ingredients.

Bake at 350 for 44 minutes.

Pumpkin Bread

Ingredients:

2 cups flour (or 1 cup flour and 1 cup almond flour)
1 cup whole wheat flour
3 teaspoons pumpkin spice
1 teaspoon baking soda
1-1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup brown sugar
1-1/2 cup sugar
6 ounces greek yogurt
3 eggs
15 ounces pumpkin puree
1/3 cup oil
1 teaspoon vanilla
1/2 cup chocolate chips
1/2 cup mini chocolate chips

In a bowl, beat together sugars with the yogurt. Add in eggs one at a time then the pumpkin, oil, and vanilla, beating until smooth.

Gradually add in flours, spice, baking soda, baking powder, and salt.

Fold in the chocolate chips with a spatula.

Bake in a loaf pan or bundt pan for 60 minutes at 325.

Madelines

Ingredients:

4 tablespoons butter
4 teaspoons honey
5 tablespoons sugar
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon baking powder
1/2 cup flour
3 tablespoons almond meal

Melt butter and honey in a saucepan. Set aside to cool.

In a bowl, beat eggs with sugar and vanilla. Fold in melted butter and honey. Then fold in baking powder, flour, and almond meal.

Fill madeline molds 2/3 of the way and bake at 350 for 6-8 minutes.

Variations:
* maple syrup, brown sugar, and biscoff spread
* 1/2 teaspoon ground, sieved lavender
* 2 teaspoons lemon zest
* 2 teaspoons lemon zest and 1 teaspoon poppy seeds
* 2 tablespoons black sesame flour
* 1-1/2 teaspoon matcha powder

Bibingka

Ingredients:

8 ounces cream cheese
2 cups sugar
3 eggs
1 pound (3-1/2 cups) rice flour
1 tablespoon baking powder
1/2 cup butter, room temperature
1 teaspoon vanilla
1 cup pineapple, cut into 1 cm cubes
15 ounces cream of coconut
1 cup milk
1/4 cup brown sugar
2 tablespoons sugar

Beat the sugar and cream cheese. Add eggs one at a time.

Mix in remaining ingredients, alternating flour with milk.

Pour mixture into greased pan and sprinkle sugar and brown sugar on top.

Bake at 350 for 1 hour. Allow to cool completely before cutting to serve.