2 ¼ cup all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 cup warm coffee
½ cup plus 1 tablespoon vegetable oil
2 teaspoons pure vanilla extract
Small handful of chocolate chunks and/or cocoa nibs (optional)
Place rack in the center of the oven and preheat oven to 350 degrees F. Grease muffin pan
Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt.
Whisk together coffee, oil, and vanilla.
Add the wet ingredients, all at once to the dry ingredients and whisk until just combined. Stir in chocolate chunks and cocoa nibs, if using.
Pour the batter into the prepared muffin pans. The batter will be relatively thick.
Bake for 30-35 minutes, or until a cake tester inserted into the center comes out clean.
Remove from the oven and allow to cool before taking it out and leave on a wire rack to cool completely. Sprinkle with powdered sugar or decorate as you wish.
Cake will last, well wrapped at room temperature, for up to 3 days
Source: The Recipe Hunter
TRIED AND TESTED
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg
1/2 cup apple sauce
1 cup almond or soy milk
2 teaspoons vanilla extract
1/2 cup white sugar
1/2 cup neutral oil (like canola or vegetable)
2 cups grated carrots (about 3 large carrots)
2 apples, peeled and grated (about 1 1/4 cup)
1 cup raisins
1/2 cup pecans, chopped
Preheat oven to 325°F and line a 9×13 baking dish.
Sift flour, baking powder, baking soda, and spices together. In a separate bowl, mix apple sauce, milk, vanilla, sugar, and oil. Add the dry ingredients to wet and mix until just combined. Fold in the carrots, apples, raisins, and nuts.
Pour into the prepared baking dish and bake for about 40 minutes, or until a skewer comes out clean. Let cool.
Top with icing of your choice. I used about a half cup of vegan margarine and a cup of icing sugar with a teaspoon of vanilla extract. Beat together until smooth, and thin with soy or almond milk to reach cream cheese frosting consistency.
Source: Corlea Smit – My blend of recipes
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