Carrot falafel with tahini yogurt dipping sauce

Carrot falafel with tahini yogurt dipping sauce




Make these carrot falafel with tahini yogurt dipping sauce to serve as a shared plate or for a vegetarian lunch. Delicious and so easy! Author: Lucy Parissi | Supergolden Bakes Serves: 30 Ingredients: 400g | 14oz chickpeas (from 2 tins),… Continue Reading




Unicorn Cake

Unicorn Cake




Ingredients for the Unicorn cake layers: 315 g self-raising flour 315 g sugar 315 g margarine, at room temperature 6 eggs 2 tsp. baking powder 2 tsp. vanilla extract Ingredients for the buttercream: 480 ml heavy cream 450 g butter… Continue Reading




Healthy 3 Ingredient No Bake Junior Mint Cups (Paleo, Vegan, Gluten Free)

Healthy 3 Ingredient No Bake Junior Mint Cups (Paleo, Vegan, Gluten Free)




Healthy 3 Ingredient No Bake Junior Mint Cups (Paleo, Vegan, Gluten Free) – Easy, fool-proof and completely guilt-free candy cups which are just like an after eight, after dinner or Andes mint! These Junior Mint copycats are also sugar free… Continue Reading




Chocolate S’mores Rice Krispies Cake

Chocolate S’mores Rice Krispies Cake




Ingredients (one 5-inch cake): Chocolate Cake 1 1/2 cup cake flour 1 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/4 cup boiling water 6 tablespoons unsweetened cocoa powder 1 1/2 sticks unsalted butter, softened 1 cup packed… Continue Reading




Baked Alaska

Baked Alaska3




Author Lokness Yield 8 small servings Ingredients: 4 ounces vanilla ice cream 7 ounces raspberry sorbet 10 ounces chocolate ice cream vegetable oil (for brushing) Chocolate Sponge Cake: 2 ounces cake flour ½ ounce Dutch process cocoa powder 6 ounces… Continue Reading




Vegan Peanut Butter Mousse Cake

Vegan Peanut Butter Mousse Cake




prepare in advance: ½ Recipe Brownie baked into 5″ pan ½ Recipe VEGAN VERSION Peanut Butter Cookie Dough You will need a 5″ Ring Mold to assemble this cake and Acetate Strips Serves: 1- 5″ Cake Ingredients: For the Peanut… Continue Reading




Rose rose cookies

Rose rose cookies




makes about 20 cookies Ingredients: 4 c (480g) all-purpose flour, plus more for dusting 1 tsp baking powder 3/4 tsp salt 1 c (226g) unsalted butter, softened 2/3 c (137g) sugar 2/3 c (80g) powdered sugar zest from 1/2 of… Continue Reading




Strawberry Poppy Seed Bundt Cake

Strawberry Poppy Seed Bundt Cake




From: Jenn@eatcakefordinner Ingredients: 1 (15.25 oz.) pkg. strawberry cake mix 1 (3.4 oz.) box instant vanilla pudding mix 3/4 c. water 3/4 c. vegetable or canola oil 4 large eggs 1 c. sour cream or plain greek yogurt 1 tsp.… Continue Reading




Chocolate Crazy Cake

Chocolate Crazy Cake




This chocolate crazy cake gets its name from its absurdly simple list of ingredients: no butter or eggs needed in this vegan-friendly recipe! Pair this decadent cake with a tangy, rich chocolatey cream cheese frosting for the perfect celebratory dessert.… Continue Reading




Coconut and Pistachio Pudding Cake

Coconut and Pistachio Pudding Cake




Reminiscent of the popular Watergate Cake, this Coconut and Pistachio Pudding Cake is not only pretty, but tasty as well! Moist and flavorful, this coconut and pistachio cake is topped with a creamy pistachio cream cheese frosting which takes it… Continue Reading




Carrot Cake Roll

Carrot Cake Roll




This delicious Carrot Cake Roll recipe is everything you love about classic carrot cake with cream cheese frosting rolled up into this cute dessert! Yield: 8-10 servings Ingredients: Carrot Cake Roll Ingredients: 3/4 cup all-purpose flour 1 1/2 teaspoons ground… Continue Reading




Raw Lemon Peach Vegan Cheesecakes

Raw Lemon Peach Vegan Cheesecakes




Vegan raw lemon peach mini cheesecakes with butternut squash! Paleo and dairy free. An easy recipe you can make ahead and store in the freezer. Only takes 10 minute to prepare! Ingredients: Cheesecake Filling 1 1/2 cup soaked raw cashews… Continue Reading




Strawberry Pistachio Layer Cake (gluten-free & vegan)

Strawberry Pistachio Layer Cake (gluten-free & vegan)




Author: Hana, Nirvana Cakery Serves: 6″ three layer cake Ingredients: 50g ground almonds (1/2 cup) 50g ground pistachios (1/2 cup) 70g brown rice flour (1/2 cup) 35g buckwheat flour (1/4 cup) 30g arrowroot (1/4 cup) 100g coconut sugar (3/4 cup)… Continue Reading