This vanilla cake has crumbs that are soft, tender, moist, and only become vegan. Very easy to make and the perfect cake for birthdays and celebrations!

This easy vegan vanilla cake is the perfect dessert for a birthday party, graduation, wedding or just by chance. Nothing says happiness like soft and sweet vanilla cakes and cream garnishes!

This white cake has everything - soft, has the softest and most moist crumbs, and deep vanilla flavor. Dress up with a fancy buttercream job or simplify with chocolate ganache drizzle, this cake will definitely be fun!

HOW TO MAKE VEGAN CAKE:
Traditional cakes use butter to put air into the dough and eggs for structure, stability, and yeast. We switch butter to neutral flavor oils (like canola or safflower), and rely on yeast from baking powder and baking soda.

For starters, we drink vegetable milk with apple cider vinegar to make buttermilk quickly. While most non-dairy choices will work, soy milk, almond/cashew milk, and oat milk will have the best results (and please don't use too runny rice milk).

Adding a little vinegar to the recipe can do a number of things: it reacts with baking soda to yeast, it softens the formation of gluten for softer cakes and slows browning by lowering the cake's pH.


Next, we mix the dry ingredients. I am a big supporter of weighing your ingredients because there is little room for error if you weigh. Kitchen scales are not expensive but are one of the best investments you can make if you love baking!

If you measure by volume, I ask you to measure your flour in this particular way: First, shake the flour in the container to expand and undo the flour deposits. Then spoon with your measuring cup so that it overflows.

Remove the excess by scraping the top with the back of the knife. This is my way of measuring, so for the best results you have to do the same thing! Also, keep in mind I use a standard US measuring cup, which is a little different from England and Australia.

With flour, we add granulated sugar (using certified organic or vegan sugar if you are worried about bone char in the mixture), baking powder, baking soda, and salt. Shake everything so smooth and combine well.


Then into the buttermilk mixture, mix in oil and vanilla extract until smooth. Use good quality pure vanilla extract, this recipe requires a lot of vanilla and the taste really shines in the end.

We add the wet ingredients to dry and mix with the whisk. While with egg-based cakes, you have to be very careful not to stir, this is not a problem with vegan cakes.

In fact, a little development of gluten through the shaker helps build the structure and stability of the cake. Don't overdo it, just mix the cake mixture until it's nice and smooth.

INGREDIENTS

• ONE 8-INCH CAKE OR TWO 6-INCH CAKE
• 2 tsp (10g) apple cider vinegar
• 1 cup + 2 tablespoons (270g) of vegetable milk
• 1 1/2 cups + 1 tbsp (210g) all-purpose flour *
• 3/4 cup + 1 tablespoon (170 g) granulated sugar
• 1 1/2 tsp (6g) baking powder
• 1/2 tsp (2g) baking soda
• 3/4 tsp (5g) of salt
• 1/4 cup + 2 tablespoons (82g) of oil
• 1 1/2 tbsp (16g) vanilla extract
• TWO CAKES 8 INCHES
• 1 1/2 tablespoons (20g) apple cider vinegar
• 2 1/4 cups (540g) vegetable milk
• 3 cups + 2 tablespoons (420) white flour *
• 1 1/2 cup + 2 tablespoons (340g) granulated sugar
• 1 tbsp (12g) baking powder
• 1 tsp (5g) baking soda
• 1 1/2 tsp (10g) of salt
• 3/4 cup (164g) of oil
• 3 tbsp (32g) vanilla extract

INSTRUCTIONS

1. Preheat the oven to 350ºF. Prepare a baking sheet by spraying oil, then place a circle of paper to cover the bottom of the pan.
2. In a mixing bowl add vegetable milk and vinegar and set aside for the clabber for 5-10 minutes.
3. In the second bowl, stir in flour, sugar, baking powder, baking soda, and salt until fluffy.
4. Add oil and vanilla extract to the milk that has been mixed and stir to mix. Add to the dry ingredients and stir until the mixture is smooth.
5. Pour the mixture into the prepared pan (or divide it into two if baking 2 cakes). Bake the cake 8 "for 36-38 minutes, bake the cake 6" for 31-33 minutes. The cake is made when the tip is golden and has pulled out from the side of the pan and the test comes out clean or with one or two crumbs.
6. Remove the cake from the oven then let it cool for 10 minutes. Then work gently, turning the pan over with a wire cooling rack to catch the cake. Lift the pan, then remove the parchment paper. Turn the cake back right and allow it to cool completely on the cooling rack.
7. Place the cool cake on the cake board and wrap it tightly in plastic wrap. Place it in the fridge or in a freezer-safe ziplock bag in the freezer until it's ready to be decorated.

Your favorite healthy brownie recipes for the better! Chocolate Mint Chocolatey is solid, chocolate- & full of fresh mint flavor. Vegan & gluten-free!

To be honest, I've never been a mint + chocolate fanatic. Thin Mints are not mine (Trefoils all the way). A chocolate bar of mint protein has never been in my kitchen. Believe me, I like the two separately ... but together? Not too much.

Wait, just kidding. No longer. This chocolate mint chocolatey made me believe in all things mint + chocolate, and now I will never return.

I'm always very innocent in terms of taste. I admit, yes, plain vanilla is my favorite ice cream flavor. I know, I'm weird. I hated tomato sauce until I was a teenager; I used to only eat pasta with butter. I really don't like sauces or sauces that grow except soy sauce. Because who doesn't like the item?

P.S. Does anyone remember that green soy sauce? I don't even want to know what it is.

I like ordinary food and how it should be. I don't want cayenne pepper in my chocolate; no thanks, I just want it plain and chocolate-y. So, when it comes to mint + chocolate combos, I just want the chocolate myself. How do other people feel about combos?

I don't know what this newfound love means for mint + chocolate for my recipe creation (so many ideas!), but it certainly means I will make these brownies repeat in the future. Aka St. Weekend Weekend Patrick and every other weekend after that. IMPRESSED.

This super easy recipe is based on my Chocolate Chip Almond Butter Brownies recipe based on the very popular Chocolate Chip Almond Butter Bars recipe. So, consider this chocolate mint brownie as a new addition to healthy fam bars/brownies.

Ingredients

• 3/4 cup pitted date
• 3/4 cup almond butter (or peanut butter / selected seeds)
• 1/4 cup unsweetened applesauce
• 1/2 cup of non-milk milk
• 1/2 cup oat flour *
• 1/3 cup of cocoa powder
• 2 teaspoons peppermint extract, divided
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3/4 cup of chocolate chips, divided
• 1 14.5 ounces can of coconut milk full of fat, cooled in the refrigerator overnight
• 1/2 tablespoon of coconut sugar
• 1/2 teaspoon of spirulina powder

Steps

1. Preheat the oven to 350F. Brush a thin 8-inch x 8-inch pan or line with foil.
2. In a medium bowl, place the dates; pour in enough hot water to cover. Let stand for 10 minutes. Drain the dates.
3. In a food processor bowl or blender, add dates, almond butter, apple sauce, and non-milk milk. Process until combined properly, stopping to scrape the sides.
4. Add oat flour, cocoa powder, 1 1/2 teaspoon of peppermint extract, baking soda, vanilla, and salt. Process until evenly mixed.
5. Stir 1/2 cup chocolate chips until all ingredients are mixed.
6. Pour the mixture into the pan. Sprinkle with additional chocolate chips (optional)
7. Bake for 25-30 minutes. Let the stems cool in the pan for 10 minutes; Place it in the refrigerator for faster cooling time.
8. Take solid white cream from coconut milk; add to a medium bowl. Shake with an electric mixer or whisk until smooth. Add coconut sugar, spirulina powder, and extract 1/2 teaspoon peppermint. Beat until combined.
9. Spoon the coconut cream over the brownies and spread evenly.
10. In a small bowl, add the remaining 1/4 cup chocolate chip. Warm it in the microwave for 30 seconds, then stir; repeat until it melts. Drizzle chocolate over brownies.
11. Slice and serve!

STEPS VIDEO Chocolate Mint Brownies (vegan & gluten-free)

Classic cupcakes made vegan & healthy. Perfect for special treats!

This vegan red velvet cupcake with cream cheese frosting is perfect for any occasion. A soft cupcake ends with milk-free whipped cream cheese and coconut ice cream for a * healthy * dish!
The air was cold, there was snow on the ground, it was dark at 4 in the afternoon ... it was a pleasant food season!

Really, is there anyone else who wants more candy and carbohydrates during the winter? I know for sure I do!
So this winter I embraced it. Precisely. We will be full of yummy sweet snacks, but we will make it a little on the healthier side.

WHY I LOVE THIS VEGAN CUPCAKE CAKE:
This vegan red velvet cupcake with cream cheese frosting is made healthier with ingredients such as spelled flour, coconut oil, and frosting which are significantly lower in fat and sugar than regular frosting.

The frosting is also made with Daiya Plain Cream Cheese Style Spread, for a vegetable-based spread that is smooth, soft and tastes really like cream cheese. For this recipe, we use plain flavors but are also available in strawberry, chive & onion, or garden vegetables.

As a major supplier of vegetable products, Daiya is committed to continually expanding its range of delicious and better food products for those you already like - like cream cheese!

SOME NOTES ABOUT RECIPES:
If you are wondering how to make vegan cakes, this is the answer! To start, you can use spelled flour, plain flour, whole wheat flour, or 1-1 gluten-free flour. All of these options will work properly!

The secret to making red velvet cupcakes, well, red, is to use enough red coloring in it. Cupcake will darken when baking, so you might want to add more red coloring than you think you need. You also can, of course, leave the red coloring completely if you want, the cupcakes will taste the same. If you do, you can even add a few tablespoons of extra cocoa powder to make it more than a chocolate cupcake.

The coloring of ordinary red foods is NOT technically vegan, so if you are truly vegan, be sure to use vegan certified red food coloring.

To top the frozen milk cream cheese!

So this freezing starts with a can of coconut milk full of fat. It is a MUST that you use full coconut fat, and not coconut milk, otherwise, it will not whip into whipped cream. You can also buy ready-made coconut shake, or vegan shake topping and make it yourself.
By using a mixer, you will whip the Milk Cheese Spread Style Cream free. If the mixture becomes a little melty, you should put it back in the fridge to harden before making icing cupcakes.

CUPCAKE VELVET RED VEGAN THESE WITH FROSTING CHEESE CREAM IS:

• Healthier than your average cupcake (ie really cool if you eat this for breakfast)
• Can be easily made gluten-free
• Perfect for a holiday party!

Ingredients
Cupcakes:

• 3/4 cup of almond milk
• 1 teaspoon apple cider vinegar
• 1/3 cup of coconut oil, melted and cooled
• 1 teaspoon vanilla extract
• 1 cup Spelled flour (or plain flour, or gluten-free flour mixture)
• 3/4 cup of organic sugar
• 2 tablespoons cocoa powder
• 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons of beetroot or red vegan food coloring

Cream Frozen Cheese:

• 1 can of full-fat coconut milk (or 2 cups of store-bought coconut milk cream)
• 1 teaspoon vanilla extract
• 4 tablespoons of organic sugar
• 1/2 cup thick Daiya style thick cream cheese spread

Steps

1. Preheat the oven to 350 degrees F and coat the cupcake pan with cupcake liners.
2. Mix almond milk and apple cider vinegar and set aside for 5 minutes to switch to "buttermilk."
3. Next, add coconut oil and vanilla extract.
4. Mix all dry ingredients together in a bowl.
5. Next, pour the wet ingredients into the dry ingredients then stir until smooth. If you use vegan food coloring, add it now.
6. Spoon the mixture into your pan, fill 3/4 full.
7. Bake for 17-19 minutes, or until the toothpicks come out clean.
8. To freeze cream cheese, remove the can of coconut milk from the refrigerator and remove the cream on top (cream and liquid must be separated in the refrigerator) (* skip this step if using store-bought coconut shake cream)
9. Add vanilla extract and cane sugar and whip on high until smooth and whipped cream forms a soft peak
10. Add the cream cheese spread and continue to whip, only until combined.
11. Use a piping bag to distribute the frosting to the cupcake.
12. Serve immediately.

This Broccoli Garlic Stir-Fried Recipe is a super-fast, 10-minute supper that is light, fresh, and packed with vegetables.

To be honest, when I prepare this broccoli stir-fry, I'll buy broccoli with a type of garlic sauce that can mimic one of my take-to-go orders.

Although not in accordance with the recipe to be an exact copycat, this stir-fried broccoli certainly packs a garlicky kick, and combined with the freshness of vegetables, this stir-fry is a winner for me. A little lime in the end really adds to all the flavors in this stir.
I served this with rice and because rice has been made before, this is a quick and easy meal. I use my rice cooker to make all of our rice and I like it because it's very fast, easy and can't be messed up.

To make this meal faster, I took a shortcut and used 12 ounces. a bag of fresh steamed broccoli in the production aisle (not frozen).

How to Customize Broccoli Stir-Fried Recipes
Replace paprika. Use red, yellow or orange peppers alternately. Green peppers can be used, but others tend to be sweeter and more suitable for this dish.
Add Baked Tofu. This sauce is quite mild, so adding baked tofu will add a little freshness. Just add the baked tofu towards the end right after adding the sauce.
Serve on rice noodles. I think you need to double the sauce (note - I haven't tried this myself and will update the post after I do it!) So the noodles will have lots of sauce to soak into it, but this food will be fantastic on top of rice noodles or lo mein noodles.

Ingredients

• 1 tbsp. Vegetable oil
• 1/2 Shallot thinly sliced
• 1 Orange Bell Pepper is thinly sliced
• 12 ounces of Broccoli Floret Fresh (I use a bag, fresh from the production section)
• Salt and pepper to taste
• 1 cup of Snap Peas Sugar
• 1 Green Onion chopped
• 1 tbsp. Sesame seeds
• Half lime juice

Sauce:

• 5 cloves of minced garlic
• 2 tsp. Sesame oil
• 1/4 cup of low sodium soy sauce
• 1/2 cup vegetable broth
• 2 tsp. Maple syrup
• Salt and pepper to taste
• 2 tsp. Corn Starch

Steps

1. In a medium bowl, beat the garlic, sesame oil, soy sauce, vegetable broth, maple syrup, and cornflour. Mix well. Put aside.
2. Add vegetable oil to the pan over medium heat. Add the onion, paprika, and broccoli florets. Season with salt and pepper. Saute for about 6 to 8 minutes.
3. Shrink to medium. Add sugar to the peas and sauce. Stir constantly and cook for 3 minutes or more until the sauce thickens slightly.
4. Remove from fire. Stir in green onions, half lemon juice, and sesame seeds.
5. Serve immediately on rice.

ULTIMATE Vegan Party Cake! Soft funfetti cakes with vegan cream cheese frosting, filled with lots of sprinkles and strawberries for pleasure and taste!

If you follow me for some time, you might notice I'm a big fan of the cake. A layer cake that is tall, epic, beautiful, without the right clothes.
Why is this cake so special that you might ask?

# 1- SPRINKLES!
# 2- color!
# 3 - VERY FREAKING is delicious and every bite is like a childhood memory that melts on your tongue.

This type of cake requires a number of special equipment items - namely acetate sheets and 6 spring pans.

However, if you just want to make an amazingly delicious Vegan Funfetti Cake, simply bake the cake in a 9 × 13 pan, cut the icing in half, and cover the cake with frosting, cake crumbs, and freeze-dried strawberries. (And rainbow sprinkles, because- YUM!)

Ingredients
For Birthday Crumb Cake

• ½ cup (100 grams) granulated sugar
• 1½ tablespoons of pink sugar
• ¾ cup (90 grams) cake flour
• ½ teaspoon of baking powder
• ½ teaspoon of halal salt
• 2 tablespoons of rainbow sprinkles
• ¼ cup (40 grams) of grapeseed oil
• 1 tablespoon of clear vanilla extract

For Birthday Cakes

• 4 tbsp (55 grams) vegan butter, at room temperature
• ⅓ cup (60 grams) coconut butter or vegetables
• 1¼ cup (250 grams) granulated sugar
• 3 tablespoons (50 grams) pink sugar
• 3 flax "eggs" or other vegan egg substitutes
• ½ cup (110 grams) non-milk milk
• 1 teaspoon white vinegar
• ⅓ cup (65 grams) of grapeseed oil
• 2 teaspoons clear vanilla extract
• 2 cups (245 grams) cake flour
• 1½ teaspoons of baking powder
• ¾ teaspoon of halal salt
• ¼ cup (50 grams) + 2 tablespoons of rainbow sprinkles, divided

For Birthday Cake Frosting

• 8 tablespoons (115 grams) of vegan butter, at room temperature
• ¼ cup (50 grams) coconut butter or vegetables
• 2 ounces (55 grams) vegan cream cheese
• 1 tablespoon of glucose (optional)
• 1 tablespoon of corn syrup (optional)
• 1 tablespoon of clear vanilla extract
• 1¼ cup (200 grams) powdered sugar
• ½ teaspoon of halal salt
• Baking powder tongs
• 1 teaspoon white vinegar

For Birthday Cake Soak and Assembly

• ¼ cup (55 grams) non-milk milk
• 1 teaspoon of clear vanilla extract
• ⅔ glass of freeze-dried strawberries (1/2 crushed)

Steps

1. Make a Crumb Birthday Cake- Preheat the oven to 300 degrees F. Align the baking sheet with parchment paper or Silpat.
2. Combine sugar, flour, baking powder, salt and sprinkles in a mixer bowl equipped with a paddle attachment. Mix at low speed until combined well. Add oil and vanilla and stir at low speed until small groups form.
3. Spread the cluster on the prepared sheet pan. Bake for 20 minutes, mash the group once or twice while baking. Crumbs must be slightly moist to the touch; they will dry out and harden when they are cold. Allow the crumbs to cool completely in the pan before use. Birthday cake crumbs can be stored in an airtight container at room temperature for 1 week, or in a refrigerator or freezer for up to 1 month.
4. Make a Birthday Cake - Preheat the oven to 350 degrees F. Spray a quarter sheet pan with non-stick spray and align with baking paper, or with Silpat.
5. In a small bowl, mix non-milk milk with vinegar. Let stand for 5 minutes to make vegan "buttermilk". Then, in a measuring cup, combine vegan buttermilk, grapeseed oil, and vanilla extract.
6. In a medium bowl, stir in the flour, baking powder, salt, and ¼ cup sprinkles.
7. Mix vegan butter, shortening, and sugar in a mixer stand bowl equipped with paddle pad and cream together over medium heat for 2 to 3 minutes. Scrape the sides of the bowl, add the "egg" flax, and stir over medium heat for 2 to 3 minutes. Rub the sides of the bowl once more.
8. At low speed, gradually pour the buttermilk mixture. Increase the mixer speed to medium-high and shake for 4 to 6 minutes, until the mixture is almost doubled and completely homogeneous (don't rush this step!). Then stop the mixer and scrape the sides of the bowl.
9. At low speed, gradually add the flour mixture and stir until the mixture is combined about 45 to 60 seconds. Rub the sides of the bowl and add the final mixture with a rubber spatula.
10. Spread the cake mixture in layers evenly on the prepared skillet. Sprinkle 2 tablespoons of the sprinkles of the rainbow evenly over the mixture. Bake the cake for 30 to 35 minutes; when you gently pierce the tip of the cake with your finger, the cake should rise slightly, and the center should no longer shake. Place the pan on a wire rack until it is completely cold. Refrigerated cookies can be stored in the refrigerator, wrapped in plastic wrap, for up to 5 days.
11. Making Frosting Birthday Cakes - In a small bowl, shake together glucose, corn syrup, and vanilla extract.
12. Mix vegan butter, shortening and vegan cheese cream in a stand mixer bowl equipped with the paddle attachment and cream together over medium heat for 2 to 3 minutes, until the mixture is smooth and fluffy. Scrape the sides of the bowl.
13. With the mixer at its lowest speed, flow in the glucose mixture. Increase the mixer to medium-high speed and shake for 2 to 3 minutes, until the mixture is smooth and shiny. Scrape the sides of the bowl.
14. Add powdered sugar, salt, baking powder, and lemon juice, and mix at low speed just to put it in the mixture. Increase the speed to medium-high and shake for 2 to 3 minutes, until the freezing is really smooth. Use immediate freezing, or store in an airtight container in the refrigerator for up to 1 week. (Bring to room temperature before using it in a recipe.)
15. Assemble Birthday Layer Cake - Place a piece of parchment or Silpat on the table. Turn the cake over it and remove the parchment or Silpat from the bottom of the cake. Use the cake ring to remove 2 circles from the cake. These are your top 2 layers of cake. The remaining "leftover" cakes will come together to make the bottom layer of the cake.
16. Layer 1, Bottom: Clean the cake ring and place it in the middle of a baking sheet lined with clean parchment or Silpat. Use 1 acetate strip to coat the inside of the cake ring.
17. Place the rest of the cake in the ring and use the back of your hand to bring the leftovers together to make a flat layer.
18. In a small bowl, shake with non-milk milk and vanilla extract to soak the birthday cake. Using a cake brush, brush half of the soak on top of the cake.
19. Using the back of a spoon, apply one-fifth of the frosting in a layer evenly on top of the cake.
20. Sprinkle one-third of the crumb birthday cake evenly over the frozen layer. use the back of your hand to gently press it to the frozen layer.
21. Use the back of a spoon to spread a fifth of the freezing as wide as possible on the crumbs.
22. Layer 2, The Middle: With your index finger, gently slip the second acetate strip between the cake ring and ¼ inch above the first acetate strip, so you have a clear acetate ring as high as 5 to 6 inches. Arrange one round of cake (which is less perfect than both) above the freeze, brush with the remaining soak, and repeat the process for Layer 1 (one-fifth of the freeze, one-third of the crumb, and one-fifth of the freeze).
23. Layer 3, The Top: Nestle remaining round cake into the freezing. Cover the top of the cake with the last fifth of freezing. Decorate the ice sheet with the rest of the birthday crumbs.
24. Transfer the pan to the freezer and freeze for at least 12 hours to arrange the cake and filling. (The cake will be stored in the refrigerator for up to 2 weeks.)
25. At least 3 hours before you are ready to serve the cake, pull the baking sheet from the freezer and, using your fingers and thumb, remove the cake from the cake ring. Gently remove the acetate and transfer the cake to a cake plate or holder. Let it thaw in the refrigerator for at least 3 hours before slicing and serving. (You can store cookies, wrapped in plastic, in the refrigerator for up to 5 days.)

How to make a stabilized cheesecake whipped cream that you can use on cakes, cupcakes, pies, and as a fruit sauce! Imagine this creamy whipped cream on top of a strawberry pie!

I think I'm working on all the flavors of whipped cream, slowly but surely.

You guys really like the whipped cream recipe.
So we will only keep going until there is no new taste to try!

What's in a homemade whipped cream
Homemade whipped cream is very easy to make. All that is needed is thick cream and powdered sugar. I like to add powdered sugar for 2 reasons. One - it adds a little sweetness to the cream. Two - adds stability to the cream, allowing the cream to have a firmer top after being shaken.

That's the basic recipe. Now here's the fun part.

How to make whipped cream
To make cheesecake flavored whipped cream you need thick cream, powdered sugar, and instant cheesecake pudding mixture!
An instant pudding mixture box will add a lot of cheesecake to your whipped cream.
For the record, you will only use 2 tablespoons of instant pudding mixture.

How to make a cheesecake whipped cream topping
In a cold bowl, mix the cream, powdered sugar and powder mixture of instant cheesecake pudding and shake it with an electric mixer until the mixture can be spooned and hold its shape. This can take 5-8 minutes.

This whipped cream topping cheesecake tastes like a bite of your favorite cheesecake. A bit sharp, but very smooth.

You can make 3 whipped cream flavored ingredients beforehand (I say a few hours maximum) and store in the refrigerator until ready to use.

Ingredients

•  1 cup thick cream
•  2 tablespoons of instant flavored pudding cheesecake mixture
•  1 tablespoon powdered sugar

Steps

1. Place the metal or glass shaker in a freezer for 15 minutes.
2. Remove the bowl from the freezer. Add thick cream, mix the instant pudding flavored cheesecake and refined sugar, shake with an electric mixer for 4-7 minutes, or until a stiff peak forms with a spoon and holds the shape.
3. Use in cakes, cupcakes, pies, hot chocolate, or as a dip, etc. Place food scraps in a container and store in the refrigerator for up to 1 day.

STEPS VIDEO CHEESECAKE WHIPPED CREAM

The dishes you have to try, very soft and tasty, of course, easy and suitable for dishes when relaxing with family, cheap and not confusing.
12 servings
45 min.

Ingredients

• 4 cups of Ice Cream (taste to taste))
• 3 Cups of Versatile Flour / Maida
• 1 tsp Vanilla Essence
• 2 teaspoons baking powder
• 1 cup Sugar
• 1/2 tsp Baking Soda

Steps

1. Pour the remaining 4 cups or flavored ice cream into a mixing bowl and then allow it to melt completely.
2. After that add 1 cup of sugar, 1 teaspoon of Vanilla Essence then shake 2 to 3 minutes until the texture is really smooth.
3. Take a sieve then add 3 cups of multipurpose flour or Maida, also 2 tsp Baking Powder, then 1/2 tsp Baking Soda then add it to a mixing bowl.
4. After that mix thoroughly using the cut method, then fold and make a cake mixture with the right consistency.
5. Spread the butter on a bread can, then place foil or parchment paper on the bottom, so that once you have it, you can easily leave it.
6. After that, pour the mixture into a can then tap well so that the mixture can spread evenly.
7. Preheat an Oven for approximately 10 minutes then bake bread at 180 ° C for about 30 to 35 minutes.
8. After 30 minutes check using the aid of inserting a tooth pick in the middle.
9. Once cooked, let it cool completely then cut according to your wishes.

Leftover Ice Cream Cake #food #recipe #delicious #dish #dinner #dessert #lunch #breakfast #cook #course . Rated 4.5/5 based on 76 customer reviews Serves 3 Ingredients: VISITE SITE TO FULL INGREDIENTS AND INSTRUCTION,

Often a piece of cake will become hard after several days so we will be able to make it from this ice cream cake
8 to 12 people

Ingredients

•  Leftover cake as needed or chocolate cake
• 4 to 6 spoonfuls of vanilla ice cream, or you can use other ice cream according to your taste
• Dried fruit, namely: cashew, almond, tutti and choco chips
• ( according to the needs)

Steps

1. Apply ice cream in a cookie cutter, put it in the freezer for about an hour
2. place a piece of cashew on top of the sugar syrup spread
3. Then apply ice cream on top
4. after that, sprinkle with dried tutti fruitti and choco chips
5. Cover it with aluminum foil or you can also wrap it with it.
6. After that, put it in the refrigerator overnight, or at least 6 hours
7. After leaving it in the refrigerator, take it out and cut it into pieces, then serve it while it's still cold.
8. enjoy. happy try it.

Ice cream cake #food #recipe #delicious #dish #dinner #dessert #lunch #breakfast #cook #course . Rated 4.5/5 based on 54 customer reviews Serves 3 Ingredients: VISITE SITE TO FULL INGREDIENTS AND INSTRUCTION,

very interesting to try, simple and delicious, the right food to make your family happy.

Ingredients

• Two boxes of Amul chocolate cake
• 1.2 ounces of ice cream
• 1 very bitter church bar
• depends on the character

Steps

1. Open all the chocolate cake from a plastic bag and cut it with your hand.
2. Add half baking powder to the bottom and make a layer of vanilla.
3. Now repeat the process, coat it with vanilla cake and ice cream.
4. Grated shrimp vinegar, apply it on a layer of ice cream and decorate your choice of hazelnuts.
5. Enjoy this chocolate cake with your family and loved ones. I like black coffee.

Ice Cream Cake #food #recipe #delicious #dish #dinner #dessert #lunch #breakfast #cook #course . Rated 4.5/5 based on 65 customer reviews Serves 3 Ingredients: VISITE SITE TO FULL INGREDIENTS AND INSTRUCTION,

This is "NO BAKE CAKE".
My husband loves to eat one of the best cakes in this wonderful world: Angelo.
It was his birthday a few weeks ago. When he went shopping, I did it very quickly. It takes less than 15 minutes. I never knew that making tiramisu was so easy and quick.

She asked for a piece and finally got half the cake. Also, he said he was better than Angelo. I've been on Cloud 9 ever since. my mother

Ingredients

• 300 ml whipping cream (cold)
• 70 grams / 5-6 tablespoons sugar
• 250 grams of mascarpone (sweet)
• 200gam femalefinger (biscuit sponge)
• 1 teaspoon vanilla extract
• 2 tbsp of instant coffee / granule powder
• 2 teaspoons of Kahlua OR (must be replaced):
• 2 tablespoons bitter cocoa powder
• 4 tablespoons black rum
• 2 teaspoons cocoa powder (for powder)

Steps

1. For cream, shake in a large bowl. Use a low-to-medium speed mixer / mixer. Add sugar gradually. Add vanilla extract.
2. Beat until cream reaches sweet peaks, then add lightly mascarpone and beat until it becomes a stiff peel. Dismiss.
3. Pour 1 cup of water into a simple bowl. Mix 2 tablespoons of instant coffee and 2 cups of coconut milk or 2 tablespoons cocoa powder and 4 tablespoons black pepper. Very cold.
4. Cover with 9 x 3 inch bread with wax paper or baking paper. Wipe each Savoyard quickly into the coffee mix. * Don't absorb it.
5. Then place a layer of Lady Fingers, apply evenly whipped cream and repeat mixture of Ladyfingers and whipped cream. Cover with a plastic spatula or silicone and let cool in the refrigerator for 5 hours.
6. Sprinkle with cocoa powder.
7. Serve cold, Enjoy!
8. Note: do not have any remaining rum coffee that you have provided. Enjoy yourself with sugar and cream. It almost tastes like Irish Cream.

Tiramisu Cake #food #recipe #delicious #dish #dinner #dessert #lunch #breakfast #cook #course . Rated 4.5/5 based on 67 customer reviews Serves 3 Ingredients: VISITE SITE TO FULL INGREDIENTS AND INSTRUCTION,

It is suitable for snacks, desserts, and all the time
   
Ingredients

• 1 box of cookies

content

• 5 tablespoons of puurposa flour
• 1 glass of milk
• 1 shorted cup
• 1 cup of crystallized sugar
• 2 teaspoons of vanilla extract

Steps

1. To make a cake: prepare the dough to follow the directions on the package, using only 3/4 cup of water. Place the mixture on an oiled cake pan (or use baking paper to make a baking sheet) in a circle of 2 1/2 to 3 inches. Cook until the toothpick inserted in the middle is clean. Let it cool
2. Fill:
3. In a pan, mix flour and milk and cook over medium heat, stirring constantly until thick paste is obtained.
4. Let it cool
5. In a medium bowl, beat the sugar and short circuit until soft.
6. Add vanilla.
7. Add flour mixture to double.
8. Turn the small cake on your back. One scoop in the middle of the cupcakes. Place the other half of the cake in the filling to form a sandwich.
9. I was told that if they put it in the refrigerator for a day or two, they would be better, good luck with that! lol

Whoopie Pies #food #recipe #delicious #dish #dinner #dessert #lunch #breakfast #cook #course . Rated 4.5/5 based on 65 customer reviews Serves 3 Ingredients: VISITE SITE TO FULL INGREDIENTS AND INSTRUCTION,

The perfect recipe for chocolate cake. Biscuits can be stored in an airtight container for 3 days or frozen for 2 months.
20 servings

45 minutes

Ingredients
Dry matter

• 2 cups of flour minus 2 tablespoons
• 1 2/3 cup of breadcrumbs
• 1 1/2 teaspoon baking powder
• 1 1/4 teaspoon of baking soda
• 1 1/2 teaspoons of coarse salt

Wet material

• 2 1/2 stems of unsalted butter, temporary space
• 1 1/4 cup of pink sugar
• 1 cup of crystallized sugar plus 2 tablespoons
• 2 large eggs at room temperature
• 2 teaspoons of vanilla extract

Other

• 1 1/3 lb. semi-sweet discs, roughly cut

Steps

1. Sift the dry ingredients into a large bowl.
2. Cream in a separate bowl of butter and sugar for 3-5 minutes.
3. Add eggs one at a time, then add vanilla.
4. Mix dry ingredients gradually.
5. Fold the crushed brown discs.
6. Cover with transparent film.
7. Store in the refrigerator for 24 hours - 72 hours.
8. Bring the mixture to room temperature.
9. Preheat the oven to 350 ° F.
10. Baking paper.
11. Take the mixture in 2 tablespoons of meatballs on a baking sheet. Don't push mixture.
12. Sprinkle sea salt or halal salt.
13. Cook 10-12 minutes.
14. Let the biscuits cool slightly on the pan, then transfer to another surface.

Chocolate Chunk Cookies #food #recipe #delicious #dish #dinner #dessert #lunch #breakfast #cook #course . Rated 4.5/5 based on 54 customer reviews Serves 3 Ingredients: VISITE SITE TO FULL INGREDIENTS AND INSTRUCTION,

Sweet is simple and beautiful, you can do it too and you can do it well :)
10 servings

30 minutes

ingredients

• 75 grams of flour
• 1 teaspoon of vanilla extract
• 35 grams of sugar
• 250 grams of fresh milk
• 4 eggs
• 30 grams of salted butter
• 1 salted butter in a closed pan
• 1/4 teaspoon salt
• 1 pack of vanilla or your favorite ice cream
• 1 bunch of lice for decoration, optional
• 1 box of whipped cream, for garnishes, options
• 3 bananas or food for decoration, optional

Steps

1. Remove flour, sugar, salt, set aside
2. Mix fresh milk and eggs, mix, add butter, flour mixture, stir well, let cool 2 hours before use
3. With low heat, select a non-stick skillet, apply the salted butter gently, then with one large spoon of the crepe mixture, apply evenly on the pan, roll it all over, wait a while, until cooking is finished, then return to cook on the other side, remove the plate, repeat pancakes just starting from the butter pan, until the end, it depends on about 10 pieces or more depending on the size of the pan
4. To serve, take ice cream, use vanilla ice cream, wrap it nicely, garnish it with chocolate syrup, bananas or your favorite fruit, whipped cream and candy to decorate ... can make a good desert in no time and it's not hard to start rocking in the kitchen :)
5. Look at your presentation plate ... doesn't it look like a restaurant ?? Hahahah :)

Crepe icecream #food #recipe #delicious #dish #dinner #dessert #lunch #breakfast #cook #course . Rated 4.5/5 based on 34 customer reviews Serves 3 Ingredients: VISITE SITE TO FULL INGREDIENTS AND INSTRUCTION,

We do it in my workplace and we think it's good to share it with you to do it at home.

Ingredients

• 9 tablespoons of chocolate cake batter (no matter what recipe you have or find for brownies or biscuits)
• 1 cup of marshmallows
• 1 cup of M&M
• 1 chocolate ice cream
• 1 caramel icing

Steps

1. Spray 9x9 or 8x8 dishes. Add 9 tablespoons of chocolate cake of your choice. I use the pulp worked at work.
2. Distribute the cake mix to make the crust.
3. Bake at 350 for 20 minutes.
4. Place the marshmallow on top of the cake after removing it from the oven.
5. Leave to cool for 20 minutes, then pour in a layer of chocolate and caramelised sugar. Then sprinkle the messages above. Cut and serve. Have a good time.

Gooey brownie bars #food #recipe #delicious #dish #dinner #dessert #lunch #breakfast #cook #course . Rated 4.5/5 based on 65 customer reviews Serves 3 Ingredients: VISITE SITE TO FULL INGREDIENTS AND INSTRUCTION,

This is a delicious pumpkin bar! If you like great things, add to the list!
16 parts

1 minute

Ingredients
cake mix

• 4 eggs
• 1 3/4 cup pumpkin
• 1 cup of vegetable oil
• 2 cups of crushed sugar
• 2 cups flour for all uses
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons of baking soda
• 2 teaspoons of cinnamon powder

middle layer

• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon powder
• 1/2 teaspoon of nutmeg
• 1/4 teaspoon of ginger powder
• 1/2 cup chopped walnuts (optional)

Steps

1. Mix eggs, pumpkin, vegetable oil and sugar.
2. Add the dry ingredients (flour, baking powder, salt, baking soda, cinnamon) until it's wet and stir well.
3. Mix together in a separate bowl for the interlayer.
4. Pour half of the mixture into a 10x13 plate.
5. Spread the middle layer mixture on top of the mixture in a pan.
6. Pour the remaining mixture into the pan.
7. Bake for 45 minutes at 350 ° F or until the toothpicks come out clean.
8. Let it cool, then heat it with ice cream.

Pumpkin Bars #food #recipe #delicious #dish #dinner #dessert #lunch #breakfast #cook #course . Rated 4.5/5 based on 76 customer reviews Serves 3 Ingredients: VISITE SITE TO FULL INGREDIENTS AND INSTRUCTION,