The Story Behind the Recipe

I wanted to share an easy, kid-friendly, adorable Christmas dessert this year, and these Reindeer Cupcakes were perfect! I love how easy they are to make – just pipe on the chocolate buttercream, plop on the antlers, nose, and eyes, and adorableness awaits.

Why You’ll Love These Reindeer Cupcakes

• From scratch recipe – The homemade cupcakes and that chocolate buttercream are to die for! But no shade if you go with cake mix and premade frosting – you can still easily add antlers, eyes, and nose for Reindeer Cupcakes!
• SUPER easy – I love that there’s no extra work to prepping the elements for decorating your reindeer cupcakes. All you need are store-bought chocolate covered pretzels, red M&Ms, and candy eyes.
• Make ahead – You can make these reindeer cupcakes ahead of time and refrigerate them until you’re ready to serve them. Less work over the busy holidays!

Reindeer Cupcakes Recipe Ingredients

For the chocolate cupcakes:

• Cocoa powder – You’ll want unsweetened cocoa powder; Dutch process is the way to go. I use straight up Hershey’s or Ghirardelli for my cocoa powder.
• Coffee – Freshly brewed coffee. I promise your chocolate cupcakes won’t taste like coffee! Just a half cup or so really highlights the chocolate flavors.
• Eggs – Two large eggs.
• Sour cream – I like to use full-fat sour cream. You can substitute buttermilk here, too, if that’s all you have.
• Vanilla – Pure vanilla extract.
• Flour – All-purpose flour.
• Baking soda & baking powder
• Salt – I like to use fine-grain sea salt in my baking.

For the chocolate buttercream:

• Butter – Make sure it’s at room temp so it’s nice and soft, otherwise it will be hard to blend.
• Powdered sugar
• Salt
• Cocoa powder
• Vanilla
• Heavy whipping cream

For decorating:

• Chocolate covered pretzels – You can find these in the snack section or sometimes I find them in bulk.
• M&Ms – Red M&Ms make the perfect nose. Buy a bag of M&Ms and pick out the red ones, then enjoy the rest while you’re whipping up your reindeer cupcakes!
• Candy eyes – Found the baking section of many grocery stores.

How to Make the Cupcakes & Frosting

1. First, make your cupcakes. You’ll want to whisk together the cocoa powder and the coffee in a small bowl until liquified into chocolatey goodness.
2. Next, whisk together the wet ingredients, then sift the dry ingredients over the top. Mix together just until combined, and fill your lined muffin cups.
3. Bake the cupcakes just until a toothpick inserted into the center comes out clean, then pull them out to cool.
4. Whip up the frosting by beating the butter, powdered sugar, cocoa powder, and salt together, then drizzle in the vanilla and heavy whipping cream and whip until light and fluffy.

How to Decorate Reindeer Cupcakes

1. Pipe the frosting onto the cooled cupcakes with an open-star tip.
2. Press the pretzels into each side of the frosting.
3. Gently press in the nose and the eyes.

Tips for Success

• Don’t skip the step of whisking cocoa powder with hot coffee first as it “blooms” the cocoa, unlocking its deepest flavor and creating that luxurious dark-chocolate color.
• The batter will be runnier than a typical cupcake mix, which is what makes these cupcakes light and plush once baked.
• Bake cupcakes JUST until a toothpick inserted into the center comes out clean. This helps ensure moist – not overbaked and dry – cupcakes.
• Make sure your frosting is thick. You want to be able to place the “antler” pretzels into the frosting and have them hold.
• When whipping the buttercream, take your time. Several minutes of beating transforms it from dense to cloud-like. If the frosting feels too thick, add a tablespoon of cream at a time until it reaches the perfect piping consistency. Conversely, if it’s too soft, pop it into the fridge for 10–15 minutes before decorating.
• Work quickly after piping on the frosting. For neat reindeer faces, press the pretzels and candies into the frosting immediately
• Refrigerate for sturdier Rudolph cupcakes. 15-30 minutes in the fridge will help firm up the frosting, helping the decorations to stay put especially when having to pack up these cupcakes and take them somewhere.

I hope you love these Reindeer Cupcakes as much as my family and I do! They’re cute and festive and absolutely delicious. Rudolph approves!

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Reindeer Cupcakes Recipe

These cute Christmas cupcakes are guaranteed to steal the show at any holiday potluck or party! The cake is rich, moist, and tender and topped with the creamiest whipped chocolate buttercream frosting. Chocolate covered pretzels make the perfect antlers, then they're finished with candy eyes and an M&M nose.

Course Dessert

Keyword christmas cupcakes, reindeer cupcakes, rudolph cupcakes

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 12 cupcakes

Calories 385kcal

Author Kare

Equipment

• 1 standard-size muffin tin
• 1 stand mixer or hand-held mixer

Ingredients

For the chocolate cupcakes:

• 1/2 cup Dutch process cocoa powder
• 1/2 cup freshly brewed black coffee*
• 2 large eggs
• 1/2 cup sour cream
• 2 teaspoons pure vanilla extract
• 1 cup all-purpose flour spooned and leveled
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine-grain sea salt or table salt

For the chocolate buttercream:

• 1 cup unsalted butter softened to room temperature; 2 sticks
• 3 1/2 cups powdered sugar
• 1/8 teaspoon fine-grain sea salt or table salt
• 1/2 cup Dutch-process cocoa powder
• 2 teaspoons pure vanilla extract
• 3-4 tablespoons heavy whipping cream

For decorating:

• 24 chocolate-covered pretzels
• 12 red M&Ms
• 24 candy eyes

Instructions

Make the chocolate cupcakes:

• Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners and set aside.
• In a small heatproof bowl, whisk together the cocoa powder and hot coffee until smooth. Set aside to cool.
• In a large mixing bowl, whisk together the eggs, sugar, vegetable oil, sour cream, and vanilla until well-combined, about 1 minute. Pour in the cooled chocolate mixture and whisk again until the batter is uniform in color.
• Place a sifter over the bowl and sift the flour, baking soda, baking powder, and salt directly over the wet ingredients. Use a spatula to gently fold everything together just until combined. The batter will be thin – this is exactly how it should look.
• Divide the batter evenly between the cupcake liners, filling each about 3/4 full.
• Bake in the center of the oven until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 22-28 minutes (for my oven, it took more like 28 minutes, but if your oven runs hotter, it may more on the 22 minute side. I suggest checking them early on.) The cupcakes will be flat on top, not rounded like a muffin.
• Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Make the chocolate buttercream:

• In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the butter until smooth. Add the powdered sugar, cocoa powder, and salt and mix on low speed until the mixture looks combined but still crumbly.
• Slowly add the vanilla and 3 tablespoons of the cream while on low speed, then increase the speed to medium-high and beat for 4-5 minutes until light, fluffy, and smooth. If the frosting seems too thick to pipe onto the cupcakes, add the remaining 1 tablespoon of cream.
• Transfer the buttercream to a piping bag fitted with a large open-star top (such as Wilton 1M). Pipe generous swirls onto each cooled cupcake.
• Press two pretzels into the top for antlers, add a red M&M nose, and finish with two candy eyes.
• Serve immediately or store in the fridge for up to 3 days until ready to serve.

Notes

* If you prefer not to use coffee, you can simply replace it with ½ cup of boiling water instead. The purpose of the coffee is to intensify the chocolate flavor, not to add a coffee taste, so the cupcakes will still be deliciously chocolatey without it.

Tips for Success

• Don’t skip the step of whisking cocoa powder with hot coffee first as it “blooms” the cocoa, unlocking its deepest flavor and creating that luxurious dark-chocolate color.
• The batter will be runnier than a typical cupcake mix, which is what makes these cupcakes light and plush once baked.
• Bake cupcakes JUST until a toothpick inserted into the center comes out clean. This helps ensure moist – not overbaked and dry – cupcakes.
• Make sure your frosting is thick. You want to be able to place the “antler” pretzels into the frosting and have them hold.
• When whipping the buttercream, take your time. Several minutes of beating transforms it from dense to cloud-like. If the frosting feels too thick, add a tablespoon of cream at a time until it reaches the perfect piping consistency. Conversely, if it’s too soft, pop it into the fridge for 10–15 minutes before decorating.
• Work quickly after piping on the frosting. For neat reindeer faces, press the pretzels and candies into the frosting immediately
• Refrigerate for sturdier Rudolph cupcakes. 15-30 minutes in the fridge will help firm up the frosting, helping the decorations to stay put especially when having to pack up these cupcakes and take them somewhere.

Storage

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps up to 5 days; bring to room temperature before serving.
• Freezer: Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the fridge and frost fresh.

Nutrition

Serving: 1cupcake | Calories: 385kcal | Carbohydrates: 50g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 181mg | Potassium: 162mg | Fiber: 3g | Sugar: 36g | Vitamin A: 629IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 2mg

The post Reindeer Cupcakes appeared first on Kitchen Treaty.

Plus, it’s really easy to make – and an absolute crowd pleaser!

The Story Behind the Recipe

I love a good snacking cake! Something that cooks up perfectly in an 8×8 pan is ideal, like this chocolate wacky cake or banana spice cake.

This time, I wanted to create a cake that made use of the humble sweet potato. I know sweet potato pies are a thing, but sweet potato cake?! Mashed sweet potato makes a thick, rich puree, similar to pumpkin, and I knew the rich depth of sweet potatoes would be enhanced perfectly by dark brown sugar, cinnamon, and ginger.

I also had a hunch that sweet potato puree would result in a wonderfully moist cake with a perfect crumb – and I am so pleased that hunch proved true! This tender, moist sweet potato cake is SO delicious.

Why You’ll Love This Cake

• Easy to make. Yes, you need to bake your sweet potatoes first, but it’s a pretty hands-off task. I love the idea of incorporating baked sweet potatoes for dinner, and baking some extra for this cake a day or two later. But otherwise, it’s a simple situation of mixing together the wet ingredients, then the dry, then folding them together and baking. Easy peasy.
• Travels well. Just cover and go! Plus, if you take this to a friend’s place or a potluck, you’ll be the most popular person there.
• Unique yet familiar. Sweet potato cake is not something you see every day, but it’s super comforting at the same time. Similar to pumpkin cake but richer with deeper notes of flavor.

Sweet Potato Cake Recipe Ingredients

For the cake:

• Sweet potatoes – You’ll need 2 medium sweet potatoes, about 1 pound total.
• Vegetable oil – I love how moist and tender vegetable oil makes cakes. If you prefer, you can use canola oil. For a less-refined option, coconut oil or melted unsalted butter will also work.
• Granulated sugar & brown sugar – I like a combo of both granulated white sugar and some dark brown sugar for rich, deep flavor.
• Eggs – You’ll want three large eggs.
• Vanilla – Pure vanilla extract adds a mellow sweetness.
• Flour – I like to use all-purpose flour for this sweet potato cake for a nice tender crumb.
• Baking powder & baking soda – Leaveners add lift to the cake.
• Spices – Gground cinnamon, ground ginger, and ground nutmeg.
• Salt – I like to use fine-grain sea salt in my baking because you don’t get little bits of salt (like when you use a coarser salt like kosher). Table salt will work too.

For the frosting:

• Butter – You’ll want to start with unsalted butter. Make sure it’s at room temp so it whips up easily.
• Cream cheese – Leave it on the counter for a couple of hours before starting so that it softens.
• Salt – Just a bit of sea salt to help counter the sweetness of the sugar.
• Powdered sugar – Also known as confectioner’s sugar.
• Vanilla – Pure vanilla extract adds the perfect flavor to cream cheese frosting. I love it!

How to Make Sweet Potato Cake

1. First, you’ll want to bake your sweet potatoes. Here is a tutorial for perfect baked sweet potatoes – they’re easy! Bake them for around 40 minutes, until soft. Let them cool, then peel them and add them to a large mixing bowl.
2. Mash the sweet potatoes with a potato masher until smooth. You should have about 2 cups worth of mashed sweet potatoes, or 456 grams. I like to measure or weigh just to be sure, but I find that one pound worth of sweet potatoes is just right.
3. Add the oil, sugars, eggs, and vanilla to the baked potato puree. Mix together until smooth.
4. Add the flour, baking powder, baking soda, spices, and salt to a medium bowl and whisk it together.
5. Dump the dry ingredients over the wet, then mix it tighter just until combined.
6. Spread the batter into a greased 8×8 baking pan.
7. Bake until a toothpick inserted into the center of the cake comes out clean, 40-50 minutes.
8. Remove the cake from the oven and let it cool.
9. Make the cream cheese frosting, then frost the cake with a thick layer of the frosting. Yum!

Tips for Success

• Don’t overbake! Bake your sweet potato cake JUST until a toothpick inserted into the center comes out clean. If you bake it for too long, it can end up being a bit dry.
• Whip your cream cheese. When making the frosting, don’t skip the step of whipping the butter and cream cheese first. Otherwise, your frosting could end up lumpy.

I hope this Sweet Potato Cake is a massive hit for you and your loved ones! It has been a smashing success in our family, and I foresee many years of making this cake over and over again.

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Spiced Sweet Potato Cake Recipe

A warmly spiced, cozy cake with the perfect tender crumb! A generous lid of vanilla cream cheese frosting seals the deal.

Course Dessert

Diet Vegetarian

Keyword sweet potato cake

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 9 pieces

Author Kare

Ingredients

For the sweet potato cake:

• 2 cups mashed cooked orange sweet potatoes 2 medium sweet potatoes; 456 grams
• 1 cup vegetable oil or canola oil, or your favorite neutral oil [can use coconut oil or melted butter]
• 1 cup granulated sugar 215g
• 1/2 cup dark brown sugar 113g
• 3 large eggs
• 1 teaspoon pure vanilla extract 5g
• 2 cups all-purpose flour 280g
• 1 1/2 teaspoons baking powder 6g
• 1/2 teaspoon baking soda
• 1 tablespoon ground cinnamon 12g
• 2 teaspoons ground ginger 4g
• 1/2 teaspoon freshly ground nutmeg 1g
• 1 teaspoon fine-grain sea salt 7g

For the vanilla cream cheese frosting:

• 1/2 cup unsalted butter softened; 1/2 cup; 113g
• 8 ounces cream cheese softened; 226g
• 1/8 teaspoon fine-grain sea salt
• 4 cups powdered sugar 460g
• 2 teaspoons pure vanilla extract 10g

Instructions

Make the cake

• First, bake the sweet potatoes. Preheat your oven to 400°F. Scrub your sweet potatoes and dry them. Rub with olive oil and prick each one 2-3 times with a fork. Bake until soft, 30-40 minutes. Cool to room temperature.
• Reduce the oven heat to 350°F. Spray an 8×8 cake pan with non-stick spray or rub with butter or vegetable oil.
• Peel cooled sweet potatoes and add them to a large mixing bowl. Use a potato masher to mash them until smooth. You should have about 2 cups worth of mashed sweet potatoes potatoes, or 456 grams. I just make sure I have about a pound of cooked sweet potatoes I'm adding.
• Add the oil, granulated sugar, brown sugar, eggs, and vanilla. Whisk together until smooth.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
• Pour the dry ingredients over the wet. Use a whisk to mix the ingredients together, switching to a spatula once the mixture is too thick. Mix just until combined.
• Pour the batter into the prepared cake pan.
• Bake until a toothpick inserted into the center comes out clean, 40-50 minutes.
• Remove from oven and place on a wire rack to cool.

Make the frosting

• Place butter, cream cheese, and salt into a large bowl. Using a hand mixer, mix the ingredients together until smooth and a little fluffy. Sift the powdered sugar in. Mix on low speed, increasing to medium as the powdered sugar gets mixed in, scraping down the sides as needed.
• Add the vanilla. Mix it in with the hand mixer, continuing to scrape down the sides as needed.
• Top the cooled cake with frosting and spread evenly with an offset spatula or butter knife.
• Serve immediately or store in the fridge for 3-4 days. Because of the cream cheese frosting, this cake should be stored in the refrigerator.

Notes

* Cooking time is for both the cake and the sweet potatoes. 

Storage notes

Store cake in the refrigerator. It should last around 5 days. 

More Cake Recipes

• Chocolate Wacky Cake
• Meyer Lemon Cake
• Mom’s Hazelnut Cake
• Banana Spice Cake

The post Spiced Sweet Potato Cake with Vanilla Cream Cheese Frosting appeared first on Kitchen Treaty.

Annnnd it’s absolutely delicious with a generous dollop of whipped cream.

This wonderful vintage cake is the perfect alternative to pumpkin pie for the holiday table, but my Mom used to make this one year ’round. Grab a cup of tea or refill your coffee mug – it’s time to get cozy with a fat slice of hazelnut cake!

Table of Contents

• The Story Behind the Recipe
• About this Hazelnut Cake Recipe
• Ingredients
• Adaptation/Variation
• How to Make Hazelnut Cake
• Tips for Success
• Storage/How Long Does it Keep?
• Can I Freeze It?
• What to Serve with Hazelnut Cake
• More Cake Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

We had three hazelnut trees in the backyard growing up, but we didn’t call them hazelnuts. We called them filberts. It wasn’t until I was well into my teens that I realized that filberts and hazelnuts were the same thing. I thought we just happened to have rare and exotic nut trees in our backyard!

My mom always made sure to gather the nuts that would fall to the ground, shelling them and keeping them on hand to make this hazelnut cake year around. It’s one of those staple childhood recipes – and it makes me feel so happy and nostalgic to share it here on Kitchen Treaty.

My mom is no longer with us, and I thought this recipe was gone with her – I’ve never seen anything like it out there. But a few months ago, I found the handwritten recipe for her “Filbert Cake” in the back of a three-ring binder full of recipes. She had written it down for me years ago and I’d forgotten!

“This is out of a Better Homes and Gardens mag and is at least 40 years old,” she wrote. “You know my history and this cake turns out right every time.” My mom was the self-deprecating type, so I especially love the burst of confidence in this statement.

It’s also true; this hazelnut cake does turn out right every time!

About this Hazelnut Cake Recipe

This light and fluffy cake lies somewhere between an angel food cake and a sponge cake, though I’d say it leans more firmly toward the side of an angel food cake, down to the meringue in the batter.

It’s nutty tasting and slightly sweet, but not overly so. My mom always served it unfrosted, and therefore so do I. I’ll sometimes sift some powdered sugar over the top to fancy it up, and a dollop of whipped cream is, as it was then, non-negotiable.

The accompanying cup of piping-hot coffee or tea is nearly as mandatory as the whipped cream.

One thing that’s really nice about this recipe is that it’s naturally dairy-free. So if you’re looking for a dairy-free cake to enjoy, this is the one! You’ll just want to top it with a dairy-free whipped cream, of course.

Ingredients

• Hazelnuts – Or “filberts” as my Mom called them! You’ll want one cup of raw hazelnuts (plus any extra for garnishing the top of the cake, if you want). You’ll pulse them in your food processor or high-speed blender until finely ground. If you prefer, you can actually grab hazelnut flour at the grocery store these days, too. That’ll work!
  
• Instant espresso powder – My Mom’s original recipe called for instant coffee, but now that espresso powder is more commonly used in baking recipes (and it adds a bit of an extra coffee punch!) I decided to swap that in. If you don’t have instant espresso powder, you can swap 1/2 cup of strong coffee or espresso (cooled) for the espresso powder and water.
  
• Water – For dissolving the espresso powder. Use lukewarm water – the espresso powder will dissolve just fine. If you use hot water, you’ll have to wait for it to cool off before you add it to your eggs, or they might scramble.
  
• Eggs – You’ll need six eggs, and you’ll be separating them.
  
• Sugar – Plain old granulated sugar.
  
• Vanilla – Pure vanilla extract.
  
• Flour – I’ve only tried this one with all-purpose flour, but the original recipe called for cake flour.
  
• Salt – I like to use a fine salt for baking.
  
• Powdered sugar, hazelnuts, & whipped cream – Dust the top with powdered sugar, if you like, and scatter with hazelnuts. Top each piece with a dollop of whipped cream.

Adaptation/Variation

• Pecan Cake – Use pecans instead of hazelnuts.

How to Make Hazelnut Cake

This hazelnut cake isn’t the simplest cake to make (check out this chocolate wacky cake if you’re ever looking for super-duper easy, which is also something my mom always made!) But it’s definitely not the hardest, either! If you’ve ever made an angel food cake, the process is very similar.

I’m including lots of details and photos so that you know exactly what to expect when you’re making this hazelnut cake.

First, you’ll grind the hazelnuts into a fine meal.

Then, you’ll mix some espresso powder with water and set it aside so it has a bit of time to cool, and then get to work separating your eggs.

Set the egg whites aside for later, and beat your yolks until thick and lemon-colored. Add the cooled coffee and vanilla.

Set a fine-mesh sieve over your bowl and add the flour, baking powder, and 3/4 cup of the sugar. If you don’t have a sieve, mix the dry ingredients together in a separate bowl. Note that the original recipe calls for sifting them together two times – I am lazy and just sift it directly into the bowl.

Mix until combined, then add the hazelnuts and mix again.

Time to beat your egg whites! Add the salt and beat them until soft peaks form, then add the remaining sugar a little at a time, continuing to beat, until stiff peaks form.

Now fold your batter into the whites, 1/3 at a time.

Pour your batter into an ungreased 9″ tube pan and bake just until you can poke the cake about an inch from the center tube and it bounces back. It’ll take about an hour to bake.

When you pull the cake out of the oven, you’ll want to cool it upside down – just like an angel food cake! The reason you cool it upside down is so that it doesn’t collapse on itself as it cools. I use a wine bottle, but you can use any sturdy bottle with a neck narrow enough to fit through the center.

It’s a leap of faith, but as long as the cake is cooked through, it’ll stay in the pan.

To remove your cake from the pan, run a narrow knife along the outer edge once or twice until well loosened. Then, with confidence, flip the cake over onto a wire rack and, with possibly a slight jiggle or two, it’ll release.

Perfection!

Then it’s just a matter of dusting with powdered sugar and decorating with a few chopped hazelnuts, if you’d like.

Tips for Success

• Don’t attempt this in any other type of pan other than a tube pan. Yes, I tried this in a bundt pan, and yes, it was a dismal failure. You need the smooth, straight sides of an angel food cake pan so that you can cool this cake upside down yet release it easily when it’s time.
• Don’t grease the pan! I know it feels weird to not grease the pan, but don’t do it, because if you do, the cake will likely slide out when you’re cooling it.
• Cool it upside down! It takes a leap of faith to flip a cake upside down to cool, but the cake and the pan are designed for this. Just do it. Otherwise, a meringue-based hazelnut cake like this one can collapse in on itself.

Storage/How Long Does it Keep?

Store your hazelnut cake in an airtight container or tightly wrapped with plastic wrap. It’ll last at room temp for up to 5 days.

Can I Freeze It?

Yes! Hazelnut cake freezes well. Wrap it well with plastic wrap and freeze it for up to 1 month. Thaw at room temp, dust with powdered sugar, and serve!

What to Serve with Hazelnut Cake

• Whipped cream or Cool Whip, as my mom used to use, is mandatory, in my opinion! Here’s a great homemade whipped cream recipe, or, if you’re needing a dairy-free option, this coconut whipped cream is a great solution.
• I don’t frost this one because my mom didn’t, but I think it would be divine with a thin layer of Nutella frosting.
• How about a vanilla latte, turmeric tea, or hot cocoa to complete the cozy scene?

More Cake Recipes

• Wacky Cake
• Devil’s Food Cake
• Banana Spice Cake
• Lemon Cake
• Dark Chocolate Hot Fudge Pudding Cake
• Pumpkin Spice Latte Cake
• Gooey Butter Cake
• Peanut Butter Mug Cake

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Mom’s Hazelnut Cake Recipe

This light and airy hazelnut cake is perfect with a piping hot cup of coffee or tea! This old-fashioned, angel-food-esque cake recipe is from a Better Homes and Gardens magazine from at least 60 years ago, and it's a family keeper for sure.

Keyword cake hazelnut, hazelnut cake

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 19 minutes minutes

Servings 10

Calories 307kcal

Author Kare

Equipment

• 1 10-inch tube pan
• 1 food processor or high-speed blender for grinding the hazelnuts

Ingredients

• 1 cup raw hazelnuts* ground finely
• 1 tablespoon espresso powder
• 1/2 cup lukewarm water
• 6 egg yolks
• 6 egg whites
• 1 1/2 cups granulated sugar divided
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour 180 grams
• 2 teaspoons baking powder
• 1/2 teaspoon fine-grain sea salt or table salt

For decorating/serving

• 2 cups sweetened whipped cream
• 1/4 cup raw hazelnuts

Instructions

• Preheat oven to 325°F (162°C). Have a tube pan ready; do not grease it.
• Place the hazelnuts in a food processor or high-speed blender and grind them finely, to the consistency of a coarse nut flour like almond flour. Set aside.
• Dissolve the espresso powder in the lukewarm water. Set aside.
• Pull out two large mixing bowls. Separate the eggs, dropping the yolks in one bowl and the whites in another. Set the bowl with the whites aside.
• Using a hand mixer with the beater blades, beat the egg yolks until thick and lemon-colored, about 3 minutes. Check to make sure your coffee and water mix is lukewarm or cooler (so it doesn't cook the egg yolks), and if so, add it to the yolks along with the vanilla. Mix for a few seconds until combined.
• Set a fine-mesh sieve over the yolk mix and add the flour, baking powder, and HALF of the sugar (3/4 cup). Sift the mix in. The original recipe calls for sifting these three ingredients together two times in a separate bowl, first, but I've found sifting it directly in works just as well.
• Beat the flour mix into the yolk mix, scraping the sides of the bowl as necessary, just until smooth.
• Use a spatula or wooden spoon to stir the nuts into the egg yolk mixture. Set aside.
• It's time to beat your egg whites! Clean off your beaters. Add the salt to the egg whites and beat at medium-high speed until soft peaks form. Gradually add the remaining 3/4 cup of sugar, beating until stiff peaks form.
• Gently fold the egg yolk batter into the egg white mixture, 1/3 at a time, until combined. The batter will be relatively thick but pourable, pale brown, and homogenous.
• Pour the batter into the ungreased tube pan.
• Bake for 55-65 minutes, just until the cake springs back when you lightly poke it.
• Have a wine bottle or another bottle with a narrow neck ready. When the cake comes out of the oven, you'll want to carefully turn it upside down and slide it over the bottle to cool upside down. Like an angel food cake, this helps keep the cake from collapsing in on itself as it cools.
• Cool completely, for about 45 minutes. Place the cake right-side up and carefully slide a long, narrow knife around the sides two or three times to help release the cake.
• Have a cooling rack ready and invert the cake over the rack. If you have a one-piece tube pan, the cake should still come right out, but if it doesn't, you can turn it back over and try releasing the edges with a knife again. If you have a two-piece tube pan and the bottom doesn't release, gently slide a knife between the pan and the cake to finish releasing it.
• Serve with chopped hazelnuts and whipped cream. You can also dust the cake with a bit of powdered sugar for a pretty presentation.
• Store at room temp either tightly wrapped or in an airtight container. Keeps for up to 5 days.

Notes

* Can substitute hazelnut flour

Nutrition information does not include whipped cream topping.

Storage/freezing info:

Store your hazelnut cake in an airtight container or tightly wrapped with plastic wrap. It’ll last at room temp for up to 5 days.

Hazelnut cake freezes well. Wrap it well with plastic wrap and freeze it for up to 1 month. Thaw at room temp, dust with powdered sugar, and serve!

Nutrition

Serving: 1g | Calories: 307kcal | Carbohydrates: 47g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 117mg | Sodium: 237mg | Potassium: 162mg | Fiber: 2g | Sugar: 31g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg

The post Mom’s Hazelnut Cake appeared first on Kitchen Treaty.

Made from scratch with a buttery vanilla base layer covered with sweet cream cheese that melds together into ooey gooey butter cake bliss, this rich and indulgent cake is the BEST with a strong cup of coffee. Nothing better!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Gooey Butter Cake
• Ingredients
• How to Make Gooey Butter Cake
• Tips for Success
• Frequently Asked Questions
• More Sheet Cake Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Here in the Pacific Northwest, late August brings a hint of fall chill into the air. I’m equal parts excited and resentful. Yes, I absolutely adore fall, but I also can’t help clinging onto our gorgeous (and fleeting) PNW summers.

These past couple of weeks, the weather has been especially fall-like. One particularly cold and gray day, I flipped on the furnace and threw on a pair of fuzzy socks. And then, all of the sudden, I got really, really excited for fall. Pumpkin spice latte excited (yes, PSL is already out!) Curl up with a book and a cozy blanket excited. Roaring fire excited. And, of course, baking excited!

I’ll give you one guess as to what I baked first. Hint: It’s the theme of this post. That’s right – I made a Gooey Butter Cake!

It’s the perfect segue into fall baking. We enjoyed ours plain, but the last of summer’s berries would have been perfect scattered along the top. Equally perfect would have been a pumpkin gooey butter cake recipe, which is on my list to create. For now, we have the classic.

Why You’ll Love Gooey Butter Cake

There are a few versions of Gooey Butter Cake out there, but biased as I am, I think this one is the best!

Many of them use yellow cake mix, which definitely makes it super easy. Others are the reportedly more authentic St. Louis gooey butter cake, which looks amazing, but requires yeast in the base, and I like something a bit faster and easier.

This from-scratch Gooey Butter Cake recipe is the perfect compromise. I love the thick, almost cookie-like from-scratch base layer (it probably resembles a blondie most closely) and the equally thick, buttery cream cheese layer that combines with the base for the gooiest butter cake around!

This cake is so good!

Ingredients

• Sugar – You’ll need granulated (plain white) sugar for the bottom layer, and powdered sugar for both sweetening the top layer, and dusting over the top of your Gooey Butter Cake.
• Butter – Just your standard sticks of butter, though I like going with unsalted to better control the salt level in my baked goods. This Gooey Butter Cake has two, yep two, sticks of butter. It lives up to its name!
• Eggs – You’ll want three eggs and one additional yolk. I just save the white from the yolk for the following morning’s scrambled eggs.
• Vanilla extract
• Almond extract – I really like the hint of flavor a smidge of almond extract adds, but you can leave it out if you don’t have it or don’t love it.
• Flour – Straight up all-purpose flour.
• Baking powder
• Salt – I like a fine-grain salt for baked goods.
• Cream cheese – I’ve only made this with full fat, dairy cream cheese, but I think that both lite and vegan would work. (I need to test this recipe both ways and will report back!)

How to Make Gooey Butter Cake

Making Gooey Butter Cake is a bit different than your standard cake recipe, because it’s made in two separate layers.

The first layer is like a combination between a chewy bar cookie and a blondie. You can mix these ingredients by hand, combining the melted butter and the sugar first, then stir in the egg yolk, egg, vanilla extract, and almond extract. From there, sift in your flour, baking powder, and salt, then stir until combined.

The batter will be very stiff. Pour it into your baking pan (line it with parchment for easy clean-up, if you like), and press it with your fingers or a measuring cup so that it’s in an even layer across the bottom of the pan.

Now, it’s time for the topping! Grab your hand mixer to make this part easier.

Whip the cream cheese until super creamy, then add the eggs and vanilla and combine well. Add the powdered sugar a little at a time.

Then, pour the cream cheese topping over the cookie/cake layer.

And spread it until even.

Now, it’s time to bake! You’ll want to bake ooey gooey butter cake until the edges have lifted away slightly from the pan and the whole thing is lightly golden.

If it still wobbles a little in the middle, that’s okay!

Once the cake has cooled, it’s time to cut it into squares.

Dust with powdered sugar, and dig in!

Tips for Success

• Make sure your cream cheese isn’t super cold. 30-60 minutes at room temperature before you begin is fine.
• Line your pan with parchment paper. It’s not a must, but it helps make it super easy to lift your cake out of the pan.
• Eat it COMPLETELY COLD. Cool the cake in the pan, then refrigerate it until it’s cold. In my opinion, it tastes the best when it’s chilled.
• To get clean slices, run your knife under hot water, dry it, and then slice the cake. You’ll want to do this after every cut.

Frequently Asked Questions

How do I know when Gooey Butter Cake is done? Should it be jiggly in the middle?

The cake will be lightly golden, and slightly darker around the edges. The edges will have lifted away from the side of the pan a bit, and the center will jiggle a tiny bit when shaken

Do I eat Gooey Butter Cake warm or cold?

You can eat it either way, but I recommend enjoying it cold, straight out of the fridge. It just tastes better!

How do I store Gooey Butter Cake?

Extra cake should be stored in an airtight container and placed in the fridge for up to 5 days.

What can I serve with butter cake?

If you like, you could top your Gooey Butter Cake with fresh berries like blueberries, raspberries, strawberries, or raspberries. A berry puree or berry sauce (like this blueberry lemon sauce) is amazing with gooey butter cake, too. Honestly, I like mine simple, with a dusting of powered sugar only. With the buttery vanilla flavor and the gooey texture, I find it plenty rich and satisfying plain with a cup of coffee.

More Sheet Cake Recipes

• Chocolate Wacky Cake
• Banana Spice Cake
• Lemon Cake
• American Flag Cake

Print

Gooey Butter Cake Recipe (from Scratch)

So moist it's gooey – in the BEST possible way! This buttery vanilla cake is made in two layers, with a soft blondie-style base and cream cheese top. Serve with your morning coffee or enjoy it at the end of the day as a decadent dessert. Or both!

Keyword gooey butter cake, ooey gooey butter cake

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 15

Calories 427kcal

Author Kare

Ingredients

For the cake base:

• 1 1/3 cups granulated sugar
• 1/2 cup unsalted butter melted; one stick
• 1 large egg
• 1 egg yolk
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon fine-grain sea salt or table salt

For the cream cheese layer:

• 8 ounces cream cheese softened
• 1/2 cup unsalted butter melted
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3 1/2 cups powdered sugar plus more for dusting

Instructions

• Preheat the oven to 350°F. Grease a 9×13-inch baking pan or line it with parchment paper.
• In a large bowl, combine the granulated sugar and melted butter. Next add the egg yolk, one egg, vanilla and almond extracts, and stir to combine.
• Set a sifter over the top and add the flour, baking powder, and salt. Sift it into the wet ingredients, then use a wooden spoon or spatula to stir just until combined. The dough will be thick, like the texture of cookie dough.
• Pour the dough into the prepared baking pan and press into the baking pan, creating an even layer, by flattening the dough with your hands or by using the bottom of a measuring cup to lightly press it in. Place the dough in the fridge to chill while you make the cream cheese layer.
• In a large bowl, use a hand mixer to beat the softened cream cheese with the melted butter until light and creamy.
• Add the remaining two eggs and the vanilla extract, mixing until well-combined.
• Add the powdered sugar in batches, mixing until combined.
• Spoon the filling onto the chilled dough and smooth it out with a butter knife or an offset spatula, making sure to get it into all the corners.
• Bake until the top is lightly golden, the edges have pulled away slightly from the sides of the pan, and the center is only slightly jiggly – 35 to 45 minutes.
• Remove the baking pan from the oven and allow it to cool on a wire rack for 10 minutes before removing the cake from the pan. Alternatively, you can chill it at this point so that it's completely cold when served (my favorite way to serve it!)
• Cut the cake into equal-sized squares and dust with powdered sugar before serving. 
• Keep refrigerated in an airtight container for up to 5 days.

Nutrition

Calories: 427kcal | Carbohydrates: 61g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 94mg | Sodium: 226mg | Potassium: 60mg | Fiber: 1g | Sugar: 46g | Vitamin A: 646IU | Calcium: 75mg | Iron: 1mg

The post Gooey Butter Cake Recipe (from Scratch) appeared first on Kitchen Treaty.

Tender, and chocolatey with a perfect crumb, not only does this wacky cake recipe call for a simple list of ingredients, but the batter for this 8×8 chocolate cake recipe mixes up entirely in the pan – that’s just how easy it is!

I make this cake all the time. It’s my kid’s fave! Though I’ve iced it in the photos you see here, oftentimes I leave it unfrosted with only a dusting of powdered sugar and/or serve it up with a dollop of whipped cream.

This simple chocolate cake is so good with a cup of coffee or tea, or for a easy dessert after dinner.

Table of Contents

• What is Wacky Cake and Why is it Called That?!
• The Story Behind the Recipe
• Why You’ll Love This Chocolate Wacky Cake Recipe
• Ingredients
• Recipe Variations & Substitutions
• How to Make Wacky Cake
• Frosting Ideas for Chocolate Wacky Cake
• More Chocolate Cake Recipes

• Jump to the Full, Printable Recipe

What is Wacky Cake and Why is it Called That?!

Wacky Cake is an American classic that dates back at least 100 years. Some claim it originated around the time of World War I, others say it took off during the Great Depression or even World War II.

What most can agree on is that it came about during times when eggs, butter, and milk were in short supply or simply not available, so traditional cake recipes weren’t possible. And this inventive chocolate wacky cake was born! (learn more about the origin of Wacky Cake here.)

The Story Behind the Recipe

Like many of you, I’m sure, I grew up on this cake. My mom called it “Crazy Cake,” and it pains the nostalgic side of me to not call it the same thing. But in the interest of inclusive language, I’m going with the other popular name: Wacky Cake. It’s also sometimes called Depression Cake. Whether you call it crazy cake, wacky cake, or depression cake, it’s a chocolate cake that’s easy and delicious!

My mom made this cake at least once per month. She served up the big fluffy squares with a generous dollop of Cool Whip, which is a serving suggestion I highly recommend. (Another cake recipe I recently published is this delicious vintage hazelnut cake that my Mom used to make and serve with Cool Whip, too. It was a staple in our house!)

But it’s excellent with a light layer of chocolate buttercream, too.

Why You’ll Love This Chocolate Wacky Cake Recipe

It’s super easy to make. Like ridiculously easy! The batter for this simple chocolate cake recipe mixes together right in the pan. It doesn’t get easier than that.

It’s delicious. Chocolatey, tender, moist. Everything you want in a chocolate cake from scratch recipe.

It’s dairy-free and vegan. It wasn’t designed for the vegan diet, but it is one of those awesome recipes that’s happily vegan just as it is.

Ingredients

• All-purpose flour – bleached or unbleached both work well.
• Sugar – plain old granulated.
• Baking soda – the leavener in our wacky cake, the baking soda reacts with the vinegar to make the cake rise.
• Salt – I like to use fine-grain sea salt for baking. Table salt works, too.
• Cocoa powder – I use plain ol’ Hershey’s unsweetened cocoa powder for chocolate wacky cake
• Canola oil – for a moist, melt-in-your-mouth cake. Vegetable oil works, too.
• Vinegar – I use white vinegar, but apple cider vinegar will work, too. Don’t leave this out or substitute! It’s a strong acid that reacts with the other ingredients to help the cake rise, and is crucial to the success of this recipe.
• Pure vanilla extract – for sweet vanilla flavor.
• Water – not usually considered an official ingredient, but crucial to the formation of wacky cake batter.

Recipe Variations & Substitutions

• Enhance the chocolate flavor by replacing the water with a cup of strong brewed coffee.
• To make it a vanilla wacky cake, omit the cocoa powder and double the vanilla extract.
• Go frosting-less – it’s still delicious! I provide a recipe for small-batch chocolate frosting with this wacky cake recipe for a chocolate frosted wacky cake, but you can omit the frosting and dust with powdered sugar and/or serve with whipped cream. Or, if you’re all about the frosting, scroll down for a bunch of suggestions.

How to Make Wacky Cake

If you’ve never made chocolate depression cake, a.k.a. wacky cake, prepare to be amazed! It’s just a matter of mixing the dry ingredients together, making indentations and pouring in the wet ingredients, mixing it all together, and baking it.

1. Add the flour, cocoa powder, sugar, baking powder, and salt to an 8×8 pan. You don’t even need to grease the pan first.

2. Mix the dry ingredients together with a whisk, and create three indentations. I like to make a larger indentation for the oil, which, if you want to channel your inner child, naturally creates a happy face! Score!

3. Then, pour the vanilla extract into one small indent, the vinegar into another, and the canola oil into the large indent.

4. Pour the water over the top.

5. Stir until combined. I like to use a flat whisk so I can really get into the corners, but a plastic spatula works great, too.

6. And then, it’s time to bake your wacky cake! Bake just until the middle is set and a toothpick inserted into the center comes out clean.

Frosting Ideas for Chocolate Wacky Cake

Really, the sky’s the limit for how you want to frost this simple moist chocolate cake recipe. I’ve provided a recipe for chocolate frosting, and that’s what’s photographed here. But you should make it your own! Here are a few ideas:

• Vanilla buttercream
• Cream cheese frosting
• Peanut butter icing
• Nutella buttercream frosting (especially good!)
• Strawberry buttercream (and garnish with strawberries!)
• My mom used to serve up plain squares of this 8×8 chocolate cake recipe with a big dollop of Cool Whip. Highly recommend! Whipped cream or vegan whipping cream are great too.

More Chocolate Cake Recipes

We love chocolate cake here in the Kitchen Treaty house! Here are my other recipes:

• Dairy-Free Chocolate Cake – this is a deep, dark Devil’s food cake recipe with layers and lots of chocolate frosting. Dairy free and entirely vegan!
• American Flag Sheet Cake – the base of this sheet cake recipe is actually based on chocolate wacky cake! Finished off with a vanilla buttercream and a berry flag.
• Chocolate Mint Mug Cake – for when a chocolate craving hits and you need a single-serving cake – NOW!
• Deep Dark Hot Fudge Pudding Cake – Another one my mom used to make. So good with ice cream!

Print

Chocolate Wacky Cake Recipe

Moist and chocolatey with a tender crumb, this delicious and simple 8×8 chocolate cake recipe defies the laws of baking with NO eggs and NO butter or milk! Plus, the batter mixes up right in the pan. 🤯

Course Dessert

Cuisine American

Keyword 8×8 chocolate cake recipe, crazy cake, depression cake, simple chocolate cake, simple moist chocolate cake recipe, wacky cake, wacky cake recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 39 minutes minutes

Servings 9 pieces

Calories 348kcal

Author Kare

Equipment

• 1 8" x 8" baking pan

Ingredients

For the chocolate wacky cake:

• 1 1/2 cups all-purpose flour 192g
• 1 cup granulated sugar 201g
• 1/4 cup unsweetened cocoa powder 25g
• 1 teaspoon baking soda
• 1/2 teaspoon fine-grain sea salt
• 1/3 cup canola oil 72g; can substitute vegetable oil
• 1 tablespoon white vinegar can substitute apple cider vinegar
• 1 teaspoon pure vanilla extract
• 1 cup water 240g

For the chocolate frosting:

• 1/4 cup unsalted butter 58g; room temperature
• 1 cup powdered sugar 115g
• 1/3 cup unsweetened cocoa powder 35g
• 1-2 tablespoons milk
• 1/2 teaspoon pure vanilla extract

Instructions

To make the cake:

• Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
• To an 8-inch by 8-inch baking pan, add the flour, sugar, cocoa powder, baking soda, and salt. Use a rubber spatula or whisk to combine the ingredients.
• With a spatula or wooden spoon, create three impressions in the flour mixture. I like to make one a bit bigger to contain the oil when we pour it in.
• Add the oil to the larger impression, the vinegar to another impression, and the vanilla to the third impression.
• Pour the water over the top.
• Use a whisk or rubber spatula to mix the batter together, taking care to scrape the flour in from the corners of the pan. Stir just until combined.
• Bake for 25-35 minutes, until the top springs back when you touch it and a toothpick inserted into the center comes out clean.
• Place on a wire rack and let cool to room temperature. Leave plain, sift some powdered sugar over the top, or frost with the chocolate frosting recipe provided here or another favorite frosting.

To make the frosting:

• Place the butter in a medium mixing bowl. Using a hand mixer, whip the butter until light and creamy, about 2 minutes.
• Add the powdered sugar, cocoa powder, 1 tablespoon milk, and vanilla extract.
• Beat on low speed for 30 seconds, then increase to high speed and beat until lightened in color and creamy, 1-2 more minutes. Add up to one more tablespoon of milk until the frosting is spreadable.
• If the frosting seems too thin to spread, add a little more powdered sugar until it's the consistency you like. If it seems too thick, splash in more milk, a teaspoon at a time, and mix until your desired consistency.
• Frost the cake after it has completely cooled to room temperature. You can use a butter knife, spatula, or I love using an offset spatula for the easiest application.

Notes

Nutrition calculation is for cake only, without frosting or toppings. Nutrition is based on one square of cake when cut into nine squares. 

Vegan option:

The cake recipe as written is vegan and dairy-free, but the buttercream frosting needs a couple simple swaps to keep this a vegan recipe. To make it vegan, swap in a vegan butter and plant-based milk. 

Storage:

As written, wacky cake with chocolate frosting will keep at room temperature, covered, for about 4 days. If you use a cream cheese frosting or another frosting that needs refrigeration, I suggest storing it in the fridge. 

Nutrition

Serving: 1piece | Calories: 348kcal | Carbohydrates: 55g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 256mg | Potassium: 113mg | Fiber: 3g | Sugar: 36g | Vitamin A: 160IU | Calcium: 15mg | Iron: 2mg

The post Chocolate Wacky Cake Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• What is Devil’s Food?
• About This Recipe
• Dairy-Free Chocolate Cake Ingredients
• How to Make this Two-Layer Chocolate Cake
• Equipment Note
• More Dairy-Free Cake Recipes

• Jump straight to the full, printable recipe
• I’m just here for the comments!

The Story Behind the Recipe

Originally, when I was brainstorming recipes for Halloween season, I wanted to create a devil’s food cake recipe – a deep dark chocolate cake – that had big red marzipan devil horns. Because Halloween! And Devil’s food! And maybe someday, I’ll give that a whirl, and if I do, I’ll be sure to share it here.

But the truth is, this is a devil’s food cake for anytime of year, and devil horns won’t quite translate as well in March as they would in October. So, please imagine the devil-horn cuteness that the season calls for, and then let’s carry on with what is now my favorite dairy-free chocolate cake recipe.

What is Devil’s Food?

Devils Food is simply a rich, deep, dark chocolate cake. I originally called this a vegan devil’s food cake (because it’s vegan too – did I mention that?!) Ultimately, I decided to rename it dairy-free chocolate cake because more people search for those words.

About This Recipe

First, for the chocolate two-layer cake itself, I adapted this devil’s food “Hostess” cupcakes recipe from Isa Chandra Moskowitz. I doubled the recipe and played with the sugar/maple syrup ratio, otherwise, I kept it pretty close to the original. It’s pretty perfect (and I need to try those cupcakes soon). I love how the cake layers are nice and sturdy – who wants to deal with fragile, broken layers when trying to assemble a special cake?! And the dairy-free cake itself is moist with a dense dark chocolate flavor. So good.

For the buttercream, I played with this recipe from Connoisseurus Veg, changing around the measurements here and there and reducing the overall volume so we’d have the perfect amount for this dairy-free chocolate cake.

Dairy-Free Chocolate Cake Ingredients

Chocolate cake:

• Flour: I use all-purpose flour.
• Cocoa powder: A good dose of it! I like the darker stuff for the richest, most decadent chocolate cake.
• Baking powder & baking soda: Typical cake leavening agents. Gotta get that rise!
• Sea salt: Highlights and amplifies the flavor and balances some of the sweetness.
• Soy milk: Plain, unsweetened dairy-free milk please. Oat milk or almond milk would work well, too.
• Canola oil: Key for a moist dairy free cake.
• Sugar: Plain ol’ granulated white sugar.
• Pure maple syrup: Adds moisture and sweetness.
• Apple cider vinegar: A bit of acid helps activate the leavening ingredients, fluffing up the cake a bit.
• Pure vanilla extract: Because vanilla and chocolate are BFFs!

Dairy-free chocolate buttercream frosting:

• Vegan butter: Sometimes vegan butters can taste a little off. I tested this recipe with both Earth Balance and Melt brand vegan butters. The most reliable texture was gained from the Earth Balance, but the flavor is out-of-this-world perfect with the Melt. However, I had problems with some of the Melt batches coming out grainy. I solved that problem by whipping the milk with the butter first as the source recipe calls for, but I just want to put it out there – if you try a different type of vegan butter, your buttercream may turn out a little different. 
• Soy milk: Unsweetened. And again, feel free to sub in another dairy-free milk.
• Dutch-process cocoa powder
• Pure vanilla extract
• Powdered sugar

How to Make this Two-Layer Chocolate Cake

First, make the cake. I like to use my stand mixer to beat together the wet ingredients, mix the dry ingredients in a separate bowl, and then add the dry ingredients to the wet.

Then, pour the batter into the greased pans. The batter is pretty runny, but trust me – the cake will be phenomenal!

Bake just until the tops spring back when you poke them with your finger, cool a bit, then spring the cake rounds free from their pans and let them cool completely.

Next, it’s frosting time! Blend the ingredients in a mixer until smooth and glossy.

To assemble and frost your dairy free chocolate cake, add some frosting to one of the cake rounds and spread it evenly. Top with the second layer, then proceed with your crumb coat. A crumb coat is simply a thin layer of frosting that holds the crumbs in. I frost the sides first, then the top.

After that, I add the thicker layer of frosting. Swoop and swirl however you like. And your chocolate dairy free cake is complete!

Equipment Note

I like to bake this cake in 8-inch pans so that the finished product is nice and tall. But I’m sure it will work in 9-inch pans, too – they might just be done baking a couple of minutes earlier.

This is one of those winning chocolate cake recipes that might happen to be dairy-free and vegan, but is really delicious for everyone. I’m so excited to now have a reliable, delicious homemade chocolate dairy-free cake recipe in my arsenal that I can pull out for birthdays and special occasions!

I hope you love this recipe as much as we do. If so, please come on back and rate the recipe so others know it’s a keeper too! (And if not, please come back and let me know too – that helps me troubleshoot if there’s anything going wrong with my recipes out there in the wild.)

More Dairy-Free Cake Recipes

• Chocolate Wacky Cake is super easy to make, mixing up right in the pan and using NO eggs and NO dairy! It’s so good.
• Mom’s Hazelnut Cake is a light and fluffy vintage cake that’s sort of a hybrid between nut cake and angel food cake, and it’s naturally dairy-free!
• This dairy-free and vegan pineapple upside down cake is so moist and caramelly!
• These hummingbird cupcakes with their dried pineapple flowers are so special looking and have a dairy-free option.
• If you’re feeling patriotic, this American flag sheet cake is dairy-free and the frosting can be easily made dairy-free/vegan too!
• Mug cakes are the perfect way to get a quick serving of cake in when you’re craving it. This vegan peanut butter mug cake is so good! I love this chocolate mint mug cake too.
• Quick bread is basically cake in loaf form, so I must share this Dairy-Free Banana Bread recipe too. It’s the best!

Print

Devil’s Food Cake

Deep, dark, rich, moist, and luxuriously everything chocolate cake should be – but dairy-free and vegan!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 8

Calories 683kcal

Author Kare

Equipment

• 2 8-inch cake pans Feel free to use 9-inch, your cake will just be shorter and will take less time to bake.

Ingredients

For the cake:

• 2 cups all-purpose flour
• 3/4 cup dutch process cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine-grain sea salt
• 2 cups plain unsweetened soy milk
• 1/2 cup canola oil
• 1 cup granulated sugar
• 1/2 cup pure maple syrup
• 2 teaspoons apple cider vinegar
• 2 teaspoons pure vanilla extract

For the frosting:

• 1 cup 2 sticks vegan butter at room temperature (I highly recommend Melt brand; Earth Balance will also work but in my opinion doesn’t taste as good)
• 3-4 tablespoons unsweetened soy milk
• 2/3 cup dutch process cocoa powder
• 1 teaspoon pure vanilla extract
• 4 cups powdered sugar

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease two 8-inch round cake pans with oil or non-stick spray. Set aside.
• Make the cake. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
• Into the bowl of a stand mixer or in another large bowl (to mix with a hand mixer), add the soy milk, oil, sugar, maple syrup, vinegar, and vanilla. Mix on medium speed for two minutes.
• Add half the dry ingredients and mix to blend. Add the remaining dry ingredients and mix at medium speed for 1 minute. The batter will be quite runny. Divide the batter between the two cake pans.
• Bake until the top springs back when you poke it and a toothpick inserted into the center comes back clean, 25 – 30 minutes. Remove the cake pans from the oven and place on wire racks to start cooling. After 10 minutes, run a butter knife around the edges of the cakes to loosen them from the side, then invert onto a wire rack, removing the cake pan. Let cake rounds cool completely, 30-45 minutes. To expedite the cooling process, you can place the cakes in the freezer for about 10 minutes for the fridge for 20.
• Meanwhile, make the frosting. In the clean stand mixer bowl affixed with a beater blade (or in a medium mixing bowl if you are using a hand mixer), add the vegan butter. If you’re using the recommended brand (Melt) and it’s room temperature, it should be very very soft. Add 3 tablespoons of the soy milk and beat until as incorporated as possible. Add the cocoa powder and mix until well combined and glossy. Mix in the vanilla extract. Add the powdered sugar 1 cup at a time, beating until incorporated after each addition. Once all the powdered sugar has been added, beat frosting at medium speed for about 1 minute until it has lightened up a bit and is a bit fluffier. If the frosting seems too soft to spread on the cake, add more powdered sugar, 1/2 cup at a time. If it’s too stiff, add more soy milk, 1 teaspoon at a time, until the frosting is perfectly spreadable.
• Once the layers are cool, place the first layer on your cake plate. Add about 1/3 of the frosting to the top of the first layer and with a butter knife or offset spatula, smooth to the edges. Top with the second layer. Smooth a thin layer of frosting around the sides of the cake, then add another, thicker layer (the thinner layer first will help hold the crumbs in). Add the remaining frosting to the top of the cake and smooth with the knife or spatula, adding swoops and swirls how you see fit (or smoothing it all out – however you want, it’s your cake!)
• Cut into slices, serve, and enjoy!

Notes

Storage notes

Store lightly covered at room temperature for up to two days. 

Milk substitutes

Unsweetened oat milk or unsweetened almond milk will work, too. 

Gluten-free dairy-free chocolate cake option

I have not made it this way, so please report back if you do and I’ll update the recipe! But I’m confident that a 1-1 gluten-free flour blend will work well in place of the all-purpose flour. 

Source

Cake recipe adapted from Isa Chandra Moskowitz / Buttercream recipe adapted from Connoisseurus Veg

Nutrition

Serving: 1g | Calories: 683kcal | Carbohydrates: 133g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 420mg | Potassium: 395mg | Fiber: 7g | Sugar: 97g | Vitamin A: 137IU | Calcium: 188mg | Iron: 4mg

The post Dairy-Free Chocolate Cake (Devil’s Food Cake) appeared first on Kitchen Treaty.

Did I just make you cringe? I want to say people either hate or love the word, but really, it’s more like hate or … tolerate.

In this case, I hope you can tolerate, because “moist” is a really good thing when we’re talking cake, am I right? Especially pineapple upside down cake – and this vegan pineapple upside down cake definitely embodies the word.

Golden, caramely, bites of juicy pineapple, and – yes – moist vanilla cake. Nothing better, am I right?

For this vegan pineapple upside down cake recipe, I set out to create something that tasted just like the traditional version that’s made with dairy and eggs. But I didn’t want it to be overly complicated. And it’s not! We’re talking pineapple and brown sugar in a skillet, then a super easy (and I mean easy!) cake batter made with oil, applesauce, reserved pineapple juice, flour, sugar, vanilla (lots of it!) and not much else.

The first time I sort of winged (wung?) it and it came out (muy delicioso hand gesture) so good! I was actually kind of floored. And happy. Because having a recipe work out perfectly the very first time in food blogger land is a happy, happy thing.

Okay, so we’ve got pineapple. Sliced, because of course. Grab your cast-iron pan (a must) and warm the pineapple slices along with the brown sugar.

Yum.

And then some maraschino cherries. I chose vegetable-dyed maraschinos but if you’re not strict about it, go traditional. (Note that some maraschino cherries are not vegan – you can find more details here.)

And then, something I’ve never put into pineapple upside down cake before but they do it here and I thought hey, why not – an entire can of crushed pineapple! Just drain then get that pineapple into all the nooks and crannies. Trust me. So worth it.

Then, the cake batter! It whips together so simply and takes but one bowl and a minute or so to whip up. Glorious, glorious, glorious.

Bake that bad boy, let cool for a bit, and flip!

Oh, glorious cake. Glorious, moist, golden cake.

I mean, I’m sorry! But it’s true!

More Vegan Cake Recipes

• This dairy-free and vegan chocolate cake is so moist and chocolatey! It’s a go-to anytime someone requests chocolate cake. . 
• Flag cakes are so nostalgic! American flag sheet cake is vegan and the frosting can be easily made dairy-free/vegan too!
• Mug cakes are a brilliant way to tame a sweet tooth. Vegan peanut butter mug cake is so rich! I adore this chocolate mint mug cake also.

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Vegan Pineapple Upside Down Cake

The classic melt-in-your-mouth skillet cake with a brown sugar pineapple topping. And veganized … but you’d never know it!

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Author Kare

Ingredients

Pineapple layer:

• 2 tablespoons Earth Balance vegan butter can sub regular butter if not vegan
• 1/2 cup dark brown sugar
• 1 20-ounce can sliced pineapple, drained (reserve the juice!)
• 1 20-ounce can crushed pineapple, drained well

Cake:

• 1/2 cup applesauce
• 1/2 cup canola oil
• 1/2 cup granulated sugar
• 1/3 cup reserved pineapple juice
• 1 tablespoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon fine-grain sea salt
• 2 teaspoons baking powder

Equipment:

• One 10-inch cast-iron skillet
• 12- inch or larger cake platter

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Place skillet over medium heat. Add the butter. Once it melts, stir in the brown sugar and cook, stirring constantly, until the sugar melts, about two minutes. Remove from heat and add the drained sliced pineapple. Place maraschino cherries in pineapple holes. Spread drained crushed pineapple into the crevices and over the top. Use it all!
• To a large mixing bowl, add the applesauce, canola oil, sugar, pineapple juice, and vanilla. Mix until combined. Place a fine-mesh sieve over the top of the bowl. Add the flour, baking powder, and salt and sift over the wet ingredients. Using a wooden spoon or spatula, mix the dry ingredients with the wet until incorporated.
• Spread the batter evenly over the top of the pineapple.
• Bake for about 35 minutes, until the cake begins to turn golden brown on the top and a toothpick inserted into the center of the cake layer comes out clean.
• Remove from oven and let cool for about 10 minutes.
• Time to flip! Have a large cake plate or tray ready. Loosen the sides of the cake with a butter knife. Place the platter upside down over the top of the skillet and quickly flip the skillet over, inverting the cake onto the platter.
• Serve immediately (vegan vanilla ice cream or vegan whipped cream are great partners!) or let cool completely then refrigerate until ready to serve. Cake keeps well in the fridge for up 2-3 days.

Notes

Adapted from Food Network

The post Vegan Pineapple Upside Down Cake appeared first on Kitchen Treaty.

We’ve all seen these cakes, right? A staple of Independence Day barbecues everywhere, these cakes feature white frosting with rows of strawberries forming the stripes and blueberries in a square in the upper left.

Right around this time of year, every year, I have a jonesing to make a red, white, and blue dessert. One of these fancy-schmancy American flag cakes is always one of the first things to come to mind, though I never quite get around to it. Because lazy. But this year, I was determined to make it happen.

But because I don’t eat dairy, I wanted to make a version that could easily be made vegan. So I started with a wacky cake base. Wacky cake is that classic depression-era chocolate cake that’s already vegan because it’s made without milk and eggs. (We actually grew up calling it crazy cake, and it was my very favorite dessert. Yummmm … just warm-out-of-the-oven square of crazy cake with a generous dollop of Cool Whip … okay, I’m back.)

When you make this American flag cake, you start with flour, baking soda, cocoa powder, and sugar. Then, make indentations in the dry ingredients and add vinegar, oil, vanilla, and water and stir it all together.

I wanted this cake to be big so there would be room for all those strawberry stripes. So I spread a big ol’ batch of wacky cake batter into a large rimmed baking pan and baked it all up, Texas sheet cake style.

After it cools, we’ve got that buttercream (seen in a big giant pile up there).

This is where the vegan substitution comes in, if you like – just swap out the butter for Earth Balance sticks, use plant-based milk, adjust the powdered sugar if needed, and there you go. A vegan American flag cake! Because vegans should get to eat flag cake too.

After spreading out and smoothing that glorious layer of buttercream (this one was made with Earth Balance and looks incredible, right? It is!)

Anyway, after smoothing out the buttercream, I like to mark the upper third of the cake. This is where the blueberries will go; strawberry stripes, all around that.

I also like to use my offset spatula to draw “stripe” lines in the cake (bonus: this also helps to smooth out any errors or strawberry-row adjustments you had to make along the way). But the lines are totally optional.

Because it’s made in a shallow sheet pan, this makes a cute, thin little cake. I love it this way – more area on the top means more berries. And the berries + the vanilla buttercream + the moist chocolate cake = deee-eee-eeee-llllicious.

I wasn’t quite sure what to name this thing, by the way. I wanted to pay homage to the wacky cake base, and I was really tempted to call this a Wacky American Flag Cake. We Americans can own our personal wackiness as well as our wacky cake, right? As I was discussing the name with my guy, our 5-year-old piped in.

“Hey, I know what to call it!”

“What?”

“A blertren!”

Um. American Flag Sheet Cake it was. A bit boring, but less potentially offensive overall – and just a bit more descriptive than “blertren.”

Happy Fourth of July!

Oh, and thank you to my gal for her assistance making the cake and thanks to my guy for being willing to model it. 🙂

More Sheet Pan Recipes

• Sheet Pan Tofu & Veggies
• Sheet Pan Vegetarian Breakfast Hash
• Crispy Sheet Pan Gnocchi with Veggies & Sausage

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American Flag Sheet Cake

Moist chocolate sheet cake smothered in vanilla buttercream and decorated with berries. This festive flag cake is as cute as it is delicious. The cake itself is already vegan; the buttercream can easily be made vegan too!

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Total Time 55 minutes minutes

Author Kare

Ingredients

Chocolate wacky cake base:

• 2  cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2  cup cocoa powder
• 1 1/2  teaspoons baking soda
• 1 teaspoon fine-grain sea salt or table salt
• 2  teaspoons pure vanilla extract
• 2  tablespoons white vinegar or cider vinegar
• 1/2 cup vegetable oil or melted coconut oil
• 1 1/2 cups water

Vanilla buttercream:

• 2 sticks unsalted butter, room temperature 1 cup) (or Earth Balance buttery sticks for vegan version
• 4 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons milk

Berry topping:

• 6 ounces about 1 cup or 1/2 pint fresh blueberries, washed and dried
• 32 ounces about 6 cups, 2 pounds, or 2 1/2 pints fresh strawberries, washed, hulled, halved, and patted dry

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease a 13″ x 18″ rimmed baking sheet – spray with your favorite non-stick spray or wipe down with a bit of oil.
• In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Stir with a whisk or a wooden spoon to combine.
• Using the back of a wooden spoon, make three indents in the flour mixture. Into one indent, pour the vanilla. Into the second, pour the vinegar. Into the third, add the oil. Pour the water over the top. Stir well until combined.
• Spread the batter in the baking sheet and, using an offset spatula, spread the batter to the edges of the pan, making it as level as possible. Bake for 14-17 minutes; until the sides have pulled away from the edge a bit and a toothpick inserted into the center comes out clean. Pull the cake out of the oven and set on a wire rack to cool completely.
• While the cake cools, make the buttercream frosting. Using a stand mixer or hand mixer, whip the butter until smooth. Add a cup of powdered sugar and mix in at low speed. Add remaining powdered sugar, a cup at a time, and mix until smooth. Add the vanilla and the milk. Mix until smooth and an easily spreadable consistency. If too thick, add more milk – just a teaspoon at a time, as it thins out easily. If too thin, add more powdered sugar.
• Once the cake is completely cool, frost it with the buttercream – simply smooth it all over the top in a thin, even layer.
• Now, it’s time to decorate! Visually divide the cake into thirds and, in the top third, fill in with rows of blueberries. Add rows of halved strawberries next; the amount of stripes depends on the size of your strawberries, so just eyeball it, and if you need to adjust the berries, you can use the tip of the offset spatula or the tip of a spoon to create stripes in between the rows of berries.
• Serve as soon as possible; it can be made ahead of time, but the strawberries will probably start to leak after awhile, so keep that in mind.

Notes

Make ahead: You can bake the sheet cake ahead of time (just cover with plastic wrap and keep at room temp until you’re ready to frost). I recommend frosting and adding the berries as close to serving time as possible. The sugar in the frosting brings out some of the juices in the berries, so if it sits for awhile, the strawberries start leaking a bit.

Vegan/dairy-free option:

The cake recipe is already vegan; to make the frosting vegan, use Earth Balance for the butter and almond or soy milk instead of dairy milk.

The post American Flag Sheet Cake appeared first on Kitchen Treaty.

A few months ago, I was out with some preschool moms, and we managed to stay out until midnight. I came home, woke my guy, and practically did a happy dance at the foot of the bed – so proud was I for staying out so late. In his sleepy haze, he didn’t really appreciate the high-five requests.

Yeah … I still high-five.

The truth is, more often than not, my guy and I are in bed by 8:30 p.m. I mean, we really have transformed into morning people (parenthood helped), so I try to justify our elderly bedtime. I mean, I do generally wake between 4 – 5 a.m. and work for a couple of hours. The house is so quiet! I do my best work then! On the flip side, by 6 p.m., my brain has officially shut down.

So, as you can imagine, a wild night packed full of green beers and Irish jigs and rad t-shirts is not exactly on our agenda for Saint Patrick’s Day. Preschool crafts, yes. Maybe some green mac and cheese. And I can even manage this mug cake after 6 in the evening, because it’s darn near the easiest thing to make, ever. (Well, aside from this one, which is even easier.) Plus, chocolate.

Mug cakes are both dangerous and awesome. They’re so easy to make – cake in an instant! So it’s kind of hazardous thing to have in your cooking arsenal. But they’re also great for eating sweets in moderation. This Vegan Double Chocolate Mint Mug Cake is an indulgence, yes. But when that single serving is gone, it’s gone. No tempting half-rounds of cake beckoning me from the kitchen. That’s the awesome part – at least, when I’m counting calories (which I perpetually am).

This mug cake is uber-chocolatey with both actual chocolate melted in plus cocoa powder to boot. Hence the “double!” It’s moist with a nice crumb, and absolutely otherworldly with a dollop of vanilla-touched coconut whipped cream. I mean, otherworldly for a mug cake.

Would a non-lame person ever describe a mug cake as “otherworldly?” Yeah … don’t answer that.

More Vegan Cake Recipes

• Looking for a full-size chocolate cake recipe? This dairy-free and vegan chocolate cake is a keeper recipe around here.
• Who doesn’t love a good flag cake?! American flag sheet cake is vegan and the frosting can be adapted to be vegan also.
• This vegan pineapple upside down cake is so moist and decadent!

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Vegan Double Chocolate Mint Mug Cake

This uber-chocolatey mug cake just happens to be vegan, but everyone is sure to appreciate this decadent little indulgence.

Author Kare

Ingredients

• 1 1-ounce square bittersweet or dark chocolate, broken into pieces, or 2 tablespoons semi-sweet or dark chocolate chips (I’ve been using Ghiradelli 60% baking chocolate as that’s what I have on hand)
• 2 teaspoons coconut oil can substitute vegetable oil
• 3 tablespoons all-purpose flour or white whole wheat flour
• 1 tablespoon cocoa powder
• 1/4 teaspoon baking powder
• 2 tablespoons unsweetened almond milk
• 1 tablespoon pure maple syrup
• 1/4 teaspoon instant espresso powder optional
• 1/2 teaspoon pure vanilla extract optional
• 1/16 teaspoon or about 6 drops peppermint extract

Optional toppings:

• Coconut whipped cream or, for a non-vegan version, dairy whipped cream
• Mini chocolate chips
• Fresh mint

Instructions

• Place the chocolate and the coconut oil into a microwave-proof mug. Microwave at 50% power for 30 seconds and stir. If the chocolate is not yet melted, microwave again at 50% power in 15-second increments, stirring each time, until the chocolate is melted. It usually takes me about one minute total.
• Add the remaining ingredients except optional toppings. Stir with a fork until combined.
• Microwave on high until risen and just until dry to the touch, 1-2 minutes (in my microwave it takes 1 minute 15 seconds).
• Add toppings if you like and serve.

The post Double Chocolate Mint Mug Cake appeared first on Kitchen Treaty.

If you’re vegan and craving a mug cake, you’re in business! But if you’re not vegan and just don’t have many ingredients on hand, don’t want to divide an egg up in a weird way, and want a mug cake without eggs or dairy that’s going to blow your socks off, this peanut butter mug cake is for YOU, too!

Because trust me – this peanut butter mug cake is plenty moist, decadent, and just plain delicious without the egg, cow’s milk, or butter. (Kind of perfect for when you’re short on groceries, too!)

Table of Contents

• How I Created This Recipe
• Peanut Butter Mug Cake Ingredients
• Recipe Variations & Adaptations
• How to Make PB Mug Cake
• More Cake Recipes without Milk or Egg

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

How I Created This Recipe

I adapted my recipe from this non-vegan one on Kirbie Cravings, swapping out the dairy milk for almond milk and replacing the sugar with pure maple syrup. Other than that, the biggest change I made was to cut the recipe in half – I found that this version produces just enough mug cake to satisfy my sweet tooth without feeling like I’ve just eaten way too much cake.

This vegan mug cake fits perfectly into my Fiestaware teacups, so I actually like to call it “teacup cake.” Except this cake is not dainty, my friends. Especially with a bit of chocolate sprinkled on top. It’s actually kind of pure grubbin’.

Peanut Butter Mug Cake Ingredients

• Peanut butter – I like to use creamy PB for this mug cake, but you can use crunchy. I suggest salted peanut butter, but if you only have unsalted, make up for that by adding a tiny pinch of salt to your mug cake.
• Flour – I use all-purpose flour usually, but you can use white whole wheat flour or your favorite 1-to-1 gluten-free flour blend.
• Milk – I like unsweetened almond milk or oat milk.
• Pure maple syrup – A touch of sweetness. This is a one-serving decadent cake, after all!
• Baking powder – Just a tiny bit to help it rise!
• Vanilla – Optional, but recommended!
• Chocolate chips or chunks – Choose dairy-free if necessary. These are optional too, but if you like chocolate with your peanut butter, go for it.

Recipe Variations & Adaptations

• To make it gluten-free, just swap in a GF one-to-one flour blend. Readers have also shared that they have used oat flour with success.
• For an almond butter or sunflower butter mug cake, just swap the PB out and add your favorite nut/seed butter instead.
• For a lower sugar recipe, one reader reported substituting in stevia with success.

How to Make PB Mug Cake

Mix it all together in your mug and microwave it! If you know your microwave runs hot/cooks fast, check it after 30 seconds. Otherwise, go for 45-60 and cook it JUST until the top bounces back after poking it.

Top with chocolate chips, if you like. And enjoy your peanut butter mug cake!

More Cake Recipes without Milk or Egg

• If you’ve got a serious chocolate craving, try this Double Chocolate Mint Mug Cake. So good!
• Looking to feed a crowd? Try this rich and decadent Dairy-Free and Vegan Chocolate Cake.
• This Vegan Pineapple Upside Down Cake is tender and moist and will convince you that you never need to go back to non-vegan cakes.

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Peanut Butter Mug Cake Recipe

You're 3 minutes away from sweet tooth attack to moist, rich cake in your hot little hands. I affectionately call this "teacup cake" because it's a petite version that makes just enough to satisfy my sweet tooth.

Course Dessert

Keyword mug cake, peanut butter mug cake, vegan mug cake, vegan peanut butter mug cake

Prep Time 2 minutes minutes

Cook Time 1 minute minute

Total Time 3 minutes minutes

Servings 1 mug cake

Calories 310kcal

Author Kare

Equipment

• 1 small microwave-safe mug
• 1 spoon

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons creamy peanut butter
• 2 tablespoons unsweetened almond milk
• 1 tablespoon pure maple syrup
• 1/4 teaspoon baking powder
• 1/2 teaspoon pure vanilla extract optional
• 1 tablespoon dairy-free chocolate chunks optional

Instructions

• Add all ingredients except the chocolate chips (if using) to an 8-ounce or larger microwave-safe mug. Use a fork to stir together until combined. If the batter is so thick that the lump of batter clings to the spoon when you lift it, splash in a little more milk just until it is thin enough to stay in the mug.
• Microwave on high until the cake has risen and springs back slightly when you poke it, 45-60 seconds. If you have a microwave that runs especially hot/cooks fast, check it after 30 seconds. If it's not done after 60 seconds, try cooking in 15-second intervals until done but be sure not to overcook or it can end up dry and crumbly. (To bake in the oven, heat oven to 375 degrees Fahrenheit and place batter in an oven-safe ramekin or oven-safe mug. Bake until domed and the top springs back when you poke it, 15-20 minutes. )
• Top with chocolate chips or chunks if desired and enjoy right away.

Notes

Nutrition information does not include chocolate chunks/chips. 

Substitutions:

• Flour – Can substitute white whole wheat flour or your favorite gluten-free flour blend 
• Peanut butter – Can sub crunchy or unsalted (just compensate for unsalted with a tiny pinch of fine-grain salt)
• Milk – Can substitute oat milk, unsweetened soy milk, or  dairy milk for a non-vegan version
• Pure maple syrup – Can substitute granulated sugar or brown sugar. You can also sub in honey, just keep in mind that honey is not vegan. 
• Chocolate chunks – You can use chocolate chips too. 

Gluten-Free Option:

Sub in a 1-to-1 gluten-free flour blend.

3/16/2024 recipe update:

I didn’t change ingredients or quantities, but I updated the recipe by moving substitution information down to Recipe Notes from the Ingredients section for clarity. Also updated instructions to give more information about what the batter should look like before going in the microwave, and updated cooking time info to account for the fact that some microwaves cook faster than others. 

Recipe adapted from Kirbie Cravings.

Nutrition

Serving: 1g | Calories: 310kcal | Carbohydrates: 33g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 285mg | Potassium: 245mg | Fiber: 2g | Sugar: 16g | Calcium: 135mg | Iron: 1mg

The post Peanut Butter Mug Cake Recipe appeared first on Kitchen Treaty.