| 18 | Recipes |
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From the kitchen of Bobs Red Mill a la Amber
A very moist, low sugar carrot cake made with whole wheat pastry flour. I made it for Sean’s Birthday and got rave reviews.
From the kitchen of King Arthur Flour "Whole Grain Baking"
WOW! Great chocolate-y flavor, nice light texture. A winner!
From the kitchen of Karen VanEvera
a favorite birthday cake of our family’s with lots of coconut and pecans.
From the kitchen of Bob's Red Mill a la Amber
A nice layer of sugar and cream to top a healthy cake. Yum!!
This cake is very dark and delicious! The recipe makes a lot of cake batter though − enough for three round pans. I halved the recipe and made one larger round pan. Or you could make cupcakes too . . .
Frosting Suggestion: Hershey’s Chocolate Frosting
From the kitchen of Karen
A nice summer cake favorite; tastes very much like an eclair, only in a pan.
From the kitchen of Smitten Kitchen
This is also just a great chocolate cake recipe. The cake is moist and delicious!
Makes 20 to 24 cupcakes
You can bake the cupcakes a week or two in advance and store them, well wrapped, in the freezer. You can also fill them before you freeze them. They also keep filled — or filled and frosted — in the fridge for a day. (Longer, they will start to get stale.)
Makes about 2 cups of frosting. Fabulous on a chocolate layer cake!
From the kitchen of all recipes
Original recipe yield: 1 − 9 inch square cake.
Prep Time: 25 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 45 Minutes
Servings: 12
From the kitchen of Southern Food
A sweet orange frosting; goes well with yellow cake. Makes enough to fill and frost a 2-layer cake, tube cake, or Bundt cake.
From the kitchen of Amber
Good source of fiber, protein and healthy fats. I know-just what you want to hear when you’re thinking ‘cupcakes’. But I swear, they really taste good!
From the kitchen of ? this recipe has been around quite a long time
this is a very refreshing cake especially good in the summertime.
From the kitchen of clothesmakethegirl.com
I made the cake the night before and frosted it in the morning with traditional 8 oz cream cheese, 4 oz butter and 2 tbsp maple syrup whipped until light and fluffy. No one knew it was grain-free.
From the kitchen of Vegetarian Times and Amber, Frosting from The Vegan Chef and Amber
I have an inability to follow a recipe as directed; I always adjust to my needs. In this case, a cake for Chloe’s birthday. Requirements: Wheat free, dairy free, no refined sugar and deeee-licious. Mission accomplished.
From the kitchen of Southern Food
A moist yellow cake; goes well with orange frosting.
