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Cakes & Cupcakes

  • Cakes & Cupcakes FOOD

    Chai Breakfast Cake (Vegan)

    Chai Breakfast Cake – Moist spice cake made with bananas and real chai tea. Delicious for breakfast or dessert!

    Chai Breakfast Cake (Vegan)

    This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    Ok, breakfast cake might be a bit of a stretch. But it’s got bananas! And it’s made with tea! You know what, it’s totally a breakfast cake. End of story.

    Chai Breakfast Cake (Vegan)

    This cake is like everything I love in the world came together to make the perfect recipe: cake, cinnamon, chai tea, banana, powdered sugar. It’s super moist from the bananas, and flavorful from the tea and spices. It’s delicious on its own, but with a cup of coffee? Even better.

    Chai Breakfast Cake (Vegan)

    Here’s What I Used:

     

    Chai Breakfast Cake (Vegan)
     
    Prep time
    Cook time
    Total time
     
    Author:
    Ingredients
    • ½ cup nondairy milk
    • 1 chai tea bag (I used Tazo Chai Vanilla Caramel)
    • ¼ cup vegan butter
    • ½ cup brown sugar
    • 1 Tbsp. ground flaxseed + 3 Tbsp. water
    • 1 tsp. vanilla
    • 2 medium bananas, mashed
    • 1 cup + 2 Tbsp. all-purpose flour
    • ½ tsp. baking soda
    • ½ tsp. baking powder
    • 1 tsp. ground cinnamon
    • pinch of ground nutmeg
    • ¼ tsp. salt
    Instructions
    1. Add the nondairy milk to a small saucepan and heat on low, covered, until steaming and bubbles form around the edges of the saucepan. Remove from heat, add the tea bag, cover, and steep 20 minutes. Once steeped, discard the tea bag and set the milk aside to cool.
    2. Preheat the oven to 325ºF.
    3. Mix together the flax and water and let sit until slightly thickened, 5-7 minutes.
    4. Cream together the butter and brown sugar until light and fluffy, about 5 minutes.
    5. Add the flax egg and vanilla.
    6. Sift together the dry ingredients (flour, baking soda, baking powder, cinnamon, nutmeg, and salt).
    7. Pour ⅓ of the dry ingredients into the butter mixture, and mix until just combined.
    8. Add ½ of the steeped milk and mix until just combined.
    9. Continue adding the wet and dry ingredients alternately, ending with dry.
    10. Gently fold in the mashed bananas.
    11. Pour the cake batter into a greased 6" cake pan. Bake 30-35 minutes until golden brown.
    12. Dust with powdered sugar right before serving.

    Chai Breakfast Cake (Vegan)

    Chai Breakfast Cake (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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  • Cakes & Cupcakes FOOD

    Sourdough Chocolate Cake (Vegan)

    Sourdough Chocolate Cake – A great way to use up sourdough starter discard! This rich chocolate cake has an incredible texture, and is topped with a fluffy chocolate cream cheese frosting

    Sourdough Chocolate Cake (Vegan)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    Happy March!
    March is my favorite month; I really love this time of year. But it’s also an excuse to eat cake all month because duh, March is the month when this world was blessed with me, coming straight out of the womb with purple hair, iced coffee in hand, and a snarky comment coming out of my mouth. Cake for everyone, let’s all celebrate!

    Sourdough Chocolate Cake (Vegan)

    This time of year is honestly my favorite because the days are nice and warm but the nights are still freezing cold, and sleeping with the windows open when it’s freezing cold is my favorite. I steal all the blankets and burrow like a hamster. Do you guys do that too?

    Sourdough Chocolate Cake (Vegan)

    Onto the cake! I’m so excited for this cake, it’s legitimately one of the most delicious cakes I’ve ever made. Don’t let the title dissuade you; the sourdough doesn’t add any sourness. It adds a depth to the flavor and enhances the chocolate, and improves the texture of the cake like crazy. The sourdough starter takes it from a fine-crumbed, delicate, almost-falls-apart-as-it-touches-the-fork cake to a sturdy cake with a good bite to it and a great crumb structure.

    Sourdough Chocolate Cake (Vegan)

    Plus this cake is a great way to use up sourdough starter discard, which is awesome because food waste is dumb and stupid and cooking with it is super awesome and saves the planet and stuff. But if you have a sourdough starter that’s already fed and in the fridge, you can totally use some of that too. I honestly think making a chocolate cake with fully-developed sourdough would be aaamazing… it’s officially on the to-do list.

    Sourdough Chocolate Cake (Vegan)

    Here’s What I Used:

     

    Sourdough Chocolate Cake (Vegan)
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Cake
    Ingredients
    Sourdough Chocolate Cake
    • 1 cup all-purpose flour
    • 1 cup granulated sugar
    • ½ tsp. salt
    • 1 tsp. baking soda
    • ¼ cup cocoa powder
    • ¼ cup + 2 Tbsp. vegetable oil
    • 1 Tbsp. white vinegar
    • 1 tsp. vanilla extract
    • ½ cup strong coffee, cold
    • 1 cup sourdough starter discard
    Chocolate Cream Cheese Frosting
    • 8 ounces vegan cream cheese
    • ¼ cup vegan butter
    • 1 tsp. vanilla extract
    • 1½ cups powdered sugar
    • ¼ cup cocoa powder
    Instructions
    1. Preheat oven to 350ºF.
    2. Sift together the flour, salt, baking soda, and cocoa powder in a large mixing bowl. Add the sugar and mix well.
    3. Create 3 wells in the sifted dry ingredients, and pour the vegetable oil, vinegar, and vanilla each into a separate well. Pour the coffee over the whole thing, then gently mix together. Once the batter starts to come together, add the sourdough starter and gently mix together until fully combined.
    4. Pour the batter into a greased 8" square baking pan.
    5. Bake for 40-45 minutes, until the cake is set and a toothpick inserted in the center of the cake comes out clean.
    6. To make the frosting, cream together the cream cheese, butter, and vanilla until light, fluffy, and free of lumps. I creamed it on medium-high for about 10 minutes, because I wanted the frosting really fluffy. Sift together the powdered sugar and cocoa powder and gradually add to the creamed butter mixture. Mix until fluffy and fully combined. Spread on cooled cake and top with sprinkles.

    Sourdough Chocolate Cake (Vegan)

    Sourdough Chocolate Cake (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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  • Cakes & Cupcakes FOOD

    Ouija Cake for Friday the 13th! (Vanilla Spice Cake with Cinnamon Cream Cheese Frosting)

    Vanilla Spice Cake – Delicious vanilla spice cake made with real chai tea & topped with a cinnamon cream cheese frosting!

    Ouija Cake for Friday the 13th! (Vanilla Spice Cake with Cinnamon Cream Cheese Frosting)

    Happy Friday the 13th!

    More specifically, Friday the 13th in October, which is pretty cool and like, suuuper spooky.
    To be honest, I don’t really care too much about Friday the 13th. But what I do like (love) about Friday the 13th is counting the amount of phone calls Mike will get today at work to see if he’s running any Friday the 13th specials. I’m not talking about the calls asking if they have any shop specials or he has any flash pieces available, that is a totally reasonable question. I’m talking about the people who call because they want a discount. Yes, fun stuff, people will call the tattoo shop to ask if Friday the 13th means half off tattoos all day.
    Sometimes I like to bet on how many calls I think he’ll get.
    Edit: I have been informed! He got a call today asking if he could do an entire sleeve for $130 because today is a “holiday”. For anyone who doesn’t know much about tattoos, that’s about… $870 less than the minimum for a full sleeve. Ahem. See what I mean?

    Ouija Cake for Friday the 13th! (Vanilla Spice Cake with Cinnamon Cream Cheese Frosting)  Ouija Cake for Friday the 13th! (Vanilla Spice Cake with Cinnamon Cream Cheese Frosting)

    Ouija Cake for Friday the 13th! (Vanilla Spice Cake with Cinnamon Cream Cheese Frosting)

    ANYWAYS.
    Since Friday the 13th doesn’t happen in October very often, I wanted to do something fun! This is a vanilla spice cake, made with Yogi tea. I am a coffee lover through and through but I’m not kidding when I say that since I tried this tea (the Vanilla Spice ‘Perfect Energy’), I barely drink coffee anymore. It’s sooo good, hot or cold. Plus it has caffeine! Which is always a plus. That’s honestly the main reason I don’t drink tea: because I can’t find a tea with enough caffeine to wake me up in the morning. Well, that, plus I always make it in the microwave and then forget it’s in there until 5pm.
    Also yes, I know making tea in the microwave is a sin. I’m sorry to any of my viewers in the UK.

    But back to this cake! It’s a vanilla spice cake, super moist and with a great flavor that pairs well with the cinnamon cream cheese frosting without overwhelming it. I’m obsessed, and you bet I ate that entire piece after I took the photos.

    Ouija Cake for Friday the 13th! (Vanilla Spice Cake with Cinnamon Cream Cheese Frosting)

    To make the planchette cake, I just found a planchette I liked on Google Images, printed it, cut it out, and used it as a template to cut the cake to the right shape. I crumb-coated it, then stuck it in the freezer for about 10 minutes before I did the final frost. I colored some of the frosting with black food coloring, which actually turned it this beautiful purple color (score), and did a light coat over the final frost to create a marble effect. Then I piped on the letters and little details, and voila!

    ♡ What’s your favorite odd holiday?

    Ouija Cake for Friday the 13th! (Vanilla Spice Cake with Cinnamon Cream Cheese Frosting)
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Cake
    Ingredients
    Chai Concentrate
    • 1 cup nondairy milk (I used vanilla almond milk)
    • 2 Yogi Vanilla Spice teabags
    Cake
    • 1¾ cups all-purpose flour
    • 1 cup brown sugar
    • 1 tsp. ground cinnamon
    • ¼ tsp. allspice
    • ¼ tsp. ground nutmeg
    • ¼ tsp. ground ginger
    • 1 tsp. baking soda
    • ½ tsp. salt
    • ½ cup nondairy milk
    • ½ cup chai concentrate (recipe below)
    • ⅓ cup olive oil
    • 2 tsp. vanilla extract
    • 1 Tbsp. white vinegar
    Cinnamon Cream Cheese Frosting
    • ½ cup vegan butter
    • 8 oz. vegan cream cheese (I like Trader Joe's version the best)
    • 1 tsp. ground cinnamon
    • 1½ tsp. vanilla extract
    • 3 cups powdered sugar
    • food coloring
    Instructions
    For the chai concentrate:
    1. Add the 1 cup of nondairy milk & the teabags to a small saucepot. Bring to almost a simmer (small bubbles will form and the milk will be steaming, but not boiling), then turn off the heat, cover, and let sit for 30 minutes. After the 30 minutes, squeeze the teabags to get all the flavor, then let cool.
    For the cake:
    1. Preheat oven to 350℉.
    2. Sift together the flour, baking soda, salt, & spices (cinnamon, nutmeg, allspice, & ginger).
    3. Add the brown sugar and mix well.
    4. Add the milk, chai concentrate, olive oil, vanilla, & vinegar and mix until smooth, being careful not to overmix.
    5. Pour the batter into a greased and parchment-lined 8x8 square baking pan.
    6. Bake for 35-45 minutes until golden brown and a toothpick inserted in the center comes out clean.
    For the frosting:
    1. Add the butter & cream cheese to the bowl of a stand mixer and beat on medium speed until creamy.
    2. Add the vanilla & cinnamon.
    3. Gradually add the powdered sugar on a low speed and mix until smooth.
    Notes
    The cream cheese frosting is not as solid as a regular buttercream, so be sure to chill the cake thoroughly between the crumb coat & full frost.


    Pin it!

    Ouija Cake for Friday the 13th! (Vanilla Spice Cake with Cinnamon Cream Cheese Frosting)

     

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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  • Cakes & Cupcakes FOOD

    Pumpkin Chocolate Chip Cake (Vegan)

    Pumpkin Chocolate Chip Cake – Spiced pumpkin cake studded with dark chocolate & covered in a smooth dark chocolate ganache. Perfect for fall!

    Pumpkin Chocolate Chip Cake (Vegan)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    LET THE FALL BAKING BEGIN!

    I’m sure I’m going to write this on every fall recipe, but I FREAKIN’ LOVE THIS TIME OF YEAR. The weather is finally cooling down, leaves are falling, everything seems strangely calm. Probably because kids are back in school so there’s no children screaming at all hours of the day in our neighborhood. I don’t know when I became an old lady but I guess this is who I am now.
    Plus pumpkin patches are popping up on every corner and ugh, I just love it. Time to start looking for a Halloween costume & eating pumpkin EVERYTHING.

    Pumpkin Chocolate Chip Cake (Vegan)Pumpkin Chocolate Chip Cake (Vegan)

    This is probably the most versatile recipe I have. I’ve made it as cake, cupcakes, muffins, mini loaves, the list goes on and on. There’s not much to say about this cake besides you will LOVE IT. It’s so easy to throw together, it’s done in less than an hour, and has just the right amount of fall spices to make you feel all warm & fuzzy inside. Plus it’s ridiculously delicious and makes a perfect dessert, midnight snack, or breakfast.
    Don’t judge me.

    Pumpkin Chocolate Chip Cake (Vegan)

    Fun fact: One time I baked this cake and then served it to my mom (who hates vegan food) without telling her it was vegan and she LOVED IT. I later told her that it was a vegan cake and from that day forward she’s like, “you know what, I don’t care if this is vegan, it’s delicious” with almost everything I bake. Yes, this cake has the power to change people.

    Here’s What I Used:

    Pumpkin Chocolate Chip Cake (Vegan)
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Cake
    Ingredients
    • 1½ cups all-purpose flour
    • ¾ cup granulated sugar
    • 1 tsp. baking soda
    • ½ tsp. salt
    • ½ tsp. ground cinnamon
    • ⅓ cup vegetable oil
    • 1 tsp. vanilla extract
    • 1 tsp. apple cider vinegar
    • 1 cup pumpkin puree
    • ½ cup water
    • 1½ cups semisweet chocolate chips (divided)
    • ¼ cup nondairy milk
    Instructions
    1. Preheat oven to 350℉.
    2. Sift together the flour, sugar, baking soda, salt, & cinnamon.
    3. Mix together the oil, vanilla, vinegar, & water.
    4. Pour the wet ingredients into the dry ingredients & mix well.
    5. Fold in the pumpkin puree and mix well. Fold in 1 cup of the chocolate chips.
    6. Pour into a greased bundt pan & spread evenly.
    7. Bake for 35 minutes or until a toothpick comes out clean.
    For the Ganache:
    1. Heat the nondairy milk in the microwave until almost boiling. Mine took about 45 seconds, but keep an eye on it because your microwave might take more or less time.
    2. Pour the heated milk over the remaining ½ cup of chocolate chips & let sit 2-3 minutes.
    3. Gently stir until completely smooth. The ganache will look broken at first, but keep stirring and it will come together.
    4. Pour the ganache over the cooled cake.

     

    Pumpkin Chocolate Chip Cake (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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