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Cakes & Cupcakes

  • Cakes & Cupcakes FOOD

    Snickerdoodle Blondie Cake (Vegan)

    Snickerdoodle Blondie Cake – moist blondie batter topped with a crunchy layer of cinnamon sugar. The perfect mix between a blondie and cake!

    Snickerdoodle Blondie Cake

    I’m confused by the title as well. You’re not alone.

    But the truth is that I don’t really know what to call this. It’s a mix between a crispy snickerdoodle cookie, a gooey blondie, and a lighter-than-air cake. How can something be all 3 of these things at once? I don’t know, I’m still trying to process.

    Snickerdoodle Blondie Cake

    All I know is that this has changed my life and everything I thought I knew about dessert. That crunchy cinnamon-sugar topping is everything.

    This recipe comes from the amazing Bravetart cookbook, which is my current cookbook obsession. You’ll definitely be seeing more recipes from this book because oh my god are they delicious. And simple. And nostalgic. I’ll take any excuse to make a home version of good ol’ American classics.

    Snickerdoodle Blondie Cake

    Snickerdoodle cookies are usually a bit boring to me to be honest (sorry, I’m a chocolate and peanut butter girl through and through), but blondies are my jam. They could be the plainest blondies in the world, I’m talking no chocolate chips or anything, and I’d still pick them over anything else on a dessert table.

    When I first flipped through the book, this snickerdoodle cake was the first recipe that caught my attention. I’m the type of person who gets fixated on something and can think of nothing else, so I baked it the same day. I chose a slightly different pan than recommended (the book recommends doubling this recipe, then baking in a 11″x15″ pan), so the texture is slightly different than the photos in the book. But honestly? The crunchy topping, crispy edges, and gooey center are perfection.

    Snickerdoodle Blondie Cake

    Looking for more blondie recipes?

    Snickerdoodle Blondie Cake

    Moist blondie batter topped with a crunchy layer of cinnamon sugar. The perfect mix between a blondie and cake!
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Cake
    Cuisine: American
    Keyword: blondies, cake, cinnamon, snickerdoodle
    Servings: 9
    Author: Brit Wolfe

    Ingredients

    Blondie Cake Base

    • 2 ounces vegan butter, such as Earth Balance
    • 1 3/4 ounces coconut oil, solid (but still creamy)
    • 5 1/4 ounces granulated sugar
    • 1/2 Tbsp. ground flaxseed
    • 2 tsp. vanilla extract
    • 5 1/4 ounces all-purpose flour
    • 1/2 tsp. salt
    • 1/2 tsp. baking powder
    • 1 pinch ground nutmeg
    • 4 ounces nondairy milk, such as Silk

    Cinnamon-Sugar Topping

    • 2 ounces granulated sugar
    • 1 Tbsp. ground cinnamon

    Instructions

    • Preheat the oven to 350ºF.
    • In a small bowl, mix the ground flaxseed with 1 1/2 Tbsp. of water. Stir together, then set aside to let thicken slightly (about 5 minutes).
    • Cream together the butter and sugar until light and fluffy, about 5-7 minutes. Add the coconut oil, flaxseed, and vanilla and continue mixing until fluffy and pale in color, about 3 minutes.
    • In a small bowl, sift together the dry ingredients (flour, salt, baking powder, and nutmeg). Add the flour to the butter mixture in 3 parts, alternating with the milk. Meaning: add 1/3 of the flour, add 1/2 of the milk, add another 1/3 of the flour, add the remaining milk, add the remaining flour.
    • Pour into a greased 8″x8″ square baking pan and spread into an even layer. In a small bowl, mix together the granulated sugar and cinnamon, then sprinkle over the top of the blondie. Make sure to sprinkle it evenly, and get into all the edges and corners!
    • Bake 15-25 minutes until the blondie turns golden brown on the edges and is set in the middle. Let cool completely, then cut into squares.
    Recipe by Bravetart – Snip Doodles

    © 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.

    Snickerdoodle Blondie Cake
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  • Cakes & Cupcakes FOOD

    Lemon Rosemary Olive Oil Cake

    Lemon Rosemary Olive Oil Cake – light, fluffy citrus cake made with olive oil and lemon zest, packed with a light rosemary flavor and topped with a zesty glaze and candied lemons!

    Lemon & Rosemary Olive Oil Cake

    This cake. Oh man, this cake.

    This cake is the most highly-requested cake by my family and friends, and by far the best-selling cake when I was operating my own bake-from-home bakery.

    This cake is incredible on so many levels. Moist (sorry) from the olive oil, flavorful from the fruit zest, light and fluffy but still dense enough to be enjoyable. Full of citrus flavor which is perfect for both summer and winter. Adaptable to any citrus you can think of. And that glaze? I could eat it by the spoonful. Sometimes I do.

    Lemon & Rosemary Olive Oil Cake

    I’ve posted this basic cake before (it’s the same recipe used for my Blood Orange Olive Oil Donuts) and wanted something new and summery to celebrate the fact that the storms are finally over and the sun is out and I can finally step outside with getting frostbite. In comes rosemary, which I know is risky because people feel very strongly about herbs in their baked goods- either STRONG LOVE or STRONG HATE but there is nothing in between.

    Don’t be afraid of the herbs, my friend. It’s not overwhelming, I promise. The cake is sweet and lemony, with a slightly bitter, peppery taste from the rosemary. It’s the perfect starting point if you’re new to the whole “putting herbs in dessert thing”. And then it’s topped with candied lemon slices, which is so simple to do but looks crazy fancy.

    Lemon & Rosemary Olive Oil Cake

    Lemon & Rosemary Olive Oil Cake

    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Cake
    Author: Brit Wolfe

    Ingredients

    Lemon & Rosemary Cake

    • 1 cup nondairy milk
    • 1/3 cup olive oil
    • 3 Tbsp. lemon juice, divided
    • 1 Tbsp. lemon zest
    • 3/4 cup granulated sugar
    • 1 3/4 cups all-purpose flour
    • 1/4 cup cornstarch
    • 1 tsp. baking soda
    • 1/2 tsp. salt
    • 1 1/2 tsp. dried rosemary, divided
    • 1 cup powdered sugar

    Candied Lemons

    • 2-3 lemons
    • 1 cup granulated sugar
    • 1 cup water

    Instructions

    For the lemon cake:

    • Preheat the oven to 350ºF.
    • In a medium-sized measuring cup, mix together the nondairy milk, olive oil, 1 Tbsp. of the lemon juice, and the lemon zest.
    • In a separate bowl, sift together the flour, cornstarch, baking soda, and salt. Add the granulated sugar and mix well.
    • Pour the wet ingredients into the dry ingredients and mix gently until fully combined. Fold in 1 tsp. rosemary.
    • Pour the cake into a greased 8″ round cake pan. Bake for 35-40 minutes until golden brown around the edges and set in the middle. Remove the cake from the oven and let cool completely.
    • Once the cake is cooled, add the powdered sugar, 2 Tbsp. lemon juice, and 1/2 tsp. rosemary to a bowl and mix well until totally smooth. Pour over the top of the cake and using a spoon or spatula, gently push the glaze out to the edges of the cake. This glaze is super thick, so be careful! You can always add a few drops of lemon juice to thin it out if you want to.

    For the candied lemons:

    • Add the granulated sugar and water to a small saucepan and bring to a simmer over medium-low heat.
    • Slice the lemons, then place the lemon slices gently in the sugar mixture. Let the lemons simmer for 15 minutes over a medium-low heat, then gently remove and place on a piece of parchment paper until completely cool.
    Lemon & Rosemary Olive Oil Cake

    © 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.

    Lemon & Rosemary Olive Oil Cake
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  • Cakes & Cupcakes FOOD

    Peanut Butter Banana Cupcakes

    Jump to Recipe
    Peanut Butter & Banana Cupcakes

    Happy Sunday!

    I’m so excited to be sharing these peanut butter banana cupcakes today, not only because they’re delicious and super fun to make, but also because today happens to be my 5 year anniversary with my boyfriend. Yay!

    Peanut Butter & Banana Cupcakes

    These peanut butter banana cupcakes are super moist (sorry) and packed with banana flavor. The batter is sprinkled with chocolate chips right before baking. This adds a little bit of chocolate flavor (and a good texture) without overwhelming the other flavors. Once they’re cool, top the cupcakes with a peanut butter frosting, drizzle with melted peanut butter, and sprinkle with more chocolate chips. Yummmmm.

    Peanut Butter & Banana Cupcakes

    Banana, peanut butter, and chocolate all together? This is honestly my dream dessert.

    Peanut Butter & Banana Cupcakes

    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Cake
    Servings: 16

    Ingredients

    Banana Cupcakes

    • 1/2 cup vegan butter
    • scant 1/2 cup granulated sugar
    • 1/4 cup brown sugar
    • 1 tsp. vanilla extract
    • 1/4 cup applesauce
    • 1 1/4 cups all-purpose flour
    • 3/4 tsp. baking powder
    • 1 1/2 tsp. baking soda, divided
    • 1 tsp. ground cinnamon
    • 1/4 tsp. salt
    • 1 Tbsp. white vinegar
    • 2 medium bananas, mashed
    • 1 large handful vegan chocolate chips

    Peanut Butter Frosting

    • scant 3/4 cup vegan butter
    • 3/4 cup creamy peanut butter
    • 1 tsp. vanilla extract
    • 1 pinch salt
    • 2 1/4 cups powdered sugar
    • 1-2 Tbsp. nondairy milk (optional)
    • melted peanut butter for decorating
    • chocolate chips for decorating

    Instructions

    For the cupcakes:

    • Preheat the oven to 350ºF.
    • In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy, about 5 minutes.
    • Add the vanilla extract and applesauce and cream together another 2 minutes.
    • Sift together the dry ingredients (flour, baking powder, 1/2 tsp. baking soda, salt, and cinnamon)
    • Add half of the dry ingredients and mix until almost fully combined, then add the mashed bananas. Add the remaining dry ingredients and mix until almost fully combined.
    • In a separate small bowl, add the vinegar to the remaining 1 tsp. baking soda. Let it bubble up, then pour into the cake batter and fold gently.
    • Scoop the cake batter into a lined cupcake tray (scoop each a little less than 3/4 full) and sprinkle the tops with chocolate chips. Bake 20-25 minutes until the cupcakes are golden brown across the top.

    For the frosting:

    • In the bowl of a stand mixer, cream together the butter, peanut butter, salt, and vanilla on medium-high until light and fluffy, about 5-7 minutes.
    • Sift the powdered sugar, turn the mixer down to low, and gradually add the powdered sugar to the bowl. Once it is almost fully incorporated, turn the mixer back up to medium-high and let it whip until light and fluffy. If the frosting is too stiff, you can add up to 2 Tbsp. of nondairy milk.

    To decorate:

    • Pipe the frosting on top of the cupcakes using a piping bag fitted with a star tip. Drizzle with melted peanut butter and sprinkle with chocolate chips. Enjoy!
    Recipe inspired by Handle the Heat
    Peanut Butter & Banana Cupcakes

    © 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.

    Peanut Butter & Banana Cupcakes
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  • Cakes & Cupcakes FOOD

    Chai Breakfast Cake (Vegan)

    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 Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Author: Brit Wolfe - Panthers & Peonies

    Ingredients

    • 1/2 cup nondairy milk
    • 1 chai tea bag I used Tazo Chai Vanilla Caramel
    • 1/4 cup vegan butter
    • 1/2 cup brown sugar
    • 1 Tbsp. ground flaxseed + 3 Tbsp. water
    • 1 tsp. vanilla
    • 2 medium bananas mashed
    • 1 cup + 2 Tbsp. all-purpose flour
    • 1/2 tsp. baking soda
    • 1/2 tsp. baking powder
    • 1 tsp. ground cinnamon
    • pinch of ground nutmeg
    • 1/4 tsp. salt

    Instructions

    • 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.
    • Preheat the oven to 325ºF.
    • Mix together the flax and water and let sit until slightly thickened, 5-7 minutes.
    • Cream together the butter and brown sugar until light and fluffy, about 5 minutes.
    • Add the flax egg and vanilla.
    • Sift together the dry ingredients (flour, baking soda, baking powder, cinnamon, nutmeg, and salt).
    • Pour 1/3 of the dry ingredients into the butter mixture, and mix until just combined.
    • Add 1/2 of the steeped milk and mix until just combined.
    • Continue adding the wet and dry ingredients alternately, ending with dry.
    • Gently fold in the mashed bananas.
    • Pour the cake batter into a greased 6" cake pan. Bake 30-35 minutes until golden brown.
    • 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.

    Chai Breakfast Cake (Vegan)
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  • Cakes & Cupcakes FOOD

    Sourdough Chocolate Cake (Vegan)

    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 “sourdough chocolate cake” dissuade you; the sourdough doesn’t add any sourness. It just adds a depth to the flavor and enhances the chocolate. Plus it changes the texture of this cake to something wonderful. 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 sourdough chocolate 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 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 Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: Cake
    Author: Brit Wolfe

    Ingredients

    Sourdough Chocolate Cake

    • 1 cup all-purpose flour
    • 1 cup granulated sugar
    • 1/2 tsp. salt
    • 1 tsp. baking soda
    • 1/4 cup cocoa powder
    • 1/4 cup + 2 Tbsp. vegetable oil
    • 1 Tbsp. white vinegar
    • 1 tsp. vanilla extract
    • 1/2 cup strong coffee cold
    • 1 cup sourdough starter discard

    Chocolate Cream Cheese Frosting

    • 8 ounces vegan cream cheese
    • 1/4 cup vegan butter
    • 1 tsp. vanilla extract
    • 1 1/2 cups powdered sugar
    • 1/4 cup cocoa powder

    Instructions

    • Preheat oven to 350ºF.
    • Sift together the flour, salt, baking soda, and cocoa powder in a large mixing bowl. Add the sugar and mix well.
    • 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.
    • Pour the batter into a greased 8" square baking pan.
    • Bake for 40-45 minutes, until the cake is set and a toothpick inserted in the center of the cake comes out clean.
    • 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.

    Sourdough Chocolate Cake (Vegan)
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