Breakfast Blueberry-Oatmeal Cakes
This oatmeal-meets-muffin-tin cake recipe is perfect for having a healthy breakfast available on busy weekdays. Make a batch on the weekend and keep them in your freezer. For a grab-and-go breakfast, reheat the oatmeal cakes in the microwave for about 40 seconds.
Flourless Honey-Almond Cake
Honey and almonds flavor this simple (and gluten-free) cake. It's lovely for afternoon tea or a spring holiday dessert. Be careful not to overbeat the egg whites--they should be white and very foamy, but not at all stiff or able to hold peaks. If you beat them too much, the cake may sink in the middle as it cools.
Coconut-Butter Mochi Cake with Lime Curd
Mochi (made from glutinous sweet rice flour) is a pillow-like dough that the Japanese fashion into all kinds of confections. In Hawaii it's made into this simple, rich cake with the addition of eggs. We love it with this zesty lime curd topping for an extra-special dessert. Recipe adapted from Chef Greg Harrison, Pacific'O Restaurant.
Vegan Flourless Chocolate Cake
This deeply dark chocolate vegan cake is not just for vegans. This fudge-like cake is also gluten-free, perfect for Valentine's Day and can even be made kosher to enjoy for Passover by making your own confectioners' sugar. The fresh berries on the side are a nice addition to the rich chocolate.
This luscious vegan cheesecake nixes the dairy in favor of a filling made with coconut cream, tofu and cashews or macadamia nuts instead of the traditional eggs and cream. Coconut oil and nuts make for a rich-tasting and crunchy crust, so nobody will miss the butter.
Rainbow Ice Cream Cake
This fun and fruity cake is easy to make, once you get the hang of the blending, freezing and layering. Be sure each layer is frozen completely before adding the next to get the maximum rainbow effect. (Some layers may take longer to freeze than others.) If you want more vibrant layers, a drop or two of natural food coloring can enhance the colors. You can sub in frozen fruit if you don't have fresh on hand (just thaw before pureeing), and you can swap frozen yogurt for the ice cream if you'd like.
Carrot Cake Bars
Classic carrot cake flavors abound in these easy bars. They're rich like brownies, but their cake-like texture helps keep them light. A yogurt and cream cheese-based frosting topped with nutty walnuts completes this crowd-pleasing dessert. If you're avoiding gluten, look for gluten-free oat flour or make your own by processing gluten-free oats into powder in your high-speed blender.
Gluten-Free Crumb Cake
Have your coffee cake and eat it too with this easy gluten-free recipe that tastes just like the real thing. The addition of yogurt and diced apple makes for a wonderfully moist cake with a crumbly topping, perfect for brunch or for a coffee-break treat.
Strawberry Fro-Yo Cupcakes
Fat-free frozen yogurt and fresh strawberries are blended together to make a healthier cupcake with a bonus cookie crunch in this easy 4-ingredient dessert recipe.
Almond Cake with Pineapple-Rum Filling
This cake is a spin on bizcocho mojadito, which is often served at celebrations in Puerto Rico and the Dominican Republic. We made this gluten-free almond cake using a cup-for-cup blend with xanthan gum, such as King Arthur Gluten-Free Measure for Measure Flour. If gluten-free isn't your priority, you can substitute 1 cup all-purpose flour and 3/4 cup white whole-wheat flour for the GF flour. Read more about Kristen Hartke's love of baking.
Castagnaccio (Chestnut Cake)
Sweets not your thing? This cake, a specialty of northern Italy, is almost savory, flavored with rosemary and pine nuts, and gets just a touch of sweetness from plumped raisins, with no added sugar. Chestnut flour tends to clump together, so for the best texture don't skip the sifting step. This recipe is part of Brooke Siem's Grandmother Project. Learn more about this recipe and other recipes Siem learned to make in the article How Cooking Connected One Chef with Grandmothers Across the World.