AGAVE VANILLA SNACK CAKE
This recipe was published in the April 2010 Family Circle. So I will put it here for safe keeping :)
Provided by Miss_Elaine
Categories Dessert
Time 55m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 325 and coat a 9x13 pan with non-stick spray. Whisk together flour, powder, and salt.
- With the mixer on medium speed, beat butter and agave syrup until light and fluffy. Add eggs one at a time. Beat in vanilla.
- On low, beat in flour mixture alternately with milk. Pour into prepared pan.
- Bake at 325 for 45 min, or until tests clean. Cool completely.
- Prepare frosting by beating together last 3 ingredients until smooth. Spread on cooled cake.
VANILLA SNACK CAKES
Despite some tall tales, Hostess Twinkies do not last forever. The box of Twinkies that my friends gave me as a gag gift were, in fact, hard as a rock in less than a year. These cream-filled chiffon cake snacks, made with real, unprocessed dairy and eggs and whole-grain flours, won't last nearly as long as preservative-laden Twinkies, but you will almost certainly gobble them up in no time at all.
Provided by Lara Ferroni
Categories Dessert Bake Kid-Friendly Back to School Vanilla Honey snack snack week Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 large snack cakes
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F and lightly grease a canoe-style snack cake pan. If you don't have a snack cake pan, you can use 4-ounce loaf pans. Alternatively, create your own molds out of foil by shaping double thicknesses of aluminum foil around a spice bottle and setting the individual foil pieces next to each other in a cake pan.
- Sift the spelt flour, ground millet flour, baking powder, and salt together and set aside.
- In a dry mixer bowl with dry beaters, beat the egg whites until stiff, about 2 minutes. Transfer the beaten egg whites to a clean bowl and set aside.
- In the same mixer bowl, add the sugar, honey, water, oil, egg yolks, and vanilla and beat for 1 minute. Add the flour mixture and beat until smooth, about 2 minutes. Fold in half of the beaten egg whites; once the first half is fully incorporated, fold in the second half.
- Pour the batter into the prepared molds, filling them 2/3 of the way full. Bake until golden, 15 to 20 minutes, rotating the pans halfway through baking. Cool the cakes in the pan for at least 20 minutes, then remove to a wire rack and cool completely before filling with the Snack Cake Crème.
- To fill the cakes, use a skewer or chopstick to poke 2 holes partially through the snack cake from the bottom, and wiggle around to hollow out some space. Use a piping bag fitted with a Bismarck (#230) tip or a very small star-shaped tip to fill the cake with the Snack Cake Crème.
- To make raspberry snack cakes, make the snack cakes as directed. Coat each filled snack cake with raspberry jam and dust with shredded coconut. They will be sticky and delicious.
- Or for Chocolate-Coated Snack Cakes, try dipping your snack cakes in melted chocolate.
SNACK CAKE
"This cake packs and travels well since the topping bakes down into it," says Liz Raether of Algoma, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter and sugar; beat in egg until light and fluffy. Combine flour, baking powder and salt. In another bowl, combine buttermilk and vanilla. Add dry ingredients to the creamed mixture alternately with buttermilk mixture; mix well. Fold in marshmallows and chips. Pour into a greased and floured 13x9-in. baking pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 250 calories, Fat 11g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 216mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
GLUTEN-FREE VANILLA CAKE WITH CINNAMON-AGAVE GLAZE
I made this cake when I was 11yrs. old. Since my mommy is allergic to many foods and what's in them I made her a Gluten-Free cake. This cake is also Yeast-free. Can be made with a bundt pan or cupcakes or any cake pan.
Provided by Loveann504
Categories Dessert
Time 35m
Yield 24 cupcakes, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat Oven to 350 Degrees.
- Mix all DRY ingredients together.
- Add egg(s), Vanilla, Agave or sugar, and Mayo. Mix until there are no small lumps.
- Pour batter into greased pan.
- Bake for 35 minutes or until toothpick comes out clean.
- Take the cake out of the pan onto a plate. Let it cool of completely.
- Mix Mango and pineapple juice, cinnamon, and agave together in a small bowl.( The glaze will have tiny lumps of cinnamon.).
- Drizzle glaze on top.
- ENJOY!
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