A decadent olive oil chocolate snack cake, that you would never believe was also vegan! It comes together in one bowl and is topped with vegan chocolate buttercream and rainbow sprinkles. A birthday cake – or any day cake – that anyone can enjoy!
Hello, chocolate snack cake. As in, cake just for the sake of cake. Sprinkles, sure, but no special occasion required. What a wonderfully delicious concept! 😍
This extra chocolate-y cake, with a deep dark cocoa base and swirls of luscious chocolate buttercream frosting, is perfect for last minute cravings. It’s quick to whip up – just one bowl in this case, okay, and maybe another one for the frosting – but super easy, and surprisingly – completely vegan.
A rich and decadent chocolate spice cake with a flavorful ginger buttercream frosting. Three layers all decked out for the holidays with iced gingerbread cookie decorations and sugar-dusted fresh rosemary Christmas trees!
This holiday chocolate spice cake is kind of my grown-up version of decorating a gingerbread house. It’s fun and festive, with three layers of generously spiced chocolate cake, a fresh and flavorful ginger buttercream frosting, and iced gingerbread cookie toppers.
And, unlike most gingerbread houses – sturdy, and spackled, and I suppose technically edible – you’ll actually want to eat this when you’re done!
No, devour. Because this chocolate cake is rich, and moist, and full of all the flavors of gingerbread and the holidays – cinnamon, cloves, fresh and dried ginger, molasses, vanilla, and cocoa.
We could just stop there and all be very happy, but then we’d be leaving off what might be my favorite element, the ginger buttercream. It’s incredibly ginger-y and oh, so delicious, and I currently want to slather it on every sweet treat I bake.
A truly indulgent double chocolate pecan pie tart, with an Oreo cookie crust and a gooey, fudgy, brownie-like chocolate filling topped with toasted pecans (made without corn syrup!), this chocolate-y twist on classic pecan pie is destined to become a holiday favorite!
This is probably not the best lead in to a pecan pie tart, but seeing as we’re all friends here, I’m going to be honest with you: I’m actually not a huge fan of classic pecan pie.
Pecan pie purists may disagree, but the corn syrupy filling that so often separates into a goopy, saccharine stripe beneath the otherwise innocent pecans in many traditional versions ruins the whole thing for me.
It’s one of the few desserts that’s just too sweet, even for my sugar-loving tastebuds. Continue Reading…