Birthday Recipes (Most Popular)
This is one of my favourite cake fillings for spice cakes and especially Red Velvet cake. I was inspired after making the filling for these cookies: http://www.grouprecipes.com/11052/banana-f
illed-peanut-butter-cookies.html. Will generously fill a three-layer 9" cake.
Adapted from Vegan Chocolate by Fran Costigan, this torte is full of orange, fruity olive oil, almond and chocolate notes that will satisfy any chocoholic - not to mention it's egg-free, dairy free and a source of whole grains! The chocolate-orange ganache on it's own is to die for too, especially if you're a Terry's fan :-)Submitted by JO_JO_BA
Wheat (but NOT gluten), nut and refined sugar free, these vegan chocolate cupcakes are given a delicious dose of cherry juice and a touch of balsamic vinegar for an added boost. Pureed black cherries help lower the fat content and add to the flavour too! A not too sweet cocoa frosting caps them off, and their tiny size keeps the guilt low too! A bonus is that all the cupcake prep can be done in a food processorSubmitted by JO_JO_BA
These cupcakes are not perfect (no lower carb food tends to be the same as the high carb food) but they help me deal with cravings. My oven is sometimes underheating so you might want to test that the time is right for your oven and peek in on the cupcakes at about 13 or 14 mins or so.Submitted by AMARANTH13
Version 2.1 - just for me on my birthday! Psst - 1/12 of the recipe (cake and frosting) is only 1.5 points on WW! Just Like Sugar is a new, all-natural calorie-free sweetener I found, it's awesome and unlike Splenda has no aftertaste - you do have to measure by weight when replacing sugar though.Submitted by JO_JO_BA
This is an an Estonian recipe, also known as "Egg White Cake". Light and baked in a tube pan (but a greased one!) like traditional Angel Food cakes, this isn't quite as guiltless with the added butter! The crumb is almost like a pound cake but the slight citrusy taste is divine. Adapted from Nami-Nami:
e.html. Weight rather than volume here is key, as it is delicately meringue based.