Birthday Recipes (Most Popular)
I adapted a family recipe to make this sugar free for my Mom and I.
When you want a safe dessert to serve (or eat yourself) but don't want the fuss and bother of a fancy cake - this is for you! It's a little unusual in that it uses juicer pulp in place of grated carrots, but finely shredded and squeezed dry carrots work too. Adapted from The Gluten Free Vegan.
Adapted (and scaled down) from The Vegan Baker by Dunja Gulin, these sweet, glazed cake squares are caffeine free, vegan and whole grain - with the rich, fruity taste of carob in every bite.
The flavours of my favourite shrimp jambalaya, but without the rice or okra common to the dish. I actually love this saucy mix on Israeli couscous or even pasta! If you can't find fish stock (I find cubes in Italian markets), use clam juice or vegetable broth. I use Creole Seasoning as my Creole seasoning.
When I was doing the baking for the Autism gala back in October, I also wanted to give something to the coordinator of the event who has asked me each year to donate! I adapted this apple and coconut cake from glutenfreegoddess.blogspot.com/2010/09/coc
onut-flour-apple-cake.html to use up the GFCF starches and flours I had and the outcome was decadent!
It's wacky cuz there's no eggs!
Finish it off with some chocolate buttercream frosting!
Rates like vanilla gelato, with raspberry swirls! Around 300 calories and 4 net carbs per serving.
Deliciously easy, sugar free and rich in healthy soy protein, this chocolate cake is easy enough for the kids to make themselves (and tasty enough that they'll want to eat it too!)
A Digestive and flaked almond base, topped with a creamy lemon and raspberry cheesecake mix. Great finished off with fresh raspberries! The recipe is dairy, egg, wheat and gluten free. Prep time includes necessary chilling time.
This cake was made as a gift for my friend Georgiana's 50th birthday celebration - she loves pumpkin and coconut together! The coconut is in no way overbearing in this cake, but it adds a hint of richness that traditional pumpkin cakes lack. I frosted her birthday cake with a plain buttercream that I added coconut extract to, then covered the whole thing in unsweetened shredded coconut. It was a beauty, and a hit!
My husband begs me to make this for him all the time; I only make it for his birthday now.
The perfect light Summer dessert, from Eating Out Loud (http://www.eatingoutloud.com/2009/05/rasp
berry-souffle-recipe.html). All I added was a touch of lemon zest.
This is a rich, decadent fudgey cake with Dutch processed cocoa and sour cream. It made up the base of my dad's "Neopolitan Ice Cream" birthday cake this year. If you're feeling particularly decadent, I suggest a chocolate-malt or white chocolate-cream cheese crosting with this!
Makes 1 thick layer.
not really a diet piece ^^ but still better than a creamy bakery cake. A perfect fast way to put a cake on a table if you don't really have the full baking time left or no stove available.
This recipe was passed down from my grandmother. I do not know its origins, but it is moist & delicious! Her original coffee icing recipe was lost, so I have adapted a Better Homes & Gardens recipe for the frosting. In-between layers, a generous portion of grape jam adds a unique flavor and keeps the cake moist.
This is a light version of the lemon cake that appeared in Woman's Day spring 2009