Fresh Fruit Tart – Low Carb, Gluten-Free is the perfect summer treat.
This is the perfect dessert for your summer get-togethers. This fresh fruit tart is refreshing, easy to make, gluten-free, healthy, low carb and so delicious.
There’s nothing better than fresh fruits desserts during the summer season. The cream cheese filling of this tart will melt in your mouth instantly. Undoubtedly, this buttery almond crust is perfect for any type of tart. I replaced the all-purpose flour with almond flour and the results were amazing.
These Orange Creamsicle Vegan Cake Donuts are light, refreshing, and with the perfect citrus flavor. Topped with a silky glaze and creamy orange buttercream.
These Orange Creamsicle Vegan Cake Donuts are infused with natural orange flavor. You can also make cupcakes using this recipe. They make the perfect treat for your Easter feast. Although they look for kids, they are great for adults as well. I created a tutorial for you to make with your family.
Coquito Tres Leches Cake is a delicious sponge cake soaked in my traditional Coquito and topped with Italian Meringue.
This is my version of Coquito Tres Leches. I’ve been making this recipe for a very long time. It was my clients’ favorite recipe when I had my home-based bakery in Kentucky. Although sharing my delicious Coquito Tres Leches recipe wasn’t on my list, because it is my classic cake recipe. Some of my clients in Kentucky are missing having this cake during their holiday feast, so I decided to share it. Plus, sharing is caring! You can make this cake vegan very easily. Read the recipe notes for vegan replacements. As I always mention, feel free to replace any ingredient. If you want to use this cake as a basic cake just replace the coquito with your choice of milk.
These Apple Cider Cake Donuts are easy to make, healthy, cakey, flavorful and so delicious. This is a one-bowl recipe that comes together very quickly and easily. The best breakfast or snack for a fall crisp morning.
This apple cider cake donuts recipe can be used for cupcakes or mini bundt cakes. I used a fall silicon mold that my husband bought for me but you can use what you have available. Although baking is always happening in my kitchen, I don’t bake donuts very often. Fall seems to be the perfect occasion for baking donuts. I never tried apple cider donuts before moving to New Hampshire. Last week we went to a farm and I ate them for the first time. They tasted heavenly! So, I decided to create my own recipe using monk fruit instead of regular sugar and baked instead of fry. They turned surprisingly amazing! The cinnamon sugar makes them melt in your mouth.
This Coffee Coffee Cake with Pumpkin Streusel is a delicious twist of the regular Coffee Cake recipe. This decadent cake is infused with delicious dark roasted coffee from Honduras. It’s rich, moist, fluffy, and so delicious! Trust me, you would love this cake.
It’s not a secret that I’m addicted to coffee. Dark roasted from Latin American is my favorite kind. I’ve been wanting to try a coffee cake recipe for a while now. Although the word coffee is in the name of the recipe, the classic coffee cake recipe doesn’t have coffee. Clearly, I needed to try a coffee cake recipe with actual coffee. Definitely this coffee, coffee cake is a game-changer.
For this cake, I use dark roast coffee from Honduras roasted in Vermont by Paradiso Farm (not sponsored, just a recommendation). This coffee is so rich and delicious. Also, I added a twist of pumpkin spice to the recipe and it turned out heavenly. As a result, it will give you fall vibes and everything nice. If you want to try other fall recipes check out my Pumpkin Spice Cake and my Pumpkin Spice Tartlets
Let’s talk about the coffee:
Some coffee coffee cake recipes call for instant coffee or coffee granules. Undoubtedly, I had to use strong brew high-quality coffee for my recipe. Without any doubt, the fresh brew coffee works like a charm. If you are susceptible to caffeine you can totally use decaf coffee.
Streusel Topping:
Firstly, let me tell you that I love streusel topping so much. It wouldn’t be the same without it. This streusel calls for espresso coffee granules, but you can totally leave it out. Although the flavors would not be the same. I saved part of the streusel and baked it for 8 minutes. Then I used it as a topping for my cake.
Coffee Glaze:
This coffee glaze will melt in your mouth. If you want to make it sugar-free you can use a sugar-free sweetener like Swerve. Also, you can add peanut butter, cookie butter, or hazelnut spread.
This Coffee Coffee Cake with Pumpkin Streusel is:
Easy to make
Healthy
You can make it sugar-free
Rich and flavorful
Moist and spongy
The perfect dessert, breakfast, or snack
To conclude, this cake is the perfect dessert for breakfast, snack, or dessert. When baking always use quality ingredients. Also, make sure your ingredients are room temperature before making the recipe.
Coffee Coffee Cake with Pumpkin Streusel
Mariela
This Coffee Coffee Cake with Pumpkin Streusel is a delicious twist of the regular Coffee Cake recipe. This decadent cake is infused with delicious dark roasted coffee from Honduras.
1/3cupSour cream (I used Vegan – Follow your Heart)
2SticksUnsalted butter, room temperatureI used vegan
1cupGranulated sugar I used Lakanto Monk Fruit
2Eggs (I replaced it using Aquafaba)
1tspVanilla extract
Instructions
Preheat the oven to 350 degrees. Spray a 9-Inch Springform Pan, round cake 8-Inch pan or a Bundt cake pan.
For the streusel topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the softened butter and using a fork mix until crumbs form. Use your hands to form clumps. Set aside.
For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and pumpkin spice. In a smaller bowl, whisk together the coffee and sour cream until smooth.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs or aquafaba, one at a time, mixing until well combined. Add the vanilla extract and beat until the mixture is light and fluffy.
Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each addition.
Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 40 to 45 minutes or until a toothpick comes out clean.
Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.
Notes
For better results use room temperature ingredients.
Replace regular sour cream for a plain vegan sour cream brand.
To replace the eggs the best option in baking in my opinion is aquafaba. Aquafaba: Make sure to give your aquafaba a light whisk before using. Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.
