365 Cakes: Creating Ultimate Cakes from a Box

This cake definitely still looks delicious and moist and everything that I want — no neeedddddd — in my mouth right now. Story of my life. My husband gets to every last piece of everything first. And not just dessert … hummus, yogurt, peanut butter. I have been craving chocolate like crazy and this looks heavenly. I must make it.

Cooked quinoa in a cake?? What a genius idea, Sarah! Your photos always make me so hungry! I have GOT to try this! I cannot believe this blender madness. I want a big spoonful of that creamy deliciousness right now. My mouth is seriously watering! I am so glad I stumbled over your blog today — and when I saw this recipe I knew I had found a kindred spirit. This is going on my To Bake list for Chocolate cake is my favorite dessert out of all the desserts in the whole world!

It sounds so interesting and looks so yummy! And to think, I somehow almost missed this post…. This cake looks delicious! I love quinoa and I love to eat dairy and gluten free as much as possible so I may have to give this recipe a try! Love your blog by the way! Hey Sarah, I sent you a comment back on my blog about some low acid coffee that I drink just in case you ever want to try it.

Yes, I think it would work fine for cupcakes. Hi making this now. Also I noticed in step 4 that for the dry ingredients it missed including sugar Sift together the dry ingredients in a large bowl cocoa powder, baking powder, baking soda and sea salt. I was able to catch it before I poured the batter into the pan but just wanted to let you know so you could include it. The cake is out of the over now and smells delicious. Just waiting for it to cool a bit as well as the frosting. Thank you for letting me know. Other than that, it looks awesome! The cocoa powder might overpower it enough not to notice.

I think maple syrup would change the texture too much but you never know unless you try! Let me know how it turns out if you do. I made this recipe on the weekend with coconut sugar and it turned out amazing! Thank you so much for this wonderful recipe! I absolutely love it!

I have used g of dates pureed with the almond milk instead of the sugar and it turned out wonderfully! Just make sure the dates get pureed until smooth. I use quinoa a lot for salads, soups, instead of rice, casseroles, etc… But never used it for desert… Looking forward to it. This recipe looks deeeelicious!! I do no have baking soda. And how do I chsnge it to accommodate my ingredient shortage? Oh, and eggs are not considered dairy so I think people are assuming dairy-free means vegan. Snow days here in Ga, the kids are home. I will be trying this tomorrow because we need to soak the quinoa.

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Thanks for the recipe. I have sourced the recipe from the blog that I found it from. It is possible that she got it from your book. If you would like me to source you as well, I would be more than happy to. Or you could go with stevia, a healthy alternative too: You might want to try it as cupcakes first since it had a hard time holding together even with real egg.

I think cupcakes would hold together better. But yes, please let me know how it turns out! What a fantastic cake! Even my year-old liked it and asked for a second piece. What a genius recipe! Thanks for letting me know how it turned out. What kind of quinoa do you suggest? Thank you I am looking forward of trying this. I too would like to make them into cupcakes.

I used white quinoa but you could use any kind you like. I am baking this in the oven as I type! I did find that when I added the cooked quinoa to the wet ingredients my blender struggled and it is a Vitamix!! This looks fantastic — I am going to try it this weekend. I was wondering the same thing too, since you said to put it in a bowl you can whip it in later, but then you never mention the whipping step. Might be a good idea to add that in to the instructions? In any case, I am excited to try this, it looks amazing and I love the idea of the coconut cream icing!!

I already added it to the instructions but people seem to keep missing it for some reason. I hope you like it! I have quinoa at home and everything else to bake this cake tonight!!!! It is a darker sugar though, so you get a hint of molasses-y flavor. Have you considered replacing the sugar with honey? Honey is actually sweeter than sugar; and it includes a digestive enzyme which aids in its breakdown, with less stress on your insulin levels …. I have been working on a breakfast banana bread, swapping out though not entirely wheat flour for others higher in protein and fibre, and have replaced 1.

I love baking with honey too! I adapted this recipe and was afraid to change it too much but if you try it, please let me know how it turns out! Looks and sounds delicious!! When making the frosting with the coconut cream do you only use the solid parts and not any of the liquid part? Yes, you are supposed to scoop out the solid portions. But I always have a hard time getting it to solidify so mine actually had a good deal of the liquid in it and it still worked fine.

The coconut chocolate frosting goes into a bowl big enough to whip it in, then refrigerate. When does the whipping come in? Thanks for the clarification. You whip it after it has solidified in the refrigerator. I am so excited to make this. Can you clarify the icing prep for me though…you chill the coconut cream, then melt it with the chocolate, then chill it again, then whip it till its fluffy? Thanks for your help! Whip after chilling the melted chocolate and coconut cream together. You can always enter what ingredients you use into MyFitness Pal to figure out the calories.

If I did, I would try flax eggs and add them after I blended everything. Just came across your blog yesterday and tried this recipe and oh…em…gee it is so delish! The cake is so moist and the frosting…oh the frosting! Love that you get protein from the quinoa in a dessert!

You have a new follower for sure! Has any one had any luck or success substituting anything for eggs…… due to allergies there a no go in my home-and I would love to try this cake out! Have you ever tried using coconut sugar? Also instead of the chocolate chips for the icing how about carob chips? Use apple sauce as a substitute for your sugar.

Homemade you can control if you add sugar or not. I learned this working in a bakery years ago. Makes frosting the cake easier too, since the frosting will adhere to the cake easier. Will taste test the whole lovely project with my classmates at a massage clinic this Sunday. Thanks Sarah, very happy to have found your treasure recipes! Tried it, tweaked the sugar a bit palm sugar, and less of it and froze the layers. Sounds amazing but in the article you said the frosting is made with coconut cram but in the ingredients needed it says coconut milk.

Which one should I use? You have to refrigerate the coconut milk until the cream solidifies. Then you separate the cream from the milk. I have it listed in the directions. Oh wow is this ever GOOD! My 8yr old told me it was the best cake he has ever eaten! Already sent the link and pics to 5 friends! Thank you for the recipie! I made this recipe today, it was not only simple, it was delisious everyone loved it will make again forsure super moist yum: Thank you so much for sharing this.

It is just as sinfully delicious as you described and as it looks in the pictures. I agree with your suggestion of baking it as a double layer as it does not rise too much. It was my first time using quinoa and I was amazed at the results-tastes great. I saw the part about refrigerating the coconut milk but not the other part about the quinoa. Just a suggestion to advise readers to read the entire recipe thoroughly before starting or TIPS at the top with the ingredients list with things to prepare the day before maybe.

But I made it anyway without soaking the quinoa over night and it was perfect!! I really just came on here to say WOW. That cake is mind blowing! I finally have a keeper that makes my gf daughter happy…and that makes me feel great. I appreciate the feedback though and will update the recipe. I made a test version of this cake. It came out of the oven while my husband had a bunch of guys over. I tried it out on them without the icing to see if I should bother to make a pretty one with icing. Thank you so much for this recipe!

I am excited to try this! I use whole grain organic pastry flour for all my goodies now and it is delightful and almost guilt-free. I substitute oil with applesauce but sometimes I cheat and put in 2 tbsp. As far as sweetener, we have switched to using a combination of Stevia and Xylitol. As far as icing, I usually blend my own almonds until it becomes almond butter, then add xylitol, vanilla, a splash of almond milk, dash of salt and cocoa powder… better than anything you can buy in the store! Try that one next time if you like almonds, that is. Thank you for replying so quickly: Thank you for sharing pics of your trips and experiences as well.

I substituted sugar free apple sauce for butter and used honey instead of sugar halved the amount and OH. It was so amazing! Delicious …a hit with the family today! For the frosting, I ended up using some chilled coconut milk which had been removed from the can a few days before …all of it ended up thickening nicely. It was absolutely delicious! Rich chocolatey, dense cake …yummy!

I found the icing to be bitter. Was I supposed to use milk chocolate chips? I used semi sweet. No, I used semi sweet as well. But if you used light coconut milk or not enough coconut cream, then that would result in a bitter flavor. You could always add a little honey or maple syrup to sweeten it though. It sounds like there was something wrong with your coconut milk.

So if your frosting was bitter, my guess is that the culprit was the other ingredient — your coconut milk was probably going off. If semi-sweet chocolate always tastes bitter to you, though, and you know you like milk chocolate better, then may as well use that! Two people posted this on my Facebook newsfeed. I fell in love with the picture right away and wanted to taste the screen!

Your picture was great. I know what you mean about winter light picture taking, though. The frosting — I must try the frosting! Thanks for the recipe! Thank you for sharing in my food photography woes. Please let me know how your vegan version turns out if you end-up making it! My cake looks and tastes just like you say. I made the frosting with cream cheese and milk instead of coconut milk because that was what I had on hand. Not something for small children or eating at night.

Love the flavour though. Do I still need to flip the cake over once it is cooked and cooled to put the icing on it, or can I just ice it the way it is in the pan, right side up? Does it make a difference? No, you should be able to spread the icing right on top.

I only did that because mine was a layer cake. This recipe was shared by a dear friend on Facebook. Having just finished the 10 Days of Real Food challenge, and having quite enjoyed it I ate a great deal of quinoa , I immediately was intrigued by this recipe. I vowed to make it and yesterday February 1, was the day. First, I approached this recipe with great trepidation.

I simply could not get my head around what the end texture would be like. I made it exactly as written, using the prescribed mix of coconut oil and butter. I whizzed all of the ingredients in my Nutribullet, making certain the texture was smooth. I baked it in a 9 x 13 Pyrex pan, greased with coconut oil, but not parchment-lined. I would make this again in a heart beat. Mine is bitter used semi sweet chips and not fluffy at all, and very very sticky.

Any ideas what I did wrong? Then re-chill it and whip after solidified. I followed the instructions for the quinoa. Is it supposed to absorb all the water, or am I supposed to drain it. My package of quinoa only recommends 1. My quinoa is not light and fluffy. Starting over, no time to soak it though.

Keeping my fingers crossed. Yes, you would drain any excess water but you could have used the mushy quinoa. I hope it turned out okay the second time! However, as a celiac, I feel I should let you know that you can only be certain that this recipe is gluten free as long as you use a gluten free baking powder — most are not… Also, you must check the chocolate chips to be sure that there is no risk of cross contamination: I made this today so we could have something sweet to eat during the Super Bowl.

I followed your recipe perfectly and it came out awesome!!!! Thank you for giving me an excuse to keep extra Quinoa around. It really is so delicious. I just discovered your blog and I love it! This looks amazing and I think my children would love it. I am just wondering if I can substitute the sugar for something else? It always a risk to alter gluten-free recipes like this but you never know until you try. Let us know how it turns out if you do! Absolutely in love with this recipe!!

I used coconut palm sugar in place of white sugar and it worked very well! I also added vanilla extract to the icing… Mmmmmm! This is the most delicious chocolate cake ever invented! I kept my ingredients quiet, served it, watched the cake disappear,, saw second servings devoured,, I just smiled at finding this treasure! Thank you Sharon, a golden globe winner for me! I think having a high powered blender helps too.

Glad to know the recipes makes good cupcakes! This cake is our new favorite! I approached it with trepidation but was surprised how easy it came together. Everyone loved the cake and it was literally gone in minutes! Thanks for posting it! Is there any way it could be altered to substitute something for the cocoa? It seems that it is important as a dry ingredient for texture. Does it matter what type of quinoa you use? I have the red type, i used to have the more tan ish colored type.

Just wondering which one you used! I used white quinoa. I just recently started baking. So I need help! Lol Can I use Nutella instead of chocolate chip?? Also I only have a round 9inch pan will that work instead of 2 pans? You can put all of the batter in one pan, that should be fine. Has anyone made the cake using Stevia powder if so how did it turn out? How much stevia did you use and did you add anything else for texture? For the icing we used half the vegan chocolate chips recommended, some cocoa powder and a can of coconut cream rather than coconut milk. This cake was the bomb-diggity!

Hats off to you for this recipe! I replaced the sugar with https: I had several people taste it and they could not believe it was a quinoa cake! This will be my go-to for birthday cakes and recommendations to clients for special occasion treats. Keep up the good work! Wow, what a thing of beauty! I am going to make this on the weekend but i am going to add some shredded zucchini.

Will check back to let you know how it went! So, I used brown rice instead. Still turned out really amazing!! I would suggest if you want to try this as a vegan recipe to substitute half your quinoa for brown rice and use egg replacer. The rice made it much thicker than the quinoa would have been. It will probably stay together better.

Can you cook the quinoa the night before and then make the cake the next morning? Also has anyone made the cake the night before and eaten it in the morning, was it ok? Yes, you can cook the quinoa ahead of time. But as cupcakes they held up wonderfully and next time I am trying it as a whole cake. I used 4 flax eggs and it came out beautifully. I did 4 of these in one bowl whisked it really good and let sit in the fridge for 15 minutes or until a gel like consistency.

Seriously, it was amazing. I also topped off the whole thing with strawberries which I seriously recommend!!! Thank you for an awesome amazing recipe. I took stevia instead of sugar … it worked well: Chocolate Quinoa Cake muddy footsteps. My guess would be that it would be crossover egg S quinoa E. What about using just egg whites for an E?

Greasing the pan with coconut oil worked fine. I used butter and whole milk. I have baked this cake numerous times from the Quinoa cookbook. I have also never soaked the quinoa overnight first, so it has a slightly crunchy? Made this today with flax egg and it came out great! I let it cool completely before taking it out of the pan and stuck it in the freezer for an hour before frosting. Made this cake for an event yesterday because gluten-free people were attending. Oh my goodness it is so amazing. So what other recipes can you come up with using cooked quinoa and coconut…how about banana bread?

Is there something else I can substitute for the coconut oil? Do you think you could keep this batter in the fridge or freezer? Also, I made them as cupcakes and only had 3 eggs on hand and they turned out great! I let them cook in the pan for 2 minutes before putting them on a cooling rack. Thank you for sharing this! Thanks for the feedback, Sharon! I think it would probably change the consistency of the end product. The finished product was not quite as successful as I had hoped, unfortunately. But I decided to omit the melted coconut oil and just use the butter, in case the cake was too liquid-y to bake!

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The cake has a bit of a bitter taste — not sure what that could be from. The frosting is absolutely divine, though — I might just make a bowl of that and eat it separately! I think the bitter taste could have been because you had too much cocoa powder. Also sugar free using a blend of stevia and xylitol. The cooked quinoa is wonderful than you so much for such a devine recipe: I made this yesterday as a surprise for my boyfriend and he absolutely loved. Thank you so much for the recipe!

I just made this cake. I used flaxseed instead of eggs. The cake baked for 37 min…..

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That could have been your problem. My mother-in-law made this cake last night and it was delicious!!! I will definitely make this at home! Sorry about the confusion! Soaking it is not a necessary step. I just prefer it that way for digestion purposes. Should I avoid the toothpick test when making this? The comments about fudginess and similarity to brownies make me think that probably the toothpick test should not be applied here. Cocoa powder is naturally gluten-free.

Maybe you are thinking of hot cocoa mix? No cocoa powder has wheat listed in the ingredients.. But I have a chocolate quinoa cupcake recipe on here that uses quinoa flour. This was outrageously yum and I will keep the recipe forever! Do you have a carrot cake recipe with quinoa in it? Or ideas on how to modify a recipe? Hoping to make it tomorrow so your quick response is appreciated! I tried experimenting with coconut flour in place of the cocoa powder as well as honey instead of sugar and the texture was gritty. I need to experiment some more. Do you think this could be made with a regular mixer?

A food processor would likely work though, if you happen to have one. Substitute the sugar for coconut sugar. I have replaced all my sugar with it and it is divine! Give it a try! This is the best recipe ever! What site are you using for this blog? Do you mean what theme am I using? Or do you mean who do I use for hosting? I have made this cake twice in the past three days it gets consumed almost as fast as I can make it! Neither time have I had the inclination or patience to wait for the icing to cool in the fridge so have let it cool for around half an hour in the fridge and then spread it like ganache.

I did substitute all of the following: Butter for equal amount applesauce Sugar for halved amount raw honey from my own hives. Has anyone had success making this into cupcakes? Also, my husband isnt quite the chocolate lover as I am, can I make this into something like banana bread instead of chocolate? Be careful of Hershey.

They use GMO ingredients in their products. We live in Germany, and finding gluten-free baked goods that are yummy and not full of vile additives, or made primarily from corn starch — ick, is really difficult. I used red quinoa because it was the only one I could find with the GF stamp on it. This cake was superb! It weighed a ton, so I was concerned it was going to be another heavy, dense, uninspired GF cake: I brought it to a dinner party, and it was an immense hit.

I squirred some away for myself for the next day — still just as spectacular! Thank you so much!!! This is the first time I have ever taken the time to post a comment because this recipe warrants it! Even my hubby who is very fussy about his chocolate cake and thinks gluten-free is punishment, loved it! I am a wholistic practitioner and will be recommending this to all my clients who require a gluten free lifestyle. The one change I made is that I did not use white sugar as the sweetener. I have never cooked quinoa - Sybermoms Parenting Forum.

Is 1 C of sugar what can be used instead of the 1 C of cane juice? Looks fabulous and I like that it is gluten free. Thank you lots for posting! Evaporated cane juice is just a more natural form of sugar. You can use regular white sugar in its place. Hey, I made the cake, finally! I am so gonna be making this again. Thank you SO much for posting the recipe.

Try coconut crystals instead of sugar. I use them to bake and in my coffee. Low glycemic index and really rich in flavor. Need extra to achieve similar sweetness to sugar. I replaced the eggs with bananas as my daughter is allergic and now I have more of a pudding then a cake lol! Suggestions for future tries? Sorry for the fail. I would imagine they used 4 flax eggs in place of the regular eggs. You mix it together and allow it to set for about 15 minutes in the refrigerator, then it will be thick like the consistency of an egg.

Hey Nikki, I use gelatin to replace eggs in baking and so far its worked well. Dissolve 1 packet of gelatin into 1 cup of boiling water. You want to use it while its liquid, because it gels up real fast. This is by far one of the best gluten free cakes I have ever eaten! We also decided to make a butter cream frosting with the agave syrup which turned out great! The cake was phenomenal! I have a question about the ingredients: Where it says to add sugar.

Follow on from my previous email. Does it change it? Love this recipe, have vowed never to use normal recipe ever again! Sorry for the confusion. I changed it because I was getting a lot of questions about replacing white sugar and I actually used organic evaporated cane juice when I made it so I wanted to update it to reflect that. Did you change the sugar to cane juice? I had questions about substitutions for the white sugar and I actually used evaporated cane juice which is essentially the same thing as sugar, just less processed so I changed it to reflect that.

But it is still the same amount! Gingerbread Quinoa Cake jcooksglutenfree. Do you think that Monk Fruit will work as a replacement for the sugar? I am diabetic and want to make this cake so I can enjoy it too. I know others have used coconut sugar with success.

I just made this cake and everyone loves it! Lactose and sunflower allergies eliminate the use of either butter or earth balance for me! Canola oil might also be another good option. I just made this yesterday and all I have to say is OMG!! And really quite easy to make…. The icing is so awesome that I can really see myself using this from now on for any chocolate icing…. This recipe turned out great.

Also, I found the cake a bit salty, then realized I had used salted butter and added salt, so omit salt if using salted butter: Cake is nice and moist and fluffy! I used sucanat as my sweetener and it worked great. April 5, vintage kids modern world. Thanks for posting this. It was quite tasty — especially the frosting.

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I recommend using a high quality chocolate to pair with the coconut. You will be rewarded for it. It is even better the second day — seemed more moist. I will definitely be making this again! Then as I read through the blog post, I realized that the sugar was missing. I just made some icing for the next one to take to our family Easter dinner tomorrow and I added sea salt to it.

Just made this for Easter using carob in place of chocolate and finely ground monk fruit sweetener. My entire loved this cake. I used the coconut milk icing…no chocolate but dusted a little carob powder over a cake stencil. It looked pretty and tasted soooooooo good. I made this same recipe once before, but I do not recall using the evaporated cane juice- is there a substitute for that? Moist Gluten-free chocolate cake - dairy free if you want too. The second time I made it I made it with my new vitamix. It was the best cake I have ever had!! So I would definitely recommend a high powered blender for this!

Thank you for the recipe, this will be my go to anytime I want chocolate cake! Last year, we made Christmas cookies with it and no one could tell the difference. I have made this cake twice — both times delicious.. Other than that- delish! Things I Made Recently… Sconemasters.

The cake looks amazing and I love the idea of icing made with coconut milk. Thanks for the recipe!!!!! Would it still be just as amazing! I just made this today for my sister-in-law who can not eat gluten. And even us gluten consumers thought it was quite tasty! This is truly a divinely decadent cake, and so easy to make! I did find the icing too sweet for my taste, so instead I topped it with whipped cream unsweetened plus stewed sour cherries in brandy — a variation on Black Forest cake. I like the cherries on the tart side, but if you prefer them sweeter, stew them with a bit of sugar or honey.

365 Cakes: Creating Ultimate Cakes from a Box

I just found this and it looks delicious! I am gluten free but I also just found out I am also allergic to coffee and chocolate. Can you suggest another flavoring for this cake and the frosting? I love coconut so I can definitely make a coconut icing but thought you might have another recommendation for the cake itself. I tried using raw buckwheat groats and blanched almonds ground into flour in place of the cocoa powder but it turned out a little too moist.

The problem is that cocoa powder is very drying and high in fat so finding something to replace that is tricky. What a great recipe! Use palm sugar and ener g egg replacer and cake texture was super! This cake came out amazing!!! Thank you so much for this instant favourite! I will most definitely be making this again and again…. Has anyone had success freezing this gem? Made a lemon cake following the basics of your recipe. Replaced cocoa powder with coconut flour and added lemon extract along with zest and lemon juice.

Texture not at rich as chocolate cake, but really good: I love this recipe!

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Wow, that sounds delicious!! Hi, I just have to share. My sister has celiac disease and I have tried many recipes over the years for her. Often times they are bad, or she likes them but everyone else in the family can spot the impostor. This is the ONLY recipe that everyone in the family not only enjoys but fights over the last piece. THank you for sharing! This is sooo good! I am Paleo, but do eat quinoa on rare occasions. I was able to enjoy cake for the first time in years. My mom even liked it, and she is very picky about baked goods.

The frosting is divine. Thank you, thank you, thank you! I have since made quinoa coconut chocolate chunk cookies and quinoa cocoa cinnamon bread. I am so inspired! Now to figure out how to do a vanilla version…………. I have so many food allergies that I had to modify the cake some. I prayed it would come out and it did! I would really like your recipe for the quinoa cocoa cinnamon bread! I just made this cake!

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I also used just egg whites because I could not have egg yolks. I added some egg replacer just in case.

It came out wonderful! I can have cake again!!!! I also need to soak my quinoa like you said to do. I was just so excited to make it. I used Tofutti cream cheese. Thank you so so much for this recipe. Five years ago, my daughter unable to eat anything but protein and vegetables. My daughter is the only other person I have ever heard say this other than yourself. She will be making it soon.

After reading other comments I decided this was worth a try. I needed a last minute gluten free chocolate cake recipe for dinner at my in-laws and was shocked to see something made with quinoa. OMG what a hit! This cake came out so incredibly delicious! I will be trying more of your recipes!

I just made this cake and am having trouble with the icing! I used 10 oz. The coconut milk was in the fridge overnight, and after mixing it with the melted chocolate the mixture stayed in the fridge for a whole day and night. After whipping for at least minutes it is still very liquid! It is like a thin cake batter, I could pour it. It was not thickening at all and I was worried it was getting to warm so I have put it back into the freezer now and am hoping for it to stiffen up so I can try to whip it again.

I see that you posted you only need to whip it for 30 seconds to 1 minute. Any idea what might have gone wrong? Has anyone else had this happen? Thank you for any tips, I will update if I get it to work. The only thing I can think is that maybe you added too much coconut milk. There should have been a decent amount of liquid left in the can after you separated the cream. Was the color of the icing lighter than my picture?

That would be another indicator that you used too much milk. Hi Sarah, thank you for your prompt reply! No, it is about the same color or maybe even a little darker. I might try to whip those two up on their own, and then maybe add a bit of my chocolately liquid from the original frosting to chocolate it up a bit. Any troubleshooting ideas on how I could salvage this icing or thicken it at this point? I think trying to get it as cold as possible is the best option. Although it seems like you should have had enough, assuming you used the same amount as me.

Thank you for your suggestions Sarah! The freezer did not work. It sort of froze it but when it warmed it was liquid again. I ended up using BOTH of my other cans of coconut milk they were two different brands, so one was mostly cream and the other was about half cream, half milk. It whipped up into a nice whipped topping. It made it taste a little chocalatey and was more firm than the original as long as it was cooled in the fridge. I will definitely try this again with maybe a different brand of coconut milk. The first brand I used in the chocolate mixture was Chaokoh. All are products of Thailand.

It sounds like the brand of coconut milk must have been the culprit. Hi Sarah, I have made this cake few times already with great results. Have a question about quinoa. Have you ever tried red quinoa? Or do you know if it will result with altered taste of the cake? To me, the white and red taste pretty similar. Let me know if you end up trying it! I always bake using weights. Thank you Sarah Here in ireland, we tend to measure on scales rather than cups..

Will make this delicious looking cake to morrow! I have made it a few times now. I am really fussy so this is a huge compliment. My kids loved it too. The icing is fantastic but I have found it makes too much. Also adding less chocolate is better for kids. I have also made the icing by itself and served it as a desert in little pots with little spoons, or with strawberries to dip in. Its decadent drip cakes are slathered with creamy frosting and will have you drooling.

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You can collect your cake straight from their store in the CBD. Celebrations call for the extraordinary. Everything is lovingly produced and tastes like you baked it right in your own oven shh! You can place an order for your frosting-covered item at Pastryprincess. Hunt House Kitchen This patisserie specialises in decadent dessert-style chocolate wedding cakes with light buttercream textured frosting. The ingredients include nothing other than Belgian and Lindt chocolates. Decorations can include beautiful crinkled chocolate sheets arranged around the sponge and chocolate ribbons placed on the top like gift-box bows.

You can arrange for Hunt House Kitchen to craft a bespoke cake for you by placing an order on its website: It advises all customers to get in touch and place orders three to six months before their special day, because of the extensive planning needed for wedding cakes and the high demand for them. Sugar Cakes This boutique cake business makes wedding cakes on request. The magnificent, many-tiered creations often come in delicate pastel shades and are finished off with details like hand-crafted lace, flowers and intricate figurines added on top.

You can request a quote either directly through its website, Sugarcakes. The range defines "simple yet brilliant"; subtle touches of glamour turns fairly quiet shapes as opposed to extravagant towers into beautiful, mouth-watering works of art. A partially-transparent layer of frosting is drizzled with caramel or white chocolate creating watercolour or marble effects, and some are topped with fresh-cut flowers and fruits.

LionHeart is an online shop and does not have a shop front. If you want to visit the LionHeart kitchen, please send them an email, or call them to arrange an appointment or to discuss your order. Her process involves working with a client to make sure the cake is as unique as the bride! You can request your cake online: Your dietary requirements might require you to avoid all sorts of foods.

Raw and Roxy A raw vegan cake, you say? Everything in this restaurant is raw, solely plant-based, healthy — and positively delectable. To find out how good these sugar-free, gluten-free, superfood cakes are, just sink your teeth into a moist slice of vegan heaven. These cakes are actually good for you. A few of the nutritious delicious creations include: Ooh and aah indeed. Kirstenbosch Tea Room Situated in the lush Kirstenbosch Botanical Gardens, this venue is the perfect place to go for some good old tea and cake after a wander through the gardens.

La Cuccina This restaurant in dazzling Hout Bay has got some rave reviews about its banting choices — and these extend to its sweet baked treats! The place also has some must-try banting-friendly chocolate muffins. The ingredients used is fresh and the eggs are free range. The menu boasts vegan and banting options! Dolce has a wide range of mini cheesecakes, which includes a delectable gluten-free, low-carb high-fat LCHF cheesecake for all the banters out there.

Use our events section for an up-to-date overview of happenings in Cape Town. Jugs of Jack Black lager included Something New: Invent Your Own Gin at Champagne, mussels and some live music is all you need at this seafood restaurant Two Hours of 2-For-1 Drink Specials Do your Christmas shopping at the all-new Panasonic pop-up store at Panasonic House in Have an Outdoor Yoga Experience with Free entry to this market brimming with delicious food and good quality, well-priced You read that right, kids can go ice skating in summer Ultimate Bachelorette Party: Three days of gin pairings, massages and pool parties on a private guest farm in Kick back, sip wine and relax with a country movie screening experience Get Comfy at Kirstenbosch Movie Nights Great films, fabulous scenery, delicious food and cosy seats — look forward to a night Award-winning David Kramer Brings Haskell Vineyards offers patrons a delicious meal and glass of wine at a discounted price Beauty Special: Gelish or Shellac Nails Workday-perfect nail treatments with free rinse and discounts on all See The Marine Big 5 on an Whales, dolphins, penguins, cape fur seals and mola mola sunfish , an awesome boat trip Gorgeous vintage cocktail dresses to realistic historical costumes for Two Hours of 2-For-1 Specials at Loved by locals, House of H now does delicious new lunch specials — from boerie rolls An Inspiring Message of Diversity and The vibrant diversity of District Six comes alive with an exhibition about a famously Made fresh right in front of you, with your choice of sauces and toppings — this is one New Dinner Menu Available at Sea Savour the Lekker in What's Local at Discover South Africa through its flavours and traditions at a family-table event Secure your desk at this excellent co-working space provider in Cape Town on Wednesdays Celebrate Hump Day With 2-for-1 Burgers Arcade Cafe in Bree Street has exactly what The Ultimate Place to