By this point in time, we’ve all mastered a recipe for banana bread—and it’s time to embark on new baking endeavors. Bo’s Kitchen ’s Instagram account is overflowing with loaf cake recipes, and this is her take on some of our favorite classic pound cakes.
Marble Cake
If you can’t decide if you like chocolate and vanilla more, how about swirling them together and creating this dreamy cake? In addition to being delicious, marble cakes are easy on the eye, and you can serve them with a cup of hot chocolate or tea.
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The ultimate chocolate marble cake 🤩🍫Layers of vanilla and chocolate batter swirled together make for a dreamy and impressive looking bake that takes just 10 mins to prepare!🙌Delish as is with a cup of hot chocolate, or toasted and slathered with nut butter or homemade nutella. I do love a loaf cake. Recipe below and on the app 😽 Happy Monday!xoxoxo . . 2.5 cups plain flour 4 tbsp cornflour 1 tsp baking powder 1tsp baking soda 3/4 cup sugar 1/4 tsp nutmeg 2 tbsp ground flax mixed with 5 tbsp cold water 1.5 cup dairy free milk 2 tsp vanilla extract 1 tbsp apple cider vinegar 1/2 cup veg oil 4 tbsp cocoa 5 tbsp hot water . . Preheat oven to 180•c and grease a loaf tin with a little oil. Add flour, cornflour, baking powder, soda, sugar and nutmeg to a large bowl&stir well. In a small dish mix flax seed with water to form a gel. Add flax gel, dairy free milk, vanilla, apple cider vinegar and veg oil to the bowl and stir briefly to incorporate. Don't overmix. In a medium mixing bowl, mix cocoa with hot water. Pour in half of the vanilla batter and stir well. Using a tablespoon, alternate spoons of batter into the loaf pan until all batter is used up. For extra swirls, use a chop stick to swirl the top layer of the cake. Bake for 1 hour, until a toothpick comes out clean. Allow to cool fully before slicing. . . . . #chocolate #chocolatecake #cake #eeeeeats #f52grams #baking #dairyfree #marblecake #thebakefeed #foodphoto #foodphotography #lovefood #foodstylist #foodstyling #baking #beautifulfood #beautifulcuisines #vegancake #hautecuisines #mycanon #feedfeed #homemade #letscookvegan #vegan #veganfood #homebaked #veganfood #foodporn
A post shared by Bo’s Kitchen 🌱 (@bos.kitchen) on Oct 28, 2019 at 6:11am PDT
Lemon Cake
If you still haven’t fallen in love with lemon cakes, this recipe is just what you need. Lemon cakes are best known for their soft texture and zesty flavor, but this one is also a sweet delight thanks to the added coconut and vanilla frosting.
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Finally found some time to bake and the first thing I wanted was this super moist and zesty lemon cake!🤩🍋Loaded with lemon and coconut milk🥥for a sweet and delicious cake that will make it almost impossible not to go back for a second slice 😋 The world seems to get a little bit stranger every day lately, right? I needed some time away from social media to hibernate with my baby, cats and plants and decompress 💆🏼♀️ Hope you’re taking time to do whatever you need to do right now to feel good too. Big hugs xoxoxo . Lemon cake . 2 cups plain flour 1.5 tsp baking powder Pinch of salt 1 cup sugar 1/4 cup desiccated coconut 3/4 cup coconut milk 1/2 cup dairy free yoghurt 1/3 cup lemon juice 1/3 cup oil 2 tbsp lemon zest . Frosting . 1/2 cup vegan butter 2 cups icing sugar, sifted 1 tsp vanilla 1 tbsp lemon zest 2 tbsp lemon juice . Preheat oven to 180ºc and grease a loaf pan. Add flour, baking powder, salt, sugar and coconut to a mixing bowl and stir well to combine. In a jug mix coconut milk, yoghurt and lemon juice. Let stand for a few minutes to thicken. Add oil and zest to the jug and stir well. Pour everything into the dry ingredients and stir briefly to combine. The batter should be thick but pourable. Pour into loaf tin and bake for 45-50 minutes, until a chopstick comes out clean. Allow to cool fully. To make frosting, add butter, icing sugar, vanilla and lemon zest to a mixing bowl and whip for 3-4 minutes with an electric whisk or stand mixer until fluffy. Add the lemon juice a little at a time, until the frosting is smooth and glossy. Spread on top of cake and decorate with lemon zest.
A post shared by Bo’s Kitchen 🌱 (@bos.kitchen) on Jul 9, 2020 at 5:44am PDT
Carrot Cake
Carrot cakes are never going out of style, and Bo found a way to put a twist on this beloved recipe. Vanilla cream frosting will make your carrot cake even more delicious, especially if you top it with some chopped pistachios.
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Carrot cake with vanilla cream frosting 🥕🍰 perfect for Easter weekend✨RECIPE BELOW👇 😛 This can be made refined sugar free too 🙌 Are you baking much at the mo? 🤔 Im finding it so therapeutic! I’ve made bagels this morning and gonna whip up this cake this afternoon 🧡 If you don’t have spelt flour, plain all purpose will work too. . . Carrot cake . 2 cups spelt flour 2 tsp baking powder 1/2 tsp baking soda pinch salt 2 tsp cinnamon 1/4 tsp nutmeg 2tbsp flax seed, ground 2/3 cup coconut sugar (or sub reg sugar) 1 cup almond mylk 1 tsp apple cider vinegar 6 tbsp coconut oil, melted 2 cups carrots, grated 1/2 cup raisins . Coco whip frosting . 1 tin coconut milk, refrigerated overnight 2 tbsp icing sugar (optional) 1 tsp vanilla powder/extract Toppings – chopped pistachios, violas . Preheat oven to 200•c and grease a loaf tin. Mix spelt flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl. In a jug, mix flaxseed with 6 tbsp water to form a gel. Add almond mylk, coconut sugar, apple cider vinegar and coconut oil to the jug and stir well. Add wet ingredients to dry and stir briefly to combine. Fold through carrots and raisins. Pour batter into prepared tin and bake for 35-40 minutes, until the top is golden. Allow to cool fully. Prepare frosting by scooping out solids from can of coconut milk. Whip up in a bowl with icing sugar and vanilla. Spread over the top of the cake and sprinkle with pistachios and violas.
A post shared by Bo’s Kitchen 🌱 (@bos.kitchen) on Apr 6, 2020 at 6:13am PDT
