My mom used to make this banana ring cake for us with leftover bananas when we were kids. The hint of cinnamon and raisins add a little surprise.
I’ve never put olive oil in a cake before, but this came out as just about the moistest, most flavorful chocolate cake we’ve ever eaten! We spread apricot jam between the layers, and the hints of vanilla-almond-chocolate-coconut really make it a cake worth having third helpings.
My British grandma always had some home-baked treats waiting for me. This recipe is a plant-based spin on her lemon blueberry drizzle cake: a classic English tea time treat.
If you like moist carrot cake, this one is also dairy-free! It pairs nicely with cream cheese frosting.
It’s zucchini season again in California, so we’re back to our favorite zucchini fritters and creamy zucchini pasta. But wait, zucchini chocolate cake too? How versatile is this vegetable?