Easy Spice Cake Recipe
Perfect for the holidays or as a cozy fall dessert, this Spice Cake recipe is a moist and flavorful treat. This cake is full of cozy spices and coated with a rich and tangy cream cheese frosting, making for a delightful dessert everyone will love. Made with a combination of cinnamon, ginger, cloves, and nutmeg, this spice cake recipe is a rich and flavorful dessert you won’t be able to get enough of. This cake is so rich, soft, and moist thanks to the combination of oil, applesauce, and buttermilk, and it’ll melt in your mouth.
RECIPE:
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EASY HOMEMADE PUMPKIN BREAD | PUMPKIN SPICE CAKE RECIPE | MUST TRY
#pumpkinbreadrecipe #pumpkinspicecake
Ingredients:
4 medium size eggs (3 if large)
1 1/2 cup all-purpose Flour I used(1 cup is better)
3/4 cup sugar
2 tsp baking powder
1/2 cup Olive oil
1 cup Pumpkin purée
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp nutmeg
1/2 cinnamon
1/2 tsp mace
1/2 alspice
1/2 mixed essence
1 tsp lemon juice
Bake @ 350° F for 1 hrs & 5 minutes
How to Make Pumpkin Cakes
How to Make Pumpkin Cakes
Full Recipe:
These delicious, delightful, and moist pumpkin cakes are filled with all your favorite fall spices have a layer of cream cheese frosting inside, and just so happen to look like little pumpkins!
I thought these would be really cute as part of a centerpiece at dinner mixed in with real pumpkins and Autumn leaves. Dessert could be right in front of you without you having any idea!
Let me know what you think in the comments!
You can follow me on Insta @preppykitchen
Pumpkin Roll
This classic pumpkin roll recipe has a soft pumpkin cake filled with rich, silky cream cheese frosting. A quintessential fall dessert perfect for your thanksgiving table but delicious all year round!
RECIPE:
This pumpkin roll cake melts in your mouth and is a perfect make ahead dessert. I love the combination of fall spices and pumpkin with tangy cream cheese frosting.
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Amazing Pumpkin Cupcakes Recipe
Soft and moist, these Pumpkin Cupcakes are so delicious! Packed with pumpkin flavor and topped with a delightful cream cheese frosting, these cupcakes are perfect for pumpkin lovers. Perfectly spiced, these cupcakes are made not just with pumpkin pie spice but with pumpkin purée as well. They're easy and foolprood so you basically need to make them!
RECIPE:
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Vegan Pumpkin Spice Cake Recipe | EASY DESSERT HOW TO
LAY HO MA everyone! If you joined me in the previous episode, you'll now be able to use that same pumpkin spice pureé on this amazing vegan pumpkin spice CAKE! Oh, and we're also making a delicious coconut frosting made with real young Thai coconut meat! If you're into sweet delights or you're scrambling for an easy vegan dessert recipe, you've come to the right place. Roll your sleeves up and brace yourself for the easiest, no BS vegan pumpkin spice cake recipe with a coconut frosting.
Ingredients for Pumpkin Spice Cake:
- 1/2 cup pumpkin spice pureé
- 1 cup cane sugar
- 1/4 cup melted coconut oil (plus a little for greasing your pan)
- 1 cup coconut or almond milk
- 1 tsp salt
- 2 tbsp cinnamon
- 1 tsp baking powder
- 1.5 cups flour
Ingredients for Coconut Frosting:
- 1 young Thai coconut (meat)
- 1/2 cup cane sugar
- 1 tsp vanilla extract
- 1 tbsp coconut or almond milk
- 1/4 cup cashews
Directions for Pumpkin Spice Cake:
1. preheat your oven to 350F
2. in a mixing bowl, add your pumpkin spice pureé, cane sugar, coconut oil, and coconut or almond milk
3. whisk
4. add in the salt, cinnamon, baking powder, and flour
5. mix
6. oil an 8 inch baking pan, pour in your batter, and spread
7. bake in the oven for 50 min
Directions for Coconut Frosting:
1. to open the coconut, CAREFULLY chop (with a heavy duty knife) 4 sides on the top to create an opening
2. separate the coconut meat with a spoon
3. harvest the meat and rinse in cold water
4. strain out your coconut water with a sieve and use for another recipe or drink straight up!
5. in a blender, add your coconut meat, cane sugar, vanilla extract, milk, cashews, and blend on high speed
6. refrigerate the frosting to thicken up more
7. when the cake is done, let is cool in room temperature before adding on the frosting
8. ENJOY!!
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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