Moist Banana Zucchini Cake: #204 of 1000 Sustainable Food Experiments

What happens when you play with mixing banana bread and zucchini cake recipes? A very moist, flavor-balanced breakfast cake studded with both raisins and chocolate chips. It disappeared in 24 hours, feeding 5 of us for 2 breakfasts. Hope you enjoy it! This is part of our 1,000 Food Experiments to create sustainable meals for our familyContinue reading “Moist Banana Zucchini Cake: #204 of 1000 Sustainable Food Experiments”

Moist Carrot Cake (Dairy-Free): #196 of 1000 Sustainable Food Experiments

We had a bunch of extra carrots in our farm box and decided to turn them into a cake. If you like carrot cake, this one is moist and dairy-free! It also pairs nicely with the cream cheese frosting recipe from our chocolate zucchini bundt cake post. This is part of our 1,000 Food Experiments to createContinue reading “Moist Carrot Cake (Dairy-Free): #196 of 1000 Sustainable Food Experiments”

Chocolate Zucchini Cake with (Vegan) Cream Cheese Frosting: #189 of 1000 Sustainable Food Experiments

It’s zucchini season again in California, so we’re back to our favorite zucchini fritters and creamy zucchini pasta. But wait, zucchini chocolate bundt cake too? How versatile is this vegetable? I think this is my new favorite way to eat chocolate cake. Many thanks to Isa for inspiration. This is part of our 1,000 Food Experiments toContinue reading “Chocolate Zucchini Cake with (Vegan) Cream Cheese Frosting: #189 of 1000 Sustainable Food Experiments”

Grandma’s Lemon Pound Cake with Poppyseed Drizzle: #156 of 1000 Sustainable Food Experiments

This lemon pound cake is from my British Grandma’s recipe box. In her own rating system, she had written “VG” on the corner of this one, which means “very good” – her highest rating. It is indeed a lovely lemony cake for tea time or dessert. We added a poppyseed drizzle icing for fun. ThisContinue reading “Grandma’s Lemon Pound Cake with Poppyseed Drizzle: #156 of 1000 Sustainable Food Experiments”

Panda Oreo Cake: #151 of 1000 Sustainable Food Experiments

Plant-based desserts are very fun to make and can be even more delicious than ones made with butter – but no judgment at all if you’re a dairy fan. This was a kid-crafted creation at our house, including homemade chocolate sandwich cookies and marshmallowy frosting. We also had to play the song “Panda” from theContinue reading “Panda Oreo Cake: #151 of 1000 Sustainable Food Experiments”

Banana Raisin Ring Cake: #130 of 1000 Sustainable Food Experiments

My mom used to make this cake for us with leftover bananas when we were kids. The hint of cinnamon and raisins add a little surprise, and it makes a fantastic school or afterschool snack for kids. Hope you enjoy it! This is part of our 1,000 Food Experiments to create sustainable meals for our family andContinue reading “Banana Raisin Ring Cake: #130 of 1000 Sustainable Food Experiments”

Chocolate Log Cake with Chocolate and Vanilla Buttercream Frosting: #95 of 1000 Sustainable Food Experiments

My mom makes a chocolate log cake every year for Christmas. This year we had our own smaller family get-together with the kids so I thought it would be fun to make our own chocolate log. The girls decorated it with a Disney Frozen character theme in honor of one of their favorite movies. ThereContinue reading “Chocolate Log Cake with Chocolate and Vanilla Buttercream Frosting: #95 of 1000 Sustainable Food Experiments”

Italian Panettone: #39 of 1000 Sustainable Food Experiments

This is my Mom’s super easy recipe for panettone – an orange-scented Italian breakfast cake that’s traditionally eaten around Christmas but is delicious anytime of year. You can make it with raisins or chocolate chips, and it can be eaten for breakfast, snack, or a dessert treat. This is part of our 1,000 Food Experiments to createContinue reading “Italian Panettone: #39 of 1000 Sustainable Food Experiments”

Chocobanana Squares: #17 of 1000 Sustainable Food Experiments

I made this moist banana cake recipe up as a way to use up extra bananas with a good dose of chocolate and some healthy oats. It’s my favorite treat for any mood, and what I bake for myself on my birthday. 🙂 This is part of our 1,000 Food Experiments to create sustainable meals for ourContinue reading “Chocobanana Squares: #17 of 1000 Sustainable Food Experiments”

Dundee Cake: #9 of 1000 Sustainable Food Experiments

Dundee cake is a Scottish fruitcake that dates back to the time of Mary Queen of Scots. It’s made with almonds, raisins, and marmalade, and needs to sit for 2 days before eating it. The current Queen is also reported to enjoy Dundee cake with her tea times. This is part of our 1,000 Food Experiments toContinue reading “Dundee Cake: #9 of 1000 Sustainable Food Experiments”