Everyone should be able to eat chocolate cake! A few simple substitutions is all it takes to make our classic recipe free of dairy, gluten, eggs, white sugar and vegetable oil, without sacrificing the intense chocolaty taste and moist, fluffy texture you've come to love. Most high-quality semisweet chocolates are dairy-free; read the label to ensure the brand you've selected doesn't contain any milk products.
Hello, gorgeous! Thanks to its distinctive fluted ring shape, the Bundt is renowned as a showstopper. With three layers of lemon, this citrus-infused cake is simple, sweet and oh-so stunning.
Creamy ricotta gives these lemony cookies a soft, cakey texture. To get the most defined crackled tops, be sure to generously coat the cookies with icing sugar before baking.
A moist cake with fall flavours. For Halloween season, instructions are below to turn this cake into a graveyard scene!
The triple threat of milk, dark and white chocolates makes these cupcakes utterly addictive. Right before serving, add the white chocolate discs straight from the fridge so that they don't soften.
These individual versions of the classic English dessert are impressive for entertaining and surprisingly easy to make. Poking holes in the tops of the cakes allows the sweet, creamy and boozy sauce to soak in.
Everyone's favourite sweet popcorn treat just got a little bit sweeter and festive thanks to added candy-coated chocolate candies.
These classic holiday cookies are perfectly soft, tender and chewy, making them absolutely irresistible. See below for our Hershey's Kiss variation.
This fruity dessert takes only minutes to prepare, making it a lovely finish to a weeknight meal. Cornmeal adds a bit of crunch to the classic biscuit topping.
Nothing beats a classic carrot cake with cream cheese icing. When tracing the parchment paper outline, add an extra 2 inches (5 cm) to the circumference of the slow cooker; this extra buffer will help you lift the cake out of the insert with ease. Cost: $0.70/serving
