Agave Vanilla Snack Cake Recipes

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AGAVE VANILLA SNACK CAKE



Agave Vanilla Snack Cake image

This recipe was published in the April 2010 Family Circle. So I will put it here for safe keeping :)

Provided by Miss_Elaine

Categories     Dessert

Time 55m

Yield 1 cake, 24 serving(s)

Number Of Ingredients 11

3 1/2 cups flour
3 1/4 teaspoons baking powder
3/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups agave syrup
4 eggs
2 teaspoons vanilla
1/2 cup milk
2 (8 ounce) packages cream cheese, softened
1/2 cup unsalted butter
6 tablespoons agave syrup

Steps:

  • Heat oven to 325 and coat a 9x13 pan with non-stick spray. Whisk together flour, powder, and salt.
  • With the mixer on medium speed, beat butter and agave syrup until light and fluffy. Add eggs one at a time. Beat in vanilla.
  • On low, beat in flour mixture alternately with milk. Pour into prepared pan.
  • Bake at 325 for 45 min, or until tests clean. Cool completely.
  • Prepare frosting by beating together last 3 ingredients until smooth. Spread on cooled cake.

VANILLA SNACK CAKES



Vanilla Snack Cakes image

Despite some tall tales, Hostess Twinkies do not last forever. The box of Twinkies that my friends gave me as a gag gift were, in fact, hard as a rock in less than a year. These cream-filled chiffon cake snacks, made with real, unprocessed dairy and eggs and whole-grain flours, won't last nearly as long as preservative-laden Twinkies, but you will almost certainly gobble them up in no time at all.

Provided by Lara Ferroni

Categories     Dessert     Bake     Kid-Friendly     Back to School     Vanilla     Honey     snack     snack week     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 large snack cakes

Number Of Ingredients 12

3/4 cup (90 grams) white spelt or all-purpose flour
1/4 cup (30 grams) ground millet or cake flour
1 teaspoon baking powder
1/2 teaspoon salt
4 egg whites
1/3 cup (66 grams) cane sugar
2 tablespoons honey
1/4 cup (2 ounces) water
2 tablespoons safflower oil
4 egg yolks
1 teaspoon vanilla extract
1 batch (about 1 cup) Snack Cake Crème

Steps:

  • Preheat the oven to 350°F and lightly grease a canoe-style snack cake pan. If you don't have a snack cake pan, you can use 4-ounce loaf pans. Alternatively, create your own molds out of foil by shaping double thicknesses of aluminum foil around a spice bottle and setting the individual foil pieces next to each other in a cake pan.
  • Sift the spelt flour, ground millet flour, baking powder, and salt together and set aside.
  • In a dry mixer bowl with dry beaters, beat the egg whites until stiff, about 2 minutes. Transfer the beaten egg whites to a clean bowl and set aside.
  • In the same mixer bowl, add the sugar, honey, water, oil, egg yolks, and vanilla and beat for 1 minute. Add the flour mixture and beat until smooth, about 2 minutes. Fold in half of the beaten egg whites; once the first half is fully incorporated, fold in the second half.
  • Pour the batter into the prepared molds, filling them 2/3 of the way full. Bake until golden, 15 to 20 minutes, rotating the pans halfway through baking. Cool the cakes in the pan for at least 20 minutes, then remove to a wire rack and cool completely before filling with the Snack Cake Crème.
  • To fill the cakes, use a skewer or chopstick to poke 2 holes partially through the snack cake from the bottom, and wiggle around to hollow out some space. Use a piping bag fitted with a Bismarck (#230) tip or a very small star-shaped tip to fill the cake with the Snack Cake Crème.
  • To make raspberry snack cakes, make the snack cakes as directed. Coat each filled snack cake with raspberry jam and dust with shredded coconut. They will be sticky and delicious.
  • Or for Chocolate-Coated Snack Cakes, try dipping your snack cakes in melted chocolate.

EASY SNACK CAKE



Easy Snack Cake image

I needed SOMEthing sweet for an afternoon snack and modified a shortbread recipe to come up with this. It's not chocolate, but I have used vanilla instead of lemon, omitted the peel and added about 1/2 cup chocolate chips because that was the only chocolate in the house. This is a fairly dense, hearty cake

Provided by Countrywife

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

2 eggs
1 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon lemon extract
1 teaspoon dried lemon peel
1/2 cup margarine or 1/2 cup butter, melted
1 cup chopped pecans

Steps:

  • Beat eggs with sugar.
  • Add remaining ingredients and mix well.
  • Pour into well greased 8 x 8-inch pan.
  • Bake at 325°F for 30 minutes or until tests done.

Nutrition Facts : Calories 368.9, Fat 22.6, SaturatedFat 3.2, Cholesterol 52.9, Sodium 374.8, Carbohydrate 39.1, Fiber 1.8, Sugar 25.7, Protein 4.6

GLUTEN-FREE VANILLA CAKE WITH CINNAMON-AGAVE GLAZE



Gluten-Free Vanilla Cake With Cinnamon-Agave Glaze image

I made this cake when I was 11yrs. old. Since my mommy is allergic to many foods and what's in them I made her a Gluten-Free cake. This cake is also Yeast-free. Can be made with a bundt pan or cupcakes or any cake pan.

Provided by Loveann504

Categories     Dessert

Time 35m

Yield 24 cupcakes, 10 serving(s)

Number Of Ingredients 10

2 cups bobs red mill gluten-free flour
1 egg
1 tablespoon vanilla
1 teaspoon salt
1 tablespoon baking powder
2 cups Agave (Agave used in replace for sugar, regular sugar can be used instead.)
mayonnaise (For Moisture) (optional)
1 tablespoon cinnamon
1 cup Agave
1 1/2 cups fresh pineapple-mango juice

Steps:

  • Preheat Oven to 350 Degrees.
  • Mix all DRY ingredients together.
  • Add egg(s), Vanilla, Agave or sugar, and Mayo. Mix until there are no small lumps.
  • Pour batter into greased pan.
  • Bake for 35 minutes or until toothpick comes out clean.
  • Take the cake out of the pan onto a plate. Let it cool of completely.
  • Mix Mango and pineapple juice, cinnamon, and agave together in a small bowl.( The glaze will have tiny lumps of cinnamon.).
  • Drizzle glaze on top.
  • ENJOY!

SNACK CAKE



Snack Cake image

"This cake packs and travels well since the topping bakes down into it," says Liz Raether of Algoma, Wisconsin.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 14

1/2 cup butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup buttermilk
1 teaspoon vanilla extract
1 cup miniature marshmallows
1/2 cup semisweet chocolate chips
TOPPING:
1/2 cup chopped walnuts
1/4 cup packed brown sugar
2 tablespoons butter, melted

Steps:

  • In a bowl, cream butter and sugar; beat in egg until light and fluffy. Combine flour, baking powder and salt. In another bowl, combine buttermilk and vanilla. Add dry ingredients to the creamed mixture alternately with buttermilk mixture; mix well. Fold in marshmallows and chips. Pour into a greased and floured 13x9-in. baking pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 250 calories, Fat 11g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 216mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

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