Every time I have someone try these muffins, I get the comment “Wow, you can really taste the strawberries in these!” followed by the question “Do you use real strawberries?” Yes, I do. 🙂
I might be biased because I love strawberries, but these are definitely one of my very favorite muffins. And as a cake topped with stawberry frosting, it makes a really nice and different dessert.
I don’t know about you, but I hate raisins. Why do they have to always ruin my desserts? And nuts? I’m not a big fan. It seems there doesn’t exist a carrot cake recipe that doesn’t include one or both of these. It’s something about the cake needing them for the texture or some silly business like that.
Well, I say hogwash! It can be done! Carrot cake lovers and raisin/nut haters, search no more!
I’ve always loved spice cake, but it tends to include nuts and/or raisins – which I don’t love. I’ve searched far and wide for recipes that didn’t include these, but they’ve never come close to that fantastic flavor of a good spice cake.
Finally, here it is, my holy grail of spice cake recipe!
This cake defies all expectation of what a chocolate cake should contain: milk, eggs and baking powder are all absent. I think this recipe might just work by magic.
My skepticism was quickly replaced by approval when I tried this cake. You can’t tell that it’s been made with an unconventional set of ingredients. And it’s ridiculously easy to make: just measure your ingredients and combine them directly in the baking pan! Talk about a selling point: it saves me time doing dishes!
Bonus: no eggs means you can lick the batter off the bowl!
