Tag Archives: vanilla

Recipe: Raspberry Zinger Cake


Isn’t she purdy?

When I first saw the recipe for a vegan raspberry zinger cake, I couldn’t get my mind off of it. I knew I’d be making it, especially for a special event. The colors and light flavor of this cake make it perfect for Spring, and hence, a wonderful Easter-themed cake. I did make this cake back in April for an Easter gathering, and everyone really liked it. I also made so much cake I was able to share it with other friends and family over a few days.

You will definitely wow people with its extravagance. And I can honestly say its one of the best tasting cakes I’ve ever had.

This is adapted from a recipe found on namelymary.com.


This cake has many steps to it, and takes a bit of preparation. The original recipe found above is half of what I did – I actually made two cake recipes, in order to bulk up the size of the cake for a large group of people.

This cake has a lot of amazing elements which bring it together. You will need to make:

  • The vanilla coconut cake
  • The raspberry cashew filling
  • Coconut frosting
  • Pink coconut coating

Some quick tips:

  • You will need to soak cashews for the filling – be sure to do this up to 1-2 hours beforehand.
  • Leave some butter spread out for frosting.
  • Research ahead for what kind of red dye you may be able to use (if not, an alternate is to use some raspberry or beet juice, lightly, for coloring)

I know it sounds like quite a lot. But it’s worth it. Keep going. Keep going….

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Orange Vanilla Pudding Pound Cake

This cake is a gigantic “OM NOM.” I seriously could not stop eating this, and came out just the way I had hoped it would. It’s a very heavy cake – think like a cakey donut, but buttery, and with a bright taste of orange juice. What makes it most amazing is the orange glaze on top that adds another layer of sweet and citrus. Enjoy!



-1 1/2 cups (3 sticks) of unsalted butter

-3 cups sugar

-5 eggs

-1 package vanilla pudding mix

-1 large orange

-1/2 cup of orange juice

-3 cups of flour, sifted


-2 cups of confectioners sugar

-1 large orange

So heat your oven to 350 degrees, and grease a bundt pan. Cream together the sugar and butter, then add the eggs one at a time until well blended. Add the vanilla pudding mix along with the zest of the orange. Then mix in the sifted flour. Juice your zested orange, which should give about half a cup. Add a 1/2 cup of orange juice to this, and add to the cake mixture.

Then add to the pan, and bake for 50 minutes to an hour. I recommend checking it with a toothpick as its a very heavy cake, so it may need more time depending on your oven.

Prepared the glaze by whisking the confectioners sugar with the juice of the orange, and then add its zest. The consistency will be between thick and thin – which is great because when you pour it over your cake, it will look translucent and beautiful. Zest some leftover rind to add more bursts of citrus.

Let the glaze sift in to all the crevices, and over the sides. Once it’s settled, it’ll be ready to devour. Which is basically what I did all by myself.

Since I’m on a feel-good role, here’s a picture of Einny:

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