All posts in Cakes

No red dye in this Red velvet cake? You bet. Beets act as a natural food colouring giving it a very deep red colouring.

Using raw beets and adding lemon juice for acidity helps retain their colour, making the cake even redder. No one will know there are any vegetables in there, so we won’t tell if you don’t!

This Red Velvet Beet Cake is easy to make and tasty to eat!

It is a very delicious and healthier alternative for a very moist cake! Love using the beets as a “secret ingredient” for moisture.

Aside from the fibre-fabulousness of beets and their other benefits (from being touted as detoxifying and anti-inflammatory to being a source of vitamin C), this recipe replaces the butter with extra-virgin olive oil.

Surprisingly good, healthy, fluffy and moist. And it also serves its purpose to get rid of extra beets you may have.

I like it with this shiny Chocolate icing Fast2eat Recipe (AKA Brigadeiro), but next time I will try with a cream cheese frosting, as on a traditional Red Velvet.

This beet cake recipe is similar to one for carrot cake but with a bright red batter instead of the lovely light orange colour.

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5 from 1 vote

Natural “Red Velvet” Beet Cake Fast2eat

This incredible beet cake will make your day more colourful!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast & Brunch, Desserts
Cuisine: Brazilian
Keyword: 10 Minutes, Bake, beet, Brazilian, Breakfast, Easy, easy-to-prepare, Healthy, natural food colouring, Nut-free, Oven-Baked, Party, Quick, Red Velvet, Sweet
Servings: 12 people

Ingredients

  • 3 Beet (about 300g small in pieces - 1 small beet is about 100g)
  • 2 Egg
  • 75 ml Lemon juice or lime juice
  • 1/4 cup Oil or extra virgin olive
  • cup All purpose flour
  • cups Sugar
  • ½ tsp Baking powder

Instructions

Notes

Fresh RAW  red beets (not cooked) is the key to the colour. Cooked beets were easier to purée but oxidized in the cooked batter and turned brown.

The batter must be acidic to prevent the beets from oxidizing. That means you must add the lemon juice and absolutely NO baking soda.

You can use this recipe to make beet cupcakes. Just reduce the baking time.

Also, you can try a different pan size but you’ll need to adjust cooking times and be careful as to how much you fill the pan. This recipe is written for 9-Inch round Pans or this Fluted Tube/Bundt Pan, which is a standard size and is meant to be eaten as a 1 layer cake.

Chocolate icing Fast2eat Recipe
I would just advise you to double the icing recipe in case you want to make a layered cake filled with this Chocolate icing. And in case you end up with more icing than you need, don’t worry: you can always eat it, spoonful at a time.
Check out this recipe
Brazilian Carrot Cake Fast2eat Recipe
It’s a super simple and Fast recipe and the carrots are actually pureed into the blender so it’s completely smooth. The carrots add the perfect subtle sweetness and a beautiful orange color.
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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What a wonderful way to use ripe bananas! And the oatmeal adds some extra fiber.

An easy mess-free treat that only requires a few minutes of prep time. Just adds your cake ingredients to your blender, mix, place in a prepared pan, and bake!

Something sweet yet healthy, the oats and brown sugar taste great in this cake that provides you with a lot of proteins and fibers. It’s perfect for a healthy busy day snack cake with no refined flour!

You can eat it as a dessert, breakfast, brunch, or snack. It’s healthy very dense and chewy but also moist and flavourful.

Enjoy this cake cold, at room temperature or warmed, with or without ice cream and /or whipped cream.

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5 from 1 vote

Banana Oatmeal Cake Fast2eat

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Breakfast & Brunch, Desserts
Keyword: 5 Minutes, Bake, Banana, Easy, easy-to-prepare, Gluten-free, Healthy, Low calories, Low carb, Low fat, Oat, Oatmeal, Quick, Quick cook oats, Sweet
Servings: 8 people

Ingredients

  • 2 Egg
  • ¼ cup Oil
  • 2 Banana (riped)
  • ½ cup Brown sugar
  • 125 g Oat (125g=1 1/3 cup)
  • ½ tbsp Baking powder

Optional

  • 1 Banana (cut in slices to put in the bottom of the pan)
  • 1/4 tsp Cinnamon
  • 1/2 cup Cashew (chopped - or Brazilian nuts)
  • 1/2 cup Raisin
  • 1/2 cup Chocolate (chips or small pieces to taste)

Instructions

  • Peel bananas.
  • Using a Blender Beat the eggs, Banana, Brown Sugar and oil.
  • Add the mixed liquid to a Mixing Bowl. Add Oat through mixture and Whisk until well combined.
  • Add the Baking Powder and slowly mix it.
  • Preheat the oven to 180–190°C (350–375°F). Grease with Cooking Spray and flour a Fluted Tube/Bundt Pan.
  • Pour the optionais (if using any) into the prepared Tube Cake pan. Or mix with the batter. And them the batter.
  • Bake for about 30 min or until the cake is lightly golden and a toothpick or Cake Tester inserted into the center comes out clean
  • Cool completely before running a knife between cake and pan, and unmolding onto a platter. Unmolding hot can crumble everything.
  • Cake can be served warm, cold or room temperature, with or without lightly sweetened whipped cream and/or vanilla ice cream.

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Making a cake from scratch in five minutes (or less) might sound like a fantasy. All it takes is a microwave and a bowl, and after a couple minutes, you’ll have yourself a light and puffy, moist cake and almost zero clean up. You whisk the ingredients in the same Bowl that you will consume and it is ready in just 3 minutes in the microwave. You likely have all the ingredients in your pantry already.

When you get that late night craving or want a small batch dessert, this chocolate cake is for you! Trust me and make this cake! It will make your day.

This chocolate cake recipe can be made for one or two (if you like to share). It is one of the easiest dessert recipes you’ll ever make! If you are looking for a real cake like dessert for one (or two) this is it!

It’s even more delicious with a scoop of vanilla or chocolate ice cream.

 

 

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5 from 1 vote

5 Minutes Chocolate Cake Fast2eat

Prep Time2 mins
Cook Time3 mins
Total Time5 mins
Course: Desserts
Keyword: 5 Minutes Chocolate Cake, Chocolate Cake, Easy, Fast, Microwave, Mug cake
Servings: 2 people

Ingredients

  • 1 Egg
  • 4 tbsp Milk
  • 3 tbsp Oil
  • 4 tbsp Sugar
  • 2 tbsp Chocolate powder
  • 4 tbsp All purpose flour
  • 1 tsp Baking powder

Instructions

  • In a microwave-safe bowl*, whisk an egg.
  • Add the milk, and oil and whisk.
  • Add sugar and chocolate powder and whisk until smooth.
  • Add flour and whisk until all ingredients are combined and batter has no clumps.
  • Add the baking powder and stir gently until incorporated. The batter is softer than a regular batter but that's the way it is. Do not increase the flour or you'll have a tough cake!
  • Add anything** you'd like (I usually don't add anything) in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter. It does that on its own when it cooks.
  • Place a paper towel into the microwave and set the bowl on top (this is to catch any batter if your cake overflows).
  • Centre your bowl in the middle of the microwave and cook on High for 3 mins, or until it has stopped rising and is firm to the touch.
  • Carefully remove from microwave using Oven Mitt and enjoy!

Notes

* I've used a 750 ml (25 oz) bowl and it was only just big enough, a mug would be too small and you would need to split in 2. You want enough head space for the cake to rise without pouring over.

**A little bit of peanut butter, hazelnut chocolate spread (Nutella), chocolate chips, nuts, or raisins… And always soft ice cream and/or whipped cream on top would make this recipe even better.

You can also double or triple the recipe. Keep it in the refrigerator (without the baking powder that you should proportionally add just before baking) and pour enough into a cup for any time you would like a treat.

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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A very traditional Brazilian recipe for a deliciously dense and moist cake made from fresh Yuca (Cassava/Manioc) and coconut.

This recipe came from my mom. I love this cake since I was a child. This is the only sweet I compulsively eat, yes; I cannot control myself to stop eating it.

This cake is weighty as a brownie. It is completely gluten-free, very easy to make and an incredibly delightful alternative to accompany your mid-afternoon coffee.

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5 from 1 vote

Yuca (Cassava/Manioc) and Coconut Gluten-Free Cake Fast2eat

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Breakfast & Brunch, Desserts
Cuisine: Brazilian
Servings: 8 people
Calories: 442kcal

Ingredients

  • 500 g Yuca (Cassava/manioc) Raw
  • 1.5 cups Sugar
  • 1 cup Milk
  • 100 g Coconut grated unsweetened, or a freshly grated coconut
  • 1/2 cup Water boiling, to hydrate the grated unsweetened Coconut - if not using a fresh grated one
  • 200 ml Coconut milk
  • 1 Egg
  • 2 tbsp Butter or Margarine - 25g

Instructions

  • You can buy frozen yuca/cassava already peeled or use a fresh one. I use frozen yuca for ease of preparation.
  • If using fresh cassava/yuca, it’s important to peel it first. If you have never peeled a yuca root before, here’s a brief tutorial. Snap the yuca in the middle and make sure you have a white fleshed tuber (none or minimal black spotting). Cut it into chunks. With a knife, make a cut that goes through the white ring underneath the brown crust and lift it with the blade of the knife. The bark will lift up in one piece. Carefully rotate the chunk to continue lifting the white ring and brown peel. Once it is peeled, cut in quarters and trim off the root. Make sure to also trim away any black or green spots that may have formed on the flesh. Then wash the tubers. Note: Do not wash the roots before peeling them. This will be just too messy. If not using immediately, place in cold water so it doesn’t discolor.
  • Slice each half into 2. Next quarter each half. Remove the thick woody part across the edge of each piece. Dice into small cubes.
  • Pre-heat the oven to 360F (180C) degrees. Generously grease a Fluted Tube/Bundt Pan, 9-inch round or square cake pan, or 12-muffin tin or 24 mini cupcake tin. Cover with flour (or with Tapioca flour/starch for a gluten-free version).
  • In a large bowl, mix grated unsweetened coconut with boiling water. (If using a freshly grated one just skip the water.) Then add coconut milk and sugar and reserve.
  • In a blender, mix* raw yuca (cassava/manioc) with milk, egg, and butter. And Pour on the reserved mixture of coconut, coconut milk, and sugar.
  • *Note: As my blender is a Ninja with 3 layers of blades and it is quite big (9 cups), I mix everything together. But if yours is too small with just one layer of blade you may need to divide into 2 or more parts of milk and yuca (cassava/manioc).
  • Mix all the ingredients together until well combined and transfer the mixture to the prepared cake pan.
  • Bake for 1 hour to 1 hour and 20 minutes or until the edges become golden brown.
  • Let cool to just barely warm before inverting. It won’t pop out like a regular sponge cake. It is heavy and gooey, but with a little encouragement from a rubber spatula, it will come out of the pan onto a serving plate.
  • Let cool completely, and serve. Or, don’t wait for it to cool completely and enjoy it warm. Do NOT put in the refrigerator or it will be too dry. Do not worry it won’t last long.

Notes

What is Yuca (Cassava/manioc)?

If you don’t already know what it is, you’re probably wondering what is yuca (Cassava/manioc). It is a long tuberous starchy root about two inches around and eight inches long. The root has a brown fibrous skin and snowy white interior flesh. Because it bruises easily, it’s often sold covered in a protective wax coating. Other names for yuca are cassava, manioc, mandioca, yuca root, Brazilian arrowroot, and tapioca (Starch/Flour/Perl).

Yuca (Cassava/manioc) root is native of South America. It’s widely grown all over Latin America and the Caribbean. The flour made of the root is called tapioca.

Images from Wikipedia

Nutrition

Calories: 442kcal | Carbohydrates: 68g | Protein: 4g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 182mg | Potassium: 262mg | Fiber: 3g | Sugar: 42g | Vitamin A: 7% | Vitamin C: 15% | Calcium: 5% | Iron: 6%

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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This cake has been used in my family for parties and gatherings ever since I can remember. It’s so light and irresistible, it’s impossible to say no to it.

This recipe has been adapted from the one my sister in law, Marisa Macedo, has recently sent to me.

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5 from 1 vote

Flourless Walnut Pie Fast2eat Recipe

This cake is so simple, and the result so beautiful, light, delicious and irresistible.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Desserts
Servings: 24 people
Calories: 274kcal

Ingredients

cakes (This amount is for 1 cake and you should make 2 cakes of that recipe)

  • 6 Egg yolk sifted
  • 1 cup Sugar
  • 1/2 cup Bread crumbs (use gluten-free Breadcrumbs for gluten intolerance)
  • 1.5 cup Walnut Chopped
  • 1 tbsp Baking powder
  • 6 Egg white

Sugar syrup

  • 1 cup Water
  • 1/2 cup Sugar

Baba de moça** for filling and topping

  • 1 cup Sugar
  • 1/2 cup Water
  • 6 Egg yolk sifted
  • 1/2 tsp Walnut essence (optional)
  • 1 tbsp Corn starch
  • 1 cup Coconut milk

Walnuts filling

  • 1 can Sweetened condensed milk
  • 1/2 cup Walnut Chopped
  • 1/2 cup Cream 35% whipping cream or 25% thick cream or 2% or 0% evaporated milk

Instructions

Cakes

  • Double just the cake recipe and make 2 separate cakes from this recipe.
  • Using a Mixer, beat the egg yolks with the sugar until a cream is white and double the volume.
  • Add walnuts and Breadcrumbs.
  • Add the Baking Powder stirring carefully.
  • In a separated bowl, beat the egg whites. Start beating the egg whites at low speed until they are foamy, and then move on to medium or even medium-high. Do not beat on high. When your egg whites get fluffy soft peaks...STOP! If you overbeat them, they will liquify again. Once eggs are overbeaten, they cannot be salvaged. Do not let them sit for long period of time. Whipped egg whites should be used immediately as they may lose volume or weep moisture as they sit.
  • Mix the beaten whites with egg yolks, breadcrumbs and walnuts mix and stir carefully until a homogeneous mass.
  • Preheat the oven to 180–190°C (350–375°F). Grease with Cooking Spray 2 round 9-Inch Cake Pan and line the base of each with baking Parchment Paper*.
  • Add a couple tablespoons of breadcrumbs and shake it around the pan until the interior surface is lightly and completely covered. Turn over the pan and firmly knock out any excess breadcrumbs into a bowl. As you’re coating two pans, dump the excess breadcrumbs from the first pan into the second pan.
  • Place batter in the pan and bake in pre heated oven for 30-50 minutes or until it starts to shrink from the sides and a toothpick or Cake Tester comes out just slightly humid but with no crumbs or cake mixture. Do not over bake - it should be moist inside!
  • Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Sugar syrup

  • Mix the sugar in the water and bring to the boil until it makes a syrup.
  • Remove from heat and let it cool.

Baba de moça** for filling and topping

  • Mix the sugar in the water and bring to the boil until it makes a syrup.
  • Remove from heat and let it cool.
  • Beat the egg yolks with the walnut essence (the essence is optional - I used almonds essence because I did not find a walnut essence) using a Whisk to form a thick cream.
  • Dissolve the cornstarch in the coconut milk and add the egg yolks, bring the mix again to the heat until thick.
  • Remove from heat and let it cool.

Walnuts filling

  • In a clean (no greasy)Saucepan, mix the sweetened condensed milk and the walnuts in a medium heat. Stir often with a Whisk until thickened and starts to pull away from the sides of the pan (you should be able to see a clear trace on the bottom of the pan when stirring).
  • Remove from heat and add the Cream (you can use 35% whipping cream or 25% thick cream or 2% or 0% evaporated milk) and let it cool before filling the cake.

Assembly of the cake

  • When the cake is cool, on a work surface, using a Cake Cutter cut and remove the rounded tops of each cake. Cut each cake in half horizontally to make four slices.
  • Water with the sugar syrup.
  • Transfer to a Cake Stand.
  • Place the walnuts filling in the middle of the two cakes and the cut bottom part and top, put the Baba de moça. There will be the following layers: cake, Baba de moça, cake, walnuts filling, cake, Baba de moça and cake.
  • Cover with Fluffy Meringue Frosting Fast2eat Recipe and garnish with whole walnuts, baba de moça**, Fios de ovos*** or as desired.

Notes

*How to use a parchment paper To line a round pan, cut out a square of parchment paper slightly bigger than your pan. Fold the parchment into quarters, then in half. Fold in half again to form a narrow triangle. Place the narrow point of your triangle in the center of your cake pan, measuring and marking where you reach the edge of the pan. With scissors, cut at your mark and unfold the sheet. You should have a circle that perfectly fits inside your pan. Tip: Alternatively, you can trace the bottom of your cake pan onto parchment paper with a pencil, and cut along the line. Butter and line the cake pan - Use a pastry brush to paint an even layer of very soft butter on the bottom and sides of your cake pan. Line with the prepared round of parchment paper, smoothing out to remove any creases or air bubbles. Butter the parchment paper - Brush another layer of butter over the parchment paper.

**Baba De Moça is a Brazilian sweet made with sugar, coconut milk and eggs.

***Fios de ovos ("egg threads") is a traditional Portuguese sweet food made of eggs (chiefly yolks), drawn into thin strands and boiled in sugar syrup. They are a traditional element in Portuguese and Brazilian cuisine. If you find it to buy I would suggest you to use, it will be the most beautiful and delicious garnish for this cake.It’s not easy to make, so I won’t give you the recipe. Just buy it if you find. It worth the price but not the work to make.

Nutrition

Calories: 274kcal | Carbohydrates: 35g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 111mg | Sodium: 133mg | Potassium: 168mg | Fiber: 1g | Sugar: 31g | Vitamin A: 4% | Vitamin C: 1% | Calcium: 9% | Iron: 5%

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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This Brazilian popular cake is soft and moist, and with a really lovely light orange color. It’s a really unique flavor, but not weird at all. It’s just sweet, soft and delicious.

What I love about this Brazilian carrot cake, and as well as this Chocolate Cake, is that they are very simple to make. They are made in a blender and take less than 15 minutes to put together. Most often you just need to put your ingredients in the blender, turn it on, empty into a baking tin, and bake. Simple! No electric or hand mixer, no KitchenAid, just blend it up. And no need to cook the carrots.

Brazilian carrot cake is very different from the Canadian/American version. There are no carrot chunks in it, it is orange, no cream cheese frosting, this sunny puff of a cake is instead hugged with this shiny Chocolate icing Fast2eat Recipe (AKA Brigadeiro), instead of creamy tang. It’s a comforting, not-too-sweet any-day cake, and is perfect to serve with coffee or tea.

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5 from 1 vote

Brazilian Carrot Cake Fast2eat Recipe

It’s a super simple and Fast recipe and the carrots are actually pureed into the blender so it’s completely smooth. The carrots add the perfect subtle sweetness and a beautiful orange color.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast & Brunch, Desserts
Cuisine: Brazilian
Servings: 16 people
Calories: 228kcal

Ingredients

  • 1/2 cup Oil
  • 2 cups All purpose flour all-purpose flour
  • 3 Egg
  • 300 g Carrot (about 3 large carrots) peeled and sliced into small chunks
  • 2 cups Sugar (white)
  • 1 tsp Vanilla extract (optional)
  • 1 tbsp Baking powder

Instructions

  • Using a Blender Beat the eggs, oil, Vanilla Extractand carrot until smooth.
  • Add flour and sugar to combine until the batter gets nice and smooth.
  • I like to just take a Silicone Spatula and roughly hand mix the flour first and then give it a few pulses so it gets fully incorporated. If you prefer, don’t use the blender for the whole cake, just for the wet ingredients (Oil, Eggs, Carrots and Vanilla) and then just, add flour and sugar, to a Large Mixing Bowl. Stir with a Whisk to combine. Then add the mixed liquid through flour mixture and whisk until combined well.
  • Add the Baking Powder and slowly mix it.
  • Preheat the oven to 180–190°C (350–375°F). Grease with Cooking Spray and flour a 9-Inch Cake Pan or a Fluted Tube/Bundt Pan.
  • Bake for approximately 25-40 min ((depending on your pan) or until a toothpick or Cake Tester inserted in the center of the chocolate cake comes out clean.
  • Remove from the oven and if using a Fluted Tube/Bundt Pan, let cool to just barely warm before inverting.
  • Transfer to a Cake Serving Platter.
  • Finish it with the this Chocolate icing Fast2eat Recipe and garnish as desired.

Notes

You can use this recipe to make carrot cupcakes. Just reduce the baking time.

Also, you can try a different pan size but you’ll need to adjust cooking times and be careful as to how much you fill the pan. This recipe is written for 9-Inch round Pans or this Fluted Tube/Bundt Pan, which is a standard size and is meant to be eaten as a 1 layer cake.

Nutrition

Calories: 228kcal | Carbohydrates: 38g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.003g | Cholesterol: 36mg | Sodium: 121mg | Potassium: 80mg | Fiber: 1g | Sugar: 26g | Vitamin A: 65% | Vitamin C: 2% | Calcium: 4% | Iron: 4%

Chocolate Cake Fast2eat Recipe
This is the Fast, easy and most amazing Chocolate Cake. This is the chocolate cake you’ve been dreaming of! It is everything that a chocolate cake should be.
Check out this recipe

Chocolate icing Fast2eat Recipe
I would just advise you to double the icing recipe in case you want to make a layered cake filled with this Chocolate icing. And in case you end up with more icing than you need, don’t worry: you can always eat it, spoonful at a time.
Check out this recipe

Natural “Red Velvet” Beet Cake Fast2eat
This incredible beet cake will make your day more colourful!
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Fast, easy, delicious and pretty, this upside down cake is freaking fantastic. Dense, cinnamony hunks of apple, crunchy from the outside and ridiculously moist inside.

It’s perfect for any time of day, everything from the brunch, to an afternoon snack to a warm and comforting dessert, I also like to make it to bring to a party or get together.

Enjoy this cake cold from the fridge, at room temperature or warm, with or without ice cream and/or lightly sweetened whipped cream (Chantilly).

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5 from 1 vote

Apple Cake Fast2eat Recipe

As it doesn't require extended beating, there is no need to use a mixer, blender or any electric appliance.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetizers & Starters, Breakfast & Brunch, Desserts
Servings: 8 people
Calories: 458kcal

Ingredients

  • 2 Apple
  • 2 tbsp Lemon juice
  • 2 tbsp Brown sugar
  • 1/2 tsp Cinnamon

Batter

  • 2 Egg
  • 1 cup Sugar
  • 1/4 tsp Salt
  • 1/2 cup Oil
  • 1 cup All purpose flour
  • 1 tsp Baking powder
  • 1/4 cup Walnut or pecans, chopped (optional – I didn’t use them in this one)

Topping (optional)

  • 2 tbsp Confectioners' sugar (optional)

Instructions

  • Peel, core and chop apples into 1-inch chunks and add lemon juice asap to avoid getting dark. Toss the chopped apples with brown sugar and cinnamon and set aside.
  • Whisk together all batter ingredients in a Mixing Bowl until just combined.
  • Then mix the Baking Powder.
  • Preheat the oven to 375F (190C).
  • Spray a nonstick Tube Cake Pan with Cooking Spray thoroughly.
  • Pour the mix of chopped apples into the prepared Tube Cake pan and them the batter.
  • Bake for about 30-45 min or until the cake is lightly golden and a toothpick or Cake Tester inserted into the center comes out clean.
  • Cool completely before running a knife between cake and pan, and unmolding onto a platter. Unmolding hot can crumble everything.
  • Optional: To decorate Drizzle all over your cake. Using a fine sieve, dust with Confectioners' sugar. Or Mix confectioners sugar with enough boiling water to make a runny glaze.
  • Cake can be served warm, cold or room temperature, with or without lightly sweetened whipped cream and/or vanilla ice cream.

Notes

Use Macintosh (my favourite for this cake) or Gala apples, Granny Smith, Golden Delicious, Stayman Winesap, Red Delicious and Fuji, or a mix of whatever looks good.

Nutrition

Calories: 458kcal | Carbohydrates: 45g | Protein: 4g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.3g | Cholesterol: 48mg | Sodium: 154mg | Potassium: 78mg | Fiber: 2g | Sugar: 32g | Vitamin A: 2% | Vitamin C: 4% | Calcium: 3% | Iron: 5%

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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It is insanely delicious. This cake is moist and has the perfect crumb. I cannot imagine making a chocolate cake using any other recipe. It is so Fast and easy to make.

What I love about this Chocolate cake, and as well as this Brazilian Carrot Cake, is that they are very simple to make. They are made in a blender and take less than 15 minutes to put together. Most often you just need to put your ingredients in the blender, turn it on, empty into a baking tin, and bake. Simple! No electric or hand mixer, no KitchenAid, just blend it up.

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5 from 1 vote

Chocolate Cake Fast2eat Recipe

This is the Fast, easy and most amazing Chocolate Cake. This is the chocolate cake you’ve been dreaming of! It is everything that a chocolate cake should be.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Desserts
Cuisine: Brazilian
Servings: 25 people
Calories: 165kcal

Ingredients

  • 1 cup Milk
  • 1 cup Oil
  • 2 Egg
  • 2 cups All purpose flour
  • 1 cup Chocolate powder
  • 1 cup Sugar
  • 1 tbsp Baking powder

Instructions

  • Using a Blender Beat the eggs, milk and oil.
  • Add flour, sugar, chocolate powder to a Large Mixing Bowl. Stir with a Whisk to combine.
  • Add the mixed liquid through flour mixture and Whisk until combined well.
  • Add the Baking Powder and slowly mix it.
  • Preheat the oven to 180–190°C (350–375°F). Grease with Cooking Spray and flour a 9-Inch Cake Pan or a Fluted Tube/Bundt Pan.
  • Bake for approximately 25-40 min ((depending on your pan) or until a toothpick or Cake Tester inserted in the center of the chocolate cake comes out clean.

Assembly

Notes

Finish it with your favourite icing or this Chocolate icing Fast2eat Recipe or Fluffy Meringue Frosting Fast2eat Recipe and garnish as desired. You certainly can use a different frosting! You are also welcome to use any other frosting recipe that you like or even with no filling or icing at all.

You can use this recipe to make chocolate cupcakes. Just reduce the baking time.

Also, you can try a different pan size but you’ll need to adjust cooking times and be careful as to how much you fill the pan. This recipe is written for 9-inch round pans, which is a standard size and is meant to be eaten as a 2 layer cake.

Nutrition

Calories: 165kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.03g | Cholesterol: 16mg | Sodium: 84mg | Potassium: 59mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 1% | Vitamin C: 5% | Calcium: 3% | Iron: 9%

Brazilian Carrot Cake Fast2eat Recipe
It’s a super simple and Fast recipe and the carrots are actually pureed into the blender so it’s completely smooth. The carrots add the perfect subtle sweetness and a beautiful orange color.
Check out this recipe

Chocolate icing Fast2eat Recipe
I would just advise you to double the icing recipe in case you want to make a layered cake filled with this Chocolate icing. And in case you end up with more icing than you need, don’t worry: you can always eat it, spoonful at a time.
Check out this recipe

Fluffy Meringue Frosting Fast2eat Recipe
Fluffy Meringue Frosting tastes delicious, it doesn’t crust, and isn’t overly sweet or greasy. In short, it’s almost perfect!
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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This is the Fast and Easiest Meringue recipe you’ll ever make! Once you try it, you’ll want to use it to cover all of your cakes.

It is amazing for cakes and ice cream, especially this Chocolate Cake Fast2eat Recipe or this Flourless Walnut Pie Fast2eat Recipe.

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5 from 1 vote

Fluffy Meringue Frosting Fast2eat Recipe

Fluffy Meringue Frosting tastes delicious, it doesn’t crust, and isn’t overly sweet or greasy. In short, it’s almost perfect!
Prep Time20 mins
Cook Time15 mins
Total Time40 mins
Course: Desserts
Servings: 25 people
Calories: 33kcal

Ingredients

  • 3 cups Sugar
  • 1 cup Water
  • 4 Egg white

Instructions

  • Mix the sugar in the water and bring to the boil In a clean Small Saucepan, until it make a syrup.
  • Remove from heat and let it cool.
  • When the syrup is ready and slightly cool, with a Mixer beat the egg whites to fluffy, add the syrup slowly and beat until cool the bowl of the mixer and become a very dense cream. About 5 minutes.

Nutrition

Calories: 33kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.01g | Sodium: 9mg | Potassium: 9mg | Sugar: 8g

Chocolate Cake Fast2eat Recipe
This is the Fast, easy and most amazing Chocolate Cake. This is the chocolate cake you’ve been dreaming of! It is everything that a chocolate cake should be.
Check out this recipe

Flourless Walnut Pie Fast2eat Recipe
This cake is so simple, and the result so beautiful, light, delicious and irresistible.
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Fast and easy Chocolate icing is the best for cakes, especially this Chocolate Cake Fast2eat Recipe or Brazilian carrot cake Fast2eat Recipe!! It’s Fast, delicious and so creamy! This mixture can be used as a both a filling and icing glaze.

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5 from 1 vote

Chocolate icing Fast2eat Recipe

I would just advise you to double the icing recipe in case you want to make a layered cake filled with this Chocolate icing. And in case you end up with more icing than you need, don’t worry: you can always eat it, spoonful at a time.
Cook Time10 mins
Total Time10 mins
Course: Desserts
Servings: 25 people
Calories: 64kcal

Ingredients

  • 1/2 cup Milk
  • 2 tbsp Corn starch
  • 1/2 cup Butter or Margarine
  • 1/2 cup Chocolate powder or Cocoa powder
  • 1/2 cup Sugar

Instructions

  • Mix the milk with cornstarch.
  • In a clean (absolutely fat free) Small Saucepan, mix all ingredients in a medium heat. Stir often with a Whisk until thickened and starts to pull away from the sides of the pan (you should be able to see a clear trace on the bottom of the pan when stirring).
  • Remove from heat, allow it to cool slightly.
  • Cut the cake in half horizontally and spread some of the Chocolate icing as a filling (if want). Place the other layer of cake on top and pour the remaining Chocolate icing over the cake. Decorate with strawberries and chocolate sprinkles, or just leave as it is, as you like.

Nutrition

Calories: 64kcal | Carbohydrates: 7g | Protein: 0.2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.2mg | Sodium: 45mg | Potassium: 27mg | Sugar: 6g | Vitamin A: 5% | Vitamin C: 3% | Calcium: 1% | Iron: 4%

Chocolate Cake Fast2eat Recipe
This is the Fast, easy and most amazing Chocolate Cake. This is the chocolate cake you’ve been dreaming of! It is everything that a chocolate cake should be.
Check out this recipe

Brazilian Carrot Cake Fast2eat Recipe
It’s a super simple and Fast recipe and the carrots are actually pureed into the blender so it’s completely smooth. The carrots add the perfect subtle sweetness and a beautiful orange color.
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

 
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