Category:  Desserts

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Chocolate apple cake
Moist, full flavoured chocolate cake. Egg free, and you can use any edible oil instead of the butter or marge. Can use carob instead of cocoa. Spices are optional, but it\'s nicer with them  
~ Submitted by Ann Onymous

Chocolate Birthday Cake (wheat and egg free)
~ Submitted by Jenifer

Chocolate Cake
Moist cake  
~ Submitted by Andrea Box

Chocolate cake
This is a moist egg and dairy free cake that is easy to make  
~ Submitted by dolly

Chocolate Cake
~ Submitted by liagridonis

Chocolate Cake
Adapted from Hershey's Perfectly Chocolate Cake. Moist and yummy!   
~ Submitted by Jennifer Simonds

Chocolate Chip Cookie Dough Truffles
A good excuse to eat raw cookie dough covered in chocolate!  
~ Submitted by Karen Farr

Chocolate Chip Cookies
An excellent non-dairy cookie - even my husband likes these!  
~ Submitted by Jenifer

Chocolate Peanut Butter Bars
Gluten free, dairy free and egg free recipe!  
~ Submitted by Wendy Tingey

Chocolate Pecan Marshmallow Cookies
Courtesy of LucyNDaSkys  
~ Submitted by Chet Day

Christmas Fudge
Egg, dairy, and gluten-free recipe (soy-free if you use Dari-Free instead of soy milk powder)--low-fat to boot! This is a take-to-parties kind of recipe, no one will guess it\'s anything out of the ordinary.  
~ Submitted by Melanie

Citrus Chocolate Fudge Cake
Courtesy of Gilda Lester, Wilmington, NC A rich chocolate citrus flavor and an attractive presentation.  
~ Submitted by Chet Day

Coconut Raisin Quinoa Cookies
Courtesy of Jana Kutarna  
~ Submitted by Chet Day

Common Allergy free cake
ALLERGY FREE •Substitutions Vanilla: omit cocoa. Double amount of vanilla. Spice: omit cocoa. Add 1 Tbsp pumpkin pie spice. Orange: omit cocoa & vinegar. Substitute orange juice for the water. Lemon: omit cocoa. Substitute lemon juice for vinegar. Some lemon extract can be added. Gluten Free: Substitute 1 3/4 cups GF Flour Mix for wheat flour. Add 1 tsp xanthan gum. Works well with Kathy P\\\'s All Purpose Rice Flour Mix. Others have used the following rice free sorghum blend: 1 cup sorghum flour 1/2 cup potato or cornstarch 1/4 cup tapioca starch If you prefer using bean flours, you can also use: 3/4 cup sorghum flour 1/4 cup bean flour (garbanzo) 1/2 cup potato or cornstarch 1/4 cup tapioca starch   
~ Submitted by Charlotte Waters

Cookies for the kitchen-impaired
These are simple to prepare and offer flexibility in the ingredients.  
~ Submitted by elliot

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