When you put a chocolate cake in the oven, the cake will turn into a pie recipe

Cake is one of those wonderful baked treats you can make in your own kitchen.

Whether it’s a chocolate frosting or a strawberry-lime cake, it can be whipped up into a delightful dessert or a sweet treat.

But it’s also one of the most versatile desserts.

There are lots of different types, but one of our favorites is the coconut chocolate cake.

We’ve put together a list of the best vegan chocolate cake recipes and some ideas for substitutions.

You can use coconut milk, but it’s definitely best to make your own coconut-based frosting.

And as for how to make the frosting, we’ve got a quick guide to make that easy.

You’ll need: 1 cup of raw cacao (or other cacao-based chocolate) 2 cups of coconut milk 2 teaspoons of vanilla extract 3/4 cup of almond meal 3 tablespoons of agave nectar, or honey 1 tablespoon of coconut oil (or margarine, butter, etc.)

1/2 teaspoon of vanilla essence 2 cups fresh strawberries, chopped (or 1 large bunch of sweet strawberries, sliced) 1/4 teaspoon of salt, or to taste Instructions Place the cacao in a blender or food processor and pulse until the cocoa powder becomes smooth.

Pour in the coconut milk and vanilla.

Blend until smooth.

Add the almond meal and agave.

Blend again until smooth, then add the strawberries and salt.

Blend on low for about 10 seconds to remove any excess.

Add in the strawberry-lime mixture and mix until combined.

(If using a large bunch, make sure to mix it up before adding the strawberries.)

Cover with a cloth and refrigerate until the chocolate is set.

Store in an airtight container for up to 3 days.

Nutrition Facts Vegan Chocolate Cake Recipe with Coconut Chocolate Frosting Amount Per Serving Calories 678 Calories from Fat 178 % Daily Value* Total Fat 25g 38% Saturated Fat 10g 50% Cholesterol 122mg 35% Sodium 689mg 16% Potassium 1230mg 19% Total Carbohydrates 44g 12% Dietary Fiber 4g 16% Sugars 2g Protein 13g 28% Vitamin A 4.9% Vitamin C 1.7% Calcium 16.4% Iron 11.5% * Percent Daily Values are based on a 2000 calorie diet.

3 simple chicken and egg pasta recipes for the modern family

Chicken and egg noodles are so popular these days, but the classic dish can still be served as a dinner staple in the modern home.

This recipe for chicken and eggs pasta can be cooked in a traditional oven and serves a variety of people.

Chicken and egg noodle recipe: 4 servingsPrep time: 10 minutesCook time: 5-6 hoursServings: 4-6 Ingredients 3-4 boneless skinless chicken breasts, cut into bite-sized piecesPreheat oven to 425 degrees F (220 degrees C).

Chop chicken into bite size pieces and set aside.

In a bowl, whisk together flour, salt, garlic, and paprika.

Add chicken pieces to flour mixture, stirring to coat well.

Add milk, whisking constantly to incorporate.

Add pasta noodles and toss to coat evenly.

Sprinkle with salt and pepper to taste.

Cook pasta noodles according to package directions and cook for 10 minutes, or until the pasta is cooked through.

Add to a bowl and season with additional salt and black pepper.

Place in a slow cooker.

Add butter and chicken to a saucepan and cook, stirring frequently, until butter is melted and the chicken is cooked.

Add egg and whisk until egg mixture is fully incorporated.

Serve over cooked chicken.

Tomato soup: 1/2 cup water, packed, for 1.5 cups (400 ml)Soup: 1 cup chicken broth, plus more for servingPreheat a heavy-bottomed pot over medium heat.

Add 1 cup (2 1/4 sticks) fresh or frozen corn kernels.

Cook until tender, about 2 minutes.

Drain and set on a plate.

Add the chicken broth to the pot and bring to a boil.

Reduce heat to low and simmer for 15 minutes, until chicken is tender and al dente.

Drain the chicken, reserving the liquid.

Add tomato soup to the soup, cover and simmer gently for 10 to 15 minutes.

Serve.

Gravy: 1 large chicken, skinless, 1/3 cup (125 ml) milk, or 1/8 cup (100 ml) whole milk or a mix of whole milk and 1% milk.

Place the chicken in a large pot and cover with water.

Bring to a simmer over medium-high heat.

Reduce the heat to medium-low and cook until the chicken and meat are tender.

Drain.

Season with salt, pepper and black peppercorns.

Serve with chopped basil.

Cake: 1 pound (2-3 kg) cake flour, plus additional for dusting.

Preheat oven or stovetop to 350 degrees F. Place 1 cup of cake flour in a microwave safe bowl and heat until smooth.

Pour flour into a small bowl.

Add water and stir until flour is absorbed.

Mix in flour mixture and bake for 20 minutes, stirring constantly.

Remove from oven and allow to cool completely.

Add remaining cake flour and mix in flour and baking soda until smooth and crumbly.

Serve hot with whipped cream.

Chicken and eggs recipe: 3 servingsPreptime: 10-15 minutesCooktime: 1-2 hoursServing size: 4 Ingredients 4-5 boneless chicken breasts or 3-5 pieces of boneless, skin-free chicken.

Coat in flour.

Place on a baking sheet and bake at 400 degrees F for 20-25 minutes.

Remove and set onto a cooling rack to cool.

(This recipe can also be frozen, and the liquid can be added to the freezer before baking.)

Recipe can be thawed and stored in the refrigerator for up to 3 days.