Pineapple Upside-Down Cake. Made with agave nectar instead of sugar, but still just as sweet. Serve with the optional maple custard sauce for extra decadence.
Chocolate, Pistachio and Cardamom Cake. A lovely flavor combo — and gluten-free.
Blueberry Cake Squares, above left. An excellent candidate for toting to the office or classroom.
Rum Pound Cake, above right. Buttery and kissed with rum; slices take well to grilling.
Vegan Champagne Cupcakes With Passion Fruit Frosting, above left. The recipe can be used to make a layer cake, too.
Avocado Coffee Cake, above right. A great one to make ahead — it keeps in the refrigerator for up to a week and freezes well, too.
Lucia's Walnut Cake. Gluten-free and only four ingredients.
Duke's Chocolate Cake. Mayonnaise — yes — keeps this one extra rich and moist.
Mary Lee's Peanut Butter Chocolate Cake. The classic pairing in drippy layered form.