Comments on: Nanaimo Bar Cake

By: Olivia

Olivia — Mon, 19 Aug 2024 19:35:31 +0000

In reply to Barb. Hi Barb! I would give that a go. It will change the flavour and not be traditional Nanaimo bar but it should still taste delicious :)

By: Barb

Barb — Mon, 19 Aug 2024 14:00:53 +0000

I plan to make this cake for my son’s birthday, so I haven’t made the recipe yet yet. However I was wondering if coconut could be replaced with maybe rolled oats? Our family has some fussy eaters and a nut allergy to avoid and coconut falls into the dislike category. I thought perhaps running the rolled oats through a food processor to chop them up might work? I was wondering what your thoughts might be.

By: Olivia

Olivia — Mon, 15 Jul 2024 17:07:48 +0000

In reply to Kim. Thanks so much, Kim! I'm glad you loved it :)

By: Kim

Kim — Sun, 14 Jul 2024 16:17:20 +0000

Fantastic recipe. Perfect adaptation of Nanaimo Bar into cake. For extra creamy frosting I add 2 Tbl whole milk powder. Also did a thin coat of frosting on the bottom of layers 2 and 3 to help it stick to the crumbles. I’ll passn this recipe for sure.

By: Olivia

Olivia — Fri, 05 Jul 2024 00:34:53 +0000

In reply to J. Dewhurst. Hi J! It will be fine at room temperature for a few days but I tend to store my cakes in the fridge and then take out 2-3 hours before serving.

By: J. Dewhurst

J. Dewhurst — Thu, 04 Jul 2024 17:57:52 +0000

Hi,

How do you store thsi cake?

By: Olivia

Olivia — Wed, 03 Jul 2024 00:47:00 +0000

In reply to Isobel. Glad you liked it, Isobel!

By: Isobel

Isobel — Fri, 28 Jun 2024 21:00:24 +0000

I added espresso powder with the hot water and I also toasted coconut and added it along with the crumble.

By: Olivia

Olivia — Mon, 05 Feb 2024 17:16:42 +0000

In reply to Cynthia. Hi Cynthia! The buttermilk is needed for this recipe as there is a lot of raising agent and it needs the acid to properly rise. I have never found the cake to be acidic.

By: Cynthia

Cynthia — Sun, 04 Feb 2024 05:32:43 +0000

Is there a reason that you use buttermilk in the chocolate cake? I’m a supertaster, so I don’t care for anything acidic in my cakes. Do you think regular milk would work as well as the buttermilk?