キャンディス・クマイさんのインスタグラム写真 - (キャンディス・クマイInstagram)「🎂 💕dear girls, if you want to be a successful entrepreneur, acquiring important skills + working with integrity always wins. (being kind, funny+ real helps, too) . Try your best to always keep it classy . I've been writing + capturing high quality images of my own work for top tier magazines, to my last six books... with my new mirrorless @CanonUSA #EOSRP, it effortlessly helps me to document the process from start to finish . True artistry comes from the love of your work, when nobody else is watching. . Vegan Dark Chocolate Coconut Cake 🍰 One 8” or 9” round cake or double recipe to make a two-layer Birthday or celebratory cake Serves 12 Wet Ingredients: 1/3 cup unrefined coconut oil, room temperature 3/4 cup organic white sugar 1/2 ripe banana, mashed 3/4 cup water 1 teaspoon organic vanilla extract Dry Ingredients: 1 3/4 cups gluten free flour 3/4 cup almond meal 1/4 teaspoon sea salt 1 teaspoon baking soda 1 tablespoon apple cider vinegar 2 tablespoons multi-colored rainbow sprinkles Directions: Pre-heat the oven to 350°F. Lightly coat 1 9-inch round cake pans with unrefined coconut oil or baking spray. In a medium mixing bowl whisk together the wet ingredients: unrefined coconut oil, white sugar, banana, water and vanilla extract, set aside. In a small mixing bowl, add the dry ingredients: gluten free flour, almond meal, and salt. Gently add the dry ingredients into the wet bowl, mix. In a small bowl, combine the baking soda and apple cider vinegar mixture, allow the mixture to fizz and fold. Pour the batter into the prepared cake pans, place into the 350 degree oven and bake for approximately 33 minutes, or until the top is golden brown. Remove from the oven and cool completely prior to icing the cake. Dark Chocolate Icing 2 cakes 5 cups confectioners’ sugar 2 to 4 teaspoons almond or coconut milk ½ cup chocolate-hazelnut butter ¼ cup unsweetened cocoa powder #teamcanon #ad」8月6日 22時50分