Tag Archives: cake

Pear Maple Spice Cake (vegan)

22 Jun

Well, fortunately and unfortunately, work has gotten busier in the past month or so…. I state it as both a positive and negative because I’m torn. I really love working, and I love my job – it’s so much fun and I’m so lucky to have a job I enjoy! But I also really enjoy my free time because that means I can do tons of stuff: go on adventures, climbing trips, long beautiful trail runs during the day, and BAKE to my hearts content!!  Needless to say, work has indeed picked up speed, which leaves less time for baking and creating new recipes.  Lately, I find myself using past recipes I’ve posted when I bake for friends (be it birthdays, potlucks, etc) .. which is ok, though, since it means I can re-test the recipe and make fun changes!  Which, as you can probably guess, is exactly what I did here.  :)

I love, LOVE my vegan chocolate cake recipe. I’ve made it on multiple occasions, and it’s always a hit.  I had just baked one, in fact, and less than a week later needed to whip up another cake for another friends birthday.  One of the things that’s great about that recipe is that it’s QUICK. No fuss. I can literally have it in the oven in less than 10 minutes, and it only takes another 20-30 to cook.  Granted, yes, I have some practice.. but it really is a quick recipe.

I decided to transform my staple vegan chocolate cake recipe into a maple spice cake.  I thought this would be a nice “outfit” for the cake… just take out the chocolate and add maple and spices! yum! right?  Yep. Right.

The cake, once again, got rave reviews. Fluffy, moist, amazing.

Ingredients:

  • 1-1/2 cups white whole wheat flour
  • 1/3 cup maple syrup (a little more if you like it on the sweeter side)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 or 2 tsp cinnamon (depending how cinnamony you like your cake!)
  • 1/2 tsp allspice
  • 1/4 tsp ground cloves
  • 1/3 cup grapeseed oil (olive oil works too)
  • 1 tsp vanilla extract
  • 1/2 tsp apple vinegar
  • 3/4 cup water
  • 1 medium pear, diced (dice into about 1/4″ cubes.  I used a bosc pear, other varieties would be fine too)
Frosting (optional):
  • 1/2 cup powdered sugar
  • +/- 1 tsp maple syrup (stir together until smooth, add more sugar or syrup accordingly to attain the right consistency)

Process:

    1. Heat oven to 375 F
    2. Sift together all dry ingredients (sifting is important).
    3. In a separate bowl, combine the maple syrup, oil and other wet ingredients. Blend until well combined.
    4. Add the wet ingredients to the dry mix and stir well until smooth. Add the diced pear and gently mix in.
    5. Pour into a greased cake pan (I like to use a 9″ springform bundt cake pan, but a simple 8″x8″ pan works fine too), and bake for about 30 minutes, or until done. Check often after 20 minutes by inserting a knife and seeing if it comes out clean. Clean means done! Don’t overcook it or it will become dry.
    6. Serve while it’s warm with ice cream, or let cool and drizzle with frosting.
    7. Enjoy!

Makes one cake, serves about 10-12

Grapefruit and Olive Oil Cake (brought to you by Paula)

14 Mar

Yep, grapefruit and olive oil. Just crazy enough to work! I came across this recipe on my new favorite recipe blog – The Yellow House (http://casayellow.com/). This was my first experience with the gluten-free all purpose flour by Bob’s Red Mill, and I have to say I was very pleased. I did add some xanthan gum to help fill gluten’s shoes, and I would not have known the end product was gluten free!

Ingredients:

makes one standard sized Bundt pan, or a 9×5 loaf pan

  • butter for greasing pan
  • 2 grapefruits
  • 1 cup sugar (I used sucanat, though turbinado or even granulated would be fine)
  • scant 1/2 cup buttermilk or plain yogurt
  • 3 large eggs
  • 2/3 cup extra virgin olive oil
  • 1 1/4 C gluten-free all purpose flour
  • 1/2 C brown rice flour
  • rounded 1/2 teaspoon xanthan gum
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

For glaze:

  • 1/2 cup sucanat (or brown or muscovado sugar)
  • 1/2 cup confectioner’s sugar
  • 4 teaspoons grapefruit juice

Process:

  1. Preheat oven to 350 degrees.
  2. Butter and flour a 9-by-5-inch loaf pan or standard Bundt pan.
  3. Zest the 2 grapefruits into a large mixing bowl.
  4. Add the sugar to the bowl, rubbing the zest and sugar together with your fingertips to help the sugar become infused with grapefruit oil.
  5. Halve one of the grapefruits and squeeze its juice into a measuring cup. Add buttermilk or yogurt to juice in the measuring cup until there is a total of about 2/3 cup of liquid.
  6. Pour the grapefruit juice/buttermilk (or yogurt) mixture into the bowl with the zest and sugar and whisk well.
  7. Whisk in the eggs and olive oil.
  8. In another bowl, whisk or sift together the flours, baking powder, baking soda and salt.
  9. Gradually stir the dry ingredients into the wet mixture.  (Note: I wish I had used my stand mixer and really mixed this thing for a few minutes to help its structure develop – something to try in the future!)
  10. Pour the batter into the buttered and floured pan.
  11. Bake the cake for 50 to 55 minutes, until it is golden brown on top and doesn’t jiggle in the middle (Note: mine was more done than I would’ve liked after 50 minutes, but still tasty). A toothpick inserted in the center should come out clean.
  12. Remove the cake to a rack and allow to cool for 10 minutes.
  13. When completely cool, mix up the glaze and glaze your cake!

At this point you’re probably wondering, ‘But Paula – why does your glaze look like peanut butter?’ Good question. Because I used sucanat I had to heat the glaze up to help the large crystals to dissolve. This resulted in losing some of the moisture in the glaze, and it seized up. I should’ve added more juice but I’d already eaten the grapefruit remains… oops…

Vegan Chocolate Cake

17 Mar

Not in a million years would you guess this cake was vegan AND healthy!! Nor will anyone you feed it to. It’s so moist and chocolatey, fluffy but not cakey… I’m not usually a fan of cakes, but this one… amazing.  I’ve fed it to vegans and non vegans alike and everyone gives rave reviews.  It’s excellent served with ice cream when it’s right out of the oven (well, coconut bliss ice cream for the vegans).  Frosting, strawberries, fruit compote… all would go wonderfully.  It has become my staple, go-to cake recipe, and I can’t wait to try different variations on it! Stay tuned :) Alex

Ingredients:

  • 1-1/2 cups white whole wheat flour
  • 3/4 cup brown sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup grapeseed oil (olive oil works too)
  • 1 tsp vanilla extract
  • 1/2 tsp apple vinegar
  • 1 cup water
  • 1/2 cup dark chocolate chips

Process:

    1. Heat oven to 375 F
    2. Sift together all dry ingredients except the sugar and chocolate chips (sifting is important).
    3. In a separate bowl, combine the brown sugar, oil and other wet ingredients. Blend until well combined and no sugar chunks appear.
    4. Add the wet ingredients to the dry mix and stir well until smooth. Add the chocolate chips and mix in.
    5. Pour into a greased cake pan (I like to use a 9″ springform bundt cake pan, but a simple 8″x8″ pan works fine too), and bake for 30-45 minutes, or until done. Check often after 20 minutes by inserting a knife and seeing if it comes out clean. Clean means done! Don’t overcook it or it will become dry.
    6. Enjoy!

Makes one cake, serves about 10-12

 

Dairy-free carrot cake

24 Jan

Carrot cake with cream cheese frosting, but no dairy? Oh yes, it can be done. I baked this cake for the first time last summer – a birthday cake for my boss. The frosting is made with an awesome soy-based cream cheese by Tofutti, called ‘better than cream cheese.’ Dig in, fellow lactose intolerants! ~ Paula

Cake

ingredients:

  •  1 3/4 cup sugar, minus 3 tablespoons
  • 1 1/4 cup vegetable oil, plus 4 tablespoons
  • 4 unbeaten eggs
  • 2 cups all purpose flour plus 4 tablespoons
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 3 cup grated carrots
  • 1/2 cup pecans
  • 1/2 cup raisins

 method:

  1. Blend sugar and oil until creamy. 
  2. Add eggs (one at a time, but don’t over-beat them) and cream well. 
  3. Sift flour, soda, salt, baking powder and cinnamon; add to first mixture. 
  4.  Fold in vanilla, carrots and nuts.
  5. Pour into 3 prepared 8 inch round baking pans (greased, bottoms lined with parchment paper and greased again, dusted with flour) and bake at 350 for 30 minutes.

 Cream Cheese Frosting

 ingredients:

  • 16 ounces powdered sugar (*I used waaaaaaaaay less than this and it was still a little too much for my taste!)
  • 8 ounces softened cream cheese
  • 1 stick butter, softened
  • 1 teaspoon vanilla

 method:

  1. Cream all ingredients together.
  2. Wait for cakes to cool completely, then frost!