Tag Archives: cake

Turnip to Tangerine’s Blueberry Spice Streusel Coffee Cake

Turnips 2 Tangerines Blueberry Coffee Cake-3

For March’s Secret Recipe Club, I was paired with Lynn of Turnips 2 Tangerines. Lynn lives in Wisconsin and married her highschool sweetheat many years later (so cute!). She shares lots of amazing looking recipes including lots of baking! If I were eating dairy, I would totally want to try her lingonberry cheesecake – after going to Sweden, I love Lingonberries! I’m also super impressed with how good she is with making sourdough anything. She even has instructions on how to grow your own Avocado tree – if I wasn’t such a black thumb, that would be awesome to try!

Turnips 2 Tangerines Blueberry Coffee Cake-2

I ended up choosing her Blueberry Spice Streusel Coffee Cake – usually I don’t use cake mixes, but I had one I wanted to use up. The cake turned out really well! It probably helps that I followed the instructions on the box (shock!) – namely,  I used eggs as I knew I was going to be feeding it to my coworkers and the texture was amazing! It was fluffy, light and moist! My coworkers loved it and it disappeared quickly. I’d definitely make it again!

The only changes I made were that I didn’t use a spice cake, so I added my own, I reduced the sugar on the top by 1/4 c. and I didn’t add the frosting as it was still quite sweet to me.

Turnips 2 Tangerines Blueberry Coffee Cake-1

Gluten, Dairy and Soy Free Blueberry Spice Streusel Coffee Cake

1 – Betty Crocker GF Golden Cake Mix
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. cloves
3 eggs
2/3 c. almond milk
1/2 c. Earth Balance Coconut Spread
2 tsp. Vanilla
1/2 tsp. apple cider vinegar
1 1/2 c. frozen blueberries, thawed (Or fresh)

Topping:
1/2 c. brown sugar
1/4 c. oatmeal
1/2 c. walnuts, chopped
3 tbsp. brown rice flour
1 tsp. cinnamon
1/4 c. coconut oil, melted

  1. Preheat oven to 350F and line the bottom of an 8 x 8″ pan with parchment paper.
  2. In a small bowl, mix together the topping.
  3. Whisk together cake mix and spices.
  4. Add eggs, milk, vanilla and coconut spread and mix on low for 30 sec. Add vinegar and beat for 2 mins on medium.
  5. Fold in Blueberries and scrape into pan. (All mine went to the bottom, so I would recommend scraping a bit of batter to cover the bottom of the pan and then mix in the blueberries in the remaining batter before scraping into the pan).
  6. Sprinkle the topping evenly over the cake.
  7. Bake for 35 – 45 min or until an inserted toothpick comes out clean.
  8. Let cool on a wire rack before serving.
  9. Enjoy!

Turnips 2 Tangerines Blueberry Coffee Cake-4

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SRC: Chocolate and Chilies’ Apple Coffee Cake

Chocolate and Chilies Apple Cake-3

For March’s Secret Recipe Club, I was paired with Asiya of Chocolate and Chilies – a fellow Canadian! Asiya started her blog as a way to record of all the recipes that she’s tried and I’d say she’s done a great job at picking delicious recipes and taking great photos of them! She has tons and tons of beautiful, tasty looking recipes like this Spring Greens Risotto, this mango smoothie, these kiwi, lime and coconut muffins and this eggless, machine-less mango ice cream. She even has a coconut oil pie crust recipe and a whole page about substitutions!

Chocolate and Chilies Apple Cake-2

After a lot of perusing her beautiful blog, I ended up choosing her Apple Coffee Cake and I wasn’t disappointed with my vegan, gluten free version! In the original recipe, you create a layer of apples, sprinkled with brown sugar and cinnamon between two layers of cake, but since vegan gluten-free cake batters are usually thicker than their non-vegan glutenated counterparts that just wasn’t going to happen. As a substitute, a tossed the sliced apples in cinnamon and then mixed them into the batter. Since I took this approach, I probably could have added a third apple.

The cake turned out really well! It rose beautifully, and the texture was fluffy and had a good crumb. It was also tasty – I’d definitely make it again, although I’ll add less sugar next time, especially in the topping.

Chocolate and Chilies Apple Cake-1

Gluten Free Vegan Apple Coffee Cake

Cake:

2/3 c. each of brown rice and sorghum flours
2/3 c. tapioca starch
1 tsp. xanthan gum
2 tsp. baking powder
1/2 tsp. salt
1/2 c. dairy free margarine
1/2 c. white sugar
2 egg replacers (1 tbsp powder + 1/4 c. almond milk)
1/2 c. almond milk
1 1/2 tsp. apple cider vinegar
2 apples, peeled and sliced and tossed in cinnamon (Could use 3)

Topping:
2-3 tbsp. brown rice flour
1 tbsp. dairy free margarine
1/4 c. white sugar (could also use brown/sucanat sugar)
1 tsp. cinnamon

  1. Preheat oven to 350F. Line a 9″ cake pan with parchment paper and grease both the parchment paper and pan.
  2. In a small bowl, mix together the topping using your hands. Set aside.
  3. Whisk together the dry ingredients and set aside.
  4. Beat margarine and sugar together until fluffy (takes a few minutes.)
  5. Add egg replacer and beat until combined.
  6. Alternate adding flour and milk to the fat mixture, starting and ending with flour. Add the apple cider vinegar.
  7. Mix in the apples. Scrape into the pan and used a spatula to smooth out.
  8. Sprinkle the topping evenly over the cake.
  9. Bake for about 40 – 45 minutes, or until a toothpick inserted in multiple places comes out dry.
  10. Cool on a rack. Can serve warm or room temperature.
  11. Enjoy!

Chocolate and Chilies Apple Cake-4

Asiya, it was great looking through your blog and I look forward to trying more of your recipes!

Please check out all the other recipes for Secret Recipe Club’s Group D below:

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Gluten, Dairy, Refined Sugar and Soy Free Orange Ginger Honey Cranberry Upside Down Cake

GF Cranberry Upsidedown Cake-1

A few days after Christmas, I got the flu, which then morphed into viral bronchitis (fun, eh?), so I haven’t spent that much time making anything other than tea and chicken soup. However, I was really itching to bake something before I go back to work, so I thought: “why not make something that is full of cold-fighting ingredients, so it doesn’t make me feel worse?” (Any excuse works when it comes to me justifying my desire to bake!)  Things like:

  • Honey – can soothe sore throats, is full of antioxidants and is anti-bacterial (source)
  • Oranges & cranberries – contain vitamin C, which helps you fight colds (source – a book written by my favourite chemist, Linus Pauling. Yes, I am a nerd.)
  • Ginger – is an antihistamine and decongestant (source)
  • Coconut oil – helps your immune system and isn’t soy. (source)

Since sugar is known to not help your immune system, I wanted to reduce the amount used and use honey instead for its illness fighting properties. I did include a small amount of unrefined granulated sugar as I know that cakes get part of their fine crumb from granulated sugar. Plus, I’ve never really baked with honey so I didn’t want to stray too much from the original recipe.

GF Cranberry Upsidedown Cake-3

The cake turned out quite well – it wasn’t overly sweet, the cranberries and orange flavour played off each other wonderfully, the cranberries were sufficiently goopy and delicious (look at the edge of the cake – upside down cakes can’t get better than that!) and the cake texture is moist and delicate. It wasn’t overly ginger-y, so if you like ginger, please feel free to add more!

I’m pretty sure that you can make this recipe to be egg free easily – either add two egg replacers or increase the xanthan gum to 1 tsp, add an extra tsp. of baking powder and increase liquid by ~ 4tbsp or until your batter reaches the desired consistency. If you try this, please let me know!

The cake was inspired by this honey cake from Free From Kitchen. The upside-down-ness was inspired by this Cranberry Upside-down Cake by The Daily Dietribe, this cake from Hungry Cravings and the pineapple upside down cake in the Joy of Cooking.

GF Cranberry Upsidedown Cake-2

Gluten, Dairy, Refined Sugar and Soy Free Honey Orange Ginger Cranberry Upside Down Cake

For Cranberry Upside-Down-ness
~ 3 tbsp coconut oil
1/3 c. honey
Grated fresh ginger (~ 1/2″ x 1″ knob, more or less to taste)
1 – 2 tbsp. sucanat
1 package fresh cranberries

For Cake
45 g brown rice flour
40 g sorghum flour
20 g millet flour
30 g sweet rice flour
40 g tapioca starch
1/2 tsp. xanthan gum
2 tsp. baking powder
Pinch of Salt
100g coconut oil
150g honey
35 g sucanat
1 tbsp. orange zest
1 tsp. grated ginger
1 – 2+ tbsp freshly squeezed orange juice
2 tbsp. almond milk
2 large eggs

  1. Preheat oven to 350F.
  2. Place the 3 tbsp. coconut oil in a 9″ cake pan and place in the oven until melted (about a minute). Swirl around to coat the bottom.
  3. Combine honey, ginger and sucanat in a measuring cup. Pour into pan and spread out over the coconut oil.
  4. Place pan back in oven, stirring every few minutes until sugar mixture bubbles a lot. Remove from oven.
  5. While pan is heating, wash cranberries and remove the gross ones. Once pan is out of oven, spread cranberries over pan until it is entirely covered in a single layer. Set aside.
  6. Zest orange and squeeze the juice out of one half. Grate the ginger.
  7. Whisk together the flours, xanthan gum, baking powder and salt.  Set Aside.
  8. In a small saucepan, mix together the coconut oil, honey and sucanat. Heat up, stirring, until the sugar starts to dissolve. The coconut oil will stay separate from the honey and that is okay.
  9. Pour mixture into bowl of a stand mixer. Add zest and ginger.
  10. Alternate adding flour with the orange juice/almond milk, adding more liquid if needed. Beat until combined. Don’t over beat as you’ll end up with channels in your cake like I did.
  11. Add eggs one at a time and beat until smooth.
  12. Scrape into pan over cranberries and spread evenly.
  13. Bake in oven for 25 – 35 minutes or until an inserted toothpick comes out clean. Place a pan on the rack below to catch any drips.
  14. Let cool for a few minutes on a rack before placing a serving plate over the pan and inverting. Remove pan and let cool.
  15. Enjoy!

GF Cranberry Upsidedown Cake-4

What do you do for sweets while sick?

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Birthdays and Strawberry Cheesecake Raw Vegan Cake Pops

Today is my birthday, so Happy Birthday to me! To celebrate, I wanted to try making raw cake pops for the Raw Cake Pop Challenge hosted by Vegan Culinary Crusade.

Update: These babies actually won second place in the raw cake pop challenge! How exciting is that?

Initially, I had no idea what I wanted to do. I thought about how much I loved the “cheesecake” part of my raw carrot cake, so wouldn’t it be great to eat that on a stick? Fabulous. I didn’t know how I would create a non-chocolate based coating until I came across this raw frosting that uses coconut oil. In case you didn’t know, coconut oil hardens at slightly below room temperature, so it would be fairly easy to make it liquid-y enough to dip into and remain hard enough to stay on. Perfect!

I’m quite pleased with how well these turned out – much better than my first try at cake pops. They also have considerably less sugar and are slightly healthier than those ones, too! I say slightly healthier as man, oh, man are these babies rich. It’s a good thing that they only come in small balls!

Raw Strawberry Cheesecake Cake Pops

1 1/2 c. raw cashews, soaked overnight
3/4 c. chopped strawberries
Zest of 1 lemon
Juice of 1 lemon + 1 tbsp. lemon juice
1/4 c. dried coconut
1/3 c. agave nectar
6 tbsp. coconut oil
Strawberry coating (recipe below)
Dried Coconut

  1. Drain and rinse the soaked cashews. Place in a food processor or blender with all the ingredients.
  2. Process until smooth (or as smooth as you can get it), stopping occasionally to scrape down the sides and taste to see if you need to add anything.
  3. Scrape mixture into a bowl and stick in the freezer for 1 hour or the fridge for 3, stirring occasionally until the mixture is solid enough to form into balls. Place balls in a wax paper lined pan and store in the fridge.
  4. 30 minutes before you plan to “ice” the cake pops, dip the end of lollipop sticks in agave nectar and insert into cake pops 1/2 – 3/4″ (depends on the size of your pops. If it pokes through, that’s okay. Just re-roll the balls and insert the stick perpendicular to the original hole. One they all have sticks, place them in the freezer for at least 20 – 30 minutes or until the outside is frozen.
  5.  Make strawberry coating (recipe below.) Store bowl in a sink 1/3 full of warm water to make sure the icing stays liquid.
  6. Pour some dried coconut into a cereal bowl.
  7. Remove pops from freezer. One at a time, swirl the pops in the strawberry coating (it should be liquid enough to cover easily and then since the pops are frozen, it will immediately start to solidify.)
  8. Dip the non-quite solidified pop into the dried coconut, doing your best to evenly coat it.
  9. Place pops upright in a piece of styrofoam. Store in the fridge or else they might get too soft and want to fall off their sticks.
  10. Enjoy!

Strawberry Coating

105 g Coconut oil (according to these people, this is 1/2 c.)
2 tbsp. agave nectar
4 – 5 tbsp. strawberry purée (I pureed 6 – 7 small strawberries in my magic bullet until smooth.)

  1. Place coconut oil in the mixing bowl. Place the bowl in a sink of warm water until the coconut oil is half melted.
  2. Beat on high until coconut oil is fluffy.
  3. Add agave nectar and beat until well combined.
  4. Add strawberry purée and beat until well combined. This coating should be fairly liquid-y.
  5. Keep bowl in warm water to ensure proper consistency, stirring occasionally to prevent the mixture from separating. Remove as necessary.

Have you tried making cake pops before?

This recipe has been submitted to: Slightly Indulgent Tuesdays.

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April in the Raw: Tropical Carrot Cake with Coconut Cheesecake “Icing”

My first exposure to raw eating was when my mum bought a copy of “Uncooking with Raw Rose” from a health food store on Vancouver Island a few summers ago. My entire family found it to be quite entertaining (perhaps not the original intent of the book!), especially the logic given for going raw: well, cows eat grass and grow big and strong, so we should just skip the middleman, eat grass and we will also become big and strong. Uhhh… Right-O.

Anyways, I put the raw diet out of my mind as school started shortly thereafter and I really enjoy eating meat, baking things, etc. too much to give it up. Besides, it’s REALLY difficult to eat 100% raw in Calgary because for half the year the produce is iffy at best and can be ridiculously expensive given that it has to be shipped such a long distance to get here. (Plus, I have to count my blessings as Mr. Bean is okay eating lots of vegetables, having gluten free (plus dairy and egg free at the moment) meals and puts up with me when I do things like the Daniel Fast. I don’t think he could do it if I went completely meat free and to be honest, I don’t think that I could do it either!) Nevertheless, I do realize how things are more nutrient rich when they’re raw and try to eat as much raw produce as possible. :)

Fast forward to 2011: when I was perusing the internet for vegan/sugar free/unprocessed food recipes, many of the recipes I came across were raw. Interesting. I thought that the methods used to create dishes were quite interesting (you mean you can make cheesecake out of cashews and use dehydrators to make cookies?!?) and I started thinking about how “cooking” raw would be a culinary challenge worth undertaking – similar to my adventures in baking and cooking gluten, dairy and egg free.

Then, the lovely Brittany of Real Sustenance asked me if I wanted to  participate in April in the Raw and I said yes. (Where else will I have a better opportunity to learn about raw cooking than by participating in such a carnival?) But this left me with a conundrum: what should I make? I mean I could make a salad or something, but that almost seems too easy. So, I went to my parents house and borrowed good ‘ol Raw Rose’s cookbook and began perusing the internet for inspiration. In my over zealous nature, I decided to combine two raw desserts: a carrot cake from Raw Rose’s book and raw vegan cheesecake, of course with my own twist. I LOVE “real” carrot cake with pineapples and coconut in it, so why not try adding that to the raw recipe? It seems to have worked out quite well and is incredibly tasty! The cheesecake part, in my not so humble opinion, is just as good if not better than actual cheesecake!

Raw Tropical Carrot Cake with Coconut Cheesecake Icing

For the carrot cake:

2/3 c. + 1/6 c. each of raw walnuts and pecans, soaked for 4 hours
1 c. de-pitted dates
1/3 c. raisins
2 tsp. cinnamon
Scant 1/2 tsp. each nutmeg and cardamom
Pinch sea salt
1 1/2 tsp. ginger
3 1/2 c. carrots (cut into 1″ chunks before measuring)
1/2 c. freshly grated coconut
1/2 c. fresh pineapple chunks

  1. In a food processor, process soaked walnuts and pecans until in small bits.
  2. Add the dates and process until no more big date chunks exist.
  3. Transfer nut mixture to a large bowl and add raisins and spices. Mix until well combined.
  4. In food processor, process carrots, coconut and pineapple until fine. (I should have processed mine for a bit longer!)
  5. Add carrot mixture to nut mixture and mix until very well combined.
  6. Press into a lightly greased 8 – 9″ springform pan, using a spatula to pat down edges so surface is  flat.
  7. Put in the fridge to set.

Cheesecake Part

2 c. raw cashews, soaked for 2 hours
1/2 c. lemon juice
1/2 c. raw agave nectar
2 tsp. pure vanilla extract
2/3 c. freshly grated coconut
2/3 c. coconut oil, melted slowly in oven or on stove
3 – 4 tbsp. coconut milk (I forgot this, so mine was a bit thick)

  1. Process together cashews, lemon juice, agave, coconut and coconut milk.
  2. Then add in the melted coconut oil.
  3. Process until smooth. Taste it and see if it needs anything.
  4. Pour on top of the carrot cake.
  5. Put back in fridge and let it chill for a few hours until set.
  6. Serve with coconut cream and pineapple pieces if desired, but most importantly enjoy!

Given that this was the first time I had made a raw dessert, I definitely learned a few things:

  • I added too many carrots (as they were very small to start off with), so I reduced the amount called for here.
  • The food processor I have isn’t the best as it struggled to get things to be really fine or smooth – but beggars can’t be choosers as it was free!
  • Adjust amounts of flavourings if desired in both the cake and the cheesecake. I think you should make sure that both parts taste good to you as this creates a lot of cake!
  • I made little snacking cakes by filling ramekins about 1/2 full with carrot cake and covering them with a large spoonful of the cheesecake mixture. It’s like a carrot cake muffin with cream cheese icing but raw and in a dish.
  • You can use all pecans or all walnuts in the carrot cake if you desire. Honey can probably be substituted for the agave nectar – just start by adding around 1/3 c. and then adjust to desired. sweetness. :)

I don’t think I’ll ever switch to a 100% raw diet, but with desserts like this, it almost makes me want to consider it.

Have you ever tried making a raw dessert before?

If you want to see more raw recipes, make sure that you follow along with April in the Raw!

Recipe linked up at: Hearth and Soul Hop Volume 42, Slightly Indulgent Tuesday and Gluten-Free Wednesdays!

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