Tag Archives: cake

Vegan Ginger & Banana Cake


Ingredients:

  • 16 oz Banana, ripe
  • 1/2 cup Coconut Oil, refined
  • 1/2 cup Light Brown Sugar
  • 1/2 oz Light Rum
  • 2 cups All Purpose Flour
  • 1/2 teaspoon salt
  • 2 tbsp (~16 g) Hazelnuts, ground
  • 1/4 cup (40 g) Crystallized Ginger Dices
  • 8 tbsp (30 g) Shredded Unsweetened Coconut
  • 1 teaspoon baking soda
  • 1 tbsp Apple Cider Vinegar 

Directions:

In a large bowl add 16 oz ripe bananas, 1/3 cup coconut oil, 1/2 cup brown sugar, 1/2 oz light rum and mix in an electric mixer to mash the banana. Add 2 cups AP flour, 1/2 tsp salt, 2 tbsp ground hazelnuts, 1/4 cup crystallized ginger dices and 1/2 cup shredded unsweetened coconut. Mix well and add 1 tsp baking soda. Mix well and add 1 tbsp apple cider vinegar. Be sure not to overmix as the chemical reaction is what makes the cake fluffy since there are no eggs or Aquafaba; though you could try adding fluff πŸ˜†. Bake at 350F for 45 minutes and let cool. Soak in more rum, if desired. 

Makes: 12 slices

Serving Size: 1/12 cake


Adapted from: Mariani Tropical Banana Bread

Pumpkin Cake

Pumpkin Cake

Ingredients

5T (1/3C) Coconut Flour
2/3C Whole Wheat Flour
1/2t Pumpkin Pie Spice
1T Hershey’s Cocoa Powder
1t Baking Soda
1/2t Salt
12T (3/4C) Liquid Egg Whites
4T Coconut Oil
8T (1/2C) Honey
1C Pumpkin Puree
1T Apple Cider Vinegar
1t Vanilla Extract

Directions

In a large bowl, mix combine all ingredients;Β 5T (1/3C) Coconut Flour, 2/3C Whole Wheat Flour, 1/2t Pumpkin Pie Spice, 1T Hershey’s Cocoa Powder, 1t Baking Soda, 1/2t Salt, 12T (3/4C) Liquid Egg Whites, 4T Coconut Oil, 8T (1/2C) Honey, 1C Pumpkin Puree, 1T Apple Cider Vinegar, 1t Vanilla Extract and stir until evenly mixed. Spray a 10×15 pan with coconut spray oil. Pour batter into pan and bake at 350F for 25-30 minutes. Cool completely and add frosting of choice.

Makes: 12 slices

Serving Size: 1 slice

Pumpkin Cake Nutrition

Justin’s Belated Marble Cake

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Ingredients

12 Large Egg Whites
1/2C White Bean Flour (or grind your own Northern Beans into a find powder)
1/2C Gingerbread Cake Mix
1 1/2C Xylosweet
2T Special Dark Cocoa Powder
1t Cream of Tartar
1/2t Salt
1 1/2t Vanilla Extract

Directions

In a VitaMix, grind 1/2C white bean flour, 1/2C Gingerbread Cake Mix, 1/2C Xylosweet, and 1/2t salt until a fine powder is reached. Separate this mixture even into two bowls. Add 2T special dark cocoa powder and mix well into one of the bowls. Set both bowls aside. Be sure to sift out any clumps. Add 6 large egg whites each to two separate large bowls, beat with 1/2t cream of tartar each. Slowly beat in 1/2C Xylosweet into each. Beach 1 1/2t vanilla extract into one. Once you have mixed everything and formed stiff peaks, gently fold in sifted flour. The one with the cocoa powder mixes with the egg whites without the vanilla and vice versa. Preheat oven to 350F and spray a bundt pan with coconut oil. Pour in each batter mixture alternately to desired pattern. Bake at 350F for 45 minutes. You might want to bake a little longer to see if the cake will stay risen because mine fell kinda flat but it was still super moist and sweet. I suggest serving it with some ice cream and fruit but my coworkers decided to frost it with chocolate frosting. πŸ˜’

Makes: 8 slices

Serving Size: 1 slice

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Upside-Down Apple-Pecan Cake

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Ingredients

For the pecan cake:
2/3 cup pecan meal (or a scant 2/3 cup of pecans, ground into meal)
2/3 cup oat flour
1 tablespoon cornstarch
2 teaspoons baking powder
1/2 teaspoon cinnamon
2 large eggs
1/3 cup brown sugar
ΒΌ cup maple syrup
1 teaspoon vanilla extract
6 tablespoons Greek yogurt
For the Upside-down Apples:
Coconut Oil Spray
1 large red delicious apple, sliced & peeled
1/4 cup (4T) FreshFitNHealthy’s Healthy Pumpkin Caramel Sauce
1/2 cup marshmallows

Directions

In a VitaMix, blend 2/3C pecan meal, 2/3C oat flour, 1T cornstarch, 1/2t cinnamon, and 2t baking powder together in a bowl. In a large bowl, beat 2 whole eggs until frothy, yellow and thick. Add the 1/3C brown sugar, 1/4C maple syrup, 1t vanilla extract, 6T Greek yogurt and beat until combined. Fold the wet into the dry until just combined. Spray an 8- or 9-inch cake pan with coconut oil and layer sliced apples, 1/4C (4T) pumpkin caramel sauce, and 1/2C mini marshmallows. Pour all the batter over the prepared cake pan and bake at 350F for approximately 40 minutes or until cake springs back lightly when touched and top is caramelized; the cake may need more or less. Let sit to cool for a few minutes so the caramel can harden a little, this makes it easier to serve. This warm apple cake goes great with vanilla-banana soft serve, some crushed pecan, and a drizzle of Pumpkin Caramel Sauce. Yum Yum Yum!

Makes: 8 slices

Serving Size: 1 slice

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Healthy Brandy Fig Cake

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Ingredients

16 dried figs (10 oz)
1/2 cup coconut oil, softened
1/4 cup Truvia Baking Blend
1/4 cup Dark Brown Sugar
4 large eggs, at room temperature
1 tsp brandy extract
1 tsp vanilla extract
1/4 cup chobani
3 tablespoons sugar free apricot preserves
Finely grated zest of 1 orange (2 tbsp?)
2 teaspoons peeled and grated fresh ginger
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/8 cup oat flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda

Directions

Preheat the oven to 350F. In a VitaMix, grind 1 1/8C rolled oats, 1t ground ginger, 1/2t ground allspice, 1/4t cloves, 1/2t salt, 1t baking powder, 1/2t baking soda and set aside. In a large bowl, cream 1/2C coconut oil, 1/4C truvia and 1/4C dark brown sugar on medium-high speed with a hand mixer until fluffy, about 3 minutes. Scrape down the bowl with a spatula. With the mixer on medium speed, add 4 large eggs one at a time until incorporated. Scrape down the bowl once more. Add 1t vanilla extract, 1t brandy extract, 1/4C Chobani, 4T Apricot Preserves, grated zest of 1 tangerine, and 2T fresh grated ginger. Scrape down the bowl. Mix in the oat flour mixture by hand until just incorporated. Spray a cake tin with coconut oil spray and line it with about 16 dried figs (soak in ginger ale or Brandy Liqueur overnight if desired and reserve the leftover Brandy Liqueur). Pour the batter over the figs. Rap the pan firmly against the counter to remove any air bubbles. Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
Note: It is normal for the top of the cake to “brulee”.
If desired, when the cake is right out of the oven and still in the tin, poke holes all over it with a wooden skewer. Pour the reserved Brandy Liqueur from the dried figs over the top, letting it seep into the cake.
Inspired by this Spicy Fig Cake (however, mine is quite different)

Makes: 12 slices

Serving Size: 1 slice

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Honey Lemon Poppyseed Bundt Cake

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Ingredients

Cake:
1C Old Fashioned Oats
1/2C Coconut Flour
1/2t Baking Powder
1t Baking Soda
4 Large Eggs (whole)
1/4C Coconut Oil
2/3C Pear Sauce (or Unsweetened Applesauce)
1/2C Honey
4T Poppy Seeds
1T Lemon Extract
Frosting:
3/4C Cashews + Water (to soak)
2t Lemon Extract
1/4C Honey

Directions

Preheat oven to 350F and spray a bundt cake pan with coconut oil. Grind 1C old fashioned oats into a flour. Sift in 1/2C coconut flour, 1/2t baking powder, and 1t baking soda. In a large bowl beat 4 whole eggs, 1/4C coconut oil, 2/3C pear sauce, 1/2C honey, 4T poppy seeds, and 1T lemon extract. Bake for 20-25 minutes. While baking, blend 3/4C soaked cashews, enough water to submerge, 2t lemon extract, and 1/4C honey. Summer in a small pot to thicken. Make sure you stir frequently. Flip cake when done baking and let cool. Cover with frosting and serve.

Makes: 12 slices

Serving Size: 1 slice

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