Category Archives: Cake

Gluten Free Chocolate Plantain Cake

Deceiving Plantain. You look like a banana, but you are not…. Are you trying to trick me? Im confused…

You still are incredibly tasty though…

Plantains are a staple food in the tropical regions of the world. They are lower in sugar content than regular bananas, so they need to be cooked before you eat them. Plantains are used kinda in the same way as potatoes and you can cook them by steaming, boiling or frying. You can use them from when they are green or unripe (and therefore starchy) or overripe (and therefore sweet). For baking its best to use them when they are almost black and at their sweetest.

Gluten Free Chocolate Plantain Cake

Turn the oven to 350 degrease and prepare a square 9×9 inch pan (or loaf pan) with nonstick spray.

  • 1 cup (165 g) Bobs Red Mill All Purpose flour
  • 1/2 cup (82 g) Brown rice flour
  • 1/2 cup (60 g) Almond flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (20 g) cocoa powder
  • 1 tsp Xanthan gum
  • 1/2 cup (80 g) chocolate chips
  • 1/3 cup (75 g) Coconut Palm Sugar
  • 3 medium (335 g) Plantains, very ripe!
  • 3/4 cup Coconut Oil, melted
  • 1 1/2 tsp Vanilla Extract
  • 1/4 cup (55 g) Soy milk

In a medium bowl, mix all the dry ingredients including the chocolate chips. Set aside.

Peel the plantains. It can be a little tricky. Use a knife and cut them down the center, then press or scoop out the inside with your fingers or the knife. Puree the plantains in a food processor till they are mushy and banana like. Scrape into a medium bowl.

Add all the wet ingredients to the pureed plantains and stir till incorporated.

Add the dry ingredients to the wet, and stir together with a dough scraper or a wooden spoon. The mixture will get pretty dry unlike regular cake batters. (Gluten free cake batters are supposed to be a little drier, otherwise they tend to fall after baking)

Poor cake batter into the prepared pan, and use a dough scraper to spread out the dough evenly in the pan. Place in the middle of the oven and bake for 40 min. Cool on rack.

This cake would be even better with chocolate/vanilla frosting either on top, or as a layer in the middle! You can find a recipe for chocolate frosting here.

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Vegan Pumpkin Cupcakes

I was working for Health Magazine the other day, and the hairstylist and I were basically talking about food and health the entire day… My favorite subjects, and, it seemed to be her’s too:-) Her name is Mara Schiavetti and she is an amazing hairstylist and makeup artist! On top of that, she has an great website called A Green Beauty where she writes about beauty and health.

She told me about these amazing pumpkin cupcakes she had made from the book Vegan Cupcakes Take Over The World, so of cause I had to try them out. Im a sucker for anything with pumpkin…:-) Luckily I had the book at home on the shelf. I modified a couple of things in the recipe and added some others, so here is my version of pumpkin cupcakes with chocolate frosting:-)

Vegan Pumpkin Cupcakes

makes about 12

  • 1 can/15 oz (425 g) pumpkin puree
  • 1/4 cup (65 g) canola oil
  • 1/4 cup (60 g) plain vegan yoghurt, or Greek yoghurt
  • 1 tsp vanilla
  • 1 1/4 cup + 2 Tbs (190 g) spelt flour
  • 1 cup (150 g) coconut palm sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/8 tsp nutmeg
Turn the oven to 350 and line muffin pan with cupcake liners.
In a medium bowl stir together all the wet ingredients.
In another medium bowl, mix all the dry ingredients.
Add all the dry ingredients to the vet, and stir together with a wooden spoon or bowl scraper. When everything is incorporated, use an ice cream scooper to fill the cupcake liners 2/3 of the way.
Bake in the middle of the oven for about 20 min, or till a cake tester is inserted and comes out clean. Cool on rack.
Chocolate Frosting…..with no refined sugar
  • 1/2 cup (100 g) coconut oil
  • 1/2 cup (150 g) agave
  • 2 tsp vanilla extract
  • 1/3 cup (35 g) cocoa powder
  • 1/2 cup (75 g) dry soy milk powder
  • 1/4 tsp Energ Egg replacer
In a small bowl, mix the coconut oil, vanilla and the agave. Heat the mixture in the microwave or a small pot, till everything is melted and bubbling slightly. Poor into a food-processor.
In another small bowl mix the dry ingredients and then add to food-processor. Turn the processor on for about 10 seconds till its smooth. Poor into a bowl and set in the fridge till cold and spreadable. Frost the cupcakes with a knife or an offset spatula.

Gluten Free Spice Cake

Growing up I remember going to my grandmothers house and enjoying her “Krydderi Kage” aka Spice Cake in danish. It was incredible…. I dont know if was the cake that was actually that good, or if it was the fact that I just found it extremely cozy to sit at her table, drink tea, eat cake and listen to stories of all her travels. Either way, it must have been a good cake, cuz Im still thinking about it…:-)

Here is my modern version of a Gluten Free Spice Cake.

Gluten Free Spice Cake

  • 1 cup (165 g) Gluten Free Pantry All Purpose  flour (or your favorite GF flour)
  • 1 cup (150 g) Bobs Red Mill All Purpose flour (or your favorite GF flour)
  • 1 tsp Xanthan gum
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • 1 Tbs vanilla extract
  • 2 eggs
  • 1/2 cup + 2 Tbs (100 g) coconut palm sugar
  • 1/2 cup (100 g) coconut oil, melted
  • 1/3 cup (55 g) chopped prunes or raisins
  • 1/2 cup (110 g) soy milk, almond milk or rice milk
Turn the oven on to 350 degrees. Lightly spray a 8 inch loaf form.
In a medium bowl, mix all the dry ingredients and the prunes.
In a large bowl mix the coconut palm sugar and eggs. Whisk about 1 minute till the mixture seems light. Add vanilla, milk and melted coconut oil. Whisk till fully incorporated.
Mix the dry ingredients into the wet. Stir till everything is combined. Its easiest to use a dough scraper, because gluten free batter gets a bit sticky.
Poor into prepared form and bake in the middle of the oven for 45 min. Cool on rack.

Vegan Pumpkin Squares

My favorite time of the year is over us. Ahh fall! So happy you are here…. Here’s a cozy, tasty treat that has fall written all over. It resembles a brownie, but is all pumpkin-goodness… Yummy.
Vegan Pumpkin Squares
  • 6 oz (170 g) coconut oil, melted
  • 1 cup (130 g) canned pumpkin
  • 1 1/3 (205 g) coconut palm sugar
  • 1 tsp vanilla extract
  • 1 1/2 cup (130 g) whole wheat flour
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp ground ginger
  • 1/4 tsp cloves
  • 1/4 tsp all spice
  • 1 Tbs ground flaxseeds
  • 2 Tbs water
Turn the oven on to 350 degrees. Spray a 9×13 inch baking pan.
In a small bowl mix flaxseed and water. Set aside.
Melt coconut oil in a microwave. Whisk in palm sugar, vanilla and pumpkin.
In a separate bowl, mix all the dry ingredients.
Add flaxseed mixture to the wet ingredients and then add the dry.
Make sure everything is combined.
Spread the batter out into the prepared pan.
Bake in the middle of the oven for 30 min.
Cool on rack. Cut the cake into squares in whatever size you feel like.

Dark Vegan Brownies

 

Brownies must be the ultimate chocolate treat! What better way is there to satisfy a crazy sweet tooth, than to put your teeth in a brownie?? Here is a recipe for my healthier brownies, that wont make you feel like you’ve committed a sin after eating them…:-)

Dark Vegan Brownies

Makes 5 brownies.

  • ¼ cup, (45g) coconut oil
  • ¼ cup + 2 tsp (100g) agave
  • 1/3 cup (50g) spelt
  • 1 tsp vanilla extract
  • pinch of salt
  • ¼ cup + 2 tsp (25g)
  • cocoa powder, preferably Valrhona
  • 1 ½ tsp ground flax seeds
  • 1tsp baking powder
  • 2oz (56 g) unsweetened apple sauce

Turn the oven to 325 degrees. Prepare a small muffin tin with cupcake liners.

In a small bowl, melt coconut oil in microwave. It only takes about 5-10 sec. Stir in agave, vanilla and apple sauce.

In a medium bowl, mix flour, flax seeds, salt, baking powder and cocoa powder. Add the wet ingredients and mix everything together briefly.

Use a large ice cream scoop, or a spoon, and fill the muffins tins 3/4 of the way.

Bake 13 min for soft brownies or 15 min for more firm brownies. Bake in the middle of the oven. Cool on rack.

 

Vegan Cinnamon Rolls

The cinnamon roll is a classic. I remember making them all throughout my childhood. I used to come home from school and bake several times a week. I would for the most part either make pancakes or cinnamon rolls, then curl up in front the TV and watch 90210 reruns… Oh what an easy life:-)

These days my cinnamon roll recipe have changed. I now use whole wheat, Earth Balance and palm sugar. They are still delicious and comforting, but will leave you with a better feeling in the belly and mind:-) Even after 2…..

Vegan Cinnamon Rolls

Dough

  • 1 package dry yeast
  • 1/2 tsp Coconut Palm Sugar
  • 1/2 Cup  (150 ml) lukewarm water
  • 1/2 Cup (150 ml) Soymilk
  • 1/3 cup (50 g) Coconut Palm sugar
  • 1/3 Cup (65g)  Earth Balance Margarine
  • 1 tsp Salt
  • 1 1/2 tsp Ground flaxseeds
  • 2 3/4 Cups (440) Whole Wheat Flour

Dough Filling

  • 1/4 Cup Earth Balance Margarine, melted
  • 1/2 cup plus 2 Tbs Coconut palm sugar
  • 3 1/2 tsp Cinnamon

Pan Sauce

  • 1,5 Tbs Earth Balance Margarine, melted
  • 1/4 cup (40 g) Coconut Palm Sugar

In a large bowl, or in a Kitchen Aid, mix water and palm sugar. Sprinkle yeast over water and let stand for 5 min.

In a small pot combine soy milk, palm sugar, margarine and salt, and heat for a couple of minutes till lukewarm. (Test with finger to make sure its not too warm. You have to be able to keep your finger in the mixture without burning yourself.) Add to yeast mixture and stir to combine.

Add flax seeds and the whole wheat flour and stir to get everything incorporated. Kneed on the table by hand for 5 min, or 3 min in a Kitchen Aid.

Leave dough in the bowl, cover with plastic wrap and let stand for 1st rise for 1 hour, in warm spot

To make the pan sauce, melt the Earth Balance and poor it into a pan/cookie tray. Use a brush to get the whole pan covered. Sprinkle with the palm sugar. Set aside.

On a lightly floured surface, roll dough to 30×18. For the filling, brush the dough with melted earth balance and sprinkle with palm sugar. Roll the dough and cut into 16 buns. Place them in the prepared pan, and cover with a towel. Place in a warm spot for 2nd rise, for 30 min. Turn on oven to 350 degrees.

Bake the cinnamon rolls 18 min in the middle of the oven. Cool on rack.

The cinnamon rolls are best when they are still a bit warm, because of the whole wheat. I recommend to heat them up a bit in the oven or microwave, if you are eating them the day after baking.

Rustic vegan peach pie

I am not the most patient person on earth… Im the person that stands in front of the oven, starring in and waiting, hoping my super-vision will make my cake bake faster… It usually doesn’t… It actually always work quite opposite… Maybe I should have my vision checked… Maybe I lost my powers.

My peaches that I bought yesterday, are still too hard. I usually dont by peaches unless they are perfect right here and now! I mean, if I want a peach, I want it now. I cant wait till it gets soft in like 2 days!! Who has time for that!?… See… impatient…  Thank God for friends who bring ripe peaches… Otherwise there would be no pie for dessert:-)  Continue reading