- 1 cup Trader Joe’s “Multigrain Baking & Pancake Mix”
- 1 cup whole-wheat pastry flour
- 1 cup pitted dates
- 3/4 cup sugar
- 1/2 cup oil
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract (essence)
- 1 cup milk
- 1 cup walnuts (chopped & roasted)
- Preheat the oven to 350 degrees & oil a 9-inch bunt cake pan.
- In a blender, mix the oil, dates, vanilla extract, sugar, and milk to make the liquid batter.
- In a separate bowl, mix the whole wheat flour, TJ’s multigrain baking mix, baking powder, and baking soda.
- To form the batter, mix the liquid batter with the dry ingredients.
- Add the walnuts & mix.
- Pour the batter evenly in the oiled bunt cake pan.
- Bake for around 45 minutes. At 45 minutes, insert a toothpick or small knife into the cake; if it comes out clean, remove the cake. If it doesn’t, bake for another 5-10 minutes.
- After around 10 minutes, carefully remove the cake and serve.
**Cake may be stored at room temperature for around 4-5 days.**
**Regular whole wheat flour may be substituted for both the multigrain baking mix and the pastry flour (use 2 cups of whole wheat flour instead of 1 cup of multigrain and 1 cup of pastry)**
- 1 can condensed milk (about 400 g)
- 1 can round-sliced pineapples (remove water)
- 10 red cherries
- 1 1/2 cup all-purpuse flour
- slightly less than 1/2 cup butter
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2/3 cup club soda (sparkling water)
- 1/2 teaspoon pineapple essence
- few drops of yellow food coloring (optional)
- 5-6 tablespoons sugar (for caramalization)
Preheat oven to 350 degrees.
- Grease a baking pan with butter and arrange the pineapple slices and cherries at the base of the pan.
- Mix the sugar and water in a separate pan and and heat until the syrup turns brown.
- Pour the syrup over the pineapple slices.
- In a separate bowl, mix the baking soda, baking powder, and all purpose flour together.
- In a bowl, mix the butter, condensed milk, pineapple essence, and the food coloring. Then, add the ingredients from the previous step, along with the club soda, and mix well.
- Pour the batter into the pan over the pineapple slices and bake for 40-45 minutes at 350 degrees.
- When done, let cake sit for 10 minutes and then flip over. Serve with the pineapple slices facing up.
- 1 1/2 cup chocolate (soy/almond/regular) milk
- 1 cup dutch process cocoa powder
- 4 tablespoons canola/vegetable oil
- 2 teaspoons apple cider vinegar
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoon confectioner sugar
- 1 pint heavy whipping cream
- 1/2 teaspoon vanilla essence
- 1 chocolate bar (milk or dark)
- topping cherries
Preheat the oven to 350 degrees.
- Warm milk (lukewarm) and mix with vinegar and cocoa powder in a bowl.
- In a different bowl, mix sugar (both granulated and brown), butter, oil, and vanilla extract together. Cream well.
- Mix the two mixtures together, and add flour, baking soda, and salt.
- Pour the batter into two separate 9-inch round or square pans and bake for 22-30 minutes.
- After baking, let both halves cool completely before removing from pan. (Separate the two halves)
- To make the frosting–pour the cream, confectioner sugar, and vanilla essence into a blender and whip for 30 seconds.
- Spread frosting over one of the cake halves and spread sliced cherries over it. Then, place the second half on top of the bottom half.
- Spread frosting over the top and 4 sides of the cake. Grate chocolate over the cake. Then, arrange whole cherries over the cake and serve.
- 1 readymade graham cracker pie crust (about 6-9 inches)
- 1 12-ounce package extra-firm silken tofu
- 1/4 cup processed coco powder
- 1/4 cup granulated sugar
- 2 tbsp light corn syrup
- 6 ounces semisweet chocolate chips
- pinch of salt
- 1 small piece of chocolate (milk or dark) (for decoration)
- Drain any excess liquid from the tofu before adding it to a blender along with the cocoa powder, sugar, corn syrup, vanilla extract, and salt. Blend these ingredients until a completely smooth batter is created.
- Melt the chocolate chips in a microwave for 1 minute. Stir the chocolate until all of the pieces melt.
- Pour the melted chocolate into the tofu mixture and pulse for 1-2 minutes.
- Pour the batter into the readymade graham cracker crust and even out the top. Chill for at least 4-5 hours or overnight.
- When ready to serve, use a vegetable peeler to decorate the mousse with chocolate shavings. Serve immediately.
*Mousse can be refrigerated for 2-3 days.
**Mousse can be used on top of chocolate cakes or cupcakes, as shown below.
Beet Root Cake
- 3/4 cup chocolate soy or almond milk
- 1/2 cup dutch cocoa powder
- 2 cups all purpose flour
- 1/2 cup oil
- 1 tbsp margarine
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup sugar
- 1/2 cup brown sugar
- 2 tsp baking soda
- 1/8 teaspoon salt
- 4 medium beetroot, roasted and pureed
- 1 tbsp maple syrup
- 1 tsp almond milk
- 3/4 cup chocolate chips
- Preheat oven to 350ºF.
- Warm the chocolate almond/soy milk for 1 minute in the microwave.
- In a bowl, mix in cocoa powder, and vinegar until the powder dissolves in the warm milk.
- In a separate large bowl, mix all purpose flour, baking soda and salt.
- Mix the milk with oil, beet, margarine and sugar in food processor.
- Add this mixture to the flour (second) bowl and mix.
- Put the cake in your choice of oiled baking or bundt pan and bake for 45 minutes.
- Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack.
1. Melt the three ingredients under “Ganache” in a microwave and then mix thoroughly. After the cake has cooled, pour over the cake and enjoy!
*Chopped walnuts can be added to the batter if desired.