Lemon Cake

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Ingredients:

  • Cake
    • 2 large lemons
    • 2 tbsp lemon peel
    • 1 cup whole wheat flour (or all-purpose)
    • ½ cup coconut flour
    • 1 tbsp vinegar
    • 1 tbsp vanilla
    • ¾ cup sugar
    • ¾ cup water
    • 1 tbsp baking soda
    • 5 tbsp oil
    • Blueberries
  • Icing
    • 1 tbsp lemon juice
    • ½ cup confectioner’s sugar

Instructions:

  1. Preheat the oven to 350°F.
  2. Grate the lemon until two tablespoons of lemon peel are produced.
  3. Extract three tablespoons of lemon juice from the lemons.
  4. Mix the flour (wheat & coconut), sugar, and baking soda in a mixing bowl.
  5. Mix the water, lemon juice, oil, vinegar, and vanilla in a mixing bowl.
  6. Combine the ingredients from step 3 and 4.
  7. Pour into a baking dish and bake for 25 minutes at 350°F.
  8. Mix the confectioner’s sugar and lemon juice to make the icing.
  9. Let the cake cool for 1 hour, and then top with the icing and blueberries.

Date Cake

Date Cake

Date Cake

Serves 8.

Ingredients:

  • 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)

Directions:

  1. Preheat the oven to 350 degrees & oil a 9-inch bunt cake pan.
  2. In a blender, mix the oil, dates, vanilla extract, sugar, and milk to make the liquid batter.
  3. In a separate bowl, mix the whole wheat flour, TJ’s multigrain baking mix, baking powder, and baking soda.
  4. To form the batter, mix the liquid batter with the dry ingredients.
  5. Add the walnuts & mix.
  6. Pour the batter evenly in the oiled bunt cake pan.
  7. 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.
  8. 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)**

Pineapple Upside Down Cake

Pineapple Upside Down Cake

Ingredients:

  • 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)

Directions:

Preheat oven to 350 degrees.

  1. Grease a baking pan with butter and arrange the pineapple slices and cherries at the base of the pan.
  2. Mix the sugar and water in a separate pan and and heat until the syrup turns brown.
  3. Pour the syrup over the pineapple slices.
  4. In a separate bowl, mix the baking soda, baking powder, and all purpose flour together.
  5. 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.
  6. Pour the batter into the pan over the pineapple slices and bake for 40-45 minutes at 350 degrees.
  7. When done, let cake sit for 10 minutes and then flip over. Serve with the pineapple slices facing up.

Black Forest Cake

Black Forest Cake

Black Forest Cake

Ingredients:

Cake:

  • 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

Frosting:

  • 2 tablespoon confectioner sugar
  • 1 pint heavy whipping cream
  • 1/2 teaspoon vanilla essence
  • 1 chocolate bar (milk or dark)
  • topping cherries

Directions:

Preheat the oven to 350 degrees.

  1. Warm milk (lukewarm) and mix with vinegar and cocoa powder in a bowl.
  2. In a different bowl, mix sugar (both granulated and brown), butter, oil, and vanilla extract together. Cream well.
  3. Mix the two mixtures together, and add flour, baking soda, and salt.
  4. Pour the batter into two separate 9-inch round or square pans and bake for 22-30 minutes.
  5. After baking, let both halves cool completely before removing from pan. (Separate the two halves)
  6. To make the frosting–pour the cream, confectioner sugar, and vanilla essence into a blender and whip for 30 seconds.
  7. 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.
  8. 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.

 

Chocolate Mousse

Chocolate Mousse

Ingredients:

  • 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)

Directions:

  1. 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.
  2. Melt the chocolate chips in a microwave for 1 minute. Stir the chocolate until all of the pieces melt.
  3. Pour the melted chocolate into the tofu mixture and pulse for 1-2 minutes.
  4. Pour the batter into the readymade graham cracker crust and even out the top. Chill for at least 4-5 hours or overnight.
  5. 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.

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Chocolate Cake (Beetroot)

Beet Root Cake

Beet Root Cake

Serves 12-14.

Ingredients:

  • 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

Ganache:

  • 1 tbsp maple syrup
  • 1 tsp almond milk
  • 3/4 cup chocolate chips

Directions:

  1. Preheat oven to 350ºF.
  2. Warm the chocolate almond/soy milk for 1 minute in the microwave.
  3. In a bowl, mix in cocoa powder, and vinegar until the powder dissolves in the warm milk.
  4. In a separate large bowl, mix all purpose flour, baking soda and salt.
  5. Mix the milk with oil, beet, margarine and sugar in food processor.
  6. Add this mixture to the flour (second) bowl and mix.
  7. Put the cake in your choice of oiled baking or bundt pan and bake for 45 minutes.
  8. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack.

Ganache:

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.

French Toast

French Toast

Serves 4 People

Ingredients:

  • 4 slices of bread (any type works)
  • 2 cups soy, almond, or regular milk
  • 1 tbsp nutritional yeast
  • 2 tsp oil
  • 1 tsp corn starch
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tbsp agave syrup
  • 2 tbsp pancake mix or all purpose flour
  • 1/4 tsp turmeric powder
  • 1 tsp confectioners’/powdered sugar
  • whipped cream (optional)

Directions:

  1. Place all ingredients, other than bread, powdered sugar and whipped cream, into a bowl and mix well.
  2. Heat a nonstick pan (grease the pan with a thin layer of butter).
  3. Dip each slice of bread into the batter and place on nonstick pan.
  4. Cook on low heat, each side until the bread becomes golden brown in color.
  5. Top with powdered sugar. Fresh fruit and whipped cream may be added.