Friday, July 27, 2012

Coconut Chocolate Cake

I recently made this cake for a birthday party and it was a BIG hit! I made the cake with coconut oil and the results were completely satisfying: moist and fluffy! And who doesn't like coconut with chocolate? The sweet coconut frosting complements the chocolate cake beautifully!


Chocolate Cake
3 cups flour
2 cups white sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons white vinegar
2/3 cup coconut oil, melted
2 cups cold water

Preheat oven to 350°. Mix flour, sugar, cocoa powder, baking soda, and salt together. Add the vinegar, coconut oil, and water and beat together. Pour batter into two greased 9x1 1/2-inch pans. Bake for 25-30 minutes. Allow cakes to cool before removing from the pans.

Coconut Frosting
6 tablespoons butter
2-3 cups powdered sugar
1/2 teaspoon vanilla
2 teaspoons coconut extract
2-3 tablespoons milk
Coconut flakes

Beat butter, powdered sugar, vanilla, coconut extract, and milk together until fluffy.
Frost first layer of cake and sprinkle with coconut flakes. Place the second cake on top of the first and frost; sprinkle coconut flakes on top.

Thursday, July 5, 2012

Do It Yourself Egg Substitute

Check out this great homemade egg substitute! I've tried this and it works wonderfully!


Friday, May 18, 2012

Brownie Crumbles

Everyone needs a small (or not so small) scoop of ice cream once in a while, especially if there's a brownie with it! I love brownies IN my ice cream. But since most or all brownie ice creams have eggs in them, those of us who cannot eat eggs have only one option- to make our brownies homemade. Using Hershey's Best Brownies recipe, I omitted the eggs and replaced them with ground flax seeds and applesauce. This substitute makes the brownies a little crumbly and flat, which results in perfect brownie crumbles.


Brownie Crumbles
1 cup butter, melted
2 cups sugar
2 teaspoons vanilla extract
1/2 cup applesauce
2 tablespoons ground flax seeds + 6 tablespoons water
3/4 cup Hershey's cocoa
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350°. 
Mix together the flax seeds and water; set aside.
Combine butter, sugar, and vanilla. Add applesauce and flax seed mixture. Stir in cocoa and mix until blended. Sift in  flour, baking powder, and salt; beat well. Pour batter into a greased 13x9" pan. Bake for 30-35 minutes. Cool completely. Crumble brownies into a bowl and serve on top of ice cream.

Thursday, April 5, 2012

Piece Of Cake!

Cake. It's something we eat at birthday celebrations, weddings, holidays, and other special occasions.There are so many different types of cake: cheesecake, yeast cake, sponge cake, coffee cake, fruit cake, pound cake, the list goes on and on! 

Cake can be made into different shapes and sizes like sheet cakes, layer cakes, and cupcakes. Cake can also be decorated with colored frosting, fondant, candy, fruit, etc. You can do so many things with cake!
 
Here is a list of a few good egg substitutes to use in cakes!
Per Egg:
  • 1/4 cup applesauce: Works great in all cakes, especially carrot or spice cake!
  • 1/4 cup banana: I mainly use this in recipes that contain chocolate.
  • 1 1/2 teaspoons Ener-G Egg Replacer + 2 tablespoons water: Tends to make crumbly cakes. Add half to a whole packet of gelatin.
  • 1/4 cup pureed fruit: I like to do this for recipes with two eggs or more. Use pureed fruit for 1 egg and applesauce or flax seed mixture for the other.
  • 1 teaspoon baking soda + 1 tablespoon white distilled vinegar: I've found this to work with many cake recipes. Add the baking soda to the dry ingredients and the vinegar to the wet ingredients.
  • 1/2 cup buttermilk: Although I've never personally tried this substitute, I've heard that it works quite well! If you use this as your egg substitute, don't forget to reduce the amount of water in the recipe you are using.
  • 1 tablespoon ground flax seeds + 3 tablespoons water: This is my favorite egg substitution for cakes. It helps bind without interfering too much with the rising. 
JB

Saturday, March 17, 2012

Allergy-Free Grasshopper Fudge Cake

This Grasshopper Fudge Cake is gluten-free, egg-free, and (mostly) dairy-free! And it is so delicious! I got the cake recipe from Babycakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery by Erin McKenna. The Fudge Sauce originally called for a whole cup of corn syrup! In my opinion, that is way too much corn syrup! Mixing sugar and water, I used that as a substitute for the corn syrup. The Fudge Sauce is chocolatey and not too thick.


Allergy-Free Grasshopper Fudge Cake
2 cups garbanzo-fava bean flour
1 cup potato starch
1/2 cup arrowroot powder
1 tablespoon plus 1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt
2/3 cup coconut oil, melted
1/2 cup agave nectar
1/2 cup honey
1/3 cup maple syrup
3/4 cup applesauce
2 tablespoons vanilla extract
2-3 teaspoons peppermint extract
1 cup hot water
1 tablespoon cocoa powder


Preheat the oven to 325°.
In a medium bowl, sift together the flour, potato starch, arrowroot powder, baking powder, baking soda, xanthan gum, and salt. Add the coconut oil, agave nectar, honey, maple syrup, applesauce, vanilla, and peppermint extract. Stir in the hot water and mix until combined and batter is smooth. Place 1 cup of the batter in a small bowl and mix in the cocoa powder; set aside. Pour remaining batter into a greased 13x9" pan.
Drop the chocolate batter by generous tablespoons randomly in 12 to 14 mounds onto the batter in the pan. Cut through the batters with a knife in S-shape curves in one continuous motion. Turn pan one-fourth turn; repeat cutting for swirled design.
Bake for 15 minutes, turn the pan 180°, and bake for another 7-9 minutes. Cool cake completely, about 1 hour.



Fudge Sauce
1 1/2 cups sugar, divided
1/2 cup water, divided
1/4 cup cocoa powder
1 cup Chocolate Almond milk
1/2 cup chocolate chips, divided
2 teaspoons vanilla extract


In a small bowl, stir together 1 cup sugar and 1/4 cup water; set aside.
In a medium saucepan, whisk together remaining 1/2 cup of sugar, remaining 1/4 cup of water, and cocoa powder. Bring to a boil over medium heat. Remove form heat and stir in milk, sugar and water mixture, and 1/4 cup of the chocolate chips. Return to heat and stir frequently until chocolate becomes thick and sticky, about 8-12 minutes. Remove from heat and immediately add vanilla and remaining 1/4 cup of chocolate chips. Allow to cool for at least 15 minutes.




 Distribute fudge sauce evenly over the cake. Carefully spread Cool Whip over the the fudge sauce. Store cake covered in the refrigerator until ready to serve.
JB

Thursday, February 16, 2012

Crumb Cake Muffins

You'll love these muffins! They are moist, soft, and delicious! I had to experiment with this recipe a few times before I was completely satisfied. For these muffins I used pumpkin as my egg substitute. I love using pumpkin! Pumpkin makes an excellent egg substitute in baked goods!


Crumb Cake Muffins

Batter:
1 3/4  cups flour
3/4 cup sugar
1 3/4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup milk
1/2 cup butter, melted
1/4 cup + 1/8 cup pumpkin
1 teaspoon vanilla

Topping:
1 cup flour
1/3 cup butter, softened
1/3 cup light brown sugar
1/2 teaspoon cinnamon

Preheat oven to 400°.
Stir together topping and set aside.
In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. In a medium bowl, stir together milk, butter, pumpkin, and vanilla. Make a well in the center of the dry ingredients and add wet ingredients. Stir just to combine. Pour batter into muffin cups. Sprinkle on topping. Bake for 25 minutes. When cooled, sift powdered sugar over the tops of the muffins.
Yield: Makes 12 muffins.

JB

Monday, January 23, 2012

Mini Gluten-free Egg-free Chocolate Chip Cookies

Since so many people are allergic to gluten, I decided to experiment and make gluten-free, egg-free chocolate chip cookies. I tried using different gluten-free flours and decided that using a combination of white rice flour, coconut flour, and tapioca flour resulted in the best cookie. For my egg substitute I used silken tofu. I also used half shortening and half butter in these cookies which allows the cookies to hold their form longer in the oven (due to shortening's high melting point) and makes soft, chewy cookies.
Mini Gluten-free Egg-free Chocolate Chip Cookies
1/2 cup shortening
1/2 cup butter
3/4 cup white sugar
3/4 cup brown sugar
1 teaspoon vanilla
1/2 cup silken tofu
1 cup white rice flour
1 cup coconut flour
2 tablespoons tapioca flour
1 teaspoon xanthan gum
1 teaspoon baking soda
3/4 teaspoon salt
2 cups chocolate chips


Preheat oven to 350°.
Cream together shortening, butter, and sugars. Add vanilla and tofu and beat until fluffy. Sift in flours, xanthan gum, baking soda, and salt. Stir in chocolate chips. Roll into 1-inch size balls and place on an ungreased cookie sheet. Using your fingers, gently flatten the balls just a little bit. Bake for 8-10 minutes.

JB