20 healthier self cake recipes by noah mason
TRANSCRIPT
20HealthierSelfCakeRecipesByNoahMason
AllRightsReserved.Nopartofthispublicationmaybereproducedinanyformorbyanymeans,includingscanning,photocopying,orotherwisewithoutpriorwrittenpermission
ofthecopyrightholder.Copyright©2014
TableofContents
1.CozyCarrotCake2.FigyGreekCheesecake3.CoconutToppedPineappleCake4.BlueberryBurstingCoffeeCake5.SourCreamFluffyPoundCake6.Jammin’StrawberryCrumbCake7.CreamyGingerbreadCake8.VeryVeryLemonMeringueCake9.SkinnyCheesecake10.GiveMeMore!ChocolateCake11.SwirlingAppleCinnamonBundtCake12.ChocolateDecadenceZucchiniCake13.LemonyBlueberryPoppySeedBundtCake14.SkinnyCarrotCake15.ChocolatyPeanutButterIceCreamCake16.ZestyUpsideDownPearGingerCake17.GrainandSugarFreeStrawberryCake18.SweetOleCarrotCake19.HealthyBabyBirthdayCake
20.QuinoaGlutenFreeCake
1.CozyCarrotCake
INGREDIENTS
CAKE
·120-ouncecancrushedpineapple·2cupswhole-wheatpastryflour·2teaspoonsbakingsoda·1/2teaspoonsalt·2teaspoonsgroundcinnamon·3largeeggs·11/2cupsgranulatedsugar·3/4cupnonfatbuttermilk·1/2cupcanolaoil·1teaspoonvanillaextract·2cupsgratedcarrots,(4-6medium)·1/4cupunsweetenedflakedcoconut·1/2cupchoppedwalnuts,toasted
FROSTING
·12ouncesreduced-fatcreamcheese,softened·1/2cupconfectioners’sugar,sifted·11/2teaspoonsvanillaextract·2tablespoonscoconutchips,orflakedcoconut,toasted
PREPARATION1. To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with
cookingspray.2. Drainpineappleinasievesetoverabowl,pressingonthesolids.Reservethedrained
pineappleand1/4cupofthejuice.3. Whiskflour,bakingsoda,saltandcinnamoninamediumbowl.Whiskeggs,sugar,
buttermilk,oil,vanillaandthe1/4cuppineapplejuiceinalargebowluntilblended.Stirinpineapple,carrotsand1/4cupcoconut.Addthedryingredientsandmixwitharubberspatulajustuntilblended.Stirinthenuts.Scrapethebatterintothepreparedpan,spreadingevenly.
4. Bakethecakeuntilthetopspringsbackwhentouchedlightlyandaskewerinsertedinthecentercomesoutclean,40to45minutes.Letcoolcompletelyonawirerack.
5. To prepare frosting and finish cake: Beat cream cheese, confectioners’ sugar and
vanillainamixingbowlwithanelectricmixeruntilsmoothandcreamy.Spreadthefrostingoverthecooledcake.Sprinklewithtoastedcoconut.
2.FigyGreekCheesecake
INGREDIENTS
CRUST
·15plainMelbatoasts,(about4ounce)·1/3cupwalnuthalves·2tablespoonsextra-virginoliveoil·2tablespoonssugar
CHEESECAKE
·14ouncesreduced-fatcreamcheese·1cupsugar·21/2cupslow-fatornonfatplainGreekyogurt·7largeeggwhites·1teaspooncinnamon
TOPPING
·16wholedriedfigs·2cupswarmwater·1/2cupouzo,Mavrodaphneorportwine·2rosegeraniumleaves,plusmoreforgarnish·1cinnamonstick·13-inchstriporangezest·1/2cupsugar
PREPARATION1. Topreparecrust:Preheatovento325°F.Putakettleofwaterontoheatforthewater
bath.Coata10-inchspringformpanwithcookingspray;tightlywrapthebottomandoutsidewithadoublelayeroffoil.
2. Process Melba toasts and walnuts in a food processor until fine crumbs form.Transfer to amediumbowl.Addoil and2 tablespoons sugar and tossuntil evenlymoist. Press the crumb mixture into the bottom of the pan. Bake until lightlybrowned,about10minutes.Transfertoawirerackandletcooltoroomtemperature,about30minutes.
3. Topreparecheesecake:Whenthecrustisalmostcool,beatcreamcheeseand1cupsugar ina largemixingbowlwithanelectricmixeruntil smooth.Addyogurt, egg
whitesandcinnamon;beatuntilwellblended.Pourthebatteroverthecooledcrust.4. Placethecheesecakeinaroastingpanandpourinenoughboilingwatertocome1
inchuptheoutsideofthespringformpan.Bakethecheesecakeinthecenteroftheovenuntilsetaroundtheedgesbutthecenterstilljiggles,about45minutes.Turnofftheovenandletthecheesecakesitintheovenwiththedoorajarfor1hour.Letcoolonawirerackfor1hourmore.
5. Toprepare topping:Meanwhile,placefigs inasmallbowl,coverwithwarmwaterandletsoakfor1hour.
6. Strainthefigs,reservingthesoakingwater.Strainthesoakingwaterintoamediumsaucepan.Addouzo(orwine);bringtoaboiloverhighheat.Addgeraniumleaves(ifusing),cinnamonstick,orangezestandthefigs.Reducetheheattomediumandcookuntil the figs areplumpand the liquid is the consistencyof a thin syrup, 10 to15minutes. Remove the figswith a slotted spoon and set aside to cool. Stir 1/2 cupsugarintotheliquid,adjusttheheattomaintainagentlesimmer,andcookuntiltheliquidisreducedbyhalf,15to25minutes.Discardthegeraniumleaves,cinnamonstickandorangezest.Chopthefigsandreturnthemtothesyrup.
7. Removethepansidesfromthecheesecake.Serveeachslicetoppedwithsomeofthefigsauceandarosegeraniumleaf,ifdesired
3.CoconutToppedPineappleCake
INGREDIENTS
CAKE
·11/2cupscakeflour·1cupwhole-wheatflour,preferablywhitewhole-wheat(seeNote)·2teaspoonsbakingpowder·1/4teaspoonsalt·3/4cupgranulatedsugar·1/2cuphoney·1/3cupcanolaoil·3tablespoonsbutter,melted·3/4cupnonfatbuttermilkormilk·2tablespoonscoconutrumordarkrum·2teaspoonscoconutextract·3largeeggs,separated(reserve2yolksforpineapplecurd)
PINEAPPLECURD
·2largeeggyolks·16-ouncecanpineapplejuice(3/4cup)·1/4cupgranulatedsugar·5teaspoonscornstarch
FROSTING&GARNISH
·12ouncesreduced-fatcreamcheese(Neufchâtel),atroomtemperature·1/3cupconfectioners’sugar,sifted·1teaspooncoconutextractorrum·Pinchofsalt·11/2cupsfinelydicedfreshpineapple,divided·2tablespoonstoastedcoconut(seeTip)
PREPARATION1. To prepare cake: Preheat oven to 350°F. Coat two 9-inch cake panswith cooking
spray.2. Sift cake flour, whole-wheat flour, baking powder and 1/4 teaspoon salt into a
mediumbowl.Beat3/4cupsugar,honey,oilandmeltedbutterinalargebowlwith
anelectricmixeronmediumspeeduntilwellblended.Whiskbuttermilk (ormilk),rumandcoconutextract ina smallbowl.With themixeron lowspeed,alternatelymix thedry ingredientsand thewet ingredients into thesugarmixture,startingandendingwithdryingredientsandscrapingthesidesof thebowlasneeded,until justcombined.
3. Clean and dry the beaters. Beat 3 eggwhites in amedium bowlwith the electricmixeronmedium-highuntilsoftpeaksform.Gentlyfoldthewhitesintothebatterintwo additions until just combined. Divide the batter between the prepared pans,spreadingtotheedges.
4. Bake the cake until a toothpick inserted in the center comes out clean, 26 to 30minutes.Cool in the pans on awire rack for 10minutes.Turn out and let cool toroomtemperature,about1hour.
5. Topreparecurd:Whisk2eggyolks,pineapplejuice,1/4cupsugarandcornstarchinasmallsaucepan.Cookovermedium-lowheat,whiskingconstantly,untilthickandbeginningtobubble,3to5minutes.Letcoolcompletely.
6. To prepare frosting & assemble cake: Beat cream cheese, confectioners’ sugar,extract (or rum)andapinchof salt in amediumbowlwithanelectricmixeruntilsmoothandcreamy.
7. Placeonecakelayer,top-sidedown,onacakestandorplate.Spreadevenlywiththepineapplecurd,stoppingjustshortoftheedge.Scatter1/2cupdicedpineappleoverthecurd.Placetheremaininglayer,top-sideup,ontop.Spreadthefrostingoverthetop and sides. Decorate the top with the remaining 1 cup pineapple and toastedcoconut.
4.BlueberryBurstingCoffeeCake
INGREDIENTS·Cookingspray·1cupall-purposeflour·1cupwhole-wheatpastryflourorregularwhole-wheatflour·1teaspoonbakingsoda·1/2teaspoonsalt·3tablespoonssugar·1/2teaspoongroundcinnamon·1/2cupchoppedwalnuts·1/2cuppackedbrownsugar·2tablespoonsbutter,atroomtemperature·2tablespoonscanolaoil·2largeeggs·1teaspoonvanillaextract·1cupplainnonfatyogurt·1cupfreshblueberries,orfrozenandthawed
PREPARATION1. Preheatovento350degreesF.Sprayan8-inchsquarecakepanwithcookingspray.2. Whisktogethertheall-purposeandwhole-wheatflours,thebakingsodaandsalt.Ina
smallbowl,stirtogetherthegranulatedsugar,cinnamonandwalnuts.Inalargebowl,beatthebrownsugar,butterandoiluntilfluffy.Ifnecessary,usethebackofaspoontopressoutanylumpsinthebrownsugar.Beatintheeggs,1atatime,beatinguntilfullycombined.Beatinthevanillaandyogurt.
3. Addtheflourmixturein2batches,stirringuntiljustcombined.4. Spreadhalfofthebatterintothepreparedpan.Sprinklehalfofthenutmixtureover
thebatterandtopwiththeblueberries,gentlypressingthemintothebatter.Spoontherestofthebatterintothepan,smoothingthetop.Sprinkletheremainingnutmixtureover the cake, pressing gently. Bake until a wooden toothpick inserted in centercomesoutclean,about30to35minutes.Letcoolslightlyandthenunmoldandallowtocoolcompletelyonacoolingrack.Cutthecakeinto2-inchsquares.
5.SourCreamFluffyPoundCake
INGREDIENTS·3cupssugar·3/4cupbutter,softened·11/3cupseggsubstitute·11/2cupslow-fatsourcream·1teaspoonbakingsoda·41/2cupssiftedcakeflour·1/4teaspoonsalt·2teaspoonsvanillaextract·Cookingspray·Freshblackberries(optional)·Mintsprigs(optional)
PREPARATION1. Preheatovento325°.2. Placesugarandbutterinalargebowl;beatwithamixeratmediumspeeduntilwell
blended(about5minutes).Graduallyaddeggsubstitute,beatingwell.3. Combine sour creamandbaking soda.Stirwell, and set aside.Lightly spooncake
flour intodrymeasuringcups,and levelwithaknife.Combine flourandsalt.Addflour mixture and sour creammixture alternately to sugar mixture, beginning andendingwithflourmixture.Stirinvanilla.
4. Pour batter into a 10-inch tubepan coatedwith cooking spray.Bake at 325° for 1hourand35minutesoruntilawoodenpickinsertedincentercomesoutclean.Coolin pan 10minutes onwire rack; remove frompan.Cool completely onwire rack.Garnishwithblackberriesandmint,ifdesired.
6.Jammin’StrawberryCrumbCake
INGREDIENTS
CrumbTopping
·1/4cupall-purposeflour(about1ounce)·1/4cuppackedbrownsugar·1/4teaspoongroundcinnamon·2tablespoonschilledbutter,cutintosmallpieces
Cake
·Cookingspray$·11/4cupsall-purposeflour(about51/2ounces)·1/2teaspoonbakingpowder·1/4teaspoonbakingsoda·1/8teaspoonsalt·2/3cuppowderedsugar·1/4cupbutter,softened·1/2teaspoonvanillaextract·1largeegg$·6tablespoonsfat-freemilk·2tablespoonsfreshlemonjuice·1/4cupreduced-sugarstrawberryspread(suchasSmucker’s)
PREPARATION1. Topreparecrumbtopping,lightlyspoon1/4cupflourintoadrymeasuringcup;level
withaknife.Combine flour,brownsugar,andcinnamon inasmallbowl.Cut in2tablespoonsbutterwithapastryblenderor2knivesuntilmixture resemblescoarsemeal;setaside.
2. Preheatovento350°.3. Topreparecake,lightlycoatan8-inchspringformpanwithcookingspray;setaside.
Lightlyspoon11/4cupsflourintodrymeasuringcups;levelwithaknife.Combineflour,bakingpowder,bakingsoda,andsaltinasmallbowl;setaside.
4. Combinepowdered sugar and1/4 cupbutter in a large bowl; beatwith amixer atmedium speed until well blended (about 2 minutes). Add vanilla and egg; beat 2minutes.Combinemilkandjuice;addtosugarmixture,andbeat2minutes.
5. Addhalfof flourmixture to sugarmixture; stir until smooth.Add remaining flourmixture,andstirjustuntilcombined.
6. Spoonhalfofbatterintopreparedpan,spreadingevenly.Topwithstrawberryspread.
Spoon remaining batter over strawberry layer, spreading evenly. Sprinkle reservedcrumbtoppingevenlyoverbatter.Bakeat350°for45minutesoruntilawoodenpickinserted incentercomesoutclean.Cool10minutes inpanonawirerack; removefrompan.Coolcompletelyonwirerack.
7.CreamyGingerbreadCake
INGREDIENTS
Cake
·1/3cupgranulatedsugar·1/4cupbutter,softened·1/4cupmolasses·1largeegg·11/2cupsall-purposeflour(about63/4ounces)·2teaspoonsgroundginger·1/2teaspoonbakingsoda·1/4teaspoongroundnutmeg·1/8teaspoonsalt·1/8teaspoongroundcloves·2/3cupfat-freemilk·1teaspoonvanillaextract·Cookingspray
Frosting
·1/4cup(2ounces)fat-freecreamcheese,softened·1/4cup(2ounces)1/3-less-fatcreamcheese,softened·1teaspoonvanillaextract·1/8teaspoonsalt·13/4cupspowderedsugar
RemainingIngredient
·1/3cupLemonCurd
PREPARATION1. Preheatovento350°.2. Topreparecake,place1/3cupgranulatedsugarandbutter inamediumbowl;beat
withamixerathighspeedfor2minutesoruntilwellcombined.Addmolassesandegg;beatwell.
3. Lightlyspoonflourintodrymeasuringcups;levelwithaknife.Combineflourandnext5 ingredients (throughcloves) inamediumbowl.Addflourmixtureandmilkalternately to sugar mixture, beginning and ending with flour mixture. Stir in 1teaspoonvanilla.Spoonbatterintoan8-inchsquarepancoatedwithcookingspray.Bakeat350°for30minutesoruntilawoodenpickinsertedinthecentercomesout
clean.Coolcompletelyonawirerack.4. Topreparefrosting,placecheeses,1teaspoonvanilla,and1/8teaspoonsaltinalarge
bowl; beat with a mixer at medium speed until light and fluffy. Gradually addpowdered sugar; beat at low speed just until blended (do not overbeat). Spreadfrostingevenlyovertopofcake.TopeachservingwithLemonCurd.
8.VeryVeryLemonMeringueCake
INGREDIENTS·CookingSpray·Flourfordusting·1(1/2pint)raspberries·1tablespoonsugar
Cake
·21/3cupscakeflour·11/2teaspoonsbakingpowder·1/4teaspoonbakingsoda·1/2teaspoonsalt·1/2cuplowfatbuttermilk·1/3cupvegetableoil·1tablespoonfinelygratedlemonzest·2tablespoonsfreshlemonjuice·2largeeggs·1largeeggwhite·11/4cupssugar
Frosting
·3/4cupssugar·2largeeggwhites·3tablespoonswater·1/2teaspooncreamoftartar·1/8teaspoonfinesalt·1tablespoonfinelygratedlemonzest·1teaspoonpurevanillaextract
PREPARATION1. Preheatovento350°.2. Preheat theoven to325degreesF.Spray2 (8-inch) roundcakepanswithcooking
spray.Dustlightlywithflourandshakeouttheexcess.3. Reservehalfoftheraspberries,andcombinetheotherhalfwith1tablespoonsugar
andcrushwithafork.Setaside.4. Sifttogethertheflour,bakingpowder,bakingsoda,andsaltinamediumbowl,stir
withaforktoevenlycombinetheingredients.Inanotherbowl,whiskthebuttermilk,
oil,lemonzest,andlemonjuice.5. Whisktogethereggs,eggwhitesandsugarinalargebowlandbeatwithanelectric
mixeronmediumspeeduntilitholdsribbons,about2minutes.Addtheflourmixturein3parts, alternatingwith thebuttermilkmixture in2parts,beginningandendingwiththeflour.Stirtogetherbyhanduntilevenlycombinedandnolumpsremain.
6. Pourthebatterevenlyintothepans.Bakeinthecenteroftheovenuntilacaketestercomesoutclean,about30minutes.Coolonabakingrackfor10minutes,thenturnthecakesoutontoabakingracktocoolcompletely.
7. Frosting:Bringafewinchesofwatertoaboilinasaucepanthatcanholdanelectricmixerbowlabovethewater.Whiskthesugar,eggwhites,water,creamoftartar,andsalt in the bowl by hand. Set the bowl above the boiling water and beat with anelectric handmixer atmedium-high speed until stiff peaks form, about 7minutes.Removefromtheheat;beatinthelemonzestandvanilla.
8. Toassemblethecake:Place1layeronaflatservingorcakeplate,topsidedown,andspreadwithcrushedraspberries.Topwith3/4cupfrosting,spreadinggentlyontopoftheraspberries.Placethesecondcakelayerontop,topsideup,andfrostthetopandsides.Decoratewiththereservedraspberries.
9.SkinnyCheesecake
INGREDIENTS·9wholelow-fatcinnamongrahamcrackers,brokeninhalf·2tablespoonsunsaltedbutter,melted·Cookingspray·28-ouncepackagesNeufchatelcreamcheese,softened·28-ouncepackagesfat-freecreamcheese,softened·11/2cupssugar·1cupreduced-fatsourcream·2largeeggsplus3eggwhites·2tablespoonsall-purposeflour·1teaspoonvanillaextract·1teaspoonfinelygratedlemonzest·Assortedtoppings
PREPARATION1. Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor
untilcrumbled.Add1to2 tablespoonswaterandthebutter;pulseuntilmoistened.Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat theinside of the panwith cooking spray and press the crumbs onto the bottom.Bakeuntilbrowned,about8minutes.Letcool,about10minutes.
2. Meanwhile, beat both cream cheeses and the sugarwith amixer onmedium-highspeeduntilsmooth,5minutes,thenbeatinthesourcreamonlow.Lightlywhiskthe3eggwhitesinabowl,thenaddtothecheesemixturealongwiththe2wholeeggs,flour, vanilla and lemon zest. Beat onmedium speed until fluffy, 3minutes. Pouroverthecrust.
3. Place the cheesecake in a roasting pan and add enoughwarmwater to come one-quarterofthewayupthesidesofthespringform.Bakeuntilthecakeissetbutthecenterstilljiggles,about1hour10minutes.Turnofftheoven;keepthecheesecakeinsidewiththedoorclosedfor20minutes.
4. Removethecakefromthewaterbathandtransfertoarack.Runaknifearoundtheedge,thencoolcompletely.Chilluntilfirm,atleast8hours.Topasdesired.
10.GiveMeMore!ChocolateCake
INGREDIENTS·2cupsall-purposeflour·11/3cupssugar·2teaspoonsbakingpowder·1/2teaspoonbakingsoda·1/4teaspooncardamom·3/4teaspoonfinesalt·2/3cupunsweetenedDutch-processcocoapowder·1teaspooninstantespressopowder·1/2cupboilingwater·1tablespoonvanillaextract·1cuplowfat(2percent)Greek-styleyogurt·1/2cup1percentlowfatmilk·1/3cupcanolaoil·1largeegg·1largeeggwhite·1/3cupcurrants,soakedinhotwaterfor1minute,drained·1/2cupchoppedsemisweetorbittersweetchocolate·Confectioners’sugarfordusting
PREPARATION1. Preheat the oven to 325 degrees F. Generously spray a 10-inch Bundt pan with
cookingspray.2. Combine the flour, sugar, baking powder, baking soda, cardamom, and salt in a
mediumbowl.Combine the cocoa and espresso powder in a small bowl. Pour theboilingwateroverthecocoamixture,whiskinguntilsmooth.Stirinthevanilla.
3. Whisktogethertheyogurt,milk,oil,egg,andeggwhiteinalargebowl;stir inthecocoa mixture until blended. Gradually add the flour mixture, stirring just untilcombined.Stirinthecurrantsandchoppedchocolate.
4. Pourthebatterintothepan.Bakeinthecenteroftheovenuntilacaketesterinsertedinthecakecomesoutclean,about50minutes.Coolonabakingrackfor10minutes,then turn thecakeoutontoabakingrack tocoolcompletely.Dustgenerouslywithconfectioners’sugarjustbeforeserving.
11.SwirlingAppleCinnamonBundtCake
INGREDIENTS
Filling
·11/2cupsdicedpeeledGrannySmithorothertartapple·1/2cupapplecider·1tablespoondarkbrownsugar·1(3-inch)cinnamonstick
Streusel
·1/2cupwalnuts·2tablespoonsdarkbrownsugar·1tablespoonall-purposeflour·1/2teaspoongroundcinnamon
Cake
·Bakingspraywithflour·3/4cupgranulatedsugar·1/2cupbutter,softened·2largeeggs·1largeeggyolk·1vanillabean,splitlengthwise·9ouncesall-purposeflour(about2cups)·2teaspoonsbakingpowder·1teaspoonbakingsoda·1/4teaspoonsalt·1/2cupfat-freemilk·3/4cupplain2%reduced-fatGreekyogurt·1teaspoonpowderedsugar
PREPARATION1. Preheatovento350°.2. Topreparefilling,combinefirst4ingredientsinasaucepanovermedium-highheat;
bring to a boil.Reduce heat tomedium; simmer 20minutes or until liquid almostevaporates and apple is tender, stirring occasionally. Cool to room temperature.Discardcinnamonstick.
3. To prepare streusel, combine walnuts and next 3 ingredients (through groundcinnamon)inafoodprocessor.Pulseuntilmixtureresemblescoarsemeal.
4. Topreparecake,coata12-cupbundtpanwithbakingspray.Placesugarandbutterina large bowl; beat with a mixer at medium speed until light and fluffy (about 3minutes).Addeggsandeggyolk,1atatime,beatingwellaftereachaddition.Scrapeseedsfromvanillabean;addseeds tosugarmixture.Reservebeanforanotheruse.Weighor lightlyspoon flour intodrymeasuringcups; levelwithaknife.Combineflour, baking powder, baking soda, and salt in a bowl, stirringwell with awhisk.Combinemilkandyogurt inasmallbowl,stirringuntilsmooth.Addflourmixtureand milk mixture alternately to sugar mixture, beginning and ending with flourmixture;beatjustuntilcombined.
5. Spoonone-thirdofbatter intopreparedpan;sprinklebatterwithhalfapplemixtureandhalfwalnutmixture.Repeatlayers,endingwithremainingthirdofbatter;smoothwithaspatula.Bakeat350°for30minutesoruntilawoodenpickinsertedincentercomesoutwithmoistcrumbsclinging.Coolonawirerackfor15minutes;removecakefrompan.Coolonawirerack.Sprinklewithpowderedsugar.
12.ChocolateDecadenceZucchiniCake
INGREDIENTS
Cake
·Cookingspray·1tablespoonall-purposeflour·3/4cupgranulatedsugar·1/2cuppackedbrownsugar·1/2cup(4ounces)block-stylefat-freecreamcheese,softened·1/3cupvegetableoil·2largeeggs·2largeeggwhites·1teaspoonvanillaextract·21/2cupsall-purposeflour·1/2cupunsweetenedcocoa·2teaspoonsbakingpowder·1/2teaspoonbakingsoda·1/2teaspoonsalt·1/2teaspoongroundcinnamon·3/4cupfat-freebuttermilk·2cupsshreddedzucchini·2/3cupsemisweetchocolatechips·1/4cupchoppedwalnuts
Glaze
·3/4cuppowderedsugar·3tablespoonsunsweetenedcocoa·8teaspoonsfat-freemilk·2tablespoonssemisweetchocolatechips·1teaspooninstantcoffeegranules·1/2teaspoonvanillaextract
PREPARATION1. Preheatovento350°.2. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust pan with 1
tablespoonflour.3. Placesugars,creamcheese,andvegetableoilinalargebowl,andbeatwithamixer
atmediumspeeduntilwellblended(about5minutes).Addeggsandeggwhites,1atatime,beatingwellaftereachaddition.Beatin1teaspoonvanillaextract.
4. Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife.Combine21/2cupsflourandnext5ingredients(21/2cupsflourthroughcinnamon)inamediumbowl,stirringwellwithawhisk.
5. Addflourmixtureandbuttermilkalternatelytosugarmixture,beginningandendingwith flourmixture. Stir in zucchini, 2/3 cup chocolate chips, and nuts. Pour batterintopreparedpan.Bakeat350° for1houroruntilawoodenpick inserted incakecomes out clean. Cool in pan 10minutes on awire rack; remove from pan. Coolcompletelyonwirerack.
6. To prepare glaze, combine 3/4 cup powdered sugar and 3 tablespoons cocoa in asmallbowl;stirwithawhisk.Combinemilk,2tablespoonschocolatechips,coffee,and1/2teaspoonvanillaextractina1-cupglassmeasure.Microwaveatmedium45secondsoruntilchocolatemelts,stirringafter20seconds.Combinepowderedsugarmixturewithchocolatemixture,stirringwithawhisk.Drizzleglazeovercake.
13. Lemony Blueberry Poppy Seed BundtCake
INGREDIENTS
Cake
·Cookingspray·11/2tablespoonsdrybreadcrumbs·13/4cupsgranulatedsugar·3/4cupbutter,softened·4largeeggs·133/4ouncesall-purposeflour(about3cups)·1tablespoonbakingpowder·1tablespoonpoppyseeds·1/2teaspoonbakingsoda·1/2teaspoonsalt·11/2cupsfreshblueberries·3/4cupnonfatbuttermilk·1/3cupfreshlemonjuice(about3lemons)·1teaspoonvanillaextract·1teaspoonlemonextract
Glaze
·1cuppowderedsugar·1tablespoonnonfatbuttermilk·1tablespoonfreshlemonjuice
PREPARATION1. Preheattheovento350°.2. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with
breadcrumbs.3. Combinegranulatedsugarandbutter ina largebowl;beatwithamixeratmedium
speeduntillightandfluffy(about5minutes).Addeggs,oneatatime,beatingwellaftereachaddition.Weighorlightlyspoonflourintodrymeasuringcups;levelwithaknife.Combineflourandnext4ingredients(throughsalt);stirwithawhisk.Addblueberriestoflourmixture;tosstocoat.Combine3/4cupbuttermilk,1/3cupjuice,andextracts.Addflourmixtureandbuttermilkmixturealternatelytosugarmixture,beginningandendingwithflourmixture.Pourbatterintopreparedpan.
4. Bake at 350° for 45minutes or until a wooden pick inserted in center comes outclean.Coolpanonawirerack10minutes.Removecakefrompan;coolonrack.
5. Toprepareglaze,placepowderedsugarinasmallbowl;add1tablespoonbuttermilkand1tablespoonjuice,stirringwithawhiskuntilcombined.Pourglazeoverwarmcake;coolcompletely.
14.SkinnyCarrotCake
INGREDIENTS
Cake
·10.1ouncesall-purposeflour(about21/4cups)·2teaspoonsbakingpowder·11/2teaspoonsgroundcinnamon·1/4teaspoonsalt·2cupsgratedcarrot·1cupgranulatedsugar·1/2cuppackedbrownsugar·6tablespoonsbutter,softened·3largeeggs·1teaspoonvanillaextract·1/2cuplow-fatbuttermilk·Cookingspray
Frosting
·6ouncescreamcheese,softened·1ouncefromageblanc·2tablespoonsbutter,softened·1/2teaspoonvanillaextract·1/8teaspoonsalt·3cupspowderedsugar·1/4cupchoppedpecans,toasted
PREPARATION1. Preheatovento350°.2. Topreparecake,weighorlightlyspoonflourintodrymeasuringcups,andlevelwith
a knife. Combine flour, 2 teaspoons baking powder, ground cinnamon, and 1/4teaspoon salt in amedium bowl, stirring with a whisk. Add 2 cups grated carrot,tossingtocombine.
3. Placegranulatedsugar,brownsugar,and6tablespoonsbutterinalargebowl.Beatwithamixeratmediumspeeduntilcombined.Addeggs,1ata time,beatingwellafter each addition. Stir in 1 teaspoon vanilla. Add flour mixture and buttermilkalternatelytosugarmixture,beginningandendingwithflourmixture.Spreadbatterintoa13x9-inchmetalbakingpancoatedwithcookingspray.Bakeat350°for28minutes or until a wooden pick inserted in center comes out clean. Cool cake
completelyonawirerack.4. Topreparefrosting,placesoftenedcreamcheeseandnext4ingredients(through1/8
teaspoon salt) in amediumbowl.Beatwith amixer atmedium speed until fluffy.Gradually add powdered sugar, beating at medium speed until combined (don’toverbeat). Spread frosting evenly over top of cake. Sprinkle evenly with toastedpecans.
15.ChocolatyPeanutButterIceCreamCake
INGREDIENTS
Crust
·1cupdates·1/2cuphempseeds·1/3cupwholeflaxseeds·3tablespoonscacaopowder
Filling
·3frozenbananas·1cupdates·2cupscashews·2tablespoonscoconutoil·11/4cupswaterorveganmilk·1/4cupcacaopowder·2tablespoonsnutbutter·Rawchocolatesauce·Favenutbutter
PREPARATION1. Tomakethecrust:pulsethehempandflaxseedsandcacaoinyourfoodprocessor
untiltheybecomearoughflour,thenaddthedatesandprocessuntilsticky.Pressintothebottomandupthesidesofaspringformpan.Putinthefridge.
2. Tomake the filling: blend all the ingredients until smooth, addingwater or veganmilk as needed to make it creamy. Spread evenly into your crust, occasionallyswirlinginnutbutterandchocolatesauce.Putinthefreezerovernightoruntilfrozensolid,andletitthawalittlebitbeforeserving.Consistencyshouldbecreamy.
16.ZestyUpsideDownPearGingerCake
INGREDIENTS·2tablespoonsDarkBrownSugar·3firm-ripeBartlettorAnjouPears·11/4CakeFlour·1teaspoongroundginger·1teaspoonfreshlygratedgingerandjuice·3/4teaspoonBakingPowder·1/4teaspoonSalt·3tablespoonslightoliveoil·3/4cupgranulatedsugar·LimeZestfromoneLime,grated·1teaspooncoconutextract·1largeEggplus1largeEggWhite·3/4cupButtermilk
PREPARATION1. Preheatovento350degreesF.Spray9-inchroundnonstickcakepanwithnonstick
cookingspray.Sprinklebrownsugaroverbottom,coatingevenly.2. Peel,core,andhalvepears.Slicepearscrosswiseinto1/2(onehalf)-inch-thickslices.
Evenlyspreadpearsinpan,coveringbottomofpan.3. Grate teaspoon (ormore, to liking)of freshginger and sprinkle evenlyoverpears,
lettingjuicedripontopears,aswell.4. Inmediumbowl,mixtogetherflour,groundginger,bakingpowder,bakingsoda,and
salt.Setaside.5. In largebowl,usingelectricmixer, beat togetheroil, sugar, limezest, andcoconut
extract.Beatinwholeeggandeggwhiteuntilthick.6. Now,turnoffmixerandusingaspatula,alternatelyfoldflourmixtureandbuttermilk
intoeggmixture,untiljustblended.7. Pour batter over pears, smoothing top to cover pears completely. Bake until a
toothpickinsertedincentercomesoutnearlyclean,about30-35minutes.Transfertoawirerack.Letcakecoolinpanonrackfor8-10minutes,thencarefullyrunaknifearoundcaketoloosen.Invertcakeontoaplatter.Letcoolslightlybeforeslicing.
17.GrainandSugarFreeStrawberryCake
INGREDIENTS·220grawalmonds(oralmondflour/meal)·40gbutter·1/4tspsalt·1/4tspbakingsoda·40ghoney·3eggs·1/2Tbspurevanillaextract·1/2cupquarteredstrawberries(about8-10)
PREPARATION
Strawberrycake
1. Preheatovento180degreescelcius.2. PlacealmondsinTMbowlandgrindatspeed9for10seconds.Setaside.3. PlacebutterintheTMbowlandcookonVaromaatspeed2fora3minutes(check
after2minutestomakesureit’sgoingalright).4. Addhoney,almondflour,vanilla,salt,bakingsodaandeggsandmixonspeed4for
10seconds.Scrapedownthebowlandrepeat.5. At this point you can either fold through the strawberries or pour the batter into a
lined20cmcaketin(orspringformtin)anddispersethestrawberriesontop.YoucanpushthemintothebatteralittleifyoulikebutIlikedthempeekingoutofthecakeafteritwasbaked.
6. Bake for20–30minutesuntil cakehasbrown, springsback to the touchandhasslightlycomeawayfromthesidesofthetin.
CoconutCreamWhip
1. Coldtinofcoconutcream.2. Scoopoutthethickenedcoconutcreamatthetopofthetin.3. Tbsofhoney4. Insert thebutterfly, add thickenedcoconut cream (leaveanywaterycoconut cream
behindforanotheruse)andwhiponspeed4for30secondsoruntilfluffy.5. Putinrefrigerator.Don’ticethecakeuntilyouarereadytoserve.(Thewhipwillnot
stayfluffyforlong,sowait!)
18.SweetOleCarrotCake
INGREDIENTS·3cupsshreddedcarrots·3cupsflour·1teaspoonbakingsoda·1teaspoonbakingpowder·2teaspoonscinnamon·1teaspoonginger·1/2teaspoongroundnutmeg·1teaspoonsalt·11/2cupshoney·4eggs·1cupvegetableoil·1cupcrushedcannedpineapple(drained)·1cupwalnuts·1cupraisins
PREPARATION1. Preheattheovento350°.2. Greasetwo8-inchcakepans.Linewithparchmentpaperandthengreaseandflour
thepans.3. Mix together the eggs, honey and vegetable oil. In a separate bowlmix the flour,
bakingsoda,bakingpowder,salt,cinnamon,ginger,andnutmeg.Slowlyincorporatetheflourmixtureintotheeggandhoneymixture.
4. Coat raisins and walnuts with a tablespoon of flour. Fold the raisins, walnuts,pineappleandcarrotsintothebatter.
5. Dividethebatterintothetwocakepans.Bakefor50-60minutesoruntilatooth-pickinserted into thecakescomeoutclean. Allow thecakes tocoolcompletelybeforefrosting.
19.HealthyBabyBirthdayCake
INGREDIENTS
Cake
·4or5ripebananas·3/4cuporganiccinnamonapplesauce·1teaspoonbakingsoda·11/2cupswholewheatflour·3teaspoonsvanillaextract·1teaspooncinnamon·1/4teaspoonnutmeg·2eggwhites,beaten
Frosting
·1cups(8ounces)creamcheese·1/4cup(2ounces)organiccinnamonapplesauce·1teaspoonspurevanillaextract(alcoholfree)
*Doubleingredientsformorefrosting
PREPARATION
Cake
1. Mashthebananasinamediumbowl.2. Inaseparatelargebowl,mixtheflour,bakingsoda,cinnamon,andnutmegtogether.3. Addthemashedbananas,applesauce,andvanillatotheflourmixture.Mixjustuntil
incorporated. Beat two egg whites until you receive a cone when pulling out thewhisk,foldincarefullythebeateneggwhites.
4. Sprayyour8or9 roundpanswithnon-stickcookingsprayorcoatwithbutterandflour.
5. Spreadthebatterintothebottomofbothpans.6. Bakeat400°for20minutes.7. Cool thecakes, thenuseanoverturned16ozgladestorageroundtocutout4small
cakerounds.8. Preparethefrosting,addinbetweeneachlayer2tbsp.ofyourcreamcheesemixture.
Whenalllayersarestackedontopofeachother,coverthecakewiththeremainingfrostinganddecorateasdesired.
Frosting
1. Softenthecreamcheese.2. Whiskthecreamcheesewiththeapplesauceandvanillaextractuntilcreamy.
20.QuinoaGlutenFreeCake
INGREDIENTS·2cupsquinoaflour·1/2cupsorghumflour·3/4cupalmondmeal·1teaspoonbakingsoda·2teaspoongroundcinnamon·1cupcoconutpalmsugar·3organiceggs·1/2cupoliveoil·2teaspoonvanillaextract·1cupgratedcarrots·1cupunsweetenedcoconutflakes·1/2cupseedlessdates·1/4cuporangejuice
PREPARATION1. Preheattheovento350degrees2. Inamixingbowl,mixtogetherfloursanddryingredients.3. Addeggs,oil,vanillaandorangejuice.Thenbeattocombine.4. Stirinthecarrots,coconutanddatesbyhand.5. Pourthebatterintothebackingpanandbakeforabout25to35minutes.
TableofContents1.CozyCarrotCake
2.FigyGreekCheesecake
3.CoconutToppedPineappleCake
4.BlueberryBurstingCoffeeCake
5.SourCreamFluffyPoundCake
6.Jammin’StrawberryCrumbCake
7.CreamyGingerbreadCake
8.VeryVeryLemonMeringueCake
9.SkinnyCheesecake
10.GiveMeMore!ChocolateCake
11.SwirlingAppleCinnamonBundtCake
12.ChocolateDecadenceZucchiniCake
13.LemonyBlueberryPoppySeedBundtCake
14.SkinnyCarrotCake
15.ChocolatyPeanutButterIceCreamCake
16.ZestyUpsideDownPearGingerCake
17.GrainandSugarFreeStrawberryCake
18.SweetOleCarrotCake
19.HealthyBabyBirthdayCake
20.QuinoaGlutenFreeCake