So So Good!! This Cake restored my faith that even gluten free cake can be moist & delicious!! It was so decadent that I think my eyes rolled back into my head. 😉 I left it plain on top but you could certainly drizzle homemade chocolate ganache or sprinkle powdered sugar on top as well. Enjoy this heavenly dessert! Perfect for Valentine’s Day!!
Happy Valentine’s Day Everyone!
1 ¼ cups Gluten free all purpose flour
2/4 cup almond flour
¾ cup unsweetened natural cocoa powder
1 ¾ cups natural granulated sugar
2 tspns. baking soda
1 tsp. baking powder
1 tsp. salt
2 tspns. coffee powder (grind coffee grounds in a coffee grinder until powdery)
½ cup vegetable oil
2 large eggs, at room temperature
¾ cup tofu sour cream, at room temperature
½ cup almond milk
1 tsp. white vinegar
2 tspns. vanilla extract
½ cup boiling water
Cream cheese filling:
12 oz. tofu cream cheese, softened at room temperature
1 large egg
¼ cup natural granulated sugar
½ tsp. pure vanilla extract
Preheat oven to 350°F. Grease a bundt cake pan.
Measure out almond milk & put vinegar in with it & set aside to curdle & get to room temperature.
Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and coffee powder, together in a large bowl. Set aside. With a hand-held mixer, mix the oil, eggs, sour cream, almond milk mixture, and vanilla together until combined. Pour the wet ingredients into the dry ingredients. Add the hot water & beat it all until the batter is combined completely. Set aside.
Make the cream cheese filling: Use a stand mixer with whisk attachment, beat the cream cheese on high speed until no lumps remain. Beat in the remaining ingredients on medium-high speed until combined.
Pour half of the chocolate batter evenly into the greased bundt pan. Spread all of the cream cheese filling evenly on top. Try to touch the cream cheese to the edges & smooth out as best you can, as it tends to be very thick. Pour the remaining chocolate batter on top.
Bake for 55-65 minutes or until the toothpick inserted in
to the cake comes out clean. A few crumbs on toothpick are ok.
After you’ve checked it for doneness, remove from the oven and allow it to cool for 2 hours inside the pan. Place carefully on a wire rack to finish cooling. Place carefully again after it finishes cooling to a cake stand.
If you prefer, you can add a chocolate ganache to top or sprinkle with powdered sugar. I loved it without a topping.
After the first day, you can store in the fridge for a few days, but it’s never as moist or soft after it’s been room temperature. You do need to store in fridge after a day as it does start to turn.
On a hectic morning, you need to have a quick breakfast, but a healthy & hearty one to start the day right. This was something I made one morning in just that situation & it was delicious & satisfying, as well as healthy. If you have Celiac Disease, like myself, or a sensitivity to gluten & wheat, make sure the oats are gluten free. Sometimes they’re processed in a facility where there’s cross-contamination, so, making sure it’s certified gluten free is crucial to your tummy. Enjoy. 🙂
3/4 cups gluten free oats
1 1/4 cups non-dairy milk of our choice
1 Tbspn. real maple syrup
1/2 tsp. real vanilla extract
1 banana (cut into small coins)
pinch of salt
*optional: 1/8 cup chopped walnuts
*optional: 1/2 Tbspn. light brown sugar
This recipe is for one serving.
Place everything in a saucepan & stir constantly over a medium-high heat. Don’t let it burn. It only takes a few minutes to get the flavors melded together, heated & a nice consistency.
Ok, so I am in love with buddha bowls! I love creating different flavorful meals all in one bowl! You can make all kinds of delicious combinations! Here is one combo that I made a few days ago. Try your hand at some! It’s delicious when it all mixes together.
brussel sprouts (roasted with olive oil, s & p)
nutritional yeast (1/8 cup)
ground cayenne pepper or paprika
s & p
chopped dried chives
Roast brussel sprouts in a 350°F oven with olive oil, s & p & most of nutritional yeast minus a tablespoon, for about 10 minutes or until soft & browned.
Saute onions until transparent, soft & browned. Add mushrooms & saute until soft & browned. Put to the side.
Heat frozen or fresh spinach. Add olive oil, garlic salt, and a Tablespoon of nutritional yeast. Put to the side.
Saute chickpeas in olive oil, s & p, turmeric, cumin, garlic salt, onion powder, parsley & chives until browned & the flavors are melded together. Place to the side.
Cook up rice according to instructions. Add some vegetable broth if you’d like.
Add seasoning to taste & place each food in sections in bowl.
Enjoy! These one bowl meals are the best for busy nights & they are just as cozy as a warm soup on a cool night.
I LOVE CRAFTING!!! I had these faux Styrofoam pumpkins from the dollar store from last year & they were way too orange-y and I like the Cottage/Farmhouse look, so I decided to paint them & make them more that style. I only needed the materials I had on hand in the house to give them a different look.
Faux Styrofoam pumpkins from the dollar store
gray paint (or mix the white & black to make gray)
varying sizes of paint brushes
paper plate to put paint on
cups of water (to rinse in between & to water down paint at times)
newspaper or other material that can get paint on it to protect surface
Prepare your surface & gather all materials. Put water in cups for rinsing in between. Wear paint clothes.
Paint with a bigger brush — white all over most of the pumpkin, except the bottom. Ans some in gray, if you wish, (I did 2 in white & 2 in gray). Let dry.
After ten minutes, paint bottom. Let dry.
In creases, paint with watered down gray or brown & wipe away lightly.
Any touch ups?
Put pumpkins outside on newspaper or in a deep sink & dip large craft paintbrush in black & fan out to splatter specks on pumpkins (not too much). Be careful not to get paint everywhere.
Dry for ten minutes.
Paint stems on pumpkins black or brown.
Any touch ups? After they dried for about an hour or so, they are ready to be placed where you want them. Check to make sure they’re dry.
I wanted to make a cake this holiday weekend for my family, but wanted to partake as well. As you may or may not know from a previous post, I have to eliminate sugar from my diet. That presented quite a challenge for me, especially when I’m in the mood for cake & especially for the Holidays! So I went to work in my kitchen “lab” & tried out some recipes. After a flop or 2 (I won’t admit how many flops), I came up with one that works well. I did use Maple sugar and coconut sugar, as I can process those. Thank goodness! If you try it, let me know what you think. 🙂
I have been experimenting for awhile with some “bacon” recipes for breakfast & for different BLT type sandwiches. I am unable to eat tomatoes, due to heartburn issues, but you certainly can place them on the sandwich if you so desire. ; ) I have found the sauce to make just about anything into a bacon. You can use this recipe for tofu, eggplant, zucchini, and just about anything you wish to make “bacon” with, really! Hope you enjoy this recipe as much as my family & I have.
“Bacon” flavoring recipe:
1 cup soy sauce
2 TBSPN vegan Worcestershire sauce (recipe to follow)
2 TBSPN Real maple syrup
2 TBSPN Bragg’s nutritional yeast
2 TBSPN liquid smoke
2 TBSPN coconut oil
I used 2 blocks of tofu, cut into strips, but have also used eggplant cut into thin strips.(Make sure to blot dry with paper towels, to take out the excess water content of tofu or veggies)
Vegan Worcestershire sauce recipe
1 cup Bragg’s apple cider vinegar
1/4 cup soy sauce
1/8 cup maple sugar
1/4 tsp ground black pepper
1/2 tsp ground ginger
1/2 tsp ground dry mustard
1/2 tsp onion powder
1 clove garlic, minced
1/4 tsp ground cinnamon
Make the homemade Worcestershire sauce first. Mix everything together & heat in a saucepan, stirring often. When it comes to a boil, simmer for 20 minutes. Take off the stove and cool for 10 minutes.
While the Worcestershire sauce is cooling, in a separate bowl, stir the “bacon” ingredients together & when the Worcestershire sauce is ready (it will still be warm — that’s ok), measure out 2 TBSPN and stir that in to bacon flavoring recipe.
Soak the cut & blotted dry tofu or eggplant or other veggie strips & marinate them for an hour or better yet, overnight, in the fridge with cover.
Store the rest of the Worcestershire sauce for another time.
When ready, saute on a griddle or fry pan on medium heat with coconut or olive oil, loosening often with a spatula, so it doesn’t stick to pan. Cook on each side for approximately 3 minutes, until browned.
Place on the side as a “Bacon” for breakfast or place on toasted bread of choice with lettuce & tomato along with veganaise or perhaps guacamole! It is a delicious lunch!
This Summer I have been through a roller coaster ride with my digestion! I have discovered sugar, in almost every form, is very upsetting to my stomach & have since dropped it from my diet. It has been a journey for sure & a lot of adjustment. I am able to process maple sugar & syrup, as it is more natural & more gentle on my tummy, but no other sugars seem to make my tummy very happy! This will be a challenging holiday season for me, but a relief to end some of this misery for me. It’s amazing when you find those triggers, how you begin to heal your gut. It explains why I was under the weather a lot! I had a leaky gut! I have other triggers as well. As you all may know, I’ve been working on a book & have since made a lot of changes & essentially had to start over as I’ve eliminated & rewrote recipes according to these new changes in my diet! This cookbook is in progression & have found healing through writing it & testing new recipes! A Wonderful new me is emerging! My goal is to help others as well, who also may be going through similar or exact issues as these. Stay tuned for the cookbook; although it’s taking longer than expected, it will hopefully be worth the wait.
Hoping you all enjoyed your Summer! Despite these challenging events, my family and I enjoyed visiting the Cape once again, took tons of day trips, witnessed the beautiful and proud moment of seeing our daughter graduate from college with a Bachelor in Science & is now working in a Farm and working also as a Garden Manager at a local college!! Thanks to her, we have had a ton of delicious, organic produce and learned a lot about better health. I’ve been busy reinventing the cookbook, visiting with friends, crafting, swimming, teaching our son to drive (yikes!), my son playing in a summer community band, visiting with extended family we don’t see often & now are preparing for the Fall! Happy First day of Autumn tomorrow! Stay tuned!
I have been so busy this Summer season & it’s great to be posting again! This is the Harvest season for butternut squash & there are a lot of yummy simple recipes for this nature’s candy. I have a very simple one for you! Enjoy!!
2 large butternut squash, peeled, seeded, and cut into medium sized chunks
1/4 cup brown sugar
2 TBspn. real maple syrup
1/2 stick of Earth Balance butter
1/2 tsp salt
Preheat oven to 350°F.
Line a cookie sheet with parchment paper (you may need to line 2 sheets depending on the amount of squash pieces & the size of cookie sheets). Place chunks of squash on the lined sheets.
Melt butter in pan. Take off stove. Add brown sugar, syrup & salt. Drizzle all over pieces of squash. Move around to saturate all of the chunks.
Bake for 35-45 minutes or more depending on your oven on 350°F.
I make this cheesecake for Easter every few years & it is always a smash hit! It’s light & lemony delicious! Enjoy! I have to apologize that in all of the commotion & excitement on Easter, I never took a picture of the cheesecake, but it is so very delicious!! It will not disappoint!!
2 packages g-free lemon flavor instant pudding & pie filling
1 cup rice whip whipped topping* & white chocolate curls-for top
Preheat oven to 325°F. Mix wafer, cookie crumbs or graham crumbs, 1 Tbspn. of sugar and butter; press firmly onto bottom of 9″ Springform pan. Bake for 10 min.
Beat cream cheese, remaining 3/4 cup sugar, flour, and milk in large bowl with electric mixture on medium speed until just blended. Add sour cream; beat until just blended. Add eggs, one at a time, mixing on low speed after each addition until just blended. Stir in dry pudding mixes until just blended.
Bake for 1 hour & 5 min – 1 hour & 15 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool completely. Refrigerate overnight. Remove side of pan. Top cheesecake with whipped topping & white chocolate curls, just before serving. Make sure to store leftover cheesecake in refrigerator.
*You can use the dairy versions of these, if you wish, instead of the vegan versions.