Tag: cake

  • Strawberry Coconut Cake!

    Try this easy, vegan cake next time you want to use up a few strawberries and bit of strawberry jam. Makes up to 24 servings.

    Dry Ingredients
    • 3 ½ cups organic all-purpose flour
    • 2 TBSP aluminum free baking powder
    • 1 tsp baking soda
    • 1 tsp sea salt
    • 1 ½ cup organic cane sugar
    • 2 cups fresh strawberries sliced – reserve 1/2 cup for garnish
    Wet Ingredients
    • 2 cups plant-based milk (we used oat milk), you could also try coconut milk
    • 6 TBSP lemon juice
    • ½ cup melted coconut oil, or sunflower oil
    • 2 tsp coconut extract / coconut flavor
    Garnish
    • the reserved sliced strawberries
    • strawberry jam, about 4 oz
    Method
    • Preheat oven to 350°F
    • Measure out and place all dry ingredients (except strawberries) in a large mixing bowl and whisk together to combine.
    • Stir sliced strawberries into the dry ingredients to coat well.
    • Stir 6 TBSP of lemon juice into oat milk in a medium sized mixing bowl and let sit.
    • Melt coconut oil in a small saucepan and pour into milk mixture, add coconut extract.
    • Pour wet ingredients into dry ingredients and stir to combine just until all dry ingredients are moistened and pour batter into a parchment lined, or greased 13 x 9 inch pan.
    • Bake the loaf for approximately 45 minutes, the middle should be solid, test with a toothpick for when it comes out clean.
    • Once it cools, decide how many pieces you want to cut it into. To garnish each piece, apply a dab of strawberry jam, approximately 1/2 teaspoon and spread it out gently. Then place a fresh strawberry slice on top of the jam.
    • If you don’t have jam handy, you can make a quick batch just for the cake by blending up fresh strawberries, adding a bit of sugar and bringing to a simmer on the stovetop. Let cool in the refrigerator and then apply to the cake. You could also serve with coco-whip, yogurt, or whipped cream.

      Enjoy!

      Adapted from https://plantedandpicked.com/lemon-strawberry-loaf/

  • Carrot Cake

    What better way to celebrate the spring season than with some delicious carrot cake.

    Ingredients

    One

    1 1/4 cups applesauce

    2 cups granulated sugar

    3 eggs room temperature

    Two

    2 cups all-purpose flour

    1 tsp baking soda

    1 1/2 tsp baking powder

    1/2 tsp salt

    1 tsp cinnamon

    Three

    2 cups grated carrots

    1 cup chopped nuts optional

    1 tsp vanilla

    1 cup crushed pineapple, not drained!

    Cream Cheese Frosting:

    1/2 cup butter, softened

    8 oz cream cheese softened

    1 tsp vanilla

    1 lb powdered sugar

    top with nuts or coconut if desired

    Instructions

    Preheat oven to 350 degrees.

    Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
    Pour into a lightly greased and floured 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of the pans will ensure they don’t stick).
    Bake for 35-40 minutes for the 9×13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You’re looking for an inserted toothpick to come out clean.
    Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

    For the frosting:

    Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.
    Invert the cake onto a cake plate or stand.
    Apply a generous dollop of frosting and spread.
    Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three.
    Refrigerate for an hour before serving for best results.