Aunt Polly's Apple Cake

Aunt Polly's Apple Cake

2 cups sugar
1 1/2 cups oil
3 eggs
1 tsp. vanilla

Mix ingredients above together, beating for 3 minutes. In another bowl mix:

3 cups flour (sift 1 tsp. each of baking soda, baking powder, cinnamon, and 1/2 tsp. salt). 

Fold flour into sugar & oil mixture with spatula. Then add:

1 cup chopped walnuts
1 cup coconut
3 cups apples, raw, diced.

Fold into mixture. Bake in a tub pan for 1 1/2 hours at 350 degrees. When done, invert over a pop bottle to cool.

Plain Cake and Variations

(No gluten, wheat, eggs, option for no milk)

1/2 cup sugar
1/4 cup shortening
1 cup water (or milk or soymilk)
2 tsp. vanilla
1 1/3 cup brown or white rice flour
3 Tbsp. potato starch flour
2 tsp. sweet rice flour
2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 325 degrees. Grease well in an 8-inch square pan or 9 muffin cups. Cream sugar and shortening together in mixing bowl. Add flavoring. Mix dry ingredients. Add flour alternately with water to sugar mixture. Beat at medium speed for 3 to 4 minutes, scraping bowl occasionally. 

Pour into a prepared pan. Bake cake 25 - 30 minutes or until toothpick inserted in center comes out clean; bake muffins (cupcakes) for 15 - 20 minutes. Makes 8-inch square pan or 9 cupcakes. 

Apple-Spice Cake

Substitute apple juice for water. Add to dry ingredients 3/4 tsp. cinnamon, 1/8 tsp. nutmeg, and 1/4 tsp. ginger.

Banana Cake

Use 1/2 cup mashed banana (about 1 medium) and 1/2 cup water in place of 1 cup water.

Chocolate: Increase sugar to 2/3 cup. Cream 3 tbsp. cocoa with the sugar and shortening. Add 1/4 tsp. baking soda to flour mixture.

Chocolate Pumpkin Torte

A torte is a rich, multi-layered cake that contains a filling of whipped cream, jam, mousse, jams, or fruits. Sometimes they are iced or glazed. Other times they are served with whipped topping mounded on the top. 

Chocolate Pumpkin Torte

1 3/4 cup flour (may be a gluten-free flour blend of choice)
3/4 cup sugar
1/2 cup cocoa powder*
1 Tbsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. sea salt
1 1/3 cup coconut milk
1 Tbsp. lemon juice
1 - 15 oz. can pumpkin puree
3/4 cup brown sugar, packed
2 Tbsp. flax seed
1 Tbsp. cornstarch
1/4 cup olive oil
1/4 cup agave nectar
1 Tbsp. vanilla
Non-dairy whipped topping

Sift dry ingredients together in large bowl. In another bowl, mix together liquid ingredients. Add liquid ingredients to dry ingredients. Place batter into a prepared, oblong cake pan. Bake at 350 degrees for 25 - 30 minutes. Test for doneness. Remove from oven and cool. Then slice in 1/2 lengthwise. Place whipped topping between layers. Add a dollop of whipped topping to the top of each slice when serving. Garnish with mint leaves and fresh raspberries or other fruit.

*carob powder may be used instead of cocoa.

Festive Carrot Cake

Carrot Cake

1 cup brown rice flour
1/2 cup corn starch
1 tsp. xanthan gum
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. cloves
1/2 cup pecans, chopped
1/2 cup white rice flour
1/2 cup white sugar
1 cup brown sugar
2 1/2 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. sea salt
3 cups carrots
1/2 cup raisins
1 cup oil
1/4 cup cranberries, dried OR craisins
3 egg substitutions*

Mix together using a Kitchen Aid or hand mixer. When well blended, pour into an oiled and floured pan and bake at 350 degrees for 40 - 50 minutes.

*Powdered egg replacer, flax gel slurry, or gar/fava slurry - OR - use eggs.

Vegan & Gluten Free

Delicious with a cup of 
Celestial Seasonings
Candy Cane Lane Tea

*This recipe gets rave reviews; people won't even know it is gluten-free or vegan. Nice and moist. Make into cupcakes and decorate with a holiday theme for a festive addition to your holiday!

Steamed Christmas Pudding

1 cup sugar

1/4 cup amaranth flour*

1/4 cup sweet rice flour*

1/4 cup garbanzo flour*

1/4 cup tapioca starch*

3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1 cup grated raw carrots
1 cup grated raw potatoes

1/4 cup raw grated apple
1 cup raisins
1 cup nuts, walnuts

1/2 tsp. fresh lemon zest

1/2 tsp. black walnut extract

Mix all ingredients together until moist. Place mixture in a prepared Pyrex bowl and cover with foil until secured. Put in a kettle of gently boiling water and cover with lid. Water should be 3/4 of the way up the side of the bowl. Steam for four hours, adding more water as necessary. Additional steaming is okay, but will result in an even darker pudding.

Serve with apple gravy (thickened apple juice concentrate with cinnamon added). To flame: soak sugar or sugar cubes in pure almond extract. Working quickly, place on top of pudding and light with a match. Take to table while flaming for a beautiful presentation.

*All-purpose flour may be substituted for the gluten-free flours given.

Raisin and Carob Cake

Raisin and Carob Cake
1 cup cold water
2/3 cup raisins
2 Tbsp. carob powder
1/3 cup oil
1 Tbsp. lemon juice
1 tsp. vanilla
1 1/2 cups flour or gluten free flour blend
1 tsp. baking soda
1/2 tsp. salt
nuts (optional)

In blender, process together water, raisins, and carob powder. Add oil, lemon juice, and vanilla. Pour into a large bowl and add remaining ingredients. Mix together gently. Pour into a greased 9-inch square pan.  Bake at 350 degrees F for 35 minutes.

Chocolate Dream Cake

Chocolate Dream Cake

Here's the chocolate version of the cake previously posted.

3 cups all purpose flour (or gluten free flour blend plus 1 tsp. xanthan gum)
1 cup sugar
2/3 cup cocoa powder
1/2 tsp. salt
2 Tbsp. baking powder
2 tsp. lemon juice
2 tsp. vanilla
1/3 cup oil
1/3 cup apple sauce
2 cups cold water

Mix all ingredients together until moist and blended. Do not over stir. Pour into a prepared cake pan (oil with parchment paper liner). Bake for 30 - 35 minutes at 350 degrees F. When done, sprinkle lightly with powdered sugar or frost as desired.

* To make gluten free, use a gluten-free flour blend and add 1 tsp. xanthan gum.

Carob Delight Cake

Carob Delight Cake

1 1/2 cups all purpose flour
1 1/2 cups whole wheat pastry flour

OR

** To make gluten free, use a gluten-free flour blend and add 1 tsp. xanthan gum.

1/2 cup date sugar
1/2 cup sugar
2/3 cup carob powder, roasted lightly in oven
1/2 tsp. salt
2 Tbsp. baking powder
2 tsp. lemon juice
2 tsp. vanilla
1/3 cup olive oil
1/3 cup apple sauce
1 Tbsp. Postum powder**
2 cups cold water

Mix all ingredients together until moist and blended. Do not over stir. Pour into a prepared cake pan (oil with parchment paper liner). Bake for 30 - 35 minutes at 350 degrees F. When done, sprinkle lightly with powdered sugar.

*May substitute cocoa powder for carob powder.

**Postum is a grain based coffee substitute. It's purpose in the recipe is to enhance the flavor of the carob, adding depth and enrichment. Postum is not a gluten free product. If gluten free, substitute coffee (decaf will work fine).

** To make gluten free, use a gluten-free flour blend and add 1 tsp. xanthan gum.

Poppy Seed Cake with Tofu Whipped Cream

Delicate Poppy Seed Cake With Tofu Whipped Creme

2 cups unbleached white flour
1 cup whole wheat pastry flour
1 Tbsp. baking powder
1/4 tsp. sea salt
1/4 tsp. cinnamon
1 cup maple syrup
3/4 cup safflower or corn oil
1/4 cup tahini
1/2 cup apple juice
1/4 lb. soft silken tofu, crumbled
1/2 cup poppy seeds

Preheat the oven to 325 F. Sift the first five ingredients together in a large bowl. Combine the rest of the ingredients, except for the poppy seeds, in a blender and process until smooth. Pour the blended mix into the dry ingredients and stir in the poppy seeds. Pour into a lightly oiled cake pan and bake for 45 to 55 minutes, until an inserted toothpick comes out clean. Cool and garnish with a dollop of whipped creme.

Tofu Whipped Creme

8-oz. soft silken tofu
1/2 cup brown rice syrup
1 Tbsp. safflower or corn oil
1 tsp. vanilla
2 tsp. organic lemon rind
pinch sea salt

Combine all the ingredients in a blender and process until completely smooth. Delicious, light, and tasty!

Lemon Poppyseed Cake

Lemon Poppyseed Cake
From: My friend, Kim (adapted by me)

2 lemons
1 cup white rice flour (or brown rice flour)
2/3 cup potato starch (or cornstarch)
2/3 cup pecan meal (or almond meal)
1 cup organic unbleached sugar
1/4 cup poppy seeds
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum (next time I'll use less)
substitute for 2 eggs*
1/2 cup silken tofu
1/2 cup soy milk
1/3 cup oil
4 tsp. tahini (sesame seed butter)
2 tsp. pure vanilla
(salt; not called for in original recipe)

Finely grate lemon rind and squeeze 1/4 cup of juice. Set lemon juice aside. Mix dry ingredients together with lemon rind. Sift or stir to remove all clumps. Whiz all liquid ingredients together in blender until smooth and creamy. Make a well in the dry ingredients. Add liquid ingredients all at once and stir until blended. Place in a prepared cake pan and bake at 350 degrees F. until toothpick comes out clean (about 40 minutes). Cool and frost with cream cheese frosting.

Cream Cheese Frosting

1 container 'Tofutti Better Than Cream Cheese', plain
4 Tbsp. honey
1/2 cup soy milk powder
3 tsp. lemon juice

Mix all ingredients together until smooth. Adjust liquid if needed. Garnish as desired.**

*2 tsp. egg replacer powder and 1/4 cup water

**I used unsweetened coconut flakes and freeze-dried raspberries.

Simply Beautiful Desserts

What to have for dessert? I decided to work with whatever was on hand. Fruit with honey glazed on top went well with mini muffins I had purchased at the grocery store as a treat for the boys. They were blueberry, poppy-seed, and orange. I topped them with some plain frosting and decorated them with the sugared flowers I'd made in the spring. Do you remember this post? They held up well and were as fresh and vibrant now as then. I decided that impromptu menus can be challenging, but a great deal of fun!

Cake 'o' Roses

The last of the year's roses and lavender from my garden adorned Alma's birthday cake. It was a carrot cake with creamy frosting and toasted coconut. Yum! The cool autumn weather has restored the miniature roses and they'll be pretty until the first frost.

Chocolate Cake

"Flowers have an expression of countenance as much as men and animal. Some seem to smile."

Henry Ward Beecher

Decorating with flowers is really fun and helps create beautiful and unusual cakes and cupcakes. As you can see, the yellow miniature roses were accented with mint leaves and fresh lavender and were the decoration on the gluten free, chocolate cupcakes. The red and white baby roses were accented with fresh lavender and were what distinguished the wheat flour cupcakes from the others. They were served at a birthday dinner for Brent with family and friends.

Chocolate Cake

1 1/2 cups gluten-free flour*
1/2 tsp. salt
1 cup sugar (Florida Crystals)
1/4 cup cocoa powder
1 tsp. baking soda
1 Tbsp. vegetable oil
1 Tbsp. vinegar lemon juice
1 tsp. pure vanilla
1 cup cold water
1/2 cup dairy-free chocolate chips

In a large bowl, mix together flour, salt, sugar, cocoa powder, and baking soda. Make a well in the center of the dry ingredients and pour in liquid ingredients. Using a hand mixer, blend until batter is smooth and creamy. Work quickly, as the lemon juice activates the baking soda and starts the leavening action. Gently stir in chocolate chips. Measure into cupcake papers in muffin tin. Bake at 350 degrees F. for 20 - 25 minutes.

*May substitute wheat flour if desired. For a gluten-free flour blend, consider Bob's Red Mill Gluten Free Flour Blend or a mixture of equal proportions of cornstarch, garbanzo/fava bean flour, and potato starch. Add 1 tsp. xanthan gum for every cup of flour.

Aunt Cella's Prune Cake

Aunt Cella has perfected the art of baking a dense and delicious cake. She is known for her Jewish Apple Cakes, Oatmeal Cakes, and Prune Cakes. Here is the recipe for the Prune Cake that she baked for our afternoon tea ~

Aunt Cella's Prune Cake

3 eggs, beaten
1 1/2 cups sugar
1 cup oil
1 cup chopped cooked prunes
2 cups sifted flour
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1 cup buttermilk
1 tsp. soda
1 cup chopped nuts

Blend together eggs, sugar, and oil. Add cooked prunes. Set aside. In another bowl, mix dry ingredients. Add buttermilk to liquid ingredients and alternatively mix liquid and dry ingredients together. Fold in nuts.

Bake at 375 degrees F. for 30 minutes. Frost and garnish as desired.

Add 1 tsp. nutmeg to dry ingredients if desired (optional)

Aunt Polly's Apple Cake

Aunt Polly's Apple Cake

This recipe was introduced to me when I was dating my husband. It was a favorite dessert made by his mom for both camping trips and company dinners. A dense, moist cake --- it is favored every time!

2 cups sugar
1 1/2 cup oil
3 eggs or egg substitute
1 tsp. vanilla
3 cups flour (or 3 cups gluten-free flour and 2 tsp. guar gum)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 cup nuts
1 cup coconut
3 cups diced raw apples

Beat sugar, oil, eggs, and vanilla for 3 minutes. In another bowl, sift flour, baking soda, baking powder, cinnamon, and salt. Fold flour into sugar mixture with a spatula. Add nuts, coconut, and apples, folding carefully. Bake in a tube pan for 1 1/2 hours at 350 degrees F.

* may substitute liquid natural sweetener for sugar; reduce by half.
**cake is still delicious if oil in recipe is cut in half.

Boston Cream Cake

Boston Cream Cake

Here's an unusual recipe. . .a cake with potatoes in the batter!

A dusting of powdered sugar can replace the chocolate glaze if you prefer. Carob powder can replace cocoa in this recipe. . .and sugar alternatives may be used.

Cake:

1 cup unbleached white flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup pureed white potato (room temperature)
1 tablespoon margarine
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon lemon extract
1/2 cup plain soy milk (room temperature)
Cooking spray


Filling:

1/4 cup raw cashews
3/4 cup + 2 tablespoons cold water
3 ounces (3/8 cup) soft tofu
1/2 cup sugar
4 teaspoons cornstarch
1/4 teaspoon salt
1 tablespoon canola oil
1 teaspoon vanilla

Glaze:

3 tablespoons cocoa
1 tablespoon canola oil
1 cup sifted powdered sugar
2 tablespoons boiling water

To make cake:

1. Preheat oven to 350° and lightly spray and flour an 8-inch round cake pan. In a medium mixing bowl, sift together flour, baking powder, and salt.

2. In another bowl, cream together potato and margarine. Add sugar and beat until sugar is fully incorporated and mixture is slightly fluffy. Add vanilla and lemon extract and continue beating. Slowly add soy milk, beating until fully incorporated. Add flour mixture, 1/3 cup at a time, and beat until batter is smooth.

3. Pour batter into prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool in the pan for 20 minutes. Remove from pan and let cool on a rack for at least 1 hour.

To make filling:

1. In a blender, grind cashews with 1/4 cup water until smooth, about 1 minute. Add remaining water (washing down the inner sides of the blender) and blend on high for 2 minutes. Add tofu, sugar, cornstarch, and salt. Blend on high until mixture is completely smooth.

2. Pour mixture into a medium saucepan and bring to a simmer over medium heat, stirring constantly. Continue cooking and stirring until mixture is very thick, about 2 minutes. Remove from heat and stir in oil and vanilla. Cool, stirring occasionally. When mixture reaches room temperature, cover and refrigerate until chilled, at least 1 hour.

To make glaze:

In a medium bowl, blend cocoa and oil. Add sugar and water and beat until smooth.

To assemble cake:

With a long serrated knife, split cake into 2 layers. Place bottom layer on serving plate and spread with filling. Top with second layer. Spread glaze over top layer, allowing glaze to drip over the sides, if desired. Refrigerate until served.

Caramel-Apple-Spice-Cupcakes

Recently Rylan felt like baking something special. After browsing through cookbooks, he chose a recipe for Caramel-Apple-Spice-Cupcakes. They tasted exceptional! The cupcakes were tender and burst with the flavor of caramelized apple chunks. A penuche frosting had a light, caramel flavor as well, making these cupcakes extra special! Exceptional!!!

The recipe can be found here: Veganomicon, The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero - page 252

Good Friend Tofu Cheesecake with Strawberries

Good Friend Tofu Cheesecake with Strawberries

4 c. mashed tofu
1/4 c. pineapple juice
2 T vanilla
1/2 tsp. lemon extract or 1 Tbsp. lemon juice
2/3 c. honey or maple syrup
2/3 tsp. coriander or cinnamon
1/2 c. oil

Rinse tofu, then drain, mash and measure. Place tofu in bowl and add remaining ingredients. Stir together until well blended. Place half of filling in a blender an blend on high until velvety smooth, stopping blender 2-3 times to stir contents. Pour over crust. Repeat procedure with other half. Spread filling browned and middle is firm.

Remove from oven. Cool. Cover with 4 cups strawberry topping.

Strawberry Topping

4 c. whole unsweetened frozen strawberries
1/16 tsp. salt
3/4 c. apple juice concentrate
3 Tbs. cornstarch

Place berries in bowl and thaw overnight at room temperature. Drain and save juice. Pour into blender and add remaining ingredients. Briefly blend on high. Pour into blender and add remaining ingredients. Again, briefly blend on high. Pour into sauce pan and bring to boil, stirring constantly until thick and clear. Remove from heat. Add berries and gently fold together with rubber spatula. Chill.

Yield: 3 c.

Note: To use this sauce as a filling for other things, add 1 Tbs. more cornstarch.

Variation: Use 1/2 c. apple juice concentrate and 1/4 c. grape juice concentrate in place of 3/4 c. apple juice concentrate. Or may substitute blueberries for strawberries.

Alma's Depression Carob Cupcakes

Alma gave me a recipe recently for Depression Chocolate Cupcakes. Their leavening action is created by a chemical reaction of baking soda and vinegar. The lack of eggs makes this an easy vegan option. The recipe calls for cocoa, but since I didn't have any I adapted it to carob powder and they turned out fine.

Alma's Depression Carob Cupcakes

3 cups flour
2 cups sugar
6 Tbsp. carob (or baking chocolate)
2 tsp. baking soda
1 tsp. salt
3/4 cup oil
2 Tbsp. apple cider vinegar (or lemon juice)
2 tsp. vanilla
2 cups cold water

Mix flour, sugar, cocoa (or carob), soda, and salt in ungreased 9" x 13" pan. Make three depressions. Into one pour the oil, into the second pour the vinegar, and into the third pour the vanilla. Pour water over all and mix well with a fork until completely combined.

Bake at 350 degrees F for 45 minutes to 1 hour.

Red Velvet Cake

2 cups gluten free flour blend
1 cup Sucanat
1/2 cup cocoa powder
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 Tbsp flax seeds, ground
1/3 cup water
1 tsp xanthan gum
1 cup diced beets (canned and drained; for convenience)
1 cup water
1/3 cup oil
2 tsp apple cider vinegar
2 tsp vanilla extract


1. Combine flour, sweetener, cocoa, baking powder, baking soda and salt.  Mix
well.

2. In a coffee grinder, whiz flax seeds into a meal.

3. In a blender, mix 1/3 cup water and flax meal.

4. Add beets, additional water, oil, vinegar, vanilla, and xanthan gum.

5. Pour liquid mixture into dry ingredients. Combine but do not overstir!

6. Pour into prepared cake pans.

7. Bake at 350 degrees F for 33 to 40 minutes (test for doneness).

8. Frost as desired.