Cake
Carrot Cake-Old Fashioned from our Wedding
Believe it or not…this is the recipe we used for the cupcakes at our wedding in 1977. My Mom and many of her friends used this recipe to bake hundreds of carrot cake cupcakes for our special day. This is a tried and true recipe with room for healthy options without altering the delicious taste.
Ingredients
2 cups flour
2 teaspoons baking powder
1 ½ teaspoon baking soda
1 ½ teaspoon salt
2-3 teaspoons cinnamon
1 ¼ cups oil (I used ½ cup applesauce and ¾ cups oil)
1 ½ cups sugar
4 eggs
2 cups grated carrots 9I used about 2 ½ cups)
1 (20 oz) can crushed pineapple with no sugar added, drained and reserve juice for frosting
¾ cup chopped walnuts
Cream Cheese Frosting
1 cube butter at room temperature
1 (8 oz) cream cheese at room temperature (you can use fat free or low fat cream cheese)
1 box powdered sugar
1 teaspoon vanilla
1-2 tablespoons reserve pineapple juice
Mix all dry ingredients together. Add beaten eggs, oil (applesauce), carrots, drained pineapple and nuts. Mix well by hand until well blended. Pour into greased 9×13 or three 9 inch rounds or a bundt pan. Bake at 350 degrees for 40-50 minutes until toothpick comes out clean. Cool thoroughly and frost with cream cheese frosting.
To make frosting, combine butter and cream cheese in a kitchen aide and mix until creamy. Add powdered sugar and vanilla and mix well adding just enough pineapple juice to get the consistency you want for your frosting. Frost the cake when completely cool.
Buttermilk Coffee Cake
Buttermilk Coffee Cake (with Blueberries optional)
This coffee cake is very versatile and wonderfully delicious. This recipe was my mom’s and she used to make it all the time for breakfast when we had a house full of kids over for a slumber party. You can make it a day ahead and warm in a low oven for a few minutes before serving. Today I got creative by adding blueberries and served it at a leadership brunch and the gals loved it.
Ingredients
2 ¼ cups flour (you can use gluten free flour)
½ teaspoon salt
1 ½ teaspoons cinnamon
1 cup brown sugar
⅓ cup sugar
¾ cup canola oil (you can use coconut oil or almond oil or light olive oil)
1 teaspoon baking soda
1 teaspoon baking powder
1 egg
1 cup buttermilk
½-¾ cup chopped walnuts
1 more teaspoon cinnamon
1-2 cups fresh blueberries (optional)
Preheat oven to 350 degrees. Mix the flour, salt, brown sugar, white sugar, 1 ½ teaspoon cinnamon and oil together in a medium sized bowl. This mixture will be a bit lumpy and crumbly at this point. Take out ¾ cup of this mixture and set aside for topping. You can make this cake by hand using a whip and spatula or a hand mixer or mix in your kitchen-aide. Next add the baking soda and baking powder to the batter remaining in the bowl and mix thoroughly. Whip the egg and buttermilk together and add to batter. Mix carefully until all ingredients are completely combined and smooth like cake batter (add 1-2 cups of fresh blueberries and fold in carefully). Pour into a greased 9×13 pan. In a small bowl, add chopped nuts and extra 1 teaspoon cinnamon to the ¾ cups of crumbly mixture you have set aside. Sprinkle …
Read MoreApplesauce Yogurt Cake
Once again, I am baking away for something to serve at a bible study luncheon or a gathering at our home for fellowship and prayer time. This applesauce cake recipe is an adaptation of a good old standard family go-to cake that has been updated with more nutrition and more spices and a better overall consistency.
1 ½ cups white or whole wheat flour
¾ cups coconut flour
½ cup almond flour
1 ½ cups sugar (white, brown or coconut)
2 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
¾ teaspoons salt
2 teaspoons cinnamon
1 3/4 cups applesauce
1 1/4 cups yogurt (see notes regarding fat percentage)
1 egg
1/3 cup coconut oil
1 1/2 teaspoons vanilla extract
INSTRUCTIONS
1. Preheat the oven to 325ºF. Grease a 12-cup Bundt pan.
2. In large bowl, combine flour, sugar, baking soda, baking powder, cinnamon and salt.
3. In a separate bowl, mix applesauce, yogurt, egg, oil and vanilla. Add to dry ingredients and stir until just combined.
4. Pour into prepared pan.
5. Bake for 60-65 minutes, or until toothpick inserted in center comes out clean.
6. Cool 30-45 minutes or longer before turning it out onto a cooling rack. Before turning it out, you might want to run a paring knife around the center circle to loosen it a bit.
What is your favorite easy to make snack cake recipe?
- 1 ½ cups white or whole wheat
5 Star Chocolate Cake
This is by far the BEST chocolate cake I have ever made!!! It is rich and dense but moist and light in texture. The coffee intensifies the chocolate flavor without adding even a hint of coffee flavor. I always use decaf coffee so that my guests are not up all night after enjoying a piece of cake. I usually make this in my bundt pan because it looks so beautiful and is easier to serve but a double layer chocolate cake is always fun for birthdays.
Chocolate Cake Ingredients
1 ¾ cups all purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
¾ teaspoon salt
2 large eggs
1 cup buttermilk
½ cup butter melted
1 ½ tablespoons vanilla
1 cup freshly brewed decaf espresso or dark roast coffee
Frosting
3 squares bittersweet or unsweetened chocolate
½ cup evaporated milk
1 box powdered sugar
¼ cup softened butter
1 teaspoon vanila
Preheat oven to 350 degrees. Brew 1 cup of decaf coffee. Grease 2 (9 inch round) cake pans or use a Bundt pan. Mix flour, sugar, cocoa, baking soda and salt in bowl of kitchenaid mixer. Add eggs, buttermilk, melted butter and vanilla and mix on medium until creamy, about 3 minutes. Remove bowl from mixer and pour hot coffee into bowl and stir with rubber spatula until smooth. the batter will be runny. Pour into pans and bake for 35 minutes (for 9 inch cake pans) or 50 minutes (for Bundt pans). Toothpick will come out clean or with tiny bit of moist crumb attached. Cool for 15 minutes and turn out onto cake plate or cooking rack. 
Oatmeal Cake-great for Easter brunch
Easter brunch is a fun family tradition and I love to have a few recipes on hand that can be made ahead of time. This Oatmeal Cake is easy to make and everyone just loves it. This cake is moist and has the hidden benefit of extra nutrition by adding in the oatmeal. The topping combines nuts and healthy coconut which adds a bit of sweetness to any brunch coffee cake. You can also serve the as a light dessert with fresh strawberries or raspberries. Another wonderful thing about this recipe is that it can be made ahead and frozen for a few days. Just take out of the freezer the night before and warm it up for a few minutes before serving. Hope your family likes it as much as ours and who knows it could become a new addition to your Easter brunch menu.
Oatmeal Cake
1 cup oats
1 ¼ boiling water
½ coconut oil
¾ cup white sugar
¾ cup brown sugar
2 eggs
1 1/3 cup flour (I used whole wheat and white combined)
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons cinnamon
6 Tablespoons melted butter
¾ cup brown sugar
1 cup coconut
1 cup chopped walnuts
1 teaspoon vanilla
1/3 cup sweetened condensed milk
Combine oats and boiling water and let sit for 20 minutes. Cream coconut oil (slightly softened) and ¾ cup brown and ¾ cup white sugar. Add eggs and mix until combined. Add oatmeal mixture and mix until combined. Add flour, salt, soda and cinnamon and mix until smooth batter is formed. Pour into a greased 9×13 pan and bake in a preheated 350 degree oven for 35 minutes. While baking the cake, make topping by mixing melted butter, coconut, nuts, vanilla and sweetened condensed milk and stir …
Read MoreApple Cake-Wellness style
This apple cake is moist and full of flavor. You can make it gluten free and it is full of fiber, so as far as a healthy dessert recipe goes, this is a keeper. Since I chop all the apples in a food processor with the peel on and I also chopped the nuts and raisins together in the food processor, it is a quick and easy dessert to make and take to parties.
Ingredients
2 cups flour (you can use gluten free flour here without changing the taste or texture)
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 ½ cups walnuts
1 cup raisins
5-6 large tart apples (4 cups when chopped)
½ cup oil (I use coconut oil)
1 cup sugar (you can use honey, coconut sugar or brown sugar)
2 eggs
1 teaspoon vanilla
Sift dry ingredients and set aside. Chop walnuts and set aside. Peel, core and chop apples. You can chop the walnuts and apples in a food processor. (I actually do not peel the apples before I chop them in the food processor)
Cream the oil and sugar. add the eggs and vanilla and mix well. Stir in the dry ingredients until well blended. Fold in the apples, nuts and raisins. The batter will be very stiff. Turn into a well greased 9×13 pan or a bunt pan. Bake in a 350 degree oven. Bake 45 minutes for the 9×13 pan and 50 minutes for the bunt pan. Sprinkle powdered sugar on top.
Pumpkin Cake (Healthy Style-Gluten Free)
The feeling of Fall is in the air and with our first rain today….I must concede the fact that summer is over. School is back in session and all my volunteer commitments have begun. We are gearing up for a great year in women’s bible study and we are studying the book of Psalms, a perfect way to share in the songs of worship and praise that men and women have used for centuries. Psalms were used by Jesus as His songs and prayers. We had our first luncheon with the new ladies in our discussion group last week and this is the dessert cake I made to share with the gals. It was a hit, so I wanted to share it with them and all of you.
Gluten Free Pumpkin Cake
Ingredients
1 ½ cups your favorite gluten free flour blend or almond meal flour
1 ½ cups organic oats pulsed in blender or vitamix to make grainy oat flour
3 Tablespoons flax meal
1 Tablespoon hemp seed
1 Tablespoon chia seed
¼ cup whey based protein powder (vanilla or pumpkin flavored)
¼ cup brown sugar or honey (optional if you are using chocolate chips)
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons pumpkin pie spice
2 eggs
3 Tablespoons almond milk
4 Tablespoons coconut oil
1 cup pumpkin puree
¾ cup unsweetened applesauce
⅓ cup raisins
⅓ cup chopped walnuts
1 cup chocolate chips or pumpkin flavored white chocolate chips
Frosting
¼ cup softened butter
1 ½ cups powdered sugar
2 teaspoons cinnamon
2-3 Tablespoons almond milk
Mix together all dry ingredients in a large bowl. Mix together all wet ingredients in a small bowl. Pour wet ingredients over dry ingredients and stir until moistened throughout. Add nuts and raisins and chocolate chips …
Read MoreGluten Free Pumpkin Bread
Pumpkins, pumpkins everywhere. I like to celebrate the fall season with PUMPKIN, (you may have figured that out by now). Each time I have brought a pumpkin treat to a women’s event this year, I am asked whether or not it is gluten free. So, I have experimented with a new recipe that I just received from a friend and adjusted a few things to make a delicious gluten free, high protein, low sugar alternative to the conventional Pumpkin Bread that I make this time of year. For quick access to a few of my other favorite pumpkin recipes click here for Pumpkin Cinnamon Rolls, Pumpkin Oatmeal Cookies(Gluten Free version available in the same post) and Pumpkin Pie Cake. I just made this Pumpkin Pie Cake for my women’s bible study group and substituted a box of Trader Joes Gingerbread cake mix in place of the yellow cake mix and it was absolutely 100% tastier. So here is my newest pumpkin creation. Hope you like it! Enjoy!
Gluten Free Pumpkin Bread
Ingredients
1 ½ cups almond meal flour (or your favorite gluten free flour blend)
1 ½ cups organic oats
3 Tablespoons flax meal
1 Tablespoon hemp seed
1 Tablespoon chia seed
¼ cup whey based protein powder (vanilla or pumpkin flavored)
¼ cup brown sugar or honey
1 Tablespoon baking powder
2 teaspoons cinnamon
2 teaspoons pumpkin pie spice
2 eggs
3 Tablespoons almond milk
2 Tablespoons coconut oil
1 cup pumpkin puree
¾ cup unsweetened applesauce (I used homemade apple butter)
⅓ cup raisins
⅓ cup slivered almonds
Mix together all dry ingredients in a large bowl. Mix together all wet ingredients in a small bowl. Pour wet ingredients over dry ingredients and stir until moistened throughout. Add nuts and raisins and stir just a …
Read MorePumpkin Apple Cake made with Honey
This cake was a family favorite when I was growing up. In order to modify the original recipe, I did some research on a website called Cooks.com and found out some really interesting information about substituting honey for sugar in baking. (See end of post for a few of the tidbits I learned) This is my first experiment following their suggestions. I am excited to have some guidelines to go by as I experiment with some healthier options in my baking, since I love to bake but I am moving completely away from white sugar-excpet for the Famous Weisser Cookies!!!!
Ingredients
3 cups flour (you can use a combination of white, wheat, almond meal)
¼ cup pumpkin spice undenatured whey protein powder (you can use vanilla protein powder)
2 teaspoons pumpkin pie spice
1 ¼ teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup honey
⅓ cup coconut oil
1 cup pumpkin puree
2 teaspoon s vanilla
3 cups finely chopped apple
1 cup chopped pecans
Mix dry ingredients in a large bowl. Mix wet ingredients in a medium bowl. Chop apples into tiny pieces. Chop pecans. By hand, mix wet ingredients into dry ingredients until moistened. Fold in apples and pecans. Batter will be very thick. Spoon into a well greased Bundt pan and bake in a 325 degree oven for 60 minutes. Cool and dust with powdered sugar.
You can make a healthy glaze or decorative frosting to make your cake look more festive.
Healthy decorative Frosting
¼ cup pumpkin spice undenatured whey protein powder (if you use vanilla protein powder add 2 tsp pumpkin pie spice)
1 teaspoon pumpkin pie spice
¼ cup powdered sugar
2 Tablespoons butter softened
2 Tablespoons almond milk
Stir all together and add a bit more almond milk if necessary until …
Birthday Cupcake Cones
First of all…
HAPPY BIRTHDAY, RACH!!
I hope your day is as AMAZING as YOU ARE!!
We love celebrating! And, celebrating can be refreshing – it is the opportunity to stop all the busyness of life and focus on somebody else! This weekend, our family got to put our focus on THREE “somebody elses” celebrating Calvin, Hanna, and Rachel’s birthdays all in one day!
Jess decided to try something new and fun for the party. Instead of just making cupcakes for the kids, she made Cone Cupcakes – literally making cupcakes that go in a cake cone. The kids thought this was so fun – they are easier to hold and easier to actually get the cake into their little mouths! The directions were on the box of the cake cones but were not descriptive at all. So, after we did a little research, Jess decided to give it a try!
Here is the How-to…
1. Follow the directions on the cake box to make the cupcake batter (Funfetti is our favorite and #1 choice :D)
2. Cover a muffin tin with a piece of foil so that you can tuck it over the edges. Poke a small hole in the foil in each of the centers of the muffin spots. Widen the holes so that the tube of the cake cone can fit into it so that they will not tip over.
3. Place the cones in the holes. Fill the cones with the batter in the tube and halfway into the upper section of the cone. Do not fill too much or the cake will spill out of the cone while baking.
4. Bake at 350º for 20-30 minutes. Check at 20 minutes and place a toothpick in the center of the cake to see if it is …
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