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Carrot Cake with Cashew Frosting - Whole Grain, Macrobiotic, Vegan & Gluten Free

Carrot Cake with Cashew Frosting

Oh my goodness.

WAY back when this year, I made a delicious treat for Easter. It was a super dense, hearty carrot cake, made with a variety of healthier baking ingredients. I topped it off with a delicious lemony cashew frosting. This recipe will create a cake that is almost like baked oatmeal, so please expect a super dense, hearty cake - not a fluffy, light, blood sugar crashing kind of treat.

If you want to have a super duper healthy "I can eat this for breakfast" kind of cake, or simply a healthier way to indulge, please give the following recipe a shot and let me know what you think. Personally, I was mega pleased with it, and I had to stop myself from just spooning the icing directly into my mouth.
Β 

Carrot Cake

Ingredients

DRY

  • 2 cups regular rolled oats
  • 1 cup gf oat flour (can sub any other flour!)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp nutmeg
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • pinch sea salt
  • sprinkle of cardamon

WET

  • 1 - 398 ml can pumpkin puree

  • 1/4 cup shredded coconut (can leave out if you want, but I'd replace with some sunflower seeds perhaps)

  • 1 small container of applesauce (about 1/4 cup)

  • 1/4 cup almond milk (or other milk)

  • 1/4 cup oil of choice (I used avocado, but you could use any veggie oil)

  • 2 medium carrots grated

  • 1/4 cup maple syrup (makes a very minimally sweet cake! you could double or triple this amount if you'd like it to be more sweet).

  • 2 tsp vanilla

  • Optional: 1/4 cup raisins, grated or diced apple

Instructions

  1. Set oven to 350F.
  2. Mix dry ingredients together in one bowl.
  3. Mix wet ingredients together in a separate bowl. I whisked it all together with a fork.
  4. Grease a pyrex dish ( I used an 11x7 one, greased with coconut oil).
  5. Add dry to wet, and mix together. Pour into pyrex, and smooth with a spoon.
  6. Bake for 75 mins.
  7. Cake will firm up more once cooled. The consistency of this cake will be a LOT like baked oatmeal.

Lemon Cashew Icing

Ingredients

  • 1.5 cups soaked cashews, drained and rinsed (soak for a couple of hours on counter)

  • Juice of 1 whole lemon.

  • 2 tbsp melted coconut oil

  • 3 tbsp maple syrup

  • splash of vanilla

  • a bit of water to thin if necessary

Directions

  1. Blend all ingredients until smooth and creamy... it seems to get creamier the longer you blend it. You can add a splash more of water or maple syrup if you like, or try adding in a couple of soaked dates instead of maple syrup.
  2. Place frosting in fridge and let firm up a bit while cake is cooling.
  3. Once cake is completely cool, slather it in the icing, and keep in the fridge until serving!
  4. I decorated mine with some veggies and lemon zest :)

I personally think the cake tasted even better on the second and third days. Happy Eating!

MTF: Vegan & Macrobiotic friendly Chocolate Bundt Cake

It's good. It's really good. It's for sure Macro Treat Friday (MTF) approved.

Enough said.

MTF: Chocolate Bundt Cake // vegan & macrobiotic friendly

This cake got the 2 thumbs up from T, who enjoys cake that tastes more like cake than something really healthy. I was super happy because the texture reminded me of a cake we enjoyed as a family when I was growing up. It felt truly, like a treat. In any case, it's chocolate cake. It's good. There is a fair amount less oil and sugar (in fact, no sugar, just maple syrup) than traditional chocolate bundt cakes, making it more macrobiotic friendly, and of course it's vegan. This is a great cake for special occasions!  If you don't have a bundt pan, don't worry, you can also bake this in a "9 x 13" inch pan too.

Ingredients

Dry

  • 3 cups flour [ I've used whole sprouted spelt flour, and whole wheat pastry flour - the whole wheat pastry flour was my favourite of the two, but both were good, and I want to try it with whole spelt pastry flour next ]
  • 3/4 cup natural cocoa (non-alkalized)
  • 2 tsp baking soda
  • pinch of sea salt
  • sprinkle of cinnamon

Wet

  • 2/3 cup brewed coffee (or grain coffee, or water)
  • 1 cup maple syrup
  • 1.5 cups water
  • 3/4 cup oil. I used sunflower (and I also tried with 1/2 sesame & 1/4 EVO blend), but avocado or grapeseed would be good too.
  • 2 tsp pure vanilla

Optional (but highly recommended)

  • 1/2  to 1 cup chopped walnuts or pecans
  • 1/2  to 1 cup dark chocolate chips

Directions

  1. Heat oven to 350F. Oil a bundt pan. Feel free to lightly flour or cocoa the pan as well (I haven't tried that yet).
  2. Whisk dry ingredients in a large bowl.
  3. In a separate bowl, mix wet together, and add to dry.
  4. Stir together until just combined. It'll be a really runny batter, but don't worry, and don't overmix :) lightly stir in the nuts and chocolate chips, if using.
  5. Bake for 45 - 55 minutes. Check with a toothpick at 45 - mine usually takes 55.
    If baking in a 9 X 13 dish, it will take less time - check at 30 minutes, if not before.
  6. Let rest for at least 10 minutes before inverting (says the directions that came with my bundt pan)...but I've read that it's best to place the bundt pan on a wire rack, let it cool completely, then tap a few times before inverting.
  7. If you desire, you can try some of the frosting suggestions below! I have enjoyed it both with, and without frosting.

Frosting

Option 1: Coconut Whipped Cream - I followed these steps HERE

  • this is what I used as it is simple, and not so sweet, so I could dress the cake up with berries

Option 2:  TOFU WHIPPED CREAM

  • Using an immersion blender, blend 2 package of lite silken tofu with 4 TBSP maple syrup, and 2 tsp vanilla until very smooth. Place in the fridge for a few hours to let it firm up. I haven't used this on the cake yet (but I have on other treats), so you might need to make even more to cover the whole cake.

Option 3: CHOCOLATE GLAZE

  • Melt 4 oz. very dark or semisweet chocolate in a double boiler with a tablespoon of coconut oil.
  • When melted, pour into bowl and add in 6 TBSP coconut milk, brewed coffee, or almond milk
  • Add in 1 tsp vanilla, and up to 1.5 cups of confectioners sugar (to sweetness). I have made once before, my own "maple sugar icing sugar" by blending in a highspeed blender maple sugar until really fine and powdery. It worked - not quite as well, but it did.
  • Pour over cake / spread over cake while while glaze is warm. Let glaze cool and harden before serving.
  • This one is straight up delicious - but very intense - decadent, sweet and rich.

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Now...Celebrate!!
Buy some berries and perhaps some vegan icecream, make some cake, invite some friends over, and sit outside while you celebrate the wonderfulness of life, and enjoy your treat  <3

MacroTreat Friday: Macrobiotic Raspberry Almond Torte

Hey Guys,

This week I didn't manage to fit any baking in, so instead I finally got around to posting a recipe & photo from a few summers ago. It was amazingly delicious, and T just saw the photo and said "oh yeah, that was good, you should make it again" - so maybe I'll just have to, now that I have the recipe easily accessible.

MacroTreat Friday: Raspberry Almond Torte

IMG_3344-2 with text.jpg

This cake is a macrobiotic-ified, vegan, & gluten free (optional) version of a classic recipe in my house. I have always loved the combination of raspberries & almonds, and this cake was the one I requested for my birthday most often. This version is much lighter on the sweetness, using the raspberry jam for most of the sweet taste. The crust is a bit less thick than the original  version, but it is still super tasty. I made this with an oat flour/brown rice flour crust, and also with a spelt flour crust - both versions are delicious. This is wonderful as a treat, or as a treat breakfast :)

Ingredients

  • 4 Tbsp maple syrup or brown rice syrup should work too
  • 150 g oil ( like most of my crust recipes, I did a mixture or olive oil and grapeseed oil. Sunflower oil would work well here too - feel free to sub in 50 - 100 g applesauce for some of the oil)
  • zest of 1 whole lemon
  • optional: tiny squeeze of lemon juice
  • pinch of salt
  • knife tip of ground cloves - I'd guess around 1/4 tsp
  • optional 1 tsp baking powder (I used it once with, once without, and both worked just fine).
  • 230 g flour (I'd recommend spelt flour here, or for a gluten free version use a mix of oat flour & brown rice flour - the crust will still work, it'll just be a bit more crumbly. I'd bet you could do it with only oat flour as well)
  • 200 g grated or ground almonds (not super fine almond flour, keep a bit of a texture - you can try doing this in a blender, but I have a hand nut grinder I use for this).
  • 250 g fruit only raspberry jam
  • small bit of soymilk or oil for brushing on top
IMG_3348.jpg

Directions

  1. Set oven to 350F
  2. Mix maple syrup & oil together, and then add all the remaining ingredients (except for jam) together to form a ball (knead with your hands). If dough is too dry, add a tiny bit of water, and if it's too wet, add a bit more flour.
  3. Chill dough in freezer for about a 1/2 hour.
  4. Remove dough from freezer, and set aside 1/3 of it for the lattice topping.
  5. Lightly oil the bottom of a tart pan (mine was a tart pan with a removable bottom, but my family usually uses a spring form pan). You can place a piece of parchment paper cut out into a circular shape on top of the oiled bottom if you wish, as well.
  6. Press remaining 2/3 of the dough into the bottom of the tart pan. (alternatively you could also roll out the dough between parchment and drape into the bottom of the pan)
  7. Spread raspberry jam on top of the dough in the pan.
  8. Roll out the rest of the dough to 2 mm thickness. Cut into strips, and lay them, crisscrossing your way across the top of your torte.
  9. Lightly brush the lattice with a bit of soymilk or oil (or both mixed together).
  10. Bake at 350F for 30-35 mins. Watch to make sure top doesn't burn. You can always lower the heat in that case, or cover in foil if necessary.
  11. Let cool & serve.
IMG_3373-1.jpg

Enjoy, my sweet friends. <3 <3 <3

Something to Stew over.

I have mainly stuck to stews and whole grains in my new friend, the pressure cooker.
But I hope to try some new dishes soon---perhaps some pilafs, desserts, or risottos.

But this lentil stew is just SO good that I don't even want to try any other recipes.
I used the base "lentils with spicy greens" recipe from Lorna Sass' book:

"Great Vegetarian Cooking Under Pressure."

I changed the veggies, and added my own spices, and it turned out too delicious!

Carrots, Celery, Burdock (love), Ginger
+
Unfocused brown lentils (or are these green?)

Cooked with some coriander and thyme.
Greens and garnishes added in after pressure cooking.

This one with toasted walnuts and kale added in after.

AWE-MAZING.


This version had parsley and a bit of lemon juice added after cooking.

Do you like lentils?
What's your favourite way to eat them?

Ahhh.

Spring time is glorious.
Despite the recent horrific events up North here in Japan, 
fresh spring air and beautiful flowers can help calm the mind and make everything seem better.

And of course, starting your day off with a late breakfast of cold carrot cake
straight out of the fridge doesn't hurt, either ;)

This was some yummy fuel for a long walk outside, checking out views like this:

All that walking make me hungry for a simple dinner:

Brown rice covered in dulse, and a fast stiry fry.
This is just the beginning of more blossoms --- I can't wait!
I am a sun and outside girl, and I hope to spend time everyday outside when I can.
Have you stopped and smelled the flowers lately?

Pumpkin Oatmeal Carrot Cake via the Rice Cooker

Pumpkin Oatmeal Carrot Cake

Dry
2 c. oats
pinch of cinnamon
pinch of cardamon
1/2-1 t. stevia powder (choose your desired sweetness)
pinch salt

Wet
1 large carrot, grated
1 c. kabocha / pumpkin puree
30 g raisins  (soaked, if you want)
3T unsweetened shredded coconut (soaked, if you want)

~1/2 c almond milk
splash of vanilla


Mix Dry together.


Soak your raisins and your coconut, if you like (30mins?)

Grate your carrot.




Prepare your kabocha puree.
First steam:

Then Mash:


Add in some water or almond milk, and some vanilla.
Get everything ready!
Drain your raisins and coconut.
Put your wet ingredients into one bowl.


Mix it all up:
Add to dry:
Put into rice cooker:


Cook on cake setting for ~45 mins. 
(maybe about 25 mins at 350f in a normal oven?)

Cook in rice cooker for about 45 mins.

Voila!

Really yummy topped with nut butter, too :)

I really enjoy cardamom. Do you use it in baking??
I use it when I remember to. And I love it in coffee.
Do you like carrot cake?
It was a nice change of pace from chocolate for me. So dense!

It happened again.

Ok. maybe I have just been eating cake.
Dark Chocolate Hazelnut Rice Cooker Cake
Vegan & Wholegrain & lightly sweetened with stevia
Dry
1.5 cups flour (I ground up 1 cup rolled oats and 1/2 cup raw buckwheat groats)
1/4 cup + 1 T cocoa powder
1/4 t baking soda
20 grams chopped hazelnuts
20 grams chopped 70% or higher chocolate, or use chocolate chips
~1.5 t stevia powder (or to taste...I'd use a bit less next time)
cinnamon
cayenne pepper
Wet
400g tofu (I use the type that isn't in water... I think it's like silken back home?)
2 t  olive oil
1/4 c. pumpkin soup (this one I bought...turns out it has some sugar added and I didn't like it as soup)- 
         pumpkin puree would be great too...or any other puree.
~1/2 cup almond milk
Mix dry.

Blend Wet.
Mix together.

Line rice cooker with parchment paper.
Cook in the rice cooker for about 40-50 minutes. You don't want it to be dry.
It will firm up a bit when it cools.
If you divide into 8 pieces, each piece clocks in around ~170 cals.
Did I mention that the chocolate gets all melty?


Success.

I'm sure you knew that...

I wouldn't only make one cake, after my last one was so delicious, right!?
Well, I think I have a bee in my baking bonnet, because I feel liked a deranged cake beast...
Who ever knew that my rice cooker would become SO useful... hahaha ;)
(Just kidding. I make brown rice in it EVERYDAY, amongst other things).
So yep, onto the new cake.
This was my rice cooker version of the lovely  Carrie's Tofu Brownies
Dark Chocolate Coconut Cake 
It's vegan, wholegrain, and very dark and delicious.
Dry
1 cup of ground up rolled oats
0.5 cups of ground up buckwheat groats
3/4 t baking soda
1/4 c shredded coconut
1 t cinnamon
pinch of cayenne
Wet
400g silken like tofu
~20 stevia drops
2 teaspoons olive oil
~1/2 cup almond milk
Mix dry. Blend wet. Add wet to dry.

Pop in the parchment paper lined rice cooker.
I cooked mine for 40 minutes, then 20 minutes more. 
I think next time I would do it for a bit less....so maybe 50 minutes overall?
Try not to eat it while it cools.

Devour.
I did
In typical dainty pig fashion:
Crumbled up in a bowl of almond milk topped with frozen raspberries!
What's your favourite way to eat cake?
I love berries....so berries on any cake pretty much make it better.

Do you like chocolate cake?
Like I said before, I'm not much of a cake girl...but as it is currently my only 
baking option, I'm learning to appreciate them.

pat-a-cake, pat-a-cake, baker's (wo)man.

Bake me a kabocha cake, as fast as you can!
Now why am I so excited about baking, you ask?
Well, I baked, I baked, I baked my very own cake!!!
It has been over 18 months since I last baked! 
Most houses do not have ovens, here in Japan. 
And, because I don't use microwaves very often, I couldn't justify buying a new
fancy one that has a baking function. 
And also...baking in microwaves always just seems a bit strange to me.
But, I am going to one up that whole "microwave baking is strange" idea, because I finally caved.

I baked a cake in my rice..........
wait for it.................................................................................
cooker! 
(p.s., I'm currently loving How I Met Your Mother...any other fans out there?)

Anyways, it was glorious!
I used the wonderful edible perspective's pumpkin buckwheat bake recipe.
So, so so so so so yummy.
Can you tell i'm excited?
My changes:
I doubled the recipe...because I wanted a big cake. Enough said.
I didn't have any bananas or maple syrup, so instead:
 I added in some vanilla stevia drops into the kabocha puree (I think I used about 15 drops?). 
I also doubled the amount of kabocha puree than called for (final amount was ~1c).
And I doubled the flax egg also (so I used 4T flax meal).
And I didn't use any nuts, because I was out.
Let's get to it!
I ground my own buckwheat groats. And mixed all the dry stuff together.

I steamed, then roasted, then pureed my own kabocha (skin included).
And I used my own almond milk. And I mixed it all together!
After it was all said and done, I felt like a pioneer woman, hahaha.
It took MUCH longer to cook using my rice cooker's CAKE function.
But, no problem. Apart from finding my patience within, it was no big deal.
I think I cooked it for just over an hour on the rice cooker cake setting.
It was cinnamony, kabocha-ey, and hearty.
I loved it! It was more like a kabocha BREAD, than a cake, because of lack of banana and maple syrup. 
But that was cool...I just served it up with a spoon of nut butter, and relaxed.
It was fun. I really miss baking. 
Normally I wouldn't bake cakes back home. 
Cookies or granola bars, or breads are more up my alley. 
But hey, beggars can't be choosers.
Have you ever baked anything cake-like in your rice cooker?
First time for me. But now, I feel like Christopher Columbus, ready to explore a whole new territory!
Do you like baking? If so, what do you like to bake?
I love baking. I find it very stress relieving. 
I think as soon as I get home to Canada, I will bake a big batch of cookies.