Category Archives: Cake

Elana’s Pantry Banana Bread – Gluten-Free & Paleo

Image Courstey of Elana’s Pantry

This morning my son looked across the counter and saw our overripe bananas which prompted, “Mom I REALLY have a craving for banana bread!  I LOVE your banana bread recipe!!!”  Do you think he was not so subtly hinting???

I decided to go another route today and try Elana Amsterdam’s (of Elana’s Pantry) Paleo Banana Bread Recipe.  The only alteration I made to the recipe was to use coconut oil in lieu of vegetable shortening.  I also tented the bread with foil for the last 15-20 minutes or so since it was already a nice golden brown and I didn’t want it to burn.

My kids went gaga for this and both had three slices after school.  I had to stop them so that there would be at least a slice each for my husband and I to try.

Click HERE for the recipe and while you are at it surf around Elana’s site…it is chalk-full of wonderful recipes.

On another note…There was definitely lively debate and commenting after my last post.  I approved ALL of the comments and allowed the conversation to continue right up until today.  The discussion has been had, viewpoints have been shared, and it is now time for all of us to move on.  I choose to focus on the positive in life and as of now I will no longer be approving any negative comments…let’s keep it happy.  

Veggie Grettie is my little corner of the world where I share recipes I have created, those of others I admire, health information, and a smidgen of my personal life from time to time.  I would like to continue doing so and want to thank those of you who sent your good vibes my way.  Much love!!!

Peace and health,

Gretchen

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Filed under Breads / Crackers / Muffins, Cake, Gluten Free, Recipes, Vegetarian

Mini Pineapple Upside-Down Cakes

pineapple upside down cakes (12)

It has been YEARS since I last had pineapple upside-down cake.  Out of the blue a craving hit and I decided to challenge myself to come-up with a healthier version.

Along the way I discovered that this recipe makes a wonderful pancake batter as well (you have to love the dual purpose nature of this batter!).

I have been invited to enter the Ethical Ocean recipe contest and this will be my entry…more information to come.

INGREDIENTS - Makes 12-16 muffins

Wet Ingredients
12 pineapple slices, drained (reserve 2 Tbs. juice from the can)
12 Morello cherries
1 1/2 cup canned crushed pineapple
1 cup applesauce
.
Dry Ingredients
2 Tbs SweetLeaf SugarLeaf
1-2 Tbsp pineapple juice
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt
1 cup King Arthur’s Gluten Free Multi-Purpose Flour
1/2 cup GFree pancake mix
1/2 cup blanched almond flour
1 tsp xanthan gum
honey or maple syrup
.

METHOD

pineapple upside down cake collage 1

  1. Preheat oven to 350° (I used convection bake).
  2. Trim the pineapple slices to the size of the bottom of your muffin tin (I used a biscuit cutter).
  3. In a large mixing bowl add 1 cup applesauce, crushed pineapple, pineapple juice, and vanilla. Mix.
  4. Add baking soda, salt, xanthan gum, pancake mix, and flours to a separate bowl and whisk to evenly distribute.
  5. Add the dry ingredients to the wet and mix well to incorporate.
  6. Lightly grease the muffin tins (I used coconut oil).
  7. Line the bottom of each tin with one slice of pineapple and a cherry in the middle.
  8. Cover each pineapple and cherry slice with batter until the muffin tins are 3/4 full.
  9. Bake for approx. 15 minutes until a tooth pick comes out clean.
  10. Allow the pan to cool for 5 minutes.
  11. Turn the cakes out onto a cooling rack and top with maple syrup or honey while still warm.

pineapple upside down cake collage 2

Don’t forget that this batter also makes AMAZING pancakes!!!  Feel free to add a smidgen more pineapple juice to thin the batter if you plan on using it for pancakes.

pineapple upside down cakes (6)

For a printable version of this recipe CLICK HERE.

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Filed under Breakfast, Cake, Cooked Fruit, Dessert, Fruit, Gluten Free, Recipes, Vegan, Vegetarian

THE BEST DARN CORNBREAD MUFFINS – GFree, Refined Sugar-Free, Fat-Free

Best Darn Cornbread Muffins (18) CROPPED

I really like cornbread.  There is just something about ending a cold day with a bowl of hot stew, chili, or soup and a side of cornbread.

When I was really young that meant opening a box of Jiffy corn muffin mix and as I got older my family transitioned to Marie Callender’s cornbread mix.  Let’s just say that Marie set the bar pretty stinkin’ high…that stuff is gooood!!!

When we found out that my daughter needed to go gluten-free I began purchasing pre-packaged gluten-free cornbread mixes and I have to say that I have just been tolerating them.  In my opinion I have yet to come across one that is good.  The mixes I have purchased through the years tend to be bland and DRY.

I finally decided to tackle the gluten-free cornbread monster and came-up with a recipe that I am really happy with.  The muffins taste like corn and honey and they are nice and moist.  To top it off there is no refined sugar and these moist muffins have NO OIL!!!

Problem solved.

THE BEST DARN CORNBREAD MUFFINS

Best Darn Vegan Gluten-Free Cornbread Muffin COLLAGE 2

INGREDIENTS - Makes 12 muffins

DRY
1 cup finely ground cornmeal
3/4 cup gluten-free flour mix (I used King Arthur)
1/2 cup blanched almond flour
1 tsp xanthan gum
1 tsp baking soda
1/4 tsp salt
 
WET
1 cup applesauce
1 cup creamed corn (8.5 oz. can…make sure it is dairy-free)
8.75 oz. can whole kernel corn (no salt added), drained (chop finely if desired)
2-4 Tbs honey (I prefer 2 Tbs) (to make vegan, use maple syrup or agave)
 .

Preheat oven to 350 degrees F (I used convection bake).

Combine the cornmeal, flours, xanthan gum, baking soda, and salt in a large mixing bowl.  Whisk to combine.

In a separate bowl combine the applesauce, creamed corn and honey.  Whisk together until fully incorporated.

Add the wet to the dry ingredients and mix well with a spoon until fully mixed.

Chop up the whole kernel corn until it is the size you prefer for your muffins.  Fold the corn kernels into the batter.

Line your muffin tins (grease lightly with coconut oil spray) and fill each muffin 2/3 full with batter.

Bake for 14-18 minutes (rotating half-way through) until golden brown and toothpick comes out clean.  Allow to cool completely. *

These muffins taste great straight out of the refrigerator.

.Best Darn Cornbread Muffins (26)

*Remember that homemade gluten-free baked goods taste best once they have cooled completely.  Straight out of the oven they tend to be gummy.

For a printable recipe click HERE.

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Filed under Breads / Crackers / Muffins, Cake, Dessert, Gluten Free, Grains, Kid Friendly, Recipes, Snacks, Vegan, Vegetarian

HAPPY VALENTINES DAY

I wish you all a very happy day filled with love and friendship.  I thought I would revisit one of my family’s favorite recipes…the recipe I created for my honey last Valentines and the recipe that my children requested for tonight’s dessert!

Click HERE for my Chocolate Molten Lava Cake recipe (Vegan & Gluten-Free)

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Filed under Cake, Dessert, Gluten Free, Holiday, Holidays, Recipes

THE WORLD’S BEST BANANA BREAD – Gluten Free Version

Worlds Best Gluten Free Banana Bread Recipe (2)

One of the blogs I follow is My Plant Based Family.  I have enjoyed watching Holly’s blog develop and appreciate the fact that after suffering from health issues she and her husband decided to transition their family to a plant-based diet.  She has been open and honest about the diet challenges that she has faced with her older children (her younger children adapted easier to the lifestyle change), which I am sure is something others are going through as they try to make the transition in their own homes.

Worlds Best Gluten Free Banana Bread Recipe (1)

My birthday is at the beginning of November and after celebrating with a nice meal (we enjoyed Mexican food), we came back to our house and enjoyed a gluten-free version of Holly’s World’s Best Banana Bread.  Reading through the ingredients in her original recipe, I felt confident that I could make a GF version and it turned out beautifully.

This has become a staple in our household.

INGREDIENTS

1 cup applesauce (I used my crock-pot applesauce)
1/2 cup turbinado sugar or raw sugar (I used 2 Tbs SweetLeaf SugarLeaf)
3 extra ripe bananas, mashed
1-2 Tbsp nut-based milk
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt
1 cup King Arthur’s Gluten Free Multi-Purpose Flour
1/2 cup GFree pancake mix
1/2 cup blanched almond flour
1/2 cup vegan chocolate chips (optional)
1 tsp xanthan gum

* VARIATION - add 1/4 cup cocoa powder and 1-2 Tbs more nut-based milk

METHOD

  1. Preheat oven to 350°.
  2. In a large mixing bowl add 1 cup applesauce and SugarLeaf. Mix with wooden spoon.
  3. Add the bananas, plant milk and vanilla then mix well.
  4. Add baking soda, salt, xanthan gum, and flour to a separate bowl and whisk (If using cocoa powder, add it here).
  5. Ad the dry ingredients to the wet and mix well to incorporate.
  6. Add optional nuts and/or chocolate chips.
  7. Pour into a sprayed bundt pan.
  8. Cook for approx. 22-25 minutes until a tooth pick comes out clean.
  9. Allow the pan to cool for 5 minutes
  10. Turn the cake out onto a cooling rack to continue cooling
  11. Once cooled, leave on a covered cake plate overnight.

The cake tastes the best if you allow it to cool completely and then sit under a cake dome overnight (I know it is REALLY hard to wait), but Holly was SO right…If you leave it overnight the texture is infinitely better.

Thanks for the birthday cake inspiration Holly!

Worlds Best Gluten Free Banana Bread Recipe (3)

For a printable version of this recipe click HERE.

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Filed under Cake, Dessert, Gluten Free, Recipes, Vegan, Vegetarian

Ethical Ocean Recipe Contest – Chocolate Molten Lava Cake

I am honored to have been asked by Ethical Ocean to enter the Ethical Ocean Vegan Recipe Challenge where they are looking to crown the vegan recipe of summer.

You can vote every day for 3 weeks and every time you vote you’ll be entered to win a daily prize from Ethical Ocean (the place for vegan and eco shopping). And if you vote for the winning recipe, you’ll be entered to win a Grand Prize – $500 gift card to Ethical Ocean.

Please vote for my recipe HERE!   Pssssst…I truly appreciate your votes!

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Filed under Cake, Contests, Dessert, Recipes

INDOOR CAMPING SURPRISE

A few weekends ago my husband was slated to be out of town and I wanted to do something fun and out of the ordinary with the kids.  I teased them about it all week telling them that I was planning something special for Friday night.  Every day they asked me for clues, but I was like a vault and wouldn’t cave.

I grew-up camping with my family most weekends.  I can’t even count the number of times I was dropped off at school on a Monday morning on the way home from a camping trip…trailer in tow.  I loved camping as a kid, minus the HUGE fear of wild animals that I still carry with me (snakes top the list and my fear of mountain lions keeps me from “off the beaten path” trails).  Camping as a child instilled in me a massive appreciation of and for nature.  While I now prefer a cabin to a tent (showers and comfy beds rule!), I will ALWAYS love the great outdoors.

My daughter has been begging to go camping and my son loves all things camping, dirt biking, and “manly,” so I knew he would love what I had in store for them.  I spent all morning Friday preparing for indoor camping.  The kids were thrilled to come home from school and see my son’s tent set-up in the living room along with all the fixings for gluten-free smores.

The kids roasted dinner on a stick and then after going on a “hike” around the neighborhood (purely to distract them from the smores for a little bit…didn’t work…the whole hike they asked when we could turn around and go home to roast the mallows), we went home and finally roasted those marshmallows. Since we did not have any gluten-free graham crackers on hand and also because I generally don’t like the GF version you can buy in stores (they are too crumbly and more importantly too processed), I made my Chewy Chocolate Brownie Cakes (click HERE for the recipe) and made them about 1/3 of the normal thickness.  Next time I am going to try and make them even thinner…more like the thickness of a true graham cracker.  They were an absolute hit.

On our way back home to roast the mallows we also got a call from my husband letting us know that work commitments were keeping him home.  Yay for us that we got to have our daddy home too!

The night was capped-off with a viewing of Ghostbusters II in the tent and then sleeping in the tent for my son and I.  My daughter prefers sleeping alone, so we set-up her little sleeping bag on a special camping bed I made right outside the tent.

What fun surprises do you plan for your little ones?  I’d love to hear your ideas because this time together is so precious…

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Filed under Cake, Dessert, Events, Gluten Free, Kid Friendly, Recipes, Vacation, Vegan, Vegetarian

SPICED CARROT CAKE with CARAMEL CREAM CHEESE FROSTING

Today marks the beginning of the last week of the So Delicious So Much to Love Recipe Contest.  This week’s focus is on dessert…yay!

Of all of the recipes I submitted to the contest, this is the recipe I am most proud of and the recipe that began my desire to “healthify” your family recipes.  This recipe began as a family favorite that I then veganized and made much healthier than the original.  My husband’s family has raved for years about his Aunt’s carrot cake recipe, so I decided to tackle the re-making of this recipe and it was a HUGE success in that my family loved it and did not notice that it had been altered, which thrilled me to no end!

I would REALLY love to win this category and would greatly appreciate your vote.

Click HERE to vote for this recipe…remember you have to “LIKE” So Delicious before you can vote.

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Filed under Cake, Contests, Dessert, Favorite Family Recipes - Healthified, Frosting, Gluten Free, Recipes, Vegan, Vegetarian

SRC – CHEWY CHOCOLATE BROWNIE CAKES (Vegan & Gluten Free)

It is time for April’s Secret Recipe Club post.  This month I was assigned Cupcake Muffin and really enjoyed perusing  Sara’s site.  While Sara and I don’t follow the same nutrition criteria, there were a lot of recipes that I was interested in trying.  She is crazy for curry and the curry recipes she posted looked really good!

I ultimately set my sites on veganizing, healthifying (massive fat reduction), and gluten-freeing her Chewy Chocolate Chunk Brownie recipe which she adapted from Pixelated Crumb.  I highlighted all of the changes that I made to the recipe in RED (see below).  

The brownies that resulted from these recipe changes were really very very good, but I do feel the need to call them brownie “cakes” because the texture more closely resembles that of cake than brownies.  That being said, we couldn’t get enough of these.  I personally think they tasted better the second day.  When eaten straight out of the oven, you can taste the prunes slightly (which I didn’t mind at all), however once they cooled completely the prunes disappeared entirely.

I decided to use my mini crumb cake pan because when I make brownies I like to have nice finished edges on all sides (I’m weird like that).  I also like that using the mini crumb cake pan makes the brownies single serve…though I would have to say that these brownies were HUGE and filling.  Next time I will only put half of the batter in and make two batches vs. one.  If you do this, please adjust the baking time accordingly as they will bake much faster.

INGREDIENTS

1/3 cup Dutch Processed Cocoa
1/2 cup + 2 Tbs boiling hot coffee
2 oz. unsweetened chocolate, finely chopped (I used Sweetriot Brand 85% dark chocolate)
4 Tbs unsalted butter, melted (I used babyfood prunes)
1/2 cup + 2 Tbs vegetable oil (I used applesauce)
2 lrg eggs + 2 lrg yolks (I used 3 Energ egg replacer “eggs”)
2 tsp vanilla extract
2 ½ cups sugar (I used 1 cup maple syrup)
1 ¾ cups unbleached flour (I used 1 ½ cups King Arthur GFree flour AND 1 ½ cups blanched almond flour)
3/4 tsp table salt
1 tsp xanthan gum
6 ounces bittersweet / semisweet chocolate, coarsely chopped (I used Enjoy Life mini chocolate chips)
***

Heat oven to 350 degrees and spray a mini crumb cake pan with oil.

Whisk together the cocoa and boiling hot coffee.  Add the unsweetened chocolate and whisk until melted.  Whisk in the prunes and applesauce.  Add the egg replacer eggs, vanilla, and maple syrup and whisk until smooth.

In a separate bowl whisk together the gluten-free flour, blanched almond flour, salt, and xanthan gum.

Combine the wet and dry ingredients and mix well (but don’t over mix).  Once combined, fold in the chocolate chips.

Pour the batter into the prepared pan and bake for 25-35 minutes (if you use half the batter and make two batches, cook for 10-15 minutes and then check with a toothpick to make sure they are done).  Allow the brownie cakes to cool for 5 minutes, then remove them from the pan and allow them to cool completely on a cooling rack.

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Filed under Breads / Crackers / Muffins, Cake, Dessert, Gluten Free, Gluten-Free Baking, Kid Friendly, Recipes, Vegan, Vegetarian

FAMILY RECIPE MAKE-OVER – Auntie Ann’s Banana Cake

I am so excited to begin this series.  As I stated in my Family Recipe Make-Over kick-off postI have so much fun veganizing, healthifying, and gluten-freeing “conventional” recipes.  The first recipe in the series was sent in by Veggie Grettie reader (and dear family friend) Ann.   This is what she had to say…

Hi Gretchen,
 
I’ve been baking this cake for over 40 years…..for birthday parties, holidays, barbecues, and potlucks.  I still have friends and family asking me to make it, sometimes remembering it from events years ago.   It’s a moist cake with a nice nutty/banana flavor.  I’d love to be able to make it for all of my guests and would love to have the recipe “veganized”.
 
Thanks a bunch!
Ann H.

I have to say that the results from updating the recipe below were amazing…so much so that my husband asked me to remove the cake from the premises (no joke).  When I explained to him that this cake is really not that bad for you, he responded with, “It is if I eat the ENTIRE thing.  I am afraid I won’t be able to stop.”

The cake turned out moist and springy which is a big achievement for a gluten-free cake without eggs.  My son couldn’t stop raving about how good the glaze was.  The original recipe used a cream cheese frosting and I opted to make a cream cheese glaze in order to cut back on the sugar.  Since glazes go so well on Bundt cakes, I switched things up by making this a Banana Bundt Cake with Cream Cheese Glaze.

To appease my husband I cut two more servings of the cake as after school snacks for my kids and then my daughter’s school became the recipient of the banana cake left-overs… much to my kid’s dismay (another opportunity to discuss the importance of sharing!).

CAKE INGREDIENTS

WET
1 ¼ cup very well mashed banana (about 3 medium)
1 cup maple syrup
1 Energ egg replacer egg
2/3 vegan buttermilk (instructions below)
-          Slightly less than 2/3 cup soymilk
-          ¾ Tbs white vinegar
1/3 cup grapeseed oil
¼ cup apple cider vinegar
 
DRY
2 cups King Arthur Gluten Free Multi-Purpose Flour
1 cup blanched almond flour
1 ½ tsp xanthan gum
3 tsp baking soda
2 ½ tsp baking powder
¾ tsp salt
 
2/3 cup finely chopped walnuts
 
GLAZE INGREDIENTS
 
1 cup powdered sugar
¼ cup vegan cream cheese, melted
1 Tbs lemon juice

Preheat the convection oven to 350 degrees.

Make the vegan buttermilk by pouring ¾ Tbs distilled white vinegar into a 2/3 cup measuring cup.  Pour soymilk over the vinegar to fill the 2/3 cup measuring cup.  Allow this mixture to cure for at least 10 minutes.

Add all of the “dry” ingredients to a medium bowl and whisk to fully incorporate.

In a separate bowl combine all of the wet ingredients and whisk to fully incorporate.

Combine the wet and dry ingredients.  Do not overmix.

Fold in the finely chopped walnuts.

Lightly grease your Bundt pan and pour in the batter.

Bake for 35-45 minutes (mine took 40 minutes), turning half way through.

Allow the pan to cool for 5 minutes and then invert the Bundt cake onto a cooling rack.  Allow to cool for 10-15 minutes.

Sift the powdered sugar (to remove lumps) and whisk in the melted vegan cream cheese and lemon juice.  Drizzle the glaze over the banana cake and serve.

For a printable version of this recipe click HERE.

To view Ann’s original recipe click HERE.

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Filed under Breads / Crackers / Muffins, Breakfast, Cake, Dessert, Family Recipe Make-Over, Frosting, Gluten Free, Recipes, Vegan, Vegetarian