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Two Tier Heart Cake

2/13/2013

 
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I mentioned in a previous post that February is a celebratory month for our family because it includes a lot of events. Two weeks ago we celebrated my daughter's sixth birthday. And for her special day she requested that I invite her entire class plus the class next door as well as all the teachers and other school staff. My husband requested that we invite no one so that he could end up with more cake. Me trying to wrangle 52 kids is the equivalent of a horror show and having a birthday party devoid of friends seemed more like child abuse. Pleasing everyone is a goal not easily achieved. Needless to say, after much discussion (and multiple family meetings involving bribery and various political deliberations akin to the UN summit) we were able to shrink the number down to five kids and a really big massive chocolate heart cake.

It wasn't too hard to find heart shaped pans given that Valentine's Day is just around the corner. I had a small 8 inch heart shaped pan but I found a big pan in the bulk barn one day and so I decided to make a two tier heart shaped cake (ambitious, I know). It turned out pretty good. Kids and adults enjoyed it and there was not much left after the day was over.

This would also be perfect as a Valentine's Day cake. ENJOY!

Two Tier Heart Cake (Dairy, Egg & Nut Free)
Serves 24

3 cups unbleached all purpose flour
3 cups granulated sugar
3/4 cup cocoa powder, sifted
2 1/4 tsp baking powder
2 1/4 tsp baking soda
1 1/2 tsp salt
3/4 cup canola oil
3/4 cup unsweetened applesauce
1 1/2 cup soy milk
1 Tbsp vanilla extract
1 1/8 cup hot water
1 1/2 Tbsp instant coffee granules

Frosting
1 pack Vanilla instant pudding powder
1 1/2 cups soy milk
2 cups Nutriwhip (or any dairy free whipping cream)
1/4 cup granulated sugar
food colouring of choice

Preheat oven to 350 degrees and grease the big and small heart shape cake pans with dairy free cooking spray or line with parchment paper. Set aside.

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt. Set aside. In the bowl of a stand mixer, combine oil, applesauce, soy milk and vanilla. Stir until combined. Add instant coffee granules to the hot water and pour over mixture. Mix until thoroughly combined. Add dry ingredients and beat on medium/high speed for 1 minute or until no more lumps are present. The batter should be runny. Pour batter into small pan until it is half full. Pour remainder of batter in the big pan.

Bake for 30 to 35 minutes or until a toothpick inserted in the centre comes out clean. Check the small cake frequently as it may be done sooner than the larger cake. Let cool in pan for ten minutes then invert onto a wire rack to cool completely before frosting.

When the cake is cooled make the frosting. Combine instant vanilla pudding and soy milk. Whisk until thick. It will be very thick. Set aside then prepare the Nutriwhip. Beat on high speed while gradually adding sugar until stiff peaks form. Gently fold into the pudding until thoroughly combined. Frosting should resemble whipped topping in consistency and be fairly stiff in order to pipe easily. Add desired food colouring accordingly.

Assembly:
Place the larger cake layer upside down and cover completely with a thin layer of frosting. Place the small heart layer on top of the big heart, in the centre and cover with a thin layer of frosting as well. Chill for ten minutes while you place the remainder of the frosting into piping bags and choose your desired tip. Set aside. Remove cake from fridge and cover with a thick layer of frosting on top and sides. Smooth out the edges so piping can be more uniform. Decorate cake using a combination of frosting and sprinkles or candy. Store remaining frosting in fridge or freezer.
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Sweet Potato Cheesecake

12/28/2012

 
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This is what happens when sweet potatoes are on sale at the grocery store...

1. Go to grocery store; buy sweet potatoes, more than I'll ever need in a lifetime

2. Come home; wash all five pounds of sweet potatoes

3. Place on foil lined tray and bake for one hour

4. Let cool then peel; chop and puree until totally smooth

5. Divide into nifty little containers and stick in freezer

6. Some several centuries later, discover a rogue sweet potato container that's been using the top drawer of the freezer as it's base of operations and is holding a bag of frozen green beans hostage

7. Neutralize threat in the microwave and reintegrate with the general populace

Sweet Potato Cheesecake (Dairy, Egg & Nut Free)
Yields a 10 inch round cake

Base
1 1/2 cups graham cracker crumbs (dairy, egg & nut free)
1/4 cup dairy free margarine, melted
2 Tbsp brown sugar firmly packed
1 tsp ground cinnamon
1/4 tsp salt

Filling
1 cup dairy free cream cheese (8 oz container)
1 tsp vanilla extract
1 cup granulated sugar
1/2 cup brown sugar firmly packed
4 Tbsp dairy free custard powder (such as Bird's Custard Powder)
3 cups sweet potatoes, mashed
1/4 cup soy milk
1 Tbsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Topping
1/4 cup unbleached all-purpose flour
2 Tbsp quick cooking oats
2 Tbsp granulated sugar
2 Tbsp brown sugar firmly packed
1/2 tsp ground cinnamon
1/4 tsp salt
2 Tbsp dairy free margarine

Start by making the base. Place graham cracker crumbs in a medium size bowl. Add melted margarine, brown sugar, cinnamon and salt. Mix until thoroughly combined. Press into the bottom and sides of a 10-inch tart pan with a removable bottom. You could also use a ten inch springform pan. Place in fridge while you make the filling and topping.

To make the topping, combine all ingredients in a bowl and mix until it resembles pea size crumbs. Set aside.

In the bowl of a stand mixer, beat cream cheese, vanilla, sugars and custard powder until light and fluffy. Add sweet potato puree, cinnamon, nutmeg and cloves. Mix on medium speed until filling is smooth. Remove crust from fridge. Gently pour filling into pan and even out the top with a spatula. Sprinkle with topping.

Bake at 350 degrees for 1 hour or until the edges look set and the centre is still jiggly. The top should be golden brown. Chill in fridge for at least 4 hours or overnight. 

When ready to serve, remove from pan and slice. Place a dollop of dairy free whipped cream or coconut cream and top with dairy free caramel sauce.

P.S. I do not count calories during Christmas; it's too stressful!
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White Cupcakes

11/21/2012

 
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I've had several people ask me for my famous rainbow cupcakes recipe. I always boasted that it was on line. Well, today one of the teachers in Maya's school said she couldn't find the recipe on my web site. To my surprise, I couldn't find it either. It turns out that I never posted it on the web site. I wrote it down in my cookbook, but the recipe never made its way to allergymom.ca. To say that I am totally clueless would be a severe understatement. Anyway, the recipe is now on line; please feel free to enjoy and pass around. Sorry for not posting it earlier. Better late than never, I guess.

When I make this recipe into rainbow cupcakes, I usually just add a tablespoon of rainbow sprinkles to the batter right before pouring it into the pan. It's very adaptable, quick and easy. I'm the queen of the three E's - easy, efficient, and economical. This is the recipe I use for last minute requests or a large group of people (like a classroom of 24 adorable kids). This recipe comes out perfect every time and tastes delicious. It's both kid and adult approved. I often use my favourite white cake recipe that I make from scratch. However, when pressed for time, I often use my adapted box cake mix that is dairy and egg free. Please don't be hatin' the box mix - they do come in handy sometimes. Last month I was pressed for time (if you know me then you're aware that I'm constantly overworked and my schedule self implodes on a regular basis), but I still managed to make Halloween cupcakes for Maya's classroom. I think the children deserve a treat every once in a while and I know for a fact that her teacher works so hard to keep things running smooth, efficient and safe, so I felt like the least I could do was make cupcakes and decorate them with the kids, when the teacher asked me to. Just in case you're wondering, the cupcakes got the thumbs up from everyone. ENJOY!

White Cupcakes (Dairy, Egg & Nut Free)
Yields 24 cupcakes

1 box white cake mix, WITHOUT PUDDING (dairy & egg free variety)
1/2 cup any juice (have none? don't fret, just replace with water; I'm easy to get along with)
1/2 cup water
1/4 cup canola oil
1/2 cup soy yoghurt, or applesauce (both work well)
1 tsp vanilla
1 Tablespoon cake sprinkles (optional)

Frosting
1 cup Nutriwhip (or any dairy free whipping cream)
1/4 cup granulated sugar
1 box instant vanilla pudding mix (3.5 oz size)
1 cup soy milk

Preheat oven to 325 degrees. Line two 12 cupcake pans with paper liners. Set aside.

In the bowl of a stand mixer, combine cake mix, juice, water, oil, yoghurt and vanilla extract. Beat on low speed until ingredients are moistened. Increased speed to high and beat for 2 minutes. Gently fold in cake sprinkles if using, and divide batter evenly among cupcake pans.

Bake for 20 to 25 minutes or until a toothpick inserted into the cupcake comes out clean. Let cool completely before frosting.

To make the frosting, beat Nutriwhip on high while gradually pouring sugar. Beat for two minutes or until very stiff peaks form. In a separate bowl, combine pudding mix and soy milk. Whisk until it thickens. Add to Nutriwhip and beat until thoroughly combined. Use food colouring as desired and other cake decorations. Have fun and go wild!

Pumpkin Swirl Cake

10/15/2012

 
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Last night I was over at my neighbour's house. The girls had gotten together and I was asked to go over there and do a demonstration about some hair product I've been raving about because I have uncooperative and unruly hair and this product has changed my life and I wanted to share the wealth. Because I'm just that nice. Okay, maybe not, but if you recall at an earlier post, I mentioned that I'm trying to be more Canadian and that means being more nice. I figure if I'm nice at least once a month, maybe Karma wouldn't have its panties in a bunch all the time and maybe, just maybe it would give me a break. Right about now you're probably asking yourself what does hair product have to do with food allergies and enough with the jibber jabber. What I meant to say is that I made the perfect Fall cake to take to the girls' night and it was delicious. Or at least that's what everyone said.

I'm just going to go ahead and admit that I'm totally lame right now. I did not take pictures of every step because.. well.. I forgot or was brain dead, take your pick. Instead I took a picture after the cake was done. The fact that I remembered to grab a photo of the cake before I took off is a miracle. I've had a lot on my plate lately (oh yeah, pun is totally intended) and sometimes I've had to remind myself of my own name. Also, I often forget how old I am but that's a story for another time. Moving on to the cake, because this conversation is going nowhere fast...

Pumpkin Swirl Cake (Dairy, Egg & Nut Free)
Yields Single Bundt Cake

1/2 cup dairy free margarine
1 cup granulated sugar
1 cup brown sugar, firmly packed
1/2 cup soy yoghurt, plain or vanilla flavour
2 cups pumpkin puree (about half of a 540ml can)
2 tsp vanilla extract
3 cups unbleached all purpose flour
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup soy milk or rice milk

Filling
1/4 cup brown sugar, firmly packed
1 tablespoon ground cinnamon

Icing
3/4 cup icing sugar
1 1/2 tablespoon soy milk or rice milk
1/2 tsp dairy free margarine, melted
1/2 tsp vanilla extract
1/2 tsp corn syrup

Preheat the oven to 350 degrees. Grease a 12 cup Bundt pan with dairy free cooking spray and set aside.

In the bowl of a stand mixer, cream margarine and sugars together. Beat until smooth, about 2 minutes on medium-high speed. Add yoghurt, pumpkin puree and vanilla. Stir until thoroughly combined. Add flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Beat on low speed while slowly adding soy milk. Increase speed to high for just a few seconds until no more flour is visible.

Remove 1 1/2 cups of cake batter into a separate bowl. Add filling ingredients to that small portion and stir with a rubber spatula until batter is smooth again. Set aside.

Pour half of the pumpkin cake batter into prepared pan. Add all the reserved cinnamon batter. Pour the remainder of the pumpkin batter on top. Using a knife or spoon to swirl gently. Bake for 50 to 60 minutes or until a toothpick inserted into the centre comes out clean. When cake is completely cooled, decorate with icing.

To make the icing, combine all ingredients and stir until smooth and shiny. The icing should be quite thick but still pourable. If it's too thick you can add more liquid. If it's too thin you can add more icing sugar. The consistency should resemble frozen honey. When it's mixed and smooth, pour immediately over cake and spread with a cake spatula. You can also take a small portion of the icing and add a teaspoon of pumpkin puree to colour it brown. Then you can decorate the cake like the above picture.

Nutritional Info per slice (1/16th)

Calories 317.57, Total Fat 6.53g, Cholesterol 0mg, Sodium 398.21mg, Potassium 130.35mg, Total Carbohydrates 62.41g, Fiber 2g, Sugar 40.68g, Protein 3.42g 

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.  

Triple Layer Chocolate Birthday Cake

7/29/2012

 
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Ten days ago was my husband's birthday. Now, he's a big cinnamon fan but when I asked him what he wanted for his birthday treat this year he requested an ultra moist, death by chocolate type cake with sprinkles. He wanted chocolate on the inside, chocolate on the outside and chocolate in between. Chocolate, chocolate, chocolate. Who can argue with chocolate... it's good for the soul. So I obliged.

I'm not going to say much about this cake. It's definitely NOT a non-fat cake. But it's oh so worth it. It also involves what I call a hurry up and wait mode, which essentially means that there are a lot of steps but a whole lot of time in between where you're just waiting for the cake to chill out (pun intended). So although it may seem like it's taking an entire day to make the cake, really the amount of time spent making the actual cake and decorating it is less than an hour. It's really important to have the cake cool and set before moving on to the next step as it will save you a lot of mess and heart ache, based on first hand experience (don't ask - it was traumatic - I still get nightmares about it).

In summary, the cake requires preparation, patience (sometimes very much lacking in this house) and a willingness to indulge because it is decadent. This is the kind of cake you eat once a year. Birthdays are not a time to fret over calories in my opinion. Eat and be merry. I certainly ate and was merry. The next day I scheduled a sit down with my bike and we devised a plan to help with damage control. If the plan works, I'll be sure to let you know.

In the meantime, go forth and conquer. For the army of darkness you will need...

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All the wet ingredients together should look like this mess below...
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Dry ingredients to follow. Oh and the cocoa powder absolutely, definitely, without a doubt, needs to be sifted, otherwise you will end up with little bitter cocoa pockets - not fun.
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The batter should be very thin and runny, almost too liquidy to be cake batter. Do not worry, it will all turn out okay, like magic. The cake is not a lie...
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Instead of using usual frosting, I decided to surprise the birthday boy and added his favourite chocolate pudding as filling. I'm genius, I know. Sometimes I scare myself.
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Assembly... Yes, I forgot to take pictures of the in between steps because I'm totally brilliant and my brain is just overflowing with little tidbits of useless information that makes me walk into walls sometimes. That happens to brilliant people, you know.
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Please refer to my statement above about forgetting to take pictures. I think I may need to permanently install the camera on my forehead. Anyway, after you frost the cake and let it cool, you can pour the shiny ganache on top. If you want little specks of chocolate in the frosting just like the image at the beginning of the post, you can add some chocolate sprinkles or crushed chocolate chips to the frosting. It gives a nice contrast in texture and flavour. Let the whole thing chill overnight and you will not be disappointed when you cut a slice the next day. Chocolate overload, check. Decadent, check. Moist beyond belief, check, check and check.

Okay, I'm going to stop talking now... ENJOY!
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Chocolate Birthday Cake (Dairy, Egg & Nut Free) 
Makes triple layer 9 inch cake
Serves 16

2 cups unbleached all purpose flour
2 cups granulated sugar
1/2 cup cocoa powder, sifted
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1/2 cup canola oil
1/2 cup unsweetened applesauce
1 cup soy milk
2 tsp vanilla extract
3/4 cup hot water
1 Tbsp instant coffee granules

Filling
1 pack Cook & Serve Chocolate Pudding
3 cups soy milk

Frosting
1 pack Chocolate instant pudding powder
1 cup soy milk
1/2 cup Nutriwhip (or any dairy free whipping cream)

Ganache
1/4 cup dairy free margarine
3 Tbsp soy milk
1/2 cup dairy free chocolate chips

Preheat oven to 350 degrees and grease three 9 inch round cake pans with dairy free cooking spray or line with parchment paper. Set aside.

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt. Set aside. In the bowl of a stand mixer, combine oil, applesauce, soy milk and vanilla. Stir until combined. Add instant coffee granules to the hot water and pour over mixture. Mix until thoroughly combined. Add dry ingredients and beat on medium/high speed for 1 minute or until no more lumps are present. The batter should be runny.

Bake for 25 to 30 minutes or until a toothpick inserted in the centre comes out clean. Let cool in pan for ten minutes then invert onto a wire rack to cool completely before frosting.

While the cake is cooling, make the filling. Combine the cook and serve pudding and soy milk in a heavy bottom medium size pot. Cook on medium heat until thickened and coats the back of a spoon. Remove from heat and let cool completely before using.

When the cake is cooled make the frosting. Combine instant chocolate pudding and soy milk. Whisk until thick. It will be very thick. Set aside then prepare the Nutriwhip. Beat on high speed until stiff peaks form. Gently fold into the pudding until thoroughly combined. Frosting should resemble whipped topping in consistency.

To make the ganache, heat margarine and soy milk in microwave until very hot. Pour over chocolate chips and let sit for a minute. Stir until mixture is smooth and shiny. Use right away.

Assembly:
Place one layer of cake upside down and top with one third of filling. Place the second layer on top and add another third of the filling. Top with remaining cake layer and place in fridge for two hours to set. Use remaining pudding for other fun projects, or just store in fridge.

When cake is set, cover with a thick layer of frosting on top and sides. Smooth out the edges so that the ganache can flow over easily. Pour ganache and quickly spread so that it flows over to the sides but do not disturb the chocolate as it drips down the sides. Decorate with sprinkles or fruit.

Nutritional Info per slice
Calories 408.76, Total Fat 14.43g, Cholesterol 0mg, Sodium 490.76mg, Potassium 129.94mg, Total Carbohydrates 67.46g, Fiber 1.04g, Sugar 45.57g, Protein 3.98g 

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.  

Coconut Cream Cake

5/18/2012

2 Comments

 
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This cake doesn't need any introduction. It's coconut, decadent and divine. It's the "bless me father for I have sinned" kind of cake. It's also the kind of cake that tastes even better the next day and the day after that. I prefer to make it a day ahead and let the flavour intensify for 24 hours before I dig in and stuff my face. I know... I'm a heathen and an embarrassment to the human race.

I love coconut. If you're the only person in your house that likes coconut, DO NOT make this cake, otherwise you will end up eating the whole thing by yourself. Side effects of this cake include thunder thigh syndrome. Sharing may help alleviate that. Since I don't want to be the only person in the neighbourhood who jiggles when she walks, I share my baked goods, especially when it comes to coconut. I love anything coconut and I'm addicted to it. There have been times when I had to beg my brother to come over and take the cake away. My brother doesn't get fat. He also doesn't get sick.

I think he's an alien...

Let me show you how this decadent cake was born. 

Coming to the party...
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Now, I know what you're thinking. This cake is pretty much made of store bought ingredients. But wait... it's how you combine them that matters. Okay, if you must know, I normally make this cake with my traditional home made white cake and home made coconut pudding. However, the few days before mother's day (which was the whole reason for this cake) I was incredibly busy (as in no time to even breathe) so I had to make do with what was in the pantry. And now that we've got the lame excuses out of the way...

Let's talk about coconut milk. Coconut milk is not like your average "milky" beverage. It's extremely rich and creamy, but more importantly, very versatile. Coconut milk is sold in cans and is usually found in the organic/whole food section of the grocery store, as well as in the international food section. The brand of coconut milk varies and will yield different results depending on what it's used for. When baking, always use the full fat coconut milk; light versions do not work very well especially in dairy and egg free baking. Stick to popular brands like Thai Kitchen or Gold Label as they produce good results.

When using coconut milk, you typically need to shake it to make sure it's all combined. Usually the meaty part is separated from the liquid. In this case, however, you want to keep it separated. Do not shake it. Place it in the fridge to cool overnight. This will make it much easier to separate the solid from the liquid. Below is what coconut milk looks like after it's been chilled. The solid part stays on top and the liquid stays on the bottom. You simply scoop the solid into a bowl and you're left with a milky liquid.
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So, at this point, you set the solid part of the coconut milk into a container and keep chilled for use another time. The liquid will go into the cake mix along with the applesauce, instant pudding mix and oil. 
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Mix everything together on high for about 2 minutes. The batter should be relatively thick and look like this...
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Pour into two 8 or 9 inch greased pans and bake. When the cake is done, let it cool to room temperature then place it in the freezer for an hour.
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As usual, I'm a total (insert derogatory term here) and forgot to take a picture of the cake after it's cooled and sliced. Just cut each cake in half to make two layers, and place in the fridge. Don't fret if they are not level. The filling will take care of that.

I did manage to take pictures of the filling, which is essentially 3 cups of soy milk combined with the Coconut Cooked Pudding powder. I may have snuck a little bit more coconut in there because I'm a coconut addict. At some point I might need an intervention, but right now, I need my fix...
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Cook pudding according to package instructions until it thickens, then remove it to a large bowl and let it come to room temperature. Just keep mixing every once in a while to prevent a skin from forming. Or you can do what I do because I'm lazy, and just put plastic wrap on the surface to keep it skin free.
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Once everything is cooled and happy, start making the topping. Yes, I also forgot to take a picture of that because my brain has been absent the past few days. It might be on strike. It's been this kind of week, you know, the kind of week where you put the dish cloth in the fridge and put the soy milk under the sink. Don't ask...

Add the Nutriwhip into your chilled bowl and beat on high until stiff peaks form. While it's beating add some sugar and coconut extract if you want, or vanilla. They both work. Make sure that the whipped topping has stiff peaks. Take about one cup of that and add it onto the filling. Set aside your topping and start assembling the cake making a layer of cake then a layer of filling in between until you have a four layer cake. 

Use the whipped topping to cover the cake. You can decorate it by piping different shapes on the edges and adding toasted coconut on top. You can use sprinkles or chocolate. Whatever you like will work. Dig in and keep leftovers (if there are any) chilled in the fridge.

Enjoy!
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Dairy, Egg & Nut Free Coconut Cream Cake
Serves 16

1 box cake mix, white or golden (you can also make your own)
1 box vanilla instant pudding powder
1 cup coconut milk, chilled and unshaken (about half of a coconut milk can)
1/4 cup canola oil
1/2 cup unsweetened applesauce
1 tsp vanilla or coconut extract (optional)

Filling
1 box Cook & Serve Coconut Pudding (egg & dairy free)
3 cups soy or rice milk
1/2 cup unsweetened coconut (optional)

Topping
1 cup Nutriwhip (dairy free whipping cream)
1/4 cup granulated sugar
1/2 tsp coconut extract
1 cup toasted coconut, for decorating

Preheat the oven to 350 degrees and grease two 9 inch cake pans with dairy free cooking spray. Set aside.

Open the chilled coconut can and scoop out the solid part. Set aside for use another time. In a large bowl, place the cake mix, instant pudding powder, coconut liquid from can, oil, applesauce and vanilla if using. Beat on high speed for two minutes until well combine and batter is thick. Pour into prepared pans and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let cake cool to room temperature then chill in freezer for one hour.

Meanwhile, prepare the filling. In a heavy bottom medium sauce pot, combine Cook & Serve pudding, soy milk and shredded coconut. Whisk to combine then place on medium heat and cook while stirring constantly to prevent burning. Once mixture thickens, remove to a large bowl and set aside to cool. Place plastic wrap on the surface to prevent a skin from forming.

When filling is cooled, remove cake pans from freezer. Let sit for 5 minutes. Remove cake from pan and slice in half to create two layers. Repeat with the second pan. Set aside all four layers while you prepare the topping.

Place Nutriwhip in a chilled bowl and whisk at high speed. Gradually add sugar. Beat for two minutes or until stiff peaks form. Remove one cup and add to filling. Set aside topping.

Assembly
Place one cake layer on plate. Add one third of the filling and spread to within half inch of edge. Top with the second cake layer. Pour another third of the filling and top with the third layer of cake. Pour the remainder of the filling and top with fourth cake layer. Cover entire cake with whipped topping. Decorate using piping and toasted coconut. Chill before serving.

NOTE: Please make sure to read ALL ingredient labels. Although the Dr. Oetker Shirriff pudding brand is usually dairy free, there are some flavours that contain dairy. The same goes for the Jell-O brand made by Kraft Foods as well as the Added Touch cake mix. Read each and every label to make sure it does not contain dairy, eggs, or nuts. Stay safe and happy baking!

Nutritional Info (Per Serving)
Calories 343.94, Total Fat 13.89g, Cholesterol 0mg, Sodium 416.69mg, Potassium 125.4mg, Total Carbohydrates 52.41g, Fiber 0.97g, Sugar 32.89g, Protein 2.44g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information. 
2 Comments

Banana Cream Pie Cake

3/8/2012

 
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Yes, you heard me correctly. That's the name I gave it. See, I wanted a banana cream pie but I wasn't in the mood to roll dough. Pies are very sensitive, delicate, little creatures. Pie dough is an empath. It can sense when you're not in the mood and self destruct on you. Cake, however, is more carefree. It's not mood sensitive.

So after much thought, I came up with a recipe that incorporates the creaminess of the pie filling but without relying on pie dough. Just for the record, this is NOT a low fat recipe. This is the kind of cake you eat and moan. This, my friends, is a dessert for banana lovers. It's the kind of cake that will have you rolling (literally.. after eating this cake I will be jiggling and rolling in places I don't want to be) back for more.

This is the kind of cake that will change your life.

Party on...
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Cast of characters: sugar, flour, graham cracker crumbs, bananas, dairy free heavy cream, soy milk, banana pudding mix and a bunch of other things. Look at the picture above. It may seem like too much, but it is soooo worth it.

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Put the flour, graham cracker crumbs, baking soda, baking powder and salt in a bowl and set them aside.

Place your sugar and margarine together in the mixer bowl. Beat until they are light and fluffy, and look like this...
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You may need to scrap the bowl once.

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Add the wet ingredients including the soy milk mixture that I forgot to take a picture of because I'm slowly becoming senile. Mix until they are all combined.

Dump in the dry ingredients and stir until it looks like so...
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Try not to eat that. It looks almost like butterscotch batter doesn't it?

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Place it in your pans, spreading it gently. By the way, this recipe makes two casserole dishes, 2.5 quart size each. Give the other one away if you want to keep your waist from having its own postal code. Or you can freeze it but you'll still know it's there and it'll be calling your name in the middle of the night like a siren luring a sailor and you're going to fall face first into the tray and after ten minutes have passed you will realize that you ate the whole thing. 

BY. YOUR. SELF. 

The entire thing. 

So, it's your choice. I'm just sayin', I've been there and it's not pretty. Sleepwalking... er... sleepeating, it can hurt.

Anyway, bake it for 25 minutes or so and when it's done, set it aside to cool. 

Meanwhile, start making the filling, because let me tell you... 

That is the best part. EVER.

Take your mashed banana and obliterate it to smithereens with a hand blender. Speaking of hand blenders, you really want to invest in a good one. Really. I mean it. From experience here folks, the cheap crap doesn't cut it, literally. Invest in a mid to high end model and it will serve you faithfully for a long time. Cuisinart, Kitchenaid and Braun make some good ones that are readily available in most department stores. Stay away from store brands unless you want to curse and groan every time you need to blend something. That was my state for a very long time before I met Cuisinart. 

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Anyway, puree the banana and dump it in a heavy bottom sauce pan. 

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Add this gorgeous stuff right here. This is the Kraft Jell-O brand, which is dairy, egg and nut free. 

Now, see the label on the side that says Cook & Serve? That is what you want for this cake. DO NOT buy the instant pudding mix. It will not work. If you've been living in the dairy free world for a while you know that non dairy milks are not very cooperative with instant pudding and need a bit of tweaking. Sometimes, it is best to use the cook & serve variety, because nothing says no to boiling cornstarch. It will thicken anything, dairy or non dairy. So just make sure you grab the right one, because sometimes they all look alike and are stacked right next to each other on the shelf. Inventory clerks at the grocery store run your life. Deal with it and move on. 

Can't find the Kraft version? Don't worry, we have options. Dr. Oetker makes the Shirriff Banana Cream filling which is also dairy, egg and nut free. 

Still, read the label. Every time. You have to make sure - the safety of your family depends on it. 

Besides, I've been known to be wrong once or twice. 

Just don't tell my husband that. What he doesn't know won't hurt him.

Moving on...

Add the soy milk and heavy cream and stir with a whisk. Place on medium heat and keep stirring to prevent it from burning. 
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Keep stirring until it boils. I know your arm is getting tired and your wrist feels like it's going to fall off. Consider it your daily input of exercise. 

When it comes to a rapid boil, remove it from the heat. It should be thick and coat the back of the spoon nicely. 
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Now, set it aside and start arranging your sliced banana on top of the now cooled cake. The cake does not need to be completely cooled. It just needs to be slightly warm or room temperature. But as long as it's not piping hot, everything will be fine.
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Pour the filling over the sliced banana and spread to cover all the edges. Feel free to taste the filling at this point. YUMM!
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Let the cake cool to room temperature at this point or it's quicker to place it in the fridge or freezer. Start your topping when you are ready to serve the cake.

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Combine heavy cream and sugar. Beat until stiff peaks form. 

Spread a very thin layer on the cake just enough to cover the top. The rest of the topping we'll use to decorate.
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You can do what I did, if you want to fool others into thinking you're some sort of home cook extraordinaire, and pipe the filling on top in decorative swirls. Or you can be more down to earth and just swirl it around with a spoon.

Try not to be like me. I'm dysfunctional.

According to my husband, on an average day, I'm a total cold heartless vampire who happens to be an awesome cook & baker.

On a good day, if the stars are in alignment and the weather is right I might be nice.

Let's not even talk about a bad day. That might require a dedicated post.

OK, back to piping...
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That's what my swirls looked like after fighting a long and hard battle with the piping nozzle. It was a prolonged war; there were casualties. But I was victorious in the end.

Garnish with the remaining sliced banana and just sprinkle a bit of brown sugar on top or anything else you desire. Cake sprinkles would be nice, and also chocolate sprinkles or shavings. You can even use walnuts if you are not allergic.
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And here is the close up...
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Isn't that a beauty?

Dig in and enjoy!

And don't forget to share, or freeze it. Just make sure to put a padlock on the freezer. Sleepeating is not good for your waist (or thighs).

Banana Cream Pie Cake (Dairy, Egg & Nut Free)
Serves 18

1 cup graham cracker crumbs
1/2 cup unbleached all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup soy milk
1/2 Tablespoon vinegar
2 Tbsp dairy free margarine, softened
1/2 cup granulated sugar
1/2 cup brown sugar firmly packed
1/4 cup unsweetened applesauce
1 banana, mashed
1 tsp vanilla extract

Filling
1 banana, thinly sliced
1 banana, mashed
1 box Cook & Serve Banana Pudding (dairy/egg/nut free)
2 cups soy milk
1 cup Nutriwhip (dairy free whipping cream)

Topping
1 cup Nutriwhip (dairy free whipping cream)
2 Tbsp granulated sugar
1 banana, sliced
2 Tbsp brown sugar firmly packed

Preheat oven to 350 degrees. Grease two 2.5 quart casserole dishes with dairy free cooking spray. Set aside.

In a large bowl, combine graham cracker crumbs, flour, baking powder, baking soda, and salt. Set aside. Combine soy milk and vinegar in a glass cup and set aside. In the bowl of a stand mixer, combine margarine and sugars. Beat until fluffy. Add applesauce, mashed banana and vanilla. Mix to combine. Add soy milk mixture and beat until incorporated. Add dry ingredients mixing until it just comes together. Pour batter into prepared pans.

Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool to room temperature.

To make the filling, arrange sliced banana on top of cakes and set aside. In a medium size sauce pot, combine mashed banana, pudding, soy milk and nutriwhip. Place on medium high heat stirring constantly until it thickens. Immediately pour over cake. Smooth out the surface and place in fridge to cool.

When ready to serve, make the topping by beating the nutriwhip and granulated sugar until stiff peaks form. Spread over entire cake or put in piping bag and pipe swirls all over cake. Garnish with sliced banana, a sprinkle of brown sugar and a drizzle of chocolate sauce on top of each slice. Chill and serve. Store leftovers (if there are any) in the fridge.

Nutritional Info for original recipe (Per slice)
Calories 254.69, Total Fat 8.98g, Cholesterol 0mg, Sodium 193.91mg, Potassium 155.94mg, Total Carbohydrates 41.62g, Fiber 1.07g, Sugar 31.36g, Protein 1.84g 

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information. 

Cinnamon Bun Cake

2/16/2012

 
Since my health is temporarily compromised and I'm functioning at half capacity (not to mention I feel like a walking zombified pharmacy), my husband has volunteered (under extreme duress) to help keep this household in running order by sharing some of the household responsibilities. That includes basic culinary survival skills. 

We (meaning I) decided that ordering pizza and buying Hungry Man frozen dinners are not acceptable sources of nourishment (not long term anyway). So, I set upon a journey to teach my husband how to make real home cooked food. We agreed that this would also include dessert because life is no fun without dessert, right? His favorite dessert/breakfast/lunch/supper/snack is cinnamon rolls, or anything cinnamon for that matter. Our daughter is the same way. There's a catch, though. It has to be a cinnamon treat that tastes like cinnamon rolls but doesn't take a lot of time (i.e. patience) or effort (read: skills). 

Because god forbid I get hit by a bus or something, both he and our daughter would be totally distraught without cinnamon rolls. And I won't be able to bake it from the grave.. or coffin.. or whatever. What an inconvenience my death would cause.

Keeping in mind that TJ, my beloved and dear husband, can barely boil water (he gets credit for trying, though) this recipe is fairly easy; meaning you can't screw it up even if you tried. Please bear with us; this is a tutorial of sorts. It's my first time teaching and apparently I suck at it. According to T, I don't articulate well and my directions lack focus and specificity. His words not mine. Me? I don't use that kind of language on my blog. No sir, we're simple folk here.

Anyway, we have a cake to bake so it's SHOWTIME!


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Starring - a box cake mix (yes, I know, but this is supposed to be easy, remember, "NOVICE" is the key word here. Next week we'll try the cake from scratch bit), soy milk, oil, sugar, baking powder, vanilla and cinnamon. 



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Put everything out on your work space. Get your tools ready, too. And turn on the oven to 325 degrees.


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Now, start by combining the brown sugar and cinnamon in a bowl then set aside. Yell at your spouse for forgetting to put brown sugar in the recipe then discover it's in the recipe afterall; you just didn't see it there. 


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Find your lovely kitchenaid bowl. Dump the cake mix and baking powder in. Did I mention that kitchenaid mixers are awesome. My kitchenaid is my best friend. That's right - it's a great listener, doesn't talk back and does all the hard work for me. More importantly, it doesn't judge me especially when I land face first into a pan of  brownies. So make friends with your kitchenaid; love it, take care of it; do not upset the kitchenaid. Anyway, moving on...


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Forget to do the nondairy buttermilk just like me because I'm an absent minded fool. Place 1 tablespoon of vinegar in a small pitcher and top it up to one cup with soy because your little girl is allergic to milk and the real thing would kill her. Also forget to take a picture of the vinegar. What can I say. I'm not perfect... shocking, I know!


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This is the time to figure out which attachment to use depending on what you're doing. We're making cake batter. Therefore, the flat beater attachment is what we need. Okay, stop playing with all the buttons. Focus on the task at hand. Beater attachment, done. 


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Take 15 minutes to figure out how to attach the flat beater to the kitchenaid head. Curse, whine, ask for help (and be denied - I got hit by a bus, remember?), then curse some more before you finally figure it out. Good. Bring it on! 

Discover that you've used the teaspoon measurement for the cinnamon instead of the tablespoon. Proceed to ask your spouse how to convert a teaspoon into a tablespoon and put her death on pause for now and complain that she should have mentioned that mistake instead of just snarking. Figure out that you need an extra tablespoon of cinnamon and go back to add it to the brown sugar. 

Add the oil, applesauce and buttermilk - otherwise known as the wet ingredients. Yell at your spouse for not  including applesauce in the recipe then discover it's there too.  Learn the valuable lesson that you cannot skim through a recipe but have to actually read it.  


Mix on low speed (if your name starts with T, that means turn the switch to number 2) to get them combined, then turn speed to medium high (again, if your name starts with T, that means switch goes to number 6) and beat it like a red headed step mule for 2 minutes. No, trust me, it will not get tough. All that applesauce will make sure it's still tender. Now, when the 2 minutes are up, it should look like this...
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Okay, we're done with the cake part. Set it aside for a bit and prepare your baking pan. Find the non stick 9x13 cake pan. There's no need to drag your ass to the garage to grab the tape measure out of your tool box. It should say right on the edge of the pan (or on the bottom if you're using the pan your mother-in-law got you for Christmas) what size it is. Find your non dairy baking spray. Please do not use the butter flavoured stuff; even though it's fake butter, it still has milk in it and will make your daughter swell to the size of Big Bird. 



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Spray the pan liberally because if you don't the cake will stick. Hear that? It's the sound of the oven beeping to let you know it's now ready to receive the cake because it's reached the desired temperature. Pay attention when you're spraying the darn pan; do not spray the counter top or stove... or other people in the room. 



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Pour half of the cake batter into the pan and gently spread a thin layer. I know it looks very thin right now but it will rise nicely as it bakes. Trust in the force, you must, young padawan; a powerful ally it is.

Show off your lack of coordination by flinging your arm all the way to the other side dripping batter off the spatula all over the place while pouring the rest of the batter all over the tray. Watch as your spouse winces because she's a clean (and control) freak...
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Now, remember that cinnamon and brown sugar we parked on the side? It's the show stopper. Grab that puppy and sprinkle half of the mixture on top of the batter. It looks like a helluva lota sugah! But do not worry, it will all be fine.


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Pour the rest of the cake batter on top and very gently nudge it to cover as much of the sugar as possible. As if that's not enough, add the rest of the sugar mixture on top. Then take a knife or fork and swirl back and forth, like an artist creating a masterpiece. Lick the knife before putting it in the sink. Debate whether you should take a spoon and eat all the batter right now instead of baking it. Resist the urge to do that. 

Proceed to open the oven and let all the heat out while you go get the pan. Get scolded; close the oven and wait for temperature to go back up. Have pan ready. Put it in the middle rack of the oven. If your name begins with T, put your silicone gloves on and take your glasses off (like you're going on a mining expedition) and carry the pan to the oven.

Wait impatiently for it to bake. Give up waiting after 5 minutes. Go play WoW or TOR... or some other game where one of your guild members calls himself Latex Funbags. 

Hear the oven beep and rush down to the kitchen. Smell that heavenly scent of cinnamon.

When the cake comes out of the oven it will look like this...
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Lordy lord... this looks super yummy. But we're not done yet. We gotta put da glaze baby, da glaze.

Mix some icing sugar and soy milk with a drop of vanilla. Forget to take a picture because you're not all there yet and you're living in your own head. Pour the glaze on to the pretty, pretty cake while it is still piping hot.
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Actually, it's better if you pour the glaze as soon as the cake comes out of the oven. You want it to soak all that sugary goodness. Use a small spoon to gently spread the glaze to the edges cuz they often get missed. I love the edges; they are my favorite part. I'm an edge girl, I guess.

Give it about 20 minutes before you dig in. Or if your name starts with T, just go ahead and pillage and plunder the hot cake, then complain (using foul language) that it's too hot but keep eating anyway cuz it's too good to stop.


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And there it is folks. Look at all that gooey dripping cinnamon sugar bliss... YUMM! 

Now, go forth and make cake. Then eat it and enjoy it.


Cinnamon Bun Cake
Yields 9x13 inch cake (serves 24)

1 box cake mix, white (dairy, egg, & nut free)
1 tsp baking powder
1/2 cup canola oil
1/2 cup unsweetened applesauce
1 cup soy buttermilk (1 cup soy milk +1 tablespoon vinegar)
1 cup brown sugar, firmly packed
1 1/2 tablespoon ground cinnamon
1 cup icing sugar
3 tablespoon soy milk
1/4 tsp vanilla extract

Preheat oven to 325 degrees. Grease a 9x13 inch baking pan with dairy free cooking spray and set aside. Combine brown sugar and cinnamon in a small bowl and set aside.

In the bowl of a stand mixer, combine cake mix, baking powder, canola oil, applesauce and soy buttermilk. Stir on low speed until ingredients come together then beat on high speed for 2 minutes. Pour half the batter into prepared pan and sprinkle with half of the cinnamon sugar mixture. Spoon the rest of the batter onto the cake. Top with remaining sugar mixture. Swirl with a knife to combine. Bake for 45 to 50 minutes or until a toothpick inserted in the centre comes out clean.

In a small bowl, combine icing sugar, soy milk and vanilla. Pour on top of cake while still hot. Let cool then slice or eat it hot right out of the pan like a heathen.

Nutritional Info (Per Serving)
Calories 197.19, Total Fat 5.23g, Cholesterol 0mg, Sodium 218.5mg, Potassium 32.73mg, Total Carbohydrates 36.92g, Fiber 0.35g, Sugar 26.34g, Protein 0.85g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.   

Apple Skillet Cake

1/7/2012

 
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Sometimes I wake up really early in the morning (for no reason other than my usual fretting about nonsensical stuff - I'm strange like that) and crave something warm and sweet. It's too early to make pancakes (read: I'm too lazy to make them). I am not in the mood for waffles and my patience will wear out if I try to make cinnamon rolls. Feeding the masses can be so exhausting... On those days (when I'm too busy living in my own head), I turn to my apple skillet cake. It's simple, sweet and comes together quickly. Breakfast is ready in half an hour but the cake looks like I've slaved all day to make it. 

I did not get any clear positive feedback regarding the yumminess of this cake but I assumed it was good because everyone was too busy stuffing their face to tell me otherwise. Enjoy!

Apple Skillet Cake
Yields 10 inch cake (serves 8)

Topping

2 Tbsp dairy free margarine
1 tsp ground cinnamon
1/4 cup brown sugar firmly packed
1 can apple pie filling

Cake
1/2 cup soy milk plus 
1/2 Tbsp vinegar, mixed
1 cup unbleached all purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp vanilla extract
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 cup dairy free margarine, chilled and cut into small pieces

Preheat oven to 425 degrees.

Start by preparing the topping. In a 10 inch skillet or oven proof heavy bottom pan, melt dairy free margarine over medium heat. Add sugar and cinnamon and stir to dissolve. Pour apple pie filling and gently spread to cover the sugar mixture. Cover and let cook for 5 minutes until bubbles break the surface. Remove from heat and set aside.


In a large bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon. Cut in chilled margarine and mix until it resembles coarse meal. Add soy milk and vinegar and stir until just combined.

Spoon batter over the topping and spread gently to cover apple mixture. Leave a one inch border for the cake to spread while cooking. Transfer skillet to oven and bake for 25 minutes or until golden brown and firm to the touch. 

Let cool in skillet for 5 minutes. Try to exercise some self control and promise to limit yourself to only one piece. When the 5 minutes are over invert cake unto a platter and serve. Get tired of waiting for everyone to come down to the kitchen and dig into the cake. Eat two pieces and proceed to schedule a date with your exercise bike.

Nutritional Info (Per Serving)
Calories 292.37, Total Fat 9.01g, Cholesterol 0mg, Sodium 444.21mg, Potassium 86.5mg, Total Carbohydrates 52.08g, Fiber 1.46g, Sugar 30.13g, Protein 2.2g


Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information. 
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Peach Cake

8/25/2011

 
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My little girl went through a peach phase where she wanted to eat nothing but peaches all day and night, including drinking nothing but peach juice. We all know how fussy kids can get sometimes. After the peach craze was over I had a few ripe peaches left. It was time to put them to good use via baking.

Most peach cakes I've had in the past were dense and fairly sweet. They included a lot of fat and more than 3 eggs which is why I was hesitant to attempt any peach cake recipes. Eggs in a cake play several roles. Eggs are mainly used for binding and moisture but in many cases eggs are also used for leavening. The higher the egg count in a cake the more likely that they serve as a leavening agent. Often, recipes that call for more than 2 eggs in a cake are using them as a leavening component. This can be very tricky went trying to substitute eggs because those types of changes usually affect texture and flavor. With a little bit of patience I was able to overcome the egg challenge. 

This is my first attempt at peach cake. Generally, I'm not a fan of baked peaches. I prefer them fresh. However, this peach cake is different. It has a lighter texture, very moist and fluffy, almost like a sponge cake, and the sweetness is just right. It pairs up nicely with coffee or tea and would make a great summer cake. It turned out very yummy and had an added bonus. Not only does it freeze well but it tastes even better the next day. My recommendation? Make it a day ahead and you will not regret it. My husband (who has a certain disdain for anything peach) has given this cake the thumbs up. I often make it in two cake pans; I keep one out and freeze the other. Enjoy... Oh and tell me what you think once you've tried it.


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Summer Peach Cake
Yields 2 Bundt Cakes (each serves 16)

3 cups peaches, peeled and chopped
1/3 cup brown sugar, firmly packed
1/4 cup unbleached all-purpose flour
3/4 cup canola oil
2 1/4 cup granulated sugar
3/4 cup unsweetened applesauce
1 1/2 tsp vanilla extract
3 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3/4 tsp ground cinnamon

Preheat oven to 350 degrees. Grease two Bundt cake pans with dairy free cooking spray. In a medium size bowl, combine peaches, brown sugar and 1/4 cup flour. Set aside.

In the bowl of a stand mixer, combine oil, sugar, applesauce and vanilla. Mix until smooth. Add flour, baking powder, baking soda, salt and cinnamon. Mix until batter just comes together. Add peaches and stir with a rubber spatula until combined.

Pour into prepared pans and bake for 30 to 40 minutes or until a cake tester inserted in the center comes out clean. Let cool in pan for ten minutes then invert unto a wire rack to cool completely.

Note
- You can use canned peaches if you prefer. Drain them first.
- Unless you have a huge Bundt pan, make sure to use two pans as this cake rises a fair bit.
- The cinnamon is meant to accent the peaches in this cake but if you prefer a more dominant presence, then put an additional 1/4 teaspoon. Alternatively, you can use any other spice you like, such as ginger, cloves or nutmeg.


Nutritional Info (Per Serving)
Calories 164.01, Total Fat 5.28g, Cholesterol 0mg, Sodium 137.39mg, Potassium 52.09mg, Total Carbohydrates 28.3g, Fiber 0.68g, Sugar 17.67g, Protein 1.47g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.

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