Double Corn Buttermilk Cake #SundaySupper

As much as I want to, I don’t get into much variety in my cooking over the Summer months. It correlates directly with how much work my garden needs at the time – if I’m lucky, it’s almost maintenance-free, needing just minutes of my time every few days to weed or harvest. If, like last year, it was more work to keep it running than it bothered producing – basically sucking up hours in a flurry of under-nail “perma-dirt”.

Even if the garden isn’t playing nice, the farmers markets almost always do! In addition to the two we have in my city, there’s an almost 100% organic market about 45 minutes away that consistently blows me away every year. Late in the season last year, I came across a drastically marked-down box of local peaches and plums there at the end of the day – slightly blemished in the sense that they had tree marks, a tiny bruise, or an indent caused by growing too close to the tree. The peaches were eaten in short order – chopped up over bowls of oatmeal or dry cereal or cooked into Purely Peach Jam.

Turning to the plums, though, I didn’t really feel like doing the fresh eating thing. I’m a fan of plums when they’re warm and caramelized in pies, muffins and cakes, though – and when it comes to Summer cakes, the simple, single-layer buttermilk variety that I’ve riffed off time and again still takes precedence. This time around I went full-on Summertime sweetness, roasting corn kernels to pepper the cornmeal batter, tenderizing the works with a hearty dose of buttermilk and a couple egg yolks and lightening the richness just a tad with a touch of lemon zest. The pinky-purple hue of the sliced fruit looked ever brighter against the golden yellow batter, and the combination sang whether it was barely cool enough to unmould, room temperature or reheated and topped with a scoop of vanilla frozen yogurt.

For #SundaySupper this week, Coleen of The Redhead Baker is hosting our motley crew of nostalgic Summer recipes. Whether the recipes are inspired by traditions (like my annual market sojurns resulting in this cake) or the same treats made year after year without fail, the list is nothing short of heartwarming, inspiring and hunger-inducing!

Beverages

Breakfast

Appetizers

Main Dishes

Side Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Double Corn Buttermilk Cake
Makes one 9″ cake, 12 slices
1 cup fine-ground cornmeal
1 cup buttermilk
¼ cup whole milk
1 tbsp vanilla
zest of 1 lemon
2 egg yolks
1 egg
⅓ cup canola oil
1 ¾ cups flour
1 ½ tbsp baking powder
1 tsp salt
½ cup sugar
1 cup roasted fresh corn kernels
1 plum, sliced thinly

  1. Preheat the oven to 375F, grease a 9″ springform pan.
  2. In a large, microwave-safe bowl, combine cornmeal, buttermilk and whole milk, stirring well.
  3. Microwave on HI for 30 seconds, stir and allow to sit 10 minutes. Stir in vanilla, lemon zest, egg yolks, whole egg and oil.
  4. Add the flour, baking powder, salt and sugar, stirring until just blended.
  5. Fold in the corn.
  6. Spread in the pan and top with sliced plum.
  7. Bake 35 minutes, until tests done. Cool in the pan.

Amount Per Serving
Calories: 228.8
Total Fat: 7.8 g
Cholesterol: 47.5 mg
Sodium: 63.9 mg
Total Carbs: 35.2 g
Dietary Fiber: 1.6 g
Protein: 5.4 g

Advertisements

Ethereal Spice Cake

Well, we’ve stumbled our way into June, and along with the (mostly) warmer climate and ever growing garden comes the inevitable BBQs, picnics and late-night study (or report-writing) sessions. The coffee maker in the staff room has been getting a lot of use lately, and while there’s never a shortage of doughnuts or cookies on the table, sometimes it’s nice to have a homemade cake alongside the mugs of caffè crema and (my favourite) French vanilla.

Ethereal Spice Cake

I can never wait to get into the kitchen, and this time I went armed with a jar of aquafaba and the leftovers of both a block of cream cheese and my Scented Cinnamon Honey Butter. The contents of my spice cabinet and a cup of buttermilk soon followed, and eventually a rock sugar-crusted Bundt cake was stinking up the kitchen something fierce. The combination resulted in a soft, tender and exotically spiced cake, which needed nothing but a dusting of cinnamon and icing sugar to top it all off. 

Upon arriving in the staff room, half of the cake went like wildfire, enjoyed with the morning break routines. The rest of it was packed up and sent home with one of my teacher-parent-friends to enjoy over the weekend with her family!

//embedr.flickr.com/assets/client-code.jsEthereal Spice Cake
Makes one 9″ Bundt, 16 slices
 

Spice Mixture
1 tsp allspice
½ tsp cinnamon
½ tsp cardamom
¾ tsp ginger
¼ tsp white pepper
1⁄4 tsp nutmeg
¾ tsp salt

Cake
¼ cup shortening
¼ cup Scented Cinnamon Honey Butter
¼ cup cream cheese
1 tbsp vanilla
¾ cup sugar
1 egg
½ cup aquafaba
1 cup all-purpose flour
1 cup buttermilk
1 cup whole wheat flour
¼ cup cornstarch
½ tbsp baking powder
¾ tsp baking soda
2 tbsp rock sugar

  1. Preheat oven to 350 degrees F. Grease a 9” Bundt pan.
  2. In a small bowl, whisk together the Spice Mixture. Set aside.
  3. In a large bowl cream together the shortening, Scented Cinnamon Honey Butter, cream cheese, vanilla and sugar until well combined.
  4. Add the egg and aqafaba, followed by the Spice Mixture, beating well.
  5. Beat in the all-purpose flour, followed by all the buttermilk.
  6. Beat in the whole wheat flour, cornstarch, baking powder and baking soda until smooth.
  7. Fold in the rock sugar.
  8. Pour into the prepared pan and tap on the counter to remove air bubbles.
  9. Bake for 45 minutes, until a skewer comes out clean.
  10. Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.

Amount Per Serving
Calories: 152.4
Total Fat: 6.3 g
Cholesterol: 20.1 mg
Sodium: 150.9 mg
Total Carbs: 20.6 g
Dietary Fiber: 0.2 g
Protein: 2.2 g

"Caramel Doughnut" Cake #SundaySupper

As a Canadian, I always forget that my friends to the south celebrate their “long weekend” – Memorial Day – a week after our Victoria Day holiday. In my household, at least, July 1 (Canada Day), not late May is the herald of Summer’s beginnings – in fact, this year’s blast of near 40°C (104°F) heat is a total anomaly that we didn’t even see in the middle of July last year!

Because of the swath of heat and humidity we got this week (not complaining at all!), we’ve been grilling outdoors or making no-cook meals more than usual. That said, the sweet teeth around here sometimes just need a baked treat. Nothing super-sweet or rich, but toothsome enough to fill that craving whenever it strikes. Coffee cakes, in my opinion, fit that purpose to a T – especially when they’re homemade, since you can keep the sweetness below tooth-aching storebought levels, add your own spices and ingredient twists, and (of course) know that it is perfectly fresh.

Remembering the Summer road trips my family took when I was young, where we always stopped at a local doughnut shop halfway to our destination, I decided to recreate the flavours of the “old fashioned” doughuts and muffins we used to savour all through the Summer. I decided to switch up the sweetener, ditching granular sugar for my favourite vegan caramel sauce (made with soy milk this time) to give it a richer, rounder flavour that worked perfectly in the 100% whole grain batter and heightened the spiciness of the nutmeg and light smokiness from the salt. To get the “edge” of savoury that comes along with the true “old-style”, tallow-fried doughnuts, I added just a hint of nutritional yeast – the popular vegan “cheesy flavour” secret for sauces. Thankfully, the cake doesn’t taste anything like those sauces – just delicious! Of course, being topped with a decadent streusel doesn’t hurt either! 

This #SundaySupper we’re helping celebrate Memorial Day and the beginnings of Summer by sharing our BEST recipes for our summer gatherings! How do you mark the start of hot, humid, happy weather and fun times? Take a look at all our recipes this week, hosted by T.R. Crumbley of Gluten Free Crumbley

Appetizers

Sides and Salads

The Main

Desserts

Plus Lemon Yogurt Pound Cake and Best Potluck Dishes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

“Caramel Doughnut” Cake
Makes one 9″ cake, 12 slices
1 ½ cups whole wheat flour
1 cup spelt flour
1 tsp nutritional yeast flakes (optional)
½ tsp smoked sea salt
½ tsp nutmeg
½ tsp baking soda
¼ tsp baking powder
¼ cup vegan “buttery sticks”, cut into cubes
¼ cup shortening, cut into cubes
¼ cup large-flake rolled oats
2 tablespoons coarse raw sugar
¾ cup unsweetened soy milk
2 tbsp vinegar
2 tsp vanilla
⅔ cup Simple Salted Caramel Sauce – made with soy milk for nut free

  1. Heat the oven to 350ºF and grease a 9” springform pan.
  2. Whisk the flours, nutritional yeast, salt, nutmeg, baking soda and baking powder.
  3. Add the margarine and shortening, cutting into the flour mixture to create coarse crumbs.
  4. Reserve ½ cup crumbs, add the oats and coarse sugar and set aside.
  5. Combine the milk, vinegar, vanilla and caramel syrup, then stir into the remaining flour mixture until just combined.
  6. Spread in the pan and top with the crumb mixture.
  7. Bake for 45 minutes in a preheated oven. A toothpick inserted in the center should come out clean.
  8. Cool in the pan for 30 minutes, then release the sides and cool completely.

Amount Per Serving
Calories: 237.3
Total Fat: 8.8 g
Cholesterol: 0.0 mg
Sodium: 149.6 mg
Total Carbs: 39.9 g
Dietary Fiber: 3.5 g
Protein: 4.5 g

Chocolate Cherry Truffle Cheesecake #SundaySupper

My mom has always adored dark chocolate, cherries and cheesecake – particularly in that order. Given the choice, she’d happily sit down to a relatively spartan slice of New York style cheesecake with cherry and chocolate sauce before a towering sponge cake, so this year for her birthday I figured I would combine her three sweet favourites. This Chocolate Cherry Truffle Cheesecake was born out of a 3AM brainstorm (the best ideas always come out of insomnia!) where I thought “why not make a cookie (rather than cookie crumb) base packed with dried cherries and cocoa, topped with a silky, dense, slightly tangy chocolate-laden cheese filling with a cherry swirl?”. A quick consult with the birthday girl later, I found myself in the kitchen whipping together this intensely rich, but incredibly easy one bowl / one food processor cheesecake.

To make things easier on myself (and to ensure the base was completely cool and set) I baked the “cookie” the day before, letting it hang out in its springform home at room temperature overnight. The cheese mixture featured not only silky couverture chocolate and sour cream, but my favourite “secret ingredient” – silken tofu – as well. The tofu, unlike eggs, doesn’t hold air when beaten, making the cheesecake incredibly creamy and dense with a far smaller chance of cracking – even without a water bath! Coupled with the extra step of partially cooling the baked cake in the oven, this dessert was as gorgeous as it was delicious.

Chocolate Cherry Truffle Cheesecake

The name of this dessert is no lie, either. Each bite of this cake feels almost exactly like eating a dark chocolate Lindor, with the occasional break of chewy cherry tang. It’s so intense that a small piece is more than satisfying, and that’s probably a good thing given the incredible decadence of the ingredients! According to Mom, the cake freezes well too – she just pulled the last piece out for dessert this week!

While my mom’s birthday was over a month ago, Mother’s Day on May 8th is another perfect excuse to indulge in all things mom-worthy! This #SundaySupper we’re sharing our favourite recipes Mom made throughout the years as well as the recipes they love to eat. Our hosts this week are Christie Campbell of A Kitchen Hoor’s Adventures and Wendy Leep Hammond of Wholistic Woman.

Starters (Appetizers, Beverages, Breakfast):

Salads, Side Dishes, and Sauces:

Main Dishes:

Desserts:

Plus What Mom Really Wants for Mother’s Day plus Mom’s Favorite from Sunday Supper Movement recipes.

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.  

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Chocolate Cherry Truffle Cheesecake
Serves 20

Crust:
¼ cup dried cherries
¼ cup port wine (or cherry juice)
⅓ cup unsalted butter, softened
⅓ cup shortening
½ tsp Kosher salt
1 egg
1 tsp vanilla
⅓ cup dark brown sugar
1 ¼ cups barley or whole wheat pastry flour
⅓ cup cocoa powder

Filling:
14 oz chopped best-quality bittersweet chocolate (I used couverture wafers)
4 oz chopped unsweetened chocolate
1 (10 oz / 300 mL) can sweetened condensed milk
24 oz cream cheese, softened
½ cup sour cream
2 large eggs
4 oz silken tofu
½ tsp salt
¼ cup cherry pie filling, pureed until smooth

chocolate wafers and / or chocolate covered cherries, for decoration

Crust:

  1. Combine cherries and port in a small bowl. Let stand at least 30 minutes (do not drain).
  2. In a large bowl, cream the butter, shortening, salt, egg, vanilla and sugar until fluffy.
  3. Sift in flour and cocoa, mixing until incorporated.
  4. Fold in cherries and liquid. The dough should resemble a chocolate chip cookie.
  5. Spread dough into the bottom of a greased and parchment-lined 10” spring-form pan and freeze 1 hour.
  6. Bake at 400 °F for 20 minutes or until just firm. Set aside to cool.

Filling:

  1. Reduce oven temperature to 325°F and wrap the outside of the spring-form pan with foil.
  2. Melt together the chocolates and condensed milk. Cool slightly.
  3. In a food processor, puree cream cheese, sour cream, eggs, tofu and salt until smooth. Add chocolate and beat until combined.
  4. Pour mixture onto prepared crust.
  5. Spoon dollops of pureed pie filling onto the cheese mixture and swirl lightly with a knife.
  6. Bake in preheated oven for about 1 hour or until filling is set.
  7. Turn off the oven and let cool inside for 30 minutes, then remove and cool to room temperature.
  8. Refrigerate in the pan, covered, at least 8 hours or overnight.
  9. Unmould and decorate with chocolate wafers and / or chocolate covered cherries, if desired 

Amount Per Serving
Calories: 449.0
Total Fat: 31.4 g
Cholesterol: 79.9 mg
Sodium: 181.3 mg
Total Carbs: 37.7 g
Dietary Fiber: 4.1 g
Protein: 8.3 g

Tie-Dyed Vanilla Cupcakes with French Vanilla Frosting

It was my birthday this past Monday (PS – thanks everyone for the Facebook b-day wishes!), and to celebrate with my Grade 1, 2 and 3 Home Ec classes I busted out what is now becoming more or less “tradition” – cupcake decorating! To simplify matters (mostly because I don’t have an oven, or much of a counter, at easy disposal) I bake the cupcakes at home and bring them “naked” to class with a bucket of “base frosting” (AKA vanilla buttercream) and some Ziploc “piping bags” of decorating frosting. I usually stick with vanilla-based flavours rather than chocolate, since enough of the kids are anti chocolate (horrors, I know) that it’s not worth fighting about it.

That doesn’t mean I can’t have fun with them, though! This year I busted out one of my childhood favourites, the “Tie-Dye Cupcake”, which quickly became the hit of the class. The basic recipe is simple – almost ridiculously so – and I easily veganized it by swapping the dairy milk out for a boxed coconut beverage. Not only did the coconut milk add a touch of extra rich, sweet flavour, but it kept the cakes incredibly moist and tender. A little whole wheat pastry flour and a whisper of nutmeg added a little complexity to the vanilla base and appealed to both grown ups and kids, even if they didn’t know it was there! Of course, the colours have no flavour, but they did make the whole lesson festive and way too much fun – especially when the kids ate theirs (topped with loads of coloured frosting too, of course) and compared their “tie dyed tongues”!

Going with the vanilla theme, I decided to make a rich, French vanilla frosting as my “base buttercream”. To the drop-dead simple icing sugar – shortening – “butter” mix, I added a scoop of vanilla custard powder and another touch of nutmeg which not only added great flavour but helped to stabilize the blend enough to spread without adding a bucket of sugar (I hate frosting that tastes of just powdered sugar!). That said, it is still very much a “keep refrigerated” item – the vegan butter softens faster than “regular” butter so if you want to keep things solid, cool is best! 

Tie-Dyed Vanilla Cupcakes with French Vanilla Frosting

Tie-Dyed Vanilla Cupcakes
Makes 12 – This recipe doubles well but I don’t recommend expanding it further.
⅔ cup unsweetened coconut milk beverage (not the canned kind) or unsweetened soy / almond milk
⅓ cup canola oil
2 tbsp vinegar
1 tbsp vanilla
¾ cup flour
½ cup whole wheat pastry flour
¾ cup vanilla sugar
1 tsp baking soda
¾ tsp salt
¼ tsp nutmeg
Food colouring (3+ colours)

  1. Preheat your oven for 350 F. Line a cupcake pan with 12 paper liners.
  2. In a big bowl, beat together the milk, oil, vinegar and vanilla.
  3. Whisk in the flours, sugar, baking soda and salt just until the batter just comes together.
  4. Split the batter from one large bowl into 3 smaller bowls.
  5. Add 4-5 drops of your chosen food colouring to each bowl and stir in until well blended.
  6. Drop spoonfuls of each colour batter into the cupcake liners, filling the cups ⅔ of the way full.
  7. Bake 18-20 minutes, until the tops are slightly golden and a cake tester comes out clean.
  8. Wait until the cupcakes are cooled completely before frosting.

N.B.: Depending on your preference, you can cut the sugar to 2/3 or even 1/2 cup – especially if using a large amount of frosting! Many of my kids (who made “frosting mountains” rivaling the one on the left here) told me the cupcakes were “too sweet”, however the adults (who are more modestly frosted ones) found the balance perfect, especially after chilling.

Amount Per Serving
Calories: 143.7
Total Fat: 5.9 g
Cholesterol: 0.0 mg
Sodium: 0.4 mg
Total Carbs: 22.2 g
Dietary Fiber: 0.9 g
Protein: 1.5 g

Tie-Dyed Vanilla Cupcakes with French Vanilla Frosting

French Vanilla Frosting
Makes ~ 3 ¾ cups, enough for 30 cupcakes
¼ cup Earth Balance Buttery Sticks (or vegan butter of your choice)
¼ cup non-hydrogenated shortening
1 ½ cups icing sugar
pinch nutmeg
¼ cup vanilla custard powder or cook-and-serve vanilla pudding powder
2 tsp vanilla
2 tbsp unsweetened coconut milk beverage (not canned)

  1. Mix all the ingredients together with a hand mixer until creamy.
  2. Chill 1 hour before using.

Amount Per Serving
Calories: 59.8
Total Fat: 3.1 g
Cholesterol: 0.0 mg
Sodium: 13.4 mg
Total Carbs: 6.0 g
Dietary Fiber: 0.0 g
Protein: 0.0 g

Gluten Free & Vegan Applesauce Cake

I’ve always had a soft spot for apple cakes, especially those peppered with warming, comfort-inducing spices. My mom is still my favourite apple-caker – thanks to her Jewish Apple Cake recipe that she gleaned from a childhood friend back when she lived in downtown Toronto – but I have to say I’m picking up a few pretty good treats as days go by! While there is definitely a time and a place for them, none of my favourite apple cakes (or actually, cakes in general) are your traditional sky-high, frosting-laden confections. Give me a crumb topping, or even just a sprinkling of raw sugar, and I’m happy!

For bake sale a few weeks ago, I decided to bring in a apple-spice loaf cake that everyone at school could enjoy – meaning it was allergy-free, low in sugar and – most importantly – absolutely delicious! I got the idea from Tia’s Kitchen, and by swapping in some stevia and maple syrup, nixing the nuts and packing in diced, home-dried apples instead created a moist, melt-in-your-mouth treat with just enough textural contrast to make you want more. After making it once, I wound up being asked to do a second one for a (staunchly non-GF) friend who fell in love with one of the “taster” muffins! Given the reputation that gluten-free baking still seems to have (and in a few cases – ahem, rice bread – deservedly so), I consider it high praise indeed!

The flour blend you use matters though – I strongly suggest making your own or buying a blend without a lot of legume flours, since these get far too heavy and gummy in a tender cake like this. Don’t skimp on the spices either – they really help the natural flavours of the flours and apples!

Gluten Free, Vegan Applesauce Cake

Gluten Free & Vegan Applesauce Cake
Makes one loaf, 10 slices
2 tbsp ground flaxseed
¼ cup warm water
¾ cup chunky unsweetened applesauce
¼ cup brown sugar
½ tsp liquid stevia
1 tbsp maple syrup (Grade B recommended)
¼ cup canola oil
1 tsp vanilla
1 ¼ cups “cup-for-cup” GF flour blend (I used my Artisanal Gluten Free Flour)
½ tsp guar gum (omit if your mix contains guar/xanthan already)
2 tsp cinnamon
1 tsp cardamom
¼ tsp nutmeg
¼ tsp salt
1 tsp baking soda
½ tsp baking powder
1 cup diced dried apples

  1. Preheat oven to 350F and grease a 9×5” loaf pan.
  2. In a bowl, whisk together flaxseed, water, applesauce, sugar, stevia, syrup, oil and vanilla.
  3. Stir in half the flour, the guar gum, spices and salt until well combined.
  4. Add baking soda and baking powder to remaining flour, mixing well.
  5. Add the dried apples to the flour and toss.
  6. Add flour mixture to the batter, mixing well.
  7. Spread into the pan evenly, smoothing the top.
  8. Bake 35-40 minutes.
  9. Cool in the pan before cutting.

Amount Per Serving
Calories: 172.6
Total Fat: 6.3 g
Cholesterol: 0.0 mg
Sodium: 11.8 mg
Total Carbs: 30.9 g
Dietary Fiber: 2.2 g
Protein: 1.6 g

Banana Crumb Cake

Are you a fan of bananas? To me, they are only palatable one of two ways – almost green and starchy, or baked into chocolate chip banana bread. If it was going to be banana bread on my plate growing up, it had to have chocolate chips in it, was preferably whole wheat (it was the only “whole wheat” baked good I liked as a young kid) and don’t you even dare think about adding nuts. I’d like to say I’ve loosened my stance on the whole banana front, but truthfully, I just never developed my mom and sister’s taste for the fruit. It’s not bad mashed into a pseudo-soft serve in the middle of Summer, provided there’s a hefty scoop of cocoa powder in there too, but smoothies, cereal and eating straight? I’ll take a crunchy apple or some berries, thanks. 

Ironically, some of the treats I’m best known for making are banana-based – there’s my infamous (with friends and family, anyway) banana bread (a variation of this one), gluten free banana muffins (post up soon!), cookies and now, this coffee cake packed with graham cracker streusel and dried banana slices. I think what makes my banana treats pop is that they always have a little twist to them, and I almost never make them the same way twice because I’m always trying out new flours, additions and techniques. This cake, though, was such a MAJOR hit at work that I was obliged to make it as per the recipe three times – and given the hefty amount of graham cracker streusel I managed to shove into the first batch it really is easy to see why a repeat performance was demanded!

Banana - Graham Crumb Cake

Now, I’ll admit – the original didn’t have the dehydrated bananas in the middle. That said, when I finally got to try it out I knew it would be a winner. I wasn’t wrong! The only thing that would have made it better – in my very humble opinion – would be chocolate. But hey, I guess you can’t win them all!

Banana - Graham Crumb Cake

//embedr.flickr.com/assets/client-code.js

Banana Crumb Cake
Serves 9
2 bananas, peeled
⅔ cup sugar
½ tsp salt
¼ tsp cinnamon
¼ tsp nutmeg
1 tbsp ground flaxseed
1 tsp vanilla extract
3 tbsp canola oil
⅔ cup milk alternative (I used unsweetened flax milk)
1 cup whole wheat flour
1 tsp baking powder
3 tbsp dehydrated banana slices (not banana chips), optional – included in NI

Topping:
3 tbsp coconut oil or vegan butter
2 tbsp coconut sugar or dark brown sugar
¼ cup whole wheat flour
½ cup graham cracker crumbs (crush these for a vegan option)
2 tbsp water

  1. Preheat the oven to 350 degrees and line an 8” square pan with parchment.
  2. Mash bananas with the sugar, salt, cinnamon, nutmeg, flaxseed, vanilla, oil and milk until smooth.
  3. Add the flour and baking powder, mixing well.
  4. In a medium bowl, cut together the coconut oil, sugar, flour and graham cracker crumbs until mealy. Add water and stir to create large crumbs.
  5. Pour one quarter of the batter into the pan and top with dehydrated bananas (if using) and half the crumb mixture.
  6. Pour the remaining batter over and top with the remaining crumb mixture. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
  7. Cool completely in the pan.

Amount Per Serving
Calories: 172.0
Total Fat: 8.3 g
Cholesterol: 0.0 mg
Sodium: 21.6 mg
Total Carbs: 24.2 g
Dietary Fiber: 2.5 g
Protein: 2.4 g

Maritime Coffee Cake

When I was growing up, our local grocery store used to stock some of the best coffee cake I’d ever eaten. Sweet with a spicy ribbon, moist but not oily, a whole quarter of the treat could easily disappear if I wasn’t paying attention – and unlike a lot of the other “bakery shop” cakes and muffins I’ve had over the years, it actually tasted like it was designed to go with a cup of rich, strong coffee, not a 40-word long “coffee beverage” or whipped cream somethingororther.

I don’t want to think about how many years have passed since then – truly, my relative age was brought to light yesterday when some of my Grade 2 students asked me how long I’d been baking “fancy stuff”. Taking my stint at George Brown as my baseline, I replied since 2008. Needless to say I felt every one of my (almost) 27 years when I had 3 of them say immediately “wow, that was a year before I was born!”. Oy. I guess it doesn’t help that old classmates of mine are now parents of some of my students either, but for some odd reason it’s been like my 20s never existed (and not for the usual reasons people “forget” their 20’s!).

Maritime Coffee Cake

Anyways, I wanted to share a “new” version one of my old favourite treats with you for my birthday (which happens to be tomorrow) and came up with a healthier, more flavourful bake in the process. Starting with Isa Chandra Moskowitz’ “East Coast Coffee Cake” recipe in Vegan Brunch, I effectively un-veganized it using Amoré Almonds + Dairy beverage (although any dairy or non-dairy milk will work A-OK). Then, I layered on the nutty, earthy flavours I love in baking with camelina oil, flax, quinoa and a touch of chickpea flour. The topping is definitely present (and divine!) but doesn’t overwhelm the tender and moist cake underneath. I wouldn’t change the ratio at all – and speaking as a confirmed member of the New York Crumb Cake fan club, that’s something to write home about!

Maritime Coffee Cake
Makes one 8″ or 9″ cake, 12 pieces

Topping:
½ cup white whole wheat flour
½ cup chickpea flour
⅓ cup dark brown sugar
2 tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
pinch salt
2 tbsp camelina oil or canola oil
2 tbsp Amoré Almonds + Dairy beverage, whole milk or milk alternative
 
Cake:
1 cup Amoré Almonds + Dairy beverage, whole milk or milk alternative
2 tsp apple cider vinegar
2 tbsp canola oil
2 tbsp camelina oil
1 tbsp vanilla
¼ tsp nutmeg
½ tsp salt
1 ¼ cups white whole wheat flour
1 tbsp ground flaxseed
⅓ cup cup-for-cup stevia (or sugar)
2 tsp baking powder
¼ tsp baking soda
1 cup cooked quinoa

Topping:

  1. Combine the flours, sugar, cinnamon, nutmeg, allspice and salt in a bowl.
  2. Drizzle in the oil and the milk, tossing with a fork to create a crumbly mixture.
  3. Set aside while preparing cake.

Cake:

  1. Preheat oven to 375F. Grease an 8” or 9″ square pan and line with parchment paper, leaving overhang on 2 sides for easy removal.
  2. In a large bowl, combine milk, vinegar, oils, vanilla, nutmeg and salt.
  3. Add the flour, flaxseed, stevia, baking powder and baking soda, whisking to combine well.
  4. Fold in the quinoa.
  5. Pour into the pan and top evenly with the crumb mixture.
  6. Bake for 30 to 35 minutes. Cool in the pan before removing and slicing.

Amount Per Serving
Calories: 209.4
Total Fat: 8.5 g
Cholesterol: 2.1 mg
Sodium: 19.7 mg
Total Carbs: 30.0 g
Dietary Fiber: 3.5 g
Protein: 5.0 g

Chocolate Cauliflower Cake – April Fools #SundaySupper

Well, March is almost over – compared to February, the month flew by, and while it wasn’t a cakewalk of a time, we made it through on my end. Last week (the first days back after March Break) saw their fair share of insane behaviour and sheer exhaustion… culminating in a definite need for chocolate by Friday afternoon! 

I had actually bookmarked this recipe by Chocolate Covered Katie ages ago – looking spectacularly rich and fudgey, it takes a longtime reader of her blog to know that things on there are almost always healthier than they seem! I served this cake on two separate occasions – one immediately after baking, the other after being frozen for a month or so – and both times my taste testers commented on it being like a dark, moist “almost brownie” with the tiniest hint of nutty flavour from the almond milk and hazelnut oil. I don’t think I ever told anyone that anything healthy was tucked inside either… not that it would change their opinion! 

Cauliflower Cake

This time, not only will you find my usual players of whole wheat flour and stevia, but a new twist (even for me) – blanched, pureed cauliflower! The perfectly neutral vegetable is everlastingly moist and tenderizing, adding volume, fibre and nutrients without the sulfuric notes of simple cooked crucifery. It worked so well with steamed florets, in fact, that I can’t wait to try my hand at a cake with roasted cauliflower for even more nuttiness – but that’s another day. For now, I’ll settle for a big ol’ piece of “fooled me once… give me another (and maybe one more) try”.

Let’s see what the rest of our #SundaySupper group cooked up for an April Fool’s Day #SundaySupper!

Beverages

Appetizers

Sides & Snacks

Entreés

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


Chocolate Cauliflower Cake
Makes one 9″ cake, 12 pieces
250g steam-blanched cauliflower (or frozen and thawed completely but not cooked)
3/4 cup unsweetened vanilla almond milk
3 tbsp
roasted hazelnut oil
1 tbsp pure vanilla extract
1/4 cup unsweetened cocoa powder
1/3 cup light brown sugar
1/8 tsp
stevia extract powder
100 g chopped
bittersweet chocolate, divided
3/4 cup whole wheat pastry flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tbsp
Homemade Egg Replacer or ener-G powder

  1. Preheat oven to 350F, and grease a 9″ square baking dish.
  2. Combine cauliflower, almond milk, oil, vanilla, cocoa, sugar and stevia in a food processor and blend until smooth.
  3. Melt half the chocolate and add to the cauliflower mixture, pureeing again until smooth.
  4. Add the flour, baking soda, baking powder, salt and egg replacer to the mixture and pulse to combine, just until there are no lumps. Pulse in remaining chopped chocolate.
  5. Bake 35 minutes. Let cool completely before cutting – ideally, chill in the fridge overnight first.

Amount Per Serving
Calories: 135.7
Total Fat: 7.1 g
Cholesterol: 0.1 mg
Sodium: 26.1 mg
Total Carbs: 19.6 g
Dietary Fiber: 2.8 g
Protein: 2.0 g 

Lentil – Laced Carrot Cake

I love discovering other cultural traditions through food. Take the coming of the New Year, for example – there are hosts of “good luck” and “fruitful future” foods and recipes out there! Obviously, some of them are relatively well-known – black eyed peas, lentils, and greens – but I discovered recently that grapes, pork and fish are traditional New Year’s foods too, and when you look at other (non-Western calendar) New Year’s traditions you’ll find honey, oats, carrots,beets, candy, pancakes and doughnuts too!

In celebration of all things lucky and New Year’s-y, I wanted to share (yet another) carrot cake with everyone. I packed it as full of good-fortune foods as I could – lentils and carrots for “money”, grains and seeds for fertility and fruitfulness and a hint of sugar for a sweet future. The roundness of the cake also has the meaning of “infinity”, boding well for the next 365 days! As an added bonus, the cake is relatively nutritious as well, being made with legumes, whole grains, less sugar and of course the vegetables! If you need an excuse to bust out a cake even after the December glut, you can take heart that this recipe is also nut-free and vegan, with no need for frosting! 

Lentil - Spelt Carrot Cake

Lentil – Laced Carrot Cake
Makes one 9″ cake, 12 pieces
1 cup cooked lentils
⅓ cup canola oil
½ cup pureed fruit (I used a sweet potato – apricot blend baby food)
½ cup packed brown sugar
3 packets French vanilla stevia
1 tsp vanilla extract
1 tsp pure maple extract
¾ cup spelt flour
¼ cup spelt flakes
1 tsp baking powder
½ tsp baking soda
½ tsp ground allspice
1 tsp cinnamon
½ tsp salt
¼ cup toasted sunflower seeds
1 cup carrots, finely grated

Topping:
¼ cup spelt flakes
½ tsp cinnamon
¼ tsp allspice
½ tsp cornstarch
1 tbsp raw sugar

  1. Preheat oven to 350º F. Grease a 9” springform pan.
  2. In a food processor, puree lentils, oil, fruit, sugar, stevia and extracts until smooth.
  3. Add the flour, spelt flakes, baking powder, baking soda, allspice, cinnamon and salt, pulse in to combine.
  4. Pulse in the seeds and carrots.
  5. In a small dish, mix together the topping ingredients.
  6. Spread batter in the pan and sprinkle evenly with the oat mixture
  7. Bake 35 minutes, or until toothpick inserted in centre comes out clean. 
  8. Cool completely in the pan before slicing.

Amount Per Serving
Calories: 158.9
Total Fat: 7.0 g
Cholesterol: 0.0 mg
Sodium: 15.0 mg
Total Carbs: 25.4 g
Dietary Fiber: 3.0 g
Protein: 3.2 g