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Sunday, September 18, 2011

Berry Upside Down Cake


(Adapted from Bite of Life)

My husband doubted this big time because it was called a "cake" and he claims to not like cake, but he LOVED the chocolate zucchini cake and he loves this one too! It was sweet and filling and you could alter it and try different fruits (the original called for only cherries, the one I found called for cherries and blueberries-I intended to do only blueberries but ran out so I filled in the spaces with tiny, diced strawberries and it was super yummy-next time I might add raspberries as well). I made it as a cake, but I think it would also work perfectly as muffins or in a loaf pan! The almond flour makes is filling and full of good fats and protein, almost like a small meal!

2 2/3 cups blanched almond flour (Target, Valley Natural, Whole Foods market)
1/3 cup MILA chia seed
1/2 tsp. sea salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
3 eggs
1 tsp. vanilla
1/2 cup coconut oil (melted)-I am guess organic butter would also work
1/3 cup (or slightly more) organic agave nectar (the original recipe called for xylitol or stevia, but I think you could also use honey or maple syrup to sweeten also)
1 cup fresh fruit (I used blueberries and strawberries)

1. Preheat over to 350 and melt the coconut oil. Generously grease a cake, bundt, or muffin pan.
2. Put berries in the bottom of the greased pan.
3. Combine almond flour, chia, salt, baking soda, and cinnamon.
4. Combine eggs, oil, vanilla, and agave.
5. Add dry ingredients into the wet ingredients and combine well until a thick batter forms.
6. Spread the batter on top of the berries in the pan and back for 25 minutes or until the knife comes out clean.
7. Allow to cool for 30 minutes before placing a plate/platter on top to flip out. Cake should slide out easily (you may want to run a knife around the edge first).

I ate this plain, but it might also be good with some coconut milk ice cream. On a side note, I know that almond flour is quite expensive and this calls for a large amount so next time I might also try it with brown rice flour or coconut flour, but that might take some trial and error so I will keep you posted!

Monday, September 12, 2011

Zucchini Chocolate Cake



We were visiting family and they made an awesome zucchini chocolate cake, however, it was not healthy at all so I altered a few things to make it better and it still tastes yummy!

1/4 organic butter
1/3 cup applesauce (I actually used babyfood applesauce because I had extra-I am thinking of doing olive or coconut oil next time so it's more brownie-like maybe)
3/4 cup raw honey
1 egg
1 cup grated zucchini
1 cup brown rice flour
1/4 cup MILA chia seed
1/2 tsp. baking soda
1/2 tsp. sea salt
1/8 cup cocoa (or a tiny bit more)
1/2 tsp. vanilla
1/4 cup almond milk
1/2 cup 70% or darker chocolate chips
1/2 cup diced nuts (I used almonds but we had it with walnuts before)

1. Cream butter, applesauce, and honey together.
2. Add egg and beat well.
3. Mix in zucchini, then add flour, baking soda, cocoa, and salt.
4. Add almond milk and vanilla and stir well.
5. Pour into a pan (I used a 9 inch round pan) and top with chocolate chips and diced nuts.
6. Bake at 350 degrees for 30-35 minutes or until toothpick comes out fairly clean.

My husband ate much of this by itself while it was still warm, but my daughter and I enjoyed it with some SoDelicious Coconut Milk Ice Cream on top-yum!