Category Archives: cakes

Aromatic Applesauce Spice Cake Studded with Raisins – Diabetes Recipes

Aromatic Applesauce Spice Cake Studded with Raisins – Diabetes Recipes.

Aromatic Applesauce Spice Cake Studded with Raisins

We all know that fruits and vegetables are good for us. Getting most North Americans to eat the recommended five or more a day is another story. To up the count, mix fruits and vegetables into cookies, bars, quick breads, and other baked goods. It’s as easy as blending applesauce, prune (dried plum) purée, and raisins into this spice cake.

y i e l d : 13-by-9-inch cake s e r v i n g s : 24
s e r v i n g s i z e : 2J-by-2G-inch piece

w e i g h t                                   m e a s u r e

Butter-flavored vegetable oil cooking spray                      8 oz                                         1 c + 2 tbsp
Granulated sugar                                                             6 oz                                              3/4 c
Unsweetened applesauce                                                4 oz                                              1/2 c
Prune purée (page 5) or prune baby food                          4 oz                                            1/2 c
Large egg whites                                                             2 1/2 oz                                         2
Large egg                                                                         2 oz                                              1
All-purpose flour                                                             10 oz                                            2 1/4 c
Baking soda                                                                                                                      1 1/2 tsp
Ground cinnamon                                                                                                              1/2  tsp
Ground cloves                                                                                                                   1/4  tsp
Ground nutmeg                                                                                                                  1/4  tsp
Salt                                                                                                                                   1/4  tsp
Baking powder                                                                                                                  1/4  tsp
Firmly packed raisins                                                      6 oz                                               1 c

Preheat oven to 350 degrees F. Coat a 13-by-9-by-2-inch baking pan with cooking spray.
Combine sugar, applesauce, prune purée, egg whites, and egg in a large mixing bowl. Beat until well blended.
Combine flour, baking soda, cinnamon, cloves, nutmeg, salt, and baking powder in a medium bowl. Mix until blended. Mix in raisins. Add dry ingredients into liquid ingredients and mix until just moist.
Spread evenly in prepared pan. Bake until a wooden pick inserted in center comes out clean, or about 30 minutes. Cool cake in pan on a wire rack. Top with Maple Powdered Sugar Frosting (page 222) or icing of
choice, if desired. Cut into 24 pieces and serve.
Aromatic Applesauce Spice Cake Studded with Raisins

 

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Raspberry Swirl Coffee Cake | Delicious Recipes

Raspberry Swirl Coffee Cake | Delicious Recipes.

MAKES ONE 8-INCH CAKE
This moist morning coffee cake is a must when preparing breakfast for guests. The beautiful swirls of raspberry add a nice tart flavor that balances the sweet pecan streusel. Your guests will be amazed by the flavor and even more amazed when you tell them that it’s vegan!
Make-Ahead Tip:
Cake batter and streusel topping can be assembled in the pan, covered with plastic wrap, and refrigerated overnight. Bake fresh the next morning.
STREUSEL TOPPING

 

  • ¼ cup all-purpose flour
  • 1 cup roughly chopped pecans
  • ½ cup brown sugar
  • 1 tablespoon ground cinnamon
  • ½ teaspoon nutmeg
  • 3 tablespoons canola oil

 

CAKE

 

  • 2 cups all-purpose flour*
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup soy, almond, or rice milk
  • ½ cup canola oil
  • 1 tablespoon white or apple cider
  • vinegar
  • 2 teaspoons pure vanilla extract
  • 2 cups raspberries, fresh or frozen

 

To make streusel topping: In a medium bowl, combine flour, walnuts, brown sugar, cinnamon and nutmeg. Add oil and mix with 2 forks, as if tossing salad until crumbly. The crumbs should be the size of peas.
To make the cake: Preheat oven to 350 degrees. Lightly grease an 8-inch square.
In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, baking powder and salt. In another bowl, mix milk substitute, oil, vinegar and vanilla. Pour the wet
* For a cake flour substitute gluten gluten plus 1 teaspoon xanthan gum and see page?.
For a gluten free streusel topping, replace all purpose flour gluten.

 

Raspberry Swirl Coffee Cake

 

Cream Puff Cake | Delicious Recipes

Cream Puff Cake | Delicious Recipes.

Serving Size : 12
Preparation Time :1:45

  • 1/2 cup butter
  • 1 cup water
  • 1 cup all-purpose flour
  • 4 eggs
  • 8 ounces cream cheese — softened
  • 4 cups milk
  • 3 packages instant vanilla pudding mix — 3 ounces each
  • 1 pint cream — whipped
  • chocolate syrup
Melt butter in water. Add flour and cook, stirring constantly, until it forms a ball. Turn into a bowl and beat in eggs one at a time, beating well between each.
Spread flat on a 9″ x 13″ greased pan. Bake at 400 degrees for 35-40 minutes. Cool. Mix together cream cheese and milk and beat until smooth. Add instant pudding, one package at a time. Spread over cooled shell. Top with whipped cream and drizzle chocolate syrup on top. Chill at least one hour before serving.

New York—Style Crumb Cake | Delicious Recipes

New York—Style Crumb Cake | Delicious Recipes.

MAKES ONE 8-INCH CAKE
This is the ultimate New York—style breakfast cake—buttery and moist with a cinnamon-sugar crumble. Every New Yorker would agree that a slice of this is essential with your morning cup of joe! Make-Ahead Tip:
Cake batter and crumb topping can be assembled in the pan, covered with plastic wrap, and refrigerated overnight. Bake fresh the next morning.
CRUMB TOPPING
  • 1¼ cups all-purpose flour
  • ⅓ cup sugar
  • ⅓ cup brown sugar
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • ½ cup vegan margarine, melted
  • Powdered sugar, for serving
CAKE
  • 1¼ cups all-purpose flour*
  • ½ cup sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup soy, almond, or rice milk
  • ½ cup canola oil
  • 1 teaspoon white or apple-cider vinegar
  • 1 teaspoon pure vanilla extract
To make the crumb topping: In a medium bowl, combine flour, sugar, brown sugar, cinnamon, and

salt. Add melted margarine and toss with 2 forks, as if you were tossing salad, until it appears crumbly. The crumbs should be the size of small peas.

To make the cake: Preheat the oven to 325 degrees. Lightly grease an 8-inch-square pan.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
Fill the prepared pan with batter and evenly sprinkle with the crumb topping. Bake for about 40 minutes, or until a toothpick inserted in the center comes out dry, with a few crumbs clinging to it. Let cool and dust with powdered sugar.