Chocolate Cherry Cake (Vegan & Gluten Free)

Makes One 9” Cake

Recipe from From My Bowl 
Husband-Tested in Alice’s Kitchen

Oh!!  This cake!!!  It was beautiful and so delicious that everyone had a second piece!!  It looks quite fancy, but it was very easy to make.  You can make it a layer cake by doubling the ingredients.  

My friend, Juliet, the birthday girl,
getting ready to make a wish.

Ingredients:

1¼ cup (133 g) quick-cooking oats, blended into a fine flour*
⅓ cup (27 g) cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
2 flax “eggs” (2 tbsp ground flax + 5 Tablespoons water)
1 cup unsweetened soy milk*
½ cup (130g) unsalted almond butter
½ cup (75g) coconut sugar
1 Tablespoon apple cider vinegar
½ teaspoon vanilla extract
½ teaspoon almond extract (optional)
(I added 2 teaspoons of espresso powder to the dry ingredients as suggested by one of the reviewers.)
For the Cherry Jam:
2 cups of pitted cherries (fresh or frozen) (I used frozen.)
2 Tablespoon maple syrup or coconut sugar
⅛ teaspoon almond extract (optional)
1 Tablespoon filtered water
For Serving:
1 cup coconut whipped cream* (I whipped 1 cup of Silk Dairy Free Heavy Whipping Cream Alternative and then added ¼ cup powdered sugar + 1 teaspoon vanilla.) 
Chopped and/or shaved chocolate (optional)

Instructions:

Preheat the oven to 350F and lightly grease or spray a 9” cake pan with a neutral cooking oil.
Prepare the Wet Ingredients: Mix the ground flax together with filtered water to create a flax “egg” in a small bowl. Combine the soy milk and apple cider vinegar in the base of a medium bowl – the vinegar will curdle the milk to create a “buttermilk”. Let both mixtures sit for at least 5 minutes, then add the thickened flax egg to the larger bowl with the almond butter, coconut sugar, vanilla, and almond extracts. Whisk until well-combined.
Mix the Dry Ingredients together in a separate, larger bowl. Form a well in the center of the mixture, pour in the wet ingredients, and use a spatula to mix everything together until no clumps remain. Pour the cake batter into the cake pan and bake on the middle rack for 20-22 minutes. (If you are baking multiple cakes, bake for 23-25 minutes).
Once cooked, remove the cake from the oven and let sit in the pan for 5 minutes before loosening the edges with a butter knife and flipping onto a baking rack to let cool completely.
Make the Cherry Compote: in the meantime, add all of the ingredients of the cherry compote to a large, nonstick pan. Bring the mixture to a simmer over medium-high heat, stirring occasionally. Let the cherries cook down for 15-20 minutes, stirring occasionally. Set the compote aside and let cool completely.
Assemble the Cake: top the cake with a layer of coconut cream, then spoon the cherry compote (and extra liquid) on top. Garnish with chopped and shaved chocolate, if desired. Serve immediately – leftovers will keep in the fridge for up to 5 days.

Notes: The recipe listed above makes one cake. If you would like to create a layered cake, double all of the ingredients (compote and cream included)
Nut Allergies: replace the almond butter with tahini or sunflower butter
Coconut Whipped Cream: If you don’t want to make it yourself you can replace it with store-bought coconut whipped topping or a vanilla frosting of your choice! You can also use a super-thick coconut yogurt for a completely sugar-free option.
Other Substitutions: Almond butter can be replaced with another nut or seed butter and coconut sugar can be replaced with brown sugar or another granulated sweetener. I do not recommend replacing the soy milk* as other plant milks do not create a good “buttermilk” due to lower protein content. This recipe has not been tested with any other flours.

Pear Upside Down Cake (Vegan)

 

Recipe from Vegan Richa

Husband-Tested in Alice's Kitchen

Yield: 8 servings

I'm liking this cake.  It's nicely moist, perfectly spiced and vegan to boot!  Served with a little scoop of non-dairy vanilla ice cream plus a hot cup of coffee or tea and you've got a great autumn/winter dessert for an intimate party with friends.

Bottom/Top of Cake:

1 pear, peeled, cored and thinly sliced (about 1/4-inch thick)

3 Tablespoons maple syrup or brown sugar (for more caramelization) OR half of each (I did half of each.)

Wet Ingredients:

3/4 cup non-dairy milk (I used unsweetened almond milk.)

1/4 cup pear puree (I drained the juice from a can of pears and used a stick blender to blend the pears.  I froze what I didn't use for the recipe for future cakes. You can substitute applesauce for the pear puree, but I think the pear puree adds to the taste of the cake.)

1 Tablespoon fresh lemon juice

1/3 cup sugar

1/4 cup oil

1 teaspoon vanilla extract

Dry Ingredients:

1 1/2 cups flour** (I used a mixture of all-purpose and whole wheat.)

1 teaspoon cinnamon OR pumpkin pie spice OR chai spice OR a mix of cinnamon + cardamom (plus more for serving, if desired.)

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon Kosher or sea salt

Instructions:

Line an 8-inch round cake pan with parchment paper on the bottom.  Arrange the pear slices as you like.  Pour the maple syrup (and/or sprinkle the brown sugar) all over the pear slices.  Preheat the oven to 350F.

Mix all the wet ingredients in a bowl until well combined.

Whisk the dry ingredients** in a smaller bowl.  

Add the dry ingredients to the wet ingredients.  Mix until you have a thick batter (it shouldn't be too stiff, but not too "flowy.") 

Pour the batter gently on top of the pear slices and spread it to even it out.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Cool on a rack for 15 minutes.  Remove the cake by inverting it over a serving dish.  Carefully peel off the parchment paper.

Sprinkle with a good pinch of the spices you used in the batter.  Cool for another 10 minutes before serving.

Serve with non-dairy vegan ice cream.  (We love Oatly and So Delicious brands.)

Notes: 

**The author suggests whisking in 1 1/4 cups flour first and then adding more flour 1 Tablespoon at a time until you get the batter thickness that is not too stiff or too flowy.  I took a chance and just used the full amount called for and it turned out great. I've made the cake twice that way with no problems.

Gluten-Free Option: (not Husband-Tested) Mix 1/2 cup white rice flour/oat flour; 1 1/4 cup almond flour; 1/3 cup potato starch; 1 Tablespoon flax seed meal.  Use 1 1/2 cup of that flour mixture and add more as needed.  

Oil-Free Option: (not Husband-Tested) Use 2 Tablespoons applesauce + 2 Tablespoons non-dairy yogurt

Nutritional Information: (1 of 8 servings) 234 calories; 39 g carbohydrates; 2.2 grams protein; 7 g fat; 0.3 g saturated fat; 193 mg sodium; 224 mg potassium; 2 g fiber; 18 g sugars; 10IU vitamin A; 2.6 mg vitamin C; 98 mg calcium; 1.3 mg iron

Heart “Beet” Chocolate Cake

Recipe from Healthyish via Bon Appetit

Husband-Tested in Alice’s Kitchen

Makes 1 (8-inch) round or square cake

This cake is mmmm-good and perfect with a cup of hot tea. 

Cake

4 medium beets*, scrubbed

2 Tablespoons virgin coconut oil, plus more for the pan

½ cup Dutch-process cocoa powder, plus more for the pan

1½ cups almond flour

½ teaspoon baking soda

½ teaspoon ground cinnamon

2 oz. bittersweet chocolate, coarsely chopped (I used bittersweet chocolate chips.)

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

4 large eggs

1¼ cups packed brown sugar (I used Sucanat.)

1 teaspoon kosher salt

Glaze

4 oz. bittersweet chocolate, coarsely chopped (I used bittersweet chocolate chips.)

1 Tablespoon virgin coconut oil

¼ teaspoon vanilla extract

Pinch of kosher salt

Gold Luster Dust (For serving; optional)

Cake: Cook the beets in a pot of boiling unsalted water until tender, 30-40 minutes depending on size.  Drain and rinse the beets under cold water until they are cool enough to handle.  Cut off the stem ends and peel.  Cut into large pieces and add them to a blender along with 2 Tablespoons of water.  Blend until a smooth puree forms.  It should be the consistency of applesauce.  Measure out 1 cup of puree for the cake.  Reserve the remaining puree for another use. (*I used 3 large beets, one golden, and ended up with 3 cups of puree.  I froze the extra beet puree in 1-cup containers for future cakes.  The puree can also be added to smoothies.) Preheat the oven to 350F.  Line the bottom of an 8” round (or square) cake pan with parchment paper.  Grease with oil and then dust with cocoa powder, tapping out the excess.  Whisk the almond flour, baking soda, cinnamon, and remaining ½ cup cocoa powder in a medium bowl; set aside.  Heat the chocolate and remaining 2 Tablespoons oil in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until melted.  Remove the bowl from the heat.  Stir in the vinegar, vanilla, and reserved 1 cup beet puree until smooth. Set aside.  Beat the eggs, brown sugar, and salt in the large bowl of a stand mixer fitted with the whisk attachment on medium-high speed until more than tripled in volume and mixture holds a ribbon for several seconds when the beater is lifted above the batter. This will take 5-7 minutes.  Thoroughly beating the eggs is key to creating an aerated, light crumb and is a critical step when using gluten-free ingredients. Pour the chocolate-beet mixture into the egg mixture and beat on medium-low speed until combined.  Turn the mixer off and gently tip in the reserved dry ingredients.  Beat on the lowest speed, scraping down the bowl as needed, until combined. Transfer the batter to prepared pan. Bake cake until a tester inserted into the center comes out clean and the top springs back when gently pressed, 45-50 minutes.  Let the cake cool 10 minutes in the pan.  Carefully run a knife around the edges of the pan, then invert the cake onto a wire rack and allow it to cool completely before spreading with the glaze.

Glaze: Heat the chocolate, oil, vanilla, and salt in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until the chocolate is melted.  Let cool, stirring occasionally, until the mixture is thickened and cool enough to touch, about 10-15 minutes.  Place rack with the cake over a piece of waxed paper or on a rimmed baking sheet. Pour the glaze over the center of the cake to cover the top.  Spread the glaze a bit so that it runs over the sides of the cake in dribbles.  Sprinkle with luster dust (if using).  Let sit at room temperature until the glaze is set, 2-3 hours.  Cover and store the cake at room temperature for up to 2 days.

Orange-Pineapple Muffin Cake

Makes 12 servings

Recipe from Nancy Labrie via Pillsbury Bake-Off Contest

Husband-Tested in Alice’s Kitchen

This cake was a big hit with the husband and the fellas in the band.  I served it at rehearsal along with hot coffee.  It’s perfectly moist with just a hint of orange and pineapple.  If you don’t wish to bother with making a glaze, you could dust the cake with a bit of powdered sugar.  I will definitely make this delicious cake again.  I like the fact that it’s made with some whole-wheat flour and not so much sugar.

Cake

1 ½ cup all-purpose flour

1 cup whole-wheat flour (I used whole-wheat pastry flour.)

1/3 cup tightly packed brown sugar (I used Sucanat.)

3 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon kosher salt

1 (8 ½ oz.) can crushed pineapple, drained

½ cup fresh orange juice

1/3 cup unsalted butter, melted

1 teaspoon freshly grated orange zest

1 large egg, slightly beaten

Glaze

½ cup powdered sugar

½ teaspoon freshly grated orange zest

1-2 Tablespoons fresh orange juice

Heat oven to 400F.  Grease bottom only of a 9-inch springform pan or 9-inch round cake pan.  (I used a parchment round at the bottom of a springform pan and then sprayed it with cooking spray.)

In a large bowl, combine the flour, whole-wheat flour, brown sugar, baking powder, baking soda, and salt; mix well.  In a medium bowl, combine all remaining cake ingredients; blend well.  Add the wet ingredients to the dry ingredients all at once; stir just enough until the dry ingredients are moistened.  Spread dough (It will be quite thick.) in the prepared pan. 

Bake at 400F for 22-27 minutes or until light golden brown and a toothpick inserted in center comes out clean.  Cool 1 minute; remove from pan. 

In a small bowl, combine all glaze ingredients, adding just enough orange juice for the desired drizzling consistency.  Drizzle over warm cake. 

Nutritional Information for 1 of 12 Servings: 200 calories; 4 g protein; 34 g carbs; 6 g fat; 230 mg sodium

Chocolate Cloud Cake

Makes one 8-inch cake serving 6-8 (This is very rich. Cut it into six wedges for decadence or 8 wedges for the more sensible.)

Recipe from Richard Sax via Food52

Husband-Tested in Alice’s Kitchen

This is the cake you make when a special occasion dessert is called for.  This is quite easy to prepare and so indulgently delicious, especially for chocolate-lovers.  You can make the cake in the morning of a party and while the cake is cooling, the pan can be washed and stored away.  When dessert time comes, brew up some coffee and whip the cream.  Wowza!

Cake:

8 oz. (225 g) best-quality bittersweet chocolate, coarsely chopped

½ cup (110 g) unsalted butter, room temperature and cut into 1-Tablespoon pieces

6 large eggs, room temperature

1 cup (200 g) sugar, divided

2 Tablespoons cognac or Grand Marnier

Finely grated zest of 1 orange

Whipped Cream:

1 ½ cups (355 g) heavy cream, very cold

3 Tablespoons powdered sugar

1 teaspoon pure vanilla extract

Unsweetened cocoa powder and/or bittersweet chocolate shavings, for decoration

To make the cake, heat the oven to 350F (175C) with a rack in the center.  Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.  (Do not butter the pan and parchment.)

Melt the chocolate in a heatproof owl set over but not touching gently simmering water in a saucepan.  You can whisk it occasionally to help it along.  When the chocolate is melted, remove the bowl from the heat and whisk in the butter until smooth.  Set aside.

In two small bowls, separate 4 of the eggs.  In a large bowl, whisk 2 whole eggs and the 4 egg yolks with ½ cup (100 g) of the sugar just until combined.  Slowly whisk in the warm chocolate mixture.  Whisk in the cognac and the orange zest. 

Using a mixer with a whisk attachment and a separate bowl, beat the 4 egg white until foamy.  Gradually add the remaining ½ cup (100 g) sugar and beat until beautifully glossy, soft peaks form that hold their shape but aren’t quite stiff and dry.  Very gently, fold about a quarter of the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites.  Scrape the batter into the prepared springform pan and gently smooth the top. 

Set the pan on a rimmed baking sheet and bake until the top is puffed and cracked and the center is no longer wobbly, 35-40 minutes.  Be careful not to bake the cake beyond this point.

Let the cake cook in the pan on a rack.  The center of the cake will sink as it cools, forming a sort of crater.  This is a good thing!  Let the cake cool completely on a rack.

While the cake is cooling, put the bowl you plan to use to prepare the whipped cream in the refrigerator along with a whisk.  Whipping cream is much easier to make when everything is quite cold. 

Whip the cream, powdered sugar and vanilla in a large bowl with a mixer that has a whisk attachment.  Whip until the cream is billowy, soft (not stiff) peaks form.

Just before you plan to serve the cake, top it with the cream.  Using a spatula, fill the sunken center of the cake with the whipped cream, swirling the cream to the edges of the crater.  Dust the top lightly with cocoa powder.  (If you wish, you can top it with chocolate shavings.)

Run the tip of a knife around the edge of the cake, carefully remove the sides of the pan, and cut into wedges to serve.

Store any leftovers airtight in the refrigerator.  The cake won’t be as presentable and will have a more mousse-like texture.