The recipe for this delightful morsel of a cake has been passed down from my great-grandmother. It was one of the first recipes I posted when I started my blog several years ago. I didn’t have a picture of it, and I never uploaded one, until today. Just in time to celebrate the start of the holiday season. This cake is ultra moist, full of warming spices, and somehow never too sweet. It is perfect for dessert, breakfast, or as an addition to a holiday brunch. It also takes about 5 minutes to make and makes a big impression with its amazing fall flavors. This is the cake to bake when you have company as the whole house smells like you’ve spent hours in the kitchen as the warm fragrance of fall baking spices waft through the air.
Gramma’s Spice Cake
Makes 1 9×9 cake
1 cup non-dairy milk, or dairy milk
1 tsp. vinegar (apple cider or white, but I’ve also used rice in a pinch)
1 cup sugar
1 TBL vegetable shortening
1 TBL chia seeds mixed with 2 TBL water, or 1 egg, or equivalent of 1 egg in whatever form you like
1 cup all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. salt
Preheat oven to 370F.
Add vinegar to milk and set aside.
Cream together sugar and shortening until smooth.
Add the chia seed/water mixture to sugar and mix together.
In a separate bowl mix together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
Alternate between adding flour mixture and soy milk to the shortening, mixing thoroughly between additions.
Pour batter into a greased 9×9 cake pan and bake for 30-35 minutes, or until cake pulls away from the edges of the pan and a cake tester comes out mostly clean.
My oldest daughter calls sunscreen “ice cream.” Super cute, and funny as it means I have yet to convince her that ice cream is a totally different item. I decided to make this with her to give her a small taste of what ice cream is. I usually don’t even let her have yogurt with sugar in it (she loves plain), but I made an exception here. She thought it was pretty great.
This is a super simple combination of frozen fruit and yogurt that makes a creamy, fruity, frozen concoction that fills any need for ice cream. It works with both vegan and dairy yogurt. I like to use the sweetened yogurt here, but plain would be fine if you are ok with a fairly tart yogurt. If you use sweetened yogurt and it isn’t sweet enough for you add a touch of agave or maple syrup. It will depend on how sweet the fruit is that you use. I used peaches for this batch, but pretty much any frozen fruit will work. I haven’t met one yet that doesn’t.
Easy Gluten Free 2 Ingredient Frozen Yogurt (vegan or not)
1/2 cup sweetened vanilla yogurt (non-dairy is fine)
2 cups chopped frozen fruit (I used peaches)
Optional – sweetener such as agave, honey, or maple syrup
Optional-Vanilla or almond extract 1/4 tsp or so
Place yogurt, then frozen fruit in a high powered blender or food processor and blend until smooth.
You will need to stop several times to scrape the sides.
Serve immediately. It doesn’t freeze well. You could keep it in the freezer for an hour or so, but much longer it gets very hard and doesn’t thaw consistently so it is best eaten in one sitting.
Tomorrow is national ice cream day! Oh boy, what a wonderful thing to celebrate. I haven’t created any new ice cream flavors in a while so I decided to put some thought into it. Here is my creation: a creamy coffee ice cream with bits of Oreo, best served topped with hot fudge sauce and coconut whipped cream. A vegan mud pie!
Sorry I missed posting last week, I had my baby! I had another beautiful little girl, this one we’ll call Fox. We are just starting to settle in and figure out how this whole 4 person family thing is going to work. Wolfie is doing amazingly well with Fox. She really just wants to hold her and touch her all the time. It’s very sweet. With all the adjustments I haven’t been cooking, but I have been starving! I did make time to throw together this mug cake one night, and piled on the coconut milk ice cream for a bedtime snack. (best thing about breastfeeding is how much I can eat!)
This is a quick, easy, no frills dessert. It is best topped with some ice cream if you have it, but it will do for a lovely chocolate fix if that is your craving. Like all of my chocolate cake recipes this has less sugar than the norm. If you like it sweet add more.
Vegan Chocolate Mug Cake
3 TBL all purpose flour
1 TBL sugar
2 TBL cocoa powder
dash of salt
1 TBL mild flavored oil
3 TBL water or non-dairy milk
1/2 tsp pure vanilla extract
1 TBL chocolate chips (optional)
Mix the dry ingredients in a microwave safe coffee mug with a fork.
Stir in the wet ingredients and mix until combined.
Stir in chocolate chips if using.
Microwave for 1-2 minutes until the cake is dry on top.
Eat immediately, topped with ice cream if you have it.