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.
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!
Happy Fourth of July! This is a delightful summer recipe perfect for cooling off at the end of the day. The base is similar to my Key Lime Pie Cheesecake, but the macadamia nuts make it richer with an almost white chocolate feel to it. The raspberry sauce is a good contrast with its bright fruitiness brings the proper balance to the dish.
Vegan Macadamia Nut Cheesecake
For the crust
3/4 cup graham cracker crumbs (1 sleeve of whole graham crackers-make sure they are vegan) I used the blender to grind them into crumbs
1 TBL brown sugar
3 1/2 TBL vegan butter, melted
For the cheesecake filling
1 cup roasted, unsalted macadamia nuts
1/2 cup raw cashews
1 cup coconut milk (full fat from a can)
1/4 cup coconut oil
2 tsp pure vanilla extract
1/8 tsp pure almond extract
pinch of salt
1/4 cup agave nectar
Preheat oven to 325.
Prepare muffin pan with 12 liners.
Mix graham cracker crumbs, brown sugar, and vegan butter in a bowl until combined.
Divide evenly into prepared muffin tin.
Press crumbs down into pan with the bottom of a cup or you fingers.
Bake 6-8 minutes until lightly golden.
While crust is cooling, place macadamia nuts and cashews in a small saucepan and cover with water.
Bring to a boil, and boil for 5 minutes.
Drain and set aside.
In the container of a high powered blender combine the coconut milk, coconut oil, vanilla, almond extract salt, and agave and blend until thoroughly combined, about 30 seconds.
Add the cooked and drained nuts to the blender. Start your blender on a low speed and slowly turn it up to high, then blend on high for 1 minute until completely smooth.
Divide batter evenly over the prepared crust.
Freeze for at least 3 hours before serving. Store in the freezer and allow them to thaw about 20 minutes on the counter before eating for the best texture.
Top with Raspberry sauce before serving.
3 cups frozen raspberries
3/4 cup water
3 TBL agave nectar
Combine ingredients in a saucepan and bring to a boil over medium heat.
Cook, stirring frequently, until the raspberries are soft and falling apart, and the mixture has thickened, about 10 minutes.
My dad loves chocolate, I mean really loves chocolate. He isn’t going to be with me this Father’s Day since we live a few states apart, but since he generously passed on his love of chocolate, I will generously eat this cake in his honor. Love you daddy!
I did think about making something for my husband and father of my children, but I make things for him all the time. I’ll make sure to make some of his favorites for him, and I’ll even share the cake.
This is a lovely combination of several recipes on my blog, and comes together into a delightful blackout chocolate cake topped with chocolate mousse.
Vegan Blackout Chocolate Cake with Chocolate Mousse
Sometimes you need a brownie. I gooey, deeply chocolaty, fudgy brownie. Perhaps you want to make a special father in your life something for Father’s Day. Maybe, just maybe, you also want to pretend to do something decent for your body. This is the answer. These are delightful brownies in their own right, and they are gluten free, vegan, and made with black beans! You would never guess that there are beans here, and the texture is a delight. These would be a lovely contribution for any party, grill-out, or picnic.
Vegan Gluten Free Chocolate Brownies Made With Black Beans
Valentine’s day is just around the corner, and I’m sure you are planning for a lovely evening. I hope you get to stay home snuggled with your special someone, be that your dog or a human partner. To celebrate I am bringing you a super simple treat to finish the evening (or get it started…) Afffogato, which is traditionally espresso over ice cream. Here it is the delightful cold brew whiskey coffee from last week over vegan ice cream. If you are able, you should make your own. I recommend a simple vanilla flavor, but please be adventurous. If making ice cream is out of the picture, then store bought is fine. I love Luna and Larry’s coconut bliss as a second best to my own. And, well, let’s say you are reading this 2 hours before your date arrives. No stress, just go buy some espresso, mix it with a little whiskey, pour it gracefully over ice cream, and you are in business. No one will know you had grand plans to truly impress, but got caught by a snowstorm and had to make do.
Labor Day is here and that means it is your last chance for summer pies! This delightful blueberry pie is the one to finish your summer with. Sorry for the terrible picture; it really does taste much better than it looks this time around! I personally feel this pie is perfect for dessert, and also for breakfast. Since it is full of fresh fruit and has some whole wheat flour in the crust I think you could even say it is a healthy breakfast…
This Blueberry Pie is the one of dreams. I have never had another like it, though it is not originally my recipe. It is from Beans and Barley, a restaurant in Milwaukee, WI. Once I started making this blueberry pie I have never wanted one with cooked blueberries again. The fresh, juicy, blueberries burst with flavor, and the light flaky crust brings the perfect balance. If you are feeling decadent you could top this with a little coconut whipped cream. If you are headed to a pot luck, this pie is the perfect addition and will be the hit of the party!
If you need tips on making a homemade crust you could watch this video of my mom making her famous crust.
Fresh Blueberry Pie
Originally from Beans and Barley
For the Crust
¾ C. unbleached flour
¼ c. whole-wheat flour
¾ tsp. salt (divided)
6 TBL solid vegetable shortening
6TBL. Plus ¼ C. cold water (divided)
For the Pie
¼ c. cornstarch
¾ c. boiling water
1 c. sugar
2 pints fresh blueberries (about 6 cups)
1 1/2 TBL. Lemon juice
1 TBL margarine
To make crust: preheat oven to 350.
In bowl, combine flours and ½ tsp salt.
Cut shortening into mixture until it resembles coarse meal.
Add 4 TBL cold water while stiffing with a fork, and mix lightly to form a ball.
Let dough rest at least 5 minutes at room temperature, then roll out to fit a 9-inch pan.
Slip into pan, trimming as needed and crimping edges.
Fill crust with dry beans, rice or pie weights and back 30 minutes or until light brown.
Remove from oven and cool.
To make filling:
Mix cornstarch thoroughly with remaining ¼ cold water.
Add boiling water, stirring until smooth.
Place in a 1-quart saucepan over medium heat.
Add sugar, remaining ¼ tsp. salt and ½ cup of the blueberries, stirring constantly and crushing berries against sides of pan as liquid comes toa low boil, thickens and clears, about 10 minutes.
Reduce heat and cook 3-4 minutes.
Add lemon juice and margarine and mix gently.
Remove mixture from heat, add remaining berries, mix gently and pour into prepared shell. Refrigerate pit at least 2 hours before serving.