Key Lime Cake with Whipped Yogurt Frosting

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I’ve written about how I’m not crazy about cake mixes. They usually have hydrogenated oils, but sometimes I get lucky and find one that doesn’t.SAM_4933

Or if I’m really lucky, one that uses whole, unrefined sugars and flours. But that’s rare.

But people like those cake mixes so much! It’s hard to please a crowd with unrefined tastebuds.

So here’s a compromise I made for a very special someone’s birthday. He likes key lime pie, a lot. Now he likes key lime cake, too.

IngredientsSAM_4921

1 box of angel food cake

1 large lime or two small

1 container of key-lime-flavored yogurt

1/3 cup healthy whipped topping (try a soy type or Troo Whip)

DirectionsSAM_4931

-Prepare the angel food cake as directed, but add in some fresh lime zest and a little squeeze of juice at the end. The cake should still taste light and fluffy with just a hint of lime flavor, most of which comes from the topping

-Let cake cool, of course. But once it cools completely, you can begin making the whipped yogurt topping. It’s as simple as mixign the yogurt and whipped topping together, drizzling all over the cake, serving chilled, and if you like, sprinkling with fresh zest or coconut shreds.

Hope you enjoy it as much as we did.

 

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Quick-Fix Angel Food Cake

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Do you every just want an easy dessert? A quick dessert? And ideally, a healthy dessert?

I can help.

I’ve introduced you to my Instant Brownie Trick.This one’s similar, but features angel food cake. I love angel food cake because it’s one of the few packaged cake mixes you can find in stores that isn’t made with hydrogenated oils. I tell people to avoid these modified fats at all costs. Yes, I would like this dessert trick so much better if it was less refined, too, but in moderation–and for the sake of being easy–I like it just fine.SAM_4956

So here’s how easy it is to make: Pick a safe, trans-fat free cake mix (make sure it says 0g Trans Fats AND no hydrogenated oils in the ingredients list), determine an appropriate portions size, divide and portion accordingly, prepare as directed, only reducing bake times and temperatures if necessary.

So for example, if a box of angel food cake gives 12 servings, determine how many ounces are in each serving by dividing the ounces written on the front of the package by 12. Use a measuring cup or spoon that lists ounces on side, if possible. Likewise, if the recipe calls for 3/4 cup of water, you would divide that by 12, too, making it so that you need only give 1 T of water instead of 12 (16 T = 1 cup).SAM_4958

Okay, to do this you obviously need some knowledge (or research skills) to figure out conversions. This could thwart the purpose of quick and easy baking, yes, but every good baker knows his or her conversion rates. I recommend learning them. It can only help, right? And if you like math, it’s kind of fun.

You can bake in the oven as directed, but I’d recommend dropping the baking temperature a few degrees and, of course, cut the baking time down by at least a third of the usual time. I actually made mine in the microwave, believe it or not. Just like my instant brownie, the finished product won’t be as moist as possible, but a minute and a half on high will make it as fast as possible, and it’ll still taste so sweet.

I topped mine with some fresh strawberries and a sprinkle of stevia. I’d love to hear other topping ideas though!

Cake Cups + Filling Ideas

This is more of a great idea (or two) than it is a new recipe.

Cake cups!

Like cupcakes, but reversed.

In a cake cup, you add in something you love. For me, it was my healthified fro-yo fix, which you can make simply by taking your favorite yogurt and freezing it for about an hour. Garnish with some sweet fresh berries and voila! A dessert that does a body good.

To make, simply follow any one of my single-serving cupcake recipes. But instead of filling the muffin tin slot as you normally would, gently press the dough up the sides of the slot. Bake for about 5-6 minutes (less time is needed because the dough is spread more thinly). Let cool and add in your favorite filling.

I’ll copy and paste the sweet-pink strawberry dough recipe I used below, but get creative!

I also did something similar with my super-moist chocolate blueberry cupcake recipe, but I made the cups smaller by dividing into two, scraped out the sides, and filled with a one-part peanut butter and one-part cream cheese frosting filling.

Yes, I was proud of this secondary cake cup, too. It tasted just like a Reese’s Peanut Butter Cup, only cakier!

And in case you’re wondering, no you can not taste the blueberry, but you will be amazed at how moist the fruit puree makes the cake.

Strawberry Dough Ingredients

3 T flour ( I used spelt)

a pinch of baking powder, salt, cinnamon, and vanilla

1 heaping T milk

1 T stevia

.5 t vegan butter

1/5 egg (mixed, or flax egg)

.5 t maple syrup or agave

1 t strawberry preserves

1 medium to large strawberry (ripe, pureed or well smashed)

Directions

-Preheat the oven to 425 degrees. Lightly grease a cookie sheet and set aside.

-Combine all dry ingredients in a small bowl; push to one side. On the other side, mix all wet ingredients. Combine wet and dry thoroughly. It’s okay if there are some chunks of fruit in the batter, but too many or too large of a chunk will bake into a gummy texture you won’t like.

-To form cookies, roll into small balls. If you’d like, however, to make doughnuts, you can simply shape a doughnut round by using a specialized pan, or doing as I do, which is using the rim of a muffin tin slot to shape an O. You could also use a cookie cutter that’s shaped like an O, but if you do this make sure the dough is thick enough–consider layering two or three Os.

-Bake for about 6-7 minutes.

Chocolate Blueberry Dough Ingredients

2.6 T whole-wheat flour

2 t cocoa powder

pinch of baking powder, baking soda, (scant) salt, and vanilla

1.5 t stevia

1 T and 1 t vanilla yogurt

1.5 t applesauce or coconut oil

1 T and 1 t almond milk

1 T and 1 t blueberries

Directions

-Preheat oven to 350 degrees and lightly grease a cookie sheet or prepare with a cupcake liner.

-Puree blueberries or mash with a fork. Then mix in vanilla, oil, and milk. Set aside.

-In a small bowl, combine all dry ingredients. Transfer these to the wet ingredients, mixing in slowly. Be sure not to overmix.

-Spoon batter into cupcake tin and bake for about 11-13 minutes.

These toppings could be really fun. You could go more muffin like, as I did, with fresh coconut cream and blueberries. Or you could add icing because, essentially, this muffin could pass as a cupcake, too!

Let the sweetness last as long as you can :)

Mini Spice Cake

Most people start baking spice cakes later in the season, closer to Christmas, but I love to indulge this seasonal cake as soon as possible. Maybe that’s because spice cake reminds me of my mom. We both love this kind … Continue reading

The Great Pumpkin Roll

Charlie Brown: “Oh brother. When are you going to stop believing in something that isn’t true?”

Linus: “When YOU stop believing in that fat guy in a red suit and the white beard who goes, ‘Ho, ho, ho!'”

Like so many Americans, I love that movie. I’ve been conditioned to value faith, self-reliance, and the ability to pull oneself up by one’s bootstraps.

Some of won’t give up on believing we will eventually be redeemed by a holy squash. For me, I never gave up on my dream of mastering a most delicious cake roll recipe.

On my “Philosophies & Such” page of this blog, I write about slowing down to appreciate the time it takes to make a perfect dessert, and the patience it requires, too. Myself being notoriously impatient–an activator strength according to my Strengths Finder test–I often grapple with the idea of slowing down, but:

“…I realize, too, that this [hurrying] doesn’t always work, and more often than not, I realize this when I’ve hurried too much, and the cake roll I’ve attempted for the 3rd time has crumbled into a blob of mashed bread. It’s times like these when I’m reminded to slow down and focus on what I’m doing. Then the food comes out better and I’m reminded of the more delicious things life has to offer when I take my time.”

I have happy news to report: I HAVE FINALLY MASTERED THE CAKE ROLL!

And I did it my way 🙂

With a pumpkin-cream cheese spin I imagined unexpectedly one cold Thursday evening. The classic combination warmed me right up.

I’m going to post the regular cake jelly roll recipe below, but to modify for a pumpkin roll version, make the following swaps

5 T water instead of 1/3 cup+1T+1t

3 T pumpkin instead of oil or applesauce

Plus, you’ll want to add in a heaping dash of pumpkin pie spice as well as a dash or two of ground cloves and ground nutmeg if you like.

And to make my healthified cream cheese frosting spread, check out this recipe.

Enjoy!

Makes one huge cake roll (big enough to serve two)

Ingredients

  • 1/2 cup ww pastry flour, or white or spelt (70g) (For a gf version, use this: gluten-free option.)
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 100g water or other liquid (That’s 1/3 cup plus 1 T plus 1 tsp)
  • 2 packets stevia or 2 tablespoons sugar
  • 2 tablespoons applesauce or oil
  • 1/4 tsp pure vanilla extract

Directions

Combine all dry ingredients; then blend in wet (including applesauce), but be sure not to overmix.

Spread onto a greased pan.

Cook for 3-4 minutes in a NON-preheated oven at 420F and remove only once the edges are beginning to firm. (You might need to cook it longer, depending on your oven.) Let cool ten minutes for a few minutes, then spread on cream cheese frosting and sprinkle extra cinnamon if you like.

Cut off all four edges so it forms a rectangle (if you used the circle pan). Spread on jam, or whatever else you wish.

Roll carefully, using a spoon or spatula to help ease the roll over without tearing.

Return to oven and bake another 7-8 minutes.

Once a nice golden color has risen in the dough and it’s somewhat springy, it’s finished. Remove and slice into small pinwheel rounds.

And as always, it’s always better eaten warm.

And with chocolate chips 😉

Happy Halloween, everyone!