Christmas is just around the corner! I don’t know about you, but I’m already thinking of dinner and dessert ideas for Christmas! Over the years, I’ve…Dessert Ideas for Christmas!
Prep Time: 20 minutes
Cook Time: 25 to 35minutes
Total Time: 55 minutes
Yield: 12 servings
Skill Level: Easy
Kitchen Appliance: Oven
Apple Cinnamon Coffee Cake
1/2 cup butter room temperature (1 Stick Butter or 4 ounces)
1 cup sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt (you can omit if you used salted butter)
1/2 cup water
2 tablespoons powdered sugar (to sprinkle on cake before serving)
Preheat the oven to 375°F
Grease 9″ x 9 cake pan with vegetable oil and flour
Cream the butter, sugar and vanilla together in a large bowl.
Add the eggs, one at a time, beating well after each addition.
Add the water make sure it is at room temperature. Add the flour, baking powder and salt. Mix all together beating well.
Spread a layer of the batter evenly into the pan. (use 3/4 of the batter)
Spread the cinnamon apple fillings on top of the batter. Spread the left over batter on top of filling.
Bake 25 to 35 minutes. Test with tooth pick at 30 minutes
Remove from oven cool on rack for at least 30 minutes
Cut the length of cake and then cut your cake into 12 squares
Make a powder sugar glaze or lightly sprinkle powder sugar over top right before serving.
Prep Time: 90 minutes
Cook Time: 10 minutes
Total Time: 100 minutes
Yield: 20 servings +
Skill Level: Super Easy
Kitchen Appliance: Stove, Blender or Food Processor
Made with dried apricots, low sugar and no pectin!!!
- 2 cups Apricots (Dried)
- 2 cups Water
- 1/2 cup Sugar
- Place the apricots and water in a small sauce pan
- Bring to boil
- Reduce heat to medium, cook for 30 minutes
- Add sugar and cook for 20 more minutes on low.
- Remove from heat let cool for 10 minutes
- Put mixture in blender or food processor. Blend until smooth.
- Place in containers and refrigerate.
- Will last for 7 to 10 days in refrigerator. You can freeze smaller portions and remove as needed.
Look for the Apricot cake recipe
BY: Hungry Couple
A traditional Mexican cake. Tasty almond flavor. Great for any occasion.
- Experience Level: Easy to Moderate
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Serves: 8
- 1-¼ cup Almonds
- 13 Tablespoons Unsalted Butter
- 1 cup Sugar
- 3 whole Large Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Almond Extract
- ½ teaspoons Salt
- 1 teaspoon Baking Powder
- ½ cups All-purpose Flour
- ¼ cups Confectioners Sugar, For Dusting
Line the bottom of a 9″ cake round or spring-form pan with parchment paper and spray the paper and the sides of the pan with cooking spray. Preheat oven to 350 F.
Place the almonds in a food processor and pulse until the nuts are the consistency of coarse meal.
Using a stand mixer or hand mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs and extracts. Set aside.
In another bowl, mix together the salt, baking powder and flour, then add it into the butter mixture and mix until just incorporated. Fold in the almond meal and pour the batter into the cake pan.
Bake in a preheated 350 F oven for approximately 40 minutes (begin checking at 30 minutes) until a cake tester inserted in the center of the cake comes out clean. Remove cake from the oven and allow it to cool before removing it from the cake pan. Dust the top with confectioners’ sugar and serve.
Try serving a scoop of Mocha or Chocolate Fudge ice cream along side a slice of Torta De Cielo.
Enjoy!!! Bon Appetit
Video By Granny PottyMouth
Vegan Chocolate Cake
A deep dark chocolate cake recipe. Just in time for Valentine’s Day. And the best part? It’s not only gluten-free, but vegan as well. And it’s technically a flourless chocolate cake (which for some retro-fueled reason still conjures the term sexy thanks to Sarah Jessica Parker).
In full disclosure (hey, I vet my recipes okay?) I added a scant amount of buckwheat flour to help it set up without eggs, but buckwheat isn’t technically a grain, is it? More of a groat, a fruit kernel. In fact, buckwheat is a cousin to sorrel and rhubarb. I could try to impress you with shout-outs to the Polygonaceae family, dropping botanical distinctions like actinomorphic and calyx as fast as Madonna drops post-Guy Ritchie boyfriends, but I’d rather leave all botany urges behind and get back to chocolate and celebrating the dream of true love.
One important lesson I’ve learned after three years of blogging original recipes and building an on-line audience which insists I keep playing in the kitchen developing recipes that are not only gluten-free, but often dairy-free (and those voracious vegan readers- they’re sprouting up everywhere these days, not to mention the increasing number of devoted mothers writing in daily to request soy-free, and nut-free recipes for their food sensitive kiddos) is to experiment.
The challenge for a gluten-free (or wheat-free) vegan is how to create certain flourless and creamy recipes without eggs. The answer- in every vegan cookbook I’ve ever perused- is tofu. Vegan cooks love their tofu- tofu custards, tofu ice cream, tofu pumpkin pies, tofu stuffed lasagna. Tofu works. It lends an egg-free recipe body and silkiness. But what if- like so many of us ingredient challenged individuals- you are allergic to soy? What then? Then, my friend, tofu is no magic bullet. Tofu is the enemy. In fact, I am sorry to tell you, tofu sucks.
What if, I started to imagine, I melted Belgian dark chocolate and tweaked my pumpkin pie to turn it into a flourless chocolate cake? (See how my fevered little associative thinking brain works?) I could use pumpkin for the eggs/tofu. Why not?
So send me a kiss when you’ve baked this chocolaty confection. And most of all, be sure to kiss the one you love. Young and old. Seasoned and brand new. Straight, gay and in between. Celebrate love in all its generous forms this Valentine’s Day.
And don’t forget to love yourself.
Because that, Babycakes, is where the seed of true love begins to grow.
Vegan “Flourless” Chocolate Cake Recipe
By Karina Allrich August 2009. Febuary 2009.
You can make this cake batter in a Vita-Mix or a food processor, following the method explained in my recipe for Flourless Chocolate Cake (the recipe with eggs and butter). Easy. Easy.
Brew 1/2 cup very hot, double strong coffee or espresso (decaf works); or use 2 rounded tablespoons of instant coffee in 1/2 cup freshly boiled water. Sweeten with stevia, to taste (or sugar).
Preheat the oven to 350ºF. Line the bottom of a 9-inch Springform pan with greased parchment paper.
6 ounces unsweetened dark chocolate, broken into pieces
1 1/2 cups organic coconut milk or vanilla soy milk, gently heated
1 tablespoon bourbon vanilla
1 14-oz can organic pumpkin puree
1 1/4 cup organic golden brown sugar
1/2 cup GF buckwheat flour or sorghum flour
2 tablespoons tapioca or potato starch
1 tablespoon dry Ener-G Egg Replacer
1 teaspoon xanthan gum
1/2 teaspoon sea salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon or ginger
Place the chocolate pieces in the Vita-Mix (or a high speed blender container); add the hot coffee and heated hemp milk. Cover tightly- use caution with hot liquids. Turn on the mixer to high. Blend until chocolate pieces are melted. Add the vanilla extract, and pumpkin puree. Cover. Blend a minute.
Add the brown sugar, buckwheat flour, tapioca, egg replacer, xanthan gum, sea salt, baking powder, cinnamon or ginger. Cover. Blend on high for a minute. Turn it off (unplug it for safety if you have kids nearby). Open the top and using a plastic spatula scrape down the sides if any flour is sticking to the sides- if you’re using a food processor instead, do the same. Cover. Plug back in.
Blend for another minute or two until the batter is creamy and smooth.
Pour the batter into the prepared cake pan; scrape all the batter out with a smallish silicone spatula. Smooth the top evenly.
Bake in the center of the oven until the cake is firm- anywhere from 50 to 60 minutes. Here at almost 7,000 feet it baked in 57 minutes. Check the cake sooner if your experience indicates that flourless cakes and pies bake up quicker than 50 minutes; also, if your experience is that these types of recipes bake longer- check at 50 to 55 minutes; and follow your instincts. The center will be the last to cook- it shouldn’t be wiggly.Cool the cake on a wire rack. The top will collapse a bit- no worries. When the cake has cooled, cover and chill it at least two hours before serving. The longer the better.
Chilling creates a dense fudgy cake. I froze some pieces and tried one ice cold from the freezer- it tasted like a Fudgsicle.
Serve with chocolate sauce, a few ripe berries, a dusting of confectioner’s sugar, or a few fresh mint leaves. Serves 8 to 10.
We enjoy sugary treats in moderation, don’t we? Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.
For substitutions, please see my guide to baking with substitutions here.
Video By Granny PottyMouth