Category: Cake Page 1 of 2

I love bundt cakes. This is a good bundt cake option using pumpkin.

2 tbs butter or ghee
1/4 cup coconut sugar
1/4 cup applesauce
2 tsp vanilla extract
1 egg
1/4 cup coconut milk
1 cup can pumpkin
1 cup gluten free all purpose flour
1/4 cup ground flaxseed
1/4 cup buckwheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice or
1 tsp ground cinnamon + 1/4 tsp ground nutmeg + 1/4 tsp ground ginger + 1/8 tsp ground cloves

Glaze:
1/4 cup powdered sugar
1/2 – 1 tbs milk of choice
1/4 tsp vanilla extract

Preheat oven to 350. Spray a bundt pan with non-stick spray.

Mix together the butter, coconut sugar and applesauce. Add the vanilla, egg, coconut milk and pumpkin.
In a separate bowl, combine the flour, flaxseed, buckwheat flour, baking powder, baking soda, salt and spices.
Add to the butter mixture.

Pour in the bundt pan.

Bake for 25 – 30 minutes. Cool in pan 10 minutes. Remove from pan and cool completely.
Drizzle with glaze.

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This was a good way to use up a few bananas instead of making bread or muffins. I put a simple glaze on it to make it more cake like, but it would be good with just butter or cinnamon sugar.

4 tablespoons unsalted butter, softened or ghee
1/4 cup applesauce
1/4 cup coconut sugar
2 large eggs, at room temperature
2 mashed banana
3/4 cup of milk or coconut milk + 3/4 tbs white vinegar
1 teaspoon vanilla extract
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/4 cup buckwheat flour
1/4 cup ground flaxseed
1/4 cup oatmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoons cinnamon
1/2 teaspoon salt

Preheat the oven to 350. Spray a bundt cake pan with non-stick cooking spray.
In a large bowl, combine the butter or ghee, applesauce and coconut sugar. Add the eggs and stir. Add the bananas, milk, sour cream or yogurt and vanilla.
In a separate bowl, combine the flours, flaxseed, oatmeal, baking powder, baking soda, cinnamon and salt.
Add to the butter mixture and mix.
Add to the bundt pan and bake for 45 – 50 minutes. Let cool.

Glaze:

1/2 cup powdered sugar, sifted
1 tablespoons butter, melted
1 tablespoon milk of choice
1/4 teaspoon vanilla extract

Combine all ingredients in a bowl and drizzle over the cooled cake.

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I always seem to buy a bag of cranberries in the fall and end up never using them because I never know what to make other than cranberry sauce. This is a great, easy recipe to use cranberries.

2 cups cranberries, fresh or frozen, chopped
honey
10 tablespoons butter, melted and cooled slightly
1/4 cup coconut sugar
2 eggs
1 1/4 teaspoon Pure Vanilla Extract
1 cup gluten free All-Purpose Flour
1/4 tsp baking soda
1/2 teaspoon salt
1/2 tsp cinnamon
cinnamon sugar for topping

Preheat oven to 350. Grease or line with parchment paper a 9″ baking pan.

Spread the cranberries in the baking pan and drizzle with honey to taste.
In a large bowl, mix together the butter, coconut sugar, eggs and vanilla. Add the flour, baking soda, salt and cinnamon.
Spread over the cranberries and sprinkle with cinnamon sugar.

Bake for 40 – 45 minutes.

Source: https://www.kingarthurbaking.com/recipes/nantucket-cranberry-cake-recipe

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This recipe is modified from the Flourless Chocolate Cake recipe at King Arthur.
This recipe is pretty rich, so I halved the amount of cocoa powder and frosting from the original recipe. I also used dark chocolate chips instead.

This is very dense. It’s kind of a cross between a cake, brownie and fudge.

1 cup dark chocolate chips
8 tablespoons (113g) unsalted butter, room temperature
1/4 cup coconut sugar
1/4 teaspoon salt
1 teaspoon vanilla extract, optional
3 large eggs
1/4 cup cocoa powder
1/4 tsp cinnamon

Frosting:

1/2 cup dark chocolate chips
1/2 tbs coconut oil
1/4 cup (113g) heavy cream, half and half or milk

Preheat the oven to 375F.
Line an 8″ round cake pan with parchment paper or spray with non stick cooking spray.

Melt the butter and chocolate chips. Add the coconut sugar, salt and vanilla. Mix well. Add the eggs and beat until smooth. Add the cocoa powder and cinnamon.

Pour into prepared pan and bake 25 – 30 minutes. Let cool.

For the frosting, melt the dark chocolate chips and coconut oil. Stir in the cream. Mix well and pour over the cake.

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This is my go to cheesecake recipe. It’s quick and easy to make. It’s adapted from the cheesecake recipe in the Betty Crocker’s Diabetes Cookbook.

1 cup oatmeal
2 packages cream cheese, softened (softening the cream cheese will make it a lot easier to blend)
1/3 cup sugar
2 eggs
2 tsp vanilla
2 cups vanilla yogurt
2 TBS all purpose flour, I used Bob’s Red Mill gluten free flour

Preheat the oven to 300 F.
Spray a 13 x 9 inch pan with non stick cooking spray, or cover in melted butter. Sprinkle the oatmeal evenly in the pan.
In a large bowl, use a mixer to beat the cream cheese until smooth.
Add the sugar, eggs and vanilla. Mix well.
Add the yogurt and flour. Mix well.
Spread evenly over the oatmeal layer in the pan.
Bake for 1 hour. Turn the oven off and open the door slightly. Cool the cheesecake for 30 minutes. Remove from oven and cool 15 minutes. Refrigerate for at least 3 hours.
Serve with mixed berries and whipped cream.

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This recipe was adapted from a recipe in Hannaford’s fresh magazine, July/August 2019 issue, called Mema’s Wacky Cake. I cut down on the sugar and swapped out vegetable oil for applesauce. I also used Bob’s Red Mill 1 to 1 Baking Flour to make it gluten free.

1 1/2 cups flour
1/4 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1 Tbs vanilla extract
1 Tbs white vinegar
6 Tbs applesauce
1 cup cold water
Vanilla frosting or whipped cream for topping

Preheat oven to 350.
In an 8″ square baking pan, combine the flour, sugar, cocoa powder and baking soda.
Make one large hole and two smaller holes in the dry ingredients. In one small hole, pour the vanilla. In the other small hole, pour the vinegar. In the large hole, add the applesauce. Pour water over the top and mix with a fork until well blended.
Bake for 25 – 30 minutes. Let cool 15 minutes. Cut into squares.
Top with frosting or whipped cream before serving.

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I reduced the original recipe of this,found in the Taste of Home April/May 2018 issue, page 59, to half. I also used gluten free all purpose flour. It came out really good.

6 tbs butter, softened
1/4 – 1/2 cups sugar
1 egg
3/4 tsp vanilla extract
1 1/2 cups flour
1/2 cup oatmeal
1 tsp baking powder
1/2 tsp baking soda
pinch salt
1/2 tsp cinnamon
1/2 cup sour cream
1 cup chopped rhubarb
1 cup chopped strawberries

Topping:
1/4 cup packed brown sugar
1/8 cup flour
1/2 tsp cinnamon

Preheat oven to 350 and grease a 9″ x 9″ pan.
In a bowl, mix butter and sugar until fluffy. Add egg, mix. Add vanilla, mix well.
In a bowl, combine flour, oatmeal, baking powder, baking soda, salt and cinnamon. Add to butter mixture, alternating with sour cream. Fold in rhubarb and strawberries.
Spread in the greased pan.

Combine the topping ingredients in a bowl and sprinkle over the batter.
Bake for 45 – 50 minutes until a toothpick inserted in the center comes out clean.

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This recipe was adapted from an Apple-Pumpkin Upside-Down Cake recipe in Taste of Home, September/October 2017.
Super good!

2 eggs
2 Tbs. plus 1/4 cup softened butter, divided
2 Tbs. plus 3/4 cup sugar, divided
1 tsp ground cinnamon + 1/2 tsp
2 apples, peeled and thinly sliced
1/2 cup canned pumpkin
1 1/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/2 cup milk or buttermilk

Preheat oven to 350F.
Melt 2 Tbs butter. Stir in 2 Tbs sugar and 1/2 tsp cinnamon. Spread into a 9 inch pie plate. Arrange apple slices in a single layer over butter mixture.
Cream remaining butter and sugar until light and fluffy. Beat in pumpkin. Add eggs.
In another bowl, whisk together flour, baking soda, salt, nutmeg and remaining cinnamon. Add to creamed mixture, alternating with milk, beating well after each addition.
Spread batter evenly over apples. Bake 30 – 35 minutes, until a toothpick inserted in the center comes out clean.
Cool 10 minutes and invert onto a serving plate, if desired. Serve warm with whipped cream or vanilla ice cream.

Note: I made this gluten free by using Bob’s Red Mill All Purpose Gluten Free flour.
I also decreased the sugar to 1/4 cup.

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