Breakfast. It can be so boring ~ so unhealthy ~ and so expensive. Are you stuck in a rut? Are you tired of paying an arm and a leg for boxed cereal that has little staying power and often little true nutrition? I am going to start a series on make-ahead breakfast recipes to take the ho-hum out of mornings. You’ll find yourself looking forward to breakfast! You might even want to take a look at some of your current recipes and rethink the possibility of using them for a morning meal. Of course, I always add some fresh fruit to the meal to round it out nutritionally.
Whether you have to eat gluten-free, or not, this breakfast cake will please you! It was so exciting to put the first forkful into my mouth and taste how delicious it was. The texture is moist and heavy like some decadent muffin that you might buy. Mmmm. In fact, Continue reading →
There is nothing like the end of May and the first half of June in our family for needing to bake birthday cakes! (Not sure how we ended up so many of them in a row, but it does nothing for my weight. Well, at least nothing good.) This year poor hubby got an awful version of a gluten-free cake that I tried for his birthday in May. We won’t be trying that one again.
For R’s birthday celebration last night, I took my tried-and-true chocolate cake recipe and tried it with 100% whole spelt flour. It worked amazingly well! (It is not gluten-free, but if you are avoiding wheat it works.) If anything, it was lighter than my usual wheat version. I like that! (And there are leftovers for tonight ~ his actual birthday.)
I just frosted it using my Betty Crocker recipe with vegan ingredients (Earth Balance “butter” and non-dairy milk.) Oh, and sprinkles are a must for R’s cakes. 😀
Vegan Chocolate Cake
3 c. flour (I have always used King Arthur’s or Trader Joe’s white whole wheat, but now I know that 100% whole spelt flour also works well.)
Preheat oven to 350°. Spray 9″ x 13″ pan with oil, or if you don’t want to cut and serve the cake directly from the pan in my lazy way, cut parchment paper to fit the bottom of the pan and spray the paper and the sides of the pan.
Whisk in large bowl all of the dry ingredients. In a separate bowl, whisk all of the wet ingredients. Scrape the wet ingredients into the bowl with the dry and whisk until there are little bubbles forming in the batter. Scrape into prepared pan. Bake for 30-35 minutes, or until a toothpick poked in the middle of the cake comes out clean. Cool on cake rack for 10-15 minutes before attempting to remove from pan.
Optional pans: I have made this with round 8-9″ pans in the past. I decreased the time and watched it closely near the end, checking it with a toothpick.
If you wish to make just an 8″ x 8″ square smaller cake, cut the ingredients in half.