20 Healthier Self Cake Recipes by Noah Mason

transcript

20HealthierSelfCakeRecipesByNoahMason

AllRightsReserved.Nopartofthispublicationmaybereproducedinanyformorbyanymeans,includingscanning,photocopying,orotherwisewithoutpriorwrittenpermission

TableofContents

1.CozyCarrotCake2.FigyGreekCheesecake3.CoconutToppedPineappleCake4.BlueberryBurstingCoffeeCake5.SourCreamFluffyPoundCake6.Jammin’StrawberryCrumbCake7.CreamyGingerbreadCake8.VeryVeryLemonMeringueCake9.SkinnyCheesecake10.GiveMeMore!ChocolateCake11.SwirlingAppleCinnamonBundtCake12.ChocolateDecadenceZucchiniCake13.LemonyBlueberryPoppySeedBundtCake14.SkinnyCarrotCake15.ChocolatyPeanutButterIceCreamCake16.ZestyUpsideDownPearGingerCake17.GrainandSugarFreeStrawberryCake18.SweetOleCarrotCake19.HealthyBabyBirthdayCake

20.QuinoaGlutenFreeCake

1.CozyCarrotCake

INGREDIENTS

·120-ouncecancrushedpineapple·2cupswhole-wheatpastryflour·2teaspoonsbakingsoda·1/2teaspoonsalt·2teaspoonsgroundcinnamon·3largeeggs·11/2cupsgranulatedsugar·3/4cupnonfatbuttermilk·1/2cupcanolaoil·1teaspoonvanillaextract·2cupsgratedcarrots,(4-6medium)·1/4cupunsweetenedflakedcoconut·1/2cupchoppedwalnuts,toasted

FROSTING

·12ouncesreduced-fatcreamcheese,softened·1/2cupconfectioners’sugar,sifted·11/2teaspoonsvanillaextract·2tablespoonscoconutchips,orflakedcoconut,toasted

PREPARATION1. To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with

cookingspray.2. Drainpineappleinasievesetoverabowl,pressingonthesolids.Reservethedrained

pineappleand1/4cupofthejuice.3. Whiskflour,bakingsoda,saltandcinnamoninamediumbowl.Whiskeggs,sugar,

buttermilk,oil,vanillaandthe1/4cuppineapplejuiceinalargebowluntilblended.Stirinpineapple,carrotsand1/4cupcoconut.Addthedryingredientsandmixwitharubberspatulajustuntilblended.Stirinthenuts.Scrapethebatterintothepreparedpan,spreadingevenly.

4. Bakethecakeuntilthetopspringsbackwhentouchedlightlyandaskewerinsertedinthecentercomesoutclean,40to45minutes.Letcoolcompletelyonawirerack.

5. To prepare frosting and finish cake: Beat cream cheese, confectioners’ sugar and

vanillainamixingbowlwithanelectricmixeruntilsmoothandcreamy.Spreadthefrostingoverthecooledcake.Sprinklewithtoastedcoconut.

2.FigyGreekCheesecake

INGREDIENTS

·15plainMelbatoasts,(about4ounce)·1/3cupwalnuthalves·2tablespoonsextra-virginoliveoil·2tablespoonssugar

CHEESECAKE

·14ouncesreduced-fatcreamcheese·1cupsugar·21/2cupslow-fatornonfatplainGreekyogurt·7largeeggwhites·1teaspooncinnamon

TOPPING

·16wholedriedfigs·2cupswarmwater·1/2cupouzo,Mavrodaphneorportwine·2rosegeraniumleaves,plusmoreforgarnish·1cinnamonstick·13-inchstriporangezest·1/2cupsugar

PREPARATION1. Topreparecrust:Preheatovento325°F.Putakettleofwaterontoheatforthewater

bath.Coata10-inchspringformpanwithcookingspray;tightlywrapthebottomandoutsidewithadoublelayeroffoil.

2. Process Melba toasts and walnuts in a food processor until fine crumbs form.Transfer to amediumbowl.Addoil and2 tablespoons sugar and tossuntil evenlymoist. Press the crumb mixture into the bottom of the pan. Bake until lightlybrowned,about10minutes.Transfertoawirerackandletcooltoroomtemperature,about30minutes.

3. Topreparecheesecake:Whenthecrustisalmostcool,beatcreamcheeseand1cupsugar ina largemixingbowlwithanelectricmixeruntil smooth.Addyogurt, egg

whitesandcinnamon;beatuntilwellblended.Pourthebatteroverthecooledcrust.4. Placethecheesecakeinaroastingpanandpourinenoughboilingwatertocome1

inchuptheoutsideofthespringformpan.Bakethecheesecakeinthecenteroftheovenuntilsetaroundtheedgesbutthecenterstilljiggles,about45minutes.Turnofftheovenandletthecheesecakesitintheovenwiththedoorajarfor1hour.Letcoolonawirerackfor1hourmore.

5. Toprepare topping:Meanwhile,placefigs inasmallbowl,coverwithwarmwaterandletsoakfor1hour.

6. Strainthefigs,reservingthesoakingwater.Strainthesoakingwaterintoamediumsaucepan.Addouzo(orwine);bringtoaboiloverhighheat.Addgeraniumleaves(ifusing),cinnamonstick,orangezestandthefigs.Reducetheheattomediumandcookuntil the figs areplumpand the liquid is the consistencyof a thin syrup, 10 to15minutes. Remove the figswith a slotted spoon and set aside to cool. Stir 1/2 cupsugarintotheliquid,adjusttheheattomaintainagentlesimmer,andcookuntiltheliquidisreducedbyhalf,15to25minutes.Discardthegeraniumleaves,cinnamonstickandorangezest.Chopthefigsandreturnthemtothesyrup.

7. Removethepansidesfromthecheesecake.Serveeachslicetoppedwithsomeofthefigsauceandarosegeraniumleaf,ifdesired

3.CoconutToppedPineappleCake

INGREDIENTS

·11/2cupscakeflour·1cupwhole-wheatflour,preferablywhitewhole-wheat(seeNote)·2teaspoonsbakingpowder·1/4teaspoonsalt·3/4cupgranulatedsugar·1/2cuphoney·1/3cupcanolaoil·3tablespoonsbutter,melted·3/4cupnonfatbuttermilkormilk·2tablespoonscoconutrumordarkrum·2teaspoonscoconutextract·3largeeggs,separated(reserve2yolksforpineapplecurd)

PINEAPPLECURD

·2largeeggyolks·16-ouncecanpineapplejuice(3/4cup)·1/4cupgranulatedsugar·5teaspoonscornstarch

FROSTING&GARNISH

·12ouncesreduced-fatcreamcheese(Neufchâtel),atroomtemperature·1/3cupconfectioners’sugar,sifted·1teaspooncoconutextractorrum·Pinchofsalt·11/2cupsfinelydicedfreshpineapple,divided·2tablespoonstoastedcoconut(seeTip)

PREPARATION1. To prepare cake: Preheat oven to 350°F. Coat two 9-inch cake panswith cooking

spray.2. Sift cake flour, whole-wheat flour, baking powder and 1/4 teaspoon salt into a

mediumbowl.Beat3/4cupsugar,honey,oilandmeltedbutterinalargebowlwith

anelectricmixeronmediumspeeduntilwellblended.Whiskbuttermilk (ormilk),rumandcoconutextract ina smallbowl.With themixeron lowspeed,alternatelymix thedry ingredientsand thewet ingredients into thesugarmixture,startingandendingwithdryingredientsandscrapingthesidesof thebowlasneeded,until justcombined.

3. Clean and dry the beaters. Beat 3 eggwhites in amedium bowlwith the electricmixeronmedium-highuntilsoftpeaksform.Gentlyfoldthewhitesintothebatterintwo additions until just combined. Divide the batter between the prepared pans,spreadingtotheedges.

4. Bake the cake until a toothpick inserted in the center comes out clean, 26 to 30minutes.Cool in the pans on awire rack for 10minutes.Turn out and let cool toroomtemperature,about1hour.

5. Topreparecurd:Whisk2eggyolks,pineapplejuice,1/4cupsugarandcornstarchinasmallsaucepan.Cookovermedium-lowheat,whiskingconstantly,untilthickandbeginningtobubble,3to5minutes.Letcoolcompletely.

6. To prepare frosting & assemble cake: Beat cream cheese, confectioners’ sugar,extract (or rum)andapinchof salt in amediumbowlwithanelectricmixeruntilsmoothandcreamy.

7. Placeonecakelayer,top-sidedown,onacakestandorplate.Spreadevenlywiththepineapplecurd,stoppingjustshortoftheedge.Scatter1/2cupdicedpineappleoverthecurd.Placetheremaininglayer,top-sideup,ontop.Spreadthefrostingoverthetop and sides. Decorate the top with the remaining 1 cup pineapple and toastedcoconut.

4.BlueberryBurstingCoffeeCake

INGREDIENTS·Cookingspray·1cupall-purposeflour·1cupwhole-wheatpastryflourorregularwhole-wheatflour·1teaspoonbakingsoda·1/2teaspoonsalt·3tablespoonssugar·1/2teaspoongroundcinnamon·1/2cupchoppedwalnuts·1/2cuppackedbrownsugar·2tablespoonsbutter,atroomtemperature·2tablespoonscanolaoil·2largeeggs·1teaspoonvanillaextract·1cupplainnonfatyogurt·1cupfreshblueberries,orfrozenandthawed

PREPARATION1. Preheatovento350degreesF.Sprayan8-inchsquarecakepanwithcookingspray.2. Whisktogethertheall-purposeandwhole-wheatflours,thebakingsodaandsalt.Ina

smallbowl,stirtogetherthegranulatedsugar,cinnamonandwalnuts.Inalargebowl,beatthebrownsugar,butterandoiluntilfluffy.Ifnecessary,usethebackofaspoontopressoutanylumpsinthebrownsugar.Beatintheeggs,1atatime,beatinguntilfullycombined.Beatinthevanillaandyogurt.

3. Addtheflourmixturein2batches,stirringuntiljustcombined.4. Spreadhalfofthebatterintothepreparedpan.Sprinklehalfofthenutmixtureover

thebatterandtopwiththeblueberries,gentlypressingthemintothebatter.Spoontherestofthebatterintothepan,smoothingthetop.Sprinkletheremainingnutmixtureover the cake, pressing gently. Bake until a wooden toothpick inserted in centercomesoutclean,about30to35minutes.Letcoolslightlyandthenunmoldandallowtocoolcompletelyonacoolingrack.Cutthecakeinto2-inchsquares.

5.SourCreamFluffyPoundCake

INGREDIENTS·3cupssugar·3/4cupbutter,softened·11/3cupseggsubstitute·11/2cupslow-fatsourcream·1teaspoonbakingsoda·41/2cupssiftedcakeflour·1/4teaspoonsalt·2teaspoonsvanillaextract·Cookingspray·Freshblackberries(optional)·Mintsprigs(optional)

PREPARATION1. Preheatovento325°.2. Placesugarandbutterinalargebowl;beatwithamixeratmediumspeeduntilwell

blended(about5minutes).Graduallyaddeggsubstitute,beatingwell.3. Combine sour creamandbaking soda.Stirwell, and set aside.Lightly spooncake

flour intodrymeasuringcups,and levelwithaknife.Combine flourandsalt.Addflour mixture and sour creammixture alternately to sugar mixture, beginning andendingwithflourmixture.Stirinvanilla.

4. Pour batter into a 10-inch tubepan coatedwith cooking spray.Bake at 325° for 1hourand35minutesoruntilawoodenpickinsertedincentercomesoutclean.Coolin pan 10minutes onwire rack; remove frompan.Cool completely onwire rack.Garnishwithblackberriesandmint,ifdesired.

6.Jammin’StrawberryCrumbCake

INGREDIENTS

CrumbTopping

·1/4cupall-purposeflour(about1ounce)·1/4cuppackedbrownsugar·1/4teaspoongroundcinnamon·2tablespoonschilledbutter,cutintosmallpieces

·Cookingspray$·11/4cupsall-purposeflour(about51/2ounces)·1/2teaspoonbakingpowder·1/4teaspoonbakingsoda·1/8teaspoonsalt·2/3cuppowderedsugar·1/4cupbutter,softened·1/2teaspoonvanillaextract·1largeegg$·6tablespoonsfat-freemilk·2tablespoonsfreshlemonjuice·1/4cupreduced-sugarstrawberryspread(suchasSmucker’s)

PREPARATION1. Topreparecrumbtopping,lightlyspoon1/4cupflourintoadrymeasuringcup;level

withaknife.Combine flour,brownsugar,andcinnamon inasmallbowl.Cut in2tablespoonsbutterwithapastryblenderor2knivesuntilmixture resemblescoarsemeal;setaside.

2. Preheatovento350°.3. Topreparecake,lightlycoatan8-inchspringformpanwithcookingspray;setaside.

Lightlyspoon11/4cupsflourintodrymeasuringcups;levelwithaknife.Combineflour,bakingpowder,bakingsoda,andsaltinasmallbowl;setaside.

4. Combinepowdered sugar and1/4 cupbutter in a large bowl; beatwith amixer atmedium speed until well blended (about 2 minutes). Add vanilla and egg; beat 2minutes.Combinemilkandjuice;addtosugarmixture,andbeat2minutes.

5. Addhalfof flourmixture to sugarmixture; stir until smooth.Add remaining flourmixture,andstirjustuntilcombined.

6. Spoonhalfofbatterintopreparedpan,spreadingevenly.Topwithstrawberryspread.

Spoon remaining batter over strawberry layer, spreading evenly. Sprinkle reservedcrumbtoppingevenlyoverbatter.Bakeat350°for45minutesoruntilawoodenpickinserted incentercomesoutclean.Cool10minutes inpanonawirerack; removefrompan.Coolcompletelyonwirerack.

7.CreamyGingerbreadCake

INGREDIENTS

·1/3cupgranulatedsugar·1/4cupbutter,softened·1/4cupmolasses·1largeegg·11/2cupsall-purposeflour(about63/4ounces)·2teaspoonsgroundginger·1/2teaspoonbakingsoda·1/4teaspoongroundnutmeg·1/8teaspoonsalt·1/8teaspoongroundcloves·2/3cupfat-freemilk·1teaspoonvanillaextract·Cookingspray

Frosting

·1/4cup(2ounces)fat-freecreamcheese,softened·1/4cup(2ounces)1/3-less-fatcreamcheese,softened·1teaspoonvanillaextract·1/8teaspoonsalt·13/4cupspowderedsugar

RemainingIngredient

·1/3cupLemonCurd

PREPARATION1. Preheatovento350°.2. Topreparecake,place1/3cupgranulatedsugarandbutter inamediumbowl;beat

withamixerathighspeedfor2minutesoruntilwellcombined.Addmolassesandegg;beatwell.

3. Lightlyspoonflourintodrymeasuringcups;levelwithaknife.Combineflourandnext5 ingredients (throughcloves) inamediumbowl.Addflourmixtureandmilkalternately to sugar mixture, beginning and ending with flour mixture. Stir in 1teaspoonvanilla.Spoonbatterintoan8-inchsquarepancoatedwithcookingspray.Bakeat350°for30minutesoruntilawoodenpickinsertedinthecentercomesout

clean.Coolcompletelyonawirerack.4. Topreparefrosting,placecheeses,1teaspoonvanilla,and1/8teaspoonsaltinalarge

bowl; beat with a mixer at medium speed until light and fluffy. Gradually addpowdered sugar; beat at low speed just until blended (do not overbeat). Spreadfrostingevenlyovertopofcake.TopeachservingwithLemonCurd.

8.VeryVeryLemonMeringueCake

INGREDIENTS·CookingSpray·Flourfordusting·1(1/2pint)raspberries·1tablespoonsugar

·21/3cupscakeflour·11/2teaspoonsbakingpowder·1/4teaspoonbakingsoda·1/2teaspoonsalt·1/2cuplowfatbuttermilk·1/3cupvegetableoil·1tablespoonfinelygratedlemonzest·2tablespoonsfreshlemonjuice·2largeeggs·1largeeggwhite·11/4cupssugar

Frosting

·3/4cupssugar·2largeeggwhites·3tablespoonswater·1/2teaspooncreamoftartar·1/8teaspoonfinesalt·1tablespoonfinelygratedlemonzest·1teaspoonpurevanillaextract

PREPARATION1. Preheatovento350°.2. Preheat theoven to325degreesF.Spray2 (8-inch) roundcakepanswithcooking

spray.Dustlightlywithflourandshakeouttheexcess.3. Reservehalfoftheraspberries,andcombinetheotherhalfwith1tablespoonsugar

andcrushwithafork.Setaside.4. Sifttogethertheflour,bakingpowder,bakingsoda,andsaltinamediumbowl,stir

withaforktoevenlycombinetheingredients.Inanotherbowl,whiskthebuttermilk,

oil,lemonzest,andlemonjuice.5. Whisktogethereggs,eggwhitesandsugarinalargebowlandbeatwithanelectric

mixeronmediumspeeduntilitholdsribbons,about2minutes.Addtheflourmixturein3parts, alternatingwith thebuttermilkmixture in2parts,beginningandendingwiththeflour.Stirtogetherbyhanduntilevenlycombinedandnolumpsremain.

6. Pourthebatterevenlyintothepans.Bakeinthecenteroftheovenuntilacaketestercomesoutclean,about30minutes.Coolonabakingrackfor10minutes,thenturnthecakesoutontoabakingracktocoolcompletely.

7. Frosting:Bringafewinchesofwatertoaboilinasaucepanthatcanholdanelectricmixerbowlabovethewater.Whiskthesugar,eggwhites,water,creamoftartar,andsalt in the bowl by hand. Set the bowl above the boiling water and beat with anelectric handmixer atmedium-high speed until stiff peaks form, about 7minutes.Removefromtheheat;beatinthelemonzestandvanilla.

8. Toassemblethecake:Place1layeronaflatservingorcakeplate,topsidedown,andspreadwithcrushedraspberries.Topwith3/4cupfrosting,spreadinggentlyontopoftheraspberries.Placethesecondcakelayerontop,topsideup,andfrostthetopandsides.Decoratewiththereservedraspberries.

9.SkinnyCheesecake

INGREDIENTS·9wholelow-fatcinnamongrahamcrackers,brokeninhalf·2tablespoonsunsaltedbutter,melted·Cookingspray·28-ouncepackagesNeufchatelcreamcheese,softened·28-ouncepackagesfat-freecreamcheese,softened·11/2cupssugar·1cupreduced-fatsourcream·2largeeggsplus3eggwhites·2tablespoonsall-purposeflour·1teaspoonvanillaextract·1teaspoonfinelygratedlemonzest·Assortedtoppings

PREPARATION1. Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor

untilcrumbled.Add1to2 tablespoonswaterandthebutter;pulseuntilmoistened.Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat theinside of the panwith cooking spray and press the crumbs onto the bottom.Bakeuntilbrowned,about8minutes.Letcool,about10minutes.

2. Meanwhile, beat both cream cheeses and the sugarwith amixer onmedium-highspeeduntilsmooth,5minutes,thenbeatinthesourcreamonlow.Lightlywhiskthe3eggwhitesinabowl,thenaddtothecheesemixturealongwiththe2wholeeggs,flour, vanilla and lemon zest. Beat onmedium speed until fluffy, 3minutes. Pouroverthecrust.

3. Place the cheesecake in a roasting pan and add enoughwarmwater to come one-quarterofthewayupthesidesofthespringform.Bakeuntilthecakeissetbutthecenterstilljiggles,about1hour10minutes.Turnofftheoven;keepthecheesecakeinsidewiththedoorclosedfor20minutes.

4. Removethecakefromthewaterbathandtransfertoarack.Runaknifearoundtheedge,thencoolcompletely.Chilluntilfirm,atleast8hours.Topasdesired.

10.GiveMeMore!ChocolateCake

INGREDIENTS·2cupsall-purposeflour·11/3cupssugar·2teaspoonsbakingpowder·1/2teaspoonbakingsoda·1/4teaspooncardamom·3/4teaspoonfinesalt·2/3cupunsweetenedDutch-processcocoapowder·1teaspooninstantespressopowder·1/2cupboilingwater·1tablespoonvanillaextract·1cuplowfat(2percent)Greek-styleyogurt·1/2cup1percentlowfatmilk·1/3cupcanolaoil·1largeegg·1largeeggwhite·1/3cupcurrants,soakedinhotwaterfor1minute,drained·1/2cupchoppedsemisweetorbittersweetchocolate·Confectioners’sugarfordusting

PREPARATION1. Preheat the oven to 325 degrees F. Generously spray a 10-inch Bundt pan with

cookingspray.2. Combine the flour, sugar, baking powder, baking soda, cardamom, and salt in a

mediumbowl.Combine the cocoa and espresso powder in a small bowl. Pour theboilingwateroverthecocoamixture,whiskinguntilsmooth.Stirinthevanilla.

3. Whisktogethertheyogurt,milk,oil,egg,andeggwhiteinalargebowl;stir inthecocoa mixture until blended. Gradually add the flour mixture, stirring just untilcombined.Stirinthecurrantsandchoppedchocolate.

4. Pourthebatterintothepan.Bakeinthecenteroftheovenuntilacaketesterinsertedinthecakecomesoutclean,about50minutes.Coolonabakingrackfor10minutes,then turn thecakeoutontoabakingrack tocoolcompletely.Dustgenerouslywithconfectioners’sugarjustbeforeserving.

11.SwirlingAppleCinnamonBundtCake

INGREDIENTS

Filling

·11/2cupsdicedpeeledGrannySmithorothertartapple·1/2cupapplecider·1tablespoondarkbrownsugar·1(3-inch)cinnamonstick

Streusel

·1/2cupwalnuts·2tablespoonsdarkbrownsugar·1tablespoonall-purposeflour·1/2teaspoongroundcinnamon

·Bakingspraywithflour·3/4cupgranulatedsugar·1/2cupbutter,softened·2largeeggs·1largeeggyolk·1vanillabean,splitlengthwise·9ouncesall-purposeflour(about2cups)·2teaspoonsbakingpowder·1teaspoonbakingsoda·1/4teaspoonsalt·1/2cupfat-freemilk·3/4cupplain2%reduced-fatGreekyogurt·1teaspoonpowderedsugar

PREPARATION1. Preheatovento350°.2. Topreparefilling,combinefirst4ingredientsinasaucepanovermedium-highheat;

bring to a boil.Reduce heat tomedium; simmer 20minutes or until liquid almostevaporates and apple is tender, stirring occasionally. Cool to room temperature.Discardcinnamonstick.

3. To prepare streusel, combine walnuts and next 3 ingredients (through groundcinnamon)inafoodprocessor.Pulseuntilmixtureresemblescoarsemeal.

4. Topreparecake,coata12-cupbundtpanwithbakingspray.Placesugarandbutterina large bowl; beat with a mixer at medium speed until light and fluffy (about 3minutes).Addeggsandeggyolk,1atatime,beatingwellaftereachaddition.Scrapeseedsfromvanillabean;addseeds tosugarmixture.Reservebeanforanotheruse.Weighor lightlyspoon flour intodrymeasuringcups; levelwithaknife.Combineflour, baking powder, baking soda, and salt in a bowl, stirringwell with awhisk.Combinemilkandyogurt inasmallbowl,stirringuntilsmooth.Addflourmixtureand milk mixture alternately to sugar mixture, beginning and ending with flourmixture;beatjustuntilcombined.

5. Spoonone-thirdofbatter intopreparedpan;sprinklebatterwithhalfapplemixtureandhalfwalnutmixture.Repeatlayers,endingwithremainingthirdofbatter;smoothwithaspatula.Bakeat350°for30minutesoruntilawoodenpickinsertedincentercomesoutwithmoistcrumbsclinging.Coolonawirerackfor15minutes;removecakefrompan.Coolonawirerack.Sprinklewithpowderedsugar.

12.ChocolateDecadenceZucchiniCake

INGREDIENTS

·Cookingspray·1tablespoonall-purposeflour·3/4cupgranulatedsugar·1/2cuppackedbrownsugar·1/2cup(4ounces)block-stylefat-freecreamcheese,softened·1/3cupvegetableoil·2largeeggs·2largeeggwhites·1teaspoonvanillaextract·21/2cupsall-purposeflour·1/2cupunsweetenedcocoa·2teaspoonsbakingpowder·1/2teaspoonbakingsoda·1/2teaspoonsalt·1/2teaspoongroundcinnamon·3/4cupfat-freebuttermilk·2cupsshreddedzucchini·2/3cupsemisweetchocolatechips·1/4cupchoppedwalnuts

·3/4cuppowderedsugar·3tablespoonsunsweetenedcocoa·8teaspoonsfat-freemilk·2tablespoonssemisweetchocolatechips·1teaspooninstantcoffeegranules·1/2teaspoonvanillaextract

PREPARATION1. Preheatovento350°.2. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust pan with 1

tablespoonflour.3. Placesugars,creamcheese,andvegetableoilinalargebowl,andbeatwithamixer

atmediumspeeduntilwellblended(about5minutes).Addeggsandeggwhites,1atatime,beatingwellaftereachaddition.Beatin1teaspoonvanillaextract.

4. Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife.Combine21/2cupsflourandnext5ingredients(21/2cupsflourthroughcinnamon)inamediumbowl,stirringwellwithawhisk.

5. Addflourmixtureandbuttermilkalternatelytosugarmixture,beginningandendingwith flourmixture. Stir in zucchini, 2/3 cup chocolate chips, and nuts. Pour batterintopreparedpan.Bakeat350° for1houroruntilawoodenpick inserted incakecomes out clean. Cool in pan 10minutes on awire rack; remove from pan. Coolcompletelyonwirerack.

6. To prepare glaze, combine 3/4 cup powdered sugar and 3 tablespoons cocoa in asmallbowl;stirwithawhisk.Combinemilk,2tablespoonschocolatechips,coffee,and1/2teaspoonvanillaextractina1-cupglassmeasure.Microwaveatmedium45secondsoruntilchocolatemelts,stirringafter20seconds.Combinepowderedsugarmixturewithchocolatemixture,stirringwithawhisk.Drizzleglazeovercake.

13. Lemony Blueberry Poppy Seed BundtCake

INGREDIENTS

·Cookingspray·11/2tablespoonsdrybreadcrumbs·13/4cupsgranulatedsugar·3/4cupbutter,softened·4largeeggs·133/4ouncesall-purposeflour(about3cups)·1tablespoonbakingpowder·1tablespoonpoppyseeds·1/2teaspoonbakingsoda·1/2teaspoonsalt·11/2cupsfreshblueberries·3/4cupnonfatbuttermilk·1/3cupfreshlemonjuice(about3lemons)·1teaspoonvanillaextract·1teaspoonlemonextract

·1cuppowderedsugar·1tablespoonnonfatbuttermilk·1tablespoonfreshlemonjuice

PREPARATION1. Preheattheovento350°.2. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with

breadcrumbs.3. Combinegranulatedsugarandbutter ina largebowl;beatwithamixeratmedium

speeduntillightandfluffy(about5minutes).Addeggs,oneatatime,beatingwellaftereachaddition.Weighorlightlyspoonflourintodrymeasuringcups;levelwithaknife.Combineflourandnext4ingredients(throughsalt);stirwithawhisk.Addblueberriestoflourmixture;tosstocoat.Combine3/4cupbuttermilk,1/3cupjuice,andextracts.Addflourmixtureandbuttermilkmixturealternatelytosugarmixture,beginningandendingwithflourmixture.Pourbatterintopreparedpan.

4. Bake at 350° for 45minutes or until a wooden pick inserted in center comes outclean.Coolpanonawirerack10minutes.Removecakefrompan;coolonrack.

5. Toprepareglaze,placepowderedsugarinasmallbowl;add1tablespoonbuttermilkand1tablespoonjuice,stirringwithawhiskuntilcombined.Pourglazeoverwarmcake;coolcompletely.

14.SkinnyCarrotCake

INGREDIENTS

·10.1ouncesall-purposeflour(about21/4cups)·2teaspoonsbakingpowder·11/2teaspoonsgroundcinnamon·1/4teaspoonsalt·2cupsgratedcarrot·1cupgranulatedsugar·1/2cuppackedbrownsugar·6tablespoonsbutter,softened·3largeeggs·1teaspoonvanillaextract·1/2cuplow-fatbuttermilk·Cookingspray

Frosting

·6ouncescreamcheese,softened·1ouncefromageblanc·2tablespoonsbutter,softened·1/2teaspoonvanillaextract·1/8teaspoonsalt·3cupspowderedsugar·1/4cupchoppedpecans,toasted

PREPARATION1. Preheatovento350°.2. Topreparecake,weighorlightlyspoonflourintodrymeasuringcups,andlevelwith

a knife. Combine flour, 2 teaspoons baking powder, ground cinnamon, and 1/4teaspoon salt in amedium bowl, stirring with a whisk. Add 2 cups grated carrot,tossingtocombine.

3. Placegranulatedsugar,brownsugar,and6tablespoonsbutterinalargebowl.Beatwithamixeratmediumspeeduntilcombined.Addeggs,1ata time,beatingwellafter each addition. Stir in 1 teaspoon vanilla. Add flour mixture and buttermilkalternatelytosugarmixture,beginningandendingwithflourmixture.Spreadbatterintoa13x9-inchmetalbakingpancoatedwithcookingspray.Bakeat350°for28minutes or until a wooden pick inserted in center comes out clean. Cool cake

completelyonawirerack.4. Topreparefrosting,placesoftenedcreamcheeseandnext4ingredients(through1/8

teaspoon salt) in amediumbowl.Beatwith amixer atmedium speed until fluffy.Gradually add powdered sugar, beating at medium speed until combined (don’toverbeat). Spread frosting evenly over top of cake. Sprinkle evenly with toastedpecans.

15.ChocolatyPeanutButterIceCreamCake

INGREDIENTS

·1cupdates·1/2cuphempseeds·1/3cupwholeflaxseeds·3tablespoonscacaopowder

Filling

·3frozenbananas·1cupdates·2cupscashews·2tablespoonscoconutoil·11/4cupswaterorveganmilk·1/4cupcacaopowder·2tablespoonsnutbutter·Rawchocolatesauce·Favenutbutter

PREPARATION1. Tomakethecrust:pulsethehempandflaxseedsandcacaoinyourfoodprocessor

untiltheybecomearoughflour,thenaddthedatesandprocessuntilsticky.Pressintothebottomandupthesidesofaspringformpan.Putinthefridge.

2. Tomake the filling: blend all the ingredients until smooth, addingwater or veganmilk as needed to make it creamy. Spread evenly into your crust, occasionallyswirlinginnutbutterandchocolatesauce.Putinthefreezerovernightoruntilfrozensolid,andletitthawalittlebitbeforeserving.Consistencyshouldbecreamy.

16.ZestyUpsideDownPearGingerCake

INGREDIENTS·2tablespoonsDarkBrownSugar·3firm-ripeBartlettorAnjouPears·11/4CakeFlour·1teaspoongroundginger·1teaspoonfreshlygratedgingerandjuice·3/4teaspoonBakingPowder·1/4teaspoonSalt·3tablespoonslightoliveoil·3/4cupgranulatedsugar·LimeZestfromoneLime,grated·1teaspooncoconutextract·1largeEggplus1largeEggWhite·3/4cupButtermilk

PREPARATION1. Preheatovento350degreesF.Spray9-inchroundnonstickcakepanwithnonstick

cookingspray.Sprinklebrownsugaroverbottom,coatingevenly.2. Peel,core,andhalvepears.Slicepearscrosswiseinto1/2(onehalf)-inch-thickslices.

Evenlyspreadpearsinpan,coveringbottomofpan.3. Grate teaspoon (ormore, to liking)of freshginger and sprinkle evenlyoverpears,

lettingjuicedripontopears,aswell.4. Inmediumbowl,mixtogetherflour,groundginger,bakingpowder,bakingsoda,and

salt.Setaside.5. In largebowl,usingelectricmixer, beat togetheroil, sugar, limezest, andcoconut

extract.Beatinwholeeggandeggwhiteuntilthick.6. Now,turnoffmixerandusingaspatula,alternatelyfoldflourmixtureandbuttermilk

intoeggmixture,untiljustblended.7. Pour batter over pears, smoothing top to cover pears completely. Bake until a

toothpickinsertedincentercomesoutnearlyclean,about30-35minutes.Transfertoawirerack.Letcakecoolinpanonrackfor8-10minutes,thencarefullyrunaknifearoundcaketoloosen.Invertcakeontoaplatter.Letcoolslightlybeforeslicing.

17.GrainandSugarFreeStrawberryCake

INGREDIENTS·220grawalmonds(oralmondflour/meal)·40gbutter·1/4tspsalt·1/4tspbakingsoda·40ghoney·3eggs·1/2Tbspurevanillaextract·1/2cupquarteredstrawberries(about8-10)

PREPARATION

Strawberrycake

1. Preheatovento180degreescelcius.2. PlacealmondsinTMbowlandgrindatspeed9for10seconds.Setaside.3. PlacebutterintheTMbowlandcookonVaromaatspeed2fora3minutes(check

after2minutestomakesureit’sgoingalright).4. Addhoney,almondflour,vanilla,salt,bakingsodaandeggsandmixonspeed4for

10seconds.Scrapedownthebowlandrepeat.5. At this point you can either fold through the strawberries or pour the batter into a

lined20cmcaketin(orspringformtin)anddispersethestrawberriesontop.YoucanpushthemintothebatteralittleifyoulikebutIlikedthempeekingoutofthecakeafteritwasbaked.

6. Bake for20–30minutesuntil cakehasbrown, springsback to the touchandhasslightlycomeawayfromthesidesofthetin.

CoconutCreamWhip

1. Coldtinofcoconutcream.2. Scoopoutthethickenedcoconutcreamatthetopofthetin.3. Tbsofhoney4. Insert thebutterfly, add thickenedcoconut cream (leaveanywaterycoconut cream

behindforanotheruse)andwhiponspeed4for30secondsoruntilfluffy.5. Putinrefrigerator.Don’ticethecakeuntilyouarereadytoserve.(Thewhipwillnot

stayfluffyforlong,sowait!)

18.SweetOleCarrotCake

INGREDIENTS·3cupsshreddedcarrots·3cupsflour·1teaspoonbakingsoda·1teaspoonbakingpowder·2teaspoonscinnamon·1teaspoonginger·1/2teaspoongroundnutmeg·1teaspoonsalt·11/2cupshoney·4eggs·1cupvegetableoil·1cupcrushedcannedpineapple(drained)·1cupwalnuts·1cupraisins

PREPARATION1. Preheattheovento350°.2. Greasetwo8-inchcakepans.Linewithparchmentpaperandthengreaseandflour

thepans.3. Mix together the eggs, honey and vegetable oil. In a separate bowlmix the flour,

bakingsoda,bakingpowder,salt,cinnamon,ginger,andnutmeg.Slowlyincorporatetheflourmixtureintotheeggandhoneymixture.

4. Coat raisins and walnuts with a tablespoon of flour. Fold the raisins, walnuts,pineappleandcarrotsintothebatter.

5. Dividethebatterintothetwocakepans.Bakefor50-60minutesoruntilatooth-pickinserted into thecakescomeoutclean. Allow thecakes tocoolcompletelybeforefrosting.

19.HealthyBabyBirthdayCake

INGREDIENTS

·4or5ripebananas·3/4cuporganiccinnamonapplesauce·1teaspoonbakingsoda·11/2cupswholewheatflour·3teaspoonsvanillaextract·1teaspooncinnamon·1/4teaspoonnutmeg·2eggwhites,beaten

Frosting

·1cups(8ounces)creamcheese·1/4cup(2ounces)organiccinnamonapplesauce·1teaspoonspurevanillaextract(alcoholfree)

*Doubleingredientsformorefrosting

PREPARATION

1. Mashthebananasinamediumbowl.2. Inaseparatelargebowl,mixtheflour,bakingsoda,cinnamon,andnutmegtogether.3. Addthemashedbananas,applesauce,andvanillatotheflourmixture.Mixjustuntil

incorporated. Beat two egg whites until you receive a cone when pulling out thewhisk,foldincarefullythebeateneggwhites.

4. Sprayyour8or9 roundpanswithnon-stickcookingsprayorcoatwithbutterandflour.

5. Spreadthebatterintothebottomofbothpans.6. Bakeat400°for20minutes.7. Cool thecakes, thenuseanoverturned16ozgladestorageroundtocutout4small

cakerounds.8. Preparethefrosting,addinbetweeneachlayer2tbsp.ofyourcreamcheesemixture.

Whenalllayersarestackedontopofeachother,coverthecakewiththeremainingfrostinganddecorateasdesired.

Frosting

1. Softenthecreamcheese.2. Whiskthecreamcheesewiththeapplesauceandvanillaextractuntilcreamy.

INGREDIENTS·2cupsquinoaflour·1/2cupsorghumflour·3/4cupalmondmeal·1teaspoonbakingsoda·2teaspoongroundcinnamon·1cupcoconutpalmsugar·3organiceggs·1/2cupoliveoil·2teaspoonvanillaextract·1cupgratedcarrots·1cupunsweetenedcoconutflakes·1/2cupseedlessdates·1/4cuporangejuice

PREPARATION1. Preheattheovento350degrees2. Inamixingbowl,mixtogetherfloursanddryingredients.3. Addeggs,oil,vanillaandorangejuice.Thenbeattocombine.4. Stirinthecarrots,coconutanddatesbyhand.5. Pourthebatterintothebackingpanandbakeforabout25to35minutes.

TableofContents1.CozyCarrotCake

2.FigyGreekCheesecake

3.CoconutToppedPineappleCake

4.BlueberryBurstingCoffeeCake

5.SourCreamFluffyPoundCake

6.Jammin’StrawberryCrumbCake

7.CreamyGingerbreadCake

8.VeryVeryLemonMeringueCake

9.SkinnyCheesecake

10.GiveMeMore!ChocolateCake

11.SwirlingAppleCinnamonBundtCake

12.ChocolateDecadenceZucchiniCake

13.LemonyBlueberryPoppySeedBundtCake

14.SkinnyCarrotCake

15.ChocolatyPeanutButterIceCreamCake

16.ZestyUpsideDownPearGingerCake

17.GrainandSugarFreeStrawberryCake

18.SweetOleCarrotCake

19.HealthyBabyBirthdayCake

20 Healthier Self Cake Recipes by Noah Mason

Documents