Category Archives: Cakes

Vegan Zucchini and Chocolate Cake

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-VEGAN-

This morning I baked a cake with the ”help” of my son Auguste, hehe.

He’s so funny, he love to watch me cook/bake and while I cook I explain everything to him, all the steps, the ingredients…and for all the time it takes, he don’t say a word… He’s maybe a future chef 😉

Servings

1 cake (8 servings)

Ingredients

* 1 cup whole wheat flour

* 1 teaspoon baking soda

* 1/2 teaspoon baking powder

* 1/4 teaspoon salt

* 1/2 cup pure unsweetened cocoa powder

* 1/2 cup sugar

* 1/2 cup unsweetened pear puree

(you can use apple puree too, I used the pear puree my mom made)

* 1 large very ripe banana, mashed

* 2 small zucchinis, grated ( 1 1/2 cups)

* 1 teaspoon pure vanilla extract

* 1/4 cup chocolate chips

zucchini chocolate

ripebananas poire

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Directions

* Preheat oven to 350′F

* In a bowl combine flour, salt, baking soda, baking powder, sugar and cocoa powder.

* In another bowl combine the mashed banana, grated zucchini, vanilla and pear puree.

* Add the dry mixture to the wet mixture. Mix well. Then fold in the chocolate chips.

*  Pour mixture into a loaf pan and bake. (I’m always using silicone)

* Bake for about 50 minutes. If a toothpick comes out clean, the cake is ready.

* Remove from the oven, let it cool.

*Frost your cake (optional). I used this recipe : VEGAN CHOCOLATE FROSTING

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Chocolate Mug Cake

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The other day on a mom’s facebook page that I am part of,  we were talking about mug cakes… and I was totally interested with testing the recipe a mom posted, haha!

It’s not a recipe I created, but one from a well know chef here in Quebec, it’s from Ricardo.

(HERE is the original recipe)

The result was incredibly good! My husband and I were super glad I decided to try it, because usually microwave cooking is not my thing.. It’s easy, super quick and so good.. no one can resist, hahaha! It’s kind of a brownie, not really a cake.. it’s weird but….

Can’t wait to do it again 😉

Servings

1 mug cake

Ingredients

* 3 tablespoons all-purpose flour

* 2 tablespoons brown sugar

* 2 1/2 teaspoons pure cocoa powder

* 1/4 teaspoon baking powder

* 3 tablespoons milk

* 1 tablespoon vegetable oil

* Few drops of pure vanilla extract (I used my Mexican vanilla)

* Few chocolate chips

choco poudre

choco

Directions

* In a regular coffee mug , mix the flour,  brown sugar, cocoa and baking powder. Add the milk, oil and vanilla.

* With a fork, gently stir until the dough has no more lumps. Add the chocolate chips on top.

* Cook the cake in the microwave for 45 seconds. Let cool for 5 minutes to allow the cake to finish cooking.

* Dig in!

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Cookies-n-Cream Cake

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Today it’s my husband 32th Birthday!

The other day when I received my food network magazine he looked at it (there was a cake special in it) and at the second he saw the cookies and cream cake he said: I want this one for my birthday, haha! To make him happy and since it was his birthday I baked him the cake this morning! He decided to take a day off from work so we ate it for lunch, haha it was super awesome and delicious!

So this time, it’s not my recipe, all the credits (for the recipe, not the making) goes to Food network magazine jan-feb 2013 issue (page 72)

For my birthday in May, my sweet husband will make the one I want too… hummm let me think… It will be a S’mores cake!  I’m such a fan!)

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(The gift I gave him.. a painting I did on an old vinyl record)

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Our big girl Dalie enjoying the cake 🙂

Servings

1 double layer cake (10-12 slices)

Ingredients

VANILLA CAKE

(the recipe is for 2 round 9 inch cakes)

* 1 cup butter or margarine (room temperature)

* 3 cups all-purposed flour

* 1 tablespoon baking powder

* 1/2 teaspoon salt

* 1 1/4 cup sugar

* 4 large eggs

* 1 1/2 tablespoons pure vanilla extract (I used my Mexican vanilla)

* 3/4 cups 15% cream

* 1/2 cup water

FROSTING

* 3/4 cup (6 oz) white chocolate, chopped

* 1 1/2 cups butter or margarine (room temperature)

* 1 teaspoon pure vanilla extract

* A pinch of salt

* 3 cups confectioner’s sugar

* 15-18 chocolate sandwich cookies (oreo kind)

cookies whitechocolate

Directions

CAKE :

* Preheat oven to 350′F.

* Whisk 3 cups flour, the baking powder and salt in a bowl until combined.

* Beat 1 cup of butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.

* Pour batter into cake silicone mold (my favorite choice) or into regular molds, bake for 30 minutes or until a toothpick come out clean from the middle of the cake.

* Remove from the oven and let the cakes cool completely.

FROSTING :

* Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Beat the butter, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the melted white chocolate and beat until combined.

* Gradually beat in the confectioners’ sugar until smooth.

ASSEMBLY :

* Place 1 cake layer on a platter; spread 1 cup frosting on top and sprinkle with 1/2 cup chopped cookies.

 * Top with the second cake layer. Cover the whole cake with the remaining frosting, then press the remaining cookies into the sides. ( you can also decorate with other ingredients too if you want)

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Zucchini, Flax & Carob Cake

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The other day to make a surprise for my husband I baked this zucchini cake and when he came back from work he was super happy (I love food as much as I do, hahahahha!, well it’s in our family I guess because our daughter Dalie is like us, she LOVES food!!!!!!! She one of the only kids that prefers to eat a vegan Indian curry than candies, hahaha!

Servings

1 X 8 inch cake (about  12 squares)

Ingredients

* 1 1/2 cups all-purpose flour

* 2 teaspoons baking powder

* 1/2 cup sugar

* 1/4 flax seeds, grounded (I kept about a teaspoon of whole seeds to put into the cake)

* 1/3 cup softened butter

* 2 large eggs

* 1/2 cup milk

* 1 medium zucchini, grated (about a cup)

* 1/4 cup carob chips

Directions

* Preheat oven 350′F

* In a large bowl, combine dry ingredients (flour, sugar, baking powder, flax). Stir in butter.

* In another bowl, whisk together milk and eggs.

* Pour the milk mixture into the dry ingredients. Mix. Add the grated zucchini and carob chips, mix again.

* In a 8inch square cake mold, pour the mixture (I always use silicone mold, they are so easier!).  Cook for 35-40 minutes. When a toothpick comes out clean, the cake is ready.

* Remove from the oven and cool few minutes.

* You can add some *frosting*, for my husband I added some caramel sauce, but heh it’s super good just like that too!

Avocado, Chocolate and Ganache Cake

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We celebrated last Sunday our daughter 1st birthday!

I made her a small Elmo (Sesame street) cake because I knew she would play in it.. and I made a big cake for the grown up…

A delicious avocado and chocolate cake (vegan) with a chocolate ganache and strawberries.. everybody liked it!

Servings

1 double layer cake (10-12 slices)

Ingredients

AVOCADO & CHOCOLATE CAKE (VEGAN)

(the recipe is for 2 round 9 inch cakes)

* 3 cups whole wheat flour

* 6 tablespoons pure cocoa powder

* 2 small very ripe avocados (or 1 medium)

* 2 cups sugar

*1/2 teaspoon salt

* 2 teaspoons baking powder

* 2 teaspoons baking soda

* 1/4 cup avocado oil

* 2 cups water

* 2 tablespoons white vinegar

* 2 teaspoons pure vanilla extract

CHOCOLATE GANACHE

* 24oz dark chocolate, chopped

* 2 cup heavy cream (35%)

* Strawberries (optional)

Directions

CAKE :

* Preheat oven to 350′F.

* Mash the avocados.

* In a bowl, combine flour, salt, baking powder, baking soda and cocoa powder. Set aside.

* In another bowl mix together the avocado oil, water, vinegar, pure vanilla, avocados and sugar.

* Mix the dry and the wet ingredients with a whisk until smooth.

* Pour batter into cake silicone mold (my favorite choice) or into regular molds, bake for 40 minutes or until a toothpick come out clean from the middle of the cake.

* Remove from the oven and let the cakes cool completely.

GANACHE :

* In a pot over medium heat, heat the cream until boiling. Remove from heat and pour over the chopped chocolate. Mix until the chocolate is melted.

* Divide the ganache in two, the first half goes in the refrigerator and the other one should stay room temperature. The cold will make a ticker ganache. This one is for between the two cakes.

ASSEMBLY :

* Spread thick ganache on top of the first cake.

 * Slice strawberries and place them on the ganache.

* On the bottom of the other cake, spread again some thick ganache. Now you can stack the cakes.

* With the more liquid ganache, spread it all over the cake.

* You can decorate the cake the way you want. (I put a strawberry and a cute little Elmo candle)

*Serve and… ENJOY!!!!!!!

Dark Chocolate and Raspberry Cheese Cake

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This cheese cake was just… incredible!

It was an idea of my husband to make this cake (but I made it, hahaha!) .. to celebrate Valentine’s Day with a little late!

Servings

1 cake (10-12 slices)

Ingredients

* 750g cream cheese (room temperature)

* 1/2 cup sugar

* 3 eggs

* 1 tablespoon pure vanilla extract

* 3 cups oreo cookie crumbs

* 1 cup butter (for the crust)

* 350g dark Belgium chocolate

* 1/4 cup butter (for the chocolate)

* 2 cups fresh raspberries, crushed

Directions

* Preheat oven to 350’F.

* In a double boiler, melt chocolate with 1/4 cup butter. Keep warm.

* Mix crumbs with 1 cup of butter. Press the mixture on the bottom of a large spring form pan. (or if you have like me a special pan just for cheese cake, use it!)

* In a bowl, combine cream cheese and sugar. Beat with a mixer for about 2 minutes.

* Add vanilla. Add one egg at a time, beating after each addition.

* Separate the mixture into two by placing the other half in another bowl.

* In the first half, add the melted chocolate. Mix.

* In the second half, add crushed raspberries.

* Pour the raspberry mixture over the crust.

* Add the chocolate mixture over the raspberry layer. Level with a spatula.

* Bake for 45 minutes. Remove from oven and let cool slightly. Refrigerate 1-2 hours before serving.

* Serve and enjoy!

Banana Bundt cake

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Yesterday was my husband’s 31th birthday, so I made him a delicious banana-blueberry bundt cake.

Last year I made him a crazy peanut-honey-walnuts-chocolate cake..

but this year I wanted to make one more… healthy, haha!

The cake is incredible, so fresh, moist and delicious.. I think I’m gonna go downstairs to eat another slice…

Servings

1 cake (about  10-12 slices)

Ingredients

* 1/2 cup softened butter

* 1 1/2 cup sugar

* 2 large eggs

* 3 large ripe bananas

* 2 cups whole wheat flour

* 1 teaspoon baking soda

* 1 teaspoon baking powder

* 1/2 cup milk

* 1 teaspoon pure vanilla extract

* 1 cup fresh blueberries

* 1 cup walnuts, chopped

*  chocolate (to decorate the cake, but it’s optional)

Directions

* Preheat oven 350′F

* In a large bowl, cream the butter with the sugar and bananas.

* Add eggs one at a time, mix between each one.

* Add the flour, the baking powder and the baking powder to the mixture. Mix. Add milk, vanilla. Mix.

*Add the blueberries and nuts. Mix gently.

* In a bundt cake mold, pour the mixture. Cook for 60-70 minutes. When a toothpick comes out clean, the cake is ready.

* Remove from the oven and cool few minutes.

* You can add some chocolate over the cake, but it’s optional, I did because my hubby really enjoys chocolate!

Chocolate and Coffee Cake

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-This is a slow cooker recipe-

(By the way, the one I used for this recipe is a 3-liter)

It was the first time this week that I tried to make a cake with a slow cooker..and it was AMAZING! My husband were surprised and we loved it!

Servings

1 cake (about 8-10 slices)

Ingredients

* 1 3/4 cups brown sugar

* 1 cup flour

* 1/2 cup pure cocoa powder

* 2 teaspoons baking powder

* 1/4 teaspoon salt

* 1 large egg

* 2/3 cup milk

* 1/4 cup melted butter or margarine

* 1 1/2 teaspoons pure vanilla extract

* 2 cups black coffee (room temperature)

* 2 teaspoons corn starch

Directions

* Grease inside of  the slow cooker with butter.

* In a large bowl, combine flour, 1 cup of brown sugar, salt, baking powder and half of the cocoa powder (1/4 cup). Mix well.

* In another bowl, whisk together  the egg, milk, melted butter and vanilla extract.

* Pour liquid mixture into flour mixture. Mix.

* Pour the batter into the slow cooker and smooth top.

* In a saucepan, combine the coffee, the rest of the brown sugar (3/4 cup), the second half of the cocoa (1/4cup) and cornstarch. Bring to boil over medium-high heat. Whisk for about 3-4 minutes or until the sauce is thickened.

* Pour sauce over batter in slow cooker. Do not mix. Cover.

* Cook for 2 hours on HIGH settings. When a toothpick (in the middle) comes out clean, the cake is ready.

* Let stand for 30 minutes with the lid on before cutting.

* Serve and ENJOY!

Broccoli Brownies

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You may start to know me a little, I love vegetables and…desserts made with them!
They may seem strange, but these brownies are simply delicious. However, you should expect a little discreet taste of vegetable.
Broccoli is High in vitamin C and fibers; Also it contains nutrients with anti-cancer properties.
Try them! You’ll see, it’s great!

Servings

12 medium brownies

Ingredients

* 1 cup chopped broccoli florets

* 3/4 cup flour

* 1/2 cup pure cocoa powder

* 1/2 cup brown sugar

* 1/4 butter or margarine, melted

* 1/2 teaspoon baking powder

* 1/4 teaspoon salt

* 2 large eggs

* 1 teaspoon pure vanilla extract

* 1/2 cup chocolate chips

* 2 tablespoons milk

Directions

* Preheat oven 350′F

* In a bowl combine flour, cocoa powder, baking powder and salt. Mix and set aside.

* In another bowl, whisk together melted butter and brown sugar. Add the eggs, milk and vanilla. Mix. Stir in the flour mixture. and mix until well blended.

* Add broccoli and chocolate chips. Mix.

* Pour into a 8 inch baking pan (greased or silicone)

* Cook for about 25-27 minutes. When a toothpick comes out clean, the brownies are ready.

* Let stand few minutes before cutting.

Brownies

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A quick, easy and delicious recipe!

Treat yourself with that non-guilty pleasure.

Servings

9 medium brownies (or 18 small)

Ingredients

* 1/4 cup pure cocoa powder

* 1/2 teaspoon baking powder

* 1/3 cup flour

* 3 tablespoons avocado oil

* 1/2 cup brown sugar

* 2 large eggs

* 1 teaspoon pure vanilla extract

* 1/4 cup walnuts, chopped

Directions

* Preheat oven 350′F

* In a bowl combine the cocoa powder, baking powder and flour. Mix and set aside.

* In another bowl, whisk the oil and sugar. Add the eggs and vanilla. Mix. Stir in the flour mixture. and mix until well blended.

* Pour into a 8 inch baking pan (greased or silicone)

* Cook for about 12-14 minutes. (don’t overbake, they will be dry..) When a toothpick comes out clean, the brownies are ready.

* Let stand few minutes before cutting.