Monday, October 8, 2012

Zucchini Coffee Cake Recipe

This is me ignoring the fact that I haven't posted in like, a year.

So, onto cake! Coffee cake. To merely say this cake is mighty would be doing it a disservice. This cake is mightier than anything you have tasted before...

The recipe came from the only gluten free blogger whose recipes I trust: Alyson over at Manifest Vegan. If you want tasty and gluten free and vegan all in one, she's got the right idea.

As you can see, though, the recipe is supposed to be for Cinnamon Rolls, not a delectable coffee cake. I tried that roll thing. It doesn't work with this batter. It does not work. Unless you're adding another whole cup of flour, these babies will just be a sticky, gooey disaster (trust me). Hence the cake.

But I'm telling you, if you have ever tried a coffee cake this awesome I will give you a million smackers (I say this because it is impossible, obviously. Nobody has a million bucks these days, pah!). Usually you think, eugh, coffee cake, it's too dry and there's never enough of the cinnamon/sugar topping and it feels like a ton of bricks in your belly, etc. It is time to banish these notions, my friends!

Feast your eyes, mortals!
 This stuff is spongy. Spongy! And oh, so moist. The key? Vegetable puree. The oringinal calls for pumpkin and it tastes like heaven. But since the garden has been so generous with it's zucchini production this year, I went ahead and made some zucchini puree and used it in this cake.

I followed Alyson's recipe exactly and the only note I have for you is on flours. If you use the flours she's suggested (as I have in these pictures) the cake will be lighter and airier. What I've done before, however, is switch out the brown rice for teff and maybe 1/4c or so of the starch for either more sorghum or something else entirely, like buckwheat or millet. These small changes make a slightly denser cake, which I tend to prefer.


Tuesday, January 17, 2012

Raw Chocolate Raspberry Cake Recipe

    Well, it was more like a pie in shape. But who cares, really.

    I saw this glorious recipe on this blog right here and was quite in awe of the photos, first and foremost. Those currants look especially fantastic! (I can't say the same for my own photos, but you get the general idea at least. Click the link for more inspiring images :)) The simplicity of it was what moved me into action, though. Life with a food processor is basically a bed of roses.
    I went ahead and made this on New Year's Eve, which, by the way, was the most subdued affair ever. Everyone was playing Boggle. Complete and utter silence for 2 minute stretches for like 2 hours. You wouldn't think that's a fun way to spend your time, especially not when you're expected to be drunk and crazy, but it is! I've been playing obsessively since getting a Boggle app on my phone. Probably a mistake, but I comfort my conscience by reminding myself this will help me fend off Alzheimer's. Although that may already be a losing battle, considering how poor my memory is...

    Where was I?
    Oh, right. I made the recipe on New Year's Eve. It was simple and quick (putting aside chilling time) and just phenomenally good. The avocado gives the frosting the most creamy, decadent texture on the planet. The cake is rich and full of chocolatey flavor. The raspberries add that fresh little zing, that sweet tartness only nature can provide satisfactorily.

    This cake is seriously good.

    Below I will provide the same recipe from Just Love Cookin', in sane (there's a space there) English (Google translator is great and everything, but...).