Isa Chandra’s Chocolate Zucchini Bundt Cake

This is yet another from the “Isa Does It!” cookbook. I am completely won over by her very simple, delicious and vegan recipes. As I am sitting mid-air on the way to Germany, I try my best to remember the days which I guiltlessly ate this chocolatey sweet moist cake first thing in the morning. There is absolutely no taste from the zucchini. All of the goodness of that beautiful vegetable adds to the moistness and the healthy-fibre of the cake.  Continue reading

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Happy Canada Day Cake

Happy Birthday Canada/ Happy July 1st/ Happy Canada Day!

I’ve always wanted to make one of these fruit flags. It is as simple as it gets – banana, raspberries and strawberries. Not to mention, a cake like this is raw, gluten free, lactose free, sulfite free. I always have a giggle when certain products unnecessarily use dietary restrictions for marketing purposes. Continue reading

Snowstorm and Valentines Day Appropriate Makes

Good morning snow! I woke up before 6am this morning, scrammed to clean myself up and eat breakfast all to find out only 5 minutes before leaving home that classes are cancelled today. The snowstorm is blasting some 20 cm of snow.  It is a miracle and my first snow day ever 🙂 Before the mental alertness wears off, I will try to make something productive out of my time before taking a nap.

It’s Valentines Day next week and it is a great excuse to get creative and messy in the kitchen. I usually do not like the hype around this day but who doesn’t like making delicious desserts and having an excuse to eat chocolate. My newest find is the Ritter Sport marzipan flavour. A few months ago my friend introduced me to marzipan, oh you must try marzipan in chocolate.

The recipes I have been experimenting with for the past few months seem to have a chocolate-intensive- appropriateness for Valentines Day. I followed the original recipes fairly closely, and I will list out the small changes made to each.

1. Raw Chocolate Cream Cake
Adaptions:
doubled the crust because 1 portion was not enough for the filling as I did not mold them in cookie cutters to make individuals pieces.
-For the crust, 4 squares of baker’s chocolate was used instead of 1/2 cup cocoa powder
; and 2 squares of baker’s chocolate for the filling.
-No changes to the chocolate sauce. I probably used a few table spoons of the sauce, so next time I will make 1/3 of the chocolate sauce recipe.

These got great reviews when I brought them to a Christmas party for friends. Not overboard at all, it’s a perfect balance between sweet and chocolate.They taste great anytime in the stages of being defrosted.

  2. Black Bean Brownies
Adaptions:
substituted 2 eggs by using 1/4 cup unsweetened apple sauce plus 1 1/2 tbsp cornstarch +1 tbsp water

Great for a snack, breakfast and for making someone smile. 🙂 Extras ones can be frozen as well.
No one will be able to detect the presence of  beans!
3. Vegan Cranberry Cream Cheese Bars
cashew creamcheese square Adaptions:
-changes to the crust: used almonds instead of walnuts (because cheaper and more on hand), used honey instead of coconut nectar, and a dash of cinnamon because I didn’t have cinnamon sticks
added juice of 1 lemon (3-4 tbsp) to the Vegan Cream Cheese Recipe

The best part about the recipe:
Making your own “cream cheese”. It does need 24 hours (so do the cashews to soak) to dry but it is worth the wait. There was nothing I could find to hang the cheesecloth on, so this was my set up. The cream cheese turned out wonderful, it was slightly crumbly but still retained the right amount of moisture. It might not taste the most outstanding alone, but it really comes together with the whole recipe.
cashew creamcheese square2 Before cutting, run knife under hot water. Dab off the water and slice. cashew creamcheese square1Duty calls, I must shovel the snow outside before it builds up even more. Happy Friday!

Chocolate Berry Swirl Cheesecake (Raw & Vegan) and Catch-ups

This is another creation of raw vegan cheesecake . It was the first time making something like this when I was preparing a dessert for the Virtual Vegan Potluck.   They were made as small individual “cheesecakes” in the first making, this time I made it in a small springform pan.

Sadly the coconut oil was all used up for the crust. 1 tsp of coconut oil plus 3 tbsps of yogurt seemed to do the trick for the filling. This the cheesecake has a chocolate layer with cocoa powder and a plain layer that was sprinkled with  frozen raspberries and blueberries.

The cheesecake was actually made a week or two ago, but it stores well in the freezer. I brought out the half eaten cheesecake from the freezer today before lunch. My friend and I each had a piece for a mid-morning snack. Continue reading

Mocha Cake with Chocolate Avocado Mousse for Father’s Day

Happy Father’s Day! Last week I went to the library to find new books to devour. At this point I was feeling greedy carrying the tall stack of books to the check-out.

I also found the coolest food magazine called “Cook This Not That”. It shows recipes of healthier home-made alternatives to restaurant dishes or other foods you would eat outside. It also compares nutritional information like calories, sodium, and fat. The way the magazine presents the recipes makes me want to try every recipe!

A specific cake recipe from Ellie Krieger’s “Food You Crave” cookbook sounded fitting for a Father’s Day cake, casual enough for an afternoon dessert. The recipe can be found online as well here.  We don’t usually celebrate this day with a cake, but I wanted to do so since I did not have the chance to make my dad’s birthday cake this year.

Instead of using the recipe’s icing, I wanted to try chocolate avocado mousse. I tried it out a few times after hearing many good things about it last month. If you can get your ratios right, it tastes exactly like chocolate mousse, if not better! Not a hint of avocado. Even if you can still taste avocado, it is still rich and chocolatey. It is as easy as 4 ingredients: avocado, lemon juice, honey and cocoa powder. Continue reading

Matcha Chiffon Cake

Did you know matcha powder is one of the most raved health foods because of its strong antioxidant and anti-aging properties? Other than that, the flavour in pastry is divine. Many Japanese restaurants give out green tea ice cream as a complementary dessert after meals, and if you have tasted it before that’s exactly what matcha powder used as an ingredient will taste like.

Matcha Chiffon Cake
Yield: 1 cake
Adapted from: Green Cilantro

  • 3 eggs, separated
  • 80 g caster sugar
  • 90 g all purpose flour
  • 1 tsp baking powder
  • 1 tbsp matcha powder
  • 50 mL vegetable oil
  • 75 mL water
  1. Sift together flour, baking powder and matcha. Set aside.
  2. Mix egg yolks with 40 g of the sugar until pale and sticky. Add in oil then water.
  3. Mix in flour mixture.
  4. In another bowl, beat egg whites until peak. Gradually add in the rest of the sugar.
  5. Combine the egg whites into the egg yolk batter slowly.
  6. Oiling pan is optional; pour batter into pan.
  7. Bake at 170 degrees C for 40-45 mins.
  8. Let is cool before unmolding.
  9. Decorate with icing sugar.

Chiffon cake turns so well each time and it does not require other artery clogging fats and as much sugar as usual cakes. It would be great for impressing guests, contributing to a pot-luck or even a coffee/tea snack,