Category Archives: Baking

Almond Poppy Seed Muffins

Ingredients

3/4 cup sugar

1/2 cup butter, softened

2 eggs

1 1/2 teaspoon almond extract

1 teaspoon lemon zest

1 1/3 cup flour

1 1/8 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup almond milk

2 1/2 teaspoons poppy seeds

almond slices, optional topping

Instruction

Preheat oven to 350

Cream butter and sugar together. Add the eggs one at a time, then the almond extract and lemon zest. Mix well.

In a separate bowl mix flour, baking powder, baking soda and salt. Add to the butter mixture alternately with the almond milk until combined. Fold in poppy seeds.

Pour equally into 6 jumbo muffins if you are using a pan for large sized muffins lined with parchment paper and bake for 30 -35 minutes. I absolutely think these are better as a larger muffin.

For regular cupcake sized muffins use cupcake liners and fill 2/3rds full (12 muffins) and bake 15-18 minutes.

Coconut Boston Cream Cake

This is a great dairy free cake. A bit of chocolate, a hint of coconut with creamy filling. I am using my basic coconut cream cake in this recipe. It’s a winner so I have no reason to change anything.

Ingredients

Cake

1/2 cup coconut oil

1/2 cup dairy free butter, room temperature

1 3/4 cup sugar

5 eggs, separated and at room temperature

1 teaspoon coconut extract

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 1/4 cups cake flour

1 cup coconut cream

1/4 teaspoon cream of tartar

Filling

1/3 cup granulated sugar

1/3 cup cornstarch

1/4 teaspoon salt

2 cups coconut cream

2 tablespoons dairy free butter

1 teaspoon vanilla extract

Frosting

I’m not gonna lie, I used dairy free canned frosting here. I just don’t like making frosting.

Instruction

Cake

Preheat oven to 350 degrees and cut two 9 in rounds out of parchment paper and place them inside two well greased 9in cake pans.

Empty contents of can of coconut cream into a bowl, microwave for 20 seconds, mix until combined and smooth. Measure your 1 cup of coconut cream once fully mixed.

Technique: Creaming the butter properly is important in the overall consistency of the batter.

In a bowl, cream together the coconut oil, butter and sugar using a standard mixer on low until it is white and fluffy. Incorporate one egg at a time followed by the coconut and vanilla extracts, baking powder, baking soda and salt. Mix for another 30 seconds.

While mixing begin adding the coconut milk and flour in small potions, mixing well with each addition.

Detatch and clean the whisk attachments for the egg whites.

In another bowl add the cream of tartar to the egg whites. Beat on medium for 6-7 minutes to form soft peaks. Gently fold the egg whites into the batter in thirds.

pour into two 9in round cake pans evenly and bake for 35-40 minutes until a skewer inserted in the cake center comes out clean.

Filling

Add sugar, cornstarch and salt to a saucepan, stir then add coconut milk and whisk steadily while bringing to a boil over medium low heat.

Once thickened reduce heat to low and whisk for one minute more before removing from heat. Add butter and vanilla. Continue to mix until combined. Allow to cool for 2-3 minutes then carefully pour the contents into a gallon ziplock bag. Remove extra air and seal. Allow to cool to room temperature.

Assembly

I like to take the simple cake decorating route. I haven’t got the patience for fine detail when it comes to cake decorating.

Use a bread knife to make the cake tops flat.

Place one of the cakes on a plate place about 50% of your frosting in a piping bag with a standard round tip or, use a ziplock bag, press it completely closed. Cut a small piece of corner off the bag and use that to pipe the frosting in a ring around the top edge of the cake. This is your barrier to hold in the filling so you want a solid wall of frosting instead of dollops with space in between. Even a small barrier of frosting will generally do, save the remainder in the bag, you will frost the rest once the second cake is on top.

Take your ziplock bag of cream and cut one of the corners to make a small hole. Apply the filling in an even layer, filling all of the area inside of your frosting barrier evenly.

Gently add your second cake on top in an upside down position so the top you evened is face down against the filling. Gently press down to push down and even out the cake as needed. Fill in the gaps between the cakes with the remaining frosting in the bag. Smooth the sides with the serrated edge of a butter knife for texture. Use the remaining 50% of the frosting on the top.

Other Dairy-Free Cake Recipes

Daffodil Cake

Dairy-Free Mudslide Cupcakes and Kahlua Hot Cocoa

Vanilla Coconut Cream Cake

This is one of my favorite cake recipes.

Ingredients

1/2 cup coconut oil

1/2 cup dairy-free butter, room temperature

1 3/4 cup sugar

5 eggs, separated and at room temperature

1 teaspoon coconut extract(optional)

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 1/4 cups cake flour

1 cup coconut cream

1/4 teaspoon cream of tartar

1 can of dairy-free premade vanilla frosting ( I do, I hate making frosting!)

Instruction

Preheat oven to 350 degrees and grease a 9×13 baking dish.

Empty contents of can of coconut cream into a bowl, microwave for 20 seconds, mix until combined and smooth. Measure your 1 cup of coconut cream once fully mixed.

Technique: Creaming the butter properly is important in the overall consistency of the batter.

In a bowl, cream together the coconut oil, butter and sugar using a standard mixer on low until it is white and fluffy. Incorporate one egg at a time followed by the coconut and vanilla extracts, baking powder, baking soda and salt. Mix for another 30 seconds.

While mixing begin adding the coconut milk and flour in quarters, mixing well with each addition.

Detatch and clean the whisk attachments for the egg whites.

In another bowl add the cream of tartar to the egg whites. Beat on medium for 6-7 minutes to form soft peaks. Gently fold the egg whites into the batter in thirds.

pour into a 9x13in pan and smooth evenly with a spatula. I added some food dye in a mantra swirl design.

Bake for 35-40 minutes or until a skewer in the center area of the cake comes out clean.

Cool completely before frosting.

Museli Wheat Bread

I took a regular wheat oat bread recipe and used museli in place of the oatmeal.

The museli mix I used contains sunflower seeds, almonds, dried apple, dried cranberry, raisins, coconut, pumpkin seeds and rice crisp to make a very flavorful bread that makes amazing avocado toast and peanut butter sandwiches.

Ingredients

2 cups boiling water

1 cup museli breakfast mix

1/2 cup brown sugar

1 tablespoon honey

4 tablespoons butter

2 1/2 teaspoons table salt

1 tablespoon cinnamon

1 packet yeast

1 1/2 cup wheat flour

4 cups bread flour

Combine boiling water, museli, sugar, honey, butter, salt and cinnamon. Stir and allow to cool to 110 degrees. (~10-15 minutes)

Add yeast and incorporate flour one cup at a time. Knead until smooth ~10 minutes. Place in a greased bowl and rise for 60 minutes or until doubled.

Divide for two smaller loafs or leave as one larger loaf.

Shape bread and rest another 30 to 40 minutes before placing in the oven.

Bake at 350 for 35 to 40 minutes. Tent with aluminum after 25 minutes if needed.

Daffodil Cake

It’s one of the first cakes I ever made and you can find many versions of it. Some of them require 12 egg whites which leaves you with 6 left over egg whites. Unless I am planning on making pasta noodles I generally go with this version of the recipe that leaves no leftover egg yolk. In the past I have also made this cake with lemon zest in the white but I decided to do a single flavor this time. Any citrus of your choice and even pineapple versions of this recipe are out there. Orange is my favorite and originally I planned to add lemon zest to the white cake. In the end I decided to do just the orange and left the white cake vanilla flavored.

Ingredients

White cake:

6 large egg whites

1/2 teaspoon cream of tartar

1/2 teaspoon vanilla

2/3 cup sugar

1/2 cup cake flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon lemon zest(optional)

Yellow Cake:

6 large egg yolks

2 tablespoons orange juice

1/2 cup cake flour

1/2 cup sugar

1 teaspoon baking powder

1/8 teaspoon salt

1/2 teaspoon vanilla

1 teaspoon orange zest

Glaze:

1 cup powdered sugar

1/4 cup water or orange juice

1 pinch orange zest

Instruction

White Cake

Place egg whites in a large bowl, let them come to room temperature ~30 minutes.

Add tartar and vanilla and beat on medium until foamy before gradually adding 1 tablespoon of sugar at a time until soft peaks form.

Combine the flour, baking powder and salt in a separate bowl. Fold into egg white gently and set aside.

Yellow Cake

Beat egg yolks and orange juice until thick and lemon colored. In a seaparate bowl add flour, sugar, baking powder and salt. Gradually beat into egg mixture. Beat in vanilla and orange zest.

Alternately spoon yellow and white batter into an ungreased 10 inch tube pan. Bake at 350 degrees for 35 – 40 minutes.

Immediately invert pan and remove cake. Let cool completely then apply a basic orange zest glaze.

Glaze

Add all glaze ingredients to a bowl and whisk until well combined. Brush or drizzle glaze over cake.

Apple Cinnamon Challah

I have decided to expand my bread baking, I am going to stay with a bread I make well and try out stuffing bread. I like the slight bit of sweetness of honey challah and only added the cinnamon and sugar to the apples. I used Granny Smith, I prefer a juicy tart apple.

I am using a very old hand written recipe, so I am not sure of it’s origin.

I am using a very old hand written recipe with minimal instruction, I am not sure of it’s origin.

Ingredients:

1 package yeast

1/2 teaspoon sugar

1 cup warm water

3 eggs at room temperature

1/4 cup honey

1/3 cup oil

1 1/2 teaspoons salt

4 cups bread flour

2 large apples, minced into fine chunks

3 teaspoons sugar

1 teaspoon cinnamon

Egg wash:

1 egg

1 teaspoon water

raw sugar

Instruction:

Proof yeast in the warm water with 1/2 teaspoon sugar.

whisk in eggs, honey, oil, salt, add flour 1 cup at a time and kneed for 10 minutes until smooth and a bit sticky.

Coat the dough in oil and place into a bowl. Cover with plastic wrap, allowing room to double and place it in a warm spot to rise for 90 minutes or until doubled.

Peel and chop the apples, mix with sugar and cinnamon.

Divide the dough into 4 parts. Place them back into the bowl and keep covered with the plastic wrap while working.

Roll out one portion at a time, long and thin and then flatten to allow for filling. Roll tightly and pinch the dough sealed. Set filled dough ropes in a cross hatched or tic-tac-toe pattern across the center of your baking sheet and weave them around together, and tucking the ends under.

Cover with a damp cloth and let rise for another hour.

Preheat oven to 375 degrees and brush bread with egg wash, sprinkle with raw sugar and bake for 35 minutes. Rotate at about 1/2 way through cooking. Place tin foil over bread if it is becoming too dark.

Baking Bread

For me bread is not so much about the recipe, I can find great bread recipes all over the place, it’s more about having the time and patience to try and do it right. I sometimes fail terribly at the patience part.

Pumpkin Cardamom Spice Challah

Basic White Bread

First time with this recipe and I hadn’t baked bread in a long while. In the end it was a great tasting bread it was a bit dense and had a great crust. I don’t care for dense bread so I cut the loaf into thick slices and let them dry out overnight. I made a coconut milk French toast with them the next morning.

Fall Favorites cooking

This season I pulled from a lot of my past favorites.

Lemon Coconut Cream Pie

Cranberry Lemon Bread

Candied Mixed Nuts

Blend these up in a food processor and you have an amazing cupcake or coffee cake streusel topping or layered in between fruit, custard and whipped cream or, as the crust for a cheesecake, or in cookie dough… the possibilities are endless.

Chicken & Mushroom Ramen

Fall is the time for soup, but my favorites soup is ramen!

Baked Maple Delicata Squash

Curried Carnival Squash Soup