20 Healthier Self Cake Recipes by Noah Mason.pdf

8/20/2019 20 Healthier Self Cake Recipes by Noah Mason.pdf

1/37


2/37

20 Healthier Self Cake RecipesBy Noah Mason


3/37

All Rights Reserved. No part of this publication may be reproduced in any form or by anymeans, including scanning, photocopying, or otherwise without prior written permission

of the copyright holder. Copyright © 2014


4/37

Table of Contents

1. Cozy Carrot Cake2. Figy Greek Cheesecake

3. Coconut Topped Pineapple Cake

4. Blueberry Bursting Coffee Cake

5. Sour Cream Fluffy Pound Cake

6. Jammin’ Strawberry Crumb Cake

7. Creamy Gingerbread Cake

8. Very Very Lemon Meringue Cake

9. Skinny Cheesecake

10. Give Me More! Chocolate Cake

11. Swirling Apple Cinnamon Bundt Cake

12. Chocolate Decadence Zucchini Cake

13. Lemony Blueberry Poppy Seed Bundt Cake

14. Skinny Carrot Cake15. Chocolaty Peanut Butter Ice Cream Cake

16. Zesty Upside Down Pear Ginger Cake

17. Grain and Sugar Free Strawberry Cake

18. Sweet Ole Carrot Cake19. Healthy Baby Birthday Cake


5/37

20. Quinoa Gluten Free Cake


6/37

1. Cozy Carrot Cake

INGREDIENTS

CAKE

· 1 20-ounce can crushed pineapple· 2 cups whole-wheat pastry flour· 2 teaspoons baking soda· 1/2 teaspoon salt· 2 teaspoons ground cinnamon· 3 large eggs· 1 1/2 cups granulated sugar

· 3/4 cup nonfat buttermilk· 1/2 cup canola oil· 1 teaspoon vanilla extract· 2 cups grated carrots, (4-6 medium)· 1/4 cup unsweetened flaked coconut· 1/2 cup chopped walnuts, toasted

FROSTING

· 12 ounces reduced-fat cream cheese, softened· 1/2 cup confectioners’ sugar, sifted· 1 1/2 teaspoons vanilla extract· 2 tablespoons coconut chips, or flaked coconut, toasted

PREPARATION

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

2. Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drainedpineapple and 1/4 cup of the juice.

3. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar,buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended.Stir in pineapple, carrots and 1/4 cup coconut. Add the dry ingredients and mix with arubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared

pan, spreading evenly.4. Bake the cake until the top springs back when touched lightly and a skewer insertedin the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.

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


7/37

vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread thefrosting over the cooled cake. Sprinkle with toasted coconut.


8/37

2. Figy Greek Cheesecake

INGREDIENTS

CRUST

· 15 plain Melba toasts, (about 4 ounce)· 1/3 cup walnut halves· 2 tablespoons extra-virgin olive oil· 2 tablespoons sugar

CHEESECAKE

· 14 ounces reduced-fat cream cheese· 1 cup sugar· 2 1/2 cups low-fat or nonfat plain Greek yogurt· 7 large egg whites· 1 teaspoon cinnamon

TOPPING

· 16 whole dried figs· 2 cups warm water

· 1/2 cup ouzo, Mavrodaphne or port wine· 2 rose geranium leaves, plus more for garnish· 1 cinnamon stick· 1 3-inch strip orange zest· 1/2 cup sugar

PREPARATION

1. To prepare crust: Preheat oven to 325°F. Put a kettle of water on to heat for the waterbath. Coat a 10-inch springform pan with cooking spray; tightly wrap the bottom andoutside with a double layer of foil.

2. Process Melba toasts and walnuts in a food processor until fine crumbs form.Transfer to a medium bowl. Add oil and 2 tablespoons sugar and toss until evenlymoist. Press the crumb mixture into the bottom of the pan. Bake until lightly

browned, about 10 minutes. Transfer to a wire rack and let cool to room temperature,about 30 minutes.3. To prepare cheesecake: When the crust is almost cool, beat cream cheese and 1 cup

sugar in a large mixing bowl with an electric mixer until smooth. Add yogurt, egg


9/37

whites and cinnamon; beat until well blended. Pour the batter over the cooled crust.4. Place the cheesecake in a roasting pan and pour in enough boiling water to come 1

inch up the outside of the springform pan. Bake the cheesecake in the center of theoven until set around the edges but the center still jiggles, about 45 minutes. Turn offthe oven and let the cheesecake sit in the oven with the door ajar for 1 hour. Let coolon a wire rack for 1 hour more.

5. To prepare topping: Meanwhile, place figs in a small bowl, cover with warm waterand let soak for 1 hour.6. Strain the figs, reserving the soaking water. Strain the soaking water into a medium

saucepan. Add ouzo (or wine); bring to a boil over high heat. Add geranium leaves (ifusing), cinnamon stick, orange zest and the figs. Reduce the heat to medium and cookuntil the figs are plump and the liquid is the consistency of a thin syrup, 10 to 15minutes. Remove the figs with a slotted spoon and set aside to cool. Stir 1/2 cupsugar into the liquid, adjust the heat to maintain a gentle simmer, and cook until theliquid is reduced by half, 15 to 25 minutes. Discard the geranium leaves, cinnamon

stick and orange zest. Chop the figs and return them to the syrup.7. Remove the pan sides from the cheesecake. Serve each slice topped with some of thefig sauce and a rose geranium leaf, if desired


10/37


INGREDIENTS

CAKE

· 1 1/2 cups cake flour· 1 cup whole-wheat flour, preferably white whole-wheat (see Note)· 2 teaspoons baking powder· 1/4 teaspoon salt· 3/4 cup granulated sugar· 1/2 cup honey· 1/3 cup canola oil

· 3 tablespoons butter, melted· 3/4 cup nonfat buttermilk or milk· 2 tablespoons coconut rum or dark rum· 2 teaspoons coconut extract· 3 large eggs, separated (reserve 2 yolks for pineapple curd)

PINEAPPLE CURD

· 2 large egg yolks· 1 6-ounce can pineapple juice (3/4 cup)· 1/4 cup granulated sugar· 5 teaspoons cornstarch

FROSTING & GARNISH

· 12 ounces reduced-fat cream cheese (Neufchâtel), at room temperature· 1/3 cup confectioners’ sugar, sifted· 1 teaspoon coconut extract or rum· Pinch of salt· 1 1/2 cups finely diced fresh pineapple, divided· 2 tablespoons toasted coconut (see Tip)

PREPARATION

1. To prepare cake: Preheat oven to 350°F. Coat two 9-inch cake pans with cookingspray.

2. Sift cake flour, whole-wheat flour, baking powder and 1/4 teaspoon salt into amedium bowl. Beat 3/4 cup sugar, honey, oil and melted butter in a large bowl with


11/37

an electric mixer on medium speed until well blended. Whisk buttermilk (or milk),rum and coconut extract in a small bowl. With the mixer on low speed, alternatelymix the dry ingredients and the wet ingredients into the sugar mixture, starting andending with dry ingredients and scraping the sides of the bowl as needed, until justcombined.

3. Clean and dry the beaters. Beat 3 egg whites in a medium bowl with the electric

mixer on medium-high until soft peaks form. Gently fold the whites into the batter intwo additions until just combined. Divide the batter between the prepared pans,spreading to the edges.

4. Bake the cake until a toothpick inserted in the center comes out clean, 26 to 30minutes. Cool in the pans on a wire rack for 10 minutes. Turn out and let cool toroom temperature, about 1 hour.

5. To prepare curd: Whisk 2 egg yolks, pineapple juice, 1/4 cup sugar and cornstarch ina small saucepan. Cook over medium-low heat, whisking constantly, until thick andbeginning to bubble, 3 to 5 minutes. Let cool completely.

6. To prepare frosting & assemble cake: Beat cream cheese, confectioners’ sugar,extract (or rum) and a pinch of salt in a medium bowl with an electric mixer untilsmooth and creamy.

7. Place one cake layer, top-side down, on a cake stand or plate. Spread evenly with thepineapple curd, stopping just short of the edge. Scatter 1/2 cup diced pineapple overthe curd. Place the remaining layer, top-side up, on top. Spread the frosting over thetop and sides. Decorate the top with the remaining 1 cup pineapple and toastedcoconut.


12/37


INGREDIENTS

· Cooking spray

· 1 cup all-purpose flour· 1 cup whole-wheat pastry flour or regular whole-wheat flour· 1 teaspoon baking soda· 1/2 teaspoon salt· 3 tablespoons sugar· 1/2 teaspoon ground cinnamon· 1/2 cup chopped walnuts· 1/2 cup packed brown sugar· 2 tablespoons butter, at room temperature

· 2 tablespoons canola oil· 2 large eggs· 1 teaspoon vanilla extract· 1 cup plain nonfat yogurt· 1 cup fresh blueberries, or frozen and thawed

PREPARATION1. Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.2. Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a

small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl,beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoonto press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating untilfully combined. Beat in the vanilla and yogurt.

3. Add the flour mixture in 2 batches, stirring until just combined.4. Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over

the batter and top with the blueberries, gently pressing them into the batter. Spoon therest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixtureover the cake, pressing gently. Bake until a wooden toothpick inserted in centercomes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allowto cool completely on a cooling rack. Cut the cake into 2-inch squares.


13/37


INGREDIENTS

· 3 cups sugar

· 3/4 cup butter, softened· 1 1/3 cups egg substitute· 1 1/2 cups low-fat sour cream· 1 teaspoon baking soda· 4 1/2 cups sifted cake flour· 1/4 teaspoon salt· 2 teaspoons vanilla extract· Cooking spray· Fresh blackberries (optional)

· Mint sprigs (optional)

PREPARATION

1. Preheat oven to 325°.2. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well

blended (about 5 minutes). Gradually add egg substitute, beating well.3. Combine sour cream and baking soda. Stir well, and set aside. Lightly spoon cake

flour into dry measuring cups, and level with a knife. Combine flour and salt. Addflour mixture and sour cream mixture alternately to sugar mixture, beginning andending with flour mixture. Stir in vanilla.

4. Pour batter into a 10-inch tube pan coated with cooking spray. Bake at 325° for 1hour and 35 minutes or until a wooden pick inserted in center comes out clean. Coolin pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack.Garnish with blackberries and mint, if desired.


14/37


INGREDIENTS

Crumb Topping

· 1/4 cup all-purpose flour (about 1 ounce)· 1/4 cup packed brown sugar· 1/4 teaspoon ground cinnamon· 2 tablespoons chilled butter, cut into small pieces

Cake

· Cooking spray $· 1 1/4 cups all-purpose flour (about 5 1/2 ounces)· 1/2 teaspoon baking powder· 1/4 teaspoon baking soda· 1/8 teaspoon salt· 2/3 cup powdered sugar· 1/4 cup butter, softened· 1/2 teaspoon vanilla extract· 1 large egg $

· 6 tablespoons fat-free milk· 2 tablespoons fresh lemon juice· 1/4 cup reduced-sugar strawberry spread (such as Smucker’s)

PREPARATION

1. To prepare crumb topping, lightly spoon 1/4 cup flour into a dry measuring cup; level

with a knife. Combine flour, brown sugar, and cinnamon in a small bowl. Cut in 2tablespoons butter with a pastry blender or 2 knives until mixture resembles coarsemeal; set aside.

2. Preheat oven to 350°.3. To prepare cake, lightly coat an 8-inch springform pan with cooking spray; set aside.

Lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Combineflour, baking powder, baking soda, and salt in a small bowl; set aside.

4. Combine powdered sugar and 1/4 cup butter in a large bowl; beat with a mixer atmedium speed until well blended (about 2 minutes). Add vanilla and egg; beat 2

minutes. Combine milk and juice; add to sugar mixture, and beat 2 minutes.5. Add half of flour mixture to sugar mixture; stir until smooth. Add remaining flour

mixture, and stir just until combined.6. Spoon half of batter into prepared pan, spreading evenly. Top with strawberry spread.


15/37

Spoon remaining batter over strawberry layer, spreading evenly. Sprinkle reservedcrumb topping evenly over batter. Bake at 350° for 45 minutes or until a wooden pickinserted in center comes out clean. Cool 10 minutes in pan on a wire rack; removefrom pan. Cool completely on wire rack.


16/37


INGREDIENTS

Cake

· 1/3 cup granulated sugar· 1/4 cup butter, softened· 1/4 cup molasses· 1 large egg· 1 1/2 cups all-purpose flour (about 6 3/4 ounces)· 2 teaspoons ground ginger· 1/2 teaspoon baking soda· 1/4 teaspoon ground nutmeg· 1/8 teaspoon salt· 1/8 teaspoon ground cloves· 2/3 cup fat-free milk· 1 teaspoon vanilla extract· Cooking spray

Frosting

· 1/4 cup (2 ounces) fat-free cream cheese, softened· 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened· 1 teaspoon vanilla extract· 1/8 teaspoon salt· 1 3/4 cups powdered sugar

Remaining Ingredient

· 1/3 cup Lemon Curd

PREPARATION

1. Preheat oven to 350°.2. To prepare cake, place 1/3 cup granulated sugar and butter in a medium bowl; beat

with a mixer at high speed for 2 minutes or until well combined. Add molasses andegg; beat well.

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and

next 5 ingredients (through cloves) in a medium bowl. Add flour mixture and milkalternately to sugar mixture, beginning and ending with flour mixture. Stir in 1teaspoon vanilla. Spoon batter into an 8-inch square pan coated with cooking spray.Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out


17/37

clean. Cool completely on a wire rack.4. To prepare frosting, place cheeses, 1 teaspoon vanilla, and 1/8 teaspoon salt in a large

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). Spreadfrosting evenly over top of cake. Top each serving with Lemon Curd.


18/37


INGREDIENTS

· Cooking Spray

·

Flour for dusting· 1 (1/2 pint) raspberries· 1 tablespoon sugar

Cake

· 2 1/3 cups cake flour· 1 1/2 teaspoons baking powder· 1/4 teaspoon baking soda

· 1/2 teaspoon salt· 1/2 cup lowfat buttermilk· 1/3 cup vegetable oil· 1 tablespoon finely grated lemon zest· 2 tablespoons fresh lemon juice· 2 large eggs· 1 large egg white· 1 1/4 cups sugar

Frosting

· 3/4 cups sugar· 2 large egg whites· 3 tablespoons water· 1/2 teaspoon cream of tartar· 1/8 teaspoon fine salt· 1 tablespoon finely grated lemon zest· 1 teaspoon pure vanilla extract

PREPARATION

1. Preheat oven to 350°.2. Preheat the oven to 325 degrees F. Spray 2 (8-inch) round cake pans with cooking

spray. Dust lightly with flour and shake out the excess.

3. Reserve half of the raspberries, and combine the other half with 1 tablespoon sugarand crush with a fork. Set aside.4. Sift together the flour, baking powder, baking soda, and salt in a medium bowl, stir

with a fork to evenly combine the ingredients. In another bowl, whisk the buttermilk,


19/37

oil, lemon zest, and lemon juice.5. Whisk together eggs, egg whites and sugar in a large bowl and beat with an electric

mixer on medium speed until it holds ribbons, about 2 minutes. Add the flour mixturein 3 parts, alternating with the buttermilk mixture in 2 parts, beginning and endingwith the flour. Stir together by hand until evenly combined and no lumps remain.

6. Pour the batter evenly into the pans. Bake in the center of the oven until a cake tester

comes out clean, about 30 minutes. Cool on a baking rack for 10 minutes, then turnthe cakes out onto a baking rack to cool completely.7. Frosting: Bring a few inches of water to a boil in a saucepan that can hold an electric

mixer bowl above the water. Whisk the sugar, egg whites, water, cream of tartar, andsalt in the bowl by hand. Set the bowl above the boiling water and beat with anelectric hand mixer at medium-high speed until stiff peaks form, about 7 minutes.Remove from the heat; beat in the lemon zest and vanilla.

8. To assemble the cake: Place 1 layer on a flat serving or cake plate, top side down, andspread with crushed raspberries. Top with 3/4 cup frosting, spreading gently on top of

the raspberries. Place the second cake layer on top, top side up, and frost the top andsides. Decorate with the reserved raspberries.


20/37


INGREDIENTS

· 9 whole low-fat cinnamon graham crackers, broken in half

·

2 tablespoons unsalted butter, melted· Cooking spray· 2 8 -ounce packages Neufchatel cream cheese, softened· 2 8 -ounce packages fat-free cream cheese, softened· 1 1/2 cups sugar· 1 cup reduced-fat sour cream· 2 large eggs plus 3 egg whites· 2 tablespoons all-purpose flour· 1 teaspoon vanilla extract

·

1 teaspoon finely grated lemon zest· Assorted toppings

PREPARATION

1. Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processoruntil crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened.

Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat theinside of the pan with cooking spray and press the crumbs onto the bottom. Bakeuntil browned, about 8 minutes. Let cool, about 10 minutes.

2. Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-highspeed until smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs,flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pourover the crust.

3. Place the cheesecake in a roasting pan and add enough warm water to come one-

quarter of the way up the sides of the springform. Bake until the cake is set but thecenter still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecakeinside with the door closed for 20 minutes.

4. Remove the cake from the water bath and transfer to a rack. Run a knife around theedge, then cool completely. Chill until firm, at least 8 hours. Top as desired.


21/37

10. Give Me More! Chocolate Cake

INGREDIENTS

· 2 cups all-purpose flour

·

1 1/3 cups sugar· 2 teaspoons baking powder· 1/2 teaspoon baking soda· 1/4 teaspoon cardamom· 3/4 teaspoon fine salt· 2/3 cup unsweetened Dutch-process cocoa powder· 1 teaspoon instant espresso powder· 1/2 cup boiling water· 1 tablespoon vanilla extract

·

1 cup lowfat (2 percent) Greek-style yogurt· 1/2 cup 1 percent lowfat milk· 1/3 cup canola oil· 1 large egg· 1 large egg white· 1/3 cup currants, soaked in hot water for 1 minute, drained· 1/2 cup chopped semisweet or bittersweet chocolate· Confectioners’ sugar for dusting

PREPARATION

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

2. Combine the flour, sugar, baking powder, baking soda, cardamom, and salt in amedium bowl. Combine the cocoa and espresso powder in a small bowl. Pour theboiling water over the cocoa mixture, whisking until smooth. Stir in the vanilla.

3. Whisk together the yogurt, milk, oil, egg, and egg white in a large bowl; stir in thecocoa mixture until blended. Gradually add the flour mixture, stirring just untilcombined. Stir in the currants and chopped chocolate.

4. Pour the batter into the pan. Bake in the center of the oven until a cake tester insertedin the cake comes out clean, about 50 minutes. Cool on a baking rack for 10 minutes,then turn the cake out onto a baking rack to cool completely. Dust generously withconfectioners’ sugar just before serving.


22/37

11. Swirling Apple Cinnamon Bundt Cake

INGREDIENTS

Filling

· 1 1/2 cups diced peeled Granny Smith or other tart apple· 1/2 cup apple cider· 1 tablespoon dark brown sugar· 1 (3-inch) cinnamon stick

Streusel

· 1/2 cup walnuts· 2 tablespoons dark brown sugar· 1 tablespoon all-purpose flour· 1/2 teaspoon ground cinnamon

Cake

· Baking spray with flour· 3/4 cup granulated sugar

· 1/2 cup butter, softened· 2 large eggs· 1 large egg yolk· 1 vanilla bean, split lengthwise· 9 ounces all-purpose flour (about 2 cups)· 2 teaspoons baking powder· 1 teaspoon baking soda· 1/4 teaspoon salt· 1/2 cup fat-free milk· 3/4 cup plain 2% reduced-fat Greek yogurt· 1 teaspoon powdered sugar

PREPARATION

1. Preheat oven to 350°.2. To prepare filling, combine first 4 ingredients in a saucepan over medium-high heat;

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


23/37

3. To prepare streusel, combine walnuts and next 3 ingredients (through groundcinnamon) in a food processor. Pulse until mixture resembles coarse meal.

4. To prepare cake, coat a 12-cup bundt pan with baking spray. Place sugar and butter ina large bowl; beat with a mixer at medium speed until light and fluffy (about 3minutes). Add eggs and egg yolk, 1 at a time, beating well after each addition. Scrapeseeds from vanilla bean; add seeds to sugar mixture. Reserve bean for another use.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combineflour, baking powder, baking soda, and salt in a bowl, stirring well with a whisk.Combine milk and yogurt in a small bowl, stirring until smooth. Add flour mixtureand milk mixture alternately to sugar mixture, beginning and ending with flourmixture; beat just until combined.

5. Spoon one-third of batter into prepared pan; sprinkle batter with half apple mixtureand half walnut mixture. Repeat layers, ending with remaining third of batter; smoothwith a spatula. Bake at 350° for 30 minutes or until a wooden pick inserted in centercomes out with moist crumbs clinging. Cool on a wire rack for 15 minutes; remove

cake from pan. Cool on a wire rack. Sprinkle with powdered sugar.


24/37


INGREDIENTS

Cake

· Cooking spray· 1 tablespoon all-purpose flour· 3/4 cup granulated sugar· 1/2 cup packed brown sugar· 1/2 cup (4 ounces) block-style fat-free cream cheese, softened· 1/3 cup vegetable oil· 2 large eggs· 2 large egg whites· 1 teaspoon vanilla extract· 2 1/2 cups all-purpose flour· 1/2 cup unsweetened cocoa· 2 teaspoons baking powder· 1/2 teaspoon baking soda· 1/2 teaspoon salt· 1/2 teaspoon ground cinnamon· 3/4 cup fat-free buttermilk·

2 cups shredded zucchini· 2/3 cup semisweet chocolate chips· 1/4 cup chopped walnuts

Glaze

· 3/4 cup powdered sugar· 3 tablespoons unsweetened cocoa· 8 teaspoons fat-free milk

· 2 tablespoons semisweet chocolate chips· 1 teaspoon instant coffee granules· 1/2 teaspoon vanilla extract

PREPARATION

1. Preheat oven to 350°.2. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust pan with 1

tablespoon flour.3. Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixerat medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 ata time, beating well after each addition. Beat in 1 teaspoon vanilla extract.


25/37

4. Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife.Combine 2 1/2 cups flour and next 5 ingredients (2 1/2 cups flour through cinnamon)in a medium bowl, stirring well with a whisk.

5. Add flour mixture and buttermilk alternately to sugar mixture, beginning and endingwith flour mixture. Stir in zucchini, 2/3 cup chocolate chips, and nuts. Pour batterinto prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in cake

comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Coolcompletely on wire rack.6. To prepare glaze, combine 3/4 cup powdered sugar and 3 tablespoons cocoa in a

small bowl; stir with a whisk. Combine milk, 2 tablespoons chocolate chips, coffee,and 1/2 teaspoon vanilla extract in a 1-cup glass measure. Microwave at medium 45seconds or until chocolate melts, stirring after 20 seconds. Combine powdered sugarmixture with chocolate mixture, stirring with a whisk. Drizzle glaze over cake.


26/37

13. Lemony Blueberry Poppy Seed Bundt

Cake

INGREDIENTS

Cake

· Cooking spray· 1 1/2 tablespoons dry breadcrumbs· 1 3/4 cups granulated sugar· 3/4 cup butter, softened· 4 large eggs· 13 3/4 ounces all-purpose flour (about 3 cups)· 1 tablespoon baking powder· 1 tablespoon poppy seeds· 1/2 teaspoon baking soda· 1/2 teaspoon salt· 1 1/2 cups fresh blueberries· 3/4 cup nonfat buttermilk· 1/3 cup fresh lemon juice (about 3 lemons)· 1 teaspoon vanilla extract· 1 teaspoon lemon extract

Glaze

· 1 cup powdered sugar· 1 tablespoon nonfat buttermilk· 1 tablespoon fresh lemon juice

PREPARATION

1. Preheat the oven to 350°.2. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with

breadcrumbs.3. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium

speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating wellafter each addition. Weigh or lightly spoon flour into dry measuring cups; level with

a knife. Combine flour and next 4 ingredients (through salt); stir with a whisk. Addblueberries to flour mixture; toss to coat. Combine 3/4 cup buttermilk, 1/3 cup juice,and extracts. Add flour mixture and buttermilk mixture alternately to sugar mixture,beginning and ending with flour mixture. Pour batter into prepared pan.


27/37

4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes outclean. Cool pan on a wire rack 10 minutes. Remove cake from pan; cool on rack.

5. To prepare glaze, place powdered sugar in a small bowl; add 1 tablespoon buttermilkand 1 tablespoon juice, stirring with a whisk until combined. Pour glaze over warmcake; cool completely.


28/37

14. Skinny Carrot Cake

INGREDIENTS

Cake

· 10.1 ounces all-purpose flour (about 2 1/4 cups)· 2 teaspoons baking powder· 1 1/2 teaspoons ground cinnamon· 1/4 teaspoon salt· 2 cups grated carrot· 1 cup granulated sugar· 1/2 cup packed brown sugar· 6 tablespoons butter, softened· 3 large eggs· 1 teaspoon vanilla extract· 1/2 cup low-fat buttermilk· Cooking spray

Frosting

· 6 ounces cream cheese, softened

· 1 ounce fromage blanc· 2 tablespoons butter, softened· 1/2 teaspoon vanilla extract· 1/8 teaspoon salt· 3 cups powdered sugar· 1/4 cup chopped pecans, toasted

PREPARATION

1. Preheat oven to 350°.2. To prepare cake, weigh or lightly spoon flour into dry measuring cups, and level with

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

3. Place granulated sugar, brown sugar, and 6 tablespoons butter in a large bowl. Beatwith a mixer at medium speed until combined. Add eggs, 1 at a time, beating well

after each addition. Stir in 1 teaspoon vanilla. Add flour mixture and buttermilkalternately to sugar mixture, beginning and ending with flour mixture. Spread batterinto a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 350° for 28minutes or until a wooden pick inserted in center comes out clean. Cool cake


29/37

completely on a wire rack.4. To prepare frosting, place softened cream cheese and next 4 ingredients (through 1/8

teaspoon salt) in a medium bowl. Beat with a mixer at medium 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.


30/37

15. Chocolaty Peanut Butter Ice Cream Cake

INGREDIENTS

Crust

· 1 cup dates· 1/2 cup hemp seeds· 1/3 cup whole flax seeds· 3 tablespoons cacao powder

Filling

· 3 frozen bananas· 1 cup dates· 2 cups cashews· 2 tablespoons coconut oil· 1 1/4 cups water or vegan milk· 1/4 cup cacao powder· 2 tablespoons nut butter· Raw chocolate sauce· Fave nut butter

PREPARATION

1. To make the crust: pulse the hemp and flax seeds and cacao in your food processoruntil they become a rough flour, then add the dates and process until sticky. Press intothe bottom and up the sides of a spring form pan. Put in the fridge.

2. To make the filling: blend all the ingredients until smooth, adding water or veganmilk as needed to make it creamy. Spread evenly into your crust, occasionallyswirling in nut butter and chocolate sauce. Put in the freezer overnight or until frozensolid, and let it thaw a little bit before serving. Consistency should be creamy.


31/37

16. Zesty Upside Down Pear Ginger Cake

INGREDIENTS

· 2 tablespoons Dark Brown Sugar

·

3 firm-ripe Bartlett or Anjou Pears· 1 1/4 Cake Flour· 1 teaspoon ground ginger· 1 teaspoon freshly grated ginger and juice· 3/4 teaspoon Baking Powder· 1/4 teaspoon Salt· 3 tablespoons light olive oil· 3/4 cup granulated sugar· Lime Zest from one Lime, grated

·

1 teaspoon coconut extract· 1 large Egg plus 1 large Egg White· 3/4 cup Buttermilk

PREPARATION

1. Preheat oven to 350 degrees F. Spray 9-inch round nonstick cake pan with nonstickcooking spray. Sprinkle brown sugar over bottom, coating evenly.

2. Peel, core, and halve pears. Slice pears crosswise into 1/2(one half)-inch-thick slices.

Evenly spread pears in pan, covering bottom of pan.3. Grate teaspoon (or more, to liking) of fresh ginger and sprinkle evenly over pears,

letting juice drip onto pears, as well.4. In medium bowl, mix together flour, ground ginger, baking powder, baking soda, and

salt. Set aside.5. In large bowl, using electric mixer, beat together oil, sugar, lime zest, and coconut

extract. Beat in whole egg and egg white until thick.6. Now, turn off mixer and using a spatula, alternately fold flour mixture and buttermilk

into egg mixture, until just blended.7. Pour batter over pears, smoothing top to cover pears completely. Bake until a

toothpick inserted in center comes out nearly clean, about 30-35 minutes. Transfer toa wire rack. Let cake cool in pan on rack for 8-10 minutes, then carefully run a knifearound cake to loosen. Invert cake onto a platter. Let cool slightly before slicing.


32/37

17. Grain and Sugar Free Strawberry Cake

INGREDIENTS

· 220g raw almonds (or almond flour/meal)

·

40g butter· 1/4 tsp salt· 1/4 tsp baking soda· 40g honey· 3 eggs· 1/2 Tbs pure vanilla extract· 1/2 cup quartered strawberries (about 8-10)

PREPARATION

Strawberry cake

1. Preheat oven to 180 degrees celcius.2. Place almonds in TM bowl and grind at speed 9 for 10 seconds. Set aside.3. Place butter in the TM bowl and cook on Varoma at speed 2 for a 3 minutes (check

after 2 minutes to make sure it’s going alright).4. Add honey, almond flour, vanilla, salt, baking soda and eggs and mix on speed 4 for

10 seconds. Scrape down the bowl and repeat.5. At this point you can either fold through the strawberries or pour the batter into a

lined 20 cm cake tin (or springform tin) and disperse the strawberries on top. You canpush them into the batter a little if you like but I liked them peeking out of the cakeafter it was baked.

6. Bake for 20 – 30 minutes until cake has brown, springs back to the touch and hasslightly come away from the sides of the tin.

Coconut Cream Whip

1. Cold tin of coconut cream.2. Scoop out the thickened coconut cream at the top of the tin.3. Tbs of honey4. Insert the butterfly, add thickened coconut cream (leave any watery coconut cream

behind for another use) and whip on speed 4 for 30 seconds or until fluffy.5. Put in refrigerator. Don’t ice the cake until you are ready to serve. (The whip will not

stay fluffy for long, so wait!)


33/37

18. Sweet Ole Carrot Cake

INGREDIENTS

· 3 cups shredded carrots

·

3 cups flour· 1 teaspoon baking soda· 1 teaspoon baking powder· 2 teaspoons cinnamon· 1 teaspoon ginger· 1/2 teaspoon ground nutmeg· 1 teaspoon salt· 1 1/2 cups honey· 4 eggs

·

1 cup vegetable oil· 1 cup crushed canned pineapple (drained)· 1 cup walnuts· 1 cup raisins

PREPARATION

1. Preheat the oven to 350°.2. Grease two 8-inch cake pans. Line with parchment paper and then grease and flour

the pans.3. Mix together the eggs, honey and vegetable oil. In a separate bowl mix the flour,

baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Slowly incorporatethe flour mixture into the egg and honey mixture.

4. Coat raisins and walnuts with a tablespoon of flour. Fold the raisins, walnuts,pineapple and carrots into the batter.

5. Divide the batter into the two cake pans. Bake for 50-60 minutes or until a tooth-pick

inserted into the cakes come out clean. Allow the cakes to cool completely beforefrosting.


34/37

19. Healthy Baby Birthday Cake

INGREDIENTS

Cake

· 4 or 5 ripe bananas· 3/4 cup organic cinnamon apple sauce· 1 teaspoon baking soda· 1 1/2 cups whole wheat flour· 3 teaspoons vanilla extract· 1 teaspoon cinnamon· 1/4 teaspoon nutmeg· 2 egg whites, beaten

Frosting

· 1 cups (8 ounces) cream cheese· 1/4 cup (2 ounces) organic cinnamon apple sauce· 1 teaspoons pure vanilla extract (alcohol free)

*Double ingredients for more frosting

PREPARATION

Cake

1. Mash the bananas in a medium bowl.2. In a separate large bowl, mix the flour, baking soda, cinnamon, and nutmeg together.

3. Add the mashed bananas, applesauce, and vanilla to the flour mixture. Mix just untilincorporated. Beat two egg whites until you receive a cone when pulling out thewhisk, fold in carefully the beaten egg whites.

4. Spray your 8 or 9 round pans with non-stick cooking spray or coat with butter andflour.

5. Spread the batter into the bottom of both pans.6. Bake at 400° for 20 minutes.7. Cool the cakes, then use an overturned 16oz glade storage round to cut out 4 small

cake rounds.

8. Prepare the frosting, add in between each layer 2 tbsp. of your cream cheese mixture.When all layers are stacked on top of each other, cover the cake with the remainingfrosting and decorate as desired.


35/37

Frosting

1. Soften the cream cheese.2. Whisk the cream cheese with the apple sauce and vanilla extract until creamy.


36/37


INGREDIENTS

· 2 cups quinoa flour

·

1/2 cup sorghum flour· 3/4 cup almond meal· 1 teaspoon baking soda· 2 teaspoon ground cinnamon· 1 cup coconut palm sugar· 3 organic eggs· 1/2 cup olive oil· 2 teaspoon vanilla extract· 1 cup grated carrots

·

1 cup unsweetened coconut flakes· 1/2 cup seedless dates· 1/4 cup orange juice

PREPARATION

1. Preheat the oven to 350 degrees

2. In a mixing bowl, mix together flours and dry ingredients.3. Add eggs, oil, vanilla and orange juice. Then beat to combine.4. Stir in the carrots, coconut and dates by hand.5. Pour the batter into the backing pan and bake for about 25 to 35 minutes.


37/37

Table of Contents

1. Cozy Carrot Cake

2. Figy Greek Cheesecake








10. Give Me More! Chocolate Cake11. Swirling Apple Cinnamon Bundt Cake


13. Lemony Blueberry Poppy Seed Bundt Cake

14. Skinny Carrot Cake

15. Chocolaty Peanut Butter Ice Cream Cake

16. Zesty Upside Down Pear Ginger Cake17. Grain and Sugar Free Strawberry Cake

18. Sweet Ole Carrot Cake

19. Healthy Baby Birthday Cake


Documents

20 Healthier Self Cake Recipes by Noah Mason.pdf