Cinnamon-Chocolate Spiced Cake with Chocolate Swiss Meringue Buttercream

What is it like?

-light

-gently spicy

-soft chocolaty buttercream

Recipe

Makes one 9-inch round cake or one 8 x 8 inch cake. This recipe can be used to make cupcakes or whoopee pies.

dry
1 1/2 cups (218g) flour mix
1 tsp baking soda
2 tsp psyllium husk powder or 1 1/2 tsp xanthan gum
1 tsp cinnamon
1 1/2 tbsp (8g) cocoa powder
generous 1/4 tsp fine sea salt

wet
scant 3/4 cup (157g) sunflower oil
1 cup (250g) sugar
2 eggs (107g)
1/2 cup (125g) unsweetened apple sauce
1/2 cup (90g) water
2 tsp vanilla

filling
1/2 cup raspberry jam (if making a two-layered cake)

Swiss Meringue Buttercream Recipe

3 large egg whites
2/3 cup sugar
1/2 cup (113 g) butter or Earth Balance for vegan
1/8 tsp salt
1 tsp vanilla, optional
1/2 cup chocolate chunks or chocolate chips, melted and cooled

Directions:

1. Preheat the oven to 350°F. Grease an 8x8 baking dish and line the bottom with parchment paper. If you’re doing so, make sure that your 8x8 baking dish is at least 1 1/2 inches tall. Or, for a layered cake, grease the sides of two 9-inch round cake pans with oil or butter. Cut two round parchment circles, and place them in the bottom of the pans for easy release.

2. In a large bowl whisk together the dry ingredients.

3. In a medium bowl whisk together the wet ingredients.

4. Add the flour mixture to the wet mixture and whisk just until most of the lumps are gone. Pour the batter into your baking dish and bake for about 25 minutes or just until the middle springs back when pressed. Allow to cool completely before frosting.

5. For the buttercream: While the cake bakes, prepare the buttercream. In a large metal bowl (that will fit over a pan of simmering water) add the egg whites and sugar. Place the bowl over the simmering water and whisk until the sugar is dissolved and the temperature reaches about 150°F.

6. Using a mixer fitted with a whisk attachment, whip the egg whites on high until they are glossy and stiff peaks form, about 7 minutes. At this point, the mixture should be around room temperature.

7. Beat in the butter one tablespoon at a time. If the mixture separates, keep mixing until it comes back together. Beat in the vanilla, salt, and cooled melted chocolate. If you’re buttercream ends too runny to spread, just put it in the fridge to thicken while the cake cools. Using a spatula, place frosting in the middle of the top of the cake and gently frost it outward with the spatula trying to avoid picking up crumbs. Keep the cake in the fridge if it’s not ready to consume.

Pistachio Cake with Italian Meringue Buttercream

What is it like?

-light

-nutty

-pillow-y soft frosting

Recipe

Makes one 9-inch round cake or one 8 x 8 inch cake. This recipe can be used to make cupcakes or whoopee pies.

dry
1 1/2 cups (218g) flour mix
1 1/2 cups unsalted pistachios (1 cup meal or 117g)
1 tsp baking soda
1 tbsp psyllium powder
generous 1/4 tsp fine sea salt

wet
scant 3/4 cup (157g) sunflower oil
1 cup (250g) sugar
2 eggs (107g)
1/2 cup (125g) pureed, cooked spinach (or 1/2 cup (125g) unsweetened apple sauce)
1/2 cup (102g) water
2 tsp vanilla
1 tsp limon juice or vinegar

filling
1/2 cup raspberry jam (if making a two-layered cake)

Italian Meringue Buttercream Recipe

2 large egg whites (3)
1/4 tsp cream of tarter
1/3 cup (78g) plus 2 tbsp (30g) sugar, divided
3 tbsp (45g) water
2/3 cup (about 167g) butter, softened (or Earth Balance for vegan)

Directions:

1. Preheat the oven to 350F. For a layered cake, grease the sides of two 9-inch round cake pans with oil or butter. Cut two round parchment circles, and place them in the bottom of the pans for easy release. Or you can bake this recipe in a greased 8 x 8 inch baking dish for one taller layer. If you’re doing so, make sure that your 8x8 baking dish is at least 1 1/2 inches tall.

2. Pulse the pistachios in a food processor or seed mill until ground up very fine. Do not over process or it will turn to a paste. Some chunks of nuts are okay. In a medium bowl whisk together the dry ingredients, including the pistachio meal.

3. In a large bowl whisk together the wet ingredients.

4. Pour the dry ingredients into the wet ingredients. Using a spatula, mix just until all of the flour is incorporated.

5. For the buttercream: Place 1/3 cup sugar and 3 tbsp water in a small sauce pan over medium heat. Stir to wet the sugar and then let it cook over heat until it simmers and reaches the soft ball stage 235-245°F. While the sugar is dissolving, in the standing mixer with the whisk attachment beat the egg whites on high until frothy.

6. Then, while beating, gradually add 2 tablespoons sugar and the cream of tarter. Beat until soft peaks form, just a couple of minutes.

7. With the mixer on high speed, drizzle in the syrup. Make sure you are using a deep mixture so you do not get burned (or turn the mixture down if necessary.)

8. Once all of the syrup is added, beat on high until stiff peaks form, about 5-7 minutes. Then after making sure the mixture is at room temperature, add the butter in 1-2 tablespoon sized chunks with the mixer on medium speed. Once the meringue is done you can add vanilla or other flavorings.

Troubleshooting:

Note that the frosting can deflate some as you add the butter. If this happens, put the mixture in the freezer for ten minutes and then mix it again and it will fluff up. Alternatively, if the frosting was two warm, you can try adding about two thirds of the butter at room temperature and the other one third directly from the fridge.

Pumpkin Spiced Whoopee Pies

What are they like?

-Lightly spiced, moist '“cakes”

-Pillowy soft nutmeg-cinnamon filling

Recipe

This recipe can made as cupcakes or a cake, instead of whoopee pies. Although if you wish to make a 9-inch round cake, it would need to be doubled.

Makes about 8 whoopee pies, this recipe can be doubled

Dry
3/4 (96g) cup flour
1/2 tsp baking soda
1 tsp psyllium powder
1/4 tsp salt
Spices: 1/4 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg, 1/4 tsp allspice, 1 tsp cocoa powder (optional)

Wet
1/4 cup plus 2 tbsp (64g) sunflower oil
1/2 cup (100g) sugar
1 egg

1/4 cup (19g) apple sauce

Filling (see note)
1 stick (113g) butter or vegan substitute like Earth Balance, at room temperature
1 cup (125g) powdered sugar, or to taste
1/8 tsp cinnamon
1/8 tsp nutmeg
salt to taste

Directions:

1. Preheat the oven to 350°F.
2. Grease two whoopee pie pans even if they are nonstick, for about 18 whoopee pies.
3. In a medium bowl whisk together the dry ingredients.
4. In another medium bowl whisk together the wet ingredients. Add the dry to the wet ingredients and stir just until the lumps are gone.
5. Bake for 8 minutes or until the pies bounce back when the center is pressed on.
While they bake, prepare the buttercream. In a medium sized bowl mix together all of the filling ingredients.
6. Once the whoopee pies have cooled, they can be frosted and stored at room temperature for two days or in the fridge for 5 days.

Note:
Alternatively you can make a Swiss Meringue Buttercream which is great for Whoopee Pies. Or you can make a traditional buttercream and substitute some Marshmellow Fluff for some of the powdered sugar.

Here is a Swiss Meringue Buttercream recipe: https://prettysimplesweet.com/swiss-meringue-buttercream/

https://prettysimplesweet.com/swiss-meringue-buttercream/

Maple Bourbon Pecan Tart

What is it like?

-Hint of bourbon

-Oodles of pecans & chocolate

-Crisp & Nutty

Recipe

1 10-inch tart crust (I used this recipe)
3/4 cup coconut sugar or brown sugar
1/2 cup maple syrup, at room temperature or slightly warm
3 organic eggs, at room temperature
1/2 teaspoon sea salt
4 tbsp butter or shortening, melted and cooled
1/4 cup gluten free bourbon (you can find a list here)
1 tsp vanilla extract
1 2/3 cups raw pecan halves
1/2 cup dark chocolate pieces or chocolate chips, optional (if not using then add 1/2 cup extra pecans)

Directions:

1. Par bake a 10-inch tart crust (or 9-inch pie crust) until firm but not browning. If the crust is just starting to tan on the edges that is okay, but you’ll end up with an extra crispy crust.

2. Preheat the oven to 350° F. In a large bowl whisk together all of the ingredients except for the pecans and chocolate chips. Next, stir in the pecans.

3. When the tart crust is done par baking, sprinkle the chocolate chips over it. Let the crust rest for a minute or two and then using a spatula spread the melted chocolate chips so that there is a thin, even layer of chocolate on the crust.

4. Pour the pecan mixture into the crust and bake for about 25-30 minutes, just until the pie puffs up in the middle. Once it puffs up, remove it immediately and allow it to cool.

Once the pie is cool, it can be covered with foil or put in an airtight container and stored in the fridge for a few days. The crust will soften some over time.

Classic Apple Pie

Recipe

6 medium apples, peeled and sliced thinly into bite sized pieces (about 5 cups of chopped apples)
Zest of 1 lemon, plus 1 tbsp juice
1 tsp vanilla
3/4 cup brown sugar
2 tbsp cornstarch
1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, dash of cloves (optional)
3 tbsp butter or Nature’s Balance buttery spread, optional

egg wash: 1 egg whisked with 2 tsp cold water
Sprinkle with 1 tbsp sugar and 1/2 tsp cinnamon

Directions:

1. Prepare two pie shells.

2. Slice the apples and place in a large bowl.

3. In a small bowl whisk together the sugar, cornstarch, cinnamon, ginger, nutmeg, and cloves. Sprinkle the mixture over the apples and toss to coat.

4. Pour apples into the prepared pie crust. Cover with the top pie crust and crimp crust together.

5. Bake pie at 375°F for about 25 minutes and then lower temperature to 350°F and bake until juices are bubbling and the crust is golden, about 15 minutes. If the edge of the crust browns too much crimp some foil around it to protect it.

Cool for at least 10 minutes and serve with ice cream or whipped cream (or whipped coconut cream!). This pie will keep in the fridge for a few days, but the crust may soften.

Pie Crust Recipe

Makes one 9-inch pie crust, for a top crust just double the recipe

1 ¼ cups (190 g) flour mix (see note)
1 tbsp (14 g) sugar
2 tbsp (16 g) cornstarch
1 tsp psyllium husk powder or xanthan gum
½ tsp salt
8 tbsp (113 g) butter or coconut oil (or Earth Balance buttery spread*)
2 tsp grapeseed oil or preferred oil
1 egg
1 tsp vanilla
about 2-4 tbsp very cold water

Directions:

1. Slice refrigerated butter into about 8 equal sized pieces and place in a bowl in the fridge while you prepare the flour. (If you use a soft shortening, like Earth Balance, place it in the freezer for about fifteen minutes prior to adding it to the recipe. This is important because Earth Balance tends to be softer than butter and you don’t want the shortening to melt when added to the flour.)

2. In a large bowl, whisk together the flour mix, sugar, cornstarch, psyllium, and salt. Pour it into the food processor and add the butter. Pulse a few times until you see pea sized pieces and some large chunks of butter.

3. Add 2 teaspoons oil and pulse very briefly.

4. In a small bowl whisk together the egg, vinegar and vanilla. Add mixture to the flour and pulse briefly. You should see pea sized chunks of butter.

5. Pour the contents back into the large bowl. Add three tablespoons of ice water and mix gently with your hands or a spoon. The dough should still look pretty dry. Add more water if necessary until when you can squeeze the mixture together between your fingers it forms a dough.

6. Pour dough into a ziplock back, close the bag, and form a disc. Refrigerate for a minimum of twenty minutes.

7. Flour a surface and pour dough onto it. Then lightly flour work surface**, top of dough and rolling pin. Roll dough out to about a 10-inch diameter circle.

8. Transfer the dough to a 9-inch pie pan, lining the tin with the dough. Cut off excess dough and refrigerate until ready to use.

9. *This recipes has been tested using Earth Balance and results in a tender, but fairly crumbly crust. You can also try other kinds of shortening. Coconut oil also works well for pie crusts but it has not been tested with this recipe yet.

**I recommend using a large cutting board or the back of a cookie sheet placed over a damp towel to prevent the cutting board from slipping.

NOTE:

Flour Blend

This is the flour mix/blend I use unless otherwise specified:

4.5 cups (495g) brown rice flour (see note)
1.5 cups (219g) potato starch
3/4 cup (81g) tapioca starch

I recommend Authentic Foods superfine brown rice flour because the grind is smaller than a lot of other brands.

You can find it on Amazon or here:
http://www.authenticfoods.com/products/item/35/Superfine-Brown-Rice-Flour