Skip links

HookedOnPlants

When getting hooked is a good thing

Main navigation

Holidays

Vegan Carrot Cake | Oil-Free + Moist

By Leave a Comment

This moist vegan carrot cake along with the smothering of cashew cream cheese frosting is a match made in dessert heaven.

Ah Moist…it’s usually a cringe-worthy word. But, in this case, moist is what makes this cake so dang delectable.

Ok, I’ve said moist enough. You get the idea. You’ll get that scrumptious melt-in-your mouth texture without any hidden oils (or eggs 0r milk).

 

This masterpiece is moistened (one more time) with fresh orange juice, lemon juice and banana, and sweetened with coconut sugar and maple syrup. Instead of using refined wheat flour, it’s time to grind up some oats to make it even more whole-foody.

So. it’s actually pretty fricken’ good for you!

I’m alllll about having a dessert that actually tastes good yet isn’t going to break your belt or inflame your insides with processed sugars, oils and animal products.

Maybe you’re turned off when you hear the word ‘healthy’ in front of dessert…immediately a flashback of a cardboard brownie or watered down sorbet pops into your head… but when you can’t even tell a difference (or maybe the difference is even better than the usual), why wouldn’t ya!? It just means you can eat more of it and keep feelin’ fine!

This cashew cream cheese frosting is so simple it’s stupid. The tastiness and creaminess takes the cake to the next level.

This recipe creates a cake that’s about 2 inches tall. Double the recipe for a thicker cake! Just bake it for 10 more minutes (or until you can stick a toothpick in it and have it come out clean).

Benefits:

–Carrots are packed with the phytonutrient antioxidant beta-carotene (the pre-curser to Vitamin A). This does wonders for your bone health and eye sight. They’re also high in biotin, which helps metabolize fats, reduce blood sugar, prevent baldness, prevent eczema plus helps with the formation of new skin.

–Oats are a superfood! They provide a great source of insoluble fibre for your microflora and smooth digestion. Plus they’re packed with antioxidant vitamin E, essential amino acids (to help tissue regrowth), manganese, and B vitamins (for your nervous system).

–Cashews have a lower of a fat content compared to most other nuts, and the fat they do have is mostly heart healthy monounsaturated fats. They’re packed with copper to help eliminate free radicals, assimilate iron, develop bone and skin, and create the hair pigment (melanin).

Vegan Carrot Cake | Oil-Free + MOIST
 
Save Print
Prep time
Cook time
Total time
 
A moist (yup) vegan whole food carrot cake without any oil! Fruit juice sweetens and moistens this baby! Pair it with the simple cashew cream cheese frosting, and you'll have a birthday cake winner.
Author:
Recipe type: cake, dessert
Serves: 8-10
Ingredients

  • Dry Ingredients:
  • 2 cups oats
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 2 tsp cinnamon, ½ tsp nutmeg, 1 tsp ground ginger, 1 tsp cardamom

  • Wet ingredients:
  • 2 flax eggs (2 tbsp ground flax seed + 6 tbsp water)
  • ¼ cup orange juice (juice from 1 orange)
  • 2 tsp orange zest
  • 1 tbsp lemon juice (juice from ½ lemon)
  • ½ ripe banana, mashed
  • ½ tbsp vanilla extract
  • ¼ cup coconut sugar
  • ½ cup maple syrup
  • 1½ cups finely grated carrots
  • ½ cup chopped walnuts or pecans (optional)

  • Vegan Cream Cheese Icing
  • ½ cup raw cashews soaked in water for at least 30 minutes (the longer the better)
  • 2 tbsp maple syrup
  • 1½ - 2 tsp lemon juice
  • pinch sea salt
  • ¼ tsp vanilla extract
  • ¼ tsp cinnamon
  • ⅛ cup almond milk

  • Topping:
  • ¼ cup walnuts, chopped
Instructions
  1. Pre-heat your oven to 350°F.
  2. Create the flax egg if you haven’t already (with a fork mix flax and water together in a cup, then set aside 5 minutes)
  3. Line 8 x 4 inch baking dish with parchment paper (2 strips in an X).
  4. Blend the oats in your blender until a flour forms.
  5. Add the rest of dry ingredients to the oat flour and blend until combined.
  6. In a separate bowl, mix together all wet ingredients.
  7. Pour dry ingredients into wet ingredients and mix until evenly combined.
  8. Pour the mixture into your cake pan and bake for 45-50 minutes.
  9. Meanwhile, make the cashew cream cheese frosting by blending all frosting ingredients in your blender until smooth (add a tiny bit of water if needed). If you forgot to soak your cashews, just pour boiling water over them and let sit for 5 minutes, then strain and blend.
  10. Remove the cake from your oven, let cool. Use spatula to pry the sides from sticking, and flip it upside down onto a cooling rack.
  11. Once cooled, flip over onto your serving plate and smother with cashew cream cheese frosting, then sprinkle with walnuts.

Want more?

Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants.

St. Patrick’s Day Deep Green Cauliflower Spirulina Smoothie Bowl

By Leave a Comment

St. Paddy’s Day is just around the corner, so it’s time to get in as much of the colour green as humanly possible with this cauliflower spirulina smoothie bowl.

Make this uber healthy, nutrient-dense breakfast so you can happily balance it out with that green beer later!

Warning: The energy you’ll receive from this bowl o’ goodness might have you dancing on tables to those Irish fiddles until the sun comes up.

This recipe is pretty much the most amount of nutrients you can fit into your blender, blended into a thick smoothie bowl and topped off with any kind of superfoods you have in the house!

Smoothie bowls are a go-to around here.

Smoothies are great too, but bowls are better. Why? Smoothies go down too quick (unless you’re mindfully paying attention to chewing your liquid). It’s good to take your time eating blended anything, and actually CHEW your smoothie. Sounds weird, I know. But, by chewing, your mouth releases saliva with amylase (the digestive enzyme for carbohydrates). This is where it all begins (digestion, that is), so if you skip this step of physically chewing, the food by-passes the mouth without the first initial breakdown of nutrients. This makes it harder on the rest of your body during the digestion process.

Chew yo’ smoothie!

You might be thinking… Cauliflower in a smoothie WHAT?! But seriously, it creates a creamy texture and adds mega benefits. We should be eating something from the cruciferous family on the daily (cauli, broccoli, cabbage, kale, brussel sprouts, bok choy, collard greens…), and this is an easy way to get it in ya.

Benefits:

  • Spirulina is one of the most detoxifying ingredients you can consume! It’s a blue green micro-algae with magical powers. Plus, it’s 60% protein (!) and packed with vitamins K1, K2, B12, A plus minerals iron, manganese and chromium. It’s extremely potent, so you don’t need much of it to reap the benefits. The antioxidants and phytonutrients will help decrease signs of aging and ward of disease and inflammation.
  • Cauliflower as I said earlier is a member of the cruciferous vegetable fam. This family is packed with disease-fighting phytochemicals, drastically lowering your rise of cancer and cell oxidation.
  • Greens of any kind are king when it comes to nutrient density. Chlorophyll, phytonutrients, antioxidants, fibre… these are all ingredients your body thrives on. You’ll be bursting with energy and vitality if you pack your mouth with greens at any chance you get.

 

St. Patrick's Day Green Cauliflower Spirulina Smoothie Bowl
 
Save Print
Prep time
Cook time
Total time
 
I always wing it when it comes to smoothies! But, this gives you a good idea of proportions for a deep green smoothie bowl! Feel free to add more or less of anything, it will all work out. If you need more sweetness, add more dates or banana! Try to pack in as many green leaves as possible.
Author:
Recipe type: smoothie, smoothie bowl, breakfast, ready in 5
Serves: 1
Ingredients
  • 2-3 kale leaves, de stemmed
  • 1 cup spinach
  • 1-inch thumb of ginger root
  • 2 frozen bananas (3 if they're small!)
  • 2 medjool dates
  • 1 cup frozen cauliflower
  • 1-2 cups frozen berries (your choice)
  • 1 tsp spirulina
  • 1½ cups vanilla almond milk, or thishemp milk

  • Optional add-ins:
  • More Greens if you can handle it! Spinach, cucumber, celery, romaine...
  • 1 inch thumb turmeric root
  • Water (if you want a drinkable smoothie)
  • Your favourite vegan protein powder
  • Carrot
  • Apple

  • Recommended toppings:
  • Raw cacao nibs
  • Coconut shreds
  • Jules Fuel Buckwheat Oats
  • Banana
  • Hemp seeds
  • Omega 3-6-9 oil (Udo's has a good blend, and an option with DHA too!)
Instructions
  1. Fill your blender with all the smoothie ingredients in this order: ginger, greens, cauliflower, spirulina, berries, banana, dates, almond milk.
  2. Blend on low-medium, and use your tamper to help the consistency become as smooth as possible. Add a bit of water if needed to help blend.
  3. If you don't have a tamper for your blender, just add a bit more liquid so it blends on it's own (you'll just have a runnier smoothie bowl)!
  4. Pour into your favourite bowl, and top it with your favourite toppings!
Notes
** You can use unfrozen bananas and cauliflower, but it won't be quite as creamy or delicious...

Want more?

Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants.

Hooked On People Interview: Jason Wrobel + his Crêpes with Strawberry Tomato Coulis

By Leave a Comment

Jason Wrobel ( J-Wro ) is a ball of energy, enthusiasm, knowledge and inspiration. I was inspired by this firecracker ever since I heard him speak on a podcast. He’s a wellness entrepreneur as a coach, author, chef, and public speaker. He’s put his raw food chef certification to use by preparing meals for an array of celebs. His wealth of knowledge now spreads into his new book, Eaternity and his J Wro Show Youtube channel, and he even had his own TV show How to Live to 100 on the Cooking Show Channel. Jason is all about living a full, energized, long life by eating plant-based whole foods and living life through a humorous lens of positivity.
HOP: How long have you been vegan for, and what was the catalyst?
Jason Wrobel: I’m celebrating my 20th year of veganism this year. The initial seed of inspiration to become vegan was observing the health issues in my family. In 1995, my Grandfather lost his second battle with an aggressive form of cancer
and it made me deeply question the lifestyle choices, diet and habits in my family. I took a good, honest look at how I was living and how I was eating. At that time, I took to the web to start researching nutrition, animal rights, global warming and factory farming. The more I learned, the more I realized that I was not living in alignment with my ethical or moral values. Over the course of a few years, I shifted from a SAD diet (Standard American Diet) to vegetarian to eventually vegan. By spring 1998, I was fully vegan and I’ve never looked back. It’s been the single most important, defining decision of my life thus far!
HOP: Who do you look up to in this plant-based world?
JW:
3) The Sarno Brothers (Chad and Derek Sarno)
HOP: Top 5 tips for transitioning to a plant-based lifestyle?
JW:
1) Start gradually incorporating more plant-based foods into your life. Give your body time to adjust.
2) Lean on substitutes for milk, cheese, yogurt and meat – there are plenty of vegan options for all of those products.
3) Connect with community, either local or online. Having a support system makes it easier.
4) Eat a wide variety of foods, eat all of the colors of food and focus on diversity.
5) Be courageous in the kitchen and experiment with new recipes and foods often.
HOP: Top 5 ways to detoxify an exhausted and polluted body?
JW:
1) Drink more water. A LOT more. Nature’s solution to pollution is dilution.
2) Try far infrared sauna therapy. It helps you detox through your skin and get rid of heavy metals.
3) Eat more detoxifying greens – especially chlorella, spirulina, cilantro and dandelion.
4) Eat more alkaline foods and start your day with warm water and lemon juice (or apple cider vinegar).
5) Try a 5 to 7 day liquid fast with fresh juices, tea, broth and water. It’s a good way to re-set your body seasonally.
HOP: Not only are you an advocate for healthy eats, but you’re also all about creating a positive mindset to ward off depression and negative thoughts. Can you give some advice to those who are trying to make mediation and positive thinking a habit?
JW: You have to make meditation a non-negotiable, like eating, sleeping or brushing your teeth (hopefully that’s a non-negotiable for you!) Taking 15-30 minutes each day to sit in stillness, silence and observe your thoughts is an incredibly effective way to let go of so much every day – stress, anxiety, depression, worry – these can all be allayed by doing a consistent, daily meditation practice. I’ve found (and research confirms) that meditation increases productivity and efficiency, while decreasing feelings of overwhelm. It’s good medicine for the mind, body and soul.
HOP: The vegan music festival in LA, Circle V is getting more and more popular with Moby headlining last year. Do you have a favourite musician or DJ? Do you think they’ll be at Circle V one day?
JW: That’s a tough one. That’s like asking me what my favourite dessert is. Most of my favourite musical artists are dead, so, unless they’ve been cryogenically frozen, I don’t think they’ll be coming to Circle V anytime soon. For current artists, I really love Reggie Watts – who coincidentally played the last Circle V festival. In fact, I’m actually performing with a new band in Los Angeles and our plan is to play the festival later this year! Stay tuned!
HOP: What does your ideal morning routine look like (even if it doesn’t actually happen everyday…because none of us are perfect!)?
JW: My ideal morning routine begins with a warm compress on my face and a saline sinus rinse. Then I drink 24-36 ounces of warm water with lemon juice or apple cider vinegar to alkalize my body. Then I meditate and focus on what I want to create for the day. Then I’m off to the gym or a hike to move my body. And then I start the work day. I make sure the build in plenty of self-care and take care of my own needs before I start addressing the needs of others. It’s made a massive difference in my life.
HOP: What is the next exciting project that all of us need to know about?
JW: I’m launching a new coaching program where people come to my residence in Los Angeles and live on-site with me for a week, focusing on food, nutrition, mindfulness, abundance and setting a solid foundation for a more vibrant life. I’m incredibly excited about that, as I’ve never offered something so intimate and focused for new clients before. Also writing the treatments and scripts for my second television series, which I plan on producing later this year. I can’t tell you much about it (yet) but it will be fun, and crazy and VERY entertaining.
HOP: You have a lot going on! Do you have any secret time management or motivational tips for entrepreneurial types?
JW: There are so many, I don’t know where to begin.
  • Firstly, take care of your own needs before you address the needs of others. You’ll be able to show up more present and focused (and not resenting yourself for ignoring your needs!)
  • Second, master your calendar. If it’s not on your calendar, it’s not real. Get everything on that calendar so you can stay on top of your commitments.
  • Third, use online productivity tools like a pomodoro timer (to work in time blocks), Calendly (to schedule online appointments) and TickTick (simple online to-do list).
  • Fourth – try to focus on 3 to 5 big things every day. Don’t overwhelm yourself with 15-20 things on your to-do list each day. That’s the path to crazy making. Stay focused and simplify!Image result for jason wrobel
HOP: Your book, Eaternity, is all about nutrient dense recipes. What is your favourite recipe from your book?
JW: Thank you so much! Eaternity was a true labour of love and I’m grateful that it’s impacted so many lives worldwide. My current favourite recipe? It’s gotta be the Sweet Crêpes with Strawberry Tomato Coulis. The crêpes are gluten-free and it took me more than a few tries to nail that recipe. But the results were well worth it. It’s scrumptious and satisfying. Hope you enjoy it!
It seems like all I ever want for breakfast are sweet things. There’s something so sensual, satisfying, and splendid about crêpes—they feel like they should be reserved for special occasions. This crêpe recipe took me about 20 attempts to finally nail it. And the results are absolutely stunning. The inclusion of tomato in the strawberry sauce is hauntingly delicious, and you will be seduced by the perfect texture of these gluten-free crêpes. Plus, strawberries contain anthocyanidins and anthocyanins—nutrients that help reduce stress and depression. C’est magnifique!

Jason’s Tip: Using a very thin, wide rubber spatula will help immensely with getting the crêpes out of the pan. Go slowly and take your time. Crêpes don’t like to be rushed. When using gluten-free flour, make sure it does not contain any added thickeners such as arrowroot powder, xanthan gum, or ground flaxseed. These will ruin the consistency of the crêpes by making them too thick and the batter too viscous.

Jason Wrobel's Crêpes with Strawberry Tomato Coulis
 
Save Print
Prep time
Cook time
Total time
 
2 cups raw cashews, soaked for at least one hour ½ cup coconut nectar 1 teaspoon vanilla extract ¼ cup fresh lemon juice ¼ cup plus 2 tablespoons filtered water ½ teaspoon lemon zest ¼ cup plus 2 tablespoons organic virgin coconut oil, melted
Author:
Recipe type: crêpes, breakfast, dessert, soy free, gluten free
Serves: 8-10
Ingredients
  • Sweet Cashew Creme:
  • 2 cups raw cashews, soaked for at least one hour
  • ½ cup coconut nectar
  • 1 teaspoon vanilla extract
  • ¼ cup fresh lemon juice
  • ¼ cup plus 2 tablespoons filtered water
  • ½ teaspoon lemon zest
  • ¼ cup plus 2 tablespoons organic virgin coconut oil, melted

  • Crêpe Batter:
  • 1 cup gluten-free all-purpose baking flour
  • 1 cup unsweetened coconut milk
  • 4 tablespoons organic virgin coconut oil, divided
  • 2 tablespoons coconut sugar
  • 3 tablespoons golden flaxseed, finely ground
  • ¼ teaspoon sea salt
  • 1 teaspoon aluminum-free baking powder
  • ½ cup filtered water
  • 1 teaspoon vanilla extract
  • 1 cup diced strawberries, reserved for garnish
  • 1 cup crushed walnuts, reserved for garnish

  • Strawberry Tomato Coulis:
  • 2 cups diced strawberries
  • 1½ cups chopped tomatoes
  • 5 tablespoons coconut nectar
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • Pinch sea salt
Instructions
  1. First, make Sweet Cashew Crème: blend all creme ingredients in a high-speed blender for 40 seconds until ultra smooth and creamy. Chill before serving.
  2. Make the crêpe batter: mix together baking flour, coconut milk, 2 tablespoons of the coconut oil, coconut sugar, golden flaxseed, sea salt, baking powder, filtered water, and vanilla extract, preferably with a high-speed blender or hand mixer. Cover and refrigerate for 30 minutes. The batter will keep fresh in a covered container stored in the refrigerator for up to three days.
  3. Make the Strawberry Tomato Coulis: combine all the coulis ingredients in a high-speed blender or food processor and pulse the mixture gradually until well combined, retaining a slight amount of chunkiness to the mixture. Set aside.
  4. Heat the remaining 2 tablespoons of coconut oil over medium-low heat in a nonstick pan or crêpe pan. If using an 8-inch pan, use ¼ cup of batter. If using a 9 or 9½-inch pan, use ⅓ cup of batter. Pour the batter into the pan and shake the pan immediately to spread the batter evenly. When the topside of the crêpe is totally dry, starting to brown slightly around the edges, and producing little bubbles (after about 2 minutes), carefully flip the crêpe with a thin spatula. The other side will need less cooking time, around 1 to 1½ minutes.
  5. Carefully remove the finished crêpe and transfer to a plate. Repeat until all of the crêpe batter is used.
  6. Assemble: fill each crêpe with a large dollop of the Sweet Cashew Crème, spooning it lengthwise. Fold the edges of the crêpe toward the middle, one at a time, and then flip the crêpe over, with the top facing down on the plate. Spoon a generous amount of the Strawberry Tomato Coulis on top and garnish with diced strawberries and chopped walnuts.

Whole Roasted Cauliflower with Curry Tahini Sauce | Vegan Main

By Leave a Comment

Whole Roasted Cauliflower is the easiest and one of the most delicious ways to enjoy your cauli!

This flavourful bomb of a recipe can take place of that main roast on the table.

Get those steak knives out, it’s time to carve up the cauli! Said no one, ever… until NOW.

But, you won’t need that steak knife, because this juicy cauliflower cooked to perfection, allows any dull knife to easily make it’s way to the bottom of the dish.

Let’s talk about this sauce. First, it’s massaged into the cauliflower, then it turns into a beautiful and delicious golden crust. Then, the other half of the golden goodness is drizzled liberally over the finished product.

Warning: this sauce may be your new addiction.

I brought this one to a potluck, and it was dubbed the vegan turkey. If you’re bringing it to a dinner, place it in a roasting dish, surround it in kale leaves, and put it in a 300°F oven for 10 minutes when you get there (the kale will turn into kale chips, and your roast will be extra golden).

In just a few steps you’ll have yourself a killer main.

Sauce the cauli.

Bake the cauli.

Slice and drizzle.

 

Whole Roasted Cauliflower with Curry Tahini Sauce
 
Save Print
Prep time
Cook time
Total time
 
One of the easiest ways to prepare cauliflower. It's perfect for an impressive looking main dish!
Author:
Recipe type: dinner, main,
Cuisine: vegan, plant-based, vegan main
Serves: 4
Ingredients
  • 1 head cauliflower, wash it and take off the greenery, but leave the stalk on (you may have to trim it for the cauliflower to site flat)

  • Curry Tahini Sauce:
  • ½ cup tahini
  • 3 tbsp maple syrup
  • 1½ tbsp curry powder
  • ¼ tsp sea salt
  • 3 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • ½ cup water
  • ½ cup plain, unsweetened almond milk (or any other plain, unsweetened plant-milk)
Instructions
  1. Pre-Heat oven to 400°F
  2. Meanwhile, make the sauce: blend all sauce ingredients together EXCEPT for the almond milk.
  3. Place cauliflower head, stem-side down, in an oven safe baking dish.
  4. Pour half of the sauce over the cauliflower and spread evenly with your hands over the whole head of cauliflower (except for the bottom).
  5. Place cauliflower back in the dish, and fill the dish with ½ inch of water.
  6. Bake for 50 minutes, or until a knife easily pokes through the centre.
  7. When you take the cauliflower out, heat up the rest of the sauce in a small pot with the ½ cup of almond milk.
  8. Serve the cauliflower with a good drizzle of the the warm sauce!

Want more? Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants.

 

Vegan SacherTorte aka Dense Chocolate Cake

By Leave a Comment

Make this Vegan Sachertorte cake and eat it too.

The Vegan Sachertorte…sounds sinful doesn’t it?

Good.

Because you can feel sinful without actually committing a sin. That’s where this cake comes in.

Usually my recipes on here avoid any kind of refined sugar or flours, but you have to make an exception every now and then. I’m not telling you this is a health food because it’s vegan. But I want you to know that while eating whole, unprocessed, plant foods most of the time, you definitely can have the decadent chocolate cake that you’ve always loved, even if you go plant-based. And, it’s definitely a lot better than the traditional Sachertorte recipe that has 6 eggs and lots of butter. SO YES. Make this for a special occasion!

This dense chocolate cake that used to consist of lots of eggs and butter was staple at every birthday before going vegan. And, I’m not going to lie, it was SO delicious.

One of my Mom’s specialties.

From spending years in Europe (competing on the World Cup Freestyle circuit in the 70s- go Mom), my Mom picked up some pretty mean skills in the kitchen when it came to European desserts. Hence, her nickname on the street is now the ‘Dessert Queen’ (you wouldn’t guess it by looking at her). Since she made the switch to the plant-based lifestyle, she was a bit confused about what to make for birthdays, New Years, Christmas and well, you know… those times that Sachertorte and Tarté Tatin were an absolute must to wow people’s taste buds après dinner.

Well folks, we have proven today that as vegans we CAN make this cake AND eat it too.

Not only is it veganized… but it’s easier, less time consuming, better for us, and tastes just as good, if not even better than the original chocolate sachertorte!

WINNING.

It’s dense. It’s sultry. It’s chocolate-y… oooo is it ever chocolate-y. It’s easy. It’s … just something you need to devour at the next birthday party.

The ganache on top is the easiest thing you might ever make, but your friend’s won’t believe it.

For the layer between, we used my Mama’s famous Holiday marmalade, but feel free to use your favourite jam or anything you have kickin’ around the fridge.

If you make this, I’d love to see your creation!

Tag me on instagram @hookedonplants

In other news, if you’re in the US, pick up a copy of the Alive Health Magazine this month! The full article of how I got Hooked On Plants is in there!

 

Vegan Sachertorte aka Dense Chocolate Birthday Cake
 
Save Print
Prep time
Cook time
Total time
 
A dense chocolate cake with zero eggs, cream or butter! This Vegan Sacrhertorte is easier and tastier than the original version, and it goes perfectly with birthday candles.
Author:
Recipe type: Dessert, Cake, Birthday
Serves: 12
Ingredients
  • Cake:
  • 1½ cups all purpose flour
  • 1 cup sugar
  • ½ cup unsweetened cocoa powder
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tbsp vanilla extract
  • 1 tbsp balsamic vinegar
  • 1 cup cold water
  • ½ cup marmalade or jam
  • (br) Ganache (chocolate sauce):
  • ⅔ cup powdered sugar
  • ⅓ cup unsweetened cocoa powder
  • 2-3 tbsp water
Instructions
  1. Preheat oven to 350°F
  2. Cover the bottom of an 8" spring form round cake pan with a cut circle of parchment paper.
  3. In a large mixing bowl, or kitchen aid, whisk together first 6 ingredients (until the salt)
  4. Form 2 wells in the mixture, and fill one with the vanilla, and one with the balsamic vinegar. Then, pour water over everything.
  5. Mix until everything is moist. A few little bumps are fine.
  6. Pour the batter into your cake pan.
  7. Bake for 30-35 minutes (stick a tooth pick in the centre of the cake and it should come out clean)
  8. Cool in the pan for 5-10 minutes.
  9. Use a spatula to make sure the sides of the cake aren't stuck to your pan. Place a serving plate upside down on the pan, and flip it. Now your cake is on the serving plate ready to make pretty.
  10. Spread a layer of jam or marmalade over the top.
  11. Place the cake in the fridge for a few minutes while you make the ganache.
  12. Make the ganache by whisking together the powdered cocoa and powdered sugar in a bowl. Then add water and stir to make a thick glaze.
  13. Spread the glaze over the jam layer, allowing some to drip over the sides (drooooool).
  14. Chill in the fridge for 10 minutes for ganache to solidify
  15. To finish it off, place a paper stencil in the middle of the cake (like a star), and sprinkle powdered sugar over the whole thing through a sieve. Remove the stencil carefully, and serve!

Approved by 3 generations

 

Sign up for your free PDF
7 Steps on How to Add More Plants to Your Life
3 Digestion Must-Knows
Exclusive nutrition & tips, resources and free recipes