2 cake recipe contributions from a reader

These recipes were submitted by RuLea Taggart when I blogged about my kids’ birthday cake last August. (I have made healthier ingredient substitutions for these two recipes. Note that I have not tested the recipes, and any comments are welcome!)

If you don’t have Original Crystal Himalayan Salt, read my report on it here with a link to get some:


Hot Fudge “Burn the Fat” Pudding Cake or

Healthy Hot Fudge Pudding Cake

1 c organic whole-wheat flour, hard white, ground fine

3/4 c. Sucanat

3 T. organic cocoa

2 t. baking powder

½ tsp. Original Himalayan Crystal Salt

½ cup filtered water

1 tsp. vanilla

Mix & blend together in your high-power blender or using a hand mixer. Pour into 9″ square or oblong  glass or non-teflon baking pan.  Double recipe for 9×13 cake pan.

1/4 c organic cocoa

1 c Sucanat

1 3/4 c filtered hot water

½ cup chopped nuts (sprinkle over the top, optionally)

Combine this mixture & pour over batter.   Bake  in oven  at 350 degrees for 40-45 min until done.   Serve warm or cool.   It is delicious and nutritious!

(I, RuLea, cut the sugar down & it is still plenty sweet.   I also substituted agave &  used less liquid.   Make as directed. It seems very runny, but the cake bakes up & pudding settles on bottom….yum yum.)

Note from Robyn: substitute 2/3 cup agave for 1 cup sugar in BAKING recipes. Rulea says cut the liquid. I have not tested this recipe, so please post if you have more specific alterations after trying it.

Yummy All-You-Can-Eat Cake with variations


3 c finely ground whole-wheat flour

2 t baking soda

2 c organic sugar

2 t vanilla

2 tsp. Original Himalayan Crystal Salt

(Spices to taste – cinnamon, allspice, clove)

Blend in:

2 c cold water

2 Tbsp raw apple cider vinegar

(Add apples, nuts, carrots, raisins, zucchini, dates, etc)

Mix together for 1 min in blender or 2 min by hand.  Pour into 9×13 pan.

Bake at 350 degrees for 35 min.