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:

http://www.greensmoothiegirl.com/robyn-recommendations/salt/

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

Base:

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.

3 thoughts on “2 cake recipe contributions from a reader

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  1. I love these recipes but can anyone answer a few questions for me, a newby to all of this?

    We recently found that our daughter has a lot of “food sensitivites” so she is to avoid them for several months to heal her “gut”.

    Among the worst are: wheat, cows milk, and eggs.

    I was wondering if:

    1. Organic natural eggs would also be bad

    2. If sprouted wheat or Spelt flour would be bad

    3. Fermented milk, yogurt, or raw milk would be the same as the cows milk she is to avoid

    I need ideas of what to make for her because as you can see this is very limiting and all new to us. Thanks in advance!

    P.S. She is enjoying dramatic results…for the first time in years she isn’t naseaus 24/7. Of course green smoothies are a part of our new diet.

  2. I just tried the Hot Fudge Pudding Cake recipe, but converted it to gluten-free with the whole grain flours I had on hand. It turned out great! I used agave for the sweetener, and I did NOT cut down on water because teff is VERY absorbent and needs even more liquid.

    Gluten-Free Hot Fudge Pudding Cake

    1/3 c. teff flour

    1/3 c. coconut flour

    1/3 c. sorghum flour

    1/4 t. xanthan gum

    2/3 c. agave

    3 T. organic cocoa

    2 t. baking powder

    ½ tsp. Original Himalayan Crystal Salt

    3/4 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

    1/2 c. agave

    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.

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