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Two Cake Recipe Contributions from a Reader


Robyn Openshaw, MSW - Jan 04, 2010 - This Post May Contain Affiliate Links


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

Cake Ingredients

  • 1 cup organic whole-wheat flour, hard white, ground fine
  • 3/4 cup Sucanat
  • 3 tbsp organic cocoa
  • 2 tsp baking powder
  • ½ tsp Original Himalayan Crystal Salt
  • ½ cup filtered water
  • 1 tsp vanilla

Topping Ingredients

  • 1/4 cup organic cocoa
  • 1 cup Sucanat
  • 1 3/4 cup filtered hot water
  • 1/2 cup chopped nuts (optional)

Directions

  1. Mix cake ingredients together in a high-power blender or using a hand mixer.
  2. Pour batter into 9″ square or oblong glass or non-teflon baking pan. (Double recipe for 9×13 cake pan.)
  3. Combine cocoa, Sucanat, and hot water for topping. Pour over batter. Sprinkle nuts over the top.
  4. Bake at 350 degrees for 40-45 minutes. Serve warm or cool.

RuLea says she cuts the sugar down and still finds it plenty sweet. You can also substitute agave &  use less liquid. It might seem very runny, but the cake bakes up & pudding settles on bottom. YUM.

 

Yummy All-You-Can-Eat Cake with Variations

Ingredients

  • 3 cups finely ground whole-wheat flour
  • 2 tsp baking soda
  • 2 cups organic sugar
  • 2 tsp vanilla
  • 2 tsp Original Himalayan Crystal Salt
  • spices to taste (cinnamon, allspice, clove)
  • 2 cups cold water
  • 2 tbsp raw apple cider vinegar
  • your choice of apples, nuts, carrots, raisins, zucchini, dates, etc.

Directions

  1. Combine flour, baking soda, sugar, vanilla, salt, and spices, then blend water and apple cider vinegar into the dry ingredients.
  2. Add remaining ingredients of your choice. Mix together for 1 minute in a blender or 2 minutes by hand.
  3. Bake in a 9×13 pan at 350 degrees for 35 minutes.

Read next: Need a Healthy Treat? 6 Easy Swaps for Your Favorite Recipes

Robyn Openshaw, the Green Smoothie Girl

 

Robyn Openshaw, MSW, is the bestselling author of The Green Smoothies Diet, 12 Steps to Whole Foods, and 2017’s #1 Amazon Bestseller and USA Today Bestseller, Vibe. Learn more about how to make the journey painless, from the nutrient-scarce Standard American Diet, to a whole-foods diet, in her free video masterclass 12 Steps to Whole Foods.

Posted in: Recipes, Whole Food

4 thoughts on “Two Cake Recipe Contributions from a Reader”

Leave a Comment
  1. Anonymous says:

    The chocolate cake is AMAZING! Just made it for my book club and people were BEGGING for the recipe. Thank you!

  2. Anonymous says:

    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.

  3. 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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