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)
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.