Cream Cake

There came a time in my journey that I wanted cake.  Cake mixes and most recipes have or call for some dairy (cream, milk, butter, etc).  This is my version of a “cream cake”.  It is light and airy; a bit like a sponge cake in texture.  I use vanilla and almond extracts – this light cake needed a light flavor burst to it.  I hope you enjoy it.

Original recipe at www.allrecipes.com.

 

Ingredients for the Cream Cake
Ingredients for the Cream Cake

½ cup egg whites (2 eggs)

1 cup white sugar

2 tsp vanilla extract

1 tsp almond extract

2 cups cake flour

2 tsp baking powder

1 tsp salt

1 cup canned coconut milk

 

 

Preheat oven to 350 degrees F (175 degrees C).

Preheat oven to 350*
Preheat oven to 350*

Grease & flour one 9” x 9” square pan.

Oil Pan (I used olive oil in my Misto sprayer)
Oil Pan (I used olive oil in my Misto sprayer)
Flour oiled pan
Flour oiled pan

Beat egg whites in a small bowl until very thick and stiff peaks form.

Beat Egg Whites
Beat Egg Whites
Stiff peaks will stand up when beaters are lifted out of the egg whites
Stiff peaks will stand up when beaters are lifted out of the egg whites
Stiff egg whites on the end of the beaters
Stiff egg whites on the end of the beaters

Add the sugar a few teaspoons at a time and the extracts; beat well.

Add sugar a few teaspoons at a time
Add sugar a few teaspoons at a time

Combine the flour, baking powder, and salt.

Flour, Salt (left) and Baking Powder (right)
Flour, Salt (left) and Baking Powder (right)

In three parts, using a wire whisk, add the flour mixture alternately with the whipping cream to the egg mixture.

Mix flour
Mix flour
1 cup Coconut Cream
1 cup Coconut Cream
Mix Coconut Cream
Mix Coconut Cream

Pour the batter into the prepared pan.

 

Batter in pan
Batter in pan
Bake at 350* for 40-50 minutes.
Bake at 350* for 40-50 minutes.

Bake at 350*F (175*C) for 45 to 50 minutes or until a toothpick or knife, inserted near the center, comes out clean.

Baked Cream Cake
Baked Cream Cake
With Cherry Glaze and Sprinkles (I like sprinkles!)
With Cherry Glaze and Sprinkles (I like sprinkles!)
Cake!
Cake!

 

 

For a drizzle glaze:

1 c powdered sugar

liquid (lemon juice, coconut milk, non-dairy milk [almond, cashew, etc])

1 tsp vanilla

 

Combine powdered sugar and vanilla with a 1/4 c milk; mix well.  Keep adding liquid to the desired consistency (spread, drizzle; pour).  To make thicker, add more powdered sugar…thinner, add more liquid.  Pour over cake.

Mom’s Dressing

My journey into the dairy-free life began September 2014.  It presented quite the challenge a few months later with the Thanksgiving holiday.  Our family, in addition to my non-dairy, also has vegetarians and celiac disease.  This year, we had a different section for each of us…my mom graciously made individual food for each of us.  My favorite was her non-dairy dressing.  To make it non-dairy, substitute the butter with your favorite “butter” substitute; I prefer Earth Balance.  See notes at the end to make this recipe vegetarian or vegan.

Here is my mom’s recipe for dressing (“stuffing” if you cook in inside a turkey or chicken)

Mom's Dressing
Mom’s Dressing

 Gizzards, hearts and necks of bird

1-2 cubes butter

2-3 cups chopped onion

2-3 cups chopped celery

6-8 cups cubed dried/toasted bread

2 tbsp poultry seasoning (or to taste)

1/2 to 1 tsp sage, add more, to taste if you like

Chicken Broth

Boil gizzards and hearts with neck until soft; finely chop gizzards, heart and liver (discard neck or use for something else); sauté with 1 cube butter (EB); add onion, celery and remaining butter.  When translucent, mix with bread cubes; add seasonings.  Add enough broth to make moist but not too wet.  Bake in greased pan, covered for 30 minutes at 350F degrees.

 

Notes:

To make this vegetarian, eliminate the gizzard, hearts and liver and substitute vegetable broth.  To make it vegan, do the same as the vegetarian substitutes and change the butter to a vegan/non-dairy substitute such as Earth Balance.

 

Delicious Dressing
Delicious Dressing

 

Enjoy!

Ice Cream

Today’s post is a link.

I’ve never been an “ice cream” person – I preferred sherbert.  Now that I’m dairy-free, I’ve found that I enjoy the non-dairy ice cream is delicious – even better than “regular” ice cream.

Here is a link for different homemade ice cream:

http://mywholefoodlife.com/tag/ice-cream/

My Whole Food Life has an archive of various flavors…I’m looking forward to trying each of these.  If you try one of her recipes, comment and let me know which you tried & how you liked it.

Nog (Eggless, Non-Dairy)

Today’s recipe is courtesy of “Oops…that didn’t work, what can I do with it now?”

Here is an eggless, non-dairy “Nog” recipe.  Great for the holidays, delicious ANYTIME!

Nog
Nog

NOG

1 container cashew milk (or any non-dairy milk)

1 box vanilla or french vanilla pudding mix (double check for dairy ingredients – not all are created equal.  Jell-o Brand Vanilla is okay, not sure about the french vanilla though).

1/4 tsp nutmeg

1/4-1/2 tsp cinnamon

splash (@1/4 tsp) rum extract (optional)

Close Up of the Nog
Close Up of the Nog

 

Combine all ingredients with a whisk; enjoy!

 

Nog, Yum
Nog, Yum

(the oops is that I was trying to make pudding, it never set up…)

 

 

Non-Dairy Gingerdoodles

Today I’m sharing a yummy cookie recipe.  For the actual recipe, you’ll need to go here to Lauren’s Latest.  What I’ve listed below is how I make mine non-dairy (and a few other changes as well).

Gingerdoodles
Gingerdoodles

My changes:

1/2 c butter flavored shortening (I’ve not tried using Earth Balance, but it should work too)

1 cup sugar (for 1/2 c sugar and 1/2 c brown sugar) + 2-3 tbsp molasses

2 egg whites (for 1 egg)

 

 Gingerdoodles - two sizes.

Gingerdoodles – two sizes.

These cookies are so delicious.  I used a small cookie scoop and they are perfectly bite sized…and so hard to eat just one.

Also, these freeze well (see the first picture – you can see it’s frosty).

Enjoy.