*Tia's Cake recipe

just wanted to pull up this recipe again- it's really great. I made it twice this week (once for my daughter's birthday and again today for her party) so I got to experiment a little. Today I added a half cup of flax meal and it was a good addition- it wasnt quite as dry as it was on wednesday. I made it into cupcakes today and frosted half with the buttercream icing and half with chocolate mousse- yummy!
Well here I am again- love this recipe! Yesterday was my son's birthday, so I got to play with the recipe again. In addition to the approx. 1 cup of flax meal, I added some almond milk- just enough to thin the consistency (about 2/3 cup?). It was even moister than last time. I cut back on the stevia, using my new vanilla stevia by nunaturals.
Between the layers I put a large layer of mint 'mousse' (blended avocado, coconut oil, sea salt, stevia and a drop of peppermint EO), then used the buttercream frosting to frost the outside. My adorable son said it was the best cake he's ever eaten...I almost had to agree- it was delicious! I love the chocolate-mint combo and the avocado makes such a nice shade of green for something 'minty'.
just wanted to share- again I am so thankful for a recipe that works for such important celebrations- it has really helped our family feel 'normal' with our eating.
-Sara
It's so fun to hear about your success stories! It's like watching the food channel! (My favorite thing to do these days, besides work!)

I am going to try that mint idea. That sounds great!

So glad you're on this forum! Happy Birthday to your nice boy! yippee

Gay
awww- thank you Gay! When I was considering putting my children through this diet, I was most concerned about birthdays! I almost waited until after their birthdays! I'm so proud of them and so glad that they are healing- it's so evident that people no longer question my choice! Even my daughter's doctor said that she has never seen a 3 year old eat healthier! It feels great. I do look forward to adding a few foods though Smile
I'm enjoying some fruit at this stage and it's kind of nice.

Went to get all the stuff for the cake, but my co-op didn't have mint extract. I can't really get into mint leaves. So I'm probably going to have to get that at a reg. grocery store.

How does your butter cream frosting turn out? Maybe it's in this post someplace, but I missed it. I'm afraid mine will curdle. I'm not such a natural cook. It's not my gift! lol My husband tells me I'm brave, because I keep plugging away at it, in spite of my lack of ability.

I'll reread this, and see if I get any insite into what will make it successful. I plan to make this cake tomorrow.

BTW, do you make the layers thicker or are they thin. I'd probably want to double it and make thick layers - like a "real" cake.

Thanks for your advice on this!

Gay
for peppermint I just use essential oil from the HFS- never use more than 1 tiny drop: it's intense! Its nice to have it in the fridge for occasional use, like for this yummy treat (we made the avocado 'mint' for dessert tonight: I'm stuffed!).

I have had mixed results with the buttercream frosting. It only curdled once. I mix the arrowroot and milk really well and then set on low and continue to stir and stir until it slowly heats to boiling. Make sure to cool it all the way too before adding to the creamed butter. Oh and make sure the butter is cold but soft- if it is too warm outside and you have it sitting out, it gets too soft and doesnt work well. Dont worry though- it always tastes great. the one time it curdled it looked gross but tasted great! I really like to freeze the "leftovers" (when there is some!) and eat it frozen- sooooo good!

Oh and I havnt doubled the recipe. It does make thin layers but with the thick layer of 'mint' in between, the cake is a good size.

let me know how it goes! I've been craving a german chocolate cake...I might have to experiment with some coconut soon Smile
Well, I did double the recipe and it turned out wonderful. I only used one layer though, and froze the other. I decided this is all so much work, that I don't want to eat it too fast. (Remember, I rarely cook. Amazed at you gals that spend lots of time in the kitchen!)

I made the avacado mint stuff, but put in too much mint. Then I really couldn't get past the avacado color. I wanted it to be mint green!! So I decided to add cocoa, like the mousse. Still too much mint. Added another avacado, but not ripe enough! Now I have chunks of avacado that I decided to fish out of the "frosting". Couldn't throw them away, so I HAD to eat them. Very tasty, I might add.

All in all, it tasted great, and I served a little to guests, who liked it, but most of them had smores. I didn't feel deprived and that was the whole idea.

I could get into German Chocolate cake. Just the frosting part. I have the cake in the freezer, which will do. Let me know when you come up with that recipe. bouncemulti

Hope you had a great weekend.

Gay
I'm cracking up over your mint frosting disaster. did you use peppermint essential oil? I use 1 teeny drop for at least 2 avocados- any more and it is ruined! sorry yours wasnt a success, but it sounds like the dessert did the trick!
I've really been craving the sweets this week- made lots of the mint mousse this week (cant believe my son is actually eating avocados!).

*and yes, the weekend was great- lots of work, but it felt great to get the yard cleaned up, the hardwood floors sanded and the chicken coop started!
I just picked up mint extract from the grocery store, for lack of anything else. 1 drop didn't seem sufficent, but pouring a capful was quite overwhelming.

I'm still eating it. Trying not to overdo.

Boy, you're ambitious! I'm not sure if I didn't have my business, if I would be motivated without major deadlines all the time. I cooked this week-end, which was fun and something I never get to do often. Then I vegged out! Well, not totally. I cleaned the barn. Sounds very agricutural, but that's really where I store all my props for the pictures I take.

Back to this mint mousse . . . Does it turn minty color? Is there some trick I don't know?

And how's the German Chocolate Frosting coming? lol

Gay
Gay - you are so funny!

I don't mind spending time in the kitchen but, man, when you are exhausted from the CRC to begin with, it's tough!

Last week, I cooked til midnight! I had to make lunch for my daughter and I the next day, dinner for the next night, and my daughter still craves sweets (I don't!) so I had to make a dessert. I was utterly exhausted the next day but felt good that I made the effort to follow the diet ;-)

I am happy to report that unlike last week's doom & gloom post, I have been feeling fantastic and have not been grouchy or impatient at all for 5 days now! The 'bloat' is a whole lot better too!

THANK YOU WHOLE APPROACH AND EVERYONE ON HERE!~

Traci
Traci,

Good for you!! bounceflames Isn't it great when it starts working!

It is definately a lot more work cooking like this. I told my husband that if everyone in the US would have to cook from scratch, no one would be obese!

This food tastes so much better to me. It's like my taste buds came alive after the withdrawal!

So glad everything's looking a little brighter for you! This is a great site, isn't it!

Gay
quote:
Originally posted by I heart Stevia:
Well here I am again- love this recipe! Yesterday was my son's birthday, so I got to play with the recipe again. In addition to the approx. 1 cup of flax meal, I added some almond milk- just enough to thin the consistency (about 2/3 cup?). It was even moister than last time. I cut back on the stevia, using my new vanilla stevia by nunaturals.
Between the layers I put a large layer of mint 'mousse' (blended avocado, coconut oil, sea salt, stevia and a drop of peppermint EO), then used the buttercream frosting to frost the outside. My adorable son said it was the best cake he's ever eaten...I almost had to agree- it was delicious! I love the chocolate-mint combo and the avocado makes such a nice shade of green for something 'minty'.
just wanted to share- again I am so thankful for a recipe that works for such important celebrations- it has really helped our family feel 'normal' with our eating.
-Sara


Sara - just wanted to make sure this was adding the flax and "milk" to the original CAKE recipe? I want to try this, as we're having a birthday party for me (40!) in 2 weekends and if it works, hopefully I can get my kids to eat some instead of the other stuff for guests. Did Tia ever come up with a vanilla cake?
that time I DID add some almond milk with the additional flaxmeal- but didnt measure- tried to keep it a thick cake batter since the flaxmeal makes it moist as well.
Last time I made cake I used the 'sweet muffins' recipe and added cocoa and thought the results were similiar to this recipe but much more moist.
Happy birthday!!!
I love that we have a recipe to make celebrations special- I would be sooo deprived without this recipe!
-Sara
I need guidance on this one...

I decided to make this cake last night just to have a cake around the house... Well I don't know what I did wrong. The sunflower seeds were ground up but I still find that after cooked the batter the cake seems very gritty.. like a lot of texture and not a smooth cake texture... Second I used 2 eggs and then a flax gel as I am not supposed to have eggs.. (I do anyways now and then). The third thing I changed was that I made them as cupcakes so I could freeze them and take one here and there... I cooked them for 20 minutes and they were still liquid on the inside... I think I cooked them for a total of 35 minutes and then took them out hoping for the best. The toothpick still came out with a little chocolate on it. But I had added unsweetened Carob chiops for fun and thought maybe that was just me hitting a chip.. but it happened in all of them and looked more like batterthen dark chocolate. I have not tried one yet to see what it's like but in reading this post I assume I went wrong somewhere.

It's very discouraging. I am great at baking... but on this diet I can't seem to get anything write unless I try it over and over again.

I am wondering if this usually turns out like a real chocolate cake texture or if the grains of seeds are usually in there. Did I not grind long enough... I have no idea.. Any help would be appreciated. I want to try this again and actually succeed. I did not make any frosting as I ran out of arrowroot powder and my avocados where not in top form.. it was getting late so I thought I would eat them like this and surely enjoy them none the less!

One funny part of this experience was when my roommate came in and saw them.. they do look great! He said "oh.. did you make cupcakes or muffins?" and I got all worried he would eat them all on me so I said "Oh yes.. they are cupcakes.. but they are special no sugar, no flower cupcakes... nothing fun about those!!" hee hee... so his desire to eat them quickly changed and I think they are safe.. for now! Wink

Yikes... excuse the ramble..
I grind the seeds in a coffee grinder very well- no seed fragments.

One time I messed up the recipe and forgot the baking powder...took them out of the oven partially baked and processed them with the baking powder and then baked again- a total mess- should have thrown them out but instead froze them- they made the most delicious frozen brownie bites ever. If you cupcakes are funky, try freezing them in small chunks- it worked for me (and I didnt have to waste all those pricey ingredients!)
Hi Sara,

You know... I did freeze them as I did not want to have them out there and eat way to many at once. I took one out and they are still very good. They have seeds in them, very small pieces. I do not have any icing on them and it is still a nice treat. Once I move and unpacke all my kitchen stuff I will be able to use my coffee grinder again. I guess I will just have to wait until December to experience a smoother cake texture Smile

Thanks for the tips!
sure is but I will just make the delicious brownie and this cake using some of the modified ideas people have suggest. Have you tried using more of a flour then a seed to make this? I think you mentioned something about an alteration you tried and it was deliciously moist.

Also, are you still using the Wondercocoa or have you tried this with Carob? I try to use the carob as i can't find the wondercocoa in town. I finally just found a place at the other end of the city that sells Chicolin... All other places looked at me like i had 3 heads!

P.S - I would have gladly ordered from WA to show my support. But with boarder fees from UPS I can't take a chance at owing an extra $40.00 just in brokerage fees... (yes, this has happened to me before and I was really taken by surprise when a bill for $65 bucks was stuck to my door) so I am nervous... **Of course it was probably just what I was ordering and the shipping option the company used to ship to me... It does not mean it would happen again or to anyone else ordering**
the alternative I use is the sweet muffins revised recipe- add cocoa if desired. It is mostly made from flax meal, with 1/4 cup flour (I use quinoa).
I was using wondercocoa, but since it is not organic I now use an organic fair trade cocoa. The amount of caffine is so small, that I just think the organic factor is more important (after reading Tarilee's input).
Yes I read that post as well. I usually just use carob powder and have gotten so used to it that I guess I am convinced it is chocolate. Unsure But I think I will pick up the fair trade once I am a little further in to the diet. For now I can keep it to plain old Vanilla and be more then happy with my treats.

I have also started keeping a journal on what I eat and side effects if any... so I can trigger other things I may be reacting to. I often forget what I have had and not all stuff affects you on the same day. I will try the cocoa and see what happens!

I think the flax will work out better when blended until I can get my coffee grinder out and in action. I've been meaning to try thoe sweet muffins as a nice breakfast muffin.
Wow, even the unsweetened Carob? Yikes... I just took peoples word for it when I have read that unsweetened carob powder and chips are safe for us. Or are you meaning the plain old carob with sugars... Unsweetened is actually not that bad. The first couple times I had it was weird but it's grown on me now. It still doesn't compare when you do cheat and have a little cocoa... is there anything better then chocolate out there in the world? Other then Choco ice cream that is Wink
I just looked at my carob powder and it has 3g of sugar for 1 T of powder. That isn't a lot, I don't think. But maybe if you use a cup in a brownie, or something, that would be a lot. Even with the 3g of sugar, it needs to be sweetened with some stevia. I don't have any cocoa on hand, so don't know if there's any sugar in that?
Ok.. .Well I only buy unsweetened from the health food store.. it's in Bulk and always says 100% carob powder.. nothing about sugars added (as it is supposed to be unsweetened).

I think I am safe with the brand I have. I lke carob... it leaves a strange taste but you get used to the taste... just like Stevia.
so ridiculously good! and hearty! I used the carob icing recipe from the other cake posting as I was afraid this was beyond my culinary skillz. Smile I put a layer of almond butter and yaocn syrup in between the two cake layers. I want to try the brownie recipe in the frying pan but need to detox a bit so thinking that will wait til the holidays!

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