Chocolate Cakes Without Flour or Sugar

Photo & recipe: Notycheese

Call me a skeptic. But, when you crave a slice of cake, I think you'll only satisfy your craving by eating the decadent cake. Why? The texture resulting from the flour, sugar, chocolate, and butter is why we like the dessert. Without the right texture, we have something else we are calling cake.:)

That said, all the flourless, sugarless, and butter or oil-less cakes floating around the internet are intriguing, and I'm willing to try the easy ones.

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An advantage is they often require less work with fewer ingredients than baking a 2-layer cake. Also, the amount of dessert made is usually less, so I can see using the tastier recipes as a quick snack when we lack the time or people to help us eat a whole cake. I don't see any benefit to foregoing gluten without a gluten sensitivity, but maybe it's a practical way of using the apples or bananas in our refrigerators.

Today I'll select 2 recipes for Chocolate Cake, one made with apples and the other with bananas to replace the flour, sugar, and oil or butter in the batter of traditional cakes:

Flourless Chocolate Cake Using Apples (top image👆)

Ingredients: (Half the ingredients to make less cake.)

4 medium apples, peeled and chopped into chunks
4 large eggs
5 tablespoons cocoa powder
1 teaspoon baking powder

Butter or cooking oil spray to grease the baking pan

Directions: 

1) Blend the apples and eggs in a blender until smooth.

2) Add the coca powder and baking powder.

3) Pour the batter into a greased loaf pan.

4) Bake for 45 minutes or until done in the middle. Cool before slicing and eating.

🎂🥮🎂🥮🎂🥮🎂🥮🎂🥮🎂🥮🎂🥮

Flourless Chocolate Cake Using Bananas (bottom image👇)

Photo & recipe: yummyy

Ingredients for the Cake 

2 ripe bananas, sliced

2 eggs

8 tablespoons cocoa powder

1 teaspoon baking powder

Cooking oil spray for dish.

Directions for the Cake:

1) Toss the bananas and eggs into a blender and mix until smooth. Transfer to a bowl and whisk in the cocoa powder and baking soda.

2) Pour into a nonstick or cooking oil sprayed microwave-safe dish. Smooth the top with a spatula.

3) Bake in the microwave for 5 minutes. Let cool.

Ingredients for a Topping: 

1/2 cup of chocolate chips

3 - 4 tablespoons of milk

Directions:

Melt the chocolate and milk in the microwave, incorporate, and pour over the cake.

Feel free to try this Grand Culinary Experiment along with me. I'm also skeptical that eating flourless, sugarless, butterless cakes will help us lose weight. Still, these 2 "cakes" could be worthy chocolate desserts in and of themselves!

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Two Mini Sweet Potato Pies

Photo: Etsy

A few days ago I had one can of sweet potatoes I didn't know what to do with because ... well we don't eat canned sweet potatoes. So I used it to make two 4" mini sweet potato pies for Thanksgiving. The small pies are enough for 4 servings. The trouble is on Sunday night my mother and I took one of the pies out of the refrigerator and ate it! Why? Because they were made too far in advance of Thanksgiving.:) The pie was delicious and not too sweet, so I'm posting my recipe below.

Full-sized pie with fresh microwaved sweet potato

To make a full-sized pie, simply double all the ingredients, beginning with the crust. For example, use 28 oz - 29 oz (2 cans or 2 full cups fresh, cooked, and mashed) sweet potatoes: 

So let's begin with the crust ... 

No Fail Flaky Vinegar Pie Crust (Double this recipe for a 9-inch pie.)

Ingredient:

1 cup all-purpose flour

1/4 cup (4 tablespoons) of cold butter, sliced and diced quickly to keep it cold

A pinch of salt
1 teaspoon cider vinegar (the flaky crust’s secret ingredient. Vinegar slightly retards gluten to keep the crust from toughening.)
3 tablespoons ice-cold water

Directions:

1) Combine all the ingredients in a mixing bowl and form into a ball. (Since I made 2 small pies, I divided my dough into 2 small balls.) Refrigerate the dough for 30 minutes or more.

2) With a rolling pin, roll the dough flat on a floured surface and fit it onto your buttered pie pan(s). 

3) Using a fork, poke holes all over the dough to release air during baking so it doesn't bubble.

Source: Taste of Home

Sweet Potato Pie Filling (Remember to double the filling for a 9" pie)

1 14-ounce can of sweet potatoes (or about 1 1/2  cups of cooked, softened, and mashed fresh sweet potato)

1 egg

1/4 tablespoon dark brown sugar

2 tablespoons milk

1 tablespoon of cottage cheese

1/2 teaspoon of vanilla extract

1/8 teaspoon of ground cinnamon

1/8 teaspoon of nutmeg

A light sprinkle of Allspice

A pinch of salt

Optional: 1 tablespoon of butter (for additional creaminess and flavor. I left it out to save calories. You decide for yourself.:)

Directions:

1) Using an electric mixer combine all the ingredients in a mixing bowl for about 2 minutes or until smooth. I didn't miss the butter but you can put it in for extra creaminess and flavor.

2) Pour into your waiting prepared pie dough-lined pan(s).

3) Bake in a preheated 400-degree F oven for 50 - 60 minutes. (Mini pies take about as much baking time as full-sized pies.)

Photo: LSU AgCenter

Some recipes call for more sugar and butter in the filling, but my first homemade mini 4" sweet potato pies turned out so delicious, I'll lighten up my recipe again! We had no trouble eating the lesser caloric pies. Now what will we do if we have to share our 2nd mini pie with an unexpected guest who drops by? I suppose we'll offer it to our guest? Baking in advance of a holiday doesn't always pay off.😛

🍁Happy Thanksgiving Everyone!

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Christmas Fruitcake

November is the perfect time to prepare for Christmas.🎄 This week, I've ordered nuts and dark chocolate chips to have on hand to bake cookies. Buying a few items at a time is the way to do it. Planning and making lists equal calm.

The following recipe is a David Parke share. David Parke is a Facebook friend of mine from the United Kingdom, who retired after years of serving on Queen Elizabeth II's staff. I have no idea what position he held and haven't had the pleasure of meeting him in person, but he uploads very tempting recipes. My classmate, a romance author, makes the best fruitcake ever found here, but it requires lots of Kentucky bourbon and weeks of time. My in-person friend has so many requests for her fruitcakes, she began selling them.

If you don't order or make hers, try this one uploaded on Facebook by David Park:

Christmas Fruitcake

Ingredients:

For the Cake:

1 1/2 cups mixed dried fruits (raisins, cherries, apricots, and cranberries)

1/2 cup candied orange peel

1/2 cup chopped pecans or walnuts

1/2 cup dark rum (or orange juice for a non-alcoholic version)

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

1/2 cup unsalted butter, softened

3/4 cup brown sugar

2 large eggs

1 tsp vanilla extract

1/2 cup buttermilk

Optional Glaze:

1/4 cup apricot or peach jam, warmed

1/4 cup powdered sugar

1-2 tsp milk (adjust as needed for consistency)

David's directions as quoted verbatim ...

"Instructions:

1. Prepare the Fruit Mixture --

In a bowl, combine the mixed dried fruits, candied orange peel, and nuts. Pour the rum (or orange juice) over the mixture, cover, and let it soak for at least 2 hours or overnight for the best flavor.

2. Preheat the Oven and Prepare the Pan --

Preheat your oven to 325°F (160°C). Grease and line a 9-inch loaf pan or round cake pan with parchment paper.

3. Mix the Dry Ingredients --

Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a medium bowl. Set aside.

4. Make the Batter --

• In a large bowl, cream the butter and brown sugar until light and fluffy.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir until just combined.
• Fold in the soaked fruit and nuts and any remaining liquid.

5. Bake the Cake --

Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Optional Glaze:

For a festive glaze, mix the powdered sugar with milk until smooth. Brush the warm jam over the cake, then drizzle with the powdered sugar glaze.

Details:

Prep Time: 20 minutes (plus soaking time)

Bake Time: 60-75 minutes

Total Time: 3 hours (including soaking)

Servings: 8-10 slices

Tips:

a) Storage: Wrap the cooled cake in plastic wrap, then foil, and store in an airtight container. This cake tastes even better after a few days!

b) Flavor Boost: Brush the cake with additional rum or fruit juice every few days for extra moisture and depth of flavor.

This Christmas Fruitcake Delight will bring a taste of the holiday spirit to your table. Each slice is packed with festive flavors and warm holiday memories—perfect for a cozy winter celebration!"

I aim to make this fruitcake (for Thanksgiving?). It looks sensational! Hmm, I must grab some dried fruit while shopping for my weekly groceries. Nowadays for Christmas, I prefer confections that aren't super sweet yet have other flavors and textures creating a party in your mouth! Like European cakes and pastries, call them adult sophisticated sweets if you will!

Thanks, David Park, for the share!

Update, December 1: I substituted Marker's Mark Kentucky Bourbon for dark rum because my rum wasn't dark rum. I used pitted frozen cherries instead of dried cherries (much cheaper!), a tablespoon of grated orange rind with a squeeze of orange juice instead of candied orange rinds. To make up for the skipped 1/2 cup of candied rinds, I added 1/4 cup of fresh blueberries and 1/4 cup of dried pineapple, which I cut into small pieces. Walmarts and pecans went in (about 1 1/4 cups together). I also soaked the nuts and fruit for hours in the bourbon before making the cake. Tweaking the recipe works as long as you keep the ratio of the dry-to-liquid ingredients. I added 5 more tablespoons of all-purpose flour since my cherries and blueberries were wet, not dried.

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Brownies From Scratch For My Friend's Birthday

Brownies are a friend's favorite treat. Since I'm not a brownie fan, I've never made them until I wanted to surprise her with a thoughtful gesture on her birthday. I've always disliked brownies because they're usually too gooey and sweet. However, if I do say so myself, my brownies came out perfect, so, of course, I'm going to share the recipe here with you, my awesome readers, and if I ever make brownies again they'd be as delicious:

Dark Chocolate Brownies From Scratch

Ingredients:

5 tablespoons unsalted butter (room temperature)

1 1/4 cup of regular white sugar

3 eggs (work best at room temperature)

1 tablespoon vanilla

1 teaspoon of instant coffee

1/3 cup extra virgin olive oil (or almost any vegetable oil you have)

3/4 cup of cacao powder (or substitute Hersey's dark cocoa powder)

3/4 cup all-purpose flour (I buy unbleached.)

1 tablespoon cornstarch

1/4 teaspoon baking soda

1/4 teaspoon salt [If you use salted butter leave the salt out.]

1/2 cup of semisweet chocolate chips (I used Trader Joe's brand.)

Directions:

1) With an electric mixer combine the butter and sugar. Add the eggs one at a time mixing them in. With this recipe be careful not to overbeat, just mix enough to combine the ingredients.

2) I added the ingredients in the order listed, so next toss in the vanilla and instant coffee. Instant coffee enhances the chocolate flavor of the brownies.

3) Mix the rest of the ingredients into the batter, except for the chocolate chips. Those fold in with a spatula.

4) I lined a 9" by 9" pan with aluminum foil and sprayed the foil with cooking spray. If you only have an 8" by 8" pan, it works too, but a bigger pan than 9" you'd need to double the recipe and possibly increase the baking time.

5) Pour the brownie batter into the prepared baking pan. Tap the pan on a table and use your specula to even out the batter.

6) Bake in a preheated oven at 325 degrees F for 30 minutes and then turn off the oven. You don't want to overbake the brownies.

7) While the oven was still hot I put a few squares from a huge Trader Joe's Belgium dark chocolate bar on top of the batch of brownies and let it melt, then spread it evenly over the top.

8) Let cool completely before you cut the brownies into squares. I didn't cut my brownies so I could pick up the aluminum foil and pack it into a box to surprise my friend. When we cut it to eat, the squares cut clean.

The brownies were just the right amount of sweet, reminding me of European confections. A lot of flavor, not overly sweet.

The brownies came out exactly as I had hoped, moist with a nice crumb, yet not gooey and very flavorful. My friend loved them. She used the word gourmet to describe them, and I like them also. Bullseye, a mission accomplished!🎯🤎

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Doan's White Chocolate Coconut Cake Is A Favorite of Tom Cruise

All photos courtesy of Spectrum 1 News

Doan's Bakery in Westland Hills, Los Angeles, CA, has been family-operated since 1983. Its White Chocolate Coconut Cake became famous after actor Tom Cruise began sending it to his celebrity friends each year for Christmas. It's a $50 cake that costs $130 to ship overnight via Goldbelly nationwide. Mentions on Jimmy Kimmel's and Jimmy Fellon's late-night shows put the cake and bakery on the map. Bakery co-owner, Karen Doan [who partners with her son, Eric and his wife, Carrie] says the secret to the cake's success is to add more, not less of the finest ingredients. This means more coconut and white chocolate. Below is a copycat recipe with the hands of creator Karen Doan in the images making the original cake:

White Chocolate Coconut Cake

Ingredients for the cake batter

1 cup softened butter

1 1/2 cup granulated sugar

4 large eggs

1/2 cup canned coconut milk

½ cup buttermilk

1 tablespoon coconut extract

5 ounces white chocolate, melted

3 cups all-purpose flour

2 teaspoons baking powder
1/2 teaspoon salt

Directions for the batter:

1) Beat together the butter and sugar.

2) Next mix in the eggs one at a time.

3) Mix in the coconut milk, buttermilk, coconut extract, and melted white chocolate.

4) In a separate mixing bowl combine the dry ingredients: flour, baking soda, and salt.

5) Fold in the dry ingredients, 1/4 at a time, into the wet ingredients. Mix just until incorporated. 

6) Pour into a large buttered bundt pan [or 2 buttered 9" cake pans if you wish].

7) Bake in a preheated 350 degrees F oven for 45 - 55 minutes or until the center of the cake produces a crumb when tested with a toothpick.

8) Cool for about 15 minutes before removing from the pan(s) while still warm. If you make the bundt cake, you'll flip it over. The bottom becomes the top.

Ingredients for the Frosting:

1/2 cup butter, softened
4 ounces cream cheese, softened
3 cups of powdered sugar, more if needed
1 tablespoon coconut extract

14 ounces of flaked coconut (toasted if you wish to toast it) for the top and sides of the cake.

Directions for the Frosting:

1) Beat the butter, cream cheese, and powdered sugar together until fluffy. Add the coconut extract and incorporate.

2) Spread it on the cake. Professional bakers put the cake in the refrigerator, then frost it a 2nd time.

3) Finish with the shredded coconut -- padding it on the sides and top of the cake.

Will you make a bundt or 2-layer cake?🎂

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Skinny Bread Pudding For One

Photo: Arabe Datsh - another good recipe for bread pudding.

Remember when 80s model Kate Moss was criticized for saying "Nothing Tastes As Good As Skinny Feels?" Well, I happen to agree with her and think it's good to practice the sentiment 90% of the time, then eat whatever we wish 10% of the time ... and I'm not anorexic or bulimic. I eat healthy, balanced meals most of the time. Nobody said anything about starving!

10% of the time perhaps you can enjoy my Creole Bread Pudding With Bourbon Sauce, but 90% of the time, you might consider a low-fat recipe with a fair amount of nutrition: 

Skinny Bread Pudding For One

Ingredients:

1 piece of whole-grain bread

1 egg

1/2 cup skim milk

A pinch of Stevia or a teaspoon of honey, sugar, or your sweetener of choice

1/2 teaspoon vanilla extract 

a sprinkle of cinnamon

Directions:

1) Cut your bread into cubes.

2) In a mixing bowl, whisk together the egg, milk, sweetener,
vanilla extract, and cinnamon.

3) Toss the bread cubes into the egg and milk mixture and let the bread absorb the liquid.

4) I use either a pad of butter to grease a small baking dish or cooking spray before pouring the mixture into it. (Line the baking pan with aluminum foil and you can avoid washing a pan.)

5) Bake in a preheated 350-degree F oven for 20 - 25 minutes. Remove from the oven.

6) Wait at least 10 minutes before you eat it. You can also sprinkle the top with a bit more sugar or syrup. A sprinkle of more sugar or a little syrup adds only a trace more calories. 

We develop a liking for whatever food we eat over and over including low-fat desserts. I love skim milk and whole grains. The recipe works especially well with low-fat milk because of the whole-grain bread. Delicious! Moreover, when you eat unprocessed food that is low in fat or sugar soon your palate develops a taste for it. 

We can savor rich, high-calorie treats once in a while and likely enjoy them more if we eat them as treats instead of all the time!

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Canada's Nanaimo Bars

Oh, Canada, why have you been holding out on me?

These classic Canadian cookie bars popped up on my Facebook feed. They are named after Nanaimo, British Columbia, but I've never heard of them. They look so delicious I've decided to make them! After googling the recipe to find that other recipes call for custard powder, another food item I've never heard of and won't find in my supermarket, I decided to go with this 12 Tomatoes recipe adapted from Classic Cooking. I like the white chocolate flavor in the custard layer. Another version of Nanaimo bars suggests making a coffee-flavored custard, also tasty! You choose. I'll go with white chocolate the 1st time.

Nanaimo Bars - 12 Tomatoes version:

Ingredients:

Photo: 12 Tomatoes - FB

Bottom Layer --
1 stick unsalted butter, cubed
⅓ cup brown sugar
3 tablespoons unsweetened cocoa powder
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 cups graham crackers, finely crushed
8 oz sweetened coconut, shredded
1 teaspoon kosher salt
½ cup chopped nuts (walnuts, pecans, or almonds)

Pudding Filling -- 

5 tablespoons unsalted butter, room temperature

¼ cup heavy cream 

2 tablespoons white chocolate instant pudding mix

2 cups powdered sugar

 

Photo: 12 Tomatoes

Chocolate Topping -- 

1 cup semi-sweet chocolate chips - See my tweak - step 6.

4 tablespoons salted butter 

Optional: ½ teaspoon kosher salt

Directions: (From 12 Tomatoes with my tweaks in blue font).

1) Line an 8x8-inch baking dish with parchment paper. Set aside. (It works in a buttered 9x9-inch baking pan equally well. I think the crust is better without parchment paper.)

2) Melt 1 stick of cubed butter in a saucepan over medium heat. Add cocoa powder, salt, and brown sugar, remove the pan from heat, and whisk until mixture is well-blended.

3) Slowly whisk in the beaten egg and mix constantly until the egg is incorporated. Return the pot to the stovetop over medium heat and cook until the chocolate mixture has thickened, stirring frequently, for up to 2 minutes.

4) Stir in vanilla extract, shredded coconut, chopped nuts, and graham cracker crumbs. Once blended, pour the chocolate mixture into the prepared baking dish. Cover with plastic wrap and refrigerate for 40 minutes.

5) Beat 5 tablespoons unsalted butter with heavy cream, and instant pudding powder until smooth. Stir in powdered sugar until a creamy mixture comes together. Spread the cream filling over the top of the chocolate base layer and recover with plastic wrap. Return the pan to the refrigerator for 20 minutes.

Photo: BBC

6) Melt chocolate chips with butter in a microwave-safe bowl, cooking in short increments of time and stirring until melted and smooth. Add salt, if using, and stir until blended. (See my tweak below👇). Spread chocolate topping over top of the cream filling. Cover with plastic wrap and return to the refrigerator to chill for 30 minutes or until the chocolate has completely set. My chocolate ganache is pure and simple without sacrificing flavor: Melt chocolate chips or broken dark chocolate pieces in a microwave-safe bowl with a tiny amount of any fat milk. Remember you can always add more milk, but can't remove it, so start with less. You don't need the butter or salt to make chocolate ganache. After melting, stir well and pour the ganache over the 2nd layer. Cover and refrigerate.

7) To serve, cut into squares. Store in an airtight container. If stacking your Nanaimo bars, place a layer of parchment paper in between each layer. Don't stack the cut bars as thy're moist because of the middle layer of pudding. It won't end well! 

Makes 16 bars. Refrigerate any leftovers and return the next day to eat the batch up! Let's not lie and pretend otherwise.

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