Dessert Made With Sucanat

Tag-Archive for » dessert made with sucanat «

Yellow Cake Made with Honey

05 Jul 2011 by Brandi

I made this yummy cake last night for our Neighborhood Independence Day celebration. I loved the change in flavor that the almond extract added. I had several compliments on the cake. It sure makes a girl’s heart feel good! I must do it again!

Yellow Cake with Honey

2 1/2 c. sifted Whole Wheat Flour
3 1/2 tsp. Baking Powder
1 tsp. Sea Salt
1 1/4 c. Honey
1/2 c. Oil
1 tsp. pure Almond Extract
3 large Eggs
1 c. Water

Preheat oven to 350 degrees F. Oil and flour cake pan(s).

Mix above ingredients on medium until incorporated. Mix on high for 2-3 minutes. Pour into prepared pan(s). Bake at 350 degrees F for:
6″ rounds – 30-35 minutes
8″ rounds – 30-35 minutes
9″ rounds – 25-30 minutes
13″ x 9″ x 2″ – 35-40 minutes
or until toothpick inserted into the middle comes out clean.

Frost when completely cool. If you are doing a layered cake, freeze the layers first for easier handling before frosting with this Sucanat Butter Cream Frosting.

I doubled the frosting recipe and changed the vanilla extract to almond extract for the above pictured layer cake. I also chilled the frosting before using it because my butter was a little too soft. I then left it out to soften up a little bit before using it on the cake. Not bad for a 5 minute frost job!

If you’d like to learn more about frosting a cake, there are many videos out there. I liked this one because it gave a lot of basic information in one video (though the “secret syrup” is not necessary).

Comments welcome!

Leave a Comment
Category: Education, Physical Health, Recipes
Tags: cake made with honey, cake wth almond extract, dessert made with honey, dessert made with sucanat, frosting made from sucanat, Pictures, Recipes, sucanat butter cream frosting, whole wheat cake, whole wheat honey cake, whole wheat yellow cake, yellow cake, yellow cake made with honey

Chocolate Almond-Coconut Balls

11 Dec 2009 by Brandi

This recipe is an adaptation from the original by Bryanna Clark Grogan. I don’t know why she calls the recipe Bryanna’s Carob Fudge. It certainly isn’t fudge. It is rich however, and very dark chocolate-flavored. I was just going to call them dessert balls, but my sweet friend, Julia gave me a new name for them. Thanks, Julia! You could use all raw ingredients and impress your raw-food friends or use maple syrup instead and call them vegan! This is the altered recipe for the dessert I made last night for the Christmas Party with my closest friends:

Chocolate Almond-Coconut Balls

Chocolate Mixture:
1/2 c. each:
Peanut Butter (I used fresh ground)
Honey*
Cocoa Powder
Chopped Almonds*
Sesame Seeds
1/4 c. Quick Oats*

Used a large spoon or your hands to mix it together.

Rolling Mixture:
1/4 cup Chopped Almonds*
1/4 cup Unsweetened Shredded Coconut*
2 Tbsp. Powdered Sucanat* (powdered in the blender)

Mix above ingredients in a separate bowl. Wet your hands a little then take small pieces of the chocolate mixture and roll into balls. Roll into rolling mixture. Place on plate and serve.

The balls would be a little sweeter if you used maple syrup instead of honey and almond butter instead of peanut butter. Using almond butter would make it more almond-flavored too! Substituting maple syrup for the honey will make it vegan as well. The original recipe called for carob powder, but I like the cocoa better…not as bitter. You could put some coconut inside the ball mixture too if you wanted.

* I’ve been asked where to purchase items like sucanat and unsweetened shredded coconut. My answer is: from a health food store or food co-op. Good Earth, Whole Foods, and Kitchen Kneads are in my area in Utah. Azure Standard does monthly orders with local drop points. To be raw, all ingredients need to be truly raw, not just uncooked by you. To get real raw almonds you need to purchase them through a reliable source and/or food co-op that guarantees the almonds have not been heated. Update: Quick oats are not raw. If you buy the oatmeal in the store, it’s been cooked. I recommend buying your own oat groats and a grain roller to roll your own raw oats.

Original recipe found at: VegSource.com