Sometimes, things don't always come out like you plan. And sometimes, that's not always a bad thing. Back in the day when we all thought sugar and butter were "healthy" because they were "natural" ingredients, my mom made an unbelievably decadent pound cake.
Her recipe was based off of her mother's recipe, which was a pound of sugar, a pound of butter, a pound of flour, and a pound of eggs (hence the name "pound cake"). We weren't naive enough to believe this cake was healthy, but it was certainly a delicious treat. I'm not sure how this incredibly dense and moist cake tasted light and airy, but it did. Topped with fresh strawberries and we were in heaven.
With a refrigerator full of beautiful strawberries, I set out to try and make a healthier version; one that was gluten and sugar free, and lower in cholesterol and saturated fat.
The result: an unbelievably moist and delicious cake that tasted NOTHING like pound cake and a whole lot like spice cake! And while there are no actual spices like those found in a traditional spice cake, the chia in this recipe gives it a spice-like flavor. It served as a delicious bed for ice cream!
I'll keep plugging away at a healthier pound cake, in the meantime, B'tayavon!
Her recipe was based off of her mother's recipe, which was a pound of sugar, a pound of butter, a pound of flour, and a pound of eggs (hence the name "pound cake"). We weren't naive enough to believe this cake was healthy, but it was certainly a delicious treat. I'm not sure how this incredibly dense and moist cake tasted light and airy, but it did. Topped with fresh strawberries and we were in heaven.
With a refrigerator full of beautiful strawberries, I set out to try and make a healthier version; one that was gluten and sugar free, and lower in cholesterol and saturated fat.
The result: an unbelievably moist and delicious cake that tasted NOTHING like pound cake and a whole lot like spice cake! And while there are no actual spices like those found in a traditional spice cake, the chia in this recipe gives it a spice-like flavor. It served as a delicious bed for ice cream!
I'll keep plugging away at a healthier pound cake, in the meantime, B'tayavon!
Ingredients:
1/2 cup applesauce
1/4 cup Spectrum, organic shortening
1 cup coconut palm sugar
1/4 cup raw agave
2 free-range eggs (at room temperature)
1 tbsp apple cider vinegar
1 tbsp baking soda
1/2 cup almond milk (or your milk of choice) (at room temperature)
1 tsp vanilla
1 1/2 cups Nutty Garbanzo All-Purpose Flour
1/2 cup chia seed meal (1/4 cup of ground seeds)
Directions:
Beat the applesauce, shortening, and palm sugar at high speed until combined well and a little lighter in color than when you started.
Add the eggs, one a time, beating well after each egg. Add in the vinegar and baking soda.
In a small bowl combine the milk and vanilla.
In another bowl, combine the flour and chia seed meal.
Alternately add the flour mixture and milk mixture by hand until mixed well.
Refrigerate the batter for 15-30 minutes. Preheat the oven to 350-degrees F and spray a bunt (or regular 9" cake pan) with grapeseed oil.
Pour the batter into the prepared pan and bake for 40 minutes, until a toothpick comes out clean.
Let cool in the pan and then turn onto a plate.
1/2 cup applesauce
1/4 cup Spectrum, organic shortening
1 cup coconut palm sugar
1/4 cup raw agave
2 free-range eggs (at room temperature)
1 tbsp apple cider vinegar
1 tbsp baking soda
1/2 cup almond milk (or your milk of choice) (at room temperature)
1 tsp vanilla
1 1/2 cups Nutty Garbanzo All-Purpose Flour
1/2 cup chia seed meal (1/4 cup of ground seeds)
Directions:
Beat the applesauce, shortening, and palm sugar at high speed until combined well and a little lighter in color than when you started.
Add the eggs, one a time, beating well after each egg. Add in the vinegar and baking soda.
In a small bowl combine the milk and vanilla.
In another bowl, combine the flour and chia seed meal.
Alternately add the flour mixture and milk mixture by hand until mixed well.
Refrigerate the batter for 15-30 minutes. Preheat the oven to 350-degrees F and spray a bunt (or regular 9" cake pan) with grapeseed oil.
Pour the batter into the prepared pan and bake for 40 minutes, until a toothpick comes out clean.
Let cool in the pan and then turn onto a plate.
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