REQUEST: Healthy birthday cake

[Guest guest]

Hi all!

 

I'm not a very experienced cake baker, but I need to bake a couple of

birthday cakes for a party at the end of the month. I'm looking for

healthy cake recipes (preferable whole wheat flour, honey as opposed to

white sugar, etc.).

 

Also, because one of the guests has an allergy, the cakes need to be

dairy-free.

 

Can you help?

 

TIA,

Wendi

[Guest guest]

Wendi:

 

I don't bake many cakes either, but I think that the essense of what I

think of as a birthday cake is light and airy and you would want both white

flour and sugar for that. What makes honey healthier than sugar? The

first thing we were taught in Diabetes 101 is that they are essentially the

same in your body. Both are simple carbs and sugar has the advantage in

that it is vegan.

 

Are you looking for a sheet cake or a two layer cake or would something

else do? How about pies? Weight Watchers Magazine features lightened

cakes this month but they have less fat in them than usual, which makes

them lightened, and some substitute brown sugar for the white. None are

dairy free because they all have butter. Maybe someone has some " older "

vegetarian recipes for cakes when veg cooking was " weird " and " far out. "

 

Kathleen

 

At 10:02 PM 10/17/99 -0400, you wrote:

>wgrezlak

>

>Hi all!

>

>I'm not a very experienced cake baker, but I need to bake a couple of

>birthday cakes for a party at the end of the month. I'm looking for

>healthy cake recipes (preferable whole wheat flour, honey as opposed to

>white sugar, etc.).

>

>Also, because one of the guests has an allergy, the cakes need to be

>dairy-free.

>

>Can you help?

>

>TIA,

>Wendi

>

>>To post to list: " Veg-Recipes "

>To contact List Owner: " Veg-Recipes-owner "

>Subscribe or Un through ONElist site:

>

>

[Guest guest]

I found some great and healthy looking cakes in a nutrition book that I'm

studying:

 

* Exported from MasterCook *

 

Multi-Purpose Fruit Muffin And Cake Batter

 

Recipe By : Becoming Vegetarian by Melina et al, page 245

Serving Size : 12 Preparation Time :0:00

Categories : Cakes And Frostings Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups whole wheat flour

1 cup wheat germ or oat bran

(or a combination)

2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon allspice

1/2 teaspoon cloves

1 1/2 cups mashed bananas

OR pumpkin or grated apples or carrots

OR zucchini

1/4 cup vegetable oil

1 1/4 cups milk

(non-dairy or dairy)

1 tablespoon ground flaxseed plus 3 Tbsp water

OR 1 egg

1/4 cup blackstrap molasses

1/3 cup liquid sweetener

(maple syrup or honey)

1/2 cup raisins or dates -- (optional)

1/2 cup walnuts or pecans -- chopped

(optional)

 

This versatile batter makes moist and delicious muffins or cake. Don't let

the list of ingredients fool you, they're really very simple to make. If

you use mashed banana or grated apple in the recipe, you may wish to reduce

the sweeteners.

 

In a large bowl, combine all the dry ingredients. In a small bowl, stir

together the wet ingredients including the flaxseed egg replacer. Add the

wet to the dry ingredients, and stir until just blended. Add the raisins

and nuts. Fill greased muffin tins (vegetable or lecithin spray works

well). The trick to big, moist muffins is to load the tins right to the

top. For muffins, bake at 375F for 15 to 20 minutes or until done.

 

For cake, use a greased 9 " x 13 " cake pan, and bake in a 350F oven for 5O

to 60 minutes.

 

MAKES 12 MUFFINS

 

Per muffin: Calories: 232. Protein: 6 gm., Fat: 7 gm., Carbohydrates: 40

gm, Fiber: 5 gm.

 

High source: iron, folate, thiamin, vitamin A/ Good source: zinc, niacin,

vitamin B6

 

Analysis was done using fortified soymilk, wheat germ, ground flaxseed,

carrots and raisins.

 

Nutritional Note: These muffins or cakes are nutritional powerhouses, and

when served with some fresh fruit, they make a great dessert or substantial

snack.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Old Fashioned Low-Fat Gingerbread Cake

 

Recipe By : Becoming Vegetarian by Melina et al, page 246

Serving Size : 12 Preparation Time :0:00

Categories : Cakes And Frostings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup vegetable oil

1/4 cup milk -- (dairy or non-dairy)

2 tablespoons ground flaxseed or 2 eggs

3/4 cup maple syrup or honey

1/2 cup blackatrap molasses

1/8 teaspoon salt -- (optional)

2 1/2 tablespoons ground ginger

1 teaspoon cinnamon a

1 teaspoon cloves

2 teaspoons baking soda

1 cup boiling water

2 cups whole wheat flour

***LEMON ICING***

3/4 cup sifted icing sugar

1/2 teaspoon grated lemon rind

1 1/2 tablespoons lemon juice

 

This moist, dark, nutritious favorite is so easy to make, and it's low in fat.

 

In a large bowl, mix all the ingredients well except for the baking soda,

water and flour. In a small bowl, combine the baking soda and boiling

water, and immediately stir into the other bowl, mixing well. Using a

spoon or whisk, gradually and lightly blend in the flour, to prevent

lumping. Pour into a greased bunt pan (cooking spray works well) or a 9 " x

9 " cake pan. Bake in 350F oven for 35 to 40 minutes or until a toothpick

inserted in the center comes out clean. Cool and glaze with lemon icing if

desired.

 

Lemon Icing: In small bowl, combine the ingredients, and mix until smooth.

Spread on cooled gingerbread.

 

MAKES 12 SERVINGS

 

Per serving: Calories: 200, Protein: 3 gm., Fat: 6 gm. Carbohydrates: 35

gm.. Fiber: 3 gm. High source: iron. Good source: calcium, folare

 

Analysis was done using fortified soymilk and ground flaxseed.

 

Converted by MC_Buster.

 

 

 

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