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Birthdays, Cakes

Tiramisu Cake

June 26, 2015

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School is officially out for summer!!!

And man – is it ever summer. It’s the hottest June we have had in forever. And somehow this month flew by, like literally jumped from the first day to the last week of june in one day. My birthday was June 5, and it already feels like forever ago. In another week and a half it will be TWO MONTHS until we get married. TWO MONTHS!!!!!!!! where did the time go????? Holy moly let’s get going. 

We will be engaged for over a year and a half, and it seems like even that wasn’t long enough. There is SO much I want to get done this summer for the wedding, and being a teacher I am so lucky to have the next two months off to complete my big to-do list ( i know, the perks). Let the wedding planning countdown begin in full force.

At the beginning of the month, we celebrated my birthday by going out of town for the night. It was on a friday this year, so we headed to the mountains for a getaway. We went up to Squamish for the night, and then climbed The Chief on the saturday afternoon. I felt like a horrible vancouverite for never having climbed it, and only completing ‘the grind’ (grouse mountain grind hike) for the first time the week before. It was fun to get out and do something outdoors for my birthday, seeing as how it has been absolutely gorgeous weather all month long. Of course, I had to make myself a birthday cake to bring up with us, that we no doubt had to burn-off the calories the next day on the hike.

photo 2

My Nonna had made her delicious tiramisu for my wedding shower at the end of may, and I couldn’t stop thinking about it – i love tiramisu. It’s a great no-bake (or in this cake, baked) summer dessert that is both chilled and caffeinated – the ultimate summer combination. The traditional cake is made with lady fingers, thus no baking required. However I wanted a ‘birthday cake’ feel so i turned the lady fingers into a dry italian sponge cake, then soaked it in espresso and liquor. Since I have a dairy intolerance I decided to try out a vegan cream cheese to replace the mascarpone, and added coconut cream to stiffen it up. It turned out perfect – and it was absolutely delicious. I definitely suggest making it for a summer event this year. If you’re like me, and don’t drink coffee but love coffee flavoured foods, you’ll love tiramisu.

tirm

happy summer!

Tiramisu Cake
A delicious sponge cake, soaked in espresso & kahlua, with silky frosting dusted with cocoa powder
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For the Cake
  1. 6 eggs, separated
  2. 1 cup sugar
  3. 1 cup cake flour
  4. 1 teaspoon vanilla
For the coffee syrup
  1. 1 - 2 cups strong espresso
  2. 1/2 - 1 cup kahlua
For the Frosting
  1. 1 package vegan cream cheese
  2. 1 can coconut cream (cold, refrigerate overnight or in freezer for a couple hours)
  3. 1/2 cup - 1 cup confectioners sugar
  4. 1 tsp. vanilla extract
For the Cake
  1. Prepare two 6" round cake pans, line with parchment paper and spray.
  2. Preheat oven to 350°
  3. Separate eggs, putting whites into a large mixing bowl, and yolks in a small mixing bowl.
  4. Add ½ cup sugar to whites and beat until very stiff, with handheld blender.
  5. Add ½ cup sugar to yolks and beat until very thick and light yellow in color.
  6. Fold egg yolk mixture into egg whites.
  7. Next, fold flour in using a spatula, ⅓ cup at at time, incorporating well after each addition.
  8. Pour batter into prepared pans and bake in pre-heated oven for 30 minutes, or until toothpick inserted into the middle comes out clean.
  9. Cool for 10 minutes then remove from pan and set aside.
  10. Allow to cool completely, and then cut cake in half. I baked the cake the night before, and let it dry out on the counter overnight before cutting them in half. This allows the liquid to be soaked up nicely, like lady fingers in a regular tiramisu dessert.
For the Frosting
  1. In a blender with whisk attachment, or using handheld blender, whip the vegan cream cheese and coconut cream until light and fluffy. Add confectioners sugar and vanilla and whip again. Set aside in the fridge.
To assemble
  1. Add the coffee and kahlua together. Lightly soak the sliced cake layers with coffee syrup. Place first layer on cake stand, and add more liquid. Add 1 cup of frosting to the layer and smooth out with offset spatula. Using a small sifter, add cocoa powder. Place second cake layer on top, and repeat process: coffee syrup, frosting, cocoa powder. Continue with all layers, finishing top with cocoa powder or even grated chocolate.
Notes
  1. You may need to increase coffee syrup depending on how much each layer soaks up. I always make lots and then pour any extra right onto the cake once sliced. Allow to sit in the fridge for at least a few hours, or overnight is better. This allows the coffee to soak into the layers, making them moist, and all the flavours will blend together. Serve cold.
b a k e a h o l i c http://www.bakeaholic.ca/

 

 

 

 

Cheesecake, Raw, Vegan, Wheat Free

Raw Vegan Chocolate ‘Cheesecake’

April 27, 2015

raw vegan chocolate cheesecake // bakeaholic.ca

For all intents and purposes this is a chocolate cheesecake. 

However, it isn’t made with any cheese, or dairy, at all. Therefore, it’s a ‘cream’ cake – with the emphasis on coconut cream. 

It was my mom’s birthday last week and we had a family dinner to celebrate. Every year I ask her what type of cake she would like for her birthday. This year, she asked for a decadent chocolate cheesecake, being one of her favourites. I took this as a challenge to make it not only dairy free, but raw and vegan as well.

Myself and my soon to be sister-in-law have a dairy intolerance and therefore can’t indulge in things like cheesecake, though i would love to. So, I decided to see if I could trick my mom by making this version of her favourite dessert. 

I easily found this recipe from the Minimalist Baker’s website, and I had seen it taste-test approved by a fellow Vancouver blogger Erin Ireland. The ingredient list looked simple and the steps easy. The result? An amazing, creamy, chocolate-y, indulgent cheesecake reminiscent cake that requires no baking what-so-ever. topped with dairy-free chocolate ganache. Amazing,

raw vegan chocolate cheesecake // bakeaholic.caraw vegan chocolate cheesecake // bakeaholic.caWhen you think about it, it’s kind of funny that a chilled cheesecake actually requires any baking at all (in the traditional recipes) – so why not cut out that step all together and have a true chilled no bake ‘cheesecake.’ 

This recipe is absolutely amazing – and require half the amount of time, and energy (of you & your appliances) to make. Traditional cheesecake requires a long bake time, followed by cooling and then chilling in the refrigerator, a very tedious process.

With this simple recipe there is no baking, and only minimal chilling time required. I chose to make a large cheesecake for dessert with the family, but you can definitely make this in a smaller version if you want to half the recipe.


raw vegan chocolate cheesecake // bakeaholic.ca
raw vegan chocolate cheesecake // bakeaholic.caraw vegan chocolate cheesecake // bakeaholic.ca

raw vegan chocolate cheesecake // bakeaholic.ca sliced

Fool your dairy-loving cheesecake fans with this easy recipe

Raw Vegan Chocolate Cheesecake
Serves 12
A creamy, dreamy alternative to the traditional cheesecake made dairy free and vegan.
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Prep Time
4 hr
Cook Time
5 hr
Total Time
10 hr
Prep Time
4 hr
Cook Time
5 hr
Total Time
10 hr
Crust
  1. 2 cups medjool dates, pitted
  2. 2 Tbs. boiling water
  3. 2 1/2 cups raw almonds (or any other nut)
  4. 1/2 cup oreo cookie crumbs or graham cracker crumbs
Filling
  1. 3 cups raw cashews, soaked in water overnight or at least 5 hours
  2. 1/2 cup lemon juice
  3. 1/4 cup melted coconut oil
  4. two 14-ounce cans of coconut cream (or full fat coconut milk)
  5. 1 + 3/4 cups dark chocolate (chopped and melted in microwave on 1 minutes intervals, power level 6)
  6. 1/4 cup maple syrup
Ganache
  1. 1/2 cup dark chocolate, chopped or chips
  2. 1/2 can coconut milk
Crust
  1. Add pitted dates to a food processor along with boiling water and blend until smooth.
  2. In a high powered blender, add nuts and graham crumbs and process into a meal.
  3. Add the almond graham crumb meal to the dates and pulse until it forms a dough. It should be slightly sticky, and not too dry. If too sticky, add more nuts or even oatmeal. If you find it is too dry, add a touch more water or dates. You may want to do it in two batches depending on how large your food processor is.
  4. If you're making one large cheesecake, press the dough into the baking dish and push up the sides. I like to use the back of a spoon to smooth it out. If making individual cheesecakes, line ramekin with parchment and then divide crust evenly.
  5. Place in fridge to chill while preparing the filling.
Filling
  1. Drain the cashews.
  2. Add all filling ingredients to a high powered blender and mix until very smooth. Again, you may wish to do this in two batches if you are doubling the recipe. Continue to blend until silky smooth, you may need to add more liquid (lemon juice or syrup) if needed. Batter should be creamy and smooth.
  3. Divide filling evenly among the ramekins or large quick-release pan.
  4. Place in refrigerator for 4-5 hours, or overnight. This is a great make-ahead dessert that you can make and refrigerate overnight.
  5. When ready to eat, slide a sharp knife around the edges and release.
Ganache
  1. If you'd like to top it with a ganache, heat the coconut milk in a small pot on medium heat until steaming. Pour over chopped chocolate and let sit 5 minutes. Using a spatula stir together melted chocolate and coconut milk until a thick chocolate glaze is created. Set aside to cool for another 5-10 minutes. Pour over a chilled cheesecake and let sit until ready to serve.
Notes
  1. I doubled this recipe (as seen in the pictures) for a 10-inch baking dish. If you would like to make a smaller, or individual cheesecakes as seen on Minimalist Baker's website visit the link. Adjust recipe according to your baking dish size. If you'd like to make a large cheesecake like I did, use the above recipe.
  2. I found with the large one, even in the fridge overnight it is creamy, but if you want to place it in the freezer for a half hour or so before it will be even more chilled and solid if you prefer.
Adapted from The Minimalist Baker
b a k e a h o l i c http://www.bakeaholic.ca/

chocolatecheesecakeraw

Apples, Bundt, Cakes, Pumpkin, Thanksgiving

Spiced Apple Pumpkin Bundt

November 11, 2014

Hey! look at that – my first GIF. 

I felt I should come back with something interesting, seeing as how I haven’t blogged in a while. I blame work (teachers strike over = working everyday) and Adam’s work schedule. 

When Adam isn’t home, I haven’t been baking as much, and when he is home we’re fiercely busy with wedding plans, visiting friends and family and trying to make the most of the 6 days he’s home. I’m ashamed to say we eat out more often now than ever, whereas before we would seldom go to a restaurant. But when he’s home, we’d both rather not be in the kitchen cooking and cleaning. Plus, he has to satisfy his wicked sushi craving. The food at his work is not great, however, so I do like to make him a few good homemade meals to satiate his appetite before he returns. 

You don’t realize how much your schedule and routine changes when your significant other (fiancé) is out of town. You also realize how heavily you rely on that person when you find yourself in the shower with no one to grab that towel you left on bed, or when the dog wakes up in the middle of the night and you have to drag yourself out of bed, shrug on some clothes and take them outside in the new autumn chill. It’s cold here now, by the way. Although I’m reminded of how much colder it is up north when I’m complaining to Adam about our 2 degree weather, and he’s working in -20. Sorry bout that. 

While I try to bake and carry on with cooking like I do when Adam is home, I regrettably find myself eating oatmeal, veggies, fruit, salads, tuna and other no prep meals for lunch and dinner. I was however proud of myself for cooking an actual meal this week (chicken enchiladas) for dinner and lunch leftovers. It was quite delicious, and just what I needed. I baked two chicken breasts with chili seasoning and sweet potato. Then I spread some pureed black beans on a tortilla, added the shredded chicken, sweet potato, goat cheese and rolled them up and topped with salsa, baking them again in the oven. They were so delicious – as I told Adam “i made real food!” While I haven’t been baking much, except for some delicious banana bars I’ll share later this week, I thought I had better upload some recipes I made last month. With ourthanksgiving over, I think I’ve exhausted my pumpkin recipes. 

Pumpkin Apple Bundt Cake // bakeaholic.ca

This weekend we are hosting our second annual Friendsgiving – it was such a success last year. We make the turkey and stuffing, and our friends bring over the side dishes and dessert. The amount of food last year was crazy, and everything was absolutely devoured. It’s such a fun tradition and we love getting together with our friends. This year we have a whopping 16 people coming for dinner! We’ll have to bring in some extra tables. 

I made this cake for our thanksgiving in October. It’s the perfect combination of apple spice and pumpkin spice – something a little different than the traditional pumpkin pie. The two flavours go well together, and the cake is perfectly moist. 

Pumpkin Apple Bundt Cake // bakeaholic.ca

Pumpkin Apple Bundt Cake // bakeaholic.ca

Pumpkin Apple Bundt Cake
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Ingredients
  1. 2 cups whole wheat pastry flour
  2. 1 teaspoon baking powder
  3. ¼ teaspoon baking soda
  4. ¾ teaspoon cinnamon
  5. 2 eggs
  6. ½ cup granulated sugar
  7. ¼ cup canola oil
  8. 1 cup pumpkin puree
  9. ½ cup almond milk
  10. 1 large apple, peeled and grated
  11. Optional: confectioners' sugar
Instructions
  1. Whisk together the flour, baking powder, baking soda, and set aside.
  2. In a separate bowl, whisk together the eggs, sugar, and oil until thick and creamy, about one to two minutes.
  3. Next, whisk in the pumpkin until well incorporated.
  4. Now add the dry ingredients to the wet ingredients and stir until just combined.
  5. Stir in the almond milk, and then fold in the apples.
  6. Pour the batter into a greased bundt pan.
  7. Bake at 350 degrees for 35-40 minutes until the top is golden and a skewer inserted into the center come out clean.
  8. If desired, dust with powdered sugar.
Adapted from Homemade with Love
Adapted from Homemade with Love
b a k e a h o l i c http://www.bakeaholic.ca/