Cake & Scone Recipes

*Blueberry Coffee Cake

I used a bag of organic wild Maine blueberries in this vegan and dairy-free cake made with millet and sorghum flour, but larger blueberries would also work.

Preheat the oven to 350 degrees F. Lightly oil a 9-inch round cake pan.

Whisk together the dry ingredients:

3/4 cup millet flour
1 cup sorghum flour
1/2 cup arrowroot or tapioca starch
1/2 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1/2 teaspoon nutmeg or cardamom
1 teaspoon ground cinnamon
1 cup organic light brown sugar, packed

Make a well in the center and add:

Ener-G Egg Replacer for two eggs whisked with warm water (total 4 tablespoons liquid)
1/4 cup light olive oil
1/4 cup Spectrum Organic Shortening
1 tablespoon bourbon vanilla
1 tablespoon honey or raw agave nectar
3/4 cup hot water (start with less, especially if you use real eggs)

Beat the mixture until you achieve a smooth batter. It should be somewhere between a cake batter and a muffin batter.

Fold in:

10 oz. blueberries (If you are using frozen, make sure they're thawed and patted dry)

Scoop the batter into the prepared cake pan and smooth it out evenly using a wet spatula.

Make your crumb topping:

1/4 cup organic light brown sugar
2 tablespoons millet flour
2 tablespoons light olive oil or Spectrum Organic Shortening
1 teaspoon ground cinnamon

Rub this mixture together with your palms until you get a grainy, sandy crumb.

Sprinkle all over the top of the cake batter.

Bake in the center of a preheated oven for 40 to 50 minutes until the center is firm to a light touch.

Cool on a wire rack.

Makes 8 servings.

Wrap leftover slices in foil, bag, and freeze for freshness.

*Apple and Cinnamon Muffins

Using buckwheat gives these fragrant gems a nutty heartiness I enjoy. If you don't care for buckwheat, use your own favorite gluten-free flour blend for the 1 and 1/2 cups flour in this recipe.

Preheat the oven to 350 degrees F.

Whisk together the dry ingredients:

3/4 cup buckwheat flour
1/2 cup sorghum or rice flour
1/4 cup tapioca starch/flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon allspice

In a separate mixing bowl beat together:

1 cup natural applesauce
1/3 cup light olive oil
1 cup organic brown sugar- or 1/2 cup raw agave nectar or more, to taste*
2 teaspoons bourbon vanilla
Egg Replacer for 2 large eggs
4 tablespoons apple juice, more as needed

Beat the wet ingredients and sugar until smooth. Add to the dry ingredients and combine well. Add more apple juice a tablespoon at a time, as needed to make a smooth batter.

Stir in:

1 1/2 cups chopped fresh apple
1/2 cup chopped pecans or walnuts, optional

Spoon the batter into twelve muffin cups.

Sprinkle with raw sugar, if desired, for a crunchy top.

Bake in the center of a preheated oven until firm and golden- about 20 to 25 minutes or so. Test with a wooden pick if you need to. Remove the muffins from the pan and cool on a wire rack.

Wrap and freeze for on-the-go treats. Thaw at room temperature or briefly zap in a microwave if you like your muffins warm.

Note on agave: I made these with 1 cup organic brown sugar and found them to be the right balance of sweet; but I receive so many requests for agave as a sub I included an alternative. If you like your muffins less sweet start with 1/2 cup agave. Taste test the batter. If you need more sweetness, add more.

Makes twelve muffins.