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MTF: Vegan & Macrobiotic friendly Chocolate Bundt Cake

It's good. It's really good. It's for sure Macro Treat Friday (MTF) approved.

Enough said.

MTF: Chocolate Bundt Cake // vegan & macrobiotic friendly

This cake got the 2 thumbs up from T, who enjoys cake that tastes more like cake than something really healthy. I was super happy because the texture reminded me of a cake we enjoyed as a family when I was growing up. It felt truly, like a treat. In any case, it's chocolate cake. It's good. There is a fair amount less oil and sugar (in fact, no sugar, just maple syrup) than traditional chocolate bundt cakes, making it more macrobiotic friendly, and of course it's vegan. This is a great cake for special occasions!  If you don't have a bundt pan, don't worry, you can also bake this in a "9 x 13" inch pan too.

Ingredients

Dry

  • 3 cups flour [ I've used whole sprouted spelt flour, and whole wheat pastry flour - the whole wheat pastry flour was my favourite of the two, but both were good, and I want to try it with whole spelt pastry flour next ]
  • 3/4 cup natural cocoa (non-alkalized)
  • 2 tsp baking soda
  • pinch of sea salt
  • sprinkle of cinnamon

Wet

  • 2/3 cup brewed coffee (or grain coffee, or water)
  • 1 cup maple syrup
  • 1.5 cups water
  • 3/4 cup oil. I used sunflower (and I also tried with 1/2 sesame & 1/4 EVO blend), but avocado or grapeseed would be good too.
  • 2 tsp pure vanilla

Optional (but highly recommended)

  • 1/2  to 1 cup chopped walnuts or pecans
  • 1/2  to 1 cup dark chocolate chips

Directions

  1. Heat oven to 350F. Oil a bundt pan. Feel free to lightly flour or cocoa the pan as well (I haven't tried that yet).
  2. Whisk dry ingredients in a large bowl.
  3. In a separate bowl, mix wet together, and add to dry.
  4. Stir together until just combined. It'll be a really runny batter, but don't worry, and don't overmix :) lightly stir in the nuts and chocolate chips, if using.
  5. Bake for 45 - 55 minutes. Check with a toothpick at 45 - mine usually takes 55.
    If baking in a 9 X 13 dish, it will take less time - check at 30 minutes, if not before.
  6. Let rest for at least 10 minutes before inverting (says the directions that came with my bundt pan)...but I've read that it's best to place the bundt pan on a wire rack, let it cool completely, then tap a few times before inverting.
  7. If you desire, you can try some of the frosting suggestions below! I have enjoyed it both with, and without frosting.

Frosting

Option 1: Coconut Whipped Cream - I followed these steps HERE

  • this is what I used as it is simple, and not so sweet, so I could dress the cake up with berries

Option 2:  TOFU WHIPPED CREAM

  • Using an immersion blender, blend 2 package of lite silken tofu with 4 TBSP maple syrup, and 2 tsp vanilla until very smooth. Place in the fridge for a few hours to let it firm up. I haven't used this on the cake yet (but I have on other treats), so you might need to make even more to cover the whole cake.

Option 3: CHOCOLATE GLAZE

  • Melt 4 oz. very dark or semisweet chocolate in a double boiler with a tablespoon of coconut oil.
  • When melted, pour into bowl and add in 6 TBSP coconut milk, brewed coffee, or almond milk
  • Add in 1 tsp vanilla, and up to 1.5 cups of confectioners sugar (to sweetness). I have made once before, my own "maple sugar icing sugar" by blending in a highspeed blender maple sugar until really fine and powdery. It worked - not quite as well, but it did.
  • Pour over cake / spread over cake while while glaze is warm. Let glaze cool and harden before serving.
  • This one is straight up delicious - but very intense - decadent, sweet and rich.

 

Now...Celebrate!!
Buy some berries and perhaps some vegan icecream, make some cake, invite some friends over, and sit outside while you celebrate the wonderfulness of life, and enjoy your treat  <3

MacroTreat Friday: Macrobiotic Friendly Apricot Berry Crisp

Happy Friday friends.

I've got a sweet, tangy, tart yet comforting summer fruit crisp for YOU.

Because I love you!
And I love summer fruit :)

MTF: Lemony Apricot Berry Crisp

Vegan, Macrobiotic Friendly, Quick & easy to prepare.

This recipe is very forgiving. Use what you have. Play around with the amounts. As you can see the amounts I've provided are pretty vague. I wanted a crisp that was very light and tart and fresh, so it doesn't have much fat or sugar compared to regular recipes. If you want something a little richer, add in a bit more oil or sugar, and you're good to go :)

Ingredients

  • 1 small pint of a more tart berry (I used red currants). Feel free to use strawberries, cherries, or blackberries as well.
  • About 2 cups, of blueberries (I used josta berries from the market)
  • about 6 fresh apricots, cut into sixths
  • Juice of half a lemon + zest (optional)
  • coconut oil - about 4 TBSP total (or other oil / fat of choice)
  • 1 cup flour of choice (I used spelt flour)
  • 2 cups rolled oats
  • 1/4 to 1/3 cup granulated sugar of choice (maple sugar, coconut sugar etc), divided between filling and topping
  • dash of cinnamon
  • pinch of salt
  • almond milk or cold water, about 1/4 cup

Directions

  1. Heat oven to 350F.
  2. Rub some oil all around on a glass pyrex dish ( I used a 13" x 9" one)*
  3. Wash all fruit, cut up the apricots.
  4. Spread the fruit over the bottom of the pyrex dish.
  5. Sprinkle in about 2 - 4 TBSP of sugar, depending on how tart you like your crisp, and how tart your berries are. Add in a pinch of sea salt, the lemon juice, and stir around so everything gets coated. **
  6. In a separate bowl, mix flour, oats, and a few tablespoons more of sugar, and a dash of cinnamon. Using a fork, or your hands, crumble in a few heaping tablespoons of coconut oil. [If using other oil, then just mix in with a fork].
  7. Add in just enough almond milk or cold water to form a crumbly wet dough.
  8. Using your hands, grab chunks of the dough and crumble evenly over the the fruit.
  9. Bake at 350F for at least 30 minutes, but up to an hour - checking for when the fruit is bubbling around and edges, and the top is golden. I left mine in for about 45 minutes.
  10. Remove from oven and let cool. If the fruit seems liquidy, don't worry - mine firmed up as it cooled. We kept the leftovers in the fridge, and the next morning they were GOOD. Yum!

NOTES:
* You can definitely use a smaller baking dish, just be warned it may take a bit longer to cook at it will be a bit deeper
** Feel free to add in a tablespoon or two of flour to the fruit, or another starch of choice, if you want it to "gum up" a bit more.

You may want to serve it with some vegan vanilla icecream for a treat...or top it with more fresh berries the next morning (as I did) for a delicious summery breakfast.

Enjoy!! <3