Instant Microwave Carrot Cake

Posted in Snack, Vegan Baking by Vegan Mommy Dee

Hey guys! Today I’m sharing the fastest little instant cake you have ever seen! It’s not only quick to make but tastes super delicious too!

We don’t always have time to be baking in the kitchen so this recipe helps for those times you need something fast! This time saving little cake is whipped up in literally no time at all! If a craving hits you do you really want to start a long process of baking a treat? Not me on most days! I can easily make this treat and be satisfied in minutes!

The recipe is also healthy and still keeps my wellness goals in mind still. I use healthy ingredients that are easy to find in pretty much anyone’s home. I love using staple ingredients because it just makes life easier. I always try creating recipes that use easy to source items that are regular everyday home pantry ingredients.

Carrots are loaded with nutritional value and they taste great! They have vitamin A (from beta Carotene), Vitamin K, Fiber, Biotin, Potassium, Vitamin B6 as well as many other nutritional benefits. Carrots are great for the skin and hair, boosts immune system, facilitates digestion and is most widely known for improving eye health. They also contain other minerals such as iron, manganese and copper. I feel great about enjoying this dessert because carrots are such power houses of nutrition!

If you wanted to jazz the carrot cake a little and extra calories are no issue then you can also add frosting on top. A yummy maple icing / frosting would work amazing on this recipe. You can add icing sugar in a small bowl with some pure maple syrup. Whisk it and add a tiny amount of plant based milk until you get a nice consistency. This will add such a nice decadent addition! If you make this dessert for a guest I would go with this added option. It will look pretty too! I would also add a sprinkle of cinnamon on top of the icing / frosting for an even prettier presentation.

I know some of you like watching a video version of the recipes so I will add my YouTube recipe video below. Thank you for the support on the channel as well. If you haven’t already Subscribed to the channel then please consider doing so for more healthy recipes!

I love having a comforting cozy warm dessert from time to time. This harsh Canadian winter is becoming too much for me. We have been hitting record cold temperatures this week. It’s just bitterly cold and depressing in general. The warming spices in this cake are a lovely treat and help tremendously. I’m really enjoying a good snuggly blanket and this warm cozy carrot cake lately. It’s becoming our go to recipe!

Instant Microwave Carrot Cake

Dry Ingredients:

1 cup Brown Rice Flour

1 tsp. Baking Powder

Wet Ingredients:

1 cup Plant Based Milk of choice

2 Tbsp. Apple Sauce

5 Tbsp. Shredded Carrot

Dash of Vanilla Extract

Spices:

Sprinkle of Cinnamon

Sprinkle of Nutmeg

Kitchen Gadgets you will need:

1 medium sized bowl

1 mixing spoon

1 small microwave safe baking dish or large wide mug

Grater (for the carrot)

* You can also add Pumpkin Pie Spice as the seasoning for this recipe *

Method:

1. Add all ingredients to a bowl and combine well.

2. Transfer to small Microwave safe baking dish or large wide Mug.

3. Place in the microwave for approximately 3 minutes & 30 seconds. Check on it at the 3 minute mark to see if you need the extra 30 seconds. Keep a close eye on the cake during the whole baking process.

4. Allow to cool off a bit because it will be very hot! You also want the cake to set nicely before digging in.

Enjoy! 💚

Health , Joy & Positive Vibes,

Debbie

20Nov2021

Pineapple Upside-Down Cake!

Posted in Holiday Meals, Vegan Baking by Vegan Mommy Dee

Happy Saturday! Fall has arrived and the weather is quickly changing in my neck of the woods. The air is crisp and it’s officially cozy warm sweater weather! The evening gets pretty darn chilly now too. I get inspiration this time of year and then I try creating some healthy seasonal recipe options. I’m all about trying to create healthy treats at home instead of buying store bought goods whenever possible.

I really like to try new recipes and creating healthy versions of some of our favourite meals. I still want to enjoy a sweet treat every once in a while but I still want to stay within my wellness goals.

The holiday season is upon us and Thanksgiving is around the corner. It’s my favourite time of year because it’s a time to reflect on all the blessings we have in our lives. I feel so grateful for the life I have created! I also love the warm and cozy dishes that come along with the fall/autumn season too. I will be making my Pineapple Upside-Down Cake this year for my family celebration. It’s comforting and delicious. It’s always a hit every time I make it!

Today I’m sharing my super yummy and easy to make Pineapple Upside-Down Cake recipe with you all. I love creating healthy versions of some classic recipes. I wanted to feel good about bringing this dessert to a family get together because it’s healthy and very delicious at the same time. I want my family to enjoy a sweet treat without loading them full of unhealthy and unpronounceable ingredients.

In order to sweeten the cake you can use a variety of options. I like using Date or Coconut sugar the best. If I can’t find it at the store I will buy whatever options are available to me. I sometimes have to buy cane sugar because nothing else is available. I just recommend you trying the best you can to find the healthiest options. Everything can’t always be perfect in life and we just have to accept that and not feel guilt around it. I also remind people that although we might personally enjoy treats with little or no sugar in it other people may not. If you decide to share baked goods with others then please add the recommended amount of sugar. I feel like compared to other recipes or store bought cakes I’ve already cut down on the sugar considerably. You want other people to really enjoy it fully! When spending time with friends and family I always try and restrict a little less in order for everyone to enjoy the meal to the fullest. Time together building memories and truly enjoying the food is most important.

I also wanted to create a recipe that included easy to find ingredients as always. You guys know I’m all about keeping things fuss free! I wanted everyone to be able to find everything they needed at any local grocery store or market. Things like canned pineapple is pretty cheap to buy and works perfectly! Fresh pineapple can sometimes be quite costly depending on where you live. I didn’t want the cost of the cake to be too high overall so I stuck with staple pantry ingredients. We don’t need to break the bank in order to create a homemade treat! A simple, homemade, healthy and comforting cake was my goal. I hope you enjoy it as much as my family and I do!

PINEAPPLE UPSIDE-DOWN CAKE

Topping Ingredients:

⁃ 1/4 cup apple sauce

⁃ 1/3 cup Brown sugar or Maple Sugar

⁃ Pineapple slices

Ingredients:

⁃ 1/2 cup Soy Milk + 2 Tbsp.

⁃ 1 tsp. Apple Cider Vinegar

⁃ 1/4 pineapple juice

⁃ 1/2 cup apple sauce

⁃ 1 tsp. Pure Vanilla extract

⁃ 1/3 – 1/2 cup sugar of choice (I use coconut or date sugar most of the time)

⁃ 1 1/2 cups flour of choice (I use brown rice or oat flour)

⁃ 1 1/2 tsp. Baking powder

⁃ 1 flax egg = 1 Tbsp. Flax meal & 3 Tbsp. Water. Combine, set aside and allow to thicken.

Method:

1. Preheat oven to 350°F

2. Make the topping and add to the bottom of a 9 inch round baking pan. Arrange pineapple slices around the pan as well.

3. Next you’re going to make your flax egg. Add 1 tablespoon of flaxseed meal into a small bowl and 3 tablespoons of warm water. Combine well and set aside to thicken up.

4. Next add the milk,apple cider, pure vanilla extract, sugar and applesauce. Mix well.

5. Next add the flax egg to the wet ingredients and combine it well.

6. Now in a large bowl combine all your dry ingredients be sure to mix it well.

7. Transfer all the dry ingredients into the wet ingredients and combine all the ingredients.

8. Pour over the pineapple rings in the pan evenly distribute the batter out.

9. Bake for 35 to 40 minutes in a 350°F oven.

10. Once it’s baked allowed to completely cool before transferring to a plate or serving dish. Once it’s cooled you can place a plate on top of the pan and flip it over. The cake should slide out easily if you have a nonstick pan if not you may have to pre-oil your pan in order to ensure the cake can be removed easily.

Enjoy! 💚

I will include the video version of this yummy cake! If you haven’t already Subscribed to my YouTube channel then please consider doing so now. That way you don’t miss any upcoming cozy & comforting recipes upcoming! Thank you for the support and love on the channel!

2Oct2013

Banana Chocolate Chip Cake

Posted in Snack, Vegan Baking by Vegan Mommy Dee

Banana Chocolate Chip Cake!

Almost every week I make banana chocolate chip muffins because they are my kids favourite type of muffin. It get’s kinda boring sometimes so I sometimes make a banana chocolate chip cake instead. Hey why not switch it up a little? Right? We go through a lot of bananas at my house! That’s ok though because these energy powerhouses have many health benefits such as containing potassium, fiber, vitamin C, B Vitamins, iron, they are a mood enhancer, and are good for the heart and nerves. I incorporate bananas in a variety of ways from my morning smoothies, muffins, and in hot breakfast cereals and oatmeal. 🙂

Here is my super easy recipe for Banana Chocolate Chip cake …

Banana Chocolate Chip Cake

You will need:

3 medium-sized bananas
1/4 cup coconut or sucanat sugar
1/4 cup coconut oil
1/3 cup mini vegan chocolate chips, or regular sized vegan chips
1 tsp. pure vanilla extract
1 cup brown rice flour
2 tsp. baking powder
1 cup unsweetened almond milk

Method:

Preheat your oven to 400 F
Mash your bananas in a medium-sized bowl.
Add the coconut oil and sugar to the mashed bananas.
Next add the vanilla extract and give it a good mix.
In a large bowl add the brown rice flour and baking powder and mix well. I use a fork to make sure my baking powder is incorporated well.
Add the wet ingredients into the dry and also add in the almond milk into the bowl.
Combine well and add the vegan chocolate chips to the mixture.
Grease a baking pan with coconut oil and add the mixture into the dish. Even it out and pop it into the oven.
Bake for about 30-35 minutes, ovens vary.
Once baked allow the cake to cool completely before slicing it!