birthdaycake – GUTSy Performance Nutrition

cardamom + vanilla birthday cake

May 16, 2018June 12, 2020by Rebecca1 Comment

I’ve noticed the last few months have brought little breakthroughs in my baking experiments, perhaps because I have not been practicing. I finally made a truly good gluten-free soda bread on my first attempt of the season. I wowed friends with this chocolate hazelnut cake. I made animal crackers that tasted better than any we’ve had before on the first try. Holiday pie crust and sourdough pizza, and likely more that I’m forgetting.

And without too much thought, after years of attempting and tossing out countless recipes and versions of gluten-free, dairy-free vanilla cake, I opted back to my very own chocolate recipe, transitioned it to vanilla and somehow topped it off with a truly amazing caramel-esque non-dairy “cream cheese” frosting to boot.

I’m not bragging by mentioning this so much as reflecting on this last year, my 30th, and reflecting on what it is I put my effort, intention, and attachment into. For sure it has not been baking, or recipe creation in general.

But I wonder sometimes what I have to show for that which I have put my focus towards? To hint, it’s been a lot of nutrition grad school, delving deeply into mindfulness and the often invisible soulwork, and running, always running. I wrote down three big goals for the year in early January and I’ve stuck them in a place where I see them regularly. Each time I’m reminded of the process, how it’s slowly unfolding, how I fail routinely and try again. My goals are process goals, not dependent on the outcome I’d like. But I’m coming to value the day in and day out of quietly working in the trenches, unknowing whether there’ll be a big payout.

In meditation lately, I’ve been envisioning myself sitting, floating on nothing, nothing above or below, nothing to grasp on to. This experience of complete lack, control over nothing, is absolutely uncomfortable even in a visualization exercise. And as I seamlessly transitioned into 31 the other day without much fanfare and devoid of celebrations minus a lovely cake in the flavors I craved that finally and unexpectedly worked out, I think I’ve come to understand a little more: the intentions I set, the high intentions, stories in my head and visions of “glory,” the culmination of work and work and work, on whatever it is I’m working on, very rarely pan out the way I envisioned. And that’s okay.

Because the real magic, I think, is in learning to become more comfortable in the floating, in the space between, in the process, in the unknowing.

Welcome to another rebirth-year. For sure, there’s at least really good cake.

Cardamom and Vanilla Birthday Cake, makes a 6-inch two-layer cake
Cardamom is a strong spice, one I love as an adult but was turned off by when younger. Add the amount you desire, starting with less, tasting, and adding more as needed. The frosting amount is intended to just slightly enhance the cake. Double or triple the amount for a fully frosted version.

120 grams / 3/4 cup brown rice flour
30 grams / 1/4 cup almond meal
14 grams / 2 tablespoons arrowroot powder
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 – 1 teaspoon. ground cardamom
130 grams / 2/3 cup sugar (I used the slightly less processed organic cane sugar)
56 grams / 1/4 cup coconut oil, soft, but not melted
2 tablespoons ground flax with 6 tablespoons warm water
1 teaspoon pure vanilla extract
110 ml / 1/2 cup unsweetened non-dairy milk

Preheat the oven to 350° F and line the bottoms of each cake pan with parchment paper. Then rub a little coconut oil up the sides of the pans and set aside.
In a small bowl, stir together the ground flax and warm water to form a slurry.
In a large bowl, whisk together the flours and spices and then set aside. In another large bowl, combine the sugar and coconut oil and whisk until it’s light and fluffy. Add the flax slurry and then the vanilla and milk; mix again until it is combined. Next, a bit at a time, stir in the dry ingredients and combine.
Divide the batter evenly between the cake pans and bake for 25-30 minutes. Check after out 20 minutes so as not to over bake.
Transfer the layers to a cooling rack and allow to cool for about 20 minutes; then remove layers and rest them until completely cool.

Cream Cheese Frosting
115 g / 4 oz. / 1/2 cup of non-dairy cream cheese (I used a 1/2 batch of this recipe)
3 Tbs. coconut oil, melted
3 Tbs. brown rice syrup
1/2 tsp. pure vanilla extract

While the cake is baking, make the frosting. If you want to make your own cashew cream cheese, you’ll want to start ahead to allow time to “culture.”
Combine all ingredients in a food processor and blend until creamy smooth.
Transfer to a bowl and place in the fridge for at least an hour to allow it to set up before frosting the cake.

Nutrition + Health, Spring, Summertime

Raw Carrot Cake, for a birthday

June 22, 2017by Rebecca2 Comments

Dropping in super quick on this mid-summer day. The weather around here is finally reaching its appropriate (hot and summery) temperature and The Recipe Redux is celebrating a birthday. I think you all know I prefer to celebrate birthdays with carrots, in the form of cake, so we’re going to be enjoying this weather-appropriate tiny Raw Carrot Cake.

It is tiny because I decided to make a little one to serve four to six and as you may know, raw desserts can pack a lot of nutrition in dense little (tasty!) bites. Savor them slowly and they are so worth it.

Raw Carrot Cake, serves 4-6
I’ve been experimenting with this recipe for quite some time and nearly made it for my own birthday in lieu of a baked carrot cake. It’s super easy and can be made in any pan or container. If you’re going with a single layer, a 4×4 inch size would be best, or double the recipe for a crowd and it will fit easily into an 8×8. Otherwise, find your tiny flat-bottomed container of choice and layer it up, as I did. A couple more notes on ingredients: I tried a variety of flour ratios and really prefer a good base of oats as I don’t enjoy all nuts but this can be made with all almond flour to equal 1 cup in total. The addition of orange zest or essential oil in the cake and frosting is completely optional but brings a really nice flavor to finish so use only if you prefer or have on hand.

Cake:
1/2 cup medjool dates, soaked for a few minutes
splash of water from soaked dates
1 1/2 tsp. pure vanilla extract
3/4 cup oats, finely ground
1/4 cup almond flour
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg
pinch of sea salt
1/2 cup finely grated carrots
zest of 1/4 of an orange, optional

Frosting:
1/2 cups raw cashews, soaked for at least 4 hours
2-3 Tbs. reserved date water, as needed
1/2 Tbs. brown rice syrup or honey
1 Tbs. fresh lemon juice
3/4 tsp. vanilla extract
pinch of sea salt
1/2 Tbs. melted coconut oil
zest of 1/8 an orange or one drop orange essential oil

Line two circular pans of choice or a 4-inch square dish with parchment paper, leaving some of the paper to come up the sides, and set aside.
In a food processor, puree the oats until they come into a fine flour. Then transfer them to a small bowl and pulse the dates in the processor with a splash or two of their soaking liquid until they come into a chunky paste. Add the vanilla and puree a little longer until almost smooth. Add the grated carrots and pulse a few more times so they are broken down a bit more but not completely smooth. Scrape the mixture into the bowl with the oats. Add the almond flour, spices, salt, and orange zest if using. Mix it with a spatula or spoon until evenly mixed. Then, press this cake mixture into the parchment lined pans. Cover and place in the fridge until ready to frost.
For the frosting, in your food processor again, combine the soaked and drained cashews, 1-2 Tbs. reserved date water, brown rice syrup or honey, lemon juice, vanilla and salt. Blend on high until you have a smooth and creamy consistency. Then drizzle in the melted coconut oil and drop of orange oil or zest and puree again, adding a little more date water as needed if it’s really thick. Scrape into a bowl, cover, and chill for about an hour to firm it up.
To finish, lift the cake layers from their container, and frost using as much of the cashew frosting as you prefer. Leftovers will keep covered in the fridge for about 5 days.

Journal, Spring

The Best (Humble) Carrot Cake

May 17, 2017May 17, 2017by Rebecca3 Comments

I turned 30 this last weekend. It was a birthday that both crept up and one I had been thinking about for a while. When I was a teenager, I imagined I’d have my career and life 100 percent sorted by now, already fabulous at or well on my way to being a professor/dean/mom/farm wife/NGO executive/etc.

Hah. The last decade has taught me life doesn’t work so linearly. I’m only just beginning to give myself the opportunity to reach for the career I think will fulfill me–the one that doesn’t have more emphasis on the glamorous or romantic title or idea of it but will actually make me feel full in the daily in and out. And I know now I may well pivot in process. I’m learning we change our minds as time goes on.

I’ve also learned that second, third, fourth, and more tries are often necessary to get something right. For instance, and definitely on the lighter side, I made myself birthday cake. I do almost every year as I love the opportunity to experiment with exactly the flavors of cake I want to enjoy, but I also don’t care for cake or sweets often. Last year I made myself a cardamom vanilla cake with cashew cream frosting. I know because the (failed) recipe was sitting among my draft blog posts for the whole year. This year, I was torn between re-experimenting with that flavor combination and making my absolute favorite, carrot cake. I chose the cardamom vanilla. I even nerded out completely and experimented with three different frostings ranging the full spectrum from all natural/nutritious ingredients to completely not. I generally don’t even like frosting.

Anyway.
The finished cake was gorgeous.
Even if one finger lick of the frosting gave me an immediate sugar rush.
It was pretty, rustic, and exactly the effect I was going for.
See?

Looks can be deceiving.
I’ve learned that multiples of times over the past decade as well.
The vanilla cardamom was no good. Too dry even on the second attempt and following ratios I know should have worked. The cardamom’s flavor was barely apparent.

Now over any desire to eat cake but with a fridge full of two more (much less sweet) frostings, I found myself with the overwhelming desire to go bake that carrot cake. I adapted this old favorite recipe.

It looked humble.
It tasted delicious.
I found myself eating much more than I needed* and not caring.

A light lesson for sure, but somehow it was fitting that my grand plans for a 30th birthday cake that had more outward beauty than actual enjoyable substance failed completely while the humble, comforting old favorite won out the day.

The same could be said for the day itself as I had visions of a big party or grand adventure to bring in the new decade, and ultimately decided to do exactly what I wanted, i.e. went out to a quiet dinner with William at a very Eugene restaurant, chose a table in the back corner that was a bit like we were eating in a cozy closet/backstage, enjoyed a meal that was basically a tasty plate of spinach, and then wandered home to watch an also very Eugene movie. And then I woke up the next day, my actual birthday, stayed home, baked cake, read, made a nice dinner but nothing more special than normal, and generally just relaxed.

It was the best.
*Also, no one really needs cake.
But sometimes the process–of failing, of trying again, of eventually succeeding, and of getting to share the experience and result with loved ones, whether it’s baking and eating cake or something much more challenging and life changing–is simply good for the soul.
I’m learning that too.

The Best Carrot Cake (gluten-free + vegan optional)
makes two 6-inch layers

1/2 cup raisins, soaked in warm water or black tea

1 cup whole-grain gluten free flour mix, below (or 1 cup whole-wheat pastry flour)

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. xanthan gum (omit if not making gluten-free)

1/2 tsp. ground cinnamon

1/2 tsp. ground cardamom

1/2 cup brown sugar

1/4 plus 2 Tbs. canola oil

6 Tbs. aquafaba, 2 Tbs. ground flax + 6 Tbs. water, or 2 eggs

1/4 cup unsweetened applesauce

1/2 tsp. pure vanilla extract

1 1/2 cups finely grated carrots (about 2 large)

cream cheese frosting:
4 oz. vegan (or regular) cream cheese
3 Tbs. coconut oil, melted
3 Tbs. maple syrup
1/2 tsp. pure vanilla extract

Preheat the oven to 325 degrees F. Grease, flour, and then line cake pans with parchment paper.
Soak the raisins in a small dish of warm water or black tea.
Sift the flour, baking powder, baking soda, salt, xanthan gum, cinnamon, and cardamom together in a medium bowl.
Whisk the brown sugar and oil together in a large bowl. Then add the aquafaba, flax mixture, or eggs; every method works well so use whatever you prefer. Then stir in the applesauce, vanilla, and flour mixture.
Drain the raisins from their liquid, and then fold them and the carrots into the mixture until combined. Divide the batter amongst the two prepared cake pans, and then gently lift and drop each filled pan on the counter to remove air bubbles. This will allow for more even baking and a flatter cake top. Bake until the layers are golden brown and a toothpick inserted in the middle comes out clean, about 35-40 minutes.
Remove the cakes from the oven and cool about 10 minutes before removing from the pans. Then set them aside on a rack to cool completely.
For the frosting: Blend the cream cheese and coconut oil together in a food processor. Then add in the vanilla and maple syrup. Chill in the fridge for at least 30 minutes to set up before icing the cake.

My Whole-Grain Gluten Free Flour Mix

2oo grams brown rice flour

200 grams millet flour

200 grams sorghum flour

100 grams buckwheat flour

150 grams tapioca starch

150 grams arrowroot starch