We made this cake for my son’s birthday. We baked the cake (Chocolate Spelt Cake) in two bundt pans, then cut them in half and placed them into a snake shape. My husband decorated it with icing and candies. It was a bit hit! 🙂
Birthday cake idea Wednesday, Nov 28 2012
Kitchen Tips Cake 7:22 am
A while back we were invited to a little boys’ birthday party. I loved her birthday cake idea for her son, and it sure was a hit with the children! She simply shaped rice krispie treat into a dinosaur, sprinkled green sprinkles, and added mini marshmallows for toes and a chocolate chip for the eye. Then she decorated the tray with little play dinosaurs, which the children each got to pick one to bring home.
Such a cute easy idea! Cakes certainly don’t need to be extravagant to be a hit with little children. 🙂
Quinoa Fudge Sour Cream Cake Saturday, Apr 7 2012
Cakes and Desserts and Gluten-Free and Recipes and Whole Grains Cake, Chocolate, Gluten-free, Quinoa, Recipe 7:18 am
This recipe is a bit past my comfort zone, in that it takes quinoa! I love quinoa, but I don’t use it much because I can’t buy it in bulk. And I’m a save-money-by-buying-bulk type of gal. 😉  I decided to try it though, and it’s very delicious! It’s a bit more crumbly than my favourite Chocolate Spelt Fudge Cake, but still very delicious!
I wanted to make this recipe so anyone can make it, so I ground my quinoa in my coffee grinder instead of using my grain mill. It worked great! Just grind until the quinoa looks like a fine flour. 🙂
Quinoa Fudge Sour Cream Cake
2 eggs, separated
1/4 cup butter (soft)
1/4 cup hot water
1/4 cup cocoa
1 cup maple syrup
1 1/4 cup quinoa flour (I used my coffee grinder to make the flour!)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
1/2 cup sour cream
1 cup pecans (optional)*
Beat egg whites until stiff. Set aside. Mix remaining ingredients in bowl until moist. Gently fold in egg whites. Pour into greased 8″x8″ pan. Bake at 375F for 30-35 minutes, until toothpick inserted comes out clean.
*I don’t care much for nuts in breads and cakes. I put 1/2 cup, but next time I’ll omit. Or, substitute with chocolate chips! 😉
This recipe is from Sensible Cooking.
Oatmeal Rye Cake Thursday, Mar 29 2012
Cakes and Desserts and Oatmeal and Recipes and Whole Grains Cake, Dessert, Oatmeal, Recipe, Rye 7:25 am
When I first came across this recipe, I was not tempted to make it. Oatmeal Rye Cake? Seriously? Who would want to make it? Doesn’t rye flour add a very distinct taste?
So why, do you ask, did I make it after all those hesitations? Because I’m a bit of a sucker for recipes that aren’t normal. 😉  And because I love finding desserts that are somewhat healthy (no white flour). It’s easier to justify eating more of it that way, you know!! 🙂
I am very glad I made it. You would never know it’s from from rye flour! It’s moist, delicious, and even friends loved it and were surprised at the ingredients!
Oatmeal Rye Cake
1/2 cup butter or margarine, softened
1 cup brown sugar
2 eggs
1 tsp vanilla
3 Tbsp barley flour*
1 1/4 cup rye flour
1 cup rolled oats**
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1 1/4 cup water/milk
Cream butter and sugar. Add eggs and vanilla, mix. Combine dry ingredients. Alternately add dry ingredients and water/milk to creamed mixture (batter will be thin). Pour into greased 9×13″ pan. Bake at 350F for 30 minutes, or until toothpick comes out clean.
*I’m quite certain this flour could be substituted with any other kind, if you don’t have any barley flour!
**I used quick oatmeal, and the cake was very moist. Almost too moist. Next time I use quick oatmeal instead of the rolled oats called for in this recipe, I will decrease the water/milk to 1 cup.
The Brown Sugar Coconut Frosting recipe is here (pictured above)!
Recipe from Sensible Cooking.
Upside Down Cake Friday, Nov 25 2011
Cakes and Recipes Cake, Fruits, Recipes 7:44 am
Upside Down pineapple-with-cherries Cake
Upside down cake is delicious. Even if it broke while trying to flip it around! 😉  I’ve made this recipe with peaches, pineapple, and apples! The recipe is from here.
The middle picture (of broken cake) is made with peaches, and this one with apples. Both delicious options!
Upside Down Cake
1/4 cup butter/margarine
1/2 cup brown sugar
Spice of choice*
Fruits of choice**
1/2 cup butter, softened
1/2 cup white sugar
1 egg
1 1/4 cup flour (I do 100% spelt, or a mixture of white/wheat)
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
Melt 1/4 cup butter in an 8″ square pan. Sprinkle with brown sugar and spice of choice*. Arrange fruits in pan.
In large bowl, cream butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture, alternating with the milk, beating well after each addition. Spread over fruits. Bake at 375F for 35-40 minutes, or until lightly browned on top. Remove cake from oven, and let stand in pan for 5 minutes before flipping into plate. FROM EXPERIENCE: flip it into a plate, not into another pan or it’s likely to break. 😉
*Use 1/4 tsp if using peaches, or 1 tsp cinnamon if using pineapples or apples.
**Use thick slices of peaches, pineapples, or apples!
Pumpkin Apple Cake Friday, Oct 28 2011
Cakes and Desserts and Recipes and Spelt and Whole Grains Apple, Cake, Pumpkin, Recipes, Spelt 7:25 am
I’ve made this recipe for years. My “adopted Mom” while in college made me a recipe book as a wedding gift (best gift, ever!), and this is one of the recipes in there. It’s soooo good. I’ve made it into muffins before too. 🙂  This is a bit of a variation to her recipe, as I “healthy-fied” it a bit. 🙂
Pumpkin Apple Cake
2 eggs
1/2 cup applesauce or oil
1 cup pumpkin puree
2 1/2 cups flour (I used all spelt)
1/4 cup ground flax (optional)
3/4 cup honey
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
1 tsp cinnamon
2 cups chopped apples (about 2 apples)
Combine wet ingredients. Add dry ingredients and mix. Pour into greased cake pan or 8″x8″ pan. Sprinkle with topping. Bake at 350 for 35-40 minutes.
Topping:
5 Tbsp flour
1/2 cup sugar
1 tsp cinnamon
6 Tbsp butter
Mix together, sprinkle on top of cake.
Chocolate Snack Cake Monday, Aug 22 2011
Cakes and Desserts and Recipes and Spelt Cake, Chocolate, Recipes, Spelt 7:24 am
I first made this cake 3 years ago. My friend Bethany came to spend 3 weeks with us over the due date of my first child. One night I was craving chocolate cake, so we found a snack cake recipe. It’s like a regular cake, but a bit more dense since it has no eggs or milk. It’s quick and easy, you can serve it with icing or without, and it’s chocolate! Mmmm. I’ve definitely developed an “addiction” to chocolate since the birth of my second child!!! I think next time I may even add chocolate chips to this recipe. 😉
This recipe is from Betty Crocker’s cookbook, but as you’ll see below, I change a couple things. This is a cake you can simply mix in a bowl with a spoon, no mixer needed!
Chocolate Snack Cake
1 1/2 cups flour (I use 1 3/4 cup spelt flour)
1 cup sugar (I use 3/4 cup)
1/4 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
1/3 cup oil
1 tsp white vinegar
1/2 tsp vanilla
1 cup cold water
Mi flour, sugar, cocoa, baking soda and salt in bowl. Mix oil, vinegar and vanilla. Vigorously stir oil mixture and wter into flour mixture about 1 minute or until well blended.. Immediately pour into greased 8″x8″ pan. Bake 30 to 35 minutes at 350F, or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm or cool with ice cream, or whipped cream, or plain!
Chocolate Spelt Fudge Cake Sunday, May 15 2011
Cakes and Desserts and Recipes and Spelt Cake, Chocolate, Recipes, Spelt 8:31 pm
I’ve made this chocolate spelt fudge cake many times, and it was always a hit! Here is my youngest brother with the cake I made him for his 10th birthday.
Chocolate Spelt Fudge Cake
3 cups spelt flour
3/4 cup sugar
1/3 cup brown sugar
1/4 cup cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 eggs
3/4 cup sour cream
1 Tbsp vanilla
3/4 cup butter, softened
1/2 cup oil
1 1/3 cup cold water
Preheat oven to 350. Butter bottom of two 8″ cake pans (I used a 9×13 pan). Mix dry ingredients in large bowl. Cream eggs, sour cream, vanilla, butter and oil. Add dry ingredients. Pour in cold water and mix until blended. Pour into pans and tap several times to get air bubbles out. Bake for 28-34 minutes. Do not over bake. Cool 5 minutes and run a knife around edges before releasing to a cooling rack.
Josiah’s birthday, with Korban blowing the candles
Anne Jisca's Healthy Pursuits 