Gluten free rice flour cake, okara base

Hi this is KK, Sushi Artist/ Healthy Muffin Maker/ Mum 🙂

Thank you for visiting my blog.

 This cake is amazing.

It has

NO SUGAR

 NO MAPLE SYRUP

 NO HONEY

but it’s still sweet and yummy! The secret is

DATES!

I was reading some raw recipes, and they were using dates as sweeteners. Thought I would try some in my cooking too! I’ve made Dates and walnuts muffins before but in that recipe, I did add raw sugar.

This cake is completely sugarless, but sweet enough for Yumi and me, and you can eat it guilt free 🙂

 

The base is okara, a residue you get when making soy milk. (Read more about OKARA from Wikipedia)

Okara is low in fat, high in fiber, and also contains protein, calcium, iron, and riboflavin (from Wikipedia), and in Japan it is considered as a “Diet food”, because they are filling and can be used as an alternative for meat. It is not easy to find okara in Australia, but I was lucky because my friend gave me a bagful of frozen organic okara. This was a great opportunity for me to try lots of okara recipes, and this rice flour cake turned out to be a favorite for Yumi.

 

Ingredients (I used a 22cm round cake tin)

-260g Okara, fresh

-120g Rice flour

-10g Organic cocoa

-1 Tablespoon Aluminum free Baking Powder

-4g Agar powder

-160g water

-130g Chopped dates and walnuts (the ratio is up to you, the more the dates, the sweeter it becomes)

 

Method

Step 1: Mix everything in a large bowl, pour into a lined cake tin and bake in 180C oven for 20min.

 

It’s so simple, but  tasty! Yumi ate about a quarter of the cake already.

 

Agar powder must be something new to some people, so here is a description from Wikipedia. It is made from an algae, and although it saids “is a gelatinous substance”, don’t use gelatin as a substitute. It will not be vegan and it works differently. Agar works as a binder for this cake. I made it without it and unfortunately the cake did not keep its shape. If you don’t have to make it vegan, I would suggest to substitute 1 egg for agar, rather than gelatin for this recipe.

 

Please try it when you come across okara! I am sure you can make this using firm tofu as a substitute for okara. Will try it myself and let you know!

 

ENJOY 🙂

 

 

Gluten free, soy free, egg free banana cake

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

I have been making a lot of vegan sweets (no egg, no butter, no honey, no milk) but as I was talking to a staff at Yumi’s day care, I found out that some kids can’t even eat soy. So, I came up with this gluten free, soy free vegan recipe that is versatile and can be made in any shapes and size.

 

 I used a tarte tin (20cm size) and made it flat. This was a good idea because it only took 15 min to bake. If you use something like a pound tin, I think it will take about 25min. Next time, I might try baking it in my mini muffin tin and see how that goes.

Ingredients (for my 20cm tarte tin )

-160g very ripe bananas, mashed (about 3 small bananas/2 large bananas)

-3 Tablespoon Organic raw sugar

-60g cold press oil (I used rice bran oil)

-70g water

-130g Rice flour

-30g Corn flour

-2 Tablespoon Aluminium free baking powder

 

Method

Step 1: Mix all the wet ingredients (banana, oil, water and sugar) in a large bowl; mix all the dry ingredients (rice flour, corn flour, BP) in a large bowl.

Step 2: Pour the wet ingredients into the dry ingredients and mix well. The great thing about rice flour is you don’t  have to worry about over beating. Mix well, pour into a tin and bake at 180C (pre-heated oven) for 15min, or until a skewer comes out clean.

 

 

If you don’t have to worry about allergies, I think adding nuts would be nice. This is the most basic rice flour recipe, and I will try to come up with more variations.

 

Happy cooking!

 

Basic recipe : No egg, No butter, No sugar Cake

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

Ever since we moved to the new house, I kind of stopped making muffins for Yumi. She is a big girl now (already two!) and prefers to eat “like a big girl”, so instead of baking muffins, she eats cake slices. On a plate!

So I had to come up with a healthy cake recipe and here is my basic one. This is made to suit this :

  A baking dish!

It’s not even a cake tin, just something I bought as an emergency. I had to bake a egg-less birthday cake for 20 children for my friend, and since I didn’t have a cake tin that size, I just bought this. It was only about $5, I thought I’d only use it once, but since the cake was so popular, I still continue to make basic cake with this.

This year, Yumi’s Alpaca cake and Elmo cake were made using this tin and this recipe.

Ingredients : for a regular baking dish

-300g Organic Plain Flour

-20g Corn flour

-1 Tablespoon Aluminium free baking powder

(You can add 1 Tablespoon Cocoa powder to make the cake chocolate color)

-300g Organic soy milk

-100g Rice bran oil (or any other cold pressed oil, be careful when using olive oil, you  might need to add vanilla or cocoa to moderate the aroma)

-100g Organic maple syrup

Method

Step 1 : In a large bowl, mix all the dry ingredients (flour, BP)

Step 2: In a large bowl, mix all the wet ingredients (soy, oil, syrup); Add dry ingredients into the dry ingredients and mix, pour into baking dish and bake on 180C oven for 15min.

DONE!

Too easy? Yes, you only use 2 bowls and everything is done in 20min. I usually put my bowls on a digital cooking scale and weigh everything as I prepare them. It is better to line your baking dish with baking paper so the cake will come out without a hassle.

To make Alpaca cake, simply cut the cake in half, cut out the shape of Alpaca; and decorate with whipped cream.

  I always layer my cake to give it height. Egg-less cakes don’t rise that much, so I think it is better to make thin layer and put it on top of each other. I used organic apricot jam to connect the two pieces. The shape of alpaca is free hand cut… Luckily, it is a combination of rectangles so it’s not that hard. Good luck with the piping!

My tip, do in between the legs first.

Happy Cooking!

Banana Carrot Cake, No Egg, No Butter, No Sugar

 

 

 

 

 

Hi this is KK, Sushi Artist / Healthy Muffin Maker /Mum:-)

 

Thank you for visiting my blog.

 

After eating so many fancy cakes for her birthday this week, the las cake she asked for was a simple banana cake.

 I tried to make it as pretty as possible, using my special ring tin.

 

I don’t usually use this tin because it takes longer to cook, but every once in a while, it is nice to make something different 🙂

 

 

What was interesting was that Yumi’s grandparents, who are both not so fond of sweet things, ate this cake, and even had second helpings! That’s a nice compliment to recive 🙂 Better write down the recipe before I forget!!!

 

 

 

 

 

Ingredients

-240g very ripe Banana (almost all brown outside), mashed

-100g Carrots, grated

-100g Rice bran oil

-50g Organic Honey

-100g Organic soy milk

 

-300g Organic plain flour

-2 Tablespoon Aluminium free baking powder

-1/2 Tablespoon Cinnamon

-30g walnuts, chopped

 

Method

Step 1: Mix all the wet ingredients  (banana, carrots, oil, honey, soy) in a large bowl

Step 2: Mix all the dry ingredients (flour, BP, cinnamon, walnuts) in a large bowl, pour dry ingredients into wet ingredients and mix

Step 3: Pour into a greased tin (I lightly floured my tin as well) and bake at 180C for 30min, or until a skewer comes out clean.

 

 

Better save some banana to ripen so I can make it again!

 

 

Yumi’s Birthday Cake (daycare)

Hi this is KK, Sushi Artist/ Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

This is the second birthday cake I made for Yumi this year, and it was for her daycare. Yumi was lucky enough to have her special day celebrated with her friends.

 

She didn’t request anything, but I decided to do an Elmo cake, since this is one of her favorite characters. And it was interesting for me to make.

 

 For base, I used my No egg, No butter, No sugar cake, and used a bowl to make the shape.

When I made the Cookie Monster Cake, I used the same bowl, and some marshmallows for the eyes, but it took forever to consume the leftover marshmallows so I decided to use sponge for it this hear.

 

Can you guess the size from Elmo’s nose?

 

That’s an apricot.

 

It is filled with apricot jelly (better to use up the can because I only wanted 1 for the nose) and I used 300g full cream for the decoration. Takes a while for the jelly to set, to better bake the cake the day before, and do the decoration in the morning (Piping only took about 10min).

 

We enjoyed it with 10 small friends (Yumi is the eldest in her class) plus the staff, but I had to take about a quarter home. Daddy enjoyed it for dessert after dinner! I wonder what I should do on Saturday, for a family birthday party…

Yumi’s Brthday Cake (playgroup)

Hi this is KK, Sushi Artisit / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

My dearest daughter Yumi turned 2 on Sunday, and we did a special Sydney marathon that day, but before and after the big event, I had some birthday cakes to bake.

Here is the one that I made for playgroup. Can you tell what it is?

 

 

It’s an Alpaca!

Ever since we met an alpaca at Shoalheaven, Yumi fell in love with this animal.

She talks about it, she dreams about it, and for her birthday, she decided to eat it!

The base is using my No egg, No butter, No sugar cake recipe, I used some full cream as a decoration with as little raw sugar as possible. If you don’t like the cream, you can take it off, it’s only for the special occasion.

Shared between 12 little friends and parents, this was a perfect size for a happy day!

 

 

*I’ve been asked how much cream is required, I whipped 300g full cream with 30g sugar, this was enough to cover the cake and 2, with some remaining. Maybe 250g is enough.

Vegan Birthday Cake

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

I love to cook, but there are some things that I can’t cook everyday, and one of them  is “Decoration Cake”. Technically, yes I can bake them, but when you are only a family of three (and a third one, 20 month old baby), it is difficult for us to finish a whole cake, no matter how tasty it is.

So, I use every occasion as an excuse to bake a cake, and here was another chance! One of our friends at playgroup was turning 2, so I decided to do a cake on my morning roster day. That was my no egg, no sugar, no butter Birthday cake.

I just introduced the photo on that day, here is the recipe to it!

 To make a rectangle cake tin or 18cm round tin

 

 

 

Ingredients

-280g Organic plain flour

-20 g Cornflour

-20g Cocoa

-1 Tablespoon Aluminium free Baking Powder

-1 pinch Salt

-100 cc Oil (I used rice bran oil)

-100 cc Organic Maple syrup

-300 cc Organic soy milk

 

Method

Step 1: Line the baking tin with grease proof paper, preheat oven at 180C; Shift all of the dry ingredients (flour, cornflour, cocoa, baking powder, salt) into a large bowl; Mix all the wet ingredients (oil, syrup, soy mik) in a large bowl

 

Step 2: Pour the wet ingredients into the dry ingredients, mix with a spatula but do not over beat; Pour int tin and bake at 180C for 20min (square tin)/30min (round tin) ; test with a skewer to see if it is cooked in the center before taking out of the oven to cool

 

 

To decorate, I cut it in half, placed some banana in the middle and covered it with Tofu Cream. For the letters, I mixed 1 Tablespoon Cocoa with 1 Tablespoon Maple syrup in a small bowl, place it on a glad wrap, poked a hole in it and drew the letters. Taste just like chocolate, but its dairy free!

Hope you enjoy cooking them 🙂