Our cake was masquerading as a brick.
One day, my friend, Holly, and I decided to bake a cake; something we’ve successfully done many times before. On that particular afternoon, however, we were distracted by a hopeful conversation about Scott and C.J., two boys we liked. As such, we neglected to notice that we had forgotten to include a couple of key ingredients.
Hence, the brick.
Holly and I learned two significant life lessons that day. One, if you’re not careful, boys can be disastrously distracting; and two, certain ingredients are absolutely essential for good baking.
Changes in Ingredients:
In the years since that fateful cake, I’ve discovered, though, that which ingredients are the important ones is highly debatable. Butter, milk, eggs, flour, sugar, salt, baking soda. A couple of centuries of experience have proven these to be faithful and true. In the last few decades, however, these traditional baking friends have come under attack.
Butter contributes to heart disease. A new generation of children is growing up lactose intolerant. Diabetes is on the rise. Hypertension and high blood pressure plague many an adult. More and more people are being diagnosed with gluten allergies. Every other week the verdict changes about whether eggs are good or bad.
For some, the delight and comfort of a well-timed dessert is now a distant memory in light of new health trends. Others simply ignore the risks and continue with their indulgent whims, believing a short-live life with dessert is preferable to a long life without chocolate cake.
If you’ve come to this site, though, then you may be like me – unwilling to be cowed into such either-or thinking. If so, then I invite you to read more and learn how you can have your cake and eat it, too!
Paula’s Favorite Cake: Ginger Bundt Cake Recipe
2 ½ cups 100% whole wheat flour or sorghum flour or your favorite GF whole grain flour blend
1 tsp gluten free baking powder (increase to 2 tsp if using the gluten free sorghum flour)
½ tsp baking soda
¼ tsp salt
2/3 cup safflower oil (you use canola oil or another type, if you want)
2/3 cup Agave
½ cup Truvia
½ cup Toffuti vegan sour cream (you can also use regular sour cream)
Egg whites equivalent to 3 eggs or 3 tbsp ground flaxseed mixed with 9 tablespoons of water
3 tbsp grated ginger
2/3 cup room temperature ginger ale
1. Preheat oven to 350 degrees. Prepare a bundt pan for use. (I usually use a napkin to coat the pan with a little bit of oil and then I add a tbsp of flour and carefully tilt the pan around over my trash can until the pan is completely covered.)
2. Mix the whole wheat flour or gluten free flour with baking powder, baking soda, and salt. Set aside.
3. Mix oil, Agave, Truvia, sour cream, egg whites or flaxseed mixture, and ginger.
4. Mix the dry ingredients into the wet ingredients with the ginger ale, beginning and ending with the flour mixture.* Mix just until the dry ingredients are moistened.
5. Evenly spread batter into bundt pan and bake for 35-40 minutes until a toothpick inserted into the cake comes out clean.
6. Cool on wire rack for at least 15 minutes before removing from the pan and cooling completely.**
* At this step you can also choose to add 1 cup of mini chocolate chips or finely diced fruit like apples or finely diced dried fruit like dates to the batter just before you mix in the ginger ale.
** The cake can be eaten plain, with vanilla ice cream or with sautéed fruit like apples or pears, which you can slice, sprinkle with cinnamon or nutmeg or ginger, and cook until soft.