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Showing posts with the label Cakeblogin's

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Kamala Sohonie's scientific legacy

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Kamala Sohonie's scientific legacy  The Indian Woman Who Turned Rejection into Revolution: Kamala Sohonie's Untold Story.   Unravel an unspoken story of Kamala Sohonie. Discover how the first Indian woman in science won over rejection in order to achieve the groundbreaking research on Neera and transform nutrition.   The Indian Lady Who Transformed Rejection into a Revolution: The Untold Story of Kamala Sohonie. History tends to make people see famous names. But thousands of visionary minds are in the background. One such revolutionary is Kamala Sohonie. She became the first Indian woman to get a PhD in the scientific field. It is a test of strength, and her story is highly symbolic of academic achievement rather than a mere success story. She turned unambiguous discrimination into a lifelong scientific and social improvement quest. In turn, her legacy provides important career advice on how to break professional obstacles. This is an article that reveals her se...
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Cakeblogin's Special Carrot Cupcakes

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   Cakeblogin's Special Carrot Cupcakes  Makes 20 cupcakes.   Components:    Cakeblogin's Special CupCake:   One and a half cups of organic whole wheat pastry flour A half-tsp of baking soda One teaspoon of baking powder One teaspoon of cinnamon Half a teaspoon of ginger 1/4 teaspoon of nutmeg Half a teaspoon of sea salt One cup of maple sugar Two cups full-fat coconut milk (I like Thai Kitchen brand; it's thick) at ambient temperature Two tsp of pure vanilla essence One cup of carrots, shredded One cup of finely chopped zucchini Chopped half a cup of toasted pecans Two tsp of apple vinegar      Cakeblogin's Special Decorating:   One 15-ounce can of full-fat coconut milk (I use Thai Kitchen brand; make sure the brand is at least 3/4 of the can thick cream else it won't work for this recipe) half a cup of uncooked cashew butter 1/4 Put liners in 20 muffin tins.   In a large bowl, thoroughly mix together flour, baking soda, cinna...
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Cakeblogin's - Raspberry Swirled Chocolate Cheesecake

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   Cakeblogin's - Raspberry Swirled Chocolate Cheesecake   Makes one 6-inch cake   Crust:   1/4 cup roasted almonds (for a nut-free version, use sunflower seeds) 1/2 cup organic gluten-free rolled oats, or quinoa flakes   1/4 cup pitted Medjool dates (if not soft, soak them in filtered water first and drain well) 1 Tbsp almond butter 1/8 tsp sea salt     Swirl:   3/4 cup raspberries, mashed 1 Tbsp maple syrup 1 tsp cornstarch     Filling:   2 cups organic firm silken tofu 1/2 cup maple syrup 1/4 cup cacao powder 1/8 tsp sea salt (or to taste) 1/2 cup plus 2 Tbp cacao butter, warmed to liquid     Instructions: Grease a 6-inch spring form pan and place parchment paper on the bottom. To prepare the crust, combine all the ingredients in a food processor and process until the mixture resembles crumbs and begins to come together when squeezed; if not, add a few tsp filtered water and pulse again. Press firmly onto the pan's...
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Cakeblogin's - Vanilla Cake

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   Cakeblogin's - Vanilla Cake Makes one 6-inch cake   Ingredients:   one 6-inch cake pan   Cake:   1 1/2 cups organic whole wheat pastry flour 1 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp sea salt 1 cup maple sugar 2 cups full-fat coconut milk (the thick kind, I prefer the Thai Kitchen brand) at room temperature 2 tsp pure vanilla extract 2 Tbsp cider vinegar     Frosting:   1 15 oz can full-fat coconut milk (you want to use a brand that is at least 3/4 of the can thick cream or it will not work for this recipe, I like Thai Kitchen brand) 1/2 cup raw cashew butter 1/4 cup maple syrup 1 tsp pure vanilla extract 1/4 tsp sea salt 3/4 cup melted coconut butter (not coconut oil)     Instructions:   Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit. Grease two 6-inch circular baking pans and place parchment paper on the bottom to prevent sticking. In a large bowl, whisk together flour, baking sod...
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Cakeblogin's - Chocolate Roll Cake

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  Cakeblogin's - Chocolate Roll Cake Makes one 15-inch long roll cake   Ingredients:   10x15 inch jelly roll pan   Cake:   1 1/2 cups organic whole wheat pastry flour 1/4 cup cacao powder or unsweetened cocoa powder 1 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp sea salt 1 1/4 cups packed soft Medjool dates, pitted, soaked in water for 30 minutes and drained 1/4 cup almond butter or your preferred nut butter (just make sure it is smooth) 2 tsp pure vanilla extract 2 cups filtered water 2 Tbsp apple cider vinegar     Filling:   1 15 oz can organic full-fat coconut milk, 1/2 cup Dastony Macadamia Nut Butter or Dastony Raw Cashew Butter 1/3 cup maple syrup 1/4 tsp sea salt 1 tsp pure vanilla extract 1/2 cup plus 2 Tbsp melted Dastony Coconut Butter (NOT OIL), warmed to liquid     Ganache:   3/4 cup chopped  dark chocolate 1/4 cup plus 2 Tbsp full-fat coconut milk     Directions: Adjust the oven rack to the centre posi...
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Cakeblogin's - Cinnamon Roll Cake

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   Cakeblogin's - Cinnamon Roll Cake Makes one 6-inch cake   Ingredients:   one 6-inch cake pan   Cake:   3/4 cup organic whole wheat pastry flour 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp sea salt 1/2 cup maple sugar 1 cup full-fat coconut milk (the thick kind, I prefer the Thai Kitchen brand) at room temperature 1 tsp pure vanilla extract 1 Tbsp cider vinegar     Swirl:   2 Tbsp maple syrup at room temperature 2 Tbsp maple sugar 2 tsp cinnamon     Topping:   1/4 cup organic whole wheat pastry flour 2 Tbsp maple sugar 1/8 tsp sea salt 1/4 tsp cinnamon 3 Tbsp coconut butter, warmed to liquid     Drizzle:   1 Tbsp coconut butter 1 tsp maple syrup 1 Tbsp filtered water, or as needed     Instructions: Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit. Grease a 6-inch circular baking pan and place parchment paper inside to prevent sticking. In a large bowl, whisk toge...
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Cakeblogin's - Marble Cupcakes

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   Cakeblogin's - Marble Cupcakes Makes 16 cupcakes   Ingredients:   16 silicone muffin tins, or foil muffin tins   Cake:   1 3/4 cups whole wheat pastry flour 1 1/2 baking soda 1 tsp baking powder 1/2 tsp sea salt 3/4 cup granulated xylitol 2 cups full-fat coconut milk (the thick kind, I prefer the Thai Kitchen brand) at room temperature 1 Tbsp pure vanilla extract 2 Tbsp unsweetened cocoa powder 2 Tbsp cider vinegar Frosting:   1 1 15 oz can full-fat organic coconut milk, at room temperature 1/2 cup raw cashew butter or macadamia nut butter (or additional coconut cream from the top of the can for a nut-free version) 1/4 cup maple syrup pinch sea salt 1 tsp pure vanilla extract 1/2 cup plus 2 Tbsp raw coconut butter (NOT OIL), warmed to liquid natural food colouring (optional), I used 1/2 tsp beet powder for pink, but matcha could also be used for green, or turmeric for yellow. Instructions: Adjust the oven rack to the centre position and preheat to 3...
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Cakeblogin's Carrot Crepe Cake

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  Cakeblogin's  Carrot Crepe Cake   Makes one 6-inch cake   Crepes:   1/4 cup ground flax seed 3/4 cup filtered water 1 1/2 cups gluten-free all-purpose flour 1 Tbsp ground cinnamon 1/2 Tbsp ground ginger 1/2 tsp nutmeg 1/2 tsp cardamom 3 Tbsp coconut sugar pinch sea salt 1/4 cup melted coconut oil 1 1/2 cups light coconut milk 1 tsp pure vanilla extract 2 cups grated organic carrots     Cream:   2 15 oz cans of organic full-fat coconut milk, chilled 1/2 cup maple syrup 2 tsp pure vanilla extract 1/4 tsp sea salt 1 1/4 cups coconut butter, warmed to liquid     Garnish:   toasted coconut pecans     Instructions: To prepare the crepes, whisk together the flax seed and water in a basin and refrigerate for 15 minutes, or until the consistency resembles egg whites. In the meantime, combine the flour, sea salt, and coconut sugar in a bowl and mix in the coconut oil. To ensure that the mixture doesn't include any lumps, gradually...
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Cakeblogin's Special Layer Cake

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  Cakeblogin's Special Layer Cake   Makes 1 6 inch 2 layer cake   2 6-inch cake pans   Cake: 1 1/2 cups whole wheat pastry flour 1 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp sea salt 1 cup packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved 1/4 cup coconut oil, warmed to liquid 1 Tbsp pure vanilla extract 1 cup filtered water 2 Tbsp smooth organic peanut butter 2 Tbsp apple cider vinegar   Jam: 1 1/2 cups frozen or fresh organic raspberries 1 Tbsp chia seeds (optional, if your raspberries are not sweet maple syrup to taste)     Frosting: 1 can organic full-fat coconut milk, chilled 1/2 cup date paste (or maple syrup, if you use the syrup, use less) 1/4 tsp sea salt 1 tsp pure vanilla extract 1/2 cup smooth organic peanut butter ¾ cup plus 2 Tbsp coconut butter, warmed to liquid   smooth organic peanut butter for layers   freeze-dried raspberries for topping (or you may use fresh if you have...
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