This spice cake is the perfect accompaniment to any holiday gathering. It’s not only deliciously perfumed with orange and a heady mixture of spices, reminiscent of gingerbread, but also perfect for those who have food sensitivities, as it’s gluten free and vegan. You can use your favorite brand of dairy-free yogurt for the frosting, but keep in mind that, for this recipe, the thicker the better. For added thickness, you can strain your yogurt through some cheesecloth set in a colander placed over a deep bowl. Depending on how loose your yogurt is, it may take up to overnight to drain.
For a little more indulgence, forgo the frosting and instead drizzle with some chocolate ganache made by whisking together 1 cup (250 mL) warmed coconut cream with 10 oz (285 g) chopped dark chocolate.
Per serving:
Preheat oven to 350 F (180 C). Lightly grease 9 in (23 cm) round cake tin with coconut oil and add a round of parchment paper to bottom of pan. Set aside.
In small bowl, whisk together ground flaxseed and 1/3 cup (80 mL) water. Set aside for at least 5 minutes.
In large bowl, whisk together almond flour, date sugar, tapioca flour, coconut flour, baking soda, salt, ground black pepper, cinnamon, ginger, and nutmeg until thoroughly combined. Form a well in centre of dry ingredients and set aside.
In medium bowl, whisk together orange zest and orange juice, coconut oil, maple syrup, 1 Tbsp (15 mL) vanilla extract, and reserved flaxseed mixture until well combined.
Pour liquid ingredients into well in dry ingredients and stir with wooden spoon or spatula until combined. Pour batter into prepared cake tin and smooth top to create an even surface. Bake cake until a toothpick inserted in centre of cake comes out clean and cake springs back when gently pressed, about 35 to 40 minutes. Allow cake to cool for 10 minutes in pan before running a knife around edge of cake to loosen from pan. Remove cake from tin and allow to cool to room temperature on wire rack.
While cake is cooling, prepare frosting. In medium bowl, stir together remaining 1/2 tsp (2 mL) vanilla extract, strained yogurt, and orange blossom water. Take note, a little orange blossom water goes a long way in flavouring this frosting. Start with a very small amount and slowly add drop by drop until it acquires a taste to your liking.
When ready to serve, place cooled cake on serving platter. Spread frosting overtop of cake and decorate with orange curls, toasted almonds, and a sprinkling of cinnamon, if desired. Serve immediately.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.