german chocolate cake (vegan, no added sugar, soy free)

 

Happy Birthday…to me!

Yep, it’s my birthday today and I’m celebrating by sharing this german chocolate cake recipe with you.

But first…if you’ve been checking regularly with me, you might have noticed it was awfully silent here last week. It’s for a good reason, I promise you, and I’ll be revealing more later this week (eek! excited!). My newsletter tribe already got a bit of sneak peek. If you also want to be among the first to hear exciting news and never miss a recipe, sign up for the newsletter here. I also share a little more content and personal stories there too!

Right. Back to the cake.

Before I made the switch to a vegan, low/no added sugar diet, german chocolate cake topped my list as a favorite birthday cake. It was one I thought was crossed off my list forever since the traditional frosting uses evaporated milk and eggs and is packed with sugar.

Then I discovered that if I combined dates with three basic ingredients. it produced a frosting that closely approximates the original but far surpasses it nutritionally. Insert celebration with confetti here.

photo @pixabay.com

 

The german chocolate cake itself is a modification of my chocolate zucchini muffin recipe…which means these also work perfectly as cupcakes!

And here’s an interesting bit of trivia…when I first heard of this cake, I thought “german” meant it was a cake that originated in Germany by some inspired baker. However, it actually refers to the last name of an English-American chocolatier, Samuel German, who invented a certain kind of dark baking chocolate. So, really, the cake should be German’s chocolate cake.

Print
German Chocolate Cake
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hrs 10 mins
 

This classic cake gets a healthy makeover by eliminating both the added sugar and dairy. Instead, dates, pecans and coconut form the decadent frosting and the cake itself gets a nutritional boost from shredded zucchini.

Course: Dessert
Ingredients
Dry Ingredients
  • 2 cups spelt flour
  • 1 cup cocoa powder
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 6 scoops 100% pure stevia*
Wet Ingredients
  • 2 small ripe/slightly underripe banana
  • 2 cups unsweetened almond coconut milk
  • 2 flax eggs 2 T ground flax seed + 4 T water
  • 2 tsp vanilla
  • 1 cup date paste*
  • 1/2 cup almond butter
  • 1 cup shredded zucchini
  • 2 tsp apple cider vinegar
Frosting
  • 15-20 Medjool dates with pits (remove pits before mixing)
  • 1/4 cup unsweetened shredded coconut
  • 3/4 cup pecans
  • 1/2 cup full fat coconut milk
Instructions
Instructions
  1. Pre-heat your oven to 350 degrees F. Grease two 9" cake pans well (coconut oil is recommended). On a piece of parchment paper, use one of the cake pans to trace two circles in pencil. Cut out the circles and place one (pencil-mark down) in each cake pan. 

  2. Mix up your flax egg and set aside. In a large bowl combine all dry ingredients and mix to thoroughly combine.

  3. In a food processor or high speed blender, add all wet ingredients EXCEPT the zucchini and apple cider vinegar. Blend until well-combined and very smooth then add to the dry ingredients. Gently fold the dry ingredients into the wet until combined.
  4. Gently stir the batter as you sprinkle in the zucchini a little at a time and then add the apple cider vinegar and gently mix again. Spoon into prepared batter into the pans and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

  5. When finished baking, leave in the cake pans for 10-15 minutes, then loosen with a knife and remove from the pans and place on a cooling rack. Store cake in a covered container for 1-2 days or refrigerated for 3-4 days.

Recipe Notes

*Recipe Notes Be sure to use 100% pure stevia If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using. I recommend using spelt flour and unsweetened almond coconut milk as it's why I used and results may vary with other flours or dairy-free milks although feel free to experiment Unless you don't mind a slight banana flavor to the cake, I recommend using a small perfectly ripe or just under-ripe banana.

 

 

 

  •  Click here for my favorite food processor
  • I got my organic spelt flour (GMO free!) from the bulk section at Whole Foods, or you can find it here.
  • Target and many other grocery stores carry the unsweetened almond coconut milk, but you also can get it here.
  • Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers. I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping
  • I usually buy my almond butter from Trader Joe’s, but click here for another option.
  • Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
  • Unsweetened shredded coconut: If you have a Whole Foods or natural foods store near by, check the bulk section! Or get it here.
  • Pecans: I buy mine at BJs (a wholesale club) or you can find them here. If you aren’t a member of BJs and want to check it out, use this link to sign up for a BJs membership and we’ll both get $25!

 

 

game, set, matcha coconut lime energy bites (vegan, no added sugar, gluten free, paleo)

As we’re learning, life in high school is busy…especially when you throw in sports. It usually makes for a long day and a late arrival home.

To brighten up my daughter’s long day and making snacking on the run easier, I whipped up these matcha coconut lime energy bites – a nod to her chosen sport this season and because matcha naturally boosts energy. It also helps with mental alertness, has antioxidant powers (hello bright green powder!), boosts the immune system and cardiovascular health and can fight infections – which gives it an A+ in my books.

 

 

This was my first time trying matcha after hearing of it several years ago on Kathy Patalsky’s blog, Healthy Happy Life. Yep, even thought I’m a tea drinker, it took me this long to try it since it’s more expensive than the tea I normally buy, but happily, I found that a little goes a looong way. And I’m excited to experiment and see what this does for my own energy.

If you’ve never tried matcha, it tastes like green tea because it is, um, green tea, but carries greater health benefits. If you want to learn more about its history, how it’s grown and it’s properties, click here.

Making these game, set, matcha energy bites is as easy as 1-2-3. Just thoroughly mix the ingredients in a food processor, form into bite-sized balls and coat in unsweetened shredded coconut since the batter is very sticky. You could coat them in matcha powder as I did here, but that amount of undiluted matcha powder carries a bitter overtone. So unless you don’t mind a little bitter with you no-added-sugar sweet, I’d stick with the unsweetened coconut.

Speaking of sweet…as with most of my recipes, these energy bites do not have any energy-sapping, immune suppressing added sugar! They also work for gluten-free and paleo diets since they are free from grains.

 

Print
Game, Set, Matcha Coconut Lime Energy Bites
Prep Time
15 mins
 

These coconut lime energy bites carry the subtle flavor of green tea and are perfect for hectic days when you're on the go and need a natural boost of energy.

Course: Snack
Servings: 9 energy bites
Author: Andrea Anderson
Ingredients
  • 1 cup raw cashews
  • 6 medjool dates
  • 3 T fresh lime juice
  • 1.5 tsp matcha powder
  • 1 scoop 100% pure stevia powder
  • 1/4 cup unsweetened shredded coconut (plus more for coating)
  • 2 pinches salt
Instructions
  1. Pit the dates, then put all ingredients in a food processor or high speed blender and mix until thoroughly combined and the cashews have mostly been chopped into very fine pieces. Since the mixture is very sticky, keep your hands slightly wet with water to form the bite-size balls. Place additional coconut in a plastic bag, drop in each energy bite one at a time and shake to coat. For best results, refrigerate for at least one hour before eating.

    Can be stored in an air-tight container in the fridge for several days.

Recipe Notes

RECIPE NOTES

It's best to buy Medjool dates with the pits still in them as they tend to stay juicer than when the pits are removed. Make sure you are using 100% PURE stevia - read the ingredients closely! - as most stevia powders have added sweeteners and/or artificial ingredients.

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • Click here for my favorite food processor
  • Since this was my first time trying matcha, I purchased a small amount from Whole Foods. But you can find it cheaper here and in a larger quantity
  • Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
  • Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers. I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping

simply saturday granola (vegan, no added sugar, gluten free option)

Ironically, this granola was much easier to test and make than trying to share it with you in this post. Because, technology. It’s a long story, which I’ll spare you, but I’m storing up these tidbits for blog-related tips to help you avoid the same pitfalls.

For now, granola.

When I changed my diet to one extremely low in added sugar, I thought granola was a thing of the past. Typically, granola has a high added sugar content; even vegan versions tend to use more than I’m comfortable with.

Coming up with a raw granola recipe I was pleased with was simple. However, I wasn’t sure if a cooked version using dates as the sweetener would yield that same crunchy texture of traditional granola. But, oh yes… it does!

As the title suggests, this granola is simple and straightforward to fix. While I often make mine on a Saturday, you certainly can prepare this any day of the week. The key to a good crunch is stirring during the baking time, breaking up the clusters, and completely cooling it before storing it in air-tight jars.

 

Click here for where to buy the date paste, stevia and unsweetened shredded coconut online. To try to find the ingredients locally, here are a few tips:

  • Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes)
  • Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers. I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping.
  • Unsweetened shredded coconut: If you have a Whole Foods or natural foods store near by, check the bulk section!

 

Print
Simply Saturday Granola
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Course: Breakfast, Snack
Ingredients
  • 3 cups whole rolled oats (gluten free, if needed)
  • 1/2 cup date paste
  • 3/4 cup unsweetened vanilla almond milk
  • 3 tsp coconut oil
  • 2 scoops 100% pure stevia
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup nuts of choice, chopped
Instructions
  1. Turn on oven to 350 F.  Grease a large jelly roll pan (recommend using coconut or avocado oil). Chop and measure out nuts. Measure out oats and coconut in separate bowls.

  2. Add almond milk, coconut oil, cinnamon, stevia and salt to a medium saucepan over medium-high heat. Add date paste* and stir until the date paste breaks down and the mixture is very smooth. Next, stir in oats and coat thoroughly, then immediately stir in the coconut. Spread out on the prepared jelly roll pan, breaking up any clumps in the mixture and sprinkle on the nuts.

  3. Pop in the oven and set the timer for 12 minutes. When the time is up, remove from oven, stir to break up any clumps and prevent the granola on the out edges of the pan from burning. Return to oven for another 12 minutes, removed and stir again. If needed, return the granola to the oven for 3-5 minutes or until the granola is a light golden brown color. Turn off head and leave granola to finish drying out.

  4. When the granola is completely cooled, pour into airtight glass jars for storage.

Recipe Notes
  • If you don't have pre-made date paste on hand, you can easily make your own. For this recipe, take about 3/4 cups of Medjool dates (buy the ones with the pits, but remove the pits just before using), soak them in warm water for at least 1-2 hours. Drain, reserving the soak water and place in a blender or food processor. Blend until very smooth, adding a little soak water if needed.
  • Having the pan prepared, nuts chopped and oats and coconut measured and ready to go helps keep the baking time to a minimum as it prevents the date mixture from soaking into the oats.
  • Pecans are my favorite nuts of choice for this recipe!

 

 

(*May contain affiliate links)

5-ingredient key lime pie bites (vegan, sugar free)

One of the most frutrating things about changing your diet is relearning how to cook. The substitutes for the ingredients you used to rely on (sugar, white flour, eggs, dairy, meat etc.), don’t behave in the same way. In the first three months that I spent eating a plant-based diet, I was brought almost to tears several times because the kitchen suddenly felt like a foreign place.

Which makes the victory all the (sugar-free) sweeter when I hit on the right mix of ingredients the first time I make up a recipe. And judging by how quickly these little bites disappeared with our small group from church, I’d say these were a BIG hit.

If you have Lime Vitality Essential oil, I’d use that to give them a limey kick, but freshly squeezed lime juice will work too. They can be served naked or with a coconut coating. 

Last thing before I share the recipe…on Monday, I’m doing a clean eating challenge with a “Big Game” theme. It features a six day meal plan (including this recipe) of foods you might find at a “Big Game” party, but with a healthier twist. Comment if you’d like in on the challenge which I run through a private Facebook group (or you can request to join here: https://www.facebook.com/groups/1359914420746043/)


Key Lime Pie Bites 
1⁄2 cup cashews
1 c date paste
3 drops of lime vitality essential oil or 1-2 tsp of lime juice
3⁄4 c large flake, unsweetened coconut
Shredded coconut (optional)

Put all ingredients except the shredded coconut in a blender or food processor and blend until the mixture is very smooth. Roll into bite-sized balls. If desired, roll in shredded coconut. Store in the fridge in an airtight container for up to one week.

chocolate mousse cake (vegan, sugar free, gluten free, paleo)

mousse cake

I’m not really sure if “cake” is the right work to describe this dessert. Pie doesn’t really fit either, although this does have a crust. But after doing some research to see if there was a more fitting name for this confection and turning up nada, I’m running with cake. Food people, if I’ve missed named this dessert, please let me know. I’m all ears.

Ever since radically reducing my sugar intake a couple of years (and more on this to come next week), I’ve tried to stick to desserts that use mostly fruit to sweeten them. After seeing similar concoction around the Web, I knew I had to try my hand at my own version.

mousse cake steps

This recipe combines the recipe for my dark chocolate pudding mousse with an almond-coconut-chocolate crust sweetened only with date paste. If you want more “cake,” then double the recipe for the pudding.

The best part? You won’t regret eating a second, or third, piece. It’s a cake that will make your taste buds and your body sing – even if it’s not made for a birthday. 😉

CLICK HERE TO PRINT A PDF of the Chocolate Mousse Cake recipe

chocolate mousse cake

Prep Time: 20-25 minutes

Serves: 8-10

Ingredients

For the Crust

  • 1 c. whole almonds
  • ½ c. date paste
  • ½ c. unsweetened shredded coconut
  • ¼ c. unsweetened cocoa powder

For the Mousse

  • 1 ripe avocado
  • ¾ c. unsweetened cocoa powder
  • ¾ c. date paste
  • 1- 14.5 oz can full fat coconut milk
  • 2 tsp vanilla
  • 2 scoops 100% pure stevia
  • ½ tsp cinnamon
  • 1-2 T almond butter

Instructions

Combine all crust ingredients in a food processor and blend until the mixture begins to hold together.

Press the crust mixture in a springform pan, packing down tightly,

Combine mousse ingredients in a food processor, scraping down the sides a couple of times, and blend until smooth. You may need to do this in two separate batches if doubling the mousse.

Spread mousse over crust and refrigerate for at least 2 hours before serving.

Recipe Notes

Double the ingredients for the mousse layer if a higher cake is desired.

Make sure you buy 100% PURE stevia – it should come with its own very tiny scoop. I get mine at Trader Joe’s.

Buy fair trade cocoa powder, if possible

For a raw food dessert, be sure to use raw almonds and almond butter.

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lemon squares (vegan, low sugar, gluten free)

lemon squaresI think one of the hardest things to do when you change the way you eat is to stop indulging in your memory of the foods you used to enjoy. It’s hard to convince the brain that the sugar/dairy/meat-laden dish once inhaled without second thought will now cause your body to launch a revolt.

I have a few food memories that are hard to short circuit. One of them is of the lemon squares my husband whipped up one dreary afternoon – made with extra lemon juice. I almost swoon at the memory.

100_1796Tempting as it is to consider making a conventional batch of lemon squares to satisfy my lemon cravings, the sugar content alone scratches it off the list. You can read a little about my decision to cut back on sugar here.

Thankfully, the plant-based, low sugar lemon curd recipe I posted earlier this month is an excellent substitute for the traditional lemon square filling. It’s complemented by a gluten free, coconut crust, inspired by this recipe. And the icing sugar? It’s actually a dusting of coconut flour.

lemon square collageWhat is your favorite lemon dish? What foods do you have a hard time resisting based on the memory alone?

CLICK HERE TO PRINT A PDF of the lemon squares recipe

lemon squares (vegan, low sugar, gluten free)

Prep Time: 10-15 minutes

Cook Time: 15-17 minutes

Serves: 16 squares

Ingredients

    for the Crust & Topping

    • 1 c. shredded, unsweetened coconut
    • 1 c. almond flour
    • ½ tsp. baking soda
    • 1 scoop 100% pure stevia
    • ¼ c. melted coconut oil
    • 1 tsp. coconut nectar or agave
    • ½ tsp. vanilla
    • Coconut flour (for dusting)

    for the Filling

    • ¾ c. freshly squeezed lemon juice
    • Zest from one organic lemon (optional)
    • ½ c. white grape juice
    • 3 T coconut nectar or agave
    • 2 scoops 100% pure stevia
    • 5 T organic cornstarch
    • ¼ tsp. salt
    • 1 T vegan butter
    • Cream from 1 can full fat coconut milk
    • Scant 1/8 tsp turmeric (optional)

    Instructions

    Preheat oven to 325 degrees F.

    Using your hands, mix all ingredients for the macaroon crust together in a bowl.

    Pour crust into a greased 8”x8” glass baking dish and press crust firmly to compact it together.

    Bake for 10-12 minutes or until crust is lightly browned. Cool.

    While crust is baking, combine juices, zest if using, sweeteners, cornstarch and salt in a sauce pan. Whisk constantly over high heat until mixtures begins to thicken. Don’t worry if it takes on a lumpy texture, step 2 will smooth it out!

    Immediately turn off heat and whisk in butter and coconut cream until smooth.

    Add turmeric for a brighter lemony color.

    Cool slightly, then pour over crust.

    Recipe Notes

    The more you press the crust, the better it will hold together after baking.

    Use a pizza cutter to give a nice clean cut to the squares.

    I love this recipe for the lemon curd because even if your mixture goes lumpy in step one, adding the coconut cream and butter and giving it a good hard whisk seems to correct it back to smooth and silky.

    *It’s best to use organic lemons if you want to add the zest because of the high pesticide content in the rind, however if you’re just using the juice and organic lemons are out of your budget, regular lemons will do.

    Make sure the stevia you use is 100% pure as many stevia products have additives including added sweeteners. I get mine at Trader Joe’s and it comes with its own tiny scoop.

    Organic cornstarch, while on the pricey side is best because of GMOs in nonorganic corn.

    I use Thai Kitchen’s full fat coconut milk because the coconut cream is often already separated from the liquid. However, if the cream hasn’t consolidated on its own (you can tell by giving the can a gentle shake, refrigerate it overnight upside down.

    I found adding a little turmeric enhances the visual appeal of the curd since the white grape juice and coconut nectar or agave produce a beige-colored curd.

    Refrigerate to set, then use a sieve to dust with coconut flour.

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