Mason - 20 Healthier Self Cake Recipes

20 Healthier Self Cake Recipes

By Noah Mason

All Rights Reserved. No part of this publication may be reproduced in any form or by any means, including scanning, photocopying, or otherwise without prior written permission of the copyright holder. Copyright 2014

Table of Contents

1. Cozy Carrot Cake

INGREDIENTS

CAKE

1 20-ounce can crushed pineapple

2 cups whole-wheat pastry flour

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 large eggs

1 1/2 cups granulated sugar

3/4 cup nonfat buttermilk

1/2 cup canola oil

1 teaspoon vanilla extract

2 cups grated carrots, (4-6 medium)

1/4 cup unsweetened flaked coconut

1/2 cup chopped walnuts, toasted

FROSTING

12 ounces reduced-fat cream cheese, softened

1/2 cup confectioners' sugar, sifted

1 1/2 teaspoons vanilla extract

2 tablespoons coconut chips, or flaked coconut, toasted

PREPARATION

1. To prepare cake: Preheat oven to 350F. Coat a 9-by-13-inch baking pan with cooking spray.
2. Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 1/4 cup of the juice.
3. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended. Stir in pineapple, carrots and 1/4 cup coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
4. Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
5. To prepare frosting and finish cake: Beat cream cheese, confectioners sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with toasted coconut.

2. Figy Greek Cheesecake

INGREDIENTS

CRUST

15 plain Melba toasts, (about 4 ounce)

1/3 cup walnut halves

2 tablespoons extra-virgin olive oil

2 tablespoons sugar

CHEESECAKE

14 ounces reduced-fat cream cheese

1 cup sugar

2 1/2 cups low-fat or nonfat plain Greek yogurt

7 large egg whites

1 teaspoon cinnamon

TOPPING

16 whole dried figs

2 cups warm water

1/2 cup ouzo, Mavrodaphne or port wine

2 rose geranium leaves, plus more for garnish

1 cinnamon stick

1 3-inch strip orange zest

1/2 cup sugar

PREPARATION

1. To prepare crust: Preheat oven to 325F. Put a kettle of water on to heat for the water bath. Coat a 10-inch springform pan with cooking spray; tightly wrap the bottom and outside with a double layer of foil.
2. Process Melba toasts and walnuts in a food processor until fine crumbs form. Transfer to a medium bowl. Add oil and 2 tablespoons sugar and toss until evenly moist. Press the crumb mixture into the bottom of the pan. Bake until lightly browned, about 10 minutes. Transfer to a wire rack and let cool to room temperature, about 30 minutes.
3. To prepare cheesecake: When the crust is almost cool, beat cream cheese and 1 cup sugar in a large mixing bowl with an electric mixer until smooth. Add yogurt, egg whites and cinnamon; beat until well blended. Pour the batter over the cooled crust.
4. Place the cheesecake in a roasting pan and pour in enough boiling water to come 1 inch up the outside of the springform pan. Bake the cheesecake in the center of the oven until set around the edges but the center still jiggles, about 45 minutes. Turn off the oven and let the cheesecake sit in the oven with the door ajar for 1 hour. Let cool on a wire rack for 1 hour more.
5. To prepare topping: Meanwhile, place figs in a small bowl, cover with warm water and let soak for 1 hour.
6. Strain the figs, reserving the soaking water. Strain the soaking water into a medium saucepan. Add ouzo (or wine); bring to a boil over high heat. Add geranium leaves (if using), cinnamon stick, orange zest and the figs. Reduce the heat to medium and cook until the figs are plump and the liquid is the consistency of a thin syrup, 10 to 15 minutes. Remove the figs with a slotted spoon and set aside to cool. Stir 1/2 cup sugar into the liquid, adjust the heat to maintain a gentle simmer, and cook until the liquid is reduced by half, 15 to 25 minutes. Discard the geranium leaves, cinnamon stick and orange zest. Chop the figs and return them to the syrup.
7. Remove the pan sides from the cheesecake. Serve each slice topped with some of the fig sauce and a rose geranium leaf, if desired

3. Coconut Topped Pineapple Cake

INGREDIENTS

CAKE

1 1/2 cups cake flour

1 cup whole-wheat flour, preferably white whole-wheat (see Note)

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup granulated sugar

1/2 cup honey

1/3 cup canola oil

3 tablespoons butter, melted

3/4 cup nonfat buttermilk or milk

2 tablespoons coconut rum or dark rum

2 teaspoons coconut extract

3 large eggs, separated (reserve 2 yolks for pineapple curd)

PINEAPPLE CURD

2 large egg yolks

1 6-ounce can pineapple juice (3/4 cup)

1/4 cup granulated sugar

5 teaspoons cornstarch

FROSTING & GARNISH

12 ounces reduced-fat cream cheese (Neufchtel), at room temperature

1/3 cup confectioners' sugar, sifted

1 teaspoon coconut extract or rum

Pinch of salt

1 1/2 cups finely diced fresh pineapple, divided

2 tablespoons toasted coconut (see Tip)

PREPARATION

1. To prepare cake: Preheat oven to 350F. Coat two 9-inch cake pans with cooking spray.
2. Sift cake flour, whole-wheat flour, baking powder and 1/4 teaspoon salt into a medium bowl. Beat 3/4 cup sugar, honey, oil and melted butter in a large bowl with an electric mixer on medium speed until well blended. Whisk buttermilk (or milk), rum and coconut extract in a small bowl. With the mixer on low speed, alternately mix the dry ingredients and the wet ingredients into the sugar mixture, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
3. Clean and dry the beaters. Beat 3 egg whites in a medium bowl with the electric mixer on medium-high until soft peaks form. Gently fold the whites into the batter in two additions until just combined. Divide the batter between the prepared pans, spreading to the edges.
4. Bake the cake until a toothpick inserted in the center comes out clean, 26 to 30 minutes. Cool in the pans on a wire rack for 10 minutes. Turn out and let cool to room temperature, about 1 hour.
5. To prepare curd: Whisk 2 egg yolks, pineapple juice, 1/4 cup sugar and cornstarch in a small saucepan. Cook over medium-low heat, whisking constantly, until thick and beginning to bubble, 3 to 5 minutes. Let cool completely.
6. To prepare frosting & assemble cake: Beat cream cheese, confectioners sugar, extract (or rum) and a pinch of salt in a medium bowl with an electric mixer until smooth and creamy.
7. Place one cake layer, top-side down, on a cake stand or plate. Spread evenly with the pineapple curd, stopping just short of the edge. Scatter 1/2 cup diced pineapple over the curd. Place the remaining layer, top-side up, on top. Spread the frosting over the top and sides. Decorate the top with the remaining 1 cup pineapple and toasted coconut.

4. Blueberry Bursting Coffee Cake

INGREDIENTS

Cooking spray

1 cup all-purpose flour

1 cup whole-wheat pastry flour or regular whole-wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons sugar

1/2 teaspoon ground cinnamon

1/2 cup chopped walnuts