Autumn Pumpkin Bunt Cake with Raisin Whisky Drizzle

 

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Okay! This is hands down the best cake I have ever created… so far! I am so excited to share it with you today, as I have mentioned in previous posts I live for Autumn and all of the hearty comfort meals that come with the season. This cake is not only dense but moist and full of flavour that is perfectly complimented by a warm raisin whisky drizzle. I am beyond delighted with how this cake turned out and I am sure you will be delighted too.

I could go on and on about how great this cake is but I’d prefer for a moment to talk about Autumn and what the season brings to us. Autumn or more specifically the Autumn Equinox is the time when light and darkness have balanced letting us know that the darkness of winter is coming. It is a wonderful time to go within an work on ourselves; snuggle up, have a cup of tea with a slice of cake and journal about how the year went for you, in a few months this year will be coming to an end.

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Autumn is also a time of celebration, ancient civilizations would gather and celebrate the bounty of their harvests that would nourish them and allow them to survive the harsh winter. Yes, most of us no longer have to worry about how we will make this through the winter but we certainly have reason to celebrate! We may not have been out harvesting produce but have been working hard in various different areas in our lives and should celebrate that.

For myself, I will be celebrating the hard work and completion of acting in my first Shakespeare play, Macbeth! So much work and time has been put in to learning lines, understanding what my character was saying, developing trusting relationships with fellow cast mates. For me opening night will be the beginning of my harvest and closing night will be a great reason to celebrate!

What have you accomplished this year? No matter how big or small there is always reason to celebrate your victories! Make merry with those you love, smell the smoke on the Autumn breeze, and for goodness sake reward yourself every now and then 😉

Autumn Pumpkin Bunt Cake with Raisin Whisky Drizzle

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Prep Time: 15-20 mins                                                                                                   Serves: 8

Bake Time: 50 minutes at 350

Vegan

Ingredients

  • 1 Cup Almond Sour Cream (Blend 1 Cup Ground Almonds with 3/4 Cup of Unsweetened Almond Milk, 1 tsp Lemon Juice, 1 tsp Rice Vinegar, and 1 tsp Sea Salt  until smooth and develops the texture of sour cream)
  • 2 Flax Eggs ( 1 tbsp Ground Flax Seed mixed with 3 tbsp of water per egg you wish to replace and allow to sit for five minutes)
  • 1/3 Cup Grape Seed Oil
  • 1 1/4 Cup Organic Cane Sugar
  • 1 (15oz) Can of Pure Pumpkin Puree
  • 2 Cups Flour
  • 2 1/2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Ground Ginger
  • 1/4 tsp All Spice
  • 1/4 tsp Nutmeg
  • 1/4 tsp Ground Cloves
  • 1 tsp Himalaya Pink Salt or Sea Salt

Method

  • In the bowl of a mixer add Almond Sour Cream, Flax Eggs, Grape Seed Oil, Organic Cane Sugar, and Pumpkin Puree and mix until combined evenly.img_5323
  • In a separate bowl combine Flour, Baking Powder, Baking Soda, Cinnamon, Ground Ginger, All Spice, Nutmeg, Cloves, and Salt.img_5327
  • Add dry mixture to wet mixture in mixer bowl and combined; stopping every now and then to scrape the side of the bowl.img_5329
  • Pour batter into greased bunt cake pan and place in the oven at 350 for 50 minutes.img_5331
  • Once baked remove from oven and place on cooling rack for ten minutes and then flip pan onto the cooling rack to release the cake from the pan and allow to cool completely.img_5337
  • Drizzle with Raisin Whiskey Sauce and serve!img_5351

 

Raisin Whisky Sauce

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Prep Time: 5-10 mins                                                                                             Makes: 1 Cup of Sauce

Vegan

Ingredients

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  • 1 Cup Raisins
  • 1/3 Cup Melted Vegan Butter (I use Earth Balance)
  • 1/2 Cup Icing Sugar
  • 1/4 Cup Dairy Free Milk
  • 2-3 Tbsp Irish Whisky

Method

  • Add Raisins, Melted Vegan Butter, Icing Sugar, Dairy Free Milk, and Irish Whisky to a blender and blend until a smooth sauce forms, you will need to scrape down the side a few times.img_5336
  • Put sauce into a piping bag and drizzle over the fully cooled Bunt Cake.
  • Enjoy!img_5348

Super Simple Coconut Curry with Cardamom Basmati Rice

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As a mother feeding a family of eight a simple yet delicious dinner is always appreciated, the problem is there aren’t many recipes out there that are super low maintenance but will satisfy even a fussy one year old in the process. I always try my hardest to avoid anything processed if I can and spend a good part of my day cooking to ensure I know exactly what my babies are putting into their bodies. My concern over what my children were consuming kick started my journey into recipe creation and has since become a passion of mine.

Since my transition from a vegetarian to a fully plant-based lifestyle which happened a little over three and a half years ago, I have been trying to recreate my favourite vegetarian recipes in a more eco-conscious and cruelty free manner. You see, when I went vegan I had zero support aside from my husband Mark who made the change with me. I had no idea what I was doing only what I desired to accomplish and I truly felt like a fish out of water.

I had always been known for my baking and cooking skills and now I felt like I no longer could create the fun and unique dishes I once had. Boy was I wrong! I was shocked to discover as many other who have made this transition will say that I had never really understood the beauty of food until I became a vegan. The flavours, true natural flavours of vegetables and fruit untainted by artificial chemicals were out of this world!

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The culinary world was at my finger tips and my kitchen was about to become my sanctuary of creation. I poured myself a glass of red wine (vegan, of course) put on my playlist of crooners such as Frank Sinatra and Tony Bennett and would pour my heart and soul into creation! Cooking is really quite simple once you develop a passion for it and make the decision that you are willing to try new things and forgive the times when recipes fail… that will happen at times and its okay!

This recipe that I’m about to share with you was a recipe of instinct and intuition. I believed that the ingredients would combine beautiful and simply on the rushed evening I threw this dish together for the first time and it came out perfectly! I was tickled to discover that such simple recipe could taste so lovely and be prepared so easily and quickly. All of the kids loved it and ask for it time and time again. I can always tell when a recipe creation is a success when there is utter silence at the dinner table because all six children are enjoying their meal.

So here it is just for you from my kitchen to yours, I hope your family will love this recipe as much as mine does!

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Super Simple Coconut Curry

Prep Time: 10-15 mins                                                         Serves 4-6 (Depending on tummy size)

Cook Time: 30 mins

Vegan, Gluten Free

Ingredients

  • 1 Medium to Large Onion Diced
  • 3 Tbsp Olive Oil
  • 2 Large Garlic Cloves Crushed
  • 1 Tsp Ginger
  • 1 Tsp Turmeric
  • 1 Tsp Cumin
  • 1 1/2 Tbsp Curry Powder
  • 1 Tsp Himalaya Pink Salt or Sea Salt
  • 1 Can of Coconut Milk
  • 4 Cups Chopped Baby Potatoes
  • 1 Cup Corn (Fresh or Frozen)
  • 1/2 Cup Rasins
  • 1/2 Cup Raw Cashew Pieces

Method

  • Add Diced Onion and Olive Oil to a pan and fry until golden.

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  • Add Crushed Garlic, Ginger, Turmeric, Cumin, Curry Powder and Salt to Fried Onion and mix.

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  • Add Coconut Milk to Spiced Onion mixture and stir until combined.

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  • Add Chopped Baby Potatoes, Corn, Raisins, and Cashews to Coconut Milk Spice mixture and cook (stirring frequently) on medium/high for 25 mins until potatoes are soft.

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  • Once cooked mix thoroughly as the oil in the Coconut milk may separate a little and sever over rice.

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  • Enjoy!

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Cardamom Seed Rice

Prep Time: 2 mins                                                                                                                         Serves 4-6

Cook Time: 18-22 mins

Vegan, Gluten Free

Ingredients

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  • 2 Cups Basmati Rice
  • 4 Cups Water
  • 1 Tsp Onion Powder
  • 1/2 Tsp Cardamom Seeds
  • 1 Tsp Salt
  • 2 Tbsp Vegan Margarine (I use Earth Balance)

Method

  • Add Rice, Water, Onion Powder, Cardamom Seeds, Salt and Margarine to a large pot.
  • Bring to a boil.
  • Reduce heat to low and simmer covered for 18-22 mins.
  • Fluff rice with a fork once its ready.
  • Enjoy!

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There you have it, a simple yet delicious dinner in less that 40 mins. I always get the sauce going then start the rice and find that they will both be ready at the same time. This is a very light curry that is great in the summer with a glass of white wine or in the winter with a glass bold red wine. I always garish with Watercress or Pea Shoots for a nice finishing touch just to add a little flair.

This dish has also been a guest favourite on the nights we decide to entertain and has received rave reviews. I guess the secret is out as this dish is far less effort to create as the flavour would have you believe. I hope you enjoy this simple and quick dinner on those rushed nights when you’d prefer not to be cooking at all.

Warmest Regards,

Holly 😉

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Vegan Rosemary Spice Cake with Cream Cheese Frosting

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Okay, I know it’s still summer and spice cake certainly is a more Autumn and Winter fare but I couldn’t help myself! You see, I live for Autumn and spend the great majority of my summer wishing and willing an early Autumn to come. I know all of the Summer people are ready to smack me for wishing away the summer but I’m just not one for the sunshine and heat.

Nothing makes me happier than a rainy day or sipping apple cider as I watch the leaves fall from the large Autumn Blaze Maple in my front garden. I love the crisp air, the smell of smoke dancing on the wind, and long for the day when it is cold enough to wear my fuzzy red Canada mittens and my cozy red scarf. I adore heavy coats with knobbly toggle buttons and high brown boots with fleecy socks, there honestly is nothing I don’t love about the colder months.

There is something magical and whimsical in the air from mid-September to the first snowfall, it’s a grounding feeling. I feel rooted and connected to the earth when the leaves start to fall leaving vibrant piles of orange, red, yellow, and gold on the ground.

Part of the Autumn fun is inventing new spicy, warm, and comforting recipes. This spice cake is one of those recipes. This cake was fun to create and has worked beautifully time and time again, with incredible flavour and texture it’s perfect for an afternoon tea with friends or an evening treat while snuggled up with someone you love. As with all of my recipes this cake is completely vegan down to the cream cheese frosting, nothing makes a dessert sweeter than knowing that it’s cruelty-free as well.

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Being that our house is full of kids I never have any shortage of little helpers when baking! As soon as the kids see the apron go on they all battle over who will be lucky enough to get the spoon. Today however as the sun is high in the sky and the paddling pool is set up in the back garden the kids are enjoying an outdoor adventure. I only have this one little munchkin to indulge in my Autumn fantasies with me. My littlest and cuddliest Miss Aston, she is always excited to have Mommy all to herself. Today the spoon goes to her!

 Rosemary Spice Cake with Cream Cheese Frosting (Vegan)

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Vegan Rosemary Spice Cake

Prep Time: 15-20 mins                                                                                                            Serves: 8

Bake Time: 45-60mins at 350 (bake times may vary depending on the pan used and type of oven)

Vegan

Ingredients

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  • 1/2 Cup Vegan Butter softened (I use Earth Balance)
  • 1 Cup Organic Brown Sugar
  • 1 Cup Vegan Butter Milk (any dairy-free milk with 1 tsp of apple cider vinegar or lemon juice added to it)
  • 2 Vegan Eggs (1tbsp ground flax seed to 3tbsp water per egg to substitute, allow to sit for 5 mins)
  • 2 1/2 Cups Flour
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Ground Allspice
  • 1 tsp Ground Nutmeg
  • 1 tsp Finely chopped fresh Rosemary
  • 1/4 tsp Sea Salt

Method

  • In a mixer cream Brown Sugar and Butter.

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  • Add Vegan Butter Milk and Vegan Eggs to the Brown Sugar and Butter mixture and mix until creamy.

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  • In a separate bowl mix Flour, Baking Soda, Cinnamon, Ginger, Cloves, Allspice, Nutmeg, Fresh Rosemary, and Sea Salt. Mix until combined evenly.

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  • Add dry mixture to wet mixture in mixer and mix until smooth (for a lighter cake you can add more Vegan Butter Milk if you like).

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  • Pour Mixture into a greased cake pan (I used an 8″ Spring Form pan for mine as I wanted a smaller, but taller cake).

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  • Place in oven for 45-60 mins at 350, you will know its done when you stick a tooth pick into the centre of the cake and it comes out clean with no batter attached.
  • Place cake on cooling rack and allow to cool completely before frosting.

 

Vegan Cream Cheese Frosting

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Prep Time: 2 mins                                                                             Serving: Frosts one large cake.

Vegan

Ingredients

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  • 1/2 Cup Vegan Butter (I use Earth Balance)
  • 2 Cups Organic Icing Sugar
  • 1 tsp Apple Cider Vinegar

Method

  • Allow Butter to completely soften.
  • With a mixer or whisk mix the Vegan Butter and Icing Sugar until light and fluffy.

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  • Add Apple Cider Vinegar and mix (for a more cream cheesy taste add more vinegar until you are happy with the flavour)
  • Place in the fridge until the cake has completely cooled.
  • Frost the cool cake how ever you choose, I like to frost the top and add a sprig of Rosemary as a garnish.

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A little taste of Autumn at the end of a long hot summer! Hopefully my wishes for Autumn to hurry along will be answered, but for now I can enjoy this spicy treat to carry me over the last few weeks of summer. I hope you will love this seasonal cake as much as I do! It pairs lovely with coffee, tea, or as my adorable Husband pointed out it goes well with a pint of Guinness which is now vegan WOOHOO! Aston gives this cake a 10/10, I couldn’t have asked for  more enthusiastic taste tester!

Enjoy,

Holly

 

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