>> Monday, February 27, 2012
I hadn't made a frosted cake in what seems like f.o.r.e.v.e.r. Well, unless you count my love affair with the Richard Simmons'-inspired doughnuts over the holiday season.
(Baked Chocolate Doughnuts, Chocolate Frosted Doughnuts, Chocolatey Peanut Doughnuts)
They were very cake-like. What inspired me to bake a cake this weekend had nothing to do with these sweet treats, however. We just had some Neufchatel cheese my mother-in-law gave us that was nearing its expiration date. And I hate to waste food.
So, I went with it!
What you'll need . . .
- 1 cup whole wheat flour
- 1/2 cup cornmeal
- 1/2 cup dark brown sugar
- 1/2 cup Sugar in the Raw (or regular sugar)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup olive oil
- 2 tablespoons flax meal
- 6 tablespoons hot water
- 1/2 cup almond milk
- 2 teaspoons vanilla
- Preheat your oven to 350 degrees F. Line an 8 x 8 inch baking dish with parchment (aluminum foil also works in a pinch -- just spritz with a little oil).
- In a large bowl, whisk/sift together the flour, cornmeal, sugars, baking powder, baking soda, and salt.
- In a small bowl, stir together the flax meal and hot water. Let sit for five minutes.
- Add the flax mixture, olive oil, almond milk, and vanilla to the dry ingredients. Mix until well incorporated.
- Pour into your prepared baking dish. Bake for 30 to 40 minutes, until set in the middle (you can test with a toothpick -- it should come out clean).
- Let cool completely before frosting.
CHOCOLATE NEUFCHATEL FROSTING
(You may also substitute cream cheese in this recipe -- there is a difference, but in the US, it's slight. You can read more about it on The Kitchn.)
What you'll need . . .
- 3 tablespoons Earth Balance or butter
- 3 ounces neufchatel cheese
- 3 tablespoons cocoa powder
- 2 tablespoons milk
- 1 tsp vanilla extract
- 1-1/2 to 2 (or more) cups confectioners’ sugar
- In the bowl of an electric mixer, beat the Earth Balance/butter with the Neufchatel cheese until smooth.
- Add the cocoa powder, milk, and vanilla. Then add 1-1/2 cups of confectioners' sugar.
- Continue adding confectioners' sugar until you reach your desired frosting consistency.
- Frost your cake and enjoy it while it lasts!
Then there was one . . .
And then . . .
You all know desserts rarely last in this house. If you browse through our recipes, I'd love you to find one that has lived in the kitchen for longer than two days. On a positive note, I still had half a package of the Neufchatel. Be sure to look for another frosting variation (and cake recipe) later in the week!
If you follow (never home)maker, baby! (or even if you don't, because this is a great way to get caught up), I collected all the posts for the 4th trimester -- that is, those from Ada's birth forward -- in one convenient place. Feel free to browse our weekly updates and other musings.
Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!