Helpful Hints 
For a finer texture, sift the flour and leavenings twice. I sift twice using a triple sifter and it takes no time at all.
Cakes can be troublesome; forming surface cracks, puffing up in the center, or collapsing after being taken out of the oven. Know your oven and baking pans. If your pans are dark and/or heavy, reduce the oven temperature by 25°F or more. You may have to double the pan if your pans are very thin. Try placing cakes in the lower third of the oven. Try to buy medium-weight cake pans that are shiny on the outside.
Butter or oil and flour the pans—even nonstick pans. A thin even film of fat with a fine dusting of flour is good.
For cakes, have all the ingredients at room temperature, about 70°F.
Fill cake pans from about ½ to ⅔ full. If the batter is too skimpy in the pan, it won’t rise as well. If the pan is too full, the cake may sink after taking it out of the oven. If you don’t have the exact size pan called for in the recipe, use the closest size available.
To keep the cake from peaking in the center, smooth the surface of the cake with a spatula, or even have the batter in the center be a little lower than the sides. For a layer cake, the peak can be sliced off.
In general, the beating of cake batter should be done before the flour is added. The eggs and other liquid ingredients can be beaten until light and fluffy. Once the flour is added just stir until the batter is well mixed and smooth.
Use guar gum, or some other gum, in cakes without eggs. Guar gum helps the ingredients bind together and the cake rise better.
Cake can be stored for a day or two on the counter in a container with air flow (in a covered cake dish or covered with foil) unless it has a frosting or filling that needs refrigeration.
Refrigerated or frozen servings of cake become light and tender when warmed in a microwave oven for about 25 to 35 seconds.
CHEESECAKECRUMB CRUST (single 9-inch)
1½ cups graham cracker or gingersnap crumbs
2 to 3 tablespoons butter or margarine, melted
2 to 3 tablespoons fruit juice
• Preheat the oven to 300°F.
• Place the crackers or cookies in a plastic bag, close the bag, and crush with a rolling pin. Place in a small bowl.
• Melt the butter or margarine, and mix it into the crumbs a little at a time with a fork until well distributed. (It will look like slightly wet coarse sand.) Sprinkle in the fruit juice, and stir until evenly mixed. Mix in just enough juice to make the grains start clumping together. Press the crumbs into the bottom of an 8 or 9-inch springform pan and 1 inch up the side, using your fingers or a fork. Bake in a 300°F oven for 15 minutes. Cool.
• (Note: Omit the following procedure for making the filling if using a food processor. Simply put all the filling ingredients together in the processor container, and mix well.)
4 cups low-fat cottage cheese
2 tablespoons butter or margarine, melted
4 eggs
¼ cup maple syrup or honey
1 teaspoon powdered stevia extract
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup wheat flour Juice of one lemon (3 tablespoons)
Grated rind of one lemon
• If mixing by hand, proceed with the following directions. Press the cottage cheese through a fine-mesh strainer. Blend the melted butter into the cottage cheese.
• Beat the eggs in a small bowl, and add in 4 parts to the cottage cheese, beating well after each addition. Mix in the maple syrup or honey, stevia extract, vanilla, salt, flour, lemon juice, and lemon rind. Stir until the mixture is smooth and thoroughly blended.
Yield:
10 servings
Per serving:
Calories 239
Total Fat 10 g
Sat. Fat 5 g
Protein 15 g
Carb. 22 g
Fiber .6 g
Sodium 601 mg
• Pour the batter gently into the cake pan. Bake for 1 hour. Shut the oven off but leave the cake inside the oven for 1½ more hours. Do not open the oven door.
• Chill the cake in the refrigerator before serving. Up to 12 hours is recommended.
• Top with Strawberry Topping (optional) before serving.
optional Strawberry Topping on next page
STRAWBERRY TOPPING FOR CHEESECAKE2 cups fresh strawberries
¼ cup water
1 teaspoon honey
⅓ teaspoon powdered stevia extract
1 tablespoon cornstarch or arrowroot powder
• Slice 1½ cups of the berries in half lengthwise and arrange over the top of the cheesecake.
• Crush the other ½ cup of berries, and place in a small saucepan with the ¼ cup of water. Simmer for about 3 minutes, and strain out the pulp.
Yield:
10 servings
Per serving:
Calories 14
Total Fat 0 g
Sat. Fat 0 g
Protein 0 g
Carb. 3 g
Fiber .7 g
Sodium 0 mg
• Return the strawberry juice to the pan. Mix in the honey, stevia extract, and cornstarch. Cook on low until it thickens.
• Pour the glaze over the strawberries on top of the cheesecake.
MAPLE TOFU CHEESECAKECRUST
See crust recipe page 58. Use an 8 or 9-inch springform pan.
FILLING
2 pounds firm tofu, drained
⅓ cup oil
1 teaspoon powdered stevia extract
¼ cup maple syrup
2 tablespoons apple butter
½ teaspoon maple flavoring
1 teaspoon vanilla extract
⅓ teaspoon salt
• Preheat the oven to 300°F.
• While the crust is in the oven, drain the tofu on paper towels. You can hasten this process by placing a plate on top for about 10 to 15 minutes.
• Raise oven temperature to 325°F.
• Process all the ingredients together in a food processor or blender until creamy. If using a blender, it will have to be done in two batches. Use the pulse button until it is smooth enough to blend.
Yield:
10 servings
Per serving:
Calories 312
Total Fat 19 g
Sat. Fat 4 g
Protein 15 g
Carb. 23 g
Fiber 2 g
Sodium 170 mg
• Spoon the filling into the crust. Place a tray or cookie sheet on the lower rack beneath the pan for leakage. Bake for 45 to 50 minutes. (Note: If the top surface of the cheesecake cracks, reduce the oven temperature 15°F to 25°F, or turn off the oven if baking time is nearly over.) Turn off the oven but leave the pan in for ½ hour longer. Cool on the counter, then refrigerate 6 hours or more before serving.
CHOCOLATE TOFU CHEESECAKECRUST
See crust recipe page 58. Use an 8 or 9-inch springform pan.
FILLING
2 cups chocolate chips (malt sweetened, regular semi-sweet, or carob chips)
2 pounds firm tofu, drained
¼ cup oil
1 teaspoon powdered stevia extract
1 teaspoon vanilla extract
⅓ teaspoon salt
• Preheat the oven to 300°F.
• While the crust is in the oven, drain the tofu on paper towels. You can hasten the process by placing a plate on top for about 10 to 15 minutes.
• Raise oven temperature to 325°F.
• Melt the chocolate chips over low heat in a small heavy-bottomed pan. Stir in the oil and stevia extract.
• Place the tofu and other filling ingredients in the container of a food processor or blender. Add the melted chocolate.
• Process all the ingredients together until creamy. If you are using a blender, it will have to be done in two batches. Use the pulse button until it is smooth enough to blend.
Yield:
10 servings
Per serving:
Calories 447
Total Fat 17 g
Sat. Fat 10 g
Protein 17 g
Carb. 36 g
Fiber 3 g
Sodium 169 mg
• Spoon the filling into the crust. Place a tray or cookie sheet on lower rack beneath the pan for leakage. Bake for 45 to 50 minutes. (Note: If the top surface of the cheesecake cracks, reduce the oven temperature 15°F to 25°F, or turn off the oven if the baking time is nearly over.) Turn off the oven but leave the pan in for ½ hour longer. Cool on the counter, then refrigerate 6 hours or more before serving.
CHOCOLATE CHEESECAKECRUST
See crust recipe page 58. Use an 8- or 9-inch springform pan.
FILLING
4 squares baker’s chocolate
2 tablespoons butter
4 cups low-fat cottage cheese
4 eggs
⅓ cup honey or maple syrup
1 teaspoon powdered stevia extract
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup flour
• Preheat the oven to 300°F.
• Melt the baker’s chocolate over low heat in a small, heavy-bottomed pan. Add the butter and melt.
Yield:
10 servings
Per serving:
Calories 308
Total Fat 16 g
Sat. Fat 9 g
Protein 16 g
Carb. 28 g
Fiber 2 g
Sodium 603 mg
• (Note: Omit the following procedure for making the filling if using a food processor. Simply put all the filling ingredients and the melted chocolate/butter together in the processor container, and mix well. If mixing by hand, proceed with the following directions.)
• Press the cottage cheese through a fine-mesh strainer. Place in a mixing bowl, and add the melted chocolate and butter.
• Beat the eggs in a small bowl, and add in 4 parts to the cottage cheese, beating well after each addition. Mix in the honey or maple syrup, stevia extract, vanilla, salt, and flour. Stir until the mixture is smooth and thoroughly blended.
• Pour gently into the crust. Bake for 1 hour. Shut the oven off but leave the cake inside for 1½ hours longer. Do not open the oven door.
• Cool on the counter, then chill the cake in the refrigerator before serving. Up to 12 hours or more is recommended.
SPICE CAKE⅓ cup oil
½ cup unsweetened applesauce
1 teaspoon stevia concentrate
¼ teaspoon stevia extract
1 tablespoon molasses (optional)
2 eggs
⅓ cup plain nonfat yogurt
⅓ cup soymilk or milk
1 cup whole wheat pastry flour
¾ cup unbleached white flour
½ teaspoon baking soda
1 teaspoon baking powder
1¼ teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon salt
• Preheat the oven to 350°F. Oil and flour an 8-inch square or 9-inch round cake pan.
• Beat the oil, applesauce, stevia concentrate, stevia extract, and molasses together in a mixing bowl. Beat in the eggs one at a time until the batter is fluffy. Thin the yogurt with the soymilk or milk, and beat into the other liquid ingredients.
Yield:
12 servings
Per serving:
Calories 140
Total Fat 7 g
Sat. Fat 1 g
Protein 4 g
Carb. 15 g
Fiber 2 g
Sodium 143 mg
• Sift the flours, leavenings, spices, and salt together twice. Stir the dry ingredients into the wet ingredients until they are well blended.
• Spoon the batter into the pan. Smooth the top with a spatula, and bake for 35 to 40 minutes.
SERVING SUGGESTION: Top with Cream Cheese Frosting (page 162) or Lemon Icing (page 161).
DUTCH APPLE CAKETOPPING
2 cups chopped apples (about 2 large apples)
½ cup chopped almonds or walnuts
2 large dates, chopped
¾ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon almond or vanilla extract
Pinch of salt
⅓ teaspoon powdered stevia extract
½ teaspoon stevia concentrate
1 tablespoon lemon juice
• Preheat the oven to 350°F. Butter a medium-sized casserole dish or glass baking pan (about 8-inch round).
• Chop the apples into thin pieces, and place in a mixing bowl. Chop the nuts and dates, and mix with the apples. Stir all the rest of the topping ingredients into the apples. Place in the bottom of the baking pan.
2 cups whole wheat pastry flour
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon powdered stevia extract
¼ cup butter
1 egg
1 cup buttermilk
• Stir the flour, baking soda, salt, and stevia extract together in a bowl. Cut the butter into the flour, and mix until well distributed. Beat the egg and buttermilk together lightly, and stir into the flour mixture. Stir just until mixed. The batter will be stiff.
Yield:
8 servings
Per serving:
Calories 283
Total Fat 13 g
Sat. Fat 5 g
Protein 9 g
Carb. 34 g
Fiber 6 g
Sodium 340 mg
• Spoon the batter over the apples. Bake for 40 to 45 minutes. Upon removal from the oven, loosen the sides of the cake and immediately turn over onto a plate.
CAROB PECAN CAKE½ cup butter, softened
2 tablespoons date sugar (optional)
¾ teaspoon powdered stevia extract
¾ cup carob powder*
3 eggs, warmed to room temperature
½ cup soymilk or milk
½ cup plain nonfat yogurt
½ cup unsweetened applesauce
1½ teaspoons vanilla extract
2 cups whole wheat pastry flour
1 teaspoon baking soda
1½ teaspoons baking powder
¼ teaspoon salt
• Preheat the oven to 350°F. Oil and flour two 8-inch round cake pans.
• Soften and cream the butter in a mixing bowl. Cream in the date sugar, stevia extract, and about ¼ cup of the carob powder. Beat in the eggs with a hand mixer. Add the rest of the carob, and beat. Mix in the soymilk or milk, yogurt, applesauce, and vanilla.
Yield:
10 servings
Per serving:
Calories 256
Total Fat 12 g
Sat. Fat 7 g
Protein 7 g
Carb. 29 g
Fiber 5 g
Sodium 363 mg
• Sift the dry ingredients together. Add the dry ingredients to the wet ingredients, mixing just until well blended. Spoon into the pans, and smooth the top. Bake for 22 to 25 minutes. Cool 5 minutes in the pans, then turn out onto a rack.
CAROB DATE FROSTING8 to 10 dates, chopped
⅓ to ½ cup unsweetened fruit juice
⅔ cup carob powder
⅔ cup water
2 tablespoons butter
⅓ teaspoon powdered stevia extract
1 teaspoon vanilla extract
½ cup coarsely ground pecans
• In a small saucepan, cook the dates in the fruit juice, stirring occasionally until smooth and creamy. If the dates won’t completely cream, push them through a strainer. Set aside.
• In another small pan, cook the carob powder and water at a low boil for 5 to 8 minutes. Beat in the butter, stevia extract, and vanilla. Add the cooked dates and beat until well blended.
Yield:
(10 servings)
Per serving:
Calories 94
Total Fat 4 g
Sat. Fat 2 g
Protein 1 g
Carb. 14 g
Fiber 2 g
Sodium 26 mg
• Spread some of the frosting between the cake layers. Spread the rest of the frosting on the top and sides of the cake. Grind the pecans in the blender. Sprinkle the nuts on the top of the cake.
*Read about types of carob in Food Preparation Tips on page 180.
STRAWBERRY CREAM CAKEDOUBLE-LAYER BUTTER CAKE
½ cup butter, softened
3 tablespoons honey, warmed
1 teaspoon stevia extract
3 eggs, warmed to room temperature
¼ cup non-instant dry milk powder
½ cup plain nonfat yogurt
¾ cup water
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1 cup unbleached flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
• Place a rack in the lower third of the oven. Preheat the oven to 350°F. Oil and flour two 8-inch round cake pans.
• Cream the softened butter with a mixer or wire whisk in a large mixing bowl. Beat in the honey and stevia extract until light and fluffy. Beat in the eggs one at a time. Mix in the milk powder.
• Mix the yogurt, water, and vanilla together in a cup or small bowl.
• Sift the flours, leavenings, and salt together twice. Mix a third of the flour into the butter batter. Stir in half of the yogurt-water mixture. Mix in another third of the flour, then the other half of the liquid, and finally the last of the flour. Work quickly and don’t over-beat. Mix just until well blended.
• Divide the batter between the two pans. Smooth the top surfaces with a spatula. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes. Turn the cakes onto a cooling rack.
• If the center of the cakes peak, shave off at least one of the layers so it is flat.
FILLING AND TOPPING⅔ cup Strawberry Filling (page 159)
2 cups fresh strawberries
Whipped cream
• Lay sliced fresh strawberries on the top of the bottom layer. Put a generous layer of Strawberry Filling on top of the berries. Place the second layer on top of the bottom. Serve the cake topped with whipped cream and whole berries, or frost with Lemon Icing (page 161) or Coconut Frosting (page 163).
Yield:
10 servings
Per serving:
(includes topping)
Calories 268
Total Fat 14 g
Sat. Fat 14 g
Protein 8 g
Carb. 34 g
Fiber 3 g
Sodium 336 mg
BLUEBERRY TOFU BUNDT CAKE⅔ cup oil
½ (12.3-ounce) box silken tofu (drained)
1 tablespoon sesame tahini or almond butter
1 teaspoon powdered stevia extract
2 tablespoons date sugar
2 tablespoons maple syrup
½ teaspoon maple flavoring
1 teaspoon vanilla extract
¼ cup lemon juice
¾ cup unsweetened applesauce
½ cup soymilk or milk
1¾ cups whole wheat pastry flour
1 cup unbleached white flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon guar gum
¼ teaspoon cardamom
½ teaspoon salt
⅔ cup fresh or frozen, thawed blueberries
• Preheat the oven to 350°F. Oil and dust with flour a 10 to 12-cup bundt pan. Place a rack in the lower third of the oven.
• Mix the oil, tofu, tahini or almond butter, stevia extract, date sugar, maple syrup, maple flavoring, vanilla, lemon juice, applesauce, and soymilk or milk together in a blender until smooth.
Yield:
12 servings
Per serving:
Calories 253
Total Fat 13 g
Sat. Fat 1 g
Protein 5 g
Carb. 29 g
Fiber 3 g
Sodium 258 mg
• Sift the flours, leavenings, guar gum, cardamom, and salt together twice, and place in a large mixing bowl. Make a well in the dry ingredients, and pour in the blender mixture. Beat until well mixed (15 to 20 strokes). Stir in the blueberries.
• Spoon the batter into the pan and smooth the top with a spatula. Bake for 55 to 65 minutes or until a toothpick inserted in the cake comes out clean. Cover the pan with foil for the last 15 minutes if the top is getting too brown. Cool in the pan for 10 minutes, then turn onto a cooling rack. Top generously with warm Berry Sauce (page 156) or Lemon Icing (page 161). Let the sauce or icing run down the sides of the cake.
LEMON POPPYSEED CAKE½ cup poppyseeds
1 cup soymilk or milk
½ cup oil
2 tablespoons sesame tahini or almond butter
3 tablespoons maple syrup or honey
1 teaspoon powdered stevia extract
1 teaspoon vanilla or almond extract
½ cup unsweetened applesauce
¼ cup lemon juice Grated rind of 1 lemon
3 eggs
1½ cups whole wheat pastry flour
1 cup unbleached white flour
1 teaspoon baking soda
1½ teaspoons baking powder
½ teaspoon salt
• Preheat the oven to 350°F. Oil and dust with flour a 10 or 12 cup bundt pan. Place a rack in the lower third of the oven.
• Grind the poppyseeds in a blender; pulse 3 or 4 times only. Heat the soymilk or milk to the boiling point in a small pan. Turn off the heat and mix in the poppyseeds. Set aside.
• Mix the oil and tahini or almond butter together in a large bowl. Beat in the honey or maple syrup and stevia extract. Add the vanilla or almond extract, applesauce, lemon juice, and lemon rind. Beat the eggs well in a small bowl. Add the eggs to the batter, and beat with a hand mixer until the batter is fluffy.
Yield:
12 servings
Per serving:
Calories 264
Total Fat 15 g
Sat. Fat 2 g
Protein 7 g
Carb. 25 g
Fiber 4 g
Sodium 261 mg
• Sift the flours, leavenings, and salt together twice. Alternate adding the flour and milk/poppyseeds to the egg batter. Mix in a third of the flour, then ½ of the milk, ⅓ of the flour, the other half of the milk, and finally the rest of the flour. Work quickly and do not over-mix. Spoon into the pan. Smooth the top with a spatula. Bake for 40 to 45 minutes. Cool in the pan for 5 to 10 minutes, then turn onto a rack.
• Top with Lemon Icing (page 161) or use Cream Cheese Frosting (page 162). If using Lemon Icing, frost when the cake is still hot, and let the icing run down the sides.
CARROT CAKE½ cup unsweetened coconut
6 ounces crushed pineapple with juice (one 8-ounce can)
½ cup butter or margarine
1 teaspoon powdered stevia extract
3 tablespoons date sugar
2 eggs, warmed to room temperature and beaten
⅓ cup plain nonfat yogurt
¼ cup soymilk or milk
1 teaspoon vanilla extract
½ teaspoon maple flavoring
½ cup chopped walnuts
2 cups grated carrots
1 cup whole wheat pastry flour
1 cup unbleached white flour
2 tablespoons soy flour
2 teaspoons baking powder
1 teaspoon baking soda
1½ teaspoons cinnamon
¼ teaspoon salt
• Preheat the oven to 350°F. Oil an 8 to 9-inch springform pan or a 6 × 10-inch cake pan.
• Soak the coconut in the pineapple and juice. Use all the juice from an 8-ounce can of pineapple but only 6 ounces of the pineapple. Set aside.
Yield:
10 servings
Per serving:
(without frosting)
Calories 348
Total Fat 23 g
Sat. Fat 13 g
Protein 8 g
Carb. 31 g
Fiber 5 g
Sodium 300 mg
• Soften and cream the butter or margarine in a large mixing bowl. Cream in the stevia extract and the date sugar. Gradually cream in the beaten eggs. Don’t worry if the butter separates.
• Thin the yogurt with the soymilk or milk and add to the butter mixture. Mix in the vanilla and maple flavoring. Stir in the walnuts, the coconut-pineapple mixture, and carrots.
• Sift the flours, leavenings, cinnamon, and salt together twice in a separate bowl.
• Fold the dry ingredients into the wet ingredients, stirring just until blended. The batter will be stiff.
• Spoon the batter into the cake pan, and bake for 1 hour. Cool in the pan.
• Release the pan and top with Cream Cheese Frosting (page 162).
BANANA CAKE¼ cup oil
2 large eggs
⅓ cup plain nonfat yogurt
2 large ripe bananas, mashed
½ teaspoon powdered stevia extract
½ teaspoon vanilla
¾ cup whole wheat pastry flour
¾ cup unbleached white flour
½ teaspoon baking soda
1½ teaspoons baking powder
Pinch of salt
• Preheat the oven to 350°F. Oil and flour an 8-inch square or 9-inch round pan.
• Beat the oil and eggs together in a mixing bowl with a wire whisk or hand mixer. Mix in the yogurt, mashed bananas, stevia extract, and vanilla.
• Sift the flours, leavenings, and salt together. Gently fold the dry ingredients into the wet. Stir just until well mixed.
Yield:
8 servings
Per serving:
Calories 195
Total Fat 9 g
Sat. Fat 1 g
Protein 5 g
Carb. 24 g
Fiber 3 g
Sodium 184 mg
• Spoon the batter into the pan. Smooth the top with a spatula. Bake for 25 to 30 minutes.
SERVING SUGGESTION: Serve topped with fresh, sliced, stevia-sweetened strawberries and a whipped topping or a warm Berry Sauce (page 156).