Welcome to my crazy world of real food cooking ...

Eat Food. Not too much. Mostly Plants. -- Michael Pollan

I wish I could take credit for that because I think it sums up how we should eat. Simply -- eat stuff that really is food, instead of stuff that is food like substance. The supermarket is almost entirely food-like-substances, and, my friends, you should probably never ever eat them.

Fortunately, there is a world of deliciousness out there, and it can all be had in a way that not only doesn't harm your health, but in a way that benefits you hugely.

I think it's important to eat stuff that satisfies you, that keeps your blood sugar stable, and that gives you stuff your body really needs to run optimally.

But baby, it's gotta taste good.

I really like getting experimental in the kitchen. I love cooking, I love layering flavours, and I love coming up with really super yummy food. I have very strong opinions about what constitutes food, and there are a lot of things I won't touch in the kitchen. Bottom line? Pretty much everything I make is ridiculously good for you even if it tastes decadent. Although there are occasional big fat cheats ... but even those stick to real food, my friends.

For food that is usual gluten free, usually free of cane sugar, usually super low on the glycemic index, full of protein, fiber, flavour, and excellent energy, join me and Alice down the rabbit hole.

Every recipe on this blog is my own original effort and idea, so please pass 'em on, giving credit where credit is due.

Many thanks, and come back often. I'm really glad you are here!


Sunday, 23 February 2014

Chocolate Layer Cake

My son told me he'd like a chocolate cake with pink icing for his upcoming birthday. As a trial run, I made this double layer chocolate cake with vegan ganache filling and raspberry frosting for our anniversary today. Delectable. The chocolate cake is delicate and moist. The chocolate ganache is sumptuous and rich. The raspberry frosting is sweet and tart and balances beautifully with the chocolate. My husband and I both loved it. My son decided he'd like chocolate cake with chocolate frosting for his birthday instead. Go figure! Happy 8th anniversary, baby.


2 cups hot water
1/4 cup extra virgin coconut oil (organic and unrefined)
1/2 cup coconut sugar
1/2 cup date sugar
1 tbsp vanilla extract
1 tbsp apple cider vinegar

4 tsp egg replacer + 1 cup cool water

1 cup raw cacao
2 tbsp ground vanilla bean
1 tsp sea salt
1/2 tsp stevia powder

 2 1/2 cups almond flour

1/2 cup ground chia seeds

4 tbsp coconut flour

1/2 tsp baking soda


preheat the oven to 345
prepare your baking tins. I used 2 x 8" silicone square pans and just gave them a once over with coconut oil. For metal pans, use coconut oil as well as parchment.

1. combine the first 2 ingredients. Let them sit for a few minutes until the coconut oil melts.
2. Add the rest of the ingredients in the order listed.
3. divide into your pans. Makes 3 small round layers, 2 eight inch square layers, or 24 small cakes
4. bake at 345 for 1 hour in the upper half of the oven
5. allow to cool at least a little before removing from the pan. Cakes will be more delicate than traditional flour cakes.

When cool, fill with vegan ganache and frost with raspberry frosting!!

Raspberry Frosting

Chocolate ganache filling

No comments: