Kat Cupcake: Loaf

Showing posts with label Loaf. Show all posts

April 14, 2020

Matcha Elderflower Loaf Cake (gluten free, vegan)

Hey guys! I hope you're doing well. It's almost spring time!

I'm so excited that days are getting longer and the weather is getting warmer. Where I live we still get snow sometimes but I've been able to go on some bike rides already!

I know there's not much to do in this time of physical distancing so going out for some fresh air has been a priority for me. Just make sure you maintain distance from others and if you touch anything to wash your hands and clean your clothes.

This new cake recipe is perfect for spring! It's floral, energizing, and sweet!

I used a gluten free flour blend which made the cake taste more rustic (also had some trouble keeping it together so be careful!) but you can use any flour!

You can skip the elderflower if you don't have any or use something else but I love elderflower! I get the drink concentrate from Ikea. I think the elderflower and green tea balance each other nicely too. You get the sweet floral elderflower and the sweet, creamy, and slightly bitter matcha. It makes for a killer combination!

I also love the taste of green tea and matcha so I put tons in! You can put more or less in depending on your taste but I'm guessing that if you're reading this recipe then you love green tea too so you will appreciate this recipe!

Matcha Elderflower Loaf Cake

Ingredients
3 tbsp ground flax seed mixed with 9 tbsp water, allow to sit
1 cup almond milk
2 green tea bags
2 1/4 cup gluten free flour blend (I used a quinoa flour blend, you could also use all-purpose if you're not gluten free)
1/2 cup brown sugar (or coconut sugar)
1/4 tsp cinnamon
1-2 tbsp matcha powder
1/4 tsp salt
2 tsp baking powder
1 tsp baking soda
1/2 tsp vanilla
1/4 cup maple syrup
1/4 cup elderflower drink concentrate (or more maple syrup)
2 tbsp vinegar
1/3 cup melted coconut oil
1/2 cup shredded coconut (optional) plus more for topping

Directions
1. Preheat oven to 350F. Grease and/or line a 9x3 loaf pan
2. Gently warm almond milk and then steep your two green tea bag in it for about 10 minutes
3. Mix flour, brown sugar, cinnamon, matcha powder, salt, baking powder, and baking soda together in a large bowl
4. Add in flax seed mixture then maple syrup, elderflower concentrate, vinegar, and coconut oil one at a time. Gently mix together
5. Fold in coconut
6. Pour mixture into loaf pan
7. Bake 35-45 minutes or until a toothpick comes out clean
8. Allow to cool then slice

August 25, 2019

Lavender Lemon Loaf Cake (vegan)

Kat @ Cupcake Kat 1:20 PM 0 Comments

Last month I went to Seattle! This was my first time in the city and I had a blast!

I was swing dancing all night and exploring the city during the day. I went to the Pike Place Market and fell in love with the flowers there. I also went to the best thrift stores in the world (like seriously Seattle has some good stuff)

One of my favorite things about the city though was the lavender just growing everywhere!

There was lavender growing by the streets in the middle of city and big lavender plants planted by walkways. Lavender was growing like a weed!

I would often pick some lavender and just smell it as I was walking around. I have tried growing lavender where I live but it has been impossible.

If there is one thing you should know about me, it's that I love lavender. It's one of my favorite scents and flavors.

So loving lavender so much, you bet I had to make some delicious lavender things as soon as I got home!

This loaf cake is so dense and delicious. The lavender pairs wonderfully with the tart lemon flavor. You will not need to skimp out on either to get both flavors in this recipe!

You could probably get away with just the dried lavender or lavender extract in this recipe but I think having both really take it over the top!

Lavender Lemon Loaf Cake

Ingredients
3/4 cup sugar
1/2 tbsp dried lavender
1 1/2 cups flour
3 tbsp cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 cup almond milk
1 tbsp lemon juice
Zest of one lemon
1/2 tsp lavender extract (or vanilla)
1/2 cup vegetable oil

For Drizzle
1 1/2 cup icing sugar
3-4 tbsp lemon juice
1/4 tsp lavender extract
some purple food coloring
*almond milk or more lemon juice if needed

Directions
1. Preheat oven to 350F. Grease a loaf pan
2. In a food processor, blend sugar and lavender until finely ground and combined in sugar
3. In a large mixing bowl, combine flour, cornstarch, baking powder, baking soda, salt, and lavender-sugar mixture
4. Make a well in dry ingredients and add almond milk, lemon juice, lemon zest, lavender extract, and vegetable oil. Stir until combined
5. Pour mixture in loaf pan and bake for 45 minutes until a toothpick comes out clean
6. Allow cake to cool and prepare drizzle
7. Place icing sugar and lemon juice in a bowl and stir until combined. Add in extract and food coloring and stir again. If needed add in more liquid to get desired consistency
8. Pour icing over cooled cake and serve. I added some more dried lavender on top

# Cake # Loaf

June 4, 2018

Lemon Poppy Seed Loaf (vegan)

Kat @ Cupcake Kat 4:33 PM 0 Comments

Probably one of my favorite combos is lemon poppy seed! I wrote in another post here about my long time love of lemon and poppy seed.Check out the recipe for Orange Vanilla Poppy Seed Muffins!

There's just something so wonderful, fresh, and crunchy about this combo that is to die for!

This loaf is made a little healthier with apple sauce, coconut sugar, and spelt flower.

I used lilac sugar in these. You can make it by putting some clean and dry lilac flowers in a jar of sugar and then letting it sit for a few days. It has a wonderful floral scent and aroma perfect for baked goods and tea!

Lemon Poppy Seed Loaf

Ingredients
For loaf
1 cup all-purpose flour
1 cup spelt flour
1/4 cup sugar ( I used lilac sugar)
1/2 cup coconut sugar
1 tbsp poppy seeds
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp pink Himalayan salt
1 1/4 cup almond milk mixed with 1 tsp apple cider vinegar
1/4 cup applesauce
1/4 cup melted coconut oil
juice of one lemon
zest of one lemon (save some for the icing)
1 tsp vanilla extract

For icing
1 cup powdered sugar
2 tbsp lemon juice or almond milk
reserved lemon zest

Directions
1. Preheat oven to 375F. Lightly grease a loaf pan
2. In large bowl mix together the flours, sugars, poppy seeds, baking powder, baking soda, and salt.
3. In a smaller bowl, mix together the almond milk-vinegar mixture, apple sauce, coconut oil, lemon juice, lemon zest, and vanilla. Try to get everything to room temperature before mixing so the coconut oil doesn't harden. If it does, you can place the bowl in some warm water.
4. Pour batter into loaf pan and bake for 45-55 minutes until lightly browned on top and a toothpick inserted comes out clean. Allow to cool completely.
5. Make the icing by mixing everything in a bowl until smooth. Pour this over your cooled loaf. Let sit before serving

# Cake # Loaf

October 15, 2017

The Best Healthy Banana Bread

Kat @ Cupcake Kat 8:25 PM 2 Comments

I know you are probably skeptical of the title. You're probably thinking "THE Best? Really Kat? Is this really the best banana bread?". But I assure you, I rarely make the same recipe more than a couple times but I have made this banana bread every single time I had over-ripe bananas too use.

Yes that is correct, I didn't even think about finding or using a different recipes to use my bananas!

This banana bread is so simple. I think the real secret is it being sweetened by honey. This way the banana bread is not only naturally sweetened but you also get a wonder dense yet fluffy texture from the honey. It is so good.

Best Healthy Banana Bread

Adapted from here

Ingredients

⅓ cup melted coconut oil
½ cup honey
2 eggs
1 cup mashed ripe bananas (about 2 bananas)
¼ cup almond milk
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon, plus more to swirl on top

1/4 tsp nutmeg
1¾ cups spelt flour
1/4 cup chocolate chips

1/4 cup walnuts

Instructions

Preheat oven to 325F and grease a 9×5-inch loaf pan. Line the bottom with wax paper
In a large bowl, beat the coconut oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and almond milk. It's a good idea to bring your eggs and milk to room temperature so that the coconut oil doesn't soldify
Add the baking soda, vanilla, salt cinnamon, and nutmeg. Blend together
Stir in the flour, just until combined. Some lumps are ok.
Gently fold in the chocolate chips and walnuts.
Pour the batter into your loaf pan and sprinkle lightly with cinnamon. If you want the swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes then serve!