
For those that care, this festive cake is both dairy free and oil free!
NOTES:
It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary.
1 C Mix weighs approx. 125g.
Both S'WEEET! Sweetener Blend or S'WEEET! Baking Blend make great cakes and muffins. Please note that the cup measurement (volume) is the same, however, the weight of each of them is different. 1 cup of the Baking Blend weighs 140g while 1 cup of the Sweetener Blend weighs 180g.
SWEETENERS VARY tremendously and will affect the outcome of all baked goods.
We suggest using our new sweetener blend, S'WEEET! Baking Blend, real sugar, or a substitute such as Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). Allulose (S'WEEET! Sweetener Blend) and kabocha-based sweeteners will make baked goods very soft, which is fine for most cakes but will also make cookies, bars and crusts super soft and not crispy or chewy. Erythritol (a sugar alcohol) can make baked goods firm and more crumbly. When substituting in a recipe it's usually best to do so by weight and not volume.
CAKE TIPS:
1. To bring eggs to room temperature quickly, set them in a glass of very warm water.
2. Melted butter should be warm not hot when adding to a recipe.
3. Most recipes work with either salted or unsalted butter.
4. Metal pans brown and crisp more than glass pans.
5. Glass pans take longer to come to temperature.
6. Ovens vary, so bake times may need to be adjusted.
7. Use room temperature ingredients for this recipe.
8. I like to sift the Bakery Mix when making cakes.
9. If using a glass pan, reduce temperature to 325°F and lengthen the bake time.
Makes 12 Cupcakes or 2 - 6" cakes or 1 - 8" - 9" cake
DRY INGREDIENTS
2 1/2 C MULTI-USE BAKERY MIX (312g)
1 1/4 C S'WEEET! Baking (175g) *see above for substitutions
4 t Baking Powder
4 t Cinnamon
1/2 t Sea Salt
1/4 t Allspice (optional)
WET INGREDIENTS
1/2 Can Coconut Milk (200g)
4 Eggs (200g)
1 T Lemon Juice (15g)
1 T Vanilla Extract (15g)
STIR-IN INGREDIENTS
1 C Grated Carrots (135g)
1/2 C Crushed Pineapple (120g) drained of liquid
1/2 C Shredded Coconut (40g)
1/2 C Raisins (70g)
1/2 C Chopped Pecans or Walnuts (50g)
DIRECTIONS:
1. Pre-heat your oven to 350°F and line your cake or muffin pans.
2. Sift the Bakery Mix into a large bowl.
3. Whisk in the sweetener, baking powder, salt and spices and set aside.
4. In another bowl, combine the coconut milk, eggs and vanilla.
6. Whisk the dry mixture in with the wet until well combined.
7. Stir in the rest of the ingredients.
8. Pour the batter into pans and bake as directed.
9. Cake is done when a toothpick inserted in the middle comes out mostly clean.
BAKE TIMES:
1 - 8" or 9" cake - 36-42 minutes
2 - 6" cakes - 32-38 minutes
12 cupcakes - 28-32 minutes