Cupcakes and Pizza and Panda, Oh My!

Almond Cupcakes with Vanilla Coconut Buttercream.

Prep
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Cake = Love

So, maybe my makeshift piping needs work, haha. But these were the most delicious thing I’ve ever baked.

Cuppycake

Baked.

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Bitten.

Delicious & Done

Bye-bye.

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Viva la Pizza!
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Pizza time!

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Pizza made with Panda!

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Something's Cooking
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TJ’s whole wheat dought, mini heirloom tomatoes, fresh mozzarella, chicken sausage, fresh basil. Nom.

PizzaPIzza

Panda enjoyed.

PANDA EAT.

‘Twas a good Friday evening, if I do say so myself! Just came back from the farmer’s market with Jenn, and Panda and I are off to see Mamma Mia @ Wolftrap this afternoon! Updates tomorrow. Don’t forget to enter my scale giveaway! Happy Weekend!

Healthy Almond Breakfast Cake

You may have seen in Daily Eats posts of the past that I enjoy to partake in a little thing called almond cake from time to time. Essentially inspired by a bottle of almond extract purchased from Penzey’s Spices on a total whim one day, it is probably my favorite thing to bake (other than my secret ingredient chocolate chip cookies, but those haven’t made the blog yet as I can’t really claim any kind of healthiness for those babies.)

This, on the other hand, totally qualifies for a cheesy headline:

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Delicious AND nutritious! This is a cake that is perfect for a grab-and-go breakfast as it’s made with whole grains, is low in sugar and saturated fat, and is chock-full of fiber and protein! Huzzah!

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Healthy Almond Breakfast Cake
Print this recipe!

Ingredients:

– 1 cup whole wheat pastry flour (if unavailable, you could substitute 1/2 whole wheat and 1/2 all-purpose flour)
– 1/4 cup milled flaxseed
– 1 tsp baking powder
– 1 tsp baking soda
– 6 packets or 3 tsp stevia (or 1/4 cup sugar)
– 4 tbsp or 1/4 cup Earth Balance (or butter)
– 1 medium banana
– 1.5 tbsp almond extract
– 1 tsp vanilla extract
– 1 egg
– Almond milk (or milk of choice) as needed

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Preheat your oven to 350 degrees. Measure out your dry ingredients (except the stevia) and mix together, then set aside.

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Peel your banana, break it into pieces and put in a microwave-safe bowl. Microwave for 20-30 seconds, then mash with a fork. The banana should be soft and liquid-y.

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In a standing mixer or large bowl, combine Earth Balance, stevia, mashed banana, and egg. Mix well, then add almond and vanilla extracts.

Begin slowly adding dry ingredients to the wet, about a quarter of the mixture at a time, until fully combined. If the batter seems too dry, thin it out by adding a little bit of almond milk until you have a solid but sticky consistency that looks something like this:

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Transfer the batter into a sprayed 8×8 or 9×9 (just depends on if you want them thicker or not) baking dish. The batter should be thick, so you’ll want to spread it evenly in the pan with a spatula or knife. If you want, you can cover it with raw oats to make it look pretty and stuff.

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Bake for 15 – 18 minutes at 350 degrees. Once you can insert a toothpick or fork into the center and it comes out clean, the cake is done.

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Marvel at your baking prowess. Wasn’t that easy? Enjoy on its own, with a citrus glaze (lemon or orange juice + a crapton of powdered sugar), or with your favorite jam or preserves!

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When I baked up this particular cake, it was my first time baking with stevia and I think I overestimated how sweet it would make the batter. I only ended up using 4 packets (which equals 2 tsp) and it’s not very sweet on its own. So I upped the recipe to 6 packets (3 tsp) and I think that would probably make the cake taste more satisfying on its own. However, the sweetness level of the one I made is actually perfect to top with the strawberry preserves I picked up most recently at the Farmer’s Market and have it not be too sweet overall! So all’s well that end’s well, eh?

And look at how awesome I am, I even converted the nutrition facts for you all (love you, Sparkrecipes!) Not too shabby: 136 calories per serving if you cut it into 9 equal servings, or probably ~200 calories a serving the way I cut it, hehehehe.

9 Servings

Amount Per Serving
Calories 136.2
Total Fat 7.1 g
Saturated Fat 1.9 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 2.0 g
Cholesterol 20.6 mg
Sodium 68.8 mg
Potassium 65.4 mg
Total Carbohydrate 14.5 g
Dietary Fiber 3.2 g
Sugars 1.9 g
Protein 2.8 g

For this recipe (and for all my recipes, really) I tried to pull out all the “healthy substitution” tricks I have in my bag: mashed banana instead of oil, stevia instead of sugar, whole wheat and flaxseed, etc. I think it turned out really well, but as we all know, substitutions can go horribly awry too (especially when it comes to baking!)

We’ve talked about healthy tips & tricks like putting spinach underneath your pasta and adding chia seeds to your oatmeal before, What is your favorite healthy substitution to use in cooking or baking?