Tag Archives: The Substitute Baker

Sarah Britton’s Vegan Blood Orange Chocolate Birthday Cake Will Make You Want to Celebrate

In the new Food Network Canada Facebook series The Substitute Baker, celebrated Toronto-born holistic nutritionist Sarah Britton shows us just how easy it can be to adapt your favourite recipes to suit any occasion or special dietary needs.

This time around, she’s given us a reason to celebrate at home — birthday or not — with a vegan citrus and chocolate birthday cake that you’ll crave all year round.

Related: Homemade Bread Recipes You’ll Want to Make Again and Again

Blood Orange Chocolate Birthday Cake

Dark Chocolate Date Frosting Ingredients:

4 cups/720g pitted dates
½ cup/50g raw cacao powder
½ tsp sea salt
Grated zest of 2 organic oranges
1 cup plant-based milk of your choice

Dark Chocolate Date Frosting Directions:

1. If the dates are really dry, soak them in warm water for an hour or so, until softened. Then drain the dates.

2. Combine the dates, cacao powder, salt and orange zest in a food processor, and pulse to break up the dates. Then slowly add the milk with the processor running until you have a thick, silky frosting that is easy to spread. You may need to stop periodically and use a spatula to scrape down the sides of the food processor. If you have any leftovers, store them, covered, in the fridge for up to 2 weeks.

Related: 20 Comforting Baking Projects That Deserve a Pat on the Back

Chocolate Cake Ingredients:

2 cups/280g whole spelt flour
½ cup/50g unsweetened cacao powder
2 tsp aluminum-free baking powder
1 tsp baking soda
½ tsp fine salt
1 cup/250ml pure maple syrup
1¼ cups/ 30ml plant-based milk of your choice
6 Tbsp/90ml coconut oil, melted, plus extra for the pan
2 tsp vanilla extract
1 tsp apple cider vinegar

Blood Orange Cake Ingredients:

2½ cups/360g whole spelt flour
2 tsp aluminum-free baking powder
1 tsp baking soda
½ tsp fine salt
1 cup/250ml pure maple syrup
Grated zest of 2 organic blood oranges
1¼ cups/300ml freshly squeezed blood orange juice (about 5 oranges)
6 Tbsp/90ml coconut oil, melted, plus extra for the pan
2 tsp pure vanilla extract
1 tsp apple cider vinegar

Decorations:

100g dark chocolate (80%), melted
A few slices dehydrated citrus
3 Tbsp dehydrated raspberries

Blood Orange Chocolate Birthday Cake Directions:

1. Preheat the oven to 350°F/175°C. Lightly oil two 7–inch/18cm springform cake pans.

2. Make the chocolate cake batter: In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. In a separate bowl combine the maple syrup, milk, coconut oil and vanilla; whisk to combine. Pour the wet ingredients into the dry ingredients and whisk to remove any lumps. Quickly whisk in the vinegar.

3. Make the blood orange cake batter: In a large mixing bowl, sift together the flour, baking powder, baking soda and salt. In a separate bowl combine the maple syrup, orange juice, orange zest, coconut oil and vanilla; whisk to combine. Pour the wet ingredients into the dry ingredients and whisk to remove any lumps. Quickly whisk in the vinegar.

4. Pour each bowl of batter into its own prepared cake pan. Bake the cakes until a toothpick inserted in the centre comes out clean, approximately 50 minutes. Set the cakes on a wire rack and let them cool for about 20 minutes, then remove them from the pans. Let the cakes cool completely. You may even want to bake them the night before.

Related: 65 Vegan Desserts Even Non-Vegans Will Love

5. Use a long knife to carefully slice each cake in half horizontally, creating four thin layers, total.

6. Put the 7” blood orange cake layer on a platter. Spread the top with about a quarter of the frosting. Put the 7” chocolate cake layer on top, and spread it with frosting. Repeat with the remaining blood orange and chocolate layers.

7. Use the melted chocolate to decorate the dehydrated citrus slices by dipping some into the chocolate half way, and drizzling chocolate over others. Decorate the top of the cake with the decorated dehydrated citrus and crumbled dried raspberries. Serve. (The cake keeps rather well at room temperature, covered, for 5 days.)

For more baking inspiration, Sarah Britton’s Bold and Beautiful Raspberry Cashew Cheezecake is an instant dessert classic, or learn how to make her Keto Salt and Pepper Tahini Cookies and easy Gluten-Free Everything Bagel Loaf.


 

Sarah Britton’s Keto Salt and Pepper Tahini Cookies = Our New Favourite Treat

In the new Food Network Canada Facebook series The Substitute Baker, celebrated Toronto-born holistic nutritionist Sarah Britton shows us just how easy it can be to adapt your favourite recipes to suit any occasion or special dietary needs.


This time around, she’s elevated the humble cookie and transformed it into a salty and sweet keto-friendly treat that you’ll want to make on repeat.

Related: Homemade Bread Recipes You’ll Want to Make Again and Again

Salt and Pepper Tahini Cookies

Homemade Tahini Ingredients: 
Makes about 2 cups (500ml)

4 cups / 300g un-hulled (brown/variegated) sesame seeds
½ tsp. fine salt
½ cup cold-pressed sesame oil (olive oil works too)

Directions:

1. Preheat the oven to 325°F. Spread sesame seeds out on two rimmed baking sheets and place in the oven to toast for 15-20, stirring a couple times during cooking to prevent burning. Remove from the oven and let cool.

2. Place sesame seeds in a food processor and blend on high until smooth, adding the oil as needed. Add salt and blend.

3. Store tahini in an airtight glass jar in the fridge for up to 2 months.

Related: 20 Comforting Baking Projects That Deserve a Pat on the Back

Cookie Ingredients:

2 cups / 220g almond flour
½ tsp. flaky sea salt, plus more for garnish
1 ½ tsp. freshly ground black pepper
¾ cup / 175ml tahini
½ cup / 125ml yacon syrup
2 tsp. vanilla extract
1/2 cup / 50g chopped dark chocolate
2 Tbsp. crushed cacao nibs, plus 2 Tbsp. to garnish

Related: 10 Surprising Foods That Boost the Immune System

Directions:

1. Preheat oven to 350°F / 170°C. Lightly grease, or line a rimmed baking sheet with parchment paper.

2. In a large bowl, combine the almond flour, black pepper and salt. Set aside.

3. In a small saucepan whisk tahini, yacon syrup, and vanilla together over low heat until runny. Pour over dry ingredients and stir well to combine. The dough will be thick and you may need to use your hands to finish mixing. When the dough has cooled, fold in chopped chocolate and cacao nibs.

4. Roll about a tablespoon and a half worth of the dough in the palm of your hands, into a ball. Flatten slightly, then place on the prepared tray, sprinkle with a few more cacao nibs and a pinch of flaky salt. Lightly press the toppings into the dough.

5. Bake for 10-12 minutes until the bottom is golden brown. Remove from the oven and let cool completely.

6. Store in airtight containers at room temperature for up to a week.

For more baking inspiration, Sarah Britton’s Bold and Beautiful Raspberry Cashew Cheezecake is an instant dessert classic, or learn how to make her easy Gluten-Free Everything Bagel Loaf.

Watch The Substitute Baker Wednesdays at 4ep on the Food Network Canada Facebook page.

Sarah Britton’s Gluten-Free Everything Bagel Loaf is The Easiest Bread Recipe Ever

In the new Food Network Canada Facebook series The Substitute Baker, celebrated Toronto-born holistic nutritionist Sarah Britton shows us just how easy it can be to adapt your favourite recipes to suit any occasion or special dietary needs.

This time around, she’s taken one of the all-time greatest bagel flavours (everything!) and transformed it into a nutritious, highly satisfying gluten-free loaf studded with seeds – making it high in protein! – that you’ll want to introduce into regular rotation. Did we mention this life-changing bread recipe is also plant-based and incredibly easy to whip together? Your morning breakfast routine (okay, and lunch routine) just got way more delicious.

Related: 20 Comforting Baking Projects That Deserve a Pat on the Back

Gluten-Free Everything Bagel Loaf

Big-Batch Everything Bagel Spice Mix Ingredients:
Makes 3 cups (430g)

½ cup / 80g garlic flakes
¾ cup / 85g onion flakes
¾ cup /100g sesame seeds (I like a mix of brown and black)
½ cup/ 85g poppy seeds
½ cup / 80g flaky sea salt (I used Maldon)

Directions:

1. In a dry skillet over medium heat, toast the sesame seeds until fragrant. Remove from heat and let cool. Place poppy seeds in the same skillet, and toast over medium heat until fragrant. Remove from heat and let cool.

2. In a large jar, combine the cooled sesame and poppy seeds, garlic flakes, onion flakes and salt. Shake or stir to combine, and secure with an airtight lid. Store in a cool, dry place away from direct light. Keeps for 3-4 months.

Related: From Homemade Bread to Pickles, 20 Recipes to Master While Indoors

Life-Changing Loaf of Bread Ingredients:
Makes 1 loaf

1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g pumpkin seeds
1 ½ cups / 150g gluten-free rolled oats
2 Tbsp chia seeds
4 Tbsp psyllium husk powder
1 tsp fine sea salt
3 Tbsp nutritional yeast
3 Tbsp everything bagel spice blend, plus 1 Tbsp. for garnish
1 Tbsp maple syrup
3 Tbsp melted, expeller-pressed coconut oil
1¾ cups water

Related: 10 Surprising Foods That Boost the Immune System

Directions:

1. In a large mixing bowl, combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very wet (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Transfer the dough into a flexible, silicon loaf pan, and smooth out the top with the back of a spoon. Sprinkle with remaining tablespoon of bagel spice for garnish. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it.

2. Preheat oven to 350°F / 175°C.

3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down on a clean baking sheet and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast. Reheat by toasting in the toaster for 5-7 minutes.

For more baking inspiration, Sarah Britton’s Bold and Beautiful Raspberry Cashew Cheezecake is here for you, or learn how to make the most Perfect Sourdough Loaf.


 

Sarah Britton’s Bold and Beautiful Raspberry Cashew Cheezecake

In the new Food Network Canada series The Substitute Baker, celebrated Toronto-born holistic nutritionist Sarah Britton shows us just how easy it can be to adapt your favourite recipes to suit any occasion or special dietary needs.

For starters, she’s crafted this bold, gorgeous and positively mouth-watering plant-based cheesecake recipe that will make you look like a well-seasoned baker.

Related: 20 Easy Plant-Based Recipes for Beginners That Will Make You Drool

Healthy Raspberry Cashew Cheezecake

Ingredients:

Crust
1 cup/150g toasted sunflower seeds (almonds, pecans or walnuts also work)
¼ cup/35g cacao nibs
1 cup/250g soft dates, pitted
2 Tbsp raw cacao powder
¼ tsp sea salt

Filling
2 cups/300g raw cashews, soaked overnight
3 Tbsp freshly squeezed lemon juice
Seeds of 1 whole vanilla bean (or 1 tsp vanilla extract)
½ cup/125ml virgin coconut oil
½ cup/125ml raw honey
Pinch sea salt
1½ cups frozen raspberries (thaw slightly)

Decorations
30g dark chocolate, melted
Handful of dried raspberries, crushed

Directions:

1. Place seeds, cacao nibs, cacao powder and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect (if it’s too dry, add more dates, if it’s too wet, add more seeds).

Related: Our Very Best Vegan Dessert Recipes to Make

2. Reserve ¼ cup of your crust to use as decorations later and transfer the remaining crust mixture to a lightly greased (with expeller-pressed coconut oil) and parchment-lined 7.5” (19cm) spring-form pan. Press the mixture firmly, making sure that the edges are well packed and that the base is relatively even throughout. Use a flat-bottomed drinking glass or bottle to help press the crust into the pan evenly. Use the reserved mixture to make balls of different sizes that you will use as decorations later. Store these in the fridge until you are ready to serve.

3. Warm coconut oil and honey in a small saucepan on low heat until liquid. Add vanilla and whisk to combine.

4. In the most powerful blender you own (I recommend a Vitamix), place all filling ingredients, except raspberries, and blend on high for 1-2 minutes or until very smooth.

5. Reserve ⅛ cup filling in a small bowl and set it aside. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the filling out onto the crust and smooth with a spatula. Tap the pan firmly against a hard surface to remove air bubbles. Add the raspberries to the remaining ⅓ of the filling and blend on high until smooth. Pour onto the first layer of filling and tap again to create a smooth surface. Dollop the reserved white filling onto the raspberry layer and swirl with a knife tip. Tap the pan once more to even out the filling, then place the cheezecake in the freezer until solid.

6. To serve, remove from the freezer 30 minutes prior to eating. Remove parchment from base of cake. Decorate with date and seed balls, drizzle with melted chocolate and sprinkle dried raspberries.

Related: Can I Freeze This? How to Freeze Fruit, Cheese, Leftovers and More

For more baking inspiration, try Our Most Crave-Worthy Carrot Cake Recipes in Every Form or These Banana Bread Recipes That Will Provide All the Comfort.