Beehive Honey & Lemon Poppyseed Hot Pudding Cakes-Plant Based

As a descendant of Utah Pioneers, I love to make these adorable little beehive cakes to honor my heritage, especially on July 24th, Utah's state holiday. I use cast iron molds which create an awesome light outer crust (our favorite part), and depending on how long you bake them, they come our more cakelike (longer bake), or hot pudding like (shorter bake).  

Following is a plant based version of this previous recipe. 

Ingredients:

2 cups aquafaba (chick pea/garbanzo bean juice)

2.5 cups whole wheat flour

1/2 cup oat flour

2 teaspoons baking powder

1/2 teaspoon salt

2 T. poppyseeds

1/2 cup plant based milk

1.5 Tablespoons chia seeds

2 cups honey 

1 medium sized, ripe avocado

1 medium sized ripe banana

2/3 cup plain soy yogurt

1 Tablespoon vanilla

Zest of 1-2 oranges or lemons for added flavor (optional)

Syrup:

1/2 cup raw honey

1/4 cup coconut cream

1/2 teaspoon almond extract 

Preparations:

Whip aquafaba to medium soft peaks and set aside.

Mix wheat and oat flours, baking powder, salt, and poppyseeds together and set aside. 

Add chia seeds to milk, stir, and set aside

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In a mixing bowl, cream honey, avocado and banana together. 

Gently mix in aquafaba, yogurt, and vanilla. 

Add flour mixture. 

Mix in milk and chia seed mixture, along with orange/lemon zest (if desired)

Pour into prepared pans (lightly coated with coconut oil or coconut cream, then coated with whole wheat flour or lined with parchment paper or large muffin liners).

Bake at 350* for 60-70 minutes.

Allow to cool for 10 minutes, then invert and place on a baking sheet.  

Microwave raw honey and coconut cream for 3-4 minutes until combined and boiling - reaching a syrup like stage. Add almond extract. Spoon or evenly pour syrup over each individual cake, allowing excess syrup to pool around edges. Allow to cool.  

 

Gingersnaps - plant based, gluten/egg/dairy free

Plant based gingersnaps? Finally - Yes please, and thank you!! 

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• These are beautifully crunchy on the outside, and chewy and soft on the inside. Fresh ginger and orange zest give them an extra kick of subtle flavor, and cinnamon and cloves add warmth and depth to these crowd pleasers.
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• 1/2 cup coconut cream (solid mass from the top of canned coconut milk)
• 2 cups demerara sugar (evaporated cane juice crystals) 
• 1/2 cup sorghum syrup or molasses
• 1 tsp  vanilla
• 5 cups almond flour 
• 2.5 tsp baking soda
• 3/4 tsp salt
• 2 T. freshly grated (finely) raw ginger
• 2 tsp ground ginger
• 1 T. ground cinnamon
• 1 tsp ground cloves 
• zest from 1 orange
• 3 T. coconut milk or other non-dairy milk
• 1 cup demerara sugar (for rolling)
• In a mixer, cream coconut cream, sorghum/molasses and demerara sugar together. Mix in vanilla, raw ginger and orange zest. Add dry ingredients and mix. If the dough is too sticky, add additional almond flour using 1/4 cup increments. 
• Using spoons, form golf ball sized balls, and roll in additional demerara sugar. Place on cookie sheet, and flatten slightly, using the back of a spoon or a fork. 
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• Bake at 350* F. for 10-13 minutes. Remove from the oven and allow to cool on the pan for an additional 10 minutes. 
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• Yield: Approximately 4 dozen cookies
• *These store quite well in the freezer 
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