Applesauce Spice Cake {Egg-free, Dairy-free}

Here is a simple, tasty little cake.  I cooked this in a flower shaped bundt pan and it held together beautifully.  When we discovered my husband's egg allergy, I figured my days of pretty bundt cakes was over, as a lot of egg-free recipes are more crumbly.  I was so excited when this one worked!  I just sprinkled it with some powdered sugar so the flower petals would stand out!

Applesauce Spice Cake

1 (18.25 oz package) Duncan Hines^® spice cake mix

1 ½ c unsweetened applesauce
½ c vegetable oil
1 t baking powder

powdered sugar for dusting

Preheat the oven to 350^o.  Generously, spray bottom and sides of a Bundt pan with cooking spray.  Using an electric mixer, combine the cake mix, baking powder, oil and applesauce.  Blend on medium speed for 2 minutes, scrapping sides of bowl.  Spread evenly into the prepared pan.  Bake for about 35 minutes or until a toothpick inserted into the center comes out clean.  Cool for at least 10 minutes in the pan, then invert to a wire rack to continue cooling.  Once cool, sprinkle with powdered sugar.  Store the cake in the refrigerator.  It tastes even better cold!  

Easy Pumpkin Spice Cake {Egg-free, Dairy-free}

October is here!  Time for pumpkins . . . more specifically pumpkin cake!

Before food allergies, I always loved making bundt cakes.  I think they are an easy way to make a pretty cake.  Once my husband was diagnosed with an egg allergy, I figured my bundt cake making days were over.  Without egg, it is hard to find a cake that will hold together well enough for to be turned out of a bundt pan.

I have seen several recipes online that are made by simply mixing canned fruit and a cake mix.  Some also add water.  Don't make the ones that add water.  I tried that one first and it did not work.  I found this recipe for Two Ingredient Pumpkin Cake on allrecipes.com.  The recipe suggests using a 13x9 pan but some of the reviewers had used a bundt pan so that is what I tried.  It worked!  The second time I made this cake, I added oil and additional baking powder.  Adding a little fat, enhances the flavor.  Veggies sauteed in oil do taste a bit more scrumptious than those that are simply steamed with water . . .  I was a little worried that the added oil would make the cake texture too heavy so I also added a little baking powder.  

For this recipe to work, you need to use an 18.25 oz cake mix.  I used Duncan Hines^® because it was the right weight and the mix is egg-free AND dairy-free.  Score for my readers that have both allergies!  For the picture, I topped the cake with a simple dusting of powdered sugar.  I think you could also use a prepared icing as most do not contain egg and many don't contain dairy.  From what I can find online, it appears that the Duncan Hines^® Creamy Home-Style Cream Cheese Frosting and Classic Vanilla Frosting and  do not contain egg or dairy.  Now how any cream cheese frosting doesn't contain dairy is beyond my understanding but it would be a delicious treat for those that normally can't have it.  If you can have dairy in your diet, try this delicious maple-pecan glaze or this rich cream cheese frosting. 

  
Easy Pumpkin Spice Cake

1 (18.25 oz package) Duncan Hines^® spice cake mix

1 (15 oz) can pumpkin
1/3 c vegetable oil
1 t baking powder

powdered sugar for dusting

Preheat the oven to 350^o.  Spray bottom and sides of a bundt pan with cooking spray.  Using an electric mixer, combine the cake mix, baking powder, oil and pumpkin.  Blend on medium speed for 2 minutes, scrapping sides of bowl.  Spread evenly into the prepared pan.  Bake for about 35 minutes or until a toothpick inserted into the center comes out clean.  Cool for at least 10 minutes in the pan, then invert to a wire rack to continue cooling.  Once cool, sprinkle with powdered sugar.  Store the cake in the refrigerator.  It tastes even better cold! 

Brown Sugar-Glazed Salmon

We really love salmon.  It is good for you, the kids seem to like it and it goes on special often at the grocery store.  So, what isn't to like?  This is a pretty quick easy salmon recipe that tastes great and appears to take much more time than it actually does.  I like to serve this recipe with rice or couscous and a vegetable.  In this picture, I have it pared with Near East Roasted Garlic & Olive Oil Couscous and Roasted Asparagus. 

Brown Sugar-Glazed Salmon

Recipe adapted from Light and Tasty Feb/March 2006.

1 pound salmon filet

1 t cornstarch, divided

¼ t seasoned salt

¼ t freshly ground black pepper

3 T brown sugar

1 T reduced-sodium soy sauce

1 T Dijon mustard

1 t rice wine vinegar or apple cider vinegar

Preheat oven to 425^o.  Cut salmon widthwise into four pieces.  Place on a foil-lined 15”x10”x1” baking pan.  Rub each filet with ¼ t cornstarch*, sprinkle with salt and pepper.  Bake, uncovered in preheated oven for about 10 minutes.  

Meanwhile, in a small sauce pan, combine brown sugar, soy sauce, mustard and vinegar.  Bring just to a boil.  Brush evenly over salmon.  Broil in oven for about 1-2 minutes or until fish flakes easily with a fork.

Serves 4

*The cornstarch helps the glaze coat and stick to the salmon for better flavor.

Banana Muffins {Egg-free, Dairy-free}

Do you have overripe bananas?  This is a good thing at my house because then they often turn into delicious banana muffins! 

You definitely won't miss the egg in these moist, delicious muffins.  These muffins can also be made dairy-free.  Enjoy!

If you like this recipe, you must try Banana Cake (EF, DF) you may also like Banana Nut Bread (EF, DF).

Banana Muffins

1 ½ c flour

¾ c sugar

1 t baking powder

1 t baking soda

½ t salt

¼ c vegetable oil

¼ c milk or non-dairy milk

3 medium mashed bananas

1 t vanilla extract

Using a stand mixer or electric hand mixer, blend the bananas until smooth.  Add oil, milk and vanilla mixing until combined.  Slowing add in the dry ingredients, while mixing the batter.  Spoon batter evenly into 12 greased muffin tins.  Bake at 375^o for 16-20 minutes.  Cool in muffin tins.  Makes 12 muffins