Agave Nectar Cake Recipes

So my son's SECOND birthday is upon me and I am oh so excited to make his cake. Last year I made him this no sugar, no egg Pumpkin Spice Cake.

This year, I intend on sticking with the no refined sugar recipes but am happy that I can use eggs. (That was definitely a challenge!)

So, I have decided upon using agave nectar instead of refined, white sugar. There are so many wonderful looking recipes out there...it is hard for me to pick! Here are a few finalists...I will be making them all in the next few weeks and deciding on the best tasting. (Last year, I made "normal" cupcakes for the rest of our guests to enjoy with plenty of sugar. This year, I am only making the healthier version...shhhh! Don't tell!!)

I also want to substitute organic whole wheat flour, but my husband thinks it won't taste as good...I won't tell him which I use and we will see what he thinks of the final product!

Frosting:

Vanilla Buttercream Frosting
 

Recipe courtesy of Ania Catalano (author of Baking with Agave Nectar)

 

Makes 2 cups (frosts one 9” layer cake)

 

Ania says, “This is my favorite frosting.  It’s a real buttercream, rich and creamy, but not too sweet.  It’s great on any cake or cupcake.”

 

½ cup unsalted butter

6 tbl. Madhava's Light Agave Nectar

1 cup nonfat dry milk

1 ½ tsp. Vanilla extract

4 tbl. Whole milk

pinch of sea salt

 

Cream the butter with an electric mixer until light in color.  Slowly add the agave nectar and beat until fluffy, about one to two minutes.

 

Gradually add the dry milk and beat again.  Add the vanilla extract and the milk, one tablespoon at a time, until completely blended.  Add the salt, turn the mixer to high speed, and beat about two minutes, or until very fluffy. 

 Store in refrigerator for up to 3 weeks.

Cake Recipes:

Basic Cake Recipe

from Dining in the Raw by Rita Romano

 

2 cups whole wheat flour

2 cups unbleached white flour

½ tsp. Sea salt

2 Tbl. Baking powder

½ cup canola oil (I will substitute applesauce here)

1 cup Madhava’s Amber Agave Nectar

1 1/2 cups water

2 tsp vanilla extract

1 tbsp. Dried orange peel

 Combine wet ingredients.  Combine dry ingredients.  Mix together.  Bake at 350 degrees in two oiled 9in. cake pans.  It takes 30-35 minutes.  A knife should come out clean when cake is ready.  Cool the cake completely and glaze/frost if you would like. 



Ingredients
2/3 cup soy milk (or regular milk)
1/2 teaspoon apple cider vinegar
1/3 cup canola oil (I would substitute applesauce here)
1 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Directions

1. Line muffin pan with cupcake liners and preheat oven to 325° F.
2. Mix the soy milk and apple cider vinegar in a large bowl; allow to sit for a few minutes to curdle. Beat in agave, oil, vanilla and almond extract. Sift in the flour, baking powder, baking soda, and salt and mix until smooth. Fill liners two thirds full. Bake 20 to 22 minutes until a knife or toothpick inserted into the center of the cupcake comes out clean; don't overbake or cupcakes will be dry.
3. These cupcakes need to cool at least an hour before topping or filling, and alsoto develop the flavor and texture properly.

Pumpkin Bread with Spiced Cream Cheese

This pumpkin quick bread is moist and sweet and very easy to make. I took the test loaf to a business seminar I was attending and it was all eaten while the plate of sugared donuts just sat there. One man said, "On a scale of one to five, where five is the best, this is a six! You should sell this!"
This pumpkin bread can also be made into muffins.
You can use canned or freshly roasted pumpkin for this recipe (for roasting instructions, see Pumpkin Custard and Pie).

Makes one standard loaf

1/2 cup butter
1 cup agave nectar
1 cup mashed or pureed pumpkin
3/4 cup water
2 eggs
2 cups unbleached flour
3/4 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup raisins
1/2 cup chopped walnuts

1. Preheat oven to 350 degrees F.
2. Butter and flour a glass loaf pan.
3. Melt butter in a medium saucepan and allow to cool until slightly warm.
4. Add--mixing well after the addition of each--agave, pumpkin, water, and eggs.
5. In a separate bowl, combine flour, salt, nutmeg, cinnamon, and baking soda and mix to blend.
6. Pour the pumpkin mixture into the flour mixture and mix until thoroughly incorporated.
7. Add raisins and nuts.
8. Pour batter into pan and bake for about one hour, or until a skewer inserted in the center comes out clean (in my oven it was an hour and 10 minutes).
9. Allow to cool at least until it is lukewarm before slicing.
10. Serve plain, with butter, or with Spicy Cream Cheese.

SPICED CREAM CHEESE
1 (8-ounce) package cream cheese, softened to room temperature
1/2 cup chopped walnuts, toasted
about 1/4 cup sweetener (any works fine, and adjust to taste)
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

Stir together ingredients and serve.


Let me know if you try any of these!  Or if you have an agave nectar cake recipe you love!