Log in

Current House Sale:

There are no sales in progress at this time. Please check back later for future sales, specials and events. ♥
In my family, it's an unfortunate truth that food allergies and sensitivities pretty much run rampant.

Normally, though, it's minor allergies that aren't really much of a concern; in my case, I'm minorly allergic to pretty much everything, but unless I eat a ton of any given thing I don't react. The only things I have to completely avoid are peanuts, brazil nuts and pork products. And even pork I can eat a little of. (Peanuts and brazil nuts, on the other hand, kill me in about .5 seconds flat.)

So even though these things run in the family, we generally don't have to worry about them all that much. However, this past week my older sister and her hubby came to visit and I was invited over to my parents' place to join them for dinner.

I decided I wanted to bring something for dessert, but my brother-in-law has Crohn's Disease, which severely limits what he can eat, the biggest being that he can't eat dairy or soy products. I TOOK THIS AS A CHALLENGE.

So I did some looking for recipes, tips and tricks, and came up with a Dairy-Free Soy-Free Carrot Cake recipe that sounded good and was relatively easy to make. The frosting was another story, and it took me a lot longer to find a dairy-and-soy-free frosting recipe than it did the cake itself.

In any case, here's the recipe. ♥

Dairy-Free Soy-Free Carrot Cake:

2 Cups White Flour
1 & 1/2 tsp. Baking Powder
1 tsp. Baking Soda
1 & 1/2 Cups Sugar
1/2 tsp. Salt
1 tsp. Cinnamon
1/2 tsp. Ground Ginger
2 Cups Grated Carrots
1 Cup Crushed Canned Pineapple (drained)
1/2 Cup Canola Oil
1/4 Cup Applesauce
3 Large Egg Whites
1 Cup Ground Walnuts
1/4 Cup Plain Rice Milk
1 tbsp. Apple Cider Vinegar
1 tsp. Vanilla

Step One: Preheat your oven to 350F. Lightly grease and flour your cake pan(s).

Step Two: In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, sugar, ground ginger and salt.

Step Three: Mix together pineapple, apple sauce, canola oil, eggs, rice milk, vanilla, apple cider vinegar.

Step Four: Add the wet mixture to the dry mixture, mixing thoroughly. Stir in the carrots and walnuts until everything is mixed.

Step Five: Pour batter into prepared pan(s) and bake for approximately 40 minutes, or until a toothpick inserted in the middle comes out clean.

Note #1: The original recipe called for fresh pineapple, but given the time of year I used canned instead. If you want to use fresh (or frozen) just dice it finely and use the same amount, one cup.

Note #2: I used chopped walnuts instead of ground. This is up to your personal preference.

Note #3: I used one whole egg and one egg white, rather than three egg whites. Again, this is up to you.

Note #4: If you want, you can add extra carrots. I used closer to three cups. It makes a heavier, richer cake if you do this. It would also taste really good if you added in some diced apples (on top of the applesauce) or raisins, but I didn't do that this time.

Avacado Frosting:

2 large, ripe Avacados
1 tbsp Rice Milk
1 tsp Vanilla
Icing/Confectioner's Sugar

Step One: Pit and scoop out your avacados, then mash them thoroughly.

Step Two: Add the rice milk and vanilla.

Step Three: Using an electric mixer, add icing/confectioner's sugar a bit at a time until your frosting reaches the consistency you desire. This can take a lot of sugar, depending on the texture of the avacado.

Step Four: When desired consistency is reached, frost your cake the way you would with regular icing.

Note #1: Really ripe avacados are important here, BUT. If you can't get ripe ones, which is what happened to me, take your unripe avacados, peel any stickers off of them, then bake them in the oven at 350F for half an hour or so (you can bake them right alongside the cake, actually.) Watch you don't burn yourself when they come out.

Note #2: I found this frosting to be REALLY over-sweet, so I used a very sparing amount of it when I frosted my cake. This is up to you, of course, but there's seriously enough sugar in this frosting to put you in a coma. ^^;

Dairy-Free Carrot Cake w Avacado Frosting

And just for a laugh, here's the absolute MESS I made while I was icing/decorating the cake. I had to take a pic, just because I haven't made such a huge mess in the kitchen in about a decade. Haha. My Mom got a good laugh out of it, at least. lol.

Dairy-Free Carrot Cake w Avacado Frosting (1)

What I decided after making and trying this cake for the first time is that while I love the cake itself, I'm not super fond of the icing. The cake is very heavy and dense, though, and that kind of a cake easily lends itself to breads (like banana bread or zucchini loaf), so I think when I make it again I'll tweak it a little here and there and just alter it into a bread/loaf recipe.

If/when I do that, I'll post the adjusted recipe for anyone who's interested. :)

Writer's Block: Taste the Rainbow

If you could taste color, what would your favorite color taste like?

I have several colors that I'm particularly fond of, but here are three of them. >>;

Green --> Depending on the shade of green, it would taste different. A light, bright green would taste like sweet peppermint, while a darker, more saturated green would taste more like a kiwi fruit.

Purple --> The color purple that I like is very bright and lighter purple, almost pink. It would taste like cotton candy ice cream (not just cotton candy, that would be too sugary for purple; it needs to be cotton candy flavoured ice cream to give it the creamy texture and taste.) ♥

Silver --> This one was a little harder to think of for me, but I finally decided that silver would taste very much like a champagne or sparkling wine. Something with carbonation and a bite to it.

Recipe Sharing: Coca-Cola Chicken

Coke Chicken is a pretty common recipe for a lot of reasons, but probably mostly because it's super easy, takes practically no time to put together, and despite that, comes out tasting AMAZING. Assuming you don't forget about it long enough for it to burn, it's pretty much fool-proof.

Coca-Cola Chicken:

2 to 4 Chicken Breasts (or equivalent amount of other cuts of chicken)
1 355ml can of Coca-Cola
1 envelope dried onion soup mix
2 tablespoons flour

Step One: Prepare chicken for cooking. This can be as easy as just dropping it into a nonstick (or oiled) oven-safe pan. I personally am very picky about my chicken, so I take a few minutes to trim off the fat/etc.

Step Two: In a mixing bowl, mix the can of Coke, onion soup mix & flour. Whisk together.

Step Three: Pour the cola mixture over the chicken in the pan.

Step Four: Cover pan in tinfoil and poke holes in the top to vent.

Step Five: Bake at 350F for 45 minutes, then remove the tinfoil and bake for 15 minutes more.

Step Six: Remove from oven. SERVE. ENJOY.

Note #1: I use Coca-Cola normally because it's what I keep in the house, but you can use any kind of cola brand. I've even made this recipe with Dr. Pepper, and while it doesn't come out exactly the same, it's still super tasty.

Note #2: I find this recipe works best with boneless, skinless chicken breast. But really, it's up to you. My parents sometimes use it on porkchops, too. *shrug*

Coca-Cola Chicken

Recipe Sharing: Broken Glass Torte

This is a recipe that has been in my family for a long time. In fact, I don't remember a single Christmas that this wasn't included as part of the dessert selection. I think it's the thing that most personifies Christmas for me, since it's rarely made outside of the holidays, even now that I'm not a child and could make it myself whenever I want.

I guess it's kind of a habit at this point, to just make it for Christmas and not throughout the year; though in December I definitely make up for it with at least three batches. Haha.

Broken Glass Torte:

1 pkg lemon, orange or apple jell-o powder
1 pkg lime jell-o powder
1 pkg cherry, strawberry or raspberry jell-o powder

2 dozen graham crackers, crushed (or 2 cups of pre-crushed graham crumbs)
1/2 cup soft butter or margarine
1/2 cup white sugar

1 envelope plain gelatin powder
1/4 cup cold water
1 cup hot pineapple juice

2 cups heave cream
1/2 cup white sugar
1 teaspoon vanilla

Step One: Prepare the three pkgs of jell-o with 1 & 1/2 cups of boiling water each. Pour into separate flat pans (cake pans/pie pans work well) and chill until set. Cut into approximately 1/2 inch cubes.

Step Two: Mix graham cracker crumbs, 1/2 cup butter/margarine and 1/2 cup white sugar. Line a 9"x12" pan/container with 2/3 of this crust mixture.

Step Three: Mix plain gelatin with 1/4 cup cold water; blend gelatine/water into the hot pineapple juice, then place this mixture in the fridge/freezer to cool. If using the freezer, do not let it actually freeze.

Step Four: Whip cream, 1/2 cup white sugar and vanilla together until they have the consistency of whipping cream, then fold in gelatin/pineapple mixture.

Step Five: Fold in jell-o cubes.

Step Six: Pour whipping cream/jell-o mixture into pan over crust mix, then top with remaining 1/3 crust mix. Chill 6-12 hours for torte to set.

NOTE #1: The jell-o flavours are up to you. The recommended flavours above are chosen for their colours to be "Christmas-y". Use whatever three flavours you feel like or think would go well together. Personally, I like orange, cherry and strawberry.

NOTE #2: You can substitute other juices for the pineapple. Orange, other citrus, or something tangy like cranberry would work just as well.

NOTE #3: Rather than a pan, I use a large plastic container. This torte lasts longer and does better in a container with a lid. If you use a pan or container that has no lid, you can cover it with plastic wrap, but it's still not as good. For the longest shelf-life, a good sealing lid is required.


This torte is a favourite with kids. Whipped cream and jell-o, after all! It's very rich, deliciously creamy and has about a million times more sugar and fat in it than is healthy... but who cares, it's a Christmas dessert, right? Haha. ♥

EDIT: The photo in this post is not a House Of Yum image, and I don't claim any ownership of it.

About The House

House Of Yum is a from-home small business run by Senashenta (Tiffany Wynne) It is still in it's infancy, but is growing every day. This blog is for Sena to organize online sales, promote House Of Yum, network, plan and share recipes, photos and tips from her kitchen.

The content of the House Of Yum blog belongs to Sena. Posted recipes are meant to be shared, and photos are meant as reference/tutorial material. Please don't use any House Of Yum photos elsewhere without permission, but spread the recipes and tips around as much as you like. ♥

Sena's Other Links

Current Month

March 2012
Powered by LiveJournal.com
Designed by Tiffany Chow