Chelsea Harrison5 Comments

Chocolate Cake for a Naked Fig Birthday!

Chelsea Harrison5 Comments
Chocolate Cake for a Naked Fig Birthday!

I almost can't believe it has been one year since I first shared a recipe as The Naked Fig, and yet I can barely remember what life was like before I started this site.  I am so grateful to everyone that has supported me over the year.  I really would never have done it without your encouragement.  Thank you for helping me discover something that brings me so much joy.  And of course I couldn't let a birthday pass without cake. 

This cake uses whole spelt flour, giving it a nutty taste and extra fiber and protein.  And while I am actually a huge fan of butter, I wanted to make this cake dairy free for those of you who can't enjoy butter.  Plus there are enough chocolate cake recipes already out there for us butter-lovers.  The result is a dense, moist, rich chocolate cake made from ingredients you can be proud of.  So happy birthday Naked Fig! Now let's eat cake.

Chocolate Spelt Flour Cake

Ingredients:

3 cups spelt flour (I used sprouted spelt flour)

3/4 cup raw cacao

1 tbsp aluminum free baking powder

1/8tsp salt

1/3 cup coconut sugar

4 eggs

1 cup milk (nut-milk or dairy both work fine, canned coconut milk will create an extra fudgy cake)

1 cup honey

2/3 cup coconut oil


Preheat the oven to 350 degrees.  Grease the sides of two 7 inch cake pans and line the bottom with parchment paper.  In a medium bowl, sift together spelt flour, cacao, baking powder, and salt.  In a large bowl, beat eggs with coconut sugar with an electric mixer on low.  Add in the milk, honey, and coconut oil and continue mixing until evenly incorporated.  Slowly incorporate the dry ingredients into the mix with the mixer still on.  Beat until combined.  Pour batter evenly between the two cake pans and bake for 35 minutes.  Test to see that it is done by inserting a toothpick into the center of the cake.  If it comes out clean, the cake is done.  If not, bake for a few more minutes.  To assemble cake put a layer of coconut whipped cream (or blueberry chia jam) in between the two layers and again on top.  Garnish with summer fruits.

Coconut Whipped Cream:

2 cans coconut milk, refrigerated over night

1/3 cup honey

1/2 vanilla bean scraped


Scoop out the solid top layer of the coconut milk and combine with honey and vanilla.  Beat with an electric mixer. 

Two last things:

1. The Naked Fig Detox at Brooklyn Grange is right around the corner!  Make sure to get your tickets before they're gone.  More info on my events page.

2. Please vote for The Naked Fig in Creative Loafing's Best of Atlanta 2014.  The Category is called Atlanta Food Instagrammer.  You must vote for at least five categories for your vote to count.  Voting ends Friday.  I really appreciate your help.

Chelsea Harrison5 Comments

Plum Upside-Down Cake

My best friend Emily is an incredible pastry chef.  Unfortunately she lives on the west coast, so I never get to eat her creations.  But after many requests, she has finally started a blog, Whisk & Whittle, so now I can make her recipes myself.  She also sews aprons and her husband-to-be carves wooden spoons and cutting boards that are not to be missed.  So check it out!

After baking her Peach Upside-Down Cake 5 times in the last 6 weeks (no joke), I decided to recreate her recipe with some Naked Fig ingredients. 

Chelsea Harrison5 Comments
Plum Upside-Down Cake
Chelsea Harrison16 Comments

Raw Orange Vanilla Cream Cake

Raw cake always seems to be too good to be true.  Healthy cake!? This one tastes like a creamsicle, but the ingredients are barely more than nuts, honey, and fruit.  No matter how many times I make a raw cake, I am always surprised that it can taste this good and be this good for me.  And remembering to soak the cashews is the only prep-time.  Making the cake only requires about 10 minutes total.  So if you are looking for an easy dessert that is healthy enough you could eat it for breakfast, look no further.

Chelsea Harrison16 Comments
Raw Orange Vanilla Cream Cake
Chelsea Harrison5 Comments

Naked Fig Galette

Last week I made this simple galette and posted a photo of it on Instagram.  Judging by the reaction, I take it you want the recipe.  Right?  I made my crust from spelt flour because I love the flavor and like having an alternative to wheat.  But if you want to make things really easy on yourself, you can always by pre-made organic pie crust and have this ready in a matter of minutes.  There is no shame in store bought pie crust when you're in a pinch!  Now go make this one fast before fig season ends!

Chelsea Harrison5 Comments
Naked Fig Galette
Chelsea Harrison1 Comment

Maple Pecan Banana Muffins

When it comes to baked goods, I typically prefer gluten. Some things are just sacred. But these muffins might convert me. The banana and the egg make these muffins hold together in a way that gluten-free treats can’t usually manage. They are super moist not to mention absolutely delicious. And they are so healthy!

Chelsea Harrison1 Comment
Maple Pecan Banana Muffins
Chelsea Harrison3 Comments

Banana Birthday Cake with Cream Cheese and Chocolate Frosting

My best friend Emily of Whisk and Whittle makes this amazing cake with caramelized bananas and Nutella.  If you are in the mood for all the butter, flour, and sugar (which sometimes I am!), her cake is definitely the winner.  But last week I was in the mood for that cake, but I wanted a healthier version. I decided to adapt the recipe from my Maple Pecan Banana Muffins to make a healthy gluten-free/refined sugar-free version. And while it is a different cake experience completely, it turned out great!

Chelsea Harrison3 Comments
Banana Birthday Cake with Cream Cheese and Chocolate Frosting