I struggled with the price of my VitaMix for months before I actually bought it. Rationally, I couldn’t justify a blender that was more than my KitchenAid Stand Mixer.
Joe told me to buy it. Ruminating for months about a purchase isn’t in his DNA. Laser-focused decisions based on cost verses energy is how he operates. Time is money. Cliche, yes, but true for him.
Buying the VitaMix
One fateful day, we were at Costco and The VitaMix Man happened to be there effortlessly whipping up sugar-free smoothies and frozen treats. My husband, ignoring the stress in my eyes, told Mr. VitaMix to put everything he was selling in our cart.
Being me, thoughts of an unused grain attachment and the ‘luxury’ smaller blending attachment swirled through my brain until we got to the checkout. Why I thought they’d go unused, I don’t know.
My entire kitchen flashed before my eyes – 2 KitchenAid Stand Mixers, a 6 quart and a 5 quart, a Cuisinart food processor, mini-food chopper, and immersion blender with various attachments, a handmixer that’s begging to be replaced, two sets of knives, two sets of pots and pans, one stainless and one non-stick, an assortment of cast iron skillets, griddles, and dutch ovens.
An electric skillet, various convenience gadgets including silpats, juicers, and enough bakeware to feed a small army. Yes, an assortment there too – glass, stoneware, non-stick, and both light colored and dark colored metals. Let’s not forget my yogurt maker, two ice cream maker attachments and, yes, a Magic Bullet that sits in the bottom of our garage storage cabinet patiently waiting to make chicken paste.
At the last minute I insisted that Joe leave the attachments behind until I was convinced that the VitaMix was going to be an integral part of my life.
A Love Affair
I’ve never been ashamed to admit that there is a special place in my heart for my kitchen tools, and especially my VitaMix. Maybe the way some people love their big screen tv, or the way others adore their Gucci bags. If given the choice between a beautiful Louis Vitton and a brand new VitaMix, I’d take the VitaMix.
Why?
Because I can make this.
Yes, you really just put the apple and carrot into the blender, whirl it around and in less than a minute you have low-fat cake batter packed with whole foods. No grating. No dicing. No food mill. Just yummy, slightly sweet, nutrition packed goodness.
Like I said – slightly sweet. If you like your breakfast cakes sweeter, add a little more palm sugar or 1/4 – 1/2 teaspoon of clear liquid stevia.
Long Term Moistness
If you read Celiac Family, you know that Heather’s litmus test for a good gluten-free baked good is that it stays moist and crumble-free when sitting out on the counter. This passes with flying colors. I left it on the counter for 5 days – that’s how long it took us to eat it. It was just as good on day 5 as it was on day 1.
Other Vita-Mix Friendly Recipes
- Not Just Any Old Hummus
- Protein Packed Gluten-Free Breakfast Pancakes
- Almond Milk
- Whole Grain Gluten Free Belgian Waffles
Reminder
I’m hosting Go Ahead Honey, It’s Gluten-Free this month. Send your ‘Guiltless Pleasures’ to amy2804 at gmail dot com me by March 26th.
This recipe is adapted from The VitaMix Cookbook.
Ingredients
- 2 cups sorghum flour
- 1/2 cup palm sugar
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 3/4 cup egg white substitute or 6 egg whites or 3 eggs
- 1 tablespoon vanilla extract
- 2 apples, quartered (leave the peels on)
- 1 cup of carrots, peeled and chopped (about 3 medium carrots)
Instructions
- Preheat the oven to 350 degrees F. Prepare an 8×8 baking pan with cooking spray.
- Whisk together sorhgum flour, palm sugar, baking soda, cinnamon, nutmeg, salt, and xanthan gum until evenly combined.
- Place egg whites, vanilla, apples, and carrots into the VitaMix. Start on low and quickly increase to Variable 10 while using the tamper to push the apples and carrots into the blades. Switch to High and blend for 20-3o seconds until thoroughly mixed. It will be thick.
- Fold the wet ingredients into the dry ingredients by hand. Pour into prepared pan and bake for 25 minutes or until a toothpick tests clean.
- Top with freshly whipped cream, homemade yogurt, or cream cheese frosting.
Ari@ The Frugally Rich Life
posted on March 18, 2010 at 1:36 am
Amy! That looks absolutely delicious! I want to try this (at least some version of it!) soon! I’ve been dying for something different for breakfast but a little sweet and this looks perfect….looks like I’ll have to make a few adjustments though as I don’t yet have a Vita-mix although I’d love one! (Hey, I’d like a kitchen aid too) but anyways, as I try to do in my life and my blog, I’ll be frugal -ling it as much as I can. Perhaps someday I’ll be able to save up enough for one or both….which is better?
[Reply]
Ari@ The Frugally Rich Life Reply:
March 18th, 2010 at 1:39 am
@Ari@ The Frugally Rich Life, One other question: Why the egg white substitute lately? Is that just the pasterized egg whites? And to keep the fat content down or ? ? Just wondering? And if I could sub whole eggs and or some eggs and liquids instead? Thanks!
[Reply]
kellyc
posted on March 18, 2010 at 7:08 am
We just got a vitamix 2 weeks ago! So far I have only done a couple of smoothies and some frozen yogurt. Yesterday I finally attempted some brown rice flour. Not sure if I got is as fine as I wanted. (I am going for the extra fine)Do you have any tips for grinding gf flours? I am all ears. I’ll have to try that cake looks yummy! Thanks, Kelly
[Reply]
Katrina (gluten free gidget)
posted on March 18, 2010 at 6:16 am
I’m going to ask for a Vitamix for my b-day. Your photos and recipes always look so amazingly mouthwatering. How do you do it?!
[Reply]
Iris
posted on March 18, 2010 at 6:35 am
That looks so moist!
Someday…someday I’ll get a vitamix. I’m thinking maybe for Christmas. Ahem…Santa, are you listening?
[Reply]
Cathy
posted on March 18, 2010 at 6:43 am
I’m interested in a vitamix also but when I look on the web there seem to be several choices. Which model did you go with? Is the most economical one still a good choice or do you think it’s best to splurge?
Thanks!
[Reply]
kellyc Reply:
March 18th, 2010 at 8:27 am
@Cathy, I just bought the 5200 super (if you are wanting to grind grains that comes with the separate dry container and blade)
[Reply]
Amy Reply:
March 18th, 2010 at 8:15 am
@Cathy, I got the 5200 without the grain attachment and the smaller blender container but I’ve decided that I want the smaller container. I was confused by all the options, too. Please feel free to e-mail me any questions you have. I also can get you free shipping with my affiliate code if you decide to buy one.
[Reply]
Diane-The W.H.O.L.E. Gang
posted on March 18, 2010 at 6:54 am
I finally ordered a VitaMix after also waiting years. I can’t wait to get it. We’ll have to make this cake. It looks and sounds delicious. I searched around and read up what many chefs were saying about the VitaMix. The Professional series with the variable speed was the clear favorite. I am waiting on the newest one with 3 additional buttons and one of those is soup. It’s like waiting for Christmas. Ever time the UPS man drives down the street I run to the door. How silly am I.
[Reply]
Sandy
posted on March 18, 2010 at 7:03 am
What is egg white substitute? I can’t eat eggs at all. Or perhaps just the usual egg substitute would work?
[Reply]
Amy Reply:
March 18th, 2010 at 7:46 am
@Sandy, It’s just egg whites that come already separated.
[Reply]
gfe--gluten free easily
posted on March 18, 2010 at 7:25 am
This cake certainly sounds and looks delicious! Love the idea of taking apples and carrots and with no fanfare, ending up with this.
I’ve actually been thinking about a Vita-Mix, too. The folks in our group who have them love them. Others say a BlendTech is as good for most things, less expensive, and takes up less room. I’m still debating … And, as I’ve said before, we’re on the same wavelength. I have absolutely no interest in big screen tvs or Gucci bags either, but I do like a few really good products in the kitchen. Of course, some of the things I use were purchased for $1 back when I was in college. I still use them and love them. LOL
Shirley
[Reply]
Ricki
posted on March 18, 2010 at 7:32 am
I was sure I’d commented on this–if this is a duplicate, sorry! The cake looks phenomenal. Perfect for breakfast! I’m glad it uses the VitaMix, too–I enjoy having mine, but am not head over heels as you seem to be. I hate that so much of the batter (or whatever you make) stick to the container and you can’t get it out! Seems so wasteful. . . my old blender had a screw-off bottom that you could push excess stuff out of. Ah, well. I think a piece of this cake would definitely make up for it.
[Reply]
Amy Reply:
March 18th, 2010 at 7:45 am
@Ricki, I understand what you mean about waste but I have found that a thin rubber spatula greatly reduces the amount left in the container.
Funny that you liked the screw off bottom – I found it to be a royal pain. It seemed to not seal correctly and would often leak. The cookware industry must love that we’re all so particular and will buy exactly what works for us.
[Reply]
Ricki Reply:
March 18th, 2010 at 2:51 pm
Thanks for the suggestion–maybe my spatulas aren’t thin enough (just like me–ha ha!)
You’re right, though–never thought that we keep those companies going with our individual quirks about these things.
Ricki
[Reply]
kellyc Reply:
March 19th, 2010 at 8:11 am
@Ricki, hah, Amy, I was chunky too, and I still lick the spatula (no more weight over here either!) and so do my kids. That is part of the fun. Moderation….=0)
Amy Reply:
March 19th, 2010 at 7:58 am
@Ricki, Truth be told the I like the leftover part in the blender because I can eat the batter. Shameful, I know, but I was a chunky little kid and my mom never let me lick the spatula. It always went into the sink and was covered with soapy water immediately.
So, today, after my cake goes in the oven I lick the spatula.
Karen K
posted on March 18, 2010 at 8:28 am
I have had my Vita Mix for years and have used it on & off but always loved it. Since being diagnosed Celiac though Ive dusted it off and make Green Smoothies every day. I love it and also will use it to make a very fine salad with Kale. I haven’t been to experimental but I love this cake idea and plan to try it. Congrats on your purchase.
[Reply]
Heather @CeliacFamily
posted on March 18, 2010 at 9:17 am
The cake looks delicious. Wish I had a Vitamix to try it out. But then I would have to find a place to put it. I hate to take up more counter space. Maybe someday….
[Reply]
Amy Reply:
March 18th, 2010 at 1:51 pm
@Heather @CeliacFamily, I know!! I was going through my kitchen mentally this morning trying to figure out where to store the fabulously oversized cutting boards I bought yesterday. I love them because I have lots of space to work but am not sure I have a home for them yet.
[Reply]
Karen@Cook4Seasons
posted on March 18, 2010 at 9:29 am
LOVE this post! First, I could not live without my VitaMix. I use it every day, most times more than once. (Have gotten so good at it, I might apply to be one of those demo people like you saw in Costco;-) Green smoothies, soups, nut milks…and now this. I’m always looking for moist breakfast goodies, and I think I’ll try making these into muffins. Will let you know – thanks, Amy!
[Reply]
Alta
posted on March 18, 2010 at 1:29 pm
This sounds absolutely delightful. I am the same way with expensive purchases. I about had a heart attack purchasing the KitchenAid (which I love) and my camera (which I love even more). It’ll be a while before I get up the courage to get a Vitamix, but it’s on the wish list!
[Reply]
Jenn AKA The Leftover Queen
posted on March 18, 2010 at 2:33 pm
Amy, I know just how you feel, and my husband sounds just like yours. He knows how much use my various kitchen tools get, and he loves to make my life as easy as he can. So he is very supportive of my kitchen tool obsession. I have to say my vitamix is the single most useful kitchen tool in my kitchen after my knives and cast iron pan. I use it daily, and it saves so much time and energy. I think it paid for itself in the first month!
[Reply]
gfe--gluten free easily
posted on March 18, 2010 at 3:06 pm
I just wanted to add to the skinny spatula discussion.
I’m not usually crazy over one particular product, but this long, skinny micro scraper designed for dressing, ketchup, etc. bottles is phenomenal for getting the last drop. It’s from Pampered Chef. Other companies probably have something similar. My MIL gave it to me one year when I asked for a skinny spatula. I’ve been amazed and happy using it ever since.
http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=18907&categoryCode=KW
Note that I have no affiliation with Pampered Chef. (I have probably purchsed four things from them in my lifetime.)
Shirley
[Reply]
kellyc
posted on March 18, 2010 at 4:28 pm
does anyone have any tips on grinding gf grains with a vitamix? I could really use the tips! kelly
[Reply]
Amy Reply:
March 19th, 2010 at 7:56 am
@kellyc, I didn’t buy the grain attachment because when the VitaMix man demoed it for me, he made brown rice flour that was the same consistency as what I buy at the store. I asked him if it could be ground finer and he said that’s about the best they can do. I really wanted something that would finely grind my grains.
If you figure out how to use the grain attachment, I’d love to know all about it.
[Reply]
kelly Reply:
June 22nd, 2010 at 9:09 am
@Amy, I just wanted to give an update on grinding grains. I have been using the grain attachment (container and blade) and following directions. (grind 2 cups for 60 seconds on variable 10). It grinds very nicely. I heard from another person that she grinds her grains twice. So I put mine in a gallon bag to cool in the fridge (while I am grinding other gf grains. I do a mass grain grinding every couple of weeks and make my bread mixes and other favorite mixes for the kids. Bottom line, I grind the grains twice (following same directions) and it works like a charm. Yup, nice fine grains. I am so glad I decided to get the grain container and blade. It was definitely worth the purchase. HTH, Kellyc
[Reply]
Amy Reply:
June 22nd, 2010 at 1:18 pm
@kelly, What a great idea – I’m so glad that it works well for you. And, I definitely appreciate you taking the time to come back and share what you’ve learned. Maybe I’ll have to get one soon. Hugs.
Rebecca
posted on March 19, 2010 at 8:14 am
I don’t have a vitamix. Is there another way to make this recipe? It looks so yummy…
[Reply]
Amy Reply:
March 19th, 2010 at 8:35 am
@Rebecca, The only problem would be that the VitaMix literally chops the apple and carrot to the point where it’s so fine you can’t see it. You can try a regular blender or even try grating the apple and carrot but it won’t be the same cake.
If you find something else that works please come back and share it here. We’d love to learn from you.
[Reply]
Katie
posted on March 19, 2010 at 9:12 pm
Amy, I am just like you! I would rather have a kitchen appliance any day over a hand bag! I LOVE LOVE my Vita mix! When we found out we had to go gluten free it was the first purchase I made second was a kitchen aid as I traded in my bosch since we used a lot of wheat products in it. And I no longer needed the big motor to knead all that wheat dough.
[Reply]
lucy g
posted on March 24, 2010 at 1:58 am
hi, just wanted to say that i made an altered version of this recipe today and it turned out fabulously! i don’t have a vitamix so i used a food processor and finely ground the carrots and apple and then added the egg. other changes i made: replaced half of the sugar with erythritol, added some stevia and a bit of molasses, added a pinch of clove and about 1/2 tsp ginger powder, added about a tsp of olive oil, used 2 whole eggs and 1/4 C egg whites. i also added a handful of zante currants (basically tiny raisins) to the batter. topped with a greek yogurt frosting and it was SO GOOD! THANKYOU, this is the first baked good i have made with sorghum flour that i have found to be edible!
[Reply]
Amy Reply:
March 25th, 2010 at 2:50 pm
@lucy g, I love sorghum flour and am so glad that you’re finding ways of using it that work for you. Your spin sounds fabulous – thanks so much for sharing your food processor method.
[Reply]
kahli
posted on June 22, 2010 at 8:41 am
i was looking for a recipe for my mom who is gluten free but she can and will eat sugar so if i was to add sugar to this recipe what would it replace and how much would i put in?
[Reply]
kahli Reply:
June 22nd, 2010 at 8:41 am
@kahli, nvm i got it
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Laura
posted on June 23, 2010 at 9:58 pm
These were delicious! My husband, 2 boys, and I have almost scarfed the whole thing down in a day! Thanks! I used 1/4 cup xylitol and 1/4 cup agave nectar.
[Reply]
Amy Reply:
June 24th, 2010 at 9:43 pm
@Laura, Thanks so much for letting me know. I used this recipe in a cooking class the other night and they loved it. And, I really appreciate that you shared your variation. Sounds delicious!
[Reply]
Laura Reply:
September 9th, 2010 at 7:42 pm
@Amy, Made this again – this time with yellow squash instead of carrots. I used a little too much squash probably, but it turned out GREAT with a bit more baking! Thanks again!!! Laura
[Reply]
Amy Reply:
September 13th, 2010 at 9:07 pm
@Laura, Did you leave the seeds in the squash? That will add a lot more water…you’ve got me thinking though. Maybe sweet potato and zucchini. Yum.
Laura
posted on June 25, 2010 at 6:58 am
Amy – my question is – do you have any more Vitamixed recipes like this one! : )
[Reply]
Nancy Bennett Reply:
August 28th, 2011 at 11:05 am
@Laura,
Go on http://www.VitaMix.com all kinds of recipes
[Reply]
Laura
posted on September 7, 2010 at 5:47 pm
Just made this for my boyfriend and me to take with us to Alaska tomorrow so that we will not have to scavenge for breakfast on our first few days there. It’s delicious! Really moist and really easy to make. I used flaxseed meal instead of the eggs, and it turned out fine… I did have to bake it a little longer to get it to really stand solid. I’m really enjoying your recipes and looking forward to trying more.
[Reply]
Amy Reply:
September 8th, 2010 at 12:42 pm
@Laura, Enjoy your trip to Alaska…that cake stays moist for days so it’s perfect to travel with. Hugs.
[Reply]
Robin Goffe
posted on September 9, 2010 at 2:20 pm
I realized everything you mentioned. As long as I stay away from sugar and gluten, I loose weight. I am a big fan and my family loves your recipies. I am making this Apple carrot cake today.
[Reply]
Amy Reply:
September 13th, 2010 at 10:01 pm
@Robin Goffe, It’s been a big hit at SS&GF and we love it, too. I hope your family loves it.
[Reply]
Ebee333
posted on November 9, 2010 at 7:39 pm
How do you store this? I have it on the counter in a Tupperware. What do you store it in? I thought a Ziploc would be good too. Thanks!
[Reply]
Amy Reply:
November 10th, 2010 at 6:19 am
@Ebee333, I kept in the pan and just covered it with foil.
Good to hear from you – hope all is well. Sending hugs!!
[Reply]
Nancy Bennett
posted on August 28, 2011 at 11:00 am
These sound delicious, can’t wait to make, but think I will use something other than the palm sugar. I have had a Vita Mix for years and was at a loss when it started to leak. I called an 800# at Vita Mix and told them the problem. Since the machine was still on warranty, they sent me the parts free and shipped free. Can’t ask for service any better than than. Sorta makes up for the price of the unit. Love your receipes
[Reply]
Kristina Vanni
posted on August 31, 2011 at 9:22 am
I agree! For me there is life before vitamix and life after vitamix….I wonder how I ever survived without mine!
This recipe sounds absolutely fantastic – I included it in my “dessert for breakfast” story today
[Reply]
Amy Reply:
August 31st, 2011 at 2:26 pm
@Kristina Vanni, Thank you! Saw the post…it’s a great round-up.
[Reply]
angela pittaway
posted on September 4, 2011 at 2:17 am
i made this using the l equip blender, this does everything a vitamix does but half the price it mills and grinds too. only thing is i think i left it in oven too long and its come out like lead brick and needs heating up to eat it. can this happen?
[Reply]
Amy Reply:
September 8th, 2011 at 10:03 am
@angela pittaway, It sounds like something went horribly wrong with your breakfast cake. I’ve never had this turn out like a brick. Did you change anything else in the recipe?
[Reply]
Emily
posted on November 1, 2011 at 7:18 pm
I’m just starting out, and right now I have Pamela’s mix instead of individual flours. The mix includes xanthan and a variety of flours, and I think a rising agent, too. Could I use it instead of the sorghum flour, and just leave out the ingredients that are also listed in the mix?
I love my vitamix, by the way. Took me forever to decide to purchase it (so expensive, yada yada…) and now I don’t know how I lived without it. We use it daily.
[Reply]
Casey
posted on January 12, 2012 at 9:13 pm
This cake sounds so good. I have CD and I can’t eat soy, plus I have IBS. So the cake or cookie or bread is better for me to eat. I was wondering if this couldd be made into a cookie? The only health cookie I know off is oatmeal raisin. But I have read in one of my GF magz is that people with CD should limit the amount of oats they eat, even if they are GF. I will try to find the artical and let you know. Thank you again for showing a way of life with less refine sugar in it. My one final vice.
[Reply]
Molly
posted on January 27, 2012 at 10:17 pm
I glad to hear that everyone is saying this is fantastic which I sure it is. I just wondering if you can use a Bean Flour instead of Sorghum ( which is made from corn, I hear). I hoping so that I can try this recipe because it really looks good.
Thanks,
Molly
[Reply]
Amy Reply:
February 2nd, 2012 at 3:36 pm
@Molly, Sorghum is a grain different from corn. You can learn more about it at the Whole Grains Council http://www.wholegrainscouncil.org/
I’ve never tried bean flour but you can always give it a go!
Hugs,
Amy
[Reply]
Liz
posted on January 28, 2012 at 10:07 pm
Made this tonight. Very good! A small, like 1.5 x 1.5, piece was very satisfying. Been wanting something ‘sweet’ like this. I like how light it is with the eggs all whipped up so fluffy in the VitaMix. May try mixing some light cream cheese, greek yogurt, vanilla and honey for a topping.
LOVE my VitaMix too! As someone up thread said, don’t know what I did without it. Use it a minimum of once a day (green smoothie). Think it was 4 times today.
Appreciate Kelly’s comments on double grinding grains in the dry jar. I grind fresh wheat berries just about every weekend to make my bread (I’m SF, not GF but cutting back). My tip for grinding is don’t try to do too much at one time. I think VitaMix says no more than 2 cups. Definitely stay under that for best results.
[Reply]
marla
posted on February 7, 2012 at 7:57 am
Hi Amy ~ great cake recipe. Linking back to this today
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RM
posted on February 25, 2012 at 3:14 pm
Yummy. What a great way to get more veggies and fruits into my kids! This is a great recipe for families where one kid has to be GFCF and as a result everyone has to do it. My younger boy often misses treats he used to have, because he can’t eat gluten around his older brother. This should please them both, and the sorghum is high protein just like wheat.
[Reply]
Jennifer
posted on March 6, 2012 at 3:02 pm
Oh man, I can’t wait to make this! We just bought a vitamix a couple months ago when I was watching QVC and they were having a sale. It is definitely the best thing we have spent money on. I made their apple pancake recipe the other day and it turned out so good. I can’t wait to try this out.
[Reply]
Joey
posted on April 12, 2012 at 8:23 pm
Amy, I am really coveting a Vitamix. A couple of weeks ago I talked myself into getting the Ninja (had had a report it did everything the VM did at a fraction of the cost…well, that was WRONG.) It is packaged up in the box for a return tomorrow. Where do you think I can find the best price on the Vitamix? Thanks for the offer of free shipping with your code.
If I get one without all the attachments, can I later add those if you see a need–like the grain grinder, etc. Does Costco have them all the time, or were you there for a special of some kind?
Thanks,
Joey
[Reply]
Melaina at Rudi's Organic Bakery
posted on April 13, 2012 at 10:50 am
This looks absolutely divine! I’m thinking I should whip this up for our parking lot meeting this afternoon!
[Reply]
Nancy Bennett
posted on April 13, 2012 at 1:56 pm
This is absolutely delicious. Made a few changes, used 3 Whole eggs, 1/4 Cup agave and 1/4 cup xlyitol, next time will use less xlytol and of course the VM made it especially light and easy. Found that it had to bake maybe 5-8 mins longer
[Reply]
Vivian
posted on April 22, 2012 at 8:05 pm
I made this tonight and used the 3 eggs, 2 cups of almond flour, and 1/2 cup erythritol (I can’t do sugar, or many carbs). I also added more cinnamon, nuts (toasted walnuts), and baked it 40 min. using a piece of foil to shield the top during the last 5-10 min. I let it cool and frosted it with my version of cream cheese frosting (8 oz cream cheese, 1/2 cup erythritol, 3/4 heavy whipping cream, whipped all together). Very good! It was extremely moist. I will store it in the refrigerator since mine has no sugar to “preserve” it. I will enjoy it cold for breakfast!
I think next time I will add even more cinnamon, and perhaps cut the apples and increase the carrots for more of a carrot vs apple cake taste. Still, we enjoyed it immensely and will definitely make it again! Thanks so much for sharing the recipe! Oh… I used a Blendtec.. worked GREAT!!
[Reply]
Amy Reply:
April 24th, 2012 at 10:04 pm
@Vivian, Thanks for sharing your variations, Vivian! sounds so good! I don’t use erythritol – I might play around with it soon though because I get so many requests. What brand do you use?
[Reply]
Vivian
posted on April 24, 2012 at 10:10 pm
Amy, I am not sure because I dump it into a glass jar, but I think this is a NOW brand…? I have used several different kinds. I like things a little less sweet than most people so sometimes I mix Erythritol and Stevia or use “Just Like Sugar” (all natural and very good)., but use less than recipes call for. I loved the ease of this cake and enjoyed it even more the next morning (cold) for breakfast with hot coffee! YUM! Thanks for sharing!
[Reply]
Jackie
posted on November 18, 2012 at 12:23 pm
I just bought a Vitamix yesterday! Already loving it. Wondering if this recipe would work using Ener-G egg replacer? We can’t eat eggs at all. Think I’m going to make this today and give it a whirl!
[Reply]
Amy Reply:
November 21st, 2012 at 9:52 am
@Jackie, Ener-g Egg Replacer has always worked great for me. I think it should but you’ll have to try it and let me know.
Where did you get your Vita-Mix? Which one did you buy?
[Reply]
Holley
posted on January 5, 2013 at 11:14 pm
has anyone tried making this as muffins? If so how long did you bake them for?
[Reply]
Cindy L.
posted on May 10, 2013 at 5:35 pm
Regarding Vitamix, have you checked out QVC? Just there and many of their models can be paid in 3 payments, meaning billed 1/3 over 3 month period – might take the sting out of paying in 1 large chunk. Also, 30 days to return. Don’t know if you can purchase extended warranty. I was able to do that with a breadmaker I purchased from Amazon. Mom and I purchased the Ninja from QVC about a year ago and love it (I realize it not a vitamix and doesn’t do all the same things!). Makes frozen yogurt in a flash, smoothies and has usual food processing blades. Ours came w/2 individual cups (w/2 blades), medium bowl/pitcher that has 4 blades and large pitcher has 6 blades. Also, a large cookbook. From just checking their site it looks like they have upgraded their models even more. Just a thought if you don’t want to pay the really huge bucks.
[Reply]
Marillyn @ just-making-noise
posted on May 17, 2013 at 11:58 pm
Looks fantastic! I was wondering if there is something else I can use to replace the xanthan gum. I don’t have that and it is not something I can easily get. Thanks!!
[Reply]
Amy Reply:
May 19th, 2013 at 10:42 pm
@Marillyn @ just-making-noise, Maybe chia? Or flax? You’d need more – not exactly sure how much but at least 3 times more. You can use guar gum too.
[Reply]
Marillyn @ just-making-noise Reply:
May 19th, 2013 at 11:12 pm
@Amy, Hey Amy! What about more eggs? I have both chia and flax. I guess I will have to try it out to find out
Thanks!!
[Reply]
Amy Reply:
May 20th, 2013 at 10:05 pm
@Marillyn @ just-making-noise, I think more eggs would through off the recipe balance but you can try it. They probably wouldn’t be a strong enough binder, either. Let me know what you figure out. It’s so much fun to see how other people take recipes and make them their own.