Cake Picnic MPLS
Cake recipes based off our Food Waste Paints created specifically for Cake Picnic MPLS
Blueberry Muffin Cake
Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
1 cup milk
3 large eggs
2 ½ tsp baking powder
1 tsp vanilla extract
2 cups fresh or frozen blueberries
½ tsp salt
Optional: 1 tsp lemon zest for a hint of citrus flavor
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and lemon zest, if using.
In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
Gently fold in the blueberries, being careful not to break them.
Pour the batter into the prepared pan and spread it evenly.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let it cool slightly before serving. You can enjoy it warm or at room temperature!
Using fresh, local blueberries not only enhances the flavor but also supports sustainable farming practices.
To make your Blueberry Muffin Cake more sustainable, consider the following modifications:
Local and Organic Ingredients: Use organic flour, sugar, and dairy products to reduce pesticide use and support sustainable farming practices. Look for local sources for these ingredients to minimize transportation emissions.
Plant-Based Alternatives: Substitute the butter with a plant-based butter or oil, and replace the eggs with flaxseed meal (1 tablespoon flaxseed mixed with 2.5 tablespoons water per egg) or applesauce. This can lower the environmental impact of the recipe.
Seasonal Fruits: If blueberries are out of season in your area, consider using another local, seasonal fruit that can be substituted in the recipe, such as apples or pears.
Reduce Food Waste: If you have leftover fruit or other ingredients, consider incorporating them into the recipe or using them in another dish to minimize waste.
Eco-Friendly Packaging: When buying ingredients, opt for bulk bins or minimal packaging to reduce waste.
Energy Efficiency: If possible, bake multiple items at once to make better use of the oven's energy.
Chai Tea and Black Walnut Coffee Cake
Ingredients:
For the Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup brewed chai tea (cooled)
1 cup chopped black walnuts
For the Topping:
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup chopped black walnuts
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
Combine Mixtures: Gradually mix in the dry ingredients, alternating with the brewed chai tea until just combined. Fold in the black walnuts.
Prepare Topping: In a small bowl, mix together the brown sugar, cinnamon, and chopped walnuts.
Layer and Bake: Pour half of the batter into the prepared pan, sprinkle half of the topping mixture, then add the remaining batter and top with the rest of the topping.
Bake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow to cool in the pan before slicing and serving.
Feel free to adjust the spices in the cake to enhance the chai flavor to your liking!
Here are some suggestions to make your Chai Tea and Black Walnut Coffee Cake more sustainable:
Sustainable Ingredient Substitutions:
Flour: Consider using organic all-purpose flour or a whole grain flour like whole wheat, which often has a lower environmental impact.
Sugar: Opt for organic cane sugar or coconut sugar, which can be more sustainably sourced.
Butter: Use a plant-based butter or coconut oil as a substitute for unsalted butter to reduce animal product use.
Eggs: If you're looking for a vegan option, you can replace each egg with a flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg, let sit until it thickens) or unsweetened applesauce (1/4 cup per egg).
Chai Tea: Choose organic chai tea to avoid pesticides and support sustainable farming practices.
Nuts: If possible, source your black walnuts from local producers or consider using nuts that are sustainably harvested.
Additional Tips for Sustainable Baking:
Local Ingredients: Whenever possible, buy your ingredients from local farmers' markets or stores that support local agriculture to reduce transportation emissions.
Waste Reduction: Use any leftover ingredients creatively in other recipes to minimize food waste.
Energy Efficiency: Bake multiple items at once to make the most of your oven's energy use.
Mixed Berry Shortcake Recipe
Ingredients:
For the Berries:
1 cup strawberries, hulled and sliced
1 cup blackberries
1 cup raspberries
1/4 cup sugar (adjust based on berry sweetness)
1 tablespoon lemon juice (optional)
For the Shortcakes:
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed (or plant-based butter for a vegan option)
3/4 cup heavy cream (or coconut cream for a dairy-free option)
1 teaspoon vanilla extract
For the Whipped Cream:
1 cup heavy cream (or coconut cream)
2 tablespoons sugar
1 teaspoon vanilla extract
Instructions:
Prepare the Berries:
In a bowl, combine the sliced strawberries, blackberries, and raspberries. Add sugar and lemon juice, gently tossing to combine. Let it sit for about 30 minutes to macerate.
Make the Shortcakes:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the heavy cream and vanilla extract until just combined. Do not overmix.
Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick rectangle.
Cut out shortcakes using a round cutter or a glass and place them on the prepared baking sheet.
Bake for 12-15 minutes or until golden brown. Let them cool slightly.
Make the Whipped Cream:
In a mixing bowl, beat the heavy cream, sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.
Assemble the Shortcakes:
Slice the shortcakes in half horizontally. Spoon a generous amount of the mixed berries on the bottom half, followed by a dollop of whipped cream. Place the top half of the shortcake on top.
Serve:
Serve immediately and enjoy your delightful mixed berry shortcake!
Sustainable Ingredient Substitutions:
Berries:
Choose organic strawberries, blackberries, and raspberries to avoid pesticides and support sustainable farming practices. If possible, buy them from local farmers' markets to reduce transportation emissions.
Flour:
Use organic all-purpose flour or whole wheat flour for a healthier option that also supports sustainable agriculture.
Sugar:
Opt for organic cane sugar or coconut sugar, which can be more sustainably sourced than conventional sugar.
Butter:
Substitute unsalted butter with a plant-based butter or coconut oil to reduce the use of animal products.
Cream:
Use a plant-based cream alternative, such as coconut cream or almond cream, to make the whipped cream dairy-free and more sustainable.
Additional Tips for Sustainable Baking:
Local Ingredients: Whenever possible, buy ingredients from local sources. This can help support local farmers and reduce your carbon footprint.
Waste Reduction: Use any leftover berries creatively in other recipes or smoothies to minimize food waste.
Energy Efficiency: Consider baking multiple items at once or using a toaster oven for smaller batches to save energy.
Seasonal Ingredients: If berries are out of season in your area, consider using frozen organic berries instead, as they are often harvested at peak ripeness and can be more sustainable.
Red Velvet Cake with Beets
Ingredients:
For the Cake:
1 cup cooked and pureed red beets (about 2 medium beets)
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cocoa powder (unsweetened)
1 cup vegetable oil (or a lighter oil like canola)
1 teaspoon vanilla extract
1 tablespoon white vinegar
3 large eggs
For the Cream Cheese Frosting:
8 oz cream cheese, softened (or a dairy-free cream cheese alternative)
1/2 cup unsalted butter, softened (or plant-based butter)
2-3 cups powdered sugar (adjust for desired sweetness)
1 teaspoon vanilla extract
Instructions:
Prepare the Beets:
Preheat your oven to 350°F (175°C). Cook the beets by boiling or roasting them until tender. Allow them to cool, then peel and puree them in a blender or food processor until smooth.
Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cocoa powder.
Combine Wet Ingredients:
In another bowl, mix together the beet puree, vegetable oil, vanilla extract, vinegar, and eggs until well combined.
Combine Mixtures:
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
Bake:
Pour the batter into two greased and floured 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Make the Frosting:
In a mixing bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy and fluffy.
Assemble the Cake:
Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one cake layer, then place the second layer on top. Frost the top and sides of the cake with the remaining cream cheese frosting.
Serve:
Slice and enjoy your delicious Red Velvet Cake made with beets!
Sustainable Ingredient Substitutions:
Beets:
Choose organic beets to avoid pesticides and support sustainable farming. If possible, buy them from local farmers' markets.
Flour:
Use organic all-purpose flour or whole wheat flour, which is often more sustainably produced.
Sugar:
Opt for organic cane sugar or coconut sugar, which can be more sustainably sourced than conventional sugar.
Oil:
Instead of vegetable oil, consider using a local, sustainably sourced oil, such as sunflower oil or avocado oil.
Eggs:
If you want to reduce animal product use, consider using a flaxseed meal substitute (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) or a commercial egg replacer.
Cream Cheese:
Use organic cream cheese or a plant-based cream cheese alternative to reduce the environmental impact of dairy.
Additional Tips for Sustainable Baking:
Local Ingredients: Try to source as many ingredients as possible from local suppliers to reduce transportation emissions.
Waste Reduction: Use any leftover beet puree in smoothies, oatmeal, or other baked goods to minimize food waste.
Energy Efficiency: Bake multiple items at once or use a toaster oven for smaller batches to save energy.
Seasonal Ingredients: If beets are out of season, consider using frozen organic beets, as they are often harvested at peak ripeness and can be more sustainable.
Compost: If you have any food scraps (like beet tops), consider composting them to reduce waste.
Buy in Bulk: Purchase ingredients like flour, sugar, and baking powder in bulk to reduce packaging waste.