I actually meant to post this like two weeks ago, but life happens (sorry). Anyways, we had the anatomy ultrasound at 19 weeks (I am 21 week now). The baby is looked all healthy, developing correctly, and heartbeat was great. We also found out the gender….we are having a boy! We were hoping for a boy too!
Everyone was betting it was girl, but I had a feeling all along it was my sweet little prince. We decided on the name Jack pretty early on. It is male version of my mom’s name and the name of my father-in-law’s best friend who passed away. Both our families are very excited too. He is gonna be one very well-loved baby.
So I decided to make a blueberry cake as my gender reveal announcement. I see the ones where people dye cakes half pink and half blue then cut the corresponding color, but I did not want to eat all the artificial dye. Same with the putting blue or pink candy on the inside of a white cake, but again, I didn’t want to eat a bunch of junk.
I did use a both cake mix for this, I just looked for a one that was vegan and no high fructose corn syrup. I don’t mind using box mixes on occasion and using healthier ingredients to prepare them.
If you were having a girl, you could make this was strawberries or raspberries instead to make it pink. For a gender reveal party, you could frost the cake with white icing then cut into it reveal the berry color. Or if you could just invite people over for dinner and serve the cake without saying anything, and wait till someone asks why a blueberry cake.
2 ripe bananas
2 tsp cinnamon
1/4 melted coconut oil
1 cup soy milk
1/2 cup oatmeal
1 box yellow cake mix (I used Duncan Hines)
1 cup frozen blueberries
1/2 cup frozen blueberries
1/4 cup sugar
1/2 cup water
1/2 tbs lemon juice
Preheat the oven to 325 degrees.
Grease desired baking pan with a small amount coconut oil. I used a 13×9 dark metal pan.
In a large bowl, mash the bananas.
Add the cinnamon, coconut oil, and milk. Mix together well.
Add the oatmeal and cake mix. Mix together until it all the flour is incorporated.
Stir in the blueberries.
Pour into your baking pan and smooth out evenly.
I baked for 28 minutes, but you may need to adjust the time for different pan sizes. It is done when the center is firm to touch and a toothpick inserted in the middle comes out clean.
Let it cool completely. If you want frost or decorate it differently, then go right ahead. If you want to make the glaze I did…
Add the blueberries, sugar, water and lemon juice into a small pot and bring to boil.
Reduce to a simmer and cook for 10 minutes, until some of the liquid has evaporated and the berries are soft.
Let it cool to room temperature.
Pour evenly over the top of the cooled cake.
Now you a healthier blue cake to celebrate your baby boy (or girl if you do strawberries)!
In my last post I talked about our wedding. The only guests were my parents and Michael’s Aunt and Uncle—only because I just wanted something simple. However, the following Saturday we had a luau party at our home. It was a lot of fun and it wonderful to celebrate with the rest of our friends and family. I will post recipes from the BBQ in the next post.
For this post, I will talk about the amazing cake my best friend Amanda made for me (she may be the antagonist of the sushi post story…). Since I usurped her of maid of honor duties by running off to Vegas, I asked if she would make a small cake for Michael and I to cut at the Luau. And of course I requested it be vegan.
She worked at a bakery before, but is not too familiar was vegan baking. So she turned to mix—but not just any mix. Like me, she does not believe in all artificial junk and chemicals that come in most processed foods. She used Wholesome Chow, a certified organic and non-GMO company. It specializes in gluten-free, vegan, and allergen-free baking mixes.
Amanda made a two-layer round cake, using the Organic Vanilla Cake Mix and Organic Chocolate Cake Mix (each layer was a different flavor). She added soy milk and Earth Balance Original Buttery Spread.
The mixes came out well, but did not rise as much as she hoped. I forgot to tell her that vegan cakes never will rise as much as traditional cakes. I should have told her to use the Earth Balance Baking Buttery Sticks and to whip more air in than normal (without over mixing the batter), makes the cake a little more fluffy.
She frosted with the Organic Vanilla Frosting Mix, once again adding Earth Balance. Then she decorated with brown sugar to make it look like sand and used our kissing Hawaiian salt and pepper shakers as the cake toppers.
IT WAS SO CUTE!!! You did an amazing job Amanda and I am very thankful to have you in my life (and not just for your baking skills).
By the way, this cake is even better when you get to shove it in your husband’s face! Hahaha…
I am going to try other products from Wholesome Chow now….thinking maybe the Organic Chocolate Lavender Cake Mix would be cute for a baby shower and some Organic Hi-Protein Pancake Mix would be great after a morning hike.