At this point, I know the drill: indulge in dessert, suffer with severe stomach pain for 2-3 days post-indulgence, do it all again next time. As someone with a long list of dietary restrictions due to intolerance, I honestly thought I’d never find a dessert that would leave me unscathed physically and mentally, due to the nearly unavoidable guilt that comes along with that slice of birthday cake.
Cake in a Crate threw all of my expectations for dessert out the window. No stomach pain, no guilt, and certainly no lack of taste in this delicious treat! Cake in a Crate deservingly wins a five star rating from OPERATHLETIC. We believe that this amazing treat should absolutely be on your dessert table this holiday season!
WHAT YOU NEED TO KNOW ABOUT CAKE IN A CRATE:
- This is a homemade, fresh dessert that YOU make. Worried that you don’t have the culinary talent to bake this product? Don’t worry: I truly believe that every person who purchases a Cake in a Crate product will be successful in creating their tasty treat, because…
- The recipes are nearly fool-proof. Every ingredient is pre-measured, and there are step-by-step instructions on how to create your treat. You’d almost have to try to mess up this recipe.
- Every Cake in a Crate treat is vegan, gluten-free, dairy-free, and refined-sugar free. To answer your inevitable questions: NO, they are not “fun-free,” and YES, it IS possible to create a delicious treat without any of the previously mentioned products.
- They support “brands with a commitment to good food, good health, and good ethics, and who source through fair trade practices, sustainable methods, or organic farming.”
- Asha Carroll, one of their founders, is an OPERA SINGER!!! And she’s really, really good…
I had the pleasure of creating Lou’s Chocolate Cake, and honestly, it was the most decadent, rich chocolate cake I’ve ever had. Seriously, I’m not kidding! I was so impressed by this cake that I could barely believe it was vegan, gluten-free, dairy-free, and refined sugar-free–I even double checked the ingredients! But amazingly, there isn’t a trace of dairy, gluten, refined sugar, or animal by-products in sight:
Ingredients for Lou’s Chocolate Cake:
GF flour (gafava flour, tapioca flour, sorghum flour, potato starch, guar gum), almond flour, baking soda, baking powder, sea salt, vanilla extract, chocolate bits, maple syrup, coconut oil, almond milk, arrowroot flour
Nearly as impressive as the dessert’s taste and ingredients was the product’s packaging and ease of preparation. The crate is absolutely adorable — it felt like Christmas day when I received my product!
Every ingredient was pre-measured, easy to identify, and packaged securely. The recipe card was so thorough that it’s nearly fool-proof. Trust me, you do not need to be an experienced chef to prepare your Cake in a Crate dessert. The product is so thoughtfully made that there is nearly nothing left to “mess up.” All told, I was easily able to complete my cake in about an hour and a half.
The average dessert is smothered in refined sugar, making it extremely addicting. Since Cake in a Crate products contain no refined sugars, this is the perfect dessert option for every health-conscious individual. Don’t get me wrong–you’ll totally be addicted to these delicious treats, due to their delicious taste, nutritional value, and charming appearance. However, unlike traditional dessert options, you won’t feel the need to consume more sweets the following day. Like any dessert, you shouldn’t plan on eating these treats on a daily basis– always strive for a balanced diet rich in vegetables, fruits, and lean protein — but Cake in a Crate creations certainly won’t throw you as far off track as your traditional dessert.
MY TIPS FOR PREPARING LOU’S CHOCOLATE CAKE:
- Spread the icing and decorate quickly. This icing is just as fluid and smooth as traditional icing, but it hardens quickly. Be sure to get your sprinkles on before it sets so they don’t roll off the top of the cake.
- Feel free to use either an oven-safe glass bowl or a metal bowl for your makeshift double boiler. Once you have a pot for the water, grab whichever type of bowl you have lying around as the top of your double boiler. The recipe calls for an oven-safe glass bowl, but I used a metal bowl and it worked just fine.
- Don’t leave your wet ingredients in the double boiler too long–and KEEP STIRRING! Place your ingredients around your workspace thoughtfully, so you can very quickly and easily melt & stir your wet ingredients for both the cake and the icing.
- Get creative with your decorations! Obviously, the sprinkles provided are to die for, but don’t hesitate to add some coconut shavings, your favorite fruit, or some delicious nuts.
- Feel free to throw your leftovers in the fridge and eat later in the week. The recipe says it should be consumed quickly, but I didn’t find that my dessert suffered over time. Since it’s vegan and dairy free, it’s not like you have to worry about any animal byproducts going over time, because there are none. My cake lasted nearly a week in the fridge, and probably could endure longer if I hadn’t eaten it all so quickly!