Anita's Corner
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Mocha Cappuccino CupcakesAh cupcakes – that ever so sweet, ever so indulgent little culinary pleasure. It’s almost like having your own little birthday cake anytime of the year. There are no end of recipes, variations and adaptations with more and more weird and wonderful flavours and textures being invented all the ti me (what would Food Network do without them??). But sometimes simplicity is the best and these little beauties don’t disappoint. The fl our ratio can be adapted but we just used 100% Whole Wheat Pastry Flour in these and they work really well. Traditionally made with white flours such as All Purpose White; Cake & Pastry; and or All Purpose White Spelt Flour these cupcakes made with the whole grain goodness of our Whole Wheat Pastry fl our are just perfect. Enjoy! ~J

Adapted from Vegan Cupcakes
Take over the World by Isa Chandra
Moscowiz & Terry Hope Romero

Ingredients (Makes 12 large or 36 mini cupcakes)


  • 1 cup non-dairy milk
  • 1 tsp apple cider vinegar
  • 2 tbsp very finely ground dark coffee beans (super fine to avoid gritty, bitter cupcakes)
  • 3/4 cup Anita’s Organic Cane Sugar
  • 1/3 cup sunflower oil (or any other neutral tasting oil)
  • 2 tsp vanilla extract
  • 1 cup Anita’s Organic Whole Wheat Pastry Flour (or 50/50 mixture of All Purpose White & Whole Wheat Pastry)
  • 1/2 cup Anita’s Organic Cocoa Powder
  • 1/4 tsp salt
  • 1/2 tsp non-alum baking powder
  • 3/4 tsp non-alum baking soda


  • ½ cup non- dairy shortening (softened)
  • ½ cup non-dairy butter substitute (softened)
  • 3 ½ cups Anita’s Organic Icing Sugar
  • Seeds from 1 vanilla bean
  • A few tablespoons non-dairy milk


Strawberry Whipping Cream CakeKindly shared by Marilyn (Anita’s & Local Harvest Market customer)

  • 2 cups Anita’s Organic Cane Sugar
  • 2 cups Anita’s Organic All Purpose White Flour
  • 1 tsp of organic baking powder
  • 2 tsp of organic baking soda
  • Dash of salt
  • ½ cup Anita’s Organic Cocoa Powder
  • 1 cup of boiling water
  • ½ cup vegetable oil
  • 2 organic eggs
  • 1 cup organic milk
  • 1 tsp of organic vanilla


Yule LogThere was a time when the Yule Log or Buche de Noel was ever present at many a festive gathering. Sadly it appears to have fallen out of favour a little in recent years but should be there right next to a Gingerbread House and a steaming mug of mulled wine. It takes a little bit of patience but definitely worth it. This cake is traditionally made with eggs and dairy but we’ve adapted this recipe for those who want or need to avoid these ingredients. Enjoy! ~J



  • 1 cup non-dairy milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract (or 1/2 tsp vanilla powder, or seeds from 1 vanilla pod)
  • 3/4 cup sunflower oil
  • 1 cup cold coffee
  • 1 Anita’s Organic Chocolate Cake Mix


  • 2 cans organic coconut milk (good quality – full fat), refrigerated for at least 24 hours beforehand (Native Forest is best)
  • 1 to 2 tbsp maple syrup
  • 1/2 tsp vanilla powder (or 1 tsp extract)

Chocolate Frosting

  • 1/2 cup non-dairy shortening
  • 1/2 cup non-dairy butter
  • 2 1/2 cups Anita’s Organic Icing Sugar
  • 1/2 cup Anita’s Organic Cocoa Powder
  • 1/2 tsp vanilla powder (or 1 tsp extract)
  • 2 to 4 tbsp non-dairy milk


Sprouted Kamut Brownies

  • 1 cup coconut butter
  • 2 ¼ cups Anita’s Organic Cane Sugar
  • 1 ¼ cups Anita’s Organic Cocoa Powder
  • 1 tsp Fine Sea Salt
  • 1 tsp Anita’s Organic Baking Powder
  • 1 Tbsp Organic Vanilla Extract
  • Egg Substitute: 4 Tbsp Anita’s Organic Flaxmeal mixed
  • with 4 Tbsp water (Equivalent of 4 large eggs)
  • 1 ½ cups Anita’s Organic Sprouted Kamut Flour
  • 1 cup Anita’s Organic Walnuts
  • 1 cup Anita’s Organic Chocolate Chips


Chocolate & Coconut Brownies

Who doesn’t like a rich gooey chocolate brownie, still warm from the oven, accompanied by a lovely scoop of vanilla ice cream? With a mixture of Sprouted Whole Wheat Flour and White Spelt Flour this brownie is just the ticket. Coconut chips replace the more traditional walnuts in this recipe but can easily be subbed out. For a cakier version cook for a few minutes longer until cooked all the way through. Enjoy! ~J

  • 1/2 cup Anita’s Organic White All Purpose Spelt Flour
  • 1/2 cup Anita’s Organic Sprouted Whole Wheat Flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup Anita’s Organic Cocoa Powder
  • 1 cup Anita’s Organic Cane Sugar
  • 1/2 tsp vanilla powder (or 1 tsp vanilla extract or the seeds from 1 vanilla pod)
  • 1/2 cup sunflower seed oil (or other neutral oil)
  • 3/4 cup non-dairy milk (or regular)
  • 1/2 cup Anita’s Organic Coconut Chips
  • 1/2 cup Anita’s Organic Chocolate Chips



This vegan chocolate cake is super light and can lend itself to many applications. Here it makes a perfect slab cake but can also be baked in sandwich tins for a round layered cake. Top with your favourite fudge frosting or sandwich it with whipped coconut cream; fresh sliced berries and drizzle with a rich chocolate ganache. The choices are endless, enjoy! – J


  • 3 cups Anita’s Organic sprouted flour
  • 2 cups organic buttermilk
  • 12 Tbsp. organic butter, softened
  • 1 ½ cups organic Sucanat
  • 4 eggs, lightly beaten
  • 1 Tbsp. vanilla
  • 1 Tbsp. aluminum-free baking powder
  • 1 tsp. sea salt
  • ¾ cup organic cocoa powder


"We've worked with Anita's Organic Mill for more than ten years, and what's impressed us most is not only their passion and commitment to current and emerging organic products, but their flexibility and dependability."

~ Artisan Bake Shoppe