With Valentine’s Day around the corner, of course I had to give you a little something to celebrate. Enter: Red Velvet Cake Cookies. The word “Cake” in the title is purposeful, as these are like a cross between a cookie and a cupcake. They are…
When I was testing this recipe, I posted it to my Instagram stories and I received a ton of messages eagerly asking for the recipe. I don’t blame you, it’s exactly what I want to be eating this time of year. The combination of almond,…
I will start this post simply with this:
This is my favorite chocolate cake of all time.
When it comes to a celebratory, layered and frosted chocolate cake I have turned to the Horseradish Grill’s chocolate cake ever since learning the recipe in culinary school. It is excellent, impossibly fudgy and decadent.
But there is another place in my life for an everyday chocolate cake that is easier to make and a bit more virtuous. You know by now that I am very much an “everyday baker” type of person and don’t need a reason to eat a slice of cake any night of the week.
This Chocolate Olive Oil Cake is perfect, truly. Whether you want to eat a piece with your hands in your pajamas (the most common way for me, admittedly) or serve to a room full of guests for Christmas or a dinner party, you simply won’t be dissapointed.
“My favorite chocolate cake” is a big claim, and not one I take lightly. Here’s why I stand by that:
- This chocolate cake is SO moist, with a perfect texture and fluffy interior. I have had too many dry chocolate cakes in my day. What a disappointment.
- Unlike many chocolate cakes, this one is not too sweet. It is just sweet enough to let the chocolate flavor come through and prevent you from a sugar crash two hours later.
- It’s EASY to make, taking only ten minutes to get it in the oven. No butter = no creaming.
- Because of the oil in this case, it keeps extremely well and some say it’s even better the next day. It also freezes beautifully, making it a no-brainer make ahead dessert.
what else can i use?
- Use a 9 inch round cake pan or 10 inch round cake pan for this cake, it is a lot of batter and rises quite a bit. It will overflow in an 8 inch cake pan, I know from experience.
- Both unsweetened almond milk and reduced fat cow’s milk can be used in this cake.
- If you’d like to cut back further on the oil, replace half of it with unsweetened apple sauce.
- Use any good quality olive oil that you like in this cake, I like this one. However, you can also use another type of oil such as safflower or vegetable oil if you prefer.
- I use Gluten-Free All Purpose Flour in this cake, but you can certainly swap in regular all purpose flour. I wouldn’t advise using almond or oat flour in this cake as it will make it either too moist or too dense. You want a just slightly dense and fluffy crumb.
I tend to serve this one of two ways:
With a simple dusting of powdered sugar
With a dollop of whipped cream and a cherry compote. For this, I simply simmer frozen cherries with a squeeze of lemon and a pinch of sugar, salt, and nutmeg.
Chocolate Olive Oil Cake (Gluten-Free, Dairy Free)
- 9 or 10 inch round cake pan
- 1 1/2 cups Gluten-Free all purpose flour blend
- 3/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp Kosher salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 cup extra virgin olive oil
- 3 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 1/4 cups unsweetened almond milk or reduced fat milk
- 1/2 cup brewed coffee, cooled
- Preheat oven to 350 Degrees F.
- Spray a 9 or 10 inch cake pan with nonstick spray and line the bottom with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, sugar, and salt.
- In a separate medium bowl, whisk together olive oil, eggs, vanilla, milk, and coffee until blended.
- Add liquid to the flour mixture and mix together until no traces of flour remain.
- Pour cake batter into the prepared pan and bake for 60-75 minutes, until the a cake tester comes out just clean.
- Allow cake to cool in the pan for 20 minutes before inverting onto a cooling rack to cool for at least two hours.
- Serve dusted simply with powdered sugar, or with a cherry compote and whipped cream if desired.
This, in my humble opinion, is the ultimate zucchini bread. It’s got all of the things you love about zucchini bread: its tender, moist crumb, it’s inviting sweetness and warmth, and its delicious excuse to eat cake for breakfast because VEGETABLES! But it feels special…
Peach season is here, and to me that means peach salads, jams, cobbler, and simple, summery cakes like this one. Peaches are one of my favorite fruits. this might be in part to their elusiveness. they are in season for a mere month or two…
It’s almost Mother’s Day, and what better way to celebrate than with CAKE?!
And not just any cake, but coffee cake.
And not just any coffee cake, but SALTED CARAMEL coffee cake.
I’m crazy for this recipe, and so excited to share it with you. It took me five rounds of testing to get it right, and right I did indeed get it (in my humble opinion.). Fluffy and tender inside with a crunchy crumble topping and a delicious 5 minute vegan caramel sauce drizzled on top. How can that be bad?!
I use gluten free, refined sugar free, and dairy free ingredients in this but have substitutions listed below you are sure to have on hand if you prefer to eat outside of these parameters. Everyone can make this cake, and everyone should.
ingredients for salted caramel coffee cake:
“what else can i use?
- If you eat gluten, feel free to use good old all purpose flour here instead. As I mentioned above, I wouldn’t suggest subbing in oat, almond, or other flours as I can’t confirm how well the cake will bake up for you.
- I use unsweetened coconut yogurt in the batter, but any should work just fine. No yogurt? Try applesauce.
- I call for walnuts in the crumble, as they are buttery and soft inside while still having that pleasant crunch, but almonds or pecans can be used.
I can’t wait to hear what you think of this recipe. I love seeing your creations on Instagram, so tag me so I can re-share them! I’ll be making this for Mother’s Day this weekend and for a long time to come. Be sure to serve this to a hardworking mom this year, even if, and especially if, it’s yourself.
Salted Caramel Coffee Cake (Gluten Free, Dairy Free, Refined Sugar Free)
- 9x9 square baking dish
For the cake:
- 2 cups all purpose GF Flour Blend (such as King Arther)
- 3/4 cup coconut sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp Kosher salt
- 3/4 cup unsweetened coconut yogurt
- 1/2 cup coconut oil, melted and cooled
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
For the crumb topping:
- 1/3 cup all purpose GF flour blend
- 1/4 cup coconut sugar
- 1 tsp ground cinnamon
- 1/2 cup walnuts, chopped
- 2 tbsp coconut oil, room temperature
For the salted caramel glaze:
- 1/2 cup full fat coconut milk
- 1 tsp arrowroot starch or cornstarch
- 1/3 cup coconut sugar
- 1/2 tsp sea salt
- Preheat the oven to 350 degrees F.
- Line a 9x9 square baking dish with parchment paper and spray with nonstick spray
Make the crumb topping:
- In a medium bowl, combine flour, coconut sugar, cinnamon, walnuts, and salt and mix briefly with a fork. Add the coconut oil and work it in with your fingers until small clumps form throughout, breaking up any large pieces of coconut oil. Refrigerate until ready to bake.
To make the cake:
- In a large bowl, beat the coconut oil and coconut sugar together for 1 minute. I do this in a standing mixer, but you can do it in a large bowl by hand. Add the vanilla, yogurt, and egg and beat until smooth.
- To the wet ingredients, add flour, baking powder, baking soda, cinnamon and salt. Mix with a wooden spoon or spatula until no clumps of flour remain.
- Transfer the batter to the prepared pan and smooth the top.
- Crumble the refrigerated topping over the batter evenly and bake for 30-40 minutes, until a tester comes out just clean. 35 minutes is perfect for me. The topping may look a bit wet in the middle, don't worry, it'll harden as it rests.
- Set cake on a wire rack to cool and drizzle with salted caramel glaze when ready to serve.
Make the salted caramel glaze:
- In a small bowl, whisk together the coconut milk and starch for 20 seconds until smooth.
- Add this to a small saucepan along with the coconut sugar and salt and bring to a boil, whisking continuously. Continue to cook at a low boil, whisking throughout, for 3-5 minutes until the mixture coats the back of a spoon. Taste, and add more sugar or salt as desired.
- Set aside the glaze as the cake bakes and drizzle when ready to serve.
I am very fond of simple, seasonal cakes. They are what I most enjoy baking and what I most enjoy eating. Last week’s Carrot Spice Snacking Cake and this Berry Zucchini Cake are examples of that, and very yummy ones I might add. My husband…
You likely know by now how I love my oats. I love them in breads. I love them in crisps and cobblers. I love them in cakes. I especially love them blended with fun flavors and baked until puffed and golden for breakfast. This brings…
I think we can all agree that the holidays are all about grazing… especially in 2020 when we are all home day, after day, after day, after day. Celebrating the holidays, on the whole, is more casual for most of this year and I have to say I don’t mind that one bit.
I call this a “brunch cake” because it is packed with oats, applesauce, and buttermilk (I make mine from almond milk, instructions are below), just sweet enough and doesn’t host any frosting or glazes. It’s the sort of cake that I refer to as brunch, or snacking cakes, because they are daytime cakes… easy to throw together, comforting and delicious, with a bit of virtue in them to boot.
I love to have something comforting and delicious to grab at a moment’s notice, and similar to the One-Bowl Pumpkin Banana Bundt Cake I make in the fall, this is the cake to satisfy that desire any time of the day.
“What else can I use?”
- You can easily swap in all purpose flour for the Gluten Free flour blend.
- If you don’t have oat flour (remember, it’s super easy to make and I show you how in this post) you can use that equal amount of whole wheat flour or more GF or all purpose flour.
- Vegan buttermilk is easy to make if you only have almond or oat milk on hand. I use this almond milk. Simply add 1 Tablespoon of vinegar or lemon juice to the 2/3 cup of milk and let it sit for 10 minutes. Voila, vegan buttermilk. I will do a detailed post on this soon!
This is a cake I will make again and again this month, and I hope you will too. As always, let me know if you make it, have any questions, or simply want to give your feedback. I always value it! Happy Holidays!
Ginger Molasses Brunch Cake
- 1 1/2 cups Gluten Free flour blend (ex. Cup 4 Cup or Bob's Red Mill)
- 1 cup oat flour
- 2 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 3/4 tsp Kosher salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 cup maple syrup
- 1/2 cup molasses
- 2/3 cup olive oil
- 1 cup unsweetened applesauce
- 2/3 cup buttermilk (vegan or regular)
- 3 large eggs room temperature
- 2 tsp vanilla extract
- Powdered sugar, for finishing
- Preheat the oven to 350 degrees F.
- Grease or spray a Bundt pan with nonstick baking spray and set aside.
- In a large bowl, sift together all dry ingredients with a fork, through the baking powder and set aside.
- In a separate bowl, using a stand or hand mixer, whisk the maple syrup, molasses, olive oil, applesauce, buttermilk, eggs, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined and there are no more traces of flour.
- Transfer the batter into the prepared pan and bake for 40-55 minutes, until a tester inserted into the center comes out just clean.
- Allow to cool for 10 minutes in the pan before inverting onto a cooling rack to finish cooling completely.
- Once cool, dust with powdered sugar and serve.
- The cake will keep for 4-5 days at room temperature.
This cake will also go down in my mind as the Quarantine Pumpkin Cake. Why? Remember back in the beginning of the pandemic when everyone was making banana bread? Well I do, and maybe that’s because I never really stopped. This cake is a combination…
This cake is really something. Come August, we are all usually drowning in zucchini and I’m always looking for new ways to use it. This cake is just sweet enough, moist and tender from the zucchini, and bursting with berries. Let’s talk substitutions: I suggest…