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Chocolate Chip Nutella Cake

June 15, 2014 Print this page

This was my sixteenth birthday cake, and boy, was it a dessert to remember. Surprisingly, one slice of this bad boy has over 15 grams of protein, so feel free to eat it for breakfast…or dinner…like my parents did…

Ingredients

Prep Time 1 hr
Cooking Time 20 min
Total Time 1 hr 30 min
Yield 10 monster slices of cake

8 eggs

1 cup of full-fat coconut milk

1/2 cup – 2/3 cup of your preferred liquid sweetener (I used a little more than 1/2 cup of coconut nectar)

2 tablespoons of vanilla extract

1 teaspoon of apple cider vinegar

1/2 cup of coconut oil, melted

1 cup of coconut flour

1/3 cup + 1 tablespoon of arrowroot powder

1/3 cup of tapioca powder

1 teaspoon of baking soda

3/4 teaspoon of salt

3/4 cup of mini chocolate chips

NUTELLA FROSTING

Directions

First, cake time: preheat the oven to 350 degrees and line 2 9-inch cake pans with parchment paper. Grease them well with coconut oil and dust lightly with arrowroot powder. Set aside. 

This is a big cake, so you’re going to need lots of eggs! Beat them in the bowl of a stand mixer until light and fluffy, about 3 to 4 minutes. 

Next, pour in the full-fat coconut milk,  liquid sweetener, vanilla extract, and apple cider vinegar. Mix to combine for about a minute, then pour in the coconut oil.

Meanwhile,  in a small bowl, sift the coconut flour, 1/3 cup of arrowroot powder, tapioca powder, baking soda, and salt. Stir to combine and mix in 1/2 cup at a time into the wet ingredients.

In another small bowl, mix the mini chocolate chips with 1 tablespoon of arrowroot powder. Pour the chocolate chips into the bowl with the cake batter and fold with a spatula to incorporate.

Divide the batter evenly among the two cake pans and put into the preheated oven. Bake until a toothpick comes out clean in the center and the cakes feel firm to the touch, about 20 to 25 minutes. Let the cakes cool in their pans for 15 minutes, then flip onto cooling racks to come to room temperature.

While the cakes are cooling, prepare the frosting. Don’t eat it all in the process.

Once the cake is completely cool, spread about 1/3 of the frosting on one of the cakes. I used an inverted spatula to make my life much easier.

Place the second cake on top of the first one and spread another third of the frosting over the top of the first cake and the sides of both cakes. Everything should be smooth when you’re finished.

Put the remaining frosting into a pastry bag fitted with your favorite tip–I used one in a kind of star shape–then pipe decorations all over the cake. You can also just spread the extra frosting all over the cake in an extra-thick layer if you’re feeling lazy.

And there you have it: a delicious, healthy cake that’s actually quite pretty to look at.


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Yodels

May 26, 2014 Print this page

Drake’s snack cakes are making their first appearance on Yes to Yummy. And these are so good you’ll want to put on suspenders, climb to the top of the Alps, and yodel your little heart out, even though I’m pretty sure these snack cakes aren’t actually Swiss…

Ingredients

Prep Time 2 hr
Cooking Time 15 min
Total Time 2 hr 15 min
Yield 8 Yodels

FOR THE CAKE:

4 ounces of dark chocolate

1 tablespoon of vanilla extract

2 tablespoons of strongly-brewed coffee OR 2 tablespoons of hot water+ 1 teaspoon of instant espresso powder

4 eggs, separated

1/4 teaspoon of cream of tartar

A pinch of salt

1/3 cup + 2 tablespoons of unrefined cane sugar (or coconut sugar), ground up slightly

Coconut oil, for greasing

Cocoa powder, for dusting

FOR THE FROSTING:

1/2 cup of palm shortening (or butter)

1/3 cup of coconut nectar/honey/maple syrup

2 tablespoons of arrowroot powder

2 teaspoons of coconut flour

1 tablespoon of vanilla extract

A pinch of salt

TO ASSEMBLE:

1 cup of dark chocolate chips

3 tablespoons of coconut oil

Directions

FOR THE CAKE:

Preheat the oven to 350 degrees and line a 9 x 13 jelly roll pan with  wax paper. Leave a little hanging from each side of the pan. Grease it well with coconut oil and set aside. 

In a small saucepan, melt the dark chocolate with the vanilla extract and coffee. Once melted, reduce the heat to simmer and stir frequently to prevent from sticking too much and burning.

Set aside.

In the bowl of a stand mixer, beat the egg whites with the cream of tartar and a pinch of salt until stiff peaks form, about 5 minutes. Scrape out the whites into a different bowl and set aside.

Wipe the bowl down and add the egg yolks. Beat until significantly lighter and pale yellow in color, about 5 minutes, then pour in the sugar.

Once significantly lightened, add in the melted chocolate mixture to the egg yolks and mix just to incorporate, about a minute.

Using a spatula, scoop about 1/4 of the egg white mixture into the chocolate/egg yolk mixture. Fold GENTLY, and when just a few white streaks remain, add in another 1/4 of the egg white mixture. Repeat this process until none of the egg white mixture remains and the cake batter is light, smooth, and a consistent light brown in color.

Carefully pour everything into the prepared jelly roll pan and drop on the counter a few times to release any air bubbles.

Bake until you can touch the top of the cake without any residue and a toothpick comes out mostly clean in the center, about 15 to 17 minutes.

Upon exiting the oven, cover the cake in the pan with a damp kitchen towel. Let sit for 10 minutes undisturbed.

Carefully remove the towel and dust the top liberally with cocoa powder. Use a small, sharp knife to loosen the cake from its pan, then rip off a piece of wax paper and dust it with cocoa powder, too. Place the piece of wax paper on top of the cake and quickly flip it over. Pull the pan away from the cake and take off the bottom piece of wax paper (the one it was baked with) that’s now on the top.

Dust the top with cocoa powder and cut the cake in half going towards you (you’re cutting the longer side in half). You should now have two rectangles that are each approximately 9 x 6.5 inches.

Rip off another sheet of wax paper about twice as long as a cake piece and dust it with cocoa powder. Transfer one of the halves of cake to the new sheet of wax paper and fold half of the sheet of paper over the cake. Roll the cake as tightly as you can between the two layers of wax paper. (You’re rolling the short side along the long side, if that makes sense.) 

Repeat the same for the other cake piece and let cool at room temperature for 45 minutes. 

FOR THE FROSTING:

In the bowl of a stand mixer, whip together the palm shortening with the liquid sweetener, arrowroot powder, coconut flour, vanilla extract, and salt. Once light and creamy (it takes about 5 minutes), turn off the mixer and set aside. 

TO ASSEMBLE:

When the 45 minutes are up, gently unroll the cake pieces. They will likely break and you will want to cry, but don’t worry! They look really pretty all rolled up–you’ll barely notice the cracks–and the frosting acts like a nice glue.

Using an inverted spatula, spread the frosting all over the cake pieces. You want a good layer, but don’t make it too thick, or your cake rolls will become cake globs. Once frosted, roll up the cake pieces again using the wax paper, applying tight pressure as you go.

When rolled, let the cake pieces hang out in the fridge for half an hour to firm up, then slice each one into four tiny pieces.

In the meantime, melt the dark chocolate chips with the coconut oil and line a big baking sheet with parchment paper and a wire rack on top. Remove from the heat and, using two forks, carefully lower one piece of the cake roll into the melted chocolate. Make sure it’s well-covered, then transfer to the wire rack. Repeat with the rest of the pieces, then let harden for 15 minutes.

Repeat the same process one more time, only this go-around, let the chocolate-covered cake pieces sit directly on the parchment paper. Let harden in the fridge overnight for the best crunchy versus cakey consistency. 


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Chocolate-Glazed Doughnuts

March 2, 2014 Print this page

Who doesn’t like doughnuts? Because, um, I LOVE them. I promise these doughnuts taste just as good, if not better, than their chemical-laden counterparts. Forget the naysayers: these ROCK.

Ingredients

Prep Time 15 min
Cooking Time 20 min
Total Time 35 min
Yield 6 doughnuts

FOR THE DOUGHNUTS:

2 eggs

1/3 cup of full-fat coconut milk

3 tablespoons of honey (or other liquid sweetener)

2 teaspoons of vanilla extract

2 tablespoons of coconut oil, melted

1/4 cup of coconut flour

1/4 cup of arrowroot powder

1/4 cup of sweet rice flour (or tapioca powder, but sweet rice better)

1/2 teaspoon of baking powder

1/2 teaspoon of baking soda

A generous pinch of salt

FOR THE GLAZE:

2 ounces of dark chocolate chips

1 tablespoon of coconut oil

1/3 cup of confectioner’s sugar (or liquid sweetener of choice)

1/2 teaspoon of vanilla extract

2 tablespoons of coconut milk

Freeze-dried fruit, dried herbs, pretty salts, and sugar, for decoration

Directions

Preheat the oven to 350 degrees and lightly grease a doughnut pan with coconut oil. No doughnut pan? You can make these in muffin or mini muffin tins; they just won’t be, uh, doughnuts, per say.

In a large bowl, lightly beat the eggs with the full-fat coconut milk and honey until homogeneous, then pour in the vanilla extract and coconut oil and whisk to combine.

FOR THE DOUGHNUTS:

In a separate bowl, sift together the coconut flour, arrowroot powder,sweet rice flour, baking powder, baking soda, and salt. Stir to combine.

Pour the dry ingredients into the wet ingredients and stir to combine.

Using a medium-ish-sized spoon, evenly divide the batter between the six slots in the doughnut pan. Bake until golden brown on the outside and a toothpick comes out clean somewhere towards the center, about 20 to 25 minutes.

Let cool in the pan for at least 15 minutes, then transfer to a wire rack to finish cooling while you make the chocolate glaze.

FOR THE GLAZE:

In a small saucepan over medium-low heat, melt the dark chocolate chips with the coconut oil. Once both are completely melted, whisk in the confectioner’s sugar, vanilla extract, and coconut milk. If the glaze feels liquid-y but dries slightly when you put a bit on your finger, it’s ready; if it still feels too thick, add up to another tablespoon more of coconut milk.

Remove the glaze from the heat and get your doughnuts ready. Drop each one in the center of the saucepan, swirl around to pick up as much glaze as possible, then return to the wire cooling rack. Once you’ve gotten to your last doughnut, repeat the process once more with the first doughnut. You should have two layers of glaze on each one.

TO ASSEMBLE:

Let the doughnuts sit out for at least 15 minutes so the glaze slightly hardens. Meanwhile, mash up some freeze-dried fruit and/or dried herbs for some decorations. (Do just a little, though. You don’t want to have a chocolate-and-oregano doughnut.) I used freeze-dried raspberries, parsley, pink sea salt, and coconut sugar. It’s not sprinkles, but it’s still pretty, right?

Inhale.


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Triple Chocolate Mousse Cake

February 14, 2014 Print this page

Friends, I have made Triple Chocolate Mousse Cake. And it’s gluten-free, grain-free, dairy-free, refined sugar-free, and nut-free. It also tastes incredible, and it’s not just me: the dozen friends and teachers that received a piece all agreed.

Ingredients

Prep Time 3 hr
Cooking Time 10 min
Total Time 3 hr 10 min
Yield 4 insanely decadent cakes

FOR THE CAKES

2 eggs

1/4 cup of coconut milk

2 teaspoons of instant espresso powder

3 tablespoons of coconut nectar, honey, or maple syrup

1 1/2 teaspoons of vanilla extract

2 tablespoons of coconut oil, melted

1/4 cup of coconut flour

1 tablespoon of tapioca powder

2 tablespoons of cocoa powder

1/2 teaspoon of baking soda

A generous pinch of salt

FOR THE FIRST MOUSSE

3 eggs

4 ounces of dark chocolate (anywhere between 55% and 85%)

2 teaspoons of vanilla extract

2 14-oz cans of full fat coconut milk, put in the fridge overnight

A pinch of salt

FOR THE SECOND MOUSSE

2 ounces of unsweetened chocolate

1 teaspoon of instant espresso powder

Directions

FOR THE CAKE

Preheat the oven to 350 degrees and line 4 ramekins with a circle of parchment paper. Grease each one heavily with coconut oil.

In the bowl of a stand mixer with the whisk attachment (or using just a bowl and a whisk), beat the eggs until light and bubbly on top, about 2 to 3 minutes at medium speed.

Meanwhile, in a small saucepan or in the microwave, heat the coconut milk with the instant espresso powder until the granules are dissolved and the milk is warm to the touch, about 30 seconds to a minute. Set aside.

Reduce the mixer’s speed to low and pour in the coconut nectar and vanilla extract along with the coconut milk/espresso mixture. Mix for a minute more, then pour in the melted coconut oil.

In a small bowl, sift together the coconut flour, tapioca powder, cocoa powder, baking soda, and salt. Stir together with a spoon, then pour into the wet ingredients, 1/2 of the dry mixture at a time.

Once well-mixed, divide the batter evenly among the four ramekins and bake until a toothpick comes out clean in the center, about 15 to 20 minutes.

Let the cakes cool in the ramekins for at least 15 minutes, then slide a knife around its edges to loosen the cake from the sides. Carefully remove and let cool for another 10 minutes.

Using a sharp knife, cut directly across the top of each cake to make it flat. Discard the tops, or eat them for breakfast or snack as “muffin tops!” You can also throw them in the food processor to make crumbs for a tart crust or other dessert.

To make these triple chocolate mousse cakes hold together and look pretty, you’re gonna need to make parchment rectangles for collars to encircle the cake bases. Unfortunately, that means I now must impart some geometry on you people.

To figure out how long to make your rectangles, follow this formula: circumference = π * diameter of your ramekin. In case you have erased everything you ever learned about math from your brain, diameter is how long your ramekin is at its longest point. So take a ruler and measure. My ramekins were about 3.5 inches in diameter, so 3.5 * π = 11 inches, approximately. That means I made my rectangles 11 inches long.

If math scares the living daylights out of you, just make your rectangles 10-12 inches long.

Trace 4 3-inch by (whatever your circumference was) rectangles…so, for example, my rectangles were 3 in by 11 in. Cut them out, then wrap each rectangle around each cake. Secure with a piece of tape and set aside.

FOR THE FIRST MOUSSE

Place the bowl of your stand mixer and the whisk attachment in the freezer for 15 minutes. You’ll need this later.

To begin, separate the eggs–when they’re COLD. Beat the egg whites until stiff peaks form, about 10 minutes, while you let the egg yolks come to room temperature.

Meanwhile, in a small saucepan, double boiler, or a bowl in the microwave, melt the dark chocolate until smooth and no chunks remain. Stir constantly so no chocolate sticks or burns. Once melted, set aside and let come to room temperature, stirring occasionally so it won’t seize up. When the chocolate is warm–not hot–to the touch, fold in the egg yolks and the vanilla extract and set aside. Don’t worry if it seizes up and starts to look like a cake batter–I promise it’ll all work out later.

Remember that bowl you put in the freezer earlier? Don’t forget it! Take it out and pour in the coconut cream from two cans of coconut milk.

Forget how to make coconut cream? Easy: just stick the cans of coconut milk in the fridge for at least two hours (and preferably longer), then open them from the bottom and pour off the “coconut water.”

Beat the coconut cream on the highest speed possible until light and airy, about 5 minutes. It should look very much like whipped cream!

Stop the mixer and pour in the chocolate mixture. On medium-low speed, mix everything is well-combined and no flecks of white or brown remain, about 2 minutes.

Using a big spatula, fold in the egg whites that you beat earlier with a pinch of salt. Go VERY slowly and stop as soon as everything is homogeneous–the less you fold, the airier your mousse will be.

In a very gentle manner, scoop half of the chocolate mousse into a pastry bag fitted with a large tip OR a large ziploc bag. Push the mousse to the bottom of the bag and twist the top; cut off about half an inch of the corner if you’re using the ziploc bag.

In a swirling motion, pipe the chocolate mousse into the prepared parchment collars atop the cakes. Do this until your chocolate mousse is about an inch high, then move onto the next cake base. Once you’ve finished, put the cakes in the fridge for at least a half an hour to firm up a bit.

FOR THE SECOND MOUSSE

Meanwhile, in a small saucepan, melt the unsweetened chocolate with the instant espresso powder. Once completely melted, remove from the heat and let cool down until warm to the touch.

Pour into the remaining chocolate mousse and gently fold to incorporate. This will be your super-duper-extremely-chocolaty layer. Scoop into a clean pastry bag with the same tip as before or ziploc bag, push the mousse to the bottom, and twist the top.

Take the cake bases with the first layer of chocolate mousse out of the fridge. Swirl the next layer of chocolate mousse about an inch high on top of each of the cakes–or until there’s no more mousse left.

Transfer the mousse cakes to the fridge and let harden for AT LEAST two hours, preferably three or four. Let sit out at room temperature for 5 to 10 minutes before inhaling.


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Paleo Mocha Coconut Frappuccino Cupcakes

December 31, 2013 Print this page

It’s the end of the year, and you’ve gotta celebrate. I don’t think there’s a better way to say “party” than a mocha coconut frappuccino cupcake, don’t you?

Ingredients

Prep Time 30 min
Cooking Time 30 min
Total Time 1 hr
Yield 15 cupcakes

FOR THE CUPCAKES:

8 large eggs

1 cup of full-fat coconut milk

3 tablespoons of instant coffee powder

1/2 cup of coconut nectar (can be substituted with honey or maple syrup)

1 tablespoon of vanilla extract

1 teaspoon of apple cider vinegar

1/2 cup of coconut oil, melted

1 cup of coconut flour

1/4 cup of tapioca flour/powder

1/2 cup of cocoa powder

1 teaspoon of baking soda

1/2 teaspoon of salt

1/4 cup of mini chocolate chips (optional)

FOR THE TOASTED COCONUT:

3 tablespoons of unsweetened shredded coconut

FOR THE FROSTING:

3/4 cup of palm shortening

1/3 cup of coconut nectar (can be substituted with honey or maple syrup)

1/4 cup of arrowroot powder

2 tablespoons of coconut flour

2 tablespoons of full-fat coconut milk

1 teaspoon of coconut extract

1 teaspoon of vanilla extract

1 teaspoon of cinnamon

A generous pinch of salt

FOR THE DRIZZLE:

1/2 cup of coconut milk

2 tablespoons of mini chocolate chips

1 tablespoon of instant coffee powder

1 tablespoon of sunflower seed butter (or other nut butter, optional)

Directions

FOR THE CUPCAKES:

Preheat the oven to 350 degrees and line two muffin tins with 15 muffin liners, preferably parchment ones.

In the bowl of a stand mixer, beat the eggs at medium speed until a little frothy and lightened in color, about 2 to 3 minutes.

While the eggs beat, stir together the coconut milk with the instant coffee powder in a small saucepan over medium low heat. When the liquid begins to boil, turn it off the heat and let it cool for a minute; it should be a lovely chestnut-brown in color.

Allow it to cool for a minute, then pour into the eggs. Beat just to combine, then add in the coconut nectar, vanilla extract, apple cider vinegar, and coconut oil. Keep mixing until everything is completely incorporated, about a minute longer.

In a small bowl, sift together the coconut flour, tapioca flour/powder, cocoa powder, baking soda, and salt. Stir to combine and pour into the wet ingredients about 1/3 cup at a time.

Your batter should be smooth, thin-ish and dark brown in color when it’s ready. If you’re feeling adventurous, add in the mini chocolate chips.

Using an ice cream scoop or two large spoons, evenly divide the cupcake batter between the muffin liners. Bake in the center rack of the oven until a toothpick comes out clean in the center, about 30 minutes. DO NOT OVER-BAKE!

FOR THE TOASTED COCONUT:

Once the cupcakes are out of the oven, place the shredded coconut on a baking sheet and spread out to ensure even toasting. Place on the top rack and bake until golden brown all over, about 5 to 7 minutes. Be careful: coconut burns very easily!

FOR THE FROSTING:

In the bowl of a stand mixer, beat together the palm shortening, coconut nectar, arrowroot powder, and coconut flour on high speed until light and fluffy, about 3 to 4 minutes.

To the frosting, add in the full-fat coconut milk, coconut extract, vanilla extract, cinnamon, and salt. Keep beating on high for a minute or two more, then taste and adjust the flavor.

Scoop the frosting into a pastry bag or a large ziploc bag with a corner snipped off. Secure the bag, push the frosting to the bottom, and twist the top.

FOR THE DRIZZLE:

In a small saucepan over medium heat, stir together the coconut milk, mini chocolate chips, and instant coffee powder. Bring to a boil, then reduce the heat to low. Cook until slightly reduced, about 10 minutes. If you find that the drizzle is still really liquid-y, let it reduce for a little while longer or add in the sunflower seed butter to thicken.

TO ASSEMBLE:

Squeeze the frosting in a circular motion on top of the cupcake, apply the drizzle with a small spoon, and sprinkle some of the toasted shredded coconut on top. Enjoy!


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