Yes to Yummy

Tag Archive: cake

Smores Cupcakes

November 14, 2015 Print this page

Making cupcakes is fun, but you know what’s even more fun? Burning cupcakes, on purpose, for ART! No, I’m not a pyromaniac, just a girl who likes making cupcakes extra pretty.

Ingredients

Prep Time 1 hr
Cooking Time 20 min
Total Time 1 hr 30 min
Yield 10-12 cupcakes

FOR THE CUPCAKES:

1 large egg, at room temperature

2/3 cup unrefined cane sugar or coconut sugar

1/4 cup of molasses

1 cup unsweetened almond milk + 1 tablespoon of apple cider vinegar

1/2 cup of vegetable oil or melted coconut oil

2 tablespoons of coconut cream (the thick stuff at the top of the can)

1 tablespoon of vanilla extract

1 3/4 cup of whole wheat pastry flour

1 1/2 teaspoons of cinnamon

1 teaspoon of baking soda

1/2 teaspoon of salt

FOR THE CHOCOLATE GANACHE:

4 ounces of dark chocolate, chips or chopped finely

1/4 cup of full-fat coconut milk

FOR THE MARSHMALLOW MERINGUE:

3 egg whites

3/4 cup of unrefined cane sugar

3/8 teaspoon cream of tartar

Pinch of salt

1 teaspoon of vanilla extract

Directions

FOR THE CUPCAKES:

Preheat the oven to 350 degrees. Line a muffin tin with parchment liners and set aside.

In a large bowl, whisk together the egg, sugar, molasses, almond milk/vinegar mixture, oil, coconut cream, and vanilla extract until well-combined. Set aside.

In a medium bowl, sift together the flour, cinnamon, baking soda, and salt. Whisk together with a fork and fold into the wet ingredients, 1 cup at a time, until no clumps of flour remain. DO NOT over-mix.

Using an ice cream scoop or two large spoons, scoop the batter into the parchment liners until each is 3/4 the way full. Bake in the oven until a toothpick comes out clean in the center, about 20 minutes.

Let cool in the muffin tin for 15 minutes, then transfer to a cooling rack to come to room temperature.

FOR THE CHOCOLATE GANACHE:

Melt the chocolate in the microwave or a double boiler. Once completely melted, add in the coconut milk, 1 tablespoon at a time, and stir with a spatula. Let cool at room temperature or in the fridge until thickened but still very pliable.

Using an inverted spatula, spread a generous scoop of the ganache all over the top of each cupcake. Let the ganache harden a bit at room temperature while you make the marshmallow.

FOR THE MARSHMALLOW MERINGUE:

In a small saucepan, warm the egg whites and sugar over medium-low heat until the sugar is mostly dissolved, about 3 minutes. Transfer to the bowl of a stand mixer fitted with a whisk attachment, add the cream of tartar and salt, and beat on medium-high until soft peaks form, about 5 minutes. Add the vanilla extract and continue beating until stiff peaks form, about 2-3 minutes longer.

Immediately fill pastry bags fitted with a fat French tip with the prepared marshmallow meringue. Decoratively pipe it all over the top of each prepared cupcake, making whatever patterns you desire.

TO FINISH:

Using a culinary blowtorch (or a candle, if you’re old-school), gently brulee the top of each cupcake until the meringue begins to brown. Try not to stay in one place too long: once you’ve achieved browning, move onto the next section.

Store in an airtight container for up to 24 hours. Best if consumed right away.


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Pumpkin Roulade Cake (oil-free + dairy-free)

October 31, 2015 Leave your thoughts Print this page

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Hello, gorgeous. Goodness, look at those curves on you! You’re really on a roll with beauty like that.

I’m sorry. My humor has been flushed down a dark toilet and has been clogged there for weeks. I haven’t even been writing for two minutes and I’ve already offended you with cake flirtations and bathroom references. I think this is what they call senior slump.

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I am so glad October is over: it was a stressful month with taking the SAT, juggling classes with lots of reading, and submitting my early decision application to college (!!!). And when I get anxious or nervous, I resort to stress baking, so tasty treats have been spewing out of my kitchen lately.

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Even though it was crazy, October still yielded lots of fun adventures and surprises. I made a flower crown and wore a toga to school. I went apple picking with one of my best friends ever (we collectively got 38 pounds of apples). I visited my top-choice school on a beautiful autumn day and felt perfectly at home there. I finally did full lotus. I dressed up as a tomato for Halloween.

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…say what?! TOMATO?! Proof is in the pudding (or is it the sauce…tomato pudding would be disgusting…).

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Now you know why hot boys are knocking at my doorstep!!! 😉

So, yeah. Crazy months yield crazy baked goods.

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This one was a huge hit with my taste-testing squad. Everyone said it was light, perfectly-spiced, and wonderfully spongy…and no one noticed that there was a) no oil in the cake, and b) tofu in the filling.

Once again, say WHAT?! I said tofu. T-O-F-U. In a dessert. And everyone agreed that it was delicious.

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While this roulade cake sounds fancy (and hard to assemble), it’s really quite easy! If you can dump things into a bowl and have a kitchen towel you’d be okay with getting messy, you should be good to go.

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Print this page

Pumpkin Roulade Cake

Want a healthy (yet beautiful) dessert that doesn’t have added oils and still tastes delicious? Look no further than this pumpkin roulade cake! Shh…don’t tell anyone…there’s tofu in the filling…

Adapted from this recipe.

Ingredients

Prep Time 3 hr
Cooking Time 15 min
Total Time 3 hr
Yield 1 cake (about 12 servings)

FOR THE CAKE:

3 eggs, at room temperature

1/3 cup of unrefined cane sugar

1/3 brown sugar

1 cup of pumpkin puree

1 teaspoon of vanilla extract

3/4 cup of whole wheat pastry flour

1 teaspoon of baking powder

2 teaspoons of cinnamon

1 teaspoon of ground ginger

Pinch each of nutmeg, clove, and allspice

1/2 teaspoon of salt

FOR THE FILLING:

12 ounces of silken tofu

1/2-3/4 cup of confectioner’s sugar

Zest and juice of 1 lemon

1 tablespoon of arrowroot powder or cornstarch

1/2 teaspoon of vanilla extract

Pinch of salt

Directions

FOR THE CAKE:

Preheat the oven to 375 degrees. Line a 10 x 15 inch jelly roll pan with wax paper and nonstick cooking spray then set aside.

In a medium-sized bowl, sift together the flour, baking powder, spices, and salt. Whisk together and set aside.

In the bowl of an electric mixer, beat the eggs on medium speed until light and fluffy, about 3 minutes. Fold in the sugars, pumpkin puree, and vanilla extract with a spatula until well-incorporated, then gradually fold in the flour mixture (1/2 cup at a time) until everything is combined.

Pour the cake batter into the prepared pan and bake until the cake springs back when touched, about 10-12 minutes. Meanwhile, dust a tea towel with confectioner’s sugar and set aside.

Once the cake is fully cooked, let it cool in the pan for five minutes, then invert onto the prepared tea towel. Peel off the wax paper and roll up the cake like a log, rolling from the short side to the long side. Put the cake wrapped in the tea towel on a cooling rack and set aside.

FOR THE FILLING:

In a high-speed blender, process together all of the ingredients for the filling. Taste and add more confectioner’s sugar, if necessary.

Transfer to a small saucepan and heat over medium until bubbling. Next, reduce the heat to low and cook until thickened, about 5-10 minutes, whisking frequently to prevent clumps from forming. Once very thick, transfer the mixture to a bowl and put in the fridge to cool completely.

TO ASSEMBLE:

When both the cake and frosting are cool, unroll the cake onto a cutting board. Using an inverted spatula, spread the filling all over the cake, leaving about an inch around the border to make sure the filling doesn’t come gushing out.

Applying gentle pressure, roll up the cake with the filling inside the same way as you did before. Give it a squeeze to seal the seam and place the cake, seam side down, on a plate or the same cutting board you just used. Put it in the fridge for at least three hours and preferably overnight.

Let sit out for 5-10 minutes to come to room temperature before eating. Dust with confectioner’s sugar or unrefined cane sugar before serving, if desired.


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What did YOU do this October?! Leave me a comment here or on Facebook and let me know! 🙂


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Pumpkin Roulade Cake

October 31, 2015 Print this page

Want a healthy (yet beautiful) dessert that doesn’t have added oils and still tastes delicious? Look no further than this pumpkin roulade cake! Shh…don’t tell anyone…there’s tofu in the filling…

Adapted from this recipe.

Ingredients

Prep Time 3 hr
Cooking Time 15 min
Total Time 3 hr
Yield 1 cake (about 12 servings)

FOR THE CAKE:

3 eggs, at room temperature

1/3 cup of unrefined cane sugar

1/3 brown sugar

1 cup of pumpkin puree

1 teaspoon of vanilla extract

3/4 cup of whole wheat pastry flour

1 teaspoon of baking powder

2 teaspoons of cinnamon

1 teaspoon of ground ginger

Pinch each of nutmeg, clove, and allspice

1/2 teaspoon of salt

FOR THE FILLING:

12 ounces of silken tofu

1/2-3/4 cup of confectioner’s sugar

Zest and juice of 1 lemon

1 tablespoon of arrowroot powder or cornstarch

1/2 teaspoon of vanilla extract

Pinch of salt

Directions

FOR THE CAKE:

Preheat the oven to 375 degrees. Line a 10 x 15 inch jelly roll pan with wax paper and nonstick cooking spray then set aside.

In a medium-sized bowl, sift together the flour, baking powder, spices, and salt. Whisk together and set aside.

In the bowl of an electric mixer, beat the eggs on medium speed until light and fluffy, about 3 minutes. Fold in the sugars, pumpkin puree, and vanilla extract with a spatula until well-incorporated, then gradually fold in the flour mixture (1/2 cup at a time) until everything is combined.

Pour the cake batter into the prepared pan and bake until the cake springs back when touched, about 10-12 minutes. Meanwhile, dust a tea towel with confectioner’s sugar and set aside.

Once the cake is fully cooked, let it cool in the pan for five minutes, then invert onto the prepared tea towel. Peel off the wax paper and roll up the cake like a log, rolling from the short side to the long side. Put the cake wrapped in the tea towel on a cooling rack and set aside.

FOR THE FILLING:

In a high-speed blender, process together all of the ingredients for the filling. Taste and add more confectioner’s sugar, if necessary.

Transfer to a small saucepan and heat over medium until bubbling. Next, reduce the heat to low and cook until thickened, about 5-10 minutes, whisking frequently to prevent clumps from forming. Once very thick, transfer the mixture to a bowl and put in the fridge to cool completely.

TO ASSEMBLE:

When both the cake and frosting are cool, unroll the cake onto a cutting board. Using an inverted spatula, spread the filling all over the cake, leaving about an inch around the border to make sure the filling doesn’t come gushing out.

Applying gentle pressure, roll up the cake with the filling inside the same way as you did before. Give it a squeeze to seal the seam and place the cake, seam side down, on a plate or the same cutting board you just used. Put it in the fridge for at least three hours and preferably overnight.

Let sit out for 5-10 minutes to come to room temperature before eating. Dust with confectioner’s sugar or unrefined cane sugar before serving, if desired.


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Double-Layer Coconut Cake (vegan + whole-grain)

April 3, 2015 Leave your thoughts Print this page

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Hello everybody! I don’t know about you all, but I’m ready for spring. I’m so ready, in fact, that on Thursday, I wore a sundress and drove to school with the windows down even though it was 35 degrees outside. I am done with the cold and the dreary–bring on the early summer berries and sunshine, please!

Guess what?! As of April 2nd, Yes to Yummy is TWO years old, and I would just like to say thank you to all of you who have supported me and my culinary endeavors. Thank you to my parents for buying all of these crazy ingredients and helping to clean the kitchen. Thank you to my friends for putting up with my endless prattle about food and letting me force-feed you. Thank you to my teachers for giving me extensions on things because I was “busy” AKA cooking. Thank you to all of my readers and followers for checking in and seeing what I’m up to. Thank you to cauliflower and chocolate and peanut butter for existing. Thank you adorable penguins for being cute and rainbows for being pretty and the universe for putting out there everything I could ever want. I’m a blessed chick.

I hear they call this stage in children the “terrible twos,” but hopefully the next year of blogging will be anything but filled with temper-tantrums and potty-training adventures. 🙂

Well, that was an interesting tangent. Anyway, I figure the best way to celebrate is with a beautiful cake, and coconut in as many forms as possible is a beautiful thing.

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What I love about this cake is that it isn’t really heavy. You know sometimes when you eat a slice of dense cake loaded with frosting and you just feel ugh afterwards? This isn’t like that. While packed with flavor, this coconut cake leaves you with a pleasant feeling, like you just had a leisurely snack with a bunch of elegant ladies, discussing tasteful romance novels that involve golden harps and attractive knights. That is what eating this cake feels like.

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Once again, I have used my new friend spelt flour to make a whole-grain dessert as opposed to a gluten-free one. While I do still love almond flour and coconut flour, there’s something I really enjoy about using wholesome grains to make a different kind of dessert. In this case, I love how spelt’s nuttiness pairs with all of the coconut and the touch of citrus in the cake.

Don’t worry, gluten-free friends, I haven’t left you in the dark! There will always be yummy desserts that satisfy your allergen concerns: just pop on over to my recipe index. In the meantime, though, here’s another pretty cake picture…

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Here’s another one! Did you know this cake is also very selfie-worthy?!

I’m such a teenager sometimes. I also mercilessly flood my friends’ Snapchats with pictures of food. EVIL.

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While beautiful to behold, this cake is actually quite easy to make! Really, it’s just pouring things into a bowl…

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…(cool pattern may or may not have been intended)…stir all of the ingredients together and bake…

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…whip up a frosting, toast some coconut, and assemble until your desired level of beauty has been reached!

Really, it’s as simple as that.

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Print this page

Double-Layer Coconut Cake

Light, delicately sweet, and wonderfully textured, this coconut cake makes the perfect early spring dessert…or even breakfast! A layer of frosting and toasted coconut flakes on top make this cake truly something special.

Recipe adapted from here

Ingredients

Prep Time 15 min
Cooking Time 35 min
Total Time 1 hr
Yield 1 cake (about 10-12 servings)

3 1/2 cups of spelt flour

3 cups of unsweetened shredded coconut

2 tablespoons of baking powder

Zest of 2 lemons (about 3-4 tablespoons)

1 teaspoon of salt

2/3 cup of coconut nectar (or honey if you’re not vegan)

2 cups of full-fat coconut milk

1 tablespoon of vanilla extract

Coconut frosting, double the recipe (or even triple it if you love frosting!)

1 1/2 cups of unsweetened coconut flakes

Directions

Preheat the oven to 350 degrees. Line two 9-inch cake pans with a circle of parchment paper and grease both well with coconut oil. Set aside.

In a large bowl, sift together the spelt flour, baking powder, and salt. Whisk together to combine, then add the shredded coconut and lemon zest. Stir and set aside.

In a medium bowl, whisk together the wet ingredients, then pour into the bowl with the dry ingredients, one half at a time. Use a spatula to fold everything together until JUST combined–too much and you’ll wind up with a tough cake.

Divide the batter evenly between the two pans, and bake until a toothpick comes out mostly clean in the center, about 35 minutes. Let cool in the pans for 30 minutes before transferring to a wire rack to cool completely.

Meanwhile, make the coconut frosting. Toast the coconut flakes on a baking sheet in the 350 degree oven until golden-brown, about 5 to 7 minutes, stirring every few minutes to prevent burning. Set aside.

Once the cakes are cool, use a serrated knife to cut off the rounded top on one of the cakes. (You can eat this–shh–I won’t tell anyone!) With a spatula or preferably an inverted spatula, spread a thick layer of frosting on the now-flat cake top. Place the other cake on top, then use the rest of the frosting to cover up the outside of the entire cake.

Strategically dump all of the toasted coconut all over the cake. I know the phrase “strategically dump” is an oxymoron but basically just go with it in an attempt to make something pretty. It will taste good no matter what.


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What is your favorite flavor of cake? Leave me a comment here or on Facebook and let me know!


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Double-Layer Coconut Cake

April 3, 2015 Print this page

Light, delicately sweet, and wonderfully textured, this coconut cake makes the perfect early spring dessert…or even breakfast! A layer of frosting and toasted coconut flakes on top make this cake truly something special.

Recipe adapted from here

Ingredients

Prep Time 15 min
Cooking Time 35 min
Total Time 1 hr
Yield 1 cake (about 10-12 servings)

3 1/2 cups of spelt flour

3 cups of unsweetened shredded coconut

2 tablespoons of baking powder

Zest of 2 lemons (about 3-4 tablespoons)

1 teaspoon of salt

2/3 cup of coconut nectar (or honey if you’re not vegan)

2 cups of full-fat coconut milk

1 tablespoon of vanilla extract

Coconut frosting, double the recipe (or even triple it if you love frosting!)

1 1/2 cups of unsweetened coconut flakes

Directions

Preheat the oven to 350 degrees. Line two 9-inch cake pans with a circle of parchment paper and grease both well with coconut oil. Set aside.

In a large bowl, sift together the spelt flour, baking powder, and salt. Whisk together to combine, then add the shredded coconut and lemon zest. Stir and set aside.

In a medium bowl, whisk together the wet ingredients, then pour into the bowl with the dry ingredients, one half at a time. Use a spatula to fold everything together until JUST combined–too much and you’ll wind up with a tough cake.

Divide the batter evenly between the two pans, and bake until a toothpick comes out mostly clean in the center, about 35 minutes. Let cool in the pans for 30 minutes before transferring to a wire rack to cool completely.

Meanwhile, make the coconut frosting. Toast the coconut flakes on a baking sheet in the 350 degree oven until golden-brown, about 5 to 7 minutes, stirring every few minutes to prevent burning. Set aside.

Once the cakes are cool, use a serrated knife to cut off the rounded top on one of the cakes. (You can eat this–shh–I won’t tell anyone!) With a spatula or preferably an inverted spatula, spread a thick layer of frosting on the now-flat cake top. Place the other cake on top, then use the rest of the frosting to cover up the outside of the entire cake.

Strategically dump all of the toasted coconut all over the cake. I know the phrase “strategically dump” is an oxymoron but basically just go with it in an attempt to make something pretty. It will taste good no matter what.


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