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Tag Archive: dairy-free

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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Roasted Tomato, Pepper + Garlic Soup

October 13, 2015 Leave your thoughts Print this page

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Hi everyone! So it’s t-minus three weeks until my early decision application is submitted (!!!) and boy, am I ready to be done with high school. Keeping my fingers crossed that I’ll be receiving a big green “ACCEPTED!” when December rolls around! To those of you out there reading this, please send good energy my way…

…and I in turn will send good soup your way. Good trade, right??? 🙂

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Now that the weather is growing cooler, we’re starting to move into soup season. That’s a good move, in my opinion: I love me a good bowl of warm, comforting soup.

Since we’re in the early days of fall, late summer produce like tomatoes and peppers are still available at the farmer’s market. They won’t be here for very much longer, so I thought I should make a soup to honor the last of this season’s nightshades.

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This soup is stupidly simple to put together…but there’s so much flavor it’s unbelievable! It’s all in the ingredients, folks: you really can’t go wrong if you prepare fresh vegetables and fruits in just the right way so their individual flavors sing.

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This really is so easy a kitchen novice could do it. All you do is slice up the tomatoes and peppers…

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…roast them in the oven with some garlic, put them in the blender, and cook on the stove to thicken.

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*Drool*

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Roasted Tomato, Pepper, and Garlic Soup

Ingredients

Prep Time 15 min
Cooking Time 1 hr
Total Time 1 hr 15 min
Yield 8-10 servings

2 pounds of mixed tomatoes, halved or quartered if on the larger side

4 large bell peppers, sliced into big pieces

1 head of garlic, outer skin removed

1 teaspoon of sea salt

4 tablespoons of olive oil

1-2 teaspoons of unrefined cane sugar (optional)

Pinch of cayenne pepper (optional)

Directions

Preheat the oven to 400 degrees. Lightly grease two large baking sheets with olive oil and set aside.

Divide the halved and quartered tomatoes and peppers evenly between the two baking sheets. Drizzle each with 1 1/2 tablespoons of olive oil and sprinkle liberally with sea salt. Toss to coat and put in the oven.

Put the head of garlic on a piece of aluminum foil and drizzle it with the remaining tablespoon of olive oil. Wrap it up into a little bundle and put it in the oven, too.

Roast the tomatoes and peppers in the oven until soft and beginning to brown, about 25 to 30 minutes. Once soft, remove the garlic from the oven, too.

When the vegetables have cooled off a bit, transfer the tomatoes and peppers to a large blender. Squeeze the roasted garlic out of its skin and put it in there too. Pour in the salt and add a dash of cayenne, then puree until completely smooth.

Dump the contents of the blender into a large pot or dutch oven. Bring it to a boil then reduce the heat to low and cook for 30 minutes. Taste and add a bit of sugar, if necessary. If the soup seems incredibly thick, pour in up to 1 cup of vegetable broth or water.

Serve hot.


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For now, peace out, Girl Scouts. I’ll just be here, thinking of my future college days and hoping this dream becomes a reality very, very soon…


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Roasted Tomato, Pepper, and Garlic Soup

October 11, 2015 Print this page

Have you ever tried roasting tomatoes before? If you haven’t (or even if you have), you HAVE to give this soup a try. Rich and filling, it’s filled with hearty flavors that make a perfect late summer or early fall meal. Serve with some homemade crusty sourdough bread if you’re into that kind of thing.

Ingredients

Prep Time 15 min
Cooking Time 1 hr
Total Time 1 hr 15 min
Yield 8-10 servings

2 pounds of mixed tomatoes, halved or quartered if on the larger side

4 large bell peppers, sliced into big pieces

1 head of garlic, outer skin removed

1 teaspoon of sea salt

4 tablespoons of olive oil

1-2 teaspoons of unrefined cane sugar (optional)

Pinch of cayenne pepper (optional)

Directions

Preheat the oven to 400 degrees. Lightly grease two large baking sheets with olive oil and set aside.

Divide the halved and quartered tomatoes and peppers evenly between the two baking sheets. Drizzle each with 1 1/2 tablespoons of olive oil and sprinkle liberally with sea salt. Toss to coat and put in the oven.

Put the head of garlic on a piece of aluminum foil and drizzle it with the remaining tablespoon of olive oil. Wrap it up into a little bundle and put it in the oven, too.

Roast the tomatoes and peppers in the oven until soft and beginning to brown, about 25 to 30 minutes. Once soft, remove the garlic from the oven, too.

When the vegetables have cooled off a bit, transfer the tomatoes and peppers to a large blender. Squeeze the roasted garlic out of its skin and put it in there too. Pour in the salt and add a dash of cayenne, then puree until completely smooth.

Dump the contents of the blender into a large pot or dutch oven. Bring it to a boil then reduce the heat to low and cook for 30 minutes. Taste and add a bit of sugar, if necessary. If the soup seems incredibly thick, pour in up to 1 cup of vegetable broth or water.

Serve hot.


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Honey, Almond + Coffee Brownies (gluten-free + paleo)

September 22, 2015 Leave your thoughts Print this page

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These were honestly one of my favorite treats that I came up with this summer. Yes, the ice cream I made was wonderful, but there was something special about these brownies. Perhaps it was because I made these for my friends at Amber Waves Farm on my last day there for the summer, perhaps it was because these have an INSANE amount of chocolate in them…but whatever the case, this is a lovely dessert.

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Summer is draining away out of the earth and autumn begins in just a few days. I honestly have no idea where the past few months went or where this September is going. It feels like in just a blink, I went from turning seventeen to bicycling through town with blueberries in my backpack to having my transcript and counselor recommendation sent to my early decision school.

Excuse me, how did this all happen so quickly?!

It’s a weird place to be, being a senior in high school. Part of me wants to savor each moment, for I will never be in this place with my friends I’ve known since childhood  again…but part of me is scrolling through the Common App, longing to get out already and go off to college so I can finally be an adult. Being at a university so soon just sounds delicious.

Senior year is a conundrum. But it is a conundrum I must get through. And brownies are helping me along.

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(Hint: this is a clue for where I’d LOVE to go to school!)

Sprinkles and frosting are of course optional but recommended. You can be healthy or you can be less-healthy and decadent. Choose your own adventure.

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Good cocoa + almond butter + honey + coffee = happiness. That is undeniable.

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Honey, Almond + Coffee Brownies

Ingredients

Prep Time 15 min
Cooking Time 30 min
Total Time 45 min
Yield 16-20 big brownies

FOR THE BROWNIES:

1 jar of creamy roasted almond butter

2 large eggs, lightly beaten

1 tablespoon of vanilla extract

3/4 cup of honey

1 cup of cocoa powder

1/2 teaspoon of sea salt

1 teaspoon of baking soda

1/4 cup of ground coffee

1 cup of chocolate chips

FOR THE FROSTING:

2 ripe avocados

1/2 cup of cocoa powder

1 tablespoon of vanilla extract

1/2-2/3 cup of maple syrup or honey

6 ounces of dark chocolate, melted and cooled to room temperature

Pinch of salt

Sprinkles, optional

Directions

Preheat the oven to 325 degrees. Line a 9 x 13 glass baking dish with parchment paper and lightly grease with coconut oil. Set aside.

In a large bowl, stir together the almond butter and the beaten eggs until well-incorporated, then fold in the honey and vanilla with a spatula. Pour in the cocoa powder, sea salt, and baking soda, and keep folding until no clumps of dry ingredients remain. Add the coffee grounds and chocolate chips and fold a few times just to incorporate.

Scoop the batter into the prepared baking dish and bake until a toothpick comes out clean in the center, about 30-35 minutes. Let cool completely (or better yet, refrigerate overnight or for at least 4 hours) in the pan.

To make the frosting, combine the avocados, cocoa powder, vanilla extract, maple syrup or honey, melted dark chocolate, and pinch of salt in the food processor. Blend until completely creamy and no blobs of avocado remain. Taste and add more cocoa powder, sweetener, or salt as necessary.

Once the brownies are cool, frost them with the prepared frosting. Slice into bars and top with sprinkles, if you’d like. (If you want a healthier option than the store-bought ones, try my homemade sprinkles!) Serve immediately, or store in an airtight container for up to 3 days.


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What is your favorite pairing with chocolate brownies? Frosting? Some kind of milk? More chocolate??? Leave me a comment here or on Facebook and let me know!


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