Tag: baking

Austin Takes The Cake

Cake is one of the most vital commodities we have as a modern society. Hallmarks of a truly advanced civilization include shared communication, complex division of labor, record keeping, advanced technologies, and an abundance of accessible, diverse sources for cake. Don’t bother checking your text books for that, it’s just a known fact. From ancient Egypt to medieval Europe, through the Industrial Revolution and today’s contemporary kitchen, cake has evolved with changing tastes and available ingredients, but remained a critical symbol of celebration, comfort, and creativity. After baking countless cakes myself, I wanted to let someone else take the wheel. Thankfully, local bakers here in Austin, TX have taken up the call to duty with aplomb.

Ground Rules: It’s No Cake Walk

Once a rare treat for the elite, truly anyone can have their cake and eat it, too. Flour and sugar is in ample supply, which means that there’s more cake than ever for all to enjoy. For the sake of fair evaluation, I need to lay down the law for what qualifies here.

  • It must come from a brick-and-mortar or regular popup, not a home business without a physical location. It breaks my heart to lay down the law because there are so many incredibly talented local bakers for hire, but this is all about the immediate gratification of getting cake whenever your heart desires.
  • Vegan options must always be available, not just a possibility for pre-orders. Some bakeries need advanced notice to make an eggless, dairy-free cake, and that’s okay, but a big bummer when I just want to pop in for something sweet.
  • Single serving cake is a must, whether that means cupcakes or slices. None of this all-or-nothing, whole cake only business. It’s not a pizza that you could reasonably take down in a day or two. My stomach hurts just thinking about all that buttercream.
  • Cheesecake doesn’t count. I know, this is a hot take that may stir up controversy, especially because “cake” is right there in the name, but I’m focusing only on flour-based, frosted cakes for this round. Sorry, cheesecake-lovers.
  • Mousse cakes are disqualified for the same reason as above.
  • No muffins, obviously. They may look like cupcakes but I can assure you, they are not. End of discussion.

Best Plant-Based Cakes In Austin

Cakes, like snowflakes, are unique and ephemeral. No two are exactly alike; here today, gone tomorrow, thrilling for the discovery of something new and heartbreaking for the loss of beloved favorites. Flavors are never static, changing more frequently than most standard menu items, so your mileage may vary when you visit. Venturing out with an open mind and a rampant sweet tooth, these talented local bakers won’t disappoint.

Unicorniverse – Redefining the entire category of vegan bakeries in the greater Austin area, Unicorniverse takes fine patisserie to greater heights than ever before. Styled after European cafes with delicate macarons, flaky croissants, and even high tea services on demand, this is the place to go for gourmet treats. Naturally, their cakes reach those same lofty heights, immaculately layered with housemade jams, curds, buttercreams, and ganache, with all the attention to detail you’d expect from high-end artisanal goods. I won’t even begin to list possible flavors you might encounter because it would be a never-ending catalog of temptations. Just go, select the first slice you see in the case, and don’t look back. If you’re anything like me, you’ll end up ordering all of them otherwise.

Zucchini Kill Bakery – We’ve advanced beyond the dark ages where “I can’t believe this is vegan!” was a common refrain after trying vegan cake, but the same isn’t always a given when it comes to gluten-free baked goods. Especially when both dietary restrictions come into play, it’s downright stunning to sink your teeth into fluffy, tender, and moist cake like this. Indulge nostalgic cravings for childhood snack cakes like Cream Coffin cakes (modeled after Twinkies) and Rebel Swrrrls (mini Swiss rolls in the style of Yodels), there’s also a plethora of grown up cupcake flavors, constantly changing with the seasons. S’mores, cookies and cream, triple chocolate, churro, carrot cake, and key lime are just a few cupcake options you might find waiting for you in this punk rock bakery. Now with three dedicated storefronts, their treats are also sold in many other cafes and restaurants across the city.

Fat Cats Organic Coffee & Desserts – Offering 100% plant-based treats, savory eats, coffee, and ice cream, the life of a fat cat is a good one indeed. Full size and mini cupcakes are perennial staples, with gluten-free options for most variants as well. Rich and moist, never dry, they’re baked fresh with organic ingredients and obvious attention to detail. With tender crumb and light whipped frosting that is perfectly balanced, not just sugary, you can’t go wrong with any flavor du jour.

Mr. Natural – Family-owned and operated since 1988, this old school vegetarian enclave has been serving plant-based Tex-Mex even before it was cool. The only thing more impressive than the savory specialties that will keep you well fed from morning to night is their extensive baking operation, which easily dwarfs many standalone operations. From Mexican sweet breads to American fudgy brownies, there’s an incredible range of sweets for every craving. The cakes, of course, are unparalleled. In fact, the Chocolate Tres Leches has won awards from mainstream media, for good reason. Additionally, you’ll find an assortment of cupcakes and cake slices in a rainbow of colors on any given day, with consideration given to gluten-free friends as well. On last visit, there were no less than a dozen cake options ready and waiting, so for anyone with decision paralysis, you might be here a while.

Thai Fresh – Thai cuisine isn’t typically associated with lofty tiered cakes and homey baked goods, but Thai Fresh is its own unique entity. After polishing off your panang curry, make sure you save space for their signature three-layer stacked slices that rotate regularly. Frequently features include crowd-pleasing German chocolate, carrot, funfetti, and coconut caramel cake, depending on the day. Everything is baked in a gluten-free kitchen and vegan selections are clearly labeled, ensuring both safety and satisfaction.

Bouldin Creek Cafe – Serving up the pastry stylings of Celeste’s Best for dessert, the lone Pumpkin Carrot Cake on the menu tastes homemade in the best way possible. Almost invisible shreds of carrot melt away into the moist, dense crumb, flecked with chopped walnuts and redolent of warm autumnal spices. Cream cheese frosting crowns each unassuming square, and while the cake itself would be delightful without it, that extra sweetness is ideal for balancing out with a bold cold brew coffee. It’s truly a timeless treat.

Captain Quack’s Coffeehouse, Lady Quack’s Cakery, Quack’s 43rd Street Bakery – Originally known as Captain Quackenbush’s Intergalactic Dessert Company & Espresso Cafe when it was first founded in 1983, this iconic Austin institution has sprouted into three locations dotting the city north to south, with at least slightly less wordy monikers. The desserts, however, are still a mouthful, with absolutely stellar muffins and cookies in full display. For vegan options, you can always rely on their Blueberry Lemon or Chocolate Ganache cupcakes. While the chocolate cake seems to get more attention, also frequently available by the slice and a full 10-inch round ready to go, the delicate fruity flavor of the former is a greater prize in my eyes. Covered with a dense plume of pale lilac buttercream, it has a gentle hint of sweet citrus, balanced and invigorating.

Cupprimo – Though the list of vegan flavors available for special orders is extensive, including pint-sized mini cupcakes that are perfect for kid’s parties or little cravings, the option for walk-in is limited to either chocolate or vanilla, depending on the day. Fortunately, focusing on just one plant-based flavor allows these bakers to consistently deliver on quality. Topped with pink vanilla frosting that I could have sworn had a hint of strawberry flavor, the spongey vanilla cake beneath has the ideal texture, both most and fluffy. For those who suffer from decision paralysis, it may be an added benefit that you can’t overthink this choice.

The Carillon – Put on your nice shoes and fix up your hair for this special occasion outing. The Carillon is a classy spot for elegant, upscale New American fare, tucked away inside the AT&T Hotel and Conference Center. Though not patently vegan-friendly, the chefs are happy to accommodate, especially with advanced notice. However, we’re not here to talk about what goes into a four-course meal. Walk-ins are welcomed during dinner hours, which is exactly when the illustrious Vegan Black Velvet Cake makes an appearance on the dessert menu. A surprising twist for an otherwise omnivorous establishment, pronounced thought, care, and energy went into such a composed plate. While menus shift seasonally, I’ve been assured that a vegan dessert will always be available.

Sugar Mama’s Bakeshop – Life is like a box of cupcakes; you never know what you’re going to get. This much is true at Sugar Mama’s, where you can rest assured you’ll get at least one vegan option for immediate gratification, sometimes two or three, in any number of possible flavor combinations. My personal favorites tend to involve cookies, such as the Cookie Monster or Cookies and Cream, but don’t be afraid to take a gamble with whatever is in store. If all else fails, their vegan cookies themselves are always excellent.

Sprinkles – Hope you like red velvet because that’s what you’re getting! Fortunately, this one isn’t an afterthought, standing up to scrutiny after many years on the menu of this national chain. Emblazoned with an edible “V” on top, this is the only vegan cupcake available at Sprinkles. True to the southern classic, it has a tender, moist crumb with a hint of cocoa flavor, topped by a fluffy tofu-based cream cheese frosting. As an added bonus, you can snag one for free on your birthday when you sign up for their loyalty program.

Suga’s Cakery – Speaking of red velvet, though technically out in Pflugerville, Suga’s Cakery is just barely outside of city limits, granting them an honorable mention. Their Southern Red Velvet is both vegan and gluten-free, with a surprising density and heft that gives it the staying power of a full meal. For my tastes, the vanilla is a bit lacking, bearing a distinctive rice flour flavor and gritty texture. As long as you’re seeing red when you hit the store, you’ll be a happy camper.

Selling Like Hot Cakes

cake-making is both an art and a science, especially when you take eggs and dairy out of the equation. With endless flavors, designs, and techniques, cakes are edible canvases for culinary creativity. Beyond the simple pleasures of good taste, they represent moments of joy, milestones, and happy memories. Whether it’s a classic chocolate cake, a delicate chiffon, or an extravagant wedding cake, each slice tells a story.

Hannah (BitterSweet)2 Comments

Bonkers For Sonkers

Of crisps, cobblers, crumbles, and pies, there’s a dizzying array of permutations, but none quite so badly snubbed as sonkers. Spellcheck thinks it’s a typo. Even the brown betty, buckle, grunt, slump, and pan dowdy get more respect. It’s no mystery why no one talks about sonkers in the same reverential tone, if at all: They’re ugly. The old fashioned sonker simply can’t compete in this visually-oriented age, which is a terrible shame for the heritage and flavor it puts at risk of going extinct.

What’s A Sonker?

There’s no official consensus on what absolutely defines a sonker, but in my eyes, it’s a soupy fruit dessert that’s topped with a baked pancake batter. Instead of pastry, biscuits, streusel, or breadcrumbs, you get a fluffy batter crowning berries, apples, stone fruit, or even sweet potatoes with enough liquid to call it a sauce. It can only be served with a spoon and must be placed in a bowl, unless you’re set on wearing your dessert, too.

Sonkers come from North Carolina, where they’re found almost exclusively. Legend has it that the name came about as a descriptor for how the topping tends to sink into the fruit, and over time, “sinker” turned into “sonker.” Some argue that it comes from the region’s Scottish settlers who believed the dessert topping looked like a grassy knoll, or a bundle of hay or straw, that could be used as a seat or saddle, AKA a sonker in the native dialect. Quite frankly, I’m not seeing it, but who am I to argue with historians?

Do The Dip

Nothing beats warm, juicy baked fruit with a scoop of ice cream melting on top. Or perhaps, some softly whipped cream slowly sinking into the surface? Well, sonkers get none of that frippery. Instead, the typical pairing is a milk dip. Don’t be fooled by the title because there’s no dipping involved. A milk dip is almost like an eggless crème anglaise, or a pourable pudding. A generous drizzle adds nothing to the visual appeal, and may in fact make it even less attractive, but trust me, you want to do the dip.

Sink Your Teeth Into This Sonker

Inspired by some canned pineapple and excess li hing, I knew what I had to do. As a symbol of southern hospitality, the pineapple was a perfect base to pay homage to its roots. Canned in its own juices, you get enough sweetness to dial the sugar way down, and plenty of flavorful liquid already built in. Using coconut milk for the dip is a natural extension of the tropical taste, bringing all the richness you need to finish a full pan with ease.

Though best shared with a group, be sure to warn others to perhaps put away their camera phones, and not to wear white if partaking. I won’t be held responsible for any errant drips and spills that may result.

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Hannah (BitterSweet)2 Comments

It’s S’more Than A Feeling

Any kid that once went to summer camp will forever have a soft spot for s’mores. The very word conjures up memories of crackling campfires, star-studded nights, and the all-American treat. No one can forget the sweet, sticky mess of melted chocolate, dripping out from under the heat of a toasted (okay, burnt) marshmallow, barely holding itself together between two buckling graham crackers. Though a relatively new culinary innovation that we can thank the Girl Scouts for, both the flavor and ritual have become impossibly enmeshed in our collective psyche.

I’d be willing to bet that most people these days don’t go out and light a bonfire every time cravings strike. Gathering firewood, tending flames that are extinguished after a light breeze, and battling rogue mosquitos seems like a lot to ask for a simple snack.

No longer children, subjected to these character-building moments, we have the means and technology to improve that experience. S’mores cupcakes capture all the nostalgia and flavor of the classic campfire treat, but with the added bonus of staying safe and cozy indoors. By using aquafaba, the beloved chickpea brine that whips up like a dream, it’s easy to achieve the very same toasted marshmallow flavor in a frosting. Just char the edges with a kitchen torch after piping; it’s faster than wrestling with kindling, a whole lot less messy than campfire soot, and the flavor is every bit as incredible.

Instead of tromping outside into the wilderness, preheat your oven for this round. It’s time to turn your kitchen into a haven of warm, gooey childhood comfort food, minus the campfire fuss.

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Hannah (BitterSweet)1 Comment

Mango Memories

When is the right time for Mango Caramel Cheesecake Bars? I couldn’t begin to tell you; I’ve been hanging onto this recipe for a solid nine years and have yet to find that ideal window of opportunity. Naturally, I’ve long since forgotten why I made them in the first place or who I shared them with, but their memory remains. Like a ghost, barely visible in my mind’s eye, I can only faintly recall the rich, caramelized mango ribbon running through lightly sweetened cheesecake filling, a variation on the classic that’s both simple and stunning. It’s now or never, this recipe must go out.

Best Mango Cheesecake, Bar None

Destined for a fancy dinner party? Feeding friends at a casual potluck? They can be the star of the show or a graciously share the spotlight. The natural tart flavor of fresh mangoes works in concert with the tangy cream cheese filling, adding floral, tropical, and buttery notes when baked together harmoniously. Though decadent, they never feel heavy, thanks to the acidity of the fruit, complemented by the subtle taste of warm molasses.

Mango Caramel for Keeps

You don’t have to make the full dessert to enjoy this treat. Think of it like next level apple butter, slowly simmered until all the flavors and sugars are concentrated. It takes a while, but can also be made well in advance. The only danger with that is you may be tempted to spread it all on toast before preheating the oven.

Timeless Treats

My mistake was thinking that there was a just one season, or holiday, or mood for making such a treat. In reality, they’re always welcome at the table.

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Hannah (BitterSweet)2 Comments

Ideas in Phyllosophy

For a ready-made ingredient that’s widely found in mainstream markets, phyllo dough seems to produce a disproportionate amount of angst. Otherwise savvy bakers blanch at the idea of working with the delicate pastry sheets, and while it does take a gentle touch, most fears are largely overblown. It’s not as if they’ll shatter if you merely look at them wrong. The best way to overcome any phyllo anxiety is to dive right in with some exposure therapy, and I have a truly foolproof recipe to start you on the path to recovery. Portokalopita is meant to be broken in the first place.

A Break-Out Success

My original motivation for making portokalopita was to use up scraps of leftover phyllo dough from previous projects. Since I can’t possibly throw away perfectly good food, those random shards sat in the freezer for a good long time before being unearthed. Dried out beyond their ideally pliable state, there was no separating the sheet to make a flaky layered pastry. Instead, portokalopita encourages you to rip or crumble them all up, drop them into a baking pan, and smother them with a yogurt-based custard. Absolutely zero finesse is required, you can use up all your extra phyllo scraps, and there’s no way to mess it up.

Proof Of The Pudding

Thought often described as a cake, the texture is much denser and more moist, like a rich baked pudding. A heavy pour of olive oil creates body and substance, cut by the bright acidity of fresh citrus. My version skips the eggs, of course, and cuts the sugar and oil substantially. It’s traditional to make a separate orange syrup to pour on top, but a light drizzle of vegan honey does the trick for my taste buds. I would never claim my version to be remotely authentic, but I do confidently declare it to be delicious.

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Hannah (BitterSweet)5 Comments

Naan-Stop

In a battle royal of flatbreads, I’d put money on naan coming out on top. Plush, buttery, and lightly charred on the outside, this simple staple is now one of the most integral parts of Indian cuisine known around the world. Garlic naan eclipses all other variants for obvious reasons, but an incredibly diverse and largely unsung range of unique naan breads exist beyond those basics. There’s keema naan, cheese naan, and my latest obsession, kashmiri naan.

What Is Kashmiri Naan?

Kashmiri naan breaks the mold of its savory siblings. Masterfully blending elements both sweet and savory, no two bites are the same, nor would you want them to be. It starts with the same pillow-soft, chewy dough we all know and love, stuffing it to the brim with dried fruits and nuts. Bursts of tart, rich, toasted notes punctuate each morsel, creating an irresistible flavor and textural contrast.

Not one content to leave things well enough alone, I’d like to propose pushing that experience even further with an umami assist from Sugimoto Shiitake. Adding an aromatic, earthy quality that rounds out the full bouquet of seasonings, they simultaneously amplify the intensity of those tart cherries, caramel-like dates and raisins, and nutty cashews and almonds. Best of all, this approach helps prevent food waste, since it’s an excellent opportunity to make use of the stems.

Breads Rising From the Himalayas

Kashmiri naan’s history is as rich as its flavor. While the word “naan” itself comes from the Persian word for “bread,” the distinctive variation in the spotlight today flourishes in the Kashmir region, nestled in the foothills of the Himalayas. Kashmir, a land known for its abundance of fruits and nuts, naturally incorporated these treasures into its breads. This innovation not only offered a deeply gratifying culinary indulgence, but also provided a source of portable energy for the people traversing this mountainous terrain.

Choose Your Own Culinary Adventure

Feeling adventurous? Don’t be afraid to experiment with your Kashmiri naan! Here are some ideas to make this recipe your own.

  • Fruitful Swaps: Instead of cherries and raisins, try using dried apricots, cranberries, or currants instead.
  • Go Nuts: Any nut will do, really! That means pistachios and pine nuts of course, but also walnuts, pecans, or even Brazil nuts, too.
  • Spice it Up: Inject bolder flavor into the base with a pinch of cardamom, cinnamon, turmeric, and/or cayenne mixed straight into the dough.
  • Always Umami: If you haven’t been saving up your shiitake stems, you can very happily use either Sugimoto donko or koshin caps as well.

Serving and Savoring

Kashmiri naan is incredibly versatile. It shines as a standalone treat, served warm for breakfast or snack, especially alongside a steaming cup of chai. Of course, just like your average naan, it also makes a fantastic accompaniment to curries, providing a sweet contrast to the savory spices. Personally, my favorite accompaniment is fiery sambal blended with a touch of vegan yogurt for a bold finishing touch.

While all naan is welcome on my table, Kashmiri naan is in the upper echelon of all yeast breads. The unconventional, incredibly compelling pairing of sweetness and umami, wrapped up in pan-fried, pillow-soft dough is impossible to top. For a taste sensation that’s both familiar and refreshingly different, look no further. Plain naan may need to step out of regular rotation for a while.

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Hannah (BitterSweet)4 Comments