Tag: cake

All Washed Up

If there’s one thing I’d like to hire someone to help me with, it would be washing dishes. After shopping, prepping, cooking, styling, shooting, and editing, the last thing I want to do is stare down the towering pile of dirty pots, pans, and plates teetering dangerously in the sink. Energy flagging, I’m mentally done with the work already, and then this tedious chore blindsides me right when I start to wind down. Yes, it’s my mess to clean up, and yes, I will still throw a tantrum like a spoiled child asked to pick up their toys, no matter how old I get.

Washing Dishes Is The Pits

Between the grease, baked-on grime, and shredding dish sponge, it’s just a textural nightmare. Getting an actual dishwasher was the holy grail, the surefire fix for all these horrors, but the reality was an even greater let down. It turns out it functions best is as overflow storage, not even aiding with a pre-rinse assist.

There’s only one way to I know to take down this daily task…

Eat it! At least, when it’s a sponge cake, half the work is done before you ever bring your plate to the sink! I don’t think this is April fooling anyone, but I’m more about silly puns than outright pranks. For a gentle trompe l’oeil, much like last year’s ramen cake, the punchline still pays off in spades. If you’re with me, grab a fork and start cleaning up your act.

What’s In A “Sponge” Cake?

The “Brillo” scrub is made from a olive oil matcha struesel, admittedly thicker than the genuine article, but we can all agree the crumb topping is the best part. For that, I’m willing to take a hit on realism. Underneath, a tender golden cake enriched with turmeric and pumpkin puree shines with bright lemon flavor.

Washing dishes is still a pain, but having the right supplies at hand definitely sweetens the deal.

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Hannah (BitterSweet)4 Comments

Carrot and Stick

Like clockwork, as the weather warms and thoughts turn to garden parties, alfresco brunches, and spring celebrations, carrot cake is invariably waiting in the wings. Despite being one of the few omnipresent produce options all year round, they’re inextricably linked with spring. Maybe it’s the vibrant orange color of carrots that helps shake off the doldrums of winter, its perceived lightness and freshness to combat months of heavy stews, or simply the associations with Easter. Regardless, if you don’t have a solid carrot cake recipe in your repertoire, you’re liable to get left out in the cold.

Carrots’ Glow Up

Curiously, the traits that we prize most in carrots today were nonexistent in their earliest ancestors. Once a thin, spindly, and bitter white root, they bear almost no resemblance to the golden-hued, sweet vegetables we know today. Centuries of selective breeding transformed it into one of the world’s most popular edible plants across all cultures. Medieval European cooks first incorporated them in simple puddings that laid the groundwork for the evolution of carrot-based desserts. As refined sugar was a rare luxury, carrots provided a naturally sweet alternative for the everyday worker.

Icing On The Cake

Contrary to my photographic evidence (or lack thereof), I would never support sending out naked carrot cake. Especially when we’re talking about cupcakes, without any buttercream addition, those are simply muffins, no matter how you try to sell it. I just don’t see the need to reinvent the wheel, when so many marvelous frosting formulas are already available. My top recommendations, in order:

Building A Better Carrot Cake

There’s no lack of options for vegan carrot cake recipes out there, and yet I’d still like to throw my hat into the ring. What sets mine apart is the inclusion of finely ground almond flour, adding a satisfying density and subtly nutty flavor. That taste resonates with the generous addition of toasted pecans, which also introduce a toothsome textural contrast. To that end, I fully endorse raisins as well, for their chewy bites of concentrated sweetness. For staunch raisin-haters, I’d implore you to replace them with diced dried pineapple instead of outright omission.

Most importantly, there’s enough actual carrot content to live up to the name, not just a few token shreds for aesthetics. While this is solidly a dessert, not a health food nor full serving of vegetables, it should at least pay tribute to the supposed star of the show. Woven throughout the lightly spiced crumb, the taproot becomes tender and almost silky after baking, adding richness and moisture, just like the historical uses intended.

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Hannah (BitterSweet)2 Comments

Fade To Black Friday

Black Friday is upon us yet again. While it will never be quite the same since the pandemic pushed many frenzied bargain shoppers online and out of stores, such celebrated holiday traditions are unshakable. To some, the thrill of the hunt can be even more joyous than giving or opening this plunder. I salute these people for their tenacity and thrift, while staying cozy in fuzzy slippers and do everything in my power to avoid the crowds.

Is there a better way to do Black Friday?

If you’re on team Stay Home today, welcome to the party! I have an even better prize to share that does proper justice to this dark day.

Straight from the pages of Super Vegan Scoops!, my Brooklyn Blackout Blizzard Cake will give all new meaning to Black Friday that everyone can get behind. It’s been one of the biggest hits from the book for obvious reasons. As an early gift, I’d like to give this one to you and start the festivities on a sweet note. Sure, the weather outside might be frightful, but that’s all the more reason to bundle up inside, blast the heat, and take off the edge with a frozen treat.

What is a Brooklyn Blackout Blizzard Cake?

Sink your fork into a thick slice and close your eyes. This sensation, this euphoric, intoxicated, suddenly blissful feeling you’re experiencing? This isn’t death by chocolate, it’s LIFE by chocolate! The original Brooklyn Blackout Cake, iconic for its jet-black crumb coating and pudding-smothered layers, really does mean well, but doesn’t quite reach the frosty peaks that my ice queen here does. Firm yet supple layers stacked up with a no-churn chocolate custard beckon, reviving jaded chocolate lover with one bite. Kids and adults alike will clamor to help “clean up” the fallen crumbs left behind.

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Hannah (BitterSweet)12 Comments

Flour with A-Peel

Did you know that it’s possible to make flour out of America’s favorite fruit? That means it’s naturally gluten-free, grain-free, paleo, and keto-friendly. Now that’s bananas- Literally!

Green banana flour has been slow to take off in the US but has a ton of potential waiting to be unlocked. I was fortunate enough to get a sample of the stuff years ago, so I’ve been experimenting and learning through those trials, finally arriving at foolproof recipes worth sharing. It’s quite different from wheat, so don’t try just swapping it out 1-for-1.

Case in point; this early attempt was supposed to be a classic loaf of banana bread. The darned brick refused to rise, remaining as dry as a desert, condensed into a single bite.

How can you substitute banana flour for wheat flour?

Since banana flour has such a high starch content, you can use 25 – 30% less banana flour than wheat flour if adapting more conventional recipes. Otherwise, you’ll want to increase the liquid accordingly.Made from unripe, green bananas, this flour is high in starch which makes it very absorptive.

What does banana flour taste like?

It has a fairly neutral flavor, so it won’t taste like sweet, ripe bananas by itself. It’s ground very finely to create a smooth, almost silky texture when thickening liquids, and dense, regular crumb in baked goods.

With the right balance of liquid, fat, leavening, and a good dose of patience, the best, most banana-filled bread is absolutely within reach! Learning from my mistakes, I was able to craft a rich, moist, and tender bundt filled with every form of bananas I could get; banana flour, banana chips, and of course, fresh bananas. Each slice is sweet but not sugary, brightened with ginger and zesty orange juice for an invigorating finish.

Consider banana flour as an alternative to coconut flour or cassava flour, two other tropical, starchy powders with textural properties. It can be eaten raw, blended into smoothies in small doses, but is much more enjoyable when cooked, if you ask me.

I’ve also found banana flour to be an incredible ingredient for more savory preparations… But I’ll have to tease you with that idea for the time being. Stay tuned for part two of my banana flour exploration.

Banana flour can still be challenging to find in some parts of the US. If you can’t get it locally, you’ve got plenty of options online. It’s worth seeking out to make such tasty treats that can accommodate almost any dietary restrictions.

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Hannah (BitterSweet)10 Comments

Cakes of Biblical Proportions

Some cookbooks are more aspirational than inspirational. You know the sort; heavy, hard covers with glossy photos splashed across the pages. If not for the text, they could qualify as art projects, printed and bound for posterity. Laid out deliberately in plain view for guests to notice, appreciating your good taste, such things are pure beauty have plenty of value all the same.There’s a place on every well-appointed bookshelf for recipes dedicated to 10 minute meals and entirely unobtainable food porn.

On rare occasion, if you’re lucky, you’ll come across a cookbook that fits both descriptions. Filled with lofty pastry goals that look like the stuff of sweet dreams, yet written in such a way that you could genuinely recreate these edible sculptures in real life, Sara Kidd bridges that gap with her groundbreaking release of The Vegan Cake Bible.

Deserving of culinary worship, these are not your mom’s bake sale tray bakes. We’re talking Caramel Swirl Bundt with Nougatine, Almond Sponge with Caramelized Apple & Ginger Meringue Buttercream, Vanilla Malt Marshmallow Birthday Cake, and beyond. By including a full breakdown of each individual component, you can easily mix and match to create the unique combination you’re truly craving.

Roast Carrot Cardamom Cake

It’s not just a set of instructions, but a full education that could rival the popular virtual pastry courses offered by highly esteemed culinary schools. We’re talking about the nitty gritty behind food science, shedding light on why ingredients interact the way they do, creating unique textures and flavors to better harness that power. Sara won’t leave you hanging when it’s time to stack things up, with tips and tricks to build sound foundations for towering cakes, no matter how tall. Naturally, plenty of time is given to decorating skills that go beyond a basic piping bag, creating treats as beautiful as they are delicious. There’s even a chapter about transporting your cakes when it’s party time!

As a certified Old Vegan™, I wish I had such a complete guide when I was blindly mashing bananas into everything, hoping and praying the results would be reasonably edible. Never could I have even imagined these feats of cake mastery, made accessible to anyone bold enough to call themselves a Baker. Though initially daunting, I promise, these luscious, layered creations are within your reach.

What’s even more incredible is the unbelievable number of gluten-free options all throughout these colorful pages. Her Gluten-free Vegan Lemon Cake with Lemon Curd and American Buttercream is a case in point, which she generously granted me permission to reprint here. However, I don’t think my little recipe card could do it proper justice; there’s so much more description within her original post, that I must implore you to make that one extra click to get all the info.

While you’re over there, don’t miss Sara’s full archive of sweet recipes, videos, and even baking classes for hands-on experiences with the master herself. Anyone even remotely interested in sweets will relish such an indispensable resource. Treat yourself, or someone you love, to the gift of truly incredible vegan cakes today.

Hannah (BitterSweet)2 Comments

Bamboozled Cup Noodles

Few things are as consistent and predictable as ramen noodles. Dried, impervious to outside conditions for years, those shelf-stable strands taste the same on day one as they do on day one thousand. Tender and slippery, always salty, the savory flavor is a simple pleasure that everyone can appreciate. It’s a universal experience that seems to feed a hunger that isn’t always just a physical need. That’s the definition of comfort food; providing satisfaction on an emotional level.

Glistening as they float to the top of the cup, each glossy curl beckons, invoking a primal hunger even for those otherwise lacking an appetite. Such a familiar, nostalgic flavor promises the same instant gratification every single time. Before plunging in a fork, spoon or set of chopsticks, you already know exactly what you’re getting.

But wait, what is this trickery? Giving way like softly whipped cream, the seemingly plump noodles are not long and starchy at all! Beneath, where the should be soup, something more substantial awaits. Solid rather than liquid, this base seems to be fluffy, golden, and…

Cake? Make no mistake, this is definitely a sweet yellow cake, fragrant with notes of vanilla sugar, topped with silky cream cheese frosting!

April Fool’s!

As one who’s been burned a few times too many by ill-conceived and borderline malicious jokes, this is the only type of trick I’ll pull. I doubt anyone would actually be fooled, which makes it better, if you ask me. It’s a gentle trompe l’oeil, designed to delight rather than disgust. The ceramic cup noodle mug is what makes it more compelling, but it’s far from mandatory to get in on the fun.

You can easily make your own ramen cupcake by baking your favorite batter in any small oven-safe mug or bowl. Fill it only about halfway, since it will rise, and you still want space on top to add “noodles.” Baking time can vary greatly depending on the size, shape, and thickness of your vessel, so to make sure the cake is cooked all the way through, keep a close eye on your oven and test for doneness by inserting a toothpick into the center. When removed, there should only be a few moist crumbs clinging to the sides at most, and no raw batter.

Cool completely and apply your favorite white, beige, or light tan frosting using a piping bag fitted with a multi hole piping tip. For the finish touch, add a few tiny pieces of peeled and diced kiwi along with pomegranate arils to stand in for the token vegetables on top.

You don’t need a wicked sense of humor to appreciate such a harmless prank. Like ramen, cake of any kind is welcome on my table at all times.

Hannah (BitterSweet)9 Comments