Peter Peter, Pumpkin Eater

Do you know what’s in your pumpkin puree? No, do you REALLY know what’s mashed into that aluminum tomb, wrapped up like an autumnal present with labels that promise “all natural” and “100% pure!” contents? This isn’t not a trick question like asking who’s buried in Grant’s tomb, but a real head-scratcher that might surprise you. That golden orange goo has little to do with actual pumpkins, which are much more stringy, watery, and bland than what we’ve been raised to enjoy. Rather, a blend of hardy squash, such as butternut, Hubbard, Boston marrow, and golden delicious are the unsung gourds that have bakers swooning. Like orange juice, natural variations between harvests turn the job of maintaining consistent flavors a perpetual challenge between batches. It takes more than one source to hit just the right standards for the tastes and textures we’ve come to know and love. If you thought you were really just getting plain Jane pumpkin all along, I’m very sorry to pull the curtain back and ruin the illusion.

By spreading this knowledge, my goal is not to incite riots in the canned goods aisle, but encourage everyone to think beyond those metal constrains. There are so many more squash in the sea, looking for love, and a place in your kitchen.

Featuring a few of the unsung heroes of autumn, this grand double decker celebration cake is a gloriously sweet tribute to those underdogs at the farm stand. Butternut squash puree is an easy swap for pumpkin, since you were probably using that anyway without even realizing it, but I’ll readily admit that spaghetti squash might be a bit of a stretch for some. In fact, it rarely makes it onto the dinner table as is; a real shame, considering just how delicious those firm, noodle-like strands are, especially when smothered with red sauce or pesto. We’re talking dessert today though, so just consider this a natural evolution of carrot cake or zucchini bread. You wouldn’t give a second though to including those vegetables in their eponymous confections, so why should this humble gourd be any different?

Crowing this pièce de résistance, naturally artful slices of delicata squash contribute beauty along with brains, adding a moreish bite to the moist, delicate crumb down below. Paper-thin shavings are essential here lest you risk throwing off that careful balance, perfected by the crisp crunch of fresh squash seeds. If you have to call it a day and resort to good old pepitas, well, I won’t tell. A little bit of pumpkin is still welcome on my table, especially if it’s not coming out of a can.

Does this revelation ruin or redeem the classic orange gourd for you? Hopefully I can make amends either way with this offering of the best cake autumn’s bounty has to offer. Trust me, you’ll never miss the pumpkin; you were never eating it anyway.

Harvest Squash Cake

2 1/2 Cups Whole Wheat Pastry or All-Purpose Flour
1 1/2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Tablespoon Ground Cinnamon
1 1/4 Teaspoons Ground Ginger
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Black Pepper
1 1/2 Cups Full-Fat Coconut Milk
1 Teaspoon Apple Cider Vinegar
1 Cup Butternut Squash Puree
1/2 Cup Olive Oil
1 Cup Granulated Sugar
1/2 Cup Coconut Sugar or Dark Brown Sugar, Firmly Packed
3 Cups Cooked Spaghetti Squash*
Delicata Squash, Seeded and Thinly Sliced (Optional, for Topping)
Reserved Squash Seeds or Pepitas (Optional, for Topping)

Cream Cheese Filling:

1 (8-Ounce) Package Vegan Cream Cheese
1/4 Cup Vegan Butter
2 Cups Confectioner’s Sugar
1 Teaspoon Vanilla Extract
1/4 Teaspoon Lemon Extract or Lemon Zest
1 – 2 Teaspoons Water

*To easily cook your spaghetti squash, slice it in half lengthwise and scrape out the seeds, reserving them for the topping if desired. Place the halves with the cut sides down in a microwave-safe dish, adding about an inch of water around them. Cover loosely with plastic wrap and microwave for 8 minutes. Let stand for 2 minutes before carefully removing the plastic. Test for doneness by piercing them with a knife; if it slides in easily, and the squash give under gentle pressure, they’re done! When cool enough to handle, take a fork to the interiors and scrape out the strands of tender squash.

Preheat your oven to 350 degrees and lightly grease two 8-inch round baking pans.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices, stirring thoroughly to evenly distribute all of the dry goods throughout the mixture.

Separately, whisk together the coconut milk, vinegar, butternut squash puree, olive oil, and both sugars. Still to dissolve the sugar and smooth out the mixture, so that there are no lumps of butternut remaining.

Toss the cooked spaghetti squash into the bowl of dry ingredients, coating the strands with flour to keep them from simply sinking to the bottom of the cakes. Pour the wet ingredients into the dry, folding the two together with a large spatula to combine. Resist the urge to break out the heavy artillery here; the batter will be fairly thick, but it’s perfectly fine to leave a few lumps, rather than risk over-mixing.

Divide the batter equally between your prepared cake pans. If desired, seed and very, very thinly slice the delicata squash, arranging the pieces artfully around the top of one pan of unbaked batter. Sprinkle with the leftover seeds or pepitas for a final flourish. Bake for 35 – 45 minutes, until golden brown and a toothpick inserted into the center comes out clean. Bear in mind that the layer topped with squash will take longer to bake due to the excess liquid expressed by the gourd.

Let cool completely before assembling the final cake.

To make the filling, simply toss the cream cheese and butter into your stand mixer and beat until soft, smooth, and homogeneous. Add in the confectioner’s sugar and begin to mix on low speed. Pause to scrape down the sides of the bowl with your spatula, as needed. Once mostly incorporated, add in the vanilla and lemon, and increase the speed to high. Add water as needed to reach your desired consistency, but use sparingly! It doesn’t take much at all. Whip for about 5 minutes until light and fluffy.

Turn out the bottom layer of the cake onto a serving vessel and smoother generously but evenly with the filling. Top with with second, decorated layer, press down to adhere, and serve with aplomb. No pumpkins need apply.

Makes 12 – 16 Servings

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Pineapple Express

Reaching for the heavy brass door knocker standing guard at the entry of my childhood home, I never once questioned why it was fashioned after a pineapple. Design flourishes were not the first priority for the architects who constructed this traditional, simple New England colonial; it could have been any other shape, but of all the possible symbols to display to guests, the first thing that they grasp upon arrival, was this tropical fruit.

Representing both status and hospitality in one fell swoop, the prestige of the pineapple is often credited to Christopher Columbus, who brought them back from his voyages as an offering to the Spanish King Ferdi­nand II. Since it was the only edible offering that survived the trip intact, it was the clear winner amongst the bundle of rotting tomatoes, tobacco, and pumpkins. That initial exoticism, impressive appearance, and incomparable sweetness vaulted it to the highest ranks. To have such wealth that you could offer these esteemed specimens freely to visitors instantly spoke of your prosperity, and lightly veiled bragging in the form of faux-generosity.

The symbolism stuck. Scarcity is a thing of the past, but their popularity continues to soar. Now one of the most popular produce picks on the market, retailers predict a pineapple boom is still to come, while the current culture has found all new meaning in the spiky fruits. The full weight of that multilayered meaning may not hit every time we slice into the yellow flesh, peel away the harsh, spiky exterior, and sink our teeth into the tangy fibers. Though the pineapple still enjoys a place of honor in, and outside, many homes, the place where it’s most welcome is the kitchen.

Roasting and caramelizing cubes of pineapple brings out a whole new depth of flavor, while still maintaining its characteristic brightness, and simultaneously concentrating its inherent sweetness. Though it would be no sacrifice to simply eat the results plain, perhaps with a dollop of whipped cream to fancy things up, I was craving a bite of comfort in the form of pound cake. Simple, homey, and undemanding, it really is the ideal house guest, and ideal for serving visitors in turn. The dense, tender, moist crumb sparkles with tropical undertones, enriched by coconut milk and spiked by just a hint of ginger.

Christopher Columbus committed countless terrible, unthinkable crimes in his grand adventures, but at least this one small contribution to history is one we can look back on with pride. The pineapple has earned its place of honor, and continues to flourish in ways the explorer could have never imagined.

Roasted Pineapple Pound Cake

1 3/4 Cups All-Purpose Flour
1 Cup Granulated Sugar
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Ground Ginger
1 1/2 Cups Roasted Pineapple Puree*
1/2 Cup Avocado Oil or Olive Oil
1/2 Cup Full-Fat Coconut Milk
1 1/2 Teaspoons Apple Cider Vinegar
1 Teaspoon Vanilla Extract

*To roast the pineapple, peel, core, and dice the fruit before spreading the piece evenly inside a casserole or baking dish. A good amount of juice will be expressed so you need a vessel with fairly high sides. Bake at 400 degrees, stirring every 15 minutes or so, for 60 – 70 minutes until caramelized. Cool completely before tossing into a blender to puree.

**If you have leftover puree, you can whip up a quick glaze by stirring in brown sugar and a pinch of cinnamon to taste and cooking it over the stove until the granules dissolve. Drizzle or slather on top of the cooled loaf as desired.

Preheat your oven to 350 degrees. Lightly grease and flour an 8 x 4-inch loaf pan and set aside.

In a large bowl, stir together the flour, white sugar, baking soda, baking powder, salt, and ginger. Add the pineapple puree, oil, coconut milk, vinegar, and vanilla, mixing thoroughly until the batter is fairly smooth. It’s perfectly fine to leave a few lumps, rather than risk over-mixing and creating a tough crumb.

Bake for 60 – 75 minutes or until a toothpick inserted in the center comes out clean. You may want to tent the loaf with foil half-way through the baking process if you fear it will turn out too dark. Remove foil as soon as it comes out of the oven and let cool in the pan for at least 30 minutes. Turn out onto a cooling rack to finish cooling, and serve either warm or at room temperature.

Makes 8 – 10 Servings

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How Do You Like Them Apples?

Few fruits are more loaded with symbolism than the common, everyday apple. Johnny Appleseed planted the trees straight into early American culture, likely with little more than basic sustenance in mind, but their importance goes far deeper than those shallow roots. Well before that, the Greeks associated the apple with Aphrodite,
the goddess of Love. The Christian mythology of Adam and Eve is well known, ascribing both great and terrible wisdom to the humble apple, the catalyst for the creation of civilization as we know it.

Those are some pretty weighty claims for such a simple, sweet little morsel. While a bite of one perfectly crisp, tart Fuji can feel like a moment of temporary enlightenment, sweetness, and all the comforting, optimistic, uplifting sentiments that go with it, are my ultimate takeaway. Enjoying apples on Rosh Hashanah in hopes of assuring a sweet New Year ahead feels almost redundant, almost too obvious, but still too good to question.

Thick slices of freshly harvested apples, lavished with an golden drizzle of thick honey, always stood at attention on the festive dinner table, waiting for takers. Even when darker, more robust maple syrup was offered alongside, those pale slivers sat as little more than those iconic symbols. A nice thought, a hospitable offering of well wishes, but not an actual appetizer, or palate cleanser- And certainly not dessert.

Given the abundance of apples all across the globe and their rich tradition in almost all cultures, it’s hard to come up with a truly original treat for Rosh Hashanah. I still can’t claim to have done so, but the last thing I want to serve is another standard-issue apple pie or apple cobbler. While I wouldn’t turn up my nose at either given the chance to serve myself, there are simply more decadent things I crave… Like apple fritters.

Doughnuts are hit-and-miss affairs, only good for the first hour or so out of the vat of hot oil. Their texture declines exponentially with every passing minute after that, and don’t get me started about the logistics of making enough for a crowd. To satisfying this particular, powerful longing, it was straight to the oven for me.

Sweet yeasted dough, rich enough to pass for challah, swaddles tender chunks of lightly simmered and spiced apples, prepared just as it might be for your typical deep fried function. After the usual chopping and division, however, these pieces are reunited in one large cake pan and baked together, emerging from the oven as one grand, show-stopping dessert fit for a crowd.

To keep more closely with tradition, the torte could be just as easily finished with a drizzle of vegan honey, agave, or maple syrup, but a simple vanilla bean glaze takes it over the top for me, more closely echoing its original doughnut inspiration.

Read whatever deeper meaning that you may, but there’s no questioning one thing about this latest twist in the apple saga: These are symbols that are meant to be eaten. Prepare to go home with an empty pan after this particularly sweet holiday.

Apple Fritter Torte

Torte Dough:

2 1/2 – 3 Cups All-Purpose Flour
3 Tablespoons Granulated Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Active Dry yeast
1/2 Cup Aquafaba
1/2 Teaspoon Lemon Zest
6 Tablespoons Warm Water
6 Tablespoons Vegan Butter, Melted and Divided

Cinnamon-Apple Filling:

2 Teaspoon Ground Cinnamon
1/4 Cup Dark Brown Sugar, Firmly Packed
2 Large Fuji Apples, Peeled, Cored, and Diced
1 Teaspoon Tapioca Starch

Vanilla Bean Glaze:

1 Cup Confectioner’s Sugar
1 Teaspoon Vanilla Bean Paste or Extract
1 – 2 Tablespoons Water

In the bowl of your stand mixer, combine the 2 1/2 cups of the flour, sugar, baking powder, salt, yeast, aquafaba, lemon zest, and water. Beat on a medium speed for 5 – 8 minutes, until the dough begins to pull away from the sides of the bowl and forms a soft, slightly sticky ball. Slowly add more flour, just a tablespoon at a time, to get it to a workable consistency. It should still be very tacky, and not as firm as bread dough. Allow the dough to rest for a minute.

Start the mixer again on low speed and slowly drizzle in 4 tablespoons of the melted butter, about a teaspoon at a time. Once fully incorporated incorporated, continue to knead with the hook attachment for about 5 minutes, until glossy, smooth, and elastic. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and chill in the fridge overnight, or for at least 8 hours.

Meanwhile, prepare the apple filling by heating the remaining 2 tablespoons of butter in a medium skillet over moderate heat. Add the cinnamon and sugar, cooking until dissolved. Introduce the apples, reduce the heat to medium low, and gently simmer for about 10 – 15 minutes, stirring periodically, until fork-tender. Sprinkle the starch evenly over the mixture and quickly incorporate, whisking out any lumps. Cook just until slightly thickened and turn off the heat. Cool completely before using.

After the dough has properly rested, turn it out onto a floured surface and roll it into a large rectangle. Don’t sweat the actual size; just aim for about 1/4-inch thickness. Spoon the apple filling down half, lengthwise, and fold over the dough, pinching the edges together to seal. Use a very sharp knife to cut the skinny rectangle into 1-inch strips, and then cut those strips diagonally. If that sounds confusing, don’t worry! I made a fancy diagram in Paint to help you out:

And yes, it will be an absolutely terrific mess.

Fear not! Gather up all the pieces and press them into a lightly-greased 9-inch round springform pan. Let rest and rise for 1 hour, and in the meantime, begin preheating your oven to 350 degrees.

Bake for 1 hour – 1 hour 15 minutes, until amber brown all over; just a shade darker than simply “golden.”

Prepare the glaze by whisking together all the ingredients, adding just enough water to reach your desired consistency.

Cool the torte for at least 25 minutes before serving, but don’t let it sit too long! It’s best served warm, with the vanilla bean glaze lavished on top just prior to slicing.

Makes 14 – 16 Servings

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A Cheesecake for the Ages

Cheesecake as we know it, dense and indulgent, each velvety forkful a marvel of modern baking, has only been around for about a century. That might sound impressive, but when you consider studies finding the concept has been around since at least 2,000 BCE, it’s not even a flash in the pan. Many food historians date the earliest appearance of the treat back to ancient Roman times, with both a sweet and savory version served at the first Olympic games, but the Greeks may in fact take the gold on this one. Molds have been unearthed by anthropologists on the island of Samos dating well in advance of this event, although no one has the recipes or selfies to prove it. Regardless, it wasn’t until the late 1800’s when cream cheese was invented in America that we came to know the  classic dessert as a smooth, sweet, decadent custard gently set atop a cookie crust. What makes for the best cheesecake, however, is still up for debate.

I have no illusions of being able to settle this score once and for all, much like brokering world peace in a day, but I can extend this olive branch that might appeal to the masses: Chocolate and vanilla, harmoniously swirled together yet distinctive and essential as individuals. Thick and properly decadent, but not cloying or heavy. Gently sweetened, satisfying as a single slice with no further accompaniment, and wholly appropriate for any sort of occasion. Not to read too much into this latest evolution of the edible art form, but this may just be history in the making here.

Marbled Chocolate Chip Cheesecake

Chocolate Cookie Crust:

1 3/4 Cups Finely Ground Chocolate Wafer Cookie Crumbs
7 Tablespoons Vegan Butter or Coconut Oil, Melted

Cheesecake Filling:

1 12-Ounce Package Extra-Firm Silken Tofu
3 8-Ounce Packages Vegan Cream Cheese
2/3 Cup Granulated Sugar
1 Tablespoon Arrowroot Powder
2 Teaspoons Vanilla Extract
1 Teaspoon Rice Vinegar
1/4 Teaspoon Salt
2/3 Cup Bitter-Sweet Chocolate Chips
3 – 4 Tablespoons Chocolate Syrup

Preheat your oven to 350 degrees and lightly grease a 9-inch round springform pan.

Place the cookie crumbs into a medium bowl and pour the melted butter or coconut oil on top, stirring to combine. Using your hands, press the mixture firmly into the bottom of your prepared pan. Set aside.

For the filling, drain the tofu of any excess water and blend it in your food processor or blender until smooth. Add in the cream cheese and blend thoroughly. Scrape down the sides and blend again, ensuring that no lumps remain. Incorporate the sugar, vanilla, vinegar, and salt. Scrape down the sides once more, checking for any concentrated pockets of spice. Blend until the mixture is homogeneous.

Fold in the chocolate chips and pour the whole mixture over your graham cracker crust. Drizzle the chocolate syrup on top and use a thin spatula or knife to swirl it artistically. Tap the whole pan on the counter lightly, to level off the filling and eliminate any air bubbles.

Bake for approximately 80 – 90 minutes, until the sides begin to pull away from the pan and the center still appears to be rather wobbly when tapped. Trust me; it will become firmer in time!

Let cool completely before moving it into the refrigerator (Make sure you have a good quality refrigerator that chills effectively), where I suggest you let it chill for at least 12 to 24 hours before serving. This will allow the flavors to fully develop and intensify.

Makes 12 to 14 Servings

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Crumby, Not Crummy

I love coffee cake, but I take issue with the false promises it makes right from the start. It strikes me as disingenuous to lure in the under-caffeinated with such a title, only to deliver a cinnamon-infused experience. I’ve heard the old argument that it’s simply suggesting how well it pairs with a cup of Joe, but that sounds like a poor excuse for deceptive branding, like “juice” that’s never seen a fruit in its short squeezed life. Coffee cake was an evolution, not an invention, derived from many other styles of baked confections in the early days of sugar cravings all across Europe, which can partially explain the indistinct, ambiguous definition of the form.

Some coffee cakes had fruits, others nuts, some were fashioned as loaves while others rose into towering rings and bundts; the one common factor that united them was the uncanny ability to eat them during a coffee break. Bearing out that logic, there would be some fresh hell to pay if we started calling all types of cookies “snack biscuits.” Can you imagine the anger and confusion that would result from the hangry sweet-toothed eaters receiving dry wafers when they were expecting rich, decadent brownies? That’s not a world I want to live in, quite frankly.

Steering clear of the controversy all together, I much prefer a more accurate headline. for my coffee complement: Crumb cake or struesel cake are equally appropriate. No one can deny that coarse, buttery topping, no matter the flavor nor format, for lack or abundance of additional mix-ins. The issue is far from black and white, contrary to this unconventional expression of the concept.

Inspired by the jar of black tahini remaining in my fridge after a fortuitous visit to the Living Tree Community Foods offices, this particular coffee-free spin on the classic fully embraces and celebrates the very best part of its namesake. Living up to its moniker, unlike so many cakes of yore, the struesel topping is thick, bold and unmistakable.

While we’re disrupting the usual routine anyway, why should cinnamon have all the crumb fun? A touch of cardamom and a hint of lemon complement the nutty notes of sesame throughout, subtle yet unmistakable nuances against the tender crumb.

A strong cup of spiced Turkish coffee would certainly be a welcome accompaniment, but as we’ve established, far from mandatory for maximum enjoyment. Whether you serve your slices with tea, lemonade, or nothing else at all, they will always make good on the promise of a delicious sweet treat.

Black and White Sesame Streusel Cake

Black Sesame Streusel:

1/2 Cup Black Sesame Tahini
2 Tablespoons Vegan Butter, Melted
1/2 Cup Dark Brown Sugar, Firmly Packed
1/2 Cup All-Purpose Flour
1/4 Cup Black Sesame Seeds
1/4 Teaspoon Salt

White Sesame Cake:

1/2 Cup Raw Sesame Tahini
1/4 Cup Vegan Butter, at Room Temperature
3/4 Cup Granulated Sugar
1/4 Cup Plain Vegan Yogurt
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/4 Teaspoon Ground Cardamom
1/4 Teaspoon Ground Cinnamon
1 Cup Plain Non-Dairy Milk
1 Tablespoon Lemon Juice
1 Teaspoon Vanilla Extract

Preheat your oven to 350 degrees and lightly grease a square 8 x 8-inch baking pan; set aside.

Begin by preparing the streusel topping. In a large bowl, stir together the black tahini, melted vegan butter, and brown sugar until smooth. Add in the flour, sesame seeds, and salt, mixing with a fork to create coarse, chunky crumbs. Set in the refrigerator to chill while focusing on the cake batter next.

Place the raw tahini, vegan butter, sugar, and yogurt into the bowl of your stand mixer and thoroughly cream everything together using the paddle attachment. Pause to scrape down the sides of the bowl as needed, making sure that all the ingredients are incorporated into a homogeneous blend before proceeding.

Sift the flour, baking powder, baking soda, salt, cardamom, and cinnamon together into a separate bowl, whisking to combine. In a small pitcher, stir the non-dairy milk, lemon juice, and vanilla together as well. Add about half of the dry goods into the stand mixer, blending until mostly incorporated. Introduce half of the liquids, continuing to mix at a low speed. Repeat the procedure until both are smoothly blended in. Be careful not to over-beat the batter though; a few errant lumps are perfectly fine.

Smooth the batter into your prepared baking dish. Break up the crumbs with a fork and sprinkle them evenly all over. It may seem like a lot, but you want full coverage here, so don’t hold back.

Bake for 55 to 60 minutes, until toothpick inserted in center comes out clean. Cool completely in pan before slicing and serving.

Makes 9 – 12 Servings

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Golden State of Mind

Without cake, does it really even count as a birthday? Sure, it’s inevitable that the celebrant will still wake up another day older regardless of the day’s festivities or lack thereof, but don’t we all? Just like a cupcake without frosting is really just a muffin, a birthday bereft of cake is not only a sad situation to imagine, but one that truly misses the point. How often do we have a legitimate excuse to eat ungodly amounts of sweets as if there was no tomorrow, despite our best efforts at self-preservation to survive up until this milestone?

With that in mind, my own sweet birthday reward is a bit more minimal than in years past, but necessary for a proper observation of the day. Shaking off the January chill, each glorious, golden bite of these turmeric cupcakes is a warming embrace from within. Originally inspired by the luminous golden lattes served at Nourish Cafe, these sweet treats are suitably more nourishing than your average dessert. Boasting only natural sweeteners and gluten-free flours, even I would be skeptical of this formula if it hadn’t been my own creation.

Most importantly, these treats pack a bold punch of spicy flavor into a small package, turning any day into an occasion worth celebrating.

Golden Latte Cake

2 Cups Almond Flour
1 Cup Oat Flour
1/3 Cup Arrowroot
1/2 Cup Golden Latte Mix, Store-Bought or Homemade
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Ground Ginger
1/2 Teaspoon Ground Cardamom
1/4 Teaspoon Ground Black Pepper
3/4 Teaspoon Salt
1 1/2 Cups White Grape Juice Concentrate
1/2 Cup Applesauce
2/3 Cup Melted Coconut Oil
2 Teaspoons Vanilla Extract
2 Teaspoons Apple Cider Vinegar

Maple Frosting:

1 Cup Vegan Butter
1 Cup Arrowroot
1/2 Cup 100% Grade B Maple Syrup
2 Teaspoons Vanilla Extract

Garnish (Optional):

Pinch Ground Turmeric or Yellow Sprinkles

Preheat your oven to 350 degrees and line 28 – 30 standard cupcake tins with papers. Alternatively, if you’d like to make a layer cake, lightly grease 2 9-inch round cake pans.

In a large bowl, whisk together the almond flour, oat flour, arrowroot, latte mix, baking powder, baking soda, spices, and salt. Separately, mix together the grape juice concentrate, applesauce, coconut oil, vanilla, and vinegar. Pour the liquid ingredients into the dry, folding the mixture together just until smooth. A few errant lumps are perfectly fine; don’t drive yourself crazy trying to beat them all out.

Fill the cupcake papers about 2/3rds of the way full, or divide the batter equally between the two cake rounds, and ease the pans into the center of your preheated oven. Bake for 15 – 18 minutes if making cupcakes. If preparing cake layers, bake for 25 – 30 minutes. Bake until lightly golden on top, and a toothpick inserted into the centers pulls out cleanly. Let cool completely before frosting.

Meanwhile, prepare the frosting. Toss the butter and arrowroot into your stand mixer, beating on low speed to cream the two together. Once completely smooth and homogeneous, slowly pour in the maple syrup, followed by the vanilla. Whip on high speed for 2 – 3 minutes, scraping down the sides of the bowl as needed, until light and fluffy. Be careful not to overheat the frosting, though, as it will soften and break down if it gets too warm. Pop the whole bowl into the fridge for a few minutes if it’s giving you trouble.

Spread the frosting on your cakes as desired. Keep cool until ready to serve.

Makes 28 – 30 Cupcakes or 2 9-inch Round Cake Layers

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