Snickerdoodle cupcakes

At Whole Foods today I saw snickerdoodle cookies. They were by Udi’s, so I had a secret hope they would be dairy free like their breads, but no such luck. I was terribly disappointed as I LOVE snickerdoodle cookies. I also love cupcakes, so when I got home, I decided to combine the two. As usual, I went on Pinterest for inspiration and put several recipes together in addition to customizing more to make mine.

The easy thing to dedairyfy was replacing milk with soy milk, but I wanted more out of the cupcakes. I replaced all purpose flour with cake flour, which meant I had to increase the amount. I also replaced regular sugar with caster sugar, so I decreased the amount of sugar since caster is more finely grained. Using cake flour and caster sugar resulted in a light-as-air crumb.

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Cardamom, pistachio, and rose cupcakes

I have been craving rose water nougat for weeks. Unfortunately, my husband doesn’t care for it so I have refrained from making it. So far. But the craving for something containing rose water has remained with me, so a few days ago I went on Pinterest for recipe inspiration.

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Dairy free, gluten free Nutella cake heaven

One of my favorite cakes growing up was Sarah Bernhardt: a dense almond cake with chocolate cream and topped with a chocolate glaze, named after the French actress of the same name. Tasting like chocolate covered marzipan, it was wonderfully rich and sweet. The only thing better than this chocolate covered cake was my aunt’s yellow cream covered cake: the same almond cake but covered in a thick cream made from egg yolks, sugar, and heavy cream–this cake is called Suksessterte in Norwegian, which translates to Success Tart. Whenever we asked her for the recipe, she would say she had lost it, though we always suspected she just wanted to keep it a secret.

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Moist Chocolate Coconut Cake

Dairy free eating usually means I am forced to eat somewhat healthy. Not a bad thing, right? Well, sometimes I get an extreme urge for unhealthy rich, creamy, decadent dessert.

This chocolate cake is just that: rich and moist chocolate cake with a hint of coffee, topped with a stick-to-the-roof-of-your-mouth chocolate cream, and, finally, liberally sprinkled with sweetened coconut.

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