Gothic Granola

Category Archives: Cake

Pound Cake

Pound cake!  Without a pound of anything in it.  I’m probably not the best judge of taste since I have a cold, but it tasted pretty darn good.  

I can’t remember what pound cake tastes like.  I recall eating a lot of it at Vesper Boat Club while waiting to see the Philadelphia Fourth of July fireworks in 2005 when I spent the summer with my aunt and her boyfriend near Ben Franklin’s stomping grounds.  The cake was good because one of the friends I was there with thought that the pound cake was the tops.  Ever experience that sort of being carried along, thinking something’s good though you’re actually neutral towards it?  I made vegan pound cake in March or April last year while procrastinating on my junior paper.  It’s only fitting that I should make some pound cake before I work on my thesis, as well.  I made them in the little pans because I’m giving one away as a thank-you.

Pound Cake
Modified from Vegetarian Times

8 ounces (2/3 of a 12.3-ounce box) silken tofu, firm or soft
1/4 cup canola oil
1/4 cup non-dairy milk (I used unsweetened vanilla almondmilk)
1 teaspoon vanilla extract
1/2 teaspoon lemon extract

1 1/2 cups brown rice flour (white rice would probably be a good choice, too)
1/4 cup sorghum flour
1/2 teaspoon xanthan gum
1/2 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon Kosher salt

Preheat the oven to 350 degrees Fahrenheit.  Grease an 8*4-inch loaf pan or two 3*5-inch mini loaf pans.
In a blender, blend the tofu, oil, non-dairy milk, and extracts until smooth (no tofu chunks!).  In a large bowl, whisk together the dry ingredients.  Fold wet into dry and mix well.  You may need to add a few tablespoons of water, a tablespoon at a time, for the dough to take on all the dry ingredients.  It is a stiff, thick dough.  Transfer to pan(s) and bake for 35 minutes or until a toothpick inserted in the centre comes out clean, the cake has pulled away from the sides of the pan, and the centre springs back when touched.  Cool in the pan(s) for ten minutes then cool completely on a rack.

Chocolate glaze (makes more than enough, so you may want to cut it in half):
3/4 cup organic powdered sugar
1/4 cup unsweetened cocoa powder
a few tablespoons of water

Mix the sugar and cocoa in a large cup.  Add water one tablespoon at a time, stirring after each addition, until desired consistency is reached.

I added a bit too much water and thus had good soaking glaze.  You may want that watery consistency if serving the cake immediately for that luscious effect.
Come to the Dark Side…we have vegan and gluten-free goodies.

Wait, Wait, One More Thing! Bonobo Bread

Some very good vibes in the kitchen today on the last day of 2011.  I made Bonobo Bread (also known as Cinnamon Pull-Apart Bread), pumpkin quiche, and chocolate cake.  The quiche and the cake recipes are those previously mentioned on this blog.

I used two tablespoons of coconut oil instead of margarine and cream cheeze.  Let’s see how it turned out!

Ownie Mom and I frosted my dad’s birthday cake with Chocolate Ganache.

Bonobo bread is monkey bread (or cinnamon pull-apart bread, for the ape-averse).  Food that should not exist, yeasted gluten-free bread, that is.  I call it Bonobo bread because bonobos resolve conflicts through physical intimacy.  So a pile of balls of dough is most going to resemble a bunch of bonobos, not just any monkeys.  Yes, I’m calling them “balls of dough.”  Most of the recipes I read shy away from the word “balls,” but what else are they?  The pieces of dough are too spheroid and big for “bits;” I’m just tellin’ it like it is.

I have wanted to eat monkey bread ever since I couldn’t have it.  The recipe I modified was dairy-free, so I could’ve made it pre-GF, but I wasn’t hankering after monkey bread before maybe April of this year.  Reading other peoples’ fuzzy, sweet memories of eating a beloved relative’s monkey bread inspired me to make some for myself.  Actually, we’re going to enjoy this for New Year’s Day brunch tomorrow.  It was either this or a new recipe of cinnamon rolls, since the cinnamon rolls my mom and I made for Christmas Day were, well, beany.  There are no beans, no soy, no gluten, no animal products, and no sugarcane in this recipe I present to you below.  Food that shoudn’t exist, indeed.

Bonobo Bread (AKA: Cinnamon Pull-Apart Bread)
Modified from King Arthur Flour’s Monkeying Around Bread.

Makes one 8” round

For the dough:

1 tablespoon ground flaxseed + 1/4 cup water

1/2 cup lukewarm water
1 tablespoon canola oil
2 teaspoons instant yeast
1 tablespoons sugar (I used maple sugar)

1 teaspoon salt
1 cup rice flour (I used white rice since it was what was available, but I would recommend brown)
1 1/4 cups teff flour
1/4 cup almond meal
1 teaspoon xanthan gum
1 teaspoon cinnamon

1/2 cup applesauce
1/4 cup water (yes, you read that right, there are three measures of water in this recipe)

Rolling mixture:
2 teaspoons cinnamon
2/3 cup sugar (I used maple; brown sugar would be my next choice, then granulated if neither were to be had)

2/3 cup coconut milk (shaken if from a can)

With rising time: don’t preheat the oven now.  If you’re not rising—and it doesn’t seem necessary—then preheat the oven to 350 degrees Fahrenheit and grease an 8” round metal cake pan.

In a small bowl, mix the flaxseed and water and set aside.  In mid-sized measuring cup, mix the lukewarm water, oil, yeast, and sugar.   If the yeast doesn’t bubble, then try again with fresh yeast.  In a large bowl, whisk together the salt, flours, xanthan gum, and cinnamon.  Add the flax mixture to the yeast mixture, stir well, then add the resultant mixture to the flour blend.  Stir and add the additional quarter cup of water and the applesauce.  Mix well until you form a sticky dough.

Set the dough aside, uncovered and in a warm place, for an hour or until it rises or doubles in volume.

With a tablespoon cookie scoop, form 1 1/2-inch diameter balls of dough.  Dip the dough balls into the coconut milk then roll them in the sugar and cinnamon.  Arrange them in concentric circles in the pan.  Tuck as many balls as possible into a single layer before creating a second tier.  Pour any remaining coconut milk and cinnamon sugar-mixture on top of the balls.  

Bake for 30 minutes until puffy and firm to the touch.  Immediately remove from the oven and invert onto a  plate (for once, you will not cool a gluten-free baked good in the pan since this stuff will stick).  Scrape any sticky bits onto the bread (and tuck in any balls that stuck to the pan) and let cool before digging in.

Aw yeah.

Here’s what I’ve been eating for lunch or breakfast lately: pumpkin bread with cream cheese, cinnamon, and sunflower seeds.  That’s a pile of flaxseed, an apple, crushed pineapple, a glass of mint chocolate soymilk, and a mug of green tea in supporting roles.  I made the pumpkin bread in my new tall GF loaf pan, not that the height does anything for quickbreads, but supposedly the higher sides help fragile GF yeasted breads rise and stay up.

Someone draw an asterisk over my head.  I suddenly remembered that I drank a glass of sparkling cider on Christmas Day and I forgot to record it.  Yes, I write down what I eat.  My motivation to do so has changed since July 2009 when I started.   I first began recording what I ate in an effort to lose weight; the accountability—to myself, sure—would purportedly keep me “on track.”   You can tell how well that went.  In 2010, I kept up my record in order to determine the cause (s) of my digestive upset and strange rashes.  I (still) record what days I find this characteristic neon red rash on my joints, only after eating breakfast (which may not be my first meal of the day.  Discuss).  I figured out gluten was not my friend with the help of this record.  Now I write what I eat as another way of paying attention to my life, recording how much food costs if I go out, how long I meditated, what I did for exercise, and other life statistics that are handy to have in a single file.  I’ll start a new document for 2012 tomorrow.

“But a man never trifles/ With gals who carry rifles…”  I’m listening to the “Annie Get your Gun” soundtrack.

Blessed be,
Come to the Dark Side…we have vegan and gluten-free goodies.

Coconut Heart Cakes

Have a piece of my heart.  Or tear my heart to pieces, can do that, too.


Coconut Heart Cakes

Makes 6 muffins or a short 8*8” square
½ cup brown rice flour
½ cup Bob’s Red Mill All Purpose GF Baking Flour
½ teaspoon xanthan gum
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon nutmeg
½ teaspoon ginger
2 tablespoons coconut oil
½ cup applesauce
½ cup coconut milk
¼-½ cup agave nectar (depending on how sweet you want it)
1 teaspoon vanilla
1 cup flaked unsweetened coconut
Preheat oven to 375 degrees Fahrenheit.  Grease or paper 6 muffin wells or an 8*8” square pan.  In a large bowl, whisk together the dry ingredients.  Stir in the coconut.  In a large measuring cup, melt the coconut oil.  Whisk in the applesauce, coconut milk, agave, and vanilla.  Add wet to dry and mix well.  Transfer to the pan and bake for 25-27 minutes or until it passes the toothpick test, springs back when touched in the centre, and pulls away from the edges.  This cake browns quite a bit because of the agave.  Cool completely in the pan.
Black Cat Society | Vegan Gluten-free | Gothic Granola

What can I say, it was a coconutty kind of day.
Come to the Dark Side…we have vegan and gluten-free goodies.

Chocolate Cake (Variation) and Chocolate Ganache

Lastly (are you tired yet?  It’s past my bed time):
come to the dark side…we have cake.

I used this recipe.  My modifications are: 9” round cake pan, 375 degrees for 30-35 minutes and cornstarch.  At 350 degrees Fahrenheit, it takes near to 40 minutes to bake a 9” round, though the time may be the result of the horrible oven I am using at school (at least I have a thermometer).  I didn’t have any vanilla; instead, I added a teaspoon of cinnamon (I put cinnamon in most everything I eat, and that is only a slight exaggeration).  I didn’t add chocolate chips since I made a chocolate ganache for topping.  Ganachetise it when it’s cool.

Quick Melty Ganache
Adapted for the dorm from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero, via this website.

3 tablespoons non-dairy milk
1/3 cup semi-sweet chocolate chips (make sure they’re vegan and GF)

Place ingredients in a microwave-safe bowl and cover with waxed paper.  Microwave for 45 seconds then remove and stir with a spatula until the chocolate chips are completely melted.  Cool.  It will set up after a few hours; microwave it for 5-10 seconds to make it spreadable when your cake is ready.  Only frost a completely cooled cake!

This is what happens when you frost a still-warm cake:


Ganache defies gravity:

I made this batch of ganache in my dorm using coconut milk. The coconut milk precipitated out in the form of white fatty spots while the ganache set overnight in the fridge. Weird!

I think that’s enough for now.  I had my senior portrait today and my hair was in the ‘hawk.  I’m developing dreads after a week of hawkage.  After a while, and I don’t know if anyone can relate, my deathhawk morphs into a bihawk (double mohawk, FYI) as I re-tease it every morning.  I look like I have horns, which is cool, but for some reason, that centre section of hair just doesn’t want to stay up.  No matter.  Ah, good, the rotation has returned us to Rob Zombie.

Rock on,

P.S. I appeared on this blog recently.  There ya go.
Come to the Dark Side…we have vegan and gluten-free goodies.

(Not My) Grandmother’s Spice Cake

I’m not going to tell you how to make oatmeal.  This was today’s breakfast when I assembled it on Wednesday night.  I like to make my oatmeal ahead of time and eat it all cold and stuff the next morning.  I used a little too much water, as you can see, and it almost flooded the bowl.  I was urging my oatmeal (and pear, flaxseed, and peanut butter) to absorb more water, yelling—SUCK IT!  SUCK IT UP!

Yesterday, I made cake for work.

Grandmother’s Spice Cake (modified from Vegan Vittles, by Joanne Stepaniak, p. 152)

1 1/4 cup applesauce
1/2 cup pure maple syrup
2 tablespoons canola oil

1 cup brown rice flour
3/4 cup Bob’s Red Mill All Purpose GF Baking Flour
1/2 teaspoon xanthan gum
2 tablespoons cocoa powder
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger
(alternately, use 2 teaspoons King Arthur Flour’s Apple Pie Spice instead of the spices)

1 cup raisins or craisins
1 cup walnut halves

Preheat the oven to 375 degrees Fahrenheit.  Grease an 8×8” glass baking dish or 9” round pie plate.  Place walnuts on a piece of foil and toast in the preheating oven for about 8 minutes.  Remove and set aside to cool.

Combine wet ingredients in a large measuring cup.

Whisk together dry ingredients in a large bowl.  Break up the toasted walnut halves.  Add wet to dry and fold in the chunks.  Transfer to the baking dish.  Bake for 30-35 minutes or until it passes the toothpick test, the center springs back when touched, it’s cracked near the edges, and the cake has begun to pull away from the sides of the pan.  Cool completely in the pan before cutting.  Store in the refrigerator covered in plastic wrap.  This freezes very well.

Come to the Dark Side…we have vegan and gluten-free goodies.

Correlation is Not Causation: Spelt-less Olive Oil Cake

Dear ones,

Gee, we need to open on a positive note.  I made some excellent cake and a delightful pasta pie a few days ago.  I also have not been able to get Evanescence’s “Lithium” out of my head.  Before you make me hand over my Goth card to shred it, let me just say that I only began listening to Evanescence about a month ago during Irene when I uploaded a bunch of my aunt and uncle’s compact disks to my computer.  I’d heard of Evanescence, so I figured I’d give them a shot.  This song is particularly mind-sticky.

I could be a proper student and fight through the sudden dearth of ink cartridges at cluster printers, but I’m going to call it a night soon anyway.  I’ll print the rest of my readings tomorrow.  I confess to the almighty blog that I did not do any academic work today.  Oh well.  School isn’t my life, nor should it be.  It’s only temporary…like everything.  Man, I love taking Buddhism classes because that weekly brush with the ultimate perspective is something I find extremely refreshing.  I’ll finish stapling my readings (archivists gasp, oh, the horror!  The horror!) then return with some recipes and pictures.

Regarding the title, I also wanted to correct—or amend—or report a change—from an earlier post.  I said I “don’t like to go out.”  That’s not true anymore.  I don’t like to stay up late, sure, but I do like to go out and do things.  I’m content to stay at home, but that doesn’t mean I am so rigid as to refuse to leave my dwelling place (of course, when I finally snap and become a renunciate in the woods somewhere, I’m sure my tune will change).

Few days later…

I return to composing this post.  Composting.  Wish we could do that here, us independent students.  Now I have Rammstein’s “Pussy” stuck in my head, especially the line, “I can’t get laid in Germany!”  No reason that it’s stuck in my head, just that it’s a catchy song.

Alrighty, you came here for recipes, so here are some recipes. 

Thank my dear brother for inspiring me to veganise and de-glutenise this receta.

Spelt-less Olive Oil Cake with Bittersweet Chocolate
Modified from The Amateur Gourmet. (updated by Q 01/13/2013)
3/4 cup sorghum flour
3/4 cup KAF ancient
3/4 cup brown rice flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon

3.5 ounces bittersweet chocolate (1 bar; about 70 percent cacao or Green & Black’s
Maya Gold, which is no longer vegan; I used chipotle chocolate)

4 teaspoons chia seeds
3/4 cup boiling water
1/3 cup olive oil
3/4 cup organic sugar (1/2 cup coconut sugar, 1/4 cup regular sugar)
2/3 cup applesauce (I used Q-made pear puree)
3/4 cup non-dairy milk (unsweetened almond or original rice)

zest of 2 clementines or 1 orange (optional)

Preheat the oven to 350 degrees Fahrenheit. Cut a circle from waxed paper or parchment and fit it in the bottom of a 9-inch round cake pan.  Grease the pan again.  Alternatively, line a 9*13-inch pan with parchment and grease the parchment.

In a small measuring cup, mix the flax and water and set aside.

Process the chocolate in the bowl of a food processor until some of it is powdery and the rest of it is in chunks smaller than mini chocolate chips (GF batter does not support large chunks).

In a large bowl, whisk together the flours, xanthan gum, baking powder, salt, cinnamon, and chocolate.

In a large measuring cup, whisk together the oil, applesauce, sugar, non-dairy milk, and flaxseed mixture.

Fold the wet ingredients into the dry ingredients and mix well.  Bake for about 40-45 (35-40 for 9*13-inch) minutes or until the top is golden brown, it passes the toothpick test, the center is not wet and springs back when touched, it has begun to crack a little, and the edge has begun to pull away from the sides of the pan.  Cool on a rack in the pan until the cake is completely cool.  Seriously, leave it in the pan until it is completely cool; it’ll be fine.  Store it in the fridge covered in plastic.  It may fall a little when it is out of the pan and that is okeydokey.

With the 9*13-inch option, cool it in the pan for five minutes then remove it by the parchment flags and let cool on a rack for another five minutes before slicing. 
And devouring.
Come to the Dark Side…we have vegan and gluten-free goodies.

Grilling in the Great Indoors

For the first time in a long time (OK, maybe four years), I had a holiday weekend where I could come back to work and say, ZOMG, I had an awesome holiday weekend! if anyone cared to ask.  Usually when you say you had a better-than-average one, people don’t want to listen (or they don’t have time).

On Monday, I went to whole foods and treated myself to garnet yams and firm tofu.  I returned home, made a pineapple-upside down cake (recipe available on request), cleaned the bathroom, did laundry, worked on correspondence, and then grilled tofu and yams.

My brother’s nickname is “Jamz,” but around the same time I invented Ownie, I called him “Yams.”  In plush cat language (da cat family tongue), Js are pronounced like Ys, as seems to be the case in a bunch of other non-English languages.  Yes, I sound particularly academic today.  Sue me.

The marinade I modified from a Moosewood recipe.

Here goes.

Sesame Tamari Marinade

1 pound firm or extra-firm tofu, drained, sliced into about six slabs, and pressed for ½ hour or more
1 garnet yam, washed and pricked all over with a fork (or however many you need for the people for whom you’re cooking; figure on 1 yam per person)

1 ½ tablespoons sesame oil
2 tablespoons apple cider vinegar
1 tablespoon tamari (or soy sauce, if you’re not concerned about the glutens)
2 tablespoons catsup

Mix all the ingredients together in a shallow glass dish.  Place the tofu in the marinade, coat it entirely, and set it aside for half an hour or so.  Cover it with plastic wrap and place it in the fridge if you’re not going to get back to it in a half an hour.

Once you’ve washed and pricked the yam, place it on a microwave-safe plate, cover it with waxed paper, and microwave for 5 minutes.  Set aside.

Oil the grill grids.  Preheat the grill to medium-high heat (I was using an indoor grill ’cause that’s what’s available to me).  When it’s hot, arrange the coated tofu on top of the grill.  There will be sputtering and flaring as the sesame oil from the marinade hits the flame (woo, fire!).  Grill the tofu for about seven to ten minutes per side or until there’s char on both sides.  As you free up space on the grill, cut the microwaved yam in half, roll it in the marinade, and place it orange-side-down on the grill.  Grill for about seven minutes per side or until the yam halves char.   Serve with wilted kale and hot mustard.

We marinate tofu and bake sweet potatoes a lot in my family. This picture is from sometime at home with my parents.

Come to the Dark Side…we have vegan and gluten-free goodies.