May 26, 2016 by Lindsey | Dolly and Oatmeal

Strawberry-Rhubarb & Olive Oil Chocolate Cake w/ Chocolate Whip | dolly and oatmeal #glutenfree

i know i said last week that i was essentially going to wait until memorial day weekend to break into rhubarb season and make a pie, but i couldn’t wait. i saw these beautiful vibrant stalks and the first juicy strawbs at the market the other day, and i broke down and bought them. maybe this is a totally cliche thing to do when you’re pregnant (or just an emotional human being) but cake, guys. cake to ring in the fruity baking season that beats all others!

as i’ve mentioned before, my one consistent go-to pregnancy craving has been strawberries. from the beginning i was eating at least 2 pints per week, so, needless to say, strawberry season has been all i’ve been wanting/dreaming about! there are so many ways to use strawberries, or any in-season berry for that matter. but my fave is to really let the fruit shine in its most natural way. so in this situation i thought topping the cake with these sweet, juicy babes was the only way to do them proper justice.

things i love about this cake:

chocolate & rhubarb & strawberries = everything
the cake is so light and subtle it can totally be eaten as breakfast :)
the chocolate whip! fluffy, creamy, and adds just enough to make this cake a bit more luscious
california olive ranch’s rockin’ new mild and buttery olive oil
if you look at it from above it looks like a huge strawberry-topped doughnut
if you look at it from the side it looks like an even bigger cupcake ;)

but seriously, this is one of my favorite cakes i’ve made and shared here on the blog! i hope you enjoy it! xo

*this post was created in partnership with california olive ranch. all opinions, as always, are my own. thank you for supporting the sponsors that keep dolly and oatmeal going!

strawberry-rhubarb & olive oil chocolate cake w/ chocolate whip | gf + df

i've been using superfine brown rice flour for baking for the last couple of months and have been loving how tender and delicate it makes baked goods. you can certainly use regular brown rice flour here 1:1, but i would nudge you to try the superfine variety some day - it's really great to work with! (i bought this brand.)

| makes one 8-inch round bundt cake // serves 8 |

1 cup superfine brown rice flour
1 cup (gluten free) oat flour
1/3 cup cacao powder, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup coconut sugar
1/2 cup california olive ranch mild and buttery olive oil
3 large farm eggs
1 cup unsweetened applesauce
2 teaspoons pure vanilla extract
1 cup sliced rhubarb
1 pint strawberries, sliced or whole (depending on size)

chocolate whip

1 can full-fat coconut milk, refrigerated overnight
2 tablespoons cacao powder
2 tablespoons powdered coconut sugar*
2 teaspoons pure vanilla extract
pinch of salt

*to make powdered coconut sugar: blend 1/2 cup coconut sugar in a high-speed blender (preferably a Vitamix) on high for about 30-40 seconds, until powdery. store extra in an air tight container.

method

preheat oven to 350°F and oil an 8-inch bundt pan, dust pan with cacao powder and set aside.
in a large bowl, whisk together the flours, cacao powder, baking powder, baking soda, and salt. set aside.
in another large bowl, beat together the sugar and oil with an electric mixer on medium-low speed until mixture is wet and sandy. add the eggs one at a time, beating them on low until fully incorporated. add the applesauce and vanilla, and beat together once more until mixed.
in 3-4 applications, add the dry ingredients to the wet and blend on low until mixed. repeat until everything is incorporated. set the electric mixer aside and use a rubber spatula to fold in the sliced rhubarb.
evenly distribute the batter in your prepared pan and smooth the top with the spatula.
bake until a cake tester inserted into the center of the cake comes out clean, about 35-40 minutes. set cake on a cooling rack and allow it to cool completely. once cool, run a thin knife around the sides to loosen it. invert the cake onto a large plate, platter, or cake stand.
frost with the chocolate whip and top with sliced or whole strawberries. slice and serve, or cover cake lightly with parchment in the refrigerator. leftover cake can be stored in the fridge for up to 3-4 days.

chocolate whip

turn coconut milk can over and open from the bottom. pour out the coconut water (reserve for smoothies, etc.) and scoop the solidified coconut cream into a mixing bowl. add the cacao powder, sugar, vanilla, and salt, and beat together with an electric mixer until all the ingredients are mixed and frothy. taste for sweetness adding more sugar if necessary. cover with cling wrap and refrigerate until ready to use. (cream can be made a day in advance.)

similar recipes:

chocolate olive oil bundt w/ salted maple almonds

olive oil + dark chocolate chunk loaf w/ pears (gf + df) / October 28, 2015 by Lindsey | Dolly and Oatmeal

olive oil + dark chocolate chunk loaf w/ pears | dolly and oatmeal

so i'm back from a quick trip to oakland, ca to visit the california olive ranch! it was a day and a half worth of meals, events, talking to some amazing chefs and people, and visiting the ranch and mill where my favorite olive oil is made! i feel like i need another whole other post to recap what an awesome experience it was to learn about the olive oil process from so many passionate and dedicated workers. it's such a beautiful thing to not only see, but feel the love and pride that people take in their job and for those they work beside each day. plus, i got to hang with this lovely lady the entire trip, and to meet the beautiful people behind some of my favorite blogs: michelle, nik, phi, phyllis, and todd!

while i'm sure we all love cooking with olive oil - using it dressings, and for drizzling - i love using it in all sorts of desserts - cookies, cakes, breads, and muffins. i'm a sucker for anything cake-y but what i'm sometimes put off by is that hit-you-over-the-head sweetness that some can have. but when i bake with olive oil it offers just the perfect amount of earthiness while also providing the fat content which gives baked goods that moist and delicious texture we know and love. the ranchers at the olive oil ranch explained to us that because olives are a fruit, their oil is essentially fruit juice, and because there is no chemical processing, nor any high temperatures involved in the oil developing process, it retains much of its natural nutrients even when in oil form. after seeing the how california olive ranch's oil was made that notion of olive juice still stands out as one of the most interesting things i learned those couple of days.

hope you all are having wonderful weeks! xo

*this post was sponsored by california olive ranch, all opinions are totally my own.

olive oil + dark chocolate chunk bread w/ pears (gf + df)

this is a dense, but not overly rich quick bread. i often have a slice as a treat after breakfast, or an afternoon snack. it could also be great as a dessert with maybe some coconut cream, or a scoop of your favorite ice cream.

| makes 1 loaf |

1 cup brown rice flour
1/2 cup oat flour
1/4 cup arrowroot flour/powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon psyllium husk powder
1/4 teaspoon fine sea salt
1/2 cup california olive ranch extra virgin olive oil (for baking i like using their everyday oil)
2/3 cup coconut sugar
2 large pasture raised eggs
1/2 cup unsweetened apple sauce
1 teaspoon pure vanilla extract
1 pear, diced small
1/2 cup chocolate chunks, extra for topping
handful of chopped walnuts

method

preheat oven to 350°F. oil a 9x5-inch loaf pan and line it with parchment paper letting sides of paper hang over like wings; set aside.
in a large bowl, whisk together the flours, arrowroot, baking powder, baking soda, psyllium husk, spices, and salt until thoroughly combined; set aside. in another large bowl, whisk together the oil and sugar until the mixture appears sandy, then add the eggs and whisk until combined. whisk in the applesauce and the vanilla until combined. using a rubber spatula, add the dry ingredients into the wet in 3 applications until mixture is smooth. fold in the diced pears and chocolate chunks.
evenly pour the batter into the prepared loaf pan, top with extra chocolate and the chopped walnuts.
bake for 35-40 minutes, until a cake tester inserted into the center of the cake comes out clean. remove bread and place on a rack to cool for roughly 30 minutes. then use the parchment wings to lift the bread from the pan; let it cool completely before slicing.

enjoy!

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(gluten + dairy free) chocolate coffee layer cake / June 20, 2014 by Lindsey | Dolly and Oatmeal

chocolate coffee layer cake | dolly and oatmeal

another quick friday post, as i didn't intend on posting this one, but i had some photos and some people were curious about the recipe. as i mentioned earlier in the week, last weekend was my dad's birthday and also my father-in-law's birthday (they were born same day, same year...trippy!). my dad is the chocolate guy and also the coffee guy, so i endeavored to make these two worlds meet in the form of a celebratory cake! a little bit of toasty sliced almonds for garnish and we were ready to party.

the cake here is my chocolate olive oil bundt from months ago, however, i swapped the water in the recipe for freshly brewed coffee. and the frosting recipe is a simple one using shortening (i thought about doing a cashew cream but i ran out of time!), powdered coconut sugar some cacao and cold brew coffee (if you have it on hand). the almonds just add a little nutty crunch to top it all off. hope you all enjoy this upcoming SUMMER weekend! xo

*the bunting (or "goal post" as my dad referred to it) was made with two 5/6 inch skewers, twine and washi tape :)

chocolate coffee layer cake (gluten + dairy free)

ingredients

cake:

one chocolate bundt cake recipe, substituting hot water for fresh-brewed coffee
1/4 cup lightly toasted sliced almonds, for decoration

frosting and filling:

1 cup non-hydrogenated palm shortening (i like Spectrum brand)
1/4 raw cacao powder (or cocoa powder)
1/2 cup powdered coconut sugar
2 teaspoons vanilla extract
1 1/2 tablespoons cold brew coffee (or non-dairy milk)

instructions

preheat oven to 350° and oil two 6 inch round baking pans, line the bottom of the pans with parchment rounds, run your fingers around the circles to secure them in the pan. evenly divide the batter between each pan and bake for 40-45 minutes, until a cake tester comes out clean
let layers cool for 30 minutes; then place a piece of parchment paper on top of a cooling rack and turn cake layers onto it, removing the parchment rounds from the bottom of each cake
once completely cool, separately wrap each layer in plastic wrap and refrigerate for 2 hours or up to a day
while cake is in the refrigerator, make the frosting. (to make the powdered coconut sugar, place 1/2 cup coconut sugar in a coffee grinder set on fine, and grind.) using an electric mixer, cream the shortening with the powdered sugar until creamy. then add the cacao powder, vanilla and cold brew coffee (or non-dairy milk). loosely cover and set aside until ready to use (*note - if your house runs on the warm side, keep in a cool area. if kept in the fridge, frosting will harden, but will soften as it comes to room temp.)
level each layer, if need be, with a serrated knife; put scraps to the side. place a piece of parchment paper on your cake stand or large (preferably non-rimmed) plate; place one layer on top of the parchment and evenly spread about a half-inch of frosting over top. place the second layer on top and spread frosting evenly on top and sides of cake. decorate sides with sliced almonds and crush a few between your fingers to dust top of cake
place cake in the refrigerator until ready to serve. remove cake 15 minutes before serving, slice and enjoy!