birthday

a cookies 'n cream birthday cake! / September 16, 2015 by Lindsey | Dolly and Oatmeal

cookies n' cream cake (gf + df) | dolly and oatmeal

it's birthday week over here at casa de love. me and frank's birthdays are within 3 days of each other - his before mine - and so for 3 whole days we're the same age, which for some reason is a big deal to me! we're celebrating a little bit each day. there was a rosh hashanah/bday party at my parent's house to start the week off, then a celebratory dinner at a super duper restaurant we love, we also played hooky from work and took a much needed beach day, and then there was this cake! originally i had intended on making a larger, more monstrous cake, but then i remembered we're turning a year older and perhaps i should be more kind to our 30-something year old waists.

aside from canned tuna fish and thai food, frank is the kind of person who is happy with whatever you feed him, so i generally (or selfishly) prepare whatever i feel like eating. but if there's one thing he's super vocal about it's his love for anything cookies 'n cream related. back a few years ago (way before the blog) i had made him a cookies 'n cream cake using store-bought chocolate cookies, tons of heavy cream and butter, and way too much sugar. and i'm not sure any other cake i made ever measured up to that one for him, but i wanted to change that, so i endeavored to make a gluten-free and dairy-free version of that same cake.

the homemade cookies here really make the difference i think; they're almost wafer-like and have subtle sweetness that don't make your teeth hurt. the chocolate cake layers are rich and moist, somewhat brownie-like. and then there's a super simple vanilla frosting to coat the cake, and a cookie frosting for the center, delivering that fundamental cookies 'n cream oomph!

big hugs, all! xo

cookies 'n cream cake (gf + df)

for a larger cake, this recipe can be doubled and baked in two 8-inch round cake pans, however check the cook time as larger cakes will take longer to bake - roughly 35-40 minutes. if you're running short on time, the cookies can be store-bought, i would suggest using your go-to chocolate cookies, or there are some gluten-free and dairy-free oreos making the rounds at some grocery stores. i tried to keep the frosting as low in sugar as possible, but if you find that it's not sweet enough for your taste, feel free to add more.

| makes a double layer 6-inch cake |

cookies

1 cup brown rice flour
3/4 cup oat flour
1/2 cup raw cacao powder
3/4 cup coconut sugar
1 teaspoon psyllium husk powder
1/4 teaspoon baking soda
pinch of salt
1/4 cup unrefined virgin coconut oil, melted
5 tablespoons unsweetened almond milk
1 teaspoon pure vanilla extract

cake

1/2 cup brown rice flour
1/4 cup oat flour
1/4 cup almond flour
3/4 cup coconut sugar
1/4 cup raw cacao powder
1 teaspoon psyllium husk powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unrefined virgin coconut oil, melted
1 large pasture-raised egg
1 teaspoon pure vanilla extract
1/2 cup full-fat coconut milk
1/2 cup unsweetened almond milk

frosting

2 cups non-hydrogenated palm shortening
1/2 cup confectioner's sugar
1 teaspoon pure vanilla extract

method

make the cookies

in a food processor, add the dry ingredients and pulse. with the motor running, add the oil, 4 tablespoons milk, and vanilla, blend until dough forms a ball - if your mixture does not form a ball add the remaining tablespoons of milk. turn dough out onto a large piece of parchment paper, about 18-inches long; with your hands, roll the dough into an even 1 1/2-inch log. wrap with the parchment and refrigerate for at least 1 hour.
preheat oven to 350°F and line 2 cookie sheets with parchment paper. with a sharp knife, slice the dough into 1/8-inch thick coins and place on cookie sheets. bake for 10-12 minutes until firm and fragrant. let cookies cool and place in a lidded container at room temperature until ready to use. cookies can be stored for up 4 days.

make the cake

preheat oven to 350°F and oil two 6-inch round cake pans, then fit the bottoms of each pan with parchment paper; set aside.
in a large bowl whisk together the dry ingredients until thoroughly mixed, set aside. in another large bowl, whisk together the oil and egg; whisk in the vanilla and milks until pale yellow. in 2 applications, mix the dry ingredients into the wet until thoroughly combined. divide the batter evenly into each pan and bake in the center of your oven for 30-35 minutes, or until a cake tester inserted into the center of each cake comes out clean.
let cakes cool on a rack until cool to the touch, then invert each layer onto a large piece of cling wrap; wrap each piece and refrigerate for at least 3 hours or overnight.

make the frosting and assemble the cake

when you're ready to assemble the cake, make the vanilla frosting. using an electric mixer, beat together the palm shortening, sugar, and vanilla on medium-high until smooth and creamy, set aside.
in a food processor, pulse about 15 cookies until finely ground. in a separate bowl, combine roughly 3/4 cup of the frosting with 4-5 tablespoons of the ground cookies.
remove the cake layers from the refrigerator and place one cake layer on a cake stand or serving platter. spread the cookie-frosting evenly over the top and sprinkle the top of the frosting liberally with more ground cookies. place the second layer on top and frost the cake with the vanilla frosting; gently press more ground cookies onto the sides of the cake, or decorate as desired.
serve immediately. cake can be stored in the refrigerator covered with parchment paper for up to 3-4 days.

enjoy!

more cake recipes:

chocolate layer cake w/ macadamia mouse + coconut whip

hazelnut layer cake w/ fig compote (gf + df)

(gluten + dairy free) chocolate layer cake w/ cacao macadamia mousse + coconut whip / January 20, 2015 by Lindsey | Dolly and Oatmeal

chocolate layer cake w/ cacao macadamia mousse + coconut whip | dolly and oatmeal

as the second year mark approaches for this here blog's existence, i find myself (as i mentioned in my last post) thinking more and more about why i began writing and creating here in the first place. originally, i began documenting gluten-free and dairy-free recipes, both to have for myself, but also for others seeking a similar way of life. i loved creating recipes, going back to them, seeing what worked - what didn't - and importantly, what felt good. there was, and sometimes still is, a lot of confusion for me when it comes to meals, eating, digestion, and i find myself back in the midst of self-discovery and evolution at the moment where i'm re-learning and/or un-learning certain behaviors and food practices. each day is a more intentional look at food and what it means for my entire body to digest a meal or snack, how different kinds of food grouped together can actually confuse the stomach and cause fermentation, or the fact that our gut has its own nervous system! i'm taking it all in and fascinated by the interconnectedness of it all!

well, it's hard to segue from digestion to cake, but i'm super excited about this cake here! it's one of the more luscious cakes i've ever made, but it's also really balanced in the sweetness department. i'm pretty sure this is the first cake i've ever eaten without getting a crazy sugar high/low from, and you would never know it because this chocolate baby doesn't lack in richness. the cake recipe was adapted from sarah's, the chocolate cake, and while i just added an additional egg for binding purposes and swapped in some dairy-free items, i'm pretty sure this cake can proudly stand up to the original. oh, and that cacao macadamia mousse...oh baby! it's one of the more exciting kitchen revelations over here as of late, and i'm super pumped to share the recipe. whether you eat the entire bowl with a spoon, or mound it between two chocolatey layers of cake, you can't go wrong! the macadamias add their lovely flavor, but also a super creamy and velvety texture that i was more than excited about. i finished off the cake with a naked-ish coconut whip frosting that added (as my husband pointed out) a cookies 'n cream kind of flavor to it all - total bonus! so here's to celebration, self-discovery, being adventurous and curious, and to CAKE!

**last week i had the privilege of speaking with Celine from Pure Green Magazine on their podcast; we chatted about my beginnings and what led up to me starting dolly and oatmeal, food, photography, tips, and some extra special news for the future! you can listen to it here.

chocolate layer cake w/ cacao macadamia mousse + coconut whip (gluten + dairy free)

cacao macadamia mousse (vegan)

i love the taste and texture of the macadamia mousse here, but if you don't have them or don't want to purchase them, cashews will work just as well in their place. as mentioned below, the mousse needs to refrigerate for at least 3 hours or preferably overnight, so this is a great step to make the day before.

3/4 cup raw macadamia nuts, soaked overnight
1/4 cup raw cashews, soaked overnight
2 tablespoons raw cacao powder
2 ounces dairy free chocolate (about a heaping 1/4 cup), melted
1/4 cup unsweetened plant-based milk
1/4 cup grade B maple syrup
1 teaspoon pure vanilla extract
pinch of salt
1/4 cup coconut oil, melted

chocolate layer cake (gluten + dairy free) adapted from sarah

as sarah notes, the batter will quite thin, but not to worry, it will bake up just fine. if you are making this cake for children, i would suggest replacing the 1 cup brewed coffee for 1 cup hot water. as mentioned below, the cake layers benefit from a couple of hours of refrigeration before frosting it; they can also be refrigerated for a 2-3 days if you want to make them ahead of time.

1 cup brown rice flour
1/2 cup oat flour
1/2 cup almond flour
1 1/2 cups coconut sugar
1/2 cup raw cacao powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine grain sea salt
1 cup full-fat coconut milk
1/2 cup vegetable or coconut oil (if using coconut oil make sure it is melted)
3 large free-range eggs
1 tablespoon pure vanilla extract
1 cup strong brewed coffee

coconut whip

the coconut whip will stay white for the first day, but will continue to blend with the chocolate, so if you are not planning to serve immediately, wait to frost with the whip until ready to serve.

1 can full-fat coconut milk, refrigerated overnight
2-3 tablespoons grade B maple syrup
1 teaspoon pure vanilla extract
pomegranate seeds for decoration

cacao macadamia mousse

drain nuts and place in blender (preferably high-speed) along with cacao powder, melted chocolate, milk, maple syrup, vanilla, and salt. blend until smooth adding more milk (about 1 teaspoon at a time) if you have trouble getting everything moving. add the coconut oil and blend again for a couple of minutes, until smooth and creamy. chill in the refrigerator for at least 3 hours or overnight. remove from refrigerator 1 hour prior to use.

chocolate layer cake

preheat oven to 350°, grease two 8-inch round cake pans and line the bottoms with parchment paper. set aside
in a large bowl, whisk the 8 dry ingredients together until mixed (break up any almond flour or cacao powder clumps) and set aside. in another large bowl, mix together the coconut milk, oil, eggs, and vanilla, until pale yellow. mix the wet ingredients into the dry until thoroughly combined; gently stir in the hot coffee. evenly divide batter between cake pans and bake in the oven for 35-40 minutes, until a cake tester comes out clean. transfer cakes to a rack and let cool for 30 minutes; turn out from pans and let cool completely; once cool wrap in plastic wrap and refrigerate for at least 2 hours or overnight

coconut whip

turn can upside and open from the bottom; carefully pour the coconut water from can (reserve for smoothies, etc.,) and scoop out the hard coconut cream from the bottom. place in a bowl and add 2 tablespoons maple syrup and 1 teaspoon vanilla; beat with an electric mixer until stiff and fluffy. taste and adjust sweetness. cover and place in the refrigerator until ready to use

assemble cake

remove cake layers and coconut whip from refrigerator (mousse should be out and coming to room temp. already). spread the mousse over top of one cake layer, about a 1/2-inch thick. place remaining cake layer on top and spread the coconut whip over top and sides of cake using an offset spatula. decorate with pomegranate seeds and serve immediately

enjoy!

hazelnut layer cake w/ fig compote + (vegan) cream cheese frosting / September 16, 2014 by Lindsey | Dolly and Oatmeal

hazelnut layer cake w/ fig compote + (vegan) cream cheese frosting | dolly and oatmeal

today i turn a year older, an occasion mostly met with celebratory cake, birthday cards, and random birthday wishes from high school acquaintances on facebook; but it's also a day i like to take in, see where i've come, and concoct some notion of where i'm going, or where i'd like to be. and i'm super-duper lucky because i get to share it all with my insanely awesome husband who's birthday was just a few days before mine. so, mid-september has become somewhat of a birthday blowout with multiple cakes, family, and birthday songs, candles, mini weekend trips and love...always tons and tons of love.

last year was all about my husband's favorite combination of sweets, but this year i'm going fruity with it! end of summer fruit is just simply beautiful, with all those purple-y, violet, almost red wine hues going on. so, i wanted to celebrate those colors here, and add some figgy flavor to an otherwise creamy, toasted hazelnut cake. i wasn't wanting an overly sweet cake either, so the addition of cream cheese in the frosting set a perfect balance to keep it from creeping over to an overly sugary dark side - i guess it's more of a grown-up cake :)

wishing you all the loveliest of weeks! xo

hazelnut layer cake w/ fig compote + (vegan) cream cheese frosting (gluten + dairy free)

| makes a 2 layer, 6 inch round cake |

ingredients

hazelnut cake

3/4 cup brown rice flour
1/4 cup hazelnut meal (ground from toasted and shelled hazelnuts)
2 tablespoons arrowroot powder
1/4 teaspoon fine grain salt
1 1/2 teaspoons baking powder
3/4 cup all natural cane sugar (or coconut sugar)
1/4 cup coconut oil (soft, not melted)
2 free range eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup unsweetened almond milk

fig compote

1 cup ripe black mission figs (roughly 12 ounces), cut into quarters
1 tablespoon grade b maple syrup
1 tablespoon fresh lemon juice
pinch of cardamom (optional)

(vegan) cream cheese frosting

12 ounces vegan cream cheese (i like Tofutti or Follow Your Heart)
1/4 cup + 2 tablespoons organic palm shortening
1/2 cup + 2 tablespoons organic powdered sugar
1/2 teaspoon vanilla extract

garnish

leftover figs, cut or whole
elderberries, champagne grapes or whatever you have on hand

instructions

hazelnut cake

preheat oven to 350° and line the bottoms of each cake pan with parchment paper. then grease and flour pans, set aside
in a large bowl, whisk together the first 5 ingredients, set aside. in another large bowl, combine the sugar and coconut oil with an electric mixer, beat on medium until light and fluffy. add the eggs one at a time until incorporated; then add the vanilla and milk; mix again for about 30 seconds. turn down the mixer to medium-low; a little at a time, add the dry ingredients to the wet
divide batter evenly between the 2 cake pans (this technique of using a scale has always helped me get 2 totally even layers!) and bake for 20-25 minutes, or until a cake tester comes out clean
transfer to a cooling rack and allow to cool for 20 minutes; then remove layers and rest on rack until completely cool. wrap each layer in a separate piece of plastic wrap and place in refrigerator; allow to rest for at least 1 hour or up to a day

fig compote

place cut figs in a medium saucepan; add the syrup, lemon juice and cardamom (if using). place over a medium flame and stir frequently until figs soften and juices release. allow the figs to fall apart, stirring every so often, use the back of spoon to break them up a bit. once the compote has thickened a bit - about 15-20 minutes, remove from heat and let cool. store in an airtight container in the refrigerator until ready to use

cream cheese frosting

in a large bowl, cream the cream cheese and shortening until fluffy. add the vanilla and powdered sugar a little a time and mix until combined (if not using right away, cover with plastic wrap and store in the refrigerator)

assemble

remove cake layers from fridge and place on a cake stand or large plate. using an offset spatula, put about 2-3 tablespoons worth of frosting on one cake layer, spread evenly. spread roughly 2-3 tablespoons of fig compote over the frosting, leaving about 1/2 inch of space from the edge. place the other cake layer on top and frost the rest of the cake. garnish with extra figs - cut or whole - elderberries, or whatever other fruits you may have on hand

enjoy!