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

Creamy Tahini & Lemon-Asparagus Soup / May 19, 2016 by Lindsey | Dolly and Oatmeal

Creamy Tahini & Lemon-Asparagus Soup | dolly and oatmeal #vegan

tending to my small backyard garden makes me super happy. it's a feeling i can't really explain. it challenges me, makes me think, forces me to get out of the apartment (especially on super busy days), and even in frustrating times i learn something. one of the first things i do in the morning is to check out what's growing, what critters are crawling around, if there are any birds in our new birdhouse - it's like a whole little ecosystem right outside our bedroom door. the same goes for my mom's garden which (before i moved out) i would help her tend to. when frank and i go up there on weekends, i bolt for the garden and peek at what's popping up. her rhubarb bushel and lemon verbena patches are getting so big, so we're planning to make a rhubarb pie for memorial day - but right now, when asparagus spears are shooting up, and chive, and other veg blossoms are blooming is my absolute favorite time. i will never ever tire of the various shades of spring green, or light purples, and vibrant yellows. every year they make my eyes totally sing.

this soup recipe was really created based on what's freshly available at the market, in my backyard, and (importantly) what this babe and i want to eat. this is a simple soup that really comes together quite fast. since there's no starchy potatoes involved the cook time is relatively fast - which is awesome! so what's the creamy base in this soup, you ask? TAHINI! when i was in LA the other week i saw a bottle of Soom tahini at my favorite little spot, Cookbook, and grabbed a bottle. since i came back i've been thinking up ways to use it aside from my weekly prep of tahini-yogurt sauce, or hummus. i really wanted the nutty flavor to shine. and shine it totally does. the soup is sturdy, light, and frothy, with just enough asparagus flavor, and hints of lemon-y tang. frank and i ate 2 mega servings the other night, and it's (for real) my new favorite soup. even the baby was moving around a whole lot, which i'm taking as an indicator that he's super into the soup as well! (also, in the notes below i have a mini list of my go-to tahini brands with links if you're interested.)

big spring hugs, all! xo

creamy tahini & lemon-asparagus soup | v

i use tahini pretty often in soup and i've found that the quality really matters both for the texture of the soup and the flavor. my favorite brand so far is Soom tahini which i found at a small shop, but is also sold here. some other brands i love are Roland, Al Wadi, and also 365 Whole Foods brand which is sold at Whole Foods but can also be found here. and i'm not sure about you, but i used to store my tahini in the fridge until i was told by a shop owner to store it at room temp and to just give it a good shake before using - i've never looked back.

| makes 2 large servings or 4 small |

1 1/2 tablespoons extra virgin olive oil
1 bunch spring onions, chopped (roughly 1 cup)
2 garlic cloves, roughly chopped
1 lb. asparagus, woody ends trimmed and cut into 1-inch pieces
2 1/2 cups low-sodium vegetable broth (or filtered water)
1/4 cup fresh chives
2 2-inch pieces lemon peels
1/4 cup tahini paste
1 tablespoon fresh lemon juice
sea salt & fresh pepper

garnishes:

asparagus ribbons
chive flowers
pea tendrils or baby greens
tahini paste

method

heat a large soup pot over medium heat. once hot, add the olive oil and onion, stir and cook for 2-3 minutes, until soft and translucent. add the garlic, stir and cook for 30 seconds. add the asparagus and cook for 1 minute, then add the broth (or water), chives, and lemon peels. bring soup to a boil, then turn heat down to a simmer and cook until the asparagus is tender, about 10-15 minutes. remove soup from heat and let sit for 10 minutes.
carefully transfer soup to an upright blender, add the tahini paste and lemon juice. blend on high for 1 minute, until smooth and creamy. taste and adjust salt and/or lemon juice.
return the soup back to the soup pot and bring to a simmer. garnish and serve hot.

enjoy!

more asparagus recipes:

asparagus, pea + broccoli rabe saute over chive-chickpea mash

balsamic roasted asparagus salad w/ fried capers + 7-minute eggs

cilantro black rice, w/ roasted asparagus + garlic scapes

Dana's Vegan Vanilla Cupcakes w/ Strawberry Coconut-Cashew Frosting (+ A Giveaway) / May 11, 2016 by Lindsey | Dolly and Oatmeal

Dana's Vegan Vanilla Cupcakes w/ Strawberry Coconut-Cashew Frosting | dolly and oatmeal

if you follow me over on instagram or snapchat (dollyoatmeal), then you know i've been in LA for a long weekend with my family. my mom and i went to visit my brother, his fiance, and her family. it was an overwhelmingly fast, but beautiful mother's day weekend made all the more special because my brother's fiance is pregnant (due this summer) and frank and i are expecting a little one as well (ours in september!)! cousins will be born within a couple months of each other, and we all couldn't be more swept up in all the feelings at the moment. aside from my parent's heads exploding at the thought of 2 grandchildren within a couple months of each other, we're all just taking it as it comes, and counting our blessings. i'm still wrapping my head around a lot at the moment as well, and savoring each time i feel this babe rolling around, tumbling, kicking, and whatever else these ones do in there. and as soon as i get my stuff together i'll be sure to share more ;)

a couple of weeks ago i was lucky enough to get my hands on dana shultz's new book, minimalist baker's everyday cooking! i can see this book being my ultimate go-to not only now, but i'm already bookmarking recipes for the months after the babe arrives. if you're familiar with dana's blog then you're aware that her recipes are 10 ingredients or less, take 30 minutes or so to cook, and are 1 bowl/pot recipes. this book is a continuation of these kinds of easy-to-prepare recipes without lacking any flavor or creativity - which is such a fete! i've been trying to curb my cravings for sweets, but when i do partake in them i prefer refined sugar-free baked goods (i get crazy sugar highs that make me feel like crap, so i can't imagine how that would make my little one feels!). so, when i saw dana's recipe for her vegan vanilla cupcakes (they're gluten-free, too!) i was literally drooling - plus, i was dreaming of all the (eggless) vegan batter i could lick! her recipe calls on an abundance of wholesome ingredients without losing that velvet-y, cake-y sponge that's so essential for a really good cupcake. the frosting recipe she provides called for a few ingredients i don't keep in my kitchen, so i whipped a vanilla frosting riff off of this old recipe and added my pregnancy go-to: strawbs!! in any event, go make these cupcakes no matter which frosting you use. i have a feeling this recipe will be a kitchen staple for a lot of cupcake-loving peeps out there.

*enter to win a copy of Minimalist Baker's Everyday Cooking by leaving a comment below with your go-to craving (pregnant or not!). 1 winner will be chosen at random (open to US residents only) and will run until next wednesday, may 18. good luck!!! :) *UPDATE - giveaway now closed.

xo's

cupcake stands provided by aheirloom

Dana's Vegan Vanilla Cupcakes w/ Strawberry Coconut-Cashew Frosting | gf

a couple of notes: i substituted the cane sugar in dana's cupcake recipe for coconut sugar 1:1. also, there are 2 options for the frosting below. the first one is from dana's book, and the second one is a coconut-cashew alternative with smooshed strawberries.

from Minimalist Baker's Everyday Cooking: 101 Entirely Plant-Based, Mostly Gluten-Free, Easy and Delicious Recipes

| serves 12 |

cupcakes

scant 1/2 cup (115ml) unsweetented plain almond milk
3/4 teaspoon apple cider vinegar or lemon juice
1 1/2 teaspoons baking soda
2 flax eggs*
1/2 cup (100g) organic cane sugar
1/4 cup plus 1 tablespoon (75ml) maple syrup or agave nectar
3/4 cup unsweetened applesauce
1/2 cup (120ml) melted coconut oil, grape seed oil, or melted vegan butter
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup (73g) almond meal, plus more as needed
1/3 cup (30g) gluten-free oat flour
1 cup (160g) gluten-free flour blend (i used Bob's Red Mill gluten-free flour blend 1-to-1 gluten free baking flour, plus more as needed

frosting

1/2 cup (112g) vegan butter, softened
1/2 teaspoon vanilla extract
1 1/2 - 2 cups (140-224g) organic powdered sugar
1-3 tablespoons unsweetened plain almond milk, to thin

strawberry coconut-cashew frosting

3/4 cup raw cashews, soaked for at least 4 hours or overnight, drained and rinsed
coconut cream from 1 15-ounce full-fat can coconut milk
1/4 cup coconut oil, softened or melted and cooled
2-4 tablespoons unsweetened almond milk
2-3 tablespoons maple syrup
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract
pinch of salt
6-8 medium strawberries, more for garnish

*flax egg

1 tablespoon (7g) flaxseed meal (ground raw flaxseed)
2 1/2 tablespoons (37ml) water

method

preheat the oven to 350°F (176°C). line 12 muffin tins with paper liners, or lightly grease and flour (with gluten-free flour). shake out excess.
in a liquid measuring cup, measure out the almond milk, add the vinegar and baking soda, and stir. let sit for 5 minutes.
in the meantime, prepare the flax eggs in a large bowl. let sit for 5 minutes.
add the sugar, maple syrup, and almond milk mixture to the flax eggs and beat to combine. then add the applesauce, coconut oil, vanilla, baking powder, and salt. mix.
add the almond meal, oat flour, and gluten-free flour blend. beat or whisk to combine, if the batter appears too thick, add a little almond milk. if too thin, add a little more gluten-free flour blend or almond meal. the batter should be thin but pourable.
divide the batter evenly among the muffin tins, filling them 3/4 full (there should be enough for 11 or 12 cupcakes). bake for 24-31 minutes or until puffy, golden brown, and toothpick inserted into the center comes out completely clean.
remove from the oven and let rest in the muffin tin for 10-15 minutes, then remove and let cool completely on a cooling rack. allow the cupcakes to fully cool before unwrapping to avoid sticking to the wrapper.
for the frosting, wipe/rinse your mixing bowl clean and add the butter and vanilla. beat until light and fluffy. then add the powdered sugar 1/4 cup (56g) at a time. continue mixing until thick and creamy.
drizzle in a little almond milk to thin. the frosting should be fairly thick do as to hold its shape once on the cupcakes, so only add as much milk as necessary to make it spreadable. add more powdered sugar if it gets too thin.
frost the cupcakes generously. sprinkles or fresh raspberries makes the perfect garnish.
leftovers keep covered at room temperature for up to 3 days, though best within 24 hours.

strawberry coconut-cashew frosting

place cashews, coconut cream, coconut oil, 2 tablespoons milk, 2 tablespoons syrup, lemon juice, vanilla, and salt in a high-speed blender (preferably a vitamix) and blend, adding more milk 1/2 tablespoon at a time until smooth and creamy. taste and adjust sweetness, adding the additional tablespoon of syrup if needed.
refrigerate frosting for at least 5-6 hours or preferably overnight.
mash strawberries with a fork or pulse in a food processor until you have medium chunks. press through a fine mesh sieve with your fingers and reserve the strawberry juice for another purpose.
when the frosting is sufficiently chilled, fold in the strawberries and frost the cupcakes. leftover cupcakes with this frosting need to be refrigerated.