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

turmeric-miso soup w/ shiitakes, turnips + soba noodles /  by Lindsey | Dolly and Oatmeal

life seems to be getting back into a more consistent rhythm and flow post-holiday season.  my early morning routine of yoga and a cup of tea have returned, easy breakfasts whipped together in a flash, weekday evenings where my me and my husband catch each other up on our days, and dinners that include more wholesomeness and less of the not-so-good stuff! i was especially careful over the holidays not to overdo it with the mentality of "it's the holidays, i can eat whatever i want!" but more of an intentional approach to meals and eating.  i spent a chunk of time removed from all things computer/phone, and instead plugged myself into time with family, leaving me super grounded. during that time, it got me thinking and reassessing what i'm doing here with this space.  i have always wanted to share recipes in the hope of inspiring people to get in the kitchen, perhaps eat less take-out, and be more mindful about what they put into their bodies.  so, i have resolved to make this more of a point going forward!

when gardenista asked me to develop an invigorating, post-holiday, one-pot meal, i gathered together some of my go-to healing ingredients and prepared this simple, nourishing meal.  i started with miso as the base of this soup because it's great way to boost your immune system, promote digestion, and give any soup an awesome umami flavor.  fresh turmeric was added for an anti-inflammatory purposes - perhaps to help repair a weak system after the consumption of too many holiday treats, along with 2 all-stars: shiitake mushrooms, and turnips for sweet, earthy flavors.  to round this dish out and make it more of a substantial meal, soba noodles were added as well, which offer their own lovely flavor.  my husband and i have been eating this soup for a quick meal, when we feel the onset of a cold, or for days when it's -9° and we need some warmth in our bodies!  and today, you can find the recipe over at the lovely gardenista!  

love, warmth + miso, everyone! xo 

spicy sweet potato chip + avocado sammie /  by Lindsey | Dolly and Oatmeal

hey all!  hope you all had a lovely new year's celebration, whether you hunkered down at home or partied the last of 2014 away.  frank and i enjoyed a quiet one at home, as he's been traveling throughout the holidays for work, and was setting off the next day for another trip.  while our last hours of 2014 were quiet and without 2015 hats or glasses, confetti, or champagne, we set out to make a special meal together including a mole sauce that's been our list to make since before we got married and this cake!  i've had a few recipes and half written grocery lists for months and months, but the one we decided to go with was kelsey's oaxacan black mole.  it took just about all day to make it, as there are a series of steps that included toasting, soaking, blending, reducing, and blending some more.  we had laughs and blunders, and mole that splattered on just about everything in our kitchen, but in the end we enjoyed some killer enchiladas (and enough leftover sauce to last us the year!).  so, thank you, kelsey!

the 1st of january often marks the day that people start new diets, resolve to lose weight, or exercise more, etc., etc.  but this year i'm trying to take the pressure off all of those green salads and smoothies, and offer a not-bad-for-you, baked sweet potato chip sandwich..?  there was a lunch spot near us that offered a sweet PLAT sandwich (sweet potato, lettuce, avocado, and tomato) that was kind of insane; and ever since it closed, and i saw this sandwich, i knew making some variation of it was in my near future.  and ever since making ashley's special sauce (from her new book!) over christmas break, i knew that needed to make an appearance in this sandwich as well.  so, if you're a fan of sweet potato fries, sandwiches, spicy sauce, avo, and some greens for good measure, then i've got you covered! here's to a happy 2015, all! xo

spicy sweet potato chip + avocado sammie (v + gf)

i like cutting these potato slices quite thin, as i prefer a crunchier sandwich.  however, if you prefer a softer chip, slice the potatoes to 1/4-inch thickness - you may have to adjust the cooking time as well.  

| makes 2 sandwiches |

  • 1 large sweet potato, sliced lengthwise to about 1/8-inch thickness
  • 1 1/2 tablespoons olive oil
  • large grain sea salt + fresh ground pepper
  • 1/2 teaspoon mild paprika
  • 1 ripe avocado, sliced
  • 1 small red onion, thinly sliced
  • micro greens, sprouts, small lettuce, etc.
  • 4 slices favorite gluten-free bread (or 2 rolls), toasted

spicy special sauce 

i slightly adapted ashley's recipe, and added sriracha for spice.  i also divided the recipe in half since the recipe is for 2 sandwiches.  (i actually wish i had made the full portion of sauce, and refrigerated the rest for another time!)

| adapted from Date Night In by Ashley Rodriguez|

  • 1 teaspoon good dijon mustard
  • 2 1/2 tablespoons mayonaise or vegenaise
  • 1 small garlic clove, minced
  • 1 tablespoon ketchup
  • 1 teaspoon sriracha
  • 1/4 teaspoon maple syrup

instructions

spicy special sauce

  • whisk all ingredients together in a small mixing bowl; cover tightly with plastic wrap and refrigerate for at 1 hour or up to 1 week

sweet potato chips

  • preheat oven to 375° and line a baking sheet with parchment paper.  set aside
  • mix sliced sweet potatoes, oil, paprika, a couple pinches of salt, and a few grinds of pepper, until potatoes are evenly coated.  spread potatoes in a single layer, do not overlap or overcrowd.  bake for 15 minutes, then flip each potato over and bake for an additional 15 minutes.  at this point some potatoes might be crisp; if so, remove from baking sheet and transfer to a large platter or plate.  continue this process until potatoes are lightly browned and crisp.  let potatoes cool in a single layer. (placing them on top of one another while still hot will result in a soggy chip.)

assemble the sammie!

  • remove spicy sauce from fridge and spread a good amount on both sides of the bread.  add onion, avocado, chips, and micro greens, top with remaining slice of bread

chow down and enjoy!