low glycemic index

Strawberry-Rhubarb & Olive Oil Chocolate Cake w/ Chocolate Whip by Lindsey | Dolly and Oatmeal

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:

  1. chocolate & rhubarb & strawberries = everything
  2. the cake is so light and subtle it can totally be eaten as breakfast :)
  3. the chocolate whip! fluffy, creamy, and adds just enough to make this cake a bit more luscious
  4. california olive ranch’s rockin’ new mild and buttery olive oil
  5. if you look at it from above it looks like a huge strawberry-topped doughnut 
  6. 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.


  1. preheat oven to 350°F and oil an 8-inch bundt pan, dust pan with cacao powder and set aside.
  2. in a large bowl, whisk together the flours, cacao powder, baking powder, baking soda, and salt.  set aside.
  3. 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.  
  4. 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.
  5. evenly distribute the batter in your prepared pan and smooth the top with the spatula.  
  6. 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.
  7. 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:

maple blue-barb jam w/ lemon verbena

maple blue-barb jam w/ lemon verbena

chocolate olive oil bundt w/ salted maple almonds

chocolate olive oil bundt w/ salted maple almonds

strawberry oat cacao muffins

strawberry oat cacao muffins

apple cider + honeycrisp puffed pancake by Lindsey | Dolly and Oatmeal

i never realized that so much of what i do each day and night relies on my ability to smell and taste.  i was forced to come to this realization last week when i down and out with a wicked cold.  perhaps i was (and still am) a big baby about it, but i haven't been sick in quite some time.  i suppose not being able to breath, the coughing, congestion, sneezing, and sleepless nights will do that to you, yeah?  it's been super frustrating to cook and want to get all experimental in the kitchen only to have an end product that is only distinguishable by the contents of it's sugar, salt, or acid (i.e. the only things halfway distinguishable).  i guess my point is that until one of these senses is temporarily not working, it's not entirely clear how important a purpose they serve. because of my limited ability to smell  and taste, i have commissioned my unofficial taste-tester: my husband.   he has been happily testing my puffy pancakes in my attempt to get them just right.  he doubted his palette and his ability to distinguish flavors, but i found his feedback quite helpful these past few days.  i have come to rely on him in yet another way i never imagined i would have to.  so, here's to my husband, who brings you these fun, puffy pancakes.   

i was gifted a bottle of boiled cider by my mother.  when i asked her what to do with it, she said something along the lines of "i don't know, play with it."  the teacher in me decided to go with an apple theme with this recipe and i took to replacing some of the pancake's liquid with cider.  the cider is not sweetened and therefore lends a tanginess to the pancake much similar to baked goods with sour cream or buttermilk - yes!  frank and i love honeycrisp apples, and they're at their absolute finest this time of year, so in they went.  (i hear honeycrisps are not so easy to come by outside new york state, i would say that gala apples or pink lady apples would make great substitutes.)  dutch baby pancakes or puffed pancakes seem to really be making the rounds on the interwebs since autumn has come to.  so, i wanted to make a version that i could enjoy and eat, and of course also share with you all.  i had had my eye on a beautiful recipe from a publication i received last year, and it took me awhile, but i managed to swap most of the flour and dairy products with ingredients that i normally bake with to make a light and puffy pancake that's crisp in all the right places!

apple cider + honeycrisp puffed pancake | GF + V

the flour and arrowroot powder can be substituted with any other flour with the same amount.  i use coconut palm sugar because of its low glycemic index, but it can similarly be replaced by any other sugar - i'm not sure how liquid sweetener would be since the batter is essentially liquid to begin with

adapted from Fig & Fauna for Pure Green Magazine, Volume 4

| serves 2-3 | 


  • 1/4 cup + 2 tablespoons almond flour (i prefer Honeyville brand)
  • 2 tablespoons arrowroot powder/flour
  • 1 1/2 tablespoons + 1/2 teaspoon coconut palm sugar 
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg (plus a pinch for the apples)
  • 1/4 teaspoon cinnamon (plus a pinch for the apples)
  • 3 large organic eggs
  • 1/4 cup + 2 tablespoons unsweetened coconut milk
  • 2 tablespoons boiled cider or unsweetened apple cider
  • 1/2 cup honeycrisp apples, sliced about an 1/8" thick
  • 2 teaspoons coconut oil
  • powdered sugar for dusting (optional)


  • preheat the oven to 425°
  • heat your cast iron pan to medium-low on the stovetop.  when hot, add the coconut oil.  using a silicone pastry brush, brush up the sides and all around the pan to coat evenly with the oil (if you don't have a pastry brush, using a paper towel will work as well).  add the apples, stir in a 1/2 teaspoon of the coconut palm sugar and sprinkle with nutmeg and cinnamon to taste - stir.  cook the apples about 2-3 minutes on each side until they're lightly browned and soft.  arrange them to cover the bottom of the pan.  turn off the heat and set aside
  • in a blender or food processor, add the almond flour, arrowroot, salt, sugar and spices; pulse to combine.  then add the eggs, coconut milk, and cider.  blend for approximately 1 minute
  • pour the batter (it will be quite thin) into the pan to cover the apples.  very carefully, place the pan into the middle of the oven - bake for 15-20 minutes until pancake puffs up and lightly browned on top and around the edges 

dust with powdered sugar and serve immediately - enjoy!