Cake

I’ve had this dessert every year since I came to America. A family friend always made it for Christmas or Chinese New Year, but a couple years ago she moved to California, so no more! After many reminders, my mom finally got the recipe for me. This cake is faintly…

From top to bottom, we’ve got a tart, jammy blackberry layer, a cashew cream layer, and a rich, dense brownie bottom layer. 100% vegan and almost raw. The only cooking we’re going to do is quick-jam some frozen blackberries, but first, two things. One is that these are really great…

I purchased a bag of locally grown cacao powder on a recent trip to the Dominican Republic. Cacao is cocoa in its raw form. It’s less refined and retains many nutrients because it isn’t heated like cocoa. I brought this cake to a pizza party, and nobody could tell it…

Muffins so moist and soft they’re like chocolate pillows. Dubbed “wicked good” and not too sweet, these are breakfast babies, especially since I snuck in some whole wheat flour.  I gave out a batch of these to a household of 5 and it was reported back to me that Girl Roommate wolfed one down and Asian Guy Roommate said they were really…

This is my take on a fudge cake from Yvette van Boven’s Home Made. With my addition of berries, it has the creamiest top layer infused with the syrupy juice of bursting raspberries. The red berries brighten up the richness of the dark chocolate and look super festive to boot. There’s no…

It took me a long time to think up this cake. My litany of ideas went something like this: pumpkin pretzels pumpkin cream cheese panna cotta 1800s pumpkin pie pumpkin mac & cheese mini gingerbread bundt cakes headless gingerbread men Most of the above will probably still happen, especially the…