Category Archives: dessert

Dairy Free, Whole Wheat Chocolate Cake

When the holidays come around, I am always in the mood for something chocolatey. It must be the coldness of winter, or maybe the familiarity of having chocolate at family holiday events… But I love it!

Over the summer, when I worked at a dairy free bakery, I was inspired to give other milk alternatives a try. I’ve settled on coconut milk as my favorite substitute; it’s creamy, rich, and loaded with all these vitamins.

I came across this recipe for a whole wheat chocolate cake, and wondered if I could make it dairy free. I did, and it tastes just like a regular chocolate cake. Maybe even better, since coconut milk adds so much moisture and creaminess. Here’s what I did:

  • 3/4 cup whole wheat flour
  • 1 cup white sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup coconut milk (with 1/2 tablespoon lemon juice to make it into a “buttermilk”)
  • 3 tablespoons coconut milk (for chocolate sauce)
  • 1/4 teaspoon salt
  • 1 egg
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot coffee
  • 3 tablespoons dark chocolate chips (for chocolate sauce)

Preheat the oven to 350 degrees. In a bowl, add all the dry ingredients. Mix together. In a separate bowl, add the coconut milk, the egg (beaten), vegetable oil, and vanilla extract. Pour into the bowl with dry ingredients. Mix all together, and then add to dry ingredients. Add the cup of hot coffee, and mix. Oil a 9 inch circular cake pan and then dust it lightly but thoroughly with flour. Pour the cake mix into the pan. Bake for 30 to 35 minutes.

I also made a chocolate sauce for this cake. I added equal parts dark chocolate chips and coconut milk in a mug and microwaved it for one minute. After letting it cool for five minutes, I put it on my cake. You can serve it immediately with the sauce, or let it cool on your cake so it becomes a chocolate ganache.

You may have noticed the addition of coffee in this cake. Weird right? It actually helps bring out the chocolate flavor, and it must do something to add moisture because this cake was very soft and light. The coconut milk works great too. Because I wanted the cake to be very fluffy, I only used white sugar.

I would make this cake again. Next time, I would use this as the base for a chocolate layer cake I want to make one day. It’s been my dream to make my own layer cake for quite some time. This recipe certainly inspired me to make one in the very distant future. I hope you liked it too! Cheers!


Whole Wheat Brownies

Who can resist a brownie? Sometimes I like to look at people making brownies because the last step of cutting them up leaves me drooling.

After some chocolate cravings, I decided to tackle this brownie recipe. Surprisingly, every ingredient needed was in my kitchen. I still made some changes, but it’s good to know that brownies don’t require an extensive list of ingredients.

Here’s what I did:

  • 2 cups sugar
  • 1 1/2 cup whole wheat flour
  • 1 cup (or 2 sticks of) butter
  • 1/2 cup cocoa powder
  • 4 eggs
  • 1/2 teaspoon salt
  • 1/3 cup semi-sweet chocolate chips

Preheat the oven to 325 degrees. Let your butter soften before mixing it. In a bowl, mix the sugar, flour, cocoa powder, and salt. Add the softened butter. Add the eggs, and mix until uniform. Mix in the chocolate chips and (optional) some walnuts too. Put in a 9 x 13 greased pan and bake for 30-40 minutes.

You may have noticed I lowered the temperature and increased the cooking time a bit. This is what helps make the brownies more fudge-y. Because I used whole wheat flour, the brownies need some more time to bake than if I used all-purpose flour. But don’t fret, the end result is amazing.

The taste is a little different, and it’s because of the graininess of the whole wheat flour. I personally love this taste! It feels more natural and less processed to me. If you don’t, I recommend using half all-purpose flour and half whole wheat flour. Cheers!

Easy Whole Wheat Cupcakes for Two

Sometimes I crave a cupcake. Something small, full of sugar, and pretty-looking. However, there’s always that feeling of “well what’s the point in making a dozen cupcakes right now” that prevents you from doing so. I understand fully, no one should commit to having that many sweets on hand.

Instead, make just two cupcakes. I found a recipe for two and changed it around a bit so that it’s made with whole wheat flour and with chocolate. Here’s what I did:

  • 1 egg white
  • 1/4 cup of whole wheat flour
  • 2 tablespoons sugar
  • 2 tablespoons coconut oil
  • 2 tablespoons almond milk
  • 1/4 teaspoon baking powder
  • 1 tablespoon cocoa powder

Preheat the oven to 350 degrees. In a bowl, combine the egg white, sugar, and coconut oil. Mix in the flour, baking powder, cocoa powder, and milk. Get two cupcake liners, and put them in a muffin pan. Fill each liner equally. Decorate with store bought frosting.

This recipe is good to have on hand, sometimes a cupcake is really just needed. With this recipe, the cupcake will be a little more guilt free!

My roommate gave me some pink frosting she made for a bake sale she’s participating in, I also added some black sprinkles leftover from Halloween and some sugar I mixed red food dye with. Part of the desire for a cupcake includes havi


Easy Whole Wheat Pie Crust

Pies are one of my favorite desserts. There are so many variations and recipes to experiment with! My past as a chubby child, though, has made me hyper-aware of how bad white flour can be for your waistline.

Every time I indulge in a dessert, actually, I usually think about how bad it is for me. Call me a worrywart, anxious, etc. but it’s how I live my life. For this very reason I decided to make a whole wheat pie crust.

It’s true that the sugar in any dessert is just as bad for you as the white flour. With a whole wheat crust though, you can feel less guilty! Or eat more dessert and have the same amount of guilt. Either way you win.

Following this recipe, here’s what I did:

  • 1 1/2 cups of whole wheat flour
  • 3 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil or butter
  • 2 tablespoons milk
  • cinnamon to taste (optional)

Start by preheating the oven to 400 degrees. Put all the dry ingredients in a 9-inch pie or cake pan. Mix in the oil (or butter) and then put the milk in. Take a fork and continue mixing it for a few minutes. With clean hands, push the crust into the edges of the pan. Put it in the oven for 15 minutes to harden. Fill with your favorite filling and voila!

I only used this pie crust for a pumpkin pie, so I’m not sure how well it fares for a savory pie like a quiche. If you do decide to use it for a savory dish, omit one teaspoon of sugar and definitely do not use the cinnamon.

This pie crust is also grainier than a store bought one, or one that would require more time. This is meant to be used in a hurry, though personally I loved the taste and will keep experimenting with this pie crust. It especially goes with pumpkin filling, and a pumpkin pie made from this recipe will also not get as soggy as a “normal” pie crust. For those reasons, I will keep on using this recipe. Cheers!

Single Serving of Maple Soufflé (5 Ingredients)

I had a fear of soufflé growing up. Cartoons I watched would occasionally refer to this exotic, French dessert as being so fragile that a loud sound could deflate it. I knew I wanted to taste that. When I came across a recipe for a two ingredient soufflé, I saw my chance.

All it requires is eggs and maple syrup, cooked in a ramekin (a personal-sized baking dish). While I appreciate the recipe’s convenience, I found that the maple syrup flavor wasn’t significant enough to mask an overwhelming egg taste.

I tried it again with the changes I had in mind: cinnamon to mask that taste and butter to grease the bottom and add a more familiar dessert scent.

.Here’s my recipe for a single serving of a maple soufflé:

  • 1 medium egg
  • 1/8 teaspoon cream of tartar OR 1/4 teaspoon lemon juice
  • 4 tablespoons of maple syrup
  • 1 teaspoon of cinnamon
  • butter to grease ramekin

First, preheat the oven to 375 degrees. Separate the egg yolk from the egg white. Put the egg white in a bowl and add the cream of tartar/lemon juice (these serve as an acid that make soft peaks form more easily). Whisk it until soft peaks form. In a separate bowl, whisk the egg yolk and the maple syrup. Fold the whipped egg whites and cinnamon into the bowl. Grease the ramekin, and whisk the mixture once more before putting it in the bowl (the maple syrup will separate from whipped egg whites) Put it in the oven for 10 minutes. Turn the oven off, but do not open the oven right away. Let it cool for a few minutes before taking it out.

You will learn that soufflé does deflate quite easily. The hot air gives it a structure, so the soufflé flattens as the temperature decreases outside the oven. If you don’t serve it within a minute of it being out of the oven, it will begin to sink.

It’s hot upon digging in, and meant to be eaten slowly and in moderation, so I found that savoring it really made me appreciate the flavor. My only alteration would be to fill up the ramekin to the top next time, I really wanted the soufflé to stick out more.

My other soufflé flattened, so I put aluminum foil over it and put it in the fridge. I had part of it for breakfast the next morning. It was moist, almost like custard, but not better than the hot version.

If you’re looking to impress someone, this maple soufflé would do the trick. This recipe can be adjusted  (doubled, tripled) to make more servings. Cheers!