Pumpkin Spice Latte Cake With Coffee Frosting

February 5, 2024 / Lyn Jones / 0 Comments

Pumpkin purée makes it very moist, so test to be sure the batter is baked all the way through.

INGREDIENTS
Yield:1 (8-inch) cake
FOR THE CAKE:
½cup/120 ml melted coconut oil, plus more for greasing
1 (15-ounce) can pumpkin purée
⅔cup/146 grams packed light or dark brown sugar
2large eggs, at room temperature
1tablespoon vanilla extract
1½cups/192 grams all-purpose flour
1¼teaspoons baking powder
½teaspoon baking soda
1teaspoon ground cinnamon
½teaspoon ground ginger
½teaspoon ground cardamom
¼teaspoon freshly grated nutmeg
¾teaspoon fine pink Himalayan salt or fine sea salt

FOR THE FROSTING:
½cup/1 stick salted butter, at room temperature
2ounces cream cheese, at room temperature
1½cups/185 grams confectioners’ sugar
1 Tablespoon instant espresso powder
1 Tablespoon vanilla extract

  1. Step 1

    Heat the oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving a 1-inch overhang on two opposite sides. Grease the parchment with coconut oil.

  2. Step 2

    Make the cake: In a stand mixer, beat together the pumpkin, brown sugar, melted coconut oil, eggs and vanilla on low until combined, about 1 minute. Add the flour, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg and salt. Mix on low speed until completely smooth, 1 to 2 minutes, scraping down the side of the bowl as needed. Scrape the batter into the prepared pan.

  3. Step 3

    Bake until the center is just set, 25 to 30 minutes. Carefully use the parchment paper overhang to remove the cake from the pan and place it on a cooling rack. Let cool for about 30 minutes.

  4. Step 4

    Meanwhile, make the frosting: In a stand mixer, beat together the butter and cream cheese until combined, 2 minutes. Add the confectioners’ sugar, espresso powder and vanilla; beat until the frosting is fluffy, 2 to 4 minutes more.

  5. Step 5

    Spread the frosting over the cooled cake. Slice, snack and enjoy! Store in an airtight container at room temperature for up to 2 days.

Vegan Yorkshire Puddings (Popovers)

February 5, 2024 / Lyn Jones / 0 Comments

The recipe needs to be followed closely for best results, particularly the oven temperature, the material & size of the muffin tin (metal, standard 3-oz cups) and the amount of oil in each cup.  
Makes 9

INGREDIENTS
  • 1(15-ounce/425-gram) can chickpeas
  • 1 teaspoon apple cider vinegar
  • ¾cup/90 gm all-purpose flour
  • ¾cup/85 gm chickpea flour (garam flour)
  • 3¼teaspoons/13 grams baking powder
  • ½teaspoon fine sea salt
  • Vegetable oil, such as grape seed or canola, for the muffin tinStep 1
    Drain the chickpeas, reserving ½ cup plus 1 tablespoon/140 grams aquafaba (chickpea liquid). (Reserve the chickpeas and any remaining liquid for another use.)
    Step 2
    In a large pitcher or bowl, whisk the aquafaba, vinegar and 1½ cups/350 milliliters water together. Sift the all-purpose flour, chickpea flour and baking powder into a medium bowl. Add the salt and whisk together.
    Step 3
    Pour the combined liquids into the dry ingredients and whisk together until smooth and bubbly, about 30 seconds. Pour back into the pitcher and refrigerate for 30 minutes.
    Step 4
    While the batter chills, heat oven to 425 degrees.
    Step 5
    Using a standard 12-cup metal muffin tin (with ½-cup cavities), preferably nonstick, add 1 teaspoon vegetable oil to each of 9 cups. About 10 minutes before the batter is done chilling, place the oiled tin in the hot oven to heat.
    Step 6
    Carefully remove the muffin tin from the oven. Stir the batter and pour into the muffin cups; the batter should sizzle vigorously as you add it, and each cup should be nearly full. Return to the oven.
    Step 7
    Bake for 30 minutes. The puddings will rise, then fall, possibly making a well on the top. Turn down the heat to 400 degrees and bake about 10 minutes more, or until the tops are deep golden brown and the insides are cooked through and just dry (peer into the well to check; the inside should be matte, not shiny). Remove from the oven, let the puddings rest for about 3 minutes, then use a spoon or spatula to lift from the tin and serve immediately.

    (from NYTimes)

    NOTES FROM OTHERS:
    – When I use canned (no salt)chick peas I freeze the aquafaba in Tablespoon quantities. It thaws quickly and maintains its marvelous qualities. I substitute 1 Tab per egg white.
    – These were really good, with a crisp exterior and soft, eggy center. I followed the recipe exactly. Fwiw, I used the liquid from chickpeas I cooked in the Instant Pot.
    –

 

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