My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Entries in vanilla (24)

Wednesday
May292013

strawberry rhubarb buttermilk upside-down cake

Oh, hi!

Hello!

Weird.  Looks like we actually have a recipe today.  Unlike what I made yesterday and a recipe I made last week that never made it to this space. 

When you make a recipe and have to taste test it 15 times to figure out if it’s just “okay” or “really good” that probably means it’s just “okay.”

When you make a recipe and “taste test” 15 bites because you just can’t stop, what you have is definitely “really good.”

You with me?

After 2 recent flops I was on pins + needles waiting for this cake to bake.  I thought it was going to be a disaster from the start.  Way to be optimistic, huh?

The idea sounded doable but I wasn’t really sure how much fruit to put in the pan, how liquefied it would end up, and then if the cake would actually bake on top of it.

SO MANY UNKNOWNS. 

I cooked the fruit + sugar mixture and it was way juicier than I was thinking it should be, but I kept on with the plan.

I poured the batter overtop and thought, that doesn’t look like enough.  Ahh!  But in the oven it went.

I turned the oven light on about 10 times to check the progress.  When I saw the filling bubble around the sides I thought this cake was done for.  I figured the batter + filling fully mixed together and there would just be a slight crusty layer of cake.

And then the cake was done.  The toothpick told me so!

And then came the next question.  Do I flip this sucker out of the pan for a true upside-down cake, or do I just slice + serve straight from the pan.

I decided to take my chances even though I knew there was no 2nd trial in the future if this didn’t work.  I was out of strawberries and didn’t have our car to run out for more.

The plate covered the pan, then a quick flip, and…nothing.  No cake!

But after about 10 seconds I heard a nice “thud!”

It came out!  In one piece!  But how did it taste??  Cakes are tricky because you kind of need to wait for the photo shoot to be complete before giving it a taste test.

Or, you can chow down on one side of the cake and hide it from the photos as seen below.  This is the side you can’t see 2 photos up!

And this is when I realized after the 15th “taste test” that this cake was “really good!” 

As in, I could not stop eating it.

Photo.  Bite.  Photo.  Bite.

Totally edible.

With a tangy fruit topping, a lightly sweetened cake, and a hint of vanilla, this is my dream summer dessert.  A little bit of all the things I love!

Note: This cake is not a light + fluffy cake.  It’s quite thick but moist and holds up well to the gooey fruit topping.

Print this!

Strawberry Rhubarb Buttermilk Upside-down Cake gluten-free // yields 1, 10-inch cake

Rhubarb Mixture:

  • 1 1/2 cups chopped rhubarb, 1/4-inch slices
  • 1 1/2 cups quartered strawberries, hulled
  • 1/4 cup muscovado sugar, lightly packed
  • 2 tablespoons honey
  • 2 tablespoons butter
  • 2 teaspoons arrowroot starch
  • 1 vanilla bean pod, seeds scraped + reserved for cake

Cake:

  • 1/2 cup + 2 tablespoons gluten-free oat flour
  • 1/2 cup + 2 tablespoons blanched almond flour
  • 1/4 cup + 2 tablespoons muscovado sugar, lightly packed
  • 1/3 cup sweet rice flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/3 cup buttermilk
  • 3 tablespoons unsweetened applesauce
  • 2 tablespoons butter, melted + slightly cooled
  • beans from 1 vanilla bean pod, ~1/4 teaspoon

*Have all cake ingredients out + ready to go, so you can whip up the cake while the rhubarb mixture cools.

  1. Heat butter in a 10-inch cast iron skillet over medium heat. 
  2. Once melted, swirl butter around the sides of the pan.
  3. Add the rhubarb, strawberries, sugar, honey, starch, and empty vanilla bean pod.
  4. Stir together and let simmer/low-boil for 8-10 minutes until the fruit is very tender.  Stir a few times while cooking.  The mixture will be very wet.  [refer to photo 2] 
  5. Remove from the heat and let cool for 10-12 minutes.
  6. Preheat your oven to 350* F.
  7. In a large bowl, stir to combine the oat flour, almond flour, sugar, sweet rice flour, baking powder, + salt.
  8. In another bowl whisk the eggs and then vigorously whisk in the buttermilk, applesauce, melted butter, and vanilla beans. 
  9. Pour the wet into the dry and whisk together until just combined. 
  10. Pour evenly overtop of the rhubarb mixture and lightly spread to the edges if needed.
  11. Bake for 25-30 minutes until set, cracked, and a toothpick comes out clean.  [refer to photo 3]  Be careful not to poke all the way through to the gooey rhubarb mixture.
  12. Let cool for 15-20 minutes and slide a knife around the edge of the pan to loosen the cake. 
  13. Place a large plate upside-down over the pan then, holding the plate and pan together flip them so the plate is sitting on its bottom.  Give a light shake of the pan until you hear it fall onto the plate.  Mine took about 5-10 seconds to drop but it came out fully clean from the pan.
  14. Let cool for at least 15 minutes for the topping to set/thicken + the cake to firm, then serve warm or fully cooled with whipped cream or a side of vanilla ice cream.

notes/substitutions:  Coconut oil can be subbed for butter and non-dairy buttermilk can be used instead of real buttermilk to make this dairy free.  Non-dairy buttermilk: Stir 1 teaspoon vinegar with 1/3 cup unsweetened soy/almond/rice milk and let sit for 5-10 minutes.  Brown sugar, sucanat, or coconut sugar can be substituted for muscovado.  If you don’t have vanilla beans, add 1/2 teaspoon vanilla extract to the rhubarb mixture and 2 teaspoons vanilla extract to the wet cake ingredients.  If you can’t tolerate oat flour, sub a high quality gluten-free all purpose blend for oat flour at a 1:1 ratio.

Recommendations for other pans: You could cook the fruit mixture in a skillet then transfer to a 10-inch, greased spring form pan and proceed with the recipe from there.  I can’t say for sure if a regular round cake pan will work.  You may want to line it with parchment to be safe.  If making in an 8-inch pan you’ll need to reduce the amount of fruit/sugar you use slightly and the cake bake time will increase.

Cake.  Win.

Ashley

Wednesday
May222013

single-serving deep dish chocolate chip cookie [vegan + gluten-free]

So, I know yesterday's single-serving muffins were pretty cool and all, but ummm, this recipe is slightly cooler.

And let me start out by saying that I am super skeptical of gluten-free cookies.  Skeptical in buying them at the store and nervous to make them on my own.  I've come up with a few recipes that have more than satisfied my cookie cravings but there is a specific texture I still had yet to create or find.  The chewy, gooey, sticky oatmeal chocolate chip cookie texture.

This recipe solves that problem.  

The oatmeal cookie of my dreams.  The best gluten-free cookie I've ever eaten.  Not to mention vegan, single-serving, and can be made in 1 bowl with 1 fork using minimal ingredients in about 3 minutes.  The most non-fuss cookie ever.

If I had the choice between a regular chocolate chip cookie and an oatmeal chocolate chip cookie I will pick the oatmeal cookie 100% of the time.  Rolled oats add such a nutty delicious flavor and an addictingly chewy texture you just can't get when using flour alone.

 The best part about this recipe is that you can bake it exactly to your liking.  Since there is no egg it doesn't matter how "done" it ends up.  Underbake it, overbake it, eat the raw dough for all I care!  Whatever you want!  

My cookie texture of choice has a slightly crispy edge with a doughy, tacky center.  Not tacky like socks with sandals but tacky like sticky and chewy.  I could eat these all day for the texture alone!  And trust me this didn't come after one lucky try.  This recipe was not an accident.  I made at least 7 trials playing with very small ratios of flour, oats, oil, sugar, etc. until it was just perfect.

Well, perfect for me, anyway.  But hopefully you like it as well.  This cookie is the real deal.  

Or maybe it's been so long since I've had a real cookie that my brain has been a skewed vision of what a real cookie is.  

Or not. 

Print this!

inspired by: deep-dish whole wheat vegan chocolate chip cookie

Single-Serving Deep Dish Chocolate Chip Cookie gluten-free, vegan // yields 1 serving

  • 2 teaspoons unrefined coconut oil, softened not melted
  • 2 teaspoons brown rice syrup
  • 1 1/2 teaspoons muscovado sugar, or [vegan] light brown sugar
  • 1/4 teaspoon vanilla bean paste, or vanilla extract
  • 1/8 teaspoon baking powder
  • 3 tablespoons gluten-free rolled oats
  • 1 tablespoon gluten-free oat flour
  • 1 tablespoon almond meal
  • 1-1 1/2 tablespoons dark [vegan] chocolate chips
  • pinch of flaked sea salt, to top
  1. Preheat your oven to 350* F and take out a 3 or 4-inch ramekin dish.  
  2. In a small bowl mash the coconut oil, brown rice syrup, muscovado sugar, vanilla, and baking powder together until fully combined + creamy.  Do not use melted coconut oil.
  3. Add the oats, oat flour, and almond meal, then mash with a fork until a dough forms that is sticky and holds together. ~30 seconds
  4. Mix in the chocolate chips.
  5. Press firmly into the ramekin dish then top with a small pinch of flaked sea salt and bake for 11-13 minutes [for a 4-inch ramekin] or less/more depending on your texture preference.  For a 3-inch ramekin bake for 15-17 minutes.
  6. Remove from the oven and let cool for at least 7-10 minutes.  The cookie will firm up and become chewier as it cools.
  7. Serve slightly warm or fully cooled.  The cookie will stay chewy when fully cooled.

notes/substitution:  The brown rice syrup helps create a chewy texture but maple syrup will also work.  For making 3 cookies instead of the cookie pie see directions below.

Don't feel like smashing the dough into a ramekin dish?  Roll 3 balls of dough, place them on a cookie sheet 2-inches apart, slightly flatten them, and bake for about 7-9 minutes [at 350*].  Let them cool for 5 minutes then transfer to a cooling rack.  The cookies will firm up as they cool and stay chewy once fully cooled.

And then there's the option of serving the cookie pie a la mode.  The ice cream cools the warm cookie making it even chewier, while at the same time melting into ice cream soup.  My two favorite things together at last.

And here is the whopping sinkful of dishes you'll have to clean when you're all done.

Why aren't you in the kitchen yet?  

Ashley