Dining In - Chocolate Celebration Cake (Gluten-Free)

Chloe's Celebration Cake, Gluten-Free - Chloe's Vegan Desserts

It was my friend's birthday and we had plans for a fun Hot Pot style dinner at his apartment (complete with vegan-friendly side of the pot and tons of veggies!), so I decided to be formal and make an actual cake. For his previous birthday, I made one of my most gourmet and "reblogged" desserts - the Coffee Almond Crunch Cupcakes. These were a big hit so I had to step my game up, but I also wanted to experiment. From a previous shopping trip I had a bag of gluten-free flour from Trader Joe's that I hadn't opened. I went out and bought the expensive, yet required, complement to it, xanthan gum. It's a thickener that helps starches combine to trap air. I was nervous baking my FIRST altered gluten-free dessert, meaning making substitutions versus making baked goods that were naturally gluten-free like: Healthy Chocolate Chip Blondies. 

You can find this recipe and others in Chloe Coscarelli's dessert cookbook, Chloe's Vegan Desserts (buy your copy here). The prep was no different except instead of one dry flour you have to add an extra ingredient, the xanthan gum. Determining the appropriate baking time was difficult; for one thing I wasn't using the same pan size that Chloe's recipe called for. I had an 8-inch pan that I needed to reuse twice for two layers whereas she noted using a 9-inch pan. The cake wasn't cooked all the way through when I first checked it so I cooked it longer and then longer again. People are often concerned that gluten-free baking can be dry and I did worry that the outer part of my cake would be, because it already looked done when the middle was not. After letting it cool I saw that it held together so I kept my fingers crossed that the taste and texture were not sacrificed from the experimental baking time.




Now for the taste...it was a winner! The whole non-vegan, non-gluten-free dinner party loved it! I did too. I was really shocked at how moist it was, more moist than most of the other cakes I've made from Chloe's cookbooks. The chocolate was flavorful especially with coffee baked in, but wasn't overpowering and the sweet vanilla frosting paired perfectly with it. Up against a plethora of NYC bakery items, including vegan ones from Peacefood Cafe, this cake held its own! Although this is not healthy, it is a "make again" recipe and now I'm eager to incorporate gluten-free substitutes into other baked goods. 

Gluten-Free Chocolate Cake
3 cups gluten-free all purpose flour (You can use all types here and it's best to follow the directions of what you're using to know how to pair with the xanthan gum and how long to bake! I used the Trader Joe's variety)
1 1/2 teaspoons xanthan gum (I used Bob's Red Mill brand)
2 cups sugar
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups cold coffee
1 cup canola oil
1/4 cup apple cider vinegar
1 tablespoon vanilla extract

Vanilla Frosting
1 cup non-hydrogenated vegetable shortening (I used Earth Balance sticks)
3 cups powdered sugar
3-5 tablespoons of almond milk
1 teaspoon vanilla extract

To Prepare Gluten-Free Chocolate Cake: Preheat oven to 350 degrees. Spray round cake pan with oil (I used an 8-inch pan instead of the recommended 9-inch).

In a large bowl, whisk together flour, xanthin gum, sugar, cocoa powder, baking soda, salt.

Dry Gluten-Free Ingredients

In a medium bowl whisk together wet ingredients - coffee, oil, vinegar and vanilla. Pour this mixture into the dry ingredients and stir to combine, but don't overmix.

Fill pan with batter and bake for about 30-35 minutes, checking towards the end with a toothpick to make sure the middle sets and toothpick comes out clean. Let cake cool in pan, then flip over to release it onto a plate. 


To Prepare Vanilla Frosting:

In a medium bowl use a handheld mixer or a standing mixer and beat vegetable shortening for about a minute, until smooth. On low speed, add powdered sugar, one cup at a time, and combine with vanilla extract and desired amount of almond milk so that the frosting is thick, but not dry.


To Assemble Layer Cake:

Flip cake layer back over so top is up and use a large sharp knife to trim the dome part off each layer. Place first cake layer on your serving plate. Scoop out about 1/3 of the frosting and coat the top of the layer. Add another cake layer and the remaining frosting to coat edges and top. Garnish with your choice: fresh berries, sprinkles, chocolate shavings... go wild! I actually used cake crumbs from the sliced off dome portion. Slice to serve.

Dining Out in Brooklyn - Little Choc Apothecary

The Breakfast Crepe - Little Choc Apothecary

Wall of Herbs & Spices - Little Choc Apothecary

Wandering around Williamsburg I was looking for a new vegan spot to try and I found one that wasn't just new to me but new to the area, Little Choc Apothecary. This adorable, entirely vegan, casual restaurant specializes in crepes, but also sells other tasty baked goods, juices, and has an actual apothecary upstairs with a wall full of herbs and spices in glass jars. On their website they claim they are, "NYC's 1st fully vegan creperie." There were little touches in the decor that made me think of Alice in Wonderland, like the super-sized playing cards for table numbers and the tea cups. Fun fact: the owner was a former fashion model.


I asked the staff which crepe they enjoyed most and the first response was The Breakfast Crepe, and because I was opting to eat gluten-free this appealed to me. The only non-gluten-free crepe on the menu is the Khail Seitan; one I was also tempted to try. They offer both sweet and savory crepes. My crepe was moderately filled with a tofu scramble, coconut bacon, spinach and cucumber slices. This was a light meal, but tasty. I would have liked some sort of sauce to go with my crepe so it wasn't quite so dry and plain, but overall it was enjoyable and I was happy knowing it was vegan and gluten-free. To go along with my crepe, I ordered an Almond Milk Latte, served in a pretty little tea cup. Also, from Yelp reviews I saw that a popular vegan dessert was the Earl Grey Cookie, but when I first came in they were all out. Luckily by the time I left a new batch was done and I took one home. This was definitely a grown up cookie, similar to a not-so-sweet sugar cookie, but with a subtle tea flavor. 

I would return to try other crepe flavors and smoothies...and because the ambiance was just so lovely!

Inside, Lower Level of Little Choc Apothecary

Crepes in the Making - Little Choc Apothecary

Little Choc Apothecary

141 Havemeyer Street

Brooklyn, NY 11211

Little Choc Apothecary Website

Dining Out in New York City - Cafe Gitane

Avocado Toast - Lemon Juice, Olive Oil, Chili Flakes - Cafe Gitane

My favorite vegan chef, Chloe Coscarelli inspired me to dine at Cafe Gitane, with two locations on Jane Street and Mott Street, I visited Mott Street in Nolita. It's a buzzing cafe with a European feel.

It's not the type of place where you feel overly welcomed as a guest, at least for me. In fact, I sometimes felt like I was inconveniencing our waiter just being there, but when you reach a certain level of popularity I guess it just doesn't seem necessary to treat your patrons like valued customers. It also could have been that I wasn't the model or celebrity they may be used to for diners. We grabbed aggressively stalked a seat at the bar, because the wait for a table was 45 minutes. Be warned it's small and often crowded, especially during brunch hours. Our bar stools were actually great because we had an up-close and personal view of the cooks at work preparing beautiful lattes and gourmet food. 

Moroccan Couscous - Cafe Gitane

I knew immediately I'd be ordering their famed Avocado Toast, but chose to be kind and split this with my boyfriend. The seven-grain toast is covered edge to edge with mashed avocado then doused in lemon juice and olive oil with a generous sprinkling of chili flakes. I liked it, but I've got to be honest, I've made a better version at home. I like when the toast is crunchy and this was softer with a heavier lemon flavor. Sharing left me with enough room to test another other vegan-friendly dish, the Moroccan Couscous, which definitely was not a sample size. This heaping tower of couscous is a work of art, speckled with color from the red peppers, raisins, toasted pine nuts, potatoes, and topped with hummus and eggplant. It's served with a vibrant green oil and two small pieces of bread with more red peppers. For $14 you get a full meal. I loved this. It was hearty, filling, flavorful, creamy, nutty, and fresh-tasting. I took home half of it, but ate that later in the day. In addition to my meal I got a Latte, but was disappointed to find they only serve soy milk, for some reason I figured almond milk would be in their supply. It was still great quality coffee. 
My boyfriend got the Baked Eggs Sandwich and thought it was pretty darn good. We would come back, but not during peak hours.

Tip: CASH ONLY

Cafe Gitane

242 Mott Street

New York, NY 10012

Cafe Gitane Website

Latte with Soy Milk - Cafe Gitane

Dining Out in New York City - Beyond Sushi

Spicy Mang & Sweet Tree Rolls - Beyond Sushi

It took me so long to try this delicious all-vegan sushi spot, with locations throughout New York City. I went for dinner on a weeknight with my non-vegan friend who I know is open-minded and willing to try new restaurants! My hesitation with going before wasn't about the food, although going to an all-vegan sushi restaurant would deter me from inviting a number of my friends to join me, but I delayed going because it's a very casual almost counter-service only setup, so unfortunately you can't make much of a dining-out experience with it. 

What really sets this place apart is the creative and colorful menu that truly highlights vegetables in all their glory. The servings are huge and very reasonably priced. It's true you're not paying for fish, but you do get a specialty roll with eight pieces that would normally cost more than $10 at a traditional sushi place. You can and should take a peek at their menu online with high quality, gorgeous photography of each item. They also offer veggie bowls, salads, fresh wraps, juices, and premade desserts. You can order combo meals as well to pick and choose rolls, individual pieces, and wraps. 

Spicy Mang Roll - Beyond Sushi

I ordered the most popular Spicy Mang Roll, with black rice, avocado, mango, cucumber, spicy veggies and a toasted cayenne sauce and the Sweet Tree Roll with six-grain rice, avocado, sweet potato, alfafa sprouts and the same toasted cayenne sauce. Both rolls were delicious! I loved the creamy dressing on top, especially paired with the Spicy Mang Roll, because it did have a medium level of spice that hits you after your first bite. I also was a big fan of the unique whole grain rices that brought a richer, nuttier flavor than the typical sushi rice. I would have liked more fresh ginger on the side, but I'm sure I could have gotten that if I asked! :) I would order both again and two rolls was more than enough for a meal.

Roll of the Month - Beyond Sushi

To get the most out of my first visit I also tried the Roll of the Month which had black rice, braised saffron-infused pigeon peas, sweet pea and mint sauce, topped with chopped walnuts. This was a larger, single piece so I had to take one big bite to eat it all at once. It was good, but I preferred the bright flavors of my other rolls. Finally, because I was getting over a cold I added on a premade juice from their cooler, the Orange Coconut Juice. I enjoyed it, but it was a little watery, and not very sweet. My friend ordered the Strawberry Kiwi Yuzu Juice and enjoyed it more. She also got the Nutty Buddy Wrap instead of an individual roll, but after two full rolls she was too full to try it and brought it home!

Orange Coconut Juice - Beyond Sushi

Nutty Buddy Wrap - Beyond Sushi

Though I loved the food, the major flaw to the Beyond Sushi chain of restaurants is lack of seating. They present such elegant, beautiful dishes you'd expect the dining environment to match that, but sadly you're left fighting over table space with only three high-tops and end up elbow-to-elbow with strangers. Seems a waste to do takeout, but I guess that is the better option. I will be enjoying their food in the future, but likely as delivery, takeout, or an office catering order.

Beyond Sushi

229 East 14th Street

New York, NY 10003

Beyond Sushi Website

Union Square Location

Dining In - Curried Lentil, Squash and Apple Stew

Curried Lentil, Squash, and Apple Stew - Chloe's Kitchen

This hearty, colorful stew would be great during the fall, but worked just as well as an entree for the end of winter, too! I was in the mood for a "Chloe recipe" and cracked open Chloe's Kitchen to see what I had left to test, as there are few recipes that have gone untouched. You can find this recipe and others in Chloe's Kitchen (buy your copy here). The protein and fiber from the lentils make this dish both filling and satisfying. I loved the sweetness of the butternut squash and apples, and with a decent amount, possibly too much, salt it was a great combination. My boyfriend and I enjoyed this as a full meal, eating a larger portion, though the recipe says it will feed 6 as a smaller bowl. 

I would make this again! The prep was easy enough and once you've got your ingredients thrown together in the pot you can leave it to cook; this was pretty low maintenance in my opinion. Allow at least an hour for the cooking process. 

2 tablespoons olive oil
1 onion, large, diced
1 carrot, peeled and diced
3 cloves of garlic, diced
1 teaspoon ginger, grated and diced
1 tablespoon curry powder
1 1/2 teaspoons sea salt (I might cut back next time because the vegetable broth adds a lot of salt already)
1/2 cup lentils, dry
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 1/2 cups fresh butternut squash cubed
1 apple, diced, skin on
5 ounces fresh baby spinach

Precut Butternut Squash

After prepping your vegetables (I cheated and bought precut butternut squash, see photo), begin by heating the olive oil in a large pot on medium-high heat. Add onions and carrots and cook until they soften.

Next add to the pot the garlic, ginger curry, salt, stir and cook for a few more minutes.

Onions, Carrots, Garlic, Ginger, Curry Powder and Salt Cooking in Large Pot

Add in dry lentils, vegetable broth and tomato paste. Stir again and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes. 

Add in butternut squash and apples, stir, cover again and cook for an additional 25 minutes on the same heat setting. Check that the vegetables are tender then remove from heat and add in fresh spinach. Stir together so the spinach is heated and wilted. That is the last step! 

Serve warm.

Before the last step, adding in spinach next!

Celebrating My Three-Year Vegan-niversary!

Happy Veganniversary to me!

It's now been THREE years since I decided to switch to a vegan diet. I just read my post about my one year "veganniversary" and what I said then holds true today. I hadn't set an end date for myself on when I might switch back from being vegan, but I've had no health issues (only health improvements) and although the lifestyle creates challenges (just ask my boyfriend), I've become an expert on how to read a menu at a non-vegan restaurant and an ingredients label on packaged food. I'm still enjoying new foods and vegan-friendly restaurants across the country and the world, most recently Thailand and Vietnam. In fact, my move to New York City refueled my love of dining out and I've discovered some incredible vegan meals in my new home (my favorite place is still Candle 79, but check out all of these NYC spots I've tried too!). This blog has really helped me to stay adventurous and I believe because of it, I'm not getting stuck in a vegan rut. It's also been incredible to see the shift in nutrition and health to support a plant-based diet over the past three years. I've lost track of the articles I've read from national magazines and news sources that share the value of vegetables! There are so many new vegan products on the market.

For those who are just starting out, I will say for me it's been worth the extra effort because of the way I feel. Others may not understand why you can't just have one cookie with milk and butter in it or why you won't try that cheesy meat-filled appetizer because it's "soooo good," but do what feels right for you. There are ways to be vegan and be more flexible, but it's also okay choosing a stricter diet. I'm excited to see what the next year brings.

Thank you for your support in reading my blog! I'd love to hear about your experiences with trying out vegan meals or transitioning to the diet.