Candice Cooks Again

08/20/2026

08/01/2026

So here is one of the recipe I used to make at the restaurant. In the picture, I have covered the cake in chocolate ganache and sprinkled some cocoa powder using cut parchment paper to make a design. Try it and let me know what you guys think. I’ll be starting the videos in the next few weeks.

Chocolate Cake, Plant-Based (per cake)

Plant-based chocolate cake, scaled for one cake.

Ingredients
• 200 g flour
• 40 g almond flour
• 100 g sugar
• 70 g 70% cocoa baking chocolate, crushed
• 35 g cocoa powder
• 1 tbsp baking powder (~12g)
• 1 tsp baking soda (~5g)
• 70 ml refined coconut oil or sunflower oil
• 200 g coconut yogurt
• 167 g organic soy milk (or other plant milk)
• 4 tsp apple c***r vinegar (~20ml)
• 1 tsp vanilla (~5ml)

Steps
1. Mix the dry ingredients together in one bowl.
2. Mix the wet ingredients together in a separate bowl.
3. Pour the wet ingredients into the dry ingredients while mixing on medium speed with a whisk, until fully combined. Don’t over whisk, some lumps is ok.
4. Line a cake pan with parchment paper and pour in the batter.
5. Bake at 350°F (175°C), using convection if your oven has it, for about 30 minutes.
6. At the 25-minute mark, check for doneness with a toothpick or the clean blade of a knife, and rotate the pan to ensure even baking, since ovens vary.
7. Oven times may vary greatly. So don’t forget to check along the way.

08/01/2026

So here is one of the recipe I used to make at the restaurant. In the picture, I have covered the cake in chocolate ganache and sprinkled some cocoa powder using cut parchment paper to make a design.  Try it and let me know what you guys think. I’ll be starting the videos in the next few weeks.

Chocolate Cake, Plant-Based (per cake)

Plant-based chocolate cake, scaled for one cake.

Ingredients
• 200 g flour
• 40 g almond flour
• 100 g sugar
• 70 g 70% cocoa baking chocolate, crushed
• 35 g cocoa powder
• 1 tbsp baking powder (~12g)
• 1 tsp baking soda (~5g)
• 70 ml refined coconut oil or sunflower oil
• 200 g coconut yogurt
• 167 g organic soy milk (or other plant milk)
• 4 tsp apple c***r vinegar (~20ml)
• 1 tsp vanilla (~5ml)

Steps
1. Mix the dry ingredients together in one bowl.
2. Mix the wet ingredients together in a separate bowl.
3. Pour the wet ingredients into the dry ingredients while mixing on medium speed with a whisk, until fully combined. Don’t over whisk, some lumps is ok.
4. Line a cake pan with parchment paper and pour in the batter.
5. Bake at 350°F (175°C), using convection if your oven has it, for about 30 minutes.
6. At the 25-minute mark, check for doneness with a toothpick or the clean blade of a knife, and rotate the pan to ensure even baking, since ovens vary.
7. Oven times may vary greatly. So don’t forget to check along the way. 

07/27/2026

Hey guys. It’s been a while since I’ve been around here — life has a way of pulling you in different directions for a bit.

I wanted to share something I’ve been working on: I’m starting a podcast to bring you back into the kitchen with me. I’ll be walking through the dishes you loved from my restaurant days, along with some new ones I’ve been wanting to share.

We’ll cover the precise stuff too — techniques, patisserie, meal planning — but also the simple, forgiving side of cooking, where you don’t need to measure everything just right. I want this to feel different from the usual cooking content out there. More than anything, I hope it shows you that good food often just needs a little heart and imagination, not perfection.

There will be recipe cards too, when you want them. Really, this is just me sharing what I know, with love.

Looking at a September start. I’d love to hear what you think.