Happy Thanksgiving!

   Wishing everyone the best today and everyday!  
  
   We will be back on Monday with a brand new recipe. Have a wonderful weekend!

Vegan Gluten-Free Pumpkin Marshmallow Cake

       Today I bring you my second recipe to be both vegan and gluten-free.  That combination must be like the dynamic duo or something because the last recipe was such a big hit, I decided to change it up a bit to give a fresh new take on it.  One of the biggest changes I made was adding a homemade vegan marshmallow fluff frosting. 

 

 I hope you enjoy this combination of yummy fall flavors!     

You'll need:

1 cup coconut oil

2 cups sugar

5 tsp vanilla extract

2 tsp hazelnut extract

1 tsp almond extract

1 cup pumpkin puree

3 cups gluten-free all-purpose flour

1 ½ tsp xanthan gum

1tsp cinnamon

2 tsp ginger

1 tsp nutmeg

1 tsp baking powder

1 tsp salt

1 cup So Delicious Pumpkin Coconut Milk

1 tbsp vinegar

1 cup chopped pecans

       Preheat the oven to 350°F.  Prepare two round 9” pans by greasing and flouring with gluten-free flour.

       Combine the Pumpkin Coconut Milk and vinegar.  Set aside.

  In a medium bowl using an electric mixer, cream the coconut oil and sugar together, then add in extracts and continue to whip until fully creamed. Next, add the pumpkin puree and mix well

      In a separate bowl, combine the dry ingredients.  Then stir the dry ingredients into the creamed mixture a little at a time, alternating with the coconut milk/vinegar mixture.  

Fold in pecans and mix well.

       Pour batter into prepared pans then bake for 20-25 minutes or until a toothpick comes out clean from the center and the tops are a light golden brown.  Allow to completely cool before frosting.

Pumpkin Marshmallow Fluff Frosting

 

4 cups powdered sugar

1 cup palm shortening

1 tsp vanilla extract

1 tsp almond extract

8 Dandies Vegan Marshmallows

So Delicious Pumpkin Coconut Milk –as needed

       Okay, so I’m being real here: making this Marshmallow Fluff frosting is not for the faint of heart.  Trust me, this recipe is so worth it in the end but it is definitely a challenge to get there.  Just think of it this way...it's kinda like how Mario has to save Princess Peach countless times by rescuing her from Bowser.  He knows what he has to face, the perilous challenge ahead of him, but yet he still goes into the creepy castle, faces Bowser and saves the princess.  

       That’s how I pictured anyway, when I was making this frosting, and endlessly stirring and adding and stirring some more in the name of cooking science to get this mixture to the right texture.  If you find that you are more of the Luigi type and would prefer to sit this one out, then just use this (recipe).  It’s still super yummy just not quite as exciting as conquering the Marshmallow Fluff.

       To begin, use an electric mixer in a medium bowl and beat the palm shortening until light and fluffy.  Add in one cup of powdered sugar then whip until thick and hard to continue whipping.  Then add in the extracts and about half a tablespoon of coconut milk and mix until. Add in another cup of powdered sugar and mix until completely combined.

       Spray a glass cereal bowl with cooking spray and place eight vegan marshmallows in the bowl.  Heat in the microwave for about 20 seconds.  Remove the bowl, stir, then mix in about two tablespoons of coconut milk.  Stick it back in the microwave for another 18-20 seconds.  Take out of the microwave and continue to stir, stir, stir.  

        Quickly fold the melted marshmallows into the frosting mixture.  Add a third cup of powdered sugar followed by a splash of coconut milk.  Finally, whip in the last cup of powdered sugar and voilà! You now have a VEGAN marshmallow fluff frosting!

        Frost your cake generously, then serve, and enjoy! 

(Dynamic duo, Mario Bros... I may have been nerding out a bit on this post, haha!)

Vegan Gluten-Free Pumpkin Spice Cake

       Okay, so here it is: my first attempt at making a cake this is both completely gluten-free and vegan!  I have had so many requests for this combination that I finally had to succumb to the pressure.  I have to say, I even surprised myself with this one...in a good way!  It is so wonderfully moist and flavorful!  What more can I say?

  I hope you enjoy! 

What you’ll need…

2 ¼ cups Bob’s Red Mill Gluten-Free All-Purpose Flour

1 ½ tsp xanthan gum

2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

2 tsp clove

1 tsp salt

-

1  15oz can of pumpkin

¾ cup pumpkin coconut milk

3 tsp vanilla extract

1 tbsp vinegar

-

¾ cup coconut oil

1 ¼ cups sugar

 egg substitute equivalent to 3 eggs

1 cup pecans 

       Preheat oven to 350°F.  Grease and flour two 9” round cake pans.

       In a medium mixing bowl, combine flour, xanthan gum, baking powder, baking soda, spices, and salt.  Set aside.

       In a separate bowl, mix together pumpkin coconut milk, pumpkin, vinegar, and vanilla.

       In a small bowl, stir your egg substitute until it’s fully blended and ready to be used.

     In a fourth bowl, cream together the coconut oil and sugar until light and fluffy.  Next, add in the egg replacer.  Once the 'eggs' are mixed in, slowly add in the dry ingredients and pumpkin mixture alternately to the creamed mixture, mixing well.  Next Fold in Pecans.

       After all of the ingredients are combined, pour the batter into the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.

       Once the cakes have finished baking, allow to fully cool before frosting.

Sugar and Spice Frosting

1 cup palm shortening

2 cups powdered sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

1 tsp vanilla

2 tsp pumpkin coconut milk

       In a small bowl with an electric mixer, beat shortening until light and fluffy.  Then whip in one cup of powdered sugar.  Add in the second cup of powdered sugar, vanilla, and spices. Finally, whip in the pumpkin coconut milk and continue beating until all ingredients are well combined.

       Once the cakes have cooled completely, assemble the layers and frost with your freshly whipped icing!  Then serve and enjoy the taste of autumn!

Gluten-Free York Peppermint Cake

       To me, there’s nothing quite like a good slice of moist chocolate cake and that's what today's post is all about.  While I was working on this cake recipe, I decided to add a flavor profile that I'll be playing some more with in December: chocolate and mint!  I had a sellout of cake slices in a just few short hours and since then I've had people requesting (borderline begging for) more!!!  I hope you enjoy this recipe as much as I enjoyed whipping it up for everyone.  Because cake makes people happy.

 

You'll need:

1 cup sugar

1/2 cup brown sugar

1 3/4 cups gluten-free all-purpose flour

2 tsp xanthan gum

1 cup dark cocoa powder

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

1/2 cup coconut oil

2 large eggs

1 cup buttermilk

1 tbsp vanilla extract

1 tsp peppermint extract

3/4  cup white chocolate chips

1 cup of hot water

       Preheat the oven to 350°F.  Prepare two 9” round pans by greasing and flouring.

        In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, and salt.

       In a separate bowl, whip together coconut oil, eggs, buttermilk, and flavors.  Then slowly add the liquid ingredients to the dry mixture and stir until fully combined.  

 

Next, fold in the white chocolate chips.

       Add hot water to the batter and mix well, until the batter is thin.  Pour evenly into the prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.

       Once the cakes have finished baking, allow to completely cool before frosting.

 Mint Crème Frosting

 1 stick of Kerrygold butter, softened

 3 cups powdered sugar

 1 tsp vanilla

 1 tsp peppermint extract

 2 1/2 tbsp heavy whipping cream      

       In a large bowl using an electric mixer, whip the butter until fluffy.  Whip in one cup of powdered sugar, then add in the flavors and one tablespoon of heavy cream.  Keep whipping until the mixture thins.  Then whip in the remaining two cups of powdered sugar, beating well between each addition and alternating with the rest of the heavy cream.

       Spread the frosting over the bottom layer of cake to create the filling, then place the second cake on top.   Finish frosting the top and sides of the cake with the remaining frosting.

     *Brian’s note:  Don’t skip the Kerrygold butter!  I’m not saying that this recipe won’t still be absolutely delicious without it, but in my opinion the Kerrygold really takes it over the top and gives it an incredible flavor.

       Serve and enjoy!

Gluten-Free Vanilla Bean Cake

       So I originally came up with this creation for a custom order.  My boss wanted to have a special birthday cake made for her husband, who happens to be sensitive to gluten.  So, with just a few suggestions from her, I came up with a new cake which I hope will be an instant classic!  Who doesn’t like the combination of vanilla and caramel?  It got great reviews from their family so I hope you enjoy this recipe as much as they did!

       You'll need:

1 cup salted butter, softened

2 cup sugar

5 tsp vanilla extract

4 tsp butter flavor

1 tsp almond extract

4 eggs

3 cups gluten-free all purpose flour

1 ½ tsp xanthan gum

1 tsp baking powder

1 tsp salt

1 cup buttermilk

 

 2 Vanilla Beans

       Preheat the oven to 350°F.  Prepare two round 9” pans by greasing and flouring with gluten-free flour.

       

      In a medium bowl using an electric mixer, cream the butter until light and fluffy.  Add in the sugar and extracts then continue whipping until fully creamed. Gradually add the eggs one at a time and mix well between each addition.

    

     On a small plate slice open two vanilla beans and scrape out the seeds. Whip into Batter and continue to stir until fully combine.

 

       In a separate bowl, combine the dry ingredients.  Then stir into the creamed mixture a little at a time, alternating with the milk.

       Pour batter into prepared pans then bake for 20-25 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.  Allow to cool fully before frosting.

 

 Caramel Crème Brulee Frosting

 1 cup heavy whipping cream

 2 tbsp powdered sugar

 1 4oz container mascarpone cheese

 1 tsp vanilla extract

  ½ tbsp caramel syrup

       In a medium bowl with an electric mixer, whip heavy cream until stiff peaks form. Add in powdered sugar, vanilla, and about a third of the mascarpone cheese then whip on high until fully mixed.  Add in the caramel syrup and another third of the cheese then whip some more. Add in the remaining cheese and whip all the ingredients until fluffy and smooth.

       To assemble, spread a generous amount of cream onto the top of one of the cakes then drizzle lightly with additional caramel sauce.  Stack the next cake on top of the cream filling.  

     Then finish frosting the top and sides of the cake with the rest of the icing.  As a final touch, drizzle the top with a bit more caramel syrup and sprinkle with Turbinado sugar. Serve and enjoy!

     The nice thing about a classic recipe like this is you can decorate it however you would like.  This would make a great birthday or special occasion cake, whether or not you are trying to eliminate gluten from your diet.  If you try this cake and decide to decorate it, send us your pics so we can feature your creativity on the blog!

Gluten-Free Eggnog Cake with Mint Creme Frosting

       Who's excited that eggnog season is finally here??!!  (If you're not excited, I'm not sure if we can still be friends...)  I for one am very happy to not only be able to enjoy an evening sip of eggnog, but I'm also very excited to bring you new varieties and combinations of seasonal flavors.  I hope you enjoy the first of what I'm sure will turn into several eggnog-inspired desserts…

You'll need:

½ cup butter, softened

1 cup sugar

2 egg

3 tsp vanilla

-

2 cups Bob’s Red Mill Gluten-Free Flour 

2 tsp xanthan gum

1 tsp baking soda

1 tsp baking powder

1 tsp nutmeg

1 tsp clove

½ tsp salt

1 cup eggnog

1 tbsp vinegar

       Preheat oven to 350°F.  Grease two 9" round cake pans and set aside.

       In a large mixing bowl using an electric mixer, cream together butter and sugar until light and fluffy.  Next, beat in the eggs one at a time, then whip in the vanilla extract. 

       Add one tablespoon of vinegar to the cup of eggnog, then set aside until needed.  

In a separate bowl, combine the flour, xanthan gum, baking powder, baking soda, salt and spices.

        Gradually add the dry ingredients into the creamed mixture, alternating with the eggnog and beating well after each addition. You may need to hand mix the batter after the second addition of flour since the batter will become thick and gummy.

        Divide batter between the two prepared pans.  Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.

 

       Cool for 10 minutes before transferring from the pans to a wire cooling rack to cool completely.

 

Mint Crème Frosting 

1 stick of butter, softened 

3 cups powdered sugar 

1 tsp vanilla 

1 tsp mint extract 

2 1/2 tbsp heavy whipping cream 

       In a large bowl with an electric mixer, whip the butter until it's fluffy.  Whip in one cup of powdered sugar, then add in the flavorings and one tablespoon heavy cream.  Keep whipping until the mixture becomes a little thinner.  Then whip in the remaining two cups of powdered sugar one at a time, beating well between each addition and alternating with the remaining heavy cream.  

       Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the rest of the frosting.  Sprinkle the top of the cake with a light dusting of nutmeg then serve!

       I hope you enjoy! (And seriously...you are happy that eggnog is back, aren't you??)