Vegan Gluten-Free Banana Chocolate Chip Cake!

       About a month or so ago, I posted a Peanut Butter Banana Cake recipe which happened to be more popular than I had expected.  So with more ripe bananas and baking needing to be done, I decided to reinvent this recipe and add two amazing ingredients: chocolate chips and coconut.  It's a win-win!  Enjoy!

    (Editor's Note: This cake may be a new favorite of mine!  It's so moist and has a great banana flavor, and the icing!  Oh that icing...i could have eaten a whole bowl of it with a spoon.) 

You'll need:

1/2 cup coconut oil

1 Cup brown sugar

1/2 cup coconut sugar

1 tbsp vanilla extract

2 tsp rum extract

1 tsp coconut extract

3/4 cup pumpkin puree

2 1/4 cups gluten-free all purpose flour

1 ½ tsp xanthan gum

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 1/3 cup very ripe bananas, mashed

1/3 cup coconut milk

2 tsp vinegar

1 cup vegan chocolate chips

1/2 cup shredded coconut

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

       In a medium bowl, cream the coconut oil, sugar, and extracts until light and fluffy.  Then add in the pumpkin puree  and continue whipping until fully creamed.

in a separate bowl, combine vinegar, milk, and banana.  Set aside until needed.

        In a medium bowl, combine the dry ingredients.  Then stir into the creamed mixture a little at a time, alternating with the banana mixture.  Lastly, fold in chocolate chips and coconut.

       Pour batter into prepared pans and Bake for 25-30 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.  Allow to cool completely before frosting.

 Creamy Chocolate Frosting

1 1/2 cups palm shortening

1/4 cup dark cocoa powder

2 cups powdered sugar

Coconut milk, as needed

       In a large bowl using an electric mixer, whip the shortening until fluffy.  Next, whip in one cup of powdered sugar and the cocoa powder,  Then add in a splash of coconut milk and the second cup of powdered sugar.

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

       Enjoy!

Vegan Gluten-Free Coconut Yogurt

       I'd like to start out by thanking Belle +Bella for hooking me up with a sample packet of their dairy-free yogurtstarter!  I've been wanting to experiment with making my own coconut yogurt for awhile but I haven't had the chance, so I was more than happy to give this starter a try.  

 

       Well, now not only do I get to bring you my recipe for coconut yogurt, but I also get to give you a big thumbs up on Belle + Bella yogurt starter!!!  It worked wonderfully and was simple and easy to use.  I hope you enjoy!

You'll need:

(3) 13oz cans coconut milk

1 tsp vanilla extract

1/4 cup tapioca starch/flour

1 packet Belle + Bella Non-Dairy Yogurt Starter

1/3 cup Salba Chia Seeds

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1 candy thermometer

       In a saucepan over medium heat, whisk together coconut milk, vanilla, and tapioca.  Gradually increase the temperature until the candy thermometer reaches 180°F.  Remove from heat and allow to cool to about 108°F.

       After the coconut mixture has cooled down, take a small amount out of the saucepan and mix it with the packet of yogurt starter.  Add this mixture back into the rest of the yogurt, then mix in the chia seeds.

       If you have a yogurt maker, simply follow the directions provided on the packet of yogurt starter.  Otherwise, if you are like me and don't have a yogurt maker, then you can follow my method below.

 You’ll need:

 1 crock pot

 3 pint jars

       Turn the crock pot on high, then in a medium saucepan, bring water almost to a boil, but not quite.  Pour water into the preheated crock pot, then turn the crock pot down to low.

       Separate the yogurt into the three pint jars, seal them tightly, and place them in the crock pot.  Unplug the crock pot and wrap three large towels around it to insulate.  Allow this to rest for 24 hours and then you should have a thick, creamy, all-around-yummy vegan yogurt!

       This method worked splendidly for me but I would suggest if you do have a yogurt maker, go with that route.  Or if you have been considering purchasing one, this would be the perfect excuse to go ahead and do it.

       Enjoy your yogurt!  You can eat it plain, sweetened, with coconut shreds, or my personal favorite, fresh local berries!  Get creative with your toppings and let us know how it turns out for you!

Vegan Gluten-Free Almond Mango Cake

       There are two words that when combined, they just equal yum!  Almond and mango!!!  Really, how could you go wrong with this combo?  Don’t ask why it’s taken this long for me to put them together when they are so obviously meant to be.  I hope you enjoy this instant tropical classic!

You'll need:

1 cup organic coconut oil

2 cup sugar

1 tbsp vanilla extract

2 tsp almond extract

1 tsp orange extract

1 cup pumpkin puree

1/2 cup fresh mango, chopped

3 cups gluten-free all purpose flour

1 ½ tsp xanthan gum

1 tsp baking powder

1 tsp salt

2/3 cup mango juice

1/3 cup coconut cream

1 cup sliced almonds

       Preheat 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 together coconut oil and sugar.  Next, mix in the extracts then continue whipping until fully creamed.  Finally, whip in the pumpkin puree and mango.

       In a liquid measuring cup, combine the mango juice and coconut cream.  Set aside until needed.

       In a separate bowl, combine the dry ingredients.  Then stir into the creamed mixture a little at a time, alternating with the juice/cream mixture.  Lastly, fold in the sliced almonds.

       Pour batter into prepared pans then Bake for 25 – 30 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.  Allow to cool fully before frosting.

Almond Cream Frosting

1 1/2 cup palm shortening

3 cups powdered sugar

1 tsp vanilla extract

3 tsp almond extract

Mango juice, as needed

       In a bowl, using an electric mixer, cream the shortening until smooth.  Add in two cups of powdered sugar and cream together until the shortening is thick and crumbly.

       Add in the extracts and a splash of mango juice then whip together.  Add in another cup of powdered sugar followed by just enough mango juice to make the frosting nice and smooth.  Continue mixing until creamy.

       Assemble the cake layers, frost, serve, and enjoy! For some added fun, garnish the top with a sprinkle of sliced almonds!

Gluten-Free Chocolime Cake

       Chocolate and lime aren’t exactly two flavors you’d normally put together for a dessert.  I guess I was feeling a little bit out of the box tonight, so I thought, "Why not try it?"
       Success!  I have to say in my opinion this is now a combination that should be put together more often!  I hope you’ll give this unique recipe a try and let me know what you think.

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 Kerrygold Butter, Melted

2 large eggs

1 cup buttermilk

1 tbsp vanilla extract

2 tbsp lime juice

1/4 cup lime zest

½ cup dark chocolate chips

1 cup of hot water

       Preheat the oven to 350°F.  Prepare two 9” round Pans by lightly coating with cooking spray or oil.

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

       In a separate bowl, whip together the Butter, eggs, buttermilk, zest, and Extracts.

       Next, slowly add the liquid to the dry ingredients and stir until both mixtures are fully combined.  Then fold in the chocolate chips.

        Add hot water to the batter and mix well, until the batter is thin.  Then 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 them to completely cool before frosting!

 

Lightly Lime Frosting

1 ½ cups palm shortening

3 cups powdered sugar

1 tbsp vanilla extract

1 1/2 tbsp lime juice

       In a large bowl, whip the butter with an electric mixer until light and fluffy.  Next, whip in one cup of powdered sugar, then add in the vanilla and lime juice.  To finish, whip in the remaining two cups of powdered sugar, one cup at a time.  Continue beating until creamy.

       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 remaining frosting.

       You can dress up this cake with a garnish of lime zest then enjoy!

Vegan Powdered Coconut Creamer!

I know, I know...this isn't the normal sweet treat post you've come to expect from me, but I think you'll be pleasantly surprised by this recipe!  What complements desserts better than anything else?  Why it's coffee, of course!   

 

       Most people I know generally use refrigerated creamers and you can find a variety of dairy alternatives such as almond, hemp, cashew, and the most common, coconut creamer.  But what about those times when you are on the go and need something quick?  What about the people who just prefer using a powdered version but don't want all of the nasty things in most dairy-free powdered creamers?  Well fear not, for today I bring you the answer to this conundrum.  This is a quick, simple, and ridiculously easy recipe for a vegan powdered coconut creamer which uses only three Ingredients.

 

What you'll need:

 

 2 cups powdered coconut milk

 

 1/2 cup powdered sugar

 

 1 1/2 tsp coconut oil, melted

 In a medium mixing bowl, combine the dry coconut milk and powdered sugar.  Stir together until they are completely mixed.  Next, pour in the melted coconut oil and using your hands (yep...and it goes without saying that your hands will be clean before you do this, right???) fold the oil into the powdered mixture until it is completely combined.  Store in an air tight container and now you have the perfect replacement to regular powdered creamer!   

Enjoy your coffee!  And pssst, why not make a slice of (this cake) to go along with it?  You know you want to.

Gluten-Free Southern Charm Cake AKA Salted Caramel Butter Pecan Cake!

       Call me crazy, but after I created this buttery, caramel-ly, nutty deliciousness, I do declare I could not get the thought of the true south out of my head.  So why not name this recipe after the charming south?! 

       I hope you enjoy this creation as much as my family did.  I was seriously beginning to fear I would have to padlock the fridge shut just to keep them away from this cake!

You'll need:

1 cup salted butter, softened

1 cup sugar

1 cup coconut sugar

1 tbsp vanilla extract

4 tsp caramel Extract

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

1 1/4 cups pecans, chopped

       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 fluffy.  Add in the sugars and extracts then continue whipping until fully creamed.

       Gradually add the eggs in, one at a time.  Mix well between each addition.

 

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

        Pour batter into prepared pans then Bake for   25 - 30 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.  Allow to cool fully before frosting.
 

Salted Caramel Frosting

 1 cup Kerrygold Butter, salted

1/2 cup palm shortening

3 cups powdered sugar

1 tsp vanilla extract

2 tbsp Caramel Syrup

1 tsp Caramel Flavor

A pinch of salt

Whipping cream, as needed

       In a medium bowl with an electric mixer, whip Butter and shortening until creamed.  Then add in one cup of powdered sugar, the extracts, syrup, and salt.  Whip in the final two cups of sugar and a splash of cream, then continue mixing until you have a nice creamy frosting

       To assemble, spread a generous amount of cream onto the top of one of the cakes and then drizzle with caramel sauce.  Stack the next cake on top of the cream filling. Finish frosting the sides and top of the cake with remaining icing.  After all of the topping is used, drizzle the top with caramel Serve and Enjoy!

Gluten-Free Chocolate Root Beer Cream Cupcakes

        Last year I made creamy Ginger Ale Cupcakes!  I guess I was feeling a bit nostalgic this week because I decided to create another soda-inspired treat.  So out came the root Beer, then a simmer and a stir later, we had a delicious syrup to bake with!  I hope you enjoy this unique sweet treat.

 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 Cacao powder

1 ½ tsp baking powder

1 ½  tsp baking soda

1 tsp salt

1/2 cup Kerrygold butter, Melted

2 large eggs

1 cup buttermilk

1 tbsp vanilla extract

1 tsp rum extract

¼ cup root beer syrup

½ cup dark chocolate chips

1 cup of hot Root Beer

-Root Beer Syrup:

1 cup of Root Beer

1/2  Brown Sugar

1 tbsp Cornstarch, divided

       To begin, we'll make the Root Beer Syrup.  In a saucepan, combine root beer, sugar, and half tablespoon of cornstarch.  I first dissolve my starch in a small amount of water to help avoid lumps in my syrups.

       Bring the mixture to a boil then add the second half tablespoon of cornstarch.  Allow mixture to boil for about three minutes or until it begins to thicken into a syrup.  Once it reaches the consistency we’re looking for, remove the pan from the heat and set aside until needed.

       Preheat the oven to 350°F.  Prepare two jumbo cupcake tins.

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

       In a separate bowl, whip together the Butter, eggs, buttermilk, extracts and syrup.  

       Then slowly add the liquid to the dry ingredients and stir until both mixtures are fully combined.  Next, fold in the chocolate chips.

       Add hot Root Beer to the batter.  (I put a cup of root beer in a small saucepan and allow it to warm up as I’m making the cupcakes.)  Mix well, until the batter is thin.  Then pour evenly into the prepared cupcake tins and bake for about 25–30 minutes or until a toothpick comes out clean.

Creamy Root Beer Frosting

1 cup of Kerrygold Salted Butter

1/2 cup palm shortening

3 cups powdered sugar

¼ cup root beer syrup

1 tsp vanilla extract

Heavy whipping cream, as needed

       In a large bowl, whip the butter with an electric mixer until light and fluffy.  Next, whip in one cup of powdered sugar, then add in the root beer syrup and vanilla.  To finish, whip in the remaining two cups of powdered sugar, one cup at a time.  Beat well between each addition and alternate with the heavy cream as needed.

     Now it's time to fill and frost the cupcakes!  Once the cupcakes have completely cooled, use a coring tool or a butter knife to hollow out the centers.  Then  use a pastry bag or a ziploc with the tip cut off to fill the cupcakes and finish frosting the tops.

       Enjoy!