Gluten-Free Raspberry Chocolate Cake with Sugar Alternative!

Today I'm bringing you a more diabetic and diet-friendly recipe!  After several of my customers begged me to make a sugar-free dessert, I decided to whip up a delicious but healthier cake using Swerve brand sugar substitute.  Swerve is made with erythritol, which is a sugar alcohol naturally occurring in plants that doesn't raise your blood sugar. 

 So here it is!  Raspberry and Chocolate Cake...so yummy, I'll bet you'll never miss the sugar!

You'll need:

1 cup Swerve sugar alternative

1/2 cup coconut palm 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 dehydrated raspberries

1 cup buttermilk

1 tbsp vanilla extract

1 tbsp raspberry extract

1/2 cup macadamia nuts, chopped

1/2 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 large measuring cup, rehydrate one cup of dried raspberries in one cup of buttermilk.  Set aside until needed.

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

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

       Then slowly add the liquid to the dry ingredients and stir until combined.  Next, fold in the chocolate chips and macadamia nuts.

       Add hot water to the batter and mix well, until the batter is thin.  Then pour evenly into 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!

 

Creamy Vanilla Raspberry Frosting

1  cup of Kerrygold Butter

1/2 cup palm shortening

1/4 cup dehydrated raspberries

3 cups Swerve powdered sugar alternative

3 tsp raspberry extract

3 tsp vanilla extract

1 tsp salt, divided

Heavy cream, as needed

       Rehydrate the raspberries in just enough heavy whipping cream to cover the berries then stir to create a raspberry cream.

       In a large bowl, whip the butter and shortening with an electric mixer until light and fluffy.  Next, whip in one cup of powdered sugar substitute, half a teaspoon of salt, and the  flavorings.  To finish, whip in the remaining two cups of powdered 'sugar' one cup at a time and add the remaining salt.  Beat well between each addition and alternate with the raspberry 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 remaining frosting.

       You can dress up this cake with any garnishes you would like or simply enjoy it as is!

Gluten-Free Summer Lemonade Cake!

       Summer has arrived here in the sunshine state!  And what goes better on a hot summer day than a cool glass of iced Lemonade?  You may say a bowl of ice cream or (if it’s your 'cup of tea' haha) a glass of iced tea.  But for me, summertime means lemonade!  So off to the kitchen I went to create a dessert inspired by that classic drink...

You'll need:

1 cup salted butter, softened

1 cup sugar

1 cup brown sugar

1 tbsp vanilla extract

3 tsp butter flavor

1 tbsp lemon extract

1 tsp coconut extract

Zest of one large lemon

4 eggs

3 cups gluten-free all purpose flour

 

1 ½ tsp xanthan gum

2 tsp baking powder

1 ½ tsp baking soda

1 tsp salt

1 cup buttermilk

2 tbsp lemon juice

       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 sugars and flavorings then continue whipping until fully creamed.  Next, mix in the eggs and lemon zest.

       Add the lemon juice to the milk then 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 lemon milk.

       Pour batter into prepared pans then bake for 30 - 35 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.  Allow to completely cool before frosting.

 Lemon Cream Frosting

1 cup salted Kerrygold butter

1/4 cup lemon curd

1/4 cup palm shortening

3 cups powdered sugar

2 tsp lemon extract

Whipping cream, as needed

       In a medium bowl with an electric mixer, whip the butter, lemon curd, and palm shortening until creamed.  Then whip in one cup of powdered sugar followed by the lemon extract and a splash of cream.  Next, whip in the final two cups of powdered sugar followed by enough whipping cream to thin the mixture to a nice butter cream consistency.

   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.

 Enjoy!

Gluten-Free Chocolate Peanut Butter Fudge Cake!

       So I know I’ve made quite a few peanut butter chocolate cakes in the first year that my blog has been up and active.  (Yes, it's been a year!  I can't believe it...stay tuned for a special anniversary post later this week.)  But I mean when you have two things that just go together, aren’t you supposed to keep trying to find a new variation of perfection?  

       That’s what I’m telling myself anyway!  I hope you enjoy the newest addition to the peanut butter chocolate cake family… 

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

1/4 cup Kerrygold butter

1/4 cup crunchy peanut butter 

2 large eggs

1 cup buttermilk

1 tbsp vanilla extract

1/4 cup peanut butter chips

1/4 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 small bowl, melt together the butter and peanut butter.

       In a separate bowl, whip together the Butter mixture, eggs, buttermilk, and vanilla.

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

Peanut Butter Fudge Frosting

1 Cup Creamy Peanut Butter

1/2 Cups of Palm Shortening

2 cups powdered sugar

Whipping cream, as needed

       In a large bowl with an electric mixer, whip the shortening and peanut butter until fluffy.  Whip in one cup of powdered sugar, then add in a splash of whipping cream and the second cup of powdered sugar.  Then add just enough whipping cream to thin the mixture to a butter cream consistency. 

   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.

       Enjoy!

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!