Autumn/Winter, Cakes/Cupcakes, Gluten Free Vegan

Spiced Streusel Coffee Cake

imageFirst off, I’m soooo sorry I haven’t written a blog post in forever! I myself can’t believe it’s been so long…where does the time go? I’ve been consumed with medical appointments and dealing with one flare-up after the other. I haven’t been getting all the regular treatment I need due to lack of fund$ and unfortunately I’m paying for it in other ways (my health). It’s ok though, I won’t bore you with the gruesome details, well because I’ll get through it somehow, I always do! Instead I’ll just get into talking about this lovely recipe I’ve had up my sleeve for some time now.

For the longest time I use to think coffee cake had coffee in it. I mean after all it is called coffee cake 🙃. It wasn’t till just a couple years ago I realized coffee cakes weren’t actually made with coffee in it, but are meant to be eaten alongside a cup of coffee! Hah! If you’re thinking “duh where has this girl been all her life?”, yes I know I’m so, so very deprived, but it’s just that I’ve never been a coffee drinker. In my early 20’s I had maybe 5-10 cups of cold coffee one year because I thought it was “cool” to drink coffee, but I didn’t even really consider it coffee since it was cold 😂

As tempted as I was to put coffee in my coffee cake I refrained so I wouldn’t look like a coffee nut (or just a nut). I did however put nuts in the streusel to give a nice crunch which balances the soft, creamy, melt in your mouth cake. The brown rice flour makes this coffee cake light and pleasantly delicate, although you can use gluten free all purpose flour which won’t be as light and airy, buts it’s equally as enjoyable.

Make this healthy, delicious coffee cake with any fruit or vegetable your heart desires – pumpkin, sweet potato, apple, pear, let your imagination run wild! My coffee cake goes great with tea, cold coffee, and of course a regular ol’ cup of joe 😉

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Spiced Streusel Coffee Cake

Vegan, Gluten-Free, Grain-Free, Refined Sugar-Free, Soy-free, Yeast-Free Recipe

Yield: 9 servings

Ingredients:
•1½ cups brown rice flour (or gf all-purpose flour for non gain-free option)
•1 tsp baking soda
•1½ tsp ground cinnamon
•1/2 tsp ground ginger or nutmeg
•1/8 tsp ground cloves, optional
•1/2 tsp salt
•1 cup of puréed fruit/vegetable – such as pumpkin, apples, pear, sweet potato, etc.*
*3/4 cup brown rice syrup, coconut nectar or maple syrup
•1/2 cup vegan milk or purified/distilled water
•1/3 cup coconut oil or grapeseed oil
•1 tsp pure vanilla extract
•1 tsp apple cider vinegar or fresh lemon juice

{streusel}
•1/3 cup coconut sugar, brown sugar or maple sugar
•1/4 cup gf flour of choice 
•1 heaping tsp ground cinnamon
•1/3 cup pecans or walnuts
•1/4 cup vegan butter, melted 

*Note- the pics are pumpkin coffee cake. i’ve also made this with apple and pear, and they’re all delicious. You can use canned purée or purée fruit/vegetable in the blender.

Instructions:
Preheat oven to 350 degrees. Line 8×8 pan with parchment paper, or grease if desired. This isn’t required, but if you wanted to pull the whole cake out of the pan to place on a serving tray, it would make things a ot easier.
Mix together the dry ingredients. Add the fruit purée, sweetener, milk, oil, vanilla and vinegar/lemon juice. Mix together by hand, don’t overmix. Pour into pan. In a small-medium bowl add streusel ingredients and mix well. Sprinkle topping evenly over batter. Bake for 40 mins, or until a toothpick inserted in the middle of the cake comes out clean. Enjoy!

Cakes/Cupcakes, Frosting & Buttercreams

Chocolate Buttercream Frosting

 

Easy Chocolate Whipped Frosting

Words simply cannot do this amazingly delicious chocolate frosting justice.
I am fanatic about buttercream frostings. Basically, if its loaded with butter and sugar, and is creamy I will drooool. As crazy as I am about chocolate (serious self proclaimed chocoholic here) I’ve never really gotten excited over chocolate icing. I’ve always fancy’d myself a strawberry, cream cheese, and go-to vanilla icing gal, but this yummy chocolate frosting changed that for good.

A lot of chocolate frostings out there are overly processed, and overly sweet, in my opinion. This chocolate frosting is not too sweet or too bitter, but just right. You can taste the genuine flavor of the raw cocoa rather than a mouthful of confectioners sugar with a chocolate flavoring. The creamy coconut milk gives this frosting a lighter, more airy consistency that is very pleasing.

Oh, and if you’re not a big coconut fan, don’t worry, you won’t taste any coconut in this frosting, just pure chocolatey goodness!
I warn you, you may have a hard time not eating a whole batch of this frosting by the spoonful!


Chocolate Buttercream Frosting

Vegan, Gluten-Free, Grain-Free, Soy-Free, Nut-Free

Ingredients:

2 tbsp vegan butter or unrefined coconut oil, softened
1 cup vegan, gluten free powdered sugar
1/4 cup full-fat coconut milk (preferably refrigerated overnight to make heavy cream)
1 tsp pure vanilla extract

3 tbsp unsweetened cocoa powder
dash of salt

Note- you could probably use light coconut milk, but I’ve only ever made this with full-fat so I can’t guarantee you’d get the same results.

Instructions:

Take your refrigerated coconut milk, carefully open the can and scoop out the thick top layer (if your milk is not solid, it’s ok, it will still work just fine the frosting just won’t be as fluffy/thick). Save the coconut water at the bottom for later use, or drink it straight from the can. Using an electric or stand mixer, combine butter with sugar and blend together on low until smooth consistency forms. As you mix butter and sugar, add in your coconut milk and vanilla, and continue to mix until blended well. Add in cocoa powder and salt and continue to blend, increasing speed to medium until smooth and whipped consistency is achieved. Chill for best results. Enjoy!


Cakes/Cupcakes

Strawberry Lemon Poppy Seed Cupcakes

 

Strawberry Lemon Poppy Seed Cupcakes - Vegan + Gluten Free

It’s Strawberry season!!!!

When I was a little girl, about 4 years old, I developed an infatuation with Strawberries. It may have been the adorable Moranguinha aka Strawberry Shortcake backpack my godmother gave to me when I started preschool in Santos, Brasil. I wore that backpack until I was way too old to. I grew up loving Strawberry Shortcake, the character but I wasn’t too fond of actually eating Strawberries when I was a kid. I always thought Strawberries were cute as heck to look at but they were far too sour for my tastebuds until I reached my mid twenties. Now I’m CRAZY about Strawberries, and it’s just an added bonus that they’re so darn good for you. It seems that every Strawberry season that goes by I grow more and more in love with them! Now that it’s Strawberry season once again, I’m inspired to make all sorts of Strawberry goodies.

Today, after a week of watching episodes of DC Cupcakes on Netflix with my fiancé (and aching to bake cupcakes all week), I finally got the energy to get to work and bake cupcakes! I wanted Strawberry flavor, of course, but also had a craving for Lemon Poppy Seed cupcakes, so I combined them. To make the cupcakes more Strawberry-y, I made a yummy Strawberry Buttercream frosting which tastes a little like a Strawberry Milkshake – something I haven’t enjoyed since becoming vegan. Mmmm the combo of the Strawberry icing with the Strawberry Lemon Poppy Seed cupcakes is great, and since I just threw it all together, I was really excited it actually came out so well!


Strawberry Lemon Poppy Seed Cupcakes

Vegan, Gluten-Free, Nut-Free, Sugar-Free optional

Adapted from Feed Me I’m Cranky

Ingredients:

1/2 cup-1 cup fresh strawberries, chopped
3 cups gluten free all purpose flour 
2 cups granulated sugar or sugar substitute
2 tsp gluten free baking soda
1 tsp salt
2 cups purified/distilled water
3/4 cup extra virgin olive oil
1/3 cup fresh lemon juice
2 tbsp fresh lemon juice
1 tbsp lemon zest, optional
2 tsp pure vanilla extract
1/4 cup poppy seeds

**Note: To convert this recipe into a cake recipe, grease a 9×13 baking pan with oil & flour or non-stick spray. Pour batter into pan and bake for 40 minutes at 350°.

Instructions:

Preheat oven to 350°. Fill a cupcake pan with 24-30 paper baking cups. In a large bowl, mix together all of your dry ingredients, then add in your wet ingredients. Mix batter until blended well, then fold in chopped strawberries and poppy seeds. Once mixture is evenly blended (batter will be pretty liquid-y, this is good) pour into your muffin cups until 2/3 of each cup is full. Bake for 24-26 mins. Check the center of a cupcake with a toothpick to make sure it comes out clean and dry, if it does than they’re ready! Allow your cupcakes to cool for about 30 mins (this is the tough part), and then top with Strawberry Buttercream Frosting or lemon buttercream frosting. Enjoy!


Cakes/Cupcakes

Strawberry Chia Layer Cake with Date-sweetened Cream Cheese Frosting

 

Strawberry Chia Cake Gluten Free and Vegan

Yesterday was my fiancé’s birthday and for his special day, I just had to make him an amazingly special cake. He loves strawberry-cheese flavored things so I decided I would make him a strawberry chia-infused layer cake with cream cheese icing 🙂

I spent days searching for strawberry cake recipes, ruling out most because like me, my fiancé has an exhaustively long list of food allergies. After going back and forth between a few different cake recipes, I finally settled on one…a vegan, gluten free version of the traditional strawberry shortcake. When I made the cake according to the recipe I’d found, I was disappointed to discover it was a big fail. The consistency of the mix…just wasn’t right. This cake I had made just wasn’t holding together, and I had no clue how I could fix it. I added a little flour and it was still not good! I was so frustrated but I had to think of something fast, my fiancé was due home in a couple of hours. I was feeling extremely achy, nauseated and exhausted the whole day (regular symptoms of mycotoxicosis), so I was working at a snail’s pace. I have to say, I was tempted to just give up and go the cake mix in a box route, but I just couldn’t do that! Plus, I didn’t have any gluten free cake mix on hand anyhoo. My mind was set, I had to make a wonderful, simple cake for my darling. I summoned up the little energy I had and started all over again from scratch. I improvised as I went along hoping that this cake would not be another disappointment, and actually taste good! For my egg substitute I decided to use chia seeds since they’re so nutritious, and well, since I had them. I wanted the cake to be as strawberry as it could be so I added 2 containers of fresh organic strawberries to the cakes. I chose a cream cheese icing sweetened with dates, since my darling doesn’t like sweet-as-can-be icing like me. Since I was rushed for time, I went back to trusty Pinterest for the frosting recipe (I never know if I should say icing or frosting, but I shall try and stick with frosting), and found this healthy Cream Cheese Frosting recipe, which turned out a little chunky since I didn’t use a food processor. My fiancé liked the cream cheese frosting better than I did…it just wasn’t sweet enough to please my super sweet lovin tastebuds. This cake would have been to die for if I had used my very own Vanilla Buttercream Frosting instead (but that couuld be me being biased ;)) Regardless of the frosting, the end result was pretty darn delicious, both my fiancé and I ate 2 huuge slices. I’m pleased to say we all concluded that my cake was indeed a success, thank goodness!! The birthday boy loved his cake, and to me, that made all the hard work worth it! 😀

StrawberryLayerCake


Strawberry Chia Layer Cake

Vegan, Gluten-Free, Nut-Free, Soy-Free optional

Yield: Two 8″ cakes:

Ingredients:

4 1/2 cups gluten free all purpose flour
3 cups vegan cane sugar
1/2 cup chia seeds, ground or whole
5 1/4 tsp gluten free baking powder
1/2 tsp salt
1 3/4 cups fresh strawberries
2 cups vegan milk of choice 
1 1/2 cups extra virgin olive oil or vegan butter (coconut oil should work too)
1 tbsp pure vanilla extract

Strawberry Chia Cake Vegan and Gluten Free
Happy Birthday dear Ramiz!

Instructions:

Preheat oven to 350° and grease two 8-9 inch baking pans.
In a large bowl, add flour, sugar, salt, and baking powder and mix with an electric beater on low setting/speed until blended well.
Puree 1 3/4 cups of organic fresh strawberries in a blender or in a food processor.
In a separate bowl, mix together chia seeds with milk and let sit for about 5 minutes.
Add strawberry puree and melted butter into the dry mixture, and gradually add your chia-milk mixture as you blend with an electric beater on medium setting for about 3 minutes, or until mixture is smooth and thick.
Evenly distribute your cake batter between both pans and bake for 60 minutes.
When your cakes are a light brown/dark golden in color, and you can stick a toothpick through the middle and it comes out clean, they’re done.
Let your cakes cool for at least 30 mins.
Place sliced strawberries in the middle of the two cakes and assemble by gently placing one cake on top of the other.
Frost with this healthy Date-Sweetened Cream Cheese Frosting, my classic Cream Cheese Buttercream Frosting, or any topping of your choice (or go topless ;))
Finally, decorate your cake with fresh cut strawberries and enjoy!