• Dairy Free,  Dessert,  Holiday,  Recipe,  Vegan,  Vegetarian

    Dark Chocolate Coated Christmas Tree Cakes

    I know, Christmas is so close! I guess you could say it’s a bit late to be posting a recipe for the holiday but I say you can never be to late for chocolate.

    So it’s been pretty quiet around here recently, hasn’t it?

    The thing is, I’ve sort of been taking a bit of a mindful step away from all things internet and social media related over the past few weeks so I could focus on real life things like family, Christmas shopping, side projects, and plans for next year. What have you guys been up to?

    I honestly have no idea what to expect of next year for me after this one has been such a whirlwind for my family, but I’m excited for it. What I can expect, is that you’re all going to love this recipe!

    It became a tradition in my house to have homemade “ding-dongs” or however you want to refer to these chocolate-coated, cream filled cakes. Regardless of what you call them, they are an all-time favorite around here and something no holiday should be without. (P.S. they’re great for New Year’s too)

    So there are two ways of making them into festive shapes and I’ve done both many time in the past and I’d say they both have their pros and cons. One way is to bake a simple sheet cake and use shaped cookie cutters to cut them, the other option is to use a Christmas tree mold and simply bake them in the shapes already.

     

    The first is a bit simpler, but you’ll end up with more waste. However, you can use the scraps to make cake truffles so that’s not a problem. The second route is great because you get more cakes out of it and the end results are usually a little more precise, however doing them individually means they take a little bit longer. So the choice is completely yours and either way you’ll have a treat that is sure to please every chocoholic in your life.

    I hope you all have the best weekend and Christmas ever. Merry Christmas!!!!!!!!!!!!!

    Dark Chocolate Coated Christmas Tree Cakes

    There's nothing better than a good cake...unless it's covered in chocolate!!! These treats are perfect for the holidays.

    Prep Time 45 minutes
    Cook Time 40 minutes
    Chilling Time 30 minutes
    Total Time 1 hour 25 minutes
    Servings 16 -18 cakes

    Ingredients

    Cakes:

    • 1 cup sugar
    • 1/4 cup 1/2 stick vegan "butter", softened
    • 1/4 cup organic vegetable oil
    • 1 1/2 cups almond milk
    • 2 teaspoons lemon juice
    • 2 teaspoons vanilla extract
    • 2 tablespoons baking powder
    • 1 teaspoon salt
    • 2 1/2 cups all-purpose flour

    Filling:

    • 3 cups powdered sugar
    • 1/2 cup 1 stick vegan "butter" (can replace with organic vegetable shortening or coconut oil)
    • 2 teaspoons vanilla extract
    • 1/4 teaspoon salt
    • 2 tablespoons almond milk

    Chocolate Coating:

    • 16 oz. or 500g dairy free semi-sweet dark chocolate
    • 2 tablespoons coconut oil

    Instructions

    Cake:

    1. Preheat oven to 350° F (180° C) and combine butter and sugar in large mixing bowl and beat until smooth. Add the oil and beat in milk, lemon, salt, vanilla, and baking powder. Last add flour and stir until smooth.
    2. For this recipe you can use either a silicone Christmas tree mold or simply bake the cake in a 13x9 inch pan. (Alternatively you can use silicone or regular cupcake pans and simply do little round cakes.)
    3. If using silicone pans, pour batter into cavities and fill about 3/4 of the way full. If using a large pan, pour batter into pan and smooth with spatula.
    4. Bake for 22-25 minutes for silicone pan or 25 - 35 min for 13x9 pan. Bake until a toothpick comes out clean. Remove from oven and allow to cool.

    Filling:

    1. Beat "butter" in a large mixing bowl until creamed. Add vanilla, salt, and powdered sugar one cup at a time. Add milk and beat until light and fluffy. Add a little more milk if needed for a smoother consistency.

    Assemble:

    1. When cakes are cooled, cut them lengthwise down the center and spread the filling on one half. Place second half on top and press down slightly. .Repeat for all of the cakes and place on a silicone or parchment lined pan and place in freezer to chill.]. (For 13x9 pan, place a large tray or cutting board onto top of pan and invert to remove pan. Use a long serrated edge knife to cut the cake and carefully lift top half onto a separate tray and spread filling onto the entire cake. Return the top of cake. Chill cake for about 20 minutes in the fridge then use whatever shaped cookie cutter you'd like to cut the cake into small cakes. Then place on a silicone or parchment lined pan and place in freezer to chill)

    Chocolate Coating:

    1. Melt chocolate and 2 tablespoons of coconut oil in a double-boiler and. Dip each cake in chocolate, flip, and use a spatula to coat all sides. Lift out with a fork and place on a wire rack set over a parchment lined tray. Repeat until all cakes are coated. Allow chocolate to set before serving.
  • Breakfast,  Dairy Free,  Dessert,  Gluten Free,  Holiday,  Recipe,  Vegan,  Vegetarian

    Cranberry White Chocolate Streusel Muffins

    I think it’s a pretty generally observed fact that when one member of a big family gets the flu, everyone has it. Haha, at least when you’ve got little ones. Yep, the season’s bug is going around and I’m gladly getting passed the end of it and I’m feeling thankful it’s a very minor one.

    For me it was just really annoying mostly because I don’t know what to do with myself when I’m sick. You know, like when you aren’t sick enough to want to lay in bed and do nothing, but still sick enough that you don’t want to do much of anything?

     

    Well, at least that’s how it goes for me. I’m a terrible sicko. One of the things I always do enjoy though, is being in the kitchen to bake something that doesn’t require much work, like these muffins for example. Don’t worry my germ-freak friends, I’m also a germ-freak so I probably washed my hands any time I even thought about sneezing. Not that it did much good because, as I said, we all had it already.

    But real life aside, these muffins are definitely worth a try. I pulled out an old favorite recipe and adapted it to fit what I was wanting to make and they turned out super light and fluffy. By the way, the original recipe used blueberries and I’d definitely recommend that if you either don’t like the tartness of cranberries or simply just like blueberries more.

    Oh, and I can’t forget to mention that if you use a traditional muffin tin the slots will be very full so you’ll have some extra happy muffins, hehe. If you want you can fill the cups a little less and just bake some in a second pan or make in batches. What I did, and recommend, is using these Reusable Silicone Baking Cups because they are lifesavers when it comes to baking. Seriously, you need them in your kitchen and in your life. I used my first set to their death because I loved them so much.

    I hope you’re all enjoying the holiday season and baking something delicious.

    XOXO

    Cranberry White Chocolate Streusel Muffins

    Every holiday season needs a good cranberry muffin. These are light, fluffy, and studded with plenty of white chocolate chips then drizzled with a lovely glaze to finish them off.
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes

    Ingredients

    For The Streusel:

    • 1/3 cup brown sugar
    • 1/2 cup flour use gluten free flour mix if needed
    • 3 tablespoons coconut oil melted
    • 1 tablespoon almond milk
    • 1/4 teaspoon salt
    • 1/4 teaspoon cinnamon

    For The Cake:

    • 1/2 cup vegetable oil
    • 3/4 cup sugar
    • 2 teaspoons vanilla extract
    • 1 cup almond milk
    • 2 teaspoons apple cider vinegar
    • 1 1/2 teaspoons baking soda
    • 1/4 teaspoon salt
    • 2 cups flour use gluten free flour mix if needed
    • 1 teaspoon orange zest
    • 2/3 cup chopped walnuts or pecans optional
    • 2 cups fresh cranberries, roughly chopped blueberries work well also, roughly chopped
    • 1 cup vegan white chocolate chips or chopped chocolate (or dark chocolate)

    Glaze:(optional)

    • 1/2 teaspoon vanilla extract
    • 1 1/2 tablespoons almond milk
    • 1 2/3 cup powdered sugar

    Instructions

    1. In a medium mixing bowl combine ingredients for streusel and mix together with a fork until it comes together into a dough. Set aside.
    2. For the cake, preheat oven to 350 degrees F (180 C) and line a 12-count muffin tin with paper liners or grease well with oil (see note). Stir the almond milk and vinegar together and set aside for about 5 minutes. Now stir in oil and sugar until combined then add vanilla, salt, soda and orange zest. Fold in flour just until there are no lumps. Fold in nuts, berries and white chocolate, then divide batter into prepared pan. Crumble the streusel topping over batter.

    3. Bake for 25 -35 minutes, depending on your oven, until toothpick comes out clean. Remove from oven and allow to cool.

    4. When muffins are completely cool, carefully loosen from pan and place on a plate or tray. Whisk together ingredients for the glaze until smooth. Drizzle over the muffins and allow it to dry for about 10 minutes before serving.

    Recipe Notes

    My favorite tool for baking muffins are reusable silicone cupcake liners (link below recipe). They are a lifesaver when it comes to sticking and going through tons of paper liners. I use them all the time.


  • Breakfast,  Dairy Free,  Dessert,  Recipe,  Snacks,  Vegan,  Vegetarian

    Blackberry Coconut Coffee Cake

    I have warned you about my berry addiction a lot, haven’t I? Well, if not then consider yourself warned no, and hopefully you’re not getting sick of berry recipes by now because I’m really excited to share this recipe with you!

    I’ve been telling you about all the raspberries that I froze away from this past summer, but I forgot to mention that there was a fair amount of blackberries. Most of these were picked by my brother-in-law because he’s good to me like that and he knows how much I like having them to cook with (and devour like nobody’s business!)

     

    So the reason we pick the blackberries ( or ”Mora” as they are called here.) ourselves is that they grow wild here, everywhere. It’s been a mystery to me since we moved to this area that none of the local stores or produce vendors sell them. The actual plant that the berries grow on are extremely thorny and seem to thrive no matter what you do to kill the.

    This is great if you’re me and you like to make berry pie, but I know it make life tough for the homeowners and gardeners to have to deal with them. Because of that they are definitely seen as weeds. I guess maybe that’s why they aren’t sold in stores.

    Well even if the locals overlook them I’m completely satisfied to be the weirdo here hoarding my berries and adding them to everything, including coffee cake! I don’t know about you, but I think it’s one of the coolest things ever when you can make something yummy (especially when it’s sweet!), but it’s also healthy.

    Personally I find that I enjoy foods more when I know they’re nutritious and going to give me a needed boost of energy. While coffee cake is usually not the healthiest of breakfast items, this one is made with whole ingredients and fresh blackberries. I’d even go as far as saying that it would be completely acceptable for breakfast. However, if you like something more savory to start your day then this makes a good dessert too. It’s also delicious served with afternoon tea (all European-style like they do here in Chile), or you could go for the obvious and have coffee cake with coffee. Hmmm, imagine that.

    Regardless of what time of day you want to eat, it I think the important thing here is that you just need to make it. Oh and I forgot to mention that it’s dairy free, vegan, and made without any refined sugars or flours Yay!

    Blackberry Coconut Coffee Cake

    A sweet and healthy coffee cake that brings together the flavors of coconut and fresh blackberries. it's dairy free and vegan so it makes a great breakfast or snack!
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Servings 12 servings

    Ingredients

    Cake:

    • 2 tablespoons flaxseed meal
    • 1 tablespoon chia seeds
    • 1 cup full-fat coconut milk
    • 2 tablespoons coconut oil melted
    • 3/4 cup almond milk or water
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 1 teaspoon vanilla extract
    • 1/4 cup pure maple syrup
    • 1/2 cup raw sugar or coconut sugar
    • 2 1/2 cups whole wheat flour
    • 2 1/2 cups fresh blackberries

    Streusel:

    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1/4 cup unsweetened shredded coconut
    • 1/3 cup raw sugar or coconut sugar
    • 1/2 cup whole wheat flour

    Instructions

    1. Preheat oven to 350 degrees F (180 C) and grease a 9x11 inch pan with a light amount of oil. In a medium mixing bowl, combine flaxmeal, chia, almond milk, and coconut milk. Add the melted coconut oil, salt, soda, cinnamon, vanilla, maple syrup, and sugar. Mix in the flour well and then gently fold in 1 1/2 cups of the blackberries. Measure out about 1/3 cup of the batter and pour the rest into the prepared pan.
    2. Pour the reserved batter back into the bowl and stir in the ingredients for the streusel. Mix until it comes together into a sort of thick dough, then alternate crumbling this mixture and sprinkling the remaining 1 cup of blackberries over the top. Bake the cake for 30 to 40 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool for at least 15 minutes before cutting.

    Recipe Notes

    You can substitute the blackberries in this recipe with any kind of berry if you prefer

  • Breakfast,  Dairy Free,  Dessert,  Recipe,  Snacks,  Vegan,  Vegetarian

    Carrot Cake Baked Doughnuts with Maple Coconut Icing (Vegan)

    Hey! Happy Friday! I have to say that this just might be one of the first weeks ever that Friday got here this fast and, while I’m super excited that it’s the weekend, I almost wish I had another few weekdays.

    Obviously it’s because I haven’t been able to post much in a while, but still. Should there be concern about my mental health just for thinking like this? Also, I’m extremely torn about the season changing here. Between my recent traveling in warmer (and then colder) areas and being sick for what seemed like forever, it’s as if I haven’t had the chance to catch up with the fact that summer is over. It’s pretty sad because summer is my favorite time of year in Patagonia and I feel like I missed some of my opportunities to enjoy it.

    Alright, but enough about nuances like weather when we clearly have more important things to discuss. I’m going to cut to the chase today and get to the good stuff, you know, because putting doughnuts off is just not an option. In fact, it’s almost cruel. Oh, and the best news ever is that these yummies are healthy doughnuts!

    Not to bring the weather back up, but regardless of where I live I think my mind will always relate March/April to Springtime since that’s the way it is for most of the world’s population and the way it used to be for me too. That said, carrot cake just has to be part of the package too. And like I always say……what better way to have your carrot cake and eat it too than in the form of a doughnut??? Well, maybe I don’t always say that but I it fits at the moment so let’s go with it.

    So in case you missed this little detail, this recipe is vegan. Oh and there is no refined flour and very little refined sugar if you want to do the glaze, which the glaze is optional, and I understand if you don’t want to add the extra sugar. But it’s also seriously delicious and I mean, you don’t have to add a ton of it. Just a little drizzle gives the perfect finishing touch to make these sweet enough for an indulgent breakfast, snack, or just an anytime treat you can feel good about.

    Carrot Cake Baked Doughnuts with Maple Coconut Icing (Vegan)

    You've had doughnuts and you've had carrot cake, but have you ever imagined them together? This recipe is simple, healthy, and delicious!

    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 12 doughnuts

    Ingredients

    • 1 5.5oz can full-fat coconut milk (about 1 2/3 cup)
    • 1 cup raw turbinado sugar (or regular if you prefer)
    • 2 tablespoons flaxseed meal + 2 tablespoons water
    • 1 1/2 teaspoon vanilla extract
    • 1/2 teaspoon salt
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • 1/2 teaspoon ginger
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon cloves
    • 1 cup canned pineapple minced, plus 1/2 cup of juice from can
    • 1/2 cup walnuts chopped
    • 3/4 cup unsweetened dessicated coconut shreds
    • 1 1/2 cups shredded carrots
    • 1 2/3 cup whole wheat pastry flour

    Icing: (Optional)

    • 2 tablespoons coconut oil
    • 2 tablespoon pure maple syrup
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon sea salt
    • 1/4 cup powdered sugar

    Instructions

    Doughnuts:

    1. Preheat oven to 350 degrees F (180 C) and grease 2 6-count doughnut pans very well with oil. Whisk together the coconut milk, sugar, and flax seed meal in a large mixing bowl until smooth. Add the vanilla, salt, soda, and spices and mix well.
    2. Pour in the pineapple and additional juice, then fold in the walnuts, coconut shreds, and grated carrots. Mix in the flour last until you have a very thick batter.
    3. Divide the batter between all 12 slots in the doughnut pans (note that each slot will be piled pretty high but that's okay. Place pans in the oven and bake for 15 to 20 minutes until the tops start to brown, then remove one pan at a time and use a spoon to spread the batter in the center and clear the holes in the center of each doughnut. Repeat for the other pan then return to oven and continue baking them until the edges are very dark and the doughnuts have somewhat shrunken in size. Now remove the pans from the oven and allow to cool completely before removing the doughnuts. To loosen them once cooled, use a small spoon to gently loosen all the edges then invert the pan over a tray or cutting board to shake them loose.

    Icing:

    1. For the optional icing, warm the cocnut oil for a few seconds in a small saucepan ir microwave safe bowl until just soft enough to stir. Add the maple syup, vanilla, salt, and powdered sugar and mix until smooth. Drizzle over cooled doughnuts as desired.

     

  • Dairy Free,  Dessert,  Photography,  Recipe,  Vegan,  Vegetarian

    3rd Blogiversery and a Doughnut “Cake”

    Hey everyone, guess what?

    Yeah, it’s already blogiveresery time for this little blog again! I know, crazy right??? Well, it is for me. I can’t believe how fast the time has flown by since the last time that I did a blogiversery post one year ago.

    Well, you know me, I can’t celebrate any occasion like this without making something a little over the top so this year I made a doughnut “cake”. There was a lot of brainstorming on my part to get the perfect idea but then I thought about how much my family has been wanting some doughnuts and how I’ve had this cake idea for a while and it just clicked.  I know, it’s not exactly a cake per se, but you get the point. I can’t speak for you but I thought it was a pretty fun thing to make. I’m also hoping it’s as exciting for you as it is for me. Basically. you’ve gotta do it and it really is such a simple thing to make glazed doughnuts and you can go crazy with whatever toppings you want.


    Okay, and I just wanted to let any of you regulars know that I’m going to be traveling for a few days so I decided it’s the perfect opportunity to take a little r&r from my usual posting schedule, but don’t worry, I’ll be back soon. I’m looking at it as some much needed time a for creative reboot. Hey, believe it or not I’m actually a person over here and unfortunately we don’t work like machines that can constantly crank out content without needing a little breather. So yeah, I just wanted to thank you in advance for understanding and for all you’re support through these past 3 years until now. You guys are the best!

     

    3rd Blogiversery Vegan Doughnut "Cake"

    Be a rebel from the norm by celebrating your next event with this towering pile of fresh and fun doughnuts!

    Prep Time 1 hour
    Cook Time 45 minutes
    Rising time 1 hour
    Total Time 1 hour 45 minutes

    Ingredients

    Doughnuts:

    • 2 cups warm water or almond milk not hot
    • 1 tablespoon active dry yeast
    • 1/2 cup white sugar
    • 1 teaspoon salt
    • 1 tablespoon baking powder
    • 2 tablespoons coconut oil melted
    • 4 1/2 - 5 cups all purpose flour
    • about 2 quarts of oil for frying

    Glaze:

    • 1/3 cup almond milk
    • 1 1/2 teaspoons vanilla extract
    • 1 tablespoon coconut oil melted
    • 4 1/2 cups powdered sugar
    • sprinkles white or dark chocolate, natural food dye, cocoa powder

    Instructions

    1. In the bowl of a stand mixer fitted with beater attachment (or a large bowl), dissolve yeast in milk (or water) and allow to sit for about 5 minutes until bubbly. Beat in sugar, then butter and salt and baking powder until combined. Add about 4 cups flour, one cup at a time, until your dough comes together and pull away from the sides. Now switch the attachment to a dough hook and add up to 1 cup more flour as need until the dough is smooth and resilient. Cover bowl with a damp towel or plastic wrap and place in warm place to rise until doubled in size. (Alternatively, you can refrigerate the dough overnight.)
    2. When dough is ready, roll it out on a lightly floured surface into a layer about 1/2 inch thick. Use a circular cookie cutter with a diameter of about 3 inches (or you can use the mouth of an inverted cup) to cut out circles. (Feel free to use any cookie cutter shapes you'd like. I used a heart, a flower, and a 3.) Place the doughnuts on a tray and allow them to rise for 30 to 45 minutes.
    3. After they've been rising for close to 25 minutes, heat oil to 350 degrees F (180 C) in a deep fryer or wide pot and line a plate with paper towels. Drop doughnuts, a few at a time, gently into oil and fry on each side for about 1 minute or until golden brown. Remove with a slotted spoon and place on prepared plate.

    Glaze:

    1. Whisk the milk, vanilla, and salt in a medium mixing bowl until completely smooth. Add about 3 1/2 cups of the powdered sugar and stir well. As you remove the hot dounghnuts from the grease, allow them to cool for a few moments until you can handle them but they are still hot; dip them into glaze. Set them on a parchment lined tray to dry.

    2. After you've glazed all the doughnuts, stir in the melted coconut oil to the glaze and add the remaining 1 cup powdered sugar. Pour the thickened icing into one or more shallow dishes and add either natural food coloring or a small amount of cocoa powder to your taste/color preference. Dip the tops of doughnuts one by one in your glazes and place back on tray to dry. Sprinkle on any toppings you want such as chocolate, sprinkles, or even cereal is fun!

    Doughnut "Cake":

    1. To make them into a "cake" you literally just stack them onto a plate in whatever arrangement you'd like and for my topper I used a few wood skewers, one for "3" doughnut and two for some flags.

     

  • Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

    Golden Vanilla Cake + Chocolate Buttercream Frosting (Vegan)

    Firstly, someone drank my entire cup of coffee, like what????

    Secondly, please do not ask me who’s birthday it is/was. Seriously, you’d think my family would have figured out by now that I sometimes get the random urge to make an unnecessarily large, lovely, and delicious cake for absolutely no good reason at all. Yes, well apparently they haven’t because I think I got asked why I was making this cake about two dozen times by various people the day that I was working on it.

    So I actually did have a good reason to make it though, I felt it was a huge gap missing from my recipe list. I realized the other day that I have never shared just a basic and simple yellow cake with you guys. What’s wrong with me? It’s such a classic favorite flavor for a birthday cake so I clearly needed to have one. I made tons of cakes throughout January (i.e. this wedding cake, and this birthday cake to name a few). and already in February I’ve made my nephew Ryder’s birthday cake, plus there’s the cake I’m planning to make for my sis Jenya tomorrow. Hers will probably be similar to the overload cake from last year, minus the cheesecake and with even more chocolate.

    See what I meant when I told you guys about birthday season in my family? It’s craziness. But anyway, with all these cakes I think I must have started a chain reaction or something where I simply need to bake them. It’s like I can’t stop and my day feels incomplete if I haven’t baked a cake. #foodbloggerproblems

    Okay, you might be wondering, what’s the difference between a yellow cake versus a plain vanilla cake or a white cake? Well, in traditional (i.e. non-vegan) a plain vanilla cake typically uses whole eggs which gives it that mild creamy yellow color, whereas a golden (aka “yellow” or “butter”) cake usually is made with just the egg yolks and then a white cake like the kind you’ll see at most weddings is made with just the egg whites.

    However, for this recipe we’re getting all sneaky and grabbing that orange color from pumpkin puree. It’s hard to say which type of cake I’d choose if given the option between the three because they are definitely a mood thing for me and I like them all. What about you?

    I hope this can become a new favorite recipe for you and your family. It’s something that always brightens my day when I hear from someone who’s enjoying a recipe from this little blog. Thanks guys for being so supportive!

    Golden Vanilla Cake + Chocolate Buttercream Frosting (Vegan)

    There's nothing quite like a classic yellow cake for a party. This recipe is quick, easy, and uses only basic ingredients. (Btw, it's also great as cupcakes!)

    Prep Time 45 minutes
    Cook Time 45 minutes
    Total Time 1 hour 30 minutes
    Servings 1 cake (18-24 servings)

    Ingredients

    Cake:

    • 1 cup 2 sticks butter, at room temperature
    • 2 cups granulated sugar
    • 1/2 cup coconut cream *see note
    • 1/2 cup pumpkin puree
    • 2 teaspoons vanilla extract
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1 teaspoon lemon juice
    • 1 cup unsweetened plant-based milk
    • 2 1/2 cups all-purpose flour

    Frosting:

    • 3/4 cup vegan butter softened
    • 1/4 cup + 2 tablespoons coconut cream *see note
    • 6 cups organic powdered sugar
    • 1/2 cup cocoa powder
    • 2 teaspoon vanilla extract
    • 1/8 teaspoon salt

    Instructions

    Cake:

    1. Preheat oven to 350 degrees F (180 C) and grease and flour 3 (8-inch) round cake pans and line with parchment. Warm the coconut cream and butter together until softened then beat with sugar in a mixing bowl until creamed. Add pumpkin, lemon, vanilla, and milk and beat until mixed. In a separate bowl mix the dry ingredients, baking powder, salt, and flour. Fold the ingredients together just until smooth.
    2. Pour batter into prepared pans and bake for 35 to 45 minutes until toothpick comes out clean. Remove from oven and cool. When cooled, loosen the edges with a knife and remove the cakes from the pans then wrap in plastic wrap. Place in fridge to chill for about an hour.

    Frosting:

    1. In bowl of stand mixer fitted with whisk attachment, cream butter and coconut cream with 1 cup powdered sugar. Add the vanilla, cocoa, and salt and mix until smooth. Add remaining powdered sugar a little at a time until fully incorporated. Beat on high speed for about 1 minute until light and fluffy.

    Assemble:

    1. Once the cakes are cooled, place one of them on a serving platter of your choice and spread a generous amount of frosting onto the top. Add another layer of cake, the ice that one and repeat once more for the last layer. Now spread a thin layer of frosting over the entire cake, top and sides, and place in the fridge to chill for about 30 minutes.
    2. To create a petal/scale pattern like the one I did, put the remaining buttercream to a pastry bag fitted with a large round tip and pipe large three large dots in a vertical line on the side of the cake then use an offset spatula to gently flatten out each dot to create a the shape. Repeat until cake is covered with the pattern all the way around.
    3. It is best stored in a cool place or in the fridge and if possible in an air-tight container.

    Recipe Notes

    If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.

  • Breakfast,  Dairy Free,  Recipe,  Vegan,  Vegetarian

    Whole Wheat Blueberry Pancakes

    Have I ever mentioned that I have a major thing for berries…..

    Yeah, I think I have said that a few times in the past but just in case you missed this little fact, it’s a pretty extreme thing actually. Like, can we just live in a world where berries are everywhere all year round? That would be lovely.

    And my berry addiction is one thing, but I have a few family members who have an even bigger thing for pancakes. Whenever there are pancakes they disappear pretty fast around here. That’s why I love to make them with whole ingredients as a more balanced breakfast for everyone, and especially the kiddos who are much harder to please.

    Not only do pancakes make a great breakfast but they’re also a favorite snack in my house. It might sound weird to those of you who were raised strictly eating them with all the toppings you like+on a plate+with a fork, but around here they get snacked on completely plain. Does that weird you out, because honestly it used to weird me out too?

    I also can’t make blueberry pancakes without remembering some of my favorite childhood memories when my mom used to read Curious George to us. Please tell me that those books were part of your collection as a kid too, otherwise I might not be able to help thinking how sad I am for you. Mom used to always put extra emphasis on the parts where that cute little monkey got curious, “….and George was very…..”, then she’d pause so we all had to finish the sentence with a joint “Curious!”  Omg, I feel like a little kid again just telling you!

    So I feel like keeping the rest of this post straight to the point because that’s what pancakes are all about anyway, nice and basic, right?

    So these aren’t completely vegan or gluten free because I just wanted a minimalistic pancake recipe using the staple ingredients that we pretty much always have in the pantry and I’m guessing most of you do too. You can easily make substitutions if you need them to fit the way you eat though, and there are so many add-ins or toppings that would go great with these. Also, fresh berries are always the best choice but if they’re not in season then frozen will totally work.


    So whether you’re a purist and you typically choose the classic topping of maple syrup, or you’re a plain pancake eater like some of my family, these should definitely go on your list of things to try. Somehow adding blueberries makes pancakes like a totally separate thing than when you make them plain. They’re just really, for lack of a more interesting word, good!

    Whole Wheat Blueberry Pancakes

    Nothing starts the day off quite like some wholesome pancakes and nothing goes better in pancakes than some deliciously juicy blueberries.

    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 12 -14 pancakes

    Ingredients

    Pancakes:

    • 1/4 cup sugar
    • 1 1/2 cups almond milk
    • 2 teaspoons apple cider vinegar
    • 1/2 cup coconut cream *see note
    • 1 teaspoon vanilla extract
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 2 cups whole wheat flour
    • 1 cup frozen blueberries

    Optional Toppings:

    • soy whipped cream
    • powdered sugar
    • maple syrup
    • extra blueberries

    Instructions

    1. Whisk almond milk and vinegar in a large mixing bowl and allow it to sit for about 5 minutes. Meanwhile, sift together the sugar, flour, baking powder, and salt in a separate bowl. Now add the coconut cream and vanilla to the almond milk and stir until combined. Add dry ingredients and mix until just smooth. (If the batter seems too thick or too thin you can adjust it with a small amount of milk or flour). Fold in blueberries until evenly combined.

    2. Heat a griddle or large non-stick skillet over medium-low heat (you'll need it fairly low so that the pancakes don't cook too fast, about 325 degrees F [160 C]) and grease lightly. Pour about 1/3 cup batter for each pancake onto griddle and cook for 1 to 2 minutes.
    3. Cook until you start to see little bubbles then flip and cook on other side for about 1 minute more until done.
    4. Serve pancakes hot with desired toppings

    Recipe Notes

    If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.