Friday, April 18, 2014

gluten free vegan carrot cupcakes


Hippity-hop! It's that time of year when chocolate bunnies, bunny peeps and stuffed bunnies and are everywhere you look. They sure are one of the cutest animals and when I was little, they were my most favorite. So sweet, so innocent. If bunnies had a favorite cake, I'm pretty sure it would be carrot cake. If bunnies had a favorite cupcake, it would most definitely be a carrot cupcake.

Shredded carrots throughout a moist cinnamon cake. These gluten free vegan carrot cupcakes are over the top delicious. The creamy (dairy free) orange buttercream adds a brightness that pairs beautifully with the carrot cake. I'm in love. I know you'll be in love. Please won't you let these cupcakes be your Easter treat this year? One for you and lots to share with your family and friends!


I'm taking a leap of faith and entering these cupcakes into the Spring Fling Dairy Free Recipe Contest, put on by Go Dairy Free and So Delicious. I'm loving these So Delicious recipe contests. Their products are always a must in my baking! These carrot cupcakes feature their coconut milk, as well as their coconut milk coffee creamer in the orange buttercream. Yummy, yum, yummy. Happy SPRING baking to you!

gluten free vegan carrot cupcakes

makes 12-14 cupcakes

carrot cupcakes
  • 1 3/4 cups Sarah's gluten free flour blend
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup So Delicious unsweetened coconut milk
  • 1 tablespoon white vinegar
  • 1/2 cup organic brown sugar
  • 1/4 cup organic cane sugar
  • 1 cup finely grated carrots
  • 1/3 cup canola or sunflower seed oil
  • 1/4 cup carrot juice or apple juice
  • 1/4 cup unsweetened applesauce
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract

vegan orange buttercream
  • 5 tablespoons Earth Balance vegan butter, cold
  • 1/4 cup organic non-hydrogenated shortening
  • 3 cups organic powdered sugar, sifted
  • 3-4 tablespoons So Delicious coconut milk coffee creamer
  • 2 teaspoons orange zest
  • 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line cupcake pan with paper cupcake liners. Sift together flour blend, cinnamon, ginger, baking powder, baking soda, and salt. Set aside. In large mixing bowl, stir together coconut milk and vinegar until curdled. Stir in brown sugar, sugar, carrots, oil, carrot juice, applesauce, maple syrup and vanilla. Slowly add flour mixture and whisk until combined. Pour batter into prepared cupcake pan. Bake for 15-17 minutes, or until toothpick inserted in center of cupcake comes out clean. Place cupcakes on cooling rack and cool completely.

To make buttercream, beat together vegan butter with shortening for 1 minute. Add sifted powdered sugar, 3 tablespoons coconut milk, orange zest and vanilla. Beat for an additional 2 minutes. Add another tablespoon of coconut milk if needed. Beat buttercream until light and fluffy. Place in piping bag with large star or round tip. Pipe buttercream onto cooled cupcakes. Sprinkle with orange sprinkles (optional). Best enjoyed within 1-2 days.

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Wednesday, April 16, 2014

dairy free chunky monkey mocha smoothie


As much as I love my green smoothies, I have a weakness for creamy, chocolatey smoothies in the morning. From either a chocolate protein powder, chocolate coconut milk or even a little cocoa powder. Through in a banana and some unsweetened coconut milk and I'm good. There is just something about chocolate in the morning that makes me happy. When it's in a smoothie, it makes me even happier!


So Delicious has a new product in town! Let me introduce you to the Cococcino. A coconut milk iced coffee beverage made from organic coconut milk and fair trade coffee. Served in individual cartons. It's a dairy free iced coffee on the go. I can't even tell you how excited I was when these came out. Like crazy excited. So Delicious was so generous and sent me a box of the Cococcinos to try, along with other So Delicious coffee goodies Just when I thought I couldn't love So Delicious any more than I already do, they send me dairy free iced coffee. Love at first sip!


The new Cococcinos are perfectly perfect on their own. Creamy iced coffee, with just the right amount of sweetness. Perks me right up in the morning! I decided to use my new favorite dairy free iced coffee in a smoothie. My creation...the chunky monkey mocha smoothie. One Mocha Cococcino, banana, ice and sunflower seed butter (any nut butter will do). Blend until creamy. Throw in a few mini chocolate chips. Pulse and you've got a mocha smoothie that will soon become your new craving. It's like a breakfast milkshake and I'm totally cool with that.

dairy free chunky monkey mocha smoothie

serves 1-2

  • 11 oz. So Delicious Mocha Cococcino coconut milk iced coffee, chilled
  • 1 frozen banana
  • 1/2 cup ice
  • 1 tablespoon nut butter (peanut, almond, sunflower seed)
  • 1 tablespoon dairy free mini chocolate chips

Add Cococcino, banana, ice and nut butter to high-powered blender. Blend on high until smooth and well blended, 1-2 minutes. Add chocolate chips and pulse. Pour into glasses and serve.


So Delicious has generously offered to send one of you a So Delicious Coffee Break Gift Pack! Everything you see here will be yours. All yours (unless you have the heart to share). In your package you will receive...


  • 4-pack So Delicious Cococcino mocha coconut milk iced coffee
  • 4-pack So Delicious Cococcino latte coconut milk iced coffee
  • So Delicious coconut milk original barista style coffee creamer
  • So Delicious coconut milk french vanilla barista style coffee creamer
  • 2 ceramic coffee mugs
  • large canvas tote bag

Enter the giveaway in the Rafflecopter widget below and tell me "what is your favorite coffee drink?" in your comment. You can receive extra entries by sharing this giveaway on instagramtweeting about the giveaway or by following So Delicious on facebook. This giveaway ends on Tuesday, April 22. Winner will be notified on Wednesday and has 48 hours to claim their prize, before another winner is chosen. Coffee lovers, this giveaway is for you!

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Thursday, April 10, 2014

guest post...homemade fruit snacks


I've got a super easy, super fun recipe over at Ask Anna today. Homemade fruit snacks! Yes, homemade. From scratch. Nothing artificial or processed in these little guys. Just fresh fruit, a little fruit juice, a splash of maple syrup for sweetness and unflavored gelatin. I only use the good stuff. Gelatin from grass-fed cows and it's 100% protein. These fruit snacks are simply 100% delicious!

With Easter coming, this would be a great treat to make for your kids. No added refined sugars and no dyes. Just pure goodness. I tried them using strawberries and mangos. My kids went for the strawberry and I went for the mango. Both yummy! Trust me. Once you make these homemade fruit snacks, it will just feel like a crime buying them in the store. Homemade is ALWAYS better!

homemade fruit snacks


click here for recipe. enjoy!


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Tuesday, April 8, 2014

guest post...5 gluten free treats, perfect for easter!


I love meeting fellow bloggers, especially mom's who are taking care of their family, all while sharing their heart and passion through their blog. Last year I was introduced to Amy of MomAdvice, shortly after her life drastically changed when she discovered gluten was the culprit of her health problems. Oh man, I so knew what she was going through. I was grateful for our connection and was only hoping to be a ray of sunshine in such a huge transition!

Amy loves Jesus and truly has a heart of gold. She is also a pretty awesome mom blogger! So creative, so talented. She is one mama that I am so thankful God crossed our paths. I was thrilled when Amy asked me to share a few of my favorite gluten free recipes on MomAdvice! I've put together 5 FABULOUS desserts, all perfect for Easter. Yummy treats, all completely irresistible. 

5 gluten free treats, perfect for easter!


click here for recipes. enjoy!

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Wednesday, April 2, 2014

gluten free vegan chocolate hazelnut torte


The month of April is here and that means Easter is right around the corner! A holiday to gather with family and friends, hunt for Easter eggs and enjoy a delicious meal together. There is usually baskets of candy involved too (for the kids and adults). There are so many fun treats that you can make for Easter. You could go with raspberry hand pies, carrot zucchini cake or frosted sugar cookies. You could also go the chocolate route, which is always a good idea. Always.


Bob's Red Mill has a whole new line of nut meal/flours. Have you checked them out? There is coconut, almond, and hazelnut flour. They are all on sale right now for 25% too! I've worked with almond and coconut flour, but never hazelnut flour. I was so excited when Bob's Red Mill sent me some to try! I assumed it would work much like almond meal, but I can't do almonds anymore. Knowing that hazelnuts and chocolate go so well together, the idea of a chocolate hazelnut torte was the first thing that came to mind.

Layers of chocolate hazelnut cake, filled with hazelnut buttercream, covered with chocolate ganache and coated with the hazelnut meal. All gluten, dairy and egg free! The cake is slightly dense and nutty. The hazelnut flour gives it an amazing texture and flavor. It's like a mix between a really good chocolate cake and a brownie. The buttercream, well of course it's light and fluffy. The chocolate ganache is the perfect compliment to all of the layers, not too sweet. My husband loved the addition of the hazelnut meal on the outside of the cake. He told me I should have covered the whole thing!

Need something new and exciting to try for your Easter celebration this year? This gluten free vegan chocolate hazelnut torte might be the perfect, decadent dessert you are looking for!

gluten free vegan chocolate hazelnut torte

serves 8-10

chocolate hazelnut cake
  • 1 1/2 cups Bob's Red Mill hazelnut meal
  • 3/4 cup Sarah's gluten free flour blend
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup So Delicious unsweetened coconut milk, room temperature
  • 1/2 cup water
  • 2 teaspoons white vinegar
  • 1/2 cup dairy free chocolate chips
  • 1/4 cup coconut oil
  • 1 cup organic cane sugar
  • 1 1/2 teaspoons pure vanilla extract

hazelnut buttercream
  • 2 tablespoons Earth Balance dairy free butter
  • 2 tablespoons non-hydrogenated vegetable shortening
  • 2 cups organic powdered sugar
  • 1 tablespoon cocoa powder
  • 2-3 tablespoons So Delicious hazelnut coconut milk coffee creamer
  • 1/2 teaspoon pure vanilla extract

chocolate ganache
  • 1 cup dairy free chocolate chips
  • 1/4 cup So Delicious hazelnut coconut milk coffee creamer
  • 1/2 cup Bob's Red Mill hazelnut meal 

Preheat oven to 350 degrees. Prepare 8-inch round cake pan by spraying with non-stick cooking spray and lining bottom with parchment paper. Sift together hazelnut meal, flour blend, cocoa powder, baking powder, baking soda and salt. Set aside. In large mixing bowl, stir together coconut milk, water and vinegar until curdled. In small microwave safe bowl, add chocolate chips and coconut oil. Microwave on medium-low for 30 seconds. Stir and microwave an additional 15 seconds. Stir until chocolate chips are completely melted. Add to milk mixture, along with sugar and vanilla. Blend well. Add flour mixture and stir until combined. Pour into prepared cake pan. 

Bake cake for 32-35 minutes or until toothpick inserted in center comes out clean. Place cake on cooling rack for 10 minutes. Remove from pan and allow to cool completely. When cool, carefully slice cake horizontally into 2 even layers. To make buttercream, beat together dairy free butter and shortening for 1 minute in large bowl of standing mixer. Add powdered sugar, cocoa powder, 2 tablespoons coffee creamer and vanilla. Add another tablespoon of coffee creamer if needed. Beat buttercream until light and fluffy.

Place one layer of cake on serving platter or cake stand. Top with buttercream and smooth out to the edges. Top with other cake layer and place in refrigerator for 30 minutes. While cake is chilling, make ganache. Mix chocolate chips and coffee creamer in small bowl. Place in microwave for 30 seconds on low, stir. Microwave for another 15 seconds. Whisk until chocolate chips are completely melted and ganache is smooth. Pour ganache over the top of chilled cake. With offset spatula, immediately spread the ganache evenly on the top, then the sides of cake (ganache sets fairly quickly). Press hazelnut meal into sides of cake. Place cake in refrigerator if you would like ganache to firm quickly.


Bob's Red Mill (a company I don't know what I do without) has offered to send one of you a $50 gift card to spend at bobsredmill.com! Enter the giveaway in the Rafflecopter widget below and tell me "what is a traditional family dessert you that you would love to make gluten free?" in your comment. You can receive extra entries by sharing this giveaway on instagramtweeting about the giveaway or by following Bob's Red Mill on facebook. This giveaway ends on Tuesday, April 8. Winner will be notified on Wednesday and has 48 hours to claim their prize, before another winner is chosen. Thank you, Bob's Red Mill, for providing so many of us with amazing gluten free products we can trust!

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