Chocolate Banana Cake with Peanut Butter Chocolate Frosting (Dairy and Refined Sugar Free with Egg Free Option)

I definitely have aa sweet tooth and don't mind dessert once in a while but I still have parameters.  It can't be too sweet and I prefer more natural sweeteners.  Here is a delightful cake that had flavour and suited a special dinner with family.

Cake Ingredients

• 1/2 cup unsweetened almond milk mixed with ½ tsp apple cider vinegar (let sit 5 minutes)
• 1 3/4 cups flour (spelt/all purpose)
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• 1/3 cocoa powder 
• 1 egg or 1 flax egg
• 2 ripe mashed or pureed bananas 
• 1/3 cup grapeseed oil
• 1/3 cup maple syrup
• 2 teaspoons vanilla
• 1/3 cup diary free chocolate chips (optional)

Frosting Ingredients

• 1/3 cup natural peanut butter (homemade)
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons xylitol or palm sugar
• 1-2 tablespoons maple syrup
• 1 teaspoon vanilla
• 3 - 6 tablespoons non dairy milk depending on desired consistency 

Directions

1. Preheat oven to 350 F and grease a 9 x 9 baking dish.
2. In a small dish combine milk and vinegar and let sit
3. In a large mixing bowl combine all dry ingredients.
4. In a seperate bowl combine bananas, oil, maple syrup, vanilla, chocolate chips and vinegared milk.
5. Add wet ingredients into dry ingredients and stir until combined.
6. Pour into prepared dish.
7. Bake for 40-50 minutes until inserted toothpick comes out clean.
8. Combine all ingredients for the frosting and whip until smooth.
9. Pour/spread over cake when cake is still warm.  Let sit and cool to room temperature.  Add chocolate shavings if desired!
10. Enjoy!

Decadent Chocolate Cake (Dairy, Gluten and Grain Free)

I will definitely not claim that this cake is healthy.  It is a treat, but is one I often make to take somewhere.  It is simple and very rich in flavour.  It will satisfy any chocolate craving.
Merry Christmas!

Ingredients (makes 8 inch cake)

• 4 ounces bittersweet chocolate or 2/3 cup dark chocolate chips
• 1/2 cup coconut oil
• 3/4 cup palm sugar
• 1/3 cup dark cocoa powder plus some for dusting
• 3 whisked eggs
• 1 teaspoon gluten free vanilla
• icing sugar for dusting (optional)

Directions

1. Preheat oven to 350°F and grease an 8-inch round baking pan then dust with cocoa powder. Line bottom with a round of wax paper and butter paper. 
2. In a double boiler melt chocolate with coconut oil stirring, until smooth. 
3. Add sugar and cocoa, stir until blended.
4. Remove top of double boiler from heat and whisk in the eggs until well blended. 
5. Pour batter into pan and bake in middle of oven 30-40 minutes, or until top has formed a thin crust. 
6. Cool cake in pan on a wire rack.
7. Dust with sifted icing sugar if desired.
8. Store in an airtight container in the fridge.

2. 1. 
      

Lemon Coconut Zucchini Bread (Dairy, Gluten and Refined Sugar Free)

I am still trying to use up the last of my frozen shredded zucchini from the summer.  Zucchini bread is definitely a great way to enjoy this vegetable.  It adds some nutrients and really helps keep in the moisture.  The lemon is a great accompaniment to the zucchini to give some extra flavour.

Ingredients

• 1 lemon, juice and zest
• 1 drop lemon essential oil (optional)
• 1/2 cup grapeseed oil
• 1/2 cup honey or maple syrup
• 2 eggs
• 2 teaspoons gluten free vanilla extract
• 1 cup shredded zucchini
• 1/2 cup tapioca starch
• 1/2 cup sorghum
• 1/2 cup chickpea flour
• 1/2 cup unsweetened shredded coconut
• 1 1/2 teaspoons gluten-free baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 tablespoon psyllium husk or 1 teaspoon guar gum

Directions

1. Preheat oven to 350 F and grease a loaf pan.
2. In a medium size bowl combine lemon juice, zest, essential oil, grapeseed oil, honey, vanilla and zucchini.
3. In a separate bowl combine the flours, starch, baking powder, soda, salt, psyllium husk/guar gum.
4. Combine and wet and dry ingredients and stir just until combined, don't over mix.
5. Pour into prepared dish.
6. Bake for 45-50 minutes or until inserted toothpick comes out clean.

Happy Birthday! Chocolate Cupcakes with Chocolate Icing (Gluten, Grain and Refined Sugar Free)

My youngest is now 5!  Happy Birthday to our cuddly little bear. 

Today we celebrated with a few of her friends.  It was a busy, bug themed day.  Our youngest is is our little creature collector she is always out looking for lady bugs, frogs, snails, worms and even grubs. Thanks to Pinterest, I did get a few ideas for the theme.  Lady bugs became the idea for the cupcakes. Since we try to limit the wheat in our home as well as sugar and food colouring.  It can make birthdays a little more challenging, but I am usually up for a little "trial and error."

I revised my original cupcake recipe and am much happier with the results.  For the icing I used Chocolate Date Icing and they turned out really well.  The icing was great coverage and for the details on the strawberries.

For the Cupcakes

Ingredients (makes 20 mini muffins and 14-15 large muffins)

• 3/4 cup cocoa
• 1 1/4 cup palm sugar (add more if you want a sweeter cupcake)
• 1/4 cup tapioca or arrowroot starch
• 1/2 teaspoon baking soda
• 1 tablespoon psyllium husk
• 1/2 teaspoon sea salt
• 4 eggs
• 1/4 cup non dairy milk milk 
• 1/3 cup grapeseed oil
• 1/4 cup melted coconut oil
• 1 teaspoon gluten free vanilla
• 1 1/2 cups cook quinoa (approximately 3/4 cup dry)* 

Directions

1. Preheat oven to 350 F.  Prepare muffin cups/tray.
2. In a large bowl combine cocoa, palm sugar, starch, baking soda, psyllium and salt.
3. In a blender combine eggs, milk, oils, vanilla and quinoa in that order and puree until very smooth. 
4. Pour liquid into dry bowl.  Using a wooden spoon, stir just until combined.
5. Fill cups until 3/4 way full.  
6. Bake for 25-30 minutes for large cupcakes and 12-15 minutes for mini cupcakes or until inserted toothpick comes out clean.
7. Enjoy!

* to cook quinoa soak it for 1-2 minutes to remove the saponin residue which causes the bitter taste and then cook with double the amount of water to quinoa.   Cook for approximately 20 minutes on a medium to low heat.

For the Icing
Again, this is not my recipe my slight adaptation  from Kelly Brozyna at The Spunky Coconut.  

Ingredients (makes enough for single layer cake or 12 cupcakes)

• 3/4 cup cashews
• 1 1/2 cup dates
• 1 can coconut milk
• 1 teaspoon gluten free vanilla
• 1 1/2 tablespoon arrowroot starch
• 1/3 cup melted coconut oil
• 1/2 cup raw cocao or cocoa
• pinch sea salt
• 1/4 cup ground palm sugar (optional-if you prefer it sweeter)

Directions

1. Soak cashews in 1 1/2 cup water for 2-4 hours to soften.  Drain and then rinse with clean water.  Set aside.
2. Soak dates in hot water for 1-2 hours to soften.  Drain water and set aside.
3. Add all ingredients to a blender and puree until smooth.
4. Set in refrigerator to harden for 1-2 hours.
5. Pipe or spread over cake.  

A Few Pictures of the Day

Happy Birthday!  I Love You!

Chocolate Date Icing or Frosting (Dairy and Refined Sugar Free)

This weekend was my niece's second birthday, I was in charge of the birthday cake.  I went with my Grain Free Chocolate Cupcakes recipe and then piped this Chocolate Date Frosting from The Spunky Coconut.  This frosting turned out so well.  It piped very easily and tasted great, thanks Kelly Brozyna for this delicious icing.

Ingredients (makes enough for single layer cake or 12 cupcakes)

• 3/4 cup cashews
• 1 1/2 cup dates
• 1 can coconut milk
• 1 teaspoon gluten free vanilla
• 1 1/2 tablespoon arrowroot starch
• 1/3 cup melted coconut oil
• 1/2 cup raw cocao or cocoa
• pinch sea salt
• 1/4 cup ground palm sugar (optional-if you prefer it sweeter)

Directions

1. Soak cashews in 1 1/2 cup water for 2-4 hours to soften.  Drain and then rinse with clean water.  Set aside.
2. Soak dates in hot water for 1-2 hours to soften.  Drain water and set aside.
3. Add all ingredients to a blender and puree until smooth.
4. Set in refrigerator to harden for 1-2 hours.
5. Pipe or spread over cake.  

Almond Rounds (Dairy, Gluten/Grain, and Refined Sugar Free)

I hope everyone has had a healthy, happy start to 2014.  I enjoyed taking some time off of my blog and spend even more time with my family.

This recipe is a creation based on a dessert my mom used to make.  Mom usually made her almond rounds with a bit of jam in the center which tasted and looked great.  This recipe doesn't use any grains as her original recipe required, nonetheless they taste great.

 Ingredients

• 2 cups ground almonds
• 2 tablespoons coconut flour
• 3/4 cup palm or coconut sugar
• 1/2 teaspoon baking soda
• 1/4 cup coconut oil
• 1 1/2 teaspoon gluten free almond extract
• 1/3 cup unsweetened almond milk
• 2 eggs
• 1 teaspoon apple cider vinegar

Topping Options

• raspberry jam (I used Le Fruit by Natur-A.Vogel or Crofters) 
• whole blanched almonds

Directions

1. Preheat oven to 350 F and prepare mini muffin pan.
2. Combine all ingredients (except topping) until well blended.
3. Scoop batter into prepared muffin pan.
4. Bake for 15-17 minutes or until slightly brown on top.
5. Store in airtight container in the fridge.

Cashew Cream "Cheese" (Dairy, Gluten and Refined Sugar Free)

I have been craving carrot cake and nothing goes better with carrot cake than cream cheese, well in my opinion anyway.  I wanted to make a dairy free version of cream cheese type topping.  I like how cashews can become creamy so they became the base.  I am very pleased with this recipe, it is very tasty and can be used on many cakes etc. The girls keep asking me now if they can have "frosting" on all of their muffins etc.

Ingredients (makes approximately 1.5 cups)

• water for soaking
• 1 cup raw cashews, soaked in the non dairy milk or water for at least 2 hours
• 3/4 cup water or milk (or more if too thick)
• 1 tablespoon lemon juice
• 1/2 teaspoon sea salt
• 3-5 drops liquid stevia (or more to taste)

Directions

1. Soak the cashews in water, enough so there is an inch of water about the cashews.  Soak  for at least 3 hours.  I usually do it overnight.
2. Dump water and rinse cashews.
3. Using a blender combine all ingredients and purée until smooth.
4. Keep cover in the fridge.

Lemon Pound Cake or Bars (Dairy, Gluten/Grain and Refined Sugar Free)

I had a craving for some lemon bread/cake.  This cake definitely satisfied my craving with a nice strong lemon taste. This recipe is great for a snack or even breakfast.  It has lots of protein and a nice fresh taste to start the day.

Ingredients

• 3 eggs
• 1/4 cup grapeseed or melted coconut oil
• 1/2 cup honey or other natural sweeteners
• zest of 2 lemons
• 1/3 cup lemon juice
• 7 drops liquid stevia
• 1/2 cup coconut cream or think coconut milk
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3/4 cup coconut flour

Directions

1. Preheat oven to 350 F and grease 9 x 9 dish.
2. In a blender combine all ingredients and purée until smooth.
3. Poor into prepare dish.
4. Bake 45-50 minutes.

Chocolate Cupcakes or Muffins (Dairy, Gluten/Grain and Refined Sugar Free)

I can't take credit for these cupcakes. A lady at church has been bringing in a similar version for our coffee break time (yes our church breaks for coffee/tea and treats halfway through the service.)  No one seems to notice that they are gluten free as they don't last long.   I don't know exactly what her recipe looks like but I do like the recipe by Cake on the Brain.  I only altered it a little to cut out the grains completely (baking powder) and the dairy.  This recipe turned out so well.  They are nice and light, chocolaty and don't taste a bit like quinoa.  I used the psyllium husk to ensure that they stay together but it may work with another egg instead.   Since quinoa is a seed these cupcakes are actually grain free and full of protein.
Note: If using white quinoa you may need omit the milk.  The red quinoa is more dry than the white so it requires a little more liquid.

Ingredients (makes 20 mini muffins and 14-15 large muffins)

• 3/4 cup cocoa 
• 1 1/4 cup palm sugar
• 1/4 cup tapioca or arrowroot starch
• 1/2 teaspoon baking soda
• 1 tablespoon psyllium husk
• 1/2 teaspoon sea salt
• 4 eggs
• 1/4 cup non dairy milk milk 
• 1/3 cup grapeseed oil
• 1/4 cup melted coconut oil
• 1 teaspoon gluten free vanilla
• 1 1/2 cups cook quinoa (approximately 3/4 cup dry)* 

Directions

1. Preheat oven to 350 F.  Prepare muffin cups/tray.
2. In a large bowl combine cocoa, palm sugar, starch, baking soda, psyllium and salt.
3. In a blender combine eggs, milk, oils, vanilla and quinoa in that order and puree until very smooth. 
4. Pour liquid into dry bowl.  Using a wooden spoon, stir just until combined.
5. Fill cups until 3/4 way full.  
6. Bake for 25-30 minutes for large cupcakes and 12-15 minutes for mini cupcakes or until inserted toothpick comes out clean.
7. Enjoy!

They are very light and yummy!

* to cook quinoa soak it for 1-2 minutes to remove the saponin residue which causes the bitter taste and then cook with double the amount of water to quinoa.   Cook for approximately 20 minutes on a medium to low heat.

Crustless Squash Pie or Squash Custard (Dairy, Gluten/Grain and Refined Sugar Free)

Wow, this turned out so well.  Even my oldest daughter enjoyed it and squash is the one vegetable she has never enjoyed.  This can be enjoyed warm or cold.  It will firm up more when cold due to the coconut oil.
I am definitely making this again.  It will be great for school lunches, breakfast or dessert.

Ingredients

• 2 cups cooked/roasted squash (I used a buttercup squash)
• 2 eggs (at room temperature)
• 1/4 cup coconut oil
• 1/3 cup maple syrup or other natural sweetener
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/2 teaspoon sea salt

Directions

1. Preheat oven to 350 F and grease a pie dish.
2. Place all ingredients in a blender and purée until smooth.
3. Pour into prepared dish.
4. Bake for 40 minutes or until set.

Vanilla Cupcakes (Dairy, Gluten and Refined Sugar Free)

These cupcakes are light, sweet and have a great flavour.  The palm sugar does give it almost a caramel taste.  I feel they would also be a great base for fruit, nuts of chocolate chips.  I have also made these with my Almond Butter Frosting  making them even more delicious.

Note: This recipe has been revised on June 7, 2013

Ingredients (makes 12-15 cupcakes) 

• 1 cup rice, almond or coconut milk
• 1/4 cup honey or natural sweeteners for vegans
• 1/4 cup apple sauce or mashed bananas (banana does make it more muffin like)
• 1 1/2 teaspoon apple cider vinegar
• 1/4 cup coconut or grapeseed oil
• 2 eggs
• 2 teaspoons gluten free vanilla
• 1 1/3 cup white rice or sorghum flour (or combination of both)
• 1 cup coconut or palm sugar
• 1/2 cup tapioca starch
• 1 1/2 teaspoon guar gum, xanthan gum or psyllium husk
• 2 teaspoon gluten free baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt

Directions

1. Preheat oven to 350F and grease or line muffin cups.
2. In a small bowl combine milk, juice, vinegar, rice flour, oil, applesauce, eggs and vanilla.  Let sit for 3-5 minutes.
3. In a large combine tapioca starch, guar gum/psyllium husk, baking powder, baking soda, salt and coconut sugar.
4. Gently add small bowl contents with large flour bowl and stir until fully combined.
5. Pour into prepared muffins cups about 3/4 full.
6. Bake 20 minutes until inserted toothpick comes out clean for regular size cupcakes and 10-15 minutes for mini cupcakes.

Vanilla Cake with Apples and Raspberries (Dairy, Egg, Gluten and Refined Sugar Free)

I made this cake for dinner party.  One of the little girls is intolerant to wheat, eggs, dairy and almonds.  I wasn't sure how the cake part was going to turn out but it turned out well and didn't last long at all.  I will definitely try the cake on its own to see if I can make it into cupcakes.  Do check out my recipes on egg replacers for guidance in making this an egg free dessert.

Ingredients (serves 8-10 people)

• 6-7 organic apples
• 1 cup frozen or fresh raspberries
• 1/2 juiced lemon
• 1 teaspoon cinnamon
• 1 cup rice, almond or coconut milk
• 1 1/2 teaspoon apple cider vinegar
• 1 cup brown rice or sorghum flour
• 1/3 cup potato starch
• 1/4 cup tapioca starch
• 1/2 teaspoon guar gum or xanthan gum
• 2 teaspoon gluten free baking powder
• 1 teaspoon baking soda
• 1 tablespoon egg replacer (Ener-g)
• 1 teaspoon sea salt
• 1/4 cup coconut oil
• 1 1/2 teaspoon gluten free vanilla
• 1/4 cup organic apple sauce
• 1/4 cup natural sweetener (honey or maple syrup)
• 1/2 cup palm or coconut sugar

Directions

1. Preheat oven to 350F. 
2. In a small bowl combine milk and vinegar and let sit. 
3. Peel and slice apples and place in 9 x 13 pan. Add raspberries, lemon juice and cinnamon. Stir to oat and combine the fruits. 
4. In a large bowl combine all remaining ingredients. Add the rice and vinegar mixture to the large bowl and stir to fully combine. 
5. Pour batter over the apples and raspberries. Don't worry if the fruit is not fully covered. 
6. Bake for 50 minutes or until golden brown.

Almond Butter Chocolate Frosting (Dairy, Gluten and Refined Sugar Free)

I wanted to create an icing without icing sugar.  This frosting is quite thick but I am sure with additional milk it could be made a bit thinner.  If you warm it a little it will also be a bit more manageable and will set well when cooled.

Ingredients 

• 1/2 cup raw almond butter
• 2 tablespoons softened coconut oil
• 2 tablespoons maple or honey
• 1/4 cup raw cocao powder or cocoa powder
• 1/8-1/4 cup unsweetened almond, rice or coconut milk

Directions

1. Combine all ingredients and blend until smooth
2. Add additional milk if needed

I used the icing on my Chocolate Garbonzo Bean Cake.