Coco Banana Cream Frosting

7/30/2013 0 Comments

Coco Banana Cream Frosting on top of Vanilla Mango Muffins and a cherry on top? Yes please! Coconut milk, banana, cacao powder, vanilla, vegan cream cheese and need I say more? This frosting is rich in delicious ingredients begging to be explored, licked and dipped.

Frosting:

Cream of 1 can of coconut milk, refrigerated overnight.
1/2 tsp pure vanilla extract
1/8 cup coconut nectar
Dash of stevia
1/2 tsp brown rice syrup (opt)
1 1/2 “eggs” (potato starch or flax meal blend will work)
1/2 tbsp sifted cacao powder
1/8 - 1/4 cup sifted oat flour
1 cup shredded coconut (blended to a finer consistency)
1/2 tub vegan cream cheese (tofutti)
1/2 banana

Prep:

Carefully remove the can of coconut milk from the fridge, try not to shake or stir.
Carefully spoon out the cream into a bowl.
Add the vanilla, “eggs”, stevia and syrup. Mix/beat until it begins to thicken.
Add the sifted oat flour, cacao powder and shredded coconut. Continue to mix allowing to thicken.
Toss into a blender, add the vegan cream cheese and banana. Pulse until thick and creamy. Refrigerate 2+hrs to overnight to create a thick frosting consistency. Top on desired dessert(s).

0 Comments

Vanilla Mango Muffins with Coconut Frosting and a Cherry on top!

7/30/2013 0 Comments

I made these delicious Vanilla Mango Muffins after making the Chocolate Lovers Cake as I had leftover frosting and a very ripe mango in my fridge. After all that delicious chocolate my taste buds wanted a switch to something lighter. I opted to take the cake recipe from the Chocolate Lovers Cake, change it to a mini vanilla mango version and ended up with a delectable treat! The muffins have nice moist chunks of mango with a hint of coconut and a cherry on top to drive your taste buds wild. If allergic to coconut feel free to replace with your favorite frosting! This could easily be poured into a cake pan and enjoyed a number of ways.

Vanilla Mango Muffins

1 1/2 cups oat flour (ground gluten-free oats)
1 tsp pure vanilla extract
1/2 tsp salt
2 tsp baking soda
3/4 tsp xanthum gum
5 tablespoons olive oil (vegetable oil..coconut oil etc)
1 tbl apple cider vinegar
1 tsp pure vanilla extract
1/2 cup raw agave syrup
1 “egg” (1 tbl potato starch mixed w/2 tbl cool water)
1 cup cashew milk (or favorite alternative..almond, rice etc)
1 mango finely diced

Prep:

Pre-heat the oven to 350 degrees F.
Spray or grease a mini cupcake pan.
Mix the dry ingredients together in a large bowl.
Add the wet ingredients and take a mixer or whisk and mix together until smooth.
Pour into the prepared pan and bake for 25 + minutes or until a toothpick comes out clean.

Frosting:

Cream of 1 can of coconut milk, refrigerated overnight.
1/2 tsp pure vanilla extract
1/8 cup coconut nectar
Dash of stevia
1/2 tsp brown rice syrup (opt)
1 1/2 “eggs” (potato starch or flax meal blend will work)
1/2 tbsp sifted cacao powder
1/8 - 1/4 cup sifted oat flour
1 cup shredded coconut (blended to a finer consistency)
1/2 tub vegan cream cheese (tofutti)
1/2 banana

Prep:

Carefully remove the can of coconut milk from the fridge, try not to shake or stir.
Carefully spoon out the cream into a bowl.
Add the vanilla, “eggs”, stevia and syrup. Mix/beat until it begins to thicken.
Add the sifted oat flour, cacao powder and shredded coconut. Continue to mix allowing to thicken.
Toss into a blender, add the vegan cream cheese and banana. Pulse until thick and creamy. Refrigerate 2+hrs to overnight to create a thick frosting consistency. Top on cooled muffins, top with cherry.

E N J O Y!!!!
Leave a comment below, I'd love to hear from you! :)

0 Comments

Cacao Coco Creamy Frosting

7/20/2013 0 Comments

Cacao Coco Creamy Frosting featured on the Chocolate Lovers Cake, vegan chocolate dreams really do come true!

Frosting:

Cream of 2 cans of coconut milk, refrigerated overnight.
1 tsp pure vanilla extract
1/4 cup + 2 Tbsp Agave, Maple Syrup, or Coconut Nectar
1.5 Tbsp Flax Meal with 4 Tbsp Water Mixed
1 Tbsp sifted cacao powder
1/4 - 1/2 cup sifted oat flour (ground oats)
2 cups shredded coconut (blended to a finer consistency)
1 tub vegan cream cheese (tofutti, homemade or favorite brand)
1 banana

Prep:

Carefully remove the can of coconut milk from the fridge, try not to shake or stir.
Carefully spoon out the cream into a bowl.
Add the vanilla, "eggs", stevia and syrup. Mix/beat until it begins to thicken.
Add the sifted oat flour, cacao powder and shredded coconut. Continue to mix allowing to thicken. Start with 1/4 cup oat flour adding more as needed.
Toss into a blender, add the vegan cream cheese and banana. Pulse until thick and creamy. Refrigerate to create a thick frosting consistency. Use as desired.

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Chocolate Lovers Cake! GF, Paleo and of course...Vegan!

7/20/2013 6 Comments

Last week I was craving chocolate.

I mean some serious chocolate, not chocolate for sissies. I wanted some savory, rich, deep chocolate that left me 100% satisfied. Sometimes you just have to itch that scratch. I thought I'd use ingredients that wouldn't leave me feeling guilty. The Chocolate Lovers Cake was born!

I started with a flour-less chocolate cake to start! Here are the ingredients:

Melt 1 cup of vegan chocolate chips with 1/2 cup or 1 stick of "butter" in a heavy saucepan over medium low heat. Stir until chocolate and butter melt.

Add 1/2 cup coconut nectar and 1/4 cup agave syrup and a 1/4 tsp sea salt. Reduce heat to low. Cook while stirring for about one minute.

Remove pan from heat. Whisk in "eggs." The mixture will look smooth and glossy.

Use a mesh sieve to sift cacao into mixture. Whisk until the cake batter is smooth. Pour into prepared pan and bake in preheated oven for 25 minutes or until the center of the cake is firm to the touch. Be careful not to over bake as it will firm up more as it cools.

Cool in pan on a wire rack for 15 minutes and invert onto a plate. Set aside to cool.

Sprinkle with sifted cacao powder

Once cool top with frosting

The next Gluten-Free Chocolate Cake contains flour but it's made from gluten-free oats! To create we'll mix 1 1/2 cups sifted oat flour, 1/2 cup raw sifted cacao powder, 1/2 tsp salt, 2 tsp baking soda and 3/4 tsp xanthum gum.

Then add in 1/2 cup or so of agave syrup, 1/3 cup vegetable oil, 1 tbl vinegar, 1 tsp pure vanilla extract, 1 "egg" and 1 cup of alternative milk (I used homemade cashew milk.)

Mix well until smooth and pour into a prepared 9" cake pan. Bake at 350 degrees for 30-35+ minutes until the toothpick comes out clean.

Cool on wired rack, invert onto plate and cool.

Once cooled, place on top of the iced flour-less cake. Cover with more icing and sifted cacao powder!

Dig in!

and remember...

Chocolate Cake: Gluten-free, Flour-less, Paleo and Vegan!

6 oz or 1 cup vegan chocolate chips or cacao chips
1/2 cup or 1 stick earth balance vegan butter
1/2 cup coconut nectar
1/4 cup raw agave syrup
3 "eggs" - I used potato starch mixed with water (flax or chia meal works well)
1/2 cup raw cacao powder
1/4 tsp salt
1 tsp pure vanilla extract
1/2 cup vegan chocolate chips :)

Prep:

Pre-heat oven to 350 degrees.
Spray a 9" cake pan with cooking spray. Line the bottom of the pan with parchment paper and spray or grease the paper.
Melt 6 oz or 1 cup of (vegan) chocolate chips with 1/2 cup or 1 stick of "butter" (earth balance blend) in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted smooth. (To properly melt, place pot over larger pot with boiling water and stir to melt)
Add 3/4 cup sugar (I used a little over 1/2 cup coconut nectar + 1/4 cup agave syrup) and a 1/4 tsp sea salt. Reduce heat to low. Cook while stirring for about one minute.
Remove pan from heat. Whisk in "eggs" and vanilla extract. The mixture will look smooth and glossy. Use a mesh sieve to sift cacao into mixture to prevent lumps. Whisk until the cake batter is smooth. Add the chocolate chips and mix into the batter.
Pour into prepared pan and bake in preheated oven for 25 minutes or until the center of the cake is firm to the touch. Be careful not to over bake as it will firm up more as it cools.
Cool in pan on a wire rack for 15 minutes and invert onto a plate.
Sift cacao over the top once cooled and frost.

Gluten-Free Chocolate Cake

1 1/2 cups oat flour (ground gluten-free oats)
1/2 cup raw cacao powder
1/2 tsp salt
2 tsp baking soda
3/4 tsp xanthum gum
5 tablespoons olive oil (vegetable oil..coconut oil etc)
1 tbl apple cider vinegar
1 tsp pure vanilla extract
1/2 cup raw agave syrup
1 "egg" (1 tbl potato starch mixed w/2 tbl cool water) (flax or chia meal works well)
1 cup cashew milk (or favorite alternative..almond, rice etc)

Prep:

Pre-heat the oven to 350 degrees F.
Spray a 9" cake pan with cooking spray. Line the bottom of the pan with parchment paper and spray or grease the paper.
Mix the dry ingredients together in a large bowl.
Add the wet ingredients and take a mixer or whisk and mix together until smooth.
Pour into the prepared pan and bake for 30-35 + minutes or until a toothpick comes out clean.

Frosting:

Cream of 2 cans of coconut milk, refrigerated overnight.
1 tsp pure vanilla extract
1/4 cup coconut nectar
Dash of stevia
1 tsp brown rice syrup (opt)
3 "eggs" (potato starch or flax meal blend will work)
1 tbsp sifted cacao powder
1/4 - 1/2 cup sifted oat flour
2 cups shredded coconut (blended to a finer consistency)
1 tub vegan cream cheese (tofutti)
1 banana

Prep:

Carefully remove the can of coconut milk from the fridge, try not to shake or stir.
Carefully spoon out the cream into a bowl.
Add the vanilla, "eggs", stevia and syrup. Mix/beat until it begins to thicken.
Add the sifted oat flour, cacao powder and shredded coconut. Continue to mix allowing to thicken.
Toss into a blender, add the vegan cream cheese and banana. Pulse until thick and creamy. Refrigerate to create a thick frosting consistency.

The frosting is great by itself! I used the leftovers on top of homemade vanilla mango muffins! Recipe to come!

6 Comments

Vegan Cream Cheese Frosting

4/21/2012 0 Comments

Vegan cream cheese, powdered sugar and cinnamon make one heck of a frosting! I used stevia to cut back on sugar but powdered would be a sensational treat for every once in a while. We enjoyed this creamy frosting on top of the Heavenly Vegan Carrot Cake.

Frosting:

Tub Tofutti Cream Cheese Substitute
1/4 cup earth balance
1 tsp vanilla
1 cup powdered sugar OR 1/4 - 1/2 cup stevia (not too much to avoid an aftertaste)
2 tsp cinnamon
3 tsp agave

Directions:
Mix together, adjust sweetener as desired. Place in the fridge to thicken as needed. Spread on desired desserts and enjoy!

0 Comments

Heavenly Vegan Carrot Cake!

4/21/2012 0 Comments

After a long week with JJ Jerry and I needed some comfort, so being the girl I am I made a cake! :) The very first carrot cake I've ever made and oh my, it's delicious! We're still eating it. The key is to cut it into small pieces and put it in the freezer for dessert when you get a sweet craving!

Ingredients:

3/4 Cup Stevia
1/4 Cup Agave
1 Cup All Purpose Baking Flour
1 Cup Wheat Flour
1 tsp Salt
1 tbsp Cinnamon
1/8 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp baking powder
1 tsp baking soda
3 organic carrots shredded finely (watch your fingers!)
3/4 cup vegetable oil (Low-Fat opt: use more applesauce or a banana!)
3/4 cup organic no sugar added applesauce
2 tsp vanilla
4 egg substitute (Ener G or Flax and water)
1/2 cup Raisins
Handful of slivered almonds, raisins and flax seeds for decoration.

Frosting:

Tub Tofutti Cream Cheese Substitute
1/4 cup earth balance
1 tsp vanilla
1 cup powdered sugar OR 1/4 - 1/2 cup stevia (not too much to avoid an aftertaste)
2 tsp cinnamon
3 tsp agave

Preparation:

Preheat oven to 325 degrees
Grease and flour a 10 X 9 square cake pan. I didn't have one so I used a pie pan and a brownie pan, it worked fine and tastes the same! :) (Ie: use what you have, make them muffins etc!)
Stir together dry ingredients
Mix carrot and wet ingredients together.
Mix dry into wet ingredients and beat 2-3 minutes until well mixed. Stir in the nuts or raisins (or both!)
Bake 40 minutes (or until toothpick comes clean)
Allow to cool to room temperature
Mix frosting together. I placed in fridge while cake(s) were cooling.
Add frosting to cake.
Decorate with slivered almonds, raisins and flax seeds.

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Coco Banana Cream Frosting

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Heavenly Vegan Carrot Cake!

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