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Wife Mama Foodie

Making Healthy Taste Good

Dessert, Gluten-Free, Vegan

April 20, 2020

Earl Grey Chocolate Scones With Lavender Sugar

These Earl Grey Chocolate Scones with Lavender Sugar are a trio of chocolate enhanced by the fragrant flavors of Earl Grey tea and lavender buds. They are such a delicious treat for any occasion.

Earl Grey Chocolate Scones With Lavender Sugar and Chocolate DrizzleAnyone else been baking like crazy these past few weeks? 🙋🏻‍♀️There’s something about baking that brings comfort during these crazy and uncertain times. For me, making a sweet treat gives me something to do and something to look forward to, especially when each day at home is just more of the same. As much as I love being at home, I am getting a little stir crazy, which isn’t easy as an introverted homebody. I miss getting out every few days to go shopping for groceries or run to Target “just because.” I miss seeing friends and going out for dinner with my family. I’ve enjoyed this time with my family, but I am ready for things to get back to normal already!

Oh well, in the meantime we’ll keep baking delicious treats to enjoy with our afternoon tea! 

Earl Grey Chocolate Scones With Lavender Sugar PrebakeSpeaking of tea, I love tea! I keep a variety of teas in my cabinet for different occasions. There’s chamomile and green tea to drink before bed or when I’m feeling under the weather. Then there are the special teas, the one’s that are like liquid gold. For me, it’s Harney & Sons Blueberry Green Tea and Paris tea, two of my most favorite teas ever!

I also have some teas that have been with me for who knows how long. You know, those that you bought or received as a gift, but didn’t really like, and you keep them just in case you come across someone who happens to love that particular flavor of tea? If you’re anything like me, you can’t just throw away a perfectly good box of tea, right?! I mean, someone will drink it…eventually! (Is it just me?)

My everyday teas are English Breakfast and Earl Grey. They may be plain compared to others, but they are my favorites and I’ll drink them any day, all year long. English breakfast is a standard black tea, but pairs well with any treat. Earl grey has a lovely sort of fragrant, florally taste to me, although the flavor is apparently derived from bergamots, a bitter fruit from the citrus family. It’s this aromatic tea that I use to enhance the trio of chocolate in these scones.

Earl Grey Triple Chocolate Scones With Lavender SugarThe Earl grey adds such a delicious flavor to these scones. I also topped these scones with some lavender sugar to further enhance the florally-ness of this chocolate treat. Totally optional though, as is the chocolate drizzle, but look at them! They definitely add to the “yum” factor!

These rich and delicious scones make the perfect afternoon snack to enjoy with tea or a scrumptious ending to any meal. Whatever the occasion, your family and friends will be wowed by this simple, yet elegant, treat! Enjoy!

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Earl Grey Chocolate Scones With Lavender Sugar


★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

  • Author: Joscelyn Abreu
  • Total Time: 35 mins
  • Yield: 6-8 scones 1x
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Description

Triple chocolate scones infused with Earl Grey tea and topped with lavender sugar. Simple, yet so rich and delicious!


Ingredients

Scale

Chocolate Scones:

  • 3/4–1 cup of almond milk or other milk of choice
  • 2 Earl Grey Teabags
  • 2 cups unbleached all-purpose flour or gluten free cup for cup flour blend (I used Bob’s Red Mill 1-to-1 gf flour blend)
  • 3/4 cups of coconut sugar or pure cane sugar
  • 1/4 cup dark cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold grass-fed butter cubed (or 1/4 cup cold coconut oil and 1/4 cup vegetable shortening for dairy free)
  • 1/4 cup Mini Semi-Sweet Chocolate Chips

Lavender Sugar:

  • 1 tablespoon Turbinado Sugar
  • mixed with a pinch of Culinary Lavender

Chocolate Glaze:

  • 2 tablespoons pure maple syrup
  • 1.5 tablespoons cocoa powder
  • splash of vanilla extract

Instructions

Steeping The Tea:

  1. Warm up milk in the microwave for 30 seconds. Add the Earl Grey teabags and steep for five minutes. Be sure to press all the milk from the teabags before removing them. Let cool thoroughly before adding it to the mixture.

Making The Lavender Sugar:

  1. In a small bowl, combine sugar and a pinch of edible lavender. Using your fingers, rub the lavender and sugar together, breaking up the buds and blending the oils with the sugar. Set aside for later.

Making The Scones:

  1. Combine all of the dry ingredients in a large bowl. Cut in butter or oils until thoroughly incorporated and mixture is crumbly. Add your chocolate chips and then the milk a little at a time, just until the dough comes together. You may not need all of the milk. Just add enough liquid to make it hold together; it should be thick like biscuit dough, but not crumbly (see photo above.) You don’t want to add too much liquid or it will be really sticky and will flatten when baked.
  2. Place dough onto a baking sheet lined with a piece of parchment paper. Using your hands, shape the dough into a round, flat 1-inch thick disc. Use a knife to cut through the dough, like you would a pizza, first down the middle and then cut each half into 3–4 even wedges. I cut 3 on each side, which made 6 all together, but you could make 8 if you want them smaller. Don’t separate the dough. You will leave them in the circle to bake, so that they stay moist on the inside. Sprinkle the lavender sugar all over the top of the dough. If the dough is too dry, brush on a little water or milk before adding the sugar. Bake in a 425 degree Fahrenheit oven for 15–20 minutes or until center has puffed up and edges are fully cooked. Do not over bake.
  3. Remove from the oven and let cool for a few minutes before cutting the wedges. Meanwhile, you can make the glaze. In a small bowl combine maple syrup, cocoa powder, and vanilla. Stir until it becomes a smooth glaze. A little more maple syrup or cocoa powder can be added if glaze is too thick/thin. Cut out the wedges and place on a serving dish or cooling rack and drizzle on the glaze.
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Dessert, gluten free, vegan

Nutrition

  • Calories: 2760
  • Sugar: 211g
  • Sodium: 1223mg
  • Fat: 112g
  • Saturated Fat: 69g
  • Unsaturated Fat: 35g
  • Trans Fat: 4g
  • Carbohydrates: 429g
  • Fiber: 19g
  • Protein: 35g
  • Cholesterol: 244mg

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

 

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February 28, 2020

Lemon Poppy Seed Loaf with Cream Cheese Glaze

This lemon poppy seed loaf cake with cream cheese glaze is the perfect spring treat! It has lots of citrusy flavor with fresh lemon juice and zest. Vegan friendly with gluten and refined sugar free options also included!

Lemon Poppy Seed Loaf with Cream Cheese Glaze  | Vegan, Gluten-Free, and Refined Sugar Free OptionsSpring is right around the corner, can you believe it?! I feel like we were just celebrating Christmas! Hey, I’ll take it though! I’m kind of over the dreary, cold weather and am excited to get outside again once the weather warms up a bit. My favorite part of the spring season is when all the pretty flowers begin blooming. It has me yearning for warm, sunny days and bright lemony flavored treats!

There’s just something about lemon that automatically makes me think of sunshine, which in turn, makes me happy! Basically, lemon treats bring happiness, so brighten your day with some of this lemon loaf cake! 😜

Lemon Poppy Seed Loaf with Cream Cheese Glaze  | Vegan, Gluten-Free, and Refined Sugar Free OptionsI testing this cake in several different ways. The first cake I made was free of dairy, gluten, eggs, and refined sugar, which tasted good, but it turned out more flat and a caramel-y brown color, since I used coconut sugar. I added eggs to the next batch, which made it rise much better, with a nice mound in the center of the loaf. In other batches I used all-purpose flour, organic cane sugar, and eggs, which produced the most fluffy cake with a pretty yellow color. 

In subsequent batches, I simply omitted the eggs and the cake was still fluffy and moist, but didn’t have the nice mound of the egg loafs. So if you are vegan or egg free, just omit the eggs, no need for flax eggs or other egg alternatives. The cake has enough moisture and flax eggs just made them soggy. If you feel the need to add a flax egg, just be sure to reduce the amount of milk you use by an equal amount. Using gluten-free flours, I found that I needed less liquid, so it has it’s own recipe option below. 

Lemon Poppy Seed Loaf Collage  | Vegan, Gluten-Free, and Refined Sugar Free OptionsLemon Poppy Seed Loaf with Cream Cheese Glaze Lemon Poppy Seed Loaf Sliced  | Vegan, Gluten-Free, and Refined Sugar Free OptionsI also gave a couple of different glaze options, one using cream cheese and the other a simple powdered sugar glaze. It’s good either way, whatever your preference.

Let me know what you think if you give this cake a try! Be sure to share the love with your friends and family as well! Enjoy! 

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Lemon Poppy Seed Loaf with Cream Cheese Glaze


★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

  • Author: Joscelyn Abreu
  • Total Time: 1 hour
  • Yield: 1 loaf 1x
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Description

This lightly sweetened lemon poppy seed loaf cake with cream cheese glaze is the perfect spring treat! It has lots of citrusy flavor with fresh lemon juice and zest. Vegan friendly with gluten and refined sugar free options as well!


Ingredients

Scale

Lemon Poppy Seed Loaf Cake: (Gluten-Free Option Below)

  • 2/3 cup unsweetened plain or vanilla yogurt (I used non-dairy coconut yogurt)
  • 1/2 cup milk of choice (I use almond milk)
  • 1/3 cup oil of choice
  • 2 eggs* (Helps loaf rise. Just omit if egg free)
  • zest and juice of 2–3 medium lemons (about 2 tablespoons finely grated zest and 1/4 cup juice)
  • 1 teaspoon vanilla extract (or lemon extract for more lemon flavor)
  • 3/4 cup pure cane sugar or golden coconut sugar**
  • 2 cups unbleached all-purpose flour
  • 2 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • glaze, options below

Gluten-Free Lemon Poppy Seed Loaf Cake:

  • 2/3 cup unsweetened plain or vanilla yogurt (I used non-dairy coconut yogurt)
  • 1/4 cup milk of choice (I used almond milk)
  • ¼ cup oil of choice (I use avocado or vegetable oil)
  • 2 eggs* (Helps loaf rise. Just omit if egg free)
  • zest and juice of 2–3 medium lemons (about 2 tablespoons finely grated zest and 1/4 cup juice)
  • 1 teaspoon vanilla extract (or lemon extract for more lemon flavor)
  • 3/4 cup pure cane sugar or golden coconut sugar**
  • 1 cup gluten-free measure for measure flour blend
  • 1 cup super fine blanched almond flour
  • 2 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • glaze, options below

Lemon Cream Cheese Glaze:

  • 4 oz. cream cheese, softened (can use dairy-free)
  • 2–3 tablespoons pure maple syrup, use more or less to taste (can also use 3/4–1 cup powdered sugar)
  • 2–3 tablespoons lemon juice
  • 1 teaspoon finely grated lemon zest, use more or less to taste (optional)

Powdered Sugar Lemon Glaze:

  • 1½ cups powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest, optional

Instructions

  1. Preheat oven to 350ºF. Grease the inside of a 9×3 loaf pan and set aside.
  2. In a large mixing bowl, whisk together wet ingredients—yogurt, milk, oil, eggs (if using. See notes.), lemon juice/zest, and vanilla. Stir in sugar, then add flour, poppyseeds, baking powder, baking soda, and salt. Stir together just until dry ingredients are well combined.
  3. Pour batter into prepared pan and place into the oven on the middle rack. Baking time will vary, depending on your pan and oven. Begin checking cake at about 40–45 minutes, allowing for extra time if necessary. Can take up to 50–55 minutes. Let cool slightly before removing from pan. Run a knife along the edge of the cake to help it come out of the pan easier. Top with glaze.

Lemon Cream Cheese Glaze.

  1. In a medium mixing bowl, beat cream cheese until smooth. Add maple syrup, lemon juice, and zest, then continue to beat until well combined. Add additional sweetener or juice to taste. If glaze isn’t thin enough, you can mix in milk or water, a teaspoon at a time, until you reach the desired consistency. Drizzle glaze over warm cake.

Powdered Sugar Lemon Glaze:

  1. In a medium mixing bowl, whisk powdered sugar with lemon juice, and zest, until smooth. If glaze isn’t thin enough, you can mix in milk or water, a teaspoon at a time, until you reach the desired consistency. Drizzle glaze over warm cake.

Notes

*Eggs help the loaf rise more. Simply omit if egg free. No need for flax eggs as cake has enough moisture.
**Using coconut sugar makes the bread more of a brown/caramel color.

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: dessert, gluten free, vegan

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

 

February 10, 2020

Simple Strawberry Snack Cake

A simple strawberry snack cake baked with fresh strawberry slices. This cake is dairy-free, vegan friendly, and includes a gluten-free and refined sugar free option as well. 

Vegan Strawberry Snack Cake | Gluten-Free option includedI’ve had a sweet tooth ever since I can remember. Not so much candy, (although I do love me some chocolate!) but more of the bread-y/cake-y things—brownies, cookies, cinnamon rolls, cake, etc. 😋

Cake is one of those treats I rarely tire of. The sweet, fluffy texture pairs well with just about everything, especially fruit! Topping this simple vanilla cake with strawberry slices before baking adds a delicious flavor, plus it makes a pretty design on top too! Perfect for Valentine’s Day, or any other day really! 

Simple Strawberry Snack Cake preface | Vegan with Gluten-Free optionStrawberry Snack Cake | Vegan with Gluten-Free optionThis cake is dairy free, vegan friendly, and includes a gluten-free option as well. With no eggs, it relies on baking powder, baking soda, and vinegar to give it a good rise. And since the batter is kind of thick, the berries bake on top nicely, without sinking.  

If you want to get “heart” shaped strawberry slices, just cut the green leafy tops out in a V shape. 

Simple Strawberry Snack Cake | Vegan with Gluten-Free optionVegan Strawberry Snack Cake Slices | Gluten-Free option includedThis cake is moist, soft, and delicious! Very simple to make too! I hope you’re able to make it for your Valentine! ❤️

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Simple Strawberry Snack Cake


★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

  • Author: Joscelyn Abreu
  • Total Time: 1 hour 10 mins
  • Yield: 12–15 slices 1x
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Description

A simple vanilla snack cake baked with fresh strawberry slices. This cake is dairy-free, vegan friendly, and includes a gluten-free and refined sugar free option as well.


Ingredients

Scale

Strawberry Snack Cake: (GF version below)

  • 3 cups unbleached all-purpose flour
  • 1 1/3 cup pure cane sugar or golden coconut sugar, plus a little extra for sprinkling on top of cake
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 1/2 cup milk or water
  • 3/4 cup olive oil or vegetable oil
  • 2 tablespoons (not teaspoons) apple cider or white vinegar (can chop up additional berries for serving)
  • 1 tablespoon vanilla extract
  • 1 quart strawberries, hulled and sliced lengthwise (save additional berries for serving)

Gluten-Free Strawberry Snack Cake:

  • 1 1/3 cup gf flour blend – I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
  • 1 1/3 cup super fine blanched almond flour
  • 1/3 cup coconut flour
  • 1 1/3 cup pure cane sugar or golden coconut sugar, plus a little extra for sprinkling on top of cake
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 1/2 cup milk or water
  • 3/4 cup olive oil or vegetable oil
  • 2 tablespoons (not teaspoons) apple cider or white vinegar
  • 1 tablespoon vanilla extract
  • 1 quart strawberries, hulled and sliced lengthwise (save additional berries for serving)

Instructions

  1. Preheat oven to 350ºF. Line a 9×13 or 10×14-inch pan with parchment paper or grease bottoms and sides well; set aside.
  2. In a large bowl, combine dry ingredients—flour(s), sugar, baking powder, salt, and baking soda.
  3. In a separate bowl or large glass measuring cup, combine wet ingredients—milk, oil, vinegar, and vanilla, stirring well.
  4. Add liquid mixture to the bowl of flour mixture and whisk just until ingredients are well combined and batter is smooth.
  5. Pour batter into prepared pan and top with strawberry slices (place them close together as they shrink during baking).
  6. Bake until center of cake is set, about 45–55 minutes. Baking time may vary depending on your oven and the pan you use.
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Category: Dessert, Gluten Free, Vegan

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

 

November 13, 2019

Healthy Apple-Cranberry Crisp

This healthy apple-cranberry crisp is easy to make and topped with a simple oat crumble. It’s vegan friendly, plus free of gluten and refined sugar.

Healthy Apple-Cranberry Crisp | Vegan friendly plus gluten and refined sugar freeI just love the aroma of a delicious treat baking in the oven. No candle in the world can mimic the smell of apples and spices melding together underneath a toasted oat and nut topping. Ahhh, it’s just. so. good. It’s also one of the reasons I look forward to fall baking. Not only does it make your house smell amazing, you also have something yummy to look forward to eating afterwards! Win-win!

Crisps and crumbles are a great fall dessert idea because they take so little effort in exchange for such a big reward. Most any fruit can be used too—apples, pears, peaches, berries, etc., although apples are our personal fave. 

Healthy Apple-Cranberry Crisp | Vegan friendly plus gluten and refined sugar freeHealthy Apple-Cranberry Crisp | Vegan friendly plus gluten and refined sugar freeSince cranberries are finally in season, I like to throw some in with the filling. They add a nice tart contrast to the sweet apples. Feel free to use extra apples in place of the cranberries though, if you’d prefer. 

The crumble topping is a simple blend of oats, almond flour, maple syrup, and coconut oil. If you use gluten-free oats, this dessert is totally free of gluten, dairy, eggs, and refined sugar too.

Healthy Apple-Cranberry Crisp | Vegan friendly plus gluten and refined sugar free Healthy Apple-Cranberry Crisp | Vegan friendly plus gluten and refined sugar free

Healthy Apple-Cranberry Crisp | Vegan friendly plus gluten and refined sugar freeThis dessert is wholesome and delicious and I hope you give it a try! Happy fall baking, y’all! 

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Healthy Apple-Cranberry Crisp


★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

  • Author: Joscelyn Abreu
  • Total Time: 50 mins
  • Yield: 6–8 servings 1x
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Description

This healthy apple-cranberry crisp is easy to make and topped with a simple oat crumble. It’s vegan friendly, plus free of gluten and refined sugar.


Ingredients

Scale

Topping:

  • 1 cup rolled oats (use gluten-free if needed)
  • 1/2 cup blanched almond flour
  • 1/4 cup sliced almonds or chopped nuts pecans/walnuts
  • 1/4 teaspoon salt
  • 3 tablespoons maple syrup or other sweetener of choice
  • 2 tablespoons melted coconut oil or butter
  • 1–2 teaspoons of water, only if needed

Filling:

  • 4 cups apples, peeled, cored, and chopped or sliced (I used gala apples, but any good baking apple will work)
  • 1 cup fresh cranberries (or an additional cup of apples)
  • 2 teaspoons cinnamon
  • 1/4 cup maple syrup or other sweetener of choice (use more or less to taste)
  • 1/2 tablespoon corn starch mixed with 1/4 cup water

Instructions

Topping:

  1. Preheat oven to 350ºF. In a medium bowl, blend together oats, almond flour, chopped nuts, and salt. Pour in maple syrup, and coconut oil, stirring until well combined. If mixture is dry, stir in a little water. Set aside.

Filling:

  1. Lightly grease an 8×8 or 9×9 baking pan and set aside. In a large bowl, combine sliced/chopped apples, cinnamon, maple syrup, and cornstarch/water slurry. Pour into prepared baking dish and top with oat topping.
  2. Place into preheated oven and bake 45–55 minutes, until apples are tender and crumble is golden brown. Let cool slightly before serving. Makes 6–8 servings.
  • Cook Time: 50 mins
  • Category: dessert, gluten free, vegan

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You May Also Enjoy These Similar Recipes:

Healthier Apple Crumb Bars

Healthier Apple Crumb Bars | Wife Mama Foodie

Apple-Cranberry Crumb Cake

Apple-Cranberry Crumb Cake | Wife Mama Foodie

Apple Cranberry Galette

Apple Cranberry Galette | Wife Mama Foodie

August 14, 2019

Blueberry Buckle

This Blueberry Buckle consists of moist cake which is filled with lots of juicy berries and topped with a yummy streusel topping! It’s dairy and egg free, with gluten free and refined sugar free options! 

Blueberry Buckle | Vegan friendly with gluten and refined sugar free options.I’m going to be sad when berry season comes to an end. If I’m not piling berries onto my pancakes or waffles, I’m adding them to my yogurt, throwing them into smoothies, baking with them, or just snacking on them fresh. They’re probably my favorite fruit!

Not only are they delicious, they’re also full of healthy vitamins and antioxidants! 

Blueberry Buckle | Vegan friendly with gluten and refined sugar free options.Blueberry Buckle | Vegan friendly with gluten and refined sugar free options.I’m not sure I could pick a favorite out of the group though, if you asked me. I love using blackberries in pies and cobblers, blueberries in muffins and crisps, strawberries in shortcakes and cakes, and raspberries in bars and on cheesecake. They’re such a versatile fruit, aren’t they?

I made my first blueberry buckle years ago after seeing it in my Southern Living cookbook. I had never heard of it, but it was basically butter, sugar, and flour with some berries thrown in, so it had to be good, right? It’s kind of like a cross between a blueberry muffin and coffee cake. The “buckle” name comes from the streusel buckling on top of the cake while it’s baking in the oven. Whatever it’s called, it’s really delicious!

Blueberry Buckle | Vegan friendly with gluten and refined sugar free options.Blueberry Buckle | Vegan friendly with gluten and refined sugar free options.In lieu of all the butter and sugar found in most recipes, I use coconut oil and maple syrup/coconut sugar. I also made it gluten-free and vegan friendly, since it uses no dairy or eggs.

Blueberry is a common fruit for buckles, but you could use any other berry or even a stone fruit, like peaches or cherries.

Blueberry Buckle | Vegan friendly with gluten and refined sugar free options.Blueberry Buckle | Vegan friendly with gluten and refined sugar free options.This cake is definitely worth a try. It’s great for breakfast, dessert, or just a simple snack to go with coffee or tea. And if you like simple cakes like this, scroll down for more ideas!

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Blueberry Buckle


★★★★★

5 from 1 review

  • Author: Joscelyn Abreu
  • Total Time: 1 hour
  • Yield: 9–12 servings 1x
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Description

Enjoy this moist cake which is filled with lots of juicy berries and topped with a yummy streusel topping! It’s dairy and egg free, with gluten free and refined sugar free options!


Ingredients

Scale

Streusel:

  • 1/3 cup unbleached all-purpose flour or gluten-free flour blend
  • 1/4 cup coconut sugar, brown sugar, or cane sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons solid coconut oil or cold butter

Blueberry Cake:

  • 2 cups all-purpose flour (or for gluten-free: 1 1/4 cup for cup gluten-free all-purpose baking flour blend + 3/4 cup almond flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup almond milk or other milk of choice
  • 2/3 cup maple syrup or honey (I used a combo of both)
  • 1/4 cup melted butter or coconut oil
  • 1 teaspoon vanilla extract
  • 2 cups blueberries, fresh or frozen

Instructions

Streusel:

  1. In a medium bowl, blend together the flour, sugar, and cinnamon until well combined. Use a fork or pastry blender to cut coconut oil or butter into the flour mixture until it’s crumbly. Set aside.

Blueberry Cake:

  1. Preheat oven to 350ºF. Lightly grease an 8″ or 9″ pan and set aside.
  2. In a large mixing bowl, combine flour(s), baking powder, and salt. Stir in milk, maple syrup, butter/oil, and vanilla mixing just until combined. Fold in blueberries.
  3. Pour batter into prepared pan and sprinkle streusel evenly over the top.
  4. Place pan into the oven and bake for 45–60 minutes, just until center is set or until a toothpick inserted in the center comes out almost clean. Serves 9–12
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: dessert, gluten-free, vegan

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You May Also Enjoy These Similar Recipes:

Easy Fruit Cobbler

Easy Fruit Cobbler | Wife Mama Foodie

Blueberry Peach Coffee Cake

Blueberry Peach Coffee Cake | Wife Mama Foodie

Easy Berry Sheet Cake

Easy Berry Sheet Cake | Wife Mama Foodie

July 5, 2019

Instant Pot Peach-Raspberry Crisp

This delicious Peach-Raspberry Crisp is made even easier in your Instant Pot! The vegan and gluten-free recipe is courtesy of “The Vegan Instant Pot Cookbook” by Nisha Vora.

Instant Pot Peach-Raspberry Crisp | Vegan and gluten-free
If there’s a small appliance everyone should have in the kitchen, besides a Kitchenaid stand mixer and Vitamix, it’s the Instant Pot. This little ingenious multi-cooker does the job of several appliances—pressure cooker, slow cooker, rice cooker, and yogurt maker, plus it can steam, sauté, and keep food warm. Not to mention that it really consolidates space in the kitchen. 

As much as I love my Instant Pot, the reoccurring problem I have is finding delicious and wholesome recipes to make in it. Cue Nisha Vora’s new book, The Vegan Instant Pot Cookbook, which not only provides a plethora of delicious recipes utilizing an Instant Pot, they’re all vegan friendly and plant-based as well!

They’re not your basic, run-of-the-mill recipes either. There’s plenty of variety and includes flavors from all around the world too, like breakfast enchilada casserole, Thai mango sticky rice, Jamaican jerk jackfruit tacos, pasta primavera alfredo, sweet potato daal, and many more. 

Instant Pot Peach-Raspberry Crisp | Vegan and gluten-free Instant Pot Peach-Raspberry Crisp | Vegan and gluten-free
Nisha is incredibly talented and every recipe I’ve ever made of hers has turned out deliciously. You can tell by scrolling through her beautiful Instagram feed that she has a knack for making vibrant and scrumptious food, so I wasn’t too surprised when I received her cookbook in the mail, and each recipe quickly grabbed my attention. I basically bookmarked the whole cookbook marking all of the recipes I want to try!

And if you won’t take my word for it, check out the almost 50 5–star reviews of her cookbook on Amazon!

Instant Pot Peach-Raspberry Crisp | Vegan and gluten-free
It was hard to narrow it down, but I decided to make this Peach-Raspberry Crisp first, and let me tell you, I’m SO glad I did! My family and I devoured it within minutes and unfortunately there were no leftovers to enjoy the next day. 😔 However, they asked me to make it again soon, so it’s on the menu this weekend! Yay! And thanks to Nisha for allowing me to share this incredible recipe from her cookbook with you all! Enjoy!

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Instant Pot Peach-Raspberry Crisp


★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

  • Author: Nisha Vora
  • Total Time: 25 mins
  • Yield: 8-10 servings 1x
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Description

This delicious summer dessert is made even easier in your Instant Pot! The vegan and gluten-free recipe is courtesy of “The Vegan Instant Pot Cookbook” by Nisha Vora.


Ingredients

Scale

Peach-Raspberry Filling

  • 8 firm-ripe medium peaches
  • Cooking spray or neutral-flavored oil, for the pot
  • 1 pint raspberries (about 2 cups)
  • 2 tablespoons organic cane sugar
  • 1 tablespoon organic brown sugar or cane sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 whole cloves or 1/8 teaspoon ground cloves (optional)
  • pinch of salt
  • 1/2 teaspoon almond extract or vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon cornstarch or arrowroot powder

Crisp Topping:

  • 1/3 cup refined coconut oil
  • 1 cup rolled oats (gluten-free if needed)
  • 1/2 cup almond flour
  • 1/2 cup walnuts, chopped
  • 1/2 cup packed organic brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt

For Serving (optional)

  • vegan vanilla ice cream

Instructions

  1. Leave the peaches unpeeled and use a serrated knife to slice them into 3/4-inch-thick wedges. You will end up with about 6 cups of sliced peached.
  2. Coat the inner pot of the Instant Pot with cooking spray or lightly grease with oil.
  3. Add the sliced peaches and raspberries to the inner pot. Top with the cane sugar, brown sugar, cinnamon, ginger, cloves (if using), salt, almond extract, and lemon juice. Stir gently to coat the fruit.
  4. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 1 minute.
  5. Meanwhile, prepare the crisp topping: in a large skillet, heat the coconut oil over medium heat. Once the oil is melted and hot, add the oats, almond flour, walnuts, brown sugar, cinnamon and salt. Cook tossing frequently to prevent burning, until toasted and lightly browned, 5 to 7 minutes. Carefully transfer the crisp topping to a large piece of parchment paper and spread out to cool slightly.
  6. Once the 1-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.
  7. In a small bowl, whisk together the cornstarch and 1 tbsp water until dissolved into a slurry. Open the pot and pour the slurry into the peach-ra[berry filling. Select the Sauté setting and bring to a boil, stirring gently until the filling has thickened, 1 to 2 minutes.
  8. Transfer the peach-raspberry filling to a large serving bowl or individual dessert bowls and sprinkle generously with the crisp topping. Serve warm with vegan vanilla ice cream if desired.
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: Dessert, Gluten Free, Vegan

Did you make this recipe?

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June 28, 2019

Easy Fruit Cobbler

This easy fruit cobbler is lightly sweetened and made with wholesome ingredients. It’s also free of dairy, eggs, and refined sugar, with a gluten-free alternative. 

Easy Fruit Cobbler | Vegan friendly and free of dairy, eggs, and refined sugar, with a gluten-free alternative.
Aren’t summer fruits the best? As much as I love snacking on fresh fruit, they also taste amazing in pies, crisps, tarts, cakes, pancakes, muffins, and even salads, just to name a few. When I was younger, my southern grandma would make all kinds of delicious fruit treats each summer. She had a pool and we’d spend all day swimming, but she always had some yummy treats made to entice us out of the pool for a few minutes. Whether it was fresh cut watermelon, homemade peach ice cream, or a cobbler or crisp, whatever grandma made us that day, it always hit the spot.

She typically made cobbler with pastry, so it was kind of like a rectangular pie, but if you google “fruit cobbler”, you’re likely to come up with several variations of the dessert. And if you take the time to read comments, you’ll notice some serious debate out there as to what exactly a cobbler is. An article from Taste of Home says, “Cobblers get their name because the dollops of batter or biscuit dough are dropped on top of a bed of fruit, puffing up to look like cobblestone streets.”

Easy Fruit Cobbler | Vegan friendly and free of dairy, eggs, and refined sugar, with a gluten-free alternative. Easy Fruit Cobbler | Vegan friendly and free of dairy, eggs, and refined sugar, with a gluten-free alternative.Easy Fruit Cobbler | Vegan friendly and free of dairy, eggs, and refined sugar, with a gluten-free alternative.
While that may be the cobbler’s origin, I’ll happily take a bowl of homemade cobbler, whether it’s made with pastry, cake, or biscuits! Having had just about every variation out there, my favorite style of cobbler is basically fruit smothered in a simple cake-like batter. Unlike the biscuit or pastry topping which usually sits on top of the fruit, in this version, the cake and berries marry together in the oven and become one, which means each bite you take you get a little cake and a little fruit. It’s the perfect ratio of cake to fruit in my opinion.  

The nice thing about this cobbler is it’s subtly sweetened, so it makes a delicious breakfast the next day as well! You can also use your favorite fruit, either fresh or frozen—think blueberries, blackberries, raspberries, strawberries, peaches, plums, cherries, or even a combo of them are all delicious ideas! 

Easy Fruit Cobbler | Vegan friendly and free of dairy, eggs, and refined sugar, with a gluten-free alternative.Easy Fruit Cobbler | Vegan friendly and free of dairy, eggs, and refined sugar, with a gluten-free alternative.
This cobbler is great with a cup of coffee, a scoop of ice cream, or my favorite, a glass of ice cold almond milk! Happy cobblering, friends! ☺️

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Easy Fruit Cobbler


★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

  • Author: Joscelyn Abreu
  • Total Time: 50 mins
  • Yield: 6–8 servings 1x
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Description

This easy fruit cobbler is made with wholesome ingredients and is free of dairy, eggs, and refined sugar, with a gluten-free alternative. Feel free to use your favorite berries and/or stone fruit!


Ingredients

Scale
  • 2 cups unbleached all-purpose flour (for gluten free use 1 1/2 cups gluten-free flour blend plus 1/2 cup almond flour)
  • 1/3 cup coconut sugar, pure cane sugar, maple syrup or honey, plus more for fruit
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups almond milk or other milk of choice
  • 1/4 cup avocado oil, vegetable oil, or melted coconut oilbutter, plus more for pan1 teaspoon vanilla extract
  • 3–4 cups fresh or frozen fruit of choice (I used a combo of berries. If frozen, thaw slightly)

Instructions

  1. Preheat oven to 350ºF. Lightly grease a 9×13 baking pan and set aside.
  2. Place berries in a large bowl and mash slightly, just enough to break up some of the fruit and make the mixture more saucy and flavorful. If your fruit is tart, mix in 2-3 tablespoons of sweetener. Set aside while you prepare the batter.
  3. In a large mixing bowl, blend together dry ingredients—flour(s), sugar, baking powder, and salt. Add milk, oil, and vanilla extract, whisking just until smooth. The cobbler batter should be pourable and have a similar consistency to pancake batter. If it’s too thick for some reason, stir in a little more milk.
  4. Pour batter into pan and top with fruit mixture. In order to make it look more “cobble-y” leave some pockets of batter open without berries.
  5. Bake in preheated oven for 40-50 minutes, just until center is set. Serve warm, either by itself or with ice cream. Makes 6–8 servings.
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Dessert, Gluten-Free, Vegan

Did you make this recipe?

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May 24, 2019

Easy Berry Sheet Cake

This lightly sweetened sheet cake is the perfect dessert to serve all year long, since it uses either fresh or frozen berries. It’s easy to make and great for a crowd. Vegan friendly and gluten, dairy, and egg free with refined sugar free option.

Easy Berry Sheet Cake | Vegan friendly with gluten and refined sugar free optionWe dropped my mom off at the airport yesterday to catch her flight back to North Carolina. She’d been here almost a whole month, although the brevity of it seemed more like a week. Each of us gave her a hug as we said our teary goodbyes and then watched as she zig-zagged her way through the airport security line. We’ve always stood around and waited until she clears the check point. She’d then look back, blow us a kiss, and give a big wave before disappearing down the long corridor to the terminals. Yesterday was no different. Our prolonged goodbye has become somewhat of an unspoken tradition. But, it gives us a few more minutes with her, which is worth it, even if it is from a distance.

My mom and I don’t have the perfect relationship. She can be stubborn and opinionated and I can be moody and insensitive. We get frustrated with each other…often! But, I do love her more than anything and there’s nothing I wouldn’t do for her. I bet she’d say the same about me. 

Easy Berry Sheet Cake | Free of gluten, dairy, eggs, and refined sugar, plus vegan friendlyEasy Berry Sheet Cake | Vegan friendly with gluten and refined sugar free optionI came home to what all of a sudden seemed like an empty house and began baking. If you’re ever feeling low, baking is a sure-fire way to lift your spirits, especially if it’s cake. I mean, besides being distracted by the effort it takes to concentrate on a recipe and measure ingredients accurately, it’s hard not to feel at least a little happy around sugar, berries, and vanilla. And if that doesn’t do anything for you, just wait 40–50 minutes for the cake to finish baking and then dig in. It’s the preferred celebratory dessert for a reason!  

Although I love a pretty layered cake to serve on special occasions, sometimes a lack of both time and energy calls for the more practical, and definitely more simple to make, sheet cake. The thing I love about this cake is that it still has that “wow” factor without the need for frosting or fancy piping. Berries are like makeup for food. The blackberries are the eyeliner, blueberries the eye shadow, and the raspberries that pop of color on the lips. 

Easy Berry Sheet Cake | Vegan friendly with gluten and refined sugar free optionEasy Berry Sheet Cake | Free of gluten, dairy, eggs, and refined sugar, plus vegan friendlyThis cake is delicious and a great way to make the most of berry season. The patriotic color combo also makes it a festive treat for Memorial Day and 4th of July, although it really is the perfect dessert to serve all summer long. Feel free to use just one berry instead of the combo and make a blueberry or blackberry cake.

It’s lightly sweetened and vegan friendly, with gluten and refined sugar free options. I hope you give it a try and enjoy it as much as we did! 🙂     

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Easy Berry Sheet Cake


★★★★★

5 from 1 review

  • Author: Joscelyn Abreu
  • Total Time: 55 mins
  • Yield: 12-16 slices 1x
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Description

This lightly sweetened sheet cake is the perfect dessert to serve all year long, since it uses either fresh or frozen berries. It’s easy to make and great for a crowd. Vegan friendly and gluten, dairy, and egg free with refined sugar free option.


Ingredients

Scale
  • 1 1/3 cup milk of choice (I used almond milk)
  • 1 1/2 teaspoons apple cider vinegar
  • 2 1/2 cups all-purpose flour (For gluten-free use: 1 3/4 cups Gluten Free 1-to-1 All Purpose Baking Flour + 3/4 cup blanched almond flour)
  • 1 cup pure cane sugar or *coconut sugar (can use an additional 1/4–1/3 cup sugar if you like it sweeter)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • zest of 1–2 lemons, optional
  • 1/3 cup oil of choice (I use avocado oilone !important; margin:0px !important;” /> or vegetable oil)
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2–3 cups fresh or frozen berries of choice (I used a combo of blueberries, blackberries, and raspberries)

Instructions

  1. Preheat oven to 350ºF. Lightly grease or line a 13×9 pan with parchment paper and set aside.
  2. Combine milk with vinegar in a small glass dish. Let milk sour while preparing the rest of the ingredients.
  3. In a large mixing bowl, blend together flour(s), sugar, baking powder, baking soda, salt, and lemon zest.
  4. Mix in sour milk, oil, and vanilla extract until batter is smooth. Pour into prepared pan.
  5. Evenly top the batter with mixed fruit and place into preheated oven. Bake for 25-40 minutes, or until center of cake is set and a toothpick inserted comes out almost clean (time may vary depending on your oven and if you used fresh or frozen berries.) Let cool before slicing. Delicious served with **whipped cream and additional berries. (see notes for coconut whipped cream recipe)

Notes

*Using coconut sugar makes the cake more of a caramel brown color. It also has a richer flavor, but is still delicious!
**Coconut whipped cream: Chill 1 can of coconut cream (I used Thai Kitchen brand.) Remove hardened cold cream and place into a mixing bowl; discard liquid in can. Add 1–2 teaspoons sweetener of choice (I use maple syrup or honey) plus 1/2 teaspoon vanilla and beat together with a mixer until fluffy. Keep chilled until ready to serve.

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Category: Dessert, Gluten-Free, Vegan

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

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July 27, 2018

Rustic Plum Tart

Photos updated July 2018: This rustic plum tart is simple to make and is free of dairy, eggs, and refined sugar, with a gluten-free alternative. It’s also vegan friendly and you can easily use your favorite fruit, like peaches or berries, instead of plums. 

Rustic Plum Tart | Gluten Free and Vegan Friendly
I love the smell of something yummy baking in the oven, especially pies. Flour, coconut oil, fruit and sugar blend together to make the best fragrance. It’s my natural aromatherapy…better than any scented candle out there! 

I like just about any fruit pie, whether it be made with apples, berries, stone fruit, etc., but there are days I just don’t have time to make a full blown pie. On those days I like to make a rustic tart or galette, aka the lazy pie.  

Rustic Plum Tart | Gluten Free and Vegan FriendlyRustic Plum Tart | Gluten Free and Vegan Friendly
A rustic tart is kind of like a pie, but easier. You only need a single crust and the shape is freeform. These types of desserts are my favorite, because it takes the pressure off me to make it look perfect. It’s supposed to look a little simple and messy. That’s what makes it pretty!

I decided to try making a crust with a healthy oil that I always have on hand: coconut oil. This oil is a heart-healthy fat and makes a great alternative to shortening in baking. If you don’t have or like coconut oil, I recommend Palm Shortening, which is similar to regular shortening, but non-hydrogenated and has no trans-fats! I also used butter, which gives that flavor only butter can give. I made the crust a couple of times, experimenting the first time with half coconut oil and half Earth Balance vegan butter, and the next time with coconut oil and grass-fed butter. Both turned out well, so you can choose to use either or.

Rustic Plum Tart | Gluten Free and Vegan FriendlyRustic Plum Tart | Gluten Free and Vegan Friendly
Make this for your next dinner party or get together. Serve plain, with a dollop of coconut whipped cream, or with ice cream. This dessert is sure to impress your family and friends!

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Rustic Plum Tart


★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

  • Author: Joscelyn Abreu
  • Total Time: 50 mins
  • Yield: 8–10 servings 1x
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Description

A delicious rustic tart made with a flaky crust and filled with fresh plums. Made with coconut oil instead of shortening, this tart is not only a little healthier, it’s also vegan-friendly!


Ingredients

Scale

Crust:

  • 1 1/4 cup gluten free all purpose flour – I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or regular all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup cold dairy-free butter (I used Earth Balance) or grass-fed butter
  • 1/4 cup cold coconut oil or palm shortening
  • 3–4 tablespoons very cold almond milk or water
  • 1 tablespoon melted dairy-free/grass-fed butter to brush on crust, optional
  • 1 tablespoon turbinado sugar to sprinkle on crust, optional

Filling:

  • 4–5 plums, (about 1.5 pounds) sliced thin
  • 2 tablespoons preserves (I’ve used cherry and blueberry. Use any flavor you’d like)
  • 2 tablespoons coconut sugar or other sweetener of choice
  • 2 tablespoons of melted coconut oil or dairy-free/grass-fed butter

Instructions

To Make The Crust:

  1. You can use your hands or a food processor. In a bowl or a food processor, combine flour and salt. Cut in with a fork/pastry blender or pulse in butter and coconut oil/shortening until mixture becomes coarse and crumbly. Add liquid a tablespoon at a time and mix in after each addition of liquid. Stop when dough comes together and is moist. You may not need the full amount of liquid, I only used 3 tablespoons. Shape into 1 large flat, round disc and cover with plastic wrap. Refrigerate for 10-15 minutes, at least, until butter and oil have chilled again. This makes it easier to roll out.

To Assemble The Tart:

  1. When you’re ready to make the tart, preheat oven to 375 F. Take the dough out of the refrigerator and set on parchment paper. Place another piece of parchment paper on top. Roll dough into a 1/4 inch thick circle. Stick the dough back into the fridge to chill for a few minutes while you slice the plums.To make it easier, you can go ahead and place the dough onto a cookie sheet before you assemble the tart. That way you don’t have to transfer it after it’s prepared and possibly mess it up.
  2. Leaving a 2” border around the edge of dough, brush the middle of the dough round with 1-2 tablespoons of preserves. Continue to leave a 2” border and place plum slices in any pattern you’d like over the preserves. Sprinkle the plums with the coconut sugar and place small pats of coconut oil or butter on top. The dough is fragile, so use the parchment paper to lift the dough edges up and over the plums, pleating the crust. Lightly brush dough with melted butter and sprinkle on sugar. Bake the pan in the preheated oven for 45-50 minutes or until crust is golden brown, time may vary depending on your oven.

Notes

Use your favorite store-bought pie crust in a pinch. You can also use peaches or nectarines instead of the plums. Berries work well too!

  • Cook Time: 50 mins
  • Category: Dessert, Gluten-Free, Vegan

Nutrition

  • Serving Size: 8
  • Calories: 273
  • Sugar: 11g
  • Sodium: 77mg
  • Fat: 18g
  • Saturated Fat: 13g
  • Unsaturated Fat: 4g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 19mg

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

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June 7, 2018

Vegan Lemon Cake with Fresh Berries

This moist and delicious cake is vegan friendly with a gluten-free alternative. It has a bright lemon flavor and is layered with with whipped coconut cream and fresh berries.

Lemon Cake with Fresh Berries | Vegan friendly with Gluten-Free Alternative
I use any and every excuse to eat dessert. Recipe testing, birthdays, long days, just because…yep, any and every excuse. But really, do we need an excuse? One of the luxuries of being an adult is being able to stay up as late as I want, buy whatever I want, and eat whatever I want. 😜

…well, almost anything. My body still dictates what I can and can’t eat, with gluten and dairy being out of the question for the most part. Luckily, this cake is totally dairy free, vegan friendly, and has a gluten-free alternative as well. For those of us who can’t tolerate certain foods, it’s nice that there are so many delicious alternatives out there. 

Lemon Cake with Fresh Berries | Vegan friendly with Gluten-Free AlternativeYou can probably tell by my recipe page that I have a thing for cake. Whether it be a layered, bundt, sheet, cup, or mug cake, it doesn’t matter, I enjoy all forms, and in a variety of flavors too—chocolate, vanilla, and lemon are a few of my faves! I added fresh lemon juice and zest to these cakes, and topped them with a creamy coconut whip and plenty of plump, juicy berries! 

Lemon Cake with Fresh Berries | Vegan friendly with Gluten-Free Alternative
Here’s to summer—long days, road trips, backyard bbqs, fun with friends, pool time, picnics, and lemon berry cake! Enjoy, friends!

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Vegan Lemon Cake with Fresh Berries


★★★★★

5 from 2 reviews

  • Author: Joscelyn Abreu
  • Total Time: 30 mins
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Description

This moist and delicious cake is vegan friendly with a gluten-free alternative. It has a bright lemon flavor and is layered with with whipped coconut cream and fresh berries.


Ingredients

Scale

Lemon Cake: (gluten-free variation below)

  • 3 cups (412g) unbleached all-purpose flour (scooped in and leveled. NOT packed)
  • 1 1/2 cup (276g) sugar pure cane or coconut* sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/3 cup almond milk or other milk of choice
  • 2/3 cup olive oil or other oil of choice
  • juice and zest of 4 medium lemons (about 2/3 cup juice and 1/4 cup zest)
  • 1 teaspoon vanilla extract
  • lemon coconut cream (recipe below)
  • 4–5 cups fresh berries of choice, larger berries sliced (use more or less to taste)
  • sprigs of fresh mint and edible flowers for decorating, optional
  • powdered sugar for dusting, optional

Gluten-Free Lemon Cake:

  • 2 cups (305g) gluten-free flour – I used King Arthur Measure for Measure Gluten-Free Flour
  • 1 cup (100g) super fine blanched almond flour
  • 1 1/3 cup (276g) sugar pure cane or coconut* sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cup almond milk or other milk of choice
  • 1/2 cup olive oil or other oil of choice
  • juice and zest of 4 medium lemons (about 2/3 cup juice and 1/4 cup zest)
  • 1 teaspoon vanilla extract
  • lemon coconut cream
  • 4–5 cups fresh berries of choice (use more or less to taste)
  • sprigs of fresh mint and edible flowers for decorating, optional
  • powdered sugar for dusting, optional

Lemon Coconut Cream:

  • 16 oz. regular or dairy-free cream cheese or mascarpone
  • 1–2 cans coconut milk or coconut cream (refrigerated overnight; firm coconut cream, liquid discarded. About 1 to 1 1/2 cups. Can also use 1 cup regular whipping cream if not dairy-free )
  • 3–5 tablespoons pure maple syrup, powdered sugar, or other sweetener of choice (more or less to taste)
  • juice and zest from 1 or 2 lemons, to taste

Instructions

  1. Preheat oven to 325F. Grease three 8-inch cake pans and line the bottom with a parchment paper circle (cut to fit the bottom.) Set aside.
  2. Combine flour(s), sugar, baking powder, baking soda, and salt in a large mixing bowl. Mix in oil, milk, vanilla extract, lemon juice and zest. Scrape the bottom of the bowl to make sure all the flower is evenly incorporated.
  3. Evenly distribute cake batter into the pans and place on the middle rack in the preheated oven. Bake for 25-35 minutes OR until center is set, and a toothpick inserted comes out with only a few moist crumbs. Bake time will vary upon pan and thickness of batter.
  4. Remove from the oven and let cool for a bit, then run a knife along the edge of the cake and invert cakes onto a wire rack to cool completely.
  5. Whipped Cream:
  6. In a large mixing bowl, begin to beat the cream cheese until smooth, about 1-2 minutes. Add sweetener and lemon juice/zest and continue to beat until fluffy. Add cold, hardened coconut cream, a little at a time, and beat on high until light and fluffy, a few more minutes. Taste and adjust sweetener or lemon flavoring. Keep refrigerated until ready to use.
  7. If using regular whipping cream, beat whipping cream separately until fluffy (about 3-4 minutes) and then fold it into the cream cheese mixture.
  8. Putting it together:
  9. Place one of the fully cooled cakes onto your cake plate. Top with ⅓ of the whipped cream and a handful of of berries.
  10. Top with another cake layer and repeat the process.
  11. At the end, top cake with remaining whipped cream and a pile of whole and halved berries. Decorate with edible flowers and a light dusting of powdered sugar (optional).
  12. Serve right away and store leftovers in an airtight container in the fridge.

Notes

*coconut sugar will make the cake color a little darker.

  • Cook Time: 30 mins
  • Category: Dessert, Gluten-Free, Vegan

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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