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Wife Mama Foodie

Making Healthy Taste Good

dessert, vegan, gluten-free

March 5, 2019

Mini Berry Galettes

These mini berry galettes are the perfect way to use up fresh or frozen fruit! Vegan friendly and includes a gluten and refined sugar free option!

Mini Berry Galettes | Vegan friendly with gluten and refined sugar free options.Each year, I look forward to berry season. They are probably my favorite fruit, since they’re so versatile. I love them on pancakes, waffles, oatmeal, cereal, toast, brownies, cakes, ice cream, and in smoothies, pies, tarts, and galettes, like these. I usually make one big galette, but I like the idea of bringing a tray full of mini galettes, in a variety of flavors, so my family and friends can choose their own.

In the summer, when berries are at their peak (and also on sale!) I buy a bunch to freeze. On cold, dreary days, like we’ve been having recently, I make all the yummy fruity treats using my stash of frozen berries and pretend like it’s summer again! 

Mini Berry Galettes | Vegan friendly with gluten and refined sugar free options.The great thing about these treats is that you can use prepackaged pie crust if you’re in a pinch for time, or you can make your own homemade vegan or gluten-free crust. To finish it off, after I pleat the edges, I just brush on a little almond milk and sprinkle it with turbinado sugar. 

Mini Berry Galettes | Vegan friendly with gluten and refined sugar free options. Mini Berry Galettes | Vegan friendly with gluten and refined sugar free options.These galettes are delicious as is, but topped with a scoop of dairy-free ice cream and enjoyed along with a cup of coffee makes such a yummy combo!

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Mini Berry Galettes


  • Author: Joscelyn Abreu
  • Total Time: 25 mins
  • Yield: 8-10 galettes 1x
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Description

These mini galettes are the perfect way to use up fresh or frozen fruit! Vegan friendly and includes a gluten and refined sugar free option!


Ingredients

Scale
  • double pie crust recipe or 2 prepared pie crusts
  • 3–4 cups fresh or frozen fruit of choice I used a combo of berries
  • 1/4 cup coconut sugar, cane sugar, or other sweetener of choice (can use more if your fruit is very tart)
  • milk of choice (I used almond milk)
  • turbinado sugar or other coarse sugar
  • optional glaze: 1 tablespoon honey or coconut nectar mixed with 1-2 teaspoons water

Instructions

  1. Preheat oven to 400ºF. Line a baking sheet with parchment or silicone mat.
  2. Roll 1 sheet of pie dough to 1/8”. Use a bowl or lid to a wide jar to measure and cut 6-inch circles. Place circles close together on baking sheet. May need to re-roll dough scraps to get more. Makes about 8–10 galettes.
  3. Top each circle with 1/3–1/2 cup of fruit leaving a 1-inch border around the edges (you can use the same fruit for each galette or a variety of fruit.) The fruit shrinks down when baking, so I usually pile the fruit into a small mound. Sprinkle fruit with 1–2 teaspoons of sugar.
  4. Fold the edges of the dough up over the fruit creating a tight pleat. It’s important to pinch the pleats so the dough doesn’t open up while baking.
  5. Brush the edges of the crust with milk and sprinkle with turbinado sugar.
  6. Place pan into preheated oven and bake until edges are golden brown and fruit is bubbly, about 25–30 minutes, give or take a few minutes.
  7. Let cool slightly before removing galettes from the pan to avoid crust breaking. Brush fruit filling with optional glaze for more shine.
  • Cook Time: 25 mins
  • Category: dessert, vegan, gluten free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You May Also Enjoy These Similar Recipes:

Rustic Plum Tart

Rustic Plum Tart | Vegan friendly with gluten free option.

Simple Apple Galette

Simple Apple Galette | Vegan friendly and refined sugar free with gluten-free option.

Easy Berry Puff Pastry Tart

Easy Berry Puff Pastry Tart | Vegan friendly and free of dairy, eggs, and refined sugar

March 30, 2018

Simple Carrot Cake with Cashew Frosting

This simple one bowl carrot cake is moist and delicious! Topped with a cashew “cream cheese” frosting, it’s vegan friendly, refined sugar free, and includes a gluten-free option as well!

Simple Carrot Cake with Cashew Frosting | Vegan with Gluten-Free Option
As soon as I got married, at the tender age of 18, I began devouring cookbooks, trying new recipes almost daily for my new hubby. I didn’t really get a lot of practice in the kitchen growing up, other than at my grandma’s house where she liked to show me how to make some of her southern dishes. She didn’t follow written recipes, everything she made was ingrained in her mind from the hundreds of times she had made them over the years. I’d try writing them down, but it was difficult as she cooked by feel and taste, adding a little of this and a little of that until she got it right.

To me, she was the best cook in the world and I wanted to be as good as her one day. 

Simple Carrot Cake with Cashew Frosting | Vegan with Gluten-Free OptionWhile I do enjoy cooking, I actually prefer baking. I would make treats for my hubby to take to work and kept track of all of my friend’s and family’s birthdays so I could bake them a cake on their special day.

Years ago, my mom requested a carrot cake for her birthday. I had never made a homemade carrot cake before, but I did my best to look for a promising recipe. I may be aging myself, but this was before blogs and online recipes were a thing. I pulled some of my old cookbooks off the shelf and flipped through the cake section. I finally found what seemed to be a good one in my Southern Living cookbook. It was titled “Best Carrot Cake,” which is a little presumptuous, if you ask me. Best is a matter of opinion, unique to each given person. What might be best to you is not necessarily the same for me. 

But in this case “best” is the most fitting description.

Simple Carrot Cake with Cashew Frosting | Vegan with Gluten-Free Option Simple Carrot Cake with Cashew Frosting | Vegan with Gluten-Free Option
The cake was amazing. It was moist and flavorful, even to someone like me who’s not usually a fan of carrot cake. But the cake was pretty labor intensive and a bit too sweet for my liking.

So, using the “best carrot cake” recipe as inspiration, I came up with my own version, which is even free of dairy, eggs, gluten, and refined sugar too!

Simple Carrot Cake with Cashew Frosting | Vegan with Gluten-Free OptionCarrot Cake | Vegan with GF option. Simple Carrot Cake with Cashew Frosting | Vegan with Gluten-Free Option
This cake is my new go-to carrot cake! It’s delicious, moist, and would be the perfect addition to your Easter table! I love the cashew “cream cheese” frosting, but in a pinch for time, I’ve even used a version of my maple cream cheese frosting (link included in recipe notes!) 

Please let me know if you give this a try! Have a wonderful Easter holiday! 

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Simple Carrot Cake with Cashew Frosting


  • Author: Joscelyn Abreu
  • Total Time: 50 mins
  • Yield: 8-inch cake 1x
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Description

This simple one bowl carrot cake is moist and delicious! Topped with a cashew “cream cheese” frosting, it’s vegan friendly, refined sugar free, and includes a gluten-free option as well!


Ingredients

Scale

Carrot Cake: (gluten-free version below)

  • 1 1/2 cup almond milk or other milk of choice
  • 1 tablespoon white or apple cider vinegar
  • 3 cups (393g) unbleached all-purpose flour
  • 2 cups (269g) coconut sugar
  • 4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • 3/4 cup avocado oil, melted coconut oil, or other oil of choice
  • 2 cups grated carrot (197g)
  • 8 oz can crushed pineapple, drained
  • 1/3 cup (25g) finely shredded unsweetened coconut
  • 1 cup chopped pecans or walnuts, optional
  • cashew frosting (below) or other frosting of choice*

Gluten-Free Carrot Cake:

  • 1 cup milk (a little more may be needed depending on your gf flour blend)
  • 1 tablespoon vinegar
  • 2 cups (252g) gluten-free all-purpose flour (I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, in the blue bag)
  • 1 cup (124g) blanched almond flour
  • 2 cups (269g) coconut sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • 1/3 cup avocado oil, melted coconut oil, or other oil of choice
  • 2 cups grated carrot (197g)
  • 8 oz can crushed pineapple, drained
  • 1/3 cup (25g) finely shredded unsweetened coconut
  • 1 cup chopped pecans or walnuts, optional
  • cashew frosting, recipe below, or other frosting of choice*

Cashew “Cream Cheese” Frosting:

  • 3 cups (16oz) raw cashews, pre-soaked, rinsed, and drained
  • 1/3 – 1/2 cup maple syrup or honey, to taste
  • 1 tablespoon apple cider vinegar
  • 1 1/2 teaspoon lemon juice
  • 1–2 teaspoons vanilla extract
  • 1/4 – 1/2 teaspoon cinnamon, optional
  • pinch of salt
  • 1–3 tablespoons almond milk (or other milk of choice), if needed. Use less milk for a firmer frosting.

Instructions

Carrot Cake:

  1. Preheat oven to 350ºF. Generously grease three 8-inch cake pans and line the bottom with a piece of parchment paper cut to size. Set aside.
  2. Stir together milk and vinegar in a small glass bowl. Let sour while preparing the rest of the batter.
  3. In a large mixing bowl, combine flour(s), sugar, baking powder/soda, cinnamon, and salt. Stir in sour milk and oil, mixing just until combined. Fold in grated carrots, drained pineapple, shredded coconut, and nuts, if adding. (For gluten-free cakes: depending on your gf flour you may need more or less milk to get the right consistency. Start with less and add more only if the batter is too thick. It should be thick, but pourable. It should not be thick like cookie dough.)
  4. Divide batter evenly between the cake pans and place into the preheated oven.
  5. Bake for 18–25 minutes, just until center is set and a toothpick inserted comes out mostly clean.
  6. Remove from the oven and let pans cool fully before inverting cakes onto a wire rack to continue to cool.
  7. Allow to cool completely before frosting. Can even make the cakes the night before.

Frosting Cakes:

  1. Place one of the cooled layers on your serving platter and top with a generous dollop of frosting. Spread across evenly and top with another cake layer. Repeat for remaining layers.
  2. For the naked cake. Frost top of cake and carry some frosting onto the sides. Use a minimal amount of frosting and leave open spaces for a rustic “naked” cake. For the little piped kisses around the border, I used a Wilton Round tip #1A. I finished the edges with a light dusting of cinnamon.

Cashew Frosting:

  1. Place drained pre-soaked cashews into a high powered blender (like Vitamix or Blentec) or food processor, along with the lesser amount of sweetener (can add more to taste), vinegar, lemon juice, vanilla, and salt. Add cinnamon only if you want. Begin blending, adding milk 1 tablespoon at a time, ONLY IF NECESSARY to help it blend. The less milk used, the more thick and frosting like it will be. Taste and adjust sweetness level and flavorings, to taste. Frost cake or refrigerate until needed.

Notes

*Another frosting idea: This maple cream cheese glaze (http://www.wifemamafoodie.com/vegan-pumpkin-bundt-cake/) would be great on this cake. Just double or triple the recipe and use less milk to make it more of a frosting than glaze. It’s easy, refined sugar free, and delicious! Just use dairy-free cream cheese if needed.

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Category: Dessert, Vegan, Gluten Free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You may also enjoy these similar recipes:

Rainbow Carrot Cake Muffins

Rainbow Carrot Cake Muffins | Wife Mama Foodie

Naturally Sweetened Hummingbird Cupcakes

Naturally Sweetened Hummingbird Cupcakes | Wife Mama Foodie

Double Chocolate Zucchini Muffins

Double Chocolate Zucchini Muffins | Wife Mama Foodie

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March 19, 2018

Chocolate Sheet Cake with Whipped Ganache

This chocolate sheet cake with whipped ganache is moist, delicious, and easy to make. It’s topped with a simple 3-ingredient whipped cream cheese ganache and is free of dairy, eggs, and refined sugar (aside from the dark chocolate.) Vegan friendly and includes a gluten-free option too!


It’s the beginning of the year, and I’m already in dire need of a vacay. We’re planning to take the kids to Europe this summer and we’ve been finalizing the details of our trip. My hubby, Rafael, and I took a trip to Italy and France a few years ago to celebrate our fifteen year anniversary. Since it was our first time visiting Europe we wanted to see as much as possible. We visited Venice, Florence, Rome, and the Amalfi coast, then took an overnight train to Paris for our last few days. It was an amazing experience, although we definitely learned a lot about traveling internationally.

First of all, wifi isn’t as readily available in some of the places we visited, like it is here in the U.S. We literally got lost in Rome when we first arrived, which was scary because we didn’t have international data and couldn’t find free wifi anywhere in the city to look up and call our B&B.

We wandered into a local hotel and the clerk, who only spoke a little broken English, was nice enough to help us try and figure it out, but not before warning us that it could very well be a scam. These fraudsters take your money and you arrive at your destination to find out the legitimate hotel has no record of your booking or that no such place exists. Definitely not something you want to hear when you’re standing in the middle of Rome with your luggage in hand and nowhere to go.


Fortunately we got ahold of the owners and realized they were only a couple of blocks away, but I’ll definitely be more cautious when booking future accommodations online.

On a lighter note, we also found out that touching produce in Italy is a big no no. I only need to get yelled at by an stern Italian grandma once in my lifetime in order to learn that lesson!


Aside from all of the blunders we made, we still had the best time. The world is such a beautiful place and deserves to be explored. There’s a lot of history and rich culture in each of these cities, not to mention some of the top sites in the world. From the Eiffel Tower and Louvre museum in Paris, to the ancient ruins in Rome or the gondolas in Venice, there are definitely no shortage of magical places all across Europe!

The food was also next level! I had the best pizza of my life along the Amalfi coast and fresh croissants in Paris. We also learned what a real cup of coffee tastes like. After drinking some of the best cappuccinos in Italy, we came home coffee snobs and hadn’t had a decent cup since…until we got a Nespresso!


Now we’re drinking coffee like we did back in Italy, and it doesn’t cost us six bucks a cup either, like at our local coffee shop, thanks to Gourmesso.com, which you can get for as little as $.45 a cup! They have a variety of delicious flavors too, my favorite being their Ristretto Blend Forte, which is bold, yet smooth.

Speaking of coffee, I finally made a simple sheet cake version of these yummy Mocha Cupcakes from a couple of years back. Chocolate and coffee are a match made in heaven! It enhances and intensifies the chocolate flavor without leaving a strong “coffee” taste, so even if you’re not a big fan of coffee, this still tastes like your standard chocolate cake, just taken up a few notches! You’ll love this chocolate sheet cake!


This chocolate sheet cake is even topped with a whipped cream cheese chocolate ganache, which is seriously SOOOOO good and only has 3 ingredients! Just make sure you have people around so you’ll have to share it…otherwise you might just find yourself with a fork in hand sitting in front of a half eaten cake. Hey, don’t say I didn’t warn you 😉 Enjoy!

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Chocolate Sheet Cake with Whipped Ganache


  • Author: Joscelyn Abreu
  • Total Time: 25 mins
  • Yield: 24 servings 1x
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Description

This one bowl chocolate sheet cake is moist, delicious, and easy to make. It’s topped with a simple 3-ingredient whipped cream cheese ganache and is free of dairy, eggs, and refined sugar (aside from the dark chocolate.) Vegan friendly and includes a gluten-free option too!


Ingredients

Scale

Cake:

  • 2 cups unbleached all-purpose or gluten-free all purpose flour
  • 2 cups coconut sugar or granulated sugar
  • ⅔ cup (65g) dutch-processed cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1⅓ cup almond milk or milk of choice
  • 1 cup brewed coffee/espresso or additional milk/water
  • ½ cup avocado oil or neutral cooking oil
  • 1 teaspoon vanilla
  • parchment paper, coconut oil or all-vegetable shortening for lining/greasing pan

Whipped Ganache:

  • 2 cups chocolate chips or chopped chocolate* (plus extra for chocolate curls. Use dairy-free if needed)
  • 2/3 cup coconut cream or full-fat canned coconut milk
  • 8 oz dairy-free or regular cream cheese, or mascarpone, at room temperature (optional but recommended!)

Instructions

Cake:

  1. Preheat oven to 350ºF. Line a 9″x13″ pan with parchment paper or generously grease with coconut oil or all-vegetable shortening and set aside.
  2. In a large mixing bowl, combine flour, sugar, cocoa, baking powder/soda and salt until well blended. Mix in milk, coffee, oil and vanilla.
  3. Pour batter into prepared pan and place into the oven for 25–30 minutes OR just until center is set and a toothpick inserted comes out with only a few moist crumbs. Remove and let cool completely before frosting. Frost cake in the pan or remove and place on a serving platter before frosting.

Whipped Ganache:

  1. Place chocolate and coconut cream into a heat safe glass or stainless steel mixing bowl. Make a double boiler by placing bowl over a pot filled with 1″ of boiling water. Stir chocolate and coconut milk continuously until chocolate is fully melted.
  2. Let chocolate mixture cool for 10 minutes and then beat with an electric mixer (preferably a stand mixer if you have it, fitted with the whisk attachment) until fluffy, about 5–10 minutes.
  3. While the mixer is running on medium-low speed, slowly add cream cheese a spoonful at a time, letting it blend in before each addition.
  4. When it’s all added, turn the speed up to high and beat for a few more minutes, until light and fluffy.
  5. If mixture is too soft, refrigerate for 15–20 minutes and then beat again for several minutes.
  6. If mixture is too firm, add additional coconut milk or coffee until frosting can be easily spread onto the cake.
  7. Scoop whipped ganache onto fully cooled cake and use a large offset spatula to smooth all over the top. Top with chopped chocolate or chocolate curls** before serving.

Notes

*I used semi-sweet, but you can also use milk or dark chocolate. Keep in mind there are no other sweeteners added to the frosting, so the sweetness level of the chocolate will determine the sweetness of the frosting.

**To make chocolate curls, heat 1/2 cup of chocolate chips or chopped chocolate over a double boiler until fully melted. Pour melted chocolate onto the back of a clean cookie sheet and spread into a thin layer evenly across the pan. Chill in the fridge until set, then remove and let sit until it comes to room temperature, about 5 or 10 minutes.

Hold a bench scraper or flat edge of a metal spatula at a 45º angle and push against chocolate to scrape it off the pan. It should curl naturally as it comes off the pan. If it is breaking into small pieces, it’s not warm enough. Let it in a warm room a little longer before trying again. If it’s still melted in some areas, refrigerate a few minutes longer.

  • Cook Time: 25 mins
  • Category: Dessert, Vegan, Gluten-Free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

 

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March 10, 2018

Vegan Vanilla Cupcakes with Fresh Berries

These vegan friendly vanilla cupcakes have a delicious whipped buttercream and are topped with fresh berries. Gluten-free option included.

Vegan Vanilla Cupcakes with Fresh Berries | Gluten-Free Version Included | Wife Mama Foodie
As much as I love wearing chunky sweaters and sipping hot cocoa, I look forward to springtime. Spring and summer produce is my favorite, especially berry season, as you can probably tell by the plethora of berries I use in my recipes. #sorrynotsorry

Berries not only complement the flavor of these simple vanilla cupcakes, they are such a beautiful and all-natural decoration on top too! These are a spin off of this Vegan Vanilla Cake with Strawberry Buttercream, a popular recipe here on the blog. 

Vegan Vanilla Cupcakes with Fresh Berries | Gluten-Free Version Included | Wife Mama Foodie
Everyone needs to have a good go-to cake/cupcake recipe for special occasions and this one definitely fits the bill. It’s also delicious, whether you’re vegan friendly or not. Because it doesn’t contain eggs, the cake is even more tender and moist than traditional cakes, which can sometimes be dry or spongy. If you consume dairy, just substitute regular milk and butter in place of the dairy-free ingredients.

Vegan Vanilla Cupcakes with Fresh Berries | Gluten-Free Version Included | Wife Mama Foodie
These cupcakes are pretty with a light dusting of powdered sugar, but if you’re wanting to cut back on sugar, crushed freeze-dried berries are also make beautiful natural sprinkles!

I hope you enjoy these! Click here to check out the other cake/cupcake recipes on the blog!

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Vegan Vanilla Cupcakes with Fresh Berries


  • Author: Joscelyn Abreu
  • Yield: 14 cupcakes 1x
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Description

These vegan friendly vanilla cupcakes have a delicious whipped buttercream and are topped with fresh berries. Gluten-free option included.


Ingredients

Scale

Vegan Vanilla Cupcakes with Fresh Berries:

  • 1 recipe vegan vanilla cupcakes, below
  • 1 or 1 1/2 recipe vanilla buttercream, below (naturally sweetened version here)
  • 3–4 cups fresh berries of choice
  • powdered sugar or crumbled freeze-dried raspberries, for sprinkling (optional)

Vegan Vanilla Cupcakes: (gf option below)

  • 1 1/3 cups (317g) almond milk or other milk of choice
  • 2 teaspoons white vinegar or lemon juice
  • 2 cups unbleached all-purpose flour
  • 2/3 cup organic cane sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup avocado oil or other oil of choice
  • 1 tablespoon vanilla extract

Gluten-Free Vegan Vanilla Cake:

  • 1 1/4 cup milk of choice
  • 2 teaspoons white vinegar or lemon juice
  • 1 1/3 cup (190g) gluten-free all-purpose flour (Bob’s Red Mill Gluten Free 1-to-1 Baking Flour in the blue bag)
  • 2/3 cup (68g) super fine almond flour
  • 2/3 cup (145g) organic cane sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 tsp salt
  • 1/3 cup avocado oil or oil of choice
  • 1 tablespoon vanilla extract

Vanilla Buttercream:

  • 1 cup softened dairy-free butter sticks, vegetable shortening, or a combo of both
  • 3–4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–3 teaspoons milk of choice or water, if needed

Instructions

  1. Preheat oven to 350ºF. Line 12-cup muffin pan with paper liners.
  2. Combine milk and vinegar in a small glass dish and set aside to sour.
  3. In a large mixing bowl, combine flour(s), sugar, baking powder, baking soda, and salt. Stir until thoroughly mixed.
  4. Mix in oil, vanilla, and sour milk, beating just until smooth.
  5. Fill muffin cups, about 1/4 cupful or 3/4 full. Place into the preheated oven and bake 16–20 minutes, just until cupcakes have domed and a toothpick inserted in the center comes out with a few moist crumbs.
  6. Place the pan on a cooling rack for a few minutes then remove the cupcakes to cool completely before frosting. Makes 14–16 cupcakes.

Vanilla Buttercream:

  1. In a medium bowl, beat softened butter until creamy. Add powdered sugar 1/2 cup at a time, blending until well combined. Add enough powdered sugar until you reach your desired consistency/sweetness. Beat in vanilla extract, and 1-3 teaspoons milk/water, if buttercream gets too stiff. Once everything is added, beat buttercream 2-3 minutes to make extra fluffy.
  2. Cover well and store at a cool room temperature for 2–3 days or in the fridge for up to 1 week.
  3. I used Wilton tip 1M to pipe the buttercream on these cupcakes. Depending on how high you like your frosting, you may need an extra batch of buttercream.
  • Category: dessert, vegan, gluten free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You may also enjoy these similar recipes:

Vegan Vanilla Cake with Strawberry Buttercream

Vegan Vanilla Cake with Strawberry Buttercream | Wife Mama Foodie

Lemon Layer Cake with Fresh Berries

Lemon Layer Cake with Fresh Berries

Berry Filled Vanilla Cupcakes with Lemon Cream Frosting

Berry Filled Vanilla Cupcakes with Lemon Cream Frosting

June 27, 2017

Healthier Vanilla Mug Cakes Three Ways

This healthier vanilla mug cake takes less than 5 minutes from start to finish and is so fluffy and delicious! It only has a handful of basic ingredients and can easily be adapted to be completely gluten, dairy, & refined sugar free too!

Healthier Vanilla Mug Cakes Three Ways | Free of gluten, dairy, and refined sugar. Also vegan friendly! My late night sweet cravings are OUT OF CONTROL! It never fails, I’ll be watching tv with the family in the evening and once 9 or 10 o’clock rolls around, I want dessert, like now! I’ve even been known to begin baking close to midnight because I just had to have some chocolate chip cookies! 🙈

Well, thank goodness for mug cakes, because these babies only take a few minutes to throw together and are the perfect quick treat to satisfy your sweet cravings. Best of all, this delicious dessert doesn’t require the use of a mixer, cake pans, or oven either. Just a mug, microwave, and 5 minutes of your time. Can a homemade, from-scratch dessert get better than that?

Healthier Vanilla Mug Cakes Three Ways | Free of gluten, dairy, and refined sugar. Also vegan friendly! You better believe I’ve already created a chocolate version, so for all my vanilla people, this one’s for you! 

Now, you could make this vanilla cake and just enjoy it as is, but honestly that’s kind of boring. To me, vanilla is like a blank canvas in which to add other good stuff, amiright?  …

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February 9, 2017

Vegan Chocolate Cupcakes

These vegan chocolate cupcakes are moist and chocolatey while being free of gluten, dairy, and eggs. Writing can easily be customized to fit any occasion!

Vegan Chocolate Cupcakes | Free of gluten, dairy, and eggs. Vegan friendly.If you’re looking for a sweet and delicious treat to give to your love on Valentine’s Day, look no further! These double chocolate cupcakes are super easy to whip up and can be customized to share any message you’d like with your Valentine!

Vegan Chocolate Cupcakes | Free of gluten, dairy, and eggs. Vegan friendly.They’re not only delicious, but also made with healthier ingredients, like coconut oil, coconut sugar, etc. They’re free of gluten, dairy, and eggs and vegan friendly too! Trust me, at first bite they’ll taste every bit as unhealthy as their sugar and preservative laden counterpart! 

Vegan Chocolate Cupcakes | Free of gluten, dairy, and eggs. Vegan friendly.
Vegan Chocolate Cupcakes | Free of gluten, dairy, and eggs. Vegan friendly.Because these are my version of the old fashioned hostess cupcakes, I wanted to add a creamy filling to the center. Trying to steer clear of marshmallow fluff and cool whip, which so many other copy cat recipes call for, I opted for a simple coconut whipped cream. It’s a subtly sweet, but yummy surprise at first bite. This step is totally optional as the cupcakes a perfectly delicious on their own. 

Vegan Chocolate Cupcakes | Free of gluten, dairy, and eggs. Vegan friendly.Whether you choose to write on these or not, your sweetheart is bound to know how much you care for them with this tasty gesture! Enjoy!

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Vegan Chocolate Cupcakes


  • Author: Joscelyn Abreu
  • Total Time: 15 mins
  • Yield: 12 cupcakes 1x
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Description

These chocolate cupcakes are reminiscent of hostess cupcakes, but much healthier and so delicious! They’re free of eggs, dairy, and gluten! Vegan friendly too!


Ingredients

Scale

Chocolate Mocha Cupcakes

  • 1 1/4 cup coconut sugar
  • 1/3 cup dutch-processed cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unbleached all-purpose or gluten-free all purpose flour (I used Bobs Red Mill 1 To 1 Baking Flourone !important; margin:0px !important;” />)
  • 1/2 cup almond milk or milk of choice
  • 1/2 cup hot brewed coffee or very hot water
  • 1/4 cup melted coconut oil or neutral cooking oil
  • 1 flax egg or large egg, if not vegan (flax egg: 1 tablespoon flaxseed meal mixed with 3 tablespoons water)

Chocolate Ganache:

  • 1/2 cup full-fat coconut milk or cream from the can (if your can separates, use the thick hard cream and not the clear liquid)
  • 1 cup quality semi-sweet chips or chopped up bar (Can also use milk or dark chocolate. Use dairy-free chocolate if needed)

For Writing:

  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3–5 tablespoons milk or water.

OR

  • 1/3 cup white chocolate, melted

Optional Filling:

  • 1–2 cans coconut cream, refrigerated overnight (can also use cans of full-fat coconut milk, if you can’t find coconut cream)
  • 2–4 tablespoons maple syrup or powdered sugar, use more or less to taste
  • 1/2 teaspoon vanilla extract

Instructions

For The Cupcakes:

  1. Preheat oven to 350F. Place paper cupcake holders into 12 cups of a muffin pan and set aside.
  2. In a large mixing bowl, combine sugar, cocoa powder, baking powder, baking soda, salt, and flour. Stir well before adding the milk, coffee and melted coconut oil. Mix until combined. Add egg and continue to mix until the batter is smooth. Use a rubber scrapper to scrape the sides and bottom of bowl to make sure all ingredients are evenly incorporated.
  3. Use a 1/4 cup to scoop batter into each paper liner, filling two-thirds full. You should have enough for about a dozen cupcakes, give or take.
  4. Place pan into the preheated oven and bake for 15-18 minutes, or until cupcakes are puffed and center is set (should spring back when gently pressed.) Remove from oven and allow to cool on a cooling rack. Carefully remove cupcakes from the pan and continue to let cool thoroughly before frosting.

Optional Filling:

  1. To make coconut whipped cream, open the can of coconut cream and scoop firm coconut out into a mixing bowl; reserve any liquid in the can for thinning the cream. You may only need 1 can, depending on how much cream is in it.
  2. Begin beating cream with a mixer. If cream is too firm and thick, a liquid maple syrup can be used to help thin it out. Can also use a little reserved water left in can.
  3. If coconut cream is really soft, I would suggest using powdered sugar or a granulated sugar over a liquid sweetener which may make it too runny.
  4. Add vanilla and continue to beat until fluffy and smooth. Place whipped cream in a piping bag or sandwich baggie and cut about an inch-wide opening.
  5. Gently push cut corner of bag into the center of each cupcake and squeeze a small dollop of cream into the center of each cupcake. Don’t squeeze too much or cupcakes can split open.
  6. When cupcakes are filled, place a spoonful of ganache onto each cupcake and smooth with the back of a spoon or an offset spatula.

For Writing:

  1. Powdered Sugar icing: Place powdered sugar into a medium mixing bowl. Add vanilla and start with 2 tablespoons of milk, stirring until smooth. Add more milk, a little at a time, just until the icing is thin enough to pipe. Do not add too much liquid or the icing will spread and not hold its shape. Add more powdered sugar to thicken or more milk to thin until you get the right consistency. Place into a piping bag fitted with a small round tip or into a plastic baggie with a tiny cut in the corner of the bag. Write or decorate on the top of each chocolate covered cupcake.
  2. Melted White Chocolate: Melt the white chocolate and place into a piping bag fitted with a small round tip or into a plastic baggie with a tiny cut in the corner of the bag. Write or decorate on the top of each chocolate covered cupcake.
  3. Store leftovers in an airtight container in the refrigerator. Makes 12-14 cupcakes.

To Make The Ganache:

  1. Combine chocolate and coconut milk in a heat-safe bowl and place over a small pot of boiling water. Stir mixture continuously until chocolate is melted and smooth. Turn off the heat and cover to keep chocolate warm until needed.
  • Cook Time: 15 mins
  • Category: Dessert, Vegan, Gluten-Free

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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