really good simple baby cakes -- vegan, gluten-free, and nut-free

This is really delicious. Simple, super yummy little cakes. Pleasing. They taste like more. They go perfectly with a cup of tea. They rock an after-school snack or an after dinner treat. Breakfast? Sure!! Dessert? You betcha. This is the cake you need now.

p.s.a. : also good with chocolate chips!!:

equipment needed:

muffin/cupcake cups
mixing bowl
mixing spoon
measuring cups
measuring spoons
oven


ingredients:

a)
1 cup millet flour
1 cup buckwheat flour
1/2 cup tapioca starch
1 tsp xanthan gum

b)
1/2 tsp sea salt
1/2 tsp tonka bean powder
1 tsp baking soda
1 tsp cream of tartar

c)
1 cup coconut sugar
1/4 cup coconut nectar
2 tbsp apple cider vinegar
1 tsp vanilla extract

d)
1/2 cup coconut oil
1 1/2 cup warm water


directions:

preheat the oven to 345 degrees
1. combine the ingredients from part d and set aside
2. in a bowl, mix the ingredients from a) and b) -- thoroughly combine
3. stir c) and d) together
4. mix the wet and dry ingredients together -- I like to use a whisk
5. scoop the batter into the silicone cupcake cups and bake at 345 for 30 to 35 minutes

Gluten Free Vanilla Baby Cakes --The School Version

My son thought it would be fun to share a treat with his classmates on Wednesday when he officially turns five. His suggestion was cupcakes, because apparently that is what is done. He then changed his mind and said he'd like to share some cantaloupe and honeydew melon with everyone. But on the off-chance he chnages his mind again, this is what I came up with. The no-nuts, no-nonsense, sweet-enough but still good for you school-appropriate gluten-free vanilla babycake. Enjoy!

ingredients:

3/4 cup agave

1/2 cup organic virgin coconut oil

1 cup boiling water

1 tbsp organic vanilla extract

 2 tbsp ground chia seeds

1 tbsp ground vanilla bean

3/4 tsp sea salt

1 tsp ceylon cinnamon

1/2 cup finely ground hemp seeds

1/2 tsp baking soda

4 eggs

1 cup finely ground sunflower seeds
2 cup finely ground shredded coconut

directions:

preheat the oven to 345

1. add the coconut oil to the boiling water and let it sit until it melts

2. when it is melted, add the agave and vanilla extract

3. add the chia seeds, vanilla, sea salt, cinnamon, and let it sit for 10 minutes

4. add the baking soda

5. add the eggs and mix well

6. add the finely ground sunflower seeds and finely ground shredded coconut, and combine fully

7. add the finely ground hemp seeds

8. scoop the batter into prepared muffin cups

9. bake for approx 35-40 minutes, until the cakes feel firm and springy to the touch

remove the cakes from the oven and allow to cool before removing from the pan

This recipe makes 24 babycakes, or a couple of small layers. Double for a 3 L cake, although you might have a bit of batter left for a baby cake or two.

White Chocolate Glaze

Blueberry baby cakes -- grain free, gluten free, etc etc

Breakfast on December 25th is looming large, and in preparation I am making baby cakes and baked apple. Other goodies have already been made. Yet more are still to follow. These are light and moist, delicate and sweet, wholesome enough for breakfast, but not stodgy. Perfect with tea. Try 'em. You'll like 'em.

 ingredients:

 2 cups warm water
1/4 cup extra virgin coconut oil
1/2 cup unpasteurized local honey
1 tbsp ground vanilla bean
1 tsp ground ceylon cinnamon
1 tsp sea salt
ground black pepper (just a little)
1/4 cup hemp hearts, ground
1/2 cup raw cashews, ground
1/2 cup white sesame seeds, ground
1/4 cup white chia seeds, ground
1 cup shredded coconut, ground

 4 eggs

1/2 tsp baking soda
2 cups blanched almond flour

 2 cups of frozen blueberries (still frozen) or fresh if you have

 coconut sugar to sprinkle on top


 directions:

 preheat the oven to 345

1. combine the honey, coconut oil, and water
2. add the vanilla bean, cinnamon, sea salt, and black pepper
3. stir in the ground hemp, cashews, sesame seeds, chia seeds, and coconut
4. mix in the eggs and the baking soda
5. stir in the almond flour
6. quickly fold in the blueberries and scoop into 24 prepared muffin cups
7. sprinkle the top of each generously with coconut sugar
8. bake at 345 for 50 minutes

Banana babycakes -- gluten free, grain free, wholesome, delicious

Banana cake doesn't have to be a dirty word.  These little cuties are among my husband's addictions. I usually make 'em without chocolate, but this time I added the naughty little whisper of very dark chocolate for an extra kick of dissipation. I went with crude and roughly chopped up a bar of very very dark european chocolate, so the pieces of chocolate are kind of in your face. Aside from that they are gluten free, grain free, sugar free, wholesome, and made with kind thoughts and turbulent dreams.

The truth is that these little cakes are not evil, they're just drawn that way. The coconut nectar is a graceful and eloquent sweetener that refuses to spike your blood-sugar, and marries beautifully with anything fruity. Ta da, banana bliss.

1 1/2 cups very ripe banana pureed with a hand blender

1/2 cup coconut nectar
1/4 cup coconut oil

1 tbsp vanilla extract

4 eggs

2 tbsp ground chia seeds

1 tsp sea salt
1 tbsp ground vanilla bean
1/2 tbsp ceylon cinnamon

1/2 cup ground cashews
2 cups almond flour



1/2 tsp baking soda

1 cup good quality european chocolate (callebaut chips or a dark bar chopped coarsely) (optional)
directions:

preheat the oven to 345

1. combine the banana, coconut nectar, and coconut oil using a hand blender (or by hand)
2. add the eggs and mix well
3. add the chia seed, sea salt, vanilla bean, and cinnamon
4. stir in the cashews and almond flour, followed by the baking soda
5. scoop the batter into prepared muffin cups, and bake at 345 for 45 minutes

makes 24 baby cakes


I made a double batch -- 24 with chocolate and 24 without

Mini Lemon Blueberry Baby Cakes -- a gluten free, sugar free homage to deliciousness

I'm having a bit too much fun with my lemon extract. It's made by a company called 'Simply Organic'.  So far I have used their peppermint, orange, vanilla, and lemon extracts, and have found each of them swoon worthy. I have made luscious vanilla ice cream with the vanilla, chocolate orange energy bars and macaroons with the orange, lemon macaroons, and now these delectable and delicate babycakes with the lemon, and chocolate peppermint energy bars with the peppermint. The flavours are impeccable and entirely pleasing.

These lemon blueberry baby cakes are delicate in texture, nicely sweet but not cloying, and bursting with flavour. Oh yeah: they are also gluten free, grain free, sugar free, and made entirely with whole foods. Come on over for tea ...

ingredients:

1/4 cup extra virgin coconut oil
1 cup warm water
1/2 cup coconut nectar

4 eggs

1 1/2 tsp lemon extract


1/2 tsp sea salt
1 tsp ground vanilla bean
1 touch of black pepper
1/4 cup chia seeds, ground
1/2 cup raw cashews, ground
1/4 cup hemp hearts, ground
1 cup almond flour

1/2 tsp baking soda
1/2 cup coconut flour

1 cup blueberries (if using frozen, mix into batter whilst still frozen)

1-2 tbsp coconut sugar


directions:

preheat the oven to 345

1. combine the ingredients in the order listed
2. scoop batter into 24 prepared muffin cups, and sprinkle coconut sugar on top of each one
4. bake at 345 for 30 minutes