RECIPE: AIP Banana Bread Pancakes

I have been trying to make a good AIP pancake now for months. I’m talking since way back in September. And when I say ‘good’ I mean so good that Willow doesn’t even miss the chocolate chips. When I presented this trial to her a couple of weeks ago, she hesitated to take a bite, but when she did, her face lit up. After three pancakes worth, she said, “these are my favorite! Can you keep making them??” YAY!! I finally did it! And the best part was that she didn’t even ask where the chocolate chips were, she just kept eating.

AIP Banana Bread Pancakes
In past trials, I’ve thrown in chocolate chips to make up for the gummy or mushy center…or to cover up the strange aftertaste. Thus defeating the purpose of AIP! After adjusting a few key ingredients, there is no need for masking flavors and I actually prefer these without maple syrup to keep the sweetness level lower…but I totally add a TON of extra cinnamon on top!

Every time we make these, our house smells like freshly baked banana bread for the rest of the day. It’s wonderful!

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AIP Banana Bread Pancakes
AIP BANANA BREAD PANCAKES

{grain-free, dairy-free, soy-free, gluten-free, refined sugar-free, vegan}

Makes 7-8 small pancakes

What you need:

  • 1 cup tigernut flour
  • 1/4 cup tapioca flour
  • 1 Tablespoon coconut sugar (optional)
  • 1/4 teaspoon baking soda*
  • 1/2 teaspoon cream of tartar*
  • 1/2 teaspoon Ceylon cinnamon
  • pinch Himalayan salt
  • 1/2 cup mashed banana
  • 1/2 cup gum-free coconut milk
  • 1 teaspoon apple cider

*The combination of baking soda + cream of tartar is to replicate baking powder. Being on an AIP diet means staying away from commercial baking powders as they tend to contain cornstarch. If you’re not following an AIP diet, use 1 teaspoon of baking powder instead of the baking soda + cream of tartar.

How to:

  1. Start heating your pan over low-medium heat. I tend to keep it at notch 4 with my electric stove.
  2. In a medium bowl, whisk together all of the dry ingredients; breaking apart any clumps of tigernut flour.
  3. Next, stir in the mashed banana and coconut milk. Finally, add in the apple cider vinegar and stir until just combined. This batter will be very thick.
  4. Add about a teaspoon of coconut oil to your hot pan and scoop small amounts of pancake batter into the pan and smooth it out into a circle with the back of a spoon. I personally like to use an ice cream scooper to make pancakes. With this specific recipe, I fill the scoop halfway because I find that they’re easier to flip when smaller.
  5. Allow to cook for 3 minutes, flip, and cook for another 3 minutes. Unlike usual pancakes, these do not bubble up or get super dry edges to indicate when it’s time to flip. Depending on what pan you use, you might have to add more oil.
  6. Enjoy with maple syrup, fresh fruit, and extra cinnamon!

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 AIP Banana Bread Pancakes

Let me know if you give this recipe a try! Either come back and leave me some feedback or tag me on Instagram @be.sol.ful

Thanks for stopping by!

Grain-Free Peppermint Brownies

This time last year I shared a recipe for Triple Chocolate Peppermint Brownies and since they were a big hit, I wanted to challenge myself to see if I could recreate them to be closer to my current “diet.” I was going to try and make them AIP compliant, but since Willow isn’t the biggest fan of carob, I thought I better stick to good old cacao.

So what adjustments did I make?

Instead of gluten-free all purpose flour, I used cassava flour.

I used coconut butter in place of raw tahini (oh, how I miss tahini!).

Instead of aquafaba, I subbed in pumpkin puree.

My first trial was too heavy on the cassava flour which not only left you with a somewhat overpowering taste in your mouth, but they were also on the dry side. Second trial got a little closer, but not up to my perfectionist standards 😉 Third time’s a charm and I knew that I finally nailed it when Willow took a bite and already asked for a second one…and said, “Mom, can we make these for Christmas?”

YAY! On that note, when we asked Willow what she wanted us to make for dinner on Christmas Eve, she replied: “Cookies.” I swear she does eat more than baked goods!

These brownies are NOT for the faint of heart as they’re super….

RICH

CHOCOLATEY

SWEET

CHEWY

FUDGY

Grain-Free Peppermint Brownies

GRAIN-FREE PEPPERMINT BROWNIES

{gluten-free, soy-free, nut-free, seed-free, oil-free, vegan}

Makes 8 large brownies or 16 smaller ones

WHAT YOU NEED:

  • 1/3 cup Otto’s Naturals Cassava Flour
  • 1/4 cup cacao powder
  • 1/4 cup coconut sugar*
  • 1/4 teaspoon Himalayan salt
  • 1/2 cup coconut butter
  • 1/2 cup pumpkin puree*
  • 1 Tablespoon NuStevia Cocoa Mint Syrup*
  • 1 cup Enjoy Life mini chocolate chips, divided
  • 4 Tablespoons gum-free, unsweetened coconut milk*

*If you’d prefer to skip the stevia syrup, add an additional 1/4 cup coconut sugar and use 1/4-1/2 teaspoon of peppermint extract. You can use sweet potato puree instead of pumpkin (I recommend using white sweet potato) or you can do a combo of both. For the coconut milk I recommend either Trader Joe’s canned or Native Forest’s Organic Simple Coconut Milk.

HOW TO:

  1. Preheat oven to 350°F and lightly grease a 8×8 baking dish.
  2. Whisk together the flour, cacao, coconut sugar, and salt. Set aside.
  3. Using a double boiler, gently melt together the chocolate chips and coconut butter; stirring frequently. Once smooth, remove from the stove and add it to your dry ingredients…along with the pumpkin puree, coconut milk, and stevia syrup.
  4. Once everything is combined, fold in the remaining 1/2 cup mini chocolate chips.
  5. Transfer the mix to your baking dish and either using your fingers or a spatula, flatten it out into an even layer. This batter will be very thick due to the cassava flour and you’ll be tempted to add in more liquid, but please don’t!
  6. Bake for 20-25 minutes. Allow to cool for 20 minutes before cutting.
  7. Enjoy!

If you have leftovers, I recommend warming them slightly before eating to allow the chocolate + coconut butter to soften a bit!

Grain-Free Peppermint Brownies

Grain-Free Peppermint Brownies

Merry (almost) Christmas, my friends! Wishing all of you a wonderful holiday!

Thanks for stopping by!

One-Bowl AIP Sugar Cookies

One-Bowl AIP Sugar Cookies

Ah, the glorious world of grain-free, nut-free, vegan baking. Have you tried it? It’s definitely NOT easy and I bow to those who are seasoned pros because after just a few trials I was ready to pull my hair out and throw in the towel. But I’m glad I didn’t because otherwise I wouldn’t be sharing our new favorite cookie recipe with you!

What’s your cookie type?

Are you a crunchy or soft cookie kind of person?? For me, it depends on the cookie. I love a pillow-y, melt-in-your-mouth, soft snickerdoodle or peanut butter cookie, but when it comes to sugar cookies or chocolate chip cookies, I’m a sucker for the crispy ones. It brings me back to my childhood and my Mom’s fabulous chocolate chip cookies.

I tried experimenting with coconut flour, cassava flour, arrowroot, tapioca flour, but hit fail after fail. It wasn’t until my friend, Rebecca shared her recipe for snickerdoodles that I was hit with the realization that I hadn’t tried using tigernut flour! I’ve used it to make pancakes (which Willow didn’t like, but Josh & I did), so I decided to give it a try in cookies.

Obviously the tigernut flour worked, otherwise we wouldn’t be here today with this recipe (it only took three trials)! And the best part is….only SIX ingredients and ONE bowl! Super simple. Thank you for the inspiration, Rebecca!!! xo

Josh thought I should title these: So Good You’ll Want to Go AIP Sugar Cookies…kind of a long title, don’t you think? 😉

One-Bowl AIP Sugar Cookies

These have a wonderful crispy exterior with a soft center and they absolutely melt in your mouth with a buttery deliciousness! I gave myself a tummy ache testing these out since I still can’t tolerate sweet too well, but with the holidays fast approaching, cookies are a must! I’m happy to report that they got a thumbs up from all who tried them!

I realize that there are chocolate chips here when they’re supposed to be sugar cookies, but that’s what happens when you have a four-year-old chocoholic helping you. So you have the option to make just sugar cookies OR chocolate chip cookies…both are equally delicious.

One-Bowl AIP Sugar Cookies

Makes 10-14 depending on size of cookie scoop

What You Need:

  • 1 cup TigerNut flour
  • 1/4 teaspoon Himalayan salt
  • 1/4 teaspoon baking soda
  • 1/4 cup pure maple syrup
  • 3 Tablespoons coconut oil (solid)
  • 2 Tablespoons Enjoy Life mini chocolate chips (optional or for AIP use carob chips)

How To:

  1. Preheat your oven to 350°F and line a baking sheet with unbleached parchment paper.
  2. Using a stand up mixer with the paddle attachment, combine all of the ingredients (except the chocolate chips). Once everything is well incorporated and there aren’t any signs of coconut oil,  you can fold in the chocolate chips. If you don’t have a stand up mixer, you can use a fork and spatula to mix the dough.
  3. Roll into balls or use a small cookie scoop and place onto the baking sheet. These cookies will spread out some, so be sure to space them out.
  4. Bake for 12-15 minutes, or until golden brown. Allow to cool completely on the baking sheet. ENJOY!
  5. Best stored in cookie tins or a cookie jar to maintain the crispiness.

One-Bowl AIP Sugar Cookies

One-Bowl AIP Sugar Cookies

Thanks for stopping by!

Pumpkin Tapioca Pudding

Are you tired of pumpkin recipes? Not yet? Good! Because I have an insanely easy recipe for you today. I almost didn’t share it because it is so easy and tapioca pudding isn’t anything new, but my family enjoys this so much that I decided to type up a little post for it.

I meant to share this earlier in the week, but I got wrapped up in the WORLD SERIES!!!! What an amazing Game 7! We are over the moon that the Cubs did it!!! 

But back to this recipe…

When I created this, I thought it looked a little naked. Like it needed something to go with it. I brainstormed AIP friendly sauces and toppings, but none of them seemed exciting. Then my friend, Natalie, over at Feasting on Fruit, posted her recipe for a Date Caramel Sauce and I knew instantly that I found what I was looking for! PERFECT match! If you’re not following an AIP diet, you could top it with whipped cream, chocolate sauce, and/or chocolate chips. You’ll see a photo below with some chocolate chips sprinkled on top…that would be Willow’s handy work 😉

My family and I prefer eating this pudding warm, right off the stove with a little caramel sauce swirled in. 

Pumpkin Tapioca Pudding
PUMPKIN TAPIOCA PUDDING 

{AIP, oil-free, vegan}

Serves 4

What you need:

  • 1/3 cup small tapioca pearls
  • 1 cup filtered water*
  • 1 can coconut milk (13.5 oz)*
  • 1/4 cup pumpkin purée 
  • 3 tablespoons pure maple syrup 
  • 1/2 teaspoon Ceylon cinnamon
  • 1/4 teaspoon turmeric
  • Dash of ginger powder
  • Pinch of Himalayan salt
  • Optional: vanilla bean powder (or extract) or ground cardamom.

* For an even creamier option, use coconut milk instead of water. I use Trader Joe’s organic canned coconut as it doesn’t contain any gums/thickeners. I don’t recommend using lite coconut milk.

How to:

  1. In a small pot, combine the tapioca pearls and water. Allow to soak for at least an hour.
  2. Do not drain the water – add the remaining ingredients (except if you’re using vanilla extract) to the pot and heat over medium, stirring frequently.
  3. Once the mixture begins to lightly boil, reduce the heat to low-med and continue to cook until the pearls are translucent, stirring often. This should take about 10-15 minutes.
  4. Once the pearls are translucent and the mixture has thickened, remove from heat. At this time, you can add in vanilla extract.
  5. You can eat this warm or cold. It will thicken even more once chilled in the fridge.
  6. Top it with extra cinnamon, a sprinkle of coconut sugar, chocolate chips, cardamom, coconut whipped cream, or our favorite…Natalie’s Caramel Sauce!! 

Pumpkin Tapioca Pudding
Pumpkin Tapioca Pudding
Thanks for stopping by!

❤️

RECIPE: Sunshine Smoothie Bowl

Hello, friends! Before I dive into this recipe, I wanted to say a HUGE thank you for all of the supportive comments on my previous post – means so much to me. I was shocked at how well it was received and even more shocked to learn how many others are in the same boat. Your emails and text messages have helped me to feel less alone and hopeful. I’m sending so much love and healing energy to all of you ❤️

If you read my last post, you know that I’ve made some changes in my diet to reset my system and I’ve had amazing results – more energy, no bloating, pain-free, positive mood changes, clothes fitting better, and hopeful. When I was first introduced to the Autoimmune Protocol, I focused too much on the foods I’d have to avoid, rather than looking at the lengthy list of foods I could eat – it’s all about perspective, right?

Since going vegan almost ten years ago, I’ve consumed nuts & seeds on a daily basis. Heck, almost at every meal if I think about it: nut milk in my smoothies, nuts in granola, cashews to make a creamy sauce or soup, nut or seed butters on toast, in smoothies, in baked goods. The list could go on. Nuts & seeds are in A LOT of vegan products.

Same goes for grains. They’re in our cereals, granola, pancakes, and baked goods. But we also cook them up to go with our lunch or dinner – rice, quinoa, millet, buckwheat…well, you get the idea.

My body hasn’t ever had a break from nuts, seeds, and grains – I’m 37 years old – so that’s many days of consuming these foods. I’ve been without nuts and seeds for over two weeks now and without grains, beans, and nightshades for over a week…I’m honestly shocked at how much better I feel. With the AIP diet, they say to do it for 30 days to reset your system – I’m not sure I will go that long since I don’t think I’m getting enough protein (might add beans back in next week) – it’s a harder diet to follow as a vegan.

Eating this way has forced me to get creative, but also reigniting my love for the simple meals…my current favorite dinner is baked yams with sauteed kale, onions, garlic, zucchini, topped with coconut aminos and sliced avocado…gimme those greens! I’ve also fallen in love with these Coconut Paleo Wraps – on the pricey side, so they’re a treat for me. You can find them at pretty much an natural food store or online, but I have found that Whole Foods sells them for the best price. I love using them for both savory (veggie wraps) and sweet (apple crepes) recipes. Oh! And all I can say is coconut butter never tasted so good – now that all of my other nut/seed butters are out – coconut butter is like gold to me! Haha!

*If anyone is interested, I’d be happy to do a post sharing what I eat in a day following this protocol.

If your weather is anything like ours, you’re probably still enjoying smoothies and nice cream without shivering under a blanket just yet 😉 I think this recipe borders on nice cream due to its thickness, but I’m calling it a smoothie bowl since it has a sneaky little veggie in there!

Ahhh, golden beets! Have you tried them? Are you a beet lover? If you’re not a beet fan, golden beets are a lot less “earthy” and overpowering than the vibrant red beets and they also have a perfect sweetness to them. I also love golden beets for their bright, sunshine-y yellow color! I’ve brightened the color even more with some fresh turmeric and mango. My first instinct is to grab the bottle of homemade almond milk, but since I’m not consuming nuts right now, I’ve been using coconut milk, which also gives it a nice tropical twist!

RECIPE: Sunshine Smoothie Bowl
Sunshine Smoothie Bowl {vegan, AIP-friendly, gluten-free, nut-free, soy-free}

Serves 1-2

What you need:

  • 2 frozen bananas
  • 1 cup frozen mango chunks
  • 1/4 cup fresh golden beets, peeled + chopped*
  • 1/2-1 inch chunk of fresh turmeric
  • 2 Tablespoons raw coconut butter
  • 1/4 teaspoon vanilla (optional; if following AIP do not use extract)
  • coconut milk to blend*

*I have made this with an additional 1/4 cup of beets and it’s still delicious! Just depends on how much of a beet lover yo are. I use Trader Joe’s organic canned coconut milk as it is gum-free. I suggest starting with 1/4 cup, adding more if you’d like a thinner consistency. If you’re OK with gums, then any coconut milk will do…full fat will make it ultra creamy. 

RECIPE: Sunshine Smoothie Bowl

How to:

  1. Blend until smooth, pour into a bowl, and enjoy! You can top it with fresh blueberries, dried mulberries, shredded coconut, cinnamon, or granola…or load it up with everything!

RECIPE: Sunshine Smoothie Bowl

RECIPE: Sunshine Smoothie Bowl 

Can’t believe this is the last official week of summer! Are you excited for fall?!

 

Thanks for stopping by!

RECIPE: Spirulina Bites

These little bites are packed with protein, vitamins, and minerals which makes them the perfect snack for a picky eater or a quick boost after a workout!

RECIPE: Spirulina Bites

Spirulina is one of our top superfoods that we always have stocked in our pantry as it contains an abundance of nutrients. Here’s the label from our Spirulina Pacifica bottle (we buy ours via Amazon):

SP_SFP_Pwd_16oz

Willow and I threw this together a couple of weeks ago and she couldn’t stop eating it right out of the food processor. She enjoys them rolled in coconut or finely chopped dark chocolate.

RECIPE: Spirulina Bites

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SPIRULINA BITES: {raw, gluten-free, soy-free, oil-free, refined sugar-free, vegan}

Makes 16 bites

What you need:

  • 3/4 cup pitted Medjool dates
  • 1/4 cup raw tahini
  • 2 Tablespoons coconut butter
  • 2 Tablespoons chia seeds (ground or whole)*
  • 1 Tablespoon spirulina
  • 1 Tablespoon raw protein powder (optional)**
  • shredded coconut, cacao nibs, cacao powder, and/or chopped dark chocolate for rolling (optional)

*I occasionally grind my chia seeds in my nut/spice grinder to create a smoother bite, but it’s not necessary. Keeping them whole will give these bites a little crunch.

**I used Raw Power! Protein Superfood Vanilla and purchase it via The Raw Food World. I like this brand as it uses only superfoods, no fillers, gums, added sugar or sweeteners.

How to:

  1. Place all of the ingredients in a food processor; process until your desired consistency. If you like a chunkier bite, pulse it just enough to get the dates broken apart and ingredients combined. Run it longer for a smoother consistency.
  2. Roll into balls (approximately the size of a tablespoon) and roll in optional coconut, cacao, cacao nibs or chopped dark chocolate. Please note that the coconut butter will initially make these a bit oily, but this will change once the bites have had a chance to set.
  3. Place them on a parchment paper lined baking sheet and let them set in the freezer for 20-25 minutes.
  4. Enjoy! Best if stored in an airtight container in the fridge or freezer.

RECIPE: Spirulina Bites

RECIPE: Spirulina Bites

*For the ones rolled in chocolate, I used Equal Exchange Organic (Fair Trade) Semi-Sweet Chocolate Chips and chopped them up. I purchased them on sale at Whole Foods and love that there’s only three ingredients. They’re vegan and soy-free.

Thanks for stopping by!

 

 

Blender Vanilla Cake with Coconut-Raspberry Frosting

 

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

I have never worked so hard on a recipe before and quite frankly, I hope I don’t have to for a while! Lots of frustration and tears shed, but I was SO determined to create the cake that Willow requested for her birthday. There came a point when I was close to throwing in the towel and just making someone else’s recipe, but I felt like I was getting closer to success and didn’t want to give up. After about 20 trials (not exaggerating), I finally got it and I finally got the frosting recipe the day before the big day…talk about a huge relief! Oddly enough, while the cake tasted really good, I felt it could be better, so I ran two more trials after Willow’s birthday and I’m SO glad that I did, because the cake turned out lighter, fluffier, and cut like a dream!

Now, if you don’t have a blender, you can either use a stand up mixer or just a simple mixing bowl + spoon/spatula. While it can be a bit of a pain to scrape out the final bit of batter, the blender does a great job of breaking up any clumps of flour or coconut butter.

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

IMG_9177

Willow was SO quick to blow out the candles! She had such a great day with family and enjoyed listening to the Taylor Swift station on Pandora ALL. DAY. LONG.

As for the frosting, we ran several trials using a variety of bases (cashew, sweet potato, and aquafaba) – while I loved the idea of using sweet potato to keep it lower in fat, we could not get past the flavor and texture. Had we made chocolate frosting, I could see how that would work out better. Anyways….I saw SO many different frosting recipes using aquafaba, but every single one of them used either cane sugar, oil/butter, or both. I didn’t want any of those, so I went to work figuring out ways to keep it “healthier.” I did try using coconut sugar instead of maple syrup, but the color was off, along with the flavor.

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

I swear that’s not mold in the center layer! Ha! I did a thin layer of coconut-blueberry frosting along with the coconut-raspberry.

OH! And if you’ve never frosted a cake before, I HIGHLY recommend watching some YouTube videos…especially if you choose to double this recipe and make a layer cake like I did for Willow’s birthday. I, however, did not learn these tricks until after putting this layer cake together. The lovely Cara over at caraschrock.com shares a birthday with Willow and we both made layer cakes for the first time. She’s the one who told me to check out YouTube videos next time! Ha!! Here’s one that I found really helpful:

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BLENDER VANILLA CAKE: 

Gluten-free, soy-free, oil-free, refined sugar-free, gum-free, vegan

Makes one 9-inch* round cake or 8 cupcakes

*I recommend a smaller cake pan if you’re looking for a taller cake. As you’ll see in pics below, my cake was rather short, but all I own is a 9″ cake pan. You may have to adjust baking times depending on size of cake pan. Also note that if you want to make a layer cake like the one I made for Willow’s birthday, you will NEED to double both the cake recipe and frosting recipe.

What you need:

  • 1/2 cup blanched almond flour
  • 1/2 cup sweet sorghum flour
  • 1/4 cup tapioca flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon psyllium husk powder
  • 1/4 teaspoon Himalayan salt
  • 6 Tablespoons pure maple syrup (room temperature)
  • 6 Tablespoons aquafaba (room temperature)*
  • 6 Tablespoons coconut butter (softened)
  • 6 Tablespoons warm water
  • 1 Tablespoon pure vanilla extract

*I use homemade rather than from canned chickpeas, but that’s just a personal preference. To do that, I cooked up a couple of cups of dried chickpeas and once the chickpeas were cooked, I removed them and let the liquid cook down a bit more (approximately 10-15 minutes) on low-med heat. Allow to cool before refrigerating in a glass jar.

How to:

  1. Preheat oven to 350°F and either lightly oil cake pans or line with parchment paper. If you’re making cupcakes, grab your cupcake liners + cupcake pan!
  2. Place your wet ingredients in the blender and mix until smooth and slightly fluffy; scrape down the sides as needed.
  3. Add your dry ingredients and blend again until well incorporated (no lumps).
  4. Pour the batter into your cake pan and smooth the top out as best as you can. I found that using wet fingers did the trick. It doesn’t have to be perfect because you’ll be frosting it!
  5. Bake for 20-25 minutes or until the center isn’t jiggly (clean toothpick test) and springs back to the touch. Edges should be slightly golden. Please note that my oven is horrendous (requires longer baking), so baking times will vary.
  6. Allow to sit in the pan for 25 minutes before removing, then allow to cool completely before slicing or frosting.

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

Blender Vanilla Layer Cake

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COCONUT-RASPBERRY FROSTING:

I achieved the fluffiness by using the same method I incorporate for my body butters…chilling the mixture before whipping gives it a nice, light texture!

What you need:

  • 1/3 cup Aquafaba (room temperature)
  • 3/4 cup pure maple syrup (room temperature)
  • 2/3 cup coconut butter (softened)
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon apple cider vinegar
  • 2 teaspoons freeze dried raspberries, ground*

*you can use strawberries instead, but Willow requested raspberries. Since they are super seedy, I ground them into a powder (using a nut/spice grinder) and then used a sieve to filter out the seeds that didn’t get ground. I did not have to do this when using freeze dried strawberries.

**you can use any freeze dried fruit for color (blueberries, bananas, mango, etc.) or natural food coloring.

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

This is how it looks after being blended…smooth + glossy.

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

How to:

  1. Pour the Aquafaba into a high-speed blender and blend on high for 3-4 minutes.
  2. Add remaining ingredients and blend until smooth and glossy (see photos above).
  3. Transfer the mixture into a mixing bowl; place into the freezer for 15-20 minutes.
  4. Remove and using a stand-up mixer (or handheld) mix on high until fluffy. This will take anywhere from 5-10 minutes. If the frosting does not fluff up, place in the freezer to chill for a few more minutes.
  5. Once you’ve achieved the right texture, you’re ready to frost your cake/cupcakes! If your cake isn’t ready yet, store the frosting in the fridge…but remove 45-60 minutes before ready to frost – otherwise the frosting will be too firm to work with.
  6. Refrigerate the frosted cake and remove it 30-40 minutes before you’re planning to slice and serve it.

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

Thanks for stopping by!