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

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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!

RECIPE: Baked Chocolate Earl Grey Mini Donuts

Who’s ready for another donut recipe?! This may or may not be the last one I share for a while…we’ll see. I’ve been eating WAY TOO many sweets lately – one of the downfalls to running trials for dessert recipes. So, I’m thinking I’ll focus on savory after this 😉 If you follow me on Instagram, you got a sneak peek for this recipe…I think the chocolate-y goodness on top lured you in. I wrote this recipe almost six years ago and have drastically changed it and also added one of my favorite teas! The first few trials I ran, I steeped a couple of tea bags in almond milk and then added it to the batter, but the flavor just wasn’t there. It was also being covered up by the strong garbanzo bean flavor (from the all purpose flour) and a couple other ingredients, so after several trials, I finally got the flavor down – it also helped that I took a chance and ground the contents of the tea bags and added it to the batter. Once again, I intended to create an oil-free recipe, but all of the ingredients I tried substituting, took away from the chocolate-earl grey flavor. BUT this recipe is (as always) gluten-free, soy-free, dairy-free, refined sugar-free AND can easily be made nut-free!

If you know me, you know I LOVE Numi teas – they’re one of the few companies I trust when it comes to tea. They’re organic, fair-trade, nothing artificial (no “natural” flavors), just pure ingredients AND use safe, non-toxic packaging materials (no genetically modified corn, pesticides or carcinogens). I buy a wide variety of their teas from Natural Grocers and occasionally from Whole Foods. Here’s the ingredient list for their Organic Chocolate Earl Grey:

Fair Trade Certified organic cacao powder, Fair Trade Certified organic Assam black tea, organic orange peel, organic vanilla beans, organic bergamot oil.

numi

Numi Organic Tea - Chocolate Earl Grey

Before and After

Enjoy Life’s All-Purpose Flour & King Arthur’s Gluten-free Multi-Purpose Flour (they do not contain garbanzo bean flour). Both are pricier than your standard flour. I have found that Vitacost carries the Enjoy Life flour for the best price and Natural Grocers currently has the King Arthur Flour on sale…so go grab a box!

BAKED CHOCOLATE EARL GREY MINI DONUTS {gluten-free, soy-free, refined sugar-free, nut-free option}

Makes 24 mini donuts

What you need:

{DRY}

  • 1 cup gluten-free all-purpose flour that doesn’t contain garbanzo bean flour (I use King Arthur or Enjoy Life)
  • 1/2 cup coconut sugar (or your choice of granulated sugar)
  • 3 bags of Numi’s Chocolate Earl Grey tea*
  • 1.5 tsp baking powder
  • 1/4 tsp Himalayan salt

*You can use chai tea or espresso powder instead. For those who only use loose leaf tea, use a tablespoon of finely ground tea.

{WET}

  • 1 flax “egg” (1 Tablespoon ground flax + 3 Tablespoons water)
  • 1/2 cup unsweetened plant milk (I use almond)
  • 1 tsp apple cider vinegar
  • 1 tsp pure vanilla extract
  • 3 Tablespoons avocado oil
  • 1 Tablespoon pure maple syrup(optional)**

**If you like a really sweet donut and have no plans to glaze them, I recommend adding the maple syrup.

How to:

  1. Preheat oven to 350 degrees Fahrenheit and grease your donut pan(s).
  2. In a small bowl, prepare your flax “egg” and set aside for at least five minutes.
  3. In a large mixing bowl, combine all of the wet ingredients (milk, ACV, vanilla, flax “egg” and avocado oil). Whisk until thoroughly combined. I used my stand-up mixer.
  4. Next, cut open the tea bags and empty out the contents into a spice grinder (or coffee grinder). Grind until it resembles a fine powder (see photo above). Should amount to approximately a tablespoon’s worth. Add this and your other dry ingredients to the bowl and mix until just combined. I recommend sifting your flour & sugar to get the clumps out. The batter will look a bit like pancake batter or creamy almond butter (not as thick and sticky as my previous donut recipe).
  5. Spoon a tablespoon’s worth of batter into each donut “cup” – somewhere between 1/2-2/3 full.
  6. Bake for 15-18 minutes or until a toothpick (tester) comes out clean. My oven is awful and always requires a longer cooking time. The donut should spring back to the touch.
  7. Remove the pan(s) from the oven and allow to set for five minutes. Then transfer the donuts to a cooling rack.
  8. Enjoy plain or with a simple chocolate glaze (see recipe below). I store my leftovers uncovered on a cooling rack in the oven, but you can also leave them on the counter (on the cooling rack) with a piece of parchment paper loosely draped over them. Plastic airtight containers will change their texture significantly.

RECIPE: Baked Chocolate Earl Grey Mini Donuts

RECIPE: Baked Chocolate Earl Grey Mini Donuts

RECIPE: Baked Chocolate Earl Grey Mini Donuts

Simple Chocolate Glaze:

  • 1/2 cup Enjoy Life mini chocolate chips
  • 2 Tablespoons unsweetened plant milk (I used almond)

Over low-med heat, melt the mini chips and milk in a double boiler – stirring frequently. Once melted, remove from heat and dunk the tops of the cooled donuts in the chocolate. Eat right away or allow them to set longer for a firmer glaze. Make sure the chocolate glaze has firmed up before storing them away.

RECIPE: Baked Chocolate Earl Grey Mini Donuts

RECIPE: Baked Chocolate Earl Grey Mini Donuts

RECIPE: Baked Chocolate Earl Grey Mini Donuts

RECIPE: Baked Chocolate Earl Grey Mini Donuts

RECIPE: Baked Chocolate Earl Grey Mini Donuts

This is how the chocolate glaze looks once it has been set.

RECIPE: Baked Chocolate Earl Grey Mini Donuts

My little helper (and photo assistant) took some photos of her own – she was so proud of them, I had to share them with you!

RECIPE: Baked Chocolate Earl Grey Mini Donuts

Thanks for stopping by!

RECIPE: Golden Latte

Numi Organic Tea - Amber Sun

Last year, I discovered this amazing line of turmeric teas by Numi Organic Tea. They’re one of the few tea companies out there who don’t use bleached tea bags or “natural” flavors – They’re always organic, non-GMO, fair trade and they use REAL fruits, flowers and spices. We’ve been buying this brand from Natural Grocers, but I know you can purchase it at most natural food stores and online, too. My favorite turmeric tea is their Amber Sun – here’s the description from the box (I couldn’t have written it any better myself):

AMBER SUN

A smooth richness radiates through Amber Sun like a warm, healthy glow. This blend of turmeric, rooibos, vanilla beans and a hint of cinnamon offers mellow apple notes with a sweet peppery zest.

Over the winter, I enjoyed a hot mug of this tea at night with a splash of “milk” and a sprinkle of coconut sugar. It was the perfect way for me to relax and unwind after a long day. Now that it’s summertime, I’ve been making cold tea lattes with the Amber Sun tea. Here is my favorite way to enjoy it AND since it’s caffeine-free, Willow can have some, too…she loves it!

RECIPE: Golden Latte // Be Sol-Ful

GOLDEN LATTE: {caffeine-free, soy-free, gluten-free, refined sugar-free, vegan, oil-free, nut-free}

Serves 2

What you need:

  • 4-5 soft pitted Medjool dates (or sweeten to taste with pure maple syrup, coconut sugar or coconut nectar)
  • 2 TBSP of raw tahini
  • 1/2 tsp of vanilla extract or ground vanilla
  • 1/4 tsp ground turmeric
  • 1 1/4 – 1 1/2 cups cold filtered water
  • 9 turmeric tea ice cubes *

* I boiled two cups of water and steeped four bags of Numi’s Amber Sun turmeric tea. Steep for 10-12 minutes, let cool and then pour into ice cube trays.

How to:

  1. Blend the dates, tahini, vanilla, turmeric and start with 1 1/4 cups of cold filtered water.
  2. Once smooth, add in the ice cubes and blend again. If the mixture is too thick for you, add in an additional 1/4 cup of cold water (or more). Blend again.
  3. Pour into glasses and top with a sprinkle of coconut sugar (optional).
  4. Enjoy!

RECIPE: Golden Latte // Be Sol-Ful

I was honestly amazed at how creamy this turned out with only two tablespoons of tahini. I played around with this recipe a few times before I got the texture and flavors down – I knew I finally “perfected” it when Willow asked for more! It has the warm spices reminiscent of a chai latte, but with a bit of zingy kick from the turmeric. Josh said this drink reminded him of almost an eggnog.

RECIPE: Golden Latte // Be Sol-Ful

Thanks for stopping by!