Every Christmas we make our favorite family recipe, the lemon bread. This year I teamed up with Health-Ade to create a take on my families favorite recipe with their ginger-lemon flavor. This flavor is bright, spicy and the perfect drink for the winter months.
1 cup of vegetable shortening (rainforest certified)
2 cups of sugar
3 cups of gluten-free flour
2 tsp of baking soda
1 tsp of salt
1 cup of almond milk
1/3 cup of lemon juice
1 tsp of vanilla extract
1 zested lemon
1 tsp ground ginger
2 flax eggs or 4oz of whipped aquafaba
1 cup of sugar
1/2 cup of lemon juice
pre-heat your oven to 350°F, grease your loaf pan with vegan butter and dust with gluten-free flour
in your bowl with a electric hand mixer or a stand mixer with the paddle attachment, whip your vegetable shortening with your sugar
next add in your baking powder, salt, vanilla extract and lemon zest
add in your flax eggs, lemon juice and your almond milk until combined *batter might separate here but it will come together 🙂
lastly mix in your gluten-free flour until a soft batter forms
when your batter is smooth with no lumps, scrape down the bowl and do one more pass through with the mixer to get the last of the mix combined
in your prepared loaf pan, scrape all your batter into the pan
place in the oven and bake for 65-70 minutes
once cooked through, remove the cake and drizzle on your combined sugar and lemon juice mixture
bake for a remaining 5 minutes to set the topping
remove from the oven and let it cool for 30 minutes before slicing
serve with ice cream or plain (my favorite way!)
* the batter might break after you add in the liquid but it will come together with the flour * make sure you don’t toss out the ends when you bake the bread, this is the best slice so save that slice for yourself
The flavors of ginger and lemon combined is hands down my favorite combination year round. Every night before bed I make my own tea that is grated ginger and freshly squeezed lemon. When Health-Ade asked me to create a recipe with their ginger-lemon flavor I knew I needed to make a lemon bread. Combining my two favorite flavors was a must!
This gluten-free and vegan bread defies the stereotypes of gluten-free & vegan baking. It’s so soft, tender and full of flavor. This quick bread has a soft but tangy top that allows you to get the tang of the lemon with the sweet sugary crunch!
Add this delish bread to your holiday table this season! A great breakfast for the day after Christmas or New Years Day!
The holiday season isn’t the only time of the year when it’s important to show people you care. Extend the human interaction of love and giving; the holidays bring out these traits in people. I started to bake when I was around 8 years old, and I realized that my favorite part of the baking process was giving my goodies to my friends and family. The thought of making someone happy through your time and hard work is something that brings me so much joy.
At the start of December, I like to plan out my baking for the holidays for the end of the month. My family and I celebrate Christmas, and with our festivities come years of traditions that started when I was a kid and full-on took over the holiday treats. A few years back, I read The Five Love Languages by Gary Chapman. While reading this book, I realized that I thrive on acts of service and gift-giving. That’s what fulfills me most and how I show I care about my friends is giving them something I spent my time on.
This holiday season, since we’re back in Montana with our family, I’m excited to host, cook, and create for my friends and family. A few years back, I dabbled into peppermint baked goods. The combination of peppermint and chocolate is such a rich and classic holiday flavor profile. Whether you enjoy this flavor in a cup of warm cocoa or chocolate covered pretzels, I know you’ll love this cake.
Chocolate cake is a family staple for our Christmas dinner. Holiday food traditions differ for every family, and I think that is what makes each dinner special. We always have a warm chocolate quickbread, chocolate crinkle cookies, lemon bread, and classic sugar cookies. A few years ago, I switched our classic chocolate quickbread to a peppermint chocolate quickbread, and the excitement over this cake was overwhelming. Not only was the chocolate flavor rich, but the brightness of the peppermint helped develop the flavor profile with the sweet and bright elements in the cake.
With all the cooking, family time, and work hours during December, I made sure to create this recipe in a way that is a set and forget style recipe. Take 15 minutes to make the batter, pop it into the oven for 55 minutes, and walk away. Easy, fluffy, sweet, and warm, this cake is a holiday must! If your family is sensitive to peppermint, you can always bake the cake with half the amount of candy, or omit it altogether.
Let’s bake and turn on music that speaks to your holiday!
like Christmas in a bread! Gluten-free, and full of yummy holiday flavor!
1 cup of freshly brewed warm coffee
1 cup of hot water
2 tsp of vanilla extract
1 tsp of salt
2 large eggs
½ cup of vegetable or coconut oil (melted)
2 tsp of baking soda
2 tsp of baking powder
¾ cup of cocoa powder
2 cups of gluten-free flour (bobs red mill 1:1 is a great one!)
2 cups of granulated sugar
1 cup of peppermint candy crumbles ½ in the cake the other for topping
⅓ cup of cashew, almond milk or regular milk or milk alternative
2 ½ cups of powdered sugar
1 tsp of vanilla extract
½ tsp of salt
¼ cup of peppermint crumbles for topping
Preheat your oven to 350° F and grease your loaf pan with butter, gently tap in 1 tsp of cocoa powder to coat your loaf pan (this allows a quick release after baking)
Brew your 1 cup of coffee and start heating your 1 cup of hot water
In your bowl using a stand mixer or hand mixer, combine your oil, warm coffee, and hot water; mix until the bowl is cool to the touch (this is important, you don’t want to scramble your eggs in step 5)
When your bowl is cool to the touch, add in your sugar, baking powder, baking soda, vanilla, and cocoa powder
Once those items are combined and your bowl is even cooler to the touch, add in your two large eggs
Combine the eggs into your mixture and then add in your 2 cups of flour ½ cup at a time until the batter is smooth
In a blender or food processor, pulse 2 cups of peppermint candies (you can also buy store-bought pieces), until they are the size of peas to sea salt
Using a rubber spatula, fold in your ½ cup of peppermint candy until equally distributed in your batter
Pour your batter into a loaf pan until you have a ¾” from the top edge of the pan
Top with another spoonful of peppermint candy and bake for 55 minutes or until a toothpick inserted into the center comes out clean
Let the loaf cool for about 1 hour
While your quick-bread is cooling, mix together your icing ingredients. This icing will be thick in texture, so it won’t run over the cake too much
Once your loaf is fully cool, pour your icing over the cake and top with peppermint crumbles
Slice and enjoy!
Keywords: gluten-free peppermint chocolate cake
The best part about this cake is how easily it comes together— it’s a true set-and-forget style cake that makes your holiday baking easy but fun! I love to triple the recipe and give a loaf to my neighbors a few days before Christmas, so if they need to, they can share the recipe with their friends, family, or work potluck!
Holidays are so unique to each family, each tradition— that’s what makes it all worthwhile. Starting your own family traditions can be the best part of each year. I love sharing my favorite food with my friends and family! Happy holidays and a prosperous 2020 to you and your family!
Sometimes I feel like there are few things better than a chocolate cake. The sweetness of the frosting mixed with the bitter cocoa add such amazing flavors on your tongue.
My chocolate cake production ramps up in the fall. Between my sisters birthday in September to the last birthday of fall being my moms in October, I probably make about 5 chocolate cakes. The majority of my family loves chocolate cake and they all happen to be born in two months back to back! Funny how those things work!
After a few years of being states away for my families birthdays, I took advantage of the fact that we were close together this year to test out a no fail chocolate cake recipe!
I can honestly say this is my favorite chocolate cake to both make and eat. It is easy, truly no fail, and full of rich chocolate flavor. This cake even lasts up to 3 days in the fridge post baking, pre-frosting. You can make it ahead and frost it the day of!
Fall came, lasted for a day. It snowed and then fall came back! Yesterday, the temperatures were rising from mid 20s to low 40s and all the leaves were fragrant and yellow! Pumpkin bread was calling my name!
I have a great recipe for maple pumpkin baked doughnuts here, and felt that there needed to be a friend of that recipe to go along with the fall theme. This pumpkin bread is full of delicious organic pumpkin flavor, spice and melty vegan chocolate chips.
pre-heat your oven to 350°F and line your loaf pan with parchment paper and grease the ends with vegan butter
in the bowl of a stand mixer or in a bowl with a hand mixer combine your melted vegan butter, pumpkin puree and maple syrup
next add in your baking soda, baking powder, salt, sugar and pumpkin pie spice
add in your almond milk and combine well
lastly add in your 2 1/2 cups of gluten-free flour 1/2 cup at a time
remove the paddle attachment from your stand mixer and hand fold in your chocolate chips with a rubber spatula
pour your batter into your prepared loaf pan and bake for 55 minutes
test with a tooth pick and ensure it comes out clean with a few tight dry crumbs
let sit for 30 minutes before slicing
*can sub almond milk for any dairy alternative milk
*can also omit chocolate chips
This recipe is a perfect afternoon treat to go with a cup of tea. My favorite way to enjoy a slice of pumpkin bread is on the porch in a jacket enjoying the crisp fall air! Follow my instagram for more details!
Before I decided to completely re-do my website, I made the most delish cake. This gluten-free & vegan lemonade cake, is like taking a sip of iced cold lemonade on a hot day. Although it is currently snowing in Montana, I am determined to find the last batch of strawberries at the grocery store.
1. Preheat your oven to 350° F and grease your loaf pan with butter, dust with flour and set aside
2. in a bowl, cream your vegan butter with your sugar
3. next add your lemon juice, vanilla, salt and baking powder until combined
4. alternating 1/2 cups of flour to 1/2 cups of Strawberry Lemonade Kombucha mix those into your butter and sugar mixture until smooth
5. next lemon zest
6. spread evenly into your loaf pan and bake for 45 – 50 minutes
7. steep black tea in hot water for 5 minutes, set aside to let cool
8. once it is cool add your strawberries and ice to the tea and drink
9. let your cake cool completely and mix your glaze
11. once the cake is fully cooled, cover in the glaze, top with strawberries and enjoy!
This cake is moist, soft, and full of bright citrus flavor. I have a family recipe for lemon bread, that recipe is amazing but this cake embodies all things that lemonade has. The bright, the sweet, the tart and the palate dance.
I posted this recipe on my instagram a few days ago and my DMs blew up (thank you all! I love DMs!). A few months ago, I started poking around and asking my sister what her boyfriends favorite cake is, because he is spending his birthday in Oregon with us, while we visit for our family friends wedding! His birthday falls on the day of the wedding and we knew we wanted to celebrate him as well! He is an incredible illustrator, he and me sister are so stinking talented, and I knew that the cake had to be gluten free and vegan so I could also indulge!
When Lily got back to me she said, “Lemon Poppy seed”. My heart started to race because I have never tested this recipe before! Not only do I have to make a bomb-ass lemon poppy seed cake, I have to make it vegan, gluten free and oh transport it to Oregon and have it hold its moisture for 3 days. I had the work handed to me!
I went to the drawing board and started doing my research on different base lemon cake recipes. I found there were a ton of similarities between the 20 recipes both not vegan and vegan. I ended up using the basis of my vanilla cake and adding a lot of lemon juice, lemon zest and a twist of vanilla. I feel the vanilla added depth to the butter flavor and the lemon added the brightness that was needed.
Not only is this cake incredibly quick to prep, it lasts great for a few days unfrosted and wrapped tightly while stored in the fridge which is was BIG goal here! I went ahead and tested this recipe a few times and am confident in saying, this is a winner!
– 1/4 tsp lemon extract *if you dont have add more juice
– juice of 1 whole lemon
– 1 tsp lemon zest
– 1 tsp vanilla extract
– 2 tsp baking powder
– 1 1/4 cup of non dairy milk
– 2 tbsp poppy seeds
– 1 tsp salt
– 2 cups of gluten free (1:1 flour)
– 1/3 cup of vegan butter
– 1 tbsp of coconut milk
(canned thick coating on the top)
– 2-3 cups of powdered sugar depending on the
moisture in your coconut milk
– 1 tsp vanilla extract
– 1 tsp salt
1. Preheat your oven to 350° F and grease your 2, 7″ cake pans or 1, 9″ cake pan, dust with flour and set aside
2. in a bowl, cream your vegan butter with your sugar
3. next add your lemon extract, vanilla, salt and baking powder until combined
4. alternating 1/2 cups of flour to 1/2 cups of non dairy milk mix those into your butter and sugar mixture until smooth
5. next add your lemon juice and lemon zest
6. lastly, add in your poppy seeds and stir until fully folded through your batter
7. evenly fill your 7″ baking rounds with batter and bake for 35-40 minutes until a toothpick inserted comes out clean
8. while your cakes bake, beat your vegan butter, coconut cream, vanilla extract and salt
9. add in your powdered sugar to create a vegan butter cream, the texture should be thick but spreadable
10. let your cakes cool completely and cut then in half length wise to create 4 layers
11. alternate cake, frosting, cake and frosting to create a layer cake with 3 of the layers
12. using the 4th layer (choose a top piece with the “crust”, using your hands create a cake crumble and set aside
13. after your cake is frosted, add your cake crumble as decoration, top with fresh fruit and enjoy!
best kept in the fridge covered to stay fresh longer!
Let’s talk about transportation of cakes!
When we were prepping to get married 2 years ago, I had decided to make our own cake. I couldn’t find a cake baker in the area (south west Montana) that had a good, not dry vegan and gluten-free cake so I said, “heck, I will make my own!”. I had to prep this cake at least 2 weeks before our wedding due to travel and the week before prep. The key to keeping cakes fresh is allowing them to cool for hours before wrapping them in plastic wrap. Usually and in my everyday life I avoid plastic at ALL costs. But in this case, you have to have a tight suction on your cakes to suck out air.
Step 1. Bake your cake
Step 2. Allow your cake to FULLY cool (I am talking 3 hours)
Step 3. Wrap each layer that you make individually 4 times with Saran Wrap and TIGHT
Step 4. if you are baking the cake weeks in advance, toss it in the freezer, if you have a few days, toss it in the fridge
Step 5. Transportation: Whether you are flying or driving, get an insulated bag or cooler and fill with ice packs wrapped in towels (we don’t want them leaking condensation on to the cakes), fill the cooler with ice, and your cakes, you can stack them here in their individual wrapping and cover them again with ice packs in towels
Step 6. Upon arrival at your first or final destination, put cakes immediately into the fridge for an event within the next 3 days or the freezer for an event in the next week
*allow your cakes to thaw in the fridge for 1 day prior to your event – may need more per cake size
Step 7. Pull out your chilled cake rounds from the fridge and start frosting (I like to frost a cold cake to avoid crumbs
*if you are using a pound style cake or a denser cake, I suggest a simple syrup cake soak on each layer before frosting to bring back moisture
Step 8. Frost your cake and enjoy!
Now that I figured out how to transport this cake, I wanted to share it with you! Feel free to top the cake with fresh berries, I choose strawberries, but blackberries, blueberries and raspberries will work beautifully. Enjoy with a friend and tag me in your posts! I love seeing the creations you make!
I love a good pancake! I have a recipe for my 3-ingredient pancakes here, and think that pancakes in any form are fantastic! When blood orange season hits I just have to make something delicious with them, and when I think of breakfast I immediately think of pancakes and orange juice. I combined these two in the most flavorful and fluffy blood orange ricotta pancakes!
tangy, fluffy & low carb!
I love using KNOW foods products because they are gluten free, healthy, and also low carb! I don’t track calories, or carbs or anything, I would call myself a healthy but very intuitive eater. I know these days it’s all about intermittent fasting, and low carb this and keto this, but that shizzz ain’t for me!
eating out as a celiac is HARD!
One thing I quickly came to realize is that eating out with celiac disease is like near impossible! SRS impossible! There are a lot more options now then there were a few years ago, but sometimes I don’t think the risk is worth the reward. This is typically how our weekends go!
8am wake up – usually by Moose sitting on my chest licking my face! talk about the best alarm
Make a big pot of coffee, and sip our first cup of coffee, still in pjs sitting on the couch with a good book or sitting outside listenting to some music.
Once our first cup is finished, we head inside for a second cup and start the pancakes! Flip a nice stack of pancakes slice some oranges, warm up the syrup & head to the kitchen table for a stack of pancakes and a second cup of coffee!
One of my favorite things in this world is a stack of pancakes. Warm and fluffy with a crisp edge. There really isn’t a better breakfast, snack or dinner! As a kid we would have “lefty” pancakes. My mom, is a lefty, and would make the best pancakes, they always had this crisp edge but were SO soft on the center! I don’t know how she does it but I have spent years trying to recreate this style of pancakes!
So I turned them into a cake with the help from KNOW foods!
This cake combines the best pancake mix from KNOW foods (only having a few net carbs, with their delicious sugar free chocolate chips! The ganache is sweet, rich and tastes like a deep frosting!