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Cake

Caramel Pecan Coffee Cake

September 23, 2022 by Rachael Ng Leave a Comment

This sweet Caramel Pecan Coffee Cake is made with extra brown sugar, spicy cinnamon, and crunchy pecans. All topped off with a homemade caramel. Perfect for your next gathering with friends or family!

Caramel Pecan Coffee Cake

It’s officially fall! And this Caramel Pecan Coffee Cake is exactly what you need to ring in the start of the holiday season – yes, holiday season! With its crunchy, caramel-y crumb topping and ribbon of cinnamon sugar throughout the center, this cake will definitely satisfy your urge for fall baking, and tasting. Slice it up warm and add a touch of butter if you’re really going for it (the only way I ever want to eat this cake). Most importantly, take your time while baking, enjoy the process, and then enjoy your delightfully autumnal coffee cake 🙂

Why You’ll Love This Cake

  • Crunchy caramel topping adds lovely texture
  • Tons of cinnamon and brown sugar flavor
  • Scrumptious presentation
  • Cozy, fall flavors will satisfy your urge for fall baking 😉
  • Your home will smell AMAZING while this bakes

The 4 Components of Caramel Pecan Coffee Cake

  1. Cinnamon Sugar Filling: This simple filling is made by combining brown sugar, flour, and cinnamon. You’ll layer it between equal amounts of cake batter before baking the cake. As the cake bakes, the brown sugar in the filing melts to create a sweet and spicy stripe of goodness in the middle of the cake.
  2. Pecan Crumb Topping: An easy streusel topping made up of brown sugar, flour, cinnamon, chopped pecans, and cold butter. When gently mixed together and then baked on top of the cake, this delicious crumb adds a sweet crunch in every bite.
  3. Coffee Cake: Of course it wouldn’t be a cake without the cake batter! This homemade cake butter is made up of pantry staples and comes together quickly. Made with only brown sugar, the cake itself is flavorful and delicious.
  4. Caramel Sauce: I like to make my own caramel sauce for drizzling on top of the cooled cake. The caramel goes right on top of the pecan crumb, settling into the nooks and crannies of sugar lumps and pecans. It holds its shape and doesn’t disappear into the cake. Once set, the caramel stays on top of the cake and makes slicing easy. If you’re looking to cut back on time, feel free to use your favorite store-bought caramel!

More Caramel Recipes

Caramel Linzer Cookies

Caramel Turtle Brownies

Vegan Blondies with Salted Caramel

Double Chocolate Mini Muffins with Caramel

Yield: 12 Slices

Caramel Pecan Coffee Cake

Caramel Pecan Coffee Cake

A sweet brown sugar coffee cake topped with a pecan crumb and homemade caramel. Perfect for your next fall or winter gathering!

Prep Time 1 hour
Cook Time 1 hour
Additional Time 1 hour
Total Time 3 hours

Ingredients

Caramel Sauce

  • 1 cup (225g) white granulated sugar
  • 1/2 cup (100g) water, lukewarm
  • 1/2 cup (113g) oat milk (or 1/2 cup heavy cream)
  • 1 tsp vanilla extract

Cinnamon filling

  • 3/4 cup (120g) light brown sugar, loosely packed
  • 1 Tbsp ground cinnamon
  • 1/2 cup (65g) all-purpose flour

Crumb topping

  • 3/4 cup (120g) light brown sugar, loosely packed
  • 3/4 cup (98g) all-purpose flour
  • 1 Tbsp ground cinnamon
  • 1/2 cup (65g) chopped pecan pieces
  • 6 Tbsp (85g) plant-based butter, cold & cubed (or regular butter)

Cake

  • 1 3/4 cups (228g) all-purpose flour
  • 1/4 cup (32g) corn starch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (113g) plant-based butter, softened (or regular butter)
  • 3/4 cup (180g) light brown sugar, packed
  • 3 large eggs, room temp
  • 1 tsp vanilla extract
  • 3/4 cup (169g) oat milk, lukewarm (or 3/4 cup regular milk)

Instructions

Make the Caramel (skip if using store-bought)

  1. In a heavy-bottomed saucepan, add the white granulated sugar and water, swirling gently to make sure the sugar is coated. Add the pan to medium-high heat and bring to a boil.
  2. Meanwhile, set up a hot pad holder or folded towel next to your stove. Get a wooden/bamboo utensil (like a large spoon or long chopstick) ready. Combine the oat milk and vanilla extract and set the mixture near the hot pad holder.
  3. Once the sugar water begins to boil, keep an eye on it until it reaches a dark amber color. It will take a while for the sugar to turn from clear to amber, but once it begins to color, it can burn quickly - so keep an eye on it!
  4. When the sugar turns a dark amber color, immediately remove it from the heat and place on your hot pad holder. While stirring gently, slowly pour the cream mixture into the hot sugar. BE CAREFUL with this step as the hot sugar will bubble up, doubling or tripling in size, and splatter.
  5. Once the cream is added and the caramel mixture has calmed down, place it back over medium heat and bring to a boil. Use a candy thermometer to cook the caramel until it reaches soft ball stage - 235°F to 245°F. I like to take mine off the heat at 240°F. This ensures your caramel will have the perfect texture to set properly atop the cake.
  6. Transfer the hot caramel to a heatproof bowl (like a metal mixing bowl) to cool. Once it has cooled a bit, you can go ahead and transfer it to a smaller jar or glass to easily pour later.

Make the Filling & Crumb Topping

  1. For the filling, add the brown sugar, cinnamon, and flour in a small bowl; whisk until combined & set aside.
  2. For the crumb topping, whisk together the brown sugar, flour, cinnamon, and chopped pecan pieces. Add the cold, cubed butter and use a fork (or your hands) to gently mash the butter into the mixture. You should end up with a crumb-like mix with some bigger chunks of butter. Set the crumb topping in the refrigerator (to keep the butter cold).

Make the Cake

  1. Preheat your oven to 350°F and prepare a 9" springform pan (or 8x8" baking pan) by spraying it with nonstick spray and lining the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt; set aside.
  3. In a large bowl, beat together the butter and brown sugar until fluffy. Beat in the eggs, and then beat in the vanilla extract.
  4. Add in 1/3 of the flour mixture and beat. Add 1/2 of the milk and beat. Repeat. Finally, add the last 1/3 of the flour mixture and beat until smooth.
  5. Pour half of the cake batter into your prepared pan, smoothing out the top. Sprinkle the cinnamon filling over the batter. Scoop the remaining cake batter over the top of the filling, gently leveling and smoothing out the top - be careful not to mix the filling and batter.
  6. Finally, sprinkle the crumb topping over the batter. Bake the cake at 350°F for 50-60 minutes or until a toothpick inserted into the cake comes out with a few crumbs.
  7. Allow the cake to cool in the springform pan for 10 minutes before releasing and allowing to cool completely - I let mine cool on the bottom of the pan. If using an 8x8" pan, allow the cake to cool completely in the pan.
  8. Once cooled, remove the cake from the pan and drizzle the caramel over the top of the cake. Some may drip down the side of the cake, so you may want to do this on a surface that can easily be cleaned. If the caramel is too thick to pour, heat it in the microwave in 10 second intervals until it's just thin enough to pour.
  9. Store leftover cake in an airtight container at room temperature. Re-heat leftover cake and top with butter for an extra delicious slice.
© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

Did you make this recipe? I would love to see!

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Filed Under: Cake, Dairy-free Tagged With: cakes for fall, cakes with caramel, caramel coffee cake, caramel crumb cake, caramel pecan coffee cake, coffee cake with caramel, coffee cake with pecans, coffee crumb cake, dairy free coffee cake, fall cakes

Vegan Chocolate Cupcakes

July 27, 2022 by Rachael Ng Leave a Comment

These Vegan Chocolate Cupcakes are tender, fluffy, and EASY to bake. Topped with a simple chocolate buttercream, these cupcakes taste just like the ones we all know and love – without the eggs and dairy!

Vegan Chocolate Cupcakes

Classic chocolate cupcakes made without eggs, milk, or butter? Yes, please! These sweet cakes taste just like “the real deal”. They are fluffy, tender, and moist. And, of course, they’re topped with a classic American buttercream. Sweet and delicious. 

So what sets these cupcakes apart from other vegan cake? They’re made with standard pantry staples that you most likely have on hand already. Plant-based butter and milk are used in place of dairy. And sparkling water is used in place of eggs – a neat trick I recently learned from The Kitchn. Because this recipe uses sparkling water instead of other egg replacers (like flaxseed or chia) the cake texture is just like that of a regular, egg & dairy filled cake! You’ll add a little corn starch to the dry ingredients to help bind the cake together (that’s typically an egg’s job) and keep it from being too crumbly. And I have no doubt that you will love the tender cake!

Ingredients You’ll Need

  • All-purpose flour makes up the bulk of the cupcake’s dry ingredients. You can use a bleached or unbleached variety. I haven’t tested this recipe with other flours.
  • Corn starch acts as a binder to hold the ingredients together since there are no eggs in this recipe. Arrowroot starch will work as well (you’ll use the same amount).
  • Baking powder and baking soda work together to  help the cupcakes rise
  • Salt enhances flavor.
  • Plant-based butter brings moisture and flavor to the cupcakes and makes up the buttercream frosting.
  • Granulated sugar sweetens the cupcakes. You can use your favorite sugar – white sugar, coconut sugar, raw cane sugar, or unrefined cane sugar. Just note that the gram measurements will vary based on the sugar you use.
  • Vanilla extract adds flavor to both the cupcakes and frosting.
  • Sparkling water replaces eggs in this recipe. Feel feee to use whatever bubbly, carbonated water you like (flavored or unflavored).
  • Almond milk adds moisture to the cake and frosting. You can use a sweetened, unsweetened, or vanilla almond milk. Other plant-based milks should work as well.
  • Powdered sugar makes up the bulk of the frosting. I don’t recommend any substitutes.

More Vegan Recipes

Classic Chocolate Chip Cookies

Chocolate Banana Cake Donuts

Blondies with Salted Caramel

Classic Brownies

Yield: ~14 Cupcakes

Vegan Chocolate Cupcakes

Vegan Chocolate Cupcakes

Fluffy, tender chocolate cupcakes without eggs or dairy. Topped with a classic chocolate buttercream, these cupcakes will melt in your mouth!

Prep Time 40 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour 30 minutes

Ingredients

Cupcakes

  • 3/4 cup + 2 Tbsp (114g) all-purpose flour
  • 2 Tbsp (16g) corn starch
  • 3/4 cup (60g) natural (regular) cocoa powder
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/2 cup (113g) plant-based butter, softened
  • 2/3 cup (150g) white granulated sugar (see Note 1)
  • 1 tsp vanilla extract
  • 1/2 cup (100g) sparkling water (see Note 2)
  • 3/4 cup (165g) almond milk, warm or room temp

Frosting

  • 3/4 cup (170g) plant-based butter, softened
  • 1 tsp vanilla extract
  • 1/2 cup (40g) natural cocoa powder
  • 3 cups (360g) powdered sugar
  • 1-2 Tbsp almond milk

Instructions

Make the Cupcakes

  1. Preheat your oven to 350°F and line your cupcake pan(s) with cupcake liners.
  2. In a medium bowl, add the flour and corn starch. Sift in the cocoa powder. Add the baking powder, baking soda, and salt. Whisk until combined; set aside.
  3. In a large bowl, beat together the plant-based butter and sugar until fluffy (for around 30 seconds). Beat in the vanilla extract and sparkling water - the batter will look "separated" and watery at this point.
  4. Beat in 1/3 of the dry ingredients. Beat in 1/2 of the almond milk. Repeat. Finally, beat in the last 1/3 of the dry ingredients until batter is combined and smooth.
  5. Spoon or scoop the batter into the lined cupcake wells, filling them around 2/3 full. I was able to fill 14 standard cupcake liners. Bake cupcakes at 350°F for 15-20 minutes, or until a toothpick inserted into a cupcakes comes out clean.
  6. Allow the cupcakes to cool in the pan for 10 minutes (this allows the tender cake to firm up a bit). Gently remove the cupcakes to a cooling rack to cool completely - they should not feel warm to the touch at all.

Frost the Cupcakes

  1. Once the cupcakes are totally cool, make the frosting. In a large bowl, beat the plant-based butter. Beat in the vanilla extract and sifted cocoa powder.
  2. Slowly beat in the powdered sugar and 1 Tbsp of almond milk. If needed, add more almond milk, 1 tsp at a time, until the frosting reaches a smooth and spreadable consistency. If it becomes too thin or melty, add a tad more powdered sugar (or cocoa powder, to avoid adding more sweetness).
  3. Add the frosting to a piping bag fitted with your favorite tip (I used a #6B). Pipe frosting onto the cupcakes, adding sprinkles, if desired, every two or three cupcakes - if you wait until all cupcakes are frosted, the sprinkles won't stick.
  4. Store cupcakes in an airtight container at room temperature, or in the refrigerator if your space is especially warm.

Notes

1. Sugar: you can use your favorite granulated sugar in this recipe. Coconut sugar, raw sugar, or unrefined cane sugar will all work. You'll want to measure out 2/3 cup of whatever sugar you choose - the gram measurement will vary depending on the sugar.

  • 2/3 cup raw sugar = 142g
  • 2/3 cup unrefined cane sugar = 160g
  • 2/3 cup white granulated sugar = 150g
  • 2/3 cup coconut sugar = 110g

2. Sparkling Water: you can use your favorite sparkling (or bubbling/carbonated) water. I recommend something plain, but a flavored sparking water will work as well.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cake, Dairy-free, Vegan Tagged With: dairy free chocolate cupcakes, easy vegan cake, easy vegan cupcakes, egg free chocolate cake, egg free chocolate cupcakes, homemade vegan cupcakes, vegan cake, vegan cake with sparkling water, vegan chocolate cake, vegan chocolate cupcakes

Coconut Cake with Coconut Buttercream

April 8, 2022 by Rachael Ng Leave a Comment

This classic Coconut Layer Cake is fluffy, moist, and packed with coconut flavor! Topped with a classic American buttercream and sweetened coconut flakes – just like how grandma used to make.

Coconut Cake with Coconut Buttercream

With a quick Google search, you’ll find countless coconut flavored cake recipes claiming to be the best. This tells me one thing: coconut flavored cake is good. Like, good enough that we all think our version is the best. My Coconut Cake is three 6″ layers of fluffy, ultra moist, coconut flavored cake assembled with a sweet and buttery American buttercream. Of course, the frosting is coconut flavored, too. And we can’t forget the sweetened coconut flakes – the classic coconut topping of choice!

I triple-tested this cake to make sure I nailed the texture and moistness. The secret? Canned coconut cream! I sear it makes a huge difference in how this cake turns out. I recommend finding a full fat coconut cream – not coconut milk, and definitely not a “light” coconut milk. If you have a Trader Joe’s near you, that’s where I purchase my canned coconut cream.

Feel free to bake this cake in three 6″ layers or two 8″ layers. I love the look of the 6″ layers but this recipe will convert to two 8″ layers as well. The bake time will increase, but you’ll make the recipe as written.

Ingredients You’ll Need for the Best Coconut Cake

  • All-purpose flour bulks up the cake batter. I prefer to use a bleached (standard) variety for this cake as we want the cake as “white” as possible.
  • Baking soda + baking powder work together to leaven this cake.
  • Salt enhances flavor.
  • Butter adds moisture and a buttery flavor to the cake and frosting. I use a plant-based butter for all of my baking, but you can use standard butter if you’re not dairy-free.
  • White granulated sugar sweetens the cake layers. I prefer a white sugar to keep the cake white.
  • Egg whites are used instead of whole eggs to keep this from being a yellow cake.
  • Coconut extract flavors both the cake layers and frosting.
  • Coconut cream is used in both the cake and frosting. It adds major moistness to the cake, and I can only recommend using a canned coconut cream.
  • Powdered sugar makes up the bulk of the frosting – I don’t recommend any sugar substitutes.
  • Sweetened coconut flakes are used to decorate the cake. Feel free to use your favorite coconut flakes, but I do recommend the sweetened coconut for this cake!

More Layer Cake Recipes

Orange Cardamom Layer Cake

Coffee Banana Layer Cake

Chocolate Birthday Cake

Yield: 10-12 Slices

Coconut Cake

Coconut Cake

Super soft & moist Coconut Cake layered with a classic coconut buttercream. The only coconut cake recipe you'll ever need!

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 3 hours

Ingredients

Cake Layers

  • 2 2/3 cups (347g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 3/4 cup (168g) plant-based butter (or regular butter)
  • 1 cup (208g) white granulated sugar
  • 5 large egg whites, room temperature
  • 2 tsp coconut extract
  • 1 1/2 cups canned coconut cream (or full fat coconut milk)

Frosting

  • 1 1/4 cups (283g) plant-based butter, softened
  • 1 tsp coconut extract
  • 4 cups (480g) powdered sugar
  • ~1 Tbsp coconut cream
  • 1-2 cups sweetened coconut flakes

Instructions

Bake the Cake Layers

  1. Bring the eggs to room temperature - you can speed up this process by separating the egg whites into a small bowl and then placing the bowl into a larger bowl filled with hot water (be careful not to get water in the egg whites). You'll also want to set the butter out to soften.
  2. Preheat your oven to 350°F and prepare three 6" pans (or two 8" cake pans). Spray each pan generously with a non-stick spray + line the bottom of each pan with a parchment paper circle.
  3. In a medium bow, whisk together the flour, baking powder, baking soda, and salt; set aside. Prepare the coconut cream by opening the can and transferring to a liquid measuring cup - if the cream is at all solid, you'll want to heat it in the microwave for a few seconds and stir until there are no chunks. NOTE: you'll use some of the leftover cream for the frosting.
  4. In a large bowl, add the softened butter and sugar. Beat on medium-low speed until fluffy and combined, about 1 minute. Beat in the egg whites and coconut extract until combined. Next, add 1/3 of the dry ingredients and beat. Add 1/2 of the coconut cream and beat. Repeat those two steps. Finally, add the last 1/3 of the dry ingredients and beat until the batter is smooth.
  5. Divide the batter evenly amongst the three prepared cake pans - a kitchen scale comes in handy here. Smooth the tops of the batter, drop the cake pans on the counter (I do this multiple times) to bring air bubbles to the top, and then gently swirl each cake pan in a circle.
  6. Bake the cakes at 350°F for 25-30 minutes or until a toothpick inserted into the middle of a cake comes out clean. Allow the cakes to cool in the pans for 10 minutes. Then carefully turn each cake out onto a cooling rack. Remove and discard the parchment paper. Allow the cakes to cool completely.

Assemble & Frost the Cake

  1. Once the cakes have cooled completely, use a bread knife to carefully trim the domes off the tops of the cakes; set cakes aside.
  2. In a large bowl, beat together the butter and coconut extract. Beat in the powdered sugar. Add 1 Tbsp of the leftover coconut cream and beat until the frosting is smooth. If it's too thick, add a bit more coconut cream; if it's too thin, add a bit more powdered sugar. NOTE: it's important not to add too much liquid as needing to add more powdered sugar (to thicken up the frosting) will result in a sweeter frosting.
  3. Begin assembling the cake. Start by laying down the first cake layer (see Note 1). Add ~6 Tbsp of frosting on top of the layer and smooth out. Add the second cake layer and then another ~6 Tbsp of frosting (and smooth out). Finally, add the third cake layer right side down - this ensures the top of the cake is smooth and even (you want the bottom of the cake layer to face upward).
  4. Complete frosting the cake by adding a thin crumb coat and then spreading the remaining frosting over and around the cake. Get the frosting as smooth as possible, but don't worry about it being perfect - you're going to add coconut on top!
  5. Finally, use your hand to gently "pat" the coconut flakes on top and around the cake. Sweep any excess coconut off the cake stand, turntable, etc. A lot of the coconut will fall - this is okay! Just pick it up and keep patting it on the cake until you're satisfied with the look of the cake.
  6. Slice and enjoy! Store leftover cake in an airtight container at room temperature.

Notes

  1. I like to frost my cakes right on the cake stand but feel free to use whatever method you prefer (cake board, cake turntable, etc).
  2. To make ahead of time: bake the cake layers up to 1 day in advance. Wrap the cooled cakes in plastic wrap and then store in an airtight container until you're ready to assemble.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cake Tagged With: coconut cake, coconut cake made with coconut cream, coconut layer cake, dairy free coconut cake, easy coconut cake, homemade coconut cake, moist coconut cake, the best coconut cake

Orange Cardamom Layer Cake

January 14, 2022 by Rachael Ng Leave a Comment

A deliciously spiced Orange Cardamom Cake with a simple chocolate cream cheese frosting. With orange extract in both the cake and frosting, this dessert is bursting with winter citrus flavor! If you love chocolate and orange then you will love this cake!

Orange Cardamom Layer Cake

This blog post is a long time in the making. Sometimes I get so caught up with life that sitting down to write a post for a recipe I’ve already released to my followers just keeps getting pushed further and further away. But, alas, here I am. Finally, officially, publishing the recipe for this fluffy, spiced Orange Cardamom Cake! And let me just say, I love this cake. I think I’ve shared it at least three times over on Instagram in the past months, because it’s just that good. The cardamom pairs so well with the orange, and we all know that orange pairs perfectly with chocolate. Add a cream cheese frosting (which is so smooth and silky) and you’ve got a cake you won’t be able to resist!

Ingredients with Possible Substitutions

  • All-purpose flour makes up the bulk of the cake batter. I like to use an unbleached variety, but bleached AP flour is okay, too. I haven’t tested this recipe with any gluten-free or whole wheat flours.
  • Plant-based butter is used in both the cake and frosting. For this recipe, you can use regular stick butter, too. I don’t recommend tub “butter” as it tends to be too soft for frosting. But if you must use a plant-based tub butter then you will need less milk in your frosting.
  • Granulated cane sugar sweetens the cake. Feel free to use unrefined cane sugar, raw sugar, coconut sugar, or white sugar – just note that the gram measurements will vary between kinds of sugar. I used an unrefined cane sugar in my cake.
  • Orange extract brings the orange flavor to the cake and frosting. You can use orange zest in its place with a 2:1 ration. You’ll want to double the amount of zest, so instead of 1 tsp extract, you’ll use 2 tsp of orange zest.
  • Plant-based milk brings moisture to both the cake and frosting. Feel free to use your favorite milk – almond, oat, cow’s milk, etc.
  • Vegan cream cheese brings a slightly tangy flavor to the chocolate frosting. I find that it also helps to get a silky frosting texture. You can use regular cream cheese in its place – just be sure you use SOFTENED cream cheese if it’s made of cow’s milk (vegan cream cheese should be used straight from the fridge).
  • Cocoa powder is used to create the chocolate flavor in the frosting. I like to use natural cocoa powder for a lighter chocolate taste, but you can use Dutched cocoa powder for a deeper flavor and color.

 

More Chocolate Orange Recipes

Grain-Free Orange Brownies

Chocolate Orange Cupcakes

Orange Dark Chocolate Chunk Cookies

Orange Olive Oil Chocolate Chip Cookies

Vegan Chocolate-Dipped Orange Shortbread Cookies

Yield: 10-12 Slices

Orange Cardamon Layer Cake

Orange Cardamon Layer Cake

A deliciously spiced Orange Cardamom Layer Cake with a simple chocolate cream cheese frosting!

Prep Time 1 hour
Cook Time 30 minutes
Additional Time 1 hour
Total Time 2 hours 30 minutes

Ingredients

Orange Cardamom Cake

  • 2 2/3 cups (347g) unbleached all-purpose flour
  • 2 tsp ground cardamom
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 3/4 cup (168g) plant-based butter (or regular butter), softened
  • 1 cup (240g) unrefined cane sugar (or 1 cup regular white sugar)
  • 3 large eggs
  • 2 tsp orange extract
  • 1 1/2 cups plant-based milk (or regular milk)

Chocolate Cream Cheese Frosting

  • 1 cup (224g) plant-based butter (or regular butter), softened
  • 1 cup (8oz) vegan cream cheese, cold (or regular cream cheese, softened)
  • 1 tsp orange extract
  • 1 cup (80g) natural cocoa powder
  • 6 cups (720g) powdered sugar
  • 3 Tbsp plant-based milk (or regular milk)

Instructions

Make the Cake

  1. Preheat your oven to 350°F and prep two 8” cake pans with non-stick spray and parchment paper circles (cut to size) - spray first then put the paper down.
  2. In a medium bowl, whisk together the flour, cardamom, baking powder, baking soda, and salt; set aside.
  3. In a large bowl, beat together the butter and sugar until fluffy. Beat in the eggs and orange extract. Add in 1/3 of the dry ingredients and beat. Add 1/2 of the milk and beat. Repeat. Finally, add in the final 1/3 of the dry ingredients.
  4. Divide the batter between the two cake pans. Bake at 350°F for 25-30 minutes or until a toothpick inserted into the cakes comes out clean.
  5. Allow the cakes to cool in the pans for 10 min then turn them out onto a cooling rack. Allow the cakes to cool completely, around 1 hour, before making the frosting.

Make the Frosting & Assemble Cake

  1. In a large bowl, beat together the butter, cream cheese, orange extract, and cocoa powder. Add 1/2 of the powdered sugar and 2 Tbsp of milk and beat. Add the rest of the sugar. Beat, adding more milk as needed. You want the frosting to be thick enough to hold its shape but also easily spreadable.
  2. Level/trim the cake layers - I like to use a long bread knife to carefully slice the tops of the cakes off.
  3. Assemble the cake by laying the first layer right side up. Frost the top (this will be the layer of frosting between the two cake layers). Then add the second layer of cake right side down.
  4. Spread a crumb coat (thin coat) of frosting around the entire cake. Then frost as desired. I simply frosted mine using a spatula. Slice and enjoy!
  5. Store leftover cake in an airtight container at room temperature.
© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cake, Dairy-free Tagged With: cardamom cake, cardamom chocolate cake, orange cake, orange cake with chocolate frosting, orange cardamom cake, orange chocolate cake, orange spiced cake, spiced chocolate cake

Coconut Sugar Cupcakes

January 10, 2022 by Rachael Ng Leave a Comment

Deliciously fluffy Coconut Sugar Cupcakes made without refined sugar! These cupcakes have a sweet caramel flavor thanks to the coconut sugar used in both the cake and the Swiss meringue buttercream. Make them mini for the perfect small snack.

Coconut Sugar Cupcakes

I’ve had these cupcakes on my blog to-do list for quite awhile now, and being that it’s the start of a new year and many people are challenging themselves to follow certain diets, it feels like the perfect time to introduce these classic cupcakes made without any refined sugar. Now, are these cupcakes “healthy.” Well, no. They’re still made with all of the classic ingredients, like all-purpose flour and butter (or plant-based butter). But there’s significantly less sugar in these cupcakes as they’re topped with a Swiss meringue buttercream which is far less sugar-laden than a traditional American buttercream (my usual go-to). And they’re made without cane sugar (which more quickly spikes our blood sugar levels).

What is Coconut Sugar?

Coconut sugar is made from the sap of the coconut palm tree. I love baking with coconut sugar as it can replace regular, white granulated sugar 1:1 in most baking recipes. It’s unrefined, low glycemic index (much lower than cane sugar, honey, and maple syrup), and has absolutely no coconut flavor. If you aren’t familiar with coconut sugar, then you may think it will taste like coconut, but it doesn’t. At all! Since it’s made from the sap of the coconut palm tree, the sugar actually lends a very cozy caramel taste to these cupcakes.

Why Swiss Meringue Buttercream?

If you’re anything like me when it comes to baking, you like to keeps things quick and simple. This is why I use a standard American buttercream for 99.9% of my cake recipes. I love American buttercream, and, for me, the taste and texture is exactly what I think of when I picture the perfect cake. The downside of my favorite frosting is that it is so sweet. Too sweet for a lot of people. This is where other frostings, like a Swiss meringue buttercream, shine. SMB is smooth, creamy, and pretty fool-proof. Plus, you can get the same volume of frosting without all the sugar!

Since SMB is made using a melted sugar, it can be made with a variety of sugars, including coconut sugar! Hello, low glycemic index frosting! If you like to keep your bakes on the healthier side then this is pretty exciting. The SMB made with coconut sugar has a caramel-like flavor to it. It’s silky smooth and so delightful atop the coconut sugar cupcakes. I found a SMB recipe from Liv For Cake and love how it turned out with coconut sugar.

To make the Swiss meringue buttercream, you’ll need:

  • Stand mixer with whisk attachment
  • Medium pot
  • Stover or burner
  • Candy thermometer
  • Whisk
Yield: 36 Mini Cupcakes or 12 Regular Cupcakes

Coconut Sugar Cupcakes

Coconut Sugar Cupcakes

Deliciously fluffy cupcakes with a sweet caramel flavor from the coconut sugar used in both the cake and Swiss meringue buttercream! These sweet cakes are made without any refined or cane sugar.

Prep Time 1 hour
Cook Time 20 minutes
Additional Time 45 minutes
Total Time 2 hours 5 minutes

Ingredients

Cupcakes

  • 1 3/4 cup (228g) unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (112g) plant-based butter (or regular butter), softened
  • 2/3 cup (112g) coconut sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 cup (240g) oat milk (or almond milk)

Swiss Meringue Buttercream

  • 3 large egg whites, room temp
  • 1 cup (168g) coconut sugar
  • 1 cup (224g) plant-based butter (or regular butter), slightly softened and cubed
  • 1 tsp vanilla extract

Instructions

Make the Cupcakes

  1. Preheat your oven to 350°F and fill a mini cupcake (or regular cupcake) pan with liners. (Now is also a good time to set out the eggs for your frosting).
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  3. In a large bowl, beat together the butter and coconut sugar until fluffy. Beat in the eggs and vanilla extract.
  4. Add 1/3 of the dry ingredients and beat until combined. Then add 1/2 of the milk and beat until combined. Repeat. Finally, add the last 1/3 of the dry ingredients and beat until combined.
  5. Scoop batter into the cupcake liners, filling 3/4 full. Bake at 350°F for 10-12 minutes or until a toothpick inserted into a cupcake comes out with a few crumbs.
  6. Allow the cupcakes to cool in the pan for 5 minutes before gently removing to a cooling rack.
  7. Once the cupcake pan is cool, repeat Steps 5 and 6 to finish baking the cupcakes. TIP: you can quickly cool your pan by running cool water over the back. Dry it thoroughly and keep baking.
  8. Allow the cupcakes to cool completely before making the frosting.

Make the Swiss Meringue Buttercream (see Note 1)

  1. Prepare your butter by slicing it into small cubes. It's important that the butter you use is softened but not goopy or melty (even a little chilled is okay). I don't recommend using tub "butter" for this frosting.
  2. In the bowl of a stand mixer, add the room temperature egg whites (see Note 2) and coconut sugar; whisk until combined.
  3. Prepare a double boiler by adding 1" of water to a medium pot and bringing the water to a simmer. Place the bowl of egg whites and sugar over the simmering water, making sure the bowl doesn't touch the water. Whisk the mixture constantly until it reaches 160°F on a candy thermometer (this should only take a couple of minutes).
  4. Remove the bowl from the pot of water and dry off the bottom. Place it back on the stand mixer and whisk on medium-high until the meringue reaches stiff peaks and the bowl is no longer warm to the touch. This should take approximately 5-10 minutes.
  5. With the stand mixer on, slowly add the cubed butter to the meringue mixture. Keep whisking until all the butter has been added. Add the vanilla extract and whisk.
  6. If your buttercream looks chunky, or split, continue whisking on a lower speed setting (4 on a Kitchenaid mixer) for a few minutes or until the frosting reaches a smooth, glossy consistency.
  7. Add the frosting to a pipping bag fitted with your favorite tip and frost the cupcakes. Top with sprinkles until all cupcakes are decorated.
  8. Store cupcakes in an airtight container at room temperature.

Notes

  1. Swiss Meringue Buttercream: this recipe is adapted from Liv For Cake and her detailed blog post has a ton of helpful tips if you're new to making this kind of frosting.
  2. Eggs: if your eggs are still cold, you can warm them up by placing them in a glass of hot water for around 10 minutes.
  3. For regular cupcakes, increase bake time to 15-20 minutes.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cake, Dairy-free Tagged With: cane sugar free cucpakes, coconut sugar buttercream, coconut sugar cake, coconut sugar cupcakes, coconut sugar frosting, cupcakes with swiss meringue buttercream, dairy free cupcakes, refined sugar free cakes, refined sugar free cupcakes, small batch cupcakes

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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