Sugared & Stirred

dairy-free. still delicious.

Dairy-free

Chocolate Mini Bundt Cakes (dairy-free!)

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Is there anything better than a classic, ultra fluffy chocolate cake? A buttercream slathered cake is something I cannot resist – even since I’ve gone diary-free. I will totally cheat (and risk a break out) for a slice of buttercream-topped cake, especially when the cake itself is dairy-free and the buttercream is milk free! Basically, I love cake. And this Chocolate Cake is moist, delicious, and super customizable – I’ve baked this recipe as a layer cake, as a banana chocolate sheet cake, and even as a banana bourbon cake without cocoa powder. Seriously, use this is a base and go wild.

These mini bundt cakes are perfectly cute one or two-serving cakes. I covered them with a simple chocolate ganache (made with coconut milk) to keep them on the better-for-you side – I wanted to avoid adding refined white sugar. But if you’d prefer a chocolate glaze (a simple mix of cocoa powder, vanilla extract, and nut milk) then do that! I’m telling you, make these cakes your own and enjoy this dairy-free version of classic chocolate cake! Happy baking!

Chocolate Mini Bundt Cakes
Makes three 4″ bundt cakes or one 6″ cake

Cake
1/4 cup white whole wheat flour
1/4 cup all-purpose flour
1/4 cup cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/8 tsp fine sea salt
1/4 cup coconut sugar
1 large egg
2 Tbsp unsweetened almond milk
2 Tbsp olive oil
1/2 tsp vanilla extract
Heaping 1/2 cup unsweetened applesauce
Chocolate Ganache
1/2 cup chopped dark chocolate
1/4-1/2 cup full fat coconut milk

1.) Preheat your oven to 350°F and prepare your mini bundt pans – spray them with olive oil or other non-stick spray + lightly dust them with cocoa powder. I sprinkled a small spoonful of cocoa powder into each pan, covered it with a plate, and shook it around.

2.) In a small bowl, whisk together the coconut sugar and egg. Add in the almond milk, olive oil, and vanilla extract and mix. Stir in the applesauce; set aside.

3.) In a medium/large bowl, sift the flours and cocoa powder. Whisk in the baking soda, baking powder, and salt until all ingredients are well combined. Add the wet ingredients and mix until no flour pockets remain.

4.) Evenly distribute the batter into your mini bundt pans until they’re nearly full (mine were somewhere between 75% and 100% full). Bake at 350°F for 15-20 minutes*.

5.) Allow cakes to cool in the pan on a cooling rack for 10 minutes. Flip over each bundt pan and gently shake the cake out. Allow cakes to cool completely. Set cooled cakes on a cooling rack over a piece of parchment paper (I like to sit mine in a baking sheet) before preparing the chocolate ganache.

6.) Place a medium pot with about an inch of water over medium heat. Add the chopped chocolate and 1/4 cup of the coconut milk to a heatproof bowl that can sit on top of your medium pot (without touching the water). Stir frequently until chocolate has melted, adding more coconut milk until the mixture is thin enough to pour/drizzle. I tested mine by seeing if it would easily run off of the spoon in a steady stream. You want it to be thin enough to pour over your cakes but thick enough to hold onto your cakes.

8.) Spoon or pour chocolate ganache over each bundt until the cakes are totally covered. If desired, sprinkle with toppings – cocoa powder, powdered sugar, cacao nibs, sprinkles, rose petals, etc. Ganache will solidify at room temperature, depending on your current climate. Store cakes in an airtight container at room temperature or in the refrigerator if ganache doesn’t set. Enjoy!

*if baking a 6″ cake, bake for 20-30 minutes

Vegan Blueberry Crumble Bars

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The last time I made something this fruit heavy was probably last fall (I’m basically on a permanent chocolate and cookie kick). But we love berries at our house. And blueberries have been on sale, which means we’ve been hoarding an abundance of them in our fridge. This also means that sometimes we don’t get to them in time before one of the little suckers starts growing mold. If I’m going to rush to eat a whole carton of blueberries, I want to put them in these Blueberry Crumble Bars.

These bars are seriously simple and will look like you spent more time on them than you will. You whip up an easy dough that will be the base and topping for these bars. Then you’ll toss your blueberries in a few things, put it all together and throw it in the oven! I promise it really is that simple. And they’re vegan and can easily be made gluten-free! In fact, my first recipe test for these was with an all-purpose GF flour blend. Still totally delicious. The base of these bars is sweet and chewy and the blueberry lime filling is perfectly tart. The crumble adds a bit of texture and really rounds it all out. I love these so much I actually ate three of them the day I baked them (it’s fine. they’re small)! I hope you love them, too – happy baking!

Vegan Blueberry Crumble Bars
Makes 16 bars

Crust + Topping
1/3 cup melted coconut oil
1/4 cup coconut sugar
1/3 cup maple syrup
1 tsp vanilla extract
1 cup + 2 Tbsp all-purpose flour (or gluten-free all-purpose flour blend)
1 1/4 cups old-fashioned oats
Pinch of salt
Blueberry Filling
2 1/2 cups fresh blueberries
2 Tbsp coconut sugar
2 Tbsp fresh lime juice*
Zest from 1 lime* (optional)
1 1/2 Tbsp tapioca starch/flour (or 3/4 Tbsp corn starch)

1.) Preheat your oven to 350°F and spray an 8×8″ baking dish with olive oil – or other non-stick spray. Line sprayed dish with parchment paper, being sure to leave “handles” hanging over two of the edges.

2.) In a small bowl, combine the melted coconut oil, coconut sugar, maple syrup, and vanilla extract; set aside. In a medium bowl, whisk together the flour, oats, and salt. Add the wet ingredients to the dry and mix with a large wooden spoon or spatula until just combined (mixture will be crumbly).

3.) Set aside 3/4 cup of the crumbly dough (for your topping). Firmly press the rest of the dough into the bottom of your prepared baking dish; set aside.

4.) Rinse your fresh blueberries and pat dry. In a medium bowl, combine the coconut sugar, lime juice, lime zest, and tapioca starch until no longer lumpy. Add the blueberries and mix until fruit is well coated.

5.) Add the blueberry mixture to your baking dish, spreading the fruit in an even layer. Be sure to scrape any extra liquid into the dish. Sprinkle the 3/4 cup of crumbly dough over the blueberries.

6.) Bake at 350°F for 25-35 minutes or until fruit is bubbling. Allow your bars to cool completely before removing from the dish (using the parchment paper handles) to cut into squares. I cut mine four across and four down, which yields 16 bars. Store the bars in a sealed container at room temperature or in the refrigerator. Bars can be frozen ahead of time and then thawed in the refrigerator – be sure to pop them in the oven for a couple of minutes to re-heat and serve fresh! Enjoy! 

*lemon will work just fine. I personally love the slight lime flavor that the zest adds to these!

Strawberry Chocolate Baked Donuts (vegan option!)

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Since Valentine’s Day is next week, and I’ve recently been very into pink and red desserts over on Instagram, I decided I wanted to come up with a vegan-friendly strawberry baked donut. After a less-than-thrilling first recipe attempt, I came to the conclusion that the donut would just be better if I added cocoa powder. Is this my life now? Adding chocolate to anything and everything because it just makes things better? Anyways, these baked cake donuts are so light and fluffy, they’re basically cake. My toddler, who knows what a donut is, took one bite and decided all on her own that these donuts were in fact cake – she chased me around trying to get a bite of my “cake” – ha!

I added strawberry purée to both the donut batter and the icing. The icing is really where the strawberry flavor hits you, so don’t skimp on the purée! I made this recipe twice in an attempt to perfect the pink icing and both times I ended up with results that just weren’t visually appealing enough for decent photos. BUT that doesn’t mean I didn’t perfect the recipe! And since Valentine’s Day is just a few days away, I really wanted to get this recipe published for you all, even with this one photo. I hope that’s okay with you, and I promise that at some point I will make these again and get more than just a “donut in hand” pic. Happy baking!

Strawberry Chocolate Baked Donuts with Strawberry Icing
Makes 6 regular donuts or ~32 mini donuts

Donuts
1/4 cup coconut sugar
1 large egg or 1 flax egg (1 Tbsp flaxseed  meal + 3 Tbsp water) if vegan
2 Tbsp unsweetened almond milk
3 Tbsp neutral oil (avocado, grapeseed, light olive oil)
1/2 tsp vanilla extract
1/2 cup strawberry purée*
3 Tbsp applesauce
3/4 cup whole wheat pastry flour or all-purpose flour
1/2 cup cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
1/8  tsp fine sea salt
Icing
1 1/2 cups powdered sugar
2 Tbsp strawberry purée*
1/2 tsp vanilla extract
1-4 tsp nut milk

1.) Preheat your oven to 350°F and spray your donut pan with olive oil (or other non-stick spray). For vegan donuts, prepare your flax egg.

2.) In a small bowl, whisk together the coconut sugar and egg. Add the almond milk, oil, and vanilla extract and whisk until totally combined. Stir in the strawberry purée and applesauce; set aside.

3.) In a medium bowl, sift the flour and cocoa powder. Whisk in the baking powder, baking soda, and salt until no white streaks remain. Add liquid ingredients to dry and gently fold until totally combined, making sure to scrape flour/cocoa off the bottom of the bowl.

4.) Add your batter to a piping bag or ziplock bag. Snip the end and pipe batter into donut pan, filling close to the top. Bake regular donuts at 350°F for 10-11 minutes and mini donuts at 350°F for 6-7 minutes or until toothpick inserted into a donut comes out with crumbs.

5.) Allow donuts to cool in the pan for 5 minutes before removing to a cooling rack. I like to turn my pan over and wave it a bit until the donuts fall out.

6.) Once your donuts have cooled, you can make your icing. In a small saucepan, add the powdered sugar, strawberry purée, and vanilla extract. Use a small spatula or whisk to combine the ingredients. If needed, add nut milk 1 tsp at a time until desired consistency is reached – I added around 3 tsp. Keep stirring/whisking until icing is totally smooth and no lumps of powdered sugar remain.

7.) Place icing over a very low heat on the stove and heat up until just warm. Turn off the heat and begin dipping the tops of your donuts. Work quickly and stir the icing as you go along to keep it from crusting. The icing will harden on your donuts very quickly, so if you plan to use sprinkles or other toppings, I recommend having a second person do that part immediately after each donut is dipped. Enjoy your donuts! Store leftovers in an airtight container at room temperature or in the refrigerator if it’s warm.

*for my strawberry purée I simply blended 2 cups of whole frozen strawberries that I had thawed at room temperature. The 2 cups of berries gave me about 1 1/4 cup strawberry purée – you’ll only need half of that for this recipe.

Soft & Chewy Confetti Cookies (dairy-free!)

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So about a week ago I decided I wasn’t going to worry about coming up with Valentine’s Day-specific recipes. I thought, Eh, there’s already enough pink and red and heart shaped treats to go around. But then I got on Instagram, like I do everyday, and my feed was bursting with the cutest Valentine’s themed desserts. And it just so happens that I’ve had these pink, red, and white sprinkles in my baking drawer for so long it’s embarrassing. I decided to take my Soft & Chewy Coconut Sugar Cookies, swap the coconut sugar for cane sugar, and add sprinkles! What I got is a super festive, ultra chewy cookie that honestly tastes like I’m eating raw sugar cookie dough. Yep. You’ve been warned.

This recipe is honestly so easy. The hardest part is waiting for the dough to chill for that two hours. But once the dough is ready, you’ll shape your dough balls, dip the top and sides of each dough ball in sprinkles, and bake! And if eating a cookie covered in sprinkles is too much for you, you can skip that step. You’ll still have a delicious, chewy cookie with bits of festive colors inside! Happy baking, friends!

Soft & Chewy Confetti Cookies (dairy-free)
Makes 16 cookies

1 1/2 cups all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp fine sea salt
3/4 cup cane sugar
1/3 cup extra virgin olive oil (or a neutral tasting vegetable oil*)
2 tsp vanilla extract
1 large egg + 1 large egg yolk, room temp
1/4 cup + 1/2 cup sprinkles

1.) Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. In a large bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

2.) In a medium bowl, mix together the sugar, oil, and vanilla. Whisk in the egg + egg yolk until mixture is completely combined and smooth. Add liquid ingredients to dry and use a large spatula or wooden spoon to gently mix until a few flour streaks remain. Gently stir in 1/4 cup of sprinkles. Cover and chill the dough for at least two hours.

3.) Preheat your oven to 350°F and line a baking sheet with parchment paper. Add 1/2 cup of sprinkles to a small bowl. Scoop cookies 1.5 Tbsp in size, rolling the dough into smooth balls – the cookies spread more evenly when rolled. Roll each dough ball in sprinkles (optional). I only rolled the top and sides of my dough balls! Place six cookies on your prepared baking sheet and slightly press down on each dough ball, reshaping as necessary into a neat circular shape.

4.) Bake cookies at 350°F for 5-7 minutes or until cookies have spread and puffed. Be careful not to overbake them. Let cookies rest on baking sheet for 1-2 minutes before moving to a cooling rack. Cookies will deflate and soften as they sit. Store cookies in an airtight container at room temperature.

*I like adding olive oil to these cookies, but if you’re looking for something more neutral in taste, you can try grapeseed, avocado, canola, or safflower oil.

Healthier Banana Blueberry Muffins (dairy-free!)

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At our house, we love a good muffin. And what’s not to like about a banana muffin topped with sweet, crumbly oats and bursting with blueberries?! The best part is that these are low in sugar, and I use low GI coconut sugar + unrefined honey to sweeten these bad boys. And my picky toddler loves them! For real though. She’s hit or miss on fresh blueberries, but these muffins get her every time. It’s a win-win!

These muffins are so easy to get together. If you don’t have coconut sugar, you can use any granulated sugar. And if you only have all-purpose flour stocked in your pantry, then feel free to use only AP flour – I just prefer WWPF because it creates such a fluffy muffin! I throw in a bit of white whole wheat flour, too. It’s important that your ingredients are room temperature so your coconut oil stays liquid. And you don’t want to use frozen blueberries – I tried that once and ended up with blue muffins. Yes, the batter turned blue, and it wasn’t cute. Or appetizing. So fresh blueberries are the way to go! Happy baking!

Healthier Banana Blueberry Muffins
Makes 12 muffins

Muffins
1/4 cup coconut sugar
1/4 cup honey
2 medium ripe bananas (1 cup mashed banana)
1/2 cup almond milk, room temp
2 large eggs, room temp
1/4 cup coconut oil, liquid
1 tsp vanilla extract
1 1/4 cups whole wheat pastry flour
1 cup white whole wheat flour (or whole wheat flour)
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine sea salt
2 tsp cinnamon
1/2 tsp nutmeg
1 cup + 1/4 cup fresh blueberries (washed and patted dry)
Oat Topping
1/3 cup old-fashioned oats
2 Tbsp coconut sugar
2 Tbsp flour of your choice
2 Tbsp liquid coconut oil or melted vegan butter

1.) Preheat your oven to 350°F and prepare your muffin pan by adding paper liners or spraying with olive oil/nonstick spray.

2.) In a medium bowl, combine the coconut sugar and honey. Mash your bananas and add to the sugar mixture. Add the almond milk, eggs, coconut oil, and vanilla extract, and whisk with a fork until everything is totally combined.

3.) In a large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Add 1 cup of the blueberries and gently toss. Pour liquid ingredients into dry and gently fold until no flour pockets remain.

4) Fill muffin pan nearly to the top. Sprinkle the 1/4 cup of blueberries on top of the muffins, slightly pressing the fruit into the batter; set aside.

5) Make your oat topping by combining the oats, coconut sugar, flour, and oil/vegan butter in a small bowl. Sprinkle over the unbaked muffins.

6.) Bake your muffins at 350°F for 17-23 minutes or until a toothpick inserted into a muffin comes out clean or with small crumbs. Let baked muffins rest in the pan for 10 minutes before moving to a cooling rack. Enjoy warm! Store leftovers in an airtight container at room temperature, or in the refrigerator for a longer shelf life.