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Orange Sweet Crumb Cake (dairy-free)

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A moist and fragrant Orange Sweet Crumb Cake flavored with orange and almond extract. All topped with a sugary crumb and sweet glaze. Perfect for any citrus lover!

Orange Sweet Crumb Cake

It’s nearly spring, and I am here for all things citrus. Give me orange and lemon and lime, please! This cake has everything you want in a springtime dessert. It’s perfectly moist, flavored with both fresh orange and orange extract (plus almond extract for extra delicious flavor profile, and then covered in a sugary crumb topping and sweet glaze. If you like orange, then I have no doubt you will love this cake!

Some of the Ingredients + Substitutes:

  • Sugar sweetens the cake and makes up the bulk of the crumb topping. You can use white granulated sugar, raw sugar, or coconut sugar. Coconut sugar will lend to a darker, less sweet cake.
  • Plant-based butter brings together the crumb topping and the cake. If you aren’t dairy-free you can use regular butter.
  • All-purpose flour + cornstarch is a simple mix to create a “cake flour.” Feel free to use cake flour instead (see Note 1 below the recipe) OR replace the cornstarch with arrowroot starch.
  • Eggs act as a binder and help create that fluffy, cakey texture. I haven’t tried this recipe with any vegan alternatives.
  • Orange extract + orange zest give this cake a wonderful citrus flavor. If you don’t have orange extract on hand, you can leave it out and double or triple the amount of fresh orange zest in the cake + add orange zest to the glaze.
  • Almond extract pairs so well with the orange flavor – I highly recommend it! But if you don’t have any on hand OR you’re looking to use a natural flavor, then vanilla extract can be used in its place in both the cake and glaze.
  • Unsweetened applesauce adds moisture to the cake. I haven’t tested this cake with any alternatives.
  • Powdered sugar is necessary for the glaze. I don’t recommend any substitutes!
  • Plant-based milk thins out the glaze. You can use regular milk or water in its place.

More Orange Recipes:

Glazed Orange Almond Muffins

Chocolate Orange Cupcakes

Orange Olive Oil Chocolate Chip Cookies

Yield: 9 - 16 Slices

Orange Crumb Cake

Orange Crumb Cake

A moist and fragrant cake flavored with orange and almond extract. All topped with a sugary crumb and sweet glaze. Perfect for any citrus lover!

Prep Time 30 minutes
Cook Time 50 minutes
Additional Time 1 hour
Total Time 2 hours 20 minutes

Ingredients

Crumb Topping

  • 3/4 cup sugar
  • 3/4 cup all-purpose flour
  • 6 Tbsp plant-based butter, melted

Cake

  • 1 3/4 cup all-purpose flour (see Note 1)
  • 1/4 cup corn starch (see Note 1)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup plant-based butter, softened (see Note 2)
  • 3/4 cup sugar
  • 3 large eggs, room temp
  • 1 tsp almond extract
  • 1 tsp orange extract
  • 1 cup unsweetened applesauce
  • Zest from 1 large orange

Glaze

  • 1 cup powdered sugar
  • 1/2 tsp almond extract
  • 1/2 tsp orange extract
  • ~2 Tbsp plant-based milk

Instructions

  1. Preheat your oven to 350°F and prepare an 8x8" baking dish (I used glass) with nonstick spray and parchment paper - cut 2 long strips of parchment paper, criss-crossing them in the bottom of the pan. Firmly fold the paper over the sides of the dish and trim with scissors.
  2. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Meanwhile...
  3. Make the crumb topping: in a small bowl, combine the sugar and flour. Add the melted butter and use a fork to fluff the ingredients together until you have lots of large "crumbs" and all of the flour is coated. If needed, add more butter until all the flour is well coated; set aside.
  4. Make the cake: in a medium bowl, whisk together the flour, corn starch, baking powder, baking soda, and salt; set aside.
  5. In a large bowl, beat together the butter and sugar until well combined and a bit fluffy. Beat in the eggs, one at a time, and then beat in the extracts. Beat in the applesauce and orange zest. Finally, beat in the dry ingredients until all is combined.
  6. Add the cake batter to your prepared baking dish. Use a spoon to sprinkle the crumb topping over the batter, evenly covering the surface. Bake the cake at 350°F for 40-50 minutes or until a toothpick inserted into the cake comes out clean (if you're using a metal pan, the cake may take longer to bake).
  7. Allow the cake to totally cool. If you wish to slice the cake out of the pan, use the parchment paper to gently lift the cake up and out of the pan once it has cooled.
  8. Make the glaze: in a small bowl, combine the powdered sugar, extracts, and 1 tbsp of milk. Add milk, 1 tsp at a time, until the glaze is thin enough to drizzle. Drizzle glaze over the cake. Slice and enjoy!
  9. Store leftovers in an airtight container at room temperature.

Notes

  1. The AP flour and cornstarch can be replaced with an equal amount of cake flour, so 2 cups of cake flour in place of both the AP flour and cornstarch
  2. If using plant-based butter from a tub, you won't need to soften it at room temperature as it's already soft enough to beat. On the other hand, stick "butter" will need to be softened

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

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Vegan Hot Cocoa From Scratch

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Creamy and rich, Vegan Hot Cocoa made with plant-based milk and dark, Dutched cocoa powder. This quick and simple recipe comes together in no time!

Vegan Hot Cocoa

It’s snowing and far below freezing here in Missouri today, and what’s better than a cup of homemade hot cocoa loaded with marshmallows?! For me, it’s one of the only redeeming parts of this kind of cold. That, and all the cozy couch snuggles I’ve been getting with the kids. 

This recipe is very simple, and you’ll have delicious and rich homemade hot cocoa in only 5-10 minutes! Utilizing ingredients you likely have on hand (perfect for that last-minute craving), you’ll no longer need to keep store-bought hot cocoa in your pantry. I promise this 4-ingredient recipe is all you need from here on out.

What You’ll Need:

  • Plant-based milk is the base for this recipe. You can definitely use water, but I like to use milk for a creamier drink.
  • Cocoa powder gives it that classic chocolate taste. I like to use Dutch-process cocoa powder (like Hershey’s Special Dark), but you can use natural or Dutched.
  • Agave sweetens this hot cocoa. I like agave because it’s low glycemic index and tastes sweeter than regular cane sugar (so you need to use less!). Feel free to use your own sweetener of choice – sugar, honey, etc.
  • Vanilla extract adds depth to the flavor. You can mix things up and add in peppermint extract…or even orange extract for a flavored hot cocoa.

More chocolate marshmallow recipes:

Marshmallow Hot Cocoa Cookies

Rocky Road Brownie Cookies

Spicy Hot Cocoa Muffins

Yield: 2 Servings

Vegan Hot Cocoa

Vegan Hot Cocoa

Creamy and rich vegan hot cocoa that comes together in no time!

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 2 cups plant-based milk (or water)
  • 1/4 cup Dutch-process cocoa powder (or natural cocoa)
  • 3-4 Tbsp agave
  • Splash of vanilla extract

Instructions

  1. Add the milk, cocoa powder, agave, and vanilla extract to a medium saucepan. I like to start with less agave (3 Tbsp) and add more after tasting if I want the hot cocoa sweeter.
  2. Place the pan over medium heat and bring mixture to a boil, whisking frequently to keep the cocoa powder from sticking to the bottom of the pan.
  3. Immediately remove from the heat and pour into mugs. Top with marshmallows or whipped cream and chocolate syrup!

Notes

  1. Plant-based milk (or regular milk for non-vegan) will make a creamier hot cocoa. You can use water, but I recommend milk of some kind.
  2. Agave is low glycemic index and tastes even sweeter than regular sugar. You can use whatever sweetener you like.
  3. Try replacing the vanilla extract with peppermint or orange extract!

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

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Brownie Hearts with Chocolate Icing (+ Brownie Balls)

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Get in the mood for Valentine’s Day with these simple and easy Brownie Hearts. Fudgy, mini brownies topped with a quick chocolate icing – all shaped like hearts! Plus, you’ll use the brownie scraps to make sugared Brownie Balls!

Brownie Hearts

Got a favorite brownie recipe (like these Classic Weeknight Brownies)? You’ll want to get that baked up in a 9×13″ pan – thinner brownies are easier to cut, and you’ll have more surface area for the cookie cutters. If your recipe calls for an 8×8″ pan, be sure to keep an eye on your brownies as they’re baking, because the thinner brownie may take less time to bake.

Once your brownies are baked and completely cooled, you can grab a heart-shaped cookie cutter and go to town! A smaller cookie cutter will yield more brownies than a larger cookie cutter (like the one I used).

Now it’s time to choose a topping! The options here are endless. I chose a simple chocolate glaze made from powdered sugar, water, and Dutched cocoa powder. You could do a caramel, white chocolate, or dark chocolate drizzle. You could pipe cute buttercream designs. And, of course, add nuts or sprinkles.

How to Make Brownie Truffles

Once you’ve cut the hearts out of your cooled brownie, you’ll be left with a lot of brownie scraps. Sure, you could eat this (hello, brownie edges!), but you could also make brownie truffles! Grab a cookie scoop and begin scooping brownie balls from the leftover scraps – smash it in there if you have to.

Now, smash and roll the balls until they’re smooth. After all the brownie truffles are rolled, you can use a spoon to roll each one in powdered sugar. I chose to add freeze-dried strawberry powder to mine! And that’s it! You’ve got brownie truffles to go along with your brownie hearts.

Brownie Hearts and Truffles

Brownie Hearts and Truffles

Get in the mood for Valentine's Day with these simple and easy Brownie Hearts. Fudgy, mini brownies topped with a quick chocolate icing - all shaped like hearts!

Prep Time 1 hour
Cook Time 25 minutes
Additional Time 2 hours
Total Time 3 hours 25 minutes

Ingredients

Instructions

  1. Prepare a 9x13" baking pan or dish with non-stick spray and parchment paper. You'll want to cut two pieces of parchment paper that will criss-cross along the bottom of the pan. Fold the excess paper over the sides and trim. You'll use these "tabs" to pull the brownies out later.
  2. Bake the brownies according to the recipe directions. Allow the brownies to cool completely - you can refrigerate them to speed up this process.
  3. Cut the Hearts: run a butter knife along any brownie edges that are touching the pan. Then, use the parchment paper tabs to carefully pull the whole brownie up and out of the pan.
  4. Use any heart-shaped cookie cutter to cut hearts from the brownie. Press the cutter firmly down into the brownie and wiggle a bit before slowly pulling it up. If your brownie gets stuck in the cutter, gently press it out with your fingers.
  5. Make the Truffles: add the brownie scraps to a bowl and use a cookie scoop to scoop out brownie balls. Use your hands to smash and roll the brownie balls smooth before placing them on a plate; set aside.
  6. Blend or crush the freeze-dried strawberries. Sift the strawberry powder and throw out the larger bits and chunks - you only want to use the fine powder.
  7. In a medium bowl, whisk together the powdered sugar and strawberry powder. Use a spoon to roll each brownie truffle in the sugar. Place truffles back on the plate.
  8. Make the Icing: take the leftover powdered sugar mixture and add the cocoa powder. Begin mixing in water, adding it by the teaspoon until the icing comes together and reaches a thick yet spreadable consistency. Carefully spread the icing over the brownie hearts. Top with sprinkles, nuts, powdered sugar, etc.
  9. Allow icing to set at room temperature before storing leftovers in an airtight container.
© Rachael | Sugared & Stirred
Cuisine: American / Category: Brownies

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Lofthouse Soft Sugar Cookies with Strawberry Frosting

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Soft, pillowy Lofthouse-style sugar cookies topped with an easy strawberry frosting. These melt-in-your-mouth cookies are ultra-sweet and just like the beloved store-bought cookies!

Lofthouse Soft Sugar Cookies

Ah, the grocery store sugar cookies that we all hate to love (or love to hate). You know the ones. They’re thick, soft, and so sweet they make your mouth hurt. But we wouldn’t have it any other way! After all, there’s just something about a big, frosted cookie that puts a smile on my face.

So I took my favorite sugar cookie recipe, replaced the granulated sugar with powdered sugar, and (with a few other swaps) landed on these homemade Lofthouse-Style Cookies! And let me tell you, the texture is so good –  tender and soft, just like the ones from the store!

The powdered sugar is key to the pillowy texture of these cookies. As well as chilling the dough for the perfect cookie thickness. I made these cookies big and topped them with a pink strawberry frosting for maximum Lofthouse-ness, because it seems the store-bought cookies always have pink frosting. If you’re not fond of strawberry, you can flavor the frosting any way you’d like. Lemon and orange would both be amazing. Whatever flavor you choose, I have no doubt you will love these!

Here’s What You’ll Need:

  • Plant-based butter adds moisture and buttery flavor to the cookies + makes up the bulk of the frosting.
  • Powdered sugar gives these cookies their soft, tender texture. You absolutely must use powdered sugar in order to get the right cookie texture. Plus, you’ll need it for the frosting!
  • Egg binds the ingredients together.
  • Vanilla extract adds flavor to both the cookies and frosting. Feel free to replace it with another extract – orange, lemon, strawberry, etc.
  • Salt 
  • Baking powder
  • Baking soda
  • Corn starch helps create a more cake-like cookie.
  • All-purpose flour is my go-to cookie flour for classic cookies.
  • Freeze-dried strawberries are ground up into a powder to flavor and color the frosting. If you plan to make a different flavor of frosting, you’ll omit the strawberries.
Yield: 16 Cookies

Lofthouse Soft Sugar Cookies with Strawberry Frosting

Lofthouse Soft Sugar Cookies with Strawberry Frosting

Soft, pillowy Lofthouse-style sugar cookies topped with an easy strawberry frosting! These dairy-free cookies are melt-in-your-mouth good!

Prep Time 30 minutes
Cook Time 24 minutes
Additional Time 1 hour
Total Time 1 hour 54 minutes

Ingredients

Cookies

  • 2/3 cup plant-based butter, softened (see Note 1)
  • 2 cups powdered sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 cup corn starch
  • 2 3/4 cups all-purpose flour

Strawberry Frosting

  • 1/2 cup plant based butter, softened (see Note 1)
  • 3 1/2 cups powdered sugar
  • 2/3 cup freeze-dried strawberries, crushed and sifted (see Note 2)
  • 1 tsp vanilla extract
  • 3-4 Tbsp plant-based milk

Instructions

  1. Make the Cookies: in a large bowl, beat together the butter and powdered sugar until fluffy and totally mixed. Beat in the eggs and then the vanilla extract. Beat in the baking powder, baking soda, salt, and corn starch. Use a large spoon or spatula to gently mix in the flour until well incorporated. Cover and chill the dough for 2-3 hours, or until it's firm enough to roll up.
  2. Preheat your oven to 350°F and line a baking sheet (or 2) with parchment paper. Scoop dough balls (I baked 6 per batch/baking sheet) 3 Tbsp in size. Roll dough balls smooth and flatten to a hockey puck shape. Return the leftover dough to the refrigerator.
  3. Bake the cookies at 350°F for 6-8 minutes or just until the middles no longer look wet. If desired, immediately use the back of a spoon to gently re-shape the cookies to "perfect" circles. Transfer the cookies to a cooling rack.
  4. Continue the rolling, flattening, and baking process until all cookies are baked, being sure you always bake on a room temperature baking sheet. Allow the baked cookies to cool completely before making the frosting.
  5. Make the Frosting: in a medium bowl, beat together the butter, freeze-dried strawberry powder, and vanilla extract. Add the powdered sugar and 1-2 Tbsp of milk. Beat until combined, adding more milk as necessary to get a spreadable frosting.
  6. Begin frosting the cooled cookies, adding sprinkles along the way, if desired. The frosting will begin to set a bit as you frost, so you'll need to add sprinkles as you go along.
  7. Store cookies in a single layer in an airtight container. I found these cookies to be softer the day after baking (as long as they're sealed up)!

Notes

  1. You can use plant-based butter in stick or tub form. When using tub "butter", you won't need to set it out at room temperature for very long as it will soften very quickly - I've even used it straight from the refrigerator!
  2. Blend or crush 2/3 cup of freeze-dried strawberries. Sift it through a mesh sifter and use the fine powder in the frosting. Toss out the chunky bits.

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

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Chocolate Cherry Martini

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This recipe is sponsored by Torani, and all thoughts and opinions here are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

This flavorful Chocolate Cherry Martini is made extra decadent with Torani’s Puremade Chocolate Milano Syrup. Mixed with black cherry vodka, chocolate liqueur, and grenadine, this sweet cocktail is perfect for Valentine’s Day!

Chocolate Cherry Martini with Torani

It’s February, and I don’t know about you, but I’m here for all things pink, red, and chocolate. And if you’re anything like me, you’ll take any excuse to indulge in a little chocolate cherry combo. Valentine’s Day? Without a doubt. Add vodka and a date night in with my husband, and I’m really sold.

Whether you’ve got a hot date or a cozy evening planned with your close friends (or yourself!), I have no doubt you’ll love this Chocolate Cherry Martini. Made with the Puremade Chocolate Milano Syrup from Torani, the chocolate flavor really shines through. And it’s delicious. All you need is a single tablespoon of syrup for one of the tastiest chocolate cocktails!

For this martini, I wanted to amp up the chocolate aura by adding a Puremade Dark Chocolate Sauce drizzle to the inside of the glasses. If that’s not your thing, I highly recommend drizzling it over your favorite vanilla ice cream. Trust me. You’ll never want plain vanilla ice cream again.

All of Torani’s Puremade Syrups and Sauces are made without artificial flavors, colors, or preservatives. And you can find them all at torani.com! Go get some of that Chocolate Milano and set yourself up with one of these festive martinis!

Here’s What You’ll Need:

  • Black Cherry Vodka (or any cherry vodka) is the main liquor in this martini and brings the cherry flavor.
  • Crème de Cacao Dark is a dark-colored chocolate liqueur. You can use the clear version for this drink, but your martini won’t be as dark.
  • Torani Puremade Chocolate Milano Syrup is sweet, decadent, and reminiscent of European bittersweet chocolate. It makes this martini and adds a distinct chocolate flavor.
  • Grenadine is a non-alcoholic syrup made from pomegranate. It adds sweetness and a hint of red to this martini.
  • Cream adds, well, creaminess! I chose to use a dairy-free half & half for its thickness, but you can use whatever you’d like.
  • Torani Puremade Dark Chocolate Sauce is drizzled inside the glasses for ultimate chocolate flavor.
Yield: 2 Servings

Chocolate Cherry Martini

Chocolate Cherry Martini

Dress up your favorite black cherry vodka with Torani Puremade Chocolate Milano Syrup! The decadent chocolate flavor makes for the dreamiest chocolatey cherry martini - perfect for Valentine's Day!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 4oz black cherry vodka
  • 2oz crème de cacao dark (or other chocolate liqueur)
  • 1oz Torani Puremade Chocolate Milano Syrup
  • 1oz grenadine
  • 2oz cream of choice (I used a plant-based half & half)
  • Torani Puremade Dark Chocolate Sauce to drizzle (optional)

Instructions

  1. Prepare two martini glasses by drizzling the Torani Puremade Dark Chocolate Sauce around the inside of each glass.
  2. In a martini shaker, add the black cherry vodka, crème de cacao, Chocolate Milano Syrup, grenadine, and cream. Add ice, cover, and shake.
  3. Strain the drink into your martini glasses.
  4. Garnish with maraschino cherries, chocolate flakes, cocoa powder, or a heart-shaped candy (I used a gummy).
  5. Enjoy!
© Rachael | Sugared & Stirred
Cuisine: American / Category: Drinks

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