Allergy free and vegan carrot cake
2 cups all purpose flour or gluten free flour blend
3 teaspoons baking powder
1 teaspoon baking soda
Pinch salt
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 1/3 cups grated carrots
1 cup brown sugar
2 flax eggs (2 tablespoons ground flaxseed meal with 6 tablespoons warm water)
1/2 cup melted coconut oil
2 teaspoons vanilla extract
1 tablespoon of apple cider vinegar
1/2 cup applesauce
Preheat oven to 350°
Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl.
Add the brown sugar, grated carrot, prepare flax eggs, oil, vanilla, apple cider vinegar, and applesauce to the mixing bowl.
Mix everything together. Let the batter sit for a minute or two.
Divide the mixture between 2 -7 inch cake tins.
Bake for 30 minutes or until a toothpick inserted comes out clean.
Allow cakes to cool completely.
While the cakes are cooling, prepare the frosting.
Lemon butter cream frosting:
3 cups powdered sugar
3 tablespoons vegan butter (soy free earth balance)
1 teaspoon vanilla extract
2 teaspoons apple cider vinegar
3 to 4 tablespoons fresh lemon juice
Add frosting ingredients to an electric mixer bowl and mix to the perfect consistency.
If the frosting is too thin, add more powdered sugar. If the frosting is too thick, added more lemon juice one drop at a time.
Vanilla cake
Makes barely enough for 12 cupcakes
1 3/4 cups all-purpose flour or gluten free flour blend
1/2 cup sugar
1 teaspoon baking soda
Half teaspoon salt
1 teaspoon white vinegar
1 cup water
2 teaspoons vanilla extract
Combine all ingredients and mix well. Bake at 350° for 20 to 35 minutes until toothpick comes out clean.
Chocolate cake ( or cupcakes)
Cake ingredients:
1 cup all purpose flour or gluten free flour blend
1/2 cup brown sugar
1/3 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons flaxseed meal
1 – 2 tablespoons apple cider vinegar
1/2 cup rice milk
1/4 cup earth balance or coconut oil
1 teaspoon vanilla extract
1/2 cup boiling water
Frosting ingredients:
1/3 cup earth balance
2/3 cup Hershey’s cocoa powder (optional – use more sugar if no cocoa powder)
2 to 3 cups powdered sugar
About 1/4 cup rice milk
1 teaspoon vanilla extract
For the cake:
- Combine dry ingredients in large bowl.
- Add rice milk, apple cider vinegar, oil, and vanilla and beat on medium speed for about 2 minutes.
- Stir in boiling water (batter will be thin).
- Pour into pan or fill muffin cups 3/4 full with batter. Makes about a dozen cupcakes.
Bake at 350 degrees, cupcakes about 22-25 minutes. Cool and frost.
For the frosting:
Slightly melt earth balance, if needed. Stir in cocoa and vanilla.
Alternately add powdered sugar and rice milk, beating on medium speed to spreading consistency. Add more rice milk or powdered sugar, if needed.
Tip to remember: Largest tips always work best for frosting cupcakes!
Gluten free flour blend
You can also buy pre-made blends at the store. I haven’t in a while and there are a lot more options now. If it were me, I’d try the King Arthur gluten free flour blend.
Gluten free flour blend:
2 cups rice flour
1/2 cup sorghum flour
1 cup potato starch
4 tablespoons tapioca starch
2 tsp xanthum gum
2 tsp baking powder
Pumpkin Bread
- 2 cups whole wheat flour
- 1/4 cup flax seed meal
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup brown sugar
- 1/2 cup vegetable oil (can use coconut oil, olive oil, etc.)
- 1 teaspoon vanilla extract
- 3 cups shredded fresh pumpkin
- 1/2 cup golden raisins
- 1/2 cup water
- Sift the flour, flaxseed meal, cinnamon, baking soda, and salt together.
- In a separate bowl, mix the sugar, oil, and vanilla. Combine both mixtures and fold in the shredded pumpkin and raisins. Pour into oiled loaf pan.
- Bake at 325°F for about two hours or toothpick comes out clean.
Brownies
- Flax gel (1/2 cup warm water + 5 tablespoons flaxseed meal)
- 1/3 cup coconut oil
- 1/2 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder dissolved in 3/4 cup boiling water
- 1/2 cup brown sugar
- 1 1/3 cups whole wheat flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch sea salt
- 3/4 cup "enjoy life" brand mega chunks or chocolate chips
- Beat flax gel, coconut oil, vanilla extract, brown sugar, and cocoa powder + water until smooth.
- And remaining dry ingredients except for chocolate chips and mix well. Stir in chocolate chips.
- Put into slightly greased 8 x 8 pan. Bake at 350° for about 20 - 25 minutes.
Carrot Cake Cake Pops
- 1 cup flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- Pinch of salt
- 3/4 cup carrots, shredded or puréed
- 1/2 cup brown sugar
- 2 tablespoons flax meal plus 1/3 cup water + 2 tablespoons water
- 1/3 cup vegetable oil
- 1/4 cup raisins
- Combine carrots and dry ingredients in large bowl.
- Shred carrots in food processor and place on top of dry ingredients.
- Process flax, and sugar, and oil until smooth. Add to dry ingredients and mix until just blended. Fill cake pop maker and bake for about 7-8 minutes.
Allergy free chocolately fun by River (talented 5-year old baker)
- 2 tablespoons ground flaxseed
- 4 tablespoons water
- 1 cup flour
- 1/3 cup plus 2 tablespoons cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 1/2 cup sugar
- 1/3 cup coconut oil
- 1/2 cup rice milk
- 1/2 cup boiling water
- 10 ounce bag enjoy life mini semi sweet chocolate chips
- 2 teaspoons coconut oil
- For the Cake
- Prepare flax gel first: Mix flaxseed meal and 4 tablespoons of water in a small bowl and let stand for five minutes.
- Combine dry ingredients in a large bowl. Add coconut oil, rice milk, vanilla extract, and flax gel. Mix well by hand or with and electric beater for about two minutes. Stir in boiling water and mix well.
- Pour into a Ziploc bag, sealed, and cut a small slit in one corner. Pipe into cake pop mold and cook for about five minutes. Gently remove and put in freezer for about 15 minutes.
- 10 ounce bag enjoy life mini semi sweet chocolate chips
- 2 teaspoons coconut oil
- For the Icing
- Combine in a narrow bowl or narrow glass in microwave for about 30 seconds to a minute. Stir until melted and smooth.
- Take cakes out of the freezer, dip the end in the chocolate mixture, insert into cake, and dip the entire thing into the chocolate mixture. Allow extra chocolate to drip off. Decorate with sprinkles or refrigerate immediately for about 15 to 20 minutes until set.
Raisin cookies (or you can make them chocolate chip)
- 3/4 cup coconut oil
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- 1 cup brown sugar (reduced to half cup if you like less sweet)
- 1/4 cup applesauce
- 2 cups unbleached white flour
- 4 teaspoons arrowroot flour
- 4 tablespoons flaxseed meal
- 1 1/2 teaspoons baking soda pink sea salt
- 1 cup raisins can substitute with dairy free, soy free chocolate chips (enjoy life brand is our favorite)
- Stir together coconut oil, maple syrup, vanilla, brown sugar, and applesauce.
- Stir in flour, arrowroot, flax, baking soda, salt, and raisins until well mixed.
- Roll into 1 inch balls.
- Bake at 350° for 10 to 12 minutes.
Lemon Cake
- 1 1/2 cups flour
- 1/4 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Flax gel (mix 1 tablespoon flax seed meal with 2 tablespoons warm water and let sit for a few minutes)
- Lemon zest and juice from 1 1/2 lemons - puréed, slice remaining as garnish
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 5 tablespoon vegetable oil
- 1 cup water
- Combined dry ingredients.
- Add wet ingredients and mix well.
- Pour into 9 x 9 Square or circular pan.
- Bake at 350° for 35 minutes.