{Allergy Free} Ginger Cake with Caramel Icing

My husband gave this a 6 on a scale from 1-5.  The kids gave it a 100, 37, and 18 on that same scale.  I'm not sure what that tells me - other than it was a huge hit.  The entire cake was gone in 20 minutes.  We had to take a family walk afterward!  

 Hello Fall!  Ginger and Caramel?  Yes!  The icing is absolutely awesome and the cake will melt in your mouth.  I ate way too many pieces!

1 1/4 cup flour blend
3/4 cup brown sugar

3/4 tsp xanthan gum

1  3/4 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

2 tsp ground ginger

1 tsp cinnamon

1/2 tsp ground nutmeg

3/4 cup Earth Balance Soy Free softened

3 tsp egg replacer whisked with 4 T rice milk

2/3 cup rice milk whisked with 1 tsp lemon juice

Grease a bundt pan.
Mix all ingredients together in mixer on low.
Once incorporated, mix on medium for 2 minutes until batter is smooth.
Pour into the bundt pan and smooth the top.
Bake at 350 for 35 minutes or until top springs back when touched.
Turn out on a wire rack to cool.
Meanwhile, make the icing.

Caramel Icing

heaping 1/4 cup Earth Balance Soy Free

1/2 cup packed brown sugar

2 T vanilla hemp milk

3/4 cup powdered sugar

Stir the Earth Balance, brown sugar, and hemp milk together in small saucepan.
Stir over low heat until sugar is completely dissolved.
Bring to a boil and then reduce the heat and simmer for 2 minutes.
Remove from heat and whisk in powdered sugar until smooth.
Pour over cake.

Allergy Free Cinnamon No Bake Cookies

Cinnamon No Bake Cookies

1 cup sugar
1/2 cup brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup Earth Balance Soy Free
1/2 cup vanilla hemp milk
1/2 cup No Nut Butter
1 tsp vanilla extract
3 cups gluten free quick oats

In medium saucepan combine sugar through milk.  
Heat over medium heat, stirring frequently until mixture begins to boil.
Let boil for 1 minute without stirring and then remove from heat.  (or at least 2 minutes if you make these using "regular" ingredients...you know the kind with real dairy)
Immediately stir in the No Nut Butter and the vanilla extract.  
Then mix in quick oats.
Drop by heaping spoonfuls onto parchment-lined cookie sheet.
Chill in fridge for several hours until set.

{Allergy Free} Coffee Cake Muffins

This might be our new favorite Saturday morning treat.  They were so yummy.  My hubby declared that they were "amazing!"  It's the combo of the sweet and salty topping......perfection!

1 cup flour blend

1/2 tsp xanthan

1 tsp baking powder

1/2 tsp baking soda

1/4 cup Earth Balance Soy Free, softened

1 container plain coconut yogurt (Greek style)

1/2 cup sugar

1/2 tsp vanilla extract

1 1/2 tsp egg replacer whisked with 2 T rice milk

Struesel Topping

1/4 cup brown sugar, packed

1/4 cup flour

1/4 tsp salt

1/2 tsp cinnamon

1/8 cup Earth Balance Soy Free

Combine flour through baking soda in small bowl and set aside.
Cream the Earth Balance, yogurt, and vanilla.
Add egg replacer mixture and mix well.
Then add sugar and mix until smooth.
Stir in the flour mixture just until moistened.
Spoon into greased muffin pan.

Prepare the topping:
Combine all the ingredients for the topping in a shallow bowl.
Use a fork to cut in the Earth Balance until everything is well blended.
Sprinkle over the top of each muffin.

Bake at 350 for 16 minutes or until tops spring back.


Makes 12 muffins.

Allergy Free Strawberry Cupcakes with Orange Frosting

Summer may be over but I wasn't quite ready to give it up.  Anyway, it's still 80-90 degrees outside and feels nothing like fall.  So, we made some strawberry cupcakes for an end of summer treat!  They were yummy!

Strawberry Cupcakes with Orange Frosting

1 2/3 cup flour blend

1/2 tsp xanthan

1 1/4 tsp baking powder

1/4 tsp salt

1/2 cup Earth Balance Soy Free

2/3 cup sugar

3 tsp egg replacer whisked with 4 T rice milk

1/2 cup orange juice

1/2 cup finely chopped strawberries

Cream Earth Balance and sugar in mixer on high.
Add egg replacer mixture and beat until well combined.
Add half of flour mixture and beat on low.
Add orange juice.
Add remaining flour mixture.
Fold in chopped strawberries
Spoon into greased muffin tin.
Bake at 375 for 16-18 minutes.
Let cool completely.

Icing:

1/2 cup Earth Balance

2 cups powdered sugar

1 T orange juice

orange zest (optional)

Cream Earth Balance and slowly add powdered sugar while alternating with orange juice.
(Add more juice or powdered sugar as need to achieve a creamy, spreadable consistency).
Fold in orange zest if desired.
Pipe onto cupcakes.


Makes 12 cupcakes.