Table of Contents

• The Story Behind the Recipe
• What is Devil’s Food?
• About This Recipe
• Dairy-Free Chocolate Cake Ingredients
• How to Make this Two-Layer Chocolate Cake
• Equipment Note
• More Dairy-Free Cake Recipes

• Jump straight to the full, printable recipe
• I’m just here for the comments!

The Story Behind the Recipe

Originally, when I was brainstorming recipes for Halloween season, I wanted to create a devil’s food cake recipe – a deep dark chocolate cake – that had big red marzipan devil horns. Because Halloween! And Devil’s food! And maybe someday, I’ll give that a whirl, and if I do, I’ll be sure to share it here.

But the truth is, this is a devil’s food cake for anytime of year, and devil horns won’t quite translate as well in March as they would in October. So, please imagine the devil-horn cuteness that the season calls for, and then let’s carry on with what is now my favorite dairy-free chocolate cake recipe.

What is Devil’s Food?

Devils Food is simply a rich, deep, dark chocolate cake. I originally called this a vegan devil’s food cake (because it’s vegan too – did I mention that?!) Ultimately, I decided to rename it dairy-free chocolate cake because more people search for those words.

About This Recipe

First, for the chocolate two-layer cake itself, I adapted this devil’s food “Hostess” cupcakes recipe from Isa Chandra Moskowitz. I doubled the recipe and played with the sugar/maple syrup ratio, otherwise, I kept it pretty close to the original. It’s pretty perfect (and I need to try those cupcakes soon). I love how the cake layers are nice and sturdy – who wants to deal with fragile, broken layers when trying to assemble a special cake?! And the dairy-free cake itself is moist with a dense dark chocolate flavor. So good.

For the buttercream, I played with this recipe from Connoisseurus Veg, changing around the measurements here and there and reducing the overall volume so we’d have the perfect amount for this dairy-free chocolate cake.

Dairy-Free Chocolate Cake Ingredients

Chocolate cake:

• Flour: I use all-purpose flour.
• Cocoa powder: A good dose of it! I like the darker stuff for the richest, most decadent chocolate cake.
• Baking powder & baking soda: Typical cake leavening agents. Gotta get that rise!
• Sea salt: Highlights and amplifies the flavor and balances some of the sweetness.
• Soy milk: Plain, unsweetened dairy-free milk please. Oat milk or almond milk would work well, too.
• Canola oil: Key for a moist dairy free cake.
• Sugar: Plain ol’ granulated white sugar.
• Pure maple syrup: Adds moisture and sweetness.
• Apple cider vinegar: A bit of acid helps activate the leavening ingredients, fluffing up the cake a bit.
• Pure vanilla extract: Because vanilla and chocolate are BFFs!

Dairy-free chocolate buttercream frosting:

• Vegan butter: Sometimes vegan butters can taste a little off. I tested this recipe with both Earth Balance and Melt brand vegan butters. The most reliable texture was gained from the Earth Balance, but the flavor is out-of-this-world perfect with the Melt. However, I had problems with some of the Melt batches coming out grainy. I solved that problem by whipping the milk with the butter first as the source recipe calls for, but I just want to put it out there – if you try a different type of vegan butter, your buttercream may turn out a little different. 
• Soy milk: Unsweetened. And again, feel free to sub in another dairy-free milk.
• Dutch-process cocoa powder
• Pure vanilla extract
• Powdered sugar

How to Make this Two-Layer Chocolate Cake

First, make the cake. I like to use my stand mixer to beat together the wet ingredients, mix the dry ingredients in a separate bowl, and then add the dry ingredients to the wet.

Then, pour the batter into the greased pans. The batter is pretty runny, but trust me – the cake will be phenomenal!

Bake just until the tops spring back when you poke them with your finger, cool a bit, then spring the cake rounds free from their pans and let them cool completely.

Next, it’s frosting time! Blend the ingredients in a mixer until smooth and glossy.

To assemble and frost your dairy free chocolate cake, add some frosting to one of the cake rounds and spread it evenly. Top with the second layer, then proceed with your crumb coat. A crumb coat is simply a thin layer of frosting that holds the crumbs in. I frost the sides first, then the top.

After that, I add the thicker layer of frosting. Swoop and swirl however you like. And your chocolate dairy free cake is complete!

Equipment Note

I like to bake this cake in 8-inch pans so that the finished product is nice and tall. But I’m sure it will work in 9-inch pans, too – they might just be done baking a couple of minutes earlier.

This is one of those winning chocolate cake recipes that might happen to be dairy-free and vegan, but is really delicious for everyone. I’m so excited to now have a reliable, delicious homemade chocolate dairy-free cake recipe in my arsenal that I can pull out for birthdays and special occasions!

I hope you love this recipe as much as we do. If so, please come on back and rate the recipe so others know it’s a keeper too! (And if not, please come back and let me know too – that helps me troubleshoot if there’s anything going wrong with my recipes out there in the wild.)

More Dairy-Free Cake Recipes

• Chocolate Wacky Cake is super easy to make, mixing up right in the pan and using NO eggs and NO dairy! It’s so good.
• Mom’s Hazelnut Cake is a light and fluffy vintage cake that’s sort of a hybrid between nut cake and angel food cake, and it’s naturally dairy-free!
• This dairy-free and vegan pineapple upside down cake is so moist and caramelly!
• These hummingbird cupcakes with their dried pineapple flowers are so special looking and have a dairy-free option.
• If you’re feeling patriotic, this American flag sheet cake is dairy-free and the frosting can be easily made dairy-free/vegan too!
• Mug cakes are the perfect way to get a quick serving of cake in when you’re craving it. This vegan peanut butter mug cake is so good! I love this chocolate mint mug cake too.
• Quick bread is basically cake in loaf form, so I must share this Dairy-Free Banana Bread recipe too. It’s the best!

Print

Devil’s Food Cake

Deep, dark, rich, moist, and luxuriously everything chocolate cake should be – but dairy-free and vegan!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 8

Calories 683kcal

Author Kare

Equipment

• 2 8-inch cake pans Feel free to use 9-inch, your cake will just be shorter and will take less time to bake.

Ingredients

For the cake:

• 2 cups all-purpose flour
• 3/4 cup dutch process cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine-grain sea salt
• 2 cups plain unsweetened soy milk
• 1/2 cup canola oil
• 1 cup granulated sugar
• 1/2 cup pure maple syrup
• 2 teaspoons apple cider vinegar
• 2 teaspoons pure vanilla extract

For the frosting:

• 1 cup 2 sticks vegan butter at room temperature (I highly recommend Melt brand; Earth Balance will also work but in my opinion doesn’t taste as good)
• 3-4 tablespoons unsweetened soy milk
• 2/3 cup dutch process cocoa powder
• 1 teaspoon pure vanilla extract
• 4 cups powdered sugar

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease two 8-inch round cake pans with oil or non-stick spray. Set aside.
• Make the cake. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
• Into the bowl of a stand mixer or in another large bowl (to mix with a hand mixer), add the soy milk, oil, sugar, maple syrup, vinegar, and vanilla. Mix on medium speed for two minutes.
• Add half the dry ingredients and mix to blend. Add the remaining dry ingredients and mix at medium speed for 1 minute. The batter will be quite runny. Divide the batter between the two cake pans.
• Bake until the top springs back when you poke it and a toothpick inserted into the center comes back clean, 25 – 30 minutes. Remove the cake pans from the oven and place on wire racks to start cooling. After 10 minutes, run a butter knife around the edges of the cakes to loosen them from the side, then invert onto a wire rack, removing the cake pan. Let cake rounds cool completely, 30-45 minutes. To expedite the cooling process, you can place the cakes in the freezer for about 10 minutes for the fridge for 20.
• Meanwhile, make the frosting. In the clean stand mixer bowl affixed with a beater blade (or in a medium mixing bowl if you are using a hand mixer), add the vegan butter. If you’re using the recommended brand (Melt) and it’s room temperature, it should be very very soft. Add 3 tablespoons of the soy milk and beat until as incorporated as possible. Add the cocoa powder and mix until well combined and glossy. Mix in the vanilla extract. Add the powdered sugar 1 cup at a time, beating until incorporated after each addition. Once all the powdered sugar has been added, beat frosting at medium speed for about 1 minute until it has lightened up a bit and is a bit fluffier. If the frosting seems too soft to spread on the cake, add more powdered sugar, 1/2 cup at a time. If it’s too stiff, add more soy milk, 1 teaspoon at a time, until the frosting is perfectly spreadable.
• Once the layers are cool, place the first layer on your cake plate. Add about 1/3 of the frosting to the top of the first layer and with a butter knife or offset spatula, smooth to the edges. Top with the second layer. Smooth a thin layer of frosting around the sides of the cake, then add another, thicker layer (the thinner layer first will help hold the crumbs in). Add the remaining frosting to the top of the cake and smooth with the knife or spatula, adding swoops and swirls how you see fit (or smoothing it all out – however you want, it’s your cake!)
• Cut into slices, serve, and enjoy!

Notes

Storage notes

Store lightly covered at room temperature for up to two days. 

Milk substitutes

Unsweetened oat milk or unsweetened almond milk will work, too. 

Gluten-free dairy-free chocolate cake option

I have not made it this way, so please report back if you do and I’ll update the recipe! But I’m confident that a 1-1 gluten-free flour blend will work well in place of the all-purpose flour. 

Source

Cake recipe adapted from Isa Chandra Moskowitz / Buttercream recipe adapted from Connoisseurus Veg

Nutrition

Serving: 1g | Calories: 683kcal | Carbohydrates: 133g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 420mg | Potassium: 395mg | Fiber: 7g | Sugar: 97g | Vitamin A: 137IU | Calcium: 188mg | Iron: 4mg

The post Dairy-Free Chocolate Cake (Devil’s Food Cake) appeared first on Kitchen Treaty.

I am absolutely in love with banana bread.

I am super thankful that I’ve been having these weird banana cravings lately and thus overbought bananas. And then several of the bananas went overripe and I was like, well obviously we need banana bread in this house. Stat.

I didn’t want any fancy schmancy banana bread. Just the good ol’ classic stuff, no walnuts thank you (blech). A moist, sweet, sturdy-yet-tender simple banana bread loaf that fills the house with that come-hither scent.

Yes, banana bread can be come-hithery. At least, I think so!

“Come hither.”

Okay, so by now I’ve talked about my dairy-free diet a looooot. And so we all know that dairy is no bueno for me. Many banana bread recipes call for butter and/or sour cream, but for dairy-free me, that wasn’t going to work.

So I wanted to come up with a classic banana bread recipe that nixed the dairy yet didn’t miss any of the flavor that dairy adds to the equation.

I started with this highly rated recipe on food.com and made a few tweaks. But just a handful! Because I wanted to keep this nice and simple.

And that it is.

This Easy Dairy-Free Banana Bread recipe comes together super quickly in one bowl. Basically, you mash your bananas (four of them for max banana goodness), then add in the sugars (half granulated sugar and then half dark brown sugar for a bit of flavah) and the oil. Beat in the eggs then stir in the vanilla (a must!). Then, just sift your dry ingredients over the top. Flour, baking soda, salt, and 2 glorious teaspoons of cinnamon. Aaaaand stir!

(Psst: If you prefer a no-egg, completely vegan situation, check out these Super-Moist Vegan Banana Bread Muffins.)

This perfect banana loaf takes a bit of time to cook – in my 8.5″ x 5″ baking pan it takes almost a full hour. WORTH IT. Inhale the luscious scent that wafts, cartoon-like, about your house and out your windows, luring your neighbors.

See, totally come-hither.

Other delicious dairy-free quick bread recipes

• These Super-Moist Vegan Banana Bread Muffins are absent dairy AND eggs but NOT absent moisture and flavor! Love these.
• In the fall, nothing hits the spot like this dairy-free Spiced Pumpkin Gingerbread. So moist and full of flavor!
• This pumpkin bread recipe is dairy-free AND gluten-free!
• This Zucchini Bread is such a unique twist on a classic, with olive oil, lemon, and cardamom. A fave!

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

Print

Easy Dairy-Free Banana Bread

Super moist, sturdy-yet-tender, and full of flavor. This classic banana bread recipe hits all the marks - no dairy necessary!

Course Breakfast

Cuisine American

Keyword banana bread, quick bread

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10

Calories 306kcal

Author Kare

Ingredients

• 4 very ripe medium bananas
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 1/2 cup canola oil*
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon fine-grain sea salt

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease a standard-size loaf pan (mine is 4.5" x 8.5"). Set aside.
• To a large mixing bowl, add the bananas. Using a potato masher, smash until as smooth as possible. Stir in the sugar and canola oil. Add the eggs and whisk together until smooth. Whisk in the vanilla.
• Set a fine-mesh sieve over the bowl. Add the flour, baking soda, cinnamon, and salt to the sieve. Sift over the wet ingredients. Using a spatula, fold the dry ingredients into the wet, just until combined.
• Pour into the prepared loaf pan.
• Bake until middle is set and a toothpick inserted into the middle comes out clean, 45 - 55 minutes (if you're using a larger pan than my 4.5" x 8.5" pan, start checking at around the 45 minute mark. For the smaller pan, it'll take a bit more time to cook in the middle - closer to 55 minutes).
• Remove from oven and let the loaf cool in the pan for about 10 minutes. Use a butter knife to loosen the sides of the loaf then gently invert the pan to remove the loaf. Let cool on a wire rack.
• Wrap in plastic wrap to store. Bonus: The plastic wrap also makes it nice and moist. Yum!

Notes

* I've also used coconut oil (liquidified) with success.

Adapted from food.com.

Nutrition

Calories: 306kcal | Carbohydrates: 46g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 359mg | Potassium: 216mg | Fiber: 2g | Sugar: 27g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

The post Easy Dairy-Free Banana Bread appeared first on Kitchen Treaty.

Did I just make you cringe? I want to say people either hate or love the word, but really, it’s more like hate or … tolerate.

In this case, I hope you can tolerate, because “moist” is a really good thing when we’re talking cake, am I right? Especially pineapple upside down cake – and this vegan pineapple upside down cake definitely embodies the word.

Golden, caramely, bites of juicy pineapple, and – yes – moist vanilla cake. Nothing better, am I right?

For this vegan pineapple upside down cake recipe, I set out to create something that tasted just like the traditional version that’s made with dairy and eggs. But I didn’t want it to be overly complicated. And it’s not! We’re talking pineapple and brown sugar in a skillet, then a super easy (and I mean easy!) cake batter made with oil, applesauce, reserved pineapple juice, flour, sugar, vanilla (lots of it!) and not much else.

The first time I sort of winged (wung?) it and it came out (muy delicioso hand gesture) so good! I was actually kind of floored. And happy. Because having a recipe work out perfectly the very first time in food blogger land is a happy, happy thing.

Okay, so we’ve got pineapple. Sliced, because of course. Grab your cast-iron pan (a must) and warm the pineapple slices along with the brown sugar.

Yum.

And then some maraschino cherries. I chose vegetable-dyed maraschinos but if you’re not strict about it, go traditional. (Note that some maraschino cherries are not vegan – you can find more details here.)

And then, something I’ve never put into pineapple upside down cake before but they do it here and I thought hey, why not – an entire can of crushed pineapple! Just drain then get that pineapple into all the nooks and crannies. Trust me. So worth it.

Then, the cake batter! It whips together so simply and takes but one bowl and a minute or so to whip up. Glorious, glorious, glorious.

Bake that bad boy, let cool for a bit, and flip!

Oh, glorious cake. Glorious, moist, golden cake.

I mean, I’m sorry! But it’s true!

More Vegan Cake Recipes

• This dairy-free and vegan chocolate cake is so moist and chocolatey! It’s a go-to anytime someone requests chocolate cake. . 
• Flag cakes are so nostalgic! American flag sheet cake is vegan and the frosting can be easily made dairy-free/vegan too!
• Mug cakes are a brilliant way to tame a sweet tooth. Vegan peanut butter mug cake is so rich! I adore this chocolate mint mug cake also.

Print

Vegan Pineapple Upside Down Cake

The classic melt-in-your-mouth skillet cake with a brown sugar pineapple topping. And veganized … but you’d never know it!

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Author Kare

Ingredients

Pineapple layer:

• 2 tablespoons Earth Balance vegan butter can sub regular butter if not vegan
• 1/2 cup dark brown sugar
• 1 20-ounce can sliced pineapple, drained (reserve the juice!)
• 1 20-ounce can crushed pineapple, drained well

Cake:

• 1/2 cup applesauce
• 1/2 cup canola oil
• 1/2 cup granulated sugar
• 1/3 cup reserved pineapple juice
• 1 tablespoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon fine-grain sea salt
• 2 teaspoons baking powder

Equipment:

• One 10-inch cast-iron skillet
• 12- inch or larger cake platter

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Place skillet over medium heat. Add the butter. Once it melts, stir in the brown sugar and cook, stirring constantly, until the sugar melts, about two minutes. Remove from heat and add the drained sliced pineapple. Place maraschino cherries in pineapple holes. Spread drained crushed pineapple into the crevices and over the top. Use it all!
• To a large mixing bowl, add the applesauce, canola oil, sugar, pineapple juice, and vanilla. Mix until combined. Place a fine-mesh sieve over the top of the bowl. Add the flour, baking powder, and salt and sift over the wet ingredients. Using a wooden spoon or spatula, mix the dry ingredients with the wet until incorporated.
• Spread the batter evenly over the top of the pineapple.
• Bake for about 35 minutes, until the cake begins to turn golden brown on the top and a toothpick inserted into the center of the cake layer comes out clean.
• Remove from oven and let cool for about 10 minutes.
• Time to flip! Have a large cake plate or tray ready. Loosen the sides of the cake with a butter knife. Place the platter upside down over the top of the skillet and quickly flip the skillet over, inverting the cake onto the platter.
• Serve immediately (vegan vanilla ice cream or vegan whipped cream are great partners!) or let cool completely then refrigerate until ready to serve. Cake keeps well in the fridge for up 2-3 days.

Notes

Adapted from Food Network

The post Vegan Pineapple Upside Down Cake appeared first on Kitchen Treaty.

These gluten-free lemon cookies are the perfect cookie for spring – bring on Easter, Mother’s Day, or just your sunny day citrussy cookie craving.

Table of Contents

• The Story Behind the Recipe
• Almond Flour Lemon Cookies Ingredients
• How to Make Almond Flour Cookies

The Story Behind the Recipe

One of my top recipes is this almond flour chocolate chip cookie recipe – a soft-baked, melt-in-your-mouth gem of a cookie that is surprisingly gluten-free, dairy-free, relatively low in sugar, and ridiculously easy to whip up. It’s a fave in our family, and I’ve been wanting to create a lemon variation for awhile.

Done!

Almond Flour Lemon Cookies Ingredients

If you’ve ever baked lemon-flavored goodies before, you undoubtedly know it can be tough to get the lemon flavor to shine through. These cookies make use of zest, lemon extract, and juice (in the glaze) for a nice lemony pow. The cookie itself has more subtle lemon flavor, but that seriously zingy glaze on top is what really makes it happen.

Together they make for a pretty darn glorious lemon cookie situation – soft, sweet, and melt-in-your mouth goodness.

• Coconut oil – This is the perfect oil for almond flour cookies. It melts smooth and mixes up perfectly, then firms up for an excellent lemon cookie.
• Sugar – Plain ol’ white granulated sugar.
• Lemon zest & juice – From one large fresh lemon. The zest is for the cookies, the juice is for the glaze.
• Eggs – large ones!
• Lemon extract – To guarantee lots of lemon flavor. You can leave it out for a more subtle lemon flavor. The cookies will still be good! Just not extra super lemony.
• Almond flour – Go with blanched almond flour for the best lemon almond flour cookies.
• Baking soda – A leavener to help the cookies rise a bit.
• Salt – I like fine-grain sea salt for these cookies to highlight the flavors.
• Powdered sugar – For the sweet lemony glaze.

How to Make Almond Flour Cookies

These cookies come together so, so easily – so much easier than traditional cookies.

Simply melt some coconut oil and mix it in with the sugar, lemon zest, lemon extract, and eggs. Then stir in the almond flour, baking powder, and salt.

One bowl. So easy.

Scoop out the dough, press down a bit with your fingers, and bake.

Once they’ve cooled, dip the cookies in your lemon glaze and let it harden.

Good to go!

If you’ve been looking for the ultimate gluten-free lemon cookie recipe that’s dairy-free too, I hope you feel the same way I do about these almond flour lemon cookies – my search stops here!

Print

Almond Flour Lemon Cookies

These gluten-free and dairy-free lemon cookies are moist, light, and soft. Melt-in-your-mouth lemony goodness – and ridiculously easy, too!

Keyword almond flour lemon cookies, dairy free lemon cookies, gluten free lemon cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Calories 149kcal

Author Kare

Ingredients

• 1/4 cup coconut oil melted
• 1/2 cup granulated sugar
• 2 tablespoons lemon zest from one large organic lemon you’ll juice the lemon for the glaze
• 2 large eggs
• 2 teaspoons lemon extract
• 3 cups blanched almond flour**
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine-grain sea salt
• Glaze
• 1 1/2 cups powdered sugar
• 3-4 tablespoons lemon juice from the zested lemon

Instructions

• Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat.
• If your coconut oil is still solid, measure out the 1/4 cup and add to a small saucepan set over low heat. Keep over heat just until melted – don’t let it get too hot, or it’ll cook the eggs! Set aside.
• In a medium bowl, stir together the sugar and lemon zest. Add the coconut oil. Stir in the eggs and the lemon extract and mix until well-combined.
• Add the almond flour, baking soda, and salt. Stir well until combined.
• Scoop cookies out by tablespoonfuls onto the cookie sheet, spacing about two inches apart. I use this cookie scoop (affiliate link) and it’s one of my favorite kitchen tools!
• Press the dough with two fingers to flatten a bit. If the dough sticks to your fingers, wet your fingers with a little warm water.
• Bake until set, puffy, and just lightly golden around the edges, 8-10 minutes.
• Remove from oven and let cool on the cookie sheet for about 5 minutes. Transfer to a wire rack to cool completely.
• Once cooled, mix together the glaze. In a small bowl, add the powdered sugar. Add 3 tablespoons lemon juice and stir with a fork until smooth. The glaze should be thick enough to cling to the top of the cookies but not so thin that it will drip off the edges. If too thick, add more lemon juice a teaspoon at a time. If too thin, add more powdered sugar 1/4 cup at a time.
• Dip the cookies upside down in the glaze, covering the top of the cookie. Set the cookie back down on the wire rack and let sit until the glaze hardens, about 1 hour.
• Store cookies at room temperature in a sealed container. Cookies keep for about 4 days.

Nutrition

Serving: 1cookie | Calories: 149kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 52mg | Potassium: 8mg | Fiber: 2g | Sugar: 12g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

The post Almond Flour Lemon Cookies appeared first on Kitchen Treaty.

I published this dairy-free roll recipe a few years back, and it’s since received tons of five-star reviews. People love this roll recipe!

These Dairy-free Dinner Rolls are a traditional yeast-based roll, and we all know yeast can be tricky – but never fear, this post has all the tips you need for perfect vegan rolls every time! Read on for all the goods.

In this Article

• The Story Behind The Recipe
• Dairy-Free Dinner Roll Ingredients
• How to Cut & Shape Your Dinner Rolls
• Five Tips for Successful Dairy-Free Dinner Rolls
  • 1. Mind Your Yeast!
  • 2. Keep Your Dough on the Sticky Side
  • 3. Find the Perfect, Warm(ish) Place for the Rise
  • 4. Butter the Tops for That Nice Golden Color
  • 5. Know when to cut your losses

  The Story Behind The Recipe

  Yep, it starts with a Grandma. I know, I know – how original … but mine was pretty awesome.

  My grandma, or “Gran” as we called her, made the most epic dinner rolls. Soft, fluffy, a little sweet, and a lot buttery … pure heaven. She would bring them to every holiday gathering and we kids would grab at them like they were going out of style. Grown-ups too.

  Even better were leftovers. For breakfast next day we’d slice them thin, pop them in the toaster, then generously butter them for the most glorious “toast” ever.

  My Gran jotted down her recipe after many requests from family, but her writing was a bit hurried, and try as I might to translate it, I’ve never been able to replicate her rolls – not even close. That is, until now! Even better, I’ve turned them into dinner rolls without eggs and dairy-free rolls too – fully vegan, but no one will know.

  

  Gran didn’t usually crowd her dinner rolls in a pan like I’ve done here – she’d space them on a cookie sheet for maximum browning on all sides. Sometimes I like to cook this vegan dinner rolls recipe that way. But today, I’ve got the crowded, store-bought-but-not-perfect-enough-to-be-store-bought-and-that’s-a-good-thing thing going on here.

  

  Readers say …
  “I’ve been trying to perfect vegan dinner rolls for years. This recipe was easy to follow and rolls turned out delicious. Even my non vegan family members loved them!!”

  – Natasha

  Dairy-Free Dinner Roll Ingredients

  This recipe swaps in Earth Balance, a vegan butter, for the butter typically found in dinner roll recipes (or, in Gran’s case, margarine – which, incidentally, can often be vegan!)

  For the milk, I’ve found unsweetened soy milk has the best taste (I also tried these with almond milk but the almond milk lended a not-so-pleasant taste. Soy it is!)

  

  Many dinner roll recipes call for eggs, but with these being vegan dinner rolls, I’ve left the egg out and added a bit more butter instead. I honestly don’t notice a difference between this dough and the enriched/egg situation, which was a happy and somewhat surprising discovery.

  Plus active dry yeast, flour, salt, and sugar – the sugar is for a bit of sweetness and for the yeast to feed off of.

  How to Cut & Shape Your Dinner Rolls

  Once your dough has risen and is ready, it’s time to shape it into rolls! I thought I’d include some photos here of that process – a picture is worth a thousand words and all that.

  First, place the dough on a lightly floured surface. Then, using a knife or bench scraper, cut the dough into quarters, then cut each quarter into 5 equal-ish pieces.

  

  

  Next, take each piece and fold the corners down toward the bottom until they meet and stick, to make a ball.

  

  

  And then line them up in your pan!

  Five Tips for Successful Dairy-Free Dinner Rolls

  Okay, before we go any further, I want to share with you a few things I’ve learned over the years when it comes to yeast rolls.

  I’ve found there are a few key tricks to churning out perfect vegan dinner rolls:

  1. Mind Your Yeast!

  • Your yeast packets should be one year old or less.
  • Liquids should be between 100 – 110 degrees Fahrenheit before stirring the yeast in. I use a thermometer to determine the temperature of the liquid, because my hands change temperature too much and I can’t tell just by touch how warm (or cool) the liquid is.
  • Feed it sugar. When proofing the yeast (proofing = activating, by the way), add sugar, but hold the salt. Yeast feeds on sugar. Salt, on the other hand, can kill it.
  • If your yeast is bubbly after about 5 minutes of proofing, you’re on the right track!

  

  

  

  2. Keep Your Dough on the Sticky Side

  I used to put way too much flour in my dinner roll attempts – now I know better! I err on the side of keeping the dough pretty sticky and wet. I use (and recommend) a stand mixer, and once about 3/4 of the dough is balling up on the beater but the rest is sticking to the bottom immediately after adding the flour, I stop adding flour. When I turn it out to place it in a bowl to raise it, a bit is going to stick to my hands. And that’s okay! If that happens I know I’m on the right track.

  

  3. Find the Perfect, Warm(ish) Place for the Rise

  There’s a particular spot on my kitchen counter, to the left of the range and where the sun tends stream in the window, where my dough is most likely to rise.

  I’ve also found that now that we have newer, colder quartz countertops, my dough isn’t as happy. So I set the bowl on a trivet or potholder.

  

  4. Butter the Tops for That Nice Golden Color

  Pretty self-explanatory. Don’t skip this step!

  

  5. Know when to cut your losses

  If your yeast doesn’t bubble or your dough (for this particular recipe) doesn’t double in size within 60 minutes, it’s probably not worth your time to continue with the recipe. I’ve found whenever I power through with a failed proofing or dough, the result is really not worth the effort. Better to toss it and start over.

  Okay, now that you’re armed with tips, are you ready to dive in? Let’s make the softest, fluffiest vegan dinner rolls around! Here’s the recipe.

  (Oh, and I just have to point out that your rolls might just LOVE one of these vegan compound butters. YUM!)

  

  Print

  Soft & Fluffy Dairy-Free Vegan Dinner Rolls Recipe

  Please the vegans and dairy-free eaters without disappointing the carnivores. These soft, fluffy, buttery, and melt-in-your-mouth dinner rolls are total crowd-pleasers – no eggs or dairy needed.

  Cuisine American

  Keyword banana bread

  Prep Time 1 hour hour 50 minutes minutes

  Cook Time 20 minutes minutes

  Total Time 2 hours hours 10 minutes minutes

  Servings 20 rolls

  Calories 175kcal

  Author Kare

  Equipment

  • Stand mixer

  Ingredients

  • 6 tablespoons + 2 tablespoons vegan butter divided; I use Earth Balance
  • 2 cups unsweetened soy milk
  • 1/2 cup water
  • 2 1/4 teaspoons active dry yeast one packet) (not instant
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons salt
  • 5-6 cups all-purpose flour
  • 2-3 teaspoons canola oil for greasing the pans only – not for the dough!

  Instructions

  Make the Dough

  • Add 6 tablespoons of Earth Balance to a small sauce pan. Set on your stovetop over very low heat, until melted. Add the soy milk and water. Continue heating until the temperature hits about 115 degrees (it will cool off a bit when you add it to the bowl of your stand mixer).
  • Pour warmed butter and milk mixture into the bowl of your stand mixer. Add the sugar and stir to combine.
  • Check the liquid with the thermometer again to make sure the temperature of the liquid is between 100-110 degrees. Most say this feels warm but doesn't sting your hand to the touch. For me, the only way to really tell is to use a thermometer. You can use a meat thermometer or a candy thermometer. The reason temperature is so important is that if the temperature is too low, the yeast won't activate. If it's too warm, it will kill the yeast.
  • Once the liquid is between 100 and 110 degrees Fahrenheit, add the yeast and stir to combine. Let sit 5 minutes, until bubbly, then stir in the salt.
  • With the dough hook on the stand mixer and the mixer on low speed, add the flour, 1 cup at a time, until the dough starts to look shaggy when the flour is added but is still relatively loose and wet. When you have the right amount of flour, the dough will cling to the hook for a moment and then begin to fall back into the bowl. Once you're there, resist adding more flour! It usually takes about 5 1/2 cups for me, but it can really depend on if you ended up adding a bit more or less liquid.
  • Increase the speed to medium and knead 4-5 minutes until the dough is smooth and elastic. It will be soft and relatively sticky but you should be able to handle it without getting too much on your hands.

  Let the Dough Rise

  • Rub a little neutral oil (I use canola) in a large bowl and transfer dough to the bowl. A bit will probably stick to your hands but that's okay! Let rise until doubled in size, 30 minutes to 1 hour.
  • Punch down the dough. Prepare a surface by sprinkling a tablespoon or two of flour on it. Turn the dough out onto the surface. It might still be a little sticky but soft and smooth to the touch.

  Cut the Dough into Rolls

  • Using a bench scraper or large knife, cut dough into quarters and then cut each quarter into 5 pieces roughly the same size. Don’t worry if they’re not exactly equal.
  • Grease a large rimmed baking pan, approximately 9″ x 13″. I like to rub my pan with a teaspoon or so of canola oil. Take each piece of dough, fold the four corners onto the bottom to form a round shape, and place in greased pan. You should have 20 rolls or 5 rows of 4 rolls each.

  Now for the Second Rise

  • Cover with plastic wrap. Let the rolls rise until almost doubled, about 20 minutes. Meanwhile, preheat oven to 375 degrees Fahrenheit.

  Brush with Butter and Bake

  • Set remaining 2 tablespoons of vegan butter into a small saucepan over low heat to melt. Remove plastic wrap from risen rolls and brush the tops gently with the melted vegan butter.
  • Bake until golden and a thermometer inserted into the center of the rolls registers at about 195 degrees Fahrenheit, 25 to 35 minutes. Remove from oven and set on a cooling rack until cool to the touch. Enjoy immediately or serve later.

  Notes

  Rolls keep at room temperature for about 5 days (I like to keep them in a sealed zipper bag). They also freeze well.

  Tips for Success

  • Make sure your yeast has not expired – it should be one year old max.
  • Liquids should be between 100 – 110 degrees Fahrenheit before stirring in the yeast. I use a thermometer.
  • Feed it sugar. When proofing the yeast, add sugar, but hold the salt. Yeast feeds on sugar but salt can stifle it.
  • Your yeast should be bubbly after about 5 minute
  • Once about 3/4 of the dough is balling up on the beater but the rest is sticking to the bottom immediately after adding the flour,  stop adding flour. The dough will still be a bit sticky. That’s good.
  • If your yeast doesn’t bubble or your dough (for this particular recipe) doesn’t double in size within 60 minutes, it’s probably not worth your time to continue with the recipe. I’ve found whenever I power through with a failed proofing or dough, I’m better off tossing it and start over.

  Nutrition

  Serving: 1roll | Calories: 175kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 221mg | Potassium: 75mg | Fiber: 1g | Sugar: 4g | Vitamin A: 264IU | Calcium: 35mg | Iron: 2mg

  The post Soft & Fluffy Dairy-Free Vegan Dinner Rolls Recipe appeared first on Kitchen Treaty.

  ]]> https://www.kitchentreaty.com/soft-fluffy-vegan-dinner-rolls/feed/ 147 https://www.kitchentreaty.com/pumpkin-scones/?utm_source=rss&utm_medium=rss&utm_campaign=pumpkin-scones https://www.kitchentreaty.com/pumpkin-scones/#comments Thu, 27 Sep 2018 21:33:39 +0000 https://www.kitchentreaty.com/?p=29604 Who else out there is in love with Starbucks Pumpkin Scones? 🙋 Yup, right there with you. I know, I know. There are so many “best ever” and “better than” claims out there. I’ve been an offender at other times too, though whenever I name a recipe in such a way, I tend to offer it […]

  The post Better-Than-Starbucks Pumpkin Scones Recipe appeared first on Kitchen Treaty.

  ]]> Who else out there is in love with Starbucks Pumpkin Scones? 🙋 Yup, right there with you.

  I know, I know. There are so many “best ever” and “better than” claims out there. I’ve been an offender at other times too, though whenever I name a recipe in such a way, I tend to offer it up with a full arsenal of disclaimers. Which is kind of typically me. Disclaimer girl.

  

  But here’s the deal with these Better-Than-Starbucks Pumpkin Scones.

  Obviously I didn’t conduct a nationwide taste test, but I did conduct a family-wide taste test, and the results were unanimous: This recipe, while inspired by Starbucks pumpkin scones, resulted in a pumpkin scone that actually was preferred over Starbucks.

  Like, I literally brought home a Starbucks pumpkin scone and sat it next to this homemade pumpkin scone recipe and we tasted both and the homemade version won hands down.

  

  Now, I will say that I only set out to make a duplicate of Starbuck’s most popular scone because it’s fall and hello pumpkin. I also wanted it to be a dairy-free pumpkin scone recipe because I’m a dairy avoider these days. Do the coconut oil and coconut milk make these better than Starbucks, at least according to my family? I don’t know, I really don’t.

  I just know these scones are the bomb. Dot com. Or something like that.

  Tender, pumpkiny, indulgent – pumpkin spice and everything nice. And perfect with a cuppa first thing in the morning. (Cuppa = coffee, in case that was too obtuse. Or too obnoxious. Either way, I apologize).

  

  So here’s the key when you make scones: DO NOT OVERWORK THE DOUGH! Seriously, to keep your scones super duper tender, you practically mix the dough together on your countertop or whatever surface you’re shaping and cutting it on.

  Here’s what I do.

  I mix the dry ingredients together, then cut the coconut oil in. I use a pastry blender, but you can use knives or your fingers.

  

  Then I add the wet ingredients and work it together – just a little bit! In the bowl.

  

  My process shots aren’t the prettiest, are they? Stay with me.

  THEN I dump it on the (clean and slightly floured) countertop.

  

  And then I work it together – only as much as I need to! And shape it. In this case, into a square. And then I cut into six rectangles.

  

  What shape are Starbucks pumpkin scones where you are? Here, they’re rectangular. So I made these copycats rectangular. But you can easily pat your dough into a round shape and cut your pumpkin scones into wedges. Totally fine! Whatever floats your scone! Or something like that.

  After they come out of the oven, I let them cool. And then it’s about the glaze.

  The double glaze situation is also a direct copy of what Starbucks does. For my pumpkin scone recipe, I brush with vanilla glaze then I doctor up what’s left with cinnamon and turmeric. Yep, turmeric. That’s how we get a bit of fall-ish color without having to resort to food coloring. Don’t worry, you can’t taste it.

  

  These are great to make ahead and freeze. Just refrain from adding the glaze until they’re thawed and ready to serve. I’m thinking Thanksgiving morning breakfast, are you? Okay, okay, fine. Let’s get through Halloween first.

  If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

  

  Print

  Better-Than-Starbucks Pumpkin Scones Recipe

  Ahhh … autumn in a pastry, right here. Tender, tasty, and these scones just happen to be dairy-free too!

  Course Breakfast

  Cuisine American

  Keyword scones

  Prep Time 15 minutes minutes

  Cook Time 15 minutes minutes

  Total Time 35 minutes minutes

  Servings 6 scones

  Calories 467kcal

  Author Kare

  Ingredients

  Pumpkin scones:

  • 2 cups all-purpose flour + a little more for shaping/cutting
  • 1/2 cup granulated sugar
  • 1/2 teaspoon fine-grain sea salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/3 cup solid coconut oil*
  • 1/2 cup canned pumpkin puree
  • 1/4 cup full-fat coconut milk see note**
  • 1 large egg

  Vanilla icing:

  • 1 cup powdered confectioners sugar
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract vanilla bean paste, or vanilla bean powder

  Cinnamon icing:

  • 3 tablespoons of the vanilla icing
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric

  Instructions

  • Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with a silpat or parchment paper. Set aside.
  • To a large mixing bowl, add the flour, sugar, salt, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Mix until combined.
  • Plop in the coconut oil and, using a pastry blender (or two butter knives or your hands), work the coconut oil into the flour until the mixture resembles coarse crumbs.
  • To a medium bowl, add the pumpkin puree, coconut milk, and egg. Whisk together.
  • Pour the wet ingredients over the dry and, with a wooden spoon or spatula, mix JUST until it starts to come together. Turn the mixture out onto a clean surface prepped with a sprinkle of flour to help prevent sticking. Finish mixing and shape the dough into an approximately 1-inch thick, 7-inch by 7-inch square. It should be a bit wet but not overly sticky – add a bit more flour if it is.
  • Cut the square in half and then each half into three rectangles.
  • Transfer the rectangles to your baking sheet.
  • Bake about 15 minutes, until puffed, lightly browned on top, and – I feel silly describing this – but how I really know is when they look a bit dry when you peer into the little cracks.
  • Remove from oven and transfer to a wire rack. Let cool completely.
  • Now glaze! In a small bowl, mix together the powdered sugar, water, and vanilla. Just keep stirring, just keep stirring, until the icing is a spreadable consistency. If it’s too thick, add a few more drops of water. If it’s too thin, add more powdered sugar. Transfer three tablespoons of the icing to a small bowl and set aside – this will be used for the cinnamon icing.
  • Use a pastry brush to liberally spread the icing over the scones. If it seems a bit messy/thick at first, don’t worry – it’ll smooth on out and look divine momentarily.
  • Now make the cinnamon icing. Add cinnamon and turmeric to the three tablespoons of reserved icing and mix well. Transfer to a plastic baggie and squeeze the icing to one corner. Snip off a tiny bit of the corner and squeeze the glaze over the top of the scones.
  • Enjoy now or let sit for a bit longer to let the glaze harden.
  • Scones keep well at room temperature for 3-4 days, though they definitely don’t last that long around here.

  Notes

  * If your coconut oil is not in solid form, place it in the refrigerator for a bit to help it solidify.

  ** If the content of your can of coconut milk are separated, be sure to stir it all together and THEN measure it out.

  Adapted from Shugary Sweets (who adapted from The Shoebox Kitchen who adapted from Sweet Peas Kitchen who adapted from Brown-Eyed Baker who adapted from We [Heart] Food and I think it ends there. Whew!)

  Nutrition

  Serving: 1scone | Calories: 467kcal | Carbohydrates: 60g | Protein: 11g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 48mg | Sodium: 520mg | Potassium: 401mg | Fiber: 2g | Sugar: 26g | Vitamin A: 3416IU | Vitamin C: 3mg | Calcium: 297mg | Iron: 3mg

  The post Better-Than-Starbucks Pumpkin Scones Recipe appeared first on Kitchen Treaty.

  ]]> https://www.kitchentreaty.com/pumpkin-scones/feed/ 23 https://www.kitchentreaty.com/hummingbird-cupcakes/?utm_source=rss&utm_medium=rss&utm_campaign=hummingbird-cupcakes https://www.kitchentreaty.com/hummingbird-cupcakes/#comments Sat, 14 Apr 2018 16:05:24 +0000 https://www.kitchentreaty.com/?p=28984 I recently joined a baking club, and I have to say, it’s pretty dang fun. My friends and I pick a category, master a recipe, then bring it to a gathering where we get to taste and judge each “submission” (hello, excuse to eat copious amounts of dessert), give out awards in various categories, and – […]

  The post Hummingbird Cupcakes appeared first on Kitchen Treaty.

  ]]> I recently joined a baking club, and I have to say, it’s pretty dang fun. My friends and I pick a category, master a recipe, then bring it to a gathering where we get to taste and judge each “submission” (hello, excuse to eat copious amounts of dessert), give out awards in various categories, and – of course – enjoy one another’s company.

  The last couple of years, I hadn’t baked as much as I used to. But the baking club has really helped to re-ignite my love of baking.

  March’s category was cupcakes. I earned, ahem, last place in the previous competition (s’mores bar cookies. Let’s not speak of it.) So I was determined – in a light-hearted way – to win this one. Or at least, not to lose!

  So I narrowed in on these bad boys: Hummingbird Cupcakes.

  

  Do you know about hummingbird cake? If not, you want to. I promise.

  Hummingbird cake was first really popularized back in the 70’s, I believe, when it was published in an issue of Southern Living magazine. A moist, spiced cake with banana, crushed pineapple, and nuts, it’s reminiscent of carrot cake, except you’ve got bananas instead of carrots.

  In this version, I added coconut too. Because life always needs more coconut.

  

  Hummingbird cake is typically topped by a sweetness-cutting cream cheese frosting, and the combination is perfection. The icing on top of the icing?! A perfectly dried pineapple “flower” – the crowning glory of these hummingbird cupcakes.

  

  For our baking challenge, I rolled the frosting in toasted coconut before topping with the flower, which was pretty (and tasty) but not necessary.

  

  I can’t even count how many times I made this recipe in order to perfect it.

  At the last minute, I made my baking challenge recipe with cake flour instead of all-purpose flour, and that was actually a mistake. Hummingbird cake made with all-purpose flour is already very moist and tender – and with cake flour, it was TOO tender! So the recipe I’m sharing with you returns to all-purpose flour, and I encourage you to learn from my mistakes. 🙂

  

  So, did I win the baking challenge? NO! I didn’t! My friend Cristina brought the most perfect carrot cake cupcakes with an insanely delicious brown sugar buttercream frosting. They deserved to win. But my Hummingbird Cupcakes earned second place with extra points for presentation, so there’s that! Pineapple flowers for the win!

  Anyway, if you’re a dairy-free type like me, the cake recipe is made with vegetable oil – so no dairy whatsoever. The frosting, on the other hand, well – it’s cream cheese. But you can make a dairy-free version with vegan cream cheese and vegan butter that’s not too shabby. See the notes section of the recipe for more info.

  (more…)

  The post Hummingbird Cupcakes appeared first on Kitchen Treaty.

  ]]> https://www.kitchentreaty.com/hummingbird-cupcakes/feed/ 6 https://www.kitchentreaty.com/dairy-free-impossible-pumpkin-pie/?utm_source=rss&utm_medium=rss&utm_campaign=dairy-free-impossible-pumpkin-pie https://www.kitchentreaty.com/dairy-free-impossible-pumpkin-pie/#comments Sat, 11 Nov 2017 00:12:06 +0000 https://www.kitchentreaty.com/?p=28114 Welcome to the easiest dairy-free pumpkin pie recipe you’ll ever make! Mix, pour, bake, and eat – seriously that easy. I have to admit that pie, in general, is not my forte. It’s a crust thing. I love to eat it, but as far as making it goes, I have never mastered that supremely tender […]

  The post Dairy-Free Impossible Pumpkin Pie appeared first on Kitchen Treaty.

  ]]> Welcome to the easiest dairy-free pumpkin pie recipe you’ll ever make! Mix, pour, bake, and eat – seriously that easy.

  

  I have to admit that pie, in general, is not my forte. It’s a crust thing. I love to eat it, but as far as making it goes, I have never mastered that supremely tender flaky crust situation. And the fact that I have to eat dairy-free just throws another monkey wrench into the whole deal.

  That’s why the concept of impossible pumpkin pie intrigued me. The idea is that you don’t have to make a crust; it magically makes its own crust right in the pan while it bakes! Say what now? I’m in!

  Well, the truth is, impossible pumpkin pie comes across more like a crustless pumpkin pie than one with a crust. But it’s still a bit magic. It slices and comes out of the pie pan just like a pie with crust, in perfect pie wedges.

  Plus, it’s just about the tastiest pumpkin pie around.

  

  My fascination with the idea of impossible pumpkin pie joined up with my desire to create a dairy-free pumpkin pie with coconut milk. And so I started with this recipe, which apparently hails from a 1980’s LA Times cookbook. I experimented a lot (a LOT) with this one, ultimately replacing the milk and butter with a can of coconut milk; replacing the Bisquick with flour and baking powder; and adding some vanilla.

  You literally throw it all in the blender, mix it all up, then pour it into your pie pan and bake. That’s it.

  

  Seriously, the easiest pumpkin pie you might ever make.

  

  I also experimented with a gluten-free flour blend instead of the all-purpose flour, and it turned out great! Ultimately the result may depend on the blend you use (I’d steer clear of bean-based blends, personally). More about the brand I used in the recipe.

  I’m actually really proud of this pie recipe. While I have yet to master crust, I’ve at least mastered a dairy-free pumpkin pie without crust. So that’s something!

  

  

  Print

  Dairy-Free Impossible Pumpkin Pie

  This crustless pumpkin pie might just be the easiest you’ll ever make. Simply blend the ingredients together, pour into your pie pan, and bake!

  Course Dessert

  Cuisine American

  Keyword pie

  Prep Time 10 minutes minutes

  Cook Time 45 minutes minutes

  Total Time 55 minutes minutes

  Servings 8

  Calories 231kcal

  Author Kare

  Ingredients

  • 1 (15-ounce) can coconut milk I recommend full-fat for a richer pie, but lite also works
  • 1 cup pumpkin puree canned or homemade
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1/2 cup all-purpose flour or your favorite cup-for-cup gluten-free flour blend*
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon fine-grain sea salt or table salt
  • Coconut whipped cream for serving**

  Instructions

  • Preheat oven to 375 degrees Fahrenheit and position rack in the middle of the oven. Spray a 9- or 10-inch pie pan with baking spray or oil the pan with coconut oil or vegan butter.
  • Add the coconut milk, pumpkin, eggs, sugar, and vanilla to the pitcher of a blender. Blend until combined, about 20 seconds. Add the flour, baking powder, pumpkin pie spice, and salt. Blend again until well-combined, another 20 seconds.
  • Pour filling into the pie plate. The mixture will be fairly runny. Carefully transfer to the preheated oven.
  • Bake until the middle just barely jiggles, 40-50 minutes. I like to check the middle by giving the pie pan a little nudge, and if it seems like it’s no longer liquid, I’ll pull the pie out and insert a butter knife about halfway between the center and the edge. If the knife comes out relatively clean – no runny pie filling – it’s done!
  • Place on a cooling rack and let cool, about 1 hour. Transfer to refrigerator to completely cool, at least one more hour (or up to 3 days in advance).
  • If desired, top pie with dollops of coconut whipped cream. Or simply cut slices, transfer to a plate, and top individual servings with the whipped cream.
  • Keeps in the refrigerator for 3-4 days. I suggest covering the completely cooled pie with plastic wrap if not serving right away.

  Notes

  * I have tested this pie recipe with only one gluten-free flour blend, and it turned out great! I used Pamela’s Gluten-Free Artisan Flour Blend.

  ** To make coconut whipped cream, refrigerate 1-2 cans of full-fat coconut milk. Skim the coconut cream off the top and place in a bowl. Whip with a hand mixer until the consistency of whipped cream. Add a bit of powdered sugar or pure maple syrup to sweeten, to taste, and/or a bit of vanilla extract if desired.

  Freezer Friendly

  To freeze, let cool completely then wrap well in plastic wrap and transfer to freezer. To thaw, transfer to refrigerator 24-48 hours before serving or let sit at room temperature for 2-3 hours.

  Adapted from LA Times via Cookistry.

  Nutrition

  Calories: 231kcal | Carbohydrates: 23g | Protein: 5g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 239mg | Potassium: 224mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4885IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 3mg

  The post Dairy-Free Impossible Pumpkin Pie appeared first on Kitchen Treaty.

  ]]> https://www.kitchentreaty.com/dairy-free-impossible-pumpkin-pie/feed/ 47 https://www.kitchentreaty.com/american-flag-sheet-cake/?utm_source=rss&utm_medium=rss&utm_campaign=american-flag-sheet-cake https://www.kitchentreaty.com/american-flag-sheet-cake/#comments Thu, 29 Jun 2017 03:25:38 +0000 http://www.kitchentreaty.com/?p=27306 The Fourth of July is almost here, and what shows our pride just as much – perhaps even more than – Roman candles and firecrackers? The quintessential American Flag Cake, that’s what! We’ve all seen these cakes, right? A staple of Independence Day barbecues everywhere, these cakes feature white frosting with rows of strawberries forming the […]

  The post American Flag Sheet Cake appeared first on Kitchen Treaty.

  ]]> The Fourth of July is almost here, and what shows our pride just as much – perhaps even more than – Roman candles and firecrackers? The quintessential American Flag Cake, that’s what!

  

  We’ve all seen these cakes, right? A staple of Independence Day barbecues everywhere, these cakes feature white frosting with rows of strawberries forming the stripes and blueberries in a square in the upper left.

  Right around this time of year, every year, I have a jonesing to make a red, white, and blue dessert. One of these fancy-schmancy American flag cakes is always one of the first things to come to mind, though I never quite get around to it. Because lazy. But this year, I was determined to make it happen.

  

  But because I don’t eat dairy, I wanted to make a version that could easily be made vegan. So I started with a wacky cake base. Wacky cake is that classic depression-era chocolate cake that’s already vegan because it’s made without milk and eggs. (We actually grew up calling it crazy cake, and it was my very favorite dessert. Yummmm … just warm-out-of-the-oven square of crazy cake with a generous dollop of Cool Whip … okay, I’m back.)

  When you make this American flag cake, you start with flour, baking soda, cocoa powder, and sugar. Then, make indentations in the dry ingredients and add vinegar, oil, vanilla, and water and stir it all together.

  I wanted this cake to be big so there would be room for all those strawberry stripes. So I spread a big ol’ batch of wacky cake batter into a large rimmed baking pan and baked it all up, Texas sheet cake style.

  

  After it cools, we’ve got that buttercream (seen in a big giant pile up there).

  This is where the vegan substitution comes in, if you like – just swap out the butter for Earth Balance sticks, use plant-based milk, adjust the powdered sugar if needed, and there you go. A vegan American flag cake! Because vegans should get to eat flag cake too.

  After spreading out and smoothing that glorious layer of buttercream (this one was made with Earth Balance and looks incredible, right? It is!)

  Anyway, after smoothing out the buttercream, I like to mark the upper third of the cake. This is where the blueberries will go; strawberry stripes, all around that.

  

  I also like to use my offset spatula to draw “stripe” lines in the cake (bonus: this also helps to smooth out any errors or strawberry-row adjustments you had to make along the way). But the lines are totally optional.

  

  Because it’s made in a shallow sheet pan, this makes a cute, thin little cake. I love it this way – more area on the top means more berries. And the berries + the vanilla buttercream + the moist chocolate cake = deee-eee-eeee-llllicious.

  

  I wasn’t quite sure what to name this thing, by the way. I wanted to pay homage to the wacky cake base, and I was really tempted to call this a Wacky American Flag Cake. We Americans can own our personal wackiness as well as our wacky cake, right? As I was discussing the name with my guy, our 5-year-old piped in.

  “Hey, I know what to call it!”

  “What?”

  “A blertren!”

  Um. American Flag Sheet Cake it was. A bit boring, but less potentially offensive overall – and just a bit more descriptive than “blertren.”

  Happy Fourth of July!

  Oh, and thank you to my gal for her assistance making the cake and thanks to my guy for being willing to model it. 🙂

  More Sheet Pan Recipes

  • Sheet Pan Tofu & Veggies
  • Sheet Pan Vegetarian Breakfast Hash
  • Crispy Sheet Pan Gnocchi with Veggies & Sausage
  

  Print

  American Flag Sheet Cake

  Moist chocolate sheet cake smothered in vanilla buttercream and decorated with berries. This festive flag cake is as cute as it is delicious. The cake itself is already vegan; the buttercream can easily be made vegan too!

  Prep Time 40 minutes minutes

  Cook Time 15 minutes minutes

  Total Time 55 minutes minutes

  Author Kare

  Ingredients

  Chocolate wacky cake base:

  • 2  cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2  cup cocoa powder
  • 1 1/2  teaspoons baking soda
  • 1 teaspoon fine-grain sea salt or table salt
  • 2  teaspoons pure vanilla extract
  • 2  tablespoons white vinegar or cider vinegar
  • 1/2 cup vegetable oil or melted coconut oil
  • 1 1/2 cups water

  Vanilla buttercream:

  • 2 sticks unsalted butter, room temperature 1 cup) (or Earth Balance buttery sticks for vegan version
  • 4 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk

  Berry topping:

  • 6 ounces about 1 cup or 1/2 pint fresh blueberries, washed and dried
  • 32 ounces about 6 cups, 2 pounds, or 2 1/2 pints fresh strawberries, washed, hulled, halved, and patted dry

  Instructions

  • Preheat oven to 350 degrees Fahrenheit. Grease a 13″ x 18″ rimmed baking sheet – spray with your favorite non-stick spray or wipe down with a bit of oil.
  • In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Stir with a whisk or a wooden spoon to combine.
  • Using the back of a wooden spoon, make three indents in the flour mixture. Into one indent, pour the vanilla. Into the second, pour the vinegar. Into the third, add the oil. Pour the water over the top. Stir well until combined.
  • Spread the batter in the baking sheet and, using an offset spatula, spread the batter to the edges of the pan, making it as level as possible. Bake for 14-17 minutes; until the sides have pulled away from the edge a bit and a toothpick inserted into the center comes out clean. Pull the cake out of the oven and set on a wire rack to cool completely.
  • While the cake cools, make the buttercream frosting. Using a stand mixer or hand mixer, whip the butter until smooth. Add a cup of powdered sugar and mix in at low speed. Add remaining powdered sugar, a cup at a time, and mix until smooth. Add the vanilla and the milk. Mix until smooth and an easily spreadable consistency. If too thick, add more milk – just a teaspoon at a time, as it thins out easily. If too thin, add more powdered sugar.
  • Once the cake is completely cool, frost it with the buttercream – simply smooth it all over the top in a thin, even layer.
  • Now, it’s time to decorate! Visually divide the cake into thirds and, in the top third, fill in with rows of blueberries. Add rows of halved strawberries next; the amount of stripes depends on the size of your strawberries, so just eyeball it, and if you need to adjust the berries, you can use the tip of the offset spatula or the tip of a spoon to create stripes in between the rows of berries.
  • Serve as soon as possible; it can be made ahead of time, but the strawberries will probably start to leak after awhile, so keep that in mind.

  Notes

  Make ahead: You can bake the sheet cake ahead of time (just cover with plastic wrap and keep at room temp until you’re ready to frost). I recommend frosting and adding the berries as close to serving time as possible. The sugar in the frosting brings out some of the juices in the berries, so if it sits for awhile, the strawberries start leaking a bit.

  Vegan/dairy-free option:

  The cake recipe is already vegan; to make the frosting vegan, use Earth Balance for the butter and almond or soy milk instead of dairy milk.

  

  The post American Flag Sheet Cake appeared first on Kitchen Treaty.

  ]]> https://www.kitchentreaty.com/american-flag-sheet-cake/feed/ 7 https://www.kitchentreaty.com/fluffy-pumpkin-pancakes/?utm_source=rss&utm_medium=rss&utm_campaign=fluffy-pumpkin-pancakes https://www.kitchentreaty.com/fluffy-pumpkin-pancakes/#comments Mon, 22 Sep 2014 16:17:00 +0000 http://www.kitchentreaty.com/?p=13050 These Fluffy Pumpkin Pancakes are one of my more popular recipes every year when fall rolls around. They cook up bubbly and super tall, no separate egg-white-whipping necessary. Easy peasy, pumpkin squeezey. Or, you know … something like that. These pumpkin spice pancakes cook up surprisingly tall, but they’re not crazy or anything. They’re just right – perfectly […]

  The post Fluffy Pumpkin Pancakes Recipe appeared first on Kitchen Treaty.

  ]]> These Fluffy Pumpkin Pancakes are one of my more popular recipes every year when fall rolls around. They cook up bubbly and super tall, no separate egg-white-whipping necessary.

  Easy peasy, pumpkin squeezey. Or, you know … something like that.

  

  These pumpkin spice pancakes cook up surprisingly tall, but they’re not crazy or anything. They’re just right – perfectly fluffy for fall.

  Table of Contents

  • The Story Behind the Recipe
  • Developing this Pumpkin Pancake Recipe
  • Ingredients
  • Adaptations/Variations
  • How to Make Pumpkin Pancakes
  • Tips for Success
  • More Pancake Recipes
  • Jump to the Full, Printable Recipe
  • Read Comments & Reviews

  The Story Behind the Recipe

  I just never know when a recipe is going to take off. It’s all one big fat guessing game. I had a feeling people would like this and it would do well (and so far, it has!). On the other hand, I was convinced these would do well, but nope.

  And then there are the recipes that are a huge surprise. Fluffy Banana Pancakes are consistently one of the most-visited and most-made recipes on my site. I knew I loved them, but I didn’t realize they would be so popular. And, of course, I am happy they are!

  As far as pancakes go, there’s a special place in breakfast heaven for the fluffy, hearty, thick kind.

  I decided I needed another fluffy pancake recipe in my life, so I thought I’d take the banana version and get ’em all fallified. (As in, seasonally appropriate for autumn. I like to make up words. It’s a curse.)

  

  Developing this Pumpkin Pancake Recipe

  I set out to create a pumpkin pancake recipe that’s full of those favorite fall flavors – pumpkin and pumpkin spices – yet tall and fluffy too. But no whipping egg whites, please, because who wants to do that at 7 a.m.?! Not me.

  For this recipe for pumpkin pancakes, it’s all about the fluffy! I took the original recipe and swapped the banana for pumpkin, added a hefty dose of warming pumpkin spices, and increased the sugar – just a bit – to keep them from going over to savoryville. More made-up words. Sorry.

  

  Readers say …

  “We just made these! Delicious! My husband (who does not like any kind of pancake except plain ones) said this is the BEST pancakes he’s ever had. Well done! A new family favorite.”

  – Rachelle

  

  Ingredients

  • Buttermilk – Use store-bought buttermilk or, like I do 95% of the time, make your own! All you do is grab a liquid measuring ups and add 2 tablespoons vinegar (I use white or apple cider) or lemon juice. Then, fill the cup with milk up to the 2 cup mark.
  • Pumpkin – You’ll want one cup of pumpkin puree. I know, that’s a lot of pumpkin, but it makes the most full-of-flavor, moist, tender pumpkin pancakes!
  • Eggs – You’ll need two eggs for these pancakes.
  • Butter – You’ll want it melted and cooled slightly.
  • Vanilla – Adds sweet flavor to your buttermilk pumpkin pancakes.
  • Flour – I like to use straight-up white all-purpose flour for these.
  • Sugar – Again, plain white granulated sugar.
  • Baking powder & baking soda – Both leaveners help the pancakes rise and create air pockets for tender, tall, fluffy pumpkin pancakes.
  • Pumpkin pie spice – A combo of cinnamon, ginger, nutmeg and cloves. You can make your own pumpkin pie spice super easily or buy it from the store.
  • Salt – I like to use fine-grain sea salt or table salt (nor coarse salt) for my pancakes.

  Adaptations/Variations

  • Dairy-free pumpkin pancakes: Use vegan butter or coconut oil + your favorite plant-based milk.
  • Vegan pumpkin pancakes: Use vegan butter/coconut oil, plant-based milk, and 2 flax eggs. Or, follow my recipe for fluffy vegan pumpkin pancakes!
  • Chocolate chip pumpkin pancakes: Stir 1/3 cup of mini chocolate chips in with the dry ingredients.

  How to Make Pumpkin Pancakes

  1. First, make the buttermilk – it will need a few minutes to sit.
  2. Then, add the buttermilk to a large bowl and whisk in the wet ingredients.
  3. Mix together the dry ingredients, pour them over the wet ingredients, and stir just until combined.
  4. I have a couple of tricks for the deliciously fluffy pumpkin pancakes – the first is using buttermilk + baking soda AND baking powder. The second? After you’ve mixed together the batter, let it rest for just a few minutes. This gives the leavening ingredients time to react and start creating the air bubbles that give you fluffy pancakes.
  5. From there, it’s time to cook! Heat up your non-stick griddle or skillet. Melt a little butter on the cooking surface and drop the batter in 1/3 cup scoops onto the griddle. Use the measuring cup to spread the pancakes a bit, if needed, then flip them over when they get bubbly and a little dry around the edge. Cook on the other side until golden brown.
  6. Serve with butter, maple syrup, toasted pecans … whatever you like!

  

  

  

  

  Tips for Success

  • Mix your pumpkin pancake batter together JUST until it’s well-combined. Don’t over-mix, or you risk developing the gluten in the flour, which can create tough – not tender – pancakes. Nobody wants that!
  • Check to make sure your griddle is ready before adding the first pancake. Flick a little water on the griddle. If the droplets hiss and bounce around a bit, it’s ready for pancakes!
  • When to flip your pumpkin pancakes? Watch for bubbles. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and the cooked through.
  • Keep your cooked pancakes warm with a dish towel. I like to pile up pancakes on a large plate and keep a thick, clean dish towel over the top of them to keep them warm until they’re ready to serve.

  

  More Pancake Recipes

  • Vegan Pumpkin Pancakes
  • Pumpkin Chia Pancakes
  • Chia Chocolate Chip Pancakes
  • Fluffy Banana Pancakes
  • Fluffy Gingerbread Pancakes
  • Banana Oatmeal Blender Pancakes
  • Swedish Pancakes
  • Funfetti Birthday Pancakes
  

  Print

  Fluffy Pumpkin Pancakes Recipe

  Super-fluffy, tall, yet moist pumpkin pancakes. Yes, you can have it all in a pumpkin pancake recipe!

  Course Breakfast

  Cuisine American

  Keyword pancakes

  Prep Time 10 minutes minutes

  Cook Time 10 minutes minutes

  Total Time 20 minutes minutes

  Servings 4

  Calories 527kcal

  Author Kare

  Ingredients

  • 2 cups buttermilk see Recipe Notes for how to make your own buttermilk
  • 1 cup pumpkin puree
  • 2 each eggs
  • 3 tablespoons unsalted butter* melted and cooled slightly + more for cooking, if desired
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice** see Recipe Notes for substitution info
  • 1/2 teaspoon fine-grain sea salt or table salt
  • Butter and maple syrup for serving

  Instructions

  • To a large bowl, add the buttermilk. If using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk.
  • Add the pumpkin, eggs, butter, and vanilla and stir with a whisk to combine.
  • In a medium bowl, stir together the flour, sugar, baking powder, baking soda, spices, and salt.
  • Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix.
  • Let batter rest for about 5 minutes.
  • Heat a non-stick griddle to 325 degrees or set large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (if the surface is non-stick, you may not need to do this). Using a 1/3 cup measure (or, my pancake scooping weapon of choice, a trigger-handled ice cream scoop), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles, 1 to 2 minutes. Flip and cook on the other side until golden brown and completely cooked through, 1 to 2 more minutes.
  • Serve topped with butter and maple syrup, if desired.

  Notes

  Makes about 12 (5-inch) pancakes – for nutrition calculation purposes, I assumed that’s three pancakes each.

  To make buttermilk: Add 2 tablespoons vinegar to a 2-cup liquid measuring cup. Fill with enough whole milk, 2% milk, oat milk, soy milk, or unsweetened almond milk to equal 2 cups, then let it sit for about 5 minutes to thicken. 

  * Can sub vegan butter or coconut oil

  ** Or you can substitute the following if you don’t have pumpkin pie spice blend on hand:

  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

  Dairy-free option:

  Substitute unsweetened almond milk for the milk. Substitute vegan butter or coconut oil for the butter.

  Adapted from my Fluffy Banana Pancakes recipe

  Nutrition

  Serving: 3(5-inch) pancakes | Calories: 527kcal | Carbohydrates: 88g | Protein: 13g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 878mg | Potassium: 372mg | Fiber: 4g | Sugar: 25g | Vitamin A: 9993IU | Vitamin C: 3mg | Calcium: 344mg | Iron: 5mg

  The post Fluffy Pumpkin Pancakes Recipe appeared first on Kitchen Treaty.

  ]]> https://www.kitchentreaty.com/fluffy-pumpkin-pancakes/feed/ 109