Hello friends! I’m sorry for my super extended break, but July has been all kinds of crazy busy and I really haven’t had much time for blogging. I’m super behind, but hopefully I’ll get caught up soon!
I hope that you’re all doing well and enjoying your summer. Or, if you live in the great PNW-then enjoying the summer that has finally decided to show up-not hatin’ just sayin’. I’ll take the sunshine and be happy about it :)
These cupcakes were my first attempt at vegan AND gluten free cupcakes. Interesting. That’s probably the best way to describe this little adventure. The first batch I tried to make, ummm. Epic fail to the maximum capacity. 2nd batch. Much much much better. Idk if I would bake like this all the time… (lies. I tell lies… I love butter and bacon like it’s no one else’s business) but I’m glad that I at least tried and I have a recipe under my belt for the next time I may need one :)
Just as an FYI-I was a little intimidated by some of the ingredients in this kind of baking (xanthan gum, anyone??) but I was able to find EVERYTHING I needed in the natural food section of my grocery store. In my case, Fred Meyer. If you live closer to a whole foods or trader joe’s, I’m sure they have everything you could want and more!
Banana & Blueberry Cupcakes (Gluten Free & Vegan-yay!)
- 2 cups high quality gluten free flour (I used Bob’s Red Mill)
- 1 teaspoon xanthan gum (also Bob’s Red Mill)
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup sugar in the raw
- 1/3 cup vegetable oil
- 4 ripe bananas
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup fresh, organic blueberries
- Preheat oven to 350 F and line 1 Cupcake pan with 12 liners.
- Whisk together flour, xanthan gum, baking soda and salt in a medium sized bowl.
- In a large bowl combine sugar and oil and add in smashed bananas.
- Stir in the coconut milk and vanilla extract.
- Combine the flour mixture to the wet ingredients. Mix until combined.
- Gently fold in the blueberries.
- Use an ice cream scoop to fill each liner with batter. Bake for 15 minutes or until a skewer comes out clean.
- 1/4 cup of tofutti cream cheese
- 1/4 cup of vegan margarine (Earth’s balance)
- 2 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- In a standing bowl mixer cream together the tofutti cream cheese and vegan margarine until smooth, 2-3 minutes.
- With the mixer on low add the powdered sugar and vanilla extract.
- Beat until smooth at least 5 minutes.
- Pipe with a large star tip.
Whole Food Plant Based Diets
Saturday 23rd of February 2013
Thank you so much for this wonderful recipe. My 2 daughters are going to love this.