Chocolate Almond Bundt Cake

Ok, it has DEFINITELY been a while since I shared a recipe with y’all. Over 9 months! 9 MONTHS!! Wow.  I got so swept up in mama-hood that I completely lost track of time. Mind you, I haven’t had much time to bake. Little E keeps me busy and on my toes for sure. Especially since she is now starting to pull herself up and will probably be walking in no time (yikes!). About a month ago (hmmm…or maybe even a bit more), I had a quick chance to bake this Gluten Free Dairy Free Chocolate Almond Bundt Cake. I had wanted to share this recipe way back, but like I said, it’s been busy.

Gluten-Free-Dairy-Free-Chocolate-Almond-Bundt-Cake-1 | pastelbakery.ca

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Even though I don’t have much time to bake, I was missing it and getting tired of buying gluten free sweets. I was craving something homemade and so I finally got around to making this cake. So, between prepping baby food and dinner for hubby and me, I quickly gathered supplies and whipped up this cake. I had leftover water from a can of coconut milk I previously opened to make whipped coconut frosting – failed experiment by the way. To be honest though, it probably was because it was light coconut milk, which I know is a no-no when it comes to making frosting. But can you believe I couldn’t find the regular stuff after checking 3 stores?? So, given the ‘water’ looked more like the full coconut milk (because it probably was since nothing separated when I tried making the frosting), I’m sure this recipe will work with either the milk straight up or the leftover water, given I was using a light version. The dairy free ganache is optional, but absolutely divine! It’s pretty quick and simple to prepare so I highly recommend taking the extra step. Trust me, you’ll thank me later.

Gluten-Free-Dairy-Free-Chocolate-Almond-Bundt-Cake-2 | pastelbakery.ca

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

These days fast, quick and easy are the recipes I need. With such limited time available, especially since E believes a 30min nap (on the dot if you can believe it!) is sufficient, it’s the best I can do. Eventually I know that I will get time back and before I know it, E will be helping me bake in the kitchen. I honestly can’t wait for that day to come. It will definitely be too cute!

Gluten-Free-Dairy-Free-Chocolate-Almond-Bundt-Cake-3 | pastelbakery.ca

So before the 30 minute nap is up, here is the quick and easy recipe for this Gluten Free Dairy Free Chocolate Almond Cake.

Pure deliciousness!
Enjoy,

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Gluten Free Dairy Chocolate Almond Bundt Cake

Bake Time: 22 minutes

This chocolate almond bundt cake is quick and easy to make and doesn't require a mixer. The dairy free ganache is optional, but so simple to make and worth the extra step.

Ingredients

  • 1 cup almond flour
  • 1/2 sorghum flour
  • 1/4 cup unsweetened cocoa, sifted
  • 1 tbsp tapioca starch
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 2 eggs
  • 1/4 cup light olive oil
  • 1 tbsp vanilla bean paste
  • 1/2 cup granulated sugar
  • 1/2 cup canned coconut milk (see note in post above re: what I used)
  • For Dairy Free Ganache:
  • 1/2 cup dairy free chocolate chips
  • 1/4 cup canned coconut milk
  • pinch of ground cinnamon (optional)

Method

  1. Preheat oven to 350°F. Grease a bundt cake pan and set aside.
  2. In a medium bowl, combine dry ingredients (first 7 on the list) and set aside.
  3. In a large bowl, beat eggs with oil, vanilla and sugar.
  4. Stir in 1/2 of dry ingredients and 1/2 of coconut milk and combine.
  5. Repeat and mix until just combined.
  6. Pour batter into prepared pan and bake in oven for 22 minutes or until tester inserted in center comes out clean.
  7. Let cool for about 10 minutes in pan before removing and placing on wire rack to cool completely.
  8. For Dairy Free Ganache:
  9. Place all ingredients in a saucepan over low heat.
  10. Stir until chocolate chips are almost melted. Remove from heat and continue to stir until no lumps remain
http://www.pastelbakery.ca/gluten-free-dairy-free-chocolate-almond-bundt-cake/

Almond Cookies with Salted Caramel Filling

I’m back today with the recipe I promised you in my last post. If you’re looking for a soft, quick and easy to make cookie, look no further than these Gluten Free Vegan Almond Cookies with Salted Caramel Filling, of course!

Gluten Free Vegan Almond Cookies with Salted Caramel Filling | pastelbakery.ca

I originally came up with this recipe while working on another one. So really, it was a mistake…a very delicious mistake that is.  And did I mention how super easy these cookies are to make?? Have a late night hankerin’ for cookies? No problem! With only 3 ingredients needed, these Gluten Free Vegan Almond Cookies come together in a snap. I love recipes you can whip up super quickly! There’s no need for store bought cookies, when you can make your own with limited ingredients and know exactly what goes in them. Beauty.  Now, if you don’t feel like making the Salted Caramel Sauce to fill these little guys (or if you’re like me, and gobbled it up by the spoonful before it even had a chance), these soft chewy cookies are still delish on their own.

Gluten Free Vegan Almond Cookies with Salted Caramel Filling | pastelbakery.ca

These go perfect with your favourite cup of coffee, tea…or even milk. Which for me lately, has been the BFF to my cookies, given I’ve gone coffee free, since I am expecting. First time mom = freak out mode ALL THE TIME! The BIG day is approaching…and fast (just about 3 months to go).  If I’m this crazy and paranoid now, I can only image what I’m in for once little one arrives.  It’s ain’t gonna be pretty.

I debated whether or not to share the exciting news here. Wondered if anyone would actually be interested, or, if it’s just about the gluten free goods. But, I figured it’ll be pretty busy for me come the fall, which means my blog may be abandoned for a while. And maybe you, the reader, will wonder where I am? Would you? Anyway…so excuse me if I disappear for a while in the next coming months. Not to worry though, I will have a few more recipes to share with you before I go missing, so please be sure to come back and visit. Don’t leave me hanging.

Gluten Free Vegan Almond Cookies with Salted Caramel Filling | pastelbakery.ca

Pure deliciousness!
Enjoy,

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Gluten Free Vegan Almond Cookies with Salted Caramel Filling

Bake Time: 10 minutes

Makes: 10 cookies or 5 sandwich cookies

These soft almond cookies are quick & easy to make & filled with a creamy salted caramel sauce

Ingredients

    For Cookies:
  • 1 cup almond flour
  • 3 tbsp pure maple syrup (additional 1 tbsp only if dough doesn't stick together)
  • 2 tbsp coconut oil, softened
  • For Filling:
  • Refer to my last post for Salted Caramel Sauce recipe

Method

  1. Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
  2. In a medium bowl, mix all ingredients until fully combined. Roll out 10 balls (about 1/2 tbsp of dough for each) and place on prepared sheets. Note, dough will be sticky.
  3. Bake for 10-12 min or until lightly golden around edges.
  4. Let cool on sheet for 5 min, before carefully transferring to wire racks to cool completely. Fill with Salted Caramel Sauce for a delicious sandwich cookie.
http://www.pastelbakery.ca/gluten-free-vegan-almond-cookies-with-salted-caramel-filling/

Salted Caramel Sauce

After you try this sauce, you will need to sit down. Trust me. This Gluten Free Dairy Free Salted Caramel Sauce is sooo creamy and sooo delish, your knees will buckle! Hard to believe it’s made with just a few simple ingredients. Plus, no cooking – bonus!

Gluten-Free-Dairy-Free-Salted-Caramel-Sauce | pastelbakery.ca

I’ve made this sauce several times already, and each time, I gobble it up in a matter of days. It’s perfect for spreading on warm toast, using in another gluten and dairy free recipe of mine (coming soon!), or what I recently tried out…a grilled caramel banana sandwich! Oh…yeah *cue the drool*. Just like making a grilled cheese sandwich, you just spread a bit of dairy free buttery spread on the outside of your bread slices. On the inside, spread about half a tbsp of sauce on each side, and line one side with banana slices. Then close up the sandwich, place on a warm frying pan and grill each side for about 5 min. Oh. My. Gosh. This is the best, THE BEST sandwich to have! And hey, I like to think it’s pretty healthy. Almond butter – good. Maple syrup – good. Coconut oil – good. Bananas – good. So it can count as lunch, right? Well, even if not in your book, it does for me.

Gluten Free Dairy Free Salted Caramel Sauce-1 | pastelbakery.ca

If you don’t have a high powered blender, you may have to come up with plan B. You’ve been pre-warned. The first time I made this sauce, I tried making it in my crappy, crappy blender. This blender is so crappy it can’t even make a proper smoothie. Always leaving clumps of bananas. What’s up with that? Isn’t a blender supposed to BLEND the ingredients into pure smoothness?? It seems my blender didn’t get the memo on that one. So stupid me, thinking this time would be different, pulled out the crappy blender from my hard to reach cupboard, and went away on making the sauce. Well, let’s just say, I don’t think my blender is gonna come out to play anymore (is it supposed to smell like burning when you run it??). So, if you have a crappy blender like me, either invest in a really good one, or if you’re not looking to spend too much at the moment, may I recommend a Magic Bullet. I picked mine up on sale after my blender fiasco, and it does the job on this sauce. Pretty sad that my crappy blender couldn’t cut it. I’m guessing it would definitely be even easier using a high powered blender, but I wasn’t willing to fork out the money. Plus now I can enjoy a decent smoothie. What have I been missing all these years!

Gluten Free Dairy Free Salted Caramel Sauce-2 | pastelbakery.ca

Stay tuned for my next post, featuring an easy gluten, dairy and egg free recipe, great for using up this Salted Caramel Sauce…if you can make it last that long of course.

Pure deliciousness!
Enjoy,

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Gluten Free Dairy Free Salted Caramel Sauce

This sauce is so rich & creamy you'd never guess it was dairy free and so easy to make!

Ingredients

  • 1/2 cup almond butter (just almonds)
  • 2/3 cup maple syrup
  • 1/3 cup coconut oil
  • 1/3 tsp fine salt

Method

  1. Place all ingredients into a high powered blender. A Magic Bullet will also work.
  2. Blend on high for about 2 min, stopping to scrape down sides as needed, until it becomes a thick well blended sauce. If using a Magic Bullet, you will need to pulse on and off several times (stopping to scrape down sides), to ensure you don't burn the motor.
  3. Place in a jar with tight fitting lid and store in refrigerator.

Notes

Recipe slightly adapted from Baker Bettie

http://www.pastelbakery.ca/gluten-free-dairy-free-salted-caramel-sauce/

Hot Chocolate Cake

I recently celebrated a birthday with a slice of this Gluten Free Dairy Free Hot Chocolate Cake. And no, I won’t be sharing how many candles were on my cake this year. Nope, ain’t gonna happen. Not that I’m ashamed of my age, really it’s just a number, but on the other hand…who wants to be reminded of how old they are getting?

Gluten Free Dairy Free Hot Chocolate Cake | pastelbakery.ca

Alright, I suppose the important part is how you feel and not how many candles were on the cake and if you’re capable of blowing them out in one shot or not. Which on a side note, this year I had problems blowing out the limited candles on my birthday cake. Seems I may be a bit out of shape. Yeah; let’s go with it being out of shape.

Gluten Free Dairy Free Hot Chocolate Cake | pastelbakery.ca

Of course, birthdays were much more fun as a kid. You have a party with balloons and all sorts of decorations. You look forward to more birthday parties and gifts. When you’re a teenager you look forward to getting older and coming of age. And most importantly you eat lots and lots of cake without thinking, ‘how many calories is this exactly’? It seems the older we get, the less we party, the more we want to turn back the clocks, and every calorie we consume is tracked. And why? Shouldn’t birthdays be for celebrating and special treats? Heck, it’s just one day out of the year and you only live once. And this cake is perfect for that one day out of the year indulgence.

Gluten Free Dairy Free Hot Chocolate Cake | pastelbakery.ca

Being a mid November birthday, it’s typically a chilly celebration, so I felt a Hot Chocolate Cake was in order. It’s a moist chocolate cake (which is the same recipe I used in my last post), with layers of ooey-gooey marshmallow filling, covered in a fluffy whipped topping, with a hint of hot chocolate mixed in. To kick it up a notch, I added a touch of pure peppermint extract to the marshmallow filling – soooo good! Can I just say this is probably my favourite filling right now! So glad I found this recipe on the talented Sweetapolita’s site. It’s really such a simple and yummy filling and goes great with chocolate cake.  The fluffy whipped topping recipe is similar to one I used in a past post.  This cake really is like hot chocolate…but in cake form!

Unfortunately I wasn’t able to take any great pictures of the cake sliced during the day. The pictures I’ve included here are the few leftovers (yes, surprisingly there were some!). The birthday celebration was in the evening, and had I taken any photos then of the cut cake…well we know what bad lighting can do. So, although the cake slice may look messy, it doesn’t affect the deliciousness of it. Trust.

Gluten Free Dairy Free Hot Chocolate Cake | pastelbakery.caGluten Free Dairy Free Hot Chocolate Cake | pastelbakery.ca

So for your next birthday, I say go ahead; make this cake. Party like a kid, stop counting the years and calories and indulge a little. I won’t tell if you don’t. 

Pure deliciousness! Enjoy!
Eva

Gluten Free Dairy Free Hot Chocolate Cake

Makes: one 8" cake (about 10-12 servings)

An easy to make moist chocolate cake, filled with layers of gooey marshmallow with a hint of peppermint. Covered in a light whipped hot chocolate kissed topping. Perfect indulgence on a chilly day!

Ingredients

    For Cake:
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 3/4 cup almond flour
  • 3/4 cup sorghum flour
  • 3/4 cup unsweetened cocoa, sifted
  • 1/3 cup buckwheat flour
  • 2 tbsp tapioca starch
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp instant espresso or strong coffee
  • 1/2 cup warm water
  • 2 eggs, room temperature
  • 2 tbsp light olive oil
  • 2 tsp pure vanilla extract or vanilla bean paste
  • 1/2 cup almond milk
  • For Marshmallow Peppermint Filling (adapted from Sweetapolita)
  • 16 large marshmallows
  • 1 cup icing sugar, sifted
  • 1 cup dairy free spread (such as Earth Balance Buttery Spread)
  • 3/4 tsp pure peppermint extract
  • 1 jar (213g) marshmallow cream (such as Fluff which is gluten free)
  • 1 tsp almond milk
  • For Whipped Topping:
  • 1 cup Nutri-Whip DessertTopping (or another gluten free dairy free dessert topping)
  • 2 tbsp hot chocolate mix (I used Purest Marvellous Mix)
  • 3 tbsp icing sugar

Method

    For Cake:
  1. Preheat oven to 350°F. Grease an 8"x3" high cake pan; set aside.
  2. In a large bowl, combine sugars, flours, cocoa, starch, baking soda/powder and salt. Set aside.
  3. In a small bowl or glass measuring cup, dissolve coffee with water. Set aside.
  4. In bowl of mixer, combine egg with oil, vanilla and coffee.
  5. Mix in about 1/2 of dry ingredients while slowly streaming in about 1/2 of milk. Repeat and mix until batter is smooth.
  6. Pour into prepared cake pan and bake in oven for 40-45 min or until tester inserted into center comes out almost clean. You may find a few crumbs will stick to your tester but this is ok as long as it is not runny. Cake will also pull away from the sides of the pan when it is done, and may slightly dip in the center.
  7. Place cake pan on wire rack and let cool for at least 20 minutes. Invert onto wire rack and let cool completely.
  8. Best if baked 1 day before cutting/filling/frosting. Store in an airtight container in a cool location.
  9. For Marshmallow Peppermint Filling:
  10. Line a large cookie sheet with parchment or aluminum foil sprayed with non-stick cooking spray.
  11. Place marshmallows on sheet side by side.
  12. Place sheet on lowest rack in oven and broil until tops are browned (about 1 minute depending on strength of oven). Keep a close eye to ensure you don't burn them!
  13. Remove sheet from oven. Carefully flip over each marshmallow, return to oven and repeat. Once done, remove from oven and set aside.
  14. In bowl of mixer, combine dairy free spread and sugar and blend on med-low speed.
  15. Add peppermint and mix on med-high for about 2 minutes.
  16. Add the toasted marshmallows and marshmallow cream and mix on low speed. Add in almond milk and combine until smooth.
  17. Use immediately or store in refrigerator for up to 1 week.
  18. For Whipped Topping:
  19. Warm up about 1/4 cup Nutri-Whip in microwaveable cup/bowl (about 30 seconds).
  20. Add hot chocolate mix and stir to dissolve. Set aside.
  21. In bowl of mixer, add remaining Nutri-Whip along with hot chocolate mixture. Using whisk attachment, beat on med-high for about 2 minutes.
  22. Add in icing sugar and beat again for 1 minute or until thick ribbons form.
  23. Use immediately or store in airtight container in refrigerator for up to 5 days. You can then re-whip by hand if necessary.
  24. For Assembly of Cake:
  25. Cut cake into two or three layers using a serrated knife or cake leveler.
  26. Place a few dabs of the marshmallow filling on a cake board where the cake will sit. Place the first cake layer on top.
  27. Place a couple of spoonfuls of the marshmallow filling on top of the first cake layer. Note, the filling will spread out and remember not to fill too much or the filling will overflow.
  28. Place the second cake layer on top and repeat the process until you finish with the last cake layer on top.
  29. Cover the assembled cake with the whipped topping using a large offset spatula. Decorate as desired.
  30. The cake can be assembled the day before as long as it is kept in an airtight container in a cool location or in the refrigerator.

Notes

I baked 2 cakes and cut them in half to make this a 3 layer cake (note, the recipe above only makes one 8" cake). I froze the leftover layer to use at another time, however you could choose to make this a 4 layer cake instead. If so, you should have enough marshmallow filling (as the recipe above allows for about 1 cup leftover), but you may need to make a larger batch of the whipped topping. I would recommend increasing the Nutri-Whip by about 1/2 cup to give you a total of 1 1/2 cups

http://www.pastelbakery.ca/gluten-free-dairy-free-hot-chocolate-cake/

Caramel Apple Spice Muffins

I absolutely love, love, love fall! Fall is my favourite season of all. No crazy humid days where you drip sweat as soon as you walk out the door. The sun is shining just enough to keep you slightly warm as the crisp fall air passes you by. Comfort food, spiced desserts, cozying up under a blanket while watching an in-home movie, and fall fashion (bring on the knee high socks I say!). Love it! All this fall anticipation made me want to indulge in fall treats and so these Gluten Free Dairy Free Caramel Apple Spice Muffins were born.

Gluten Free Dairy Free Caramel Apple Spice Muffins

The beginning of the fall season means apple picking time in Ontario. I remember my parents taking my brother and I apple picking as kids. My favourite part was hitching a ride from the farm wagon which would drive us through the muddy trails and over to the apples which clinged to the trees, patiently waiting to be picked. Feeling a bit nostalgic, I got into full Fall gear and headed to a local organic apple farm with my sister-in-law Mel, (or as some of you may know her, the brains behind Glutrition). What better way to ring in the Fall season than to spend an afternoon picking apples. Or as we called it ‘Superficial Apple Picking’ – only the cute/good looking apples were right for the picking!

Fresh Organic Ontario Apples

I had never been to Organics Farm, but Mel said the apples were great – and they definitely were!  We could also see the farm was expanding their apple tree selection as there were new rows with baby trees. The farm was a busy place that afternoon. It seems everyone took advantage of the great weather we had this first day of Fall.

Organics Farm Organic Apple Farm Ontario

I realize in my previous post I had mentioned I would post a cake recipe to celebrate my one year anniversary, but I just had to give into this fall temptation. And to be honest, I had originally planned on making these into cupcakes, (and we know frosting is a great way to celebrate!), but once they came out of the oven I realized just how great they were on their own sans frosting. They’re decadent but not overly sweet. The best part (aside from devouring these beauties), was baking them. Smells of sweet vanilla and spices, warm apple and rich caramel filled the house – absolute divine!

Gluten Free Dairy Free Caramel Apple Spice Muffins

Which is your favourite season?

Pure deliciousness! Enjoy!
Eva

Note:  If you prefer a less decadent taste, you can omit the caramel from the muffin batter.  Drizzle any extra caramel over the baked muffins once they are completely cooled.

Gluten Free Dairy Free Caramel Apple Spice Muffins

Bake Time: 22 minutes

Makes: about 12 large muffins

These muffins are so moist, filled with fresh apples and homemade dairy free ooey-gooey caramel!

Ingredients

    For Muffins:
  • 3/4 cup brown sugar
  • 1/2 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/4 cup almond flour
  • 1/4 cup tapioca starch
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp, each ground nutmeg and ground ginger
  • 1 egg
  • 1/4 cup light olive oil
  • 1/2 tbsp vanilla bean paste
  • 1/2 cup almond millk
  • 1 cup peeled and grated apple (about 1 large, best for baking)
  • 2 tbsp homemade dairy free caramel (recipe below)
  • For Dairy Free Caramel:
  • 1/2 cup white sugar
  • 2 tbsp water
  • 1/8 cup almond milk (or more if needed to reach desired consistency)
  • 1 tbsp dairy free margarine/buttery spread

Method

    For Muffins:
  1. Preheat oven to 400°F. Line muffin trays with paper liners and set aside.
  2. In large bowl, combine sugar, flours, starch, baking powder and spices. Set aside.
  3. Peel and grate apple; set aside.
  4. In medium bowl, whisk together egg, vanilla and oil. Add half of dry ingredients and half of milk and mix until just combined. Add remaining dry and milk and mix until just combined.
  5. Stir in caramel.
  6. Using spatula, gently fold in grated apples until just combined.
  7. Fill liners 2/3 full. Bake for 22-24 min, or until centers spring back when lightly touched.
  8. Let cool in muffin trays for 5 min before transferring to wire rack to cool completely.
  9. For Dairy Free Caramel:
  10. In a small saucepan over med-high heat, boil water with sugar. Do not stir. If you find the sugar is sticking to the sides of the pan, you can gently rotate the pan over the heat.
  11. Sugar will begin to caramelize once it boils.
  12. Once it reaches a rich amber colour, remove from heat. Be careful not to burn sugar.
  13. Slowly and careful, with your face away from the pan, stream a bit of milk down the side of the pan. Stir until mixed.
  14. Repeat and mix until caramel is creamy.
  15. Stir in dairy free margarine and stir until mixed.
  16. Pour into glass container and set aside until slightly cooled. Store in refrigerator. Can be made ahead. If making the same day you are making muffins, make sure the sauce is completely cooled before adding to muffin batter.
  17. You may find you need to add a bit more milk to reach the desired consistency. To test consistency, I coated the back of a spoon and let it sit for a few seconds. If it drys hard, add a bit more milk (about 1 tsp at a time). If it stays coating the spoon and is gooey, you've got yourself some good dairy free caramel!
http://www.pastelbakery.ca/gluten-free-dairy-free-caramel-apple-spice-muffins/

Cotton Candy or Candy Floss Cupcakes

I can’t remember the last time I had cotton candy. Come to think of it, I can’t remember the first time I had cotton candy. I definitely know I was a wee little kid, probably during a summer visit to the amusement park, and recall cotton candy was sold in bags. Am I the only one who has never had cotton candy on a stick? I guess just as long as you got to melt those puffy blue and pink clouds in your mouth, who cared how it was packaged. Am I right? And remember the sticky shimmer residue left behind on your fingers from pulling the sugary cloud apart? The worst was when you got it stuck in your hair. Granted, it’s not as bad as getting gum stuck in your hair, but still annoyingly sticky.

Gluten Free Dairy Free Cotton Candy or Candy Floss Cupcakes

Still, even with its stickiness and all, I’ve been craving to make these Gluten Free Dairy Free Cotton Candy or Candy Floss Cupcakes for months – MONTHS!  The only problem I had was finding gluten free cotton candy. I could only find buckets of the fluffy stuff but it carried those dreaded words: May contain wheat. Ugh! So my search continued with no success. Yes, I’m not kidding, that’s how determined I was. I had it stuck in my head that I had to make Gluten Free Dairy Free Cotton Candy Cupcakes, and I wasn’t going to give up until I did. Finally I came across small bags of Charms Fluffy Stuff Cotton Candy, and given it was from the makers of Tootsie Rolls (which are gluten free), I knew this could be the one. In checking the company’s website, I was able to confirm this cotton candy was gluten free – yay!

Gluten Free Dairy Free Cotton Candy or Candy Floss Cupcakes

As we would be hosting a BBQ this weekend with kids in attendance, I knew this was the weekend to make these Gluten Free Dairy Free Cotton Candy Cupcakes. With bits of cotton candy throughout the cake and a puffy mini cloud atop the dairy free frosting, these treats were sure to delight any kid…and those who are kids at heart. I’ll be the first to admit I still enjoy watching cartoons early Saturday morning while having my breakfast. Now do you see why I was so determined to make these?

Gluten Free Dairy Free Cotton Candy or Candy Floss CupcakesFor these cupcakes I decided to try out a dairy free buttercream using Earth Balance Buttery Spread in place of butter, as it seems I’m tolerating dairy less and less these days (oh how I will miss you Swiss Meringue Buttercream ). I also added a bit of LorAnn Oils Cotton Candy Flavour to the buttercream to ramp up the cotton candy taste.
Now, this may be a dairy free buttercream, but can I say it’s probably the best dairy free buttercream I’ve tried in a long time?? It’s super creamy and has an almost cream cheese frosting taste/texture. As I’m sure you can see from these pictures, the definition of my piped swirl kinda disappeared (boo!). If you’re working with this buttercream on a hot humid day, as I was, my advice would be to pipe fast and refrigerate the cupcakes to retain your piped design – that is of course if you can resist from devouring these cupcakes in one sitting. 
Pure deliciousness!
Enjoy!
Eva

Gluten Free Dairy Free Cotton Candy or Candy Floss Cupcakes

Bake Time: 22 minutes

Makes: About 16 cupcakes

Ingredients

    For Cupcakes:
  • 3/4 cup white rice flour
  • 1/4 cup brown rice flour
  • 1/4 cup tapioca starch
  • 1/2 tbsp baking powder
  • 1/2 cup Earth Balance Buttery Spread (or another dairy free spread/margarine)
  • 3/4 cup sugar
  • 3 eggs, room temperature
  • 1 tsp LorAnn Oils Cotton Candy Flavour (optional)
  • 1/4 cup almond milk
  • 1/2 bag of Charms Fluffy Stuff Cotton Candy (or about 3/4 cup of another cotton candy)
  • For Dairy Free Cotton Candy Buttercream (adapted from Anna Olson):
  • 1/2 cup Earth Balance Buttery Spread (or another dairy free spread/margarine)
  • 3 3/4 cup icing sugar, sifted
  • 1/4 cup almond milk
  • 1 1/4 tsp LorAnn Oils Cotton Candy Flavour

Method

    For Cupcakes:
  1. Preheat oven to 350°F. Prepare cupcake trays with liners and set aside.
  2. Combine dry ingredients in a medium bowl and set aside.
  3. In bowl of mixer, beat buttery spread (or dairy free margarine) with sugar until light and fluffy (about 2 min).
  4. Add eggs one at a time beating well between each addition. Add cotton candy flavour (if using).
  5. Add dry ingredients and almond milk, alternating between each, mixing on low and mix until just combined.
  6. Shred cotton candy by hand into small pieces and gently fold into batter using a spatula, making sure to leave small clumps of cotton candy.
  7. Fill liners 1/2 way up and bake for 22 minutes (rotating trays halfway through if using more than 1 tray), or until centers spring back when lightly touched.
  8. Remove from oven, let cool for 2 minutes before transferring to wire rack to cool completely.
  9. For Dairy Free Cotton Candy Buttercream:
  10. In bowl of mixer, beat buttery spread (or dairy free margarine) with icing sugar.
  11. Slowly stream in milk and continue beating until frosting is smooth and fluffy.
  12. Add in cotton candy flavour and mix until incorporated.
  13. Once cupcakes have completely cooled, fill pastry bag with frosting and pipe on top of cooled cupcakes.
  14. Store in a cool place or in refrigerator. If storing in refrigerator, make sure to take out a few minutes before serving to ensure buttercream has softened.
http://www.pastelbakery.ca/gluten-free-dairy-free-cotton-candy-or-candy-floss-cupcakes/