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/

Chocolate Marshmallow Bunny Pops

 Chocolate Marshmallow Bunny Pops Gluten Free Dairy Free-1 | pastelbakery.ca

I’m only briefly hopping in (like a stealth Easter Bunny!), to share with you this perfect Easter treat.  It’s super easy and quick to make.  Kids of all ages will love these adorable little guys!  Not to mention, these Chocolate Marshmallow Bunny Pops (Gluten and Dairy Free of course!), are yummy and all you need are a few ingredients.  That’s the best kind of recipe when it’s too hectic to prepare an involved dessert or treat for Easter.

Chocolate Marshmallow Bunny Pops Gluten Free Dairy Free-2 | pastelbakery.ca

Pure deliciousness!
Enjoy,

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Chocolate Marshmallow Bunny Pops Gluten Free Dairy Free

Makes: 12 pops

Kids can help prepare these quick and easy to make treats. Perfect for celebrating Easter or spring!

Ingredients

  • 1/4 cup + 1 tbsp mini chocolate chips (I used Enjoy Life Mini Chips)
  • 1 tbsp coconut oil
  • 1 pack of Peeps Bunnies (12 count)
  • 6 mini marshmallows, cut in half
  • 12 lollipop sticks (I used 4" lollipop sticks)

Method

  1. Line a tray or plate with wax paper.
  2. Insert lollipop sticks into bottom of Peep making sure not to poke through the top of the bunny's ears.
  3. Place face side down on tray. The backside will be the side you affix the mini marshmallow to later, as a bunny's bottom always hangs lower than it's front :)
  4. In a medium pot over low heat, combine chocolate chips and coconut oil.
  5. Stir until just melted, then remove immediately from heat and stir to ensure no clumps are left.
  6. Now you can either pour the chocolate into a bowl, or if you want to make less of a mess (like me), while holding the pot, tip it towards one side and scrape the chocolate down towards that side.
  7. Using your other hand, dip the pop into the chocolate, ensuring to fully coat it. Let any excess chocolate drip off before placing it back on the tray (again, making sure the side with the lower bottom is facing up).
  8. Place a mini marshmallow half towards the bottom, where the bunny's tail should be.
  9. Repeat with remaining pops.
  10. Refrigerate for at least 1 hour, before gently peeling pops away from wax paper.
  11. Store in a container in refrigerator until ready to eat. If layering pops in a container, make sure to place a piece of wax paper between each layer so they don't stick to each other.
http://www.pastelbakery.ca/chocolate-marshmallow-bunny-pops-gluten-free-dairy-free/

Brownie Cookies

CHOCOLATE!! So, now that I have your attention, how ‘bout some cookies? Ok, nobody freak out, there’s still lots of chocolate involved…I promise. I may be talking cookies today, but these ain’t your ordinary cookies. These cookies start with a slightly crispy shell you bite through to reach the soft chocolatey center, and finish off with a chewy brownie texture. They are Gluten Free Dairy Free Brownie Cookies and yes, they are awesome. You’re welcome. It’s pure brownie love I tell you. Pure. Brownie. Love.

Gluten Free Dairy Free Brownie Cookies | pastelbakery.ca

And speaking of love, Valentine’s Day is coming up. Whether you’re into celebrating the holiday or not, dessert is still an important meal of that day. Uh duh, as it is every day.
Personally, I don’t celebrate Valentine’s Day; at least not in a big way. I don’t believe in paying extra for a meal at a restaurant or waiting forever for a table just because it’s the 14th of Feb. What’s up with that? Now, that’s not to say I don’t try to prepare a ‘special’ dinner at home, with dessert included of course. That’s why these Gluten Free Dairy Free Brownie Cookies are perfect for this day. They’re just that good and so easy to make. You could even warm them up a bit and serve them with some vanilla ice cream. Oh yeah, I just went there.
Of course if brownies aren’t your thing (which if that’s the case, well then, we need to talk), you could always whip up a batch of these truffles from my past post. Which FYI, are also awesome and super easy to make. Now there’s no excuse for you to not have a delish dessert on V Day.

Gluten Free Dairy Free Brownie Cookies | pastelbakery.ca

If you don’t have a small heart shaped cookie cutter, or you just can’t be bothered, no worries; you can just flatten these cookies using the bottom of a glass. They’re not picky.
Now go make these brownie cookies before you break my heart.

Gluten Free Dairy Free Brownie Cookies | pastelbakery.ca

Pure deliciousness!
Enjoy,

Gluten Free Dairy Free Brownie Cookies

Makes: about 32 - 40 cookies depending on if using small heart shaped cutter

Soft and chewy, these brownie cookies are definitely addictive!

Ingredients

  • 1/2 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/4 cup buckwheat flour
  • 1/4 cup tapioca starch
  • 3/4 cup unsweetened cocoa, sifted
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp baking soda
  • 2 eggs, slightly beaten
  • 1/2 cup light olive oil
  • 1 tbsp vanilla bean paste

Method

  1. Preheat oven to 350°F. Line cookie sheets with parchment paper or spray with non-stick cooking spray and set aside.
  2. In bowl of mixer, combine all dry ingredients (1 through 8) and stir.
  3. Add in remaining ingredients and mix until well combined and dough sticks together.
  4. If using heart shaped cutter: scoop out about 1 tbsp of dough at a time, roll into ball, flatten with bottom of a cup and cut cookie out using heart shape cutter. Place cookies on sheet, leaving about 1' space between each cookie.
  5. If NOT using heart shaped cutter: scoop out about 1 tbsp of dough at a time, roll into ball and place on prepared cookie sheet. Flatten with bottom of a cup. Leave about 1" space between each cookie.
  6. Bake for 10 minutes - note center of cookies will still be slightly soft. Over baking the cookies will result in a crispier cookie.
  7. Let cool on sheets for at least 5 minutes before transferring to wire racks to cool completely.
http://www.pastelbakery.ca/gluten-free-dairy-free-brownie-cookies/

Super Easy Chocolate Peppermint Truffles

Gluten Free Dairy Free Chocolate Peppermint Truffles | pastelbakery.ca

I’m guessing some of you may be busy these days, given the holidays and all, but I had to share this super easy recipe in case you wanted to ring in 2014 with a truffle in hand…so I promise to make this one quick. These Gluten Free Dairy Free Chocolate Peppermint Truffles are absolutely amazing! They’re amazing amaze-balls to be exact! Rich, creamy chocolate with a hint of peppermint…and oh so easy to make!

Gluten Free Dairy Free Chocolate Peppermint Truffles 1 | pastelbakery.ca

Really they remind me of an After Eight chocolate ball. I LOVED After Eight chocolates. LOVED. Yes, I use past tense here because I had to give them up once I discovered they were on the no-no list for me (as they may contain gluten). Big frowny face. When the boxes appear in the stores around this time of year, I pick one up, and cross my fingers that maybe this time, they are safe to eat, but they never are. Sure enough I tricked myself into checking again this year, and of course…no such luck. So how happy was I when I popped one of these easy to make truffles in my mouth and realized what I had just created? Really I created a truffle monster over here, and you cannot believe the happy dance this monster pulled off. Just dancing, no twerking.

Gluten Free Dairy Free Chocolate Peppermint Truffles 2 | pastelbakery.ca

And what’s better is these truffles are so quick to whip up and mess is a minimum. There’s nothing I hate more than getting chocolate all over my hands when rolling up truffles. Ugh. Way too gooey and messy. But with this easy to make truffle recipe, those days are long gone! I used this Peppermint Bakery Emulsion to give the truffles their minty flavour (from the same line as the orange one I used in my last post). If you can’t get a hold of this emulsion, you can always use pure peppermint extract which is available in grocery stores.

Gluten Free Dairy Free Chocolate Peppermint Truffles 3 | pastelbakery.ca

So, if you’re stuck on what treat to indulge in this New Year’s Eve. Or maybe you need a hostess gift? Or maybe you just want tie your hair up in a mess, throw on your comfy pants, put on a good movie and sit down with a big bowl of truffles…I promise you, these easy to make truffles are the ones for you.
By the way, did I mention just how easy these are to make?

Gluten Free Dairy Free Chocolate Peppermint Truffles 4 | pastelbakery.ca

Pure deliciousness!
Eva

Gluten Free Dairy Free Chocolate Peppermint Truffles

Makes: about 14-16 truffles

Super easy to make and quick to prepare, these chocolate peppermint truffles are sure to please.

Ingredients

  • 1 1/2 cups icing sugar
  • 1/2 cup unsweetened cocoa, sifted
  • 3 tbsp almond milk
  • 2 tsp coconut oil, softened (see note below)
  • 1 1/2 tsp LorAnn Oils Peppermint Bakery Emulsion, or pure peppermint extract
  • Icing sugar to roll truffles in (optional)

Method

  1. In a medium bowl, stir together icing sugar and cocoa.
  2. Add in almond milk and continue stirring. The truffle 'batter' will begin to clump together (similar to when making a pie crust or crumb crust).
  3. Add in coconut oil and peppermint emulsion and continue stirring until mixture is fully combined and pulls away from sides of bowl. Mixture will clump completely together. If for some reason it doesn't, you can choose to add more icing sugar (1 tbsp at a time) until the 'dough' sticks together. If not, it will still roll without this extra icing sugar, only it will be sticky and a bit messy.
  4. Roll about 1 tsp at a time between palm of your hands. I wore gloves to keep chocolate mess at a minimum.
  5. At this point you can choose to roll each truffle in icing sugar, in a small bowl, or leave as is.
  6. Place truffles mini paper liners or directly in airtight container. If you need to place truffles on top of each other, make sure to place a piece of wax paper between each layer.
  7. Store in an airtight container and keep in refrigerator until ready to serve.

Notes

I softened the coconut oil by stirring it (by hand), in a small bowl for about a minute.

http://www.pastelbakery.ca/gluten-free-dairy-free-chocolate-peppermint-truffles/

No-Bake Chocolate Gingerbread Cheesecake

Gluten Free Dairy Free No-Bake Chocolate Gingerbread Cheesecake | pastelbakery.ca

I can’t remember the last time I had a slice of cheesecake.  What I do recall is how much I loved this dessert.  The rich, creamy, texture…mmm, just melt in your mouth.  But alas, this love was forbidden.  I thought I would never savour a cheesecake again (cue the Lionel Richie ‘Hello’ song)…until I found this dairy free option .  If you’ve been missing cheesecake like me, or you’re just nuts for cheesecake, I promise you, this Gluten Free Dairy Free No-Bake Chocolate Gingerbread Cheesecake will not disappoint!

Gluten Free Dairy Free No-Bake Chocolate Gingerbread Cheesecake

I’ve wanted to try Daiya’s new cream cheese style spread for a while. Lucky for me, I found it on sale at Nature’s Emporium up in Newmarket (on a side note, if you have never visited this store, you absolutely must!). Given, ‘tis the season to be jolly, I thought a chocolate gingerbread cheesecake would be best. So I picked up a pack of the spread, along with some ginger snaps (for the crust) to make this dairy free cheesecake.

Gluten Free Dairy Free No-Bake Chocolate Gingerbread Cheesecake

With a little bit of melted Enjoy Life’s Chocolate Mini Chips, a splash of Nutri-Whip, a dusting of sugar and a touch of spices, whipped together with the Daiya Cream Cheese Style Spread, this cheesecake is pure melt in your mouth bliss. Pure. Bliss.
And how awesome is it, that not only is it gluten free but dairy free too?! Woot! Woot! The Daiya cream cheese style spread definitely whipped up smooth and creamy just like regular cream cheese. It makes me so happy to know that I can once again enjoy a large slice (or two!) of a fantastic cheesecake without any repercussions.

Gluten Free Dairy Free No-Bake Chocolate Gingerbread Cheesecake

I’m already planning on making another one for our Christmas gathering to share with Miss Glutrition.*:) happy My mouth is salivating just thinking about enjoying another slice of this cheesecake in a matter of weeks!
What could be better during such a hectic holiday season than an easy to make, no-bake cheesecake that you can whip up in no time? Trust me…go make one of these…NOW!

Pure deliciousness! Enjoy and Happy Holidays to all!
Eva

Note: compensation was not received for this post. Thoughts and opinions are my own.

Gluten Free Dairy Free No-Bake Chocolate Gingerbread Cheesecake

Freeze Time: 4 hours

This easy to make no-bake 'cheesecake' is so creamy you won't believe it's dairy free!

Ingredients

  • 1 1/2 cups crushed gluten free ginger snaps (such as Mi-del)
  • 5 tbsp dairy free buttery spread (such as Earth Balance)
  • 1/2 cup dairy free chocolate chips (such as Enjoy Life Mini Chips)
  • 1 container (227g) Daiya cream cheese style spread, slightly room temperature (or other dairy free cream cheese style spread)
  • 1/4 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 cup Nutri-Whip dessert topping (or other dessert topping)
  • For chocolate drizzle (optional):
  • 1/4 cup dairy free chocolate chips (such as Enjoy Life)
  • 1 tbsp dairy free buttery spread (such as Earth Balance)
  • 1/4 tsp ground cinnamon

Method

  1. Line an 8 x 11 pan with foil leaving extra foil over pan edges for easy removal of 'cheesecake'; set aside. If you do not have this size pan, you could use 2 square pans and divide the recipe between each. If you choose to use a larger pan such as a 9 x 13, just bear in mind you may run short on crumbs.
  2. Crush ginger snaps using a mini chopper. If you do not have, crumble by hand until you reach a fine texture like graham crumbs. Place in bowl and set aside.
  3. Melt 4 tbsp of dairy free spread in microwaveable bowl and pour over crushed ginger snaps (the remaining 1 tbsp of dairy free spread will be used below). Mix well using a fork ensuring crumbs are evenly coated and stick together when pressed.
  4. Press crumbs into prepared pan. Place in fridge while you prepare the 'cheesecake'.
  5. In bowl of mixer, whip up Nutri-whip until soft peaks form.
  6. Meanwhile, in microwaveable bowl, melt the chocolate chips with the remaining 1 tbsp of dairy free spread. Set aside.
  7. In medium bowl, combine dairy free cream cheese style spread and sugar and beat well. Add in melted chocolate and spices and stir until combined.
  8. Fold in 'cheesecake' mixture to Nutir-whip. Pour over prepared crust, cover and refrigerate for at least 4 hours.
  9. When ready to serve, lift the 'cheesecake' out of the pan (using the foil edges), and cut. Drizzle with chocolate if desired (recipe below).
  10. For Chocolate Drizzle:
  11. In microwaveable bowl, melt chocolate chips with dairy free spread.
  12. Stir in cinnamon.
  13. Drizzle over cake using a fork or spoon.

Notes

This cheesecake tastes even better the next day so it can definitely be made 1 day before serving. Store in the refrigerator until ready to serve.

http://www.pastelbakery.ca/gluten-free-dairy-free-no-bake-chocolate-gingerbread-cheesecake/

Cocoa Cookies

Does anyone else love having cookies as part of their breakfast? I especially love dunking cookies in my morning cup of black coffee (Kicking Horse Coffee all the way!  Kick Ass being my favourite blend by the way). Lately, I’ve been enjoying these Gluten Free Dairy Free Cocoa Cookies with my morning coffee.

Gluten Free Dairy Free Cocoa Cookies

Because really, who doesn’t want to start their day off with chocolate? I know I’m all for it, but at the same time I don’t like the idea of filling my plate with sugary cookies containing absolutely no nutrients. Don’t get me wrong, I love sweets, but I believe there’s a time and a place for them. Maybe when I was younger and it was easier to burn off those extra morning calories, but let’s face it…those days are looong gone!

Gluten Free Dairy Free Cocoa Cookies

I made a first batch of these Gluten Free Dairy Free Cocoa Cookies a few weeks back for my father-in-law who had been asking for some low glycemic gluten free cookies. Since then, I’ve already made 2 more batches. Yup, they’re that good. At first I was a bit skeptical of making a cookie with no sugar. Yes, I realize I previously made these Almond Butter Blueberry Muffins only using agave nectar, but still…cookies….with no sugar?? Hmmm, wasn’t sure about this one. But I was surprisingly pleased when they came out of the oven (and popped right in my mouth!).  Aside from being a very quick and easy chocolate cookie to whip up, these Gluten Free Dairy Free Cocoa Cookies are so soft and chocolate-y, you’d think you were biting into a brownie!

Gluten Free Dairy Free Cocoa Cookies

I think these would taste great crumpled up in the Gluten Free Dairy Free Vanilla Bean Ice Cream I made about a week ago. Or even better…making chocolate ice cream sandwiches with them – hello!
So on another note, this will be my last post for a few weeks. Well at least my last post featuring a gluten free baked good I created. I will be heading away for a vacay to sunny Spain (yippee!). As I do every time I visit, I plan on exploring the latest and greatest gluten free products available in stores. It’s so exciting to see all the gluten free products available in other places. And so many options which I can’t find here at home. Needless to say, my suitcase will probably be crammed with gluten free goodies when I head back home. I will also have the opportunity to explore a new city on this trip – Barcelona! With the numerous visits I have made to Spain, it’s surprising it’s taken me this long to include Barcelona as part of my trip. I mean aside from the amazing architecture, it is afterall Desigual headquarters (aka my paradise!) – again, why has it taken me this long to plan a visit?? There are 2 places I am super excited to visit: 1) a small sandwich shop which has gotten rave reviews and also offers gluten free sandwiches. Do you know how long it has been since I have had a kick-ass sandwich??? Since I had to eliminate gluten over 5 years ago, so yeah, I’m excited. And, 2) an Italian restaurant, again with rave reviews, which offers fresh homemade gluten free pasta! Lucky for me, I plan on doing lots of walking so I can over indulge on food.  I’ll also be in Madrid at some point and plan on checking out Celicioso Bakery. After seeing shots of their delicious treats on Twitter, I know I MUST make a stop there.
So, I will try to post about my travels, but incase I get swept up in relaxation, please be sure to check out my twitter feed, as I will be tweeting along the way.
In the meantime, I leave you with the recipe for these yummy Gluten Free Dairy Free Cocoa Cookies. What are you waiting for? Go get baking!
Pure deliciousness!
Eva

Gluten Free Dairy Free Cocoa Cookies

Bake Time: 10 minutes

Makes: about 20 cookies

Super soft, easy to make chocolate cookies. Gluten Free, Dairy Free and Egg Fee.

Ingredients

  • 1 1/2 cup almond flour
  • 1/2 cup buckwheat flour
  • 1/2 cup unsweetened premium cocoa, sifted
  • 2 tbsp tapioca starch
  • 2 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup coconut oil
  • 1/4 cup agave nectar
  • 1 tbsp vanilla bean paste

Method

  1. Preheat oven to 350°F. Lightly spray or line cookie sheets with parchment paper and set aside.
  2. In a medium bowl, combine dry ingredients and set aside.
  3. In bowl of mixer, cream together coconut oil, agave and vanilla.
  4. Add dry ingredients and mix dough comes together.
  5. Roll by hand about 1 tablespoon of dough at a time into small balls, and place on prepared cookie sheet. Place balls about 1" apart from each other. Flatten balls slightly, using the bottom of a glass.
  6. Place in oven and bake for 8-10 min. Let cool on cookie sheets for 2 min before transferring to wire racks to cool completely.
http://www.pastelbakery.ca/gluten-free-dairy-free-cocoa-cookies/