#glutenfreebaking

[jiyoungseo]

Enjoy these rich double chocolate vegan gluten-free muffins. They're soft and rich, and they're perfect for giving in to your chocolate cravings without making you feel bad. You can eat them for breakfast or as a sweet treat for dessert.

Ingredients: 2 cups almond flour. 1/3 cup cocoa powder. 1/2 cup coconut sugar. 1/4 cup vegan chocolate chips. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsweetened applesauce. 1/4 cup almond milk. 1/4 cup melted coconut oil. 1 tsp vanilla extract.

Instructions: Preheat oven to 350F 175C. Grease a muffin tin or line with paper liners. In a large bowl, mix together almond flour, cocoa powder, coconut sugar, chocolate chips, baking powder, baking soda, and salt. In another bowl, whisk together applesauce, almond milk, melted coconut oil, and vanilla extract. Pour wet ingredients into dry ingredients and mix until well combined. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

Willow Glen Performing Arts

[eat-healthyisgood]

Almond-Flour Low-Carb Baking: 18 Recipes & Substitution Tips

Almond-flour low-carb baking is your secret weapon for moist, nutty treats — perfect if you’re following keto, low-carb, or gluten-free eating (or just love tender cakes and cookies). It gives baked goods a melt-in-your-mouth crumb that wheat flour can’t match while keeping carbs low, so you can enjoy dessert without the guilt. Read on for 18 recipes, exact substitution rules, and troubleshooting hacks to help your almond-flour bakes turn out perfectly every time.

Craving moist, low-carb treats? Click to unlock 18 almond-flour recipes + pro substitution tricks — bake foolproof, delicious desserts now!

[forkfulofflavor]

Coffee Cake with Cappuccino Frosting Ingredients: For the Coffee Cake: 120 g (½ cup) whole milk 15 g (3 ½ tbsp) instant coffee granules 140 g (1 ¼ sticks) unsalted butter, softened 100 g (½ cup) light brown soft sugar 75 g (¼ cup + 2 tbsp) caster or granulated sugar ½ tsp vanilla bean paste (or 1 tsp vanilla extract) 3 UK medium/US large eggs, room temperature 180 g (1 ½ cups) plain gluten-free flour blend (or your preferred GF flour mix) 60 g (½ cup + 1 ½ tbsp) ground walnuts (or almond flour, or more GF flour if nut-free) 2 ½ tsp baking powder ½ tsp xanthan gum (omit if your GF flour blend contains it) ¼ tsp salt For the Cappuccino Whipped Cream Frosting: 300 g (1 ? cups) double/heavy cream 18 g (2 ½ tbsp) cappuccino powder 2 g (1 ½ tsp) instant coffee granules 120 g (1 cup) icing/powdered sugar (adjust sweetness to taste) Chocolate shavings for decoration Directions: For the Coffee Cake: Preheat the oven: Adjust the oven rack to the middle position and preheat to 350°F (180°C). Line an 8-inch (20 cm) round cake tin with baking paper. Dissolve the coffee: In a small saucepan or microwave-safe bowl, heat the milk and instant coffee together, stirring occasionally until the coffee is fully dissolved. Set aside to cool. Cream the butter and sugars: In a large bowl, cream the softened butter, light brown sugar, caster sugar, and vanilla together until pale and fluffy using a balloon whisk, hand mixer, or stand mixer. Add the eggs: Add the eggs one at a time, whisking well after each addition until the mixture is well combined. Mix the dry ingredients: In a separate bowl, sift together the gluten-free flour blend, ground walnuts, baking powder, xanthan gum, and salt. Combine wet and dry ingredients: Gradually add the dry ingredients in three batches, alternating with the coffee milk in two batches, whisking well after each addition. The batter should be smooth and fluffy. Bake: Pour the batter into the prepared cake tin and smooth the top. Bake for 38-40 minutes, or until golden brown and a toothpick inserted comes out clean. If the cake starts browning too quickly, cover it with foil and continue baking. Cool: Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. For the Cappuccino Whipped Cream Frosting: Prepare the coffee-cream mixture: In a small saucepan or microwave-safe bowl, heat 70 g (about ? cup) of the cream with the cappuccino powder and instant coffee, stirring until dissolved. Set aside to cool completely. Whip the cream: In a large bowl, whisk the remaining cream and icing sugar until soft peaks form. Add the coffee mixture: Gradually whisk the cooled coffee-cream mixture into the whipped cream, one tablespoon at a time, until fully combined and smooth. Whisk for an additional 30 seconds if needed to thicken the frosting. Assembling the Coffee Cake: Frost the cake: Spoon the cappuccino frosting on top of the cooled cake. Use an offset spatula or the back of a spoon to spread it evenly, creating decorative swirls. Decorate: Sprinkle with chocolate shavings for a beautiful finishing touch. Serve: Slice and enjoy! Storage: The coffee cake can be stored in a closed container in the fridge for 3-4 days. Prep Time: 25 minutes | Baking Time: 40 minutes | Total Time: 1 hour and 5 minutes Kcal: 350 kcal per slice | Servings: 8 servings This Gluten-Free Coffee Cake with Cappuccino Whipped Cream Frosting is a delightful treat for coffee lovers and dessert enthusiasts alike. The cake is soft, fluffy, and perfectly moist, thanks to a blend of gluten-free flour and ground walnuts. The hint of coffee in the cake pairs beautifully with the rich cappuccino-flavored whipped cream frosting, creating a balanced flavor that’s not too sweet yet full of depth. The cappuccino frosting is light and creamy, adding a touch of elegance with its smooth texture and decorative swirls. Topped with chocolate shavings, this coffee cake is perfect for any occasion, whether it's a cozy afternoon snack or a celebratory dessert. Serve it chilled for a refreshing twist, and enjoy the indulgence of this perfectly crafted cake.

[sugarrushed0]

Chocolate chip cookies

[fullcravings]

Fluffy GF Pancakes

[strengthandsunshine]

Easy Gluten-Free Apple Fritter Bread! This mouthwatering, soft, and moist Amish apple fritter bread is vegan and allergy-free. Filled and topped with layers of freshly chopped apples and sweet cinnamon brown sugar, and drizzled with a simple dairy-free glaze! This delicious tender baked loaf is a perfect seasonal fall treat recipe for breakfast, brunch, or dessert! Gluten-Free Apple Fritter Bread (Vegan, Allergy-Free) https://wp.me/p4UrDz-7Vj

[supergoldenbakes]

You don’t have to give up all sweet teats if you are on a low carb diet! This #keto pumpkin bread is full of warming spices and delicious flavour 🍁 oh and it’s #glutenfree too of course! #supergoldenbakes #pumpkinbread . . . #ketobaking #lowcarb #lowcarbrecipes #fallrecipes #pumpkinseason #ketorecipe #hautescuisines #bkedfromscratch #feedfeedbaking #pumpkinspice #glutenfreebaking https://www.supergoldenbakes.com/keto-pumpkin-bread-recipe/ (at London, United Kingdom) https://www.instagram.com/p/CV07ocYIr1Q/?utm_medium=tumblr

[lilsweetiecake]

~freaky friends garden party cake~

my meyer lemon olive oil cake with black pepper ginger chestnut filling, spicy peach drizzle, and salted buttercream, plus some freaky marzipan party friends.

vegan + gluten free

recipe below!

~freaky friends garden party cake~

things r gettin freaky in the garden!!!!!!! enjoy this rich, savory-sweet treat w some creepy ugly friends to keep u company <3 .

luv,

lil sweetie

vegan, gluten free

ingredients!

cake

¾ cup olive oil

3 tbsp. fresh lemon juice

2 tbsp. fresh lemon zest

½ cup almond milk

½ cup oat milk 

½ cup apple sauce

2 cups gluten free flour

1 1/2 cup granulated sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp salt

filling

½ cup sweetened chestnut paste (in baking aisle! if you have a nut allergy or can’t find it, u can use red bean paste or sunflower butter)

1 tsp ground cardamom

1 tsp ground ginger

½ tsp black pepper

a few pinches of salt (should taste like a salted caramel - not super salty, but you should taste it a little)

drizzle 

4 tbsp peach and ginger preserves (or peach preserves + 1 tsp ground or fresh ginger)

half fresh lemon

dash of cayenne pepper

a few tablespoons of water

frosting

1 cup vegan butter, room temp (miyokos is goooood)

3 cups powdered/confectioners sugar

1 tsp vanilla extract

a few pinches of salt (big fan of either himalayan pink or some flaky sea salt)

food coloring if u want!

marzipan garden creatures (optional, but mandatory) *for nut-free option, u can use fondant! 

tube of marzipan (in baking aisle)

food coloring

toppings 

edible flowers

pomegranate seeds

sprinkles

mint leaves

how to make it!

cake 

preheat oven to 350

grease two 9in circular cake pan with vegan butter and don’t be shy w that butter

whisk together olive oil, lemon juice, lemon zest, milks, and applesauce

fold in flour, sugar, baking powder, baking soda, and salt. stir until nice n smooth.

pour equally into the 2 cake pans and bake for 50-ish minutes, or until u stick a toothpick in there and it comes out clean

cool in fridge for at least a half hr

filling 

combine all ingredients in a cute bowl and set aside

drizzle

combine water, lemon, and peach ginger preserves in a saucepan

simmer on medium until syrupy

remove from heat, pour into bowl, set aside for later

frosting

add butter to bowl and whip for a minute or two, until creamy

add powdered sugar slowly while whipping on low

add vanilla and salt and whip until it creates a yummy frosting (don’t overwhip though! five min tops)

creatures

combine marzipan with a couple drops of coloring and make some freaky friends

assemble cake

remove cakes from pans

take one cake, spread chestnut filling across the top

drizzle that drizzle on top

gently and tenderly place the next cake on top

pipe/spread buttercream around the sides, on top, in any design you want

top with marzipan party guests, edible flowers, pomegranate seeds, sprinkles, sugar, and mint leaves

invite ur friends and mostly ur enemies to marvel at ur gorgeous creation!!!!