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Spoil the birthday boy or girl with this allergen friendly vanilla cake. Simple, safe and delicious.

Allergen Friendly Vanilla Cake {free of gluten, eggs, dairy, nuts, coconut, rice, corn and soy}

Everyone deserves cake on their birthday. Even if you have allergies! This allergen friendly vanilla cake is free of gluten, dairy, eggs, nuts, corn, soy, rice and coconut. Plus it’s super easy to make!

Spoil the birthday boy or girl with this allergen friendly vanilla cake. Simple, safe and delicious.

A couple months ago my son had another round of allergy testing, revealing more allergies and more severe allergies. It’s definitely not what we had hoped for.

But when his birthday approached I did not let his allergies stop me from making him a super fun (and safe) birthday cake!

He was determined to have a Paw Patrol cake. And I wanted to make that happen.

Together we came up with the idea of turning the cake into a dog dish. I added homemade carob puff cereal on top for the dog food. It was a huge success.

Spoil the birthday boy or girl with this allergen friendly vanilla cake. Simple, safe and delicious.

We found a winner.

My kids gave it two big thumbs up!

This cake does not rise as much as a regular cake (did I mention it was free of everything? Even gums as those often contain allergens too). So I made a double batch and turned it into a four layer cake. It was mostly for effect to create a big dog dish. Just a single batch would be just fine for enjoying the cake.

Then top it with your favorite frosting. I used a “buttercream” made with palm shortening and homemade powdered sugar. Really, just two ingredients. My kids go crazy for the frosting.

I did also make a regular cake for the other party guests. That cake was the water dish, topped with blueberries.

Spoil the birthday boy or girl with this allergen friendly vanilla cake. Simple, safe and delicious.

Everyone join the fun.

It was wonderful to see my five year old enjoy his special day and not feel left out. To top it off my niece and nephew with allergies were able to eat cake too! It sure made my day to see everyone included in the celebration.

I really don’t have much else to say about this cake. I’ll let the pictures and the smiles speak for themselves.

Are you in need of a cake that is truly allergen friendly? This vanilla cake is the perfect solution!

Spoil the birthday boy or girl with this allergen friendly vanilla cake. Simple, safe and delicious.

Allergen Friendly Vanilla Cake
Serves 12
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Ingredients
  1. 1 1/2 cups sorghum flour
  2. 1/2 cup tapioca flour
  3. 1/2 cup organic cane sugar
  4. 1/2 tsp. unrefined sea salt
  5. 1 tsp. baking soda
  6. 1 tsp. cream of tartar
  7. 1/4 cup honey
  8. 1/2 cup palm shortening, melted
  9. 3 tsp. grass-fed gelatin
  10. 1/4 cup cold water
  11. 1/2 cup + 1 Tbsp. boiling water
Instructions
  1. Preheat the oven to 350*F. Grease and line with parchment paper two 8" round cake pans.
  2. In a small bowl combine the gelatin and 1/4 cup cold water. Set aside.
  3. In a large bowl combine the sorghum, tapioca, sugar, baking soda, salt, cream of tartar, honey and shortening. Stir to combine.
  4. Add the boiling water to the gelatin mixture and stir until the gelatin is dissolved (about 10 seconds).
  5. Add the hot gelatin mixture to the cake batter.
  6. Stir until well mixed.
  7. Pour half of the batter into each of the prepared pans.
  8. Bake for 30 - 35 minutes, until golden.
  9. Allow cakes to cool in pan for 15 minutes. Remove from pans and cool completely.
  10. Remove parchment paper.
  11. Frost and serve.
Notes
  1. Cream of tartar is made from grapes. Replace it with an extra 1/2 tsp. baking soda if you have a grape allergy.
  2. Palm shortening is in the same family as coconut and may not be safe for those with a coconut allergy. The palm shortening can be replaced with lard, olive oil or avocado oil.
  3. Store the cake in a sealed container in a cool spot.
  4. The cake can be frozen with or without frosting.
  5. Make a double batch for a 4 layer cake.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Divine Chocolate Cake | Just Take A Bite

Divine Chocolate Cake

When it comes to Valentine’s Day nothing beats chocolate. Get your fix with this divine chocolate cake that can be mixed by hand and made gluten free!

Divine Chocolate Cake | Just Take A Bite

I am working with Stonyfield and Divine Chocolate for this post. I have been compensated for my time commitment. But the opinions and ideas are my own. I have not been paid to post positive reviews.

Stop what you’re doing and run to the kitchen.

Wait, read this post first. Then run to the kitchen to make this divine chocolate cake. Trust me, your family will be singing your praises.

Chocolate always wins.

When it comes to sweets I always pick chocolate anything. Especially for Valentine’s Day. So naturally I like to make chocolate treats for my family.

Divine Chocolate Cake | Just Take A Bite

This year I was challenged to create something with Stonyfield yogurt and Divine Chocolate.

My first thought…eat a dish of yogurt with big chunks of chocolate in it. That’s my idea of great treat!!

But that isn’t much of a recipe.

Divine Chocolate Cake | Just Take A Bite

My creation.

Instead I created a chocolate cake that uses melted chocolate for flavor and whole milk yogurt for moisture. I don’t go overboard with sugar either. The end result is a light chocolate cake that you’ll go crazy for.

Divine Chocolate Cake | Just Take A Bite

I made two versions. One gluten free for my kids and one with wheat for my husband. Both cakes were so delicious! If my husband approves of a gluten free cake you know it has to be good.

My daughter even shared some with a friend at school (who is not gluten free) who raved about it.

For the gluten free cake I used my favorite gluten free flour mix. It worked perfectly!

Time to decorate.

But you can’t have cake without frosting! So I added a light chocolate buttercream and shavings of dark chocolate. Yep, I had some pretty happy kids.

Divine Chocolate Cake | Just Take A Bite

The great thing about Divine Chocolates is that there are quite a few flavors. So you could change up the flavor of the cake. Simply shave flavored chocolate on top or add it right to the cake batter. The mint or raspberry would be amazing!

Are you looking for an easy and delicious dessert for your family?

This Valentine’s Day give your loved ones a special treat by creating your own divine chocolate cake using Stonyfield yogurt and Divine Chocolate. Everyone will feel the love!

Divine Chocolate Cake | Just Take A Bite

Divine Chocolate Cake
Serves 12
A light, moist chocolate cake made with dark chocolate and yogurt.
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Ingredients
  1. 1/2 cup chocolate of choice (see notes)
  2. 1/4 cup butter
  3. 1 Tbsp. carob powder (optional)
  4. 1 Tbsp. cocoa powder (optional)
  5. 1 cup organic cane sugar
  6. 2 cups AP flour or gluten free flour mix (see post for link)
  7. 1 1/2 tsp. baking soda
  8. 1/2 tsp. salt
  9. 2 eggs
  10. 1 tsp. vanilla
  11. 1 cup plain, whole milk yogurt
Instructions
  1. Heat oven to 350*F. Grease and line with parchment paper two 8" or 9" round cake pans.
  2. Melt the chocolate, butter, carob powder and cocoa powder in double boiler. Set aside.
  3. In a large bowl combine the flour, sugar, baking soda and salt.
  4. Add the eggs, vanilla and yogurt. Stir until combined.
  5. Add the melted chocolate. Stir until well mixed. The batter will be thick.
  6. Divide the batter into the prepared pans.
  7. Bake for 40 minutes.
  8. Allow cake to cool 10 minutes. Remove from pans and let cool completely on a cooling rack.
  9. Frost and serve.
Notes
  1. For chocolate you can use any flavor of Divine chocolate or semi-sweet chocolate chips.
Just Take A Bite http://justtakeabite.com/
 Divine Chocolate Cake | Just Take A Bite

Light Chocolate Buttercream
A simple, light chocolate buttercream.
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Ingredients
  1. 1/3 cup butter at room temperature
  2. 1/3 cup organic palm shortening (or more butter)
  3. 1 cup organic powdered cane sugar
  4. 1 -2 Tbsp. organic cocoa powder
Instructions
  1. Beat all ingredients together in a large bowl until well mixed and fluffy.
Notes
  1. To make powdered sugar simply blend organic cane sugar in a high powered blender until powdered.
  2. This makes enough to fill and top a two layer cake. Double the recipe if you also want to frost the sides.
Just Take A Bite http://justtakeabite.com/
This post is linked to Savoring Saturdays.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Honey Sweetened Pumpkin Butter Three Ways | | Homemade Dutch Apple Pie

Honey Sweetened Pumpkin Butter Three Ways: SHK Post

Now that fall is here it’s time for pumpkin everything! Use this nutrient packed vegetable to create three variations on pumpkin butter. It is so easy and delicious. Your kids will love it.

Honey Sweetened Pumpkin Butter Three Ways | | Homemade Dutch Apple Pie

Coming up with healthy snacks can be a challenge. Kids want sweet and tasty. You want quick and nutritious.

Honey sweetened pumpkin butter is the perfect solution!

Pumpkin is not a vegetable most people eat very often. But it really is packed with nutrients. Pumpkin contains vitamin A (a lot of it!), vitamin C, potassium, copper and iron in addition to lots of phyto-nutrients. So it makes the perfect component to a healthy snack like pumpkin butter.

There are three variations of pumpkin butter – original, chocolate and sunflower. They each have a unique flavor that your kids are sure to love. And with only three or four ingredients they are all easy to make.

Honey Sweetened Pumpkin Butter Three Ways | | Homemade Dutch Apple Pie

It only takes about ten minutes to make all three pumpkin butters! It is that easy. After a few minutes in the refrigerator they are ready to eat. I like to prepare them in advance. Then snack time is easy. The pumpkin butter will last up to a week in the refrigerator.

Are you ready to whip up one or all three of these tasty fall treats? Head on over to Super Healthy Kids where I show you just how easy it is. Then surprise your kids with a delicious after school treat.

Don’t forget to really add to the fun by making a batch of pumpkin spice graham crackers to go along with the pumpkin butter. Maybe homework time will go a bit smoother with a fun snack. At the very least your kids will have their mouths and bellies full of good stuff.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

This post is linked to Savoring Saturdays.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Salted Caramel Cupcakes with Maple Bacon Glaze | Homemade Dutch Apple Pie

Salted Caramel Cupcakes with Maple Bacon Glaze

Looking for a unique treat that is both salty and sweet? Salted caramel cupcakes with maple bacon glaze are the perfect solution. They are free of gluten, dairy, corn and nut but full of flavor.

Salted Caramel Cupcakes with Maple Bacon Glaze | Homemade Dutch Apple Pie

When it comes to dessert cupcakes top the list for fun, portable and easy to eat. No need to fuss with cutting or plating.

Simple. Just the way I like it.

There are so many cupcake flavors to choose from. Chocolate, vanilla and yellow are traditional flavors. Or you can add some fun with strawberry and coconut.

But if you really want to kick your cupcakes up a notch try a salted caramel cupcake base with maple bacon glaze.

The cake is properly prepared with soaked gluten free grains. The glaze is made with only four simple ingredients, including bacon grease and urefined sea salt!

Salted Caramel Cupcakes with Maple Bacon Glaze | Homemade Dutch Apple Pie

The family consensus.

I thought these salted caramel cupcakes were amazing! I am a sucker for anything sweet with a pop of saltiness. Add bacon on top? You’ve got a winner. I would have gladly eaten the whole batch myself.

And I may have eaten a few for breakfast!

My husband enjoyed them, but wasn’t sure he liked quite so much bacon flavor in his cupcake.

The kids felt the same – good cupcakes, pretty strong on bacon.

You can adjust the bacon flavor to your liking by adjusting the amount of bacon grease used in the glaze. It will also depend on your bacon. Ours is quite smokey and has a very strong flavor.

Salted Caramel Cupcakes with Maple Bacon Glaze | Homemade Dutch Apple Pie

The cake.

Salted caramel cupcakes have a great balance of salty and sweet. They are actually good without adding any frosting or glaze.

You could go for a simple vanilla buttercream on top too if you like more sweet. Chocolate frosting would also pair well with the salty base.

The cake itself is soft and moist from soaking the gluten free grains. Not too dense but also not crumbly. It holds up well in little hands.

Allergen friendly.

These cupcakes are gluten, dairy, nut, corn, rice, soy and coconut free. If you can’t have eggs you could use an egg replacement.

In other words they are safe for just about everyone!

Bring on the birthday parties. Salted caramel and bacon are the perfect combination for a celebration.

Are you a salty and sweet fan? Looking for a confection that’s unique and allergen friendly?

Salted caramel cupcakes with maple bacon glaze give a whole new meaning to dessert. Easy, fun, salty, sweet goodness.

Salted Caramel Cupcakes with Maple Bacon Glaze | Homemade Dutch Apple Pie

Salted Caramel Cupcakes with Maple Bacon Glaze
Yields 12
An allergen friendly salty and sweet cupcake perfect for birthdays and holidays.
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Cupcake
  1. 1/4 cup amaranth or brown rice flour
  2. 1 cup sorghum or white rice flour
  3. 1/2 cup tapioca flour
  4. 1 cup warm water
  5. 1 Tbsp. lemon juice
  6. 1/4 cup maple syrup
  7. 1 tsp. organic vanilla (use corn free if allergic to corn)
  8. 1 1/2 tsp. unrefined sea salt
  9. 1 tsp. baking soda
  10. 1 egg or egg substitute
  11. 1 1/2 Tbsp. extra virgin olive oil
  12. 1/4 cup organic cane sugar or coconut sugar
Glaze
  1. 2 Tbsp. melted bacon grease
  2. 2 Tbsp. maple syrup
  3. 4 Tbsp. organic cane sugar
  4. pinch sea salt (optional)
Cupcake
  1. Combine the amaranth, sorghum and tapioca flour. Whisk to remove any lumps.
  2. Add the water and lemon juice. Mix and work out any lumps.
  3. Cover and let sit 7-24 hours.
  4. Heat the oven to 325*F. Line a muffin pan with muffin cups.
  5. Add the syrup, vanilla, salt, soda, egg, oil and sugar to the soaked mixture.
  6. Beat until well combined.
  7. Fill muffin cups almost full.
  8. Bake for 45 minutes.
  9. Allow to cool completely before glazing.
Glaze
  1. Combine the melted bacon grease, syrup, sugar and salt. Mix well.
  2. Top the cupcakes with glaze.
  3. Refrigerate to solidify the glaze.
  4. Serve at room temp or straight from the refrigerator.
  5. Store in a covered container in the refrigerator.
Notes
  1. Some or all of the bacon grease can be replaced with melted lard, butter or coconut oil to reduce the bacon flavor.
  2. The cupcakes freeze well. Freeze without glaze.
Just Take A Bite http://justtakeabite.com/
In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

This post is linked to Savoring Saturdays.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Vanilla Coconut Yogurt Butter Cream {gluten free, nut free}

Vanilla Coconut Yogurt Butter Cream | Homemade Dutch Apple Pie 2The other day I made cupcakes as a special treat.  But I ran out of time to make frosting.  So I ended up not serving my cupcakes at our family gathering.  I actually stuck most of them in the freezer to use later.

Then as I was pondering what to make with my Stonyfield Petite Creme vanilla yogurt it occurred to me it might be fun to make frosting out of yogurt!  So I did.

I had also just made a batch of coconut milk and the leftover coconut shreds had just come out of the dehydrator.  Instead of grinding them into flour I added them to my frosting.

Vanilla Coconut  Yogurt Butter Cream is so easy to make.  It takes about two minutes.  It also only requires five ingredients.  You can even leave the coconut out if you don’t like coconut.Vanilla Coconut Yogurt Butter Cream | Homemade Dutch Apple Pie

One of the things I love about this frosting is that it is not overly sweet.  The only sweetener is what is in the yogurt.  Nothing else is added.

My husband and my daughter both really enjoyed yogurt butter cream on their cupcakes.

I make gluten free cupcakes (this is a delicious and healthy version), but you can use whatever cupcake you like.  This butter cream would even be really good on chocolate cake.

The petite creme yogurt is fat free.  Normally I am not a fan of fat free stuff.  But in this recipe it is balanced with the butter in the frosting.  Full fat plain yogurt would also work.  Simply add some maple syrup or cane sugar to it to make a homemade vanilla yogurt.

A note of caution – the Stonyfield yogurt does contain corn starch.  So if you are allergic to corn be sure to use an alternative yogurt.  My little guy was pretty disappointed about this.  It meant he couldn’t try it.

If you need a quick frosting, grab a bowl, a mixer and some yogurt.  You’ll have delicious butter cream in no time.Vanilla Coconut Yogurt Butter Cream | Homemade Dutch Apple Pie

Vanilla Coconut Yogurt Butter Cream {gluten free, nut free}
A lightly sweet, simple butter cream.
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Ingredients
  1. 2/3 cup vanilla yogurt (or plain yogurt with 3 Tbsp. maple syrup or cane sugar added)
  2. 2/3 cup shredded unsweetened coconut
  3. 2/3 cup tapioca flour (use less if you don't want the frosting as thick)
  4. 1/2 cup butter, at room temperature
  5. 2 tsp. vanilla extract
Instructions
  1. Combine all of the ingredients in a large mixing bowl.
  2. Beat on high until well combined.
  3. Use immediately to frost cupcakes.
  4. Store extra frosting in the refrigerator. Bring to room temperature before using.
Notes
  1. This makes enough frosting for 1 dozen cupcakes. The recipe can easily be doubled or tripled.
Just Take A Bite http://justtakeabite.com/
 I received products from Stonyfield to create this recipe.  But all opinions are my own.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Lemon Cupcakes with Strawberry Buttercream {soaked, gluten free, dairy free, nut free, corn free}

Lemon Cupcakes with Strawberry Buttercream soaked gluten free dairy free nut free corn free | Homemade Dutch Apple PieValentine’s Day is right around the corner.  It’s a day to really show your loved ones how much you care.

What better way to show you care than by making a special treat that is not loaded with high fructose corn syrup, artificial colors and chemicals?Lemon Cupcakes with Strawberry Buttercream soaked gluten free dairy free nut free corn free | Homemade Dutch Apple Pie

These lemon cupcakes are the perfect confection for your Valentine.  They are soaked, gluten free, dairy free, nut free and corn free.  Free of most allergens, free of chemicals and soaked for easier digestion – that is a {real} treat.

The idea for these cupcakes actually came from my daughter.  She loves Valentine’s Day.  So she wanted me to create a unique dessert.  She also helped me make them!  She’s my little traditional food baker in training.Lemon Cupcakes with Strawberry Buttercream soaked gluten free dairy free nut free corn free | Homemade Dutch Apple Pie

The strawberry frosting was a requirement since she wanted them pink.  It is light and fluffy.  I think I could eat a bowlful plain!  I make it with homemade powdered sugar to avoid corn and processed sugar.  We also made chocolate hearts for decorations.  They are just melted dairy free chocolate chips poured into candy molds.

Both of my kids were crazy about these cupcakes.  My son declared them “the best cupcakes I’ve ever had.”

I really loved them too.  Which surprised me since I’m not a big lemon fan.  But these are really good.  They are a bit moister than a typical cupcake because of the lemon.  The flavor reminds me of lemon bars.Lemon Cupcakes with Strawberry Buttercream soaked gluten free dairy free nut free corn free | Homemade Dutch Apple Pie

If you don’t like a moist cupcake you can cut back on the lemon juice and use a few drops of lemon essential oil or a natural lemon flavoring.

If you are going to be busy on Valentine’s Day with school parties or errands you can bake the cupcakes in advance.  Simply store them in the freezer.  Then give them about an hour to thaw while you make the frosting.  They also keep well for about a week in a sealed container at room temperature even with the frosting on.

Lemon cupcakes with strawberry buttercream are the perfect Valentine’s Day treats for your loved ones.  Skip the artificial sweets.  Take the time to make something that is both delicious and healthy.Lemon Cupcakes with Strawberry Buttercream soaked gluten free dairy free nut free corn free | Homemade Dutch Apple Pie

Lemon Cupcakes with Strawberry Buttercream {soaked, gluten free, dairy free, nut free, corn free}
Yields 20
A fresh lemon cupcake with sweet strawberry buttercream.
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Cupcakes
  1. 2 cups any combination of gluten free flour
  2. 1/2 cup lemon juice
  3. 1/2 cup warm water
  4. 1/4 cup melted coconut oil, palm shortening or butter
  5. 1 egg
  6. 1 1/4 cups organic cane sugar or coconut sugar
  7. 1/4 tsp. sea salt
  8. 1/2 tsp. baking soda
  9. 1 tsp. cream of tartar
  10. 1 tsp. tapioca flour or arrowroot
Buttercream
  1. 1 cup strawberries(fresh or frozen, thawed), pureed
  2. 2/3 cup palm shortening or butter at room temperature
  3. 1 1/2 cups homemade powdered sugar (see recipe for link)
Cupcakes
  1. Combine the flour, lemon juice and water.
  2. Cover and let sit 7-24 hours.
  3. Heat oven to 350*F. Fill muffin pan with paper liners.
  4. Add the melted fat. Beat just until mixed.
  5. Add the egg. Beat just until mixed.
  6. Add the sugar, salt, soda, cream of tartar and tapioca.
  7. Beat until just mixed.
  8. Fill the muffin cups with batter, about 3/4 full.
  9. Bake for 40 minutes.
  10. Allow to cool completely.
  11. Frost or freeze until ready to use.
Buttercream
  1. Combine the strawberries, shortening and sugar in a medium bowl.
  2. Beat until combined and fluffy, about 4 minutes.
  3. Pipe or spread onto cupcakes.
Notes
  1. For a cupcake it works best to use at least 1/2 "white" flour like tapioca or white rice.
  2. You can substitute whole wheat or all purpose flour if you are not gluten free. Reduce the amount of flour by 1/4 cup.
  3. You can use 1 tsp. baking powder in place of the cream of tartar and tapioca flour if you tolerate corn.
Just Take A Bite http://justtakeabite.com/


In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Winter Spice Bread With Nutmeg Icing {soaked, gluten free, dairy free, nut free, corn free}

Winter spice bread is a gluten free sweet bread filled with spice and topped with a delicious nutmeg icing.Winter Spice Bread With Nutmeg Icing Soaked Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple PieI love having sweet breads on hand.  They make great snacks or breakfasts.  I also love them with a big bowl of nourishing soup.

In the winter I don’t do as many fruity breads.  I gravitate towards warming foods with a hint of spice.

So I created this winter spice bread.  It has a bit of nutmeg and cinnamon for flavor.  You could also add mini chocolate chips for extra sweetness.

I love that this winter spice bread is soaked for easier digestion.  It also makes two loaves.  So it lasts us a few days.  One of them could go to the freezer…but our second loaf usually doesn’t make it.Winter Spice Bread With Nutmeg Icing Soaked Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple Pie

Just for an extra bit of flavor I created a nutmeg icing.  You can top the whole loaf of winter spice bread with the icing or drizzle it on individual pieces.  The icing soaks in and creates a rich, gooey treat.  It’s almost like eating cake!

My kids really enjoyed this bread.  The whole family did!

Whether you want a special breakfast or the perfect side for your soup, winter spice bread is just what you need.

If you like a little more rise in your bread you can use baking powder.  But if you are corn free the baking soda/cream of tartar combination works well.  Beating the egg whites separately and folding them into the batter will also make the bread less dense.Winter Spice Bread With Nutmeg Icing Soaked Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple Pie

The great thing about a soaked bread is that you can prepare half of it one day and finish it the next.  Breaking it up into shorter steps really makes baking bread easy!  I soak my flour one day and then get the bread in the oven quickly the next morning.

Winter spice bread is a perfect treat all winter long.  Make a big batch so you can stock your freezer.Winter Spice Bread With Nutmeg Icing Soaked Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple Pie

Winter Spice Bread With Nutmeg Icing {soaked, gluten free, dairy free, nut free, corn free}
Yields 2
A sweet bread with the flavors of cinnamon and nutmeg.
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Bread
  1. 2 cups any combination gluten free flour
  2. 1 cup total soaking liquid (at least 2 Tbsp. lemon juice, water kefir, kefir or yogurt + enough water, milk or coconut milk to equal one cup)
  3. 1/2 - 3/4 cups organic cane sugar or coconut sugar (depends on your taste)
  4. 1/4 cup honey
  5. 1 tsp. baking soda
  6. 2 tsp. cream of tartar
  7. 2 tsp. tapioca flour or arrowroot
  8. 1/4 cup coconut oil (or butter), melted
  9. 1 tsp. sea salt
  10. 1 tsp. nutmeg
  11. 1/4 tsp. cinnamon
  12. 1 tsp. vanilla
  13. 2 eggs
Icing
  1. 6 Tbsp. tapioca flour (or arrowroot)
  2. 2 Tbsp. honey
  3. 2 tsp. coconut milk
  4. 1/2 tsp. vanilla
  5. 1/2 tsp. nutmeg
  6. 2 Tbsp. cane sugar
  7. pinch of salt
Bread
  1. In a large bowl combine the flour and soaking liquid.
  2. Cover and let set 7-24 hours.
  3. Heat the oven to 350*F. Grease two bread pans (one large, one medium)
  4. Add the sugar, honey, soda, cream of tartar, tapioca, oil, salt, nutmeg, cinnamon and vanilla. Beat.
  5. Add the eggs. Beat until well combined.
  6. Pour the batter into the prepared pans.
  7. Bake for 50 - 55 minutes.
  8. Allow to cool before serving.
Icing
  1. Combine all of the ingredients in a medium bowl.
  2. Mix until well combined.
  3. Pour over bread or serve with individual pieces.
Notes
  1. Use at least 1/3 cup starchy flour in the flour mix (tapioca flour, white rice flour).
  2. This bread freezes well.
  3. 1/2 cup mini chocolate chips can be added to the batter.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Zucchini Cake With Two Frostings (gluten free, dairy free)

Zucchini Cake With Two Frostings: gluten free dairy free || Homemade Dutch Apple PieSchool is starting.  Fall is coming.  But don’t think it’s too late for another zucchini treat!

We get quite a bit of zucchini from our garden every summer.  So I’m always trying to find new ways to use it.

This year I created a gluten free dairy free zucchini cake.  To make it extra special I came up with two kinds of frosting.  One is a cream cheese icing.  The other is a dairy free cinnamon sugar buttercream.

Both frostings are equally delicious.  I like the tang and lightness of the cream cheese icing.  My kids really liked the cinnamon sugar frosting.

One of the best parts about this cake is that it’s packed with two cups of zucchini.  It’s also very allergen-friendly and refined sugar free.

Zucchini cake works well as a breakfast (like coffee cake) or as a dessert.  We even ate some for dinner with soup.  It’s good no matter how you serve it.

Kick off the school year with a special treat that is also very healthy.  Zucchini cake is the perfect fit.

Zucchini Cake With Two Frostings: gluten free dairy free || Homemade Dutch Apple Pie

Zucchini Cake With Two Frostings
Serves 12
A light zucchini cake that is gluten, dairy and nut free - with two frosting options.
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Cake
  1. 2 cups any combination gluten free flours (rice, tapioca, sorghum, amaranth, teff)
  2. 2 cups grated zucchini
  3. 1 cup cane sugar or coconut sugar
  4. 2 tsp. aluminum-free baking powder
  5. 1 tsp. baking soda
  6. 1/2 tsp. sea salt
  7. 1/2 tsp. cinnamon
  8. 1/2 cup butter, coconut, lard or palm shortening - soft/room temp
  9. 2 eggs
  10. 1 tsp. vanilla
Cream Cheese Frosting
  1. 1/2 cup whole milk yogurt or coconut milk yogurt
  2. 2 Tbsp. maple syrup
  3. 1/2 cup tapioca flour
  4. 1/2 tsp. vanilla
Dairy Free Cinnamon Sugar Frosting
  1. 1/2 cup organic palm shortening (can be replaced with butter if you tolerate dairy)
  2. 1/2 cup coconut sugar
  3. 3 Tbsp. maple syrup
  4. 1 tsp. vanilla
  5. 3/4 tsp. cinnamon
Zucchini Cake
  1. Heat the oven to 350*F. Grease an 8x11" baking pan.
  2. In a large bowl combine all of the cake ingredients. Mix well.
  3. Pour the batter into the prepared pan.
  4. Bake for 45 minutes. Allow to cool before frosting.
Cream Cheese Frosting
  1. Combine all of the frosting ingredients. Mix well.
  2. Let sit in the refrigerator at least 15 minutes before using.
Dairy Free Cinnamon Sugar Frosting
  1. Combine all of the frosting ingredients. Mix well.
  2. Use immediately or cover for use later.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Gluten Free Dairy Free Blueberry Cake

This blueberry cake is light, mildly sweet and perfect for summer parties.  You’ll never even know it’s gluten and dairy free!Gluten Free Dairy Free Blueberry Cake || Homemade Dutch Apple Pie

 It’s blueberry season!  I look forward to this every summer.  Why?  Blueberries are my absolute favorite fruit.

We always buy or pick a bunch and freeze them so we can enjoy blueberries all year long.

There are so many ways to use blueberries whether they are fresh or frozen.  I like to use them for pie, ice cream and muffins.

This year I decided to make blueberry cake.  What a wonderful summer treat!

Moist cake topped with a light blueberry frosting.  A few fresh blueberries on top and you’ve got pure blueberry bliss.

Gluten Free Dairy Free Nut Free Blueberry Cake | Just Take A Bite

 

 

 

This cake is gluten, dairy and nut free.  It makes a great summer birthday treat for someone with food allergies.  You can also bring it to parties and potlucks.  Everyone will enjoy it.

Blueberry cake got the seal of approval from my entire family.  That is a tough thing with multiple family members with food texture issues.

The cake is great served plain or with frosting. You can even make a very healthy frosting by using homemade powdered sugar!  Pair the cake with ice cream and you’ve really got a treat.

Blueberries make my summer complete.  I love that I can now enjoy them in blueberry cake.  What is your favorite way to use blueberries? 

Gluten Free Dairy Free Blueberry Cake || Homemade Dutch Apple Pie

Gluten Free Dairy Free Blueberry Cake
A fun cake filled with fresh blueberries.
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Cake
  1. 1 cup blueberries + 1 Tbsp. water, pureed (fresh or frozen berries)
  2. 2 cups any combination of gluten free flours (i.e. amaranth, sorghum, rice, tapioca)
  3. 1 cup organic cane sugar, sucanat or coconut sugar
  4. 2 tsp. baking powder
  5. 1 tsp. baking soda
  6. 1/2 tsp. sea salt
  7. 1/2 tsp. cinnamon (optional)
  8. 1/4 tsp. nutmeg (optional)
  9. 1/2 cup organic palm shortening or butter, softened
  10. 2 eggs
  11. 1/2 - 1 cup blueberries (fresh or frozen, optional)
Frosting
  1. 1 cup powdered sugar (preferably homemade - see post for link)
  2. 1 Tbsp. pure blueberry juice
  3. 1/3 cup organic palm shortening
Instructions
  1. Heat the oven to 350*F. Grease a 8x11" baking pan.
  2. In a large bowl combine all of the ingredients (except the whole blueberries). Beat well.
  3. Spread half of the batter into the prepared pan.
  4. Sprinkle the blueberries over the batter.
  5. Spread the remaining batter on top.
  6. Bake for 45 minutes.
  7. Allow to cool.
Frosting
  1. Combine all of the ingredients and mix well. If the frosting is too stiff add more juice. If the frosting is too loose add more powdered sugar.
Notes
  1. If using frozen blueberries, allow them to thaw at least partially before pureeing.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

This post is linked to From The Archives Friday.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Pumpkin Spice Cake

My in-laws are here this weekend, and today happens to be my father-in-law’s birthday.  So I wanted to make a cake.  I had thought about doing carrot cake.  Then I wondered if I could add pumpkin and make a pumpkin carrot cake.  I did some searching and found a recipe for pumpkin spice cake on Joy of Baking.  So I went with that.  And I’m glad I did.  It turned out great!!  Very easy to make.  Rebecca helped me with it.  Everyone enjoyed it last night.  The original recipe uses a cream cheese frosting.  I forgot to buy cream cheese this week 😛  So I made a maple buttercream.  It worked very well with the pumpkin cake.  I went for a simple decoration with crispy almonds (mostly due to time constraints…i.e. a fussy baby and a 3 year old trying to help :P).  I had to have a taste too of course.  I can’t make a new cake and not taste it 😛  It’s times like this that I wish I could eat grains 🙂  Yum!!!  This is a perfect fall treat.  Not the best frosting job…but I had a little helper 🙂  Since we are doing letter F this week Rebecca got to Frost Grandpa’s cake.  We still need to work on her technique a bit 😉

Pumpkin Spice Cake

1/2 cup unsalted butter, room temperature
1 1/4 cups light brown sugar
2 large eggs
1 cup fresh or canned pure pumpkin (about 1/2 of a 15 ounce can)
1 tsp. pure vanilla extract
2 cups sifted cake flour
1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/2 cup buttermilk, room temperature

Note: To make your own buttermilk combine 1/2 cup of milk with 1/2 tablespoon vinegar or lemon juice. Stir and let stand for 10 minutes before using.

For Garnish:

1/2 cup toasted and chopped walnuts or pecans

1 recipe maple buttercream (see recipe below) or cream cheese frosting

Preheat the oven to 350 degrees F and place rack in center of oven. Butter and flour (or spray with Baker’s Joy) two – 8 inch (20 cm) cake pans (I use palm shortening and parchment paper…cake comes out perfectly every single time)

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the pumpkin puree and vanilla extract and beat until incorporated.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture. Divide the batter in half and then pour the batter into the prepared pans. Bake for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans. Cool completely before frosting.

Place one of the cake layers, top side down, on a serving plate. Frost with a layer of icing. Place the second cake, top side down, onto the first layer and frost the top and sides of the cake. Garnish with chopped nuts, if desired. Refrigerate but bring to room temperature before serving.

Maple Buttercream

1/2 cup butter, softened
1/2 cup palm shortening
3 cups powdered sugar
1/4 cup pure maple syrup
2 – 4 Tbsp. milk

Cream butter and shortening.  Add sugar and maple syrup.  Mix well.  Add milk a little at a time until desired consistency.  Use immediately or store in refrigerator.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.