Category Archives: grain-free

Double Chocolate Cashew Butter Cookies

Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}Cashew butter cookies began as a last-minute recipe a couple of years ago, but now they’re one of my favorite things. Every time I finish testing and posting one version, I start formulating another.Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}I started dreaming of these Double Chocolate Cashew Butter Cookies when I posted their classic chocolate chip sisters last spring. As with many of my recipes, they were in the back of my mind for months before I ever cracked open a jar of creamy cashew butter and started playing around. But once I did…whoa.Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}These thick, puffy, chewy chocolate cookies are so, so good. And vegan. And grain-free. And dead-easy. Just…what?! Give me alllllll the cashew butter cookies!Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}This is a one-bowl, no-mixer, no-chill, cookies-within-30-minutes-of-a-craving recipe. Oh, and should you have some modicum of self-control, these two-bite treats keep incredibly well at room temperature for upwards of a week. In fact, I think they get better as time goes on. The buttery cashew flavor mellows and melds with the cocoa and chocolate chips, and the results are brownie-like and wonderful ❤Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}I find good quality, reasonably-priced cashew butter at Trader Joe’s, but if you don’t happen to live in a spot smack in between two TJ’s, never fear. I haven’t tried it, but I am 96% sure you could make these with well-stirred natural peanut butter. And honestly, I think the only way to improve this recipe would be to add peanut butter.Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}

Double Chocolate Cashew Butter Cookies {Vegan & Grain-Free}
makes about 2 dozen small cookies

1 cup creamy-style cashew butter
1/3 cup cocoa powder (natural or dutch process)
1 cup light brown sugar, packed
1/4 teaspoon baking powder
pinch of Kosher or sea salt
3 tablespoons aquafaba (chickpea canning liquid) or 1 flax egg*
1 teaspoon vanilla extract
1 cup dairy-free chocolate chips + more for topping

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

In a large mixing bowl, whisk together cashew butter, cocoa powder, light brown sugar, baking powder and salt until combined. Mix in aquafaba (or flax egg) and vanilla. Fold in dairy-free chocolate chips.

Scoop dough by the tablespoon and form into balls. Place dough balls 2 inches apart on prepared pans and press down to flatten. Bake 10-11 minutes, until puffy and no longer wet looking. Allow cookies to cool on the baking sheet for ten minutes before removing to a rack to cool completely. Top warm cookies with more chocolate chips, if desired. Repeat baking process with any remaining dough.

Let cookies cool completely before storing in an airtight container. They’ll keep well at room temperature for at least a week.

Note:

To make a flax egg, use a fork to whisk together 1 tablespoon ground flaxseed and 2 tablespoons warm water. Let sit for five minutes, until thickened. Continue with recipe as written.Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}Double Chocolate Cashew Butter Cookies {Vegan, Grain-Free}

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Chocolate Macaroon Tart

Chocolate Macaroon Tart {Five Ingredients, Grain-Free}I had no intention of making a third (or fourth?) Easter dessert, but then I discovered macaroon crust on Pinterest and, well, here we are talking about a Chocolate Macaroon Tart.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}So, what’s so special about a macaroon crust? For one, it’s basically a big chewy, crisp-edged coconut macaroon cookie that you can bake and fill with whatever no-bake filling you like.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}There is no “for two.” It’s that simple.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Now, there are many ways to make a macaroon crust. Some have flour, some contain egg whites. I looked at a few options before realizing that it would probably work with just two ingredients: sweetened flaked coconut and sweetened condensed milk.

Oh, and salt. Can’t forget the salt.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}I folded the ingredients together and pressed the mixture into a heavily-greased springform or tart pan.*

*I think the only piece of baking equipment that I don’t have is a tart pan, which is probably why there have not been many tarts on here. Feel free to use whatever you have.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Half an hour later, it was toasty at the edges and light-golden in the center.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}I filled it with chocolate ganache and let it set up in the fridge before slicing.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}(I also gave it a few swipes with the back of a hot spoon for some rustic glossiness and because I am a control freak.)Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Who knew five Ingredients and no grains could make something this irresistible?! Silky chocolate ganache filling + toasty coconut crust 🙌🏻🙌🏻🙌🏻Chocolate Macaroon Tart {Five Ingredients, Grain-Free}It’s like eating a chocolate-coconut candy bar…but classier because it’s a tart. We all know how much classiness matters when you’re sneaking cold wedges of Chocolate Macaroon Tart out of the fridge after your bedtime. Not that I’ve ever done that. Twice. On the same night.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Happy Easter to those celebrating! Chag sameach to those observing Passover! And if you’re not celebrating/observing anything, have a great weekend anyway.

Chocolate Macaroon Tart {Five Ingredients, Grain-Free}
makes one 9- or 10-inch tart, about 12 servings

Macaroon Crust:
1 14-ounce package sweetened flaked coconut
2/3 cup sweetened condensed milk
1/4 teaspoon Kosher or sea salt

Ganache Filling:
12 ounces dark chocolate, chopped
1 cup heavy cream

Preheat oven to 350F. Heavily grease a 9- or 10- inch tart pan or springform pan. Line the bottom with parchment and grease again.

Make the crust. Combine sweetened flaked coconut, sweetened condensed milk, and salt in a large mixing bowl. Use a silicone spatula or wooden spoon to fold together until combined. It will be thick.

Transfer mixture to prepared pan. Lightly grease your hands before pressing mixture onto the bottom and up the sides. Bake 25-30 minutes, or until edges are browned and center is turning pale golden. Remove to a rack and cool completely.

Make ganache filling. Place chopped chocolate in a large measuring cup or heatproof mixing bowl. Heat heavy cream in a small saucepan over medium heat until it is steaming and bubbles are forming at the edge.

Pour warm cream over chopped chocolate. Do not stir. Cover bowl with a lid or aluminum foil for 5 minutes. Remove lid/foil. Use a fork to stir until chocolate and cream are combined and smooth. Pour into crust. Tap a few times to release air bubbles. Let tart sit at room temperature until filling is set (a couple of hours), or chill uncovered in the refrigerator. Remove tart from the fridge at least 15-20 minutes before running a thin, flexible knife around the edge and releasing from the pan.

Slice into thin wedges and serve. Leftovers will keep covered in the refrigerator.Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}Chocolate Macaroon Tart {Five Ingredients, Grain-Free}

Peanut Butter Mousse Cake {Three Year Anniversary!}

E2 Bakes is turning three on Sunday!Peanut Butter Mousse CakeIn years past, I would take this time to go on about the number of posts/recipes I’ve written (332/322, if you care about that sort of thing) and how I had no idea that the blog would go on this long. I have a tendency toward sentimentality and I’m working on reining it in, but I’m not perfect yet…so, um, I’ll be brief. And then we’ll talk about Peanut Butter Mousse Cake.Peanut Butter Mousse CakeThis blog is the thing of which I am proudest. I spend more time and energy working on content for this site than basically anything else, but it has been worth every late night and working weekend. I hope to continue baking and writing here for years to come.Peanut Butter Mousse CakeI blog because I love it, but it wouldn’t be nearly as much fun without y’all. Thank you for reading, commenting, providing encouragement and feedback, and making my recipes in your own kitchens!Peanut Butter Mousse CakeThis community has grown by leaps and bounds over the last year. For those of you who are new around here, welcome! I’m glad you’re here.

For those who have been here since the beginning, thank you for sticking with me. Sorry about all those bad photos in the early days 🙂 Peanut Butter Mousse CakeAs for the future, lot of exciting things are coming in year four! Recipes, of course, but also bigger, better, blog-altering things. I can’t say much now, but know that good things are happening and I’m psyched to share them with you soon ❤ Peanut Butter Mousse CakeFor now though, let’s talk about Peanut Butter Mousse Cake. It’s the peanut butteriest peanut butter cake I’ve ever had. So. freaking. good!Peanut Butter Mousse CakePeanut Butter Mousse CakePeanut Butter Mousse CakePeanut Butter Mousse CakeIt starts with a flourless peanut butter cake. This super-easy cake comes together with just five ingredients, one bowl, and a whisk. It’s rich and dense—since it relies on peanut butter and eggs for texture and structure, it’s like a cross between a cake, cookie, and a blondie. YUM.Peanut Butter Mousse CakeAfter the cake is baked and cooled, it’s topped with a thick layer of creamy peanut butter mousse. If this recipe looks familiar, that’s because it is—it’s the filling from my No-Bake Peanut Butter Pie 🙂Peanut Butter Mousse CakeSpread the mousse layer on and chill the cake until everything is firm.Peanut Butter Mousse CakePeanut Butter Mousse CakeTop it with a thick layer of whipped cream. Yaaaaaaas.Peanut Butter Mousse CakeDon’t forget the peanut butter magic shell and honey roasted peanuts.Peanut Butter Mousse CakeHow gorgeous is that?! I love the triple-layered look.Peanut Butter Mousse CakeAnd the creamy, dreamy peanut butter flavor.Peanut Butter Mousse CakeThis cake is shockingly simple to make (don’t let the length of the recipe scare you away!) and perfect for nearly any occasion…Peanut Butter Mousse Cake
…including very silly ones like this blog’s anniversary.Peanut Butter Mousse Cake

Peanut Butter Mousse Cake
makes one 9-inch round cake

Flourless Peanut Butter Cake:
1 cup creamy-style peanut butter (not natural)
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
4 large eggs, room temperature
2 teaspoons pure vanilla extract

Peanut Butter Mousse:
3/4 cup heavy cream, very cold
1 cup creamy-style peanut butter (not natural)
1 cup confectioner’s sugar
8 ounces full-fat brick-style cream cheese
1 tablespoon pure vanilla extract

Whipped Cream:
1 1/2 cups heavy cream, very cold
2 tablespoons confectioner’s sugar

Peanut Butter Magic Shell*:
1/2 cup creamy-style peanut butter (not natural)
1-2 tablespoons confectioners sugar (depending on your sweetness preference)
1 tablespoon coconut oil (preferably refined)
1 teaspoon honey

Garnish:
2 tablespoons honey roasted peanuts

Preheat oven to 375F. Grease a 9-inch springform pan. Line with parchment and grease again. Set aside.

Make the flourless peanut butter cake. In a medium-large mixing bowl, whisk together peanut butter, granulated sugar, and light brown sugar. Whisk in eggs one at a time, followed by vanilla. Transfer batter to prepared pan. Tap full pan on the counter 10 times to release any large air bubbles (there may be a lot).

Bake 25-27 minutes, or until puffy and no longer wet-looking. Let cool completely in the pan on a rack. Run a thin flexible knife around the edge, but do not remove from the pan.

Make the peanut butter mousse. In a large mixing bowl, use an electric mixer to whip heavy cream until stiff peaks form. Do not overwhip. Set aside.

In a separate large mixing bowl, use an electric mixer to beat peanut butter, cream cheese, and confectioner’s sugar until combined and fluffy. Use a silicone spatula or wooden spoon to stir in 1/3 of the whipped cream. Working in 2 installments, carefully fold in remaining whipped cream until combined.

Pile the mousse on top of the cooled cake (still in the pan). Spread it into an even layer and tap the pan on the counter a few times to release any large air bubbles. Stick a layer of plastic wrap to the surface of the mousse. Refrigerate for at least 3 hours (or freeze for 1 hour).

Remove cake from the refrigerator and let sit at room temperature for 30 minutes. Remove plastic wrap. Run a thin, flexible knife dipped in warm water around the edge of the pan before removing the springform.

Make the whipped cream. Combine heavy cream and confectioner’s sugar in a large mixing bowl. Use an electric mixer to whip the mixture on low for 30 seconds before whipping on high for 1-2 minutes, or until stiff peaks form.

Pile whipped cream onto the cake before spreading it into an even layer. Use a knife dipped in warm water to smooth the outer edge of the cake. Refrigerate cake (uncovered) while you make the peanut butter magic shell.

In a small bowl, use a fork to whisk together peanut butter, 1 or 2 tablespoons confectioners sugar (based on your desired level of sweetness), coconut oil, and honey. Microwave on high in 20 second increments, whisking in between, until mixture is smooth and drizzle-able. Set aside.

Chop all or some of the honey roasted peanuts.

Remove cake from the refrigerator. Pour/drizzle some of the peanut butter magic shell over the top, as desired. Scatter on honey roasted peanuts. Let shell set for a few minutes.

Serve cake immediately or refrigerate. For clean slices, dip the knife in warm water and wipe dry between cuts.

Leftovers will keep covered in the refrigerator for a few days.

Note:

This will make more peanut butter magic shell than you need, but leftovers may be stored indefinitely in the refrigerator. This makes excellent ice cream topping. Reheat before using.
Peanut Butter Mousse CakePeanut Butter Mousse Cake

Flourless Almond Cake

Flourless Almond CakeThis is my third gluten-free recipe in a row. As far as my inspiration goes, when it rains, it pours.Flourless Almond CakeYou might think that since I kept it for last, it’s subpar in some way. Quite the opposite—Flourless Almond Cake is really something special. It’s one of those recipes you’ll want to have in your repertoire not only because it’s grain-free and relatively quick and simple, but because it can adapt to any occasion. It’s as perfect for a dinner party as it is for a cookout or taking to a friend who needs a pick-me-up. The holidays are still a while away, but I can imagine this cake being a welcome addition to any dessert spread.
Flourless Almond CakeBut it’s barely August and I’m getting ahead of myself. Let me show you how this cake comes together.Flourless Almond CakeIt starts by measuring out some blanched almond flour. I measure using the spoon & level method, as I do with all my dry ingredients. It’s just what it sounds like—spoon the almond flour into the measuring cup until it heaps over the top, then level it with the flat edge of a table knife.Flourless Almond CakeFlourless Almond Cake This may sound tedious if you’ve never done it before, but it only takes a few seconds longer than other common volume-based measuring techniques. While it’s appealing to scoop ingredients with a measuring cup directly, it may cause your final product to be too dense.Flourless Almond CakePut your almond flour in a large mixing bowl and mix in some light brown sugar, salt, and touches of cinnamon and nutmeg. Next come four egg yolks, vanilla and almond extracts, and a little butter. You may certainly just use plain melted butter here, but I like to use brown butter for the extra toasty flavor it imparts.Flourless Almond CakeNext up, wash and dry your mixer attachment and whip four egg whites to stiff peaks. Don’t skip the wash/dry step or your egg whites won’t whip, and you’ll be cursing my name while you separate four more eggs. I tried bypassing this step and using the egg whites as-is, and the result was a dense, flat cake. No, thanks.Flourless Almond CakeFlourless Almond CakeStir 1/3 of the whipped egg whites into the almond mixture before gently folding in the rest.Flourless Almond CakePour the batter into a prepared pan, scatter sliced almonds over the top, and bake until the center is firm.Flourless Almond CakeFlourless Almond CakeTurn the cake out onto a serving platter and let it cool completely. Slice it up and serve it any way you see fit.Flourless Almond CakeLike Pineapple Upside-Down Cake, this cake toes the line between celebration cake and everyday cake, and it does it with style. The soft, sweet cake and elegant sliced almond top are party-ready on their own or with a dusting of confectioner’s sugar. Or you could add a scoop of vanilla ice cream and drizzle caramel over the top. As you can see, I am partial to a little whipped cream and a side of seasonal fruit.Flourless Almond CakeNo matter which suggestion you go with, this simple little cake is sure to be a winner.Flourless Almond Cake

Flourless Almond Cake
makes one 8-inch round cake

1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
4 large eggs, room temperature
1 1/2 cups blanched almond flour (measured by spoon & level)
1/2 cup light brown sugar, packed
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
2 teaspoons pure vanilla extract
1/8 teaspoon pure almond extract
1/2 cup raw sliced almonds

For Serving:
whipped cream
seasonal fruit

Preheat oven to 350F. Grease an 8-inch round pan. Line the bottom with parchment and grease again. Set aside.

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 3-6 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately transfer the brown butter into a small bowl. Set aside.

Separate egg yolks from whites. Set whites aside.

Combine almond flour, light brown sugar, cinnamon, nutmeg, and salt in a large mixing bowl. Use an electric mixer on low speed to mix the ingredients together—this will take all of 15 seconds. Add egg yolks, brown butter, vanilla and almond extracts and mix until combined. It will be very thick, almost like cookie dough.

Wash and dry mixer attachments, along with a medium mixing bowl. I also like to wipe down the equipment with vinegar, just to ensure that everything is completely clean before I add the egg whites. There is no way to salvage this recipe if the egg whites are contaminated with oil, yolk, or even water.

Transfer egg whites to the very clean, dry medium mixing bowl. Use the very clean, dry electric mixer to whip them until stiff peaks form, about 2-3 minutes.

Stir 1/3 of the whipped egg whites into the almond mixture. Gently fold half the remaining egg whites into the mixture, followed by the other half.

Transfer batter to prepared pan. Scatter sliced almonds over the top. Bake for 21-23 minutes, or until firm in the center.

Let cool in the pan for 10 minutes before running a thin, flexible knife around the edge of the cake. Invert cake onto a clean plate. Remove parchment. Revert onto a serving plate or cakestand. Let cool completely before slicing. Serve with whipped cream and fresh fruit, if desired.

Leftover cake will keep covered at room temperature for up to two days or in the refrigerator for up to five.Flourless Almond Cake

Chocolate Cheesecake {Vegan & Grain-Free}

Chocolate Cheesecake {Vegan & Grain-Free}Did you know that you can make a spectacular chocolate cheesecake without ever opening a brick of cream cheese?Chocolate Cheesecake {Vegan & Grain-Free}It’s true—this Chocolate Cheesecake is cool, creamy, chocolaty, and completely vegan!Chocolate Cheesecake {Vegan & Grain-Free}It’s made primarily of softened cashews and coconut cream…Chocolate Cheesecake {Vegan & Grain-Free}…and melted chocolate, of course 🙂 Chocolate Cheesecake {Vegan & Grain-Free}

This cheesecake is grain-free, too. Where you might normally find a crunchy graham cracker crust under all that creamy filling, this crust is made of dates, almonds, and cocoa powder.Chocolate Cheesecake {Vegan & Grain-Free}Chocolate Cheesecake {Vegan & Grain-Free}Both the crust and the filling come together in the bowl of a food processor before being layered into springform pan and chilled until solid. No need to crank the oven for this no-bake cake!Chocolate Cheesecake {Vegan & Grain-Free}Once the cake is chilled all the way through, remove it from the springform and give it a drizzle of homemade chocolate shell.Chocolate Cheesecake {Vegan & Grain-Free}Chocolate Cheesecake {Vegan & Grain-Free}Chocolate Cheesecake slices like a dream. It definitely stands on its own, but I couldn’t resist plating each piece with a few fresh sweet cherries!Chocolate Cheesecake {Vegan & Grain-Free}You’ll love this smooth, creamy, chocolaty cheesecake! It’s easy to make, no-bake, vegan and grain-free—perfect for sharing with your favorite gluten-free vegans! Out of all the good things about this cake (and there are *a lot*), I think the number of people I can share it with is the very best one ❤ Chocolate Cheesecake {Vegan & Grain-Free}
Want more vegan, grain-free cheesecake? Try my Peachy Paleo Cheesecake!

Chocolate Cheesecake {Vegan & Grain-Free}
makes one 9-inch cheesecake

Filling:
1 cup raw cashews
1 14-ounce can coconut cream (not cream of coconut)
3 tablespoons maple syrup
2 teaspoons apple cider vinegar
1 teaspoon espresso granules (optional)
1 tablespoon pure vanilla extract
1/4 teaspoon Kosher or sea salt
8 ounces bittersweet chocolate, melted and cooled slightly
1/3 cup coconut oil, melted and cooled slightly

Crust:
15 Medjool dates, pitted
1 cup raw almonds
3 tablespoons natural unsweetened cocoa powder

Topping:
Homemade Chocolate Shell

The night before you want to make the cheesecake, place cashews in a small container with a lid. Cover with water. Refrigerate for 4-12 hours.

Lightly grease a 9-inch springform pan with coconut oil.

Make the crust. Combine dates, almonds, and cocoa powder in the bowl of a food processor, and process until the almonds are broken down and the filling starts to form a ball. Mixture should hold together when pinched. Transfer crust mixture to prepared pan, and press it to the edges to form an even layer. Set aside.

Wash and dry the food processor, or wipe it out very well with a paper towel.

Make the filling. Drain soaked cashews and place them in the food processor. Add coconut cream, maple syrup, apple cider vinegar, espresso granules, vanilla, and salt. Process until the mixture is smooth. Add melted chocolate and process again. With the food processor running, drizzle coconut oil through the feed tube. Continue processing until everything is smooth and fully combined.

Pour filling mixture over crust and smooth with an offset spatula. Refrigerate for 8 hours (or freeze for 2 hours).

Run a thin, flexible knife around the edge of the pan. Release the cheesecake from the springform pan, and allow it to sit at room temperature for 10 minutes. Drizzle with chocolate shell. Slice with a large, sharp chef’s knife, wiping the blade clean between cuts. Serve.

Leftovers will keep covered in the refrigerator for a few days.

Note:

If you cannot find coconut cream, use two 13.5-ounce cans of full-fat coconut milk. Chill them overnight and scoop off the coconut cream to use for the cake. Reserve the leftover liquid for another use.Chocolate Cheesecake {Vegan & Grain-Free}Chocolate Cheesecake {Vegan & Grain-Free}