Tag Archives: gluten-free vegan

Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}

Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}A week on Swan’s Island is never enough time. It simply isn’t. Yes, there’s relaxing and hiking and quiet, but just when you start to fully decompress, you have to get back on the ferry, drive ten hours, and return to your real life. It’s the worst.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}We keep saying “two weeks next year” but only getting half of that. I’m putting it out to the universe now: one month next year. That way, when we only get half, it’ll be two weeks. Am I trying to con the universe in to more vacation? Sure, why not. You can’t blame me for wanting to spend time with the friends we’ve made up there (even socially distanced) instead of carrying on entire relationships via Facebook.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}I mean, would you believe that I’ve pretty much never baked for anyone on Swan’s Island? It’s true. I’ve been going there regularly for the last six years, made some friends, and know the people who own the general store well enough that they recognized me immediately with my mask on, but I’ve never really baked for any of them. They know, of course, that I bake and blog, and I always say I’m going to make something for them, but then time gets away and suddenly I’m on the ferry back to the mainland.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}All that said, when we booked our trip in July, I decided this year was *the* year. I tested a recipe before I left Brooklyn, brought a box of potato starch and the vegan butter I like, and it took until the second-to-last day, but I baked this Pumpkin Sheet Cake with Maple Frosting for my Maine people. Finally.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}I’ve never put a sheet cake on here. It’s not because I think they’re “less than” or something—I just have occasions for other configurations of cake and frosting far more frequently than I do for this super simple slice-and-share situation. But our annual Swan’s Island trip? That’s a slice-and-share situation if I’ve ever seen one. Especially in COVID, when get-togethers with people outside my immediate germ pod aren’t a thing, it was so nice to be able to wrap up and dole out slices of this Pumpkin Sheet Cake with Maple Frosting without having to worry about keeping layers intact.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}As with most of what we eat on Swan’s Island, this cake was made with my trusty co-traveler/fellow Maine enthusiast, VJ, in mind. I’ve mentioned many times that she is a gluten-free vegan, and though I am not either of those things, I greatly enjoy the challenges and rewards of baking (and cooking) that way when we are together. It’s far more fun to bake when people can eat what you make…not that I’d be particularly mad about being saddled with all 15 slices of this cake. I mean, do you see that vegan Maple Frosting???Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}The pumpkin cake is a variation on the vegan, gluten-free chocolate cake I posted last year. It relies primarily on almond flour, potato starch and cornstarch for structure, and pumpkin purée and pumpkin pie spice for flavor. There are other things in the batter too, of course (granulated and brown sugars, vanilla, leaveners, almond milk), and they all bake up into a moist, tender, nicely-spiced sheet of cake. Vegan and gluten-free or not, this pumpkin cake is legit.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Believe me when I tell you that I understand wanting to eat this cake by its lonesome straight out of the oven, or with a simple dusting of confectioner’s sugar…but also? Believe me when I tell you that a swoopy layer of Maple Frosting takes this seasonal dessert from very good to fabulous. For real.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Pumpkin Sheet Cake with Maple Frosting is very good the day it’s made, but as with many pumpkin spice things, it’s actually more delicious the next day, after the flavors have melded. But with a cake this good around, I can’t blame anyone for not waiting to dig in. I mean, I certainly didn’t.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}

Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}
makes a single layer 9×13-inch sheet cake

2 teaspoons apple cider vinegar
~1 1/4 cups unsweetened almond milk
1/3 cup pure pumpkin purée
2 teaspoons pure vanilla extract
2 1/2 cups blanched almond flour (not almond meal)
3/4 cup potato starch
1/4 cup cornstarch
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 1/4 teaspoons pumpkin pie spice
1 1/8 teaspoons baking powder
1 1/8 teaspoons baking soda
1/4 teaspoon Kosher or sea salt

For finishing:
Vegan Maple Frosting (recipe below)
sprinkle of ground cinnamon (optional)

Preheat oven to 350F. Grease a 9×13-inch cake pan. Line with parchment and grease again. Set aside.

Pour apple cider vinegar into a liquid measuring cup. Add almond milk until liquid reaches the 1 1/4 cup mark. Stir and let sit for 5-10 minutes, until curdled. Stir in pumpkin purée and vanilla. Set aside.

In a large mixing bowl, whisk together blanched almond flour, potato starch, cornstarch, granulated sugar, light brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Add liquid ingredients in two installments, whisking until combined.

Transfer batter to prepared pan and smooth to the edges with a silicone spatula or wooden spoon. Tap pan on the counter 5 times to release any large air bubbles. Transfer to the oven and bake 32-35 minutes, or until a toothpick inserted in the center of each layer comes out with only a few crumbs.

Let cake cool completely in its pan on a cooling rack. Run a thin knife along the edges of the pan before inverting to release onto a platter (alternatively, you may keep it in the pan and serve from there). Frost as desired with Vegan Maple Frosting (recipe below). Sprinkle with cinnamon, if desired.

Frosted cake will keep at room temperature for up to 3 days and refrigerated for up to 4. Unfrosted cake may be triple-wrapped in plastic wrap and frozen for up to 1 month. Thaw overnight in the refrigerator before frosting.

Vegan Maple Frosting
makes enough for the top of one sheet cake

4 ounces (1/2 cup) vegan butter, room temperature (I like Miyoko’s)
2 ounces (1/4 cup) shortening, room temperature (I like Nutiva)
1 1/2 cups confectioners sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
2 tablespoons pure maple syrup

In a large mixing bowl, use an electric mixer to beat vegan butter and shortening until light and fluffy. Mix in confectioners sugar in two installments, mixing until combined and fluffy. Mix in salt, followed by vanilla and maple syrup.

Use to frost the top of the sheet cake.

Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}

Gluten-Free Vegan Chocolate Cake

Gluten-Free Vegan Chocolate CakeWhen you make as many layer cakes as I do, it’s inevitable that someone will ask you to make a gluten-free or vegan one, or one that is both of those things. I used to fear these requests and turn them down across the board, but as time has gone on, I’ve gained confidence, learned new skills, and befriended my NYC ride-or-die, VJ, who just so happens to be a gluten-free vegan. I’m not saying I’m fearless now, but I am saying that I make a hell of a Gluten-Free Vegan Chocolate Cake.Gluten-Free Vegan Chocolate CakeGluten-Free Vegan Chocolate CakeIt all started with The Minimalist Baker’s genius 1-Bowl Vegan Gluten-Free Vanilla Cake, which I made for VJ’s birthday last winter. That recipe’s major appeal is that it’s ridiculously easy—it doesn’t require making flax eggs or using a complicated gluten-free flour blend, instead relying on blanched almond flour, a mix of potato starch and cornstarch, unsweetened applesauce and leaveners. The results are soft, moist, and delicious. I would have been content to only make that cake for my gluten-free vegan friends forever…but then another friend requested a chocolate version for their birthday last May. And so, here we are.Gluten-Free Vegan Chocolate CakeGluten-Free Vegan Chocolate CakeGluten-Free Vegan Chocolate CakeThis triple-layered chocolate masterpiece is gluten-free and vegan, yes, but also moist and tender and chocolaty AF—exactly what you want in a layer cake, gluten-free and vegan or not. I used Dana’s (The Minimalist Baker) Vanilla Cake formula as a starting place for the batter, relying on almond flour and potato starch for structure, and swapping in natural unsweetened cocoa powder instead of cornstarch. I’ve traded the applesauce for pure pumpkin purée, mostly because I almost always have a can of pumpkin and almost never have applesauce. The remaining ingredients are the usual baking powder and soda, granulated sugar, salt, and a mixture of almond milk and vinegar, which acts as a vegan buttermilk swap. I also add a little granulated espresso to accentuate the chocolate flavor.

You’ll notice that there is no added fat in the cake batter—this is because there is plenty in the blanched almond flour. In combination with the moisture from the pumpkin and soured almond milk, this cake always turns out soft and springy.Gluten-Free Vegan Chocolate CakeIf you’re looking at this list of ingredients and wondering where to find them, the answer is almost any well-stocked grocery store. Blanched almond flour is available at Trader Joe’s and Costco, as well as my local supermarket. Potato starch is usually in the specialty flours section or the Kosher foods aisle.Gluten-Free Vegan Chocolate CakeAs for the swoopy, pipeable Vegan Chocolate Buttercream…well, first of all, good luck not just eating it straight from the bowl. It’s as flavorful and creamy as traditional chocolate buttercream, thanks to a base of equal parts vegan butter and coconut oil-based shortening, along cocoa powder and confectioner’s sugar.Gluten-Free Vegan Chocolate CakeGluten-Free Vegan Chocolate CakeGluten-Free Vegan Chocolate CakeI recommend using shortening in vegan buttercream for the textural magic it works in the absence of dairy butter. Shortening is a polarizing ingredient, to be sure, but it’s what makes this butterless buttercream so incredibly luxurious and pipeable. I am a fan of Nutiva’s coconut oil formula, but I’ve used regular Crisco in a pinch with good results. If you are anti-shortening, feel free to swap in an equal amount of vegan butter—I’ve been using Miyoko’s lately and totally love it. With an all-vegan-butter frosting, your results may be a little less fluffy than mine, but I promise they will still be delicious. We’re talking about chocolate frosting here—how could it be anything but wonderful?!Gluten-Free Vegan Chocolate CakeThis buttercream recipe makes a lot—enough to fill and frost a cake and then pipe it to the gills! I have had no problem finding things to do with any leftovers (vegan buttercream candies, anyone?), but if you’d like to do a naked cake or have less frosting around, feel free to halve the ingredients.Gluten-Free Vegan Chocolate CakeBut really, is there such a thing as too much chocolate frosting on a chocolate cake? I don’t think so, especially on one like this that can feed nearly all my friends! This vegan, gluten-free dessert is as delicious and beautiful as it is inclusive. Heck, that in itself is almost enough reason to make one.Gluten-Free Vegan Chocolate Cake

Gluten-Free Vegan Chocolate Cake
adapted from The Minimalist Baker

makes one 3-layer 9-inch round cake

2 teaspoons apple cider vinegar
~2 cups unsweetened almond milk
1/2 cup pure pumpkin purée
1 teaspoon pure vanilla extract
3 1/4 cups blanched almond flour
3/4 cup + 3 tablespoons potato starch
1/2 cup natural unsweetened cocoa powder
1 1/3 cup granulated sugar
1 tablespoon granulated espresso
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt

Preheat oven to 350F. Grease 3 9-inch round cake pans. Line with parchment and grease again. Set aside.

Pour apple cider vinegar into a liquid measuring cup. Add almond milk until liquid reaches the 2 cup mark. Stir and let sit for 5-10 minutes, until curdled. Stir in pumpkin purée and vanilla. Set aside.

In a large mixing bowl, whisk together blanched almond flour, potato starch, cocoa powder, granulated sugar, granulated espresso, baking soda, baking powder, and salt. Add liquid ingredients in two installments, whisking until combined.

Divide batter among prepared pans and smooth with a silicone spatula or wooden spoon. Tap each pan on the counter 5 times to release any large air bubbles. Transfer to the oven and bake 32-35 minutes, or until a toothpick inserted in the center of each layer comes out with only a few crumbs.

Let layers cool completely in their pans on cooling racks. Run a thin, flexible knife around their edges before inverting to release. Fill and frost as desired with Vegan Chocolate Buttercream (recipe below).

Frosted cake will keep at room temperature for up to 3 days and refrigerated for up to 4. Unfrosted layers may be triple-wrapped in plastic wrap and frozen for up to 1 month. Thaw overnight in the refrigerator before frosting.

Vegan Chocolate Buttercream
makes enough for a 3-layer 9-inch round cake with piping

4 cups confectioners sugar
1 1/4 cups natural unsweetened cocoa powder
pinch of Kosher or sea salt
8 ounces (1 cup) vegan butter, room temperature (I like Miyoko’s)
8 ounces (1 cup) shortening, room temperature (I like Nutiva)
2 teaspoons pure vanilla extract

Combine confectioners sugar, cocoa powder and salt in a medium mixing bowl and whisk to combine.

In a large mixing bowl, use an electric mixer to beat vegan butter and shortening until light and fluffy. Mix in dry ingredients in three installments, mixing until combined and fluffy. Mix in vanilla.

Use to frost layer cakes, as a sandwich cookie filling, or to make vegan buttercream candies.Gluten-Free Vegan Chocolate CakeGluten-Free Vegan Chocolate CakeGluten-Free Vegan Chocolate Cake

Peachy Keen Granola

Peachy Keen Granola {Vegan & Gluten-Free}Hello from Swan’s Island, my favorite place in Maine, if not the whole world.Peachy Keen Granola {Vegan & Gluten-Free}Peachy Keen Granola {Vegan & Gluten-Free}Peachy Keen Granola {Vegan & Gluten-Free}I am only doing things that I want to do this week, which have thus far included thrifting, reading an actual book, re-seasoning our cottage’s abused cast iron, going to another island to see whale bones, and eating waffles twice because my friend/co-traveler/fellow Swan’s Island enthusiast, VJ, thought to bring her waffle iron and has been kind enough to let me mess with it.

I have now made my first batch of scratch waffles, and while they were edible, they still need some work. VJ remains the undisputed Waffle Queen of our cottage.Peachy Keen Granola {Vegan & Gluten-Free}I, however, am the Granola Queen. In an effort over the last few years to create a breakfast item that we could both enjoy, I’ve created three granola recipes in anticipation of our trips to Maine. They’re all vegan and gluten-free (aka VJ-friendly) and include Tropical Cashew Granola, Salted Chocolate Hazelnut Granola, and now, Peachy Keen Granola.Peachy Keen Granola {Vegan & Gluten-Free}Peachy Keen Granola {Vegan & Gluten-Free}Peachy Keen Granola {Vegan & Gluten-Free}I will not apologize for the cutesy name, or this granola for that matter. It’s my first new variation in a year and a half, but I think you’ll agree it’s worth the wait.Peachy Keen Granola {Vegan & Gluten-Free}Made with dried peaches, almond extract and pie spices in addition to the usual oats, nuts, maple syrup and olive oil, this is the stuff my summer breakfast dreams are made of.Peachy Keen Granola {Vegan & Gluten-Free}That goes double when eaten in my own personal paradise. Peachy keen, indeed.Peachy Keen Granola {Vegan & Gluten-Free}

Peachy Keen Granola
makes about six cups

2/3 cup pure maple syrup
1/4 cup olive oil
1/2 teaspoon pure almond extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon Kosher or sea salt
3 cups old fashioned oats
8 ounces (~2 cups) sliced almonds
4 ounces dried peaches (about 5 halves), cut into 1/2-inch pieces

Preheat oven to 300F. Line a sheet pan with parchment. Set aside.

In a large mixing bowl, whisk together maple syrup, olive oil, almond extract, cinnamon, nutmeg, and salt. Use a silicone spatula or wooden spoon to fold in oats and sliced almonds. Spread mixture to cover the sheet pan. Bake for 45-55 minutes, stirring every 15 minutes to prevent burning. Let granola cool completely on the pan. Stir in dried peaches.

Store granola in an airtight container at room temperature for up to three weeks.Peachy Keen Granola {Vegan & Gluten-Free}Peachy Keen Granola {Vegan & Gluten-Free}