Gluten-Free Dessert Cake Muffin Recipe

Here’s a Quick, Vegan Dessert Cake-Muffin
Recipe. Gluten-Free, Dairy-Free.
Use this versatile one batter to make
plain or fancy desserts as you prefer.

Use as is
or with many variations below:
Carrot Cake,
Lemon and Poppyseed,
Double-Chocolate,
Banana-Nut,
Blueberry-Oat,
Apple-Cinnamon.

Add any of my Healthy Frostings.

Recently I discovered that I get a fluffier result if I use
coconut cream in place of other milks in any cake recipe,
(especially if mixed with a tablespoon of cider vinegar or
lemon juice per cup of full-fat, additive-free, coconut milk,
and rest it for 5 minutes). It creates Dairy-Free buttermilk. 

Add in Blueberry, Cranberry, Chocolate Chips,
(any chopped fruit or nuts), or Streusel Topping.
Decorate them for a party. Perfect for breakfast or
afternoon tea or coffee. *See Variations Below

I am always tweaking and editing the over-sugared,
unhealthy-shortening, recipes of yesteryear  until
they are morphed into healthy REAL FOOD for our
family. My fun part about cooking for my family is
altering old family favorite indulgent recipes to make
them healthy yet still as delicious.

We eat healthier now by eliminating processed and
sugary foods. I realize we need treats every once in
a while, and if I want these treats to be healthy, as
organic as possible, and inexpensive, I have to make
them myself from scratch.

The switch is very easy. 
To keep them dairy-free, I simply use 3/4 cup of
coconut cream instead of milk,
Best to mix it with a 1/2 a tablespoon
of cider vinegar or lemon juice and let it sit 5 minutes
so it becomes buttermilk.
Occasionally, I need to add a bit more cream to
loosen the overly thick muffin batter.

I buy gum-free, chemical-free cans of coconut cream by
the case on Amazon Prime.  I love it in my coffee in place
of dairy cream or evaporated milk, and I also beat it into
non-dairy whipped cream!

You can also improve the muffins’ moistness and shelf life
through your choice of ingredients. Substituting rich, mildly
acidic non-dairy buttermilk, or non-dairy yogurt for the milk in your
recipe improves your muffins’ texture. Sweeteners
such as molasses, coconut sugar, honey and maple syrup all help
hold moisture within the muffins, and improve their keeping qualities.
Usually the addition of just one or two extra tablespoons
of oil will also yield a moister fluffier muffin!

Quick, Dairy Free, Gluten Free,
12 Cake-Muffins Recipe

Ingredients

3/4 cup coconut cream or full fat non-dairy milk
2 tsp lemon juice or any vinegar

1/4 cup Coconut Oil
1/4 cup applesauce or Banana

2 eggs (or vegan egg-substitute)

1 tsp vanilla

1-1/2 cups gluten free oat flour
1/2 cup tapioca
2 tbs.(optional) raw or coconut sugar (or sweetener)

2 tbs. honey, agave or maple syrup

2 teaspoons baking powder

1/2 teaspoon salt

Optional add-ins that are a natural for muffins:

 1 tsp cinnamon
3/4 cup of Chocolate Chips, cranberries, blueberries, 

or dried fruit, and/or chopped nuts.

Cinnamon-sugar topping: 
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
3 tablespoons butter, or coconut oil melted

Add butter or vegan butter or coconut oil to
a shallow bowl. In another shallow bowl,
combine sugar and cinnamon.
Dip muffin tops in butter, then in
cinnamon-sugar. Serve warm.

* Streusel topping – Gluten Free
1 tablespoon (½ oz. /15g) coconut oil, cold
½ cup coconut flour
1½ tablespoons Coconut sugar*
¼ teaspoon vanilla extract
1 tsp ground cinnamon

To make the topping: Combine all of the ingredients
to form small crumbs. Sprinkle about 1 tablespoon
topping onto each cake, pressing it in gently.

Combine all of the ingredients to form small crumbs.
Sprinkle about 1 tablespoon topping onto each muffin,
pressing it in gently.

  OR: Top With Coconut Cream Whipped Cream
And a cherry.
Or choose one of my healthy frostings.

Directions

1 – Heat oven to 350°F. 

     Spray with cooking spray, or line muffin cups
with paper baking cups.

2 – Mix dairy free milk with lemon or vinegar.
Let sit 5 minutes until thickened into buttermilk.
Beat milk, oil, and egg in large bowl with spoon.

3 – Stir in flours, 1/3 cup sugar, the baking powder and

      salt just until flour is moistened (batter will be lumpy).

Fold in dried berries, snipped dates, or chips OR divide
batter in half and add 3/8 cup berries, 3/8 cup chips.

4 – Divide batter evenly among muffin cups (cups will be full). Sprinkle

with additional cinnamon-raw sugar. Bake 20 to 25 minutes or until

golden brown. Immediately remove from pan.

  *  Suggested Variations:

Blueberry and Oat:
1 tablespoon rolled oats
1 tablespoon fresh, or frozen washed and dried blueberries

Banana Nut:
¼ of a mashed banana
1 tablespoon chopped pecans ( or walnuts)

Lemon and Poppyseed:
Zest of 1 lemon
¼ teaspoon poppy seeds

Apple Cinnamon:
2 tablespoons grated apple
¼ teaspoon cinnamon

Carrot Cake:
1 tablespoon grated carrot
1 teaspoon raisins
¼ teaspoon cinnamon

Double Chocolate:
2 teaspoons unsweetened cocoa powder
1 tablespoon chocolate chips