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Vegan Berry Yogurt Cake

· Natalie 31 Comments

Vegan gluten-free Berry Yogurt Cake to welcome the warmer weather. Moist, fluffy, and perfect with a drizzle of glaze or dollop of coconut whipped cream!

Vegan Gluten-Free Berry Yogurt Cake

Carrot cake and chocolate egg season has passed, but the berries are starting to get good and I’m maybe even more excited about that.

Okay okay, I know berry season is technically not till summer. And yes this recipe does use frozen berries, which are actually available year round. But I just can’t wait any longer to start posting blue and pink and purple berry things.

Vegan Gluten-Free Berry Yogurt Cake

There are many reasons why I love this cake:

  1. Berries! Love em. All of them, but especially the blue ones. And you can mix and match any kinds you like/have in this recipe.
  2. It’s a bundt cake. Bundt pans are my favorite because they bake very evenly, so no mushy pockets which is especially important for gluten/egg free baking. Nordic Ware was kind enough to send me a few of their nonstick aluminum bundt pans, so now I have lots of pretty bundt cake shapes to pick from. I did test it in a regular cake pan, and it works although the texture isn’t quite as amazing in the middle.
  3. Nondairy yogurt. One of my FAVORITE baking ingredients as I may have mentioned a time or two (hundred) before. Light, super moist, wonderful crumb – all good things brought to you by nondairy yogurt. I used cashew yogurt here, but almond or coconut or soy are good too.
Vegan Gluten-Free Berry Yogurt Cake
Vegan Gluten-Free Berry Yogurt Cake
Vegan Gluten-Free Berry Yogurt Cake

My favorite way to eat it? With a big spoonful of cocowhip on top and a handful of fresh berries. Or homemade coconut whipped cream is great too.

But if you make a snazzy shaped bundt cake you gotta show it off with a drizzled-on coat of creamy glaze. So I included the recipe for my favorite easy coconut butter glaze down below, but the coconut whipped cream option is highly recommended too.

Vegan Gluten-Free Berry Yogurt Cake

Happy berry-filled bundt (or not) cake baking to you!

Vegan Gluten-Free Berry Yogurt Cake
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Vegan Berry Yogurt Cake

★★★★★ 4.8 from 5 reviews
  • Author: Natalie
  • Prep Time: 00:20
  • Cook Time: 00:35
  • Total Time: 55 minutes
  • Yield: 9 servings 1x
  • Category: cake
  • Method: baking
  • Cuisine: american
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Description

Vegan gluten-free Berry Yogurt Cake to welcome the warmer weather. Moist, fluffy, and perfect with a drizzle of glaze or dollop of coconut whipped cream!

Ingredients

Scale
  • 3 cups (360g) oat flour
  • 2 cups (220g) almond flour
  • 1 tsp baking soda
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1 cup (240g) nondairy yogurt*
  • 3/4 cup (180g) nondairy milk
  • 2/3 cup (210g) maple syrup
  • 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
  • 1 tsp vanilla extract
  • 1 tsp almond extract**
  • 3/4 cup (100g) frozen blueberries
  • 3/4 cup (100g) frozen raspberries

Glaze

  • 1/4 cup coconut butter
  • 2 tbsps maple syrup
  • 1 tsp vanilla extract
  • 4–6 tbsp nondairy milk

Instructions

  1. Preheat the oven to 350ºF.
  2. Stir together the flax and water for the flax eggs. Set aside for 5-10 minutes to thicken.
  3. In a large bowl, whisk together the flours, baking soda, baking powder, and salt until no lumps remain.
  4. In a separate bowl or blender combine the yogurt, nondairy milk, flax eggs, maple syrup, almond extract, and vanilla extract. Whisk or blend.
  5. Pour wet into dry, and mix to form a thick batter. 
  6. Gently fold in the frozen berries.
  7. Pour into a baking dish that has been sprayed with nonstick spray or lined with parchment paper. I tested it in both a 9-inch square pan and a 10-cup bundt pan, both worked perfectly. 
  8. Bake for 35-40 minutes at 350ºF.
  9. Remove from the oven and cool completely before glazing.
  10. Whisk together all the glaze ingredients (should be at room temperature), adding the milk slowly until it is smooth and pourable. Alternately top with coconut whipped cream and berries.
  11. Slice and enjoy!

Notes

*I used Forager Project cashew yogurt.

**Or more vanilla extract.

Nutrition

  • Serving Size: 1 serving
  • Calories: 405
  • Sugar: 16g
  • Fat: 9g
  • Saturated Fat: 1g
  • Carbohydrates: 48g
  • Fiber: 5g
  • Protein: 14g

Keywords: gluten free, summer, dessert, oat flour, oil free, vanilla, blueberry, strawberry, dairy free

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Vegan Gluten-Free Berry Yogurt Cake

SunButter Carrot Cake Pops

· Natalie 9 Comments

Your favorite springtime cake on a stick! Easy SunButter Carrot Cake Pops with a vegan paleo no-bake center, tangy lemon glaze, and sweet coconut coating!

SunButter Carrot Cake Pops
THIS POST IS SPONSORED BY SUNBUTTER®

I’ve seen a lot (soooooooooo many) carrot cakes floating around the internets and instagrams lately. Beautiful, delicious, enticing creations, and I would happily accept a bite of each. But I have one little complaint with all of them: they require, well, effort. Grating of carrots, mixing of ingredients, baking of batters, frosting of cakes…after moving last week, I just don’t have it in me right now.

So consider these SunButter Carrot Cake Pops the path of least resistance to your favorite springtime cake. No ovens, no forks, just a perfect bite of tangy-glazed, coconut-coated, no-bake carrot cake.

Or two bites if you want to keep it classy and unmessy. Or three if you never want the pop to end. Or four if you are an actual bunny.

SunButter Carrot Cake Pops

Carrot cake is arguably one of the best flavors of cake. Fluffy baked carrot cake with cream cheese frosting is a direct competitor with chocolate in my cake ranking. And if you’ve got that kind of baking motivation, then good. for. you. Right this way my ambitious and patient friend, I’ve got THE vegan/gf carrot cake recipe for you.

But if you’re on team I Want To Be Eating Cake In Under an Hour (hi, hello, me!), then stay in this line and keep on scrolling…

SunButter Carrot Cake Pops

I’ve figured out a few no-bake secrets by now to trick ourselves into believing we actually baked. All of which are working their magic here, and all of which I’m about to share with you:

  • Grate your carrots very fine. Use a food processor if you have one. But please, oh please do not buy matchsticks and think that is okay. It is not. You will have regrets.
  • Coconut flour for “fluff”. Nothing creates a no-bake cake texture quite like it.
  • SunButter! This is the glue, the moisture, the richness, the thickener to our powdered sugar free glaze. This is the reason carrot cake pops exist.
  • The lemon glaze. Biting through a tangy-sweet lemon layer before your teeth sink into soft cake – that is the moment that makes these not just balls or bites but truly cake pops.

Those are your MUST KNOW facts for this recipe. Spices, salt, vanilla, a handful of chopped walnuts, coconut shreds for coating – all nice details too.

No Sugar Added SunButer

If y’all don’t know about my love affair with SunButter by now, where have you even been living? I chose the No Sugar Added kind for this recipe because a) it’s my favorite b) these pops are already sweetened with maple syrup and c) the jar is orange which matches carrots.

If I’m being honest, it was mostly C.

SunButter Carrot Cake Pops

Cheers to carrot cake but 10x easier and on a stick!

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SunButter Carrot Cake Pops

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Natalie
  • Prep Time: 00:20
  • Cook Time: 00:30 (chilling time)
  • Total Time: 50 minutes
  • Yield: 12 pops 1x
  • Category: bites
  • Method: no bake
  • Cuisine: american
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Description

Your favorite springtime cake on a stick! Easy SunButter Carrot Cake Pops with a vegan paleo no-bake center, tangy lemon glaze, and sweet coconut coating!

Ingredients

Scale
  • 1/2 cup (120g) unsweetened applesauce
  • 1/3 cup (85g) No-Sugar Added SunButter
  • 1/2 cup (50g) finely shredded carrots
  • 1/4 cup (80g) maple syrup
  • 2/3 cup (70g) coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional: 1/4 cup (35g) chopped walnuts

Glaze

  • 3 tbsp coconut oil
  • 1 tbsp No-Sugar Added SunButter
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • Shredded coconut for coating

Instructions

Whisk together the applesauce, SunButter, carrots, maple syrup, and vanilla.

Add the coconut flour, spices, salt, and walnuts if using. Mix to form a thick dough.

Roll into 12 balls. You can insert sticks to make them true cake pops if you want.

Freeze while you prepare the glaze.

Whisk together the glaze ingredients. Everything needs to be at room temperature or it will clump.

Dip each ball in glaze, then roll in shredded coconut to coat.

Chill for at least 30 minutes so they will firm up and the glaze can set.

Enjoy! 

Nutrition

  • Serving Size: 1 pop
  • Calories: 154
  • Sugar: 9g
  • Fat: 9g
  • Saturated Fat: 5g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Protein: 3g

Keywords: easter, no bake, easy, glazed, bites, balls, vegan, paleo, gluten free

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Chocolate Chunk Zucchini Blondies

· Natalie 56 Comments

Chocolate Chunk Zucchini Blondies that are gooey and sweet, loaded with salted dark chocolate, speckled with green, and so easy to make. Vegan, gluten-free, oil-free!

Chocolate Chunk Zucchini Blondies (vegan + gluten-free)

Make greens as decadent and un-salad like as possible?

Challenge accepted. Completed. Conquered. Couldn’t have been more of a success.

Hidden under the guise of buttery-rich almond butter oat blondies with the perfect crackly top surface interrupted only by melty dark chocolate chunks and flecks of sea salt, no one would ever guess you visited the produce department while grocery shopping this ingredient list. Even my macro lens all up in that post-bite blondie closeup is barely giving it away.

But greens don’t come in a better form than Chocolate Chunk Zucchini Blondies.

Chocolate Chunk Zucchini Blondies (vegan + gluten-free)

Just because I went all organic dark chocolate and flaky sea salt on you, don’t think these are fancy or complicated to make. The ingredient list includes:

  • Almond butter. Or cashew is really good too!
  • Coconut sugar. This is essential for the crackly top, maple syrup or dates just won’t do it.
  • Flax eggs. Or regular eggs will work too.
  • Oat flour AND rolled oats. For a lil extra texture.
  • Shredded zucchini. Which the food processor makes reallyreallyfast!
  • Vanilla extract.
  • Salt! Plus more on top.
  • DARK CHOCOLATE. In and on top.

For the chunks, I chopped a dark chocolate bar from my fave chocolate brand, Hu Kitchen. The ingredients are flawless, taste is amazing, and they aren’t crazy high in sugar (thank you!). Not gonna lie, my consumption frequency of their Vanilla Quinoa Qrispy bar is getting a little out of hand over here lately. Don’t send help though.

Chocolate Chunk Zucchini Blondies (vegan + gluten-free)
Chocolate Chunk Zucchini Blondies (vegan + gluten-free)

Feel free to not tell a soul you share these with that there’s anything green going on here, and just let them revel in salty-sweet blondie bliss. Feel free to ignore the rules, break these babies out of the pan while still warm (sometimes extra crumbly is a worthwhile risk), and top them with vanilla ice cream. Or feel free to chill them overnight, let the fudginess intensify to a denser-but-extra-delicious level, and share them with no one but yourself.

And yes, ALL OF THE ABOVE is the only logical answer here.

Chocolate Chunk Zucchini Blondies (vegan + gluten-free)
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Chocolate Chunk Zucchini Blondies

★★★★★ 4.9 from 9 reviews
  • Author: Natalie
  • Prep Time: 00:10
  • Cook Time: 00:25
  • Total Time: 35 minutes
  • Yield: 16 bars 1x
  • Category: desserts
  • Method: baking
  • Cuisine: american
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Description

Chocolate Chunk Zucchini Blondies that are gooey and sweet, loaded with salted dark chocolate, speckled with green, and so easy to make!

Ingredients

Scale

Instructions

  1. Preheat the oven to 350ºF.
  2. Whisk together the almond butter, nondairy milk, coconut sugar, flax eggs, and vanilla. 
  3. Add zucchini, and stir to combine.
  4. Add oat flour, oats, baking powder, and salt. Mix to form a thick dough.
  5. Fold in the dark chocolate (save some for sprinkling on top).
  6. Spread batter into a baking dish (oiled or lined with parchment paper).
  7. Bake for 20-25 minutes at 350ºF. The edges should be lightly brown when they are done.
  8. Remove from the oven and cool for at least 30 minutes before slicing. You can eat them warm – they are delicious that way – but much more fragile and crumbly.
  9. Enjoy! (Try a sprinkle of flaky salt on top, or serve with ice cream)
  10. Store in an airtight container in the fridge for up to a week, or freeze for longer storage.

Nutrition

  • Serving Size: 1 bar
  • Calories: 161
  • Sugar: 11g
  • Fat: 8g
  • Saturated Fat: 2g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 4g

Keywords: vegan, gluten free, bars, chocolate, salted, oat flour, dessert, snack, oil free

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Chocolate Chunk Zucchini Blondies (vegan + gluten-free)

SunButter Grasshopper Cookie Cups

· Natalie 27 Comments

Like mint chip ice cream in mini pie form! Grasshopper Cookie Cups with a creamy mint filling inside a rich dark chocolate cookie crust. Vegan, paleo, easy!

SunButter Grasshopper Cookie Cups
THIS POST IS SPONSORED BY SUNBUTTER

A dark, crispy chocolate cookie vessel contrasted by a fluffy dollop of sweet mint cream in the middle…that’s gonna be a good bite. No question.

But story time. I popped these cuties in the freezer for 30 minutes before their photoshoot to make sure the filling wouldn’t melt halfway through (yup, Florida is already that hot), and whoa! Something happened. The freezer changed them. But for the better. The MUCH better.

The filling didn’t turn to ice cream per say, but it turned chilly enough to trigger my brain’s hypersensitive ice cream response. And the cookies are just crumbly enough to create a crushed cookie topping vibe. And the flavor is more than minty enough to turn this whole experience into a DID I JUST CREATE HANDHELD MINT CHIP ICE CREAM? moment.

And that was the moment I knew we had created something great.

SunButter Grasshopper Cookie Cups

I say we because this recipe was the joint dessert brainstorming baby of me and my girl Sonya. And the video was a team effort too, shot by Daniel who knows how to use all the fancy camera gear that makes us look like we’re making cookie cups in a movie. And the whole recipe was inspired by our favorite nut-free baking partner SunButter!

Production value over the top? Nah. These cookie cups are delicious enough to deserve every bit of the attention.

SunButter Grasshopper Cookie Cups

So what makes these Grasshopper Cookie Cups so minty and magical…

  • The cups. A buttery, brownie-decadent, sweet but not too sweet cookie cup made with just 6 ingredients – good stuff like cacao, almond flour, and organic SunButter. The texture is halfway between your most tender crispy-edged cookie and an oreo pie crust, and all the credit goes to SunButter for that gift.
  • The filling. The creamiest, coconut-based, chilly mint filling that could not contrast those cookie cups any more perfectly. I tested it with coconut cream and full fat coconut yogurt, and I think I prefer the yogurt. But both work!
  • Chill time. I like most chocolate desserts better cold (exceptions: hot chocolate and lava cake), but these NEED to be refrigerated for optimal enjoyment. Or even freeze for an hour or so before eating, you will not regret it.

And don’t think these cookie cups can’t be the perfect edible vessel for other things too. Yes I am absolutely already thinking of ice cream…

SunButter Grasshopper Cookie Cups

More fun news! SunButter is offering YOU $1 off any jar of SunButter, so if you haven’t tried it yet now is your chance. Well now and again every month twice a month because SunButter is that awesome and you’re gonna love it that much. Just trust me – pretty soon peanut butter and almond butter will be crowded out of your pantry too.

Print the coupon HERE!

SunButter Grasshopper Cookie Cups
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SunButter Grasshopper Cookie Cups

★★★★★ 5 from 5 reviews
  • Author: Natalie
  • Prep Time: 00:15
  • Cook Time: 00:25
  • Total Time: 40 minutes
  • Yield: 8 cups (or 18 minis) 1x
  • Category: cookie
  • Method: baking
  • Cuisine: american
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Description

Like mint chip ice cream in mini pie form! Grasshopper Cookie Cups with a creamy mint filling inside a rich dark chocolate cookie crust. Vegan, paleo, easy!

Ingredients

Scale

Chocolate Cookie Cups

Mint Filling

Instructions

  1. Preheat the oven to 350ºF.
  2. Whisk together the SunButter and maple syrup.
  3. Add the cocoa powder, almond flour, baking soda, and salt.
  4. Mix to form a thick dough.
  5. Line a muffin tin with paper liners or spray with nonstick spray.
  6. Press a thin layer of dough onto the bottom and sides of each muffin tin to make a cup. You should get 6-8 cups (or 18-20 if making minis).
  7. Bake for 25-28 minutes (or 12-15 minutes for minis) at 350ºF.
  8. Cool for 10-15 minutes, then remove from the pan and cool completely (or even chill overnight) before filling.
  9. Stir together the filling ingredients until thick and creamy.
  10. Fill each cookie cup with a spoonful of mint cream. Top with mini chips. Enjoy!
  11. Keep covered in the fridge for up to a week.

Notes

*The solid part scooped out of a can of full fat coconut milk that has been chilled overnight. Or you can use full fat coconut yogurt.

Nutrition

  • Serving Size: 1 cup
  • Calories: 259
  • Sugar: 14g
  • Fat: 18g
  • Saturated Fat: 7g
  • Carbohydrates: 23g
  • Fiber: 4g
  • Protein: 6g

Keywords: mint, st patricks, chocolate, cookie, muffin, green, vegan, gluten free, paleo

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Grasshopper Cookie Cups (vegan + paleo)

Peanut Butter Banana Bundt Cake

· Natalie 83 Comments

This Peanut Butter Banana Bundt Cake is like banana bread but lighter, filled with nutty peanut flavor and a salted caramel peanut butter glaze on top!

Peanut Butter Banana Bundt Cake (vegan + gluten-free)

If chocolate found out this was happening, I’d be in trouble. Chocolate with banana – amazing. Chocolate with peanut butter – magical. But just this once let’s let banana and peanut butter collaborate on a cake without chocolate getting in the way.

Look, I love a good brownie as much as the next person. But even mini chocolate chips seem to steal the flavor show of whatever you bake them into. And with sweetness from extra ripe bananas, nuttiness from creamy peanut butter, and decadence from the salted caramel peanut glaze on top, we want to keep ALL the flavor for ourselves.

Peanut Butter Banana Bundt Cake (vegan + gluten-free)
Peanut Butter Banana Bundt Cake (vegan + gluten-free)
Peanut Butter Banana Bundt Cake (vegan + gluten-free)

This recipe is like banana bread, but it is not banana bread. Because…

  • we are blending the bananas instead of mashing for a more consistent texture
  • the crumb is lighter and softer
  • the flavor is richer, more dessert than snack (but still can be both, of course!)
  • it’s baked in a bundt pan, not a loaf
  • SALTED. CARAMEL. GLAZE.

If you can’t tell I really love that glaze. Like really really really love.

But I have strong feelings for the cake too. The peanut butter flavor is not subtle…in a very good way. The bananas get even sweeter from baking, and combined with coconut sugar things quite caramel-y. And neither overpowers the other – they just harmonize perfectly!

Peanut Butter Banana Bundt Cake (vegan + gluten-free)

If you want to add chocolate chips I won’t stop you (who would do such a thing?), but I urge you to try at least the first batch without. I think you’ll find banana and peanut butter to have some serious solo game of their own.

Peanut Butter Banana Bundt Cake (vegan + gluten-free)

Happy bundt baking to you!

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Peanut Butter Banana Bundt Cake

★★★★★ 4.9 from 8 reviews
  • Author: Natalie
  • Prep Time: 00:15
  • Cook Time: 00:45
  • Total Time: 1 hour
  • Yield: 12 slices 1x
  • Category: cakes
  • Method: baking
  • Cuisine: american
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Description

This Peanut Butter Banana Bundt Cake is like banana bread but lighter, filled with nutty peanut flavor and a salted caramel peanut butter glaze on top!

Ingredients

Scale

Cake

  • 3 medium bananas (250g)*
  • 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
  • 1/2 cup (70g) coconut sugar
  • 1/2 cup (125g) peanut butter
  • 1 cup (240g) nondairy milk
  • 2 cups (250g) oat flour
  • 1 1/2 cups (165g) almond flour
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt

Peanut Butter Glaze

  • 1/4 cup (60g) peanut butter
  • 1/4 cup (40g) maple syrup
  • 1/4 cup (50g) coconut oil, melted
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350ºF.
  2. Prepare flax eggs and set aside to gel for 5-10 minutes.
  3. Mash or blend the bananas.
  4. Mix together the banana, flax eggs, coconut sugar, peanut butter, and nondairy milk.
  5. In a separate bowl, combine the oat flour, almond flour, baking powder, cinnamon, and salt. Whisk to eliminate any clumps.
  6. Add the wet ingredients to the dry, and mix to form a batter. 
  7. Pour into a bundt pan** (mine was 10 cup but 8-cup would be fine too) that has been generously sprayed with nonstick spray.
  8. Bake for 40-45 minutes at 350ºF.
  9. Remove from the oven. Cool for 10 minutes. Flip onto a cooling rack to cool completely.
  10. Whisk together the glaze ingredients until smooth. If it’s too thick, microwave for 5-10 seconds.
  11. Spoon glaze onto cooled cake, and sprinkle with chopped roasted peanuts.
  12. Enjoy! Keep leftovers covered in the refrigerator for up to a week.

Notes

*About 1 cup after mashing. You can either mash with a fork, or blend to a puree if you don’t want any chunks.

**If you don’t have a bundt pan, cupcakes/muffins would be the best alternative. They will bake for slightly less time (about 30-35 minutes). You could try baking it in a regular cake pan, but I don’t recommend a loaf pan for this recipe.

Nutrition

  • Serving Size: 1 slice
  • Calories: 283
  • Sugar: 13g
  • Fat: 14g
  • Saturated Fat: 2g
  • Carbohydrates: 32g
  • Fiber: 4g
  • Protein: 8g

Keywords: vegan, gluten free, banana, cake, bread, dessert, glaze, caramel, snack, healthy

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Peanut Butter Banana Bundt Cake (vegan + gluten-free)