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Grain-Free Chocolate Brownie Donuts

· Natalie 43 Comments

The soft fluffy texture of cake and the chocolatey richness of a brownie combine in these delicious and healthy grain-free donuts–not for the faint of chocolate heart!
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Chocolate Brownie Grain-Free Donuts

Banana flour is back.

Do you know why it’s it back?

No not because I loooooooooved this cake a lot. Not because it’s grain-free. Not because it’s made of fruit or has a unique flavor that I am growing to love or is cheaper than most other grain-free flours.

It’s back because it makes a wicked chocolate donut. That’s why. The other stuff is just icing on the cake (donut).

The texture, the flavor, the moisture, the ability to carry copious amounts of chocolate to your face–these donuts are the whole package.

Chocolate Brownie Grain-Free Donuts

Every time I set out to make something with banana flour, I open the bag to this powdery, starchy, bitter-smelling stuff and think: Banana flour you are weird.

But by the time I am munching, it’s more like: Banana flour you are the best and I don’t know why I ever doubted you or why anyone still uses other grain/gluten free flours and I want you in all my baked goods forever and always!

Well except that time I tried to make pancakes with it and they turned out like fruit gushers in  bread-y breakfast form. And not in the good way. But these donuts and the current chocolate overload state of my brain has practically obliterated any memory of that incident.

I’ll keep keep you updated on the pancake progress, I’m not giving up yet. Because flashback to when I said forever and always–I did mean it, baby.

Chocolate Brownie Grain-Free Donuts

‘Kay so donuts.

I went back and forth on the “brownie” part of that title. They are just a wee bit closer to the fudgy rich brownie side then they are to the light fluffy cake side, so I stand by it though. The texture and crumb is as perfect as any cupcake–not a bit of gummy gooey-ness. But the rich chocolatey flavor is definitely brownie-level intense, and with that chocolate drizzled on top…

These donuts are NOT for the faint of chocolate heart!

Chocolate Brownie Grain-Free Donuts

You know a minute ago when I mentioned brownie-level fudgy richness? Well that is in large part due to the fact that there is not just cacao powder in these donuts but actual real-life chocolate too. Melted, mixed, and baked right in. With banana flour baking, I find some sort of higher fat ingredient is necessary for moisture since the flour itself is very absorptive and can be drying. But why nut butter when you can double chocolate?

Chocolate Brownie Grain-Free Donuts

As evidenced by my recent pancake efforts, banana flour can turn things gummy on you if you aren’t careful. And annoying as this is going to sound since we all live in different places with different grocery store situations, I think brand has a lot to do with it. I learned that lesson while testing this cake recipe–one brand of banana flour made for a dense bar while the other a fluffy cake. In the same recipe!

So now I just stick with my tried and trusted (and cheaper!) favorite: Green Banana Flour from Let’s Do Organic. No they are not paying me. Yes I do truly love this brand (hello all my fave coconut products!)

Chocolate Brownie Grain-Free Donuts

I sometimes get confused whether to file donuts under breakfast or dessert, but this is without a doubt a dessert donut.

Chocolate Brownie Grain-Free Donuts

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Grain-Free Chocolate Brownie Donuts

★★★★★ 4.5 from 6 reviews
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 donuts 1x
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Description

The soft fluffy texture of cake and the chocolatey richness of a brownie combine in these delicious and healthy grain-free donuts–not for the faint of chocolate heart!

Ingredients

Scale
  • 3/4 cup green banana flour
  • 1 cup unsweetened applesauce
  • 1/2 cup chocolate chips
  • 1/4 cup cacao powder ((or cocoa powder))
  • 1/4 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • Pinch of salt ((optional))

Instructions

  1. Preheat the oven to 350F.
  2. In a large mixing bowl, combine the banana flour, coconut sugar, cacao powder, baking powder, and salt. Stir to combine
  3. Melt the chocolate chips. 
  4. Add the melted chocolate to the dry ingredients along with the applesauce and vanilla. Mix well.
  5. Grease your donut pan with coconut oil. Spoon the batter into the pan filling each donut to the top. You will get 6-8 full sized donuts.
  6. Bake for approximately 25 minutes at 350F. 
  7. Cool for at least 10 minutes before removing from the pan. You can top them with more melted chocolate (as shown) if you wish, but they are so rich they really don’t need it. 
  8. Enjoy! Keep leftovers in the fridge.

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Chocolate Brownie Grain-Free Donuts

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Blueberry Coffee Cake Muffins

· Natalie 62 Comments

Coffee cake gets a summer berry makeover with these Blueberry Coffee Cake Muffins–a perfect vegan and gluten-free breakfast or streusel-topped snack!
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Blueberry Coffee Cake Muffins {vegan, gluten-free, oil-free}

Oh how I wanted to deliver this streusel-messy blueberry muffin madness to you last week.

Muffins are one of those foods that just scream SHARE ME! Virtually or real life rip-it-in-half-and-take-the-bigger-half sharing.

I will muffins, I will. But I must edit/video/write about you first.

Blueberry Coffee Cake Muffins {vegan, gluten-free, oil-free}

So last week. It was a very kitchen-productive week around here. I was video-ing everything from popsicles to pancakes by day, and editing photos like a crazy lady by night late afternoon. Because while food bloggers may think they work for themselves, it is actually natural light that controls us all.

I was feeling like a hustling little hedgehog up through about Wednesday. And then productivity took a significant down turn. And I realized I had a LOT of video footage to sort through and make into mini recipe movies. And I also realized that I really wanted a nap.

So I did a little bit of both. And not enough of either.

But my brain was not in the mood to write anything at that point, so the muffin-ing was postponed.

My apologies if your weekend was sadly lacking in streusel, but luckily there is another one of those just 4 1/2 days away and the perfect muffin recipe at the end of this post to make up for it.

Blueberry Coffee Cake Muffins {vegan, gluten-free, oil-free}

These muffins taste like the epitome of a bakery. Just all the cinnamon and sweetness and streusel and fluffy-softness.

Yes fluffy-softness is a taste–sweet, salty, fluffy-soft, bitter, and umami. See.

Not a single date was used in the making of these muffins *GASP* It seems like everything I’ve made in the past couple of years months weeks has been filled with dates, so it was time for a break.

Combining the best parts of this blueberry muffin recipe from a loooooong time ago and this coffee cake, I created what just might be my favorite muffin recipe around here yet. Do I say that every time?

They are made with oat flour for that subtle breakfast-y flavor. Coconut sugar + applesauce takes the place of dates for sweetness and moisture. GOBS of fresh or frozen blueberries for a minimum of two jammy purple pockets per bite. And all made with zero bowls or arm strength required–thanks blender! Just like with any blender cake/bread/oat-y baked thing, don’t over-blend unless “make gummy muffins” is one of your life goals.

Blueberry Coffee Cake Muffins {vegan, gluten-free, oil-free}

I am pretty sure my muffin pan wanted to be one of those jumbo muffin pans but someone squashed it’s dreams early on in life so it resigned itself to just making regular sized muffins. But also sorta not regular sized. Regular sized gone greedy.

But who doesn’t finish a blueberry muffin and not want it to be over yet though? So it’s kind of a gift really.

When it starts to feel like less of a gift is when I am scooping out the batter and only end up with 5 muffins. I am all about filling the muffin tins 3/4 of the way or more, which does not help. So you might get 5 muffins. You might get 8 muffins. Maybe you get 12 because you like the short someone-sat-on-them muffin look.

You do you. As long as “you” doesn’t involve skimping on the streusel, because that I am not okay with. Don’t even joke about that.

Blueberry Coffee Cake Muffins {vegan, gluten-free, oil-free}

If I had a dollar for every time I proclaimed my love for streusel then I could build a streusel castle with streusel walls and streusel towers and a streusel dragon to guard it. So much streusel love. If you could make an entire muffin out of nothing but the streusel I would. Hmm maybe I should sell the castle and invest in R&D on that idea…?

Or (most likely scenario) I would use all those dollars to buy almond flour to make more streusel because that stuff ain’t cheap! But it does make for the BEST oil-free streusel my tummy has ever known. A.k.a. worth it.

Proof of my streusel obsession → Here and here and here and in 5 years this list will probably wrap around the earth 3 times with all the streusel-topped goodness my mind can dream up. At least I hope so.

Is it weird that I liked them almost better cold from the fridge three days later?

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Blueberry Coffee Cake Muffins

★★★★★ 4.9 from 10 reviews
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 muffins 1x
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Description

Coffee cake gets a summer berry makeover with these Blueberry Coffee Cake Muffins–a perfect vegan and gluten-free breakfast or streusel-topped snack!

Ingredients

Scale
  • 1 3/4 cup oat flour
  • 1/2 cup non-dairy milk
  • 1/2 cup coconut sugar
  • 1/2 cup unsweetened applesauce
  • 2 tsps lemon juice ((or apple cider vinegar))
  • 1 tsp baking soda
  • 2 tsps baking powder
  • Pinch of salt
  • 1/3 cup fresh or frozen blueberries

Streusel

  • 1 cup almond flour
  • 3 tbsp maple syrup
  • 1 tsp cinnamon

Instructions

  1. In a small bowl, combine all the streusel ingredients. Mix with a fork until sticky and clumpy. Set aside.
  2. In a blender or mixing bowl, combine all the ingredients for the muffins. (If using a blender, be sure to add the wet ingredients first!)
  3. Blend/mix until just combined. Do not over mix or it will make the muffins gummy.
  4. Line or grease a muffin pan. Divide the batter into the muffin tins, filling each 3/4 of the way. You will get anywhere from 6-9 muffins depending on your pan.
  5. Top each liberally with streusel. Press it in lightly.
  6. Bake for about 25 minutes at 350F, or until the streusel is golden brown and the tops are firm to the touch.
  7. Remove from the oven and cool for at least 10 minutes before removing from the pan.
  8. Enjoy! Keep leftovers in the fridge (they are really yummy cold too!)

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Blueberry Coffee Cake Muffins {vegan, gluten-free, oil-free}

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Healthy Vanilla Cake with Chocolate Fudge Frosting

· Natalie 71 Comments

This 5-ingredient party-perfect vanilla cake recipe is healthy disguised as decadent underneath a luscious layer of sugar-free chocolate fudge frosting!

Healthy Vanilla Cake with Chocolate Fudge Frosting

Do you remember these?

I didn’t think so. I even forget they exist sometimes.

They are the perfect example of how sometimes my favorite recipes get lost in the recipe archives and no one ever sees them or makes them or falls in love with their softfluffyvanilla goodness. Tra-gic.

But now that I am writing about those cupcakes, I actually remember making them quite well…

Healthy Vanilla Cake with Chocolate Fudge Frosting

I remember standing on my kitchen island trying to get an overhead shot because that’s back when I actually thought you could make AND photograph food in the kitchen. HA! Now I know you must take the food to the light instead of the other way around. And the kitchen appliances. And the vacuum cleaner. And a roll of paper towels. And if there was a way to install a small sink by the window, that’d be great too.

I remember the tricky task of cleaning that purple frosting out of the blender trying not to let the blades and my fingers bump into one another. I also now know that the food processor is much better suited for making purple sweet potato frosting. Or vanilla sweet potato frosting. Or any color of sweet potato frosting.

I remember being amazed at how fluffy and delightfully dome-topped they turned out for being made of like 43% fruit.

Healthy Vanilla Cake with Chocolate Fudge Frosting

Despite all those good times I never made a video for them. So that’s been on my to-do list for approximately forever.

But I get the question quite often “How can I turn these {insert flavor here} cupcakes into a full-sized cake?” in regards to my various date-sweetened cupcakes. So for birthday purposes and I-don’t-have-a-cupcake-pan purposes, we are transforming that easy vanilla cupcake recipe from small and round to square and sliceable. And sprinkled-topped, because why not?

Healthy Vanilla Cake with Chocolate Fudge Frosting

Cupcakes → cake

It’s not a tricky transition, but there are a few important things I must tell you so you don’t end up with a crater in the center of your cake. A.k.a. failure of the cake-catastrophic kind.

Pan size. An 8-inch (round or square) pan works best for this cake. Anything smaller and it will be too thick -> not cook through in the center. Anything larger and it will be too thin -> look weird.

Multiply by 1 1/2. The original cupcake recipe just makes a half dozen, so in order to fill up a cake pan you need to do some ingredient multiplication. Don’t worry I broke out the calculator and took care of it for both of us.

Baking time. It does require a little more oven time than the cupcakes–about 30-35 minutes at 350F. Lightly touch the center of the cake and when it feels firm and not squishy/batter-y at all, it’s done.

No non-dairy milk. The original cupcake recipe uses 1/4 cup non-dairy milk, but you will not need that in this version. Which cuts the ingredient list down to a mere FIVE!

Don’t over-blend. Actually I feel like it’s more appropriate to say DON’T OVER-BLEND! After you add the oat flour, just blend for the briefest of blitzes. If there is some flour left on the sides just stir it in by hand. Over-blending will make for gummy slices of sadness, not cake.

Sprinkles. Okay this doesn’t actually affect the cake structure at all, but I just felt like they deserved a spot on this list. I used these. Feel free to make and use these. Or top it with fresh berries or fruit!

Healthy Vanilla Cake with Chocolate Fudge Frosting

The Frosting

While I love purple foods a lot, I love chocolate frosting A LOT. So I overhauled my favorite fruity chocolate fudge frosting to make it thicker and creamier and just give it more…oomph! The result is so fudgy you could put it on top of anything and it would instantly become dessert. Oatmeal. Smoothie bowls. Muffins. Celery. Anything.

Sticking with the simple and made-in-the-blender theme here, the frosting happens with 4 ingredients + a high-speed blender + 30 seconds. Medjool dates for sweetness and thickness. Water because otherwise nothing is going to move (or you could use non-dairy milk, but it’s not necessary). Cacao (or cocoa) powder because chocolate. And the newcomer to this frosting party: almond butter. Stepping up the richness game of date-based frosting since right now.

You could use cashew butter instead, I was out *sniffle*. Or even peanut butter if you want it to taste like someone plastered the top of your cake with peanut butter cups. And why wouldn’t you?

The frosting will become firmer in the refrigerator, but still spreadable. Although I find if you put it in a jar and pop it in the fridge overnight it tends to decrease in volume and increase in spoon marks by morning.

Healthy Vanilla Cake with Chocolate Fudge Frosting

Happy sprinkle-topped, chocolate-spread, slice-and-(maybe)-share cake making to you!

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Heathy Vanilla Cake with Chocolate Fudge Frosting

★★★★★ 5 from 11 reviews
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 9 people 1x
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Description

This 5-ingredient party-perfect vanilla cake recipe is healthy disguised as decadent underneath a luscious layer of sugar-free chocolate fudge frosting!

Ingredients

Scale

Vanilla Cake

  • 18 pitted medjool dates ((about 1 1/2 cups packed))
  • 1 1/2 cups water
  • 1 3/4 cups oat flour
  • 1 1/2 tbsps baking powder
  • 1 tsp vanilla bean powder ((or vanilla extract))

Chocolate Fudge Frosting

  • 12 pitted medjool dates ((about 1 cup packed))
  • 2/3 cup water
  • 1/2 cup almond butter
  • 2–3 tbsp cacao powder ((or cocoa powder))
  • Optional: pinch of salt

Instructions

  1. Preheat the oven to 350F.
  2. In a high speed blender, combine the water and medjool dates. Blend until smooth.
  3. Add the rest of the cake ingredients. Blend very briefly until just combined. Do not over-blend or the cake will come out gummy.
  4. Pour the batter into an 8-inch square or round pan that is either greased or lined with parchment paper. Spread evenly.
  5. Bake for 30-35 minutes at 350F.
  6. Cool completely before frosting.
  7. For the frosting, combine all the ingredients in a high speed blender. Blend until very smooth and creamy. Use as is, or refrigerate for a few hours to thicken.
  8. Spread a generous layer of the chocolate fudge frosting on the cake. Top with sprinkles or fruit or whatever you like. Enjoy!

Other frosting options…
–Purple and made of potatoes
-Same as above but not purple
–Chocolate with a protein powder boost
-Creamy and caramel
–Filling turned frosting
–Chocolate and extra fluffy

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Healthy Vanilla Cake with Chocolate Fudge Frosting

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Frozen Pineapple Lemonade

· Natalie 17 Comments

Double fruity, extra frosty, and bursting with tangy tropical flavor–this Frozen Pineapple Lemonade is the perfect easy summertime blender beverage!
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Frozen Pineapple Lemonade (without added sugar!)

Is it lemonade? Is it a smoothie? Is it a frosty? YES.

Frozen Pineapple Lemonade (without added sugar!)

When I was a little tot and the uncommon occasion arose where I got to have a non-water beverage, lemonade was my jam. If it came in pink, I got pink. Did I know why it was pink? Nope. But when you are under the age of ten you don’t ask those kinds of irrelevant questions. It could’ve been purple with sparkly gold swirls and electric blue bubbles for all I cared. If it tasted like lemonade, it was lemonade enough for me.

What I was NOT okay with was limeade. I remember that traumatic citrus drink-swap experience all too vividly. What sort of restaurant offers limeade but not lemonade? One that 7 year old me will never visit again, that’s for sure. Me and limeade are good now, but it’s still not my first choice.

Frozen Pineapple Lemonade (without added sugar!)

Anyways…lemonade needs to be made with not limes and it needs to be suh-weet! My short lived morning lemon water kick helped me become sorta okay with tangy lemon things, but sugar is a thing and in my frozen lemonade I’m going to use it. By sugar I mean fruit sugar. By fruit sugar I mean pineapple, of the frozen variety if we are going to be specific.

Frozen pineapple is super sweet but way less banana-y in flavor than bananas, which are always the first instinct when it comes to making frozen smoothie-ish things. I also dabbled in a coconut ice cube based version, but it wasn’t sweet enough and those muffin-shaped cubes (because apparently I don’t actually own an ice cube tray) melted in like 8 seconds while I was busy adjusting my camera for the ideal video angle. Ingredients gotta have more stamina than that to do a video shoot with me.

So frozen pineapple won. And the grand prize was being blended up at top speed with lemon juice and coconut milk to create something so thick and creamy and lemon dreamy!

Frozen Pineapple Lemonade (without added sugar!)

If you aren’t borderline obsessed with coconut milk like me, feel free to swap in your favorite kind of nut/seed/whatever milk. OR…use coconut water! Sure it won’t be as creamy, but it will be especially sweet. And frozen pineapple has more creaminess power all on it’s own than you might expect.

This is one of those measuring-optional recipes, so don’t fret if you add a little more pineapple than called for or only zest 3/4 of the lemon. I like to blend, taste, and then adjust. Not sweet enough? Add more pineapple. Too ice-creamy (as if that exists)? Add more milk. You get me.

You may be wondering if it tastes like lemonade with a hint of pineapple or pineapple with a hint of lemon. That’s something that I’m still pondering too. I think the answer is that they meld so well, it doesn’t even matter. Just pinelemonapple-ing all day. That’s going to be a kombucha flavor one day, just you wait…

Frozen Pineapple Lemonade (without added sugar!)

So break out your thick straw (or maybe even a spoon) because this one is double-fruity and extra-frosty!

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Frozen Pineapple Lemonade

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 people 1x
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Description

Double fruity, extra frosty, and bursting with tangy tropical flavor–this Frozen Pineapple Lemonade is the perfect easy summertime blender beverage!

Ingredients

Scale
  • 1/4 cup freshly squeezed lemon juice
  • Zest of one lemon
  • 2–3 cups frozen pineapple chunks
  • 1–1.5 cups light coconut milk ((or any non-dairy milk))
  • Pinch of turmeric ((optional, for color))

Instructions

  1. Combine all the ingredients in a blender. 
  2. Blend on until creamy and thick.
  3. Taste and adjust if necessary. If it is too tangy, add more pineapple and milk.
  4. Pour into glasses and enjoy!

Looking for a non-frozen but still fruit-sweetened lemonade? Try THIS recipe out!

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Frozen Pineapple Lemonade (without added sugar!)

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Kombucha Ice Cream Float

· Natalie 18 Comments

A swirling sweet glass of creamy ice cream and fizzy fruity kombucha–this Kombucha Ice Cream Float is an easy summertime treat with endless variations!
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Kombucha Ice Cream Float

If you asked me what sweet treat is more summertime-perfect than (n)ice cream, my first instinct response would be nothing. Nada. Whatcha thinkin’ silly?

Well besides mythical creature-inspired nice cream of course, but that doesn’t count because it’s in a separate magical dessert category along with those hollow spheres made of chocolate and any cake taller than 3 layers. Have you ever tried stacking cakes? Because I have, and trust me anyone who can pull off 4+ layers has powers.

But back to ice cream…

Kombucha Ice Cream FloatKombucha Ice Cream Float

After creating this recipe, I was reminded of why ice cream floats are actually even better than non-floating ice cream (ice cream sinks?). All the cold creaminess of ice cream but submerged in the fizzy fun of soda. Or in this case kombucha.

Growing up, cream soda was always my first choice for floats because I love anything vanilla. Also root beer tastes like bubble gum toothpaste, and not in a good way. Just think about that one for a minute and you’ll realize that I am right. If I just ruined root beer for you, I am (kinda) sorry. But we don’t need it anyways because we have kombucha!

Kombucha Ice Cream Float

I’m pretty sure root beer flavored kombucha is actually a thing, but I have never seen cream soda kombucha. And while I have heard rumor that vanilla kombucha does exist somewhere in the world, it does not exist in a 20 mile radius of me. So while we patiently wait for better kombucha distribution over here, we’ll rely on vanilla in the ice cream instead.

But you could make endless flavor variations of this beverage/dessert (bevssert?) because kombucha and ice cream both come in about a zillion and twelve varieties.

 

Kombucha Ice Cream Float

In this float, I used my Vanilla Oatmeal Ice Cream plus blueberry kombucha, because those two flavors pair like two peas in a purple pod. And they swirl together rather exquisitely too I think.

Now if you don’t want to make your own real-deal ice cream (or don’t conveniently have a batch sitting in the freezer from testing the recipe with almond milk), then nice cream float away my friend! You and your frozen nanas and your blender will be ready for pouring on the fizzy kombucha in no time. Or you could just buy coconut milk ice cream, and you will be sipping your float in even less then no time. It’s not a race though.

If you are curious about this oatmeal ice cream business, yes the batch here is the almond milk version. The original recipe uses coconut, but as you can see in this video the almond milk pulls off a pretty creamy scoop too.

Kombucha Ice Cream Float

I know there is already blueberry in the booch, but I wanted to make it a lil extra fruity. So I may have layered some frozen bluebs in between the ice cream scoops. And maybe some blueberry jam snuggled in there too. You were already going to need a straw AND a spoon anyways. Also it just makes it extra prettyyyyy.

Kombucha Ice Cream Float

Virtual fruity kombucha float glass clink to you!

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Kombucha Ice Cream Float

★★★★★ 5 from 2 reviews
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 person 1x
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Description

A swirling sweet glass of creamy ice cream and fizzy fruity kombucha–this Kombucha Ice Cream Float is an easy summertime treat with endless variations!

Ingredients

Scale
  • 2 scoops vanilla ice cream ((or ice cream/nice cream of choice))
  • 1 cup blueberry kombucha ((or kombucha of choice))
  • 2 tbsp blueberry jam (*)
  • 1/4 cup frozen blueberries

Instructions

  1. Layer the ice cream, jam, and frozen blueberries into a glass.
  2. Pour the kombucha over top.
  3. Enjoy!

Notes

*Store-bought is fine too, this is my favorite brand as it is sweetened with only fruit juice.

More summertime sips…
–Choco-mint isn’t only for ice cream, its superdelish through a straw too
-The customary citrus sip but without the customary cup of sugar
-As close to a salad as a milkshake can get
-Yes, yes I did blend an entire cupcake into this glass of berry goodness

 

Kombucha Ice Cream Float

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