We make these beautiful gift-worthy cupcakes only at Valentine’s Day… here’s the recipe for you to enjoy at home!

of course you can always order them here… www.karmabaker.com/shop/cupcakes

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Chocolate Covered Cherry Cordial Cupcakes Vegan & Gluten Free

Cuisine

Dessert, Gluten-Free, Vegan

Prep Time

20 min

Cook Time

25 min

Servings

cupcakes

Ingredients

Chocolate Cake

• 2/3 Cups Organic Soy Milk may sub any dairy free milk
• 1 TBL Lemon Juice or Apple Cider Vinegar
• 1 Cups Organic Evaporated Cane Juice
• 1/3 Cups Organic Applesauce (unsweetened)
• 1/2 Cups Organic Coconut Oil
• 1 TBL Vanilla
• 1 Cups Karma Baker Organic Gluten Free Flour we recommend our blend but any GF flour may be substituted
• 1/4 Cups Organic White Rice Flour
• 3/4 Cups Unsweetened Organic Cocoa Powder
• 1 1/2 TBL Aluminum Free Baking Powder

Chcoalte Glaze

• 2 cups Organic Powdered Sugar
• 1/3 cup Unsweetened Organic Cocoa Powder
• 2 TBL warm water

Cuisine Dessert, Gluten-Free, Vegan Prep Time 20 min Cook Time 25 min Servings cupcakes Ingredients Chocolate Cake 2/3 Cups Organic Soy Milk may sub any dairy free milk 1 TBL Lemon Juice or Apple Cider Vinegar 1 Cups Organic Evaporated Cane Juice 1/3 Cups Organic Applesauce (unsweetened) 1/2 Cups Organic Coconut Oil 1 TBL Vanilla 1 Cups Karma Baker Organic Gluten Free Flour we recommend our blend but any GF flour may be substituted 1/4 Cups Organic White Rice Flour 3/4 Cups Unsweetened Organic Cocoa Powder 1 1/2 TBL Aluminum Free Baking Powder Chcoalte Glaze 2 cups Organic Powdered Sugar 1/3 cup Unsweetened Organic Cocoa Powder 2 TBL warm water

Instructions

1. preheat oven 350 prepare cupcake pans with tall liners
2. Measure out and combine vegan milk with lemon juice or cider vinegar. Let sit at least 25 minutes. Combine wet ingredients with dry. Blend for 2 minutes on low speed. Portion out batter into muffin liners 2/3rd full. Let sit for 10 minutes before going into the oven. Bake 20-25 minutes at 350, or until puffy and just done in the center.
3. When cupcakes have cooled, core the center and fill with Cherry preserves. Cap the cupcake with the top of the core and cover with chocolate glaze. Set aside to dry.
4. To make chocolate glaze: Slowly mix powdered sugar and cocoa powder with warm water. Stir until completely combined and smooth and shiny. If you need to add more liquid only add water a teaspoon at a time until the desired consistency is met.
5. To make the chocolate swirl on top of the glaze, melt 1/2 a cup of chocolate chips in a piping bag and draw a swirl on each cupcake. Chill to set the chocolate.

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Karma Cookies

These are the best Oreo's you've ever had! Soft with a crispy bite and super light and creamy in the middle. Really good cocoa powder is a must here. You'll thank us later.

Course

Chocolates, Cookies, Specialty

Cuisine

American Favorites, Dessert, Gluten-Free, Vegan

Prep Time

15 min

Cook Time

9 min

Passive Time

30 min

Servings

sandwich cookies

Ingredients

• 3 cups Karma Baker Organic Gluten Free Flour https://karmabaker.com/shop/flour/celines-gluten-free-flour-mix/
• 1 1/4 cups Unsweetened Organic Cocoa Powder The best quality you can find
• 1/2 cup Arrowroot Powder may sub tapioca starch here
• 2 tsp Baking Soda
• 1/2 tsp Sea salt
• 2 cups Organic Evaporated Cane Juice
• 1 1/4 cups Organic Coconut Oil Refined. Unscented. Warmed and melted before measuring
• 2/3 cups Organic Applesauce (unsweetened)

Vanilla Cream Filling

• 1/2 cup Organic Palm Shortening
• 2 cups Organic Powdered Sugar
• 1 TBL Organic Rice Milk
• 1/2 tsp Good quality Madagascar Vanilla

Course Chocolates, Cookies, Specialty Cuisine American Favorites, Dessert, Gluten-Free, Vegan Prep Time 15 min Cook Time 9 min Passive Time 30 min Servings sandwich cookies Ingredients 3 cups Karma Baker Organic Gluten Free Flour https://karmabaker.com/shop/flour/celines-gluten-free-flour-mix/ 1 1/4 cups Unsweetened Organic Cocoa Powder The best quality you can find 1/2 cup Arrowroot Powder may sub tapioca starch here 2 tsp Baking Soda 1/2 tsp Sea salt 2 cups Organic Evaporated Cane Juice 1 1/4 cups Organic Coconut Oil Refined. Unscented. Warmed and melted before measuring 2/3 cups Organic Applesauce (unsweetened) Vanilla Cream Filling 1/2 cup Organic Palm Shortening 2 cups Organic Powdered Sugar 1 TBL Organic Rice Milk 1/2 tsp Good quality Madagascar Vanilla

Instructions

1. To make Cookie Dough… Combine dry ingredients in a bowl. Stir to mix. Set aside.

   
2. In a stand mixer, combine sugar, warm coconut oil, warm applesauce and vanilla. Mix on low until sugar is dissolved. 2-3 minutes.
3. Slowly add in the dry ingredients and mix on low until the dough comes together and all of the ingredients are combined. Wrap dough in plastic wrap and refrigerate for 15-30 minutes.
4. Preheat oven to 350. Clear your work area and create space to roll out the dough. Roll dough to ¼” thickness and cut out 2” circles. Place circles on parchment lined cookie sheets. Cookies will not spread much so 1” apart is fine. Bake at 350 for 7-9 minutes. Cool completely on a wire rack and make Cream Filling.
5. To Make Vanilla Cream Filling… Using a whip attachment on your mixer, beat the palm shortening at high speed, until light and fluffy and doubled in size. About 3-5 minutes. Slowly add in the powdered sugar and rice milk, mix until incorporated. Add vanilla.
6. On cooled cookies, spoon out 1 TBL of Cream Filling onto ½ of the cookie sides and cover with opposing cookie. Allow to cool in fridge to set.
7. Enjoy!

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If you’ve missed fried donuts.. these will fix all that!  I experimented with almond flour in this recipe and it resulted in light lovely tasting donuts! Coat them in a simple vanilla glaze, chocolate glaze or cinnamon sugar.  If you want a nut-free version and don’t want to use almond flour, sorghum will work great! And coconut oil is fantastic for frying in, especially if you are staying away from soy or canola oil.

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Vegan & Gluten Free Fried Donuts (Old Fashioned)

Course

Breakfast, Donuts, Specialty

Prep Time

15 min

Cook Time

15 min

Passive Time

2 hours

Servings

donuts

Ingredients

Yeast Dough

• 1 TBL yeast
• 2/3 cup rice or soy milk
• 1/4 cup Miyoko's Vegan Butter
• 1/4 cup Organic Evaporated Cane Juice
• 2/3 cup Organic Brown Rice Flour Superfine is best here!
• 2/3 cup Organic Potato Starch
• 1/3 cup Tapioca Starch
• 1/3 cup Almond meal or Sorghum Flour may be subsituted
• 2 1/2 tsp Aluminum Free Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Xanthan Gum
• 1/2 tsp Sea salt
• 1/3 cup Organic Coconut Oil Melted
• 1 tsp Good quality Madagascar Vanilla
• 3 tsp Egg replacer Ener-G Brand mixed with 1/3 cup warm water

Glaze

• 3 cups Organic Powdered Sugar
• 2 TBL Organic Rice Milk

Course Breakfast, Donuts, Specialty Prep Time 15 min Cook Time 15 min Passive Time 2 hours Servings donuts Ingredients Yeast Dough 1 TBL yeast 2/3 cup rice or soy milk 1/4 cup Miyoko's Vegan Butter 1/4 cup Organic Evaporated Cane Juice 2/3 cup Organic Brown Rice Flour Superfine is best here! 2/3 cup Organic Potato Starch 1/3 cup Tapioca Starch 1/3 cup Almond meal or Sorghum Flour may be subsituted 2 1/2 tsp Aluminum Free Baking Powder 1/2 tsp Baking Soda 1 tsp Xanthan Gum 1/2 tsp Sea salt 1/3 cup Organic Coconut Oil Melted 1 tsp Good quality Madagascar Vanilla 3 tsp Egg replacer Ener-G Brand mixed with 1/3 cup warm water Glaze 3 cups Organic Powdered Sugar 2 TBL Organic Rice Milk

Instructions

1. Warm the milk butter and sugar in a small bowl. Add in yest when cooled to 110 degrees. Combine next 8 dry ingredients in a large mixing bowl ad stir to blend.

   
2. Add yest mixture, oil and egg replacement to the dry ingredients and mix by hand or on low speed for 2 min. Mix at medium speed for another 2 minutes.
3. Roll out a sheet of plastic wrap over your board or table. Sprinkle with tapioca starch to avoid the dough from sticking. Pour out all of your dough/batter. If it is too stick to roll out, put in in the fridge for 20 minutes. Sprinkle with more tapioca and another piece of plastic wrap. With a rolling pin gently push or roll the dough out to about 1/2" thick.

   
4. Using a 3" cutter or a large mason jar lid, cut out donuts. you should get about 8, presing back together loose dough. using a 1" cutter, cut out the centers to make donut holes.

   
5. Cover with a dish towel and allow donuts to rise about 30 min in a warm (non-drafty) place, an OFF microwave oven works great.

   
6. Make up some vanilla glaze. In a small bowl measure out your powdered sugar and then slowly add rice milk. Stir gently but constantly until all of the lumps are gone and the glaze is smooth.
7. Heat about 4 cups of coconut oil in a deep sauce pan or deep fryer. Heat oil to 375 degrees. Prepare a pan with 3 layers of paper towels next to your work space to drain donuts.

   
8. Place each donut gently into the oil for about 30-45 seconds. Flip with chop sticks, 30 seconds more on this side.

   
9. Or until golden brown.

   
10. Drain on paper towels for at least 10 minutes. Coat in glaze and allow to fully cool. Enjoy your warm donuts!!!

    

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