ENLIGHTENED BAKING™ | Always Vegan & Gluten-Free
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Chocolate Covered Cherry Cordial Cupcakes Vegan & Gluten Free

February 8th, 2018 Posted by Uncategorized 0 thoughts on “Chocolate Covered Cherry Cordial Cupcakes Vegan & Gluten Free”

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
Prep Time 20 min
Cook Time 25 min
Servings
cupcakes
Ingredients
Chocolate Cake
Prep Time 20 min
Cook Time 25 min
Servings
cupcakes
Ingredients
Chocolate Cake
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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Pumpkin Crumb Cake

November 8th, 2017 Posted by Blog, Recipes 0 thoughts on “Pumpkin Crumb Cake”

This is the recipe that started it all. The ah-ha moment that great vegan & gluten free was possible. And eventually that I would open a bakery in Los Angeles to share it with everyone.

This cake is not too sweet. Very pumpkin spice-y and super comfort-food.  It’s dessert or breakfast or sneak-a-thin-slice-when-no-ones-looking.

You can sub in coconut nectar for a low-glycemic sugar-free version with fabulous results. For the almond meal I prefer with skins to blanched. It provides more fiber and a better texture. Feel free to swap out the crumb topping pecans for walnuts too. I love it both ways. And while these instructions are for a large coffee cake shape, you can make small or large loaves with this as well. Adjust your baking time to higher or lower depending on the height of your batter in the pan you choose. Message us with any questions or comments –  I’d love to hear from you

Happy Fall!

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Pumpkin Crumb Cake
Prep Time 15 Min
Cook Time 65 Min
Servings
People
Ingredients
Egg replacer
Prep Time 15 Min
Cook Time 65 Min
Servings
People
Ingredients
Egg replacer
Instructions
  1. Preheat oven to 350 Line the bottom of a 10" spring form pan with parchment paper. aside.
  2. Combine the warm water and egg replacer powder in a small bowl, whisk for a minute and set
  3. In a large bowl combine the first 6 dry ingredients and stir until incorporated. Set aside. In a large mixing bowl, blend the coconut nectar sugar, pumpkin puree, vanilla and warmed, liquid coconut oil. Once the wet ingredients are well mixed, add in the dry mixture and egg replacer. Blend on low for 1 minute. Then on Medium speed for 2 minutes. Spread batter into prepared pan, it should be 3/4 of the way full. Top with Crumble Topping mixture.
  4. CRUMB TOPPING 1/2 c brown sugar 1/4 c Celine’s GF Flour Mix*** 1/4 c chopped pecans 1/4 c coconut oil (warm, liquid) 1 tsp cinnamon Mix Crumb topping ingredients until it resembles wet sand and sprinkle on cake batter.
  5. Bake at 350 for 65 minutes. Test the center for doneness with a sharp knife, if should come out free of wet batter but still be moist and not clean.
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Sofia’s Brownies

December 8th, 2016 Posted by Uncategorized 0 thoughts on “Sofia’s Brownies”

This is the recipe we use at Karma Baker bakery. People ask us everyday how we do it and this is how. I’m always saying that the secret is in our flour and it is, so feel free to use your own GF flour, but know your results will vary. If it does not contain Xanthan gum, add 1/2 tsp.

Our flour can be purchased here.

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Karma Baker's Amazing Brownies
Cook Time 15 minutes
Servings
brownies
Ingredients
Cook Time 15 minutes
Servings
brownies
Ingredients
Instructions
  1. Preheat your oven to 350 degrees F (175 degrees C) Prepare all of your ingredients.
  2. Prepare a 9"x13" pan with parchment paper greased with warm coconut oil.
  3. In a large mixing bowl, stir together the GF flour, cane juice crystals, sift over the cocoa powder, baking powder and salt. Gently mix dry ingredients together. Add the melted coconut oil and vanilla. Give the mix a few stirs. Gradually add in the water a 1/4 cups at a time. Mix until well blended. If using a stand or hand mixer, allow it blend on Med-low speed for 2 minutes.
  4. This batter will be smooth and runny. Spread evenly in your prepared 9"x 13" baking pan.
  5. Bake for 30 to 35 minutes in the preheated oven, until the middle is just set, not jiggly anymore.
  6. Let cool for at least 30 minutes before cutting into squares.
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