Return To Site

Gluten Free Pumpkin Spice Bread

Gluten Free Pumpkin Spice Bread

Pumpkin season means it’s time for super simple and super moist pumpkin spice bread recipes! This easy recipe is gluten free and vegan (of course), as well as nut free and soy free. The bread is best when super crusted with vegan chocolate chips and toasted pepitas. Whether its for breakfast, snack or every meal, this loaf is going to be hard to save! This loaf is definitely one of our best recipes.

Gluten Free Pumpkin Spice Loaf

 

 

This recipe was written in the Fall and shared on our youtube channel (you should subscribe if you haven’t yet!) many months ago. As much as pumpkin season is in the Fall, pumpkins can be found canned year round and are great for baking. This means any time is time to make super simple and super moist pumpkin spice bread recipes!

This easy recipe is gluten free and vegan (of course), as well as nut free and soy free. The bread is best when super crusted with vegan chocolate chips and toasted pepitas. Pepitas are those green pumpkin seeds. I always wonder why pumpkin seeds out of a pumpkin are white whereas the ones I buy in the store are green… its a processing thing!

Whether its for breakfast, snack or every meal, this loaf is going to be hard to save for later! This loaf is definitely one of our best recipes. This vegan gluten free pumpkin bread recipe is also perfect as a simple muffin, perfect for school lunches and snacks. Thanks to our Cloud Nine Vanilla Cake Mix, this recipe becomes super simple to whip up anytime, anywhere.

Print Recipe
Pumpkin Spice Bread
This vegan gluten free pumpkin bread recipe is also perfect as a simple muffin, perfect for school lunches and snacks. Thanks to our Cloud Nine Vanilla Cake Mix, this recipe becomes super simple to whip up anytime, anywhere.
Prep Time 10 minutes
Cook Time 55 minutes
Servings
loaf
Prep Time 10 minutes
Cook Time 55 minutes
Servings
loaf
Instructions
  1. Preheat oven to 350 F. Grease dark loaf pan with oil lightly and set aside.
  2. Combine your non-dairy milk with apple cider vinegar and set aside.
  3. To your mixing bowl, combine oil, pumpkin puree, and spices. Pour in non-dairy milk and combine. Fold in baking mix with spatula until no dry pockets are present.
  4. Pour batter evenly into loaf pan. Top with chocolate chips and pepitas.
  5. Bake for 55-60 minutes in the centre of the oven rack. The top will rise, crack. Do not open the oven or else the loaf could risk falling inwards.
  6. Upon removal from oven, let cool for 10 minutes. Run a butterknife gently along the edges of the pan to loosen the loaf.
  7. Once cooled completely. flip loaf out of pan by placing a plate on top of the pan and flipping pan-and-plate in unison. The loaf should slide right out.
  8. Slice and enjoy constantly!
Recipe Notes

STORAGE

Store in an airtight container on the counter for 48 hours, in the fridge for 48 hours, or the freezer (pre-sliced) for 3 months.

Apple Spice Bundt Cake

Apple Spice Bundt Cake

This cinnamon apple spice cake recipe is the perfect simple vegan and gluten free treat to make when the mood strikes! Swapping the carrot in our Karat Cake mix for fresh apples (Spartans and Northern Spye’s are best!), this beautiful gluten free bundt cake requires under 5 ingredients. Plus the maple cream cheese glaze (vegan of course) elevates this bundt cake to a whole other level.

Cinnamon Apple Spice Bundt Cake

 

 

This cinnamon apple spice cake recipe is the perfect simple vegan and gluten free treat to make when the mood strikes! Apples are seasonal in the winter time, but can be found all year round, making this an all year round bundt cake.

Swapping the carrot in our Karat Cake mix for fresh apples (Spartans and Northern Spye’s are best!), this beautiful gluten free bundt cake requires under 5 ingredients. Plus the maple cream cheese glaze (vegan of course) elevates this bundt cake to a whole other level. To learn how to make the cream cheese glaze watch the video!

Print Recipe
Apple Spice Bundt Cake
This cinnamon apple spice cake recipe is the perfect simple vegan and gluten free treat to make when the mood strikes! Swapping the carrot in our Karat Cake mix for fresh apples (Spartans and Northern Spye's are best!), this beautiful gluten free bundt cake requires under 5 ingredients. Plus the maple cream cheese glaze (vegan of course) elevates this bundt cake to a whole other level.
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Instructions
  1. Preheat oven to 350 F. Grease bundt pan with oil.
  2. Peel and grate apples into a large mixing bowl. Combine with oil, non-dairy milk, maple syrup and cider vinegar.
  3. Once wet ingredients are combined, stir in dry baking mix with spatula until no dry pockets are present.
  4. Carefully and evenly pour batter into greased pan.
  5. Bake for 30 minutes. Let cool completely in pan.
  6. Run a knife around the edges of the pan to loosen the cake.
  7. Place a plate or cutting board on the top of the pan. As one unit, flip the pan and the board over. The cake should fall out. Remove the pan to see your masterpiece!
  8. Glaze with a simple icing sugar-water glaze as desired.
Recipe Notes

STORAGE

Store on the counter, sliced and in an airtight container for 24 hours. Freeze up to 2 months.

Easy Pumpkin Spice Chocolate Chip Cookies

Easy Pumpkin Spice Chocolate Chip Cookies

These cookies require 4 ingredients when using our premium gluten free and vegan vanilla cake mix. They are great for back to school/ back to the grind lunches, snacks, or just for all you PSL lovers. Pumpkin is a great egg replacer (just like sweet potato or apple sauce!) so you might want to try using it in other cookie or bar recipes!

PUMPKIN SPICE CHOCOLATE CHIP COOKIES

These might be the easiest Pumpkin Spice Chocolate Chip Cookies you will find on the internet, and they just happen to be gluten free, dairy free, egg free, nut free, vegan and soy free!

WHAT’S IN THEM THEN?! (lots of good tasty stuff!! we promise!)

These cookies require 4 ingredients when using our premium gluten free and vegan vanilla cake mix. They are great for lunches (school safe!), snacks, or just for all you PSL lovers.

Pumpkin is a great egg replacer (just like sweet potato or apple sauce!) so you might want to try using it in other cookie or bar recipes!

This recipe is very similar to our Confetti Cookie Recipe, so check it out here

 

Print Recipe
Easy Pumpkin Spice Chocolate Chip Cookies
These might be the easiest Pumpkin Spice Chocolate Chip Cookies you will find on YouTube, and they just happen to be gluten free, dairy free, egg free, nut free, vegan and soy free! WHAT'S IN THEM THEN?! (lots of good tasty stuff!! we promise!)
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
Cookies
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
Cookies
Instructions
  1. Preheat oven to 350 F. Line baking sheet with parchment paper.
  2. Combine oil, puree and spices in a large mixing bowl using a spatula.
  3. Once combined, mix in baking mix until no dry pockets are present. Add in chocolate chips near end of mixing.
  4. Using a soup spoon or cookie scoop, scoop balls of dough about 2 tbsp in size. Squish down to the size of cookie you want (they won't spread!).
  5. Bake for 10-12 minutes or until edges are solid. Let cool completely on pan.
Recipe Notes

STORAGE

Store cookies in the fridge or counter for no more than 24 hours, in the freezer for up to 6 weeks.

Ultimate Vegan Gluten Free Chocolate Cupcakes

Ultimate Vegan Gluten Free Chocolate Cupcakes

All the secrets and tricks to making your vegan gluten free chocolate cupcakes taste like the pro’s is right here! You won’t believe how simple it is! Add just a few simple ingredients to our premium chocolate cake mix and elevate your cake to the next level. Let’s get baking!

Ultimate Vegan Gluten Free Chocolate Cupcakes (or Cake)

 

Making chocolate cake can be really basic. All it really is is vanilla cake with cocoa in it… right? 

You might get away with this logic at the amateur level, but in a bakery, chocolate cake has its own unique and special intricacies that must be respected and expressed. There are really special ways to take your chocolate cake to the next level!

It’s so EASY to elevate your cake game you won’t believe it!

From making vegan buttermilk to blending gluten free flours for cake, prepare yourself to never have just plain old chocolate cake again! We use our Cocolicious Chocolate Cake Premium Baking Mix to help speed things along. It was made to make the best chocolate cake- ever. In the recipe video below near the end we give a few pointers on making cake without our baking mix- so this is a recipe video to not miss! Have you subscribed to our channel yet?!

Image

Let’s break down the value of each ingredient:

  1. Non-dairy milk and apple cider vinegar: combined, this replaces buttermilk. We use buttermilk in our chocolate cake to add richness as well as increase acidity. This increase in acidity helps make the baking soda and powder more reactive, thus getting more volume in your cupcake. Use a higher protein milk like soy milk for best results. The acid curdles the milk and rearranges the proteins in the milk. This rearrangement makes way for better structure as the cupcake rises. The protein helps hold the air bubbles in, making the cupcake light and fluffy.
  2. Hot black coffee: THIS INGREDIENT IS ESSENTIAL FOR THE SUCCESS OF YOUR CUPCAKES! The coffee not only increases the richness of the chocolate without adding the coffee taste, but the acidity helps create more body in the cake itself. It’s like the buttermilk,  but on steroids. It is delicious and not something you can skip. We use a shot of espresso and then water it down to a quarter cup. 
  3. Chocolate chips: chocolate chips add a little extra hit of chocolate to every bite. They don’t melt in and make the cupcake too dense. Instead, they help vary the texture. I love biting into a hidden chocolate chip and being pleasantly surprised!
  4. Cocoa powder: although the baking mix contains the best cocoa for the job, if you make your own chocolate cake, use the darkest cocoa you can find. Usually found at the bulk food store, dark cocoa is more pure. Unlike the cocoa’s in the grocery store that are lighter, they are filled with fake additives and sugars. Really not what you want in an already sweet chocolate cake.
  5. Sugar: the best sugar for cake is refined white sugar. We like to mix in some brown sugar for extra depth of flavour with molasses, but white sugar is light and helps keep things sweet. Using organic cane sugar requires you to mix more, ensuring the large sugar crystals actually dissolve. If you want to sub with other natural sweeteners, use a granulated or powdered sugar like Stevia. Ensure you research online the replacement ratios so you do not add too much! And don’t skimp out- cake needs sweetness! This isn’t healthy- don’t try and make it. You won’t be satisfied with the results, no matter how low cal it is.

 

Print Recipe
Chocolate Lavender Cupcakes
Elegant floral notes meet rich chocolate cake: lavender and chocolate are a match made in heaven. Learn how to use lavender in your baking in a safe way while pairing it with simple gluten free and vegan chocolate cake
Servings
Cupcakes
Ingredients
Lavender Swiss Meringue Buttercream
Chocolate Ganache Filling
Servings
Cupcakes
Ingredients
Lavender Swiss Meringue Buttercream
Chocolate Ganache Filling
Instructions
  1. We will prepare the icing first. In a bowl, dissolve the soy isolate protein powder, icing sugar, essential oil and gel icing colour into the non-dairy milk.
  2. Cream non-dairy butter on medium high speed for about 2 minutes. Once creamed, turn the speed down to low and gradually pour in the purple sugar-protein slurry.
  3. Speed up the mixer to medium high speed and mix for approximately 5-7 minutes. Your icing will go through 3 distinct phases. 1. Cottage Cheese: your icing will look like it is not combining at all. Bits of butter will be broken up and covered in purple slurry, but will remain separated. 2. Cheese Curds: your butter clumps start to come together into bigger pieces but it is still not coming together. 3. Mayonnaise: your icing is complete when you get to this phase. The icing should be smooth, glossy, light to the touch, almost like whipped cream.
  4. Place your icing bowl into the fridge or freezer to set. We will rewhip it again later.
  5. Preheat oven to 350°F. Line a cupcake pan with cupcake liners or grease each cupcake well with coconut oil.
  6. Prepare your chocolate cupcakes as directed on the baking mix package.
  7. Portion batter into 12 cupcake liners and bake for 15-20 minutes. Let cupcakes cool completely.
  8. While the cupcakes are cooling, prepare the chocolate ganache. Heat up the non-dairy milk in the microwave or on the stove until warm. Add the chocolate chips and butter and let melt while stirring.
  9. Gradually add icing sugar to the ganache and stir until it is thickened. Pour ganache into piping bag if available otherwise have a spoon on hand.
  10. Remove cupcakes from pan and make a hole in each cupcake centre. You can either cut out a hole using a knife, or simply poke a hole that goes 2/3 of the way deep into each cupcake using your index finger.
  11. Fill each hole with ganache until it reaches the top. You can achieve this with a spoon or a piping bag.
  12. While your cupcakes are resting, let’s do one final rewhip to the icing. We rewhip the icing because it will separate as soon as it comes up to room temperature. Remove the icing from the fridge or freezer and warm it quickly by placing the bottom of the bowl under hot water (Do not get the icing wet). Stir the icing and break it up using a spatula. You will notice it will start to separate, almost like it is going back into the Cottage Cheese state. This is good.
  13. Rewhip your frosting for another 5 minutes on medium high speed. You will notice the icing goes through the exact same phases again, but this time it will remain as mayonnaise so long as you work quickly and don’t heat the icing up too much with your hands.
  14. If you do not have a piping bag and star piping tip available, ice cupcakes with the back of a spoon and enjoy. If you do have a piping bag and star piping tip available, fill piping bag with half of the icing and pipe icing as desired.
  15. To pipe the cupcake to give it a professional look, start at the centre of the cupcake with the bag at 90 degrees. Pipe icing slowly to form a middle base (enough to cover the ganache hole you made earlier) and wrap the icing around that middle base. Continue a steady stream of frosting in a second layer and end it with a final swirl, ending again in the middle of the cupcake with piping tip and bag at 90 degrees to the cupcake. Simply stop squeezing the frosting to end the stream, and pull the bag straight upwards. Repeat for all cupcakes and refill piping bag as necessary.
Recipe Notes

Storage

Cupcakes can be kept at room temperature for 12-24 hours. Please freeze cupcakes for up to 4 weeks for maximal moisture retention. Do not refrigerate! Your cupcakes will dry out within an hour or two.

Caramel Apple Blondies (Vegan + Gluten Free)

Caramel Apple Blondies (Vegan + Gluten Free)

Vegan and gluten free Caramel Apple Blondies are the perfect way to celebrate fall! This recipe for blondies is simple, especially with our blondie mix. Learn how to make our coconut candied caramel, and get creative with other fruits! Let’s get baking!

Caramel Apple Blondies

 

Summer is nearly over… which is bittersweet. As much as we love ice cream and fruity treats and the heat, we can also hardly wait to re-live the tastes of fall: cinnamon, apples, caramels, sweet brown sugar…. so delicious! So in spirit of the fall upon us (soon), we decided to make caramel apple blondies!

These treats are a huge favourite on our team. It like eating soft apple pie! But then that candy caramel chew, from the coconut condensed milk (of course) adds a whole other level of delicious. You can make your caramel using your favourite vegan caramel sauce recipe as well- it’ll still work.

Image

If you are just not ready for fall, use summer produce! It’s still peach season in Southern Ontario, and caramel peaches in the blondies would be just lovely! Top it off with some vanilla nice cream and you might as well open your own bake shop on the porch! 

A tip for the caramel: make sure you start your timer right when you pour the caramel in the pot. 5-7 minutes of boiling is all you need. If you boil it more the caramel get harder. Although incredibly delicious, it becomes nearly impossible to cut (or eat). This caramel is thick and hardy. Boil it until it is a nice golden brown and the bubbles are large, but take it off promptly after. Be sure to only pour on HALF the caramel sauce and drizzle it slowly. If you put all of it on, you will have a thick piece of caramel on the blondies. Appetizing- yes. Too heavy for the blondies- also yes. If your blondies are frozen prior to pouring on the caramel, it’ll hold up better. With that left over caramel, pour it in a parchment lined dish and eat it later on its own or with ice cream- its still really tasty!

Another pro tip: Add a little sea salt or flaked salt to the caramel once poured. It really takes the whole treat to the next level, especially if its crunchy flaked sea salt. 

If you check out the recipe video, let us know what you think of the new studio in the comments! Be sure to subscribe to our channel to stay up to date with all things Dolled Up!!

Print Recipe
Vegan Gluten Free Caramel Apple Blondies
Our vegan and gluten free Caramel Apple Blondies are the perfect way to celebrate the changing colours, cooler weather, seasonal produce (Apple picking anyone?!), and just feel happy that summer is over. This recipe for blondies is incredibly simple to whip up, especially with our gluten free and vegan blondie baking mix.
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Blondies
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Blondies
Ingredients
Instructions
  1. Preheat oven to 350 degrees Farenheit. Grease an 8x8 inch pan with coconut oil or line with parchment.
  2. Peel apple and cut into quarters. Core the apple by cutting the edge each quarter off. Dice apple quarters into smaller pieces.
  3. Mix apple pieces with cinnamon in a side bowl. Set aside.
  4. Combine water with flax pack included in baking mix in a side bowl. Set aside.
  5. Mix together coconut oil and maple syrup in main mixing bowl. Pour in flax seed and apples. Mix until the flax coats all the apples and is combined.
  6. Add baking mix and stir until no dry pockets are present. Pour into pan and bake for 30 minutes.
  7. Let blondies cool completely, even freeze them. Remove from pan prior to pouring caramel on top.
  8. Once blondies are cool, prepare caramel over stove top. Pour can of coconut condensed milk into the pot and boil for 5-7 minutes. You will know it is done when the milk has become a golden brown, the bubbles are larger and do not pop as vigorously.
  9. Direct from the pot, pour only half the caramel onto the blondies. Pour the rest into a parchment lined dish and let harden as a snack for later.
  10. Let caramel cool completely before consumption.
Recipe Notes

STORAGE

Store blondies on the counter in an airtight container for 24 hours, in the fridge for 3 days, or in the freezer for 6 weeks.