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Peach Coconut Cake

Is there anything more delicious that a perfectly ripe Colorado peach? Well, not really. But this time of year, peaches are not easy to come by. Don’t fret, summer will be here before we know it and in the meantime we can savor the delectable flavor combination of peaches and coconut. This recipe is a favorite in our home and among shoppers we meet when we offer samples in the stores. The flavor combo is so yummy and all you have to do is simply stir in a few ingredients before you bake.  It’s like a little bite of tropical sunshine. A perfect thing to enjoy on a cold winter day. You could also make these yummy treats as cupcakes, muffins, or a teabread (in a loaf pan).
 
Lillabee Peach Coconut Cake:
PREP: Peaches*: We use frozen organic peaches. Let 1- 1 1/2 cups of frozen peaches defrost, while straining. Once defrosted, chop finely and measure out 1/2 cup (you could use any left over peaches in your frosting… Just puree in a blender or food processor and mix into frosting. I will post our recipe for dairy free vanilla “butter cream” below). Strain chopped peaches again while preparing the cake mix. *You could substitute canned peaches. We love MMLocal’s western slope peaches. You will need to strain the juice as directed for frozen peaches. Coconut: We use 1/4 – 1/3 cup organic shredded coconut and toss it with 1 Tbsp of powdered sugar or honey to sweeten (or you could buy already sweetened shredded coconut). 
MAKE: Follow the directions on the back of the Lillabee Yellow Cake Mix, then simply stir in 1/2 c. defrosted chopped peaches and 1/4 c sweetened coconut. 
BAKE: Bake as directed, but be sure to check your cake by inserting a toothpick in the center. When the toothpick comes out clean, your cake is done. Because of the extra moisture from the peaches it will likely take a few minutes longer than directed on the box. NOTE: one box of Lillabee Yellow Cake Mix makes a single 8″ or 9″ cake. If you want a two layer cake, you will need to double this recipe.

Lillabee Peach “Butter Cream” Frosting: 
For Peach “Butter Cream” Frosting, follow the directions for Lillabee Vanilla Butter Cream Frosting, then add peach puree to taste, approximately 3-6 tablespoons. Note, you will need to increase the amount of powdered sugar to offset the additional liquid from the peaches. Do this 1/4 cup at a time until you reach your desired consistency. If your frosting gets too thick, add a splash of milk/milk substitute.

Whole Foods + Lillabee = Pumpkin Pecan Mini Muffin Tops

Hands down, our best supporters to date have been the fine folks at Whole Foods. From the Rocky Mountain Regional office to the store team members, they rock! Especially our friends at the Pearl Street store. From gorgeous end caps to the 4×4 foot poster of our family that was featured in their local vendor profiles, we are forever grateful for all that Whole Foods has done to help our little Lillabee.

I have recently had the pleasure of collaborating with Dana Villiers, the Cooking Coach for the Pearl Street Whole Foods store for some of their in house cooking classes. Dana is awesome! In addition to her work in the Pearl St store, she also contributes recipes and blog entries to Cooking Boulder, a wonderful online recipe resource. She has so much passion for her work and she is incredibly creative. When I asked her why she is so excited about her job, she told me this: 

“My goal is to share my passion and love affair with food with our community.  I want to help people feel at home in their own kitchens and learn whatever I can about food. Cooking Boulder is a community based recipe share website for the home cook.”

I am so honored that she would include Lillabee, but I wondered why she loves baking with Lillabee, even though she doesn’t have food allergies. She said: “I don’t have to eat Allergy-Free, I am one of the lucky ones. Lillabee is the only gluten free product I have ever tried that fools and satisfies everyone”. Wow! What a complement! Thanks, Dana!

Last week, Dana created this recipe from a box of Lillabee Anytime Muffin Mix. Here’s what she wanted to share about her inspiration for the recipe…

“I had donut holes on my mind and wanted to make a bite size snack that would amaze people.  I took the Lillabee Pumpkin Pecan Tea Bread recipe using the Anytime Muffin Mix , rolled them into balls then into cinnamon sugar mix.  Not quite donut holes, more like mini muffin tops.  They were good enough to eat for dessert, and the satisfaction of turning people on to something new never gets old!”

Thanks so much, Dana! I’m looking forward to creating something very special for Valentine’s day to share on the Cooking Boulder website. Stay tuned Lillafans!!

Also, check out this post on Cooking Boulder for Lillabee Gingerbread Cake with MMLocal Pear Compote.

 

Double Chocolate Peppermint Cupcakes

 

Have you been wondering what to do with all of those left over candy canes? Crush them into tiny pieces and sprinkle on top of these heavenly cupcakes.

I am a HUGE fan of chocolate mint combos, so this cupcake recipe might just be my favorite Lillabee creation of the winter season. The cupcakes are moist and chocolaty and the frosting is rich and fudgy. The hint of mint makes them pure perfection in my book. And the crushed candy canes are so fun and whimsical. Yep, they make me happy. 

Happy Holidays and Happy Baking!

  • 1 box Lillabee Classic Yellow Cake Mix
  • 1/2 c + 1 T sugar (in addition to sugar already in lillabee cake mix box)
  • 3/4 cup milk (rice/almond)
  • 2 tsp apple cider vinegar
  • 1 tsp peppermint or vanilla extract
  • 6oz cold coffee
  • 3/4 cup oil
  • 2 eggs
  • 3/4 cup sifted cocoa powder
 
PREP:
Preheat oven to 350 degrees F and line 24 muffin tins with paper cupcake liners.
 
MAKE:
Combine all liquid ingredients in a bowl and mix (oil, coffee, eggs, milk, vinegar, peppermint extract).  In a separate bowl, sift the cocoa into the Lillabee flour mixture.  Add the sugar to the flour mixture and stir to combine.  Then slowly add the dry ingredients to the wet ingredients in 3 additions.  Make sure all is thoroughly mixed and scrape down sides when necessary.
 
BAKE:  
Pour the batter equally into the cupcake tins and bake for about 20 minutes, or until a toothpick comes out clean.  Once the cupcakes are in the oven, make the Lillabee chocolate gf/df “butter cream” frosting recipe, but substitute peppermint extract for the vanilla extract.  
 
Let cupcakes cool for 5 min in the tins, then transfer to wire cooling rack to cool completely before frosting.  Sprinkle crushed candy canes on the top of the frosted cupcakes and enjoy!  
 

 

 

Rocky Road Brownie with Graham Cracker Crust

 

Hooray! Winter is finally here! When the snow falls and the temperature outside drops, I love to retreat to my kitchen to warm my home with the heavenly aromas of fresh baked sweet treats. Lately, I have been dreaming of toasted marshmallows around an open fire. Which, lead me to memories of s’mores as a child and then, rocky road candy. Random, I know, but I haven’t been able to get it off of my mind. Chocloate, peanuts, marshmallows, graham crackers…. Yes, please! So check out this delightful brownie creation. These treats are so simple and delicious! I think brownies are the perfect everyday indulgence. You don’t need a special occasion to enjoy a rich fudgy rocky road brownie. So go ahead, enjoy!

  • 1 box Lillabee Fudgy Brownie Mix 
  • 1 1/2 cups gluten free graham crackers (crushed very fine into crumbs)
  • 6 Tbsp. butter or margarine
  • 1 Tbsp. sugar
  • 1/4 c. mini chocolate chips or chopped dark chocolate
  • 1/4 c. chopped peanuts (optional)
  • 1/3 c. mini marshmallows

For graham cracker crust: 

Preheat oven to 375. Line 9×9 baing pan with aluminum foil leaving extra hanging over on two sides. Grease foil. Chop graham crackers into fine crumbs using your food processor, or place in a plastic baggie and crush with a rolling pin. Combine graham crumbs with 1 Tbsp. sugar and 6 Tbsp soft butter/margarine until well combined. Transfer into your 9×9 foil lined square baking pan and press a thin layer into the bottom of pan with your fingertips. Bake graham cracker crust for about 8 min., or until the edges begin to brown.

Remove from oven and let cool as you make fudgy brownie batter as directed on the back of the Lillabee box. Reduce oven temp to 350.

 

Transfer fudgy brownie batter into the graham cracker crust. Gently spread batter around using a spatula. 

Here’s a Lilla-tip: Use a greased rubber spatula to spread the thick and rich brownie batter evenly in the pan. You can use a little melted butter/ margarine or non-stick spray oil of your choice. It works like a charm every time. 

Bake brownies for approximately 20 minutes, until toothpick inserted one inch from edge comes out mostly clean with some fudge. Brownies are always more fudgy when a little underdone.

Remove from oven and top with chopped peanuts, mini marshamallows and mini chocolate chips. Bake for 3 min, or until marshmallows puff and brown slightly. In these photos I did not chop the peanuts… They seemed too chunky. Next time I will definitely chop them into very small pieces and sprinkle all over the top.

Let cool for 10-15 minutes, lift from pan by using the longer sides of foil as handles. Let cool completely. Cut into squares and share with someone you love.

Happy Baking!

 

 

 

 

 

 

 

Vegan Banana Flax Muffins (or tea bread)

 
  • 1 box lillabee muffin mix
  • 2 tsp GF vanilla
  • 1/4 + 2 T margarine
  • 3/4 cup rice milk
  • 2 tsp apple cider vinegar
  • 2 medium bananas (mashed) approx 3/4 cup mashed bananas
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice/pumpkin pie spice
  • 1/4 cup flaxseed meal
  • 1/2 cup cranberries or chopped walnuts (optional)
 
Follow instructions on the back of the box for the Lillabee Anytime Muffin Mix.  Mix the spices with the flour mixture and set aside.  Add the mashed bananas instead of the eggs after mixing the margarine and sugar together.  Mix in flaxseed meal and any other optional ingredients at the end.  Bake at 350 degrees F for about 20 min. 
 
For Vegan Banana Flax Tea Bread, pour batter into a well greased bread pan.  Bake at 350 degrees F for about 40-50 minutes.