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Cranberry Coffee Cake

This Cranberry Coffee Cake is moist, delicious and extremely festive.   It is made with homemade cranberry sauce, which is a treat in and of itself.  For the last five years, my family and I have eaten this breakfast cake on Christmas morning.  We no longer call it Cranberry Coffee Cake, but instead our family calls it “Christmas Morning Coffee Cake.”   A helpful tip for this cake is that it can be made ahead of time.  Each year my mom and I actually make this coffee cake on Christmas Eve and refrigerate it over night until we bake it on Christmas morning.  Preparing the cake ahead of time makes Christmas morning a lot more relaxed for us cooks because we don’t have to worry about making anything on Christmas morning.  Instead, we just pop the cake in the over and open presents with the family while the coffee cake bakes.  This Cranberry Coffee Cake can be enjoyed all winter long, yet it is quite a nice treat on Christmas day.  The sweet smell of cinnamon and cranberries will fill your house, making your holiday morning even more lovely. 

This is one of my all-time favorite treats to make.  I hope you enjoy this Cranberry (Christmas Morning) Coffee Cake as much as I do.

Homemade Cranberry Sauce

  • 1 12oz bag of fresh Cranberries
  • 1/2 cup Orange Juice
  • 1/2 cup GF Apricot Jam
  • 1/4 cup + 2 Tbls Sugar (from Lillabee Anytime Muffin Mix)
  • 1/2 tsp Ginger
  • 1 tsp Cinnamon

Coffee Cake Base

  • Lillabee Anytime Muffin Mix (sugar and flour mixtures)
  • 3/4 Cup Milk (Almond/Rice/Cow/Soy)
  • 1 tsp Vanilla
  • 2 tsp Apple Cider Vinegar or Lemon Juice
  • 1/4 Cup + 2 Tbls Margarine or Butter at room temperature
  • 2 large Eggs at room temperature
  • 2 large Bananas
  • 1/2 tsp Nutmeg
  • 1 tsp Cinnamon

Pecan Crumble

  • 1/2 cup packed Brown Sugar
  • 1/2 cup chopped Pecans
  • 2 Tbls Flaxseed Meal
  • 2.5 Tbls melted Butter/Margarine


Place rack in center of the oven and preheat the oven to 350 degrees F.  Lightly grease a 9×12 pan and set aside.


Prepare the homemade cranberry sauce first so that it can set up.  To make the sauce, just combine all the ingredients in a large pot and bring the mixture to a boil.  Reduce heat to medium and continue to stir for about 8 minutes until the berries pop and the sauce starts to thicken.  Once this happens, turn off the heat and let the cranberry sauce cool.  It will thicken a lot more while it cools.  

While the cranberry sauce cools, prepare the coffee cake.  First combine milk, vanilla, and lemon juice or vinegar and set aside.

Beat butter or margarine with hand-held or standing mixer until smooth.  Pour in the remaining contents of the bag marked sugar (1/2 cup + 2 Tbls sugar) and increase mixer speed to medium.  Add eggs, one at a time, beating each for 20 seconds.

Reduce mixer speed to low and pour in contents of the Lillabee flour bag alternating with the milk mixture.  Mix until smooth.  Mash the two large bananas with a banana masher or fork.  Add the cinnamon and nutmeg to the mashed bananas and then slowly mix them into the cake batter.  Once the bananas are mixed into the batter, fold in 1/2 cup of the cooled homemade cranberry sauce.  This will make the batter turn a slight pick color.  Pour the batter into the prepared baking dish and smooth out the top of the cake with a greased spatula. 

Top the coffee cake evenly with 1 cup of the prepared, cooled cranberry sauce. You can add the rest of the sauce if you want, however the finished coffee cake may be a bit tart if you add too much sauce.   Top the cranberry sauce with the homemade pecan crumble.  To make the pecan crumble simply combine all the ingredients (butter, brown sugar, flaxseed, and pecans) and stir.  Try to evenly disperse the crumble over the cranberry sauce.


Bake coffee cake about 35 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.  Let the cranberry coffee cake cool before serving.  Enjoy!


Pumpkin Pecan Tea Bread

I LOVE pumpkin.  I love the color, the texture, the smell and, most importantly, the taste.  Whenever anyone asks what my favorite food is, I always respond by saying “anything pumpkin”… and this is the honest truth.  Pumpkin Bread is by far my favorite type of bread and I love making it.  I grew up eating Pumpkin bread, and today I am still completely hooked.  My mom would make our first pumpkin bread of the year in early Fall and we would continue devouring the bread until the Spring.  I reworked my mom’s recipe into a delicious GF/DF Pumpkin Pecan loaf, which I made with the Lillabee Muffin Mix.  Although I made the recipe with pecans, you can omit them or even substitute them with cranberries, raisins, or any other type of nut.  Enjoy this delicious bread!


  • 1 Box of Lillabee Anytime Muffin Mix (includes sugar and flour)
  • 1 Cup Margarine (or Butter)
  • 1 Cup Pumpkin Puree
  • 1 Egg
  • 1 Tsp Cinnamon
  • 1/2 Tsp Pumpkin Pie Spice
  • 3/4 Cup Chopped Pecans (optional; can substitute dried fruit or other types of nuts)

Prep:  Spray a large loaf pan with canola oil or use margarine/butter to grease the pan.  Preheat oven to 375 degree F.

Make: Mix the spices with the Lillabee Flour mixture in a separate bowl and set aside.  Cream margarine and sugar from the Lillabee Muffin Mix on medium speed for about 2 minutes.  Add the pumpkin and continue to mix.  Scrape down the edges with a spatula and then add the egg and mix until fully incorporated.  Slowly add the flour/spice mixture and mix on medium-low speed until smooth.  Scrape down the edges of the bowl with a spatula when necessary.  Fold in the chopped pecans at the end with the spatula.  Pour the batter into the prepared loaf pan and smooth out the top with the spatula.  You can also sprinkle the top of bread loaf with additional pecans if interested.  

Bake: Bake the Pumpkin Pecan Bread at 375 degree F for about 50 minutes, or until a toothpick comes out clean when inserted into the middle.  Let the bread rest in the pan for about 5 minutes on the counter after baking before removing the bread from the tin.  Enjoy!! 

**This recipe can be made into Pumpkin Pecan Muffins as well; just prepare a muffin tin and bake about 18-20 minutes at 375 degrees instead.


Vegan Cinnamon Rolls

 I can’t imagine the holiday season without Cinnamon Rolls!  When I was younger, my mom would arrange the cinnamon rolls in the shape of a Christmas tree and we would “decorate” the tree with fruits and other various toppings.  I enjoyed decorating them and absolutely loved waking up to the sweet cinnamon smell!  With this being said, I had a huge urge to make some yummy Lillabee Cinnamon Rolls so that we could enjoy them this holiday season.  They are quite a simple fix and extremely delicious.  I hope you enjoy them and can make your own Christmas Cinnamon Roll memories this holiday season. 

Cinnamon Roll Dough Ingredients:
  • 1 box of Lillabee muffin mix
  • 2 tbls sugar (from the Lillabee muffin mix)
  • 3 tbls margarine
  • 2/3 cup rice milk 
Cinnamon Roll Filling Ingredients:
  • 4 tbls margarine
  • 3/4 to 1 cup sugar (from the Lillabee muffin mix)… add sugar according to desire
  • 2 tsp cinnamon
  • 1 tsp all-spice/pumpkin pie spice
  • 1/4 tsp nutmeg
  • 1/2 cup finely chopped pecans (optional)
Vegan Cream Cheese Icing Ingredients:
  • 1/3 cup + 1 tbls margarine
  • 1/2 container Tofutti Vegan Cream Cheese
  • 1 1/2 cup powdered sugar
  • 1 tsp GF vanilla extract
OR, if you prefer a soy-free frosting, you could try the Lillabee gf/df “butter cream” frosting recipe
Preheat oven to 400 degrees F.  Spray either a muffin tin or a circular oven-friendly dish with canole oil baking spray.
Mix the bag of flour from the muffin mix with 2 tbls of the sugar from the sugar bag with a whisk.  Using a pastry cutter (or your hands if necessary), cut the margarine into the flour/sugar mixture.  Add the milk and mix using a spoon or spatula.  If the dough seems sticky, add some rice flour until the dough is no longer sticky.  Roll the dough into a rectangular shape about 1/3 inch thick on a flat surface that is lightly coated with rice flour.  Once the dough is shaped, prepare the filling.  
Cut the margarine into the sugar (from the Lillabee mix) with a pastry cutter.  Once the margarine is completely incorporated, add the spices and mix thoroughly with a spoon.  Sprinkle this mixture evenly over the prepared dough.  Then sprinkle the pecan pieces on top of the sugar mixture.  Make sure all toppings are evenly dispersed. Roll the dough and filling into one large roll, and try to keep all the filling inside the bun when rolling.  With a sharp knife cut the dough into 6 or 10 even strips. 
To make the Vegan Cream Cheese Frosting, first mix the margarine and tofutti with a hand held mixer on medium-low speed together until smooth.  Add the powdered sugar in three additions.  Make sure to mix well after each addition.  Mix in vanilla at the end.  The texture should be smooth and creamy.  
Place the rolls in the prepared ban and bake for 20 minutes.  Once the cinnamon rolls are done, let them cool for 10 minutes before frosting.  To frost, place a spoonful of frosting on each cinnamon roll and enjoy!
 These breakfast treats are best enjoyed the day of baking, but can be consumed a few days after baking as well.  They can also be served as a dessert with vegan cinnamon or vanilla ice cream. Store in airtight container.


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.  

Damien’s Vegan Carrot Cake

I recently had a request from a friend for a gluten free, vegan carrot cake recipe for her son Damien’s first birthday. No gluten, no eggs, no dairy…. NO PROBLEM! Lillabee to the rescue! What a pleasure and honor it was to create this recipe. It was just 6 months ago that we were celebrating the joyous milestone of our daughter Violet’s first birthday. Being a mother has been the most amazing experience of my life. There are moments of pure joy and moments of pure terror, yet every moment has been packed with more love that I have ever known. Selena, congratulations Mama! A very happy first birthday to Damien! And thank you for celebrating with Lillabee.

  • 1 box of Lillabee Anytime Muffin Mix
  • 1/2 c of pumpkin puree (i used organic canned)
  • 1/4c + 2 Tablespoons of room temp non-dairy “butter” (i used earth balance coconut spread, but their soy free buttery spread would be great too)
  • 1/4 c full fat coconut milk (from a can, not the coconut milk beverages. i used the whole foods 365 organic)
  • 1/2 c rice milk
  • 2 tsp apple cider vinegar or lemon juice
  • 1 tsp gf vanilla
  • 1 1/2 c. shredded carrots
  • 1/4 c raisins or any dried fruit (re-hydrate by soaking in very hot water for 5-10 min)
  • 1/4 tsp baking powder (NOT baking soda)

Preheat oven to 325. Grease a 9″ round cake pan very well (soy free earth balance buttery spread or spectrum non-hydrogenated shortening).

 In a small bowl, combine coconut milk, rice milk, vinegar or lemon juice and vanilla. Set aside.

Pour contents of the flour package from the Lillabee mix into a bowl. Use a whisk to blend in the 1/4 tsp of baking powder. Set aside.

In the bowl of your electric mixer combine “butter” and sugar. Mix in pumpkin puree and blend until smooth.

On low speed mix in 1/2 of the liquid mixture and mix until well combined. Mix in half of the flour blend an mix until well combined. Repeat with the remaining liquid, then the remaining flour.

Using a spatula, mix in the shredded carrots and raisins by hand.

Pour batter into greased pan and bake for 35-40 min. Mine took 40 min, but since all ovens are a little different it’s best to start checking it at 35 min, then every 5 min until a toothpick inserted in the center comes out clean.

 This will make a single layer 9″ cake. For a 2 layer cake, use 2 boxes of Lillabee Anytime Muffin Mix and double the recipe above. It can also be made as cupcakes using a muffin pan. Note, cupcake baking time will be shorter… probably 30-35 min.

 For frosting, I recommend our  vegan “butter cream” frosting recipe. If you want you could and add 1T of pumpkin pie spice to carry the yummy spices from the cake into the frosting. Either would be fantastic.