vegan directions
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Lillabee Cinnamon Swirl Coffee Cake

For Cinnamon Swirl Coffee Cake:

Follow directions on the back of the Lillabee Classic Yellow Cake Mix.

Reserve 1/4 of the batter and mix in 3-4 Tablespoons of cinnamon. Pour half of the yellow cake batter into an 8″ or 9″ greased. Next pour the cinnamon batter on top in 2 or 3  long strips. Now pour the rest of the yellow cake batter over top of the cinnamon strips. Use a knife to draw zig zag lines through the batter to swirl the cinnamon in the center.

Bake as directed.

For Cinnamon Crumble Topping:

In a bowl, combine 1 cup of brown sugar, 3 Tablespoons of cinnamon, a pinch of salt and 1/4 cup of melted butter or your favorite dairy free butter substitute. You could also add 1/4 cup of dried fruit, or if you don’t have any nut allergies, try 1/4 cup of chopped pecans or walnuts. (You might want to use your hands for the next part.) Add 1/4 cup of Lillabee Perfect Pancake/Waffle Mix (rice flour would work too) and mix or squeeze the ingredients between your fingers until well combined. The consistency of the topping should be in large clumps and looks crumbly. If it is a little too wet, just keep adding pancake mix (or rice flour) 1 Tablespoon at a time until you achieve the desired consistency. If it gets too dry you can always add more butter. Crumble the topping over the batter in the cake pan, then bake as directed.

Happy Baking!

Lillabee Vegan Mango Blueberry Bourbon Cobbler

  • 1 box of Lillabee Classic Yellow Cake Mix
  • 1 1/2 cup Blueberries
  • 1 cup Mangoes 
  • 8 Tb (1 stick) Butter / Non-hydrogenated Margarine 
  • 2 Tb Bourbon 
  • 1/2 tsp cinnamon 

Preheat oven to 375

Grease a 9″ round baking pan or pie plate and set aside.

Wash blueberries, slice mango and put fruit in a medium bowl. Measure 1/4 c sugar out of the Lillabee sugar bag and add to fruit along with 1 Tb of flour from the Lillabee flour bag and 2 Tb of bourbon. Let stand while you make the cobbler dough.

In a separate bowl, combine 3/4 cup of milk /non-dairy milk (rice,soy,almond,etc) with 1 tsp vanilla and 2 tsp apple cider vinegar or lemon juice.

In a third bowl, empty the remaining contents of the Lillabee flour mixture along with 2 Tb of sugar from the Lillabee sugar bag. Discard the rest of the sugar. Work 8 Tb butter/ margarine into the dry ingredients with your hands until you have pea sized crumbs. Then pour liquid ingredients over top and work in by hand or with spatula until combined, but lumpy. Do not over mix. This mixture should look like wet biscuit dough.

Pour fruit mixture into the bottom of greased pan, spoon cobbler dough on tip of fruit in 6-8 large lumps.

Put in oven and bake for 30-40 minutes or until fruit is bubbling and cobbler dough is golden brown.

Oh, a little ice cream or rice dream is always a welcome addition to this tasty dessert.

Happy Baking!

Lillabee Lemon Poppy Seed Tea Bread

  • 1 box of Lillabee Classic Yellow Cake Mix
  • 2 large eggs (room temp)
  • 1/4 c + 2 Tb butter or margarine
  • 1 tsp gluten free vanilla extract
  • 3/4 c milk or non-dairy alternative (rice, soy, almond, hemp, etc)
  • 2 tsp. lemon juice
  • zest of one lemon
  • 2 Tb poppy seeds
  • loaf pan

 Position rack in center of oven and preheat oven 325 degrees.

 Generously spray or wipe down loaf pan with canola or similar oil.

 Follow mixing directions for Lillabee Classic Yellow Cake Mix found on the recipe card inside the bag.

 Once you have mixed the yellow cake batter, stir in the zest of one lemon and 2 Tb of poppy seeds.

 Pour batter into greased loaf pan.

 Bake for 50-60 min, or until a toothpick inserted in the center of the loaf comes out clean.

 Let cool for 20 min, then remove from pan and let cool completely on a wire cooling rack.

 To make it extra lemony and extra yummy drizzle with a lemon glaze:


Lillabee Lemon Glaze:

2 tsp lemon juice

1/4 c confectioner’s sugar (powdered sugar*)
*note that most confectioners sugar contain a fair amount of corn. If more than trace amounts of corn is not in your diet you may choose to make you own at home: follow this link to learn more

 Simply whisk the lemon juice and confectioner’s sugar together until you reach the desired consistency.

The Lillatip: If glaze is too runny,  just add more confectioners sugar until you achieve the desired consistency.

Drizzle Lillabee Lemon Glaze over cooled Lillabee Lemon Poppy Seed Tea Bread for pure lemony delight!

Enjoy with a cup of chamomile tea anytime of day.