Gluten-Free Dessert Cake Muffin Recipe

Here’s a Quick, Vegan Dessert Cake-Muffin
Recipe. Gluten-Free, Dairy-Free.
Use this versatile one batter to make
plain or fancy desserts as you prefer.

Use as is
or with many variations below:
Carrot Cake,
Lemon and Poppyseed,
Double-Chocolate,
Banana-Nut,
Blueberry-Oat,
Apple-Cinnamon.

Add any of my Healthy Frostings.

Quick, Dairy Free, Gluten Free,
12 Cake-Muffins Recipe

Ingredients

3/4 cup coconut cream or full fat non-dairy milk
2 tsp lemon juice or any vinegar
Let sit 5 minutes until thickened.

ADD:
1/4 cup Coconut Oil
1/4 cup applesauce or Banana
2 eggs, beaten (or vegan egg-substitute)
1 tsp vanilla

2 tbs.(optional) raw or coconut sugar 
2 tbs. honey, or maple syrup

1-1/2 cups gluten free oat flour
1/2 cup tapioca
2 teaspoons baking powder
1/2 teaspoon salt

Directions

Heat oven to 350°F. 

     Spray with cooking spray, or line muffin
cups with paper baking cups.

1 – Mix dairy free milk with lemon or vinegar.
Let sit 5 minutes until thickened into buttermilk.

2 – Beat milk, oil, and egg in large bowl with spoon.

3 – Stir in flours, 1/3 cup sugar, the baking powder
and salt just until flour is moistened (batter will be lumpy).

Fold in dried berries, snipped dates, or chips OR divide
batter in half and add 3/8 cup berries, 3/8 cup chips.

4 – Divide batter evenly among muffin cups (cups will be full).
Sprinkle with additional cinnamon-raw sugar.

Bake 20 to 25
minutes or until golden brown. Immediately remove from pan.

*Optional easy add-ins that are a natural
for muffins:

1 tsp. cinnamon
3/4 cup of Chocolate Chips, cranberries,
fresh blueberries, or (frozen washed,& dried),
raisins, dried fruit, or chopped nuts.

Cinnamon-sugar topping: 
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
3 tablespoons coconut oil melted

Add melted coconut oil to a shallow
bowl.
In another shallow bowl,
combine sugar and cinnamon.
Dip muffin tops in the melted oil, then in
cinnamon-sugar. Serve warm.

* Streusel topping – Gluten Free
1 tablespoon cold coconut oil, 
½ cup coconut flour
1½ tablespoons Coconut sugar*
¼ teaspoon vanilla extract
1 tsp. ground cinnamon

To make the topping:
Combine all of the ingredients
to form small crumbs. Sprinkle about 1 tablespoon
topping onto each cake, pressing it in gently.

Combine all of the ingredients to form small crumbs.
Sprinkle about 1 tablespoon topping onto each muffin,
pressing it in gently.

OR: Top With Coconut Cream Whipped Cream
And a cherry.
Or choose one of my healthy frostings.

Add in Blueberry, Cranberry, Chocolate Chips,
(any chopped fruit or nuts), or Streusel Topping.
Decorate them for a party. Perfect for breakfast or afternoon tea or coffee. I want these treats to be healthy, as possible,  so I need to make them myself from scratch.
We eat healthier by eliminating processed and
sugary foods.

 
To keep them dairy-free, I simply use 3/4 cup of
coconut cream instead of milk. I buy gum-free,
chemical-free cans of coconut cream by the case
on Amazon Prime. Best to mix it with a 2 teaspoons
of cider vinegar or lemon juice and let it sit 5 minutes
until it becomes buttermilk.

I love it in my coffee in place of dairy cream or
evaporated milk.  I also beat it into non-dairy
whipped cream! And I use  it in ice cream.

Occasionally, I need to add a bit more cream to
loosen the overly thick muffin batter.

* Suggested Variations to add:

  Double Chocolate:
2 teaspoons unsweetened
cocoa powder
1 tbs. chocolate chips

Blueberry and Oat:
1 tbs. rolled oats
1 tbs. blueberries (fresh,
or frozen washed and dried) 

Banana Nut:
¼ of a mashed banana
1 tbs. chopped pecans ( or walnuts)

Lemon and Poppyseed:
Zest of 1 lemon
¼ teaspoon poppy seeds

Apple Cinnamon:
2 tablespoons grated apple
¼ teaspoon cinnamon

Carrot Cake:
1 tablespoon grated carrot
1 teaspoon raisins
¼ teaspoon cinnamon

NOTES:

Recently I discovered that I get a fluffier result if I use
coconut cream in place of other milks in any cake recipe,
(especially if mixed with a tablespoon of cider vinegar or
lemon juice per cup of full-fat, additive-free, coconut milk,
and rest it for 5 minutes).  It creates Dairy-Free buttermilk. 

You can also improve the muffins’ moistness and shelf life
through your choice of ingredients.

Substituting rich, mildly acidic non-dairy buttermilk, or non-dairy
yogurt for milk in your recipe improves your muffins’ texture.
Sometimes the addition of just one or two extra tablespoons
of oil will also yield a moister fluffier muffin!

Natural Sweeteners, such as molasses, coconut sugar, honey
and maple syrup all help hold moisture within the muffins, and
improve their keeping qualities.

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