Posted in Allergy Free, Dairy Free, Dessert, Gluten Free, Must Make, vegan

Vegan Chocolate Chip Cupcakes

It’s been awhile since I have posted a recipe. However, with Valentines Day coming, I was desperate for a delicious gluten-free, vegan cupcake. I’m constantly disappointed when I try random recipes online. Therefore, this was a total from scratch experiment. When the experiment turned out better than the regular cupcakes I had just baked, I knew it was a success. I topped the delicious golden wonders with a Vegan Chocolate Ganache. This recipe has been tested on kids, and tired moms😉.

Vegan Chocolate Chip Cupcakes

By: Bekie A


1 cup of vegan butter softened

1/2 cup of vanilla cashew yogurt (I used Forager) or you may use another dairy free yogurt

1/2 of coconut milk mixed with 1 Tbsp of lemon juice

1 1/2 cups of organic sugar

1 tsp of baking soda

1 tsp of baking powder

Pinch of salt

2 cups of gluten free baking flour 1-1 ratio

1 overflowing cup of dairy free mini chocolate chips


Mix together wet ingredients first. Then add sugar, baking soda, baking powder, salt, and GF flour. Once it is mixed thoroughly, add 1 cup of dairy free chocolate chips. Use an ice cream scoop to scoop batter into cupcake liners. Bake on 350 for 12-14 minutes until golden on top and they bounce back. Allow to cool before adding ganache. Yields 22 regular size cupcakes.


1 cup of dairy free mini chocolate chips

3 T of coconut oil

1/2 cup of coconut milk or cream

1 tsp vanilla

Pinch of salt


Pour all ingredients minus the vanilla into a glass bowl. Microwave for 45 seconds. Stir until the chocolate is melted and the liquids infuse. Add in vanilla. Use a truffle scoop or Tablespoons to dollop the tops of the cupcakes with ganache. The cupcakes should sink a tad in the middle, which creates the perfect cave for the ganache.


Posted in Dairy Free, Dessert, Gluten Free, Must Make, vegan

GF Chocolate Depression Cake

This recipe is based off an old recipe called, “Depression Cake.” It does not contain dairy nor eggs, so it was cheap to bake during that era. Thus, it is nearly allergy free. I took the recipe a step further and replaced the sugar with coconut sugar, removed the gluten, and provided a couple of icing options. I promise… it is delicious. I barely was able to take pics before it was eaten. Only crumbs remain.

GF Chocolate Depression Cake (Vegan)

By:Bekie A



1 1/2 cup of glutenfree flour mix (I used ancient grains or 1:1 baking ratio)

1 1/4 cups of organic sugar or coconut sugar

1/4 cup cocoa powder

1 tsp salt

1 tsp of baking soda

1/2 tsp cinnamon (optional-add in: pinch of cayenne or chili powder for a southwest kick)

Wet ingredients

1 cup of water or coffee

1 tsp of vanilla

1 tsp of vinegar or lemon juice

1/3 cup of vegetable oil


Whisk dry ingredients together. Make a well in the center. In a separate Bowl, whisk wet ingredients. Add wet ingredients into the dry and stir until lumps are gone. Pour into an 8×8 greased pan. Bake on 350 for 20 minutes or until toothpick comes out clean.

Thick Frosting:

1/4 cup cocoa powder

2 cups of powder sugar

1 Tbsp of coffee or almond milk

2 Tbsp of DF butter or coconut oil

1 tsp of vanilla


Whisk frosting ingredients together. Add water to thin out if needed. Frost cake once it cools.

Chocolate Ganache

If you want to cut the sugar. Ice cake with this.

1 cup of DF (enjoy life) dark chocolate chips

1/4 cup of either coconut cream or coconut oil

1 tsp of vanilla


Heat ganache ingredients in a glass bowl for 45 sec in the microwave. Pour over warm cake. Allow to cool.

Posted in Allergy Free, Dessert, Gluten Free, Must Make

5 Minute Magic Bars

Think Haystack, dark Chocolate, Million $ bars in a fast 5 minutes. I’m addicted to these bars and they save me from eating processed junk. I keep them in my freezer or fridge for a go-to quick dessert, or indulgent snack. With no added sugar, dairy, or gluten, these babies are brilliant. 

5 Minute Magic Bars

By: Bekie A

2/3 cups of sunbutter or peanut butter

1 cup of dark DF chocolate chips

1 cup of coconut oil

1 tsp of vanilla

2 cups of organic GF rolled or quick oats

2 cups of crispy rice. (I use 👇🏻this kind)


Pour sun butter, chocolate chips, and coconut oil into a large glass bowl.  Either Microwave for 45 seconds, or heat over a double broiler on the stove top until chocolate is melted. Stir until smooth. Add in vanilla, oats, and crispy rice. Pour into a 13×9 glass dish that has been greased with coconut oil. Freeze or chill until set. Cut into squares and store in an air tight container in the fridge, or freezer until serving. Makes 12-16 squares.

Posted in Allergy Free, Dessert, Gluten Free, Must Make, Quick

No-Bake Chocolate Freezer Cookies (DF, GF)

I grew up in the 80’s where “No-Bake” cookies were a staple at my house. In fact, it’s the first cookie I  ever made on my own. Since, I’ve cut sugar, gluten, and dairy from my diet, dessert is a sensitive subject. Determined to to have a safe and delicious back up, I revisited my childhood and the famous “No-Bake” cookies.  This time, I put my healthy spin on this decadent dessert. The best part? It comes together in less than 5 minutes! Enjoy!

No-Bake Chocolate Freezer Cookies

By:Bekie A


1/2 cup sunbutter or (peanut butter)

1 cup of Geradelli  dark chocolate chips or your favorite Dairy Free brand

1 tbsp honey (optional, I prefer mine without any sweetner)

1/2 cup coconut oil

3 1/2 cups rolled or quick oats

1 tsp vanilla extract 

Pinch of salt


Put chocolate chips, coconut oil, honey, and sun butter into a microwaveable bowl or a small sauce pan of heating via stockpot. 

Heat until melted (about 30-45 sec in the microwave).

Add in vanilla and a pinch of salt. Stir. Add in oats and stir until combined.

Either press into a 13×9 pan for bars or scoop onto wax paper into ice cream size balls. Chill in the freezer until set (about 10 min). Keep refrigerated or in the freezer until serving. 

Try not to eat them all! They are delicious with coffee too! 

Posted in Allergy Free, Dessert, Must Make

Apple Kahlua Pie with Coconut-Almond Crust (DF/GF)

This All-American Apple pie is my husband’s favorite dessert topped with homemade ice cream. With a layer of apples cooked in Kahlua, vanilla beans, and fresh ginger, and topped with the crunch of fresh sliced apples, this pie marries texture and creamy flavors. Lastly, it’s baked in a coconut-almond gluten free, dairy free crust. Beautiful and tantalizing at the same time. 

Apple Kahlua Pie with Coconut-Almond Crust (DF/GF)

By: Bekie A


5-6 large golden apples (peel & core)

(Micro plane 3 apples, slice the other 2 or 3)

1/4 cup earthsbest soy-free/dairy-free butter

1 vanilla bean scraped or 1 Tbsp of vanilla

1/4 tsp ground cinnamon

1/2 tsp of grated fresh ginger

1/4 cup brown sugar 

2 Tbsp of Tapioca flour

1 Tbsp lemon juice

2 Tbsp Kahlua

Pinch of salt


1/2 cup almond flour

1/2 cup coconut flour

1/4 cup tapioca flour

1/2 cup of rolled oats

1/2 cup of EB/DF butter

1-2 Tbsp cold water

1/4 cup of sugar


Start with the crust ingredients. Mix butter and  sugar together. Add coconut flour, oats, tapioca flour, and almond flour. Then add cold water with mixer on low until dough comes together. Press into a 9-10 inch round pie pan.

 Pie Filling directions:

Add the 3 micro planed apples to a skillet with the butter and sugar.

Add tapioca flour and toss apples. Then add spices, Kahlua, salt, lemon juice, and the vanilla bean. Cook until apples begin to soften and the sugar thickens. 

Pour into the crust. Slice remaining apples.

Top the cooked apples with the sliced apples in a circular pattern.

Dot with more butter and sprinkle with more sugar and cinnamon.

Bake on 350 for 20-25 minutes until apples turn golden.

Posted in Dessert, Must Make

Tiramisu with a Twist (Egg-Free)

Just the title of Tiramisu seems intimidating, but this recipe whips up in a breeze. I made this for a dear friend’s son’s graduation party. It’s beautiful; the layers of coffee-soaked cookies flake into a cake-like texture separating sweet vanilla cream. 

Tiramisu with a Twist (Egg-Free)

By: Bekie A


2 cups of whipping cream

2 cups of mascarpone cheese

1 cup of whipped cream cheese

14 oz lady finger cookies

2 cups of strong cold coffee

4 Tbsp of Kahlua

1 1/4 cup of amaretto coffee creamer (or half n half mixed with 1 tsp of amaretto extract or 2 Tbsp of amaretto liquor) 

1/3 cup of sugar

2 Tbsp of Mexican Vanilla (or regular vanilla extract)

1 dark chocolate bar for shaving 

Cinnamon for topping 

4-6 Raspberries for garnish


Place your mixing bowl in the freezer before prepping the next step. Pour coffee and 1 cup of amaretto creamer into a medium bowl. Add Kahlua. 

Choose either a 13×9 glass dish or a 12 inch round pan. Open 1 package of the cookies. Dip each cookie gently (don’t soak or they will fall apart) and line the pan. I also lined the sides. For a 13×9 pan, line the sides laterally.

You may need to open the second package of cookies and use a few to finish lining. 

Now remove the chilled mixing bowl. Pour the 2 cups of whipping cream into the chilled mixing bowl. Beat on high until stiff peaks form. Turn on low, and slowly add in sugar 1 Tbsp at a time. Keeping mixer on low, next add, vanilla and whipped cream cheese. Once incorporated, slowly fold in mascarpone cheese. Lastly, add in 1/4 cup of amaretto creamer. Turn off mixer. Mixture should be thick. Scoop half of the mixture onto the lined cookies. Spread evenly. 

Then, dip the remaining cookies into the coffee mixture and line over the cream mixture covering it completely. Now, scoop the remaining cream mixture over the top of the middle cookie layer covering it completely. So that it looks like this again👇🏻

Gently sprinkle cinnamon on top. Using a zester, or a cheese grater, grate the dark chocolate over the top until covered. Garnish with remaining cookies or raspberries.

12 inch round☝️

13×9 👇🏻

Keep refrigerated until serving. 

Posted in Allergy Free, Dessert, Gluten Free

Blackberry Balsamic Truffle Tart (DF)

This is for all of the dark chocolate lovers. Rich dark chocolate pairs marvelously with tart blackberry balsamic and a sprinkle of sea salt. When you are allergic to dairy and soy, it is extremely hard to find chocolate at the store that you can take home and savor. This recipe can be whipped up in 5-7 minutes. Top with fresh fruit or nuts to add a beautiful garnish.

Blackberry Balsamic Truffle Tart

By: Bekie A

2 cups of dark chocolate (dairy free)

2 tsp of vanilla extract

1/3 cup of coconut oil 

2/3 cup of coconut cream

1 cup of organic powder sugar

2 tbsp of blackberry balsamic plus more for drizzling

Dash of sea salt 


Pour chocolate chips, coconut oil, and coconut cream in a glass bowl. Microwave for 45 seconds  (or heat over stove top on low until melted). Stir until melted. Add in vanilla, blackberry balsamic (any flavor is yummy), and powder sugar. Stir until lumps are gone. Pour into a 9 or 10 inch oiled tart pan. Smooth the top over. Drizzle more balsamic in a zig zag pattern. Use a butter knife to run through the balsamic drizzle. Sprinkle with sea salt. Chill for 20 minutes or until ready to serve. 

Posted in Allergy Free, Dessert, Gluten Free

Chocolate Skillet Cake DF/GF/EF

This is both allergy friendly and gentle on the waistline. Packed with flaxseed and sweetened with coconut sugar, you won’t destroy your healthy eating. Top with fresh strawberries for dessert. I meant to get better pictures, but it was gone after one evening. So this is the only post baking picture.

Chocolate Skillet Cake

By: Bekie A

6 Tbsp of Dairy free/soy free butter (coconut oil will work too, but it won’t have that buttery flavor)

1 cup of coconut sugar

1/4 cup ground flaxseed mixed with 1/4 cup of hot water 

2 tsp of vanilla extract

2 tbsp of strong coffee

1 Tbsp of molasses

1 cup of gluten free flour mix

2 Tbsp cocoa powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 cup of DF chocolate chips heated/melted with 1/4 cup of almond milk

1 cup of DF chocolate chips


Melt butter and stir into the melted chocolate/almond milk mixture. Add in flaxseed mixture and coconut sugar. Stir in salt, baking soda, vanilla, and coffee. Stir until combined. Add in flour. Lastly, add in the remaining 1 cup of chocolate chips. Pour into a buttered or oiled 10 inch skillet. Press evenly. Batter will be thick. Drizzle with honey.


Bake on 350 for 12-15 minutes. Don’t over cook. Sprinkle with nuts or powdered sugar.


Posted in Dessert, Gluten Free

Mexican Vanilla Almond Cookies DF/GF

The flavor and texture are a mixture of a sugar cookie and a sandie. They are firm with a crunch. The actual cookie is only sweetened with a hint of honey and coconut sugar. The Mexican Vanilla flavor tastes like a bakery cookie. These will not crumble like some Gluten Free cookies tend to do. 

Mexican Vanilla Almond Cookies DF/GF

By: Bekie A


1/2 cup almond flour ( don’t have it? Process rolled oats)

1 1/2 Gluten Free Flour mix (I like Pamela’s Artisan blend)

1/4 cup coconut sugar

1/2 cup Dairy Free/Soy Free butter (I used Earth’s Best) 

1 healing Tbsp of coconut oil

1/2 cup cold water

1 Heaping Tbsp of honey

2 tsp Mexican vanilla 

Pinch of sea salt 

*** optional: 1/2 tsp almond extract 

Toppings: sprinkles, coconut, chocolate chips, powdered sugar…etc


Using a mixer, beat butter, coconut oil, coconut sugar, and honey together. Once combined, add Mexican vanilla, salt, and almond extract. Put mixer on low, slowly add in flour. Lastley, add in cold water until dough comes together.


Form into a ball. Place on a floured surface and roll out until 1 inch thick. 


Use a cookie cutter to cut dough. Gently place onto a baking stone or double sheet. If adding sprinkles, add them to the inside of the cookie cutter. Use a spatula to transfer. Then remove cutter.


Bake on 350 for 10-13 minutes until slightly firm. Allow them to completely cool and set up before removing.


 He has Risen!

Posted in Allergy Free, Dessert, Gluten Free

T Cake’s Healthy Chippers

My baby girl is always looking for an excuse to “make” anything with chocolate.  She says “make” instead of “bake.” 

“Momma, let’s make!”

She had a blast putting in healthy secret ingredients such as an avocado, ground flax seed, and almond date butter. These Chippers are so packed with nutrients, you won’t mind “making” them. All of the kids loved them!
  T Cake’s Healthy Chippers

By: Bekie A


1/2 cup coconut oil

1/2 cup of cashew or almond milk mixed with 2 Tbsp of ground flax seed

2 tsp molasses

1 tsp vanilla

1/2 cup coconut sugar

1/4 of an avocado

1/4 cup of almond butter with dates  I used:

 *** you can substitute almond butter or make your own blend by pureeing 2 dates with 2-3 tbsp of almond butter or cashew butter. 

1/2 cup almond flour

*If you are allergic to almonds, just substitute the almond flour with blended rolled oats

Pinch of salt

1 1/2 cups of GF flour blend (I used Pamela’s Blend)

1 cup of dairy free chocolate chips 


Mix together the coconut oil with the avocado (about 1/4 cup). Blend and mash until smooth. Add coconut sugar and flax/milk blend. Stir until combined. Add in vanilla, molasses, almond-date butter, and a pinch of salt. Add in almond flour and Gluten Free flour blend. Lastly, stir in the chocolate chips.

Use an ice scream scoop to measure off the cookies onto a baking stone and a small hand to flatten the mounds a bit😉


Bake on 350 for 10-14 minutes.