Desserts, Food

Easy Vegan Apple Crisp

Dairy-free, Egg-free, Gluten-free, Vegan

What do you do when you’ve got a dozen apples and a rainy day? Make an apple crisp, of course! Apple crisps are an great way to take advantage of apple-picking season and to bring some fall flavor into your home…without rolling out any finicky pie crusts!

You’re going to love this apple crisp for a number of reasons: it’s easy to make, it’s allergy-friendly, and it’ll make your house smell great when you bake it! It also tastes better than your average apple crisp (and maybe your grandmother’s) because I’ve tweaked the traditional spice blend and reduced the sugar. The result is a sweet and tangy vegan apple crisp that’s sure to please the whole family.

Serve with a scoop of ice cream (or nice cream) and a drizzle of caramel sauce for a perfect fall treat.


How to Make Easy Vegan Apple Crisp

Ingredients

For the Filling:
10 medium-sized apples (any variety), cored and sliced
2 TBS golden or white sugar
1/2 TBS apple cider vinegar
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg

For the Oat Crumble Topping:
1 cup Bob’s Red Mill Gluten-free All Purpose 1:1 Baking flour
3/4 cup rolled oats
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup solid coconut oil

Note: For a coconut allergy, substitute coconut oil with butter.

Preparation

Place sliced apples in a large bowl. In a small bowl, mix together sugar and spices. Pour the dry ingredients and the vinegar into the bowl of apples and toss to coat. Arrange the apple slices on the the bottom of a 9 x 11 inch baking dish and set aside.

In a large bowl, combine dry ingredients for the oat crumble topping. Then cut in the solid coconut oil until pea-sized clumps begin to form. Spread the topping evenly over the apple filling.

Bake at 350 degrees for 40-45 minutes. You’ll know it’s done when the apples are tender, the juices are bubbling, and the topping is beginning to turn golden brown.


Printable Recipe Card

Want to have a copy of this recipe handy while you’re cooking? Save and print this graphic or download it to your phone for easy viewing.

Want to try another fun fall recipe that’s also dairy, egg, and gluten-free? Try my vegan Green Tomato Mock Apple Crisp!

Desserts, Food

Mocha Cake

Gluten-free

For my sister-in-law’s birthday, I decided to surprise her with a freshly baked cake. Her husband wasn’t sure of her favorite flavor of cake, but told me “You can’t go wrong with chocolate.” I agreed. When I looked around for a Chocolate Bundt cake recipe, I couldn’t find any that I liked. They were either too boring or I didn’t have all of the ingredients. So I decided to get a little creative and make a Mocha cake, combining both chocolate and coffee. The results were fantastic and I think this is the best cake that I have ever made!

One great thing about this Mocha Bundt cake (other than the fact that it’s full of chocolate and coffee of course) is that it’s gluten-free, making it a great choice for festive social occasions. More and more people are finding out that they are sensitive or intolerant to gluten these days, so it’s always a nice idea to bring a dessert to the table that everyone can enjoy.

So, without further ado, here’s the recipe!

How to Make Gluten-Free Mocha Cake

Ingredients

2 cups gluten-free 1:1 all-purpose baking flour
2 cups sugar
1 cup unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
3 eggs
1 cup milk
1/2 cup coconut oil
1 tsp vanilla extract
1 cup freshly brewed hot coffee

Preparation

Preheat the oven to 350 degrees F. Grease and flour one Bundt cake pan or two 9 inch round baking pans.

Mix dry ingredients together in a large bowl. Begin to brew an 8 oz cup of coffee.

Add eggs, milk, oil, and vanilla and beat on medium for two minutes. Stir in coffee and pour batter into cake pan(s).

For two 9 inch pans, bake 30 to 35 minutes. For a Bundt pan, bake 40 to 50 minutes until toothpick or knife comes out clean.

Cool ten minutes and remove to a wire rack. Allow the cake to cool completely before frosting.

What if I want Gluten-Free Mocha Cupcakes Instead?

No problem, glad you asked. For cupcakes, follow the directions above but instead of greasing and flouring the cupcake tins, I’d recommend using paper bake cups. You’ll want to fill them 2/3 of the way full with batter and cook them for 22-25 minutes. When you’re finished, you should have about 30 cupcakes. Remember to cool before frosting!

Gluten-Free Mocha Frosting

Ready to frost your cake? Skip the store-bought frosting and head on over to my recipe for Gluten-Free Mocha Frosting instead. You’ll be glad you did!


Printable Recipe Card

Want to have a copy of this recipe handy while you’re cooking? Save and print this graphic or download it to your phone for easy viewing.

What did you think of this recipe? I’d love to hear your feedback!

Desserts, Food

Mocha Buttercream Frosting

Egg-Free, Gluten-Free, Reduced Sugar

This Mocha Buttercream Frosting is simply the best. Rich dark cocoa paired with finely ground coffee gives this frosting a depth of flavor you won’t find anywhere else, especially not in a can! It just can’t be beat.

You only need six ingredients to make this quick, easy buttercream frosting recipe. Even though this is a beginner-friendly recipe, the results will impress your relatives and friends. Seriously, they’re going to think you went to culinary school.

This Mocha Buttercream Frosting recipe is perfect for frosting cakes and cupcakes. It will yield enough frosting to make one Bundt cake or twenty to thirty cupcakes. I hope you enjoy it as much as our family did!

Note: This recipe does contain caffeine, so if you are sensitive to it, you may want to use decaf or use my Basic Vanilla Buttercream Recipe.


Printable Recipe Card

Want to have a copy of this recipe handy while you’re baking? Save and print this graphic or download it to your phone for easy viewing.

Love this frosting? Share it with your friends on Instagram! #asimplefamilykitchen