I love making sauces and recipes from scratch. The order and process that goes with it, is so therapeutic for me. That said, I also love a good cheat – especially when it comes to sauces and baked goods. I thought I’d share my latest set of favorites, and attempt to make your time in the kitchen a little easier too. What are your favorites?
This tastes nothing like hummus, and everything like pesto. It’s great as a dip with tortilla chips, if you want that spinach-artichoke dip taste – and even better as a pasta sauce. We mixed 1/2 tbsp in for each serving of our favorite gluten-free pasta. (I’ve also heard their Sriracha Hummus is great)
Chocolate Birthday Cake (Dairy-free, Gluten-free, Soy-free, Nut-free)
King Arthur Gluten-free Chocolate Cake Mix + Minimalist Baker Chocolate Frosting
Celebrations can be tricky when catering to friends & family with mixed dietary restrictions, and if you’re like me, want to include everyone. The King Arthur Gluten-free chocolate cake mix is SO good. It makes great cupcakes and great cake. I’ve been experimenting with it as a layer cake, with this amazing Vegan chocolate frosting recipe, and it’s really good. The cake has baked egg in it, so the combination of cake + frosting won’t work for our vegan friends, but I imagine the cake mix that is part of the Minimalist Baker’s recipe is equally delicious, so you can have an entire vegan cake too if you want.
Cake mix – King Arthur Gluten Free Chocolate Cake Mix
Frosting (recipe below)
1 cup vegan butter, softened (I use Earth Balance soy-free buttery sticks)
2 1/2 – 3 cups powdered sugar
2/3 cup unsweetened cocoa powder
1/4 cup dairy-free semisweet chocolate, melted and slightly cooled (I use Enjoy Life)
2 tsp pure vanilla extract
~1/4 cup unsweetened coconut milk (or almond milk, if nuts are OK for your company – I’ve made both ways and it comes out tasting the same; my favorite brands are So Delicious boxed coconut milk and Califa Farms Almond Milk)
With a hand mixer, or stand mixer, beat together frosting ingredients until light and fluffy, adding the powdered sugar in small amounts until you reach your desired consistency and sweetness. I usually start with the butter, then slowly add the sugar and cocoa powder, followed by the melted chocolate and vanilla extract. Once all beaten together, I add the coconut milk 1 tbsp at a time until it’s my desired consistency.