Chocolate Sweet Potato Frosting (Dairy Free/ Refined Sugar Free)

Just as I did with Cinnamon Sweet Potato Frosting, with this frosting I was aiming for a light, low fat icing.

I still remember when a coworker first told me about a recipe she had seen with brownies and sweet potato icing. She was going to bring in the recipe for me to see, but I told her no thank you. You see when I see a picture or hear of a food I start getting inspired you thinking. I really enjoy figuring out how to make foods work together without seeing someone else’s recipe first.

I was intrigued… Hmm sweet potato as a base for an icing. It almost seems as though there is a ping pong ball bouncing throughout my head with lovely ides and combinations that work well together.

Chocolate Sweet Potato Frosting

This icing is so lovely. Light and fluffy enough to fool anyone… No one would every know how good it is for you!

I am completely happy with the results, as are all the people who have tried it! 🙂

One of my taste testers, (who has no food allergies) even asked me for the recipe before it was posted so she could make it for her birthday cake.

Chocolate Sweet Potato Frosting (Dairy Free/ Refined Sugar Free)

1 1/2 c. cooked sweet potatoes or yams

3 Tbsp. cocoa

4 Tbsp. honey (or desired liquid sweetener)

1 tsp. vanilla

1/4 tsp. sea salt

Whip cooked, cooled sweet potatoes with magic bullet, ninja or food processor. Add remaining ingredients and mix well.

Chocolate Sweet Potato Frosting 2

This frosting is shown on mini chocolate cupcakes.

Shared On: Tasty Traditions, Whole Foods Friday, Gluten Free Fridays, FFF Sweets Treat Party, Wellness Weekend, Lunch Box Love, Friday Follow Along Party, Swap N” Share, Mix It Up Monday, 5-Ingredient Mondays, Make Your Own Monday, Gluten Free Round Up, Slightly Indulgent Tuesday, Tasteful Tuesday,Traditional Tuesdays, Kids In The Kitchen,  Show & Share, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Tasty Tuesdays, Allergy Friendly Friday

Vanilla Cupcakes (Gluten Free/ Dairy Free/ Refined Sugar Free)

I love chocolate!!! As anyone who reads my recipes, you will know that I love chocolate.
So once in a while I will work on something that is not.
I have been playing with this recipe for a while and it works so well!
Moist as can be and very tasty!

Vanilla Cupcakes

Vanilla Cupcakes (Gluten Free/ Dairy Free/ Refined Sugar Free)

2 c.gluten free flour mix
1/2 c. sorghum flour
(if you don’t want to use sorghum just use 1/2 c. more flour mix)
1 tsp. xanthan
1 1/2 c. palm sugar (or desired sugar)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda

4 eggs
1/2 c. canola or neutral flavoured oil
2 c. almond milk ( or desired milk)
2 tsp. vanilla

Preheat oven to 350 degrees
Prepare baking tin by either greasing or lining tins.

Whisk together flours, gum, sugar, baking powder and baking soda. Set aside.
In a medium sized mixing bowl beat together eggs, oil, milk alternative, and vanilla.
Then add in dry mixture. Stir for 30 seconds, then scrap down sides.
Beat at medium speed for two minutes.

Pour batter into prepared baking tins.
Bake for 11-12 minutes for mini cupcakes, or 16-18 minutes for regular size.
Or until toothpick comes out clean when tested.


Top with Chocolate Icing or Sweet Potato Icing.


Shared On: Gluten Free Round Up

5 Minute Chocolate Cake (Gluten Free/ Dairy Free/ Refined Sugar Free)

Do you like Chocolate?
I mean really love chocolate??
Sometimes you would just like to rip someones arm off for chocolate???
That would be me… 🙂
I have had this recipe for a few years, but had not tried to flip it to allergy free until now. First try was ok, but a couple more tweaks and the second try was even better… In less than five minutes you can be enjoying nice warm chocolate cake… mmmmmm
5 Minute Chocolate Cake
5 Minute Chocolate Cake (Gluten Free/ Dairy Free/ Refined Sugar Free)
2 Tbsp. gluten free flour mix
1 tsp. coconut flour
4 Tbsp. palm sugar (or desired granular sugar)
2 Tbsp cocoa
1 egg
3 Tbsp. almond milk (or desired milk)
1 1/2 Tbsp. coconut oil or canola oil
1 1/2 Tbsp. unsweetened apple sauce
1 tsp. vanillaWhisk the dry ingredients together in a good size mug. Then add the rest of the ingredients and mix together with a fork.

Put in microwave on high for 2 minutes and 45 seconds. You may have to adjust the time slightly for your own microwave. The cake will rise then set while cooking so leave enough room in your mug.

Give it a couple minutes to set. Then enjoy!
If you have any on hand you can top your cake with some Whipped Coconut Cream 🙂

Caramel Kissed Flourless Chocolate Cake (Gluten free/ Dairy free)

So you have been in the restaurant, looked at the menu and it has a “Flourless Chocolate Cake” on it…

Hmm… That sounds so good 🙂

But I’m having friends over for dinner and I would love to impress them with this delight.. Now you can!

This is a dense, decadent cake, with a “kiss of caramel” to make it even better 🙂

Caramel Kissed Flourless Chocolate Cake

If you would like a lighter version, then try my regular chocolate cake.

Caramel Kissed Flourless Chocolate Cake (Gluten Free/ Dairy free)

8 oz dairy free dark chocolate-broken into pieces
1 c. coconut oil (or butter)
1 c. palm sugar (or other granulated sugar)
1 tsp. vanilla
6 eggs
1/4 tsp. sea salt
3/4 c. cocoa powder

Preheat oven to 325 degrees.
Cut a circle of parchment paper to fit a 9 inch spring form pan. Grease the bottom and sides of the pan. Put the paper in the bottom and grease the top of the paper.

In a double boiler, melt the chocolate and coconut oil.
Pour mixture into a medium bowl. Beat in sugar and vanilla. Then beat in one egg at a time.
Stir in salt and cocoa. Pour into prepared pan and spread evenly.

Bake for 35-40 minutes or until the center is just firm to touch.

Cool in pan for 10 minutes. remove sides from pan and invert cake onto a plate. Remove bottom of pan and peel off parchment paper.


Caramel Sauce:
1 c. palm sugar (or other granulated sugar)
1 Tbsp. corn starch
1/4 c. coconut oil-melted (Or butter)
3/4 c. milk alternative (I have used almond milk and coconut milk)
2 tsp. vanilla

In a small pan whisk together sugar and corn starch. Then whisk in coconut oil and milk.
Turn burner onto medium low. Keep stirring until mixtures starts to thicken. Take off burner and stir in vanilla.
Drizzle caramel sauce over each piece and enjoy!!
Makes 10-12 servings.


Shared On: Mix It Up Monday, Food On Fridays

Almond Cake (Gluten Free/ Dairy Free/ Refined Sugar Free)

I  married into a Dutch family. One dessert that they make and have at almost every function is Buttercake or Boterkoek. It a denser cake almost like a cookie.
I knew when I found out about my allergies that I had to make a ‘safe’ version for me or I would cheat, because it was so good. I was quite happy how my version worked out.


Almond Cake (Gluten Free/ Dairy Free/ Refined Sugar Free)
1/2 c. margarine(dairy free)
2 eggs reserving 1 tsp of beaten egg for brushing top of cake
1 c. palm sugar
1 1/2 tsp. almond extract
1 1/4 c. gluten free flour mix
1/2 tsp. xanthan gum
1/2 tsp. baking powder

1/2 c. sliced almonds (optional)

Preheat oven to 350 degrees
Mix marg., sugar, 2 eggs and almond extract together in one bowl; mix dry ingredients in another.
Add dry ingredients into wet and mix.

Pour batter into greased 9″ by 9″ pan. Brush with beaten egg. (Optional sprinkle with sliced almonds)
Bake for 22-25 minutes or until tooth pick comes out clean.

Chocolate Icing (Dairy Free/ Refined Sugar Free)

3/4 c. coconut oil
1 c. cocoa
3/4-1 c.  honey(depending on how sweet you want it)
2 Tbsp. vanilla

Cream coconut oil. Add cocoa, 3/4 c honey and vanilla. Beat with mixer.  If your icing isn’t sweet enough add some more honey.

Chocolate Icing

Chocolate Cake (Gluten Free/ Dairy Free/ Dairy Free)

Who doesn’t just love Chocolate Cake? Alright, well chocolate in general…. Mmmmmm 🙂

As you get to know me you will realize that I am a HUGE chocolate fan!!!

…. Oh  sorry, I was just dreaming of chocolate… 🙂

So if  you are a fan of Chocolate Cake, then this is the recipe for you!

This cake is so moist and flavourful, that no one would know that it is gluten free, dairy free, and refined sugar free. I had a friend say to me, “Well if you took all of that out then whats left?” After she tried it, she fell in love…

bet know that you will fall in love too!!

The Best Chocolate Cake

Chocolate Cake (Gluten Free/ Dairy Free/ Refined Sugar Free)

2 c. gluten free flour mix
1 tsp. xanthan gum
3/4 c. cocoa
2 c. palm sugar (or desired granular sugar)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
4 eggs
2 c. almond milk (or desired milk)
1/2 c. canola oil (or other mild oil)
2 tsp. vanilla

Preheat oven to 350 degrees
Mix dry ingredients together. In another bowl  beat wet ingredients together. Add dry ingredients in wet.
Beat on low for 30 seconds; scrape down sides of bowl. Beat on medium for for two minutes.
Pour batter into greased pan and bake on middle rack.
25-30 minutes for two 9 inch round pan or
42-47 minutes for 9 by 13 inch pan or until toothpick come out clean.

Food 130

I quite often make a batch of mini cupcakes, icing them and freeze them, just to have on hand any time.
Makes about 6-7 dozen and you bake them for 11-13 minutes or until toothpick comes out clean.
Why not top them with Chocolate Icing or Cinnamon Sweet Potato Icing .