Allergy Friendly Vegan Chocolate Pudding

A few weeks ago, I made a Vegan Chocolate Pudding (delicious) that used tofu (soy) as the base ingredient. While this pudding was the perfect gluten & dairy-free solution for me, it wasn't for one of my readers.

I soon had a request for a gluten-free, dairy-free, soy-free and corn-free chocolate pudding. Wow. Deb, this post is for you.

After spending some time determining what would provide a nice and thick pudding texture, I came up with this allergy friendly dessert. Coconut milk is the main ingredient and a combination of tapioca starch and arrowroot powder help create a thick and creamy texture, that’s perfectly pudding-like.

The end result? A yummy chocolate pudding safe for the masses. :)


Allergy Friendly Vegan Chocolate Pudding
by Laura Friendly

Makes: 4 to 6 servings
start to finish: 30 minutes (not including refrigeration)

• 2 cans coconut milk, room temperature (I used lite coconut milk)
• 1 ½ to 2 cups vegan chocolate chips, melted (depending on how sweet/chocolaty you like it)
• ¼ cup tapioca starch
• 1 tsp arrowroot powder
• 1 ½ tbsp vanilla
• ½ tsp salt

Mix ½ cup coconut milk with tapioca starch and arrowroot until dissolved. Set aside.

In a medium non-stick sauce pan, add the remaining coconut milk and stir over medium heat until liquid starts to bubble. Reduce heat to low and whisk in the melted chocolate, vanilla and salt.

Slowly add in the tapioca mixture while continuously whisking. Allow liquid to cook for about 15 minutes, stirring constantly, until the liquid becomes nice and thick.

Transfer into individual glass containers, cover and refrigerate overnight before serving.

notes:
• Excess condensation will form on the lid or cover while the pudding is cooling, so remove the cover gently and shake off any excess water
• This pudding has a tendency to form a thick skin on the surface, that’s perfectly good to eat… but it you don’t like “pudding skin,” lay a piece of plastic wrap directly on top of the pudding surface, smoothing it out completely before refrigerating.

Pumpkin Bundt Cake with Maple Glaze

‘Tis the time of year for all things pumpkin… and yes, I do have another pumpkin post for you today.

I’ve been doing a lot of baking lately. Something I’m always striving for when I bake is to “fool” people. Meaning, I want someone to taste my food, think it’s amazing and not have a clue that it’s gluten & dairy-free. I think this Bundt cake does just that and the pumpkin is the key.

The pumpkin helps make this cake incredibly moist and flavorful. It’s definitely the star ingredient but it’s followed up nicely with hints of vanilla and cinnamon. This cake is not overly sweet, but just sweet enough to enjoy even without the glaze… if you aren’t a glaze kind-of person.

But lets not forget the glaze! We’re talking Maple Glaze. Very simple and SO EASY to make, it’s the perfect compliment to this spiced dessert.


Pumpkin Bundt Cake
by Laura Friendly

Makes: 8 to 12 slices
start to finish: about 1 hour (including baking time)

• 2 cups Bob’s Red Mill Gluten-free All Purpose Baking Flour
• 1 cup organic cane sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp xanthan gum
• 1 tsp arrowroot powder
• 2 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp salt

• 1 15 oz. can pumpkin
• ½ cup coconut oil, melted
• ¼ cup dairy-free creamer, room temp
• 2 large eggs, room temp
• 1 tbsp vanilla
• 1 tbsp Grand Marnier,* (can be replace with 1 tbsp vanilla)

Preheat the oven to 350 degrees F and lightly grease a medium Bundt cake pan.

Mix together the flour, sugar, baking soda, baking powder, xanthan gum, arrowroot powder, cinnamon, nutmeg and salt.

In a separate bowl, mix the pumpkin, coconut oil, dairy-free creamer, eggs, vanilla and Grand Marnier.

Combine both mixtures and blend well. Once the ingredients are well incorporated pour into the lightly greased Bundt pan. Bake in the center of the preheated oven for about 40 to 45 minutes until the cake is firm when touched and a toothpick inserted into the center comes out clean. Allow cake to cool down for about 10 minutes before inverting onto a serving platter.

Once the cake is completely cooled, drizzle with Maple Glaze. Enjoy!


Maple Glaze
by Laura Friendly

Makes enough glaze for 1 cake
start to finish: 5 minutes

• 2 cup powdered sugar, sifted
• 4 tbsp maple syrup
• 1 to 2 tbsp dairy-free creamer

In a medium size bowl, combine sugar, maple syrup and dairy-free creamer and whisk together well. The glaze should be the consistency of a heavy cream. Use immediately.

note: if the glaze seems too thick, add additional dairy-free creamer, one tsp at a time, until smooth. If the consistency of the glaze is to runny, add more powdered sugar, one tsp at a time, until thickened.


*note about Grand Marnier: Alcohol is something of a debate among celiac’s. Most authorities say that drinking distilled alcoholic beverages are safe for people with celiac disease, because distillation is said to remove all gluten protein from the alcohol, rendering it gluten-free. As always, I would use your personal discernment. I have no problem with Grand Marnier but only you know if your body will tolerate this alcohol. Please use your best judgement. Here is a link for more information: http://celiacdisease.about.com/od/copingwiththediet/a/AlcoholicDrinks.htm

Vegan Cinnamon Pumpkin Ice Cream

Yes. It’s time for more ice cream. Cinnamon Pumpkin Ice Cream, to be exact. 

Jon has been encouraging me to make a cinnamon ice cream from the moment I brought home my ice cream maker. I finally decided it was time to indulge my guy. I conveniently had some left over pumpkin and this got me to thinking a Cinnamon Pumpkin Ice Cream could be a nice combination. Perfect for Fall and perfect for Jon.

One of my goals for this ice cream was to find a way to make it creamier. I’ve noticed that the ice creams I’ve made so far have had a more sorbet like texture and I’ve been craving a more creamy, dairy-like texture. So after doing a bit of research and experimentation I’ve discovered a few things.

1. First, using a fuller fat milk provides a creamier base. So for this recipe I’m using regular caned coconut milk, not the lite stuff.
2. Second, adding a little bit of cornstarch will help thicken the ice cream base, making it creamier.
3. Third, adding a little alcohol also helps to prevent the ice cream from fully freezing (because alcohol doesn’t freeze). 

The result? A creamy cinnamon flavored ice cream, with hints of pumpkin, perfect for Fall.

Vegan Cinnamon Pumpkin Ice Cream
by Laura Friendly

Makes: 1 quart of ice cream
start to finish: 20 minutes (to make the ice cream base)

• 2 13.5 oz. cans of coconut milk (use the regular coconut milk, not lite)
• 2 tsp cornstarch
• 1 cup roasted pumpkin puree, canned or fresh
• ½ cup maple syrup
• 2 tbsp agave nectar
• 1 tbsp vanilla
• 1 to 2 tsp cinnamon (depending on your taste)
• ½ tsp salt
• dash of nutmeg
• 1 tbsp alcohol, optional, I used Grand Marnier

In a small bowl, whisk together the cornstarch with ¼ cup of the coconut milk, until the cornstarch is dissolved. Set aside

In a medium size sauce pan, whisk together the remaining coconut milk, pumpkin, maple syrup, agave nectar, vanilla, cinnamon, salt and nutmeg. Heat over medium heat and continue whisking until the mixture starts to bubble.

Reduce the heat to low and slowly whisk in the cornstarch mixture. Continue to simmer for about 3 to 5 minutes, stirring frequently. Remove from heat, allow to cool and whisk in the Grand Marnier.

Allow mixture to chill in the refrigerator for about 3 hours (or over night) and then freeze according to your ice cream makers instructions. Before serving, allow to thaw for about 15 minutes.

note about Grand Marnier: Alcohol is something of a debate among celiac’s. Most authorities say that drinking distilled alcoholic beverages are safe for people with celiac disease, because distillation is said to remove all gluten protein from the alcohol, rendering it gluten-free. As always, I would use your personal discernment. I have no problem with Grand Marnier but only you know if your body will tolerate this alcohol. Please use your best judgement. Here is a link for more information: http://celiacdisease.about.com/od/copingwiththediet/a/AlcoholicDrinks.htm

Vegan Pumpkin Mousse or Pie Filling

Fall is “officially” here. The Maple Trees are in full color and apples, pumpkins and squash are on glorious display. I’ve mentioned it before but I’ll say it again, fall is my most favorite season. All sorts of pies and sweet delights are given center stage as the weather starts to cool down.

Over the years I’ve made my fair share of pumpkin desserts: pumpkin pie, pumpkin mousse, pumpkin cookies and pumpkin whip-cream, just to name a few. The recipe I’m sharing today is one of my easy, go-to desserts. It’s a Pumpkin mousse that doubles as a pie filling. No baking required, just a bit of blending and then some chilling. It’s the perfect dessert for the days when you only have about 10 minutes to spare, plus its high in protein and fiber and tastes amazing.

I hope you enjoy!


Vegan Pumpkin Mousse or Pie Filling
by Laura Friendly


Serves: 6 to 8
start to finish: 10 minutes (not including refrigeration)

• 2 cups cooked pumpkin (fresh or canned)
• 1 12 oz package of extra firm tofu, drained
• ½ cup maple syrup
• ¼ cup coconut milk
• 1 tbsp vanilla
• 1 tsp cinnamon
• dash of sea salt

Combine all ingredients into a food processor and blend until smooth and creamy. Fill individual dessert cups and chill until firm. (If you are using this as a pie filling, pour the mousse into a pre-baked pie crust and chill until firm).

note: If you would like this to be lighter and more whip-cream like, use soft tofu in place of the extra firm.