dairy frost

Made these cupcakes last night at midnight for a vegan potluck 🎃 Pumpkin spice cupcakes with cinnamon “cream cheese” frosting. Dusted with cinnamon sugar.

1 ¾ cups all purpose flour
1 ¼ cups sugar
¼ cup coconut sugar
1 tablespoon baking powder
1 teaspoon cinnamon
2 teaspoons pumpkin spice
(Or ½ tsp nutmeg & ginger, ¼ tsp allspice & cloves)
1 ¼ cup pureed pumpkin (fresh or from a can)
1 1/8 cup coconut milk (cream)
½ cup cashew milk
½ cup vegetable oil

Bake at 350 for ~18 minutes. Should be springy to the touch and a toothpick inserted should come out clean. (Allow to cool completely before icing)

½ cup vegan butter
¼ cup vegetable shortening
1 cup Daiya cream cheese
2 teaspoons of cinnamon
4 cups icing sugar (more or less depending on how sweet you like it)

Cinnamon Bun For One

Makes 1-2 small cinnamon buns

½ cup all-purpose gluten free flour*
2 tsp coconut sugar*, divided
1 packet dry active yeast*
dash salt
2 tbsp non dairy milk, cashew, unsweetened
2 tbsp coconut oil, divided
1 tsp cinnamon, ground

1. Warm cashew milk (about 20 seconds in a microwave).
2. In a small bowl, combine 1 tsp coconut sugar and yeast.
3. Add in slightly cooled, still warm milk, and let sit for 5 minutes to proof. 
4. In a larger, separate bowl, combine flour and salt.
5. Make a well in the dry mix, then pour in yeast mixture.
6. Melt 1 tbsp coconut oil, and add to mixture.
7. Stir everything until a dough starts to form, then use your hands to form a ball with the dough.
8. Put the ball of dough in the bowl with a towel over top, and leave it to rise for an hour in a warm place, such as the oven (turned off).
9. Combine 1 tsp coconut sugar and 1 tsp cinnamon.
10. Melt 1 tbsp coconut oil.
11. After 1-2 hours is up, take out the dough, and roll it into one long strip.
12. Pre-heat the oven to 375 F.
13. Brush on coconut oil and cinnamon-sugar, leaving some leftover.
14. Roll up the dough, and cut in half, if two buns are desired.
15. Pour on remaining oil and cinnamon-sugar.
16. Bake at 375 F for 10-15 minutes.
17. Remove from the oven and frost.


1 tbsp cashew cream cheese*
1 tsp raw honey*

- Stir until combined, then frost bun(s). 


* I used Bob’s Red Mill All-Purpose Gluten Free Flour.
* I used coconut sugar, but you could substitute with another granulated sugar, such as brown sugar.
* There is a bit of a “yeast-y” taste. If you think this will bother you, use only half a packet of yeast.
* I used YOSO cashew cream cheese, but you could use whatever cream cheese you prefer. Or make a different frosting, altogether.
* I used local, raw honey, but vegans can substitute any other sweetener, preferably a liquid based one (ie. maple syrup, agave, liquid stevia…).


1 cup of coconut sugar

3 eggs

1 cup of grape seed oil

2 cups of gluten free flour(Pamela’s)

1 ½ teaspoons of baking powder

1 teaspoon of baking soda

1 tablespoon of cinnamon

½ teaspoon of salt

1 tablespoon vanilla extract

½ cup - 1 cup of almond milk(I used 1 cup of almond milk but it might need less)

1 teaspoon of apple cider vinegar

2 ½ cups of grated carrots

½ cup finely shredded coconut flakes


Preheat oven to 350 degrees F. Grease two 9-inch cake pans(I just used grape seed oil). In a bowl combine oil, sugar, and eggs. In another bowl add the rest of the dry ingredients. Add the oil, sugar, and eggs into the dry ingredients. It will be to thick to really combine so add in the milk. Start off with half a cup of milk and if the batter is still way to thick then add another half a cup. It’s supposed to be thick but it should be thin enough to not struggle to whisk it. Don’t add more than 1 cup of milk. Add in the vanilla, apple cider vinegar, carrots, and coconut flakes. Bake for 20 -25 minutes. Let cool before you take out of the cake pans.

Vegan Cinnamon Roll Pancakes

Prep time
2 hours
Cook time
5 mins
Total time
2 hours 5 mins

Vegan cinnamon roll pancakes made special with a yeasted, whole grain batter. Just 8 ingredients to fluffy, sweet, cinnamon-y pancakes that are perfect cozy breakfast on cold winter mornings.
Author: Minimalist Baker
Recipe type: Breakfast
Cuisine: Vegan
Serves: 4

For the Batter
2 cups unsweetened almond milk (or other non-dairy milk)
2.5 Tbsp vegan butter (such as Earth Balance)
2 Tbsp sugar
1 package (~2.5 tsp) rapid rise or active dry yeast*
½ tsp salt
1.5 cups whole wheat pastry OR unbleached all purpose flour
For the Cinnamon Swirl
2.5 Tbsp pancake batter
1 Tbsp vegan butter, softened/melted
3 Tbsp brown sugar
½ tsp cinnamon

In a large mixing bowl in the microwave heat the almond milk and 2.5 Tbsp Earth Balance in 30 second increments, until warm and melted, never reaching boiling. Alternatively, heat the ingredients in a saucepan over medium-low heat.

Let mixture cool to 110 degrees, or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.

Sprinkle on yeast. Let activate for 10 minutes, then add 2 Tbsp sugar and the salt and stir.

Next add in flour ¼ cup at a time, stirring as you go. If there’s a lot of lumps, use a whisk but so do gently and not vigorously. The batter will become sticky but it shouldn’t be like a dough. 1.5 cups should be the ideal amount, but add more if it appears too runny. It will resemble normal pancake batter. Thick but pourable.

Cover with plastic wrap and set in a warm place to rise for at least 1 hour if not 2, or until doubled in size. The batter will proof more quickly if you use rapid rise, but active dry works well too. It just takes a bit longer.

Once risen, gently scoop out 2.5 Tbsp of your batter and add 1 Tbsp melted vegan butter, ½ tsp cinnamon and 3 Tbsp brown sugar. Thin it with almond milk if it’s too thick to pour. Whisk until well combined and add to a sandwich bag (which you’ll snip the corner off of) or a plastic squeeze bottle.

Preheat a griddle or large skillet to medium heat and lightly grease surface. Scoop on ¼ cup measurements of batter and then swirl on the cinnamon sugar filling in a circle starting at the center and traveling out. It doesn’t have to be perfect – you could even make other shapes/designs.

Flip when bubbles form on top and the edges appear dry. Cook for 1-2 minutes more and transfer to a large plate or serving dish. Keep warm in a 200 degree oven until serving.

Optional but recommended: Frost with dairy free cream cheese frosting or a mixture of 2 cups powdered sugar, 1 Tbsp melted vegan butter and 1-2 Tbsp almond milk. I prefer a thicker glaze but make it as thin as you prefer. Or just top with maple syrup.

Store leftovers covered in the fridge for up to a few days. Move to the freezer in a freezer safe bag or container for longer term storage. These should reheat well in the microwave or toaster.


I wish there were more long weekends. Weekends like this past one. When it seems like you actually have enough time to relax.

Things from the weekend:

  • I got a lot of sleep. Like a lot. 10 hours a night. With naps.
  • We ate. And ate. And ate some more. Like grilled steaks. Twice. Ice cream sundaes. Corn on the cob. Pizza. Wings. Doritos. Pie. You get the idea…
  • Beautiful sunsets. Every night.
  • Time spent with furry critters. Like peanut, my favorite cat ever.
  • My first time at the races in Saratoga. So much fun. Ryan won big bucks.
  • BBQ at Rachael’s house celebrating her finishing a 10k.
  • Tennis and we actually played well.
  • A Sunday night bonfire. Fires are Ryan’s favorite thing. So I was glad he had his fire.
  • Swimming, and more swimming. I love swimming so much.

Needless to say….I am sad to be back at work. Vacation in less than two weeks though. That’s something I can rally behind.