Banana Breakfast Coffee Cake

Oh breakfast! How yummy you are. I love that you can have cake for breakfast and coffee cake is one of the best!

Banana Breakfast Coffee Cake

Ingredients

For the Topping:

  • 1/2 cup all-purpose gluten free flour (Better Batter or your favorite gluten free flour blend)
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons cold, unsalted vegan butter (Earth Balance)
  • 1/2 cup finely chopped walnuts (optional)

For the Cake:

  • 2 cups all-purpose gluten free flour (Better Batter or your favorite gluten free flour blend)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup unsalted vegan butter, softened (Earth Balance)
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup mashed very ripe bananas
  • 1/2 cup rice milk
  1. Preheat oven to 350º F. Coat a 9 inch baking pan with cooking spray.
  2. For the topping, combine gluten free flour, brown sugar, cinnamon and butter. You can use a food processor or save some water and just use your hands! You will get the same crumble texture and you don’t have to break out a dish. Stir in walnuts if you choose to use them.
  3. Set aside your topping mixture aside.
  4. For the cake, combine flour, baking soda, baking powder, nutmeg and salt in a medium bowl.
  5. Beat butter with a mixer at medium speed about 30 seconds or until smooth. Gradually add sugar and beat 3 to 4 minutes or until fluffy. Add eggs 1 at a time, beating well after each.
  6. Add vanilla and bananas and beat until well blended.
  7. Add flour mixture alternately with milk, mixing after each addition only until smooth.
  8. Pour batter into prepared pan and sprinkle with crumb topping.
  9. Bake for about 35 minutes or until toothpick inserted in center comes out clean.
  10. Cool in pan on a wire rack for 5 minutes and then remove cake out of pan and cool on wire rack completely.
  11. Serve warm or at room temperature.

Luckily coffee cake isn’t JUST for breakfast! I could definitely have coffee cake after lunch or as a yummy dessert. Enjoy with a delicious cup of tea or coffee! YAY ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Samoa Cake

Love my Samoa cookie recipe? Want all those delicious flavors in a cake?! Of course you do (if you don’t think you do, after reading this recipe you will) Two separate batters, one yummy cake! (This recipe is adapted from Breakfast to Bed – THANK YOU for the inspiration!)

Samoa Cake

Ingredients

For the First Batter

  • 1 stick of vegan butter, softened (Earth Balance)
  • 1 cup of dark brown sugar
  • 2 eggs
  • 3/4 cup all purpose gluten free flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup coconut milk

For the Second Batter – This is a recipe from Hershey’s that I tweaked to make gluten free and dairy free.

  • 1 cup sugar
  • 3/4 cup + 2 tablespoons all purpose gluten free flour
  • 1/2 cup + 2 tablespoons cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1/4 cup oil
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup boiling water
  • 1/2 cup coconut milk

For the Frosting

  • 1 can of sweetened condensed milk or homemade sweetened condensed milk
    • 1 1/2 cups coconut or rice milk
    • 1/2 or 2/3 cup sugar
    • 3 tablespoons vegan butter
    • 1 teaspoon vanilla
  • 1/2 cup confectioners sugar
  • 2 tablespoons pure vanilla extract
  • 2 sticks vegan butter, softened (Earth Balance)
  • 1/2 teaspoon salt
  • 1 cup sweetened toasted coconut (if you don’t have toasted ones you can toast them yourself)
For the Topping
  • 1 1/2 cups sweetened toasted coconut (if you don’t have toasted ones you can toast them yourself)
  • 1/2 cup chocolate chips, melted
  1. Preheat the oven to 350ºF The following instructions apply to both batters. (Remember you are making two separate batters
  2. Beat liquids/wet ingredients on medium high (except for boiling water in the cocoa cake – that will come later)
  3. Sift in dry ingredients until combined.
  4. Add boiling water for cocoa cake here when making the chocolate batter.
  5. Grease and flour (with gluten free flour) the bundt pan VERY WELL. You don’t want the deliciousness to be stuck in the pan now do you!? (If you don’t have a bundt pan, use a round cake pan that is the same size as a bundt pan – about an 8 inch cake pan)
  6. Layer the cake pouring some of the brown sugar batter, then cocoa batter, then brown sugar, until both batter bowls are empty.
  7. Tap the pan to remove any bubbles that may be in your batter
  8. Bake for approximately 1 hour or until toothpick inserted in center comes out clean
  9. Let the cake cook ENTIRELY!! This is IMPORTANT! A cool cake is a happy cake. Cool in pan for about 10 minutes and then transfer to a wire rack to finish cooling.
  10. Let’s start to make the frosting!
  11. If you don’t have toasted coconut flakes, toast sweetened coconut flakes on a cookie sheet lined with aluminum foil in the oven on 350ºF tossing occasionally until they reach a warm light brown color
  12. Beat cooled condensed milk, butter, confectioners sugar, vanilla and salt for 3 minutes.
  13. Add in 1 cup toasted coconut.
  14. Chill for 1 hour
  15. Frost cake with frosting and top with remaining toasted coconut.
  16. Melt the chocolate chips in the microwave, place in a ziploc bag with a corner cut out about 1/4″ up from the corner, and drizzle stripes on the cake. (if you have a pastry bag, that’s even better)
  17.  SERVE!

I know it seems like a LOT but the reward is delicious cake that tastes like a favorite girl scout cookie!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Shamrock Milkshake Cupcakes

McDonald’s has the Shamrock Milkshake and now, you can have a Shamrock Milkshake Cupcake. Thanks to Better Homes and Gardens, this minty cake will have you smiling with each bite. I had to tweak a few parts to make it gluten free and dairy free (which unfortunately a Shamrock Milkshake is not) But it’s ok! This is going to be delicious!

Shamrock Milkshake Cupcakes

Ingredients

  • 4 egg whites
  • 2 cups all-purpose gluten free flour (Better Batter or Bob’s Red Mill or whatever you prefer – add xanthan gum accordingly if using a mix that does not have xanthan gum in it already)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk or buttermilk substitute: (make the substitute and then only use 1 cup of it)
    • 1 1/2 cups coconut or rice milk
    • 1/2 or 2/3 cup sugar
    • 3 tablespoons vegan butter (Earth Balance)
    • 1 teaspoon pure vanilla extract
  • 1/4 cup green creme de menthe**
  • 1/2 cup vegan shortening (Earth Balance)
  • 1 3/4 cups sugar
  • 1 teaspoon pure vanilla extract
  • 1 recipe White Chocolate Frosting
  • Green food coloring
  1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty to twenty-two 2-1/2-inch muffin cups tins with festive paper liners. In a medium bowl stir together flour, baking powder, baking soda, and salt. In a 2-cup glass measuring cup combine the buttermilk and the creme de menthe. Set aside.
  2. Preheat oven to 350ºF. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until light and fluffy. Beat in vanilla. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to shortening mixture, beating on low speed after each addition just until mixture is combined.
  3. Spoon batter into prepared muffin tins, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
  4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
  5. Time to make your frosting while the cupcakes cool.
White Chocolate Frosting

Ingredients

  • 1 cup vegan butter, softened (Earth Balance)
  • 6 ounces white baking chocolate with cocoa butter, chopped
  • 1/3 cup rice whipping cream
  • 1 1/2 – 2 cups powdered sugar
  1. Place white baking chocolate in a large mixing bowl; set aside. In a small saucepan heat whipping cream just until simmering. Pour over white baking chocolate; let stand, without stirring, for 5 minutes. Stir until smooth; let stand for 15 minutes.
  2. Gradually beat butter into melted white chocolate mixture with an electric mixer on medium to high speed, beating until combined. Gradually beat in powdered sugar until frosting reaches piping or spreading consistency
  3. Divide frosting between two bowls. Tint one portion with green food coloring. Spoon each frosting into a pastry bag fitted with a large star tip. Pipe white and green frostings onto tops of completely cooled cupcakes to resemble four-leaf clovers or whatever decoration you’d like!

ENJOY!