Mojito Cake

Yes. Mojito Cake. The refreshing taste of a mojito in cake form?! Sign me up!

A little throwback Thursday story before we get into the recipe. 3 years ago before Nick became my boyfriend and 2 years before going gluten free and dairy free, I went to his graduation party. For dessert was a homemade mojito cake. When I first had a slice of this cake it was amazing. It’s light yellow cake with the crisp flavor of lime and hints of rum throughout make it absolutely delightful. The rum is not an overpowering taste at all and the lime really makes the cake come alive. It’s just delicious.

Fast forward to about 3 weeks ago. Nick and I for a while have been saying “we have to make the mojito cake, we have to make the mojito cake” for months but just never did and FINALLY (after he made it for his co-workers a few times) it my turn to have a gluten free version of this cake. Now we didn’t use the King Arthur Gluten Free flour for this recipe because I can’t find their GF yellow cake to save my life! (If anyone knows were to find it PLEASE let me know!) We opted for our trusty Betty Crocker Gluten Free Yellow Cake Mix and it was delicious. It’s a Betty Crocker recipe adapted to be gluten free and dairy free. Ok even chatter, let’s make some mojito cake batter!

Gluten Free Mojito Cake

Mojito Cake

Mojito Cake

Adapted from Betty Crocker


For Cake:

  • 1 box Betty Crocker Gluten Free Yellow cake mix
  • 1 cup lemon-lime flavored carbonated water (my boyfriend actually found mojito flavored carbonated water and used that and it was great but lemon-lime will also work!)
  • 1/3 cup vegetable oil
  • ¼ cup rum (your favorite) we used Bacardi which is gluten-free
  • 3 tablespoons chopped fresh mint leaves
  • 2 teaspoons grated lime peel
  • 3 eggs

For Glaze:

  • ½ cup dairy free butter (Earth Balance)
  • ¼ cup water
  • 1 cup granulated sugar
  • ½ cup rum

For Garnish:

  • Powdered sugar
  • 15 fresh mint leaves, if desired – recommended
  • Extra shot of rum, if desired – I recommend it!
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13×9 inch pan with baking spray with flour.
  2. In large bowl, beat cake ingredients (except the carbonated water) with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Slowing stir in the carbonated water, scraping the bowl occasionally until all the water is incorporated into the batter. Pour batter into pan.
  3. Bake as directed on box for 13×9-inch pan. Cool 15 minutes.
  4. Meanwhile, in 2-quart saucepan, mix glaze ingredients.
  5. Heat to boiling over high heat, stirring frequently. Reduce heat to medium; continue to boil 3 minutes, stirring frequently, until glaze has thickened slightly.
  6. Poke warm cake every inch with a fork. Pour glaze slowly over cake. Cool completely, about 1 hour. **EXTRA STEP**  My boyfriend’s co-worker suggested that after pouring the glaze over the cake and the cake completely cools, add ANOTHER shot of rum. JUST ONE. If you want a little extra rum kick when you first bite into the cake, definitely add the extra shot – totally up to you!
  7. Garnish cake with powdered sugar, mint leaf and shredded lime peel. Store loosely covered.

The corner pieces are the best parts (they soak up all the yummy glaze). The whole cake honestly is scrumptious and you may be craving this cake after it’s finished for a while. I know I was!


Coffee Cake in a Mug

You’ve seen the chocolate cake in a mug. Well get ready for a two minute personal coffee cake. Breakfast on the go!

Coffee Cake in a Mug 

Adapted from Heather Likes Food


For the Cake:

  • 1 tablespoons vegan butter (Earth Balance)
  • 2 tablespoons sugar
  • 2 tablespoons applesauce
  • pure vanilla extract, few drops
  • 1/4 cup all purpose gluten free flour (Better Batter is a great mix)
  • 1/8 teaspoon baking powder
  • pinch of salt

For the Struesel Topping:

  • 1 tablespoon vegan butter
  • 2 tablespoons all purpose gluten free flour
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon
  1. In a mug soften 1 tablespoon of vegan butter in microwave, about 5 seconds. You don’t want it all the way melted, just soften. Stir in 2 tablespoon of sugar and mix until well incorporated. Stir in applesauce, pure vanilla extract (just a few drops), gluten free flour, baking powder, and pinch of salt; stirring until just combined. Use the back of your spoon to smooth it out in the bottom of the mug.
  2. What is coffee cake without that delicious crumbly topping?! Just a regular cake thats what! In a separate, small bowl, combine 1 tablespoon of vegan butter, 2 tablespoon of gluten free flour, 1 tablespoon of brown sugar, and 1/4 teaspoon ground cinnamon. Use your fingers to to pinch the butter and mix it in with the other ingredients. When it starts to look like lumpy wet sand and all ingredients are combined, pour on top of cake batter in mug.
  3. Cook in the microwave for 50-80 seconds depending on your microwave. It will look just barely set on top. You don’t want to overcook it. (The best suggestion is cooking it 50 seconds, and then in 10 second intervals checking after each interval until done.) Eat while still warm.

Breakfast in a mug has never tasted so good! 🙂


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.

Red Velvet Cake Pops

I saw a picture of these on pinterest and I HAD to share!! Cake pops were introduced to me my senior year and they are just so cute! They are the perfect cake bite (and can be dangerous because you can pop so many into your mouth 🙂 ) Great for parties or just because – and red velvet is my FAVORITE cake! (But of course you can make your favorite cake flavor!)

Red Velvet Cake Pops

Cake pops are fun to make and fun to decorate! You can make them simple with some sprinkles or elaborate with candy decorations. You can even make your favorite characters. Whatever you do, have fun with it!

Adapted from Garlic


For the Cake:

  • 2 cups Bob’s Red Mill Coconut Flour
  • 1 1/4 cups sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 heaping tablespoons unsweetened cocoa powder (Hershey’s is great!)
  • 1 1/2 cups canola oil
  • 1 cup buttermilk, room temperature (or rice milk with 1 tablespoon distilled white vinegar)
  • 5 large eggs, room temperature
  • 2 ounces red food coloring
  • 1 tablespoon white distilled vinegar
  • 1 teaspoon pure vanilla extract

For the Frosting

  • 1 cup frosting – Duncan Hines and Betty Crocker frostings are gluten free (make sure you read the labels or you can make your own frosting
  • 1/2 cup coconut milk
  • 2 tablespoons vegan butter (Earth Balance)
  • 1/2 teaspoon pure vanilla extract
  • 3 cups sifted confectioners’ sugar (more or less to acheive thick consistency)

For the coating:

  • 2-3 packets Wilton Candy Melts (in color/flavor of your choice). For red velvet, Try red, chocolate mint, and white chocolate for great results!! Be creative! You can find Wilton Candy Melts at craft stores like Michael’s (LOVE Michael’s!)
  • Sprinkles, decorations of your choice

For the assembly:

  • lollipop sticks or wooden skewers (6 inch skewers) (You can’t make cake pops without the sticks!)

Let’s get started!

  1. For the cake, preheat oven to 350ºF and generously grease 12 inch cake pan with vegan butter.
  2. In medium bowl, sift flour, sugar, baking soda, cocoa and salt.
  3. In large bowl add oil, eggs, buttermilk (or rice milk), vinegar, pure vanilla extract, food coloring and beat on low with electric mixer until blended. (Or just beat by hand)
  4. Slowly add dry mixture and continue to beat until batter is smooth.
  5. Pour mixture in cake pan.
  6. Bake for about 35 minutes or until toothpick comes out dry when inserted in top.
  7. Cool on wire rack, remove from pan and cool completely.
  8. Time to make the cake pops! This part is a lot of fun! Make sure you hands are nice and clean AND DRY and break up cake with your hands (or you can use a large spoon if you don’t want to use your hands but where is the fun in that) and put in mixing bowl. Continue to crumble with hands in the bowl until very crumbly. Discard any crusty or corner pieces. (Dry pieces aren’t the best for cake pops)
  9. For frosting, beat half and half and sugar with electric mixer until smooth. Add vegan butter and pure vanilla extract and continue to beat until mixture forms soft peaks.
  10. Add one cup of frosting into cake crumbs and mix well with hands.
  11. Scoop out handful, about 1 1/2 ounces, form a round ball, and place on tray lined with parchment paper. Repeat until mixture is used up.
  12. Cover with plastic wrap and place in refrigerator for a minimum of 6 hours (preferably overnight). If you’re in a rush, you can place in freezer for about 40 minutes. This step is important to prevent cake pop from crumbling during the coating process.
  13. When ready to coat, prepare the candy melts according to package directions.
  14. Dip tips of sticks in the chocolate to coat top inch and let harden for a couple minutes. With the covered end, insert into cake ball, making sure to not go all the way through. Inserting about halfway is the best.
  15. To coat, tilt bowl with left hand and dip and twirl the top of the pop into chocolate. Rotate for an even coat. You’ll get the hang of it after you do a couple.
  16. Sprinkle the top with topping of your choice and place upright in a holder (like styrofoam) until dry.

There you go! Cake pops! Remember – you can take your favorite cake flavor and make cake pops! 

Here are some great cake pop tips!

  • Allow extra time for cake balls to rest in refrigerator for 2 or more hours. Overnight works too.
  • Cake balls can be frozen until ready to frost and serve.
  • Use Wilton’s Candy Melts for the frosting. It tastes great, hardens quickly, looks wonderful, and is easy to melt and work with. Found at craft stores.
  • Have a proper stand for post dipping. Floral bricks work wells (used for flower arrangements – you can find them at Michael’s or any other craft store), but styrofoam works fine.
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.

Hoppy Easter!

Happy Easter everyone! I hope your day is filled with lots of family, friends and of course an abundance of love and joy. Oh and some sweets too! Let’s celebrate with some cute bunny cupcakes that is sure to please the Easter Bunny!

Easter Bunny Cupcakes


For the Cupcakes: 
  • 1 box Gluten Free Betty Crocker cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 tablespoon of pure vanilla extract
For the Decorations:
  • 1 container Betty Crocker Rich & Creamy vanilla or creamy white frosting (or a homemade vanilla frosting)
  • 48 sticks gum in white (or other colors such as yellow, blue, green)
  • 24 sticks pink gum
  • 24 miniature marshmallows (white or colors)
  • 24 pink candies (mini chewy sweet and tart candies)
  • 1 tube Betty Crocker black decorating gel
  • 2 1/2 cups sweetened flaked coconut
  • 1 drop each food color: red, green, blue, yellow
  1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil, egg and vanilla extract. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  2. Meanwhile, divide coconut among five small bowls, about 1/2 cup each. Add 1 drop of red food color to one bowl and mix with a spoon. Finish mixing using your fingers to lift and gently rub coconut. Repeat for each color to make a bowl of yellow, blue, pink, green and white coconut.
  3. Prepare ears by stacking two of the same color gum sticks on top of each other; trim into bunny ears using kitchen shears. For the center of each ear, cut a pink stick of gum in half lengthwise, trim about half an inch off of the end to trim into ear shape. Use a little frosting to “glue” the pink centers to the white gum ears.
  4. To ensure that the coconut sticks to your frosting, frost one cupcake then immediately turn upside down, dipping top of the frosted cupcake into coconut. Repeat frosting and dipping for all cupcakes.
  5. To add the bunny features, use a toothpick to create two slits in the top of the cupcake, then insert the ears into the slits. Cut a miniature marshmallow in half. Add a dot of frosting to the cut side of the marshmallows; press onto the front of the cupcake to create the paws. Gently press a pink candy on for nose; use black decorator gel to add the eyes.

Some tips for the Betty Crocker Kitchen Experts:

  • It’s best to serve these immediately, however if they must be made ahead, store them in the refrigerator until ready to serve. Gum will melt in warm or moist conditions, so covering the cupcakes at room temperature could cause your gum ears to fall.
  • Before adding the eyes, gently pat down the coconut in the eye areas to give you a smooth surface to pipe onto. For “sleeping” eyes, use gel to create half circles.


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.

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


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.

Everyday Chocolate Cake

What?! EVERYDAY chocolate cake!? YES! This recipe reminds me a LOT of Enteman’s loaf cake which my dad and I would devour whenever it was in the house. Everyday chocolate is a very extra special treat and will definitely make you smile.

Everyday Chocolate Cake

A cake that you can have without much guilt and without much fuss! YEA they exist and this one is it!


  • 1/2 cup unsalted vegan butter (Earth Balance)
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 cup almond, coconut or rice milk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cup all purpose gluten free flour (Better Batter)
  • 3/4 cup dutch processed cocoa powder (Hershey’s)
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • a pinch of salt
  1. Preheat oven at 325ºF. Take a loaf pan that is 9 by 5 inch and grease or line with parchment paper and set aside.
  2. In a large mixing bowl, cream the butter and sugar until creamy.
  3. Add the egg and beat well.Mix the vanilla and buttermilk. Beat well to mix in.
  4. Sift the flour,cocoa,soda,baking powder and salt directly into this wet mixture.
  5. Stir everything together using a wooden/silicone spatula until everything is mixed well.
  6. Pour this batter into the loaf pan and bake for about 60 minutes or until a toothpick inserted comes out clean.
  7. Cool the cake in the pan for a few minutes before you transfer onto a wire rack and cool completely.
  8. Serve it as it is with some powdered sugar dusted on top or with some whipped cream.


Childhood Favorites – Twinkie Cupcakes

The twinkie is timeless and almost as American as Apple Pie. This tasty treat was never in my house however (we were an Entenmann’s kind of house). Come to think of it, I don’t think I’ve ever had a twinkie before (shocking yes). So it’s time to make my own! Since I do not have a twinkie shaped pan, I will be making Twinkie cupcakes instead!

Twinkie Cupcakes

If you have a twinkie shaped pan, more power to ya! Make those handmade twinkies!


For the Vanilla Cake:

  • 1 cup sugar
  • 2 eggs
  • 1 1/4 cup rice flour
  • 1/2 cup coconut or almond milk
  • 1/3 cup canola or vegetable oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon pure vanilla extract

For the Cream Center:

  • 2/3 cup vegan shortening (Earth Balance)
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/3 cup almond milk (or soy or coconut)
  • 1 cup powdered sugar
  1. Preheat the oven to 350ºF.
  2. Line a cupcake pan with your favorite cupcake liners.
  3. Beat the eggs and sugar for one minute until slightly thickened.
  4. Mix in other ingredients, just blending until combined.
  5. Divide batter between the cupcake liners.
  6. Bake for half an hour, until puffed and golden brown, and when you insert a toothpick into the cake it comes out clean.
  7. Cool cupcakes in pan, then remove to a wire rack to completely cool. They need to be completely cool before filling with the cream center.
  8. Transfer cupcakes to a cutting board.
  9. While your cupcakes are cooling, make your cream center.
  10. Mix all the ingredients EXCEPT for the powdered sugar for 6-7 minutes.
  11. Then add the confectioners sugar and beat for another 5 minutes.
  12. Once the cupcakes are cooled, punch holes in the BOTTOM of them. Use your finger, or better yet, the kind of vegetable peeler that is also useful for coring apples and punch holes in the tops of the cupcakes. Be careful not to go all the way through!!
  13. Put the cream filling in a plastic bag, cut the tip (only a little bit!) and pipe filling into the holes.
  14. Flip back over and dollop with a little cream filling for garnish (optional of course)
  15. GOBBLE UP!

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.

Nick’s Chocolate Cupcakes

So my boyfriend is a baker. Well that’s not entirely true. He’s a news director who is very good at making cookies and cupcakes, cakes etc.. (Saying he’s a baker sounds like that’s ALL he does which isn’t true…I digress) He made yummy chocolate cupcakes that he brought to work and people gobbled up and the best part is they are gluten free! See people, gluten free can be delicious! He also made a vegan frosting for the cupcakes which was pretty good too. Our co-workers were surprised that a gluten free cupcake can taste so good! I’m sharing his recipe with you so you to can amaze your non gluten free family and friends.

Nick’s Chocolate Cupcakes


  • 1 ½ cup gluten free flour
  • ½ teaspoon xanthan gum
  • 1 cup white sugar
  • ¼  cup cocoa powder (Hershey’s is gluten free)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1/3 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1 cup water
  1. Preheat the oven to 350ºF. FOR CAKE: Lightly grease a 9 x 5 pan (pam it good and well particularly if you want to get it out of the pan when it’s cooled). FOR CUPCAKES: Place cupcake liners into a cupcake pan.
  2. Sift together gluten free flour, sugar, cocoa, baking soda, salt and xanthan gum. Mix well. The batter should be an even light brown color all throughout.
  3. Then add in oil, water, and vanilla. Again, mix it all together until all the ingredients are incorporated the best you can.
  4. The add in the vinegar LAST. Add the vinegar LAST and after all else is well mixed to avoid it reacting to much with the baking soda (“Volcano” reaction= bad and you cake may not fluff). Mix until as smooth and pudding-like the mixture is. If you have a hand beater or a blender use that, a wisk might work well too in the absence of either of the other two.
  5. Pour into prepared pan, and bake for 45 minutes (FOR CUPCAKES: Pour approximately 1/3 c batter into each cupcake tin, bake for 20-30min). Check it after that with a knife in the center. If it comes out with batter still on it then bake it for longer (at least another 10 minutes for cake 5-10 minutes for cupcakes, but you judge based on how much liquid is left).

For the Vegan Frosting:

You may want to wait until the next morning to make and apply this to the cake (or cupcakes)

  • ¼ cup margarine or vegan butter – Earth Balance (softened)
  • ½ tespoon pure vanilla extract (if you are using almond milk use pure almond extract)
  • 1 ½ cup powdered sugar (confectioners sugar)
  • 1 tablespoon almond or coconut milk (or enough so it’s spreadable)
  1. Get margarine (or vegan butter) softened enough to be easily mushed. Cut it into a small mixing bowl in about tablespoon sizes. This will make it easier to mix in.
  2. Add in powdered sugar (not packed but just above the top of the cup), and cream together with margarine. It will take a while. If it still looks powdery at all, keep going because you’re not done yet. I recommend using a wooden spoon possibly one with a flat end that is cut in a slant so it will run more easily over the bottom of the bowl.
  3. Add in vanilla. And mix in.  Then add the coconut or almond milk. Mix it in, whip is probably better way to describe it. Then slowly add in 1 tsp at a time, whipping between each, until it is smooth enough to be spreadable. Leave out on counter, and mix occasionally until cake comes out and is cooled COMPLETELY!
  4. Frost cooled cakes or cupcakes.


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.

Double Caramel Cake

DOUBLE CARAMEL CAKE!! I don’t even know what else to say other than YUM!

Double Caramel Cake


For the Cake:

  • 1/3 cup plus 1-1/4 cups granulated sugar, divided use
  • 1/4 cup boiling water
  • 3/4 cup vegan butter (Earth Balance)
  • 3 eggs
  • 3 cups sifted gluten free flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup coconut milk
  • 1 teaspoon pure vanilla extract

For the Caramel Frosting:

  • 3 cups light brown sugar, firmly packed
  • 1 cup plus 2 tablespoons half and half
  • 1/2 stick (4 tablespoons) vegan butter (Earth Balance)
  • 1 teaspoon pure vanilla extract
  1. To make the cake, melt the one-third cup sugar in a heavy skillet, stirring constantly until deep-brown syrup is formed.
  2. Remove from heat and slowly stir in boiling water, being careful that steam does not burn your hand. Set syrup aside to cool.
  3. Preheat oven to 375ºF. Grease two 9-inch cake pans, place parchment paper in the bottoms, then grease and flour the bottoms and sides.
  4. Cream vegan butter in bowl of electric mixer. Add 11/4 cups sugar and continue to beat until light and fluffy.
  5. Add eggs one at a time, beating until each is well-incorporated. Stir in 4 tablespoons of the reserved syrup.
  6. Sift together the gluten free flour, baking powder and salt. Combine coconut milk and vanilla. Add flour mixture to the batter alternately with the milk mixture, beginning and ending with the flour mixture. Beat until smooth.
  7. Divide batter evenly among the two prepared pans and bake 25 minutes, or until wooden toothpick inserted in the center comes out clean.
  8. While the cake is baking, prepare the frosting.
  9. Mix sugar and half and half in a heavy saucepan and cook, stirring over low heat until syrup reaches the soft-ball stage, 235ºF on a candy thermometer. If lacking a thermometer, check doneness by dropping a tiny bit of syrup into a cup of cold water. When the syrup can be gathered up in fingers and will almost hold its shape, it has reached the soft-ball stage.
  10. Remove pan from heat. Stir in butter, then let syrup cool. Add vanilla and beat until frosting reaches spreading consistency. A little cream (or half-and-half) may be added is mixture is too thick.
  11. Remove pans from oven and let stand about 10 minutes, then turn out cakes onto wire rack, peel off paper and cool completely.
  12. Place one layer on a plate or cake pan. Frost with a thin layer of caramel frosting. Place top layer on and frost with the rest of the frosting.


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.

I would use Sugar instead of the stevia packets!

FitQuest Nutrition

On the way to a great recipe, there are often a lot of disasters.  I don’t usually highlight my recipe failures, however I decided to share my Vegan Molten Lava Cake recipe creation process with you.  A lot of work goes into coming-up with one of my new recipes.  It is rare that a recipe comes together on the first try, but it does happen from time to time; My PB Chocolate Chip Dessert Hummus was one of the rare exceptions in that I really liked the results of my first recipe version.

I sometimes feel like I am in a chemistry lab when I attempt to bake vegan and gluten-free.  Gluten-free flours work so differently than standard wheat flour and when you throw in the monkey-wrench of not using eggs, everything changes yet again.

The photo collage above tells the story of my first and second recipe attempts.  Version…

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