This gluten free Whipped Cream Frosting is fun to make and so easy that the children can practically do it by themselves.  I like to spread it over my Banana Cream Pie Cupcakes, though it goes equally well with Chocolate Cupcakes.

Whipped Cream FrostingNote: There is a print link embedded within this post, please visit this post to print it.
1 cup heavy cream
2 tablespoons agave nectar

1. Place the cream and agave in a large (and if possible deep) bowl
2. Whip with a hand blender until stiff peaks form
3. Spread over cupcakes or cake
4. Serve

Frosts about 8 cupcakes

If you are into eating just the frosting, you might want to dust some Chocolate "Dirt" over it. Enjoy!

Thanks everyone for your cupcake suggestions.  The idea for these gluten free Coconut Key Lime Cupcakes came from comments left by sas and laura in my Jelly Donut Cupcake post --the post that launched my own personal month of cupcakes.

These gluten free cupcakes were a real winner with my children.  Whenever I get out the icing bag, they go bonkers and yesterday was no different.  I had to hold them back when they arrived home from school, so that I could get a couple of these cupcakes frosted the way I wanted for a quick photo shoot.  Once I put down the icing bag, my younger son set to work on icing the rest of the batch.  He did a great job and had a good time while my older son ate them.  Cupcake fun was had by all.

Coconut Cupcakes with Key Lime IcingNote: There is a print link embedded within this post, please visit this post to print it.
3 eggs
½ cup coconut oil
½ cup agave nectar
½ cup coconut flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup unsweetened shredded coconut

1. In a small bowl blend eggs, coconut oil and agave nectar with a hand blender
2. Pulse in coconut flour, salt, baking soda and shredded coconut
3. Allow batter to sit and thicken just a bit
4. Line a cupcake tin with paper lined
5. Spoon ¼ cup cupcake batter into each cupcake liner
6. Bake at 350° for 20-25 minutes
7. Remove cupcakes from oven and allow to cool for 20 minutes
8. Frost with Key Lime Icing and serve

Makes about 10 cupcakes

The winner of last weeks Friday Freebie is @HealthyDelish! She won a copy of Food Not Lawns by Heather Coburn Flores.

These cupcakes are the perfect Mother's Day dessert.  For more Mother's Day recipes, see my post from last year which includes a full gluten free brunch menu.  You can also check out my video below for how to make mini-blueberry muffins, which we'll be making for Mother's Day this year.  You can also find some yummy gluten free brunch recipes in my book, The Gluten-Free Almond Flour Cookbook --we'll be making either the Salmon Leek Tart or the Savory Vegetable Quiche from there.

Lastly, to celebrate Mothers Day Honeyville is giving 10% off your entire order through Tuesday, May 11 until 7:00pm (MST). Enter the coupon code "MOTHER" during checkout to apply the discount.

This sweet, rich yet tart and tangy Key Lime Icing is a cinch to make and has great flavor.  I like to pair it with my gluten free Coconut Cupcakes to make Coconut Key Lime Cupcakes.

Key Lime IcingNote: There is a print link embedded within this post, please visit this post to print it.
1 pint heavy cream
½ cup agave nectar
¼ cup lime zest (I use a microplane zester) (3-4 limes)

1. In a large bowl, whip the cream, agave and lime zest with a hand held mixer
2. Whip until the cream forms soft peaks
3. Spread on your favorite cake or cupcakes

This icing would also be an excellent on top of my gluten free Vanilla Cupcakes. Enjoy!

I'm so glad that everyone enjoyed my Gluten Free Cinnamon Bun Muffin recipe!  I've received many reports that people are making them for Christmas morning.  Here's the Creamy Cream Cheese Frosting to go along with buns.

Creamy Cream Cheese FrostingNote: There is a print link embedded within this post, please visit this post to print it.
4 ounces cream cheese, softened to room temperature
3 tbsp agave nectar
3 tbsp heavy cream

1. To make frosting combine cream cheese and agave in a medium bowl until well blended
2. Whip in heavy cream until frosting is nice and thick
3. Spread over Cinnamon Bun Muffins
4. Serve

Google Books has a sample of The Gluten-Free Almond Flour Cookbook over at books.google.com which features a few of the recipes online if you would like to take a sneak peak.

CafeMom just published a slideshow entitled "13 Cute Christmas Cookies from Mom Blogger" which featured my fave Double Chocolate Mocha Cookies.  And Tina from Gluten Free Help has an interesting post up which features my Gluten Free Chocolate Chip Cookies, in a gift jar! Head on over for the full story and recipe at glutenfreehelp.info.  The fabulous Diane over at The W.H.O.L.E. Gang has her Friday Foodie Fix up and this week she's featuring almonds. She highlights The Gluten-Free Almond Flour Cookbook and is asking readers to submit their favorite recipe created with almonds.

This weeks Friday Freebie is Make It Fast, Cook It Slow by the wonderful Stephanie O'dea of crockpot365.blogspot.com. To be entered into this random drawing just leave a comment below.

UPDATE: this giveaway has ended, the winner was Heather

Don't forget to enter last weeks giveaway which includes a signed copy of The Gluten-Free Almond Flour Cookbook and a 5 lb bag of blanched almond flour from Honeyville. The contest ends January 11th.

UPDATE: the big giveaway has ended, the winner was Liz

Update: Please see my new Gluten Free German Chocolate Cake!

When I recently posted my Accidental Mocha Mousse recipe, Samantha requested this German Chocolate Cake so that she and her mother would not miss out on it during the holidays. I am more than pleased to add it to this blog, as German Chocolate Cake is a classic.

Although my boys are in a finicky stage lately, boycotting most of the things I make (even dessert!) they eagerly wolfed down this sweet, rich chocolaty cake.

German Chocolate CakeNote: There is a print link embedded within this post, please visit this post to print it.
¾ cup coconut flour, sifted
½ cup cacao powder
1 teaspoon celtic sea salt
1 teaspoon baking soda
10 eggs
1 cup grapeseed oil
1 ½ cups agave nectar
1 tablespoon vanilla extract

1. In a small bowl combine flour, cacao, salt and baking soda
2. In a large bowl using an electric hand mixer, blend eggs, oil, agave and vanilla
3. Add dry ingredients into large bowl and continue to blend
4. Oil (2) 9-inch round cake pans and dust with coconut flour
5. Pour batter into pans and bake at 350° for 35-45 minutes
6. Remove from oven, allow to cool completely then remove from pans
7. Frost and serve

Coconut Pecan Frosting
1 cup coconut milk
1 cup agave nectar
pinch celtic sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1 ¼ cups coconut oil
1 ½ cups unsweetened shredded coconut
1 ½ cups pecans, toasted and chopped

1. In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
2. In a small bowl, combine arrowroot and water to form a smooth paste
3. Pour arrowroot mixture into saucepan
4. Mix contents of saucepan with a hand blender and bring to a boil, briefly
5. Remove pot from heat and very gradually blend in coconut oil
6. Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white
7. Remove from freezer and blend again, until fluffy, then stir in shredded coconut and pecans
8. Spread frosting over cake and serve

Serves 12

Enjoy!

My children have been stuck with me and my veggie creations for the past month; these final days of summer, they are not drawn into the kitchen so quickly. Sure, they eat the vegetable dishes I make, however they are not particularly excited by my recent culinary explorations.

Imagine their interest the other day then, at the very end of their summer vacation, when I offered to bake cake with them (and the four friends they had over). They were immediately game for the project.

Since there were six children in all, of course we had to make six cakes --one for each. Following is the recipe we used for our messy adventure.

Don't be scared off by the dozen eggs, this recipe makes enough cake for a large crowd, so they are divvied up in numerous servings.

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I had initially envisioned this project as resulting in a towering mass of cake, however, the children each wanted to frost their own. My younger son and Josh whipped up a batch of whip cream and heaped their creations with sprinkles. For the dairy free children, we used this vegan chocolate frosting.

Have a great time and be sure the children help you clean up --if you let them join in the fun.

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At the end of the project each child dug into their own unique gluten free cake with fork and knife.

Frosting is one of my favorite foods; in fact, I consider it an actual food group. After all, what is a cupcake without frosting? It's nothing!

Lately I have been stymied when it comes to the frosting creation process. Yes, I have my delicious Vegan Chocolate Frosting recipe, however, I have been lacking in the white frosting department. For me this has presented hardship because chocolate frosting just doesn't work with Carrot Cake and lemon cake. Besides, who wants to use just one frosting recipe on top of all of their baked delicacies?!

Yes, I do admit, making frosting without butter and sugar is quite a challenge. Though for me challenge is the name of the game. So lately, I have been on a conquest for white frosting.

Sixteen batches later, I have a delicious coconut frosting that my many taste testers approve of. Unfortunately, my most important taster is traveling this week, so I confess, I don't have the ultimate seal of approval. However, I think it is still good enough to share with all of you.

Coconut Cream FrostingNote: There is a print link embedded within this post, please visit this post to print it.
1 cup coconut milk
1 cup agave nectar
pinch celtic sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1¼ cup coconut oil

1. In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
2. In a small bowl, combine arrowroot and water to form a smooth paste
3. Pour arrowroot mixture into saucepan
4. Mix contents of saucepan with a hand blender Whisk vigorously to combine, then bring to a boil, briefly, until shiny
5. Remove pot from heat and very gradually blend in coconut oil with a hand blender
6. Allow pot to cool for 10 minutes
7. Place pot in freezer refrigerator for 30-40 45-120 minutes, until frosting solidifies and turns white
8. Remove from freezer refrigerator and blend again with a hand blender, until fluffy
9. Spread over cake or cupcakes

This frosting will be great on the carrot cake which I am in the process of creating for ~M, one of my favorite readers. She finished school this month and I will post the recipe in honor of her graduation.

On another note, you may have noticed that I recently added a feature to the side bar of this site. It is a survey which polls readers as to which recipe they would like me to whip up next. Check it out and post your vote --for Chocolate Cupcakes, Mango Chicken or Candy Bars.

This is my all time favorite icing recipe. Lately, I've been using this vegan chocolate frosting for cakes, cupcakes, and also as a filling between chocolate wafers. My son loves this double chocolate treat --chocolate wafers with chocolate frosting-- packed in his school lunch.

I promise, I'll put chocolate wafers up here on the boards soon. That recipe just needs a few more rounds of testing until it is ready for public consumption!

Vegan Chocolate FrostingNote: There is a print link embedded within this post, please visit this post to print it.
1 cup dark chocolate chips
½ cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
pinch celtic sea salt

1. In a small saucepan over very low heat, melt chocolate and grapeseed oil
2. Stir in agave, vanilla and salt
3. Place frosting in freezer for 15 minutes to chill and thicken
4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
5. Frost over cake, chocolate or vanilla cupcakes or between cookies

This gluten-free, dairy-free, rich and creamy chocolate icing will fool all of the junk food junkies, dairy-lovers and gluten gluttons in your life --they won't have a clue that they're eating on your meal plan. Go ahead, see for yourself.