Hi friend! I hope you’ve been having a splendid week. It’s been a pretty full week for me, work-wise, which I absolutely love! And yesterday I started a functional fitness and yoga flow class, which totally kicked my ass. If you’ve read this post or this post you know how much I dislike working out in a gym; however, those workouts were usually intended for the sake of vanity and were mind-numbingly repetitive and ineffective at creating real strength and endurance.
Though I do yoga 4 to 7 times a week, I was finding that my cardio was a little… lacking. As in I went to jog down by the river and was winded pretty quickly. Yikes! So one of the awesome teachers at the studio is offering this Fit & Flow class for the month of June so I signed up and had my first class yesterday. Let’s just say that I was already feeling it during the warm up, but I powered through and today I’m feeling nice and sore… which means soon I’ll feel super strong, right?
Anyway, with all this fitness and work coming at me from every angle I decided it was time to treat ma self with some sweet delights in the form of a mini molasses cake. Full disclosure, when I started playing around with this recipe it was intended to be muffins, but in a sort of happy accident it turned into these delicious, frostable cakes. Sometimes kitchen mishaps really pay off, so don’t be afraid to get dirty and make mistakes!
These little goodies are completely grain- and dairy-free, low in sugar, full of spices to help promote blood sugar balance and immunity, and they contain lots of healthy medium chain triglycerides from the coconut oil & milk to help promote a healthy metabolism. This means that though these are definitely still a TREAT and not a meal, they are a much better option than what you’d pick up at the grocery store. Plus if you make it with the Coconut Cashew Cream Cheese Icing you’re going to get a hit of health-promoting probiotics. Everybody wins! So without further ado, lets dive into this two-parter recipe.
Mini Molasses Cakes Recipe
- 1 cup tapioca flour
- ½ cup coconut flour
- 4 tsp. ginger
- 2 tsp. cinnamon
- 2 tsp. baking powder
- ¼ tsp. sea salt
- 1 cup coconut oil
- 1 cup molasses
- ½ cup coconut palm sugar
- 2 eggs
- 2 tsp. vanilla
- ½ cup coconut milk
- Preheat oven to 350F.
- Grease a muffin tin (makes 12 to 15 depending on size)
- In a medium mixing bowl stir together tapioca flour, coconut flour, ginger, cinnamon, baking powder, and sea salt.
- In a separate bowl whip together coconut oil, molasses, palm sugar, eggs, and vanilla until combined.
- Slowly add dry ingredients into bowl of wet ingredients. Add 1/3 dry, combine, then next 1/3 & combine, then final 1/3 and combine.
- Once combined, mix in coconut milk.
- Fill muffin cups to the top.
- Bake for 20 minutes, then rotate. Check the middle to make sure still soft.
- Bake another ten minutes or until middle is firm, but still depresses slightly to the touch.
- Remove from oven and place on cooling rack.
- Once cooled, cut in half and fill with coconut cashew cream cheese icing.
- Place a dollop on top & enjoy!
Vegan Coconut Cashew Cream Cheese Icing Recipe
- 1.5 cups cashew cream cheese
- 2 tsp. vanilla
- 2 tbsp. honey
- 4 tsp. tapioca flour
- In a mixing bowl whip together all ingredients until fluffy using a hand held mixer.
- Place in fridge to cool and firm.
- Use as desired.
Well friends those are our delightfully delicious, indulgent recipes for the week. I hope you enjoy them.
If you’re looking for more ways to get your fermentation feet wet, check out my FREE e-book Eat Your Way to a Happy Belly with Fantastic Fermentables. It’s packed with information on the benefits of probiotic foods and 15 easy peasy, vegan & paleo friendly recipes. Click here to download it now! Enjoy!
Have a fabulous weekend!