Hey again! Today I’ll be showing a very quick and easy dairy free dessert. We were having company over last week, and I was running behind. So, I did some tweaking to a regular cake recipe to come up with this. I hope you enjoy it!
I chose to use a Cocoa Coconut Frosting and a Peanut Butter Frosting. We like the peanut butter way more!
Dairy Free Cake Bites
1 cup (8oz) Earth Balance Butter
1 cup (7oz) granulated sugar
3 T (1½oz) light brown sugar
½ tsp salt
1 T vanilla extract
1 tsp baking powder
1 ¾ (7.11oz) flour
2 T coconut cream
Preheat oven to 350. Line a mini cupcake pan with liners or butter and flour. I chose to butter and flour but I will say that it is a tedious task for all the little mini holes.
In a large mixing bowl, beat (I use a stand mixer for ease) together the butter, sugars, salt, vanilla, and baking powder until smooth and fluffy. Alternate flour and coconut cream. Mix well, scraping down the sides as needed. Beat in the eggs one at a time. Make sure to beat well after each egg and scrape down the sides and bottom of the bowl.
Spoon the batter into the prepared mini cupcake tin (I actually filled up a gallon ziplock, cut a hole in one corner, and squeezed the batter out into each hole.)
Bake for 5-7 minutes or until an inserted toothpick comes out clean, but be sure not to overcook. Let stand for five minutes. Then, remove from tin and let them cool fully on a wire rack before icing.
I hope you absolutely love them!