Recipe Roundup – Mexican Hot Chocolate

If you’ve ever been to our Etsy site before and looked at these cookies, you’ve seen the story about how I discovered the amazing flavor of mexican hot chocolate on accident. You’ve also probably seen me talk about how much I love these cookies…because they’re amazing. No joke. They’re deliciously chocolately and pack a subtle spiciness with the cayenne and cinnamon, but juuust sweet enough with the cinnamon sugar coating.

In order to highlight this superb combination of flavors, we’ve pulled together four mexican hot chocolate recipes from around the web so we could share them with you.


1. Vegan Mexican Chocolate Ice Cream with Dulce De Leche Swirl from Pastry Chef Online

Vegan Mexican Chocolate Ice Cream

Other than the name being a little bit of a mouthful, this ice cream sounds amazing. Jennifer actually describes it as “rich, dense as “premium ice cream” and decidedly decadent.” Someone better try this and tell me how fabulous it is.

2. Gluten Free Mexican Chocolate Cookies from

This is a really interesting take on a cookie. She has replaced the flour with powdered sugar and cocoa powder. Because of this they come out a little flatter than regular cookies Additionally, she’s used egg whites to give it that crunchy shell rather than leaving them soft. We’d suggesting substituting out some of the powdered sugar and cocoa powder for gluten free flour, adding in a little Xanthan Gum to give them lift, and then using a mixture of 1T ground flax and 3T of hot water to replace the egg whites. They’ll be a little more fluffy and less crunchy, but no less delicious.

3.  Mexican Hot Chocolate Cupcakes from Lemon-Sugar

Since Lemon-Sugar is neither vegan nor gluten-free, these delicious cupcakes are packed with the usual suspects. Butter, Eggs, Flour, and Milk, and Heavy Cream. They’ve also chosen to use vegetable oil to keep the cupcakes moist. We’d suggest using applesauce for both the eggs and the oil, a gluten-free mix for the flour, and soy or almond milk to replace the milk. Replace the heavy cream by using soy/almond milk and either lemon juice or apple cider vinegar (1t per cup) — whichever you prefer.

4. Mexican Mocha Hot Chocolate from Cupcakes and Kale Chips

Homemade Mexican Mocha Hot Chocolate | | #hotchocolate #cocoa #glutenfree #vegan

This wouldn’t be a very good post if I didn’t include some actual hot chocolate, would it? The recipe listed on the site is already vegan since she suggests using almond milk, but you can use whatever kind of milk you like best. She also includes a link to her own Mexican Chocolate Spice mix, but worry not if you don’t have any because it’s pretty simple: 2 parts cinnamon, 1 part ground ginger, and 1/2 part cayenne. You can adjust the ratios however you’d like to customize the flavors and make the chocolate more or less spicy depending on your own taste.

Let us know in the comments if you’d like to see us try a new flavor for next week! Since September is almost over, we’d also like to know: Which flavor has been your favorite so far — Pumpkin, Apple Cider, or Mexican Hot Chocolate?


Helpful Baking Tips – Substituting Eggs

One of the most common questions I hear is “What do you use instead of eggs?” We use either natural, unsweetened applesauce or a mixture of ground flax meal and hot water – both are super simple to substitute. But, we know sometimes you want to try something different, or don’t have those ingredients in your pantry.

This graphic from No Meat Athlete has another 9 additional substitutions you can try. Follow that link for even more baking substitutions.

If you don't have chia, here's a handy guide to egg replacements, most of which use more commonplace ingredients.

We’ve also heard of using Ener-G to replace eggs, but we prefer to stick with more natural options.

Do you have any additional egg substitutions we should check out? Let us know in the comments!

Apple Pie Recipe Roundup

If Pumpkin is the King of fall, that makes Apple Cider the Queen. Seriously, I love apple cider and other apple flavors just as much (if not more) as anything pumpkin spiced. These are some of my favorite recipes from around the web that felt like a cozy fall day.

If they aren’t already vegan and/or gluten free, I’ll give a few tips on how to make them better. If you have any questions or I missed anything, feel free to let me know in the comments.

1. Spiced Apple Cider Donuts from Sallys Baking AddictionSpiced Apple Cider Donuts - these easy donuts are baked, not fried. And are a must make this fall!

Please just admire for a second how delicious those donuts look. They’re covered in sugar and practically calling my name through the screen. The recipe calls for the use of a special donut pan, which I would highly recommend, because I can’t make donuts worth a darn without one.

Some of the usual suspects are found here: Butter, Eggs, and Flour. Replace the butter with your favorite substitute, the eggs with natural applesauce, the flour with a good mix like Bob’s Red Mill, and add in some (1/8 teaspoon) Xanthan Gum to keep the donuts nice and fluffy. The recipe also calls for Buttermilk. You can create your own buttermilk by substituting for 1/2 cup of soy or almond milk and mixing with 1/2 Tablespoon of apple cider vinegar. Let it sit until it comes together (about 5 minutes) and then add to your recipe.

2. Apple Crisp from Minimalist Baker

I’m a sucker for anything that has a sugary, crumbly topping. This checks that box for sure. I bet this tastes like heaven when it’s warm. Dana has already done the hard work for you and put together a recipe that doesn’t need any work. I’m sure you could find some pre-cut and peeled apples to use if you’d rather not cut your own, but that’s part of the fun to me. Additionally, she does use almond flour, but you could substitute your favorite mix instead and avoid the nut allergies too!

3. Apple Cider Cupcakes with Caramel Frosting from Allyson Kramer

I posted Allyson’s pancakes last week, and if you haven’t checked those out yet, I highly recommend it. These cupcakes make use of two specialty sweeteners that most don’t have readily available – turbindo and sucanat – but she points out that you can just use brown sugar in place of those sweeteners if you’d rather. I’m sure you could add a little extra molasses if you wanted to punch up the caramely sweetness of these beautiful cupcakes.

4. Apple Beer Cupcakes from Brown Sugar

Nicoles’s website is a hilarious read, she’s just a funny person and you can see her personality coming through in her writing.

While the recipe was made with Angry Orchard, we’d recommend going with a brand like Woodchuck because they are both vegan and gluten free. You can stick with their original Amber flavor or use whichever is your favorite (because they’re all delicious). Using a hard cider will help keep these cupcakes fluffy and avoid drying them out. Typical substitutions here:

Milk – Soy or Almond Milk
Butter – Earth Balance
Eggs – Natural, Unsweetened Applesauce
Flour – A Gluten-Free mixture
Cream Cheese – Toffuti Cream Cheese
Heavy Cream – Soy or Almond Milk with Apple Cider Vinegar

5. Vegan Gluten Free Apple Hand Pies by Sarah Bakes

I want a whole dozen of these and I want them right now. Excuse me while I drool on my keyboard a little. These hand pies are adorable in addition to being delicious and make a great treat for a fall picnic or afternoon snack. Sarah does suggest using Turbinado for the topping, but you could easily substitute in regular cane sugar instead.

So, which ones look the best to you? Let us know in the comments and check out our Pinterest for more fun recipe collections.

See you again next week when we talk about some decorating tips!

Pumpkin Recipe Roundup

It’s the season of Pumpkin Spice Lattes once again. In addition to releasing our own Pumpkin Spice Cake, we thought we’d show you a list of our favorite Pumpkin flavored desserts, and provide some tips on how we would make them vegan and gluten free (if they aren’t already).


I’d love to hear which ones are your favorite! Maybe we’ll add them to our Test Kitchen Trials 😉

1.  Pumpkin Spice Honey Cookies from Averie Cooks

Soft and Puffy Pumpkin Spice Honey Cookies - Super soft cookies that just melt in your mouth! You're going to love these puffy cuties!!
These cookies look so delicious. And the description of being “pure fall” sounds amazing to us as well.

We would substitute Earth Balance Vegan Buttery Sticks in place of the butter, swap the egg for some natural, unsweetened applesauce, use agave instead of honey, and make sure we use our favorite gluten-free flour mix in place of the all-purpose. Of course, we’d also want to add a little bit of Xantham Gum to keep them nice and fluffy, and make sure we’ve got gluten free baking powder on hand (we like Clabber Girl)

2. Gluten Free Pumpkin Roll Cake from The Baking Beauties

Gluten Free Pumpkin Roll Cake | The Baking Beauties

This one is already gluten free! In order to make it vegan, just sub out the 3 eggs for 1/2 cup of natural, unsweetened applesauce and replace the cream cheese and butter in the filling with some Earth Balance and Tofutti varieties. She also uses her own flour mix, but if you want an easier version, you can always try a pre-mixed variety.


3.  White Chocolate Pumpkin Spice Snickerdoodles from Lil’ Luna

Delicious White Chocolate Pumpkin Spice Snickerdoodles on { } #pumpkin #snickerdoodles

These look like they’re the kind of cookies that stay moist and gooey even after they’ve cooled off. If the white chocolate part doesn’t sound too amazing to you, Kristyn points out that the cookies are just as great without the chips too! These beauties are packed with the usual suspects – butter, eggs, shortening, and flour – all easily substituted with plant based, gluten free varieties. If you can we like to use the 365 Organic Vegetable Shortening instead of Crisco or anything like that. If you’re struggling to find suitable white chocolate chips, we’ve found a view varieties on Amazon that we like. 

4.  Vegan, Gluten Free Pumpkin Ice Cream from Becky Winkler


We’re always excited when we can find an ice cream recipe that isn’t overly complicated and still looks delicious. I know some of you are thinking Ice Cream isn’t really a fall treat, but in my opinion ice cream can be eaten whenever you darn well feel like it. This blend of molasses, pumpkin spices, and coconut milk sounds fantastic no matter how cold it might be. No adjustments needed here, but if you don’t like Molasses, Agave would probably work just as well even though the flavor would come out a bit different.

5.  Vegan, Gluten Free Pumpkin Maple Pancakes from Allyson Kramer

First of all, doesn’t that picture just make your mouth water? In addition to providing an incredible recipe, Allyson also gives some tips on how to make the perfect pancake. Like most, she includes her own preferred mixture of gluten free flours, but you could always save time by using a pre-mixed version if you’d rather. The recipe does include nutmeg and almond milk though, both products that could easily be swapped for non-nut versions if you’re making them for anyone with a nut allergy.


So, what did you think of these 5 recipes? Is there another ingredient you’d like to see us highlight? Which one would you like to try? Let us know in the comments and check back next week when we do another Recipe Roundup.