Gluten Free Raspberry Crumble Muffins (Paleo Option)

Gluten Free Raspberry Crumble Muffins (Paleo Option)

These gluten free raspberry crumble muffins are also dairy free and low sugar, with a completely Paleo option. Packed with fresh raspberries and topped with the perfect crumble, they are a must make!

gluten free raspberry muffins
gluten free raspberry muffins

You honestly can’t beat a good muffin, but I find gluten free muffins are often dry. I’m always disappointed when I purchase a gluten free muffin from the bakery, take a bite, and realize I wasted $10. I always think to myself “I can make a way better version at home!” So, I did with these raspberry crumble muffins! These delicious raspberry muffins are moist AND allergy free.

gluten free raspberry crumble muffins
gluten free raspberry muffins

Bakery muffins are also often filled with processed sugar. I love re-creating healthier versions at home to show you that it’s possible to eat healthy, lower sugar baked goods that still taste amazing. These gluten free muffins are refined sugar free and a fraction of the sugar of a store bought version. They can even be made completely grain free for my Paleo friends!

gluten free raspberry muffins
gluten free raspberry muffins

Gluten Free Raspberry Crumble Muffins

Ingredients:

Tigernut or almond flour

1:1 gluten free flour (See notes in recipe for a Paleo option!)

Baking powder

-Salt

-Eggs

-Melted oil or butter

-Maple syrup

-Applesauce

-Vanilla

-Raspberries

Directions:

These healthy muffins are super easy to make! You whisk together the dry ingredients in one bowl and the wet ingredients in another. Combine the two bowls, fold in your raspberries, and you’ve got your batter. Then you mix all the crumble ingredients together, top off the muffins, and bake. It’s that simple.

gluten free raspberry muffins
gluten free raspberry muffins

tigernut flour

Gluten Free Raspberry Crumble Muffins

These gluten free raspberry muffins have a delicious crumble topping and are also completely dairy free with a paleo option. They're a fraction of the sugar of a bakery muffin, making them the perfect allergy friendly muffin to enjoy any time of day!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword autoimmune paleo, dairy free, gluten free, healthy, Low Sugar
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12 muffins
Author Victoria Faling

Ingredients

  • 1 cup Tigernut flour or almond flour
  • 3/4 cup 1:1 gluten free flour see notes for paleo option*
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs
  • 1/4 cup melted oil or butter I used olive oil. If using coconut oil, make sure all ingredients are room temp
  • 1/3 cup maple syrup
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen raspberries broken/torn up

Crumble Topping

  • 1/4 cup gluten free oats use shredded coconut or nuts for paleo
  • 1/4 cup tigernut flour or almond
  • 2 Tbsp 1:1 gluten free flour or cassava flour for paleo
  • 1-2 Tbsp melted coconut oil
  • 1 Tbsp maple syrup

Instructions

  • Preheat oven to 350F.
  • Combine crumble topping ingredients together and set aside. Start with 1 Tbsp of coconut oil and add more if mixture is too dry and not holding together at all.
  • Sift all the dry ingredients for muffins together in a bowl (flours, baking powder, salt).
  • Beat the wet ingredients for muffins together, except for raspberries.
  • Add the dry muffin ingredients to the wet and mix to combine.
  • Toss raspberries with 1 Tbsp of gluten free or cassava flour, then fold raspberries into the batter.
  • Divide batter into lined muffin tin. Top each muffin with some of the crumble topping and press down gently.
  • Bake for 22-25 minutes until a toothpick comes out clean. Let cool for 10 minutes then transfer to a wire wrack to finish cooling.

Notes

*For all paleo version, substitute the gluten free flour for 1/2 cup cassava and 1/4 cup arrowroot or tapioca starch
Sheet Pan Honey Balsamic Chicken and Veggies (Allergy Friendly)

Sheet Pan Honey Balsamic Chicken and Veggies (Allergy Friendly)

This easy sheet pan dinner is a delicious way to upgrade your standard chicken and vegetable dinner. Coated in a delicious honey balsamic, you’ll love this quick weeknight meal.

honey balsamic chicken and vegetables
honey balsamic chicken and vegetables

Who doesn’t love a simple sheet pan meal? It makes dinner so much easier during a busy week. A lot of sheet pan meals can be boring because they are basically just chicken and veggies on a pan with some olive oil and salt. BORING! We need more flavor, people! That’s why I love this honey balsamic chicken.

This easy dinner is made with a honey balsamic sauce that upgrades your boring chicken and vegetables. I love this meal because it’s made on one sheet pan and doesn’t require reducing the sauce. If I don’t need to take extra steps, then I’m all about it. I wanted to create this meal without having to worry about cooking the sauce separately.

sheet pan honey balsamic chicken and vegetables
sheet pan honey balsamic chicken and vegetables

This simple sheet pan meal is completely gluten free, dairy free, nut free, and allergy friendly. It’s free of all major allergens, making it the perfect crowd pleasing dish for the entire family (or friends!). This recipe is also completely Paleo.

sheet pan chicken and veggies
sheet pan chicken and veggies

Honey Balsamic Chicken and Vegetables

Ingredients:

-chicken

-broccoli

-carrots

-olive oil

-salt

-balsamic

-rice wine vinegar

-honey

-ginger

Process

This is the simplest meal you’ll make! You add your chopped veggies to a sheet pan and begin roasting them while you cut up the chicken and prep the sauce. The sauce is just whisking everything together, no reducing needed. Halfway through cooking, you’ll add the chicken to the sheet pan and toss everything with half of the sauce. Finish roasting until the chicken is cooked through, then toss everything with the remaining sauce. That’s it!

honey balsamic chicken and vegetables
honey balsamic chicken and vegetables

Sheet Pan Honey Balsamic Chicken and Veggies

Upgrade your standard chicken and vegetable dish with this quick and easy weeknight dinner made on one pan! Packed with flavor and highly nutritious, this is the ultimate simple dinner recipe.
Course Main Course
Cuisine American
Keyword allergy friendly, dairy free, easy dinner, gluten free
Prep Time 20 minutes
Cook Time 45 minutes
Servings 4 servings
Author Victoria Faling

Ingredients

  • 6 large carrots, chopped into coins
  • 2 heads broccoli, chopped
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1 lbs chicken breast, chopped into cubes
  • 1/4 cup balsamic vinegar
  • 2 Tbsp rice wine vinegar
  • 2 tsp honey
  • 1 tsp garlic infused olive oil
  • 1 tsp grated ginger root

Instructions

  • Preheat oven to 425F.
  • Toss the carrots and broccoli with the olive oil and salt and lay evenly across a parchment lined baking sheet. Bake for 30 minutes.
  • While veggies are roasting, prepare your sauce by whisking everything together in a measuring cup. Taste and adjust the ginger and honey to your liking.
  • After the veggies have been cooking for 30 minutes, add the chicken to the sheet pan and half the sauce. Toss everything and spread evenly across the pan again. Roast for another 15 minutes, until chicken is done and veggies are fork tender.
  • Remove the tray from the oven and toss everything with the remaining sauce.
  • I love serving this over rice!
No Bake Protein Brownies (Gluten Free, Vegan)

No Bake Protein Brownies (Gluten Free, Vegan)

These will be the easiest brownies you’ve ever made. Packed with all the chocolate goodness, they are completely gluten free, refined sugar free, can be made vegan, AND are high protein!

no bake brownies
no bake brownies

Craving a chocolate treat, but don’t want to go through the hassle of turning the oven on and baking an entire batch of brownies? Then this recipe is for you! These no brownies only require the fridge. Plus they are completely gluten free and can be made both vegan and refined sugar free. My favorite thing about these healthy brownies is that they are high in protein, making them an awesome snack. They’ve been my go-to afternoon snack for weeks now.

gluten free no bake brownies
gluten free no bake brownies

No Bake Protein Brownies

Let’s talk ingredients! What’s in these gluten free brownies that makes them so healthy?

  • Dates: these no bake brownies are sweetened only with dates!
  • Cocoa powder: pure cocoa powder delivers the rich chocolate flavor.
  • Protein powder: the “flour” in these brownies is protein powder. I like to use the pea protein from Sprout Living (code LEMONSNLYME20 for 20% off) to keep these brownies vegan. You can use any protein powder you want, though, and feel free to use a chocolate flavored one to enhance the chocolate in this recipe!
  • Granola butter: I use my granola butter recipe to keep these brownies nut free, but you can use any nut/seed butter you want.
  • Chocolate chips: to enhance these no bake brownies, they are topped off with a layer of melted chocolate. You can keep them vegan and refined sugar free depending on the chocolate you use. I love Enjoy Life for an allergy friendly option or HU Chocolate to keep them completely refined sugar free.

How do you make no bake brownies?

You just blend everything together! Yes, it really is that easy. First, the dates are soaked until soft and then combined with the remaining ingredients. Everything is blended together in a food processor until you get a smooth batter.

The batter is spread into the bottom of a loaf pan and topped with melted chocolate. Let everything set in the fridge and then your no bake brownies are ready. Blend, spread, refrigerate, and eat. That’s it!

cassava flour
cassava flour

gluten free and vegan brownies
gluten free and vegan brownies

No Bake Protein Brownies

These easy brownies require no oven or hand mixing. They are high in protein and completely gluten free and can be made vegan and refined sugar free. The perfect no bake brownies do exist!
Course Dessert, Snack
Cuisine American
Keyword chocolate, gluten free, healthy, high protein, refined sugar free, vegan
Prep Time 4 minutes
Total Time 1 hour
Servings 9 brownies
Author Victoria Faling

Equipment

Ingredients

  • 8 pitted medjool dates
  • 1/4 cup granola butter or nut/seed butter of choice
  • 1 scoop protein powder see notes above for options
  • 2-4 Tbsp cocoa powder
  • 1 tsp vanilla extract
  • pinch of salt
  • 1/2 cup chocolate chips
  • 1/2 tsp coconut oil

Instructions

  • Soak the dates in hot water for 10 minutes to soften.
  • Combine dates, granola/nut/seed butter, protein powder, cocoa powder, vanilla, and salt in a food processor and blend until you have a smooth batter.
  • Line a loaf pan with parchment paper then spread the brownie batter evenly into the pan.
  • Combine the chocolate chips and coconut oil together in a microwave safe dish (I like to use a measuring cup) and melt at 30 second intervals until smooth. Pour the chocolate over your brownie batter and spread evenly across the top.
  • Refrigerate the brownies for an hour, until the chocolate on top has hardened. Cut and enjoy! Keep these brownies in the fridge for up to 5 days, place leftovers in the freezer.
Curried Cauliflower and Sweet Potato Salad (Gluten Free & Vegan)

Curried Cauliflower and Sweet Potato Salad (Gluten Free & Vegan)

This curried cauliflower and sweet potato salad is nutrient dense and flavor packed. It’s the perfect vegan and paleo dish that can be turned into a complete meal!

curried cauliflower and sweet potato salad
curried cauliflower and sweet potato salad

Sweet potatoes are one of my favorite foods, so I’m always thinking of new dishes to make with them. Plain roasted vegetables can get boring, so I love making vegetables more fun and delicious. This roasted vegetable salad is filled with add-ins to bring in some crunch and sweetness and then dressed with a creamy dressing that has just the right amount of curry kick.

vegan roasted vegetable salad
vegan roasted vegetable salad

Curried Cauliflower and Sweet Potato Salad

Ingredients:

  • Cauliflower
  • Sweet potato
  • Olive oil
  • Salt
  • Add-ins: golden raisins, toasted nuts (walnuts or cashews are best!), roasted chickpeas
  • Cilantro
  • Granola butter or nut/seed butter of choice
  • Lemon juice
  • Curry powder
  • Grated ginger root
  • Maple syrup
  • Garlic infused olive oil

How to make this salad:

This veggie salad is easy to make. First, you roast the cauliflower and sweet potato. While those are roasting, you can measure out your add-ins, toast your nuts and chickpeas if using, and make the dressing. Once the vegetables are done roasting, you toss everything together.

This gluten free salad can be made fully paleo by using a nut or seed based butter for the dressing. I use my homemade granola butter in this recipe as it is my absolute favorite and is allergy friendly! You can keep this recipe completely nut free by using roasted chickpeas instead of nuts for the add-ins.

paleo roasted vegetable salad
paleo roasted vegetable salad

Can I Make This a Complete Meal?

I love serving this vegetable dish with roasted chicken, but you can also make it a complete vegan meal by adding a can of roasted chickpeas. The chickpeas add the perfect crunch and a protein boost.

gluten free curried cauliflower and sweet potato salad
gluten free curried cauliflower and sweet potato salad

Curried Cauliflower and Sweet Potato Salad

This fully vegan roasted vegetable salad is gluten free, dairy free, and can be made fully paleo. It is nutrient dense and packed with flavor- the perfect addition to any meal!
Course Main Course, Salad, Side Dish
Cuisine American
Keyword dairy free, gluten free, nutrient dense, vegan
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Author Victoria Faling

Ingredients

  • 1 large head of cauliflower
  • 2 medium sweet potatoes
  • 2 Tbsp olive oil
  • 1/4 tsp salt
  • 1/3 cup golden raisins
  • 1/3 cup toasted walnuts or cashews *see notes below for nut free version
  • 1/3 cup chopped cilantro
  • Add-ins see notes above about other add-ins to make this a complete meal

Dressing

  • 1/4 cup granola butter or nut/seed butter of choice
  • 1/2 a lemon, juiced
  • 1/2-1 tsp curry powder
  • 1 thumb grated ginger root
  • 1/2 tsp salt
  • 2 tsp maple syrup
  • 1 Tbsp garlic infused olive oil or regular olive oil and 1 clove of pressed garlic
  • 2-4 Tbsp water

Instructions

  • Preheat oven to 425F.
  • Chop cauliflower into florets and sweet potato into bite size pieces. Toss vegetables with olive and salt and spread on a parchment lined baking sheet. Bake for 40-45 minutes, until golden and fork tender.
  • While vegetables are cooking, toast your walnuts in a frying pan over medium heat, mixing often until just beginning to golden and become fragrant. This will only take 5-10 minutes.
  • When vegetables are done, set aside while you make the dressing.
  • While vegetables are cooling, make your dressing by combining all ingredients except for the water in a small bowl or jar. Start with 1/2 tsp curry powder and increase based on taste. Miix well to combine, taste and adjust salt and curry powder as needed. Add in water 1 Tbsp at a time until you get a pourable consistency that isn't too thick.
  • Toss vegetables, add-ins, and dressing together in a large bowl and serve! Leftovers can be kept in the fridge for up to 3 days.

Notes

To keep this recipe completely nut free, use a can of roasted chickpeas instead! Be sure to use granola butter or a seed butter like tahini or sunflower seed butter in the dressing.
Low FODMAP Stuffed Peppers (Paleo, Dairy Free)

Low FODMAP Stuffed Peppers (Paleo, Dairy Free)

These easy Low FODMAP Stuffed Peppers are the perfect meal prep or dinner party dish. They contain no tomatoes for those with allergies, but are filled with Italian spices to keep the flavor high! Dairy free, completely paleo, and delicious.

paleo stuffed peppers
paleo stuffed peppers

I was never a huge fan of stuffed peppers, but, honestly, they are a super easy dish that can be adjusted to your tastes. Stuffed peppers are a great meal prep dish or main dish for family dinner or a dinner party. I love that you can adjust the herbs or mix-ins to your taste buds and/or to use up what you have in the fridge.

low fodmap paleo stuffed peppers
low fodmap paleo stuffed peppers

Ingredients in Low FODMAP Stuffed Peppers

  • Olive oil: for sautéing the veggies
  • Garlic infused olive oil: for flavor without the FODMAPs
  • Bell peppers: obviously
  • Ground beef: for protein
  • Cauliflower rice: to keep this recipe grain free and paleo
  • Kale: for added nutrients and flavor
  • Italian spice: to flavor these peppers
  • Salt
  • Feta, regular or vegan: this adds creaminess and flavor!

These paleo stuffed peppers utilize ground beef, cauliflower rice to keep them grain free, kale, and feta. I used a vegan feta to keep them dairy free, but the melty cheese is a must in these peppers! A combination of garlic infused olive oil (for low FODMAP) and Italian herbs bumps up the flavor profile. I also love serving these with guacamole. That may seem random, but it goes so well!

Substitutions and Variations

Garlic olive oil: Garlic infused olive oil is low FODMAP and won’t upset your GI system. If you can tolerate garlic, use some fresh chopped garlic instead!

Beef: Ground chicken or turkey would also work! Just use your preferred ground meat.

Cauliflower rice: You can always use cooked white or brown rice instead. I use cauliflower rice to keep this recipe paleo, but you can use grains as desired.

Feta: I don’t tolerate dairy, so I always use a vegan feta, but regular feta will work fine too. You can also use your cheese of choice like mozzarella, cheddar, or even some parmesan.

paleo stuffed peppers
paleo stuffed peppers

Storage

Keep this leftover stuffed peppers in an airtight container in the fridge for up to 3 days. These also freeze well which makes them great for batch cooking. Wrap individual peppers in plastic wrap or tinfoil and freeze for in an airtight bag/container for up to 3 months.

More Paleo Dinner Recipes

Air Fryer Paleo Popcorn Chicken

Paleo Curried Chicken and Veggie Stir Fry

AIP Beef Stir Fry

Paleo Pot Pie

low fodmap stuffed peppers
low fodmap stuffed peppers

Paleo Stuffed Peppers

These easy stuffed peppers are the perfect nutrient dense meal prep or dinner party dish! Packed with Italian herbs, lots of veggies, and ground beef, you can’t go wrong making a batch of these.
Course Main Course
Cuisine American, Italian
Keyword dairy free, gluten free, low fodmap, paleo
Prep Time 20 minutes
Cook Time 45 minutes
Servings 6 peppers
Author Victoria Faling

Ingredients

  • 1 Tbsp olive oil
  • 1 Tbsp garlic infused olive oil*
  • 6 bell peppers
  • 1 lbs. ground beef
  • 3 cups riced cauliflower
  • 1 small bunch of kale finely chopped
  • 2 tsp Italian spice
  • 1 tsp salt
  • 1 cup feta, crumbled regular or vegan

Instructions

  • Preheat oven to 400F.
  • Heat a skillet over medium heat and add 1 Tbsp of olive oil. Cook your ground beef until almost browned.
  • While beef is cooking, slice the tops off the peppers and de-seed them. Place them in a baking dish and set aside.
  • Before beef is finished cooking and is still a little pink in places, add the cauliflower rice. Cooking for about 5 minutes until it's softer.
  • Add the kale, garlic olive oil, salt, and Italian herbs. Sauté for a minute or two until kale has wilted.
  • Mix in the feta, then evenly divide your mixture between the 6 peppers. Place the tops back onto the peppers and bake for 35-45 minutes, until peppers are soft.
  • Serve with a side salad, guac, or other favorite sauces!

Notes

If you don’t have garlic infused olive oil, just use regular. If you can tolerate garlic, sauté a couple of diced cloves before adding the ground beef.

Paleo Carrot Cake with Dairy Free Icing

Paleo Carrot Cake with Dairy Free Icing

This healthier carrot cake is perfection! Gluten free and dairy free, it’s packed with spice and flavor all while being lower sugar than your average cake with a refined sugar free option.

gluten free carrot cake
gluten free carrot cake

I’ve been making this paleo carrot cake for years with rave reviews from friends (it’s often requested as the dessert I bring to parties and get togethers) and I finally got around to photographing it and getting it on my website. If these pictures don’t do it justice, then let me explain to you why you need this carrot cake in your life!

This gluten free cake is filled with just the right amount of spice and carrot, all while being low sugar, dairy free, and fully grain free. I offer a fully refined sugar free option, as well. My secret ingredient is a tiny bit of orange zest and juice. I find that amplifies the spices and carrot perfectly.

paleo carrot cake bars
paleo carrot cake bars

Something I love about this gluten free carrot cake is that it is lower in sugar than your average cake and tastes way more grounding and earthy. I already don’t love overly sweet desserts, but part of why carrot cake is so great is that it’s made with such a grounding root vegetable. I want to be able to taste that and feel whole upon eating it. This carrot cake does just the trick!

gluten free and dairy free carrot cake
gluten free and dairy free carrot cake

Paleo Carrot Cake

Ingredients: The dry ingredients in this cake consist of a mix of grain free flours, baking powder, baking soda, and the best blend of spices. These spices include cinnamon, ginger, cloves, and nutmeg. The best sugar to use in this recipe is brown sugar, but you can sub in coconut sugar for a refined sugar free option.

The wet ingredients include eggs, olive oil, applesauce, vanilla extract, orange juice, orange zest, and shredded carrots.

Add-ins: The best add-ins are walnuts, in my opinion. The added crunch is the perfect balance with this soft cake and creamy frosting. I’m not a huge raisin fan, but you can certainly add in some raisins if desired.

Icing: My favorite icing is this dairy free cashew buttercream from The Minimalist Baker. There was no point in trying to remake something that is already perfect. I do provide an alternative with dairy free yogurt, powdered sugar, vanilla extract, and lemon juice that is also quite delicious and a bit easier to make.

Homemade powdered sugar: If you are making my icing which includes powdered sugar, you can make your own at-home coconut sugar powdered sugar to keep this cake refined sugar free. All you have to do is blend 1 cup of coconut sugar with 1 Tbsp of tapioca or arrowroot starch.

grain free carrot cake
grain free carrot cake

How to Make This Cake

As an American, I rarely ever weigh ingredients, I always just measure them. I know, that’s not precision baking! But we Americans are useless and never learned how to weigh ingredients ;). Well, not for this recipe! I tested so many other carrot cake recipes and made this cake so many times before getting it right. I found that weighing the ingredients truly gives this cake the best texture.

If you don’t have a kitchen scale, I have provided cup measurements, but I highly suggest weighing your ingredients if possible.

grain free carrot cake
grain free carrot cake

tigernut flour

Paleo Carrot Cake

This paleo carrot cake is completely grain free, gluten free, and dairy free. It is the ultimate, healthier cake!
Course Dessert
Cuisine American
Keyword autoimmune paleo, carrot cake, dairy free, gluten free, healthy, refined sugar free
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 9 slices
Author Victoria Faling

Ingredients

Cake

  • 110 grams Tigernut flour or almond. This is about 1 cup
  • 70 grams arrowroot or tapioca starch cassava flour works in a pinch. This is about 1/2 cup
  • 30 grams coconut flour this is about a scant 1/3 cup
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • pinch of cloves
  • pinch of nutmeg or mace
  • 1/4 tsp salt
  • 1/2 cup brown sugar or 3/4 cup coconut sugar
  • 1/2 cup applesauce
  • 1/3 cup olive oil
  • 1 tsp vanilla extract
  • 2 Tbsp fresh orange juice
  • 1/2 tsp orange zest
  • 2 Tbsp milk of choice *may not need
  • 1.5 cups peeled and shredded carrots about 2-3 carrots
  • 1/2 cup walnuts, plus more for decorating optional
  • 1/2 cup raisins optional

First Icing Option:

Second Icing Option:

  • 1 cup yogurt of choice Thicker yogurts work best, like Greek yogurt or Forager cashew yogurt.
  • 1/2 cup powdered sugar make your own at home powdered coconut sugar to keep refined sugar free (see notes above)
  • 1 tsp vanilla extract
  • 2 Tbsp lemon juice

Instructions

  • Preheat oven to 350F.
  • Shred your carrots first and set aside. The easiest way to do this is in a food processor.
  • Sift all your dry ingredients together in a bowl. This include the flours, baking powder and soda, spices, and salt.
  • In a large bowl or stand mixer, combine all of the wet ingredients and sugar- eggs, applesauce, oil, vanilla, orange juice and zest, and sugar. Beat on medium until well combined.
  • Add your dry ingredients to your wet and beat on low until just combined. Using the paddle attachment if using a stand mixer. If the batter seems way too thick, add your milk. I find this really depends on the brand of flours that you are using, so you may not need the milk if you are using the same brands I have linked.
  • Fold in your carrots and walnuts/raisins if using.
  • Let batter sit while you line a 8×8 or 9×9 baking dish with parchment paper.
  • Evenly spread batter into baking dish and bake for 35-40 minutes, until a toothpick comes out clean.
  • Let the cake cool completely before icing the cake. If making the first icing option, be sure to read the recipe as it does require chilling time and should be made in advance.
  • To make the second icing option, combine all ingredients together in a bowl and mix well until you have a thicker, spreadable icing. If the icing is too runny for any reason, you can add more powdered sugar.
  • Once cake is cooled, remove from pan and ice. I like to add more crushed walnuts on top, but decorate as desired. Slice, serve, and enjoy!