July 18, 2011

The Spunky Coconut's Divine Vegan Fudge Cake


I love it when my ten year old son wants to bake. A new baking pan was all he needed to stimulate his imagination.  He began describing to me the many ways he wanted to use this new pan.  He created these Vegan Fudge cupcakes with only a little help from me! 

Each cupcake was baked in two parts which allowed for a filling to be added into the hollow center and then the second decorative cake was added to the top for a stunning dessert.

For the cake, I made a few suggestions and he made an excellent choice to follow  The Spunky Coconut's Divine Vegan Fudge Cake recipe with just a few modifications.  He omitted the guar/xanthan gums and lowered the coconut sugar by half, because we were not accustomed to the effects of coconut sugar on our sugar-sensitive bodies.   He chose to use peppermint flavoring instead of the suggested vanilla. 

We created the creme filling by mixing 4 tablespoons organic palm shortening with 2 tablespoons organic honey.  For the icing, he melted allergy-friendly Enjoy Life Foods Chocolate chips and placed a dollop of his extra creme filling on the top of each cupcake. Of course, they were delightful!   

This delicious grain-free, gluten-free and egg-free recipe comes from Grain-Free Baked Goods & Desserts and may be purchased from  amazon.com and $4 OFF with code APYTME6C on the Spunky Coconut eStore.  

Just so you know, I purchased my own copy of this wonderful cookbook and it comes with my highest recommendations!   For more recipes like this see Kelly's blog, The Spunky Coconut.



  1. WOW! Kelly's recipes always rock, but I love your son's adaptation for your family's needs. Healthier, but still divine and so photogenic! :-)


  2. I am ordering organic palm shortening from tropical traditions, right, just so I can make the creme filling for Sophie! I am not sure what I will put it on yet, but I am thinking banana crepes (with banana leather), a topping for pancakes, and a fruit bowl with creme topping!


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