Chocolate Cinnamon Cake with Sweet Pecan Glaze

If you've already consumed a few too many cookies and/or slices of pie, I've got you covered with this chocolate cinnamon cake with sweet pecan glaze. It's everything you've ever wanted in a holiday dessert!

This post is sponsored by Bob's Red Mill.

I feel like cake totally takes the backseat during the holiday season. Why is that? Maybe they look weird without birthday candles? Maybe people find more comfort in cookies and pies and fruitcake (<-- joke)? Maybe cake feels somewhat too perfect for this season with it's crisp, frosted edges? 

Whatever the reason may be, I've tried to solve them all with this cake. It has an extra dose of comfort from the cinnamon and molasses. It also gives off a bit more rustic + casual feel with its 1-layer, glaze-topped presentation. 

Word to the wise. If any dessert you make turns out a bit messier than expected, calling it "rustic" makes everything okay. 

In this cake you'll find a few of my very favorite gluten-free flours from Bob's Red Mill. I've been using their flours for longer than I can remember. I still can't get over the variety of flours they have and how many of them are gluten-free. The quality of their products never disappoint, and I kind of have a thing for their displays in stores. It must be the architect/designer in me, but the grid of BRM bags stacked on shelf after shelf always makes me way too excited.

Sorghum flour is one I've been experimenting with lately, as it helps add a lighter texture to gluten-free baked goods. I love the nuttiness from the almond flour and also the moisture and richness it adds to this cake and other baked goods. Oat flour rounds this group out, adding even more nutty flavor with a hint of sweetness. 

And now for the topping. Can we just take a moment here?

It pretty much tastes like a caramel glaze, thanks to the out of control amazing flavor from coconut sugar. Have you tried coconut sugar yet? If not, you must!

This topping comes together in just a few minutes and is way easier to pour all over top than it is to frost a cake.

Plus it's warm.

And crunchy.

And it would be good as a topping on basically anything. 

Or eaten with a spoon.

Print Recipe!

heavily adapted from Lindsey + Sarah

CHOCOLATE CINNAMON CAKE WITH SWEET PECAN GLAZE

gluten-free, dairy-free // yields 8 slices

for the cake:

• 1/2 cup + 1 tablespoon coconut sugar
• 1/3 cup sorghum flour
• 1/3 cup gluten-free oat flour
• 1/3 cup blanched almond flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 1/2 large eggs
• 3/4 cup + 1 tablespoon light (canned) coconut milk
• 1/4 cup unrefined coconut oil, melted
• 2 tablespoons blackstrap molasses

for the glaze:

• 1/2 cup chopped pecans
• 1/2 cup powdered coconut sugar (see notes for instructions)
• 3 tablespoons unsweetened almond milk
• 1/4 teaspoon cinnamon
• pinch of salt

Preheat your oven to 350° and thoroughly grease an 8-inch round pan with coconut oil.

Stir all dry cake ingredients in a large mixing bowl, until no clumps remain from the coconut sugar. In a medium bowl whisk the eggs then whisk in the milk. Add the molasses to the melted coconut oil then pour into the milk mixture and whisk to combine. Pour into the flour mixture and whisk until you no longer see dry flour. Pour into the pan and place in the oven for 45-55min, until a toothpick comes out nearly clean (it should feel slightly sticky).

Let cool in the pan for 30 minutes. Slide a thin spatula around the edge of the pan and gently nudge the cake with your spatula in a few places to loosen. Place a hand gently on the top of the cake and flip to release. Gently place upright on a cooling rack until fully cooled.

While the cake cools, place pecans in a dry pan over medium heat. Toast for about 6-8 minutes until fragrant and just starting to brown. Stir frequently. Remove nuts from heat.

Just before serving place nuts back in the pan over low heat. Stir the milk, powdered coconut sugar, cinnamon, and salt in a small bowl until smooth. Pour into the pan with the nuts and stir until heated through. Slice cake on a large plate and pour the glaze overtop and serve immediately. Or, slice cake and serve with glaze on the side.

Notes:

I used Bob's Red Mill coconut sugar, sorghum flour, GF oat flour, and almond flour in this recipe.

To make powdered coconut sugar: Place 1 cup coconut sugar + 1 tablespoon arrowroot starch (or cornstarch) in your blender. Blend on low working to high until powdery. Scrape corners and bottom of blender and blend again if needed.

Feel free to leave the cinnamon out if desired and sub honey instead of blackstrap molasses for a more traditional chocolate cake flavor. You can also use refined coconut oil if you'd like zero coconut flavor.

Happy Friday!

Cake me.

Ashley

Today’s post is sponsored by Bob's Red Mill. Product opinions are always my own. If I didn’t love it, you wouldn’t hear about it. I truly appreciate your continued support!

Vanilla Muffins

Friday! Friday!

We're starting this Friday off right with vanilla muffins. Vanilla muffins that are so full of goodness I can hardly stand it. I would definitely call myself vanilla obsessed. It's one of my all-time favorite kitchen ingredients and plain as it may be, my favorite ice cream flavor. 

This post is sponsored by Rodelle. All products have been tested and approved by my taste buds. 

A few months ago, I had the chance to meet some of the staff at Rodelle to learn everything there is to know about vanilla. Well, maybe not everything but a whole heck of a lot. I've been a long time fan of Rodelle's vanilla products, but I'm thrilled they reached out so I could learn even more. 

What stood out most to me was how they frequently visit the farms in Africa for more than just quality control of their product. While quality is very important, they focus much of their time and effort in making sure there are safe and sustainable working environments for the farmers. They also help support the communities as a whole by providing things like clean drinking water, safe cooking stoves, and with the microfinance program. Rodelle did not ask me to tell you any of this, but I was so impressed by their efforts and felt compelled to share. 

While the vanilla beans I received from Rodelle were the most fragrant, sticky, and plump I've ever encountered (honestly), I wanted to see if steeping them in hot water would make it easier to scrape the seeds and result in a larger yield. This totally worked! No vanilla beans were left behind! It was nice to feel like no beans were going to waste. I'm sure it's especially helpful if your beans have dried out a bit.

Recently, I was also able to tour the factory in Ft. Collins to take photos for a freelance project. I cannot even describe the intensity of the vanilla aroma that takes over the entire facility. I obviously loved it.

Have you ever made vanilla sugar before? I used muscovado sugar (it tastes like caramel sugar!) and followed Alton's simple instructions. As if my vanilla obsession wasn't bad enough.

I used the vanilla muscovado sugar as an alternative to the vanilla crumb topping for a few of the muffins. So good either way or with some of both! 

I also learned something about crumb topping in my trials.  

If you melt the coconut oil (or butter in some crumb topping recipes) you'll achieve a chunkier topping like you see below. However, if you use softened coconut oil (or butter) it will result in more of a crust topping that spreads over the entire muffin. It seems like the opposite should happen as the dough with the softened coconut oil is much crumblier before baking. But for whatever sciency reason, the melted oil gives you that real-deal "crumb" look.

Moving on....

And because I'm slightly strange and don't like crunchy things in my muffin but they're okay on top of my muffin, I've added cacao nibs to the crumb topping.

It provides a delicate crunch and slightly bitter, chocolaty bite to contrast all of that sweet vanilla flavor.

Print Recipe!

Vanilla Muffins with Crumb Topping 

heavily adapted from my citrus poppy seed muffins (guest post on 80-twenty)
gluten-free // yields: 12 standard muffins

for the crumb toppings:

• 3 tablespoons melted coconut oil
• 1 teaspoon pure vanilla extract
• 1/2 cup + 2 tablespoons gluten-free oat flour
• 1/4 cup gluten-free rolled oats
• 3 tablespoons muscovado sugar (or coconut sugar/sucanat)
• pinch of salt
• 3-4 tablespoons cacao bean nibs

for the muffins:

• 1 cup gluten-free oat flour
• 3/4 cup almond flour
• 6 tablespoons muscovado sugar (or coconut sugar/sucanat)
• 1/4 cup sorghum flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup milk
• 1/4 teaspoon packed vanilla beans, scraped from appx. 2 plump pods
• 3 large eggs
• 1/4 cup applesauce
• 1 tablespoon pure vanilla extract
• 1/4 cup melted unrefined coconut oil (lightly cooled)

Preheat oven to 350° F. 

Pour the coconut oil for the crumb topping in a small mixing bowl. Add the vanilla extract and stir. Then add the oat flour, oats, sugar, and salt. Stir/mash with a fork until a cohesive dough forms, similar in consistency to a soft cookie dough. Mix in the cacao nibs. Set aside. 

Line a muffin tin with 12 liners.

In a large bowl stir the oat flour, almond flour, sugar, sorghum flour, baking powder, and salt until well combined.

In another bowl, briskly whisk the milk and vanilla beans together until the beans are evenly distributed. Add in the eggs, applesauce, and vanilla extract and whisk until well combined. Whisk in the oil and then immediately pour into the dry bowl. Stir until you no longer see dry flour.

Scoop into the muffin liners, filling about 3/4 of the way to the top. Break up the crumble topping and sprinkle over top of the muffins. Quickly place in the oven and bake for 17-22 minutes, until the edges are light golden brown and a toothpick comes out nearly clean. You want the toothpick slightly sticky (but not gooey). Let cool for 10 minutes in the pan and then transfer to a cooling rack. Allow to cool for at least more 20 minutes before serving.

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Notes:

• I used Rodelle's Pure Madagascar Vanilla Extract and Madagascar Vanilla Beans in this recipe.
• To get the most from your vanilla beans, steep them in hot water for about 10 minutes. Then, blot dry, trim the ends with a pairing knife, slice down the center (through the top layer only), and scrape the entire inside of the pod with the dull side of your knife.
• I do not recommend subbing any flours. However, for a stickier/denser muffin, use 1 cup oat flour and 1 cup almond flour and leave the sorghum flour out. The sorghum helps lend a fluffier texture.
• If you don't have vanilla beans on hand: sub 2 tablespoons vanilla paste, or 2 tablespoons pure vanilla bean extract
• In the crumb topping, feel free to add a small pinch of vanilla beans if desired. Or, instead of 1 teaspoon pure vanilla extract, sub 1 teaspoon vanilla paste.
• If you want more of a crust on top of the muffin rather than a crumb topping, use 3 tablespoons softened unrefined coconut oil and reduce the oat flour to 1/2 cup. The dough will be crumbly.

Happy weekending!

Ashley

This post was sponsored by Rodelle. Opinions are always my own and products are thoroughly tested before sharing. Thank you for supporting the occasional sponsored post that helps fund all the deliciousness you find here!