One of the most frequent requests I get from readers is to highlight more vegan, gluten free or allergen free recipes. Kristina does a fantastic job of meeting these requests for a wide range of food types, but when I meet someone who specializes in an area like this, I jump at the chance to showcase a recipe that works for people who find themselves with limited dining options.
Enter Kait Turshen. Kait has had a lifetime of health issues that she discovered were tied to not one but thirty different food allergies. Rather than focusing on the things she couldn’t eat, Kait chose to turn her personal dietary challenge into a new business, Bubble Girl Bakes, that would provide safe and delicious food for people suffering from allergies or food limitations that left them missing their favorite baked goods. Today she’s sharing a delicious recipe that is not only only vegan-friendly, but gluten free, allergen free and refined sugar free. Inspired by Starbucks’ ‘Dirty Chai’ drink (a Chai latte mixed with an espresso shot), Kait created these adorable mini bundt cakes that deliver a serious shot of flavor without the troublesome ingredients that can cause problems for some.
In addition to devoting her professional life to allergen-free baking, Kait is also a taking part in Fare Walk for Food Allergy, a walk to raise money for Food Allergy Research & Education (FARE) which works to ensure the safety and inclusion of individuals with food allergies while relentlessly seeking a cure. I feel lucky to know Kait personally outside of her baking life and will be joining her on the walk in a few weeks. If you’re interested in joining the walk to raise funds, or are able to support the cause, you can check out Kait’s Bubble Girl Bakes Team Page right here. Thanks so much to Kait for sharing this recipe with us and to all of you who’ve been patient and persistent with your requests for more allergy-friendly recipes! xo, grace
Photograph by Danielle Bass
About Kait: After spending the majority of her adulthood plagued with fatigue, nausea, anxiety, depression, bloating and weight fluctuation, Kait discovered she had thirty food allergies. Unable to find a bakery in New York City that catered to her unique dietary needs, Kait decided to just start baking on her own. A few burned batches and dry loaves later, she perfected gluten-free, allergen-free, vegan versions of classic sweet treats. With a renewed approach to baking and cooking, Kait felt like a new (energized!) person. She’s thrilled that gluten free, allergen free eating doesn’t have to be unsatisfying, tasteless, or bland- it just takes a little creativity, adjustment, and patience along the way. Kait chronicles her gluten free, allergen-free cooking adventures on her blog, Bubble Girl Bakes and you can find her on Instagram right here.
Food photography and styling by Maxwell Tielman
The full recipe continues after the jump…
-2 cups Bubble Girl’s gluten free flour mix (see recipe here)
¾ cup beet sugar (or non-refined sugar of choice)
2 chai tea bags (contents only-discard bags)
1 package quick rise yeast
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ cup warm water (110̊-115̊)
6 tablespoons palm oil shortening, melted
¼ cup applesauce, unsweetened
1 tablespoon vanilla
Preheat oven to 325 and grease a mini bundt cake pan. Without a mini bundt cake pan in your pantry? A classic donut pan or muffin tin works too!
In a large mixing bowl, combine dry ingredients and mix until well blended.
In a separate mixing bowl, combine water, melted shortening, applesauce, and vanilla and mix well.
Add wet ingredients to dry ingredients and mix until well combined. Cover with a towel and let sit for 10 minutes.
Spoon batter into each cake mold, approximately ¾ full. Bake for 13-15 minutes or until tester comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack for remainder of cooling. Once cakes are completely cooled, drizzle with Chocolate Coffee Glaze. Makes 12 mini bundt cakes.
Chocolate Coffee Glaze
½ cup vegan chocolate chips
2 tablespoons palm oil shortening or allergy friendly oil
½ tablespoon instant coffee
Combine ingredients in a microwave-safe bowl and heat for 30 seconds. Stir mixture well and microwave for an additional 30 seconds. Stir mixture until a thin glaze consistency is reached. Microwave for an additional 15 seconds, as needed.
Kate’s recommended brands for ingredients: