Orlando has an, uh, unique farmer’s market scene. It seems that the produce stands at Orlando farmer’s markets sell products that aren’t even cultivated in Florida. Huh? Needless to say, I do not support these phony farmers.
Luckily, there was local farmer’s market in our Mississippi town that we were excited to visit. It wasn’t a large one, but there were several produce stands that would fulfill our daily/weekly nutritional needs, amongst other things.
We purchased blueberries from a woman whose teeth implied that she had been dabbling with methamphetamines for quite some time. We also purchased some delicious jams that I’m determined to duplicate when they run out. We also couldn’t resist buying a watermelon the size of both of our heads, along with a small box full of juicy peaches. Mmmmm!
There’s always a small wish I make to myself when I go to a place like this: “Pleeeeease let there be a vegan and/or gluten-free stand!” At the very end of the lot, sure enough, there was a small, discreet stand with an elementary sign that read Gluten-Free Cakes. It was so unnoticeable that Matt walked right by. I pulled him back and said, “What are you doing?! LOOK!”
Long story short, Matt tried a banana cake with cream cheese frosting that he HAD to buy after 1 bite. During his heavenly bite, his eyes rolled back, he started nodded his head, and then looked at me with urgency in his eyes. So now, there’s a massive $35 cake in our fridge. It was quite a splurge, but worth it; how often does this boy get to buy a delicious treat like this? J
Unfortunately, it contained eggs and cream cheese, so I didn’t partake. I was determined to make this cake myself, though, and to veganize it. Here was my best shot at it.
Oh, and it was a damn good shot.
Gluten-Free Banana Cupcakes with Cream Cheese Frosting
Prep Time: 30 minutes
Cook Time: 30-60 minutes
Yield: 72 mini cupcakes
- 1 cup sorghum flour
- 1/4 teff flour
- 1/4 millet flour
- 1/4 potato starch
- 1/4 tapioca flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 2 tsp xanthan gum
- chopped walnuts, optional
- 7 ripe bananas, mashed
- 1/3 cup coconut oil, melted
- 1/2 cup coconut milk
- 1 cup evaporated cane juice
- 1/4 cup vegan cream cheese
- 1/2 cup Sweet Cinnamon Earth Balance
- Powdered sugar
STEP 1: I used 7 ripe bananas for this recipe. The browner, the better. In fact, you want them NAST. I wish my bananas had been more ripe, but it takes too much patience! Peel them, place them in a bowl, and squish them between your fingers until it’s a liquid form.
After that, place the rest of the wet ingredients in the bowl and whisk it up.
STEP 2: In a different bowl, combine and whisk your dry ingredients together. After that, slowly add your dry ingredients to the wet ingredients bowl, continuing to mix until all of the ingredients are fully blended.
STEP 3: I just bought an adorable mini heart-shaped silicone cupcake mold! Place these in the oven at 350°F for 15-17 minutes.
STEP 4: While the cupcakes are baking, start whipping your icing. In Tallahassee, I found this AMAZING Sweet Cinnamon Earth Balance butter, perfect for baking! If this gem is not in your town, I’d use the original Earth Balance and 1/2 teaspoon of cinnamon.
Mix the cream cheese and butter together in a bowl. Using a mixer, add a little bit of powdered sugar at a time until you have reached your desired taste.
STEP 6: Wait until the cupcakes cool, frost those babies, top with a walnut, and enjoy!