Ice Cream & Almond Butter-Chocolate Cupcakes by Lindsey | Dolly and Oatmeal

i'm popping in real quick to wish you all a happy end-of-summer!  although, i have to say, it kind of seems bittersweet when there's so much heartbreak and devastation happening in texas.  it's the large scale situations like these that have me feeling like anything i do isn't enough.  that giving to a few foundations or food banks doesn't really make a difference in someone's life who's lost so much.  my heart breaks for the families, and pets, and people there.  if you're wanting to donate and you're not sure where to donate to, here's a link to Feed Texas, a non-profit that provides food during major disasters.  also, the Houston Food Bank is another group working to help people affected by Harvey. 

alas, i bring you these almond butter chocolate cupcakes with frozen frosting (ahem, ice cream)! frank loves an ice cream cake. or anything cookies and cream related.  me? i could go without it. but since i'm not really consuming sweets as much, and there's nothing super sweet in the house for him to nosh on, AND because he's being such a great sport about it - i decided to make him something that would satisfy his craving.  

these cupcakes are seriously my favorite.  at first i was a bit afraid of how a grain-free cupcake would fare when mixed with almond butter.  i didn't know if all that fat in a baked good would even work.  i thought the result would be super dense, but the almond butter actually gave them a super lush texture, and the cassava flour (aka, my new baking buddy) gave them that delicate crumb that we're all used to having in a really good cupcake.  if you've followed along on instagram stories, then you know i tinkered around quite a bit with this recipe until i got it just right.  i hope you give them a try, and if you do, i hope you enjoy them as much as we do :)

wishing you all a bright holiday weekend, and the best end of summer! xoxo

ice cream almond butter-chocolate cupcakes | gluten/grain/dairy-free

i didn't make my own ice cream here, for lack of time (and sanity), but i have a few recipes here.  i know the question is going to come up, so i'll just disclose here that i haven't tried making these vegan.  but i'm hopeful that 2 flax "eggs" will do the trick (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water).

| makes 12 cupcakes |

  • 1 1/4 cups almond flour
  • 1/2 cup cassava flour
  • 1 cup coconut sugar
  • 1/3 cup raw cacao powder (or cocoa powder)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 heaping teaspoon fine sea salt
  • 1/2 cup raw almond butter
  • 1/2 cup unsweetened almond milk, at room temp
  • 1/2 cup liquid coconut oil
  • 2 pasture raised eggs, at room temp
  • 2 teaspoon pure vanilla extract
  • 2 pints dairy free ice cream of choice
  • sprinkles (optional)


  1. preheat oven to 350°F and line your muffin/cupcake tin with 12 liners.
  2. in a large bowl, whisk together the dry ingredients, breaking up any clumps.  in another large bowl, whisk together the wet ingredients until thoroughly combined.  mix the wet ingredients into the dry and use a rubber spatula to fold the batter together.
  3. fill each muffin/cupcake cavity just below the top.  bake in the center of your oven for 28-32 minutes, until a toothpick or cake tester inserted into the middle of a cupcake comes out clean.
  4. cool cupcakes on a rack for about 10 minutes.  then remove the cupcakes from the tin and let them cool completely.
  5. scoop ice cream onto the cupcake and serve immediately.
  6. cupcakes (without ice cream) can be stored in an air tight container in the refrigerator for up to one week.

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Dana's Vegan Vanilla Cupcakes w/ Strawberry Coconut-Cashew Frosting (+ A Giveaway) by Lindsey | Dolly and Oatmeal

if you follow me over on instagram or snapchat (dollyoatmeal), then you know i've been in LA for a long weekend with my family.  my mom and i went to visit my brother, his fiance, and her family.  it was an overwhelmingly fast, but beautiful mother's day weekend made all the more special because my brother's fiance is pregnant (due this summer) and frank and i are expecting a little one as well (ours in september!)!  cousins will be born within a couple months of each other, and we all couldn't be more swept up in all the feelings at the moment.  aside from my parent's heads exploding at the thought of 2 grandchildren within a couple months of each other, we're all just taking it as it comes, and counting our blessings.  i'm still wrapping my head around a lot at the moment as well, and savoring each time i feel this babe rolling around, tumbling, kicking, and whatever else these ones do in there.  and as soon as i get my stuff together i'll be sure to share more ;)

a couple of weeks ago i was lucky enough to get my hands on dana shultz's new book, minimalist baker's everyday cooking!  i can see this book being my ultimate go-to not only now, but i'm already bookmarking recipes for the months after the babe arrives.  if you're familiar with dana's blog then you're aware that her recipes are 10 ingredients or less, take 30 minutes or so to cook, and are 1 bowl/pot recipes.  this book is a continuation of these kinds of easy-to-prepare recipes without lacking any flavor or creativity - which is such a fete!  i've been trying to curb my cravings for sweets, but when i do partake in them i prefer refined sugar-free baked goods (i get crazy sugar highs that make me feel like crap, so i can't imagine how that would make my little one feels!).  so, when i saw dana's recipe for her vegan vanilla cupcakes (they're gluten-free, too!) i was literally drooling - plus, i was dreaming of all the (eggless) vegan batter i could lick!  her recipe calls on an abundance of wholesome ingredients without losing that velvet-y, cake-y sponge that's so essential for a really good cupcake.  the frosting recipe she provides called for a few ingredients i don't keep in my kitchen, so i whipped a vanilla frosting riff off of this old recipe and added my pregnancy go-to: strawbs!!  in any event, go make these cupcakes no matter which frosting you use.  i have a feeling this recipe will be a kitchen staple for a lot of cupcake-loving peeps out there.

*enter to win a copy of Minimalist Baker's Everyday Cooking by leaving a comment below with your go-to craving (pregnant or not!).  1 winner will be chosen at random (open to US residents only) and will run until next wednesday, may 18.  good luck!!! :) *UPDATE - giveaway now closed.


cupcake stands provided by aheirloom

Dana's Vegan Vanilla Cupcakes w/ Strawberry Coconut-Cashew Frosting | gf

a couple of notes: i substituted the cane sugar in dana's cupcake recipe for coconut sugar 1:1. also, there are 2 options for the frosting below.  the first one is from dana's book, and the second one is a coconut-cashew alternative with smooshed strawberries.

from Minimalist Baker's Everyday Cooking: 101 Entirely Plant-Based, Mostly Gluten-Free, Easy and Delicious Recipes

| serves 12 |


  • scant 1/2 cup (115ml) unsweetented plain almond milk
  • 3/4 teaspoon apple cider vinegar or lemon juice
  • 1 1/2 teaspoons baking soda
  • 2 flax eggs*
  • 1/2 cup (100g) organic cane sugar
  • 1/4 cup plus 1 tablespoon (75ml) maple syrup or agave nectar
  • 3/4 cup unsweetened applesauce
  • 1/2 cup (120ml) melted coconut oil, grape seed oil, or melted vegan butter
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup (73g) almond meal, plus more as needed
  • 1/3 cup (30g) gluten-free oat flour
  • 1 cup (160g) gluten-free flour blend (i used Bob's Red Mill gluten-free flour blend 1-to-1 gluten free baking flour, plus more as needed


  • 1/2 cup (112g) vegan butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 1/2 - 2 cups (140-224g) organic powdered sugar
  • 1-3 tablespoons unsweetened plain almond milk, to thin

strawberry coconut-cashew frosting

  • 3/4 cup raw cashews, soaked for at least 4 hours or overnight, drained and rinsed
  • coconut cream from 1 15-ounce full-fat can coconut milk
  • 1/4 cup coconut oil, softened or melted and cooled
  • 2-4 tablespoons unsweetened almond milk 
  • 2-3 tablespoons maple syrup
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • pinch of salt
  • 6-8 medium strawberries, more for garnish

*flax egg

  • 1 tablespoon (7g) flaxseed meal (ground raw flaxseed)
  • 2 1/2 tablespoons (37ml) water


  1. preheat the oven to 350°F (176°C).  line 12 muffin tins with paper liners, or lightly grease and flour (with gluten-free flour). shake out excess.
  2. in a liquid measuring cup, measure out the almond milk, add the vinegar and baking soda, and stir.  let sit for 5 minutes.
  3. in the meantime, prepare the flax eggs in a large bowl.  let sit for 5 minutes.
  4. add the sugar, maple syrup,  and almond milk mixture to the flax eggs and beat to combine.  then add the applesauce, coconut oil, vanilla, baking powder, and salt. mix.
  5.  add the almond meal, oat flour, and gluten-free flour blend. beat or whisk to combine,  if the batter appears too thick, add a little almond milk.  if too thin, add a little more gluten-free flour blend or almond meal.  the batter should be thin but pourable.
  6. divide the batter evenly among the muffin tins, filling them 3/4 full (there should be enough for 11 or 12 cupcakes).  bake for 24-31 minutes or until puffy, golden brown, and toothpick inserted into the center comes out completely clean. 
  7. remove from the oven and let rest in the muffin tin for 10-15 minutes, then remove and let cool completely on a cooling rack.  allow the cupcakes to fully cool before unwrapping to avoid sticking to the wrapper.
  8. for the frosting, wipe/rinse your mixing bowl clean and add the butter and vanilla.  beat until light and fluffy.  then add the powdered sugar 1/4 cup (56g) at a time.  continue mixing until thick and creamy.
  9. drizzle in a little almond milk to thin.  the frosting should be fairly thick do as to hold its shape once on the cupcakes, so only add as much milk as necessary to make it spreadable.  add more powdered sugar if it gets too thin.
  10. frost the cupcakes generously.  sprinkles or fresh raspberries makes the perfect garnish.
  11.  leftovers keep covered at room temperature for up to 3 days, though best within 24 hours. 

strawberry coconut-cashew frosting

  1. place cashews, coconut cream, coconut oil, 2 tablespoons milk, 2 tablespoons syrup, lemon juice, vanilla, and salt in a high-speed blender (preferably a vitamix) and blend, adding more milk 1/2 tablespoon at a time until smooth and creamy.  taste and adjust sweetness, adding the additional tablespoon of syrup if needed.
  2. refrigerate frosting for at least 5-6 hours or preferably overnight.  
  3. mash strawberries with a fork or pulse in a food processor until you have medium chunks.  press through a fine mesh sieve with your fingers and reserve the strawberry juice for another purpose.
  4. when the frosting is sufficiently chilled, fold in the strawberries and frost the cupcakes.  leftover cupcakes with this frosting need to be refrigerated. 

reprinted from Minimalist Baker's Everyday Cooking by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Dana Shult

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valentine cakes w/ blood orange cream filling ❤ by Lindsey | Dolly and Oatmeal

for some reason valentine's day takes me back to the 80s, when i would wear scrunchy socks, neon colored clothing, acid-wash legging-jeans, and my favorite outfit was a shirt and matching skirt with big, red sponge-painted hearts.  i had pink rimmed glasses and almost everyday i wore a super side-swept ponytail.  i LOVED valentines' day because i knew i could wear my sponge-painted heart outfit with no shame in my game, but mostly because my school would have a huge bake sale. so, my mom and i would go to the grocery store, buy duncan hines white cake and chocolate cake mixes, white and chocolate frosting and goodies like conversation hearts to decorate.  my favorite part was mixing the red food coloring into the white frosting to make PINK frosting!  like, seriously, what was more thrilling than that? and as this recipe shows, i'm still thrilled by pink frosting even as an adult.  

these cupcakes are filled with a pink, cream cheese-y center, riddled with red pulp.  the chocolate shell is hard compared to the moist and fluffy cake, so when you bite in, it begins with a crack and crunch of the shell.  these are somewhat a play on the snack cakes of my childhood (ones my parents never let me eat!) but with more wholesome ingredients.  i made a similar recipe last year, and if you're looking for another valentine goody i can steer you in the direction of heart-shaped whoopie pies, also from last year!

***also, donations are still being accepted for the Feed South Africa campaign.  please follow the link and donate here

valentine cakes w/ blood orange cream filling

| gluten + dairy free |

makes 20 cupcakes



  • 1 cup brown rice flour
  • 1/4 cup + 2 tablespoons almond flour
  • 2 tablespoons arrowroot powder
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine grain sea salt
  • 3 free-range eggs
  • 3/4 cup coconut palm sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon apple cider vinegar
  • 1 cup hot water
  • 1 blood orange, zested



blood orange cream filling

  • 4 ounces (1/2 cup) tofutti cream cheese 
  • 3-4 tablespoons raw honey 
  • 2 teaspoons pure vanilla extract
  • 3-4 tablespoons fresh squeezed blood orange juice, and some pulp too! (more or less depending on how vibrant you want the color and taste) 

chocolate shell + pink piping

  • 1/2 cup dairy free chocolate chips (i use Enjoy Life)
  • 2 teaspoons virgin coconut oil
  • 1/3 cup powdered sugar
  • 1 tablespoon fresh squeezed blood orange juice
  • 1-2 teaspoons almond milk


for the cakes

  • preheat the oven to 350° and grease/line 2 muffin tins
  • in a large bowl, whisk the first 6 ingredients.  in another large bowl, whisk the sugar and eggs until the sugar is dissolved - about 1 minute.  add the vanilla, oil and vinegar and mix to combine. add the hot water while whisking; add the wet ingredients to the dry and mix thoroughly until combined, add the orange zest and mix once more
  • divide the batter between the tins (i used about 2 1/2 tablespoons worth of batter for each cake).  place in oven and bake for 16-18 minutes, rotating halfway through for even cooking.  remove from oven and let them cool completely

make the blood orange cream

  • in a medium sized bowl, combine the cream cheese, honey, vanilla, and blood orange juice with an electric mixer .  mix until smooth and creamy and taste to adjust sweetness - you may want to add more or less juice as well depending on what shade of pink/red you want
  • using a spatula, pour the filling into a pastry bag, let the filling rest in the refrigerator until you're ready to use

assemble the cakes

  • turn cakes upside down and using the filled pastry bag, fill each one with cream (you will notice that they will get heavier and more plump when they have enough filling, don't squeeze too much in or they will burst) wash pastry bag if you plan on using the same bag for the pink icing
  • melt the chocolate in a double boiler over simmering water until melted and add the coconut oil. place cupcakes rightside up and either dip, or use a spoon to cover top with chocolate shell.  place cupcakes on a tray and refrigerate them until chocolate shell has hardened - about 15 minutes
  • combine the powdered sugar, blood orange juice and almond milk until it forms a malleable pink paste - you want it neither runny nor too stiff.  transfer to the pastry bag and decorate the tops of your cupcakes.  store at room temperature covered with parchment for up to 3 days

enjoy with the ones you love!