Artisan Sweets

Double Chocolate Blender Brownies

I have never met a baked good that I didn’t like. The issue with baked goods is they are not often gluten free or healthy. These double chocolate blender brownies solve that problem in delicious style! They are actually good for you.. seriously. There is not a single thing in them that is bad for you. In fact, they are jam packed full of fiber, protein, and probiotics. Brownies that are downright healthy? You better believe it!

Gluten Free Double Chocolate Blender BrowniesGluten Free Double Chocolate Blender Brownies

Dark, fudgy, and sweetened only with honey and banana, these double chocolate blender brownies are the perfect solution for satisfying cravings! I have never liked banana based baked goods that actually taste like banana. Eating bananas is only done because they are healthy, not because I enjoy them. I simply cannot abide by my baked goods tasting like a fruit! The best thing about this recipe is that the banana is virtually invisible to your tastebuds. Seriously. You cannot tell that it is in them.

The hearty dose of protein in these brownies comes from the addition of Bob’s Red Mill Protein Powder Nutritional Booster – a unique blend made from pea protein powder, chicory root fiber, chia seeds, probiotics, and monk fruit extract for a touch of sweetness. It can be used in smoothies and a number of baked goods!

I recently used the nutritional booster in a wonderfully delicious recipe for Protein Packed Chocolate Granola Bars. They are the perfect on-the-go snack.

Gluten Free Double Chocolate Blender Brownies


Double Chocolate Blender Brownies
Recipe type: Dessert
Cuisine: Gluten Free, Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 9
These dark and fudgy, honey sweetened brownies are the perfect indulgence for satisfying chocolate cravings. Dark chocolate melts into a gentle honey and banana sweetness that is irresistible.
  • 2 medium size bananas [ starting to brown ]
  • ½ cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 4 tbsp honey
  • 2 tbsp coconut milk
  • ½ cup chocolate protein powder [ I used Bob's Red Mill Nutritional Booster ]
  • ½ cup unsweetened cocoa
  • 1 tsp instant espresso
  • ½ cup 85% dark chocolate - chopped
  • 1 tsp baking soda
  • ¼ cup macadamia nuts
  • 1 tbsp coconut sugar
  1. Preheat oven to 375˚ and grease a 9x9 square baking dish.
  2. Pulse together macadamia nuts and coconut sugar in food processor. Topping should be coarsely chopped. Set aside.
  3. Place bananas, applesauce, coconut milk, vanilla extract, honey, cocoa powder, instant espresso, and protein powder in blender or food processor and puree until smooth. Pulse in chopped dark chocolate and baking soda.
  4. Pour batter into prepared dish, spreading evenly.
  5. Bake for 25-30 minutes, or until edges pull away from pan.
- Any kind of nut is delicious on top or added into the batter. Toasted pecans and walnuts are fantastic options!
- Switch up the flavor: Swap out the cocoa and chocolate protein powder for 1 cup of vanilla protein powder, add in 2 tablespoons honey and 2 tablespoons blackstrap molasses [ in place of 4 tablespoon honey ] + add 1 teaspoon cinnamon. Instant blondie brownies!

Gluten Free Double Chocolate Blender Brownies Gluten Free Double Chocolate Blender Brownies Gluten Free Double Chocolate Blender Brownies


If you love chocolate, especially dark chocolate, these brownies are for you. They are outrageously delicious, and so easy to make. Simply toss everything into the food processor or blender, pour into a baking pan and bake!

The Healthy Benefits

In addition to being gluten free and vegan, each decadent bite of these brownies is rich in potassium from the bananas, as well as, protein, fiber and probiotics from the additional Bob’s Red Mill Nutritional Booster. Not a trace of refined sugar is in this treat! Sweetened only with honey and fruit, these brownies won’t make your blood sugar spike. These blender brownies are even a good source of omega-3! It doesn’t get much better than that.


What is you favorite outrageously delicious healthy recipe? Have you tried blender brownies? Let me know in the comments!

Have a beautiful day,



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Protein Packed No-Bake Chocolate Granola Bars

Hey babes! I am super excited about this recipe. I love granola bars. So much, in fact, that I will sneak them late at night. Don’t ask me why I sneak them – I am an adult, I can just take the granola bar and no one would care. Sneaking just adds to the drama 😉 This energy boosting bar combines Bob’s Red Mill Gluten Free Quick Rolled Oats and Chocolate Protein Powder Nutritional Booster with almond butter, honey, pumpkin seeds, coconut milk, goji berries, dried cranberries, dark chocolate morsels, and a hint of coffee in a simple and healthy no-bake protein packed snack!

Protein Packed No-Bake Chocolate Granola BarsProtein Packed No-Bake Chocolate Granola BarsProtein Packed No-Bake Chocolate Granola BarsProtein Packed No-Bake Chocolate Granola Bars

These granola bars hold together beautifully without crumbling – given that the mixture is packed firmly and chilled well before slicing. The bars are chewy, with a light crunch from the nuts and seeds, and a little tang from the dried berries!

5.0 from 2 reviews
Protein Packed No-Bake Chocolate Granola Bars
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 12-24
Full of subtle mocha flavor that dances around the freshness of goji berries and dried cranberries, alongside the nutty crunch of almonds and pumpkin seeds, these no-bake protein granola bars are a light, guilt free snack that satisfy salty and sweet cravings.
  • 1½ cups Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats
  • 1 cup steel cut oats
  • 1½ cups puffed brown rice cereal
  • ½ cup unsalted pumpkin seeds
  • ¼ cup chia seeds
  • ¼ cup goji berries
  • ½ cup dried cranberries
  • ⅓ cup whole raw almonds
  • ½ cup Bob's Red Mill Chocolate Protein Powder Nutritional Booster
  • ¼ cup coconut milk
  • 3 tbsp coconut oil
  • ¼ cup light brown sugar
  • 8 tbsp honey
  • 2 tbsp black strap molasses
  • 3 full tsp unsalted almond butter
  • ½ tbsp instant coffee
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ½ cup dark chocolate or semi sweet morsels
  1. Preheat the oven to 350˚. Spread the rolled and steel cut oats and pumpkin seeds out on an unlined baking sheet and toast them in the oven for 10 minutes - Just until they start to turn golden and fragrant. Remove from the oven and set aside to cool.
  2. Line a baking sheet with parchment paper - leaving some overhang on either side for easy removal.
  3. In a large bowl, combine puffed brown rice cereal, chia seeds, goji berries, dried cranberries, almonds, protein powder, and a touch of cinnamon with the cooled oats and pumpkin seed mixture.
  4. In a medium pot over low/medium heat, combine coconut oil, coconut milk, almond butter, brown sugar, honey, black strap molasses, and instant coffee. Heat gently until sugar has dissolved then bring to a boil and allow to bubble for a minute. Remove mixture from heat and stir in the salt and cinnamon. Pour over oat/puffed rice mixture and stir until well combined. Allow mixture to cool for 8-10 minutes then fold in chocolate morsels.
  5. Spread granola mixture in an even layer on the lined baking sheet, packing it down firmly with spatula. Sprinkle with additional pumpkin seeds, goji berries and sea salt or flake salt. Use a rolling pin to ensure an even layer of granola, and that toppings stay in place. Place granola in the fridge to chill for about an hour until completely cooled.
  6. Remove granola from baking sheet, using the overhanging parchment paper to lift the slab. Cut into bars using a large serrated knife. The slab will make 12 - 24 granola bars depending on the size that you desire.
Granola bars will keep in an airtight container for a couple of weeks or up to a month in the refrigerator.
These bars are completely customizable! Add dried blueberries, apricots, raisins and more! Anything that delights your tastebuds is fair game.
Flake salt adds a nice punch to the top of these bars. You can substitute flake salt for any course salt.

Protein Packed No-Bake Chocolate Granola BarsProtein Packed No-Bake Chocolate Granola BarsProtein Packed No-Bake Chocolate Granola BarsProtein Packed No-Bake Chocolate Granola Bars

Protein Powder / Nutritional Booster Benefits

I have long used Bob’s Red Mill products for all of my baking and wholesome cooking needs! Their Nutritional Boosters are hands down my favorite protein powder to use for shakes and baking. Not only are the Nutritional Boosters an excellent source of protein [ 20g per serving ], but, they also have probiotics and pre-biotic fiber. And they are sweetened with Monk fruit – eliminating the dreaded processed sugar!  Bob’s Red Mill Nutritional Boosters are plant-based protein at its finest!

The Nutritional Boosters come in four flavors: Plain, Chocolate [ my favorite! ], Vanilla, and Chai. Blend them up in delicious smoothie recipes or add them to your favorite baked snack for extra protein and fiber!

Click here to get an exclusive coupon to save $3 on Bob’s Red Mill Nutritional Boosters!

Protein Packed No-Bake Chocolate Granola BarsProtein Packed No-Bake Chocolate Granola Bars

You guys know that I am gluten intolerant and battle a Biliary Tract Disorder. Bob’s Red Mill products have opened up my world and given me the freedom to enjoy delicious recipes again without fear. Whether you have to keep a clean diet for health reasons or just enjoy healthier, cleaner options for baking/cooking, Bob’s Red Mill is the way to go. I love the brand so much! Eating a gluten free, clean diet is generally pretty boring and bland. Bob’s has the best flavor. Hands down.

I love these granola bars chilled, but, they are equally as delicious at room temperature AND they are outstanding with a glass of cold chocolate milk. Seriously so good. They will soften up at room temperature but will not fall apart or crumble. Happy snackin’!

What is your favorite nutritional booster/protein powder? Are you a granola in a bowl girl, or on-the-go granola bar kinda girl? Let me know in the comments!

Have a beautiful day,

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I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

[ Gluten Free ] Espresso Infused Dark Chocolate Dipped Pretzels

These dipped Espresso Infused Dark Chocolate Dipped Pretzels are the perfect snack for those times when you need a treat that is not too sweet, and a little salty. The rich dark chocolate and warm espresso come together with the salty pretzels in one decadent crispy bite. You won’t be able to resist!
I am back at it with the sweets you guys. I absolutely love dark chocolate [ in case you didn’t notice from every chocolate recipe on TNL ]. I eat at least a square of true dark chocolate a day. I like to believe that the antioxidants outweigh the fact that it’s not a vegetable. Eat all the antioxidant rich chocolate!
[ Gluten Free ] Espresso Infused Dark Chocolate Dipped Pretzels
Prep Time: 5 min.  |  Dip Time: 10 min.  |  Set Time: 15 -20 min.  | Yields: 40 pretzels
Ingredients //
1 bag Glutino Gluten Free Pretzels Twists or pretzels of choice
2 tsp. instant espresso powder
1 bag Ghirardelli 60% Dark Chocolate baking chips [ 10 oz ]
Instructions //
Line a baking sheet with parchment and set aside.
Step 1. In a double boiler, warm chocolate until melted – about 5 minutes. Add in instant espresso powder, stirring until fully infused into chocolate.
Tip: To make your own double boiler, place a metal or heat proof glass bowl over a small pot filled with one inch of simmering water. The water should not touch the bottom of the bowl.
Step 2. Dip pretzels completely into melted chocolate – working in batches. Using a fork, or skewer, remove pretzels one at a time – shaking off excess chocolate – and place on parchment lined baking sheet.
Step 3. Allow pretzels to set at room temperature for 15-20 minutes. Enjoy!
Tip: Sprinkle pretzels with sea salt or a touch of espresso powder – before the chocolate sets – to punch the flavor up more!

Dive into the rich, indulgence of these salty Espresso Infused Dark Chocolate Dipped Pretzels and munch your cares away. Worst fitness advice ever. This recipe is perhaps too easy. The easier the recipe the more likely I am to make it and then eat it all!

These pretzels are outrageously yummy! Every bite delivers full, rich flavor and salty sweetness. And with only three ingredients they are a snap to whip up!

Are you a milk chocolate or dark chocolate lover? Have you tried espresso infused chocolate dipped pretzels? What is your favorite salty & sweet snack?

With love,

Chocolate Chip Pumpkin Spice Pound Cake With Brown Sugar Pumpkin Seed Topping [ Gluten Free ]

I am getting the pumpkin spice out of my system with one last decadent recipe! This rich Gluten Free Chocolate Chip Pumpkin Spice Pound Cake is moist, bursting with brown sugary pumpkin flavor, and is completely irresistible. I hid what was left from Austin and I’m not ashamed of it!

Pound cake has long been one of my most beloved baked goods. It’s dense crumb and sweet full flavor make it the most irresistible cake. Pair a slice with an ice cold glass of milk [ coconut milk for my dairy free girls ] and you have a downright sinful bite. This Chocolate Chip Pumpkin Spice Pound Cake is so luscious! I took a loaf to our Thanksgiving dinner and it was a huge hit.

Chocolate Chip Pumpkin Spice Pound Cake With Brown Sugar Pumpkin Seed Topping 
[ Gluten Free ]
Prep Time: 10 min  |  Cook Time: 50-60 min  |  Servings: 10

1 15 oz. can pure pumpkin
1/3 cup butter, softened
1 1/4 cup granulated sugar
1 cup light brown sugar, packed
4 large eggs at room temperature
2 1/4 cups Bob’s Red Mill 1-to-1 all-purpose baking flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tbsp. pumpkin pie spice
3 tsp. ground cinnamon
3 tsp. ground nutmeg
1 1/2 tsp. cloves
2 tsp. instant espresso powder
3/4 cup apple butter
1 cup semi-sweet chocolate chips
1 1/2 cup pumpkin seeds
Coconut oil for greasing pan

Preheat oven to 375˚. Grease loaf pan on all sides. Set aside. Split pumpkin seeds – 1 cup to fold in and 1/2 cup for topping.

Step 1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, cloves, and espresso powder. Set aside.

Step 2. In a medium bowl, combine pumpkin, sugars, butter, and apple butter and beat until fluffy. Add eggs one at a time, beating just until the egg disappears.

Step 3. Add flour mixture to butter/sugar mixture in thirds. Beat until just combined. Stir in chocolate chips and 1 cup of pumpkin seeds.

Step 4. Pour batter into greased loaf pan. Tap pan on counter to remove any air bubbles. Sprinkle top generously with pumpkin seeds, cinnamon, brown sugar, and espresso. Bake on 375˚ for 50-60 minutes – Until a wood skewer inserted near the center of cake comes out clean.

Step 5. Remove cake from pan and let cool completely on a wire rack.

Top Tip: while still warm, press brown sugar into all of the edges of this pound cake for extra sweetness.




The base of this pound cake is simple and can be adjusted to fit any flavor profile that you desire. With Christmas coming I just might have to try out a gingerbread version of this pound cake. Candy canes crossed [ or fingers 😉 ]  it turns out spectacularly.

Enjoyed this recipe? Share it on Pinterest or Facebook and show it some love!


Do you have a seasonal cake recipe that you love to make? 

With love,


Pumpkin Spice Espresso Muffins With Sugared Oat Cinnamon Crumble Topping

Pumpkin Espresso muffins are the quintessential muffins of autumn. I infused espresso into gluten free pumpkin spice muffin batter and topped each muffin with a brown sugar oat crumble. The topping gets nice and crunchy giving these muffins a wonderful bite on top. These pumpkin spice espresso muffins have bold flavor and are incredibly moist.


My tastebuds are more than ready for the flavors of fall; squash soup, molasses cookies, warm cinnamon, a little brown sugar sweetness. Most of all though I am looking forward to munching on anything and everything pumpkin! Pumpkin spice.. pumpkin spice everywhere! I am all about pumpkin this season y’all. Pumpkin cookies, pies, cakes, breads, ice cream – you name it!

I made a few attempts at the perfect pumpkin spice muffins, but, something was missing. Then it hit me.. Coffee. More specifically, espresso. The dark bitter quality of espresso supports and enhances the pumpkin spice flavor, and the crunchy sugared oat crumble on top adds the most delicious burst of sweetness.

Prep Time: 10 minutes | Bake Time: 15-18 minutes | Makes: 12 large muffins
1 1/2 cups Bob’s Red Mill Gluten Free Flour
1/2 cup brown sugar – packed
1/4 cup coconut sugar
1 cup pumpkin puree – make sure it’s pumpkin only
3 tbsp espresso powder
2 tsp cocoa powder – unsweetened
3 tsp cinnamon
1 1/2 tsp nutmeg
1 1/2 tsp ground cloves
2 tbsp pumpkin pie spice
3 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
2 large eggs
1/4 cup coconut milk
1/8 cup apple butter
1/2 cup coconut oil melted
1/2 tsp salt
1/2 cup walnuts – chopped
Oat Crumble:
3 tbsp brown sugar
1 1/2 tbsp steel cut oats
1 1/2 tsp espresso powder
1 1/2 tsp cinnamon
Preheat oven to 375˚ and line muffin tins.
In a medium mixing bowl, whisk together brown sugar,  coconut sugar, pumpkin, apple butter, coconut oil, milk, vanilla extract, and eggs. Fold in flour, espresso powder, unsweetened cocoa, spices, salt, and chopped walnuts. Fill each lined muffin tin with two soup-spoonfuls of batter and top generously with brown sugar oat crumble.
Top Tip: sprinkle oat crumble in the bottom of each lined muffin tin, before spooning in the batter, for an extra touch of sweetness!

Bake for 15-18  minutes. Toothpick test the muffins – if the toothpick comes out clean, they’re done! Remove from oven and top with more oat crumble.

These espresso pumpkin muffins are warm, dark, sweet, and rich. Holy ham fat are they good! Coffee is a morning essential, and pumpkin, well, that’s an Autumn essential. The blending of the two makes for a decadent artisan muffin that will rock your socks off!
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Have your tried the pumpkin and espresso combination? What is your favorite fall dessert? What pumpkin recipes do you love?

Have a beautiful day, 


Double Trouble: Chocolate Orange Bundt Cake and Orange SugarCookiesWith Dark Chocolate Glaze

This shop has been compensated by Collective Bias Inc. and The Coca-Cola Company. All opinions are mine alone.    #WickedFantaFun   #CollectiveBias


It’s the little things in life, I tell you. The little, sweet, chocolatey things! I am so excited for fall and halloween recipes! Fall is my favorite time of year – the crisp air, warm cocoa, and cozy fireside chats do wonders for the soul. My family has never really celebrated Halloween [ except for that one time I dressed up as Alice and made a bomb White Rabbit costume for a friend. But, I digress. ]. Rather than avoiding the holiday altogether I try to marry harvest happiness with a little bit of sophisticated spookiness.

..It’s spooktacular 😉

To kick off the fall/halloween recipes [ falloween! It’s late as I write this, don’t judge my word merges 😉 ] I am sharing a double trouble recipe: Orange Chocolate Bundt Cake PLUS Orange Sugar Cookies with a Dark Chocolate Glaze. The secret to these wickedly delicious recipes? Fanta® Orange Soda. That’s right, good old soda pop! The simplicity of this recipe, and the bonus orange sugar cookie recipe down below, makes these fall/halloween treats ideal for a fun get together with friends or family. Or both!

I popped over to Family Dollar to get everything that I needed for these fun and scrumptious halloween inspired recipes! Family Dollar is one of my favorite stores to shop for fun table-scape decor and recipe ingredient additions, when I’m on a budget. You can find everything you need for a recipe or party without breaking the bank, and you can shop more deals on Family Dollar’s SmartCoupons portal – y’all know how much I like to save money!

To keep things simple I made this cake & sugar cookies using a mix base that I bought at the store.  Semi-homemade recipes are great when you need to be zippy in the kitchen. I used gluten free mixes, but, these recipes work with classic wheat based mixes as well.

Prep Time: 5 minutes  |  Bake Time: 25 minutes  |  Serves: 8-10
For the cake
1 package of gluten free chocolate cake mix [ you can use your favorite scratch recipe if you prefer ]
4 eggs
1/3 cup of olive oil
1/2 tsp orange zest
1 cup of Fanta Orange Soda
For the glaze
1 cup of powdered sugar
1/2 tsp of vanilla extract
2-6 tblsp of water
Kitchen Tools:
mixing bowl
spatula or whisk
bundt pan – greased with coconut oil

Preheat oven to 375˚ and grease bundt pan with coconut oil.

1. Combine cake mix, eggs, oil, orange zest, and Fanta Orange Soda. Mix well.

2. Pour cake batter into greased bundt pan and sprinkle top with coconut sugar and orange zest. Bake according to cake mix directions. About 25 minutes or until done in center. Use a skewer to test the center.

3. Remove cake from pan and set aside to cool completely. Remove cake top so the cake sits flat.

4. Make the sugar glaze – combine the powdered sugar, water, and Fanta Orange Soda. Whisk until glaze is thick enough to coat the back of a spoon.  You might need to adjust the quantities a bit to get it just right. Spoon glaze all over the top of the cake. Top with orange zest and coconut sugar!

Slice, feast, and enjoy!

I love you guys so much that I have included a bonus Orange Sugar Cookie recipe for your fall/halloween entertaining. Or you know for your own indulgence! They are soft and sweet, sugary and chocolatey! All of the tasty things that we crave.
I know, I know, they sound delicious. You can cyber hug me if you want 😉
I returned to the Fanta Orange soda for these cookies and it was a phenomenal decision. Fanta is a 100% natural soft drink inspired by real deal fruit flavors, so I feel good about using it in these recipes. It comes in eight super tasty flavors so you never know what soda cake or soda cookie i’ll come up with next! I couldn’t find the halloween ‘Noma Bar’ designed packaging, but, I had some wickedly good fun anyway! Look for the one-stop Fanta Halloween display at Family Dollar to make shopping quick and easy!
For this sugar cookie recipe I went with big and bold. Who doesn’t love a giant sugar cookie dipped in dark chocolate!
Prep Time: 5 minutes  |  Bake Time: 12-15 minutes  |  Makes: 24 large cookies
For the cookies
1 package of gluten free sugar cookie mix [ I used Pillsbury ]
1 stick of butter softened or 1/2 cup of margarine
1 egg
2 tablespoons of Fanta Orange soda
1/4 tsp orange zest
For the dark chocolate ganache
1/2 cup of dark chocolate chips [ I use Ghirardelli 60% dark ]
1/4 cup Fanta Orange soda
Kitchen Tools:
Mixing bowl
baking sheet
parchment paper
measuring spoons/cups
small pot + bowl [ for double boiler ]
Preheat oven to 350˚ and line baking sheet with parchment paper.
1. Combine cookie mix, egg, softened butter, and orange soda in a medium mixing bowl. Mix until dough is soft and formed.
2. Form cookie dough into 2-inch balls and place on parchment lined baking sheet. Sprinkle top with sugar and bake for 10-12 minutes.
3. Remove cookies and place on wire rack to cool completely.
4. In a double boiler, melt the dark chocolate chips and orange soda together – stirring constantly. About 5 minutes.
5. Holding the cookies from the edge, dip the top into the dark chocolate ganache. Twist and lift up cookie for clean edges. Sprinkle tops with sugar and allow chocolate to harden. About 30 minutes.
Share and enjoy!
These wickedly delicious Orange Sugar Cookies and Orange Chocolate cake pair beautifully with chocolate ice cream! Serve up one or both with a couple of generous scoops of your favorite chocolate ice cream and savor every bite! These recipes are quick and easy, making them perfect your fall or halloween get together!
What are some of your favorite recipes using Fanta? Have you tried a soda cake or cookies yet? Do you shop at Family Dollar for your party planning needs? If so, what are some of your favorite goods to shop for?
With Love,
PS – Shop the Family Dollar SmartCoupons Portal and save $1 when you buy (1) Fanta 12-pack 12oz cans AND (1) Red Baron pizza 12oz or larger, with digital Smartcoupon. ( 10/24/16 – 10/31/16 ) 

Chocolate Spice ‘Naked’ Layer Cake


Have you ever eaten a slice of cake that was so good you purposefully hid the rest of it from your family? Well that’s how good this cake is. Spice is easily one of the best cake flavors around, next to chocolate! So why not marry the two favors together in one luscious bite. This gluten free chocolate spice cake is the perfect solution to all of your fall sweet tooth cravings! Each layer of cake is married to the other with scratch made vanilla bean whipped cream, walnuts, and dark chocolate chips. Every bite is as decadent as it is addictive! The rich chocolate and warm spice flavors are absolutely divine.

I made this gluten free chocolate spice cake for my birthday [ look who’s twenty-five! ] and everyone loved it. I had to hide the leftover cake from my family for my own selfish late night cravings. Who ever said ‘sharing is caring’ never tried this cake! You’ll know in your heart that you should share it, but, you won’t want to!


This recipe is as simple as they come! I used two of the best gluten free cake mixes, with a few tweaks, to create the layers. The scratch made vanilla bean whipped cream takes only a few minutes to put together, but, ties the flavors together with subtle sweetness. This cake is monstrous in size and flavor!

Prep Time: 15 min  |  Bake Time: 50 min [ includes cool time ]  | Serves: 8-10
2 tsp coconut oil – room temperate [ for greasing pans ]

1 1/4 cups of dark chocolate morsels chopped [ between layers & on top of cake ]
1 1/4 cup walnuts – chopped  [ between layers & on top of cake ]

Spice cake layer 
1 box of Nameste Foods gluten free spice cake mix
1tsp vanilla extract
4 eggs
2/3 cup of olive oil
Chocolate cake layer
1 box of Pillsbury gluten free chocolate devil’s food cake mix
1 tblsp of unsweetened dark chocolate cocoa powder [ for richer flavor ]
3 eggs
1 1/2 cup of water
2/3 cup of olive oil
Vanilla bean whipped cream

1 pint of heavy whipping cream
vanilla bean seeds of 1 bean.
1tsp vanilla extract
1/4 cup of powdered sugar


Kitchen Tools:
2 medium size bowls – for cake batters
1 medium size bowl – chilled [ for whipped cream ]
1 small bowl for toppings
1 spatula
4 round cake pans [ 8″ rounds ]
knife – for chopping
hand mixer & whisk attachment
measuring cup/spoons
1 flat frosting spatula
Preheat oven to 375˚ and grease all four cake pans with coconut oil. Make sure the bottom and sides of pans are coated well.
1. First, combine the heavy whipping cream, paste of one vanilla bean, vanilla extract, and powdered sugar in bowl and beat on high with hand mixer until soft peaks form. About 3-4 minutes. Set aside in refrigerator.2. Combine dark chocolate morsels and walnuts – roughly chop. Set aside.

3. Combine all ingredients for the spice cake, mix well, and pour evenly into baking pans.  Combine all ingredients for the chocolate cake, mix well, and pour evenly into baking pans. Place cakes in 375˚ oven and bake according to directions. About 20-25 minutes.

4. Remove cakes from oven and set aside to cool. Remove cake tops so cakes are flat on top.

5. Place first layer of cake [ I started with chocolate ] on cake stand, cake plate, or other platter of your choosing – Spread whipped cream evenly and generously and top with dark chocolate/walnut mixture. Be generous with the toppings! Place second layer of cake [ spice cake ] on top and repeat the process.*Repeat for each layer.

6. Now it’s time to frost the cake.. or not. A proper naked cake is partially clothed [ haha! ]. Spread vanilla bean whipped cream from the middle of the top layer to the edge and over the sides. Push whipped cream into the gaps between the layers, then spread the whipped cream very thinly, almost like you’re scraping it off, on the cake edges. The easiest way to achieve an even look is to hold the flat frosting spatula against the cake and rotate the cake stand or cake plate.

Top generously with whipped cream and more dark chocolate morsels/walnuts and enjoy!!

* Because of the whipped cream this cake needs to be stored in the refrigerator. Which is next level delicious as the days go by!


This spice cake is dense, moist, and the spices dance across your tastebuds! Pairing it with a dark chocolate cake is so appropriate for this beloved fall baking season. The combination of flavors playing with each other in these four layers are down right addictive. It’s crazy good y’all!
To all of my cup o’ joe lovers – The rich warmth of this cake pairs beautifully will a hot cup of coffee or a smooth cold brew. Enjoy!

What are you excited to bake this fall season? Have you tried a naked cake yet? Share your tips, cravings, and kitchen adventures in the comments!

With love,

Follow along on Instagram @thenoshlife

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