Hosted By: Lani Halliday

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We've partnered with Lani, a Brooklyn-based Pastry Chef and Gluten-Free Baker, to bring you exclusive (and delicious!) vegan + gluten-free recipes.


Spooky Ice Cream Sandwiches

  • 1 Tub of Brutus Bakeshop Miso Chocolate Chip Cookie Dough
  • 1 Pint Noonas Black Sesame Dairy-Free Ice Cream
1 cup Dark Dairy-Free Chocolate
3 Tablespoons Coconut oil
  • 1 Tub of Betty Crocker Vanilla Frosting

Preheat your oven to 350*F. Line a baking sheet with parchment paper and scoop out 2 dough balls. Bake until golden brown, about 12-15 minutes. Pop the cookies in the freezer.

Chop chocolate up finely and place into a medium-sized bowl. Rest the bowl over a saucepan filled halfway with water to create a double boiler. Once the chocolate is melted, add in coconut oil and whisk gently.

Remove the ice cream from the container by briefly running under hot water, then let the whole pint slide out onto a cutting board. Slice a disk and sandwich between the cookies. Dip the sandwich into the still-warm magic shell mixture, covering 1⁄2 of the sandwich. Once dipped, place the whole thing back in the freezer to chill solid for another 10 minutes and remove to decorate. Utilizing your frosting and sprinkles, get creative! Have fun and most importantly, enjoy!


Oatmeal Cookie Cake with Autumn-Spiced Frosting

  • 2 c Bisquick Gluten-Free Flour
  • 3 c Gluten-Free Oats

  • 1 tsp Baking Soda

  • 1 tsp salt + a pinch
  • 1⁄2 c Oat Milk + 2-3 tbsp, divided
  • 1 1/2 cup Granulated Sugar
1⁄4 cup Aquafaba
3 tbsp Vanilla Extract, Divided
  • 1 tbsp Cinnamon
1⁄2 tsp Nutmeg

  • 1 lb Miyoko's Vegan Butter, room temperature and divided
  • 1 lb Confectioners Sugar

For the Cake: Preheat your oven to 350*F. Spray three 6” cake pans with pan spray and line with circles of parchment paper. Set aside.

Whisk the flour, oats, soda, and a teaspoon of salt in a mixing bowl, set aside.

In the bowl of your stand mixer (whisk attachment), cream the butter and granulated sugar until light. Steam in the aquafaba. Stop the mixer to scrape down the sides and add your dry ingredients, mix slightly then add the oat milk + vanilla.

Fill the cake pans 1⁄2 way with batter and smooth the top. Bake in the middle rack of the oven until golden, about 15 minutes. Remove from the oven and let cool for 10 minutes. Then depan onto cooling racks and allow to cool completely before frosting. Ideally giving them 20 minutes in the freezer for easy decorating.

For the Frosting: Sift the confectioners sugar in a sieve.This step is crucial for smooth frosting. Set aside.

In the bowl of your stand mixer (whisk attachment), whip the butter until smooth and fluffy, then add the confectioner's sugar, 1 tbsp of vanilla, spices and a pinch of salt. Combine starting with pulses on low to avoid the sugar floofing out of the top of your bowl. Mix until smooth and creamy stopping intermittently to scrape the sides and bottom. Mix this with 2-3 tbsp of reserved oat milk to make a spreadable consistency as needed. Set aside.

For Assembly: Gather layers + frosting. On a cake circle or serving plate, dab a small amount of frosting to affix the bottom layer to the surface. Lay down your first layer. Add a large scoop of frosting, and smooth. Add the second layer then do the same to the third. Top off with a generous slick of frosting, spread to the edges and cover the sides. Piping and decorating add character and now’s a good time for sprinkles!

Celebrate and enjoy.

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