NATEUR COOKING:

Eating healthy doesn’t have to be boring. It’s still possible to indulge in your favorite foods, while nourishing your body at the same time. Here we share clean versions of delicious recipes that will leave you feeling and looking incredible and not to mention, insanely satisfied!

Name: Gina Fontana

Instagram: @HealthyLittleVittles

Job description: Food Photographer, Food Blogger, Published Author and Certified Health Coach.

Favorite dish to serve at a dinner party: Caramelized Peach + Red Onion Pizza with Arugula and Almond Ricotta.

Favorite skin food ingredient and why: I love aloe vera for its moisturizing and anti-inflammatory effects.

Top three Instagram accounts for inspiration: @VeganBowls @BestofVegan @BeaLubas

Must-have cookbook: The Vegetarian Flavor Bible

Three kitchen supplies you can’t live without: Vitamix food processor and blender, sharp kitchen knives, and a KitchenAid stand mixer.

Three things you always keep in your refrigerator: Oat milk, avocado, and plant-based/vegan butter.

Favorite online shop for kitchen supplies and / or specialty food items: Vitamix, KitchenAid, Amazon and Sur La Table.

Go-to quick, healthy meal: Buttered chickpea noodles with peas and cashew parmesan cheese.

Favorite healthy treat: Apple with nut or seed butter.

Skincare mantra: As I’ve entered my mid-30’s I’ve started adding a collagen moisturizer to my routine.

Eat this recipe for: A holiday treat.

Recipe: Gingerbread Cake with Cinnamon Buttercream Frosting

Ingredients:

Gingerbread Cake

3 cups gluten-free flour 

1 tsp baking powder 

1 tsp baking soda 

1/4 tsp salt 

2 tsp ginger 

1/2 tsp ground cloves 

3/4 tsp nutmeg 

1 cup coconut sugar 

1 cup coconut oil, melted 

1 tbsp apple cider vinegar 

2 cups unsweetened almond milk 

1/2 cup molasses 

1 tsp vanilla extract

Cinnamon Buttercream Frosting

1 cup vegan butter 

4 cups powdered sugar 

1 tsp vanilla extract 

1 tsp cinnamon 

Splash of unsweetened almond milk (if needed)

Instructions:

Gingerbread Cake

Preheat your oven to 350 degrees. 

In a medium bowl, whisk together the almond milk and the apple cider vinegar and allow it to sit for about 10 minutes while you prepare the rest of the cake. 

In a large bowl, sift and whisk together all your dry ingredients.  

After the almond milk mixture sits, pour that into the dry cake bowl and mix to combine. 

Stir in the melted coconut oil, vanilla, and molasses. Fold the cake batter until all of the coconut oil is absorbed. 

Pour your batter into 3 greased 6-inch cake pans and place on a baking sheet. Bake for about 30 minutes, or until a toothpick comes out clean. 

Let your cakes cool completely on a cooling rack before frosting. 

Cinnamon Buttercream Frosting

Beat the softened butter and vanilla extract on low with your hand mixer. Add the powdered sugar 1 cup at a time until you add all 4 cups. Finally, beat in the cinnamon and almond milk (if needed). 

Add a full amount of frosting on top of each cake and smooth out. 

**NOTE: you may need to slice the tops of the cakes to make them flat. 

Layer each cake slice on top of the other and then just lightly frost and spread the frosting along the sides. 

**NOTE: there are tons of videos on how to frost a naked cake.  

Slice, enjoy! Keep leftover cake covered on your kitchen counter (if you refrigerate it, it will get hard because of the coconut oil). Eat within a couple days.