My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free



Orange Cream Cupcakes with Strawberry Vanilla Frosting

These orange cream cupcakes are making my brain explode. Or my mouth? Nope, it’s both.

Orange Cream Cupcakes with Strawberry Vanilla Frosting |

I’ve pretty much made it my life goal to make gluten-free baked goods taste as un-gluten-free and “normal” as possible. The best compliment I could ever receive is for someone to say, “I would never have guessed these were gluten-free!”

When it comes to cake this goal is really tricky. Gluten-free cake can so easily turn gummy, dry, crumbly, and/or chewy. The worst is when the cake has an aftertaste (I’ve found this happens when chickpea flour is used.).

Muffins are a little easier and cookies haven’t been too hard, but cake, I’m scared. But probably not as scared as when I made brownies. Those were a major challenge.

Orange Cream Cupcakes with Strawberry Vanilla Frosting |

I’ve made a few cakes in the past that I’ve thoroughly enjoyed (and you all have seemed to as well!) but they were all quite dense (in the best way possible).

So for these cupcakes I set out to make them lighter, fluffier, and with a more traditional cake texture.

I started with my usual combination of oat flour and almond flour but needed to incorporate another flour to lighten them up. At first I tried white rice flour but it made the cupcakes sort of paste-like in your mouth as you chewed. So those were an immediate NO. I then tried a flour I rarely use, sorghum flour.

The first trial was a little too airy, but I knew sorghum flour was the answer. After a few more trials changing the flour ratios (and using only baking powder instead of powder + soda) I got it figured out. This was exactly what I was looking for. Fluffy and moist with just the right denseness and crumb.

Orange Cream Cupcakes with Strawberry Vanilla Frosting |

And then there’s the frosting.

I decided to go a little more traditional with this frosting, using a stick of butter and a block of cream cheese. It’s basically impossible to not have a good outcome when those two ingredients are involved.

For flavor (okay, and some Valentine’s Day flair) and color I used ground, freeze-dried strawberries! Such an easy and natural way to dye frosting. The added sweetness and mild strawberry flavor was an added bonus.

Orange Cream Cupcakes with Strawberry Vanilla Frosting |

And let’s not forget the vanilla beans. Ever. Seriously, don’t ever leave them out of frosting.

Orange Cream Cupcakes with Strawberry Vanilla Frosting |

The cupcakes have a bit of creaminess to them from the full-fat Greek yogurt and whole milk, hence the whole “orange cream cupcake” thing.

Orange Cream Cupcakes with Strawberry Vanilla Frosting |

I’m just a whee bit excited for you guys to try out this recipe.

I think you’re going to dig it.

Orange Cream Cupcakes with Strawberry Vanilla Frosting |

Orange Cream Cupcakes with Strawberry Vanilla Frosting |

Orange Cream Cupcakes with Strawberry Vanilla Frosting |

Orange Cream Cupcakes with Strawberry Vanilla Frosting |

Orange Cream Cupcakes with Strawberry Vanilla Frosting |

Print Recipe!

Orange Cream Cupcakes with Strawberry Vanilla Frosting gluten-free // yields 14-16 standard cupcakes


  • 1 cup pure cane sugar
  • 3/4 cup oat flour (gluten-free if needed)
  • 3/4 cup blanched almond flour
  • 3/4 cup sorghum flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 2/3 cup fresh squeezed orange juice
  • 1/3 cup whole milk
  • 1/3 cup full fat plain Greek yogurt
  • 2 tablespoons orange zest
  • 1 tablespoons pure vanilla extract
  • 1 1/2 teaspoons orange extract (optional)
  • 1/3 cup melted (and lightly cooled) unrefined coconut oil (or other baking oil)

frosting: *Allow cream cheese + butter to come to room temp before making.

  • 8oz cream cheese
  • 1/2 cup (8 tablespoons) unsalted butter
  • 1+ cups powdered sugar
  • 2 cups freeze dried strawberries
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon vanilla beans (scraped from 1-2 pods)

Preheat your oven to 350° F. Line muffin tin(s) with liners.

In a large bowl stir together the sugar, three flours, baking powder, and salt.

In another bowl whisk the eggs. Then whisk in the orange juice, milk, yogurt, zest, vanilla, and orange extract (if using) until fully combined. Whisk in the melted coconut oil, then pour the wet ingredients into the dry. Whisk/stir until fully combined and you no longer see dry flour.

Pour batter equally into muffin liners leaving 1/4-inch space from the top. Bake for 20-25 minutes until a toothpick comes out clean.

Cool for 10 minutes then place on a cooling rack until fully cooled (at least 1 hour). Texture firms as they cool.

While cooling, place freeze-dried strawberries in your food processor. Process until ground into powder (there will be some small strawberry crumbs left). Sift through a fine-mesh strainer, reserving the crumbs to use as sprinkles. Set both aside.

With a hand or stand mixer, beat the cream cheese and butter together on high until smooth. Add in the powdered sugar and turn on low (to avoid a sugar dust cloud) working to high until fluffy and smooth. Add in 3/4 cup of the strawberry powder, the vanilla extract, and vanilla beans. Beat until fully combined and smooth. Taste and add more sugar if desired or more strawberry powder for a darker color.

Frost fully cooled cupcakes and sprinkle with the strawberry crumbs. Serve.


  • For the best possible texture, do not sub any flours.
  • To pipe the frosting scoop into a quart-sized bag. Squeeze air out and seal. Cut 1/4-inch from one bottom corner and pipe onto each cupcake. I like to start in the middle and work to the outside in a swirl pattern, then work back to the middle to finish.
  • Frosting can be made a day ahead and stored in the fridge in a sealed container.
  • Cupcakes should be refrigerated to maintain freshness and taken out 1 hour before serving.
  • My best guess to make these dairy free (haven’t yet tried): Sub 2/3 cup full-fat coconut milk instead of whole milk and yogurt. Make sure your can of coconut milk has been whisked well before measuring. Sub cashew cream frosting (orange maplechocolate) instead of cream cheese frosting.
  • Do not use “dried” strawberries. They must be “freeze-dried.” Freeze-dried raspberries would also work.

Orange Cream Cupcakes with Strawberry Vanilla Frosting |

Here’s to a great start to the week!



Vegan Nachos Supreme

Pizza and nachos are two of my biggest weaknesses. If they’re there, I’m going to eat the hell out of them.

These vegan nachos are no different.

Vegan Nachos Supreme | #vegan

When I’m testing recipes in the kitchen I do my very best to save as much of whatever I made to eat for lunch, dinner, etc. Most of the time the food can be stored in the fridge and eaten at a later time.

But with nachos? You kind of need to eat them immediately.

Ugh. It still hurts. But they tasted so good.

Vegan Nachos Supreme | #vegan

Of course there are a million different ways to get your nacho on. But my nachos always include roasted peppers. Please do not be alarmed by the charring on this pepper. You don’t actually eat the char. You’ll peel that completely away and then you’re left with a tender, sweet, juicy pepper.

And while you can simply cube your avocado and call it a day, I like to make things a little saucier (I’m this funny in real life, too) with my favorite avocado crema.

“Crema” makes me sounds super fancy but the ingredients are actually super simple.

avocado + lime juice + salt

Vegan Nachos Supreme | #vegan

Add to my list of weaknesses, chips.

Vegan Nachos Supreme | #vegan

I decided to put a little spin on classic tortilla chip nachos and bake thin slices of russet potatoes into extra crispy chips. I rubbed them with a few Mexican seasonings for good measure.

Why yes, I did just give you a recipe for sweet potato chips on Monday. You have such a good memory! Those would be an excellent choice here, but I wasn’t in the mood to babysit my oven. It happens.

And there is always the option to use bagged tortilla chips, because that is about 100 times easier. No shame!

But, I mean, look at these beauties. They’re just waiting to be dipped.

Vegan Nachos Supreme | #vegan

This queso has been sitting in my fridge for a few days and it’s just as good as it was on day one. Have you made it yet? You’ll be making a really great decision if you do.

Vegan Nachos Supreme | #vegan

So after you do the 5 million tasks I’ve just asked you to do, then all you have to do is layer everything together!

And then die. Because the delicious factor of these nachos will kill you.

Alternative serving option: Make a nacho bar for your guests (or for dinner!) with different chip options, warm queso, and all other ingredients.

Vegan Nachos Supreme | #vegan

Print Recipe!

Vegan Nachos Supreme gluten-free, vegan // yields 2-4 servings

for the nacho potato chips:

  • 2-3 medium russet potatoes
  • 2-3 tablespoons cooking oil (I used refined avocado)
  • 1-2 tablespoons Mexican seasoning blend
  • sea salt

for the toppings:

  • 2 bell peppers
  • 2 large avocados
  • 1-2 limes, juiced
  • 1 batch vegan queso
  • 1 cup black beans (drained + rinsed)
  • green onion
  • red onion
  • jalapenos (optional)

chips: (or, simply use your favorite tortilla chips!)

Heat oven to 375° F.

Using a mandolin (or sharp knife) slice the potatoes lengthwise 1/8-inch thick or slightly thinner. Rinse in a colander thoroughly with cold water. Pat with a towel to dry (as best you can).

Place 1/2 of the potato slices in a bowl and toss with about 1 tablespoon or so of oil until all sides are well-coated but not dripping. Add more if needed. Add 2-3 teaspoons of seasoning and rub in (no salt yet). Line a large baking sheet with foil and lightly oil. Place potato slices in a single layer (not overlapping). Repeat with the rest of the potatoes and place on another baking sheet.

Bake for 15 minutes, flip all slices, then bake for another 10 minutes. Flip again and bake for 3-8 minutes watching closely during this time. As the potatoes start to fully crisp remove them and place on a cooling rack. Continue to bake until all are golden brown and stiff. Generously salt once out of the oven and let fully cool.


While potato chips are cooking, roast your red peppers over a gas flame on med-high/high heat. Place the dry pepper directly on the grate and let cook on each side until the pepper is fully charred (It takes about 4-5 minutes per side and is normal to hear popping.). Or, turn your oven on to broil and roast peppers about 5-6 inches away from the heating element until fully charred on all sides. Once fully charred place in a large bowl with plastic wrap tightly over top for at least 15 minutes. Rinse under cool water and peel off all of the charred skin. Drain liquid, remove seeds, and thinly slice. Set aside.

After peppers and chips are done, toss sliced peppers on a pan with the black beans, a squeeze of lime juice, and big pinch of salt. Bake for 5 minutes at 375° to remove a bit of liquid. Let cool for 5 minutes.

avocado crema:

Place avocados, juice from 1 lime, and a generous pinch of salt in a food processor. Turn on until pureed. Add more lime and salt to your liking. Refrigerate in a sealed container until ready to use.

nacho making:

Lightly heat the queso.

Layer nachos with these chips or your favorite tortilla chips.

Chips –> queso –> avocado crema –> peppers/beans –> repeat and top with onion, jalapenos, cilantro, etc.


For easier application of the avocado crema you can scoop into a bag, cut a small tip from the corner, and pipe over the nachos.

If your peppers and queso are steaming hot it will soften the chips more quickly. I layered the nachos when the peppers, beans, and queso were warm.

Just like with regular saucy nachos, if your chips are drenched in queso they will soften.

Vegan Nachos Supreme | #vegan

Happy weekending!


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