Easy Vegan Pumpkin Bars with Cream Cheese Frosting

Breakfast, Cake, Recipes, Sweets | October 17, 2017 | By

These easy vegan pumpkin bars with cream cheese frosting are what October was made for! Perfect for breakfast (or a midnight snack), these vegan pumpkin bars are lightly sweetened with maple syrup.. That means they’re refined-sugar-free, vegan, and delicious for the whole family!

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Vegan Peppermint Whoopie Pie Recipe

Cake, Recipes, Sweets | December 13, 2015 | By

overhead vegan whoopie pie recipe batter on panThe holidays are finally upon us! If the christmas music hasn’t yet gotten to you, kids howling over toys, and the stress of all the shopping will be sure to do the job. Oh the joyous Christmas season. Fight back against selfish consumerism this year by baking gifts! Nothing gets me into the holiday spirit quite like stuffing loved-ones faces with delicious, homemade baked goods. I needed a recipe that would reflect my love for this winter season. What flavor (or flavor combination) would be able to convey that sort of emotion??
Mint? Mint aaand… chocolate, perhaps?

Introducing a Vegan Peppermint Whoopie Pie Recipe perfect for the holiday season!

These babes are adapted fromvegan whoopie pie recipe dusting my grandmothers famous classic whoopie pie recipe, with a festive vegan twist! Dense, moist chocolatey goodness make up the cake that is then generously filled with creamy, mint buttercream and sprinkled with crushed candy canes (completely optional). The addition of food-grade (very important!) peppermint essential oil delivers a superb mint flavor that is literally the icing on the cake. It goes along with the rich chocolate almost too well, becoming somewhat of a peppermint patty… cake! Nothing serves quite as much Christmas nostalgia as a creamy chocolate treat with just the right amount of mint.

As festive and delicious as you want them to be!

In my test kitchen for this vegan whoopie pie recipe, I wanted to ramp-up the holiday-factor to an “11”. I bought a box of organic, vegan candy-canes and furiously beat them with my rolling-pin. Unhappy with size inconsistency, I gave up and instead threw them into a coffee grinder with amazingly fast results. I played with mixing the iridescent powder into the frosting, resulting in a gross, goopy mess. I finally opted for dusting the tops, for a nice wintery-powdered look.
As pretty as it looked, the mint flavor from the candy wasn’t as strong as I’d like and would skip this step next time. Feel free to experiment as desired! Omitting the mint will simply deliver a delicious, classic whoopie pie recipe sure to please.

Serves 1 whoopie pie

Vegan Peppermint Whoopie Pie Recipe

30 minPrep Time

10 minCook Time

1 hrTotal Time

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Ingredients

  • 1/2 cup shortening
  • 1 c sugar
  • 1 flax egg
  • 1/2 cup soy milk
  • 1/2 Tbsp apple-cider vinegar
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 cup cocoa
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 cup hot water
  • For the frosting
  • I used my classic buttercream and added 3 drops of food-grade peppermint essential oil

Instructions

  1. Prepare the flax-egg and the "buttermilk" (soy milk and ACV)
  2. Preheat oven to 375°
  3. Cream the shortening and sugar together until well combined
  4. Incorporate the flax egg and beat well
  5. Mix in the buttermilk and vanilla extract
  6. In a separate bowl, sift the dry ingredients together
  7. Alternate adding the dry ingredients and the hot water to the mixture, mixing on medium speed
  8. Combine only until smooth texture is achieved
  9. Drop by the Tbsp onto parchment-lined baking pan
  10. Bake for 8-10 minutes
  11. Let cool completely before frosting and assembling
  12. Saran-wrap individually and keep in the refrigerator (can be frozen)

Notes

I prefer to keep them in the freezer and thaw slightly before eating. The frosting becomes an almost ice-cream like texture and it's amazing!

7.6.6
23

Vegan Chocolate Layer Cake Recipe

Cake, Recipes, Sweets | November 22, 2015 | By

Following a chocolate layer cake recipe can be a daunting task.. trust me! In my test kitchen this week, I had to scrap several full cakes due to improper taste, texture, or size. It sucks to be a perfectionist. Fortunately, going through all this trial and error, I was able to create the most fool-proof vegan chocolate layer cake recipe to date! Easy to follow, easy to recreate, this beauty can be used for any occasion cakes are needed (when are they not!?)

Overhead chocolate layer cake recipe

Check your ingredients before departing on your chocolate layer cake recipe adventure!

After almost ruining two cakes, I started to question what I was doing wrong.. My cakes weren’t rising, or they would rise and then sink halfway through baking. I’ve made plenty of cakes before, but it felt as though I was brand new to the science. After doing some research, I discovered that my baking powder had gone stale! When mixed with water, instead of a violent bubbling I got a sad-looking fizz. Who knew it has to be replaced within a year!? That would explain my recent bad-luck with sinking cakes, the powder wasn’t active enough to help them rise! The phrase science of baking is no joke! Everything must be in perfect sync for the baked good to turn out flawlessly.

chocolate layer cake recipe cut

On to the real fun! And by fun, I mean the chocolately realness that is this cake.

chocolate layer cake recipe overhead

Rich, indulgent, moist, decadent.. I can go on forever about this chocolate layer cake recipe. After many disappointing batches, this cake was everything I could have hoped for. I used my all-purpose buttercream to decorate this beautiful work of art, along with fresh, organic strawberries and raspberries for a nice pop of color! Perfect for any occasion, I purposefully chose the red berries for a nice holiday-feel. Leave them or change it around for an all-reason cake! Birthday? Cake. Bat Mitzvah? Cake. Family reunion? Being so deliciously distracting, this cake could very well be your only escape from your aunt’s favorite game of 1,000 questions.


Serves 8-10 Pieces

Vegan Chocolate Layer Cake Recipe

Who doesn't love chocolate cake!?

1 hrPrep Time

45 minCook Time

1 hr, 45 Total Time

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Ingredients

  • 1/2 cup pastry flour
  • 1/2 cup all-purpose flour
  • 1 cup sugar
  • Slightly less than 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup soy milk
  • 1/4 cup oil
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water

Instructions

  1. Preheat oven to 350°
  2. Grease up a 8 or 9 inch round pan (I used 8, 9 may produce a more evenly cooked cake)
  3. Sift together the flours, sugar, cocoa, baking soda, baking powder, and salt
  4. Incorporate the rest of the ingredients, save the boiling water!
  5. Mix on medium speed until well combined
  6. Reduce speed and slowly add boiling water
  7. Mix on medium-high for 1 minute to add some air to the mixture
  8. Bake for 40-45 minutes
  9. Let cool completely before removing from pan or frosting
  10. Decorate cake as desired! I used my vegan buttercream frosting recipe and organic berries, but this cake can really be dressed up however you please!
Recipe Type: Cake

Notes

Store tightly wrapped in the refrigerator

7.6.6
56
ESHA Logo
Calories
31 cal
Carbs
6 g
Protein
1 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

How did you decorate the cake? How did it turn out? Let us know in the comments below!

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