Perfect Vegan Chocolate Cookie Recipe (with Cashews)

vegan chocolate cooke recipe

Recipes, Sweets | January 31, 2016 | By

I’ve had a mad craving for a good vegan chocolate cookie recipe for a loooong time now.. I need a cookie that is beautifully tall, moist, and fluffy. Ideally, it would be an almost cake-like texture. Everyone knows how obsessed with chocolate I am, it was only a matter of time until I introduced my perfect vegan chocolate cookie recipe.

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Peanut Butter Bar Recipe (Protein Packed!)

peanut butter bar recipe close-up

Breakfast, Sweets | December 20, 2015 | By

It’s no secret that I love combining chocolate with nut-butters. I’m in heaven with all of these peanut butter bar recipes everywhere! Every cafe and blog seem to be pumping the peanut butter-chocolate deliciousness out by the truckload. Unfortunately, they are usually more “candy” than snack-bar. From GMO-laden corn syrup, to powdered sugar, it’s no wonder why people are addicted. Wanting to create a healthier peanut butter bar recipe, I quickly headed to the test-kitchen.

 

  • My recipe needed to be
    • Organic
    • Refined sugar-free
    • Packed with protein
    • Great for whenever
    • Topped with a thick layer of chocolate (duh!)

Finally! A peanut butter bar recipe you don’t feel guilty eating.

This peanut butter bar recipe is packed full of protein, healthy omegas, and (of course) chocolaty deliciousness! I chose to omit powdered sugar and corn syrup in lieu of agave, oat flour instead of all-purpose, and added hemp seeds for an irresistible texture. More impressive than the nutrition-profile is the taste! A crunchy chocolate shell atop velvet peanut butter combine for a perfect anytime-snack!
Speaking of dark chocolate, did you know it makes for an incredible pre-workout? Along with the countless other health benefits, it’s just another reason to be eating more chocolate.

Pre-workout, post-workout.. eat ’em whenever!

I like to munch a couple of these before hitting the gym, or even a particularly difficult/lengthy yoga session. I find the protein content keeps me satiated for a good hour (or two!). The creamy peanut butter almost melts in your mouth under the crunch of the dark chocolate for an absolute irresistible snack. Unfortunately, they only lasted 2 days in my house (they’re THAT good!) Luckily it takes less than 30 minutes to mix, melt, and pour so I always have some on hand 😉

Yields Pan of peanut butter bars

Peanut Butter Bar Recipe (No bake!)

Crunchy chocolate shell atop rich, velvet peanut butter for a perfect anytime-snack!

30 minPrep Time

30 minTotal Time

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Ingredients

  • 1 1/4 cup oats, blended into flour (I used a coffee-grinder)
  • 1/2 cup vegan protein powder
  • 1/2 cup puffed rice cereal
  • 1/4 cup whole hemp seeds
  • 1/2 tsp salt
  • 1/2 cup peanut butter
  • 1/4 cup agave
  • 1 tsp vanilla
  • 1/4 cup + 1Tbsp non-dairy milk
  • For the chocolate topping
  • 3/4 cup non-dairy chocolate chips
  • 1 Tbsp coconut oil

Instructions

  1. Mix the oat flour, protein powder, puffed rice, hemp seeds, and salt together well
  2. Incorporate the peanut butter, agave, and vanilla and mix together until combined
  3. Slowly add milk, mixing until a cookie-dough consistency is achieved
  4. Press firmly into a 9x9 baking dish (I only had round, use whatever works!)
  5. Place in freezer to set
  6. For the chocolate
  7. Melt chips in a double-broiler until 3/4 of them are melted
  8. Remove from heat, add coconut oil and mix vigorously
  9. Pour over peanut butter base
  10. Keep in fridge or freezer for an anytime-snack!

Notes

Best if kept cold. I prefer the freezer for a nice, frozen treat.

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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!

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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

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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!

The Basics: Easy Buttercream Frosting Recipe

Recipes, Sweets, The Basics | November 20, 2015 | By

easy creamy buttercream recipeVery few dessert components are as functional (and necessary!) as a delicious, easy buttercream frosting recipe. I require mine to be light and creamy enough for beautiful height, all while maintaining a rigid and tacky texture. A sloppy buttercream will not hold a simple layer cake together, let alone deliver precise piping work.

Having gone through hopeless batches of goopy messes, this easy buttercream frosting recipe was an answer to my dreams. I am able to pipe with it, adhere cakes to all kinds of cake-boards, frost cupcakes, and spoon directly into my mouth (please send help). Even better, it only takes a couple of minutes to whip together, quickly becoming my go-to frosting for almost everything!

A new take on an old classic, this easy buttercream frosting recipe is guaranteed to please. Creamy, fluffy, and light in all the right places, a beautiful consistency all comes down to the technique!

Buttercream frostings tend to be fussy about two things;easy buttercream frosting recipe ingredients time spent whipping and the butter temperature. If you don’t please the sugar-gods, you’ll have a chunky, oily, melted mess. No thank you. Save yourself the hassle, learn from my mistakes!

  • The butter needs to be slightly stiffer than ice cream; solid enough to hold its shape, but soft enough to manipulate. I usually let it sit out for about two hours before making.
  • Whipping the mixture is gonna take time, too. Once the butter is ready, cream it together with the shortening until it looks soft and uniform (usually a couple of minutes). Adding the sugar is another four minute mixing procedure, followed by the milk and another six to seven minutes of mixing. All the whipping adds an immense amount of air into the mixture, resulting in a deliciously light frosting!

 

These guidelines will help create a delectable frosting that is practically all-purpose! For more intricate piping designs and cake-construction, keep the mixture quite thick. Otherwise, add milk to desired consistency!

Yields Enough frosting for 12 cupcakes, or a crumb-coat on small cake

The Basics: Easy Buttercream Frosting Recipe

A new take on an old classic, this easy buttercream frosting recipe is guaranteed to please. Creamy, fluffy, and light in all the right places!

1 hr, 30 Prep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 1/2 cup non-dairy butter
  • 1/2 cup vegetable shortening
  • 3 1/2 cups powdered sugar
  • 1 1/2 tsp vanilla extract
  • up to 1/4 cup soy milk

Instructions

  1. Warm the butter at room temperature until slightly more solid than ice cream
  2. Cream together butter and shortening until soft and smooth, a couple of minutes
  3. Slowly add powdered sugar and mix on medium-high until evenly incorporated, usually 3-4 minutes
  4. Finally, add the vanilla and milk (one Tablespoon at a time) and mix on medium-high for another 6-7 minutes

Notes

Refrigerate prior to intricate piping work to help hold shape. If too much milk is added, and is too runny, compensate by adding more powdered sugar as needed.

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This easy buttercream frosting recipe is as traditional as they come, tailor to your needs! Experiment with colors, flavors, and other additions and let me know how they turn out in the comments below!

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