chocolate vegan cakes

A super healthy cinnamon roll made from an adapted recipe from chocolatecoveredkatie (aka queen of healthy baked)

Ingredients
Dough
1/3 heaped cup spelt flour
½ tsp baking powder
Pinch of salt
¼ cup mashed banana

Filling
2 dates
½-1 tbsp warm water
¼ tsp vanilla
½ tsb cinnamon

All you gotta do is mix the ingredients for the dough until it forms a dough and leave it to the side.

With the dates you can omit the water if you have very fresh dates. Mash/mix/blend (what ever you gotta do to make a paste)

Roll out dough into a long snake on a floured counter.
Smooth date mix all along the dough snake

Roll in up ( use common sense which way you roll it)

Pop in an oven proof or microwave proof dish and cook

190-200 for 10 mins (fan oven) (approx)

3.5 mins at 900 ( microwave) ( approx)

Top with what you want

I used some coconut yoghurt and sweet freedom choc shot. Nuts and syrup with be good too.

By naturally.jo

Which Slice would you pick?😌🎂🍰💘 Chocolate, Vegan Cookies, Coconut flakes, Frozen Blueberries, Blackberries or Raspberries?💙💙 All of them were so tasty!✌🏽
Recipe,
Vanilla Cake:
2 ½ cups all purpose flour
1 ½ tsp baking powder
½ tsp salt
Wet:
1 ½ cup almond milk
¾ cup coconut sugar
¾ cup coconut or almond yogurt (I used both)
1 tsp vanilla extract
Preheat oven at 350F(180c). Whisk the dry ingredients until well combined. In a different bowl whisk all of the wet ingredients and stir into the dry. Mix to make a smooth batter and transfer to greased or lined cake pan. Bake for 30 to 40 minutes or until toothpick from the center comes out clean.
Toped with: Melted Chocolate: combine 2 tbsp cacao powder, 2 tbsp melted coconut oil and 2 tbsp agave nectar.⭐️

10

All the amazing amazing amazing food I got a Vegan Soulfest in Baltimore on Saturday. This was like one of the best days of my life. A vegan festival filled with Black people. I was in heaven! It was an awesome event, I enjoyed it way more than the 2 vegfests I’ve been too. There were tons of vendors selling tons of stuff but I’m a sucker for food so that was priority #1

But yea everything was delicious. I brought a lot of it home because I couldn’t eat that much food in one day! I got lots of mac & cheese and vegan chicken, a rib sandwich, a cheese steak, chocolate chip cookies, carrot cake. The mac and cheese in the last 2 pictures is my fav, it’s from Sweet & Natural and the drumsticks above are too good for this world. I had way too much fun throwing money at people… Black people :))))

2

good morning beauties! 
breakfast today was such chocolatey: wholemeal bread spread with vanilla greek yogurt, topped with plum; peach; banana and lots of melted extra-dark chocolate (something like six little squares ahaha) + soy milk cappuccino. oh lord i have to repeat this soon

Vegan Red Velvet Cupcakes with “Cream Cheese” Frosting

I used to bake these cupcakes a lot before I went vegan. I currently work as a pastry chef at a cake shop, and even before then I used to always bake cupcakes. I have realized that it’s been years since I last made these, and I was determined to make a vegan version. Well, I think I may have done it. These are some of the best red velvet cupcakes I’ve made, and they contain no butter, buttermilk, or cream cheese!

Here’s the recipe:

Cupcakes: (makes 12)

2 cups all purpose flour
1 cup  sugar
1 teaspoon baking powder
1 teaspoon baking soda
4 tablespoons cocoa powder
1 cup cashew milk
¾ cup canola oil
1 ½ tablespoons vanilla extract
1 tablespoon apple cider vinegar
2 tablespoons coconut milk
Red food colouring


Start off by combining the sugar and all the wet ingredients except for the vinegar. Once combined, add all the dry ingredients until your batter renders smooth and lump free. At this stage, add the vinegar and mix in, then immediately add to the liners. You want to fill them about ¾ full and bake at 350 C for 16-18 minutes. They will spring back to the touch when done. Allow to cool completely before frosting.

Frosting:

1 tub Daiya cream cheese
¾ cup vegan butter
½ cup vegetable shortening
4-6 cups icing sugar (depending on how sweet you want it)
1 tablespoon vanilla extract


Mix everything except the icing sugar until fluffy and smooth. Add the icing sugar 2 cups at a time until desired consistency is reached. If the icing is stiff and grainy, add 1 tablespoon of milk at a time until it is the right consistency.