Treat yo self with these fluffy, moist & slightly addictive one bowl vanilla cupcakes ;) You will need: 1 cup non-dairy milk and 1 tsp apple cider vinegar to let set to activate Cream ½ cup softened vegan butter, 1 cup granulated sugar and a dash of vanilla extract. Gradually sift in 1 ½ cups flour of choice, 1 ½ tsp baking powder, ½ tsp baking soda and salt, then add milk mixture and bake at 175 C :) I topped mine with vegan buttercream icing made with vegan butter, natvia stevia icing sugar, a dash of almond milk and vanilla extract and strawberries :)
Healthy vegan banana cookies 🍪
- 4 bananas
- 1 ½ cup of oats - 1 tbsp cinnamon
- chocolate chips
- dried cranberries - any kinds of nuts
Mash the bananas in a food processor until it forms a smooth paste, stir in all the other ingredients. Scoop a spoon of the mixture on a baking sheet and pat it down to form the cookie - repeat with the rest of the mixture until the tray is full. Bake it in a preheated oven on 200 c for 10-15 min.
Vegan Applesauce quinoa bread⚜️ Recipe:
1 cup applesauce
50 gr roughly chopped dark chocolate
6 soaked dates
1 cup quinoa
Oats (to get the wanted consistency)
Mix all the ingredients in a food processor (except the dark chocolate) and blend everything together. Put the dark chocolate in the mixture and add everything to a form. Bake it on 180 c for about 20 min 😋 enjoy 🌿🍃
Gluten free chocolate cake! [psssst this is boxed cake lol] I’ve been trying to cut down on gluten and when I saw betty crocker’s gluten free mix I just had to get it man just substitute ½ cup of butter for ½ cup vegetable oil and 3 eggs for 2 medium mashed bananas.
slather on Duncan Hines homestyle frosting (obvi vegan!!)
I ate half the entire cake at 10am i do not recommend doing this
Mash 3 large bananas in a Bowl. Add 2 cups of rolled oats, and stir with a spoon to combine - add more oats if the mixture is too runny. Add cinnamon, chocolate chips and other ingredients after taste ( be carefull not to add to much extra, because then the mixture wont stick together ) Scoop the mixture onto a baking sheet and bake for 15 min on 350 (180 c) ✨ enjoy❤️
This is your new go-to, foolproof vanilla cupcake recipe for when birthdays swing around the corner.
These cupcakes are light, sweet, moist, and heap of vanilla give them the most iconic birthday cake taste. Top with pink frosting and colourful sprinkles and you’re set with a classic that won’t displease anyone.
To make these cupcakes you will need: (Makes 12)
1 ¾ cup all purpose flour 1 cup cane sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 cup unsweetened almond or soy milk ¼ cup coconut oil ¼ cup vegan butter 1 tablespoon vanilla extract 1 tablespoon apple cider vinegar
Start by beating the butter, oil, sugar and vanilla until light and fluffy. Add in the milk and slowly mix until combined. Add in the flour, baking soda and powder and stop mixing as soon as there are no lumps on a medium speed, if using a mixer. Finally, add in the vinegar and immediately fill your cupcake liners. Evenly distribute between 12 liners, you can also make up to 15 if you fill them just halfway, they rise quite a bit. Bake at 350 C for 18-22 minutes.
The cupcakes should be golden, not browned. The surface should be springy to the touch, if it doesn’t spring back and leaves an indent they are not ready. You can also insert a toothpick in the centre and ensure it comes out clean.
As you can see, these cupcakes are light sweet clouds. They are very fluffy and not heavy, so they make a perfect individual serving. A more fun, and personal treat as opposed to a slice of cake.
To make the frosting, you’ll need:
1 cup vegan butter ¼ cup vegetable shortening 1 teaspoon vanilla extract 4-5 cups icing sugar 2-3 tablespoons almond or soy milk pink food coloring
Whip the butter and shortening until fluffy and glossy. You want to incorporate as much air as possible to ensure a fluffy frosting. Add in the icing sugar 1 cup at a time until you reach the desired sweetness and texture. If your frosting becomes too stiff, loosen it with a couple tablespoons of milk. This makes more icing than needed, but can be stored in the freezer for up to 3 months. You’re bound to have a birthday within that time! You can also half it.
Make sure the cupcakes are completely cool before icing. Store them in an airtight container in the fridge and pull put 1 hour before serving to come to room temperature. Don’t forget the sprinkles, otherwise you’ve basically wasted all your time making these cupcakes and you’re an awful friend.
“Inception Cookies are one
of the items I became known for, especially selling at shows. People buy what
they think is just a giant chocolate chip cookie, walk away from the table,
bite into it and make some sorta pleasantly surprised face when they discover
the harmony of the Oreo and chocolate chip cookie all in one package. Then,
they turn around, point at the cookie, and give me a thumbs up. Make these
cookies for your friends and don’t tell them what’s inside.”
Which Slice would you pick?😌🎂🍰💘 Chocolate, Vegan Cookies, Coconut flakes, Frozen Blueberries, Blackberries or Raspberries?💙💙 All of them were so tasty!✌🏽
2 ½ cups all purpose flour
1 ½ tsp baking powder
½ tsp salt
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.⭐️
- soft tofu
- salt / pepper
- garlic - basil
- pinenuts or other nuts you like, I also tried using pumpkinseeds
Add all the ingredients to a food processor in whatever amount you like, this recipe is all about adding the ingredients until it taste right 😊 Add water if it gets to dry, and a splash of olive oil is also great! Pour it over in a tight container and store it in the fridge or freeze it down to use for later ⚜️
You can easily use this spread on bread, but it also works great together with your other mealtime dishes 🍃 Enjoy ✨