vegan cake recipes

Healthy vegan chocolate chip cookies ✨

Recipe:
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❤️

Chocolate and Matcha Marble Cookies:

Ingredients:

  • 2/3 cup of neutral tasting oil (e.g., sunflower)
  • ½ cup almond milk
  • 300g granulated sugar
  • 1 tsp matcha powder 
  • 2 tbsp unsweetened cocoa powder
  • 270 g self raising flour
  • 2 pinches of salt

Recipe:

  1. Pre-heat the oven to 180C/350F/gas mark 4 and line a baking tray w parchment.
  2. Mix together 1/3 cup of oil, ¼ cup milk and 150g sugar.
  3. Sift together 145 g flour with the matcha powder, then stir into the wet ingredients to make a green dough.
  4. Mix together the remaining oil, milk and sugar, then sift together the remaining 125g of flour and cocoa and mix into the wet ingredients to make a chocolate dough.
  5. Both doughs should be about the same consistency and hold together fairly well, so you may need to add extra flour/milk to one.
  6. Mix the cookie doughs together only slightly to create a marbled effect, then drop heaped tablespoons of the dough onto the baking tray.
  7. Bake for 11-13 minutes, or until the edges start to brown before removing from the oven and allowing to cool.

Notes: so I was going to a rainbow-themed potluck last week and had to crack out some sort of colourful food at like midnight the night before and this is what I came up with :) Everyone loved them! btw for the blueberry icing, I just used a handful of frozen blueberries, whacked them in the microwave for about 30 secs, and then sieved them into some icing sugar to make a paste and just drizzled that over the top when they were cool.

Serves 21, 163 calories (w/o icing)

Vegan Applesauce quinoa bread⚜️ Recipe:
1 cup applesauce
1 banana
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 🌿🍃

Made these cupcakes last night at midnight for a vegan potluck 🎃 Pumpkin spice cupcakes with cinnamon “cream cheese” frosting. Dusted with cinnamon sugar.

Cupcakes:
1 ¾ cups all purpose flour
1 ¼ cups sugar
¼ cup coconut sugar
1 tablespoon baking powder
1 teaspoon cinnamon
2 teaspoons pumpkin spice
(Or ½ tsp nutmeg & ginger, ¼ tsp allspice & cloves)
1 ¼ cup pureed pumpkin (fresh or from a can)
1 1/8 cup coconut milk (cream)
½ cup cashew milk
½ cup vegetable oil

Bake at 350 for ~18 minutes. Should be springy to the touch and a toothpick inserted should come out clean. (Allow to cool completely before icing)

Frosting:
½ cup vegan butter
¼ cup vegetable shortening
1 cup Daiya cream cheese
2 teaspoons of cinnamon
4 cups icing sugar (more or less depending on how sweet you like it)

10

It Started With A Waffle: Eggnog French Toast

“I used to be weirded out by eggnog when I was little. ‘What were eggs doing in milk?’ I thought to myself. I had never tried non-vegan eggnog, but I’m glad to say that I really enjoy the vegan versions nowadays.

I was shopping at the grocery store the other day and planned on to make French toast when I got home. Then… I unpacked the vegan nog, and the whole plot changed. Eggnog French Toast for the win! Since this recipe is vegan, I used applesauce and flaxseed meal in place of eggs.”

- Clara

Keep reading

Vegan kale spread 🍃

Recipe:

Ingredients:
- kale
- soft tofu
- lemon
- tahin
- 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 ✨

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.