cakes and cupcakes - Plantiful Bakery

VEGAN PEANUT BUTTER CHOCOLATE CUPCAKES

Tue, 15 Feb 2022 12:03:35 +0000

Tento příspěvek je dostupný i v Češtině

These Vegan Peanut Butter Chocolate Cupcakes are rich, tender, moist, chocolaty, and easy to make. They are topped with delicious peanut butter frosting. Dairy-free, egg-free.

THESE PEANUT BUTTER CHOCOLATE CUPCAKES ARE

vegan
dairy-free
egg-free
soft
fluffy
moist
rich
chocolaty
so delicious
easy to make
topped with creamy peanut butter frosting

WHAT YOU NEED TO MAKE VEGAN PEANUT BUTTER CHOCOLATE CUPCAKES

You need the following ingredients to make these peanut butter cupcakes (the exact measurements are in the recipe card below):

Plant-based milk – Use any plant-based milk of your choice, such as oat, soy, or almond milk. Make sure it is at room temperature.
Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
All-purpose flour – keeps the cupcakes light and fluffy. Sift the flour to avoid lumps in the batter.
Cocoa powder – Use good quality natural cocoa powder.
Baking powder and baking soda – create a perfect rise in donuts.
Ground coffee – deepens the chocolate flavor. You can also use espresso powder.
Salt – balances the sweetness.
Sugar – I recommend using organic white cane sugar.
Oil – improves the texture and makes the cupcakes moist. I used sunflower oil, but you can use any oil neutral in flavor.
Vegan yogurt – add moisture to the cupcakes. You can substitute it for applesauce.
Vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the frosting.
Powdered sugar – Sift the sugar to avoid lumps in the buttercream frosting.
Peanut butter – I used natural unsalted creamy peanut butter.
Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.

Equipment you need:

Cupcake (muffin) pan
12 cupcake liners
3 bowls
Whisk
Two large bowls
Hand mixer (or stand mixer)
Sifter
Silicon spatula
Cooling rack
Piping bag and piping star tip

HOW TO MAKE THE BEST VEGAN PEANUT BUTTER CHOCOLATE CUPCAKES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the pan

Preheat the oven to 350°F (180°C) and line a cupcake pan with 12 cupcake liners. Set aside.

2. Step: Make vegan buttermilk

To oat milk, add apple cider vinegar (or lemon juice). Mix and set aside.

3. Step: Make cupcake batter

In a large bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, ground coffee, and a pinch of salt.

In a separate bowl, whisk oil, vegan yogurt, and sugar. Add in vegan buttermilk and mix well. Sift in dry ingredients and whisk until no lumps remain.

4. Step: Bake the cupcakes

Divide the batter evenly among the 12 cupcake liners. Bake for 20 minutes or until a skewer inserted into the middle comes out clean.

Transfer the cupcakes to a cooling rack and allow to cool completely before frosting them. If the cupcakes are still warm, the frosting will melt.

5. Step: Make peanut butter frosting

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar and mix until incorporated. Add in peanut butter mix until fully combined. Lastly, mix in vanilla extract and a pinch of salt.

6. Step: Assemble the cupcakes

Using a piping bag with a star tip, pipe a swirl of peanut butter frosting onto each cupcake. Top with chopped peanuts if desired.

Serve immediately or store in the fridge in an airtight container.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE PEANUT BUTTER CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO VEGAN PEANUT BUTTER CHOCOLATE CUPCAKES LAST?

The cupcakes will last for about 4-5 days in the airtight container in the fridge.

CAN YOU FREEZE HOMEMADE PEANUT BUTTER CUPCAKES?

To freeze unfrosted cupcakes, place than in an airtight container or plastic zip-lock bag and store them in the freezer for up to 3 months. To defrost, let them thaw at room temperature. Then frost the cupcakes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

VEGAN PEANUT BUTTER CHOCOLATE CUPCAKES

These Vegan Peanut Butter Chocolate Cupcakes are rich, tender, moist, chocolaty, and easy to make. They are topped with delicious peanut butter frosting. Dairy-free, egg-free.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings cupcakes

Calories 510kcal

Author Plantiful Bakery

Ingredients

Chocolate Cupcakes:

¾ cup oat milk, room temperature or any plant-based milk
1 tbsp apple cider vinegar or lemon juice
1 ½ cup all-purpose flour
1/3 cup unsweetened cocoa powder
2 tsp baking powder
½ tsp baking soda
1 tsp ground coffee or espresso powder
pinch salt
¾ cup granulated sugar
½ cup sunflower oil or canola oil
½ cup unsweetened vegan yogurt, room temperature

Peanut Butter Frosting:

1 ½ cup unsalted vegan butter (75-80% fat) room temperature
1 1/3 cup powdered sugar
2/3 cup creamy peanut butter
1 tsp vanilla extract
pinch salt

Instructions

Preheat the oven and prepare the pan

Preheat the oven to 350°F (180°C) and line a cupcake pan with 12 cupcake liners. Set aside.

Make vegan buttermilk

To oat milk, add apple cider vinegar (or lemon juice). Mix and set aside.

Make cupcake batter

In a large bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, ground coffee, and a pinch of salt.
In a separate bowl, whisk oil, vegan yogurt, and sugar. Add in vegan buttermilk and mix well. Sift in dry ingredients and whisk until no lumps remain.

Bake the cupcakes

Divide the batter evenly among the 12 cupcake liners. Bake for 20 minutes or until a skewer inserted into the middle comes out clean.
Transfer the cupcakes to a cooling rack and allow to cool completely before frosting them.

Make peanut butter frosting

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar and mix until incorporated. Add in peanut butter mix until fully combined. Lastly, mix in vanilla extract and a pinch of salt.

Assemble the cupcakes

Using a piping bag with a star tip, pipe a swirl of peanut butter frosting onto each cupcake. Top with chopped peanuts if desired.
Serve immediately or store in the fridge in an airtight container.

Notes

Storing:

Store the cupcakes in an airtight container in the fridge for up to 4-5 days. You can also freeze the unfrosted cupcakes for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1cupcake | Calories: 510kcal

Want to save this recipe for later? Add it to your board on Pinterest!

Nutrition Facts

Serving: 1 cupcake / Calories: 510kcal / Total Fat: 37,1g / Saturated Fat: 12,3g / Cholesterol: 0mg / Total Carbohydrate: 42,1g / Fiber: 2,9g / Sugar: 25,0g / Protein: 5,9g / Sodium: 202mg / Potassium: 168mg / Iron: 1,6mg

Příspěvek VEGAN PEANUT BUTTER CHOCOLATE CUPCAKES se objevil jako první na Plantiful Bakery.

VEGAN MARBLE BUNDT CAKE

Tue, 18 Jan 2022 18:43:17 +0000

Tento příspěvek je dostupný i v Češtině

This Vegan Marble Bundt Cake is moist, fluffy, soft, super delicious, and easy to make. Made with vegan sour cream for the best texture. Perfect dessert for any occasion. Dairy-free, eggless. Step-by-step recipe.

THIS MARBLE BUNDT CAKE IS

vegan
dairy-free
egg-free
moist
fluffy
soft
so delicious
made from one batter
made with sour cream and oil
quick and easy to make
freezer friendly

WHAT YOU NEED TO MAKE VEGAN MARBLE BUNDT CAKE

You need the following ingredients to make this bundt cake (the exact measurements are in the recipe card below):

All-purpose flour – keeps the cake light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
Baking powder and baking soda
Salt – balances the sweetness.
Granulated sugar
Oil – improves the texture and makes the cake moist. I used sunflower oil, but you can use any oil neutral in flavor.
Vegan sour cream – adds moisture to the cake. Use vegan sour cream with 15% fat. Make sure it is at room temperature. You can substitute it for coconut yogurt.
Plant-based milk – Use any plant-based milk of your choice, such as oat, soy, or almond milk. Make sure it is at room temperature.
Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
Cocoa powder – use good quality natural cocoa powder.
Powdered sugar

Equipment you need:

Bundt cake pan – 24cm (9,5 inch)
Medium size bowl
Large bowl
Whisk
Sifter
Silicon spatula
Skewer
Cooling rack

HOW TO MAKE THE BEST VEGAN MARBLE BUNDT CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the pan

Preheat the oven to 355°F (180°C). Grease a 9,5’’(24cm) bundt cake pan with oil or vegan butter and lightly dust it with flour. Set aside.

2. Step: Mix dry ingredients

In a bowl, combine all-purpose flour, baking powder, baking soda, and a pinch of salt. Mix with a whisk and set aside.

3. Step: Make the cake batter

In a large bowl, using a whisk, combine granulated sugar, sunflower oil, and vegan sour cream. Add oat milk and apple cider vinegar and mix to combine. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.

Transfer half of the batter into another bowl, add cocoa powder, and stir well to mix. If the batter is too thick, add a little bit of oat milk.

4. Step: Assemble the cake

Using a spoon or cookie scoop, alternate adding yellow and chocolate batter to the pan. Then gently swirl the batter using a skewer or knife.

5. Step: Bake the cake

Bake in preheated oven for 35 minutes, or until a skewer inserted in the middle comes out clean. Remove from the oven and allow to cool in the pan for about 15 minutes. Then turn it upside down and let cool completely on a cooling rack.

Before serving, dust the cake with powdered sugar.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE MARBLE BUNDT CAKE?

Store the cake in an airtight container at room temperature or in the fridge.

HOW LONG DOES BUNDT CAKE LAST?

The bundt cake will last for up to 3 days at room temperature or for up to 5 days in the fridge.

CAN YOU FREEZE BUNDT CAKE?

To freeze the bundt cake, first, make sure it has cooled down completely. Then put it in an airtight container or zip-lock bag and store in the freezer for up to 3 months. Before serving, let thaw at room temperature or warm in the oven preheated to 350°C (175°C) for a few minutes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

VEGAN MARBLE BUNDT CAKE

This Vegan Marble Bundt Cake is moist, fluffy, soft, super delicious, and easy to make. Made with vegan sour cream for the best texture. Perfect dessert for any occasion. Dairy-free, eggless.

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings bundt cake

Calories 184kcal

Author Plantiful Bakery

Ingredients

300 g all-purpose flour
2 tsp baking powder
1 tsp baking soda
pinch salt
200 g granulated sugar
120 g sunflower oil
200 g vegan sour cream* (15% fat) room temperature
100 ml oat milk, room temperature or any plant-based milk
1 tbsp apple cider vinegar or lemon juice
18 g cocoa powder
powdered sugar optional

Instructions

Preheat the oven and prepare the pan

Preheat the oven to 355°F (180°C). Grease bundt cake pan** with oil or vegan butter and lightly dust it with flour. Set aside.

Combine dry ingredients

In a bowl, combine all-purpose flour, baking powder, baking soda, and a pinch of salt. Mix with a whisk and set aside.

Make the cake batter

In a large bowl, using a whisk, combine granulated sugar, sunflower oil, and vegan sour cream. Add oat milk and apple cider vinegar and mix to combine. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.
Transfer half of the batter into another bowl, add cocoa powder, and stir well to mix. If the batter is too thick, add a little bit of oat milk.

Assemble the cake (check the steps-by-step-photos in the text above)

Using a spoon or cookie scoop, alternate adding yellow and chocolate batter to the pan. Then gently swirl the batter using a skewer or knife.

Bake the cake

Bake in preheated oven for 35 minutes, or until a skewer inserted in the middle comes out clean. Remove from the oven and allow to cool in the pan for about 15 minutes. Then turn it upside down and let cool completely on a cooling rack.
Before serving, dust the cake with powdered sugar.
Enjoy!

Notes

* Vegan sour cream: You can substitute it for coconut yogurt.
** Bundt cake pan: I used a 24cm bundt cake pan (about 9,5 inches).

Storing:

Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. You can also freeze it for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1slice | Calories: 184kcal

Want to save this recipe for later? Add it to your board on Pinterest!

Nutrition Facts

Serving: 1 slice / Calories: 184kcal / Total Fat: 8,7g / Saturated Fat: 2,4g / Cholesterol: 0mg / Total Carbohydrate: 25,7g / Fiber: 1,0g / Sugar: 11,2g / Protein: 2,1g / Sodium: 137mg / Potassium: 37mg / Iron: 1mg

Příspěvek VEGAN MARBLE BUNDT CAKE se objevil jako první na Plantiful Bakery.

VEGAN EGGNOG CUPCAKES

Sun, 19 Dec 2021 17:33:01 +0000

Tento příspěvek je dostupný i v Češtině

These Vegan Eggnog Cupcakes are fluffy, moist, rich, and easy to make. They are topped with delicious vegan eggnog buttercream frosting. A perfect holiday treat! Small batch. Dairy-free, eggless.

THESE EGGNOG CUPCAKES ARE

vegan
dairy-free
egg-free
soft
fluffy
moist
rich
so delicious
easy to make
topped with vegan eggnog frosting
perfect holiday treat

WHAT YOU NEED TO MAKE VEGAN EGGNOG CUPCAKES

You need the following ingredients to make these vegan eggnog cupcakes (the exact measurements are in the recipe card below):

All-purpose flour – keeps the cupcakes light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
Cornstarch – improves the texture.
Baking powder and baking soda
Sea salt – balances the sweetness.
Cinnamon and nutmeg – add warm depth of flavor.
Unsalted vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the batter and frosting.
Sugar – I recommend using organic white cane sugar.
Vegan yogurt – add moisture to the cupcakes. You can substitute it for applesauce.
Unsweetened oat milk – Use any plant-based milk of your choice, such as almond, soy, or cashew milk. Make sure it is at room temperature.
Vegan eggnog – Click here for my homemade vegan eggnog. Otherwise, I recommend using eggnog with a thicker consistency.
Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
Powdered sugar – Sift the sugar to avoid lumps in the buttercream frosting.
Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.

Equipment you need:

Cupcake (muffin) pan
6 cupcake liners
Medium size bowl
Whisk
Two large bowls
Hand mixer (or stand mixer)
Sifter
Silicon spatula
Cooling rack
Piping bag and piping star tip

HOW TO MAKE THE BEST VEGAN EGGNOG CUPCAKES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the pan

Preheat the oven to 350°F (180°C) and line the muffin pan with 6 cupcake liners. Set aside.

2. Step: Combine dry ingredients

In a medium-size bowl, using a whisk, combine all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, nutmeg, and a pinch of salt. Set aside.

3. Step: Make cupcake batter

In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar on high speed until fluffy and lighter in color for about 3-4 minutes. Add in vegan yogurt and mix until incorporated. Slowly and gradually mix in oat milk, vegan eggnog, and apple cider vinegar. Mix until fully combined. Then sift in dry ingredients and gently combine using a spatula.

4. Step: Bake the cupcakes

Divide the batter evenly into 6 cupcake liners. Bake in preheated oven for 20-25 minutes or until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.

Transfer to a cooling rack and allow to cool completely before frosting. If the cupcakes are still warm, the frosting will melt.

5. Step: Make vegan eggnog frosting

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar and mix until combined. Slowly and gradually mix in vegan eggnog until incorporated and fluffy. Lastly, mix in vanilla and ground nutmeg.

6. Step: Assemble the cupcakes

Using a piping bag with a star tip, pipe a swirl of frosting onto each cupcake. Top with a sprinkle of nutmeg or cinnamon.

Serve immediately or store in the fridge in an airtight container.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE EGGNOG CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO VEGAN EGGNOG CUPCAKES LAST?

Vegan eggnog cupcakes will last for about 4-5 days in the airtight container in the fridge.

CAN YOU FREEZE HOMEMADE EGGNOG CUPCAKES?

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

Want to save this recipe for later? Add it to your board on Pinterest!

VEGAN EGGNOG CUPCAKES

These Vegan Eggnog Cupcakes are fluffy, moist, rich, and easy to make. They are topped with delicious vegan eggnog buttercream frosting. A perfect holiday treat! Small batch. Dairy-free, eggless.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings cupcakes

Calories 480kcal

Author Plantiful Bakery

Ingredients

Cupcakes:

110 g all-purpose flour
1/2 tbsp cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch sea salt
60 g vegan butter, softened *
70 g granulated sugar
2 tbsp vegan yogurt
2 tbsp unsweetened oat milk, room temperature or any plant-based milk
1/4 cup vegan eggnog, room temperature
1/2 tbsp apple cider vinegar or lemon juice

Frosting:

180 g unsalted vegan butter, softened *
80 g powdered sugar
4 tbsp vegan eggnog, room temperature
¼ tsp ground vanilla or 1 tsp vanilla extract
pinch ground nutmeg

Instructions

Cupcakes

Preheat the oven to 350°F (180°C) and line the muffin pan with 6 cupcake liners. Set aside.
In a medium-size bowl, using a whisk, combine all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, nutmeg, and a pinch of salt. Set aside.
In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar on high speed until fluffy and lighter in color for about 3-4 minutes. Add in vegan yogurt and mix until incorporated. Slowly and gradually mix in oat milk, vegan eggnog, and apple cider vinegar. Mix until fully combined. Then sift in dry ingredients and gently combine using a spatula.
Divide the batter evenly into 6 cupcake liners. Bake in preheated oven for 20-25 minutes or until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.
Transfer to a cooling rack and allow to cool completely before frosting.

Frosting

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar and mix until combined. Slowly and gradually mix in vegan eggnog until incorporated and fluffy. Lastly, mix in vanilla and ground nutmeg.
Using a piping bag with a star tip, pipe a swirl of frosting onto each cupcake. Top with a sprinkle of nutmeg or cinnamon.

Notes

* Vegan butter: Use vegan butter with about 75-80% fat. Let the butter soften at room temperate before making the batter and frosting.

Storing:

Store the cupcakes in an airtight container in the fridge for up to 4-5 days. You can also freeze the unfrosted cupcakes for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1cupcake | Calories: 480kcal

Nutrition Facts

Serving: 1 cupcake / Calories: 480kcal / Total Fat: 32,7g / Saturated Fat: 15,9g / Cholesterol: 0mg / Total Carbohydrate: 42,1g / Fiber: 1,0g / Sugar: 25,1g / Protein: 3,1g / Sodium: 214mg / Potassium: 60mg / Iron: 1,3mg

Příspěvek VEGAN EGGNOG CUPCAKES se objevil jako první na Plantiful Bakery.

VEGAN CHOCOLATE SHEET CAKE

Thu, 28 Oct 2021 15:35:47 +0000

Tento příspěvek je dostupný i v Češtině

This Vegan Chocolate Sheet Cake is decadent, chocolaty, tender, super moist, fluffy, and easy to make. It’s topped with rich chocolate buttercream frosting and sprinkled with chocolate chunks. One of the best vegan desserts! Dairy-free, eggless.

THIS CHOCOLATE SHEET CAKE IS

vegan
dairy-free
egg-free
rich
chocolaty
tender
decadent
fluffy
moist
so delicious
topped with a simple vegan chocolate buttercream frosting
made with black cocoa powder
easy to make
one of the best vegan desserts

WHAT YOU NEED TO MAKE CHOCOLATE SHEET CAKE

You need the following ingredients to make this chocolate cake (the exact measurements are in the recipe card below):

All-purpose flour – keeps the cake light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
Natural cocoa powder – In combination with black cocoa, it creates a rich chocolaty flavor.
Black cocoa powder – It is much darker in color than natural cocoa powder. It has a deep chocolate flavor, but it is not as bitter as natural cocoa powder. If you don’t have black cocoa powder, you can simply substitute it for natural cocoa powder.
Cornstarch – improves the texture.
Baking powder and baking soda – leaven the cake batter.
Ground coffee – intensify the chocolate flavor without adding any coffee flavor.
Sea salt – balances the sweetness.
Granulated sugar
Sunflower oil – improves the texture and makes the cake moist.
Vegan yogurt – adds moisture to the batter and makes the cake super moist. Make sure the yogurt is at room temperature. As a replacement, applesauce should work as well.
Apple cider vinegar – helps to activate the baking soda.
Water – use water just after boiling. It helps to create a rich chocolate flavor.
Vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the buttercream frosting.
Powdered sugar – Sift the sugar to avoid lumps in the frosting.
Plant-based milk – Loosens up the frosting a little bit. Use any plant-based milk of your choice, such as almond, oat, or soy milk. Make sure it is at room temperature.

Equipment you need:

Square baking pan – 9×9 inches (23×23 cm)
Parchment paper
Medium size bowl
2x large bowl
Whisk
Sifter
Silicon spatula
Hand mixer or a stand mixer
Cooling rack
Offset spatula

HOW TO MAKE THE BEST VEGAN CHOCOLATE SHEET CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 355°F (180°C). Lightly grease a 9”x9” (23x23cm) baking pan with vegan butter (or oil). Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips. Set aside

2. Step: Combine dry ingredients

To a medium-size bowl, add all-purpose flour, natural and black cocoa powder, cornstarch, baking powder, baking soda, ground coffee, and a pinch of salt. Mix with a whisk and set aside.

3. Step: Make the cake batter

In a large bowl, using a whisk, combine granulated sugar, sunflower oil, vegan yogurt, and apple cider vinegar. Sift in the flour mixture and mix to combine. Then gradually add boiling water and gently mix until incorporated. Don’t overmix the batter.

4. Step: Bake the cake

Pour the batter into the prepared pan and bake in preheated oven for 30 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and allow the cake to cool for 15 minutes in the pan. Then carefully transfer to a cooling rack to cool completely. Once it’s cooled you can cut a little bit off the top part of the cake to make it even.

5. Step: Make the chocolate frosting

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Then sift in powdered sugar, cocoa powder, and coffee, and mix until fluffy and smooth. While mixing, add one tablespoon at a time of almond milk and mix until incorporated.

6. Step: Top with chocolate frosting and serve

Spread the chocolate frosting onto the cooled chocolate cake and top with chocolate chunks or chocolate shavings and sea salt.

Slice into 9 squares and serve. Enjoy!

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE CHOCOLATE SHEET CAKE?

Store the chocolate sheet cake in an airtight container in the fridge. Before serving, let the cake thaw for about 15-30 minutes.

HOW LONG DOES VEGAN CHOCOLATE SHEET CAKE LAST?

Chocolate sheet cake will last for up to 5 days in the fridge.

CAN YOU FREEZE CHOCOLATE SHEET CAKE?

Yes, but I recommend freezing unfrosted cake. Wrap the cake in plastic wrap, then aluminum foil. Store it in the freezer for up to 3 months. To defrost, let it thaw in the fridge first, then bring to room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

Want to save this recipe for later? Add it to your board on Pinterest!

VEGAN CHOCOLATE SHEET CAKE

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings servings

Calories 515kcal

Author Plantiful Bakery

Ingredients

Chocolate Cake:

175 g all-purpose flour
25 g natural cocoa powder
20 g black cocoa powder *
1/2 tbsp cornstarch
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground coffee
pinch sea salt
160 g organic granulated sugar
130 g sunflower oil
120 g plant-based yogurt room temperature
1 tbsp apple cider vinegar or lemon juice
150 ml boiling water

Chocolate Buttercream Frosting:

200 g vegan butter, softened
120 g powdered sugar
60 g natural cocoa powder
1 tbsp black cocoa powder
½ tsp ground coffee
3-4 tbsp almond milk, room temperature or any plant-based milk

Topping (optional):

chocolate chunks, chips, or shavings
sea salt

Instructions

Chocolate Sheet Cake

Preheat the oven to 355°F (180°C). Lightly grease a 9”x9” (23x23cm) baking pan with vegan butter or oil. Then line the pan with a strip of parchment paper. Set aside
To a medium-size bowl, add all-purpose flour, natural and black cocoa powder, cornstarch, baking powder, baking soda, ground coffee, and a pinch of salt. Mix with a whisk and set aside.
In a large bowl, using a whisk, combine granulated sugar, sunflower oil, vegan yogurt, and apple cider vinegar. Sift in the flour mixture and mix to combine. Then gradually add boiling water and gently mix until incorporated. Don’t overmix the batter.
Pour the batter into the prepared pan and bake in preheated oven for 30 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and allow the cake to cool for 15 minutes in the pan. Then carefully transfer to a cooling rack to cool completely. Once it's cooled you can cut a little bit off the top part of the cake to make it even.

Chocolate buttercream frosting

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Then sift in powdered sugar, cocoa powder, and coffee, and mix until fluffy and smooth. While mixing, add one tablespoon at a time of almond milk and mix until incorporated.
Spread the chocolate frosting onto the cooled chocolate cake and top with chocolate chunks or chocolate shavings and sea salt.
Slice into 9 squares and serve. Enjoy!

Notes

* Black Cocoa Powder: You can substitute it for natural cocoa powder.

Storing:

Store the cake in an airtight container for up to 5 days in the fridge. You can also freeze the sponge for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1square | Calories: 515kcal

Nutrition Facts

Serving: 1 square / Calories: 515kcal / Total Fat: 34,4g / Saturated Fat: 11,5g / Cholesterol: 0mg / Total Carbohydrate: 54,2g / Fiber: 5,3g / Sugar: 31,4g / Protein: 5,0g / Sodium: 236mg / Potassium: 233mg / Iron: 2,8mg

Příspěvek VEGAN CHOCOLATE SHEET CAKE se objevil jako první na Plantiful Bakery.

VEGAN PUMPKIN PECAN COFFEE CAKE

Tue, 12 Oct 2021 10:36:28 +0000

This Vegan Pumpkin Pecan Coffee Cake with brown sugar pecan streusel topping and sweet glaze is the perfect autumn dessert. It’s soft, moist, flavorful, and so easy to make. Dairy-free, eggless.

THIS PUMPKIN PECAN COFFEE CAKE IS

vegan
dairy-free
egg-free
soft
fluffy
moist
spicy
flavorful
so delicious
topped with a sweet glaze
easy to make
perfect autumn dessert

WHAT YOU NEED TO MAKE PUMPKIN PECAN COFFEE CAKE

You need the following ingredients to make this coffee cake (the exact measurements are in the recipe card below):

Brown sugar – You can also use coconut sugar.
Pecans – Chop the pecans into small chunks. You can substitute them for walnuts.
All-purpose flour – keeps the cake light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
Vegan butter – cut the butter into little chunks to make it easier to combine. Make sure the butter is cold. Use vegan butter with 75-80% fat.
Baking powder and baking soda
Pumpkin spice – adds warm depth of flavor. Read below how I make my homemade pumpkin spice mix.
Salt – balances the sweetness.
Granulated sugar – keeps the cake lighter in color.
Sunflower oil – improves the texture and makes the cake moist. You can also use canola oil or any oil neural in flavor.
Pumpkin puree – makes the cake super moist. I used homemade puree from hokkaido pumpkin (red kuri squash). Make sure it is at room temperature.
Vegan sour cream – adds moisture to the batter and makes the cake moist. Make sure it is at room temperature. You can substitute it for coconut yogurt.
Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it is at room temperature.
Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
Powdered sugar – To avoid lumps, sift the sugar.

Equipment you need:

Square baking pan – 9×9 inches (23×23 cm)
Parchment paper
2 medium-size bowl
Large bowl
Fork
Whisk
Sifter
Silicon spatula
Cooling rack

HOW TO MAKE HOMEMADE PUMPKIN SPICE MIX:

Making homemade pumpkin spice is super easy. All you need to do is to combine the following ingredients:

4 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
½ tsp ground allspice
½ tsp ground cloves

HOW TO MAKE THE BEST VEGAN PUMPKIN PECAN COFFEE CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

2. Step: Make Pumpkin Spice Sugar Swirl

Combine brown sugar, flour, and pumpkin spice. Mix and set aside.

3. Step: Make pecan streusel topping

In a medium-size bowl, combine all-purpose flour, brown sugar, chopped pecans, pumpkin spice, and a pinch of salt. Add cold vegan butter cut into chunks, and combine with a fork until it starts to clump. Set aside.

4. Step: Combine dry ingredients

To a medium-size bowl, add all-purpose flour, baking powder, baking soda, pumpkin spice, and a pinch of salt. Mix with a whisk and set aside.

5. Step: Make the cake batter

In a large bowl, using a whisk, combine granulated sugar, sunflower oil, pumpkin puree, and vegan sour cream. Then add in unsweetened almond milk and apple cider vinegar and mix well. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.

6. Step: Layer the cake

Spread half of the batter into an even layer in the prepared pan. Sprinkle the pumpkin spice sugar mixture over the first layer. Add in the remaining batter and spread it into an even layer. Then top with pecan streusel.

7. Step: Bake the cake

Bake in preheated oven for 30 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely.

8. Step: Drizzle with glaze and serve

For the glaze, whisk together powdered sugar and almond milk until a smooth consistency without any lumps. Add a little extra milk or powdered sugar as necessary.

Then when ready to serve, gently remove the cake from the pan, drizzle with glaze, and cut it into 9 squares.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE PUMPKIN COFFEE CAKE?

Store the pumpkin coffee cake in an airtight container at room temperature or in the fridge.

HOW LONG DOES VEGAN PUMPKIN PECAN COFFEE CAKE LAST?

Pumpkin coffee cake will last for about 3-4 days at room temperature or for up to a week in the fridge.

CAN YOU FREEZE HOMEMADE PUMPKIN COFFEE CAKE?

To freeze the coffee cake, place it in an airtight container or plastic zip-lock bag and store it in the freezer for up to 3 months. To defrost, let it thaw at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

Want to save this recipe for later? Add it to your board on Pinterest!

VEGAN PUMPKIN PECAN COFFEE CAKE

This Vegan Pumpkin Pecan Coffee Cake with brown sugar pecan streusel topping and sweet glaze is the perfect autumn dessert. It’s soft, moist, flavorful, and so easy to make. Dairy-free, eggless.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings squares

Calories 337kcal

Author Plantiful Bakery

Ingredients

Pumpkin Spice Sugar Swirl:

3 tbsp brown sugar
½ tbsp all-purpose flour
1 tsp pumpkin spice

Pecan Streusel Topping:

⅓ cup (45g) all-purpose flour
¼ cup (50g) brown sugar
½ cup (60g) chopped pecans
1 tsp pumpkin spice
pinch salt
2 tbsp (28g) vegan butter, cold

Pumpkin Cake:

200 g all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp pumpkin spice
pinch salt
100 g granulated sugar
50 g (1/4 cup) sunflower oil
120 g (1/2 cup) pumpkin puree, room temperature
100 g vegan sour cream, room temperature or coconut yogurt
3 tbsp unsweetened almond milk, room temperature or any plant-based milk
1 tbsp apple cider vinegar or lemon juice

Glaze:

50 g powdered sugar
2-3 tsp unsweetened almond milk or any plant-based milk

Instructions

Preheat the oven and prepare the baking pan

Preheat the oven to 355°F (180°C). Lightly grease a 9”x9” (23x23cm) baking pan with vegan butter (or oil). Then line the pan with a strip of parchment paper. Set aside

Make Pumpkin Spice Sugar Swirl

Combine brown sugar, flour, and pumpkin spice. Mix and set aside.

Make pecan streusel topping

In a medium-size bowl, combine all-purpose flour, brown sugar, chopped pecans, pumpkin spice, and a pinch of salt. Add cold vegan butter cut into chunks, and combine with a fork until it starts to clump. Set aside.

Combine dry ingredients

To a medium-size bowl, add all-purpose flour, baking powder, baking soda, pumpkin spice, and a pinch of salt. Mix with a whisk and set aside.

Make the cake batter

In a large bowl, using a whisk, combine granulated sugar, sunflower oil, pumpkin puree, and vegan sour cream. Then add in unsweetened almond milk and apple cider vinegar and mix well. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.

Layer the cake

Spread half of the batter into an even layer in the prepared pan. Sprinkle the pumpkin spice sugar mixture over the first layer. Add in the remaining batter and spread it into an even layer. Then top with pecan streusel.

Bake the cake

Bake in preheated oven for 30 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely.

Drizzle with glaze and serve

For the glaze, whisk together powdered sugar and almond milk until a smooth consistency without any lumps. Add a little extra milk or powdered sugar as necessary.
Then when ready to serve, gently remove the cake from the pan, drizzle with glaze, and cut it into 9 squares.
Serve and enjoy!

Notes

Storing:

First, make sure the cake has cooled completely. Then store it in an airtight container for up to 3-4 days at room temperature or up to a week in the fridge. You can also freeze the cake for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1square | Calories: 337kcal

Nutrition Facts

Serving: 1 square / Calories: 337kcal / Total Fat: 14,6g / Saturated Fat: 3,8g / Cholesterol: 0mg / Total Carbohydrate: 49,8g / Fiber: 1,9g / Sugar: 26,4g / Protein: 3,7g / Sodium: 237mg / Iron: 1,7mg

Příspěvek VEGAN PUMPKIN PECAN COFFEE CAKE se objevil jako první na Plantiful Bakery.

VEGAN PUMPKIN CUPCAKES

Thu, 23 Sep 2021 16:23:08 +0000

These Vegan Pumpkin Cupcakes are fluffy, moist, spicy, and easy to make. They are topped with maple pumpkin buttercream frosting. A perfect autumn treat! Dairy-free, eggless.

THESE PUMPKIN CUPCAKES ARE

vegan
dairy-free
egg-free
soft
fluffy
moist
spicy
rich
so delicious
easy to make
topped with vegan maple pumpkin frosting
perfect autumn treat

WHAT YOU NEED TO MAKE PUMPKIN CUPCAKES

You need the following ingredients to make these cupcakes (the exact measurements are in the recipe card below):

Unsweetened oat milk – In combination with apple cider vinegar, it creates vegan buttermilk, which improves the texture of cupcakes. Use any plant-based milk of your choice, such as almond, soy, or cashew milk. Make sure it is at room temperature.
Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
All-purpose flour – keeps the cupcakes light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
Cornstarch – improves the texture.
Baking powder and baking soda
Pumpkin spices – cinnamon, nutmeg, ginger, all-spice, and cloves. You can also use store-bought pumpkin spice mix.
Salt – balances the sweetness.
Sugar – Use coconut or organic cane sugar. It gives the cupcakes caramel flavor.
Sunflower oil – improves the texture and makes the cupcakes moist. You can also use canola oil or any oil neural in flavor.
Pumpkin puree – adds moisture to a batter and makes the cupcakes super moist. I used homemade puree from hokkaido pumpkin (red kuri squash). Make sure it is at room temperature.
Unsalted vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the frosting.
Powdered sugar – Sift the sugar to avoid lumps in the buttercream frosting.
Maple syrup
Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.

Equipment you need:

Cupcake (muffin) pan
12 cupcake liners
Medium size bowl
Two large bowls
Whisk
Sifter
Silicon spatula
Cooling rack
Hand mixer (or stand mixer) – to make the frosting
Piping bag and piping star tip

HOW TO MAKE THE BEST VEGAN PUMPKIN CUPCAKES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the pan

Preheat the oven to 350°F (180°C) and line the muffin pan with 12 cupcake liners. Set aside.

2. Step: Make vegan buttermilk

To unsweetened oat milk, add apple cider vinegar (or lemon juice). Mix and set aside.

3. Step: Combine dry ingredients

In a medium-size bowl, using a whisk, combine all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, nutmeg, ginger, all-spice, cloves, and a pinch of salt. Set aside.

4. Step: Make cupcake batter

To a large bowl, add coconut sugar, sunflower oil, and pumpkin puree, and whisk to combine. Add in vegan buttermilk and mix until incorporated. Sift in dry ingredients and mix until just combined.

5. Step: Bake the cupcakes

Divide the batter evenly into 12 cupcake liners. Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.

Transfer to a cooling rack and allow to cool completely before frosting. If the cupcakes are still warm, the frosting will melt.

6. Step: Make maple pumpkin frosting

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar and mix until combined. Add in pumpkin puree and mix until fully combined. While mixing, add one tablespoon at a time of maple syrup and oat milk and mix until incorporated and fluffy. Lastly, mix in vanilla, ground cinnamon, and nutmeg.

7. Step: Assemble the cupcakes

Using a piping bag with a star tip, pipe a swirl of frosting onto each cupcake. Top with ground cinnamon or pumpkin spice.

Serve immediately or store in the fridge in an airtight container.

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE PUMPKIN CUPCAKES THE DAY BEFORE FROSTING?

Yes, you can make the cupcake sponge the day before. Store them in an airtight container in a cool place and frost them the next day.

HOW TO STORE PUMPKIN CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO VEGAN PUMPKIN CUPCAKES LAST?

Pumpkin cupcakes will last for about 4-5 days in the fridge.

CAN YOU FREEZE HOMEMADE PUMPKIN CUPCAKES?

To freeze unfrosted cupcakes, place than in an airtight container or plastic zip-lock bag and store in the freezer for up to 3 months. To defrost, let them thaw at room temperature. Then frost the cupcakes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

Want to save this recipe for later? Add it to your board on Pinterest!

VEGAN PUMPKIN CUPCAKES

These Vegan Pumpkin Cupcakes are fluffy, moist, spicy, and easy to make. They are topped with maple pumpkin buttercream frosting. A perfect autumn treat! Dairy-free, eggless.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings cupcakes

Calories 429kcal

Author Plantiful Bakery

Ingredients

Cupcakes:

250 ml (1 cup) unsweetened oat milk, room temperature (or any plant-based milk)
1 tbsp apple cider vinegar or lemon juice
200 g all-purpose flour
1 tbsp cornstarch
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon*
¼ tsp ground nutmeg
¼ tsp ground ginger
pinch ground all-spice
pinch ground cloves
pinch sea salt
120 g (⅔ cup) coconut sugar (or organic cane sugar)
72 g (⅓ cup) sunflower oil (or canola oil)
120 g (½ cup) pumpkin puree, room temperature

Maple Pumpkin Frosting:

300 g unsalted vegan butter, softened **
180 g powdered sugar
120 g (½ cup) pumpkin puree, room temperature
6 tbsp maple syrup
2 tbsp unsweetened oat milk, room temperature (or any plant-based milk)
¼ tsp ground vanilla or 1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg

Instructions

Preheat the oven and prepare the pan

Preheat the oven to 350°F (180°C) and line the muffin pan with 12 cupcake liners. Set aside.

Make vegan buttermilk

To unsweetened oat milk, add apple cider vinegar. Mix and set aside.

Combine dry ingredients

In a medium-size bowl, using a whisk, combine all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, nutmeg, ginger, all-spice, cloves, and a pinch of salt. Set aside.

Make cupcake batter

To a large bowl, add coconut sugar, sunflower oil, and pumpkin puree, and whisk to combine. Add in vegan buttermilk and mix until incorporated. Sift in dry ingredients and mix until just combined.

Bake the cupcakes

Divide the batter evenly into 12 cupcake liners. Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.
Transfer to a cooling rack and allow to cool completely before frosting.

Make maple pumpkin frosting

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar and mix until combined. Add in pumpkin puree and mix until fully combined. While mixing, add one tablespoon at a time of maple syrup and oat milk and mix until incorporated and fluffy. Lastly, mix in vanilla, ground cinnamon, and nutmeg.

Assemble the cupcakes

Using a piping bag with a star tip, pipe a swirl of frosting onto each cupcake. Top with ground cinnamon or pumpkin spice.
Serve immediately or store in the fridge in an airtight container.

Notes

* Spices: You can use 2 tsp pumpkin spice instead.

** Vegan butter: Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the frosting.

Storing:

Store the cupcakes in an airtight container in the fridge for up to 4-5 days. You can also freeze the unfrosted cupcakes for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1cupcake | Calories: 429kcal

Nutrition Facts

Serving: 1 cupcake / Calories: 429kcal / Total Fat: 25,2g / Saturated Fat: 10,0g / Cholesterol: 0mg / Total Carbohydrate: 49,5g / Fiber: 1,6g / Sugar: 31,6g / Protein: 2,4g / Sodium: 182mg / Iron: 1,3mg

Příspěvek VEGAN PUMPKIN CUPCAKES se objevil jako první na Plantiful Bakery.

VEGAN BLACKBERRY CHOCOLATE CUPCAKES

Thu, 08 Jul 2021 13:06:49 +0000

These Vegan Blackberry Chocolate Cupcakes are rich, tender, moist, chocolaty, and easy to make. They are topped with blackberry frosting made with homemade blackberry jam. Dairy-free, egg-free.

THESE BLACKBERRY CHOCOLATE CUPCAKES ARE

vegan
dairy-free
egg-free
rich
chocolaty
light
fluffy
moist
tender
easy to make
naturally colored
topped with blackberry frosting
delicious vegan dessert

WHAT YOU NEED TO MAKE BLACKBERRY CHOCOLATE CUPCAKES

You need the following ingredients to make these vegan blackberry chocolate cupcakes (the exact measurements are in the recipe card below):

Unsweetened almond milk – In combination with apple cider vinegar, it creates vegan buttermilk, which improves the texture of cupcakes. Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
All-purpose flour – keeps the cupcakes light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
Cocoa powder – Use natural unsweetened cocoa powder.
Cornstarch – improves the texture.
Baking powder and baking soda – leaven the cake batter.
Sea salt – balances the sweetness.
Granulated sugar
Sunflower oil – improves the texture and makes the cupcakes moist. You can also use canola oil or any oil neural in flavor.
Vegan yogurt – adds moisture to a batter and makes the cupcakes super moist. Use plain unsweetened plant-based yogurt. Make sure the yogurt has room temperature. Apple sauce should work as well instead of vegan yogurt.
Frozen blackberries – or use fresh blackberries for the jam.
Lemon juice – adds acid to the jam.
Unsalted vegan butter – Use vegan butter that has around 75-80% fat. Let the butter soften at room temperature before making the frosting.
Powdered sugar – Sift the sugar to avoid lumps in the frosting.
Blue spirulina powder – for more purple color. Optional ingredient.

Equipment you need:

Cupcake (muffin) pan
12 cupcake liners
Medium size bowl
Two large bowls
Whisk
Silicon spatula
Cooling rack
Saucepan
Fine mesh sieve
Hand mixer (or stand mixer) – to make the frosting
Piping bag and piping star tip

HOW TO MAKE VEGAN BLACKBERRY CHOCOLATE CUPCAKES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the pan

Preheat the oven to 350°F (180°C) and line the muffin pan with 12 cupcake liners. Set aside.

2. Step: Make vegan buttermilk

To unsweetened almond milk, add apple cider vinegar (or lemon juice). Mix and set aside.

3. Step: Combine dry ingredients

In a medium-size bowl, using a whisk, combine all-purpose flour, cocoa powder, cornstarch, baking powder, baking soda, and a pinch of sea salt. Set aside.

4. Step: Make cupcake batter

To a large bowl, add granulated sugar, sunflower oil, and vegan yogurt, and whisk to combine. Add in vegan buttermilk and mix until incorporated. Sift in dry ingredients and mix until just combined.

5. Step: Bake the cupcakes

Divide the batter evenly into 12 cupcake liners. Bake in preheated oven for 20 minutes or until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.

Transfer to a cooling rack and allow to cool completely before frosting. If the cupcakes are still warm, the frosting will melt.

6. Step: Make blackberry jam

To a saucepan, add frozen blackberries, sugar, and lemon juice and bring it to boil over medium heat. You can mash the blackberries with a spoon. Boil and stir for about 8 minutes until the mixture starts to thicken. Remove from heat and let it cool for about 5 minutes.

Press the mixture through a fine-mesh sieve (you should end up with about 3 tablespoons of jam). Place in the fridge to chill.

7. Step: Make blackberry frosting

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar, and mix until incorporated. Add in blueberry jam and mix until fully combined. If desired, add blue spirulina powder to make the frosting more purple.

8. Step: Assemble the cupcakes

Using a piping bag with a star tip, pipe a swirl of blackberry frosting onto each cupcake. Top with fresh blackberries.

Serve immediately or store them in the fridge in an airtight container.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE BLACKBERRY CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO VEGAN BLACKBERRY CHOCOLATE CUPCAKES LAST?

Blackberry cupcakes will last for about 4-5 days in the airtight container in the fridge.

CAN YOU FREEZE BLACKBERRY CUPCAKES?

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

VEGAN BLACKBERRY CHOCOLATE CUPCAKES

These Vegan Blackberry Chocolate Cupcakes are rich, tender, moist, chocolaty, and easy to make. They are topped with blackberry frosting made with homemade blackberry jam. Dairy-free, egg-free.

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 28 minutes

Total Time 43 minutes

Servings cupcakes

Calories 442kcal

Author Plantiful Bakery

Ingredients

Chocolate Cupcakes:

180 ml unsweetened almond milk, room temperature (or any plant-based milk)
1 tbsp apple cider vinegar
180 g all-purpose flour
40 g cocoa powder
1 tbsp cornstarch
2 tsp baking powder
1 tsp baking soda
¼ tsp sea salt
135 g (2/3 cup) granulated sugar
120 ml (1/2 cup) sunflower oil (or canola oil)
60 g (¼ cup) plain vegan yogurt, unsweetened

Blackberry Jam:

230 g (2 cups) frozen blackberries
3 tbsp (40g) sugar
1 tbsp lemon juice

Blackberry Frosting:

350 g unsalted vegan butter, softened *
160 g powdered sugar
3 tbsp blackberry jam
¾ tsp blue spirulina powder optional

Decoration (optional):

fresh blackberries

Instructions

Preheat the oven and prepare the pan

Preheat the oven to 350°F (180°C) and line the muffin pan with 12 cupcake liners. Set aside.

Make vegan buttermilk

To unsweetened almond milk, add apple cider vinegar (or lemon juice). Mix and set aside.

Make cupcake batter

In a medium-size bowl, using a whisk, combine all-purpose flour, cocoa powder, cornstarch, baking powder, baking soda, and a pinch of sea salt. Set aside.
To a large bowl, add granulated sugar, sunflower oil, and vegan yogurt, and whisk to combine. Add in vegan buttermilk and mix until incorporated. Sift in dry ingredients and mix until just combined.

Bake the cupcakes

Divide the batter evenly into 12 cupcake liners. Bake in preheated oven for 20 minutes or until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.
Transfer to a cooling rack and allow to cool completely before frosting.

Make blackberry jam

To a saucepan, add frozen blackberries, sugar, and lemon juice and bring it to boil over medium heat. You can mash the blackberries with a spoon. Boil and stir for about 8 minutes until the mixture starts to thicken. Remove from heat and let it cool for about 5 minutes.
Press the mixture through a fine-mesh sieve (you should end up with about 3 tablespoons of jam). Place in the fridge to chill.

Make blackberry frosting

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar, and mix until incorporated. Add in blueberry jam and mix until fully combined. If desired, add blue spirulina powder to make the frosting more purple.

Assemble the cupcakes

Using a piping bag with a star tip, pipe a swirl of blackberry frosting onto each cupcake. Top with fresh blackberries.
Serve immediately or store them in the fridge in an airtight container.

Notes

* Vegan butter: Use vegan butter that has around 75-80% fat. Let the butter soften at room temperature before making the frosting.

Make sure ingredients such as vegan yogurt and almond milk are at room temperature.

Storing:

Store the cupcakes in an airtight container in the fridge for up to 4-5 days. You can also freeze the unfrosted cupcakes for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 442kcal

Nutrition Facts

Serving: 1 cupcake / Calories: 442kcal / Total Fat: 30,0g / Saturated Fat: 11,3g / Cholesterol: 0mg / Total Carbohydrate: 43,7g / Fiber: 2,2g / Sugar: 28,8g / Protein: 2,6g / Sodium: 274mg / Iron: 1,4mg

Příspěvek VEGAN BLACKBERRY CHOCOLATE CUPCAKES se objevil jako první na Plantiful Bakery.

VEGAN RAINBOW CUPCAKES

Thu, 10 Jun 2021 13:42:23 +0000

These Vegan Rainbow Cupcakes are tender and moist vanilla cupcakes topped with vegan pastel rainbow cream cheese frosting. They are naturally colored and easy to make. Dairy-free, egg-free.

THESE RAINBOW CUPCAKES ARE

vegan
dairy-free
egg-free
light
fluffy
moist
tender
topped with pastel rainbow cream cheese frosting
easy to make
naturally colored

WHAT YOU NEED TO MAKE PATEL RAINBOW CUPCAKES

You need the following ingredients to make these naturally colored vegan rainbow cupcakes (the exact measurements are in the recipe card below):

Unsweetened almond milk – In combination with apple cider vinegar, it creates vegan buttermilk, which improves the texture of cupcakes. The milk is also used to loosen up the frosting a little bit. Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
All-purpose flour – keeps the cupcakes light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
Cornstarch – improves the texture.
Baking powder and baking soda – leaven the cake batter.
Sea salt – balances the sweetness.
Granulated sugar
Sunflower oil – improves the texture and makes the cupcakes moist. You can also use canola oil or any oil neural in flavor.
Vegan yogurt – adds moisture to a batter and makes the cupcakes super moist. Use plain unsweetened plant-based yogurt. Make sure the yogurt has room temperature. Apple sauce should work as well instead of vegan yogurt.
Vanilla extract – Use good quality pure vanilla extract.
Unsalted vegan butter – Use vegan butter that has around 75-80% fat. Let the butter soft at room temperate before making the frosting.
Vegan cream cheese – I recommend using Violife cream cheese. Let it soften at room temperature before making the frosting.
Powdered sugar – Sift the sugar to avoid lumps in the frosting.
Natural dye – green = matcha, blue = blue spirulina, yellow = turmeric, pink = freeze-dried raspberries, purple = blue spirulina + freeze-dried raspberries (or freeze-dried blueberries)

Equipment you need:

Cupcake (muffin) pan
12 cupcake liners
Medium size bowl
Two large bowls
Whisk
Sifter
Silicon spatula
Cooling rack
Hand mixer (or stand mixer) – to make the frosting
Five small bowls
Food plastic wrap
Piping bag and piping star tip

HOW TO MAKE VEGAN RAINBOW CUPCAKES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the pan

Preheat the oven to 350°F (180°C) and line the muffin pan with 12 cupcake liners. Set aside.

2. Step: Make vegan buttermilk

To unsweetened almond milk, add apple cider vinegar (or lemon juice). Mix and set aside.

3. Step: Combine dry ingredients

In a medium-size bowl, using a whisk, combine all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt.

4. Step: Make cupcake batter

To a large bowl, add granulated sugar, sunflower oil, vegan yogurt, and vanilla extract, and whisk to combine. Add vegan buttermilk and mix until incorporated. Sift in dry ingredients and mix until just combined.

5. Step: Bake the cupcakes

Divide the batter evenly into 12 cupcake liners. Bake in preheated oven for 20 minutes or until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.

Transfer to a cooling rack and allow to cool completely before frosting. If the cupcakes are still warm, the frosting will melt.

6. Step: Make rainbow cream cheese frosting

Add soft vegan butter and cream cheese to a large bowl (alternatively, add them to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Add in powdered sugar and mix until fully combined. While mixing, add one tablespoon at a time of almond milk and mix until incorporated and fluffy.

Divide the frosting equally between 5 bowls. Tint each with natural dye – whisk in ¼ tsp ground turmeric for yellow, ¾ tsp matcha powder for green, 1/8 tsp blue spirulina powder for blue, 4 tsp freeze-dried raspberry powder for pink, and 1/8 tsp blue spirulina powder + 3 tsp freeze-dried raspberry powder (or 4 tsp freeze-dried blueberry powder) for purple color. Adjust color intensity until you have the desired shades (be careful with turmeric and blue spirulina).

7. Step: Assemble the cupcakes

Using a large piece of food plastic wrap, spread each color in a line along the width of the wrap. Carefully wrap the frosting into a large log. Overlap plastic wrap and twist ends to seal.

Prepare a piping bag with a star tip. Cut off one end of the frosting warp, and insert the wrap into the prepared piping bag. Pipe rainbow swirls on each cupcake as desired.

Serve immediately or store them in the fridge in an airtight container.

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE CUPCAKES THE DAY BEFORE FROSTING THEM?

Yes, you can make the cupcake sponge the day before. Store them in an airtight container in a cool place and frost them the next day.

HOW TO STORE VEGAN CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO VEGAN RAINBOW CUPCAKES LAST?

Rainbow cupcakes will last for about 4-5 days in the airtight container in the fridge.

CAN YOU FREEZE CUPCAKES?

To freeze unfrosted cupcakes, place than in an airtight container or plastic zip-lock bag, and store them in the freezer for up to 3 months. To defrost, let them thaw at room temperature. Then you can frost and decorate the cupcakes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

VEGAN RAINBOW CUPCAKES

These Vegan Rainbow Cupcakes are tender and moist vanilla cupcakes topped with vegan pastel rainbow cream cheese frosting. They are naturally colored and easy to make. Dairy-free, egg-free.

Course Dessert

Cuisine American, Czech

Diet Vegan

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings cupcakes

Calories 393kcal

Author Plantiful Bakery

Ingredients

Cupcakes:

160 ml (2/3 cup) unsweetened almond milk, room temperature (or any plant-based milk)
1 tbsp apple cider vinegar or lemon juice
200 g all-purpose flour
1 tbsp cornstarch
2 tsp baking powder
1/2 tsp baking soda
¼ tsp sea salt
135 g (2/3 cup) granulated sugar
120 ml (1/2 cup) sunflower oil (or canola oil)
60 g (¼ cup) plain vegan yogurt, unsweetened, room temperature
1-2 tsp pure vanilla extract

Rainbow Frosting:

200 g unsalted vegan butter, softened *
140 g vegan cream cheese, softened ** (Violife Creamy Original)
160 g powdered sugar
2-4 tbsp unsweetened almond milk, room temperature (or any plant-based milk)
¼ tsp ground turmeric
¾ tsp matcha powder
1/8 tsp blue spirulina powder
4 tsp freeze-dried raspberry powder
1/8 tsp blue spirulina powder + 3 tsp freeze-dried raspberry powder (or 4 tsp freeze-dried blueberry powder)

Instructions

Preheat the oven to 350°F (180°C) and line the muffin pan with 12 cupcake liners. Set aside.
To unsweetened almond milk, add apple cider vinegar. Mix and set aside.
In a medium-size bowl, using a whisk, combine all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt.
To a large bowl, add granulated sugar, sunflower oil, vegan yogurt, and vanilla extract, and whisk to combine. Add almond milk mixture and mix until incorporated. Sift in dry ingredients and mix until just combined.
Divide the batter evenly into 12 cupcake liners. Bake in preheated oven for 20 minutes or until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer. Transfer to a cooling rack and allow to cool completely before frosting.
Add soft vegan butter and cream cheese to a large bowl (alternatively, add them to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Add in powdered sugar and mix until fully combined. While mixing, add one tablespoon at a time of almond milk and mix until incorporated and fluffy.
Divide the frosting equally between 5 bowls. Tint each with natural dye – whisk in ¼ tsp ground turmeric for yellow, ¾ tsp matcha powder for green, 1/8 tsp blue spirulina powder for blue, 4 tsp freeze-dried raspberry powder for pink, and 1/8 tsp blue spirulina powder + 3 tsp freeze-dried raspberry powder (or 4 tsp freeze-dried blueberry powder) for purple color.
Using a large piece of food plastic wrap, spread each color in a line along the width of the wrap. Carefully wrap the frosting into a large log. Overlap plastic wrap and twist ends to seal.
Prepare a piping bag with a star tip. Cut off one end of the frosting warp, and insert the wrap into the prepared piping bag. Pipe rainbow swirls on each cupcake as desired.
Serve immediately or store them in the fridge in an airtight container.

Notes

* Vegan butter: Use vegan butter with 75-80% fat. Let the butter soft at room temperature before making the frosting.

** Vegan cream cheese: I recommend using Violife cream cheese. Let it soften at room temperature before making the frosting.

Make sure vegan yogurt and almond milk are at room temperature.

Storing:

Store the cupcakes in an airtight container in the fridge for up to 4-5 days. You can also freeze the unfrosted cupcakes for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 393kcal

Nutrition Facts

Serving: 1 cupcake / Calories: 393kcal / Total Fat: 25,5g / Saturated Fat: 10,1g / Cholesterol: 0mg / Total Carbohydrate: 39,6g / Fiber: 0,7g / Sugar: 24,6g / Protein: 2,1g / Sodium: 274mg / Iron: 1,0mg

Příspěvek VEGAN RAINBOW CUPCAKES se objevil jako první na Plantiful Bakery.

VEGAN RASPBERRY COFFEE CAKE

Tue, 08 Jun 2021 14:30:03 +0000

This Vegan Raspberry Coffee Cake is a soft, moist, and rich cake with buttery streusel topping and simple glaze. Perfect for summer breakfast or brunch. Dairy-free, egg-free.

THIS RASPBERRY COFFEE CAKE IS

vegan
dairy-free
egg-free
soft
moist
rich
decadent
topped with buttery streusel
made with vegan sour cream, raspberry jam, and frozen raspberries
easy to make
perfect for breakfast or brunch

WHAT YOU NEED TO MAKE RASPBERRY SOUR CREAM COFFEE CAKE

You need the following ingredients to make this vegan raspberry coffee cake (the exact measurements are in the recipe card below):

All-purpose flour – keeps the cake light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
Brown sugar – adds caramel flavor to the streusel. You can substitute it for coconut sugar.
Ground cinnamon
Sea salt – balances the sweetness.
Vegan butter – cut the butter into little chunks to make it easier to combine. Make sure the butter is cold. Use vegan butter with 75-80% fat.
Baking powder and baking soda – leaven the cake batter.
Granulated sugar
Sunflower oil – improves the texture and makes the cake moist.
Vegan sour cream – adds moisture to a batter and makes the cake super moist. Make sure it has room temperature. You can substitute it for vegan plant-based yogurt, such as coconut yogurt.
Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
Apple cider vinegar – helps to activate the baking soda. You can use lemon juice instead.
Pure vanilla extract – use good-quality vanilla extract.
Raspberry jam – makes the middle layer of the coffee cake.
Raspberries – use frozen or fresh raspberries. If using frozen, don’t thaw them.
Powdered sugar – To avoid lumps, sift the sugar.

Equipment you need:

8’’ (20cm) cake pan
Parchment paper
Two medium-size bowls
Fork
Large bowl
Whisk or hand mixer
Sifter
Silicon spatula
Small bowl

HOW TO MAKE VEGAN RASPBERRY COFFEE CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare cake pan

Preheat the oven to 355°F (180°C) and grease 8’’(20cm) cake pan with oil or vegan butter and line the bottom with parchment paper. Set aside.

2. Step: Make streusel topping

In a medium-size bowl, combine all-purpose flour, brown sugar, ground cinnamon, and a pinch of sea salt. Add cold vegan butter cut into chunks and combine with a fork until it starts to clump. Set aside.

3. Step: Combine dry ingredients

To a medium-size bowl, add all-purpose flour, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.

4. Step: Make the cake batter

In a large bowl, using a whisk, combine granulated sugar, sunflower oil, vegan sour cream, unsweetened almond milk, apple cider vinegar, and vanilla extract. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.

5. Step: Assemble the cake

Spread half of the batter into an even layer in the prepared pan. Spoon the raspberry jam over the first layer. Add in the remaining batter and spread it into an even layer. Top with frozen raspberries and then with streusel topping.

6. Step: Bake

Bake in preheated oven for 40-45 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely.

7. Step: Make the glaze and serve

In a small bowl, whisk together powdered sugar and almond milk until a smooth consistency without any lumps. Add a little extra milk or powdered sugar as necessary.

When ready to serve, gently remove the cake from the pan, drizzle with glaze, and cut it into pieces.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN COFFEE CAKE?

First, make sure the cake has cooled completely. Then store it in an airtight container at room temperature or in the fridge. The airtight container will help to keep the moisture of the cake.

HOW LONG DOES RASPBERRY COFFEE CAKE LAST?

The cake will last up to 3-4 days at room temperature or up to a week in the fridge.

CAN I FREEZE HOMEMADE COFFEE CAKE?

To freeze the coffee cake, first make sure it has cooled completely, then store it in an airtight container or ziplock freezer bag in the freezer for up to 3 months. Before serving, let it thaw at room temperature or rewarm in the oven for a few minutes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

VEGAN RASPBERRY COFFEE CAKE

This Vegan Raspberry Coffee Cake is a soft, moist, and rich cake with buttery streusel topping and simple glaze. Perfect for summer breakfast or brunch. Dairy-free, egg-free.

Course Breakfast, Brunch, Dessert

Cuisine American, Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings servings (8’’ cake )

Calories 243kcal

Author Plantiful Bakery

Ingredients

Streusel Topping:

70 g all-purpose flour
50 g brown sugar
¼ tsp ground cinnamon (optional)
pinch sea salt
50 g vegan butter, cold (75-80% fat)

Cake:

180 g all-purpose flour
1 tsp baking powder
1 tsp baking soda
pinch sea salt
100 g granulated sugar
60 g sunflower oil
200 g vegan sour cream, room temperature *
3 tbsp unsweetened almond milk, room temperature (or any plant-based milk)
1 tbsp apple cider vinegar (or lemon juice)
1 tsp pure vanilla extract
½ cup (62g) frozen or fresh raspberries** (for topping)

Filling:

1/3 cup (85g) raspberry jam

Glaze (optional):

50 g powdered sugar
2-3 tsp unsweetened almond milk (or any plant-based milk)

Instructions

Preheat the oven and prepare cake pan

Preheat the oven to 355°F (180°C) and grease 8’’(20cm) cake pan with oil or vegan butter and line the bottom with parchment paper. Set aside.

Make streusel topping

In a medium-size bowl, combine all-purpose flour, brown sugar, ground cinnamon, and a pinch of sea salt. Add cold vegan butter cut into chunks and combine with a fork until it starts to clump. Set aside.

Make the cake batter

To a medium-size bowl, add all-purpose flour, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.
In a large bowl, using a whisk, combine granulated sugar, sunflower oil, vegan sour cream, unsweetened almond milk, apple cider vinegar, and vanilla extract. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.

Assemble the cake

Spread half of the batter into an even layer in the prepared pan. Spoon the raspberry jam over the first layer. Add in the remaining batter and spread it into an even layer. Top with frozen raspberries and then with streusel topping.

Bake the cake

Bake in preheated oven for 40-45 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely.

Make glaze and serve

In a small bowl, whisk together powdered sugar and almond milk until a smooth consistency without any lumps. Add a little extra milk or powdered sugar as necessary.
When ready to serve, gently remove the cake from the pan, drizzle with glaze, and cut it into pieces.
Enjoy!

Notes

* Vegan sour cream: You can substitute it for vegan plant-based yogurt, such as coconut.

** Raspberries: If using frozen raspberries, don’t thaw them.

Storing:

First, make sure the cake has cooled completely. Then store it in an airtight container at room temperature for 3-4 days or in the fridge for up to a week. You can also freeze the cake for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 243kcal

Nutrition Facts

Serving: 1 slice* / Calories: 243kcal / Total Fat: 11,1g / Saturated Fat: 4,6g / Cholesterol: 0mg / Total Carbohydrate: 34,1g / Fiber: 0,9g / Sugar: 16,7g / Protein: 2,4g / Sodium: 205mg / Iron: 1,1mg

* Nutrition Facts are counted without the glaze.

Příspěvek VEGAN RASPBERRY COFFEE CAKE se objevil jako první na Plantiful Bakery.

VEGAN LEMON BLUEBERRY CAKE

Thu, 03 Jun 2021 13:34:57 +0000

This Vegan Lemon Blueberry Cake is a moist, tender, and fluffy layer cake filled with blueberry jam and decorated with lemon buttercream frosting. This cake makes a wonderful dessert for any occasion. Dairy-free, egg-free.

THIS LEMON BLUEBERRY CAKE IS

vegan
dairy-free
egg-free
moist
tender
fluffy
lemony
so delicious
decorated with vegan lemon buttercream frosting
filled with blueberry jam
three-layer cake
8” cake

WHAT YOU NEED TO MAKE LEMON BLUEBERRY LAYER CAKE

You need the following ingredients to make this cake (the exact measurements are in the recipe card below):

All-purpose flour – keeps the cake light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
Cornstarch – improves the texture.
Baking powder and baking soda – leaven the cake batter.
Sea salt – balances the sweetness.
Sunflower oil – improves the texture and makes the cake moist.
Granulated sugar
Vegan yogurt – adds moisture to a batter and makes the cake super moist. Make sure the yogurt has room temperature. Apple sauce should work as well instead of vegan yogurt.
Lemon juice and zest – add citrusy flavor to the cake. Lemon juice helps to activate the baking soda.
Unsweetened oat milk – Use any plant-based milk of your choice, such as almond, soy, or cashew milk. Make sure it has room temperature.
Blueberries – I used frozen blueberries, but you can you fresh ones. If you use frozen, don’t thaw them.
Vegan butter – Use vegan butter that has around 75-80% fat. Let the butter soften at room temperature before making the buttercream frosting.
Powdered sugar – Sift the sugar to avoid lumps in the buttercream frosting.
Blueberry jam – makes the filling of the cake.

Equipment you need:

Three 8’’ cake pans
Parchment paper
Three large bowls
Whisk
Sifter
Silicon spatula
Hand mixer or a stand mixer
Cooling rack
Sharp knife or thread
Cake turntable (or just cake stand or serving plate)
Offset spatula knife
Bench scraper
Piping bag and star tip

HOW TO MAKE VEGAN BLUEBERRY LEMON CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Make sure that everything is weighed and measured precisely.

Preheat the oven to 355°F (180°C) and grease three 8’’ cake pans with oil or vegan butter and line the bottom with parchment paper. Set aside.

In a medium bowl, whisk all-purpose flour, cornstarch, baking powder, baking soda, and sea salt. Set aside.

To a large bowl, add sunflower oil, granulated sugar, vegan yogurt, lemon juice, and lemon zest, and whisk until combined. Add in unsweetened oat milk and stir to combine. Sift in the dry ingredients and mix until incorporated. Lastly, gently fold in frozen blueberries.

Divide the batter evenly into the cake pans and bake in preheated oven for 25 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven, and let cool for about 10-15 minutes in the pan, then transfer the cakes to a cooling rack to cool completely.

HOW TO MAKE VEGAN LEMON BUTTERCREAM FROSTING

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Then sift in about ½ of powdered sugar, and mix until combined. Keep gradually adding the remaining powdered sugar and mix until fully combined. While mixing, add one tablespoon at a time of oat milk and lemon juice and mix until incorporated and fluffy. Finally, mix in lemon zest.

HOW TO ASSEMBLE AND DECORATE LEMON BLUEBERRY LAYER CAKE

Using a sharp knife or thread, slice the top of the cakes, ensuring each is evenly flat.

Place one cake layer on a cake stand or serving plate and spread a layer of frosting on the top. Using an offset spatula knife, scoop out a little pool from the center and fill it with blueberry jam. Place the next cake layer on top, making sure it is level. Again, frost the top, make a little pool, and fill it with jam. Then gently place the third cake layer (the bottom upwards), making sure it is level. Spread a thin layer of frosting on the sides and top of the cake and scrape away any excess using a cake scraper (at this point, you should have about half of the buttercream frosting left). Let the cake chill in the fridge for about 45-60 minutes.

Remove cake from the fridge and finish frosting with a thick layer of buttercream frosting around the sides and the top (leave some frosting for decoration on top of the cake, if desired). Add a bit of jam on the sides and the top and scrape away any excess using a cake scraper (optional step). Use the remaining frosting to pipe swirls on the top of the cake.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE LEMON BLUEBERRY CAKE?

Store the cake covered in the fridge. Before serving, allow the cake to sit at room temperature for about 15-30 minutes.

HOW LONG DOES VEGAN LEMON BLUEBERRY CAKE LAST?

The frosted cake will last in the fridge for up to 3-5 days (covered).

CAN I FREEZE THE LEMON BLUEBERRY CAKE?

To freeze a frosted cake, place your cake in the freezer for about 2 hours to set. Then wrap the cake in plastic wrap, then in aluminum foil. The cake will last in the freezer for up to 2 months.

Before serving, let the cake thaw in the fridge overnight, then for about 30 minutes at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

VEGAN LEMON BLUEBERRY CAKE

Course Dessert

Cuisine Czech, Vegan

Diet Vegan

Prep Time 30 minutes

Cook Time 25 minutes

Chilling Time: 1 hour

Total Time 1 hour 55 minutes

Servings ” three layer cake

Calories 715kcal

Author Plantiful Bakery

Ingredients

Blueberry Lemon Cake:

440 g all-purpose flour
1 tbsp cornstarch
3 tsp baking powder
1 ½ tsp baking soda
¼ tsp sea salt
300 g sunflower oil (or canola oil)
400 g granulated sugar
250 g vegan yogurt, room temperature
1 tbsp lemon juice (or apple cider vinegar)
zest of 2 lemons
300 ml unsweetened oat milk, room temperature (or any plant-based milk)
100 g (3/4 cup) frozen blueberries

Lemon Buttercream Frosting:

500 g vegan butter, softened*
420 g powdered sugar
4-5 tbsp oat milk, room temperature (or any plant-based milk)
1-2 tbsp lemon juice
zest of 2 lemons

Filling:

280 g blueberry jam (+ extra for decorating the cake – optional)

Instructions

Preheat the oven a prepare cake pans

Preheat the oven to 355°F (180°C) and grease three 8’’ cake pans with oil or vegan butter and line the bottom with parchment paper. Set aside.

Make the cake batter

In a medium bowl, whisk all-purpose flour, cornstarch, baking powder, baking soda, and sea salt. Set aside.
To a large bowl, add sunflower oil, granulated sugar, vegan yogurt, lemon juice, and lemon zest, and whisk until combined. Add in unsweetened oat milk and stir to combine. Sift in the dry ingredients and mix until incorporated. Lastly, gently fold in frozen blueberries.

Bake the cake

Divide the batter evenly into the cake pans and bake in preheated oven for 25 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and let it cool for about 10-15 minutes in the pan, then transfer the cakes to a cooling rack to cool completely.

Make lemon buttercream frosting

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Then sift in about ½ of powdered sugar, and mix until combined. Keep gradually adding the remaining powdered sugar and mix until fully combined. While mixing, add one tablespoon at a time of oat milk and lemon juice and mix until incorporated and fluffy. Finally, mix in lemon zest.

Assemble and decorate the cake

Using a sharp knife or thread, slice the top of the cakes, ensuring each is evenly flat.
Place one cake layer on a cake stand or serving plate and spread a layer of frosting on the top. Using an offset spatula knife, scoop out a little pool from the center and fill it with blueberry jam. Place the next cake layer on top making sure it is level. Again, frost the top, make a little pool, and fill it with jam. Then gently place the third cake layer (the bottom upwards), making sure it is level. Spread a thin layer of frosting on the sides and top of the cake and scrape away any excess using a cake scraper (at this point, you should have about half of the buttercream frosting left). Let the cake chill in the fridge for about 45-60 minutes.
Remove cake from the fridge and finish frosting with a thick layer of buttercream frosting around the sides and the top (leave some frosting for decoration on top of the cake, if desired). Add a bit of jam on the sides and the top and scrape away any excess using a cake scraper (optional step). Use the remaining frosting to pipe swirls on the top of the cake.
Slice and enjoy!

Notes

* Vegan butter: Use vegan butter that has around 75-80% fat. Let the butter soften at room temperature before making the frosting.

Make sure that everything is weighed and measured before making the cake.

Make sure ingredients such as vegan yogurt and oat milk are at room temperature.

The butter for the buttercream must be softened.

If you don’t have three cake pans, you can bake the cakes in batches, leaving the cake cool in the pan for about 10-15 minutes before transferring to a cooling rack. Then wash the pan and grease and line it again before adding the batter.

Storing:

Store the cake covered in the fridge for up to 3-5 days. Before serving, allow the cake to sit at room temperature for about 15-30 minutes.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 715kcal

Nutrition Facts

Serving: 1 slice / Calories: 715kcal / Total Fat: 42,2g / Saturated Fat: 13,3g / Cholesterol: 0mg / Total Carbohydrate: 82,6g / Fiber: 1,4g / Sugar: 59,0g / Protein: 3,7g / Sodium: 266mg / Iron: 1,5mg

Příspěvek VEGAN LEMON BLUEBERRY CAKE se objevil jako první na Plantiful Bakery.

VEGAN BISCOFF CUPCAKES

Thu, 13 May 2021 11:14:55 +0000

These Vegan Biscoff Cupcakes are moist, tender, light, and easy to make. They are filled with Biscoff spread and topped with vegan Biscoff buttercream frosting. Dairy-free, egg-free.

THESE BISCOFF CUPCAKES ARE

vegan
dairy-free
egg-free
light
fluffy
moist
tender
filled with Biscoff spread
topped with Biscoff buttercream frosting
easy to make
delicious vegan dessert

WHAT YOU NEED TO MAKE BISCOFF CUPCAKES

You need the following ingredients to make these vegan biscoff cupcakes (the exact measurements are in the recipe card below):

Unsweetened almond milk – In combination with apple cider vinegar, it creates vegan buttermilk, which improves the texture of cupcakes. The milk is also used to loosen up the buttercream a little bit. Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
Vegan yogurt – adds moisture to a batter and makes the cupcakes super moist. Use plain unsweetened plant-based yogurt. Make sure the yogurt has room temperature. Apple sauce should work as well instead of vegan yogurt.
All-purpose flour – keeps the cupcakes light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
Cornstarch – improves the texture.
Baking powder and baking soda – leaven the batter.
Sea salt – balances the sweetness.
Granulated sugar
Sunflower oil – improves the texture and makes the cupcakes moist. You can also use canola oil or any oil neural in flavor.
Lotus Biscoff cookies – For the cupcake batter, use finely crushed cookies.
Lotus Biscoff spread – The spread should be at room temperature to make it easier to combine into the batter.
Unsalted vegan butter – Use vegan butter that has around 75-80% fat. Let the butter soften at room temperature before making the buttercream frosting.
Powdered sugar – Sift the sugar to avoid lumps in the buttercream frosting.

Equipment you need:

Cupcake (muffin) pan
12 cupcake liners
Medium size bowl
Two large bowls
Whisk
Sifter
Silicon spatula
Cooling rack
Hand mixer (or stand mixer) – to make the frosting
Apple corer or knife
Piping bag and piping star tip

HOW TO MAKE VEGAN BISCOFF CUPCAKES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the pan

Preheat the oven to 350°F (180°C) and line the muffin pan with 12 cupcake liners. Set aside.

2. Step: Make vegan buttermilk

To unsweetened almond milk, add apple cider vinegar (or lemon juice). Mix and set aside.

3. Step: Combine dry ingredients

In a medium-size bowl, using a whisk, combine all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt. Set aside.

4. Step: Make cupcake batter

To a large bowl, add granulated sugar, sunflower oil, and vegan yogurt, and whisk to combine. Add vegan buttermilk and mix until incorporated. Sift in dry ingredients and mix until just combined. Then mix in crushed Biscoff cookies.

5. Step: Bake the cupcakes

Divide the batter evenly into 12 cupcake liners. Bake in preheated oven for 20 minutes or until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.

Transfer to a cooling rack and allow to cool completely before frosting. If the cupcakes are still warm, the frosting will melt.

6. Step: Make Biscoff buttercream

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar, and mix until combined. Add in Biscoff spread and mix until fully combined. While mixing, add one tablespoon at a time of almond milk and mix until incorporated and fluffy.

7. Step: Assemble the cupcakes

Use an apple corer or a knife to remove the center of the cupcakes, almost reaching the base of them. Fill each cupcake with melted Biscoff spread (to make it easier, add the Biscoff spread to squeeze bottle or piping bag).

Using a piping bag with a star tip, pipe a swirl of Biscoff buttercream onto each cupcake.

Top with crushed Biscoff cookies and a drizzle of melted Biscoff spread.

Serve immediately or store them in the fridge in an airtight container.

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE BISCOFF CUPCAKES THE DAY BEFORE FROSTING?

Yes, you can make the cupcake sponge the day before. Store them in an airtight container in a cool place and fill and frost them the next day.

HOW TO STORE BISCOFF CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO VEGAN BISCOFF CUPCAKES LAST?

Biscoff cupcakes will last for about 4-5 days in the airtight container in the fridge.

CAN YOU FREEZE BISCOFF CUPCAKES?

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

VEGAN BISCOFF CUPCAKES

These Vegan Biscoff Cupcakes are moist, tender, light, and easy to make. They are filled with Biscoff spread and topped with vegan Biscoff buttercream frosting. Dairy-free, egg-free.

Course Dessert

Cuisine European

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings cupcakes

Calories 470kcal

Author Plantiful Bakery

Ingredients

Cupcakes:

160 ml (2/3 cup) unsweetened almond milk, room temperature (or any plant-based milk)
1 tbsp apple cider vinegar (or lemon juice)
200 g all-purpose flour
1 tbsp cornstarch
2 tsp baking powder
1 tsp baking soda
¼ tsp sea salt
135 g (2/3 cup) granulated sugar
120 ml (1/2 cup) sunflower oil (or canola oil)
60 g (¼ cup) plain vegan yogurt, unsweetened, room temperature
9 finely crushed Lotus Biscoff cookies

Filling:

100 g Lotus Biscoff spread melted

Buttercream Frosting:

250 g unsalted vegan butter, softened *
120 g Lotus Biscoff spread, room temperature
145 g (1 ¼ cup) powdered sugar
2-4 tbsp unsweetened almond milk, room temperature (or any plant-based milk)

Topping (optional):

crushed Lotus Biscoff cookies
40 g Louts Biscoff spread melted

Instructions

Preheat the oven to 350°F (180°C) and line the muffin pan with 12 cupcake liners. Set aside.
To make vegan buttermilk, combine unsweetened almond milk and apple cider vinegar (or lemon juice). Mix well and set aside.
In a medium-size bowl, using a whisk, combine all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt. Set aside.
To a large bowl, add granulated sugar, sunflower oil, and vegan yogurt, and whisk to combine. Add vegan buttermilk and mix until incorporated. Sift in dry ingredients and mix until just combined. Then mix in crushed Biscoff cookies.
Divide the batter evenly into 12 cupcake liners. Bake in preheated oven for 20 minutes or until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool completely before frosting.
Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar, and mix until combined. Add in Biscoff spread and mix until fully combined. While mixing, add one tablespoon at a time of almond milk and mix until incorporated and fluffy.
Use an apple corer or a knife to remove the center of the cupcakes, almost reaching the base of them. Fill each cupcake with melted Biscoff spread (to make it easier, add the Biscoff spread to squeeze bottle or piping bag).
Using a piping bag with a star tip, pipe a swirl of Biscoff buttercream onto each cupcake.
Top with crushed Biscoff cookies and a drizzle of melted Biscoff spread.
Serve immediately or store them in the fridge in an airtight container.

Notes

* Vegan butter: Use vegan butter that has around 75-80% fat. Let the butter soften at room temperature before making the frosting.

Make sure ingredients such as vegan yogurt, almond milk, and Biscoff spread are at room temperature.

Storing:

Store the cupcakes in an airtight container in the fridge for up to 4-5 days. You can also freeze the unfrosted cupcakes for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 470kcal

Nutrition Facts

Serving: 1 cupcake / Calories: 470kcal / Total Fat: 30,3g / Saturated Fat: 9,3g / Cholesterol: 0mg / Total Carbohydrate: 47,8g / Fiber: 0,8g / Sugar: 28,8g / Protein: 2,9g / Sodium: 241mg / Iron: 0,8mg

Příspěvek VEGAN BISCOFF CUPCAKES se objevil jako první na Plantiful Bakery.

VEGAN CHOCOLATE OREO CAKE

Thu, 06 May 2021 15:16:33 +0000

This Vegan Chocolate Oreo Cake is a moist, tender, and rich layer cake decorated with Oreo buttercream frosting and chocolate ganache drip. One of the best cakes you will ever make. Dairy-free, egg-free.

THIS OREO CAKE IS

vegan
dairy-free
egg-free
moist
tender
rich
so delicious
cookies n’ cream flavored cake
made with black cocoa
decorated with vegan Oreo buttercream frosting and ganache drip
three-layer cake
8” cake
the ultimate Oreo lover dessert

WHAT YOU NEED TO MAKE VEGAN CHOCOLATE OREO CAKE

You need the following ingredients to make this cookies n’ cream cake (the exact measurements are in the recipe card below):

All-purpose flour – keeps the cake light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
Cocoa powder – In combination with black cocoa, it creates a perfect rich chocolate cake that is dark in color just like Oreo cookies.
Black cocoa powder – It is much darker in color than natural cocoa powder. It has a deep chocolate flavor, but it is not as bitter as natural cocoa powder. If you don’t have black cocoa, you can simply substitute it for natural cocoa powder.
Cornstarch – improves the texture.
Baking powder and baking soda – leaven the cake batter.
Ground coffee – intensify the chocolate flavor.
Sea salt – balances the sweetness.
Sunflower oil – improves the texture and makes the cake moist.
Granulated sugar
Vegan yogurt – adds moisture to a batter and makes the cake super moist. Make sure the yogurt has room temperature. Apple sauce should work as well instead of vegan yogurt.
Apple cider vinegar – helps to activate the baking soda.
Water – use water just after boiling. It helps to create a rich chocolate flavor.
Vegan butter – use vegan butter that has around 75-80% fat. Let the butter soften at room temperature before making the buttercream frosting.
Powdered sugar – sift the sugar to avoid lumps in the buttercream frosting.
Almond milk – Loosens up the buttercream a little bit. Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
Oreo – finely crush the Oreos in a food processor or high-speed blender. You will need about ½ cup of crushed Oreos for the frosting and some whole cookies between the layer and decoration on the top.
Chocolate – use good quality vegan dark chocolate bar, 60-70%.
Vegan cooking cream – mix the cream slowly and gradually into the melted chocolate. Make sure it has room temperature. You can substitute it for coconut milk.

Equipment you need:

Three 8’’ cake pans
Parchment paper
Three large bowls
Whisk
Sifter
Silicon spatula
Hand mixer or a stand mixer
Cooling rack
Sharp knife
Thread
Cake turntable (or just cake stand or serving plate)
Offset spatula knife
Bench scraper
Glass bowl + small pot – for chocolate ganache
Piping bag and star tip
Squeeze bottle

Black Cocoa Powder

HOW TO MAKE VEGAN CHOCOLATE OREO CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Make sure that everything is weighed and measured precisely.

Preheat the oven to 355°F (180°C) and grease three 8’’ cake pans with oil or vegan butter and line the bottom with parchment paper. Set aside.

In a medium bowl, whisk all-purpose flour, natural cocoa powder, black cocoa powder, cornstarch, baking powder, baking soda, ground coffee, and sea salt. Set aside. (1-4)

To a large bowl, add sunflower oil, granulated sugar, vegan yogurt, and apple cider vinegar, and whisk to combine. Sift in half of the dry ingredients and mix until almost incorporated. Sift in the remaining flour and mix until incorporated. Then add boiling water and gently mix until combined. (5-6)

Divide the batter evenly into the cake pans, and bake in preheated oven for 30 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and let cool for about 10-15 minutes in the pan, then transfer the cakes to a cooling rack to cool completely.

HOW TO MAKE VEGAN OREO BUTTERCREAM FROSTING

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Then sift in about ½ of powdered sugar, and mix until combined. Keep gradually adding the remaining powdered sugar and mix until fully combined. While mixing, add one tablespoon at a time of almond milk and mix until incorporated and fluffy. Finally, add the Oreo crumbs and mix gently with a spatula until incorporated.

HOW TO MAKE CHOCOLATE GANACHE FOR CAKE DRIP

Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Don’t let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, while stirring, mix in vegan cooking cream (use spatula or spoon, don’t use a whisk because it would create bubbles). Stir until combined into a smooth ganache.

HOW TO ASSEMBLE AND DECORATE OREO CAKE

Using a sharp knife or thread, slice the top of the cakes, ensuring each is evenly flat.

Place one cake layer on a cake stand or serving plate and spread a layer of frosting on the top, followed by 2 roughly crushed Oreos. Place the next cake layer on the frosting making sure it is level. Again, frost the top and add crushed Oreos. Then gently place the third layer (the bottom upwards), making sure it is level. Spread a thin layer of frosting on the sides and top of the cake and scrape away any excess using a cake scraper (at this point, you should have about half of the buttercream frosting left). Let the cake chill in the fridge for about 45-60 minutes.

Fill a squeezing battle with a warm chocolate ganache and create a drip on the edge of the cake. Once you’ve gone around the edge, cover the top with the remaining ganache. Place in the fridge to set. Use the remaining frosting to pipe swirls around the top of the cake, adding 12 Oreo cookies in between.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE OREO CAKE?

Store the cake covered in the fridge. Before serving, allow the cake to sit at room temperature for about 15-30 minutes.

HOW LONG DOES VEGAN CHOCOLATE OREO CAKE LAST?

The frosted cake will last in the fridge for up to 3-5 days (properly covered).

CAN I FREEZE THE CHOCOLATE OREO CAKE?

To freeze a frosted cake, place your cake in the freezer for about 2 hours to set. Then wrap the cake in plastic wrap, then in aluminum foil. The cake will last in the freezer for up to 2 months.

Before serving let the cake thaw in the fridge overnight, then for about 30 minutes at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

VEGAN CHOCOLATE OREO CAKE

Course Dessert

Cuisine American, Czech

Diet Vegan

Prep Time 30 minutes

Cook Time 30 minutes

Chilling Time: 1 hour

Total Time 2 hours

Servings '' cake

Calories 759kcal

Author Plantiful Bakery

Ingredients

Chocolate Cake:

350 g all-purpose flour
50 g natural cocoa powder
40 g black cocoa powder (or use natural cocoa powder)
1 tbsp cornstarch
3 tsp baking powder
1 ½ tsp baking soda
1 tsp ground coffee
¼ tsp sea salt
300 g sunflower oil + extra for greasing
400 g granulated sugar
250 g vegan yogurt room temperature
1 tbsp apple cider vinegar
300 ml boiling water

Oreo Buttercream Frosting:

500 g vegan butter* softened
500 g powdered sugar
4-6 tbsp almond milk, room temperature (or any plant-based milk)
½ cup (70g) finely crushed Oreos (=about 6 cookies)

Ganache Drip:

60 g dark chocolate bar 60-70%, good-quality
80 g vegan cooking cream** room temperature

To decorate (optional):

12 Oreo cookies

Instructions

Preheat the oven and prepare the cake pans

Preheat the oven to 355°F (180°C) and grease three 8’’ cake pans with oil or vegan butter and line the bottom with parchment paper. Set aside.

Whisk dry ingredients

In a medium bowl, whisk all-purpose flour, natural cocoa powder, black cocoa powder, cornstarch, baking powder, baking soda, ground coffee, and sea salt. Set aside.

Make the batter

To a large bowl, add sunflower oil, granulated sugar, vegan yogurt, and apple cider vinegar, and whisk to combine. Sift in half of the dry ingredients and mix until almost incorporated. Sift in the remaining flour and mix until incorporated. Then add boiling water and gently mix until combined.

Bake the cake

Divide the batter evenly into the cake pans, and bake in preheated oven for 30 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and let cool for about 10-15 minutes in the pan, then transfer the cakes to a cooling rack to cool completely.

Make Oreo buttercream frosting

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Then sift in about ½ of powdered sugar, and mix until combined. Keep gradually adding the remaining powdered sugar and mix until fully combined. While mixing, add one tablespoon at a time of almond milk and mix until incorporated and fluffy. Finally, add the Oreo crumbs and mix gently with a spatula until incorporated.

Assemble the cake

Using a sharp knife or thread, slice the top of the cakes, ensuring each is evenly flat.
Place one cake layer on a cake stand or serving plate and spread a layer of frosting on the top, followed by 2 roughly crushed Oreos. Place the next cake layer on the frosting making sure it is level. Again, frost the top and add crushed Oreos. Then gently place the third layer (the bottom upwards), making sure it is level. Spread a thin layer of frosting on the sides and top of the cake and scrape away any excess using a cake scraper (at this point, you should have about half of the buttercream frosting left). Let the cake chill in the fridge for about 45-60 minutes.
Remove cake from the fridge and finish frosting with a thick layer of buttercream frosting around the sides and the top (leave some frosting for decoration on top of the cake). Place the cake in the fridge to chill again while you make the ganache.

Make chocolate ganache

Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Don't let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, while stirring, mix in vegan cooking cream (use spatula or spoon, don’t use a whisk because it would create bubbles). Stir until combined into a smooth ganache.

Decorate the cake

Fill a squeezing battle with a warm chocolate ganache and create a drip on the edge of the cake. Once you’ve gone around the edge, cover the top with the remaining ganache. Place in the fridge to set. Use the remaining frosting to pipe swirls around the top of the cake, adding 12 Oreo cookies in between.
Slice and enjoy!

Notes

* Vegan butter: Use vegan butter that has around 75-80% fat. Let the butter soften at room temperature before making the frosting.

**Vegan cooking cream: You can substitute it for coconut milk.

Make sure that everything is weighed and measured before making the cake.

Make sure ingredients such as vegan yogurt, almond milk, and cooking cream are at room temperature.

The butter for the buttercream frosting must be softened.

Storing:

Store the cake covered in the fridge for up to 3-5 days. Before serving, allow the cake to sit at room temperature for about 15-30 minutes.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 759kcal

Nutrition Facts

Serving: 1 slice / Calories: 759kcal / Total Fat: 48,2g / Saturated Fat: 16,3g / Cholesterol: 0mg / Total Carbohydrate: 82,3g / Fiber: 3,4g / Sugar: 59,2g / Protein: 4,6g / Sodium: 224,8mg / Iron: 2,2mg

Příspěvek VEGAN CHOCOLATE OREO CAKE se objevil jako první na Plantiful Bakery.

EASY VEGAN STRAWBERRY CUPCAKES

Tue, 23 Mar 2021 12:48:50 +0000

Easy Vegan Strawberry Cupcakes topped with strawberry buttercream frosting. They are moist, fluffy, soft, and flavorful. This small-batch makes 6 cupcakes. Dye-free, dairy-free, egg-free.

THESE STRAWBERRY CUPCAKES ARE

vegan
dairy-free
egg-free
dye-free
moist
soft
fluffy
flavorful
packed with natural strawberry flavor
made with fresh strawberries and strawberry jam
topped with strawberry frosting colored with freeze-dried strawberries
easy to make
so delicious
perfect strawberry dessert

WHAT YOU NEED TO MAKE VEGAN STRAWBERRY CUPCAKES

You need the following ingredients to make these Strawberry Cupcakes (the exact measurements are in the recipe card below):

Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
Apple cider vinegar – In combination with almond milk, it creates vegan buttermilk, which improves the texture of cupcakes. You can substitute for lemon juice.
White granulated sugar – keeps the cupcakes light in color.
Sunflower oil – or use any oil neutral in flavor such as canola oil.
Strawberry jam – mixed in the batter for extra flavor, plus it makes the cupcakes moist.
All-purpose flour – Sift the flour to avoid lumps in the batter.
Cornstarch – makes the cupcakes softer.
Baking powder and baking soda – Leavening agents that help to raise the batter.
Sea salt – balances the sweetness.
Fresh strawberries – Finely chop strawberries so that they don’t sink to the bottom of the cupcakes. After frosting the cupcakes, use halved strawberries for decoration (optional).
Vegan butter – Use vegan butter, which has around 75-80% of fat. Make sure to let the butter soften at room temperature before making the frosting.
Powdered sugar – Sift the sugar to avoid lumps.
Freeze-dried strawberries – To color the buttercream frosting. First, make a strawberry powder by pulsing freeze-dried strawberries in a bender. Use less of the powder to make the frosting lighter.

Equipment you need:

Cupcake (muffin) pan
6 cupcake liners
3 mixing bowls (medium-size)
Whisk
Strainer/sifter
Silicon spatula
Cooling rack
High-speed blender – to make strawberry powder
Hand mixer (or stand mixer) – to make the frosting
Piping bag and piping star tip

HOW TO MAKE EASY VEGAN STRAWBERRY CUPCAKES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the pan

Preheat the oven to 180°C and line the muffin pan with 6 cupcake liners. Set aside.

2. Step: Make vegan buttermilk

To unsweetened almond milk, add apple cider vinegar (or lemon juice). Mix and set aside.

3. Step: Mix dry ingredients

To a medium-size bowl, add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.

4. Step: Mix wet ingredients

In a mixing bowl, using a whisk, mix granulated sugar with sunflower oil and strawberry jam. Add vegan buttermilk and mix until well combined.

5. Step: Combine wet and dry ingredients

To the wet ingredients, sift dry ingredients. Mix until just combined. Be careful not to overmix the batter (or the cupcakes will get too dense). Next, finely chop fresh strawberries and mix them into the batter.

6. Step: Bake the strawberry cupcakes and let them cool completely

Divide the batter evenly into 6 cupcake liners. Bake in preheated oven for 20 minutes until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.

Transfer to a cooling rack and allow to cool completely before frosting. If the cupcakes are still warm, the frosting will melt.

7. Step: Make strawberry powder

To the high-speed blender, add freeze-dried strawberries and pulse until a fine powder.

8. Step: Make strawberry buttercream frosting

Add soft butter to a mixing bowl and beat with a hand mixer (or stand mixer) until smooth. Sift half of the powdered sugar and mix until combined. While mixing, add one tablespoon at a time of almond milk. Sift the rest of the powdered sugar, and mix until soft, light, and super fluffy. Next, add freeze-dried strawberry powder and mix until well combined (add less of the powder for lighter color). The mixing can take up to 3-4 minutes.

9. Step: Frost the cupcakes

Pipe the buttercream frosting over each cupcake. Decorate with fresh strawberries.

Serve immediately or store in the fridge in an airtight container.

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE STRAWBERRY CUPCAKES THE DAY BEFORE FROSTING?

Yes, you can make the cupcake sponge the day before, store them in an airtight container in a cool place and frost them the next day.

HOW TO STORE STRAWBERRY CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO STRAWBERRY CUPCAKES LAST?

Strawberry cupcakes will last for about 4 days in the airtight container in the fridge.

CAN YOU FREEZE STRAWBERRY CUPCAKES?

You can freeze unfrosted cupcakes for up to 3 months. Store them in an airtight container. To defrost them, let them thaw at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

EASY VEGAN STRAWBERRY CUPCAKES

Easy Vegan Strawberry Cupcakes topped with strawberry buttercream frosting. They are moist, fluffy, soft, and flavorful. This small-batch makes 6 cupcakes. Dye-free, dairy-free, egg-free.

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings cupcakes

Calories 436kcal

Author Plantiful Bakery

Ingredients

Cupcakes:

1/3 cup (80ml) unsweetened almond milk, room temperature (or any plant-based milk)
1 tbsp apple cider vinegar (or lemon juice)
1/3 cup (67g) white granulated sugar
¼ cup (60ml) sunflower oil (or canola oil)
3 tbsp (52g) strawberry jam
¾ cup (96g) all-purpose flour
1 tbsp cornstarch
1 tsp baking powder
½ tsp baking soda
pinch sea salt
3-4 large strawberries, fresh (65g) + extra for decoration

Frosting:

½ cup (113g) vegan butter, softened*
1 cup (120g) powdered sugar
2 tbsp unsweetened almond milk, room temperature (or any plant-based milk)
1 cup (20g) freeze-dried strawberries

Instructions

Cupcakes:

Preheat the oven to 180°C and line the muffin pan with 6 cupcake liners. Set aside.
To unsweetened almond milk, add apple cider vinegar. Mix and set aside.
To a medium-size bowl, add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.
In a mixing bowl, using a whisk, mix granulated sugar with sunflower oil and strawberry jam. Add vegan buttermilk and mix until well combined.
To the wet ingredients, sift dry ingredients. Mix until just combined. Be careful not to overmix the batter. Next, finely chop fresh strawberries and mix them into the batter.
Divide the batter evenly into 6 cupcake liners. Bake in preheated oven for 20 minutes until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer. Transfer to a cooling rack and allow to cool completely before frosting.

Strawberry Frosting:

To make strawberry powder, add freeze-dried strawberries to the high-speed blender add and pulse until a fine powder.
Add soft butter to a mixing bowl and beat with a hand mixer (or stand mixer) until smooth. Sift half of the powdered sugar and mix until combined. While mixing, add one tablespoon at a time of almond milk. Sift the rest of the powdered sugar, and mix until soft, light, and super fluffy. Next, add freeze-dried strawberry powder and mix until well combined (add less of the powder for lighter color). The mixing can take up to 3-4 minutes
Pipe the buttercream frosting over each cupcake. Decorate with fresh strawberries.
Serve immediately or store in the fridge in an airtight container.

Notes

* Vegan Butter: Use vegan butter that has around 75-80% of fat. Make sure to let the butter soften at room temperature before making the frosting.

Storage:

Store the cupcakes in an airtight container in the fridge for up to 4 days. You can also freeze unfrosted cupcakes for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 436kcal

Nutrition Facts

Serving: 1 cupcake / Calories: 436kcal / Total Fat: 24,7g / Saturated Fat: 8,5g / Cholesterol: 0mg / Total Carbohydrate: 53,0g / Fiber: 1,4g / Sugar: 37,8g / Protein: 2,1g / Sodium: 264mg / Iron: 0,9mg

Příspěvek EASY VEGAN STRAWBERRY CUPCAKES se objevil jako první na Plantiful Bakery.

VEGAN BISCOFF CHOCOLATE LAVA CAKE

Thu, 11 Mar 2021 15:14:50 +0000

This Vegan Biscoff Chocolate Lava Cake is the ultimate chocolate dessert. It is rich, gooey, chocolaty, and simple to make. In 30 minutes, you can make this decadent treat filled with Biscoff spread. No eggs, no dairy.

THIS BISCOFF CHOCOLATE LAVA CAKE IS

vegan
dairy-free
egg-free
decadent
rich
indulgent
gooey
chocolaty
simple
filled with Lotus Biscoff spread
so delicious
ultimate chocolate dessert

WHAT YOU NEED TO MAKE VEGAN BISCOFF CHOCOLATE LAVA CAKE

You need the following ingredients to make these Vegan Chocolate Lava Cakes (the exact measurements are in the recipe card below):

White granulated sugar – You can substitute for brown sugar or coconut sugar.
All-purpose flour – Sift the flour to avoid any lumps.
Cocoa powder – adds richer chocolate flavor. Use unsweetened cocoa powder.
Baking powder and baking soda – Leavening agents that help to raise the cake batter a little bit.
Sea salt – balances the sweetness.
Dark chocolate – Use a high-quality vegan chocolate bar that has around 60-70%. Finely chop the chocolate so that it melts faster.
Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
Applesauce – Helps to combine the dry ingredients and makes the cakes softer. Make sure it has room temperature.
Lotus Biscoff spread – chill the spread in the fridge at last for an hour before making the cakes – it will be easier to work with it.
Vegan butter or coconut oil – for greasing

Equipment you need:

3 ramekins – 6oz/170ml/8,5 cm/3,3 in. Make sure you grease them well with vegan butter and dust with cocoa powder, so they will be easy to flip out.
Mixing bowl – medium size
Strainer/sifter
Whisk
Glass bowl + small pot – to make the chocolate ganache.
Silicon spatula
Baking pan/tray
Oven mitts

HOW TO MAKE VEGAN BISCOFF CHOCOLATE LAVA CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the ramekins

Preheat the oven to 400°F (200°C). Grease three 6oz ramekins (170ml/8,5cm) with vegan butter or coconut oil and dust it with cocoa powder. It ensures the cakes will seamlessly come out of the ramekins onto a plate.

2. Step: Mix dry ingredients

To a medium-size bowl, add white granulated sugar, and sift all-purpose flour, cocoa powder, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.

3. Step: Make the chocolate ganache

Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, while stirring, add unsweetened almond milk. Stir with a spatula until combined into a smooth ganache.

4. Step: Combine chocolate ganache with dry ingredients

To the dry ingredients, add applesauce and chocolate ganache. Mix with a spatula until just combined. Be careful not to overmix the batter (or the cakes will get too dense).

5. Step: Bake the lava cakes

Spoon the batter evenly into 3 prepared ramekins. Top with about ½ tablespoon of Biscoff spread and use a spoon to slightly press it down into the batter.

Place the ramekins on a baking pan and bake in preheated oven for 15 minutes until the middle just begins to set, and the sides look firm (please note that all ovens vary). Remove from the oven and allow cool for about 2-3 minutes.

6. Step: Flip out lava cakes and serve

Using a knife, run it around the edge of the cake, and flip it over onto a serving plate. Use oven mitts because the ramekins are hot. Top with powdered sugar, vegan ice cream, or coconut whipped cream if desired. Serve immediately.

FREQUENTLY ASKED QUESTIONS:

WHAT CAN I USE INSTEAD OF BISCOFF SPREAD?

peanut butter
almond butter
homemade Nutella
raspberry butter
raspberry sauce
vegan white chocolate

WHAT CAN I USE INSTEAD OF RAMEKINS FOR LAVA CAKES?

Instead of ramekins, you can use a muffin pan. The cups can be smaller, so you may end up with 4 lava cakes and bake these for about 12-13 minutes.

HOW DO YOU KNOW WHEN LAVA CAKE IS DONE?

You know lava cake is done when the center has risen and is soft but not jiggly, and the edges are cooked and appear firm. Please, note that all ovens vary, so the baking time can differ.

CAN YOU REHEAT LAVA CAKE?

Lava cakes are best enjoyed warm, but you can reheat them. Either in the microwave for 30 seconds or in the oven at 350°F (180°C) for a few minutes.

HOW TO STORE VEGAN LAVA CAKE?

Store the lava cakes, removed from the ramekins, in an airtight container in a fridge.

HOW LONG DOES LAVA CAKE LAST?

The lava cakes will last up to 5 days in the fridge.

CAN YOU FREEZE LAVA CAKE?

Yes, you can freeze these Biscoff lava cakes for up to 3 months. Allow them to cool completely before freezing and store them in an airtight container. To unfreeze them, let them thaw in the fridge for at least 6 hours, then reheat according to the instruction above.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

VEGAN BISCOFF CHOCOLATE LAVA CAKE

Course Dessert

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings servings

Calories 330kcal

Author Plantiful Bakery

Ingredients

⅓ cup (66g) white granulated sugar*
½ cup (62g) all-purpose flour
1 tbsp (6g) cocoa powder, unsweetened + extra for dusting
¼ tsp baking powder
¼ tsp baking soda
pinch of sea salt
60 g (2,1oz) vegan dark chocolate bar, 60-70% high quality
⅓ cup (80ml) unsweetened almond milk, room temperature (use any plant-based milk)
¼ cup (62g) applesauce, room temperature
1 1/2 tbsp (23g) Lotus Biscoff Spread, chilled
vegan butter or coconut oil for greasing

Instructions

Preheat the oven to 400°F (200°C). Grease three 6oz ramekins (170ml/8,5cm) with vegan butter or coconut oil and dust it with cocoa powder. It ensures the cakes will seamlessly come out of the ramekins onto a plate.
To a medium-size bowl, add white granulated sugar, and sift all-purpose flour, cocoa powder, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.
Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, while stirring, add unsweetened almond milk. Stir with a spatula until combined into a smooth ganache.
To the dry ingredients, add applesauce and chocolate ganache. Mix with a spatula until just combined. Be careful not to overmix the batter.
Spoon the batter evenly into 3 prepared ramekins. Top with about ½ tablespoon of Biscoff spread and use a spoon to slightly press it down into the batter.
Place the ramekins on the baking pan and bake in preheated oven for 15 minutes until the middle just begins to set, and the sides look firm. Remove from the oven and allow cool for about 2-3 minutes.
Using a knife, run it around the edge of the cake, and flip it over onto a serving plate. Use oven mitts because the ramekins are hot. Top with powdered sugar, vegan ice cream, or coconut whipped cream if desired. Serve immediately.
Enjoy!

Notes

* White granulated sugar: You can substitute for brown sugar or coconut sugar.

To reheat:

Lava cakes are best enjoyed warm, but you can reheat them. Either in the microwave for 30 seconds or in the oven at 350°F (180°C) for a few minutes.

Storage:

Store the lava cakes, removed from the ramekins, in an airtight container for up to 5 days in the fridge. You can also freeze them for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 330kcal

Nutrition Facts

Serving: 1 serving / Calories: 330kcal / Total Fat: 11,4g / Saturated Fat: 5,2g / Cholesterol: 0mg / Total Carbohydrate: 54,9g / Fiber: 3,4g / Sugar: 32,9g / Protein: 4,1g / Sodium: 187mg / Iron: 2,5mg / Potassium: 181mg

Příspěvek VEGAN BISCOFF CHOCOLATE LAVA CAKE se objevil jako první na Plantiful Bakery.