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.

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:

• Blackberry Chocolate Cupcakes
• Lotus Biscoff Cupcakes
• Strawberry Cupcakes
• Pastel Rainbow Cupcakes
• Pumpkin Cupcakes
• Chocolate Cupcakes Filled with Ganache

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!

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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 12 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

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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.

Tento příspěvek je dostupný i v Češtině

These Baked Vegan Lemon Poppy Seed Donuts are moist, fluffy, soft, super delicious, and easy to make. Topped with sweet lemon glaze. Ready in just 20 minutes. Small batch. Dairy-free, eggless.

THESE LEMON POPPY SEED DONUTS ARE

• vegan
• dairy-free
• egg-free
• baked
• moist
• fluffy
• soft
• zesty
• so delicious
• topped with lemon glaze
• quick and easy to make
• freezer friendly

WHAT YOU NEED TO MAKE VEGAN LEMON POPPY SEED DONUTS

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

• All-purpose flour – keeps donuts light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
• Baking powder and baking soda – create a perfect rise in donuts.
• Salt – balances the sweetness.
• Granulated sugar
• Oil – improves the texture and makes the donuts moist. I used sunflower oil, but you can use any oil neutral in flavor.
• Vegan yogurt – adds moisture to the donuts. Make sure it is at room temperature.
• 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.
• Lemon juice – helps to activate the baking soda and adds lemon flavor.
• Lemon zest – use fresh zest from organic lemons.
• Poppy seeds
• Powdered sugar – sift the sugar to avoid lumps in the glaze.
• Vegan butter – You can substitute it for coconut oil.

Equipment you need:

• Donut pan – for 6 donuts
• 3 bowls
• Whisk
• Sifter
• Silicon spatula
• Piping bag
• Cooling rack

HOW TO MAKE BAKED VEGAN LEMON POPPY SEED DONUTS

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

1. Step: Preheat the oven and grease the pan

Preheat the oven to 355°F (180°C). Grease donut pan (for 6 donuts) and set aside.

2. Step: Make donut batter

In a bowl, whisk together flour, baking powder, baking soda, and a pinch of salt.

In a separate bowl, whisk oil, yogurt, sugar, milk, and lemon juice. Sift in dry ingredients, add poppy seeds and lemon zest, and whisk until no lumps remain.

3. Step: Bake the donuts

Spoon the batter into a piping bag and cut a hole in the corner. Pipe the batter into the pan, filling ¾ of the molds.

Bake for 10-12 minutes or until a toothpick comes out clean. Transfer to a cooling rack and allow to cool.

4. Step: Make lemon glaze

To make the glaze whisk powdered sugar, melted butter, and lemon juice together until combined.

Once the donuts are cooled, dip them into the glaze. Finish off with poppy seeds or lemon zest.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE BAKED LEMON POPPY SEED DONUTS?

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

HOW LONG DO BAKED VEGAN LEMON POPPY SEED DONUTS LAST?

Baked donuts will last for up to 3 days at room temperature or for up to 5 days in the fridge.

CAN YOU FREEZE BAKED DONUTS?

To freeze baked donuts, put them in an airtight container or zip-lock bag and store in the freezer for up to 3 months. Before serving, let them thaw at room temperature.

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

• Lemon Blueberry Muffins
• Raspberry Coffee Cake
• Strawberry Sweet Rolls
• Lemon Poppy Seed Loaf Cake
• Marble Bundt Cake
• Strawberry Oatmeal Cookies

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!

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VEGAN LEMON POPPY SEED DONUTS

These Baked Vegan Lemon Poppy Seed Donuts are moist, fluffy, soft, super delicious, and easy to make. Topped with sweet lemon glaze. Ready in just 20 minutes. Small batch. Dairy-free, eggless.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 donuts

Calories 303kcal

Author Plantiful Bakery

Ingredients

Donuts:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• pinch salt
• ¼ cup sunflower oil
• ¼ cup vegan yogurt, room temperature
• ½ cup granulated sugar
• 2 tbsp oat milk, room temperature or any plant-based milk
• 1 tbsp lemon juice
• 1 tbsp poppy seeds
• zest of ½ lemon

Lemon Glaze:

• 1 cup powdered sugar
• 2 tbsp vegan butter melted
• 2 tbsp lemon juice

Instructions

• Preheat the oven to 355°F (180°C). Grease donut pan (for 6 donuts) and set aside.
• In a bowl, whisk together flour, baking powder, baking soda, and a pinch of salt.
• In a separate bowl, whisk oil, yogurt, sugar, milk, and lemon juice. Sift in dry ingredients, add poppy seeds and lemon zest, and whisk until no lumps remain.
• Spoon the batter into a piping bag and cut a hole in the corner. Pipe the batter into the pan, filling ¾ of the molds. Bake for 10-12 minutes or until a toothpick comes out clean. Transfer to a cooling rack and allow to cool.
• To make the glaze whisk powdered sugar, melted butter, and lemon juice together until combined.
• Once the donuts are cooled, dip them into the glaze. Finish off with poppy seeds or lemon zest. Enjoy!

Notes

Storing:

Store the donuts 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 them for up to 3 months.

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

Nutrition

Serving: 1donut | Calories: 303kcal

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Nutrition Facts

Serving: 1 donut / Calories: 303kcal / Total Fat: 15,1g / Saturated Fat: 3,2g / Cholesterol: 0mg / Total Carbohydrate: 40,5g / Fiber: 1,1g / Sugar: 23,7g / Protein: 2,9g / Sodium: 334mg / Potassium: 59mg / Iron: 1,3mg

Příspěvek VEGAN LEMON POPPY SEED DONUTS se objevil jako první na Plantiful Bakery.

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:

• Cinnamon Coffee Cake
• Raspberry Coffee Cake
• Bakery Style Chocolate Chip Muffins
• Chocolate Chunks Banana Bread
• Blueberry Streusel Muffins
• Lemon Poppy Seed Loaf Cake

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!

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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 1 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

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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.

Tento příspěvek je dostupný i v Češtině

These individual no-bake Vegan Biscoff Cheesecake Cups are creamy, rich, indulgent, absolutely delicious, and easy to make. They’re made of Biscoff cookie crust, Biscoff coconut cashew cheesecake filling, and Biscoff spread on top. Best served with coconut whipped cream. Dairy-free, eggless.

THESE BISCOFF CHEESECAKE CUPS ARE

• vegan
• dairy-free
• egg-free
• no-bake
• creamy
• smooth
• indulgent
• rich
• flavorful
• easy to make
• simple
• so delicious
• perfect dessert for Biscoff lovers

WHAT YOU NEED TO MAKE VEGAN BISCOFF CHEESECAKE CUPS

You need the following ingredients to make these Lotus Biscoff cheesecake cups (the exact measurements are in the recipe card below):

• Lotus Biscoff cookies – finely crush the cookies in a blender or place them into a zip lock bag and smash them with a rolling pin.
• Coconut oil – You can also use vegan butter.
• Cashews – Soak the cashews in water for at least 2 hours to soften them. If you have a powerful high-speed blender, you can skip the soaking.
• Coconut cream – a creamy part of full-fat coconut milk chilled in the fridge overnight.
• Lotus Biscoff spread
• Maple syrup – Adjust the sweetness to your taste. You can skip the maple syrup because the Biscoff spread is sweet enough.
• Lemon juice – adds a bit of sourness to the cheesecake filling.
• Coconut whipped cream – goes perfectly as a topping.

Equipment you need:

• 3 small glass bowls – about 6 oz (180ml)
• High-speed blender

HOW TO MAKE THE BEST NO-BAKE VEGAN BISCOFF CHEESECAKE CUPS

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

1. Step: Make the cookie crust

Combine crushed Biscoff cookies with coconut oil. Spoon the mixture evenly into 3 small glass bowls and set aside.

2. Step: Make the cheesecake filling

To a high-speed blender, add cashews, coconut cream, Biscoff spread, maple syrup, and lemon juice, and blend on high speed until creamy and smooth.

Pour the filling on top of the crust and refrigerate for at least 2 hours or overnight.

3. Step: Add melted Biscoff spread and refrigerate

Top each cheesecake with melted Biscoff spread and let set in the fridge.

4. Step: Assemble and serve

Once refrigerated, top with coconut whipped cream and crushed Biscoff cookies.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE NO-BAKE CHEESECAKE CUPS?

Store the cheesecake cups covered in the fridge.

HOW LONG DO VEGAN BISCOFF CHEESECAKE CUPS LAST?

No-bake vegan cheesecake cups will last for up to 5 days in the fridge.

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

• Apple Pie Cheesecake Cups
• Vegan New York-Style Cheesecake
• No-Bake Oreo Dessert
• Biscoff Overnight Oats
• The Best Biscoff Cupcakes
• No-Bake Chocolate Peanut Butter Pie

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. 

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VEGAN BISCOFF CHEESECAKE CUPS

These individual no-bake Vegan Biscoff Cheesecake Cups are creamy, rich, indulgent, absolutely delicious, and easy to make. They're made of Biscoff cookie crust, Biscoff coconut cashew cheesecake filling, and Biscoff spread on top. Best served with coconut whipped cream. Dairy-free, eggless.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 10 minutes

Cook Time 0 minutes

Chilling Time 2 hours

Total Time 2 hours 10 minutes

Servings 3 cups

Calories 678kcal

Author Plantiful Bakery

Ingredients

Crust:

• 60 g Lotus Biscoff cookies finely crushed
• 1 ½ tbsp coconut oil or vegan butter melted

Cheesecake Filling:

• 1/2 cup cashews soaked in water for at least 2 hours and drained
• 1 cup coconut cream = a creamy part of full-fat coconut milk chilled in the fridge overnight
• 4 tbsp Lotus Biscoff spread
• 1 tbsp maple syrup
• 1 tsp lemon juice

Topping (optional):

• 3-4 tbsp Lotus Biscoff spread melted
• coconut whipped cream
• Lotus Biscoff cookies crushed

Instructions

To make the crust:

• Combine crushed Biscoff cookies with coconut oil. Spoon the mixture evenly into 3 small glass bowls and set aside.

To make the cheesecake filling:

• To a high-speed blender, add cashews, coconut cream, Biscoff spread, maple syrup, and lemon juice, and blend on high speed until creamy and smooth.
• Pour the filling on top of the crust and refrigerate for at least 2 hours or overnight.

Topping:

• Top each cheesecake with melted Biscoff spread and let set in the fridge.
• Once refrigerated, top with coconut whipped cream and crushed Biscoff cookies.

Notes

Storing:

Store the cheesecake cups covered in the fridge for up to 5 days.

Read my blog post above for tips and helpful information.

Nutrition

Serving: 1cup | Calories: 678kcal

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Nutrition Facts

Serving: 1 cup* / Calories: 678kcal / Total Fat: 51,6g / Saturated Fat: 28,2g / Cholesterol: 0mg / Total Carbohydrate: 47,9g / Fiber: 1,1g / Sugar: 27,5g / Protein: 6,9g / Sodium: 178mg / Potassium: 181mg / Iron: 1,7mg

* Nutrition facts are counted without coconut whipped cream.

Příspěvek VEGAN BISCOFF CHEESECAKE CUPS se objevil jako první na Plantiful Bakery.

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:

• Oreo Chocolate Layered Cake
• Gingerbread Sheet Cake with Molasses Frosting
• Ganache Filled Chocolate Cupcakes
• Blackberry Chocolate Cupcakes
• Biscoff Cupcakes
• Blueberry Lemon Layered Cake

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!

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VEGAN CHOCOLATE SHEET CAKE

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.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 9 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.

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

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: 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:

• Cinnamon Coffee Cake
• Raspberry Coffee Cake
• Pumpkin Bread
• Pumpkin Cupcakes
• Apple Cinnamon Muffins

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!

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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 9 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.

THESE APPLE PIE CHEESECAKE CUPS ARE

• vegan
• dairy-free
• egg-free
• healthy
• no-bake
• creamy
• smooth
• indulgent
• rich
• spicy
• flavorful
• easy to make
• simple
• so delicious
• perfect autumn dessert

WHAT YOU NEED TO MAKE VEGAN APPLE PIE CHEESECAKE CUPS

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

• Vegan cookies – I used vegan digestives, but you can use any vegan cookies, such as Lotus Biscoff biscuits.
• Coconut oil – You can also use vegan butter.
• Cashews – soak them in water for at least 2 hours.
• Coconut cream – a creamy part of full-fat coconut milk chilled in the fridge overnight.
• Maple syrup
• Lemon juice
• Vanilla extract
• Cinnamon and nutmeg – add warm depth of flavor.
• Apples – peeled and chopped the apples into cubes.

Equipment you need:

• 3 small glass bowls – about 6 oz (180ml)
• High-speed blender
• Small saucepan or pan
• Silicon spatula or wooden spoon

HOW TO MAKE VEGAN NO-BAKE APPLE PIE CHEESECAKE CUPS

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

1. Step: Make the cookie crust

Combine crushed cookies with melted coconut oil. Spoon the mixture evenly into 3 small glass bowls and set aside.

2. Step: Make the cheesecake filling

To a high-speed blender, add cashews, coconut cream, maple syrup, lemon juice, vanilla, ground cinnamon, and nutmeg and blend on high speed until creamy and smooth.

Pour the filling on top of the crust and refrigerate for at least 2 hours or overnight.

3. Step: Make the apple pie topping

Add chopped apples, maple syrup, water, lemon juice, and cinnamon to a pan. Mix, cover with lit and let cook on medium heat until the apples are soft. Add more water if needed. Take off the heat and let cool completely.

4. Step: Assemble and serve

Once refrigerated, top each glass with apple pie topping and serve!

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE NO-BAKE CHEESECAKE CUPS?

Store the cheesecake cups covered in the fridge.

HOW LONG DO VEGAN APPLE PIE CHEESECAKE CUPS LAST?

The apple pie cheesecake cups will last for up to 5 days in the fridge.

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

• Chocolate Crumble Cheesecake Bars
• Baked Cheesecake with Raspberry Sauce
• Pumpkin Cupcakes with Maple Pumpkin Frosting
• Pumpkin Bread
• No-Bake Oreo Lasagna

VEGAN CHOCOLATE MOUSSE WITH AQUAFABA

This Vegan Chocolate Mousse is made with aquafaba and dark chocolate. It is rich, sweet, fluffy, and light. Easy and simple dessert recipe, with only 3 ingredients. Best served with coconut whipped cream.

Check out this recipe

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. 

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

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NO-BAKE APPLE PIE CHEESECAKE CUPS

These individual No-Bake Apple Pie Cheesecake Cups are creamy, smooth, indulgent, spicy, and so easy to make. They’re made of cookie crust, spiced coconut cashew cheesecake, and apple pie filling on top. It’s a perfect autumn treat. Vegan, dairy-free, and eggless.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 12 minutes

Cook Time 0 minutes

Chilling Time: 2 hours

Total Time 2 hours 12 minutes

Servings 3 servings

Calories 558kcal

Author Plantiful Bakery

Ingredients

Crust:

• 60 g vegan digestive cookies, finely crushed (or any vegan cookies)
• 1 ½ tbsp coconut oil melted

Cheesecake Filling:

• 1/2 cup cashews soaked in water for at least 2 hours and drained
• 1 cup coconut cream (a creamy part of full-fat coconut milk chilled in the fridge overnight)
• 4 tbsp maple syrup
• 1 tsp lemon juice
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• pinch ground nutmeg

Apple Pie Topping:

• 1 cup apples peeled and chopped into cubes
• 1 tbsp maple syrup
• 1-2 tbsp water
• ½ tbsp lemon juice
• ½ tsp ground cinnamon

Instructions

• To make the crust: Combine crushed cookies with melted coconut oil. Spoon the mixture evenly into 3 small glass bowls and set aside.
• To make the cheesecake filling: To a high-speed blender, add cashews, coconut cream, maple syrup, lemon juice, vanilla, ground cinnamon, and nutmeg and blend on high speed until creamy and smooth.
• Pour the filling on top of the crust and refrigerate for at least 2 hours or overnight.
• To make the topping: Add chopped apples, maple syrup, water, lemon juice, and cinnamon to a pan. Mix, cover with lit and let cook on medium heat until the apples are soft. Add more water if needed. Take off the heat and let cool completely.
• Once refrigerated, top each glass with apple pie topping and serve!

Notes

Storing:

Store the cheesecake cups covered in the fridge for up to 5 days.

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

Nutrition

Serving: 1bowl | Calories: 558kcal

Nutrition Facts

Serving: 1 / Calories: 558kcal / Total Fat: 38,4g / Saturated Fat: 25,6g / Cholesterol: 0mg / Total Carbohydrate: 48,7g / Fiber: 1,8g / Sugar: 32,4g / Protein: 6,0g / Sodium: 106mg / Potassium: 269mg / Iron: 1,8mg

Příspěvek NO-BAKE APPLE PIE CHEESECAKE CUPS se objevil jako první na Plantiful Bakery.

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:

• Blackberry Chocolate Cupcakes
• Strawberry Cupcakes
• Pastel Rainbow Cupcakes
• Lotus Biscoff Cupcakes
• Chocolate Cupcakes Filled With Ganache
• Pumpkin Bread

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!

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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 12 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.

THESE APPLE CINNAMON STREUSEL MUFFINS ARE

• vegan
• dairy-free
• egg-free
• refined sugar-free
• moist
• soft
• fluffy
• spicy
• indulgent
• topped with oatmeal crumble topping
• easy to make
• so delicious
• freezer friendly
• bakery-style muffins
• perfect as snack or breakfast

WHAT YOU NEED TO MAKE APPLE CINNAMON MUFFINS

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

• 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.
• Apple cider vinegar – You can also use lemon juice.
• All-purpose flour – You can also use spelt flour or wholewheat flour. Sift the flour to avoid lumps in the batter.
• Baking powder and baking soda
• Cinnamon – adds spicy and warm flavor. I recommend using freshly ground Ravaneō N°22 Ceylon Cinnamon.
• Salt – balances the sweetness. I recommend using Ravaneō N°15 Flower of Salt.
• Sugar – Use organic cane sugar (unrefined) or coconut sugar.
• Sunflower oil – You can also use canola oil.
• Applesauce – Adds moisture to the muffins. Make sure it is at room temperature. You can substitute it for vegan yogurt.
• Fresh apples – Pell and cut the apples into small cubes.
• Oats – I recommend using rolled oats (old-fashioned oats) for this recipe.
• Coconut oil – for the crumble topping. You can also use vegan butter or any nut butter.

Equipment you need:

• 2 medium-size bowls
• Large bowl
• Whisk
• Sifter
• Muffin pan – for 12 muffins.
• 12 muffin liners
• Cooling rack

HOW TO MAKE VEGAN APPLE CINNAMON STREUSEL MUFFINS

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 muffin pan

Preheat the oven to 200°C and line the muffin pan with 12 muffin liners. Set aside.

2. Step: Make vegan buttermilk

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

3. Step: Make crumble topping

In a bowl, combine all-purpose flour, cane sugar, rolled oats, and cinnamon. Add in coconut oil and mix well to combine.

4. Step: Combine dry ingredients

To a medium-size bowl, add all-purpose flour, baking powder, baking soda, ground cinnamon, and a pinch of salt. Mix with a whisk to combine.

5. Step: Mix wet ingredients

To a large bowl, add cane sugar, sunflower oil, and applesauce. Mix with a whisk until well combined. Add oat milk with apple cider vinegar and whisk to combine.

6. Step: Combine wet and dry ingredients

To the wet mixture, sift dry ingredients, and mix together until just combined. Be careful not to overmix. Then fold in apple cubes and rolled oats.

7. Step: Bake the muffins

Evenly divide the batter into 12 muffin liners and top with oatmeal crumble topping.

Bake in preheated oven at 200°C for 5 min (this will help the muffins to create bakery-style muffin top), then turn the oven to 180°C and bake for 15-20 min. The muffins are done when a toothpick inserted into the middle comes out clean. If it looks wet, bake for another 5 minutes because ovens can vary.

8. Step: Let the muffins cool completely

Let the muffins cool in the pan for about 10 minutes, then add to a cooling rack and let cool completely.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE APPLE CINNAMON MUFFINS?

First, make sure the muffins have cooled completely. Then store in an airtight container lined with a paper towel at room temperature. You can store the muffins in the fridge, but it will change the texture.

HOW LONG DO APPLE CINNAMON STREUSEL MUFFINS LAST?

The apple cinnamon muffins will last for up to 3 days at room temperature in an airtight container. In the fridge, they will last up to a week.

CAN YOU FREEZE APPLE CINNAMON MUFFINS?

Yes, you can freeze the muffins for up to 3 months. Store them in an airtight container or ziplock freezer bag. Then just let them 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:

• Blueberry Streusel Muffins
• Chocolate Chip Muffins
• Chocolate Zucchini Muffins
• Pumpkin Bread
• Cinnamon Streusel Coffee Cake

This recipe was created in collaboration with @ravaneofoods.

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!

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VEGAN APPLE CINNAMON STREUSEL MUFFINS

These Vegan Apple Cinnamon Streusel Muffins are moist, fluffy, soft and full of warm Ceylon cinnamon flavor. They are topped with oatmeal crumble. Perfect as a snack or breakfast. Dairy-free, egg-free.

Course Breakfast, Dessert, Muffin, Snack

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12 muffins

Calories 243kcal

Author Plantiful Bakery

Ingredients

Muffins:

• 1 cup (250ml) unsweetened oat milk, room temperature (or any plant-based milk)
• 1 tbsp apple cider vinegar or lemon juice
• 300 g all-purpose flour
• 3 tsp baking powder
• 1 tsp baking soda
• 1 tsp freshly ground Ravaneō N°22 Ceylon Cinnamon
• pinch sea salt
• 135 g organic cane sugar or coconut sugar
• 55 g (1/4 cup) sunflower oil (or canola oil)
• 3 tbsp (50g) applesauce, unsweetened, room temperature
• 1 cup fresh apples, peeled and cut into small cubes
• ¼ cup (32g) rolled oats

Crumble Topping:

• 4 tbsp (35g) all-purpose flour
• 3 tbsp (25g) organic cane sugar or coconut sugar
• 2 tbsp (12g) rolled oats
• ½ tsp freshly ground Ravaneō N°22 Ceylon Cinnamon
• 2 tbsp (27g) coconut oil, room temperature

Instructions

• Preheat the oven to 200°C and line the muffin pan with 12 muffin liners. Set aside.
• To unsweetened oat milk, add apple cider vinegar. Mix and set aside.
• To make crumble topping, combine all-purpose flour, cane sugar, rolled oats, and cinnamon. Add in coconut oil and mix well to combine.
• To a medium-size bowl, add all-purpose flour, baking powder, baking soda, ground cinnamon, and a pinch of salt. Mix with a whisk to combine.
• To a large bowl, add cane sugar, sunflower oil, and applesauce. Mix with a whisk until well combined. Add oat milk with apple cider vinegar and whisk to combine.
• To the wet mixture, sift dry ingredients, and mix together until just combined. Be careful not to overmix. Then fold in apple cubes and rolled oats.
• Evenly divide the batter into 12 muffin liners and top with oatmeal crumble topping.
• Bake in preheated oven at 200°C for 5 min, then turn the oven to 180°C and bake for 15-20 min. The muffins are done when a toothpick inserted into the middle comes out clean. If it looks wet, bake for another 5 minutes because ovens can vary.
• Let the muffins cool in the pan for about 10 minutes, then add to a cooling rack and let cool completely.

Notes

Storing:

First, make sure the muffins have cooled completely. Then store in an airtight container lined with a paper towel at room temperature. They will maintain their texture for up to 3 days. You can also freeze them for up to 3 months.

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

Nutrition

Serving: 1muffin | Calories: 243kcal

Nutrition Facts

Serving: 1 muffin / Calories: 243kcal / Total Fat: 7,5g / Saturated Fat: 2,5g / Cholesterol: 0mg / Total Carbohydrate: 41,1g / Fiber: 1,9g / Sugar: 15,8g / Protein: 3,6g / Sodium: 249mg / Iron: 1,6mg

Příspěvek VEGAN APPLE CINNAMON STREUSEL MUFFINS se objevil jako první na Plantiful Bakery.

THIS TRIPLE CHOCOLATE COOKIE DOUGH IS

• vegan
• gluten-free
• dairy-free
• egg-free
• edible
• healthy
• naturally sweetened
• rich
• indulgent
• chocolaty
• quick easy to make
• done in 1 bowl
• perfect snack or healthy dessert

WHAT YOU NEED TO MAKE TRIPLE CHOCOLATE COOKIE DOUGH

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

• Cashew butter – You can also use almond or peanut butter.
• Coconut oil – Make sure it is at room temperature.
• Maple syrup – You can substitute it for agave syrup.
• Plant-based milk – I used gluten-free oat milk, but you can use any plant-based milk of your choice, such as almond, cashew, or soy milk. Make sure it is at room temperature.
• Gluten-free oat flour – Either homemade or store-bought.
• Cocoa powder – Use good quality unsweetened cocoa powder.
• Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.
• Salt – Brings out the sweetness.
• Dark chocolate and white chocolate – Use good quality chocolate. Chunks or chips.

Equipment you need:

• Medium-size bowl
• Fork
• Silicon spatula or wooden spoon

HOW TO MAKE HEALTHY EDIBLE TRIPLE CHOCOLATE COOKIE DOUGH

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

This recipe is quick and super easy to make in just 3 steps:

1. Step: Mix wet ingredients

In a bowl, using a fork, combine cashew butter, coconut oil, and maple syrup. Add in oat milk and mix well.

2. Step: Add in dry ingredients

Add in oat flour, cocoa powder, vanilla powder, and a pinch of sea salt. Mix well to combine.

3. Step: Fold in chocolate and serve

Fold in dark and white chocolate chunks.

Serve immediately or refrigerate to firm up.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE EDIBLE COOKIE DOUGH?

Store the edible cookie dough in an airtight container in the fridge.

HOW LONG DOES EDIBLE COOKIE DOUGH LAST?

The cookie dough will last for up to a week in the fridge.

CAN YOU FREEZE EDIBLE COOKIE DOUGH?

Yes, you can freeze the dough for up to 1 month. Store it scooped out in an airtight container or a ziplock freezer bag. When ready to eat, let it thaw in the fridge overnight.

MORE VEGAN AND GLUTEN-FREE RECIPES:

• Salted Caramel Cookie Dough Bars
• Coconut Cashew Balls
• Peanut Butter Protein Bars
• Coffee Bliss Balls
• Banana Bread Nut Butter
• Salted Caramel Mocha Smoothie

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. 

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

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EDIBLE TRIPLE CHOCOLATE COOKIE DOUGH

Super easy recipe for healthy Edible Triple Chocolate Cookie Dough. It is rich, indulgent, and loaded with lots of dark and white chocolate chunks. Completely vegan and gluten-free.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings 6 servings

Calories 390kcal

Author Plantiful Bakery

Ingredients

• ½ cup (135g) cashew butter*
• 2 tbsp (25g) coconut oil, room temperature
• ⅓ cup (94g) maple syrup
• 2 tbsp gluten-free oat milk, room temperature or any plant-based milk
• 110 g (1 cup 2 tbsp) gluten-free oat flour
• 3 tbsp (17g) cocoa powder
• ⅛ tsp vanilla powder or 1 tsp vanilla extract
• pinch sea salt
• ⅓ cup (50g) dark chocolate, chunks or chips
• ⅓ cup (50g) vegan white chocolate, chunks or chips

Instructions

• In a bowl, using a fork, combine cashew butter, coconut oil, and maple syrup. Add in oat milk and mix well.
• Add in oat flour, cocoa powder, vanilla powder, and a pinch of sea salt. Mix well to combine.
• Fold in dark and white chocolate chunks.
• Serve and enjoy!

Notes

* Cashew butter: You can substitute it for almond or peanut butter.

Storing:

Store the edible cookie dough in an airtight container in the fridge. It will last for up to a week.

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

Nutrition

Calories: 390kcal

Nutrition Facts

Serving: 1 serving / Calories: 390kcal / Total Fat: 23,5g / Saturated Fat: 10,0g / Cholesterol: 0mg / Total Carbohydrate: 40,9g / Fiber: 4,1g / Sugar: 17,8g / Protein: 7,7g / Sodium: 38mg / Potassium: 316mg / Iron: 2,9mg

Příspěvek EDIBLE TRIPLE CHOCOLATE COOKIE DOUGH se objevil jako první na Plantiful Bakery.

THESE OATMEAL CHOCOLATE CHIP BARS ARE

• vegan
• dairy-free
• egg-free
• soft
• chewy
• indulgent
• easy to make
• made in 1 bowl
• so delicious
• freezer friendly
• perfect as dessert or snack

WHAT YOU NEED TO MAKE OATMEAL CHOCOLATE CHIP COOKIE BARS

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

• Vegan butter – Use vegan butter that has around 75-80% fat. Let the butter soften at room temperate before making the dough.
• Peanut butter – You can use any nut butter, such as almond or cashew butter.
• Brown sugar – You can also use coconut sugar.
• Granulated sugar
• Applesauce – Adds moisture to the cookie bars.
• All-purpose flour – You can also use spelt or wholewheat flour.
• Baking powder
• Vanilla – Use organic vanilla powder, extract, or paste.
• Salt – Brings out the sweetness.
• Rolled oats – also known as old-fashioned oats. They provide a chewy texture.
• Chocolate – Use good quality vegan dark chocolate chips or chunks.

Equipment you need:

• Square baking pan – 9×9 inches (23×23 cm)
• Parchment paper
• Large bowl
• Hand mixer or a stand mixer
• Silicon spatula or wooden spoon
• Cooling rack

HOW TO MAKE VEGAN OATMEAL CHOCOLATE CHIP BARS

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: Mix wet ingredients

In a large bowl using a hand mixer or a stand mixer, beat together vegan butter, peanut butter, brown sugar, and granulated sugar for about 1 minute until creamy. Add in applesauce and mix to combine. Scrape down the sides and mix again as needed to combine.

3. Step: Make the cookie dough

To the wet mixture, add all-purpose flour, baking powder, vanilla powder, and a pinch of sea salt and mix to combine. Fold in rolled oats and chocolate chips.

4. Step: Bake the cookie bars

Transfer the dough into the prepared pan and spread it evenly. Top with extra chocolate chips, if desired.

Bake in preheated oven for 18-20 minutes, or until golden brown on top.

5. Step: Let cool completely

Remove from oven and allow to cool completely before using the parchment paper to lift out of the pan. Cut into 9 bars (or more).

FREQUENTLY ASKED QUESTIONS:

CAN I USE QUICK OATS?

You can, but it will change the texture. The rolled oats make the cookie bars chewier.

HOW TO STORE OATMEAL CHOCOLATE CHIP BARS?

First, make sure they have cooled completely. Store them in an airtight container at room temperature. You can also store the bars in the fridge, but it will change the texture.

HOW LONG DO VEGAN OATMEAL CHOCOLATE CHIP BARS LAST?

The oatmeal bars will last for up to 3 days at room temperature or up to a week in the fridge.

CAN YOU FREEZE OATMEAL CHOCOLATE CHIP COOKIE BARS?

Yes, you can freeze the cookie bars for up to 3 months. Store them in an airtight container or ziplock freezer bag. Then just let them 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:

• Chocolate Chip Muffins (Bakery-Style)
• Biscoff White Chocolate Blondies
• Chocolate Chip Banana Bread
• Chocolate Chip Pretzel Skillet Cookies
• Strawberry Oatmeal Cookies
• Double Chocolate Zucchini Muffins

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!

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VEGAN OATMEAL CHOCOLATE CHIP BARS

These Vegan Oatmeal Chocolate Chip Bars are soft, chewy, and loaded with chocolate chips, oats, and peanut butter. They’re super easy to make in 30 minutes and require just one bowl. Dairy-free, egg-free.

Course Dessert, Snack

Cuisine Vegan

Diet Vegan

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 9 bars

Calories 301kcal

Author Plantiful Bakery

Ingredients

• 80 g vegan butter, room temperature 75-80% fat
• 60 g natural smooth peanut butter or any nut butter
• 70 g brown sugar
• 60 g granulated sugar
• 60 g unsweetened applesauce
• 130 g all-purpose flour
• 1 tsp baking powder
• ¼ tsp organic vanilla powder or 1 tsp vanilla extract
• pinch sea salt
• ½ cup (53g) rolled oats
• 100 g dark chocolate chips or chunks + extra on top

Instructions

• 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
• In a large bowl using a hand mixer or a stand mixer, beat together vegan butter, peanut butter, brown sugar, and granulated sugar for about 1 minute until creamy. Add in applesauce and mix to combine. Scrape down the sides and mix again as needed to combine.
• To the wet mixture, add all-purpose flour, baking powder, vanilla powder, and a pinch of sea salt and mix to combine. Fold in rolled oats and chocolate chips.
• Transfer the dough into the prepared pan and spread it evenly. Top with extra chocolate chips, if desired.
• Bake in preheated oven for 18-20 minutes, or until golden brown on top.
• Remove from oven and allow to cool completely before using the parchment paper to lift out of the pan. Cut into 9 bars.
• Enjoy!

Notes

Storing:

Store the oatmeal chocolate chip bars in an airtight container. They will last for up to 3 days at room temperature or up to a week 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: 301kcal

Nutrition Facts

Serving: 1 bar / Calories: 301kcal / Total Fat: 15,3g / Saturated Fat: 6,6g / Cholesterol: 0mg / Total Carbohydrate: 37,7g / Fiber: 2,6g / Sugar: 19,7g / Protein: 4,6g / Sodium: 81mg / Potassium: 185mg / Iron: 1,8mg

Příspěvek VEGAN OATMEAL CHOCOLATE CHIP BARS se objevil jako první na Plantiful Bakery.

THESE CHOCOLATE ZUCCHINI MUFFINS ARE

• vegan
• dairy-free
• egg-free
• refined sugar-free
• moist
• soft
• fluffy
• chocolaty
• indulgent
• topped with chocolate chips
• easy to make
• so delicious
• freezer friendly
• perfect as snack or breakfast

WHAT YOU NEED TO MAKE CHOCOLATE ZUCCHINI MUFFINS

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

• Flax meal – Acts as an egg replacer, plus adds extra fiber to the muffins.
• All-purpose flour – You can also use spelt flour or wholewheat flour.
• Cocoa powder – Use good quality unsweetened cocoa powder.
• Baking powder and baking soda
• Sea salt – balances the sweetness.
• Sugar – Use organic cane sugar (unrefined) or coconut sugar
• Sunflower oil – You can also use canola oil.
• Vegan yogurt – Adds moisture to the muffins. The yogurt should have room temperature. You can also use unsweetened applesauce.
• Unsweetened oat milk – Use any plant-based milk of your choice, such as almond, soy, or cashew milk. Make sure it has room temperature.
• Apple cider vinegar – You can also use lemon juice.
• Zucchini – Finely grate the zucchini and then squeeze it tightly to drain excess water.
• Chocolate chips – Use good quality vegan dark chocolate chips.

Equipment you need:

• Medium-size bowl
• Large bowl
• Whisk
• Sifter
• Muffin pan – for 12 muffins
• 12 muffin liners
• Cooling rack

HOW TO MAKE VEGAN CHOCOLATE ZUCCHINI MUFFINS

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 muffin pan

Preheat the oven to 200°C and line the muffin pan with 12 muffin liners. Set aside.

2. Step: Make the flax egg

In a small bowl, combine a flax meal with water. Mix well and set aside for about 10 minutes to thicken.

3. Step: Combine dry ingredients

To the medium-size bowl, add all-purpose flour, cocoa powder, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk to combine.

4. Step: Mix wet ingredients

To a large bowl, add cane sugar, sunflower oil, vegan yogurt, and flax egg. Mix with a whisk until well combined. Add oat milk and apple cider vinegar and whisk to combine.

5. Step: Combine wet and dry ingredients

To the wet mixture, sift dry ingredients, and mix together until just combined. Be careful not to overmix. Squeeze excess water out of the grated zucchini, then stir it into the batter.

6. Step: Bake the muffins

Evenly divide the batter into 12 muffin liners and top with chocolate chips.

Bake in preheated oven at 200°C for 5 min (this will help the muffins to create that nice bakery-style muffin top), then turn the oven to 180°C and bake for 25-30 min. The muffins are done when a toothpick inserted into the middle comes out clean. If it looks wet, bake for another 5 minutes because ovens can vary.

7. Step: Let the muffins cool completely

Let the muffins cool in the pan for about 10-15 minutes, then add to the cooling rack and let cool completely.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE ZUCCHINI MUFFINS?

First, make sure they have cooled completely. Then store in an airtight container lined with a paper towel at room temperature. You can store the muffins in the fridge, but it changes the texture.

HOW LONG DO CHOCOLATE ZUCCHINI MUFFINS LAST?

The chocolate zucchini muffins will maintain their texture for up to 3 days at room temperature in an airtight container. In the fridge, they will last up to a week.

CAN I FREEZE ZUCCHINI MUFFINS?

Yes, you can freeze the muffins for up to 3 months. Store them in an airtight container or ziplock freezer bag. Then just let them 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:

• Blueberry Streusel Muffins
• Chocolate Chip Muffins (Bakery Style)
• Lemon Poppy Seed Cake
• Raspberry Coffee Cake
• Chocolate Chip Banana Bread

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!

Print

VEGAN CHOCOLATE ZUCCHINI MUFFINS

These Vegan Chocolate Zucchini Muffins are rich, moist, chocolaty, and so easy to make. It is the perfect way to use extra zucchini. Dairy-free, egg-free.

Course Breakfast, Dessert, Muffin, Snack

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12 muffins

Calories 181kcal

Author Plantiful Bakery

Ingredients

• 2 tbsp flax meal
• 4 tbsp water
• 160 g all-purpose flour
• 30 g cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• pinch sea salt
• 150 g (3/4 cup) organic cane sugar or coconut sugar
• 60 ml (1/4 cup) sunflower oil or canola oil
• 4 tbsp (50g) unsweetened plant-based yogurt, room temperature or applesauce
• 1/3 cup (80ml) unsweetened oat milk, room temperature or any plant-based milk
• 1 tbsp apple cider vinegar or lemon juice
• 1 cup (230g) finely grated zucchini squeezed dry to about 130g
• 1/3 cup (53g) g dark chocolate chips

Instructions

• Preheat the oven to 200°C and line the muffin pan with 12 muffin liners. Set aside.
• To make a flax egg, combine a flax meal with water. Mix well and set aside for about 10 minutes to thicken.
• To the medium-size bowl, add all-purpose flour, cocoa powder, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk to combine.
• To a large bowl, add cane sugar, sunflower oil, vegan yogurt, and flax egg. Mix with a whisk until well combined. Add oat milk and apple cider vinegar and whisk to combine.
• To the wet mixture, sift dry ingredients, and mix together until just combined. Be careful not to overmix. Squeeze excess water out of the grated zucchini, then stir it into the batter.
• Evenly divide the batter into 12 muffin liners and top with chocolate chips.
• Bake in preheated oven at 200°C for 5 min, then turn the oven to 180°C and bake for 25-30 min. The muffins are done when a toothpick inserted into the middle comes out clean. If it looks wet, bake for another 5 minutes because ovens can vary.
• Let the muffins cool in the pan for about 10-15 minutes, then add to the cooling rack and let cool completely.

Notes

Storing:

First, make sure the muffins have cooled completely. Then store in an airtight container lined with a paper towel at room temperature. They will maintain their texture for 2-3 days. You can also freeze them for up to 3 months.

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

Nutrition

Calories: 181kcal

Nutrition Facts

Serving: 1 muffin / Calories: 181kcal / Total Fat: 7,3g / Saturated Fat: 1,7g / Cholesterol: 0mg / Total Carbohydrate: 28,3g / Fiber: 2,3g / Sugar: 14,7g / Protein: 2,9g / Sodium: 209mg / Iron: 1,5mg

Příspěvek VEGAN CHOCOLATE ZUCCHINI MUFFINS se objevil jako první na Plantiful Bakery.

THESE CHOCOLATE BISCOFF TARTLETS ARE

• vegan
• dairy-free
• egg-free
• no-bake
• rich
• chocolaty
• decadent
• indulgent
• creamy
• sweet
• easy to make
• made with 6 ingredients
• delicious vegan dessert

WHAT YOU NEED TO MAKE CHOCOLATE BISCOFF TARTLETS

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

• Lotus Biscoff Biscuits – Finely crush the cookies and mix them with melted vegan butter to make a no-bake crust.
• Vegan butter – I recommend using vegan butter with 75-80% fat.
• Dark chocolate – Use a good-quality vegan dark chocolate.
• Plant-based milk – Use any plant-based milk of your choice, such as oat, soy, or almond milk. You can also use vegan cooking cream or coconut milk. Make sure it has room temperature.
• Lotus Biscoff spread – For ganache and as a topping.
• Sea salt – balances the sweetness.

Equipment you need:

• Food processor or high-speed blender – to crush the cookies
• Medium size bowl
• Small pot
• Glass bowl – larger than the pot
• Silicon spatula
• 4 non-stick mini tart pans with a removable bottom – dia 10cm (about 4 inches)

TARTLETS DECORATION IDEAS

• Crushed cookies
• Grated chocolate
• Coconut whipped cream
• Fresh fruit
• Sea salt flakes
• Shredded coconut
• Nuts (such as pistachios or hazelnuts)
• Mint leaves

HOW TO MAKE NO-BAKE VEGAN CHOCOLATE BISCOFF TARTLETS

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

1. Step: Make the cookie crust

In a food processor or blender, crush Biscoff cookies until they are finely ground and transfer to a bowl. Mix them with melted butter until well combined. Divide the mixture into 4 mini pans. Press the cookie mixture into each pan, working up the sides a little bit, use a spoon to pack it tightly. Place in the fridge while making the filling.

2. Step: Make the ganache filling

Place finely chopped dark chocolate bar and Biscoff spread 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 it slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, using a spatula or spoon, mix in unsweetened oat milk. Stir until combined into a smooth ganache.

Pour the ganache over chilled cookie crust and smooth it out evenly. Place in the fridge for about 1 hour to set.

3. Step: Add Biscoff spread topping and let it chill

Once the ganache has set, pour over melted Biscoff spread and smooth it out. Place back to the fridge to set for about 30 minutes.

Once set, decorate, and serve! I served them with coconut whipped cream, crushed Biscoff cookies, grated chocolate, and sea salt.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE CHOCOLATE BISCOFF TARTLETS?

Store the tartlets in an airtight container in the fridge.

HOW LONG DO VEGAN CHOCOLATE BISCOFF TARTLETS LAST?

Biscoff tartlets will last for about 4-5 days stored in an airtight container in the fridge.

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

• Chocolate Biscoff Truffles
• Lotus Biscoff Cupcakes
• Chocolate Biscoff Lava Cake
• Chocolate Cupcakes Filled With Ganache
• Biscoff White Chocolate Blondies
• No-Bake Peanut Butter Chocolate Pie

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. 

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VEGAN CHOCOLATE BISCOFF TARTLETS

These no-bake Vegan Chocolate Biscoff Tartlets are rich, decadent, creamy, and easy to make with only 6 ingredients. A simple recipe for a delicious dessert made from a Biscoff biscuit crust and a dark chocolate ganache filling topped with Biscoff spread. Dairy-free, egg-free.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 15 minutes

Cook Time 0 minutes

Chilling Time: 1 hour 30 minutes

Total Time 1 hour 45 minutes

Servings 4 mini tarts

Calories 545kcal

Author Plantiful Bakery

Ingredients

Cookie Crust:

• 12 Lotus Biscoff biscuits (=120g)
• 35 g vegan butter, melted

Ganache Filling:

• 100 g dark chocolate bar, finely chopped (vegan)
• 60 g Lotus Biscoff spread
• 90 g unsweetened oat milk, room temperature (or any plant-based milk)*
• pinch of sea salt

Topping:

• 70 g Lotus Biscoff spread, melted

Instructions

• In a food processor or blender, crush Biscoff cookies until they are finely ground and transfer to a bowl. Mix them with melted butter until well combined. Divide the mixture into 4 mini pans**. Press the cookie mixture into each pan, working up the sides a little bit, use a spoon to pack it tightly. Place in the fridge while making the filling.
• Place finely chopped dark chocolate bar and Biscoff spread 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 it slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, using a spatula or spoon, mix in unsweetened oat milk. Stir until combined into a smooth ganache.
• Pour the ganache over chilled cookie crust and smooth it out evenly. Place in the fridge for about 1 hour to set.
• Once the ganache has set, pour over melted Biscoff spread and smooth it out. Place back to the fridge to set for about 30 minutes.
• Once set, decorate, and serve! I served them with coconut whipped cream, crushed Biscoff cookies, grated chocolate, and sea salt.

Notes

* Plant-based milk: Use any plant-based milk of your choice, such as oat, soy, or almond milk. You can also use vegan cooking cream or coconut milk. Make sure it has room temperature.

** 4 non-stick mini tart pans with removable bottom: dia 10cm (about 4 inches)

Storing:

Store the tartlets in an airtight container in the fridge. They will last for up to 4-5 days.

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

Nutrition

Calories: 545kcal

Nutrition Facts

Serving: 1 tart / Calories: 545kcal / Total Fat: 35,0g / Saturated Fat: 13,4g / Cholesterol: 0mg / Total Carbohydrate: 55,4g / Fiber: 2,6g / Sugar: 32,8g / Protein: 4,9g / Sodium: 234mg / Iron: 1,7mg

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

THIS NECTARINE CRISP IS

• vegan
• dairy-free
• gluten-free
• crispy on top
• juicy
• sweet
• healthy
• simple
• easy to make
• made with brown sugar and cinnamon
• made from scratch
• perfect summer dessert

WHAT YOU NEED TO MAKE NECTARINE CRISP

You need the following ingredients to make this gluten-free nectarine crisp (the exact measurements are in the recipe card below):

• Nectarines – Use fresh ripe nectarines or peaches.
• Brown sugar – For sweetness. You can also use coconut sugar.
• Cornstarch – It helps the nectarines to thicken as they bake. You can also use arrowroot flour.
• Ground cinnamon – Adds warm depth of flavor. Add as much cinnamon as you like.
• Lemon juice – It balances the sweetness.
• Sea salt – It brings out the sweetness.
• Gluten-free rolled oats and oat flour – They make a gluten-free base for the crumble topping.
• Vegan butter – You can substitute it for coconut oil or any nut butter for a healthier version.

Equipment you need:

• Large bowl
• Medium size bowl
• Silicon spatula or wooden spoon
• Fork
• Small baking dish – I used a round 18x6cm (about 7×2,4 inches) baking dish.

NECTARINE CRISP TOPPING IDEAS

• vegan ice cream
• dairy-free yogurt
• whipped coconut cream
• vegan sour cream
• maple syrup
• nut butter

HOW TO MAKE VEGAN & GLUTEN-FREE NECTARINE CRISP

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

1. Step: Preheat the oven

Preheat the oven to 350°F (180°C).

2. Step: Make nectarine filling

In a large bowl, combine sliced nectarines, brown sugar, cornstarch, ground cinnamon, lemon juice, and a pinch of sea salt. Stir to combine and coat the fruit evenly. Transfer to a small baking dish and set aside.

3. Step: Make oat crumble topping

In a medium-size bowl, using a fork, combine rolled oats, oat flour, brown sugar, ground cinnamon, and a pinch of sea salt. Add vegan butter and mix well into a crumbly mixture.

4. Step: Bake the crisp

Cover the fruit evenly with the oat crumble topping and bake in the preheated oven for about 25 minutes until golden brown on top and the nectarines are tender.

5. Step: Let it cool slightly and serve

Let the crisp cool slightly before serving. Top it with vegan ice cream, dairy-free yogurt, or coconut whipped cream, and a drizzle of maple syrup.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE NECTARINE CRISP?

Store the leftovers in an airtight container in the fridge. Make sure it has cooled completely before storing.

HOW LONG DOES GLUTEN-FREE NECTARINE CRISP LAST?

The nectarine crisp will keep up in the fridge for up to 3-4 days.

CAN YOU FREEZE NECTARINE CRISP?

The crisp freezes well for up to 3 months (store it in an airtight container). To defrost, let thaw in the fridge, then bake in preheated oven to 350°F (180°C) for about 15-20 minutes or until heated through.

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

• Maple Pecan Granola
• Strawberry Oatmeal Cookies
• Peanut Butter & Jelly Overnight Oats
• Carrot Cake Overnight Oats
• Raspberry Coffee Cake
• Blueberry Muffins with Crumble Topping

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!

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GLUTEN-FREE NECTARINE CRISP

This Vegan & Gluten-Free Nectarine Crisp is a simple baked fruit recipe. It is crispy, juicy, sweet, and easy to make. Top it with dairy-free ice cream for the perfect summer dessert.

Course Breakfast, Brunch, Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 3 servings

Calories 369kcal

Author Plantiful Bakery

Ingredients

Nectarine Filling:

• 3 fresh ripe nectarines, cored and sliced (or peaches)
• 1 tbsp brown sugar or coconut sugar
• 1 tbsp cornstarch
• ½ tsp ground cinnamon
• ½ tbsp lemon juice
• pinch sea salt

Oat Crumble:

• 60 g (⅔ cup) gluten-free rolled oats
• 60 g (⅔ cup) gluten-free oat flour
• 3 tbsp brown sugar
• ½ tsp ground cinnamon
• pinch sea salt
• 3 tbsp (40g) cold vegan butter, small cubes (or coconut oil)

Instructions

• Preheat the oven to 350°F (180°C).
• In a large bowl, combine sliced nectarines, brown sugar, cornstarch, ground cinnamon, lemon juice, and a pinch of sea salt. Stir to combine and coat the fruit evenly. Transfer to a small baking dish* and set aside.
• In a medium-size bowl, using a fork, combine rolled oats, oat flour, brown sugar, ground cinnamon, and a pinch of sea salt. Add vegan butter and mix well into a crumbly mixture.
• Cover the fruit evenly with the oat crumble topping and bake in the preheated oven for about 25 minutes until golden brown on top and the nectarines are tender.
• Let the crisp cool slightly before serving. Top it with vegan ice cream, dairy-free yogurt, or coconut whipped cream, and a drizzle of maple syrup.
• Enjoy!

Notes

* Baking dish: I used a round 18x6cm (about 7x2,4 inches) baking dish.

Storing:

Store the leftovers in an airtight container in the fridge for up to 3-4 days. Make sure it has cooled completely before storing. You can also freeze it for up to 3 months.

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

Nutrition

Calories: 369kcal

Nutrition Facts

Serving: 1 / Calories: 369kcal / Total Fat: 13,7g / Saturated Fat: 5,8g / Cholesterol: 0mg / Total Carbohydrate: 57,2g / Fiber: 6,9g / Sugar: 23,3g / Protein: 6,9g / Sodium: 116mg / Iron: 2,3mg

Příspěvek GLUTEN-FREE NECTARINE CRISP se objevil jako první na Plantiful Bakery.