Tento příspěvek je dostupný i v Češtině

This Vegan Christmas Fruit Cake with chocolate glaze is moist, flavorful, festive, and easy to make. It’s loaded with dried fruit, nuts, cinnamon, and chocolate chunks. A perfect dessert for the holidays! Dairy-free, eggless.

THIS CHRISTMAS FRUIT CAKE IS

• vegan
• dairy-free
• egg-free
• soft
• light
• moist
• flavorful
• so delicious
• made with dried fruit, nuts, Ceylon cinnamon, and chocolate
• easy to make
• freezer friendly

WHAT YOU NEED TO MAKE VEGAN CHRISTMAS FRUIT CAKE

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

• All-purpose flour – Sift the flour to avoid lumps in the batter.
• Cornstarch – improves the texture.
• Baking powder and baking soda
• Cinnamon – Adds warm depth of flavor. I recommend using Ravaneō N°22 Ceylon Cinnamon.
• Salt – balances the sweetness. I recommend using  Ravaneō N°15 Flower of Salt.
• Vegan butter – use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the batter.
• Granulated sugar
• Plant-based milk – Use any plant-based milk of your choice, such as oat, almond, or soy. Make sure it is at room temperature.
• Lemon juice – helps to activate the baking soda. You can also use apple cider vinegar.
• A mix of dry fruit, nuts, chocolate – Use any fruit and nuts of your choice. I used dried apricot, cranberries, dates, walnuts and pecans, and dark chocolate. You can also use candied fruit.
• Powdered sugar
• Chocolate – Use good quality dark chocolate. I used 70%.

Equipment you need:

• Loaf pan – 9×5 inch (25x13cm)
• Parchment paper
• Medium-size bowl
• Large bowl
• Hand mixer (or a stand mixer)
• Silicon spatula or wooden spoon
• Cooling rack
• Saucepan

HOW TO MAKE THE BEST VEGAN CHRISTMAS FRUIT 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 356°F (180°C) and grease a 9×5 inch (25x13cm) loaf pan with oil or vegan butter. Then line with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips.

2. Step: Combine dry ingredients

In a bowl, combine all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, and a pinch of salt. Mix well and set aside.

3. Step: Make the cake batter

In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar on high speed until fluffy and lighter in color for about 3-4 minutes. Slowly and gradually mix in oat milk and lemon juice. Mix until fully combined. Sift in dry ingredients and gently combine using a spatula. Then fold a mix of dried fruit, nuts, and chocolate chunks.

4. Step: Bake the fruit cake

Transfer the batter into the prepared pan and bake in preheated oven for 40-45 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and allow the cake to cool for about 15 minutes in the pan. Then carefully transfer to a cooling rack to cool completely.

5. Step: Make the chocolate glaze

To a saucepan, add powdered sugar and water. Stir and bring it to a boil. Take off the heat and add in chopped chocolate. Mix until fully melted and combined.

Pour the glaze over the cake and spread it evenly. Top with chopped nuts if desired. Let the glaze set before serving.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE CHRISTMAS FRUIT CAKE?

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

HOW LONG DOES VEGAN CHRISTMAS FRUIT CAKE LAST?

Christmas fruit cake will last for about 3-4 days in the airtight container at room temperature and for up to a week in the fridge.

CAN YOU FREEZE FRUIT CAKE?

To freeze the cake, place it (whole loaf or sliced) 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.

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

• Vegan Eggnog Cupcakes
• Gingerbread Sheet Cake with Molasses Frosting
• Walnut Crescent Cookies
• Gingerbread Cookies
• Hot Chocolate with Rum
• Creamy Vegan Eggnog

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 CHRISTMAS FRUIT CAKE

This Vegan Christmas Fruit Cake with chocolate glaze is moist, flavorful, festive, and easy to make. It’s loaded with dried fruit, nuts, cinnamon, and chocolate chunks. A perfect dessert for the holidays! Dairy-free, eggless.

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 1 loaf

Calories 294kcal

Author Plantiful Bakery

Ingredients

Fruit Cake:

• 200 g all-purpose flour
• 1 tbsp cornstarch
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• pinch sea salt
• 120 g vegan butter, softened *
• 120 g granulated sugar
• 1/2 cup unsweetened oat milk, room temperature or any plant-based milk
• ½ tbsp lemon juice or apple cider vinegar
• 160 g mix of dry fruit, nuts, and chocolate

Chocolate Glaze:

• 80 g powdered sugar
• 3 tbsp water
• 80 g dark chocolate, chopped 70%

Instructions

Fruit Cake

• Preheat the oven to 356°F (180°C) and grease a 9x5 inch (25x13cm) loaf pan with oil or vegan butter. Then line with a strip of parchment paper.
• In a bowl, combine all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, and a pinch of salt. Mix well and set aside.
• In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar on high speed until fluffy and lighter in color for about 3-4 minutes. Slowly and gradually mix in oat milk and lemon juice. Mix until fully combined. Sift in dry ingredients and gently combine using a spatula. Then fold a mix of dried fruit, nuts, and chocolate chunks.
• Transfer the batter into the prepared pan and bake in preheated oven for 40-45 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and allow the cake to cool for about 15 minutes in the pan. Then carefully transfer to a cooling rack to cool completely.

Chocolate Glaze

• To a saucepan, add powdered sugar and water. Stir and bring it to a boil. Take off the heat and add in chopped chocolate. Mix until fully melted and combined.
• Pour the glaze over the cake and spread it evenly. Top with chopped nuts if desired. Let the glaze set.
• Slice and enjoy!

Notes

* Vegan butter: Use vegan butter with about 70-80% fat. Let the butter soften at room temperate before making the batter.

Storing:

Store the cake in an airtight container at room temperature or in the fridge. It will last for up to 3-4 days at room temperature and for 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: 1slice | Calories: 294kcal

Nutrition Facts

Serving: 1 slice / Calories: 294kcal / Total Fat: 14,0g / Saturated Fat: 6,4g / Cholesterol: 0mg / Total Carbohydrate: 40,1g / Fiber: 2,2g / Sugar: 22,8g / Protein: 3,2g / Sodium: 162mg / Potassium: 168mg / Iron: 1,8mg

Příspěvek VEGAN CHRISTMAS FRUIT CAKE se objevil jako první na Plantiful Bakery.

Tento příspěvek je dostupný i v Češtině

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

THESE EGGNOG CUPCAKES ARE

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

WHAT YOU NEED TO MAKE VEGAN EGGNOG CUPCAKES

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

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

Equipment you need:

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

HOW TO MAKE THE BEST VEGAN EGGNOG CUPCAKES

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

1. Step: Preheat the oven and prepare the pan

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

2. Step: Combine dry ingredients

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

3. Step: Make cupcake batter

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

4. Step: Bake the cupcakes

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

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

5. Step: Make vegan eggnog frosting

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

6. Step: Assemble the cupcakes

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

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

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE EGGNOG CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO VEGAN EGGNOG CUPCAKES LAST?

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

CAN YOU FREEZE HOMEMADE EGGNOG CUPCAKES?

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:

• Pumpkin Cupcakes
• Blackberry Chocolate Cupcakes
• Strawberry Cupcakes
• Pastel Rainbow Cupcakes
• Lotus Biscoff 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!

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

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VEGAN EGGNOG CUPCAKES

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

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 6 cupcakes

Calories 480kcal

Author Plantiful Bakery

Ingredients

Cupcakes:

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

Frosting:

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

Instructions

Cupcakes

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

Frosting

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

Notes

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

Storing:

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

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

Nutrition

Serving: 1cupcake | Calories: 480kcal

Nutrition Facts

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

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

Tento příspěvek je dostupný i v Češtině

Super creamy vegan eggnog recipe! It’s rich, boozy, sweet, egg-free, dairy-free, and so easy to make. A perfect drink for the holidays!

THIS EGGNOG IS

• vegan
• dairy-free
• egg-free
• gluten-free (if using certificate oat milk)
• creamy
• sweet
• rich
• boozy
• so delicious
• made with cashews
• easy to make
• perfect holiday drink

WHAT YOU NEED TO MAKE CREAMY VEGAN EGGNOG

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

• Cashews – make the eggnog super creamy. Soak the cashew in water for at least 2 hours.
• Plant-based milk – Use any plant-based milk of your choice, such as almond, oat, or soy milk.
• Vegan condensed milk – click here for my easy homemade condensed milk recipe.
• Dark rum – You can also use bourbon or brandy or skip the alcohol if you don’t drink it (and substitute it for plant-based milk).
• Salt – balances the sweetness.
• Turmeric – adds color to the drink.
• Nutmeg and cinnamon – add delicious warm flavor.

Equipment you need:

• High-speed blender – If you have a good quality high-speed blender, you don’t have to soak the cashews.

HOW TO MAKE THE BEST CREAMY VEGAN EGGNOG

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

1. Step: Blend cashews and milk

To the high-speed blender, add soaked cashews and oat milk and blend on high speed until smooth and creamy.

2. Step: Add the rest of the ingredients and blend

Add in vegan condensed milk, rum, a pinch of salt, turmeric, ground nutmeg and cinnamon. Blend to combine. Taste, add more spices, condensed milk, or rum if needed.

3. Step: Chill in the fridge

Pour the eggnog into a glass bottle and place it in the fridge to chill for about 1 hour. Serve with a sprinkle of nutmeg or cinnamon.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN EGGNOG?

Store the vegan eggnog in a glass bottle in the fridge.

HOW LONG DOES HOMEMADE VEGAN EGGNOG LAST?

Homemade vegan eggnog with alcohol will last for up to a week in the fridge. Without alcohol, it will last for up to 2-3 days.

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

• Hot Chocolate with Rum
• Salted Caramel Mocha Smoothie
• Gingerbread Cookies
• Walnut Crescent Cookies
• Gingerbread Sheet Cake with Molasses Frosting
• Hot 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. 

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

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CREAMY VEGAN EGGNOG

Super creamy vegan eggnog recipe! It’s rich, boozy, sweet, egg-free, dairy-free, and so easy to make. A perfect drink for the holidays!

Course Drinks

Cuisine Vegan

Diet Vegan

Prep Time 5 minutes

Total Time 5 minutes

Servings 4

Calories 332kcal

Author Plantiful Bakery

Ingredients

• ¾ cup raw cashews soaked in water for at least 2 hours and drained
• 1 cup unsweetened oat milk or any plant-based milk
• ½ cup vegan condensed milk
• ½ cup dark rum or bourbon or brandy
• pinch salt
• pinch turmeric
• pinch ground nutmeg
• pinch ground cinnamon

Instructions

• To the high-speed blender, add soaked cashews and oat milk and blend on high speed until smooth and creamy.
• Add in vegan condensed milk, rum, a pinch of salt, turmeric, ground nutmeg and cinnamon. Blend to combine. Taste, add more spices, condensed milk, or rum if needed.
• Pour the eggnog into a glass bottle and place it in the fridge to chill for about 1 hour.
• Serve with a sprinkle of nutmeg or cinnamon. Enjoy!

Notes

Storing:

Homemade vegan eggnog with alcohol will last for up to a week in the fridge. Without alcohol, it will last for up to 2-3 days.

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

Nutrition

Serving: 1serving | Calories: 332kcal

Nutrition Facts

Serving: 1 / Calories: 332kcal / Total Fat: 17,0g / Saturated Fat: 6,4g / Cholesterol: 0mg / Total Carbohydrate: 25,6g / Fiber: 2,0g / Sugar: 12,2g / Protein: 6,3g / Sodium: 77mg / Potassium: 211mg / Iron: 2,5mg

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

THESE CHOCOLATE ORANGE COOKIES ARE:

• vegan
• egg-free
• dairy-free
• chewy
• soft
• rich
• chocolaty
• fruity
• zesty
• made with orange essential oil and orange zest
• drizzled with dark chocolate
• small cookies
• so delicious

WHAT YOU NEED TO MAKE VEGAN CHOCOLATE ORANGE COOKIES:

You need the following ingredients to make these Chocolate Orange Cookies (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.
• White cane sugar
• Brown sugar – You can substitute for coconut sugar.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as soy, oat, or cashew milk. Make sure the milk has room temperature.
• 100% orange essential oil – You can substitute for orange zest.
• Sea salt – balance the sweetness and helps to bring out the chocolate flavor.
• Cocoa powder – Use natural unsweetened cocoa powder.
• Corn starch – makes the cookies chewy.
• Baking soda
• All-purpose flour
• Dark chocolate bar – for drizzle. Use a high-quality dark chocolate bar.
• Orange zest – for decoration. Use fresh or dried orange zest.

Equipment you need:

• Baking tray – I recommend using a light-surface baking tray.
• Parchment paper
• Mixing bowl – for cookie dough.
• Hand mixer or a stand mixer
• Kitchen scale
• Cooling rack
• Medium-size glass bowl – for melting the chocolate.
• Small Pot

HOW TO MAKE VEGAN CHOCOLATE ORANGE COOKIES:

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 tray

Preheat the oven to 180°C and line the baking tray with parchment paper. It will prevent the cookies from burning at the bottom. Set aside.

2. Step: Make the chocolate orange cookie dough

To a mixing bowl, add vegan butter, white cane sugar, and brown sugar and cream together with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and 3-4 drops of orange essential oil and mix until combine. Then add sea salt, cocoa powder*, cornstarch, baking soda, and half of the all-purpose flour, mix, add the rest of the flour and mix again with a hand mixer until just combined. Don’t overmix the batter.

Use a kitchen scale to divide the dough into 20 small balls. Each ball should weigh about 17 g. Or you can divide them into 10 balls (around 34 g each).

*Note: If you don’t use a hand or stand mixer, sift the cocoa powder to avoid lumps.

3. Step: Bake the cookies and let them cool

Place the cookie dough balls on the prepared tray (make some space between them). Bake them in a preheated oven for 10 minutes (12 minutes if you make larger cookies). If you want the cookies to be extra chewy, bake them for a shorter time.

Take the cookies out of the oven and let them sit on the tray for about 2-3 minutes. Then place them on a cooling rack and let cool for at least 10 minutes.

4. Step: Melt the dark chocolate

Place a chopped dark chocolate bar into a glass bowl, then place the bowl over a small pot of simmering water. Stir occasionally until melted and smooth. Take the bowl off the stove.

5. Step: Drizzle the cookies with dark chocolate and sprinkle with orange zest

Drizzle each cookie with dark chocolate and sprinkle with fresh or dried orange zest.

Let the chocolate harden completely.

FREQUENTLY ASKED QUESTIONS:

DOES CHOCOLATE ORANGE COOKIE DOUGH NEED TO BE REFRIGERATE BEFORE BAKING?

No, you don’t need to refrigerate the cookie dough. You can bake the cookies right after dividing them into balls. However, refrigerating the cookie dough (at least for 2 hours, preferably overnight) will prevent them from spreading. They will also have more flavor.

You can keep the cookie dough in the fridge for up to a week.

HOW TO STORE VEGAN CHOCOLATE ORANGE COOKIES?

Store the cookies in an airtight container in a cool, dry place.

HOW LONG DO CHOCOLATE ORANGE COOKIES LAST?

The cookies will maintain their taste and texture for 3 days. But you can store them for up to 3 weeks (they will get slightly harden).

CAN I FREEZE CHOCOLATE ORANGE COOKIES?

Yes, you can freeze them for up to 2 months. Make sure they are in an airtight container or bag. Let them thaw before serving.

MORE COOKIES RECIPES:

• Walnut Crescent Cookies
• Gingerbread Cookies With Icing

MORE CHOCOLATE RECIPES:

• Vegan Hot Chocolate Cupcakes With Ganache Filling
• Biscoff Chocolate Truffles
• Homemade Nutella
• Hot Chocolate With Rum
• Creamy Chocolate Protein Smoothie Bowl

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN CHOCOLATE ORANGE COOKIES

These Vegan Chocolate Orange Cookies are rich, chocolaty, chewy, and soft. They are made of cocoa powder and orange essential oil, which gives them fruity and zesty tones. The cookies are drizzled with dark chocolate and sprinkled with orange zest. The incredible combination of orange and chocolate makes the cookies extra delicious.

Course Cookie, Dessert, Snack

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 20 small cookies

Calories 88kcal

Author Plantiful Bakery

Ingredients

• 70 g vegan butter, soft (75-80% fat)
• 50 g white cane sugar
• 60 g brown sugar
• 2 tbsp (30 ml) unsweetened almond milk, room temperature
• 3-4 drops orange essential oil, 100% *
• pinch sea salt
• 25 g cocoa powder, unsweetened
• 1 tbsp (8 g) corn starch
• ¼ tsp baking soda
• 120 g all-purpose flour
• 60 g dark chocolate bar, chopped (for drizzle)
• orange zest, fresh or dried (for decoration)

Instructions

• Preheat the oven to 180°C and line the baking tray with parchment paper. Set aside.
• To a mixing bowl, add vegan butter, white cane sugar, and brown sugar and cream together with a hand mixer for about 1 minute until fluffy. Add unsweetened almond milk and 3-4 drops of orange essential oil and mix until combine. Then add sea salt, cocoa powder, cornstarch, baking soda, and half of the all-purpose flour, mix, add the rest of the flour and mix again with a hand mixer until just combined. Don't overmix the batter.
• Use a kitchen scale to divide the dough into 20 small balls. Each ball should weigh about 17 g.
• Place the cookie dough ball on the prepared tray (make some space between them). Bake them in a preheated oven for 10 minutes.**
• Take the cookies out of the oven and let them sit on the tray for about 2-3 minutes. Then place them on a cooling rack and let cool for at least 10 minutes.
• Meanwhile, place a chopped dark chocolate bar in a glass bowl, then place the bowl over a small pot of simmering water. Stir occasionally until melted and smooth. Take the bowl off the stove.
• Drizzle each cookie with dark chocolate and sprinkle with fresh or dried orange zest.
• Let the chocolate harden completely.

Notes

*You can substitute the orange with orange zest (from about ½ orange).

**If you want the cookies to be extra chewy, bake them for a shorter time.

Storage:

Store the cookies in an airtight container in a cool, dry place. The cookies will maintain their taste and texture for 3 days.

Nutrition Facts

Serving: 1 cookie (approx. 19g) / Calories: 88kcal / Total Fat: 4,1g / Saturated Fat: 2,1g / Cholesterol: 0mg / Sodium: 28mg / Total Carbohydrate: 12,6g / Fiber: 0,9g / Sugar: 6,6g / Protein: 1,0g / Iron: 0,6mg / Potassium: 44,8mg

Nutrition

Calories: 88kcal

Příspěvek VEGAN CHOCOLATE ORANGE COOKIES se objevil jako první na Plantiful Bakery.

THESE PECAN PIE BARS ARE:

• vegan
• egg-free
• dairy-free
• crunchy
• gooey
• buttery
• delicate
• made with maple syrup
• made with a sugar cookie crust
• so delicious

WHAT YOU NEED TO MAKE VEAGN PECAN PIE BARS:

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

• Vegan butter – Use butter that has around 75-80% fat (such as Naturli Vegan Block). For the sugar cookie crust, let the butter soften at room temperature before using. For the filling, it can be cold or soft.
• Brown sugar – Adds nice caramel flavor. If you don’t have brown sugar, you can use coconut sugar or white cane sugar instead.
• Unsweetened almond milk – Use any plant-based milk of your choice such as oat, soy, or cashew milk.
• Sea salt – Brings all those flavors and balances the sweetness.
• All-purpose flour – Used in the sugar cookie crust. You can also use white spelt flour.
• Cornstarch – to make cornstarch slurry, which will thicken the maple filling.
• Maple syrup – a much tastier and healthier alternative to corn syrup.
• Rum or bourbon – adds a slight kick to the filling. If you don’t want to use alcohol, add more almond milk instead.
• Pecans – Use high-quality pecans. If you don’t have or like pecans, feel free to use any nuts of your choice.

Equipment you need:

• Square baking pan – 23×23 cm / 9×9 in
• Parchment paper
• Mixing bowl – for cookie dough crust.
• Hand mixer or a stand mixer
• Small bowl or glass – to mix the cornstarch slurry.
• Medium-size saucepan – to make the filling in.
• Whisk

HOW TO MAKE HOMEMADE VEGAN PECAN PIE 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 180°C.  Lightly grease a 23x23cm/9x9in square pan with a little bit of vegan butter. 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). It will prevent the pecan bars from sticking to the pan. Set aside.

2. Step: Make the sugar cookie crust

To a mixing bowl, add vegan butter and brown sugar and cream together with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and mix until combine. Then add sea salt and half of the all-purpose flour, mix, add the rest of the flour and mix again with a hand mixer until just combined.

Put the cookie dough into the prepared baking pan and spread it evenly to the sides. Use a tablespoon or fingers to press down the dough.

Place it into the fridge to chill while making the filling.

3. Step: Make the pecan maple syrup filling

First, make the cornstarch slurry by combining cornstarch with 2 tbsp unsweetened almond milk in a small bowl or glass. Set aside.

To a medium-size saucepan, add vegan butter and let it melt on medium heat. Then add brown sugar, maple syrup, the rest of the unsweetened almond milk (4 tbsp), rum or bourbon, a pinch of sea salt, and cornstarch slurry. Constantly mix with a whisk and brink it to boil. The let it boil on medium/lower heat until it thickens. Turn of the heat, add pecans to the mixture and mix together.

Take the pan with the dough off the fridge. Pour the filling into the pan and spread evenly.

4. Step: Bake the pecan bars

Bake the pecan bars in a preheated oven for about 35 minutes. After the baking, allow them to cool completely.

5. Step: Let the pecan pie bars chill in the fridge before cutting

After the pecan pie bars are cooled completely, place them into the fridge for about 2 hours to allow them cool. The filling will harden a bit, so it will be easier to cut it into even bars.

Cut the bars with a sharp knife into 8 even bars or 16 smaller squares. I usually cut the edges first to make them all the same, plus the edges can be harder.

FREQUENTLY ASKED QUESTIONS:

DO PECAN PIE BARS NEED TO BE REFRIGERATE?

No, you don’t need to refrigerate them. After baking the pecan pie bars, you can just let them cool completely, cut, and serve. However, it may be difficult to cut them evenly. Therefore, I recommend chilling them in the fridge for about 2 hours before cutting them into bars.

HOW TO STORE VEGAN PECAN PIE BARS?

Store the pecan pie bars in an airtight container in a cool, dry place or in the fridge.

HOW LONG DO PECAN PIE BARS LAST?

Pecan pie bars will last for about 5 days in the airtight container in a cool, dry place; or up to a week in the fridge.

CAN I FREEZE PECAN PIE BARS?

Yes, you can freeze them up to 2-3 months. Make sure they are in an airtight container or bag. Let them thaw before serving.

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

• Vegan Hot Chocolate Cupcakes With Ganache Filling
• Cinnamon Streusel Coffee Cake
• Biscoff Chocolate Truffles
• Walnut Crescent Cookies
• Homemade Nutella

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN PECAN PIE BARS WITH MAPLE SYRUP

These Vegan Pecan Pie Bars are made with delicate sugar cookie crust layered with a gooey maple syrup filling with crunchy pecans. The pecan bars have all the delicious flavors of pecan pie, but they are much easier to make.

Course Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 8 bars

Calories 486kcal

Author Plantiful Bakery

Ingredients

For the sugar cookies crust:

• 100 g (7 tbsp) vegan butter, soft (around 75-80% fat) + extra for greasing
• 50 g (1/4 cup) brown sugar
• 30 g (2 tbsp) unsweetened almond milk
• pinch sea salt
• 150 g all-purpose flour

For the pecan pie filling:

• 90 g (6 tbsp) unsweetened almond milk
• 15 g (2 tbsp) cornstarch
• 60 g (1/4 cup) vegan butter
• 75 g brown sugar
• 60 g (4 tbsp) maple syrup
• 45 g (3 tbsp) rum or bourbon
• pinch sea salt
• 200 g raw pecans

Instructions

Preheat the oven and prepare the baking pan

• Preheat the oven to 180°C.  Lightly grease a 23x23cm/9x9 in square pan with a little bit of vegan butter. Then line the pan with a strip of parchment. Set aside.

Make the sugar cookie crust

• To a mixing bowl, add vegan butter and brown sugar and cream together with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and mix until combine. Then add sea salt and half of the all-purpose flour, mix, add the rest of the flour and mix again with a hand mixer until just combined.
• Put the cookie dough into the prepared baking pan and spread it evenly to the sides. Use a tablespoon or fingers to press down the dough.
• Place it into the fridge to chill while making the filling.

Make the filling

• First, make the cornstarch slurry by combining cornstarch with 2 tbsp unsweetened almond milk in a small bowl or glass. Set aside.
• To a medium-size saucepan, add vegan butter and let it melt on medium heat. Then add brown sugar, maple syrup, the rest of the unsweetened almond milk (4 tbsp), rum (or bourbon), a pinch of sea salt, and corn starch slurry. Constantly mix with a whisk and brink it to boil. The let it boil on medium/lower heat until it thickens. Turn of the heat, add pecans to the mixture and mix together.
• Take the pan with the dough off the fridge. Pour the filling into the pan and spread evenly.

Bake the pecan pie bars

• Bake the pecan pie bars in a preheated oven for about 35 minutes. After the baking, allow them to cool completely.

Let the pecan pie bars chill in the fridge

• After the pecan pie bars are cooled completely, place them into the fridge for about 2 hours (to make them easier to cut).
• Cut the bars with a sharp knife into 8 even bars or 16 small squares.

Notes

Pecan pie bars will last for about 5 days in the airtight container in a cool, dry place; or up to a week in the fridge.

Nutrition Facts

Serving: 1 bar (approx. 95g) / Calories: 486kcal / Total Fat: 34,3g / Saturated Fat: 9,6g / Cholesterol: 0mg / Sodium: 65,6mg / Total Carbohydrate: 40,4g / Fiber: 3,1g / Sugar: 21,3g / Protein: 4,3g / Iron: 1,5mg / Potassium: 158,2mg / Calcium: 46,1mg

Nutrition

Calories: 486kcal

Příspěvek VEGAN PECAN PIE BARS se objevil jako první na Plantiful Bakery.

These Hot Chocolate Cupcakes are filled with dark chocolate ganache and frosted with vegan buttercream frosting. The cupcakes are rich, chocolaty, moist, and fluffy. They are the perfect winter dessert.

THESE HOT CHOCOLATE CUPCAKES ARE:

• vegan
• egg-free
• dairy-free
• fluffy
• moist
• rich
• chocolaty
• filled with dark chocolate ganache
• frosted with vegan buttercream frosting
• perfect winter dessert

WHAT YOU NEED TO MAKE HOT CHOCOLATE CUPCAKES WITH GANACHE FILLING:

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

• Brown sugar – adds caramel flavor.
• Coconut oil – The recipe calls for melted coconut oil. If you don’t like coconut flavor, you can use flavor-free coconut oil or any vegetable oil.
• Unsweetened almond milk – Almond milk shout be at room temperature. Otherwise, it will cool the melted coconut oil (which will harden and won’t combine properly in the batter). Use any plant-based milk of your choice (though some kinds of milk such as soy milk can thicken in combination with cider, so you may need to add more of the milk to the batter to have the right consistency).
• Apple cider vinegar – In combination with almond milk, it will create vegan buttermilk. The acidity from the vinegar helps to activate baking soda. You can use lemon juice instead.
• All-purpose flour – makes the cupcakes soft.
• Ground cinnamon – Adds nice spice flavor. It is an optional ingredient.
• Cocoa powder – Use high-quality unsweetened cocoa powder. Make sure to sift it to avoid any lumps.
• Sea salt – Deepens the chocolate flavor.
• Baking soda and baking powder – Raising agents that help the cupcake batter to rise and make it fluffy. Apple cider vinegar helps to activate the baking soda.
• Dark chocolate – Use 55-70% high-quality chocolate bar. Finely chop the chocolate to make it faster to melt.
• Rum – This is an optional ingredient. It adds a slight kick to the vegan buttercream and ganache.
• Vegan butter – Use vegan butter which has around 75-80% of fat (Naturli Vegan Block). Make sure to let the butter soften at room temperature before making the frosting.
• Powdered sugar – Sift the sugar to avoid lumps.

Equipment you need:

• Muffin (cupcake) pan
• Cupcake liner – for 6 cupcakes
• Glass liquid measuring cup – to measure almond milk and mix it with apple cider vinegar.
• 2x mixing bowl – for mixing the cupcakes dough and for the buttercream.
• Sifter – to make sure there are no lumps.
• Whisk
• Hand mixer or a stand mixer – You can make the cupcake batter with a whisk; however, you will need a hand mixer or a stand mixer to make the buttercream frosting.
• Medium-size glass bowl – for dark chocolate ganache.
• Small pot
• Spoon
• Apple corer or knife – to remove the center of the cupcakes for ganache filling.
• Piping bag and piping star tip

HOW TO MAKE HOMEMADE VEGAN HOT 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 muffin pan

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

2. Step: Make vegan buttermilk

In a glass (liquid measuring cup), combine unsweetened almond milk and apple cider vinegar (or lemon juice). Set aside.

3. Step: Make the batter

To the mixing bowl, add brown sugar and melted coconut oil. Mix with whisk. Then add vegan buttermilk and mix again. Sift all-purpose flour, ground cinnamon, cocoa powder, sea salt, baking soda, and baking powder. Mix until just combine. Don’t overmix the batter.

4. Step: Bake the cupcakes

Evenly divide the chocolate batter into 6 cupcake liners (in a muffin pan). Bake in preheated oven for 20 minutes until a toothpick inserted into the middle comes out clean. Otherwise, bake for 2-5 minutes longer.

After the cupcakes are baked, make sure to let them cool completely before frosting. If they are still warm, the frosting will melt.

5. Step: Make the dark chocolate ganache

While the cupcakes are baking, fill ¾ of a small pot with water and bring to boil. Add finely chopped dark chocolate bar into a medium-sized glass bowl. Place the bowl on the pot, turn off the heat, and let the chocolate melt completely. Stir a few times with a spoon. Once melted, set aside.

Then, while stirring the chocolate, slowly add unsweetened almond milk (don’t add everything at once!). Stir until combined into a smooth ganache. Add rum and a pinch of salt and stir again until combined.

Place the glass bowl with the ganache into the fridge for about 1 hour (to 1 hour and 30 minutes) until it thickens.

6. Step: Make vegan buttercream frosting

Add soft butter to a mixing bowl and beat with a hand mixer (or stand mixer) until smooth. Sift half of the icing sugar, mix until combine. While mixing, add 1 tablespoon at a time of almond milk and rum. Sift the rest of the icing sugar, and mix until soft, light, and super fluffy. It can take up to 2-3 minutes.

7. Step: Fill and frost the cupcakes

Us an apple corer or knife to remove the center of the cupcake. Be careful not to slice through the bottom.

Fill each cupcake with about 1 teaspoon of the chilled dark chocolate ganache.

Then frost the cupcakes with the buttercream frosting.

Decorate the cupcakes with mini marshmallows and dust with cocoa powder.

Serve them at room temperature or store in the fridge in an airtight container.

FREQUENTLY ASKED QUESTIONS:

WITH WHAT ELSE TO FILL CHOCOLATE CUPCAKES?

• jam
• homemade Nutella
• pudding
• nut butter
• date caramel
• coconut whipped cream
• vegan cream cheese

CAN I MAKE THE CHOCOLATE CUPCAKES THE DAY BEFORE?

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

HOW TO STORE VEGAN HOT CHOCOLATE CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO HOT CHOCOLATE CUPCAKES LAST?

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

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

• Vegan Hot Chocolate With Rum
• Gingerbread Sheet Cake With Molasses Frosting
• Cinnamon Streusel Coffee Cake
• Biscoff Chocolate Truffles

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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HOT CHOCOLATE CUPCAKES WITH GANACHE FILLING (VEGAN)

These Hot Chocolate Cupcakes are filled with dark chocolate ganache and frosted with vegan buttercream frosting. The cupcakes are rich, chocolaty, moist, and fluffy. They are the perfect winter dessert.

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 25 minutes

Cook Time 20 minutes

Chilling Time 1 hour

Total Time 1 hour 45 minutes

Servings 6 cupcakes

Calories 433kcal

Author Plantiful Bakery

Ingredients

For chocolate cupcakes:

• 100 ml unsweetened almond milk, room temperature
• 1 tbsp apple cider vinegar (or lemon juice)
• 80 g brown sugar
• 41 g (3 tbsp) coconut oil, melted
• 80 g all-purpose flour
• 1/2 tsp ground cinnamon (optional)
• 20 g (3 tbsp) cocoa powder
• pinch sea salt
• 1 tsp baking soda
• 1 tsp baking powder

For ganache:

• 80 g dark chocolate, 55-70%, finely chopped
• 50 g unsweetened almond milk, room temperature
• pinch sea salt
• 1 tsp rum (optional)

For the buttercream frosting:

• 100 g vegan butter, soft (75-80% fat)
• 120 g (1 cup) powdered sugar
• 2 tbsp (30 ml) unsweetened almond milk, room temperature
• 2 tbsp (30 ml) rum (optional)

Instructions

• Preheat the oven to 180°C and line the muffin pan with 6 cupcake liners. Set aside.
• In a glass, combine unsweetened almond milk and apple cider vinegar (or lemon juice). Set aside.
• To the mixing bowl, add brown sugar and melted coconut oil. Mix with whisk. Then add vegan buttermilk and mix again. Sift all-purpose flour, ground cinnamon, cocoa powder, sea salt, baking soda, and baking powder. Mix until just combine. Don't overmix the batter.
• Evenly divide the chocolate batter into 6 cupcake liners. Bake in preheated oven for 20 minutes until a toothpick inserted into the middle comes out clean. Otherwise, bake for 2-5 minutes longer.
• After the cupcakes are baked, make sure to let them cool completely before frosting.
• While the cupcakes are baking, fill ¾ of a small pot with water and bring to boil. Add finely chopped dark chocolate bar into a medium-sized glass bowl. Place the bowl on the pot, turn off the heat, and let the chocolate melt completely. Stir a few times with a spoon. Once melted, set aside.
• Then, while stirring the chocolate, slowly add unsweetened almond milk (don’t add everything at once). Stir until combined into a smooth ganache. Add rum and a pinch of salt and stir again until combined.
• Place the glass bowl with the ganache into the fridge for about 1 hour (to 1 hour and 30 minutes) until it thickens.
• Add soft butter to a mixing bowl and beat with a hand mixer (or stand mixer) until smooth. Sift half of the icing sugar, mix until combine. While mixing, add 1 tablespoon at a time of almond milk and rum. Sift the rest of the icing sugar, and mix until soft, light, and super fluffy. It can take up to 2-3 minutes.
• Us an apple corer or knife to remove the center of the cupcake. Be careful not to slice through the bottom. Fill each cupcake with about 1 teaspoon of the chilled dark chocolate ganache.
• Then frost each cupcake with the buttercream frosting.
• Decorate the cupcakes with mini marshmallows and dust with cocoa powder.
• Serve them at room temperature or store in the fridge in an airtight container.

Notes

You can make the cupcakes sponge the day before, store them in an airtight container in a cool place and fill and frost them the next day.

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

Nutrition Facts

Serving: 1 cupcake (approx. 90g) / Calories: 433kcal / Total Fat: 24,6g / Saturated Fat: 14,7g / Cholesterol: 0mg / Sodium: 83,8mg / Total Carbohydrate: 49,6g / Fiber: 2,8g / Sugar: 35,0g / Protein: 2,9g / Iron: 2,1mg / Potassium: 144,6mg / Calcium: 51,1mg

Nutrition

Calories: 433kcal

Příspěvek HOT CHOCOLATE CUPCAKES WITH GANACHE FILLING (VEGAN) se objevil jako první na Plantiful Bakery.

These Biscoff Truffles are made from dark chocolate and Lotus Biscoff cookies. They are creamy, chocolaty, spicy, and super easy to make. You will need only 6 ingredients to make this dreamy no-bake dessert at home.

THESE BISCOFF CHOCOLATE TRUFFLES ARE:

• vegan
• dairy-free
• no-bake
• creamy
• rich
• spicy
• chocolaty
• delightful
• made from dark chocolate and Lotus Biscoff cookies
• easy to make
• made from 6 ingredients

WHAT YOU NEED TO MAKE VEGAN BISCOFF CHOCOLATE TRUFFLES:

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

• Dark chocolate, 60-70% – Use high-quality dark chocolate bar. Don’t use chocolate chips.
• Unsweetened almond milk – Use any plant-based milk of your choice. Don’t forget to let it stand at room temperature for about 30 minutes before using.
• Maple syrup – is used as a sweetener. You can use any syrup of choice, such as agave syrup or coconut nectar.
• Rum –This is an optional ingredient.
• Sea salt – helps to bring out the chocolate flavor.
• Lotus Biscoff cookies – are delicate spicy cookies that taste so delicious in combination with dark chocolate.

Equipment you need:

• Small pot
• Medium-size glass bowl – The glass bowl should be larger than the pot.
• Spoon
• Blender – to ground the cookies or use a ziplock bag and rolling pin to smash the cookies until they are finely crushed.
• Silicone gloves – Optional, but I find it helpful to make a less mess.
• Digital kitchen scale
• Small bowl

HOW TO MAKE HOMEMADE VEGAN BISCOFF CHOCOLATE TRUFFLES:

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

Making this Vegan Biscoff Chocolate Truffles is easy and comes with 4 following steps:

1. Step: Make the dark chocolate ganache

Fill a ¾ of a small pot with water and bring to boil. Cut dark chocolate bar into little pieces and put into a medium-sized glass bowl. Place the bowl on the pot, turn off the heat, and let the chocolate melt completely. Stir a few times with a spoon. Once melted, set aside.

Then, while stirring the chocolate, slowly add unsweetened almond milk (don’t add everything at once). Stir until combined into a smooth ganache. Add maple syrup, rum, and a pinch of salt and stir again until completely combined.

2. Step: Let the ganache chill in the fridge

Place the glass bowl with the ganache into the fridge for about 2 hours until it thickens.

3. Step: Ground the Biscoff cookies

Meanwhile, the ganache is chilling in the fridge, put all the Biscoff cookies in a blender and pulse until they are finely ground. You can also place the cookies into a ziplock bag and smash them with a rolling pin until finely crushed and there are no big pieces left.

Take 40g of ground Biscoff, put it in a small bowl, and set aside. The rest (95g) will be added to the ganache.

4. Step: Combine and make truffles

After the ganache has cooled, take it off the fridge and stir it a few times. Add 95g of ground Biscoff cookies and mix with a spoon until all combine. The mixture will be a little sticky.

Take the silicone gloves and roll the mixture into 18 little balls in your hands. 1 ball should weigh around 12 grams. I use a digital kitchen scale before rolling each truffle to make sure they are all even.

Then roll every truffle in the small bowl with 40g of ground Biscoff cookies.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE BISCOFF CHOCOLATE TRUFFLES?

Place the truffles into an airtight container and store them in a fridge.

HOW LONG BISCOFF CHOCOLATE TRUFFLES LAST?

Biscoff chocolate truffles will last for about 1-2 weeks in a fridge in an airtight container.

CAN YOU FREEZE BISCOFF CHOCOLATE TRUFFLES?

Yes, chocolate truffles can be frozen for up to 3 months. Then let them thaw in a refrigerator for about 4 hours before serving.

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

• Vegan Hot Chocolate With Rum
• Homemade Nutella – Chocolate Hazelnut Spread
• Chocolate Protein Smoothie Bowl
• Gingerbread Sheet Cake With Molasses Frosting
• The Best Chocolate Chip Banana Bread

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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BISCOFF CHOCOLATE TRUFFLES (VEGAN)

These Biscoff Truffles are made from dark chocolate and Lotus Biscoff cookies. They are creamy, chocolaty, spicy, and super easy to make. You will need only 6 ingredients to make this dreamy no-bake dessert at home.

Course Dessert, Snack

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Chilling Time: 2 hours

Servings 18 truffles

Calories 61kcal

Author Plantiful Bakery

Ingredients

• 70 g dark chocolate bar, 60-70% (high quality)
• 60 g unsweetened almond milk, room temperature
• 2 tsp maple syrup
• 2 tsp rum (optional)
• pinch sea salt
• 135 g Lotus Biscoff cookies (= 17 cookies)

Instructions

• Fill a ¾ of a small pot with water and bring it to boil*. Cut dark chocolate bar into little pieces and put into a medium-sized glass bowl. Place the bowl on the pot, turn off the heat, and let the chocolate melt completely. Stir a few times with a spoon. Once melted, set aside.
• Then, while stirring the chocolate, slowly add unsweetened almond milk (don't add everything at once). Stir until combined into a smooth ganache. Add maple syrup, rum, and a pinch of salt and stir again until completely combined.
• Place the glass bowl with the ganache into the fridge for about 2 hours until it thickens.
• Meanwhile, put all the Biscoff cookies in a blender and pulse until they are finely ground*.
• Take 40g of ground Biscoff, put it in a small bowl, and set aside. The rest (95g) will be added to the ganache.
• After the ganache has cooled, take it off the fridge and stir it a few times. Add 95g of ground Biscoff cookies and mix with a spoon until all combine.
• Roll the mixture into 18 little balls in your hands**. 1 ball should weigh around 12 grams.
• Then roll every truffle in the small bowl with 40g of ground Biscoff cookies.
• Transfer the truffles into an airtight container and store in a fridge for about 1-2 week.

Notes

* You can also place the cookies into a ziplock bag and smash them with a rolling pin until finely crushed and there are no big pieces left.

** Use silicone gloves to avoid your hands being messy.

Nutrition Facts

Serving: 1 truffle (aprox. 12g) / Calories: 61kcal / Total Fat: 3,2g / Saturated Fat: 1,4g / Cholesterol: 0mg / Sodium: 37,6mg / Total Carbohydrate: 7,6g / Fiber: 0,4g / Sugar: 4,3g / Protein: 0,8g / Iron: 0,5mg / Potassium: 29,4mg

Nutrition

Calories: 61kcal

Příspěvek BISCOFF CHOCOLATE TRUFFLES (VEGAN) se objevil jako první na Plantiful Bakery.

These Vegan Crescent Cookies are packed with walnut and vanilla flavor. They are delicate, light, and buttery. Classic Czech Christmas cookies coated in sugar are made from 7 simple ingredients, and they are so delicious.

THESE WALNUT CRESCENT COOKIES ARE:

• vegan
• egg-free
• dairy-free
• delicate
• sweet
• buttery
• made with walnut
• flavored with vanilla
• so delicious
• bite-size cookies
• easy to make
• made from 7 ingredients
• traditional Czech Christmas cookies

WHAT YOU NEED TO MAKE VEGAN WALNUT CRESCENT COOKIES:

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

• All-purpose flour – makes the cookies super light and tender. I don’t recommend using any other flour.
• Powdered sugar – makes the cookies delicate. Used both in the dough and the sugar coating.
• Cornstarch
• Vanilla sugar – You can also use ground vanilla.
• Ground walnuts – Use high-quality walnuts. Pulse walnuts in a mixer until they are fine (make sure there are no large chunks). Traditional Czech Crescent Cookies are made from walnuts. But you can use any other nuts such as pecans or almonds.
• Sea salt – brings out all those flavors.
• Vegan butter – Use vegan butter that has around 75-80% fat (Naturli Vegan Block). Make sure to let the butter soften at room temperature before making crescent cookies.

Equipment you need:

• Mixing bowl – for mixing the crescent cookies dough
• Sifter – to make sure there are no lumps.
• Whisk
• Hand mixer or a stand mixer – the dough can be kneaded/mixed with hands; however, I prefer using a hand mixer to make sure the butter is evenly incorporated.
• Plastic wrapper
• Baking tray – I recommend using one with a lighter surface so the cookies won’t get brown too much on the bottom.
• Parchment paper
• Knife
• Deep plate – for the powdered sugar coating

HOW TO MAKE HOMEMADE VEGAN WALNUT CRESCENT COOKIES:

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

1. Step: Make the cookie dough

To the mixing bowl, sift all-purpose flour, powdered sugar, and cornstarch. Add vanilla sugar, ground walnuts, and sea salt. Mix all together with a whisk. Then add soft vegan butter. Knead everything using a hand mixer or use your hand to knead the dough until it forms into a solid dough.

2. Step: Let the dough chill

Roll the dough into a 16 cm (6,3 in) long roll and wrap it in a plastic wrapper. Put the dough into the fridge for at least 3 hours to let the dough firm. I prefer to make the dough day before and chill it in the fridge overnight.

3. Step: Take the dough out of the fridge and preheat the oven

After chilling the dough, take it off the fridge. Preheat the oven to 180°C and line the baking tray with parchment paper.

Depending on how cooling your fridge is, you may need to let the dough thaw for about 15 minutes to make it easier to work with it.

4. Step: Make crescent shape cookies

Cut the roll with a knife into 16 slices (1 slice should be about 1 cm (0,4 in) thick).

Then divide each into 4 even pieces (the edges probably into 2-3 pieces). Roll each slice into a small roll (about 6,5 cm/2,6 inches long) and carefully bend both ends to form a crescent cookie shape. If the dough is breaking apart, try to knead the dough a few times in your hands to warm it a little.

5. Step: Bake the crescent cookies

Carefully transfer the cookies onto a baking tray with parchment paper. Bake in preheated oven for about 7-12 minutes until the ends start to get slightly golden. Baking time can depend on the oven you have and how thick your cookies are, so make sure to keep your eyes on them.

6. Step: Make vanilla sugar coating

Meanwhile, the cookies are baking, mix powdered sugar and vanilla sugar (or ground vanilla) in a deep plate.

7. Step: Cover the cookies in sugar after baking

After cookies are baked, let cool for about 1-2 minutes. Then, when they are still warm, transfer them to the plate with vanilla sugar mixture and carefully coat them in it.

After coating the crescent cookies, let them cool completely.

Store your cookies in an airtight container.

FREQUENTLY ASKED QUESTIONS:

WHAT NUTS CAN I USE INSTEAD OF WALNUTS IN CRESCENT COOKIES?

You can use any nuts you like, but the most common are almonds, pecans, and hazelnuts.

HOW LONG WILL THE CRESCENT COOKIE DOUGH LAST IN THE FRIDGE?

You can make the dough ahead a few days and keep it in the fridge. It will last up to one week.

HOW TO STORE WALNUT CRESCENT COOKIES?

First, make sure the cookies are cool completely. Then place them in an airtight container and keep them in a cool, dry place.

HOW LONG CRESCENT COOKIES LAST?

Walnut crescent cookies will last for about 4-5 weeks in a cool, dry place.

CAN YOU FREEZE VEGAN CRESCENT COOKIES?

Yes, you can freeze crescent cookies. First, make sure they are cooled completely and then place them into a covered container and keep them in the freezer for up to 4 months.

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

• Vegan Gingerbread Cookies With Icing
• Gingerbread Sheet Cake With Molasses Frosting
• Vegan Hot Chocolate With Rum
• Cinnamon Streusel Coffee Cake

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN WALNUT CRESCENT COOKIES

These Vegan Crescent Cookies are packed with walnut and vanilla flavor. They are delicate, light, and buttery. Classic Czech Christmas cookies coated in sugar are made from 7 simple ingredients, and they are so delicious.

Course Cookie, Dessert, Snack

Cuisine Czech

Diet Vegan

Prep Time 20 minutes

Cook Time 12 minutes

Chilling Time: 3 hours

Servings 60 small cookies

Calories 41kcal

Author Plantiful Bakery

Ingredients

For crescent cookies:

• 175 g all-purpose flour
• 50 g (1/2 cup) powdered sugar
• 8 g (1 tbsp) cornstarch
• 8 g (1 package) vanilla sugar *
• 80 g ground walnuts
• pinch sea salt
• 120 g vegan butter, soft (around 75-80% fat)

For sugar coating:

• 80 g powdered sugar
• 8 g (1 package) vanilla sugar

Instructions

• To the mixing bowl, sift all-purpose flour, powdered sugar, and cornstarch. Add vanilla sugar, ground walnuts, and sea salt. Mix all together. Then add soft vegan butter. Knead everything using a hand mixer or your hands to knead the dough until it forms.
• Roll the dough into a 16 cm (6,3 in) long roll and wrap it in a plastic wrapper. Put the dough into the fridge for at least 3 hours (preferably overnight) to let the dough firm.
• After chilling the dough, take it off the fridge**. Preheat the oven to 180°C and line the baking tray with parchment paper.
• Cut the roll with a knife into 16 slices (1 slice should be about 1 cm/0,4 inch thick).
• Then divide each into 4 even pieces (the edges probably into 2-3 pieces). Roll each slice into a small roll (about 6,5 cm/2,6 inches long) and carefully bend both ends to form a crescent cookie shape. If the dough is breaking apart, try to knead the dough a few times in your hand to warm it a little.
• Carefully transfer the cookies onto a baking tray with parchment paper. Bake in preheated oven for about 7-12 minutes until the ends start to get slightly golden. Baking time depends on how thick your cookies are, so make sure to keep your eyes on them.
• Meanwhile, the cookies are baking, mix powdered sugar and vanilla sugar (or ground vanilla) in a deep plate.
• After cookies are baked, let cool for about 1-2 minutes. Then, when they are still warm, transfer to the plate with vanilla sugar mix and fully coat them in it.
• Let the cookies cool completely and enjoy! ***

Notes

* You can also use ground vanilla.

** Depending on how cooling your fridge is, you may need to let the dough thaw for about 15 minutes to make it easier to work with it.

*** Store your cookies in an airtight container (make sure they are cooled completely).

Nutrition Facts

Serving: 1 cookie (aprox. 8g) / Calories: 41kcal / Total Fat: 2,5g / Saturated Fat: 0,9g / Cholesterol: 0mg / Sodium: 4,5mg / Total Carbohydrate: 4,3g / Fiber: 0,2g / Sugar: 1,8g / Protein: 0,5g / Iron: 0,2mg / Potassium: 9,0mg

Nutrition

Calories: 41kcal

Příspěvek VEGAN WALNUT CRESCENT COOKIES se objevil jako první na Plantiful Bakery.

These Vegan Gingerbread Cookies are perfectly spiced with ginger and cinnamon and flavored with molasses. They are crispy and delicate. This recipe for Homemade Gingerbread Cookies decorated with easy white icing is the best for Christmas baking.

THESE GINGERBREAD COOKIES ARE:

• vegan
• egg-free
• dairy-free
• crispy
• spicy
• warm
• flavorful
• tasty
• best Christmas cookies

WHAT YOU NEED TO MAKE VEGAN GINGERBREAD COOKIES WITH ICING:

You need the following ingredients to make these Gingerbread Cookies:

• Vegan butter – Use vegan butter that has around 75-80% fat. Don’t forget to let it soften at room temperature before making the dough.
• Brown sugar – You can use coconut sugar instead.
• Unsulphured molasses – Adds that characteristic gingerbread flavor.
• Unsweetened almond milk – Use any unsweetened plant-based milk of your choice.
• All-purpose flour – I don’t recommend using any other type of flour for this recipe.
• Cocoa powder – adds color to the cookies. Use unsweetened cocoa powder.
• Gingerbread spices – The recipe calls for ground cinnamon, ginger, nutmeg, and cloves. You can always adjust the spices.
• Baking powder – Helps to raise the dough.
• Sea salt – to bring out all those flavors.
• Icing sugar – for the gingerbread icing.
• Cornstarch

Equipment you need:

• Mixing bowl – for mixing the gingerbread dough
• Hand mixer or stand mixer
• Sifter
• Wooden spoon or spatula
• Plastic wrapper
• Rolling pin
• Cookie cutters
• Baking tray – I recommend using one with a lighter surface, so the cookies won’t get brown too much on the bottom
• Parchment paper
• Medium-size bowl – for the icing
• Piping bag

HOW TO MAKE HOMEMADE VEGAN GINGERBREAD COOKIES WITH ICING:

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

1. Step: Make the gingerbread dough

To the mixing bowl, add soft vegan butter, brown sugar, and molasses. Cream together with a hand mixer (or use a stand mixer) for about 1 minute. Add unsweetened almond milk. Mix until combine. Next, sift all-purpose flour, cocoa powder, ground cinnamon, ginger, nutmeg, and cloves, and baking soda. Add a pinch of sea salt. Mix everything with a wooden spoon or spatula until just combined.

2. Step: Let the dough chill

Wrap the gingerbread dough in a plastic wrapper and put it in the fridge to let it chill overnight (or at least for about 3 hours). It will help to combine the flavors and firm the dough, so it will be easier to work with it.

3. Step: Let the dough thaw and preheat the oven

The next day, take the dough off the fridge and let it thaw at room temperature for about 10-15 minutes.

Preheat the oven to 170°C.

4. Step: Roll out the dough and cut out cookies

Unwrap the dough and place it on a lightly floured surface. Always try to use as little flour as possible. (However, the dough should never stick to the surface or rolling pin.) Lightly flour the dough as well.

Roll out the dough evenly using a rolling pin to around 0,5 cm (1/5 in) thick. Use any shape of the cookie cutter to cut out cookies. Dip the cookie cutter into flour every time you cut a new cookie, so the dough doesn’t stick to it.

Gather the scraps of dough, form into a ball, and roll out again. Cut more cookies. Repeat this process until there is no more dough.

5. Step: Bake the gingerbread cookies

Carefully transfer the cookies onto a baking tray with parchment paper. Bake in preheated oven for about 6-7 minutes. Baking time depends on how large and thick your cookies are, so make sure to keep your eyes on them. If you want softer cookies, bake them for a shorter time.

After cookies are baked, transfer them to a cooling rack. Let them cool completely before decorating.

6. Step: Make icing and decorate cookies

To a medium-size bowl, sift icing sugar and cornstarch. Then add almond milk and whisk until combined into thick icing (it should hold shape). You can add more milk if it’s too thick.

After the cookies are cooled, transfer the icing to a piping bag and decorate your cookies.

Make sure to let the icing harden.

Store your gingerbread cookies in an airtight container.

FREQUENTLY ASKED QUESTIONS:

HOW LONG WILL THE GINGERBREAD DOUGH LAST IN THE FRIDGE?

You can make the dough ahead a few days and keep it in the fridge. It will last up to one week.

HOW TO STORE VEGAN GINGERBREAD COOKIES?

Place the cookies in an airtight container and keep them in a cool, dry place. Make sure that the icing is completely dry first.

HOW LONG GINGERBREAD COOKIES LAST?

Gingerbread cookies will last for about 4 weeks in a cool, dry place.

CAN YOU FREEZE GINGERBREAD COOKIES?

Yes, you can freeze gingerbread cookies. Place them into a covered container and keep them in the freezer for up to 6 months.

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

• Vegan Gingerbread Sheet Cake With Molasses Frosting
• Walnut Crescent Cookies
• Vegan Hot Chocolate With Rum
• Cinnamon Streusel Coffee Cake
• Homemade Vegan Nutella

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN GINGERBREAD COOKIES WITH ICING

These Vegan Gingerbread Cookies are perfectly spiced with ginger and cinnamon and flavored with molasses. They are crispy and delicate. This recipe for Homemade Gingerbread Cookies decorated with easy white icing is the best for Christmas baking.

Course Cookie, Dessert, Snack

Cuisine Czech

Diet Vegan

Prep Time 25 minutes

Cook Time 6 minutes

Servings 35 cookies (approx.)

Calories 48kcal

Author Plantiful Bakery

Ingredients

For the gingerbread cookies:

• 70 g vegan butter, soft (around 75-80% fat)
• 90 g brown sugar
• 40 g unsulphured molasses
• 3 tbsp (45 ml) unsweetened almond milk
• 200 g all-purpose flour + extra for flouring
• 1/2 tbsp (3 g) cocoa powder
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp baking powder
• pinch sea salt

For the icing:

• 80 g icing sugar
• 8 g (1 tbsp) corn starch
• 20 ml (1 tbsp + 1 tsp) unsweetened almond milk

Instructions

Make the gingerbread cookies:

• To the mixing bowl, add soft vegan butter, brown sugar, and molasses. Cream together with a hand mixer for about 1 minute. Add unsweetened almond milk. Mix until combine. Next, sift all-purpose flour, cocoa powder, ground cinnamon, ginger, nutmeg, and cloves, and baking soda. Add a pinch of sea salt. Mix everything with a wooden spoon or spatula until just combined.
• Wrap the gingerbread dough in a plastic wrapper and put it in the fridge to let it chill overnight (or at least for about 3 hours).
• The next day, take the dough off the fridge and let it thaw at room temperature for about 10-15 minutes.
• Preheat the oven to 170°C.
• Unwrap the dough and place it on a lightly floured surface. Lightly flour the dough.
• Roll out the dough evenly using a rolling pin to around 0,5 cm (1/5 in) thick. Use any shape of the cookie cutter to cut out cookies. Dip the cookie cutter into flour every time you cut a new cookie.
• Gather the scraps of dough, form into a ball, and roll out again. Cut more cookies. Repeat this process until there is no more dough.
• Carefully transfer the cookies onto a baking tray with parchment paper. Bake in preheated oven for about 6-7 minutes. Baking time depends on how large and thick your cookies are, so make sure to keep your eyes on them.
• After cookies are baked, transfer them to a cooling rack and let cool completely before decorating.

Make the icing:

• To a medium-size bowl, sift icing sugar and cornstarch. Then add almond milk and whisk until combined into thick icing (it should hold shape).
• After the cookies are cooled, transfer the icing to a piping bag and decorate your cookies.
• Make sure to let the icing harden before storing it in an airtight container.

Notes

The prep time does not include the chilling time of the dough.

Nutrition Facts

Serving: 1 cookie (aprox. 12g) / Calories: 48kcal / Total Fat: 1,7g / Saturated Fat: 0,8g / Cholesterol: 0mg / Sodium: 8,6mg / Total Carbohydrate: 7,7g / Fiber: 0,2g / Sugar: 3,1g / Protein: 0,7g / Calcium: 13,4mg / Iron: 0,3mg / Potassium: 35mg

*The nutrition facts are for guidance only and are counted without the icing.

Nutrition

Calories: 48kcal

Příspěvek VEGAN GINGERBREAD COOKIES WITH ICING RECIPE se objevil jako první na Plantiful Bakery.

HOMEMADE VEGAN HOT CHOCOLATE WITH RUM RECIPE:

This hot drink is made with real chocolate and cocoa powder, which makes it extra rich and indulgent. A dash of ground cinnamon adds slightly heat flavor. And the exciting part, a rum.

I never had any alcohol in hot chocolate. And let me tell you, I was missing out so much! Rum and chocolate create a perfect combination.

This boozy hot chocolate made in Italian style is the best Christmas company. It’s thick, quick, and so tasty.

WHAT’S THE DIFFERENCE BETWEEN HOT COCOA AND HOT CHOCOLATE?

Hot cocoa is made from cocoa powder, milk, and sugar. It is lighter, and often sweeter.

Hot chocolate, on the other hand, is made from real chocolate, milk or hot water, and sugar. It has a richer flavor, and it’s more filling.

THIS ITALIAN HOT CHOCOLATE WITH RUM IS:

• dairy-free
• soy-free
• gluten-free
• vegan
• rich
• creamy
• indulgent
• super chocolaty
• hot
• comforting
• quick
• made with dark chocolate
• perfect winter/christmas hot drink

WHAT YOU NEED TO MAKE HOMEMADE VEGAN HOT CHOCOLATE:

You need the following ingredients to make this Hot Chocolate with Rum:

• Unsweetened almond milk – Almond milk adds a nutty flavor, but any plant-based milk works for this recipe. Coconut milk will make it even more creamy.
• Brown sugar – You can use coconut sugar instead. Maple syrup and stevia should work as well.
• Unsweetened cocoa powder – Use unsweetened high-quality cocoa powder. It adds more richness.
• Cornstarch – Starch will thicken the hot chocolate.
• Ground cinnamon – A pinch of cinnamon adds slight heat. It is an optional ingredient.
• Sea salt – To bring out all those flavors.
• Dark chocolate bar, around 55% – Use high-quality chocolate bar. The percentage of cocoa solids will affect the sweetness of hot chocolate. Therefore, if you use a higher percentage, you may need to add more sugar. Don’t use chocolate chips (they are made to hold shape when baking, so they don’t melt like a chocolate bar).
• Rum – This is a complete game-changer. It goes so well with chocolate. Add how much of rum you desire. However, if you don’t drink alcohol, just skip this ingredient. The hot chocolate will still be delicious.

Equipment you need:

• Small bowl
• Mini stainless whisk or fork
• Whisk
• Medium Saucepan
• Mug

HOW TO MAKE VEGAN ITALIAN HOT CHOCOLATE WITH RUM:

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

Making this Hot Chocolate is simple and comes with 2 following steps:

1. Mix almond milk, cocoa powder, and cornstarch

In a small bowl, combine 4 tablespoons of almond milk, cocoa powder, and cornstarch. It will prevent from getting lumps of cocoa powder in hot chocolate. Whisk until dissolved. I like to use a mini whisk, but a fork will do the job. Set the bowl aside.

2. Warm the milk, add the rest of the ingredients and let cook

To a medium saucepan, pour the remaining milk (240 ml), add brown sugar, a pinch of ground cinnamon, and a pinch of sea salt. Mix with the whisk. Heat the mixture until it starts boiling. Then reduce the heat add finely chopped dark chocolate bar, rum, and cornstarch milk mixture. Whisk until smooth and combined. Let cook for about 3 minutes until it thickens a little (stir occasionally).

Pour into a mug. Top with vegan marshmallows or coconut whipped cream. Sprinkle with cocoa powder, shredded chocolate, or ground cinnamon. Serve immediately.

Enjoy!

Note: The consistency will thicken slightly as the hot chocolate cool down.

WHAT TYPE OF PLANT MILK IS BEST FOR HOMEMADE HOT CHOCOLATE?

Any plant-based milk works for this recipe, so it’s your choice based on what you like the most. Almond, cashew, and hazelnut milk will add a slightly nutty flavor. Oat and soy milk will be more neutral in flavor.

If you want your hot chocolate extra creamy, use full-fat coconut milk.

CAN YOU STORE HOT CHOCOLATE?

Yes, if you make extra, you can store it in the fridge. After your hot chocolate is done, let it cool completely. Then transfer into a glass jar, cover with a lid, and place into the fridge. It will last till the next day. Then the next day, heat it through in a saucepan.

IF YOU LIKE THIS FESTIVE HOT DRINK, YOU SHOULD CHECK OUT:

• Homemade Pumpkin Spice Latte

COMFORT FOOD RECIPES TO CHECK OUT:

• Vegan Gingerbread Sheet Cake With Molasses Buttercream Frosting
• Walnut Crescent Cookies
• Vegan Gingerbread Cookies With Icing
• Cinnamon Streusel Coffee Cake
• Creamy Roasted Pumpkin Soup
• Pumpkin Alfredo Sauce

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN HOT CHOCOLATE WITH RUM (ITALIAN STYLE)

This Vegan Hot Chocolate spiked with rum is creamy, rich, and super chocolaty. It’s the perfect drink to comfort you on a cold winter night. This recipe for homemade hot chocolate is simple and ready in less than 10 minutes.

Course Drinks

Cuisine Vegan

Diet Vegan

Prep Time 8 minutes

Total Time 8 minutes

Servings 1 mug

Calories 360kcal

Author Plantiful Bakery

Ingredients

• 300 ml unsweetened almond milk (=240ml+60ml)
• 1 tbsp (6g) cocoa powder, unsweetened
• 1/2 tbsp (4g) corn starch
• 1 tbsp (12g) brown sugar*
• pinch ground cinnamon
• pinch sea salt
• 40 g dark chocolate, 55%, finely chopped (high quality)
• 1 tbsp rum

Instructions

• In a small bowl, combine 4 tablespoons (60 ml) of almond milk, cocoa powder, and corn starch. Whisk until dissolved. Set the bowl aside.
• To a medium saucepan, pour the remaining milk (240 ml), add brown sugar, a pinch of ground cinnamon, and a pinch of sea salt. Mix with the whisk. Heat the mixture until it starts boiling. Then reduce the heat add finely chopped dark chocolate bar, rum, and cornstarch milk mixture. Whisk until smooth and combined. Let cook for about 3 minutes until it thickens a little (stir occasionally) **.
• Pour into a mug. Top with vegan marshmallows or coconut whipped cream. Sprinkle with cocoa powder, shredded chocolate, or ground cinnamon.
• Serve immediately.

Notes

*You can use coconut sugar, maple syrup, stevia, or any other sweetener instead.

** The consistency will thicken slightly as the hot chocolate cool down.

Nutrition Facts

Serving: 1 mug / Calories: 360kcal / Total Fat: 16,6g / Saturated Fat: 8,2g / Cholesterol: 0mg / Total Carbohydrate: 43,9g / Fiber: 6,3g / Sugar: 31,3g / Protein: 4,3g / Iron: 4,1mg / Sodium: 312mg /Potassium: 315mg

Nutrition

Calories: 360kcal

Příspěvek VEGAN HOT CHOCOLATE WITH RUM (ITALIAN STYLE) se objevil jako první na Plantiful Bakery.

VEGAN GINGERBREAD SHEET CAKE WITH MOLASSES FROSTING

Gingerbread flavor is always associated with Christmas. Gingerbread cookies are the standard, but this Gingerbread Sheet Cake is something special to offer.

The gingerbread sponge is rich, spicy, moist, and fluffy. It is a simple sponge; you won’t need any special ingredients.

The cake is good as it is if you don’t feel like making the frosting. I like to sometimes dust icing sugar over the top instead of the frosting. That’s how I remember Gingerbread cake from my childhood. However, I wanted to make something more festive this time. So, I’ve made this mellowly sweet Molasses Frosting.

The Molasses Buttercream Frosting is super easy to make. You will only need 3 ingredients to make it. It has just the right amount of sweetness.

There is nothing better than to make this Gingerbread Cake for Christmas. Nobody will even notice it is vegan!

THIS GINGERBREAD SHEET CAKE IS:

• vegan
• egg-free
• dairy-free
• soft
• moist
• spicy
• warm
• rich
• simple
• so delicious
• perfect Christmas cake

WHAT YOU NEED TO MAKE VEGAN GINGERBREAD SHEET CAKE WITH MOLASSES BUTTERCREAM FROSTING:

You need the following ingredients to make this Gingerbread Sheet Cake With Molasses Frosting:

• Brown sugar – adds mild caramel flavor.
• Sunflower oil – Oil is added for moisture. Use any vegetable oil neutral in flavor.
• Unsulphured molasses – Molasses adds the authentic gingerbread flavor and mellow sweetness. Molasses is also a rich source of iron, magnesium, or vitamin B6. If you don’t want to use molasses, you can substitute for maple syrup, date syrup, or caramel sauce.
• Apple sauce – adds moisture to the cake without adding any flavor. You can substitute for plant-based yogurt.
• Unsweetened almond milk – Almond milk with apple cider vinegar create vegan buttermilk.
• Apple cider vinegar – The acidity of vinegar helps to activate baking soda. You can use lemon juice instead.
• All-purpose flour – Makes the cake extra soft.
• Cocoa powder – The recipe calls only for 6 grams of cocoa powder to add a slightly dark brown color to the cake.
• Gingerbread spice mix – For warm and spicy flavor.
• Baking powder and baking soda – Leavening agents that help the gingerbread cake rise. For activating the baking soda, we’re using apple cider vinegar.
• Sea salt – helps to bring out all those flavors.
• Vegan butter – Use vegan butter that has around 80% fat. Don’t forget to let it soften in a room temperature before making the frosting.
• Icing sugar – is used in the Molasses Buttercream Frosting.

Equipment you need:

• Square cake pan – 23×23 cm/9×9 in. This cake is thinner; therefore, I don’t recommend using a larger pan.
• Parchment paper
• 2x mixing bowl
• Medium-size bowl
• Whisk
• Sifter
• Hand mixer or stand mixer
• Spatula
• Offset Spatula

HOW TO MAKE GINGERBREAD SHEET CAKE WITH MOLASSES FROSTING:

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

Making this Gingerbread Cake is simple and comes with 7 following steps:

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

Preheat the oven to 180°C. Lightly grease a 23x23cm/9x9in square pan with a little bit of 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). It will prevent the coffee cake from sticking to the pan.

2. Step: Make vegan buttermilk

Add a tablespoon of apple cider vinegar (or lemon juice) to unsweetened almond milk. Mix well. Set aside.

3. Step: Make the batter

Make sure you accurately measure all the ingredients.

In a mixing bowl, beat together with a hand mixer or whisk brown sugar, sunflower oil, molasses, and apple sauce for about 1 minute. Add vegan buttermilk and mix again until combined.

In a separate bowl, combine all-purpose flour, cocoa powder, gingerbread spice mix, baking soda, baking powder, and sea salt.

Sift the flour mixture into the large bowl with the wet ingredients. Use a whisk to mix the batter until just combined. Don’t overmix the batter.

4. Step: Bake in the oven

Pour the batter into the prepared pan and spread to the sides.

Bake in preheated oven for 20-25 minutes until a toothpick inserted into the middle comes out clean. Otherwise, bake for 2-5 minutes longer.

5. Step: Cool the cake completely

After the cake is baked, make sure to let it cool completely before frosting. If the cake is still warm, the frosting will melt.

You can make the gingerbread sponge a day ahead of time.

6. Step: Make molasses buttercream frosting

Add soft butter and molasses in a mixing bowl and beat with a hand mixer (or stand mixer) until completely smooth. Sift half of the icing sugar, mix until combine. Sift the rest of the icing sugar and beat until soft, light, and super fluffy. It can take up to 2-3 minutes.

7. Step: Frost the cake

Spread the molasses frosting all over the cooled cake using an offset spatula.

Cut into 9 squares and serve.

You can top the cake with crushed gingerbread cookies or sprinkle with ground cinnamon.

FREQUENTLY ASKED QUESTIONS:

CAN I USE WHOLE WHEAT FLOUR INSTEAD OF ALL-PURPOSE FLOUR?

Yes, you can use whole wheat flour, but it will change the taste and the texture of the Gingerbread Cake. It will add a slightly nutty flavor. I recommend sticking to the all-purpose flour.

HOW TO STORE VEGAN GINGERBREAD SHEET CAKE?

An unfrosted cake (the sponge) can be stored covered at room temperature or in the fridge. You can make the gingerbread sponge a day in advance before frosting.

The frosted cake should be store covered in a fridge. It will help to keep the moisture.

HOW LONG DOES GINGERBREAD SHEET CAKE LAST?

The frosted cake will last about 4 days in a fridge. Unfrosted will last about 3 days at room temperature and about 5 days in the refrigerator.

You can also store the gingerbread sponge in the freezer for about 2 months.

CHRISTMAS RECIPES TO CHECK OUT:

• Vegan Gingerbread Cookies With Icing
• Walnut Crescent Cookies
• Hot Chocolate With Rum

FOR MORE VEGAN DESSERT RECIPES, CHECK OUT THE FOLLOWING:

• Cinnamon Streusel Coffee Cake
• Pumpkin Bread
• Chocolate Chip Banana Bread

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN GINGERBREAD SHEET CAKE WITH MOLASSES BUTTERCREAM FROSTING

Vegan Gingerbread Sheet Cake topped with Molasses Buttercream Frosting. This cake is a perfect dessert for the Holidays. It is spicy, warm, soft, and simple to make.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 9 squares

Calories 238kcal

Author Plantiful Bakery

Ingredients

For the gingerbread cake:

• 100 ml (=1 cup and 1 tbsp) unsweetened almond milk
• 1 tbsp apple cider vinegar (or lemon juice)
• 80 g brown sugar
• 27 g (=2 tbsp) sunflower oil* + extra for greasing
• 20 g (=1 tbsp) unsulphured molasses
• 31 g (=2 tbsp) apple sauce, unsweetened
• 120 g (=1 cup) all-purpose flour
• 6 g (=1 tbsp) cocoa powder
• 1 tbsp gingerbread spice mix
• 1/2 tsp baking soda
• 1 and 1/2 tsp baking powder
• pinch sea salt

For the molasses buttercream frosting:

• 100 g (=7 tbsp) vegan butter, soft
• 26 g (=1 tbsp and 1 tsp) unsulphured molasses
• 65 g (=2/3 cup) icing sugar

Instructions

Make the gingerbread cake:

• Preheat the oven to 180°C. Lightly grease a 23x23cm/9x9in square pan with a little bit of oil or vegan butter. Then line the pan with a strip of parchment paper.
• To make vegan buttermilk, add a tablespoon of apple cider vinegar (or lemon juice) to unsweetened almond milk. Mix well. Set aside.
• In a mixing bowl, beat together with a hand mixer or whisk brown sugar, sunflower oil, molasses, and apple sauce for about 1 minute. Add vegan buttermilk and mix again until combined.
• In a separate bowl, combine all-purpose flour, cocoa powder, gingerbread spice mix, baking soda, baking powder, and sea salt.
• Sift the flour mixture into the large bowl with the wet ingredients and use a whisk to mix the batter until just combined. Don’t overmix the batter.
• Pour the batter into the prepared pan and spread it to the sides.
• Bake in preheated oven for 20-25 minutes until a toothpick inserted into the middle comes out clean. Otherwise, bake for 2-5 minutes longer.
• Let the cake cool completely before frosting.

Make the frosting:

• Add soft butter and molasses in a mixing bowl and beat with a hand mixer (or stand mixer) until completely smooth. Sift half of the icing sugar, beat until combine. Sift the rest of the icing sugar and beat until soft and fluffy. It can take 2-3 minutes.
• Spread the molasses frosting all over the cooled cake using an offset spatula.
• Cut into 9 squares and serve.

Notes

* any vegetable oil, neutral in flavor, will work

You can make the gingerbread sponge a day ahead of time.

You can top the cake with crushed gingerbread cookies or sprinkle with ground cinnamon.

Nutrition Facts

Serving: 1 slice / Calories: 238kcal / Total Fat: 12,2g / Saturated Fat: 4,8g / Cholesterol: 0mg / Sodium: 35mg / Total Carbohydrate: 30,9g / Fiber: 0,7g / Sugar: 19,2g / Protein: 1,6g / Calcium: 27mg / Iron: 1mg / Potassium: 102mg

Nutrition

Calories: 238kcal

Příspěvek VEGAN GINGERBREAD SHEET CAKE WITH MOLASSES BUTTERCREAM FROSTING se objevil jako první na Plantiful Bakery.