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

These Vegan Oreo Truffles are rich, fudgy, chocolaty, and so easy to make. Made with dark chocolate and crushed Oreos. This delicious no-bake treat is perfect for any occasion! Dairy-free.

THESE OREO TRUFFLES ARE

• vegan
• dairy-free
• no-bake
• fudgy
• rich
• chocolaty
• decadent
• quick and easy to make
• so delicious

WHAT YOU NEED TO MAKE VEGAN OREO TRUFFLES

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

• Chocolate – Use good quality dark chocolate bar.
• Plant-based milk – You can use any plant-based milk of your choice, such as oat, soy, or almond milk. Make sure it is at room temperature.
• Oreo cookies – Crush the cookies in a blender or place them in a zip-lock bag and finely crush with a rolling pin.
• Salt – balances the sweetness.

Equipment you need:

• Medium size glass bowls
• Small pot
• Spatula or spoon
• Cooling rack

HOW TO MAKE NO-BAKE VEGAN OREO TRUFFLES

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

1. Step: Make chocolate ganache

Place finely chopped dark chocolate into a glass bowl and put it over a small pot with just-boiled water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually mix in oat milk (using a spatula or spoon). Stir until smooth.

2. Step: Let the ganache set in the fridge

Place the bowl with the ganache into the fridge for about 1,5-2 hours or until it thickens.

3. Step: Make Oreo truffles

Once the ganache is thicker, take it off the fridge and stir a few times. Then mix in crushed Oreo cookies and a pinch of salt.

Roll out 20 even balls by hands from the mixture (1 ball = 11-12g/0,4 oz).

4. Step: Cover the truffles in chocolate

Using two forks, dip each ball into melted chocolate, tapping off any excess. Place on a cooling rack or lined cookie sheet and refrigerate for about 30 minutes or until the chocolate set.

Drizzle with more chocolate, and sprinkle with sea salt or crushed Oreo cookies, if desired.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE VEGAN OREO TRUFFLES?

Store the truffles in an airtight container in the fridge.

HOW LONG DO HOMEMADE CHOCOLATE OREO TRUFFLES LAST?

Oreo truffles will last for up to 2 weeks in the fridge.

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

• Biscoff Chocolate Truffles
• Coffee Bliss Balls
• Coconut Cashew Balls
• No-Bake Salted Caramel Cookie Dough Bars
• No-Bake Oreo Dessert
• Oreo 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. 

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VEGAN OREO TRUFFLES

These Vegan Oreo Truffles are rich, fudgy, chocolaty, and so easy to make. Made with dark chocolate and crushed Oreos. This delicious no-bake treat is perfect for any occasion! Dairy-free.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 10 minutes

Chilling Time 2 hours

Total Time 2 hours 10 minutes

Servings 20 truffles

Calories 66kcal

Author Plantiful Bakery

Ingredients

For truffles:

• 70 g dark chocolate finely chopped
• 60 g oat milk room temperature
• 12 Oreo cookies finely crushed *
• pinch salt

For coating:

• 80 g dark chocolate melted

Instructions

Make chocolate ganache

• Place finely chopped dark chocolate into a glass bowl and put it over a small pot with just-boiled water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually mix in oat milk (using a spatula or spoon). Stir until smooth.
• Place the bowl with the ganache into the fridge for about 1,5-2 hours or until it thickens.

Make Oreo truffles

• Once the ganache is thicker, take it off the fridge and stir a few times. Then mix in crushed Oreo cookies and a pinch of salt.
• Roll out 20 even balls by hands from the mixture (1 ball = 11-12g/0,4 oz).

Cover the truffles in chocolate

• Using two forks, dip each ball into melted chocolate, tapping off any excess. Place on a cooling rack or lined cookie sheet and refrigerate for about 30 minutes or until the chocolate set.
• Drizzle with more chocolate, and sprinkle with sea salt or crushed Oreo cookies, if desired.

Notes

* Oreo Cookies: Crush the cookies in a blender or place them in a zip-lock bag and finely crush with a rolling pin.

Storing:

Store the truffles in an airtight container in the fridge for up to 2 weeks.

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

Nutrition

Serving: 1truffle | Calories: 66kcal

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Nutrition Facts

Serving: 1 truffle / Calories: 66kcal / Total Fat: 3,7g / Saturated Fat: 2,0g / Cholesterol: 0mg / Total Carbohydrate: 7,5g / Fiber: 0,9g / Sugar: 3,8g / Protein: 0,8g / Sodium: 34mg / Potassium: 41mg / Iron: 0,7mg

Příspěvek VEGAN OREO TRUFFLES 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.

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!

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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

These Chocolate Cinnamon Bliss Balls are a quick healthy no-bake snack packed with delicious flavor. Made with few ingredients in less than 15 minutes. Naturally sweetened with dates. Vegan. Gluten-free.

THESE CHOCOLATE CINNAMON BALLS ARE

• vegan
• gluten-free
• dairy-free
• no-bake
• healthy
• chewy
• flavorful
• so delicious
• naturally sweetened with dates
• quick and easy to make
• perfect snack

WHAT YOU NEED TO MAKE CHOCOLATE CINNAMON BLISS BALLS

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

• Nuts – use any mix of nuts of your choice, such as almonds, walnuts, hazelnuts, or cashews.
• Cocoa powder – Use good quality natural cocoa powder.
• 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.
• Dates – Use soft pitted dates. If the dates are not soft and sticky, soak them in hot water for about 10 minutes, then drain them well.
• For coating: I used cocoa powder, ground pistachios, desiccated coconut.

Equipment you need:

• High-speed blender or food processor
• Kitchen scale (optional) – I like to use a kitchen scale to make sure the bliss balls are all even, but you can skip this step.

HOW TO MAKE THE HOMEMADE CHOCOLATE CINNAMON BLISS BALLS

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

1. Step: Blend nuts, cocoa powder, and cinnamon

To the food processor or high-speed blender, add nuts, cocoa powder, ground cinnamon, and a pinch of salt. Blend on medium or pulse until finely ground.

2. Step: Mix in dates

Next, add in soft dates and blend for about 30 seconds or until it all combines and the mixture sticks together.

3. Step: Make bliss balls

Roll out 20 even balls from the mixture (use kitchen scale for more accuracy – 1 ball = about 15g/0,5 oz). Then roll each ball into the desiccated coconut or cocoa powder or ground pistachios to coat.

Enjoy immediately or refrigerate in the fridge to firm up.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE BLISS BALLS?

Store the bliss balls in an airtight container in the fridge.

HOW LONG DO CHOCOLATE CINNAMON BALLS LAST?

The chocolate cinnamon balls will last in the fridge for up to 1-2 weeks.

CAN I FREEZE BLISS BALLS?

Absolutely! To freeze the bliss balls, place them in an airtight container or ziplock freezer bag and store them in the freezer for up to 3 months. When ready to eat, let them thaw for a few minutes at room temperature.

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

• Coffee Bliss Balls
• Carrot Cake Energy Balls
• Coconut Cashew Balls
• Peanut Butter Protein Bars
• Edible Triple Chocolate Cookie Dough

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. 

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

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CHOCOLATE CINNAMON BLISS BALLS

These Chocolate Cinnamon Bliss Balls are a quick healthy no-bake snack packed with delicious flavor. Made with few ingredients in less than 15 minutes. Naturally sweetened with dates. Vegan. Gluten-free.

Course Snack

Cuisine Czech

Diet Gluten Free, Vegan

Prep Time 15 minutes

Total Time 15 minutes

Servings 20 balls

Calories 66kcal

Author Plantiful Bakery

Ingredients

Bliss balls:

• 150 g mix of nuts (almonds, walnuts, cashews, …)
• 2 tbsp cocoa powder
• ½ tsp freshly ground cinnamon
• pinch salt
• 150 g soft pitted dates*

Coating:

• cocoa powder
• desiccated coconut
• ground pistachios

Instructions

• To the food processor or high-speed blender, add nuts, cocoa powder, ground cinnamon, and a pinch of salt. Blend on medium or pulse until finely ground.
• Next, add in soft dates and blend for about 30 seconds or until it all combines and the mixture sticks together.
• Roll out 20 even balls from the mixture (use kitchen scale for more accuracy – 1 ball = about 15g/0,5 oz). Then roll each ball into the desiccated coconut or cocoa powder or ground pistachios to coat.
• Enjoy immediately or refrigerate in the fridge to firm up.

Notes

* Dates: If the dates are not soft and sticky, soak them in hot water for about 10 minutes, then drain them well.

Storing:

The chocolate cinnamon bliss balls will last for 1-2 weeks in an airtight container in the fridge.

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

Nutrition

Serving: 1ball | Calories: 66kcal

Nutrition Facts

Serving: 1 ball / Calories: 66kcal / Total Fat: 3.8g / Saturated Fat: 0.3g / Cholesterol: 0mg / Total Carbohydrate: 7.6g / Fiber: 1.7g / Sugar: 5.3g / Protein: 1.8g / Sodium: 8mg / Potassium: 116mg / Iron: 0.4mg

Příspěvek CHOCOLATE CINNAMON BLISS BALLS 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.

Tento příspěvek je dostupný i v Češtině

This homemade Pecan Pie Nut Butter is sweet, creamy, and super delicious nut butter that tastes like pecan pie. It is quick and easy to make with just a few ingredients. Vegan, gluten-free.

THIS PECAN PIE NUT BUTTER IS:

• vegan
• gluten-free
• dairy-free
• healthy
• creamy
• smooth
• flavorful
• so delicious
• naturally sweetened
• quick and easy to make

WHAT YOU NEED TO MAKE PECAN PIE NUT BUTTER

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

• Pecans – Good source of calcium, magnesium, potassium, and omega-3 fatty acids.
• Cashews – Great source of healthy fats, fiber, copper, and magnesium. You can substitute for other nuts, such as almonds, hazelnuts, or peanuts.
• Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.
• Cinnamon – adds warm depth of flavor.
• Sea salt – balances the sweetness.
• Coconut oil – You can substitute it for any oil neutral in taste.
• Maple syrup – sweetens the butter. Also, the more maple syrup you add, the more thick the butter will be.
• Rum – adds more flavor. You can substitute it for bourbon. Optional ingredient.

Equipment you need:

• Baking tray
• High-speed blender or food processor – To make the nut butter smooth and creamy, you will need good quality high-speed blender or food processor. Use a blender tamper accelerator to push down the nuts to make it easier to blend.
• Glass jar with lid – for storage

HOW TO MAKE HOMEMADE PECAN PIE NUT BUTTER

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

1. Step: Roast pecans and cashews

Preheat the oven to 350°F (180°C). Add pecans and cashews to a baking tray and bake for 7-9 minutes, or until golden brown. Mix them through a few times. Be careful not to burn them.

After roasting, remove from the oven and let cool slightly.

2. Step: Make pecan pie nut butter

To the high-speed blender (or food processor), add roasted pecans, cashews, vanilla, cinnamon, and a pinch of salt and blend on low speed until the nuts are all evenly mixed. Scrape down the sides as needed. Then blend on high speed until it forms into creamy butter. If you’re using a high-speed blender, use a blender tamper accelerator to push down the nuts while blending. The blending might take from 4-10 minutes, depending on your blender/food processor.

Once the butter is creamy and smooth, gradually add in coconut oil, maple syrup, and rum. Blend until incorporated.

Transfer the butter to a jar and let cool completely without any cover.

HOW TO SERVE NUT BUTTER:

• with Medjool dates
• on top of smoothie bowl, porridge, pancakes, waffles, granola bowl
• mix in a smoothie, ice cream, milkshake
• bake into cookies, muffins, loaf, brownies
• spread over a slice of toast, banana bread, pumpkin bread
• spoon from a jar

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE NUT BUTTER?

Store the nut butter in a glass jar at room temperature or in the fridge (it may thicken a bit in the fridge).

HOW LONG DOES HOMEMADE PECAN PIE NUT BUTTER LAST?

The nut butter will last for up to 2 weeks at room temperature or up to a month in the refrigerator.

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

• Banana Bread Nut Butter
• Raspberry Almond Cashew Butter
• Chocolate Hazelnut Spread (Homemade Vegan Nutella)
• Pecan Pie Bars
• Pumpkin Pecan Coffee 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. 

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PECAN PIE NUT BUTTER

This homemade Pecan Pie Nut Butter is sweet, creamy, and super delicious nut butter that tastes just like pecan pie. It is quick and easy to make with just a few ingredients. Vegan, gluten-free.

Course Nut Butter, Snack

Cuisine Vegan

Diet Gluten Free, Vegan

Prep Time 5 minutes

Cook Time 7 minutes

Total Time 12 minutes

Servings 20 servings (approx. 1 cup)

Calories 93kcal

Author Plantiful Bakery

Ingredients

• 130 g raw pecans
• 130 g raw cashews
• 1/4 tsp ground vanilla optional
• 1/4 tsp ground cinnamon
• pinch salt
• 1 ½ tbsp coconut oil, melted
• 1 tbsp maple syrup
• 1 tsp dark rum optional

Instructions

• Preheat the oven to 350°F (180°C). Add pecans and cashews to a baking tray and bake for 7-9 minutes, or until golden brown. Mix them through a few times. Be careful not to burn them.
• After roasting, remove from the oven and let cool slightly.
• To the high-speed blender (or food processor), add roasted pecans, cashews, vanilla, cinnamon, and a pinch of salt and blend on low speed until the nuts are all evenly mixed. Scrape down the sides as needed. Then blend on high speed until it forms into creamy butter. If you're using a high-speed blender, use a blender tamper accelerator to push down the nuts while blending. The blending might take from 4-10 minutes, depending on your blender/food processor.
• Once the butter is creamy and smooth, gradually add in coconut oil, maple syrup, and rum. Blend until incorporated.
• Transfer the butter to a jar and let it cool completely without any cover. Enjoy!

Notes

Storing:

Store the nut butter in a glass jar at room temperature for up to 2 weeks or in the fridge for up to a month.

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

Nutrition

Serving: 1tbsp (15g) | Calories: 93kcal

Nutrition Facts

Serving: 1 tbsp (15g) / Calories: 93kcal / Total Fat: 8,5g / Saturated Fat: 1,8g / Cholesterol: 0mg / Total Carbohydrate: 3,5g / Fiber: 0,9g / Sugar: 1,2g / Protein: 1,8g / Sodium: 8mg / Potassium: 72mg / Iron: 0,6mg

Příspěvek PECAN PIE NUT BUTTER se objevil jako první na Plantiful Bakery.

Tento příspěvek je dostupný i v Češtině

This Homemade Pumpkin Maple Granola is crunchy, sweet, full of autumn flavor and so easy to make. Made with pumpkin puree along with oats, pecans, maple syrup, pumpkin seeds, pumpkin spice, and coconut oil. Vegan. Gluten-free option.

THIS PUMPKIN MAPLE GRANOLA IS

• vegan
• gluten-free (if using certificate gluten-free oats)
• dairy-free
• refined sugar-free
• healthy
• sweet
• crunchy
• spiced
• naturally sweetened with maple syrup
• made with 8 ingredients
• quick and easy to make
• perfect for breakfast or snack

WHAT YOU NEED TO MAKE PUMPKIN MAPLE GRANOLA

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

• Rolled oats – Also known as old-fashioned oats. For GF granola, use certificate gluten-free rolled oats.
• Pecans – Use whole or chopped pecans. You can use any nuts of your choice, such as cashews, almonds, walnuts, or hazelnuts.
• Pumpkin seeds
• Pumpkin spice – adds warm depth of flavor. Read below how I make my homemade pumpkin spice mix.
• Sea salt – balances the sweetness.
• Pumpkin puree – I recommend using thicker pumpkin puree. If the puree is too watery, it may take longer to bake, or the granola may be less crunchy.
• Maple syrup – helps to stick the granola together.
• Coconut oil – You can use any oil of your choice.

Equipment you need:

• Baking tray
• Parchment paper
• Mixing bowl
• Spatula or wooden spoon

HOW TO MAKE HOMEMADE PUMPKIN SPICE MIX

Making homemade pumpkin spice is easy. All you need 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 HOMEMADE PUMPKIN MAPLE GRANOLA

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 320°F (160°C) and line the baking tray with parchment paper.

2. Step: Prepare the granola

To a mixing bowl, add rolled oats, pecans, pumpkin seeds, pumpkin spice, and a pinch of salt. Mix to combine. Then add in pumpkin puree, maple syrup, and melted coconut oil. Mix well until oats are completely coated in pumpkin puree and maple syrup.

3. Step: Bake the granola

Spread the mixture evenly onto the baking tray and bake until golden brown (usually about 35 minutes, but all ovens vary). While baking, stir it from time to time to help it brown evenly. Be careful not to burn it.

Once the granola is golden brown, remove it from the oven and let cool completely (it should crisp up).

HOW TO SERVE PUMPKIN MAPLE GRANOLA

5 ways to enjoy homemade granola:

• plant-based milk
• vegan yogurt
• on top of porridge, smoothie, fruit salad
• mix into muffin or cake batter
• on its own as a snack

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE GRANOLA?

First, make sure the granola has cooled completely. Then store the granola in an airtight container at room temperature.

HOW LONG DOES HOMEMADE PUMPKIN MAPLE GRANOLA LAST?

Homemade granola will last for up to 1 month in an airtight container at room temperature.

CAN YOU FREEZE HOMEMADE GRANOLA?

Yes, you can freeze homemade granola. Once the granola has cooled, pack it in an airtight container and place it into a freezer. It will last for about 3 months.

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

• Maple Pecan Granola
• Pumpkin Pecan Coffee Cake
• Chocolate Chip Oatmeal Bars
• Pumpkin Bread
• Pecan Pie Bars
• Pumpkin Cupcakes

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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HOMEMADE PUMPKIN MAPLE GRANOLA

This Homemade Pumpkin Maple Granola is crunchy, sweet, full of autumn flavor and so easy to make. Made with pumpkin puree along with oats, pecans, maple syrup, pumpkin seeds, pumpkin spice, and coconut oil. Vegan, gluten-free option.

Course Breakfast, Snack

Cuisine Vegan

Diet Vegan

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 18 servings (about 3 cups)

Calories 119kcal

Author Plantiful Bakery

Ingredients

• 1 ½ cup (150g) rolled oats*
• 1 cup (115g) pecans
• ¼ cup (35g) pumpkin seeds
• ½ tbsp pumpkin spice
• pinch salt
• 1/3 cup (75g) pumpkin puree
• 1/3 cup (80g) maple syrup
• 3 tbsp (41g) coconut oil, melted

Instructions

• Preheat the oven to 320°F (160°C) and line the baking tray with parchment paper.
• To a mixing bowl, add rolled oats, pecans, pumpkin seeds, pumpkin spice, and a pinch of salt. Mix to combine. Then add in pumpkin puree, maple syrup, and melted coconut oil. Mix well until oats are completely coated in pumpkin puree and maple syrup.
• Spread the mixture evenly onto the baking tray and bake until golden brown (usually about 35 minutes, but all ovens vary). While baking, stir it from time to time to help it brown evenly. Be careful not to burn it.
• Once the granola is golden brown, remove it from the oven and let cool completely (it should crisp up).
• Enjoy with plant-based milk, yogurt, or on top of oatmeal!

Notes

Notes

* Gluten-free option: For GF granola, use certificate gluten-free rolled oats.

Storing:

Store the granola in an airtight container at room temperature for up to 1 month.

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

Nutrition

Serving: 27g (1/4 cup) | Calories: 119kcal

Nutrition Facts

Serving: ¼ cup (27g) / Calories: 119kcal / Total Fat: 8,2g / Saturated Fat: 2,5g / Cholesterol: 0mg / Total Carbohydrate: 10,2g / Fiber: 1,7g / Sugar: 3,2g / Protein: 2,3g / Sodium: 10mg / Potassium: 81mg / Iron: 0,7mg

Příspěvek HOMEMADE PUMPKIN MAPLE GRANOLA se objevil jako první na Plantiful Bakery.

Tento příspěvek je dostupný i v Češtině

These Vegan Chocolate Chip Walnut Cookies are chewy on the inside, crispy on the outside, absolutely delicious, and easy to make. They’re loaded with chocolate chips and roasted walnuts. Small batch. Dairy-free, eggless.

THESE CHOCOLATE CHIP WALNUT COOKIES ARE

• vegan
• dairy-free
• egg-free
• chewy on the inside
• crispy on the outside
• sweet
• gooey
• decadent
• so delicious
• made with applesauce
• easy to make
• freezer friendly
• baker-style cookies

WHAT YOU NEED TO MAKE CHOCOLATE CHIP WALNUT COOKIES

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

• Walnuts – For less bitter flavor, roast the walnuts. Roasted walnuts are more buttery and crunchy.
• Vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the dough.
• Granulated sugar – helps the cookies to spread.
• Brown sugar – keeps the moisture within the cookies – helps to make them chewy and soft.
• Applesauce – keeps the cookies soft on the inside.
• All-purpose flour – Sift the flour to avoid lumps in the dough.
• Cornstarch – makes the cookies thicker and softer in the center.
• Baking soda – leaven the dough and makes the cookies soft and chewy in texture.
• Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.
• Salt – balances the sweetness.
• Chocolate – use good quality dark chocolate chips or chunks.

Equipment you need:

• Baking tray – I recommend using a light-surface baking tray.
• Cotton kitchen towel
• Parchment paper
• Small bowl
• Medium-size bowl
• Large bowl
• Hand mixer or a stand mixer
• Silicon spatula or wooden spoon
• Large cookies scoop – you can also use ¼ cup
• Cooling rack

HOW TO MAKE THE BEST VEGAN CHOCOLATE CHIP WALNUT COOKIES

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

1. Step: Roast walnuts and take off the skin

Place the walnuts onto a baking tray and bake in preheated oven at 355°F (180°C) for about 5 minutes. Then put them into a cotton kitchen towel and rub off the skin. Set aside.

2. Step: Preheat the oven and prepare the baking tray

Preheat the oven to 340°F (170°C) and line the baking tray with parchment paper (it will prevent the cookies from burning at the bottom).

3. Step: Mix dry ingredients

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

4. Step: Make the cookie dough

In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar and brown sugar on medium speed for about 1 minute until creamy. Add applesauce and mix until incorporated. Scrape down the sides and mix again as needed to combine. Add in flour mixture and mix until combined. Then gently fold in chocolate chips and roasted walnuts.

5. Step: Bake the cookies

Scoop out 6 cookies (using a large cookie scoop or 1/4 cup) onto the baking tray (make some space between them) and bake for about 12-15 minutes (12 minutes more gooey cookies).

Take the cookies out of the oven and let them sit on the tray for a few minutes. When they’re still warm, top with extra chocolate chips and sprinkle with sea salt. Then transfer to a cooling rack and allow to cool for about 15-20 minutes before eating.

FREQUENTLY ASKED QUESTIONS:

DO I NEED TO REFRIGERATE THE COOKIE DOUGH BEFORE BAKING?

No, you don’t need to refrigerate the cookie dough. However, by doing so the cookies will spread less and have a richer flavor. I recommend refrigerating overnight for the best results. You can also freeze the cookies for about 1 hour before baking.

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

HOW TO STORE CHOCOLATE CHIP WALNUT COOKIES?

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

HOW LONG DO VEGAN CHOCOLATE CHIP WALNUT COOKIES LAST?

The cookies will maintain their taste and texture for up to 3 days at room temperature, but you can store them for up to 1 week in a cool place or fridge.

HOW TO FREEZE CHOCOLATE CHIP WALNUT COOKIES?

To freeze the baked cookies, first, make sure they are completely cool. Then put them in an airtight container or zip-lock bag and store them in the freezer for up to 3 months. Before serving, let them thaw at room temperature or warm in the oven preheated to 350°C (175°C) for a few minutes.

You can also freeze the cookie dough balls for up to 3 months. Then bake them for additional 2-5 minutes.

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

• Biscoff Stuffed Chocolate Cookies
• White Chocolate Pistachio Cookies
• Cookies and Cream Cookies
• Chocolate Orange Cookies
• Strawberry Oatmeal Cookies
• Walnut Crescent 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 CHOCOLATE CHIP WALNUT COOKIES

These Vegan Chocolate Chip Walnut Cookies are chewy on the inside, crispy on the outside, absolutely delicious, and easy to make. They’re loaded with chocolate chips and roasted walnuts. Small batch. Dairy-free, eggless.

Course Cookie, Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 6 large cookies

Calories 451kcal

Author Plantiful Bakery

Ingredients

• 70 g walnuts
• 100 g vegan butter, softened *
• 80 g granulated sugar
• 70 g brown sugar
• 2 tbsp unsweetened applesauce
• 140 g all-purpose flour
• 1 tbsp cornstarch
• ½ tsp baking soda
• ¼ tsp vanilla powder or 1 tsp vanilla extract
• pinch sea salt
• 70 g mini chocolate chips (or chocolate chunks) + extra on top

Instructions

Roast walnuts

• Place the walnuts onto a baking tray and bake in preheated oven at 355°F (180°C) for about 5 minutes. Then put them into a cotton kitchen towel and rub off the skin. Set aside.

Preheat the oven and prepare the baking tray

• Preheat the oven to 340°F (170°C) and line the baking tray with parchment paper.

Make the cookie dough

• In a bowl, combine all-purpose flour, cornstarch, baking soda, vanilla powder, 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 and brown sugar on medium speed for about 1 minute until creamy. Add applesauce and mix until incorporated. Scrape down the sides and mix again as needed to combine. Add in flour mixture and mix until combined. Then gently fold in chocolate chips and roasted walnuts.

Bake the cookies

• Scoop out 6 cookies (using a large cookie scoop or 1/4 cup) onto the baking tray (make some space between them) and bake for about 12-15 minutes (12 minutes more gooey cookies). **
• Take the cookies out of the oven and let them sit on the tray for a few minutes. When they’re still warm, top with extra chocolate chips and sprinkle with sea salt. Then transfer to a cooling rack and allow to cool for about 15-20 minutes before eating.

Notes

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

** For thicker and richer cookies: scoop out cookie dough into an airtight container and refrigerate for at least 2 hours, or overnight. Alternatively, place them into the freezer for about 1 hour.

Storing:

First, make sure the cookies have cooled completely. Store them in an airtight container at room temperature or in the fridge. The cookies will maintain their taste and texture for up to 3 days at room temperature. In the fridge, they'll last for up to 1 week. You can also freeze the cookies for up to 3 months.

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

Nutrition

Serving: 1cookie | Calories: 451kcal

Nutrition Facts

Serving: 1 cookie / Calories: 451kcal / Total Fat: 25,6g / Saturated Fat: 10,0g / Cholesterol: 0mg / Total Carbohydrate: 52,6g / Fiber: 2,5g / Sugar: 30,2g / Protein: 5,0g / Sodium: 148mg / Potassium: 161mg / Iron: 2,2mg

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

Tento příspěvek je dostupný i v Češtině

Vegan Pumpkin Gnocchi with Sage and Garlic Butter Sauce. They are soft on the inside, golden-brown and crispy on the outside, flavorful, and easy to make with just a few simple ingredients. Best served with white pepper and cashew parmesan cheese. The recipe includes step-by-step photos on how to make these delicious gnocchi at home. Dairy-free, eggless.

THESE PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE ARE

• vegan
• dairy-free
• egg-free
• flavorful
• soft on the inside
• crispy and golden-brown on the outside
• so delicious
• easy to make
• made with simple ingredients
• the ultimate autumn comfort food

WHAT YOU NEED TO MAKE PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE

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

• Potatoes – Use Yukon gold or russet potatoes.
• Pumpkin – I used Hokkaido pumpkin (Red Kuri squash) for this recipe, but you can experiment with other types of pumpkin and squashes. Make sure the pumpkin is ripe, or else the puree could be watery, and the dough would need much more flour to not be sticky.
• Flour – Use all-purpose flour or plain spelt flour. Some flours absorb liquid differently, so you may need to add more flour than the recipe calls for.
• Salt – I recommend using Ravaneō N°15 Flower of Salt.
• Pepper – I recommend using Ravaneō N°03 White Kampot Pepper – it gives it a powerful taste with earthy tones and an herbal aroma.
• Nutmeg – Adds fall flavor. It is an optional ingredient.
• Vegan butter – Use your favorite plant-based butter.
• Sage – Fresh sage leaves are the best to use for this recipe. However, dry sage will work as well. Sage is super easy to grow at home and can be used in many different meals.
• Garlic – adds delicious flavor to the dish.

HOW TO MAKE HOMEMADE CASHEW PARMESAN CHEESE

Check out this recipe:

EASY HOMEMADE VEGAN PARMESAN CHEESE

Making this Homemade Vegan Parmesan Cheese is so easy! It’s flavorful and cheesy. You will need only four ingredients and a food processor or blender. And it's done in less than 5 minutes!

Check out this recipe

HOW TO MAKE VEGAN PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE

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

1. Step: Boil potatoes

In a pot, boil the whole potatoes with their skin on for about 20-35 minutes or until they are easily pierced with a fork. Peel the potatoes while they’re still hot and then mash them with a potato masher or fork. Set aside to cool down to room temperature.

2. Step: Make pumpkin puree

Add the peeled pumpkin into a pot and boil for about 15-20 minutes or until fork-tender. Drain (make sure there’s no water left) and set aside to cool down to room temperature. Then mash with a fork into a puree.

3. Step: Make pumpkin gnocchi

To a large bowl, add mashed potatoes, pumpkin puree, flour, salt, white pepper, and a pinch of ground nutmeg. Mix everything together with a wooden spoon, then knead the dough with your hands to form a smooth dough. Don’t overmix the dough. Add more flour if the dough is too sticky.

Cut the dough into 4-8 pieces, then roll each piece into a rope and cut it into small gnocchi pieces with a sharp knife. Lightly dust work surface with flour between each rope as needed.

You can boil the gnocchi as is or make ridges on them. To make the ridges, place lightly floured gnocchi on the top of the fork rolling it down with your thumb. Repeat with the rest of the dough. Place the gnocchi on a lightly floured cutting board so they won’t stick together.

Note: You can refrigerate the gnocchi dough or freeze the gnocchi pieces for later.

4. Step: Boil the gnocchi

Bring a large pot of salted water to a boil. Add in the gnocchi and boil until they float to the top (stir to prevent them from sticking). Remove with a slotted spoon and set aside.

5. Step: Make sage and garlic butter sauce

Place a medium-size pan over medium heat, add in vegan butter and let it melt. Add in sage leaves and cook until fragrant. Add minced garlic and stir a few times. Finally, add in cooked pumpkin gnocchi, season with salt and pepper, and let them cook in the butter sauce until golden brown and crispy.

Serve with fresh white pepper and vegan parmesan cheese. Enjoy!

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE PUMPKIN GNOCCHI DOUGH?

Store the pumpkin gnocchi dough wrapped in aluminum foil in the fridge for up to 5 days.

HOW TO STORE PUMPKIN GNOCCHI LEFTOVERS?

First, make sure the leftover gnocchi have cooled down completely. Then store in an airtight container in the fridge for up to 3 days.

CAN YOU FREEZE HOMEMADE PUMPKIN GNOCCHI?

You can freeze uncooked gnocchi for up to 2 months. Store them in a plastic ziplock bag or an airtight container. When ready to eat, put them directly in boiling water and boil for a few minutes until they rise on the surface.

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

• Pumpkin Alfredo Sauce
• Roasted Pumpkin Soup
• Roasted Garlic Potato Soup
• Homemade Vegan Parmesan Cheese
• Lentil Bolognese Sauce
• Pizza Babka

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. 

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

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VEGAN PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE

Vegan Pumpkin Gnocchi with Sage and Garlic Butter Sauce. They are soft on the inside, golden-brown and crispy on the outside, flavorful, and easy to make with just a few simple ingredients. Best served with white pepper and cashew parmesan cheese. Dairy-free, eggless.

Course Dinner, Lunch, Main Course

Cuisine Italian

Diet Vegan

Prep Time 40 minutes

Cook Time 10 minutes

Total Time 50 minutes

Servings 2 servings

Calories 798kcal

Author Plantiful Bakery

Ingredients

Pumpkin Gnocchi:

• 220 g Yukon gold potatoes or russet potatoes
• 200 g fresh Hokkaido pumpkin peeled and cut into large pieces
• 270 g all-purpose flour + extra for flouring
• ¾ tsp salt
• white pepper to taste
• pinch ground nutmeg

Sage and Garlic Butter Sauce:

• 60 g vegan butter
• 15 fresh sage leaves
• 2 garlic cloves minced
• salt to taste
• white pepper to taste

Instructions

Potatoes

• In a pot, boil the whole potatoes with their skin on for about 20-35 minutes or until they are easily pierced with a fork. Peel the potatoes while they're still hot and then mash them with a potato masher or fork. Set aside to cool down to room temperature.

Pumpkin

• Add the peeled pumpkin into a pot and boil for about 15-20 minutes or until fork-tender. Drain (make sure there's no water left) and set aside to cool down to room temperature. Then mash with a fork into a puree.

Pumpkin Gnocchi

• To a large bowl, add mashed potatoes, pumpkin puree, flour, salt, white pepper, and a pinch of ground nutmeg. Mix everything together with a wooden spoon, then knead the dough with your hands to form a smooth dough. Don't overmix the dough. Add more flour if the dough is too sticky.
• Cut the dough into 4-8 pieces, then roll each piece into a rope and cut it into small gnocchi pieces with a sharp knife. Lightly dust work surface with flour between each rope as needed.
• You can boil the gnocchi as is or make ridges on them. To make the ridges, place lightly floured gnocchi on the top of the fork rolling it down with your thumb. Repeat with the rest of the dough. Place the gnocchi on a lightly floured cutting board so they won't stick together.
• Bring a large pot of salted water to a boil. Add in the gnocchi and boil until they float to the top (stir to prevent them from sticking). Remove with a slotted spoon and set aside.

Sage & Garlic Butter Sauce

• Place a medium-size pan over medium heat, add in vegan butter and let it melt. Add in sage leaves and cook until fragrant. Add minced garlic and stir a few times. Finally, add in cooked pumpkin gnocchi, season with salt and pepper, and let them cook in the butter sauce until golden brown and crispy.
• Serve with fresh white pepper and vegan parmesan cheese. Enjoy!

Notes

Storing:

Store the pumpkin gnocchi dough wrapped in aluminum foil in the fridge for up to 5 days.

To refrigerate any leftovers (cooked gnocchi with sauce), first, make sure the gnocchi have cooled down completely. Then store in an airtight container in the fridge for up to 3 days.

You can also freeze uncooked gnocchi for up to 2 months.

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

Nutrition

Serving: 1serving | Calories: 798kcal

Nutrition Facts

Serving: 1 / Calories: 798kcal / Total Fat: 23,6g / Saturated Fat: 11,3g / Cholesterol: 0mg / Total Carbohydrate: 126,6g / Fiber: 6,6g / Sugar: 5,3g / Protein: 16,9g / Sodium: 975mg / Potassium: 721mg / Iron: 8,0mg

Příspěvek VEGAN PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE 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.