THESE BLACKBERRY CHOCOLATE CUPCAKES ARE

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

WHAT YOU NEED TO MAKE BLACKBERRY CHOCOLATE CUPCAKES

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

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

Equipment you need:

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

HOW TO MAKE VEGAN BLACKBERRY CHOCOLATE CUPCAKES

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

1. Step: Preheat the oven and prepare the pan

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

2. Step: Make vegan buttermilk

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

3. Step: Combine dry ingredients

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

4. Step: Make cupcake batter

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

5. Step: Bake the cupcakes

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

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

6. Step: Make blackberry jam

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

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

7. Step: Make blackberry frosting

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

8. Step: Assemble the cupcakes

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

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

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE BLACKBERRY CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO VEGAN BLACKBERRY CHOCOLATE CUPCAKES LAST?

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

CAN YOU FREEZE BLACKBERRY CUPCAKES?

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:

• Strawberry Cupcakes
• Pastel Rainbow Cupcakes
• Lotus Biscoff Cupcakes
• Chocolate Cupcakes Filled With Ganache
• Blueberry Muffins with Crumble Topping
• Lemon Blueberry Layer 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!

Print

VEGAN BLACKBERRY CHOCOLATE CUPCAKES

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

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 28 minutes

Total Time 43 minutes

Servings 12 cupcakes

Calories 442kcal

Author Plantiful Bakery

Ingredients

Chocolate Cupcakes:

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

Blackberry Jam:

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

Blackberry Frosting:

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

Decoration (optional):

• fresh blackberries

Instructions

Preheat the oven and prepare the pan

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

Make vegan buttermilk

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

Make cupcake batter

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

Bake the cupcakes

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

Make blackberry jam

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

Make blackberry frosting

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

Assemble the cupcakes

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

Notes

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

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

Storing:

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

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

Nutrition

Calories: 442kcal

Nutrition Facts

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

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

THESE RAINBOW CUPCAKES ARE

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

WHAT YOU NEED TO MAKE PATEL RAINBOW CUPCAKES

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

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

Equipment you need:

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

HOW TO MAKE VEGAN RAINBOW CUPCAKES

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

1. Step: Preheat the oven and prepare the pan

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

2. Step: Make vegan buttermilk

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

3. Step: Combine dry ingredients

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

4. Step: Make cupcake batter

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

5. Step: Bake the cupcakes

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

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

6. Step: Make rainbow cream cheese frosting

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

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

7. Step: Assemble the cupcakes

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

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

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

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE CUPCAKES THE DAY BEFORE FROSTING THEM?

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

HOW TO STORE VEGAN CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO VEGAN RAINBOW CUPCAKES LAST?

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

CAN YOU FREEZE CUPCAKES?

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

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

• Lotus Biscoff Cupcakes
• Strawberry Cupcakes
• Chocolate Cupcakes Filled With Ganache
• Oreo Layer Cake
• Lemon Blueberry Layer Cake
• Gingerbread Sheet Cake With Molasses Buttercream Frosting

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 RAINBOW CUPCAKES

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

Course Dessert

Cuisine American, Czech

Diet Vegan

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 12 cupcakes

Calories 393kcal

Author Plantiful Bakery

Ingredients

Cupcakes:

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

Rainbow Frosting:

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

Instructions

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

Notes

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

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

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

Storing:

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

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

Nutrition

Calories: 393kcal

Nutrition Facts

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

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

THESE BANANA BREAD WAFFLES ARE

• vegan
• dairy-free
• egg-free
• golden brown and crispy on the outside
• soft on the inside
• full of sweet banana flavor
• naturally sweetened
• quick and easy to make
• packed with crunchy chunks of walnuts
• a perfect breakfast for banana bread lovers

WHAT YOU NEED TO MAKE BANANA BREAD WAFFLES

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

• All-purpose flour – For a healthier version, you can use spelt or whole-wheat flour.
• Baking powder – helps to raise the batter.
• Sea salt – balances the sweetness.
• Ground cinnamon – optional ingredient but adds nice warm flavor.
• Bananas – Make sure the bananas are overripe with lots of brown spots. That’s when they are super sweet and easy to mash. You can also use frozen bananas (overripe as well). Just let them thaw at room temperature or defrost them in the microwave before making the batter.
• Maple syrup – perfectly sweetens the banana waffles. Use organic maple syrup.
• Sunflower oil – or use canola oil or olive oil.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
• Apple cider vinegar – You can substitute it for lemon juice.
• Walnuts – Chopped the walnuts into small chunks, or you can also use a walnut meal. Use good-quality walnuts. You can also use chocolate chips instead.

Equipment you need:

• Medium-size bowl
• Whisk
• Large bowl
• Fork or potato masher
• Silicon spatula
• Waffle iron (non-stick)

HOW TO MAKE VEGAN BANANA BREAD WAFFLES

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

Making these banana bread waffles is super easy and comes with 3 following steps:

1. Step: Combine dry ingredients

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

2. Step: Make the waffle batter

Add bananas to a large bowl and mash them well with a potato masher or fork into applesauce-like consistency. Add maple syrup, sunflower oil, unsweetened almond milk, and apple cider vinegar, and stir to combine.

Sift the flour mixture into the mashed banana mixture and mix everything with a spatula until incorporated. Don’t overmix the batter. Finally, fold in chopped walnuts.

3. Step: Cook the waffles and serve

Heat the waffle iron and spray it with oil (if you don’t have non-stick waffle iron). When your waffle iron is hot enough, pour the batter (1/2 batter for 2 waffles) to cover the waffle iron on each side. Cook until golden brown, about 7-10 minutes. Remove from iron, set aside, and repeat the process with the remaining batter. Serve warm with sliced banana and maple syrup.

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE WAFFLE BATTER THE NIGHT BEFORE?

Yes, you can make the waffle batter the night before. Store it in an airtight container in the fridge for up to 1 day.

CAN I MAKE THE WAFFLES GLUTEN-FREE?

For a gluten-free version, use gluten-free 1:1 baking flour.

CAN I STORE LEFTOVER WAFFLES?

Yes! First, make sure the waffles have cooled completely. Then store them in an airtight container or a plastic zip-lock bag in the fridge for up to 3 days. Then reheat them in a microwave or oven for a few minutes.

CAN I FREEZE BANANA BREAD WAFFLES?

For sure! You can freeze the waffles for up to 3 months. Store them in a plastic zip-lock bag or an airtight container. To defrost them, bake them in preheated oven at 350°C (175°C) for about 5-10 minutes, or microwave for about 1 minute.

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

• Chocolate Chip Pancakes
• Cinnamon French Toasts
• Chocolate Chunk Banana Bread
• Lemon Blueberry Muffins
• Chocolate Chips Muffins
• Maple Pecan Granola

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 BANANA BREAD WAFFLES

These Vegan Banana Bread Waffles are golden brown, crispy on the outside, soft on the inside with crunchy chunks of walnuts. They are quick and easy to make in less than 15 minutes. Perfect as a sweet breakfast for a lazy weekend. Naturally sweetened. Dairy-free, egg-free.

Course Breakfast, Brunch, Dessert

Cuisine American, Vegan

Diet Vegan

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 waffles

Calories 326kcal

Author Plantiful Bakery

Ingredients

Banana Bread Waffles:

• 140 g all-purpose flour*
• 2 tbsp baking powder
• pinch of sea salt
• ¼ tsp ground cinnamon (optional)
• 200 g ripe bananas (=2 small bananas)
• 2 tbsp maple syrup
• 2 tbsp sunflower oil or canola oil
• 5 tbsp unsweetened almond milk or any plant-based milk
• 1 tbsp apple cider vinegar or lemon juice
• 40 g walnuts, chopped ** (=about ¼ cup)
• Baking spray (if you don’t have non-stick waffle iron)

Toppings (optional):

• banana sliced
• chopped walnuts
• maple syrup

Instructions

• To a medium-size bowl, add all-purpose flour, baking powder, ground cinnamon, and a pinch of sea salt. Mix with a whisk and set aside.
• Add bananas to a large bowl and mash them well with a potato masher or fork into applesauce-like consistency. Add maple syrup, sunflower oil, unsweetened almond milk, and apple cider vinegar, and stir to combine.
• Sift the flour mixture into the mashed banana mixture and mix everything with a spatula until incorporated. Finally, fold in chopped walnuts.
• Heat the waffle iron and spray it with oil (if you don’t have non-stick waffle iron). When your waffle iron is hot enough, pour the batter (1/2 batter for 2 waffles) to cover the waffle iron on each side. Cook until golden brown, about 7-10 minutes. Remove from iron, set aside, and repeat the process with the remaining batter. Serve warm with sliced banana and maple syrup.

Notes

* All-purpose flour: You can use spelt or whole-wheat flour for a healthier version.

** Walnuts: You can use any nuts or chocolate chips instead.

Storing:

You can freeze the waffles for up to 3 months. Store them in a plastic zip-lock bag or an airtight container. To defrost them, bake them in preheated oven at 350°C (175°C) for about 5-10 minutes, or microwave for about 1 minute.

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

Nutrition

Calories: 326kcal

Nutrition Facts

Serving: 1 waffle* / Calories: 326kcal / Total Fat: 14,1g / Saturated Fat: 1,4g / Cholesterol: 0mg / Total Carbohydrate: 46,2g / Fiber: 3,1g / Sugar: 12,4g / Protein: 5,8g / Sodium: 49mg / Potassium: 284mg / Iron: 2,1mg

* Nutrition Facts are counted without any toppings.

Příspěvek VEGAN BANANA BREAD WAFFLES se objevil jako první na Plantiful Bakery.

THESE CHOCOLATE COOKIES AND CREAM ARE

• vegan
• dairy-free
• egg-free
• chewy and soft on the inside
• crispy on the outside
• chocolaty
• quick and easy to make
• delicious
• packed with big chunks of Oreo cookies
• a perfect treat for Oreo lovers

WHAT YOU NEED TO MAKE CHOCOLATE COOKIES & CREAM COOKIES

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

• All-purpose flour – To make the cookies gluten-free, use gluten free 1:1 baking flour.
• Cornstarch – makes the cookies thicker and softer in the center.
• Cocoa powder – Use good-quality natural unsweetened cocoa powder.
• Baking soda – leavens the dough and makes the cookies soft and chewy in texture.
• Sea salt – balances the sweetness.
• Vegan butter – Use vegan butter that has around 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, therefore helps to make them chewy and soft.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
• Oreo cookies – Broke the cookies by hand to make big chunks.

Equipment you need:

• Baking tray – I recommend using a light-surface baking tray.
• Parchment paper
• Medium-size bowl
• Whisk
• Large bowl
• Hand mixer or a stand mixer
• Silicon spatula or wooden spoon
• Ice cream scoop – medium size – 2,8 tbsp/1,4 oz/2 inches (5cm)
• Cooling rack

HOW TO MAKE VEGAN CHOCOLATE COOKIES AND CREAM COOKIES

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

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

Preheat the oven to 350°F (175°C) and line the baking tray with parchment paper (it will prevent the cookies from burning at the bottom). Set the tray aside.

2. Step: Combine dry ingredients

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

3. Step: Make 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 unsweetened almond milk and mix until incorporated. Scrape down the sides and mix again as needed to combine. Add flour mixture, and mix on low until just combined. Add chunks of Oreo cookies and gently fold them in with a spatula or wooden spoon.

4. Step: Bake the cookies in preheated oven

Scoop out 10 dough balls (using medium size scoop – 2inch /5cm). Place the cookie dough ball on the prepared baking tray (make some space between them), top with more Oreo chunks (if desired), and bake in a preheated oven for 11-12 minutes.

Take the cookies out of the oven and let them sit on the tray for about 2 minutes. Then transfer them to a cooling rack and let cool for about 10 minutes.

FREQUENTLY ASKED QUESTIONS:

DOES THE COOKIE DOUGH NEED TO BE REFRIGERATE BEFORE BAKING?

No, you don’t need to refrigerate the cookie dough. Bake the cookies right after dividing them into balls. However, refrigerating the cookie dough (1 hour to overnight) will help to develop more flavor.

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

HOW TO STORE CHOCOLATE COOKIES & CREAM COOKIES?

First, make sure the cookies have cooled completely. Then store the cookies in an airtight container at room temperature or in the fridge.

HOW LONG DO VEGAN COOKIES & CREAM COOKIES LAST?

The cookies will maintain their taste and texture for 3 days at room temperature, but you can store them for up to 2 weeks in a cool place.

CAN I FREEZE COOKIES & CREAM COOKIES?

To freeze baked cookies, first, make sure they have cooled completely, 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 them in the oven preheated to 350°C (175°C) for a few minutes.

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

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

• White Chocolate Pistachio Cookies
• Chocolate Orange Cookies
• Strawberry Oatmeal Cookies
• Pretzel Chocolate Chip Skillet Cookie
• Vegan Chocolate Oreo Cake
• No-Bake Oreo Lasagna Dessert

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 COOKIES AND CREAM COOKIES

These Vegan Chocolate Cookies & Cream Cookies are soft, chewy, with big chunks of Oreo in every bite. They are quick and easy to make in less than 25 minutes. Dairy-free, egg-free.

Course Cookie, Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 10 minutes

Cook Time 11 minutes

Total Time 21 minutes

Servings 10 cookies

Calories 196kcal

Author Plantiful Bakery

Ingredients

• 135 g all-purpose flour
• 1 tbsp (8 g) cornstarch
• 2 tbsp (15g) unsweetened cocoa powder, natural
• 1/4 tsp baking soda
• pinch of sea salt
• 75 g (1/3 cup) vegan butter, soft*
• 67 g (1/4 cup) granulated sugar
• 50 g (1/4 cup) brown sugar
• 2 tbsp (30 ml) unsweetened almond milk (or any plant-based milk)
• 8 Oreo cookies roughly chopped (big chunks)

Instructions

• Preheat the oven to 350°F (175°C) and line the baking tray with parchment paper. Set aside.
• In a medium-size bowl, whisk together all-purpose flour, cornstarch, cocoa powder, baking soda, and a pinch of sea salt. 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 unsweetened almond milk and mix until incorporated. Scrape down the sides and mix again as needed to combine. Add flour mixture, and mix on low until just combined. Add chunks of Oreo cookies and gently fold them in with a spatula or wooden spoon.
• Scoop out 10 dough balls (using medium size scoop – 2inch /5cm). Place the cookie dough ball on the prepared baking tray (make some space between them), top with more Oreo chunks (if desired), and bake in a preheated oven for 11-12 minutes.
• Take the cookies out of the oven and let them sit on the tray for about 2 minutes. Then transfer them to a cooling rack and let cool for about 10 minutes.
• Serve and enjoy!

Notes

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

Storing:

First, make sure the cookies have cooled completely. Then store them in an airtight container at room temperature or in the fridge. They will maintain their taste and texture for 3 days at room temperature, but you can store them for up to 2 weeks in a cooler place. You can also freeze them for up to 3 months.

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

Nutrition

Calories: 196kcal

Nutrition Facts

Serving: 1 cookie / Calories: 196kcal / Total Fat: 8,1g / Saturated Fat: 4,0g / Cholesterol: 0mg / Total Carbohydrate: 29,9g / Fiber: 1,3g / Sugar: 15,1g / Protein: 2,2g / Sodium: 88mg / Iron: 0,8mg

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

THESE STRAWBERRY SWEET ROLLS ARE

• vegan
• dairy-free
• egg-free
• fluffy
• buttery
• fruity
• soft and gooey on the inside
• golden on the top
• indulgent
• easy to make
• topped with strawberry cream cheese frosting
• perfect vegan comfort dessert

WHAT YOU NEED TO MAKE STRAWBERRY SWEET ROLLS

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

• All-purpose flour – keeps the rolls light and fluffy because of its fine texture. You can also you half all-purpose flour and half bread flour.
• Granulated sugar – helps to activate the yeast and sweetens the rolls. It keeps them lighter in color, but you can also use brown sugar or coconut sugar.
• Instant active dry yeast (rapid rise yeast) – Instant yeast makes it much faster to make the dough.
• Sea salt – balances the sweetness.
• Vegan butter – Use vegan butter that has around 75-80% fat. For the filling and the frosting, let the butter soften at room temperature.
• Almond milk – For the dough, make sure it’s lukewarm. Use any plant-based milk of your choice, such as oat, soy, or cashew milk. You may need to add more milk because different flours absorb liquid differently.
• Strawberry jam – Use any strawberry jam of your choice.
• Strawberries – Use frozen or fresh strawberries and chop them into little chunks.
• Vegan cream cheese – I recommend using Violife cream cheese. Let it soften at room temperature before making the frosting.
• Powdered sugar – Sift the sugar to avoid lumps in the frosting.
• Freeze-dried strawberry powder – flavors and colors the cream cheese frosting.

Equipment you need:

• Large bowl
• A stand mixer (optional) – for the dough
• Wooden spoon or fork
• Kitchen towel
• Rolling pin
• Thin thread or unflavored floss or sharp knife
• Large baking dish
• Medium size bowl
• Hand mixer (or stand mixer) – for the frosting

HOW TO MAKE VEGAN STRAWBERRY SWEET ROLLS WITH STRAWBERRY CREAM CHEESE FROSTING

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

1. Step: Make the dough and let it proof

In a large bowl, combine all-purpose flour, sugar, instant yeast, and sea salt. Add melted vegan butter and lukewarm almond milk. Mix together with a wooden spoon or fork (different flours absorb liquid differently, so if it’s too dry, add a little bit of milk), then transfer to a lightly floured surface and knead with your hands for about 5-10 minutes until the dough is soft.

Place the dough into a lightly oiled bowl, cover with a kitchen towel, and set aside to rise in a warm place for about 1 hour until doubled in size (it can take longer in a cooler place).

2. Step: Prepare a baking dish

Grease a large baking dish with vegan butter or oil. Set aside.

3. Step: Assemble the rolls

After the dough has doubled, punch the dough down and place it on a lightly floured surface. Sprinkle a little extra flour on top of the dough. Use a rolling pin to roll out the dough into a large rectangle, about 12in x 16in/30cm x 40 cm.

Spread soft vegan butter all over the dough, almost reaching the edges. Spread strawberry jam over the butter layer. Then arrange chopped strawberries on top.

Roll the dough lengthwise into a tight roll. Using a sharp knife or thin thread, slice the roll into 12 even rolls, and place it in the prepared baking dish.

Cover with a kitchen towel, and let rise in a warm place for 30 minutes until doubled in size.

4. Step: Preheat the oven

While you let the rolls proof, preheat the oven to 355°F (180°C).

5. Step: Bake the rolls

Bake the sweet rolls in preheated oven for 30 minutes. If the rolls start to get too brown on the top during the baking, cover the top with aluminum foil. Remove from the oven and let cool for 10 minutes while you prepare the frosting.

6. Step: Make the frosting

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

Spread the frosting onto the strawberry rolls and serve.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE STRAWBERRY SWEET ROLLS?

Store the strawberry sweet rolls in an airtight container at room temperature or in the fridge.

HOW LONG DO VEGAN STRAWBERRY ROLLS LAST?

The strawberry rolls will keep up to 2 days at room temperature or up to 5 days in the fridge.

CAN I FREEZE STRAWBERRY SWEET ROLLS?

To freeze the strawberry sweet rolls, place them in an airtight container and store them in the freezer for up to 3 months. Before serving, let them thaw at room temperature or reheat them in the oven preheated at 355°C (180°C) for a few minutes.

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

• Strawberry Cupcakes
• Strawberry Oatmeal Cookies
• New York Style Baked Cheesecake with Raspberry Sauce
• Blueberry Muffins
• Lemon Poppy Seed 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 STRAWBERRY SWEET ROLLS

Vegan Strawberry Sweet Rolls stuffed with gooey strawberry filling and topped with sweet vegan strawberry cream cheese frosting. They are soft, fluffy, buttery, and easy to make. Dairy-free, egg-free.

Course Breakfast, Dessert, Snack

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 30 minutes

Raising Time: 1 hour 30 minutes

Total Time 2 hours 15 minutes

Servings 12 rolls

Calories 367kcal

Author Plantiful Bakery

Ingredients

Sweet Rolls:

• 500 g all-purpose flour
• 60 g granulated sugar
• 1 package (8g) instant yeast (rapid rise yeast)
• pinch sea salt
• 65 g vegan butter, melted*
• 250 ml almond milk, lukewarm (or any plant-based milk)

Filling:

• 100 g vegan butter, soft*
• 130 g strawberry jam
• 60 g frozen or fresh strawberries, chopped

Strawberry Cream Cheese Frosting:

• 70 g unsalted vegan cream cheese, soft** (Violife Creamy Original)
• 50 g unsalted vegan butter, soft*
• 70 g powdered sugar
• 3 tbsp freeze-dried strawberry powder
• 2-3 tbsp almond milk, room temperature (or any plant-based milk)

Instructions

• In a large bowl, combine all-purpose flour, sugar, instant yeast, and sea salt. Add melted vegan butter and lukewarm almond milk. Mix together with a wooden spoon or fork (different flours absorb liquid differently, so if it's too dry, add a little bit of milk), then transfer to a lightly floured surface and knead with your hands for about 5-10 minutes until the dough is soft.
• Place the dough into a lightly oiled bowl, cover with a kitchen towel, and set aside to rise in a warm place for about 1 hour until doubled in size.
• Grease a large baking dish with vegan butter or oil. Set aside.
• After the dough has doubled, punch the dough down and place it on a lightly floured surface. Sprinkle a little extra flour on top of the dough. Use a rolling pin to roll out the dough into a large rectangle, about 12in x 16in/30cm x 40 cm. Spread soft vegan butter all over the dough, almost reaching the edges. Spread strawberry jam over the butter layer. Then arrange chopped strawberries on top. Roll the dough lengthwise into a tight roll. Using a sharp knife or thin thread, slice the roll into 12 even rolls, and place it in the prepared baking dish.
• Cover with a kitchen towel, and let rise in a warm place for 30 minutes until doubled in size.
• While you let the rolls proof, preheat the oven to 355°F (180°C).
• Bake the sweet rolls in preheated oven for 30 minutes. If the rolls start to get too brown on the top during the baking, cover the top with aluminum foil. Remove from the oven and let cool for 10 minutes while you prepare the frosting.
• Add soft vegan butter and cream cheese to a medium-size bowl (alternatively, add them to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Add in powdered sugar and freeze-dried strawberry powder, and mix until fully combined. While mixing, add one tablespoon at a time of almond milk and mix until incorporated and fluffy.
• Spread the frosting onto the strawberry rolls and serve.

Notes

* Vegan butter: Use vegan butter that has around 75-80% fat. For the filling and the frosting, let the butter soften at room temperature.

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

Storing:

Store the strawberry sweet roll in an airtight container at room temperature for up to 2 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

Calories: 367kcal

Nutrition Facts

Serving: 1 roll / Calories: 367kcal / Total Fat: 16,4g / Saturated Fat: 8,5g / Cholesterol: 0mg / Total Carbohydrate: 50,1g / Fiber: 1,7g / Sugar: 17,2g / Protein: 4,6g / Sodium: 75mg / Iron: 2,0mg

Příspěvek VEGAN STRAWBERRY SWEET ROLLS se objevil jako první na Plantiful Bakery.

THESE BISCOFF CUPCAKES ARE

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

WHAT YOU NEED TO MAKE BISCOFF CUPCAKES

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

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

Equipment you need:

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

HOW TO MAKE VEGAN BISCOFF CUPCAKES

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

1. Step: Preheat the oven and prepare the pan

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

2. Step: Make vegan buttermilk

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

3. Step: Combine dry ingredients

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

4. Step: Make cupcake batter

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

5. Step: Bake the cupcakes

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

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

6. Step: Make Biscoff buttercream

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

7. Step: Assemble the cupcakes

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

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

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

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

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE BISCOFF CUPCAKES THE DAY BEFORE FROSTING?

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

HOW TO STORE BISCOFF CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO VEGAN BISCOFF CUPCAKES LAST?

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

CAN YOU FREEZE BISCOFF CUPCAKES?

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

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

• Strawberry Cupcakes
• Chocolate Cupcakes Filled With Ganache
• Chocolate Oreo Layer Cake
• Gingerbread Sheet Cake With Molasses Buttercream Frosting
• Biscoff Chocolate Lava Cake
• Biscoff White Nougat Chocolate Blondies

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 BISCOFF CUPCAKES

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

Course Dessert

Cuisine European

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 cupcakes

Calories 470kcal

Author Plantiful Bakery

Ingredients

Cupcakes:

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

Filling:

• 100 g Lotus Biscoff spread melted

Buttercream Frosting:

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

Topping (optional):

• crushed Lotus Biscoff cookies
• 40 g Louts Biscoff spread melted

Instructions

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

Notes

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

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

Storing:

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

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

Nutrition

Calories: 470kcal

Nutrition Facts

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

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

THESE CHOCOLATE CRUMBLE CHEESECAKE BARS ARE

• vegan
• dairy-free
• egg-free
• rich
• chocolaty
• so delicious
• easy to make
• made with buttery chocolate streusel and creamy tofu cheesecake filling
• classic Czech dessert

WHAT YOU NEED TO MAKE CHOCOLATE CRUMBLE CHEESECAKE BARS

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

• All-purpose flour
• Granulated sugar – You can also use brown sugar or coconut sugar for the streusel.
• Cocoa powder – Use good-quality natural cocoa powder.
• Baking powder – leavens the crumble dough.
• Sea salt – balances the sweetness.
• Vegan butter – Use vegan butter that has around 75-80% fat. Let the butter soften at room temperate before making the dough.
• Almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
• Extra-firm tofu – You can also use firm tofu. Press the liquid out of the tofu before making the cheesecake filling.
• Vanilla extract or vanilla sugar
• Rum – adds more flavor to the cheesecake filling. Optional ingredients.
• Lemon juice and lemon zest – adds tangy and citrusy flavor to the cheesecake filling.

Equipment you need:

• Baking pan – 23×23 cm/9×9 inches
• Parchment paper
• Medium-size bowl
• Whisk
• High-speed blender or food processor

HOW TO MAKE VEGAN CHOCOLATE CRUMBLE CHEESECAKE BARS

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

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

Preheat the oven to 350°F (180°C). Lightly grease a 9×9 inches/23x23cm square pan with oil or vegan butter. Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips to secure it. The parchment paper will prevent the cheesecake bars from sticking to the pan.

2. Step: Make chocolate streusel and let it chill

To a medium-size mixing bowl, add all-purpose flour, granulated sugar, cocoa powder, baking powder, and a pinch of sea salt, and whisk to combine. Add soft vegan butter and almond milk and mix with your hands to a firm dough. Then place it in the freezer for 30-40 minutes to set.

3. Step: Make the cheesecake filling

To high-speed blender or food processor, add extra-firm tofu, granulated sugar, almond milk, vanilla extract or vanilla sugar, rum, lemon juice, and lemon zest, and blend on high speed until smooth and creamy.

4. Step: Bake the crumble cheesecake bars

Put 2/3 of the dough into the pan and press it evenly to the sides. Use the bottom of the measuring cup or spoon to flatten it and smooth the top. Pour the cheesecake filling and smooth it evenly. Then grate or crumble the remaining dough over the top of the cheesecake filling.

Bake in the preheated oven for 30 minutes or until the edges separate from the pan. Let cool completely before serving.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE CRUMBLE CHEESECAKE BARS?

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

HOW LONG DO VEGAN CRUMBLE CHEESECAKE BARS LAST?

The bars will last for about 4 days at room temperature or up to a week in the fridge.

CAN I FREEZE CRUMBLE CHEESECAKE BARS?

To freeze the chocolate crumble bars, first make sure they are completely cool, then store them in an airtight container or plastic zip-lock bag 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:

• Cinnamon Streusel Coffee Cake
• Super Fudgy Brownies
• Biscoff White Nougat Chocolate Blondies
• Lemon Blueberry Muffins With Crumble Top
• Baked Cheesecake With Raspberry Sauce

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 CRUMBLE CHEESECAKE BARS

Vegan Chocolate Crumble Cheesecake Bars. This classic Czech dessert in a vegan version is made with buttery chocolate streusel and creamy tofu cheesecake filling. It is rich, chocolaty, super delicious, and easy to make. Dairy-free, egg-free.

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 30 minutes

Chilling Time: 30 minutes

Total Time 1 hour 10 minutes

Servings 9 bars

Calories 356kcal

Author Plantiful Bakery

Ingredients

Chocolate Crumble:

• 200 g all-purpose flour
• 100 g granulated sugar
• 20 g cocoa powder natural
• 1 tsp baking powder
• pinch sea salt
• 150 g vegan butter, softened*
• 2 tbsp almond milk, room temperature (or any plant-based milk)

Cheesecake Filling:

• 400 g extra-firm tofu**
• 120 g granulated sugar
• 5 tbsp almond milk (or any plant-based milk)
• 1 tsp vanilla extract or 1 package (8g) vanilla sugar
• 1 tbsp rum (optional)
• 1 tbsp lemon juice
• zest of ½ lemon

Instructions

• Preheat the oven to 350°F (180°C). Lightly grease a 9x9 inches/23x23cm square pan with oil or vegan butter. Then line the pan with a strip of parchment paper.
• To a medium-size mixing bowl, add all-purpose flour, granulated sugar, cocoa powder, baking powder, and a pinch of sea salt, and whisk to combine. Add soft vegan butter and almond milk and mix with your hands to a firm dough. Then place it in the freezer for 30-40 minutes to set.
• To high-speed blender or food processor, add extra-firm tofu, granulated sugar, almond milk, vanilla extract or vanilla sugar, rum, lemon juice, and lemon zest, and blend on high speed until smooth and creamy.
• Put 2/3 of the dough into the pan and press it evenly to the sides. Use the bottom of the measuring cup or spoon to flatten it and smooth the top. Pour the cheesecake filling and smooth it evenly. Then grate or crumble the remaining dough over the top of the cheesecake filling.
• Bake in the preheated oven for 30 minutes or until the edges separate from the pan. Let cool completely before serving.
• Cut into bars, dust with powdered sugar, and enjoy!

Notes

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

** Extra-firm tofu: You can also use firm tofu. Press the liquid out of the tofu before making the cheesecake filling.

Storing:

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

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

Nutrition

Calories: 356kcal

Nutrition Facts

Serving: 1 bar / Calories: 356kcal / Total Fat: 17,1g / Saturated Fat: 7,4g / Cholesterol: 0mg / Total Carbohydrate: 44,5g / Fiber: 1,8g / Sugar: 25,9g / Protein: 8,7g / Sodium: 41,9mg / Iron: 2,5mg / Calcium: 187mg

Příspěvek VEGAN CHOCOLATE CRUMBLE CHEESECAKE BARS se objevil jako první na Plantiful Bakery.

THIS OREO CAKE IS

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

WHAT YOU NEED TO MAKE VEGAN CHOCOLATE OREO CAKE

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

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

Equipment you need:

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

HOW TO MAKE VEGAN CHOCOLATE OREO CAKE

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

Make sure that everything is weighed and measured precisely.

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

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

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

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

HOW TO MAKE VEGAN OREO BUTTERCREAM FROSTING

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

HOW TO MAKE CHOCOLATE GANACHE FOR CAKE DRIP

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

HOW TO ASSEMBLE AND DECORATE OREO CAKE

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

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

Remove cake from the fridge and finish frosting with a thick layer of buttercream frosting around the sides and the top (leave some frosting for decoration on top of the cake, if desired). Place in the fridge to chill again while you make the ganache.

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

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE OREO CAKE?

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

HOW LONG DOES VEGAN CHOCOLATE OREO CAKE LAST?

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

CAN I FREEZE THE CHOCOLATE OREO CAKE?

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

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

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

• Chocolate Cupcakes Filled With Ganache
• Strawberry Cupcakes
• Gingerbread Sheet Cake With Molasses Buttercream Frosting
• Baked Cheesecake with Raspberry Sauce
• No-Bake Peanut Butter Chocolate Pie
• Super Fudgy Brownies

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 OREO CAKE

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

Course Dessert

Cuisine American, Czech

Diet Vegan

Prep Time 30 minutes

Cook Time 30 minutes

Chilling Time: 1 hour

Total Time 2 hours

Servings 8 '' cake

Calories 759kcal

Author Plantiful Bakery

Ingredients

Chocolate Cake:

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

Oreo Buttercream Frosting:

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

Ganache Drip:

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

To decorate (optional):

• 12 Oreo cookies

Instructions

Preheat the oven and prepare the cake pans

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

Whisk dry ingredients

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

Make the batter

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

Bake the cake

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

Make Oreo buttercream frosting

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

Assemble the cake

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

Make chocolate ganache

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

Decorate the cake

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

Notes

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

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

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

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

The butter for the buttercream frosting must be softened.

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

Storing:

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

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

Nutrition

Calories: 759kcal

Nutrition Facts

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

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

THIS SMOOTHIE IS

• vegan
• dairy-free
• gluten-free
• flavorful
• rich
• refreshing
• healthy
• so delicious
• simple
• easy to make
• perfect quick breakfast or snack

WHAT YOU NEED TO MAKE SALTED CARAMEL MOCHA SMOOTHIE

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

• Bananas – for better texture, use frozen bananas.
• Cold coffee – use cold brew or coffee cooled in the fridge.
• Almond milk – or use any plant-based milk, such as oat, soy, or cashew milk.
• Dates – gives the smoothie caramel flavor. If your dates are too hard, soak them in hot water for about 10 minutes, and then drain. Add more dates if you want a sweeter smoothie.
• Peanut butter – makes the smoothie super creamy. Use good-quality smooth natural peanut butter.
• Cocoa powder
• Ground coffee – adds more coffee flavor. You can also use instant espresso powder. If you don’t like strong coffee flavor, skip this ingredient.
• Sea salt – for delicious, salted caramel flavor. Also, it brings out the sweetness.
• Optional: caramel sauce – smooth peanut butter + maple syrup + sea salt

Equipment you need:

• High-speed blender – For a perfectly smooth and creamy consistency, use a high-speed blender. It will be also easier to blend dates and frozen bananas.

SMOOTHIE ADD-INS

• flax seeds
• hemp seeds
• chia seed
• cocoa nibs
• oats
• spinach
• protein powder
• maca powder

GARNISH IDEAS

• cocoa powder
• ground coffee
• chia seeds
• hemp seeds
• shredded coconut
• chocolate shavings
• coconut whipped cream

HOW TO MAKE VEGAN SALTED CARAMEL MOCHA SMOOTHIE

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

1. Place all the ingredients for the smoothie into a high-speed blender and blend on high until smooth, ensuring there are no remaining chunks of dates. If the consistency is too thick, add a little bit of almond milk or cold coffee. If you like a sweeter smoothie, add more dates.
2. For the caramel sauce, combine smooth peanut butter, maple syrup, and a pinch of sea salt into a smooth sauce. Drizzle some caramel sauce at the sides of the glasses. (optional)
3. Pour the smoothie into a glass. Add your favorite toppings, if desired, and enjoy!

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE SMOOTHIE AHEAD OF TIME?

Yes, you can make this smoothie the night before and store it in the fridge, so it’s ready to go in the morning.

CAN I STORE THE SMOOTHIE IN THE FRIDGE?

The smoothie is best to enjoy immediately, but you can store it in the fridge for 1-2 days.

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

• Chocolate Protein Smoothie Bowl
• Peanut Butter and Jelly Overnight Oats
• Peanut Butter Protein Bars
• No-Bake Salted Caramel Cookie Dough Bars
• Coffee Bliss Balls
• Maple Pecan Granola

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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SALTED CARAMEL MOCHA SMOOTHIE

This Salted Caramel Mocha Smoothie is rich, flavorful, refreshing, and super delicious. It is made from frozen bananas, peanut butter, dates, almond milk, coffee, and sea salt. Perfect quick and easy healthy breakfast or snack. Vegan, gluten-free, dairy-free.

Course Breakfast, Drinks, Snack

Cuisine Czech

Diet Gluten Free, Vegan

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 smoothie

Calories 416kcal

Author Plantiful Bakery

Ingredients

Smoothie:

• 150 g frozen bananas (=1 extra-large banana or 1 ½ small banana)
• ½ cup (120 ml) cold coffee
• 1/3 cup (80 ml) almond milk (or any plant-based milk)
• 4-5 soft dates*
• 2-3 tbsp smooth peanut butter natural
• 1 tsp cocoa powder
• ¼ tsp ground coffee (optional – for more intense coffee flavor)
• ¼ tsp sea salt

Caramel Sauce (optional):

• 1 tbsp smooth peanut butter natural
• 1-2 tbsp maple syrup
• pinch of sea salt (optional)

Instructions

• Place all the ingredients for the smoothie into a high-speed blender and blend on high until smooth, ensuring there are no remaining chunks of dates. If the consistency is too thick, add a little bit of almond milk or cold coffee.
• For the caramel sauce, combine smooth peanut butter, maple syrup, and a pinch of sea salt into a smooth sauce. Drizzle some caramel sauce at the sides of the glasses. (optional)
• Pour the smoothie into a glass. Add your favorite toppings, if desired, and enjoy!

Notes

* Dates: If your dates are too hard, soak them in hot water for about 10 minutes, and then drain.

Storage:

You can store the smoothie in the fridge for 1-2 days. It may thicken a bit.

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

Nutrition

Calories: 416kcal

Nutrition Facts

Serving: 1 smoothie / Calories: 416kcal / Total Fat: 17,6g / Saturated Fat: 2,9g / Cholesterol: 0mg / Total Carbohydrate: 63,7g / Fiber: 9,8g / Sugar: 37,9g / Protein: 10,8g / Sodium: 634mg / Potassium: 954mg / Iron: 1,4mg

* Nutrition facts are calculated without caramel sauce.

Příspěvek SALTED CARAMEL MOCHA SMOOTHIE se objevil jako první na Plantiful Bakery.

THESE WHITE CHOCOLATE PISTACHIO COOKIES ARE

• vegan
• dairy-free
• egg-free
• chewy and soft on the inside
• crispy on the outside
• flavorful
• super delicious
• quick and easy to make
• done in 1 bowl
• packed with white chocolate and roasted pistachios

WHAT YOU NEED TO MAKE WHITE CHOCOLATE PISTACHIO COOKIES

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

• Vegan butter – use vegan butter that has around 75-80% fat. Let the butter soft at room temperate before making the dough.
• White granulated sugar
• Brown sugar – keeps the moisture within the cookies, therefore helps to make them chewy and soft.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
• All-purpose flour
• Cornstarch – improves the texture – makes the cookies softer in the center.
• Baking soda – leaven the dough and makes the cookies soft and chewy in texture.
• Sea salt– balances the sweetness.
• Pistachios – Roughly chop the pistachios so they are evenly distributed within the dough. Use roasted, unsalted good-quality pistachios.
• Vegan white chocolate – Use a good-quality vegan white chocolate bar (or chips). I like to use one by iChoc.

Equipment you need:

• Baking tray – I recommend using a light-surface baking tray.
• Parchment paper
• Medium-size mixing bowl
• Hand mixer or a stand mixer
• Ice cream scoop – medium size – 2,8 tbsp/1,4 oz/2 inches (5cm)
• Cooling rack

HOW TO MAKE VEGAN WHITE CHOCOLATE PISTACHIO COOKIES

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

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

Preheat the oven to 350°F (175°C) and line the baking tray with parchment paper (it will prevent the cookies from burning at the bottom). Set the tray aside.

2. Step: Make cookie dough

To a medium-size mixing bowl, add vegan butter, white cane sugar, and brown sugar and mix with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and mix until combine. Then add half of the all-purpose flour, cornstarch, baking soda, and a pinch of sea salt, mix, add the rest of the flour and mix again with a hand mixer or spatula until just combined. Be careful not to overmix the dough. Fold in chopped pistachios and vegan white chocolate.

3. Step: Bake the cookies in preheated oven

Scoop out 10 dough balls (using medium size scoop – 2inch /5cm). Place the cookie dough ball on the prepared baking tray (make some space between them), top with more white chocolate chunks and chopped pistachios, and bake them in a preheated oven for 11-12 minutes.

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

FREQUENTLY ASKED QUESTIONS:

DOES THE COOKIE DOUGH NEED TO BE REFRIGERATE BEFORE BAKING?

No, you don’t need to refrigerate the cookie dough. Bake the cookies right after dividing them into balls. However, refrigerating the cookie dough (1 hour to overnight) will help to develop more flavor.

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

HOW TO STORE WHITE CHOCOLATE PISTACHIO COOKIES?

First, make sure the cookies cooled completely. Then store them in an airtight container at room temperature or in the fridge.

HOW LONG DO VEGAN PISTACHIO COOKIES LAST?

The cookies will maintain their taste and texture for 3 days at room temperature. But you can store them for up to 2 weeks.

CAN I FREEZE WHITE CHOCOLATE PISTACHIO COOKIES?

Yes, you can freeze the cookies for up to 3 months. Make sure they are completely cool, then store them in an airtight container or bag. Before serving, let them thaw at room temperature (or warm them in the preheated oven to 350°C (180°C) for few minutes).

You can also freeze them before baking (scoops of cookie dough balls). Then bake them for additional 2-5 minutes than the recipe calls.

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

• Chocolate Orange Cookies
• Strawberry Oatmeal Cookies
• Biscoff White Nougat Chocolate Blondies
• Walnut Crescent Cookies
• Pretzel Chocolate Chip Skillet Cookie

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 WHITE CHOCOLATE PISTACHIO COOKIES

These Vegan White Chocolate Pistachio Cookies have a chewy center, crispy edges, and delicious taste in every bite. They are quick and easy to make in less than 25 minutes. No dough chilling. Dairy-free, egg-free.

Course Cookie, Dessert, Snack

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 11 minutes

Total Time 21 minutes

Servings 10 cookies

Calories 201kcal

Author Plantiful Bakery

Ingredients

• 76 g (1/3 cup) vegan butter, softened at room temperature *
• 67 g (1/4 cup) white granulated sugar
• 50 g (1/4 cup) brown sugar
• 2 tbsp (30 ml) unsweetened almond milk (or any plant-based milk)
• 140 g (1 cup) all-purpose flour
• 1 tbsp (8 g) cornstarch
• 1/2 tsp baking soda
• pinch of sea salt
• 42 g (1/3 cup) pistachios, chopped (roasted, unsalted)
• 40 g (1,4oz) vegan white chocolate, chopped (iChoc)

Instructions

• Preheat the oven to 350°F (175°C) and line the baking tray with parchment paper. Set aside.
• To a medium-size mixing bowl, add vegan butter, white cane sugar, and brown sugar and mix with a hand mixer for about 1 minute until fluffy. Add unsweetened almond milk and mix until combine. Then add half of the all-purpose flour, cornstarch, baking soda, and a pinch of sea salt, mix, add the rest of the flour and mix again with a hand mixer or spatula until just combined. Be careful not to overmix the dough. Fold in chopped pistachios and vegan white chocolate.
• Scoop out 10 dough balls (using medium size scoop – 2inch /5cm). Place the cookie dough ball on the prepared baking tray (make some space between them), top with more white chocolate chunks and chopped pistachios, and bake in a preheated oven for 11-12 minutes.
• Take the cookies out of the oven and let them sit on the tray for about 2-3 minutes. Then transfer them to a cooling rack and let cool for about 10 minutes.
• Enjoy!

Notes

* Vegan butter: Use vegan butter that has around 75-80% fat. Let the butter soft at room temperate before making the dough.

Storage:

First, make sure the cookies cooled completely. Then store them in an airtight container at room temperature or in the fridge. They will maintain their taste and texture for 3 days at room temperature. But you can store them for up to 2 weeks. You can also freeze them for up to 3 months.

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

Nutrition

Calories: 201kcal

Nutrition Facts

Serving: 1 cookie / Calories: 201kcal / Total Fat: 9,8g / Saturated Fat: 4,3g / Cholesterol: 0mg / Total Carbohydrate: 22,6g / Fiber: 0,9g / Sugar: 13,8g / Protein: 2,4g / Sodium: 89mg / Iron: 0,8mg

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

THESE LEMON BLUEBERRY MUFFINS ARE

• vegan
• dairy-free
• egg-free
• soft
• fluffy
• moist
• zesty
• made with fresh blueberries and lemon zest
• topped with 3-ingredient streusel
• easy to make
• so delicious
• bakery-style muffins
• perfect as snack or breakfast

WHAT YOU NEED TO MAKE BLUEBERRY STREUSEL MUFFINS

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

• Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
• Lemon juice – In combination with almond milk, it creates vegan buttermilk, which improves the texture of muffins. You can substitute for apple cider vinegar.
• All-purpose flour – Sift the flour to avoid lumps in the batter.
• Cornstarch – improves the texture – makes them softer.
• Baking powder and baking soda – Leavening agents that help to raise the batter.
• Sea salt – balances the sweetness.
• White granulated sugar – keeps the muffins light in color.
• Sunflower oil – or use canola oil or melted coconut oil.
• Vegan yogurt – Makes the muffins moist. Use plant-based plain yogurt (preferably unsweetened). It should have room temperature. You can also use unsweetened applesauce instead.
• Lemon zest – zesty lemon flavor goes perfectly well with blueberries.
• Blueberries – use fresh blueberries. Dry blueberries will work as well.

For streusel topping, you need:

• All-purpose flour
• White granulated sugar – you can substitute for brown sugar
• Vegan butter – make sure the butter is cold

Equipment you need:

• 3 medium-size mixing bowls
• Fork
• Whisk
• Sifter
• Muffin pan – for 12 muffins.
• Muffin liners – 12x
• Cooling rack

HOW TO MAKE VEGAN LEMON BLUEBERRY STREUSEL MUFFINS

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

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

Preheat the oven to °400°F (200°C) and line the muffin pan with 12 muffin liners. Set aside.

2. Step: Make the vegan buttermilk

To the unsweetened almond milk, add a tablespoon of lemon juice and stir. Set aside.

3. Step: Make streusel topping

In a bowl, combine all-purpose flour and granulated sugar. Then cut cold vegan butter into small cubes and add to the mixture. Combine with a fork until slightly crumbly. You can also use your hands for combining, but you will have to work quickly to avoid melting the butter.

4. Step: Mix dry ingredients

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

5. Step: Mix wet ingredients

To a mixing bowl, add white granulated sugar, sunflower oil, vegan yogurt, and lemon zest. Mix with a whisk until well combined. Next, add the vegan buttermilk and mix until combined.

6. Step: Combine wet and dry ingredients

To the wet mixture, sift dry ingredients, and mix with a whisk until just combined. Don’t overmix the batter. Then fold in fresh blueberries.

7. Step: Bake the muffins

Evenly divide the batter into 12 muffin liners you prepared earlier. Crumble the streusel on the top and place the pan into the preheated oven.

Bake at 400°F (200°C) for 5 min (this will help the muffins to create that nice bakery-style muffin top), then turn the oven to 350°F (180°C) and bake for 15-20 min. The muffins are done when a toothpick inserted into the middle comes out clean. If it looks wet, bake for another 5 minutes because ovens can vary.

8. Step: Let the muffins cool completely

Let the muffins cool in the pan for about 15-20 minutes, then add them to a cooling rack and let cool completely.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE BLUEBERRY MUFFINS?

First, make sure they cool completely. Then store in an airtight container lined with a paper towel at room temperature. You can store them in the fridge, but it would change their texture.

HOW LONG DO BLUEBERRY MUFFINS LAST?

The blueberry muffins will maintain their texture for 2-3 days at room temperature in the container. In the fridge, they will last up to a week.

CAN I FREEZE BLUEBERRY MUFFINS?

Yes, you can freeze the muffins for up to 3 months. Make sure they are cooled completely. Then put them in an airtight container or ziplock freezer bag and place them into the freezer. Then just let them thaw at room temperature or rewarm in the oven for a few minutes.

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

• Chocolate Chip Muffins
• Lemon Poppy Seed Loaf Cake
• Cinnamon Streusel Coffee Cake
• Chocolate Chip Banana Bread
• 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 BLUEBERRY STREUSEL MUFFINS

These Vegan Lemon Blueberry Streusel Muffins are soft, fluffy, moist, and easy to make. Made with fresh blueberries, lemon zest, and vegan yogurt. Topped with sweet and crumbly 3-ingredient streusel. Perfect as a snack or breakfast treat. Dairy-free, egg-free.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 muffins

Calories 264kcal

Author Plantiful Bakery

Ingredients

Muffins:

• 1 cup (250ml) unsweetened almond milk (or any plant-based milk)
• 1 tbsp lemon juice (or apple cider vinegar)
• 305 g (2 ½ cups) all-purpose flour
• 1 tbsp (8g) cornstarch
• 3 tsp baking powder
• 1 tsp baking soda
• pinch of sea salt
• 1 cup (200g) white granulated sugar
• ¼ cup (60ml) sunflower oil (or canola oil)
• 3 tbsp (45g) plain vegan yogurt*
• zest of 1 lemon
• 1 cup (140g) fresh blueberries

Streusel Topping:

• 1/3 cup (43g) all-purpose flour
• ¼ cup (55g) white granulated sugar
• 3 tbsp (40g) vegan butter, cold

Instructions

• Preheat the oven to 400°F (200°C) and line the muffin pan with 12 muffin liners. Set aside.

Vegan buttermilk:

• To the unsweetened almond milk, add a tablespoon of lemon juice and stir. Set aside.

Streusel topping:

• In a bowl, combine all-purpose flour and granulated sugar. Then cut cold vegan butter into small cubes and add to the mixture. Combine with a fork until slightly crumbly.

Muffins:

• To a medium-size bowl, add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt, and mix with a whisk.
• To a mixing bowl, add white granulated sugar, sunflower oil, vegan yogurt, and lemon zest. Whisk until well combined. Next, add the vegan buttermilk and mix until combined.
• To the wet mixture, sift dry ingredients, and mix until just combined. Don’t overmix the batter. Next, fold in fresh blueberries.
• Evenly divide the batter into 12 muffin liners. Crumble the streusel on the top and place the pan into the preheated oven.
• Bake at 400°F (200°C) for 5 min, then turn the oven to 350°F (180°C) and bake for 15-20 min. The muffins are done when a toothpick inserted into the middle comes out clean. If it looks wet, bake for another 5 minutes because ovens can vary.
• Let the muffins cool in the pan for about 15-20 minutes, then add them to a cooling rack and let cool completely.

Notes

* Vegan Yogurt: You can substitute it for unsweetened applesauce.

Storage:

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

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

Nutrition

Calories: 264kcal

Nutrition Facts

Serving: 1 muffin / Calories: 264kcal / Total Fat: 7,9g / Saturated Fat: 1,9g / Cholesterol: 0mg / Total Carbohydrate: 46,1g / Fiber: 1,3g / Sugar: 22,7g / Protein: 3,3g / Sodium: 136mg / Iron: 1,4mg

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

THESE CHOCOLATE CHIP PANCAKES ARE

• vegan
• dairy-free
• egg-free
• naturally sweetened with maple syrup
• fluffy
• light
• pillowy
• sweet
• quick and easy to make
• made with simple ingredients
• loaded with chocolate chips
• perfect weekend breakfast or brunch

WHAT YOU NEED TO MAKE VEGAN CHOCOLATE CHIP PANCAKES

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

• Unsweetened almond milk – Use any plant-based milk, such as oat, soy, or cashew. It should have room temperature.
• Apple cider vinegar – In combination with almond milk, it creates vegan buttermilk. Plus, it activates baking soda and makes the pancakes super fluffy. You can substitute for lemon juice.
• Maple syrup – perfect sweetener for pancakes. Use organic maple syrup.
• Sunflower oil – you can also use canola oil, melted coconut oil, or olive oil. If you have a non-stick pan, you can skip oil for frying and make a healthier version.
• All-purpose flour – makes pancakes super light. For healthier pancakes, use wholewheat flour. For a gluten-free version, use a gluten-free 1:1 flour blend.
• Baking powder and baking soda – Leavening agents that help to raise the batter.
• Sea salt – balances the sweetness.
• Chocolate chips – use good-quality vegan chocolate chips or chocolate chunks.

Equipment you need:

• Medium size bowl
• Whisk
• Small or medium size pan with lid – ideally non-stick
• Large ice cream scoop or 1/3 measuring cup (or small ladle)
• Turner

HOW TO MAKE FLUFFY VEGAN CHOCOLATE CHIP PANCAKES

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

Making these Chocolate Chip Pancakes is super easy and comes with 4 following steps:

1. Step: Mix wet ingredients

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

2. Step: Mix dry ingredients

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

3. Step: Combine wet and dry ingredients

To the dry ingredients, pour the almond milk mixture. Mix with the whisk until just combined. Don’t overmix the batter (to avoid gummy pancakes). Fold in chocolate chips, then let rest the batter for 5-10 minutes.

4. Step: Cook the pancakes and serve

Heat a pan (ideally non-stick) on medium heat and add about 1 tsp of oil (or spray a thin layer of oil). With a large ice cream scoop or 1/3 measuring cup, pour batter onto a heated pan (cook 1 to 2 pancakes at a time). Cover with lid and let cook until the surface of pancakes has some bubbles and the edges are dry (about 2-3 minutes). Carefully flip and cook on the other side until golden brown. If it’s cooking too fast, lower the heat.

Transfer the pancakes to a plate, and repeat the process with the remaining batter, lightly oiling the pan between each pancake.

Serve immediately with maple syrup and fresh fruit.

PANCAKES TOPPING IDEAS:

• maple syrup
• vegan butter
• fresh fruit (bananas, strawberries, blueberries, raspberries, …)
• chopped nuts
• nut butter, tahini
• melted chocolate
• vegan yogurt or sour cream
• whipped coconut cream
• fruit jam

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE PANCAKE BATTER THE NIGHT BEFORE?

Yes, you can make the pancake batter the night before. Store it in an airtight container in the fridge for up to 1 day. However, the pancakes may be less fluffy because the leavening agents will get less effective the longer the batter is stored.

CAN I MAKE THE PANCAKES GLUTEN-FREE?

For a gluten-free version, use gluten-free 1:1 baking flour.

CAN I STORE LEFTOVER PANCAKES?

Yes! First, make sure the pancakes cooled down completely. Store them in a plastic zip-lock bag in the fridge for up to 3 days. Then reheat in a microwave or on the pan for few minutes (on each side).

CAN I FREEZE PANCAKES?

For sure! You can freeze the pancakes for up to 3 months. Let them cool completely, and store them in a plastic zip-lock bag or an airtight container. To defrost them, bake in preheated oven at 350°C (180°C) for 5-10 minutes, or microwave for about 1 minute.

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

• Cinnamon French Toast
• Chocolate Chip Banana Bread
• Maple Pecan Granola
• Peanut Butter & Jelly Overnight Oats
• Bakery Style Chocolate Chip Muffins

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

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FLUFFY VEGAN CHOCOLATE CHIP PANCAKES

Super Fluffy Vegan Chocolate Chip Pancakes made in less than 30 minutes with simple ingredients. They are sweet, light, pillowy, and easy to make. Perfect for quick weekend breakfast or brunch. Naturally sweetened with maple syrup. Dairy-free, egg-free.

Course Breakfast, Brunch

Cuisine American

Diet Vegan

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6 pancakes

Calories 195kcal

Author Plantiful Bakery

Ingredients

• ¾ cup (180ml) unsweetened almond milk, room temperature (or any plant-based milk)
• 1 tbsp apple cider vinegar (or lemon juice)
• 2 tbsp maple syrup + extra for serving
• 1 tbsp sunflower oil (or any oil) + extra for frying
• 140 g (1 cup) all-purpose flour*
• 1 tsp baking powder
• 1 tsp baking soda
• pinch sea salt
• 1/3 cup (50g) vegan chocolate chips (or chocolate chunks)

Instructions

• To unsweetened almond milk, add apple cider vinegar, maple syrup, and sunflower oil. Mix and set aside.
• To a medium-size bowl, add all-purpose flour, baking powder, baking soda, and a pinch of sea salt, and mix with a whisk.
• To the dry ingredients, pour the almond milk mixture. Mix with the whisk until just combined. Don’t overmix the batter. Fold in chocolate chips, then let rest the batter for 5-10 minutes.
• Heat a pan on medium heat and add about 1 tsp of oil (or spray a thin layer of oil). With a large ice cream scoop or 1/3 measuring cup, pour batter onto a heated pan (cook 1 to 2 pancakes at a time). Cover with lid and let cook until the surface of pancakes has some bubbles and the edges are dry (about 2-3 minutes). Carefully flip and cook on the other side until golden brown. If it's cooking too fast, lower the heat.
• Transfer the pancakes to a plate, and repeat the process with the remaining batter, lightly oiling the pan between each pancake.
• Serve immediately with maple syrup and fresh fruit.

Notes

* Gluten-Free: For a gluten-free version, use a gluten-free 1:1 baking flour blend.

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

Nutrition

Calories: 195kcal

Nutrition Facts

Serving: 1 pancake / Calories: 195kcal / Total Fat: 8,3g / Saturated Fat: 2,4g / Cholesterol: 0mg / Total Carbohydrate: 26,7g / Fiber: 1,5g / Sugar: 7,1g / Protein: 3,0g / Sodium: 617mg / Iron: 1,6mg

* Nutritional Facts are calculated without any toppings.

Příspěvek FLUFFY VEGAN CHOCOLATE CHIP PANCAKES se objevil jako první na Plantiful Bakery.

THESE STRAWBERRY CUPCAKES ARE

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

WHAT YOU NEED TO MAKE VEGAN STRAWBERRY CUPCAKES

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

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

Equipment you need:

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

HOW TO MAKE EASY VEGAN STRAWBERRY CUPCAKES

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

1. Step: Preheat the oven and prepare the pan

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

2. Step: Make vegan buttermilk

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

3. Step: Mix dry ingredients

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

4. Step: Mix wet ingredients

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

5. Step: Combine wet and dry ingredients

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

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

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

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

7. Step: Make strawberry powder

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

8. Step: Make strawberry buttercream frosting

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

9. Step: Frost the cupcakes

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

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

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE STRAWBERRY CUPCAKES THE DAY BEFORE FROSTING?

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

HOW TO STORE STRAWBERRY CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO STRAWBERRY CUPCAKES LAST?

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

CAN YOU FREEZE STRAWBERRY CUPCAKES?

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

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

• Chocolate Cupcakes Filled With Ganache
• Strawberry Oatmeal Cookies
• Baked Cheesecake With Raspberry Sauce
• Lemon Poppy Seed Cake
• Biscoff White Nougat Chocolate Blondies
• Chocolate Chip Muffins

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

Happy baking!

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EASY VEGAN STRAWBERRY CUPCAKES

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

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6 cupcakes

Calories 436kcal

Author Plantiful Bakery

Ingredients

Cupcakes:

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

Frosting:

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

Instructions

Cupcakes:

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

Strawberry Frosting:

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

Notes

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

Storage:

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

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

Nutrition

Calories: 436kcal

Nutrition Facts

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

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

THIS BISCOFF CHOCOLATE LAVA CAKE IS

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

WHAT YOU NEED TO MAKE VEGAN BISCOFF CHOCOLATE LAVA CAKE

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

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

Equipment you need:

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

HOW TO MAKE VEGAN BISCOFF CHOCOLATE LAVA CAKE

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

1. Step: Preheat the oven and prepare the ramekins

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

2. Step: Mix dry ingredients

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

3. Step: Make the chocolate ganache

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

4. Step: Combine chocolate ganache with dry ingredients

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

5. Step: Bake the lava cakes

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

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

6. Step: Flip out lava cakes and serve

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

FREQUENTLY ASKED QUESTIONS:

WHAT CAN I USE INSTEAD OF BISCOFF SPREAD?

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

WHAT CAN I USE INSTEAD OF RAMEKINS FOR LAVA CAKES?

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

HOW DO YOU KNOW WHEN LAVA CAKE IS DONE?

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

CAN YOU REHEAT LAVA CAKE?

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

HOW TO STORE VEGAN LAVA CAKE?

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

HOW LONG DOES LAVA CAKE LAST?

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

CAN YOU FREEZE LAVA CAKE?

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

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

• Biscoff Chocolate Truffles
• Fudgy Brownies
• Chocolate Cupcakes Filled With Ganache
• Homemade Nutella
• Biscoff White Nougat Chocolate Blondies
• Chocolate Mousse

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 BISCOFF CHOCOLATE LAVA CAKE

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

Course Dessert

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 3 servings

Calories 330kcal

Author Plantiful Bakery

Ingredients

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

Instructions

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

Notes

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

To reheat:

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

Storage:

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

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

Nutrition

Calories: 330kcal

Nutrition Facts

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

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