THIS NECTARINE CRISP IS

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

WHAT YOU NEED TO MAKE NECTARINE CRISP

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

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

Equipment you need:

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

NECTARINE CRISP TOPPING IDEAS

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

HOW TO MAKE VEGAN & GLUTEN-FREE NECTARINE CRISP

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

1. Step: Preheat the oven

Preheat the oven to 350°F (180°C).

2. Step: Make nectarine filling

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

3. Step: Make oat crumble topping

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

4. Step: Bake the crisp

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

5. Step: Let it cool slightly and serve

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

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE NECTARINE CRISP?

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

HOW LONG DOES GLUTEN-FREE NECTARINE CRISP LAST?

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

CAN YOU FREEZE NECTARINE CRISP?

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

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

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

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

Happy baking!

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GLUTEN-FREE NECTARINE CRISP

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

Course Breakfast, Brunch, Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 3 servings

Calories 369kcal

Author Plantiful Bakery

Ingredients

Nectarine Filling:

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

Oat Crumble:

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

Instructions

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

Notes

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

Storing:

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

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

Nutrition

Calories: 369kcal

Nutrition Facts

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

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

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 STRAWBERRY OATMEAL COOKIES ARE

• vegan
• made without eggs and dairy
• chewy
• soft
• thick
• fruity
• super delicious
• quick and easy to make
• made with rolled oats and freeze-dried strawberries
• perfect for a snack or even breakfast

WHAT YOU NEED TO MAKE VEGAN OATMEAL COOKIES WITH STRAWBERRIES

You need the following ingredients to make these Vegan Strawberry Oatmeal 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 cane sugar
• Brown sugar – keeps the moisture within the cookies, therefore it helps to make them chewy ad soft.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as soy, oat, or cashew milk. Make sure the milk has room temperature.
• All-purpose flour
• Cornstarch – makes the cookies softer.
• Ground cinnamon – a little touch of cinnamon adds a nice flavor to the cookies. This is an optional ingredient.
• Baking soda – helps leaven the dough and makes the cookies soft and chewy in texture.
• Sea salt – balances the sweetness.
• Rolled oats – also known as old-fashioned oats. Makes the cookies super chewy.
• Freeze-dried strawberries – Chop the strawberries so they are evenly distributed within the batter. You can substitute for raisins, dried cranberries, blueberries or freeze-dried raspberries, or even chocolate chips if you like.

Equipment you need:

• Baking tray – I recommend using a light-surface baking tray (the cookies won’t get too brown at the bottom).
• Parchment paper
• 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 STRAWBERRY OATMEAL COOKIES

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

Making these oatmeal cookies is super easy and comes with 3 following steps:

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

Preheat the oven to 350°F (180°C) and line the baking tray with parchment paper. It will prevent the cookies from burning at the bottom. Set aside.

2. Step: Make cookie dough

To a 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, ground cinnamon, 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. Don’t overmix the batter. Finally, mix in rolled oats and chopped freeze-dried strawberries.

3. Step: Bake the cookies and let them cool

Scoop out 11 dough balls (using medium size scoop – 2inch/5cm). Place the cookie dough balls on the prepared baking tray (make some space between them) 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 3-5 minutes. Then transfer them to a cooling rack and let cool for about 10 minutes before serving.

FREQUENTLY ASKED QUESTIONS:

WHAT OATS TO USE FOR OATMEAL COOKIES?

Use rolled oats (also known as old-fashioned oats). They make the cookies chewy in texture. However, if you only have quick oats, you can use them in this recipe.

DOES OATMEAL 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 STRAWBERRY OATMEAL COOKIES?

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

HOW LONG DO OATMEAL COOKIES LAST?

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

CAN I FREEZE VEGAN OATMEAL COOKIES?

Yes, you can freeze them for up to 3 months. Make sure they are completely cool, then store them in an airtight container or bag. Let them thaw at room temperature before serving (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
• Walnut Crescent Cookies
• Raspberry Almond Cashew Butter
• Maple Pecan Granola
• Peanut Butter Protein Bars
• Coffee Bliss Balls
• Carrot Cake Overnight Oats

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

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VEGAN STRAWBERRY OATMEAL COOKIES

These Vegan Strawberry Oatmeal Cookies are super soft, chewy, and thick. They are full of rolled oats and freeze-dried strawberries. Quick and easy cookies recipe to make in less than 25 minutes, no chilling in the fridge.

Course Cookie, Snack

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 11 minutes

Total Time 21 minutes

Servings 11 cookies

Calories 167kcal

Author Plantiful Bakery

Ingredients

• 80 g vegan butter*, softened at room temperature
• 40 g white granulated sugar
• 70 g brown sugar
• 2 tbsp (30ml) unsweetened almond milk (use any plant-based milk)
• 140 g all-purpose flour
• 1 tbsp (8 g) cornstarch
• ½ tsp ground cinnamon
• ¼ tsp baking soda
• pinch of sea salt
• 60 g (⅔ cup) rolled oats (oldfashioned oats)
• 20 g (1 cup) freeze-dried strawberries, chopped

Instructions

• Preheat the oven to 180°C and line the baking tray with parchment paper. Set aside.
• To a mixing bowl, add vegan butter, white cane sugar, and brown sugar and mix with a hand mixer (or stand mixer) for about 1 minute until fluffy and creamy. Add unsweetened almond milk and mix until combine. Then add half of the all-purpose flour, cornstarch, ground cinnamon, 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. Don't overmix the batter. Finally, mix in rolled oats and chopped freeze-dried strawberries.
• Scoop out 11 dough balls (using medium size scoop –2inch/5cm). Place the cookie dough balls on the prepared baking tray (make some space between them) 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 3-5 minutes. Then transfer them to the cooling rack and let cool for about 10 minutes before serving.
• Enjoy!

Notes

* Use vegan butter that has around 75-80% fat.

Storage

Store oatmeal cookies in an airtight container at room temperature for 3-5 days or in the fridge for up to 2 weeks. You can freeze them for up to 2 months.

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

Nutrition

Calories: 167kcal

Nutrition Facts

Serving: 1 cookie / Calories: 167kcal / Total Fat: 6,4g / Saturated Fat: 3,0g / Cholesterol: 0mg / Sodium: 51,1mg / Total Carbohydrate: 25,7g / Fiber: 1,3g / Sugar: 11,2g / Protein: 2,2g / Iron: 0,9mg / Potassium: 41,8mg

Příspěvek VEGAN STRAWBERRY OATMEAL COOKIES se objevil jako první na Plantiful Bakery.

THESE BLONDIES ARE

• vegan
• dairy-free
• egg-free
• rich
• fudgy
• soft
• buttery
• so delicious
• loaded with Biscoff biscuits and white nougat chocolate
• drizzled with Biscoff spread
• quick and easy to make
• perfect sweet treat

WHAT YOU NEED TO MAKE THE BEST VEGAN BLONDIES

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

• Vegan butter – Use vegan butter that has around 75-80% fat (such as Naturli Vegan Block).
• Brown sugar – holds the moisture within the blondies and adds a slight caramel flavor.
• White cane sugar – keeps the blondies lighter in color.
• Applesauce – acts as an egg replacer, plus adds a nice sweet flavor to the blondies.
• All-purpose flour
• Cornstarch – makes the blondies softer.
• Baking powder – gives a little rise.
• Sea salt – balances the sweetness.
• Lotus Biscoff biscuits – add crunch to the blondies. You can use Oreos or any vegan cookies instead.
• White nougat chocolate – My favorite chocolate! I used one by iChoc (but there are other brands like Vivani). It has hazelnut flavor and is loaded with brittle crisps. But you can use any vegan chocolate you like.
• Lotus Biscoff spread – for drizzle on the top.

Equipment you need:

• Square baking pan – 9×9 inches (23x23cm). If you want to use a bigger baking pan, double the recipe.
• Parchment paper
• Small saucepan or pot
• Whisk
• Mixing bowl
• Silicon spatula or wooden spoon
• Sifter
• Cooling rack

HOW TO MAKE THE BEST VEGAN BISCOFF BLONDIES

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

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

Preheat the oven to 180°C (350°F). Lightly grease a 9×9 inches (23x23cm) square pan with vegan butter (or coconut oil). Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips. The parchment paper will make it easier to take the blondies off the pan.

2. Step: Melt vegan butter with sugar

In a small saucepan, melt vegan butter. Add brown sugar and white sugar. Whisk until the sugar slightly melt (don’t let it boil). Then take it off the heat.

3. Step: Make blondie batter

Pour the sugar-butter mixture into a mixing bowl and slowly whisk in applesauce. Then sift all-purpose flour, cornstarch, baking powder, and a pinch of sea salt. Mix until combined. Don’t overmix the batter. Mix in chunks of Biscoff biscuits and chopped white nougat chocolate.

4. Step: Bake the blondies

Pour the batter into the prepared baking pan and spread it evenly. Add additional nougat chocolate and Biscoff biscuits on top. Bake it in preheated oven for 18 minutes. Blondies are done when a toothpick inserted in the middle comes out with a few moist crumbs. If it looks too wet, bake for additional 5 minutes because all ovens vary. However, if you overbaked them, they can turn out caky.

5. Step: Let the blondies cool completely

Remove the blondies from the oven and place them on a cooling rack. Let them cool completely in the baking pan before cutting into squares. Otherwise, they may crumble as you cut them.

Drizzle them with melted Biscoff spread and serve.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN BLONDIES?

First, make sure the blondies are completely cooled. Then store cut squares in an airtight container (to keep the moisture) at room temperature or in a fridge.

HOW LONG DO VEGAN BISCOFF BLONDIES LAST?

Blondies will last up to 4 days at room temperature and up to a week in the fridge.

CAN YOU FREEZE VEGAN BLONDIES?

Yes, you can freeze the blondies for up to 3 months in an airtight container. To unfreeze them, let them thaw at room temperature.

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

• Biscoff Chocolate Truffles
• Fudgy Vegan Brownies
• New York-Style Baked Cheesecake with Raspberry Sauce
• Cinnamon Streusel Coffee Cake
• Bakery-Style Chocolate Chip Muffins
• Pecan Pie Bars

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

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BISCOFF WHITE NOUGAT CHOCOLATE BLONDIES (VEGAN)

Vegan Biscoff White Nougat Chocolate Blondies recipe. These blondies are fudgy, soft, buttery, loaded with Biscoff biscuits and white nougat chocolate. They are quick and easy to make in less than 30 minutes.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 9 squares

Calories 311kcal

Author Plantiful Bakery

Ingredients

• 100 g vegan butter, cold*
• 70 g brown sugar
• 60 g white cane sugar
• 80 g (1/3 cup) applesauce
• 130 g all-purpose flour
• 1 tbsp cornstarch
• 1 tsp baking powder
• pinch sea salt
• 8 biscuits Lotus Biscoff , crush into bigger chunks + more on top
• 70 g white nougat chocolate (iChoc, Vivani)** + more on top
• 2 tbsp (40g) Lotus Biscoff spread, melted

Instructions

• Preheat the oven to 180°C (350°F). Lightly grease a 9x9 inches (23x23cm) square pan with vegan butter (or coconut oil). Then line the pan with a strip of parchment paper.
• In a small saucepan, melt vegan butter. Then add brown sugar and white sugar. Whisk until the sugar slightly melt (don’t let it boil). Take it off the heat.
• Pour the sugar-butter mixture into a mixing bowl and slowly whisk in applesauce. Then sift all-purpose flour, cornstarch, baking powder, and a pinch of sea salt. Mix until combined. Don't overmix the batter. Mix in chunks of Biscoff biscuits and chopped white nougat chocolate.
• Pour the batter into the prepared baking pan and spread it evenly. Add additional nougat chocolate and Biscoff biscuits on top. Bake in preheated oven for 18 minutes. Blondies are done when a toothpick inserted in the middle comes out with a few moist crumbs. If it looks too wet, bake for additional 5 minutes.
• Remove blondies from the oven and place them on a cooling rack. Let them cool completely in the pan before cutting into squares.
• Drizzle them with melted Biscoff spread and serve.

Notes

* Use vegan butter that has around 75-80% fat, such as Naturli Vegan Block

** Use any vegan chocolate of your choice.

Storage

First, make sure the blondies are completely cooled. Then store cut squares in an airtight container (to keep the moisture). They will last up to 4 days at room temperature and up to a week in the fridge. Blondies can also be frozen for up to 3 months.

Nutrition

Calories: 311kcal

Nutrition Facts

Serving: 1 square / Calories: 311kcal / Total Fat: 15,8g / Saturated Fat: 6,8g / Cholesterol: 0mg / Sodium: 70mg / Total Carbohydrate: 41,1g / Fiber: 0,6g / Sugar: 24,4g / Protein: 2,6g / Iron: 0,7mg / Potassium: 32mg

Příspěvek BISCOFF WHITE NOUGAT CHOCOLATE BLONDIES (VEGAN) se objevil jako první na Plantiful Bakery.

THIS BAKED CHEESECAKE IS:

• vegan
• dairy-free
• egg-free
• nut-free
• gluten-free (if you use gluten-free cookies)
• sweet
• creamy
• velvety
• dense
• made with vegan cream cheese and sour cream
• so delicious
• easy cheesecake recipe
• New York-Style Cheesecake
• perfect dessert

WHAT IS VEGAN BAKED CHEESECAKE MADE OF:

You need the following ingredients to make this Vegan New York-Style Baked Cheesecake (the exact measurements are in the recipe card below):

• Vegan cookies – I used vegan digestive cookies, but you can use Lotus Biscoff cookies as well. You can also use gluten-free cookies to make this cheesecake gluten-free. Use a food processor or blender to finely ground the cookies.
• Brown sugar – You can skip this ingredient if the cookies you use are sweet enough.
• Sea salt – to balance the sweetness.
• Vegan butter – Use vegan butter that has around 75-80% fat. If you use margarine, you may need less of it because it has more moisture. Also, different cookies may need more or less vegan butter.
• Vegan cream cheese – This is the main ingredient of the classic New York Cheesecake. It makes it creamy and smooth.
• Vegan sour cream – add sour flavor and creaminess.
• White cane sugar
• Vanilla extract or paste – for classic cheesecake flavor. I used a package of vanilla sugar instead. You can also use vanilla beans powder.
• Cornstarch – It helps to thicken the cheesecake.
• Lemon peel – A classic flavor in NY cheesecake.

For the Raspberry Sauce you need:

• Raspberries – frozen or fresh.
• Maple syrup – To balance the sourness of raspberries. You can use agave syrup as well.
• Cornstarch – to make cornstarch slurry, which thickens the sauce.

Equipment you need:

• Springform pan – 6 or 7 inches (16cm).
• Parchment paper
• Aluminum foil – By covering the bottom of the cake pan, you secure it from any liquid flow out (although it shouldn’t happen with this recipe).
• Two mixing bowls
• Hand mixer or whisk
• Baking tray
• Cooling rack
• Small saucepan
• Spatula

HOW TO MAKE CLASSIC VEGAN NEW YORK-STYLE BAKED CHEESECAKE WITH RASPBERRY SAUCE:

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 springform pan

Preheat the oven to 180°C (350°F). Grease the bottom and the sides of a springform pan (6 or 7 inches/16cm) with vegan butter – it will help the parchment paper stick to the pan. Then line the bottom and the sides of the pan with parchment paper. It will prevent the cheesecake from sticking to the pan.

2. Step: Make the cheesecake crust

In a bowl, combine finely ground cookies, brown sugar, and a pinch of sea salt. Add vegan butter and mix until combined. Press the mixture into the prepared pan. Use the bottom of the measuring cup or glass to make sure it is tightly packed and even. Place the pan with crust in the fridge while making the filling.

3. Step: Make the cheesecake filling

In a mixing bowl, mix with a hand mixer (or whisk) vegan cream cheese and sour cream until completely smooth. Add white sugar, vanilla extract or paste, corn starch, lemon peel, and a pinch of sea salt. Mix until all combined.

4. Step: Bake the cheesecake and let cool completely

Pour the filling into the pan with the cookie crust and smooth it on top. Cover the bottom of the pan with aluminum foil. Place the pan onto a baking tray and bake in preheated oven for 1 hour 15 minutes. If the cheesecake starts to get too brown on the top cover it with aluminum foil.

Once baked, turn off the oven. Half-open the oven door and leave the cheesecake inside the oven for about 30 minutes. Then take off the aluminum foil. Place the pan on a cooling rack and let the cheesecake cool completely.

5. Step: Refrigerate the cheesecake

After the cheesecake cools down completely, place it in the fridge for at least 4 hours (preferably overnight) to set before removing from the pan.

6. Step: Make the raspberry sauce

First, make a cornstarch slurry by combining 1 tsp cornstarch with 1 tsp of water. Set aside.

To a small saucepan, add raspberries and maple syrup. Bring to boil, add the cornstarch slurry, mix, and let it cook for a few minutes until it thickens. Take off the heat and let cool.

Serve the chilled cheesecake with raspberry sauce.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE BAKED VEGAN CHEESECAKE?

Store the baked cheesecake covered in the fridge.

HOW LONG DOES BAKED VEGAN CHEESECAKE LAST?

The cheesecake will last up to a week in the fridge (covered).

CAN YOU FREEZE BAKED VEGAN CHEESECAKE?

Yes, you can freeze the cheesecake for up to 2 months. Remove the cheesecake from the pan and wrap it tightly (whole or cut) with plastic wrap or aluminum foil. To unfreeze it, let it thaw in the fridge.

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

• The Best Vegan Fudgy Brownies
• Chocolate Cupcakes With Ganache Filling
• Cinnamon Streusel Coffee Cake (made with vegan sour cream)
• Chocolate Chunk Pretzel Skillet Cookie
• Biscoff Chocolate Truffles
• Pecan Pie Bars With Maple Syrup

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

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BAKED VEGAN CHEESECAKE (NEW YORK-STYLE)

Vegan New York-Style Baked Cheesecake recipe. This cheesecake is creamy, velvety, dense, and sweet. Made of vegan cream cheese and sour cream. Best enjoyed with raspberry sauce on top.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Chilling time 4 hours 30 minutes

Servings 8 servings

Calories 350kcal

Author Plantiful Bakery

Ingredients

Cheesecake crust:

• 125 g vegan cookies – digestives or Lotus Biscoff, finely ground*
• 2 tbsp (16g) brown sugar
• pinch sea salt
• 40 g vegan butter, melted * + extra for greasing

Cheesecake filling:

• 330 g vegan cream cheese
• 200 g vegan sour cream
• 120 g white cane sugar
• 1 tsp vanilla extract or paste
• 2 tbsp (16 g) cornstarch
• lemon peel, fresh (from about ⅓ lemon)
• pinch sea salt

Raspberry Sauce:

• 1 cup raspberries, fresh or frozen
• 3 tbsp maple syrup
• 1 tsp cornstarch
• 1 tsp water

Instructions

Cheesecake:

• Preheat the oven to 180°C (350°F). Grease the bottom and the sides of a springform pan (6 or 7 inches/16cm) with vegan butter. Then line the bottom and the sides of the pan with parchment paper.
• In a bowl, combine finely ground cookies, brown sugar, and a pinch of sea salt. Add vegan butter and mix until combined. Press the mixture into the prepared pan. Use the bottom of the measuring cup or glass to make sure it is tightly packed and even. Place it in the fridge while making the filling.
• In a mixing bowl, mix with a hand mixer (or whisk) vegan cream cheese and sour cream until completely smooth. Add white sugar, vanilla extract or paste, cornstarch, lemon peel, and a pinch of sea salt. Mix until all combined.
• Pour the filling into the pan with the cookie crust and smooth it on top. Cover the bottom of the pan with aluminum foil. Place the pan onto a baking tray and bake in preheated oven for 1 hour 15 minutes***.
• Once baked, turn off the oven. Half-open the oven door and leave the cheesecake inside the oven for about 30 minutes. Then take off the aluminum foil. Place the pan on a cooling rack and let the cheesecake cool completely.
• After the cheesecake cools down completely, place it in the fridge for at least 4 hours (preferably overnight) to set before removing from the pan.

Raspberry sauce:

• First, make a cornstarch slurry by combining 1 tsp cornstarch with 1 tsp of water. Setaside. To a small saucepan, add raspberries and maple syrup. Bring to boil, add the cornstarch slurry, mix, and let cook for a few minutes until it thickens. Take off the heat and let cool
• Serve the chilled cheesecake with raspberry sauce. Enjoy!

Notes

* Use a food processor or blender to finely ground the cookies.

** Different cookies may need more or less vegan butter.

*** If the cheesecake starts to get too brown on the top, cover it with aluminum foil.

Storage

Store the baked cheesecake covered in the fridge for up to a week.

The cheesecake can be also frozen for up to 2 months. Remove the cheesecake from the pan and wrap it tightly (whole or cut) with plastic wrap or aluminum foil. To unfreeze it, let it thaw in the fridge.

Nutrition

Calories: 350kcal

Nutrition Facts

Serving: 1 slice / Calories: 350kcal / Total Fat: 24,2g / Saturated Fat: 18,0g / Cholesterol: 0mg / Sodium: 313mg / Total Carbohydrate: 34,1g / Fiber: 0g / Sugar: 24,0g / Protein: 1,6g

*The Nutrition Facts are counted without the raspberry sauce.

Příspěvek BAKED VEGAN CHEESECAKE (NEW YORK-STYLE) se objevil jako první na Plantiful Bakery.

THESE CHOCOLATE BROWNIES ARE

• vegan
• dairy-free
• egg-free
• rich
• fudgy
• gooey
• loaded with chocolate flavor
• shiny and crackly on top
• so delicious
• quick
• the best chocolate dessert

WHAT YOU NEED TO MAKE THE BEST VEGAN FUDGY BROWNIES

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

• Psyllium husk – act as an egg replacer and makes the brownies fudgier. You can substitute for flaxseed meal.
• Vegan butter – use vegan butter that has around 75-80% fat (such as Naturli Vegan Block).
• Brown sugar – holds the moisture within the brownies and adds a slight caramel flavor.
• White cane sugar – Melting the butter with sugar creates that beautiful shiny crackly brownie top.
• Aquafaba – The water from canned chickpeas, which acts as an egg replacer along with psyllium ‘egg’.
• Dark chocolate – Use high quality 60–70% dark chocolate bar.
• Cocoa powder – Add more richness. Use high quality unsweetened cocoa powder.
• All-purpose flour – You don’t need much flour in this recipe. Less flour creates more fudgy brownies, plus the cocoa powder takes the place of some flour.
• Ground coffee or espresso powder – Deepens the chocolaty flavor in brownies, without the taste of the coffee. I like to use dark roast ground coffee for extra richness.
• Baking powder
• Sea salt – balance the sweetness.
• Chocolate chips or chunks – Add extra chocolate to the batter or on top of the brownies.

Equipment you need:

• Small saucepan or pot
• Whisk
• Mixing bowl
• Silicon spatula or wooden spoon
• Sifter
• Square baking pan – 23×23 cm/9×9 inches. I don’t recommend using a larger pan because these brownies are quite thin.
• Parchment paper
• Cooling rack

HOW TO MAKE THE BEST VEGAN FUDGY BROWNIES WITH SHINY CRACKLY TOP

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

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

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

2. Step: Make psyllium ‘egg’

Combine psyllium husk with 2 tbsp of water. Mix well and set aside.

3. Step: Melt vegan butter with sugar

In a small saucepan, melt vegan butter over medium heat. Then add brown sugar and white sugar. Whisk until the sugar slightly melt. Then take it off the heat.

4. Step: Make brownie batter

Pour the sugar-butter mixture into a mixing bowl and whisk in psyllium ‘egg’. After it’s combined, slowly whisk in aquafaba. Then, use a spatula to mix in melted chocolate. Make sure it’s all well combined.

To the wet mixture, sift the cocoa powder, all-purpose flour, ground coffee, baking powder, and sea salt. Mix until combined. Don’t overmix the batter. Mix in chocolate chips or chunks (or you can sprinkle them on top of the brownies in the pan).

5. Step: Bake the brownies

Pour the batter into the prepared baking pan and spread it evenly. Bake it in preheated oven for 20 minutes. Brownies are done when a toothpick inserted in the middle comes out with a few moist crumbs. If it looks too wet, bake for additional 5 minutes because all ovens vary.

6. Step: Let the brownies cool completely

Remove the brownies from the oven and place them on a cooling rack. You can sprinkle them with a little bit of salt. Let them cool completely in the baking pan before cutting into squares. Otherwise, they may crumble as you cut them.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN FUDGY BROWNIES?

First, make sure the brownies are completely cooled. Then store cut squares in an airtight container (to keep the moisture) at room temperature or in a fridge.

HOW LONG DO VEGAN BROWNIES LAST?

Brownies will last up to 4 days at room temperature and up to a week in the fridge.

CAN YOU FREEZE VEGAN FUDGY BROWNIES?

Yes, you can freeze the brownies for up to 3 months in an airtight container. To unfreeze them, let them thaw at room temperature.

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

• Chocolate Cupcakes With Ganache Filling
• Biscoff Chocolate Truffles
• Chocolate Orange Cookies
• Hot Chocolate With Rum
• Creamy Chocolate Protein Smoothie Bowl
• Bakery-Style Chocolate Chip Muffins

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

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BEST VEGAN FUDGY BROWNIES

The Best Vegan Fudgy Brownies recipe! These brownies are rich, chocolaty, fudgy, and so delicious. They have a beautiful shiny crackly top and will melt in your mouth. The only vegan brownies recipe you will ever need!

Course Dessert

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 9 squares

Calories 222kcal

Author Plantiful Bakery

Ingredients

• 1 tsp psyllium husk*
• 2 tbsp water
• 50 g vegan butter (75-80% fat) + extra for greasing
• 80 g brown sugar
• 70 g white cane sugar
• 60 ml (1/4 cup) aquafaba
• 100 g dark chocolate bar, 70% melted (high quality)
• 30 g unsweetened cocoa powder
• 60 g all-purpose flour
• 1 tsp ground coffee or espresso powder
• 1 tsp baking powder
• ¼ tsp sea salt
• 30 g chocolate chips or chunks

Instructions

• Preheat the oven to 180°C (350°F). Lightly grease a 23x23cm/9x9 in a square pan with a little bit of vegan butter. Then line the pan with a strip of parchment paper.
• Combine psyllium husk with 2 tbsp of water. Mix well and set aside.
• In a small saucepan, melt vegan butter over medium heat. Then add brown sugar and white sugar. Whisk until the sugar slightly melt. Then take it off the heat.
• Pour the sugar-butter mixture into a mixing bowl and whisk in psyllium 'egg'. After it's combined, slowly whisk in aquafaba. Then, use a spatula to mix in melted chocolate. Make sure it's all well combined.
• To the wet mixture, sift the cocoa powder, all-purpose flour, ground coffee, baking powder, and sea salt. Mix until combined. Don't overmix the batter. Mix in chocolate chips or chunks (or you can sprinkle them on top of the brownies in the pan).
• Pour the batter into the prepared baking pan and spread it evenly. Bake it in preheated oven for 20 minutes. Brownies are done when a toothpick inserted in the middle comes out with a few moist crumbs. If it looks too wet, bake for additional 5 minutes because all ovens vary.
• Remove the brownies from the oven and place them on a cooling rack. Let them cool completely in the baking pan before cutting into squares.
• Enjoy!

Notes

* You can substitute for flaxseed meal.

Storage

First, make sure the brownies are completely cooled. Then store cut squares in an airtight container (to keep the moisture). They will last up to 4 days at room temperature and up to a week in the fridge. Brownies can also be frozen for up to 3 months.

Nutrition

Calories: 222kcal

Nutrition Facts

Serving: 1 square / Calories: 222kcal / Total Fat: 11,1g / Saturated Fat: 6,0g / Cholesterol: 0mg / Sodium: 75mg / Total Carbohydrate: 31g / Fiber: 3,1g / Sugar: 20g / Protein: 2,6g / Iron: 2,5mg / Potassium: 173mg

Příspěvek BEST VEGAN FUDGY BROWNIES se objevil jako první na Plantiful Bakery.

THIS CHOCOLATE CHUNK PRETZEL SKILLET COOKIE IS:

• vegan
• egg-free
• dairy-free
• gooey
• chewy
• soft
• satisfying
• packed with chocolate and pretzels
• perfectly sweet and salty combo
• made in cast iron skillet
• easy to make
• done in 1-bowl
• ultimate comfort dessert
• best served warm

WHAT YOU NEED TO MAKE VEGAN CHOCOLATE CHUNK PRETZEL SKILLET COOKIE:

You need the following ingredients to make this Vegan Skillet Cookie (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 cane sugar
• Brown sugar
• Unsweetened almond milk – Use any plant-based milk of your choice, such as soy, oat, or cashew milk. Make sure the milk has room temperature.
• Vanilla extract or paste – for more flavor. Use high-quality pure vanilla extract or paste. This ingredient is optional.
• Corn starch – makes the skillet cookie chewy and soft.
• Baking soda
• Sea salt – balance the sweetness.
• All-purpose flour
• Dark chocolate bar – I recommend using 50-70% dark chocolate bar. But you can use any vegan chocolate you like. You can also substitute for chocolate chips.
• Vegan pretzels – You can chop them or use them whole (although most of them will break up).

Equipment you need:

• Iron Cast Skillet – Use 8-inch (19-20cm) cast-iron skillet. I used a 22×15,5×4 cm skillet.
• Mixing bowl
• Hand mixer or a stand mixer

HOW TO MAKE VEGAN CHOCOLATE CHUNK PRETZEL SKILLET COOKIE:

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 cast iron pan

Preheat the oven to 180°C (350°F) and grease an 8-inch (19cm) iron skillet with vegan butter. Set aside.

2. Step: Make the cookie dough

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

Add chopped dark chocolate bar and pretzels (crush or whole) and mix them in.

3. Step: Press the dough into a skillet

Put the dough into the prepared skillet and press it to the sides to make it even.

Add additional chocolate chunks and pretzels on the top.

4. Step: Bake the skillet cookie

Bake in a preheated oven for about 15 minutes until the cookie is golden brown on the top.

5. Step: Let cool slightly and serve

Let the cookie cool slightly before serving (about 5-10 minutes).

Enjoy with a scoop of vegan ice cream (or like me with vegan sour cream or coconut whipped cream).

FREQUENTLY ASKED QUESTIONS:

CAN I REHEAT THE CHOCOLATE CHUNK PRETZEL SKILLET COOKIE?

Yes, absolutely! Wrap the skillet in aluminum foil and place it in a preheated oven to 180°C and bake for about 5 minutes.

You can also reheat it in the microwave.

HOW TO STORE VEGAN SKILLET COOKIE?

If you want to store it, take the cookie out of the skillet, and cut it into bars. Store in an airtight container at room temperature or in the fridge.

HOW LONG DOES CHOCOLATE CHUNK PRETZEL SKILLET COOKIE LAST?

The skillet cookie will maintain its taste and texture for 2-3 days in an airtight container at room temperature. In the fridge, it will last up to a week.

CAN I FREEZE SKILLET COOKIE?

Yes, you can freeze it for up to 2 months. Make sure the cookie is cool completely. Then take it out of the skillet, cut it into bars, place them in an airtight container or ziplock bag, and put it into the freezer.

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

• Chocolate Orange Cookies
• Bakery-Style Chocolate Chip Muffins
• The Best Chocolate Chip Banana Bread
• Vegan Hot Chocolate Cupcakes With Ganache Filling
• Biscoff Chocolate Truffles
• Hot Chocolate With Rum
• Coffee Bliss Balls

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

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CHOCOLATE CHUNK PRETZEL SKILLET COOKIE (VEGAN)

This Chocolate Chunk Pretzel Skillet Cookie is an ooey-gooey, soft big vegan cookie made in a cast-iron skillet. It's so easy to make. Best served warm with a scoop of ice cream. Just grab a spoon and dig in!

Course Cookie, Dessert

Cuisine American

Diet Vegan

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 1 skillet cookie (about 4 servings)

Calories 492kcal

Author Plantiful Bakery

Ingredients

• 75 g vegan butter, soft * + extra for greasing
• 40 g white cane sugar
• 50 g brown sugar
• 2 tbsp (30 g) unsweetened almond milk (use any plant-based milk)
• 1 tsp pure vanilla extract or paste
• 1 tbsp (8 g) cornstarch
• ½ tsp baking soda
• pinch sea salt
• 160 g all-purpose flour
• 60 g dark chocolate bar (50-70%), chopped ** (+ extra on top)
• 30 g vegan pretzels (+ extra on top)

Instructions

• Preheat the oven to 180°C (350°F) and grease an 8-inch (19cm) iron skillet with vegan butter. Set aside.
• To a mixing bowl, add vegan butter, white cane sugar, and brown sugar and cream together with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and vanilla extract and mix until combine. Then add cornstarch, baking soda, sea salt, and half of the all-purpose flour, mix, add the rest of the flour, and mix again with a hand mixer until just combined. Don't overmix the batter. Add chopped dark chocolate bar and pretzels (crush or whole) and mix them in.
• Put the dough into the prepared skillet and press it to the sides to make it even. Add additional chocolate chunks and pretzels on the top.
• Bake in a preheated oven for about 15 minutes until the cookie is golden brown on the top.
• Let the cookie cool slightly before serving.
• Enjoy with a scoop of vegan ice cream or coconut whipped cream.

Notes

* Use vegan butter that has about 75-80% fat.

**You can use vegan chocolate chips as well.

Nutrition Facts

Serving: 1 serving (1/4 skillet cookie) / Calories: 492kcal / Total Fat: 21,4g / Saturated Fat: 10,9g / Cholesterol: 0mg / Sodium: 311mg / Total Carbohydrate: 69g / Fiber: 2,7g / Sugar: 28,5g / Protein: 5,9g / Iron: 3,2mg / Potassium: 162mg

Nutrition

Calories: 492kcal

Příspěvek CHOCOLATE CHUNK PRETZEL SKILLET COOKIE (VEGAN) se objevil jako první na Plantiful Bakery.

THESE CHOCOLATE CHIP MUFFINS ARE:

• vegan
• egg-free
• dairy-free
• moist
• soft
• fluffy
• pillowy
• quick
• bakery-style muffins
• made with vegan buttermilk and yogurt
• one of the best muffins
• perfect for breakfast, brunch, or snack

WHAT YOU NEED TO MAKE BAKERY-STYLE VEGAN CHOCOLATE CHIP MUFFINS:

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

• Unsweetened almond milk – Use any plant-based milk of your choice, such as soy, oat, or cashew (although some milk like soy milk can thicken in combination with apple cider vinegar, so you may need to add a bit more of the milk). Make sure the milk you use has room temperature (otherwise, it will harden the coconut oil in the batter).
• Apple cider vinegar – In combination with almond milk, it creates vegan buttermilk, which improves the texture of the muffins.
• White cane sugar
• Brown sugar – holds the moisture within the muffins. You can substitute for coconut sugar.
• Coconut oil – If you don’t like coconut flavor, use deodorized coconut oil (flavor-free). Make sure the coconut oil is melted but not too hot.
• Vegan yogurt – Makes them moist. Use plant-based plain yogurt (preferably unsweetened). The yogurt you use should have room temperature. You can also use unsweetened applesauce instead.
• Vanilla extract or paste – for better flavor. Use high-quality pure vanilla extract or paste. This ingredient is optional.
• All-purpose flour – Makes the muffins soft and pillowy.
• Cornstarch – improves the texture.
• Baking soda and baking powder – Raising agents that help the muffins to rise. For activating baking soda, we use apple cider vinegar.
• Sea salt – balance the sweetness.
• Vegan chocolate chip or a chopped chocolate bar – use high-quality vegan chocolate.

Equipment you need:

• Mixing bowl
• Whisk
• Sifter
• Muffin pan – for 12 muffins.
• Muffin liners – 12x
• Cooling rack

HOW TO MAKE BAKERY-STYLE VEGAN CHOCOLATE CHIP MUFFINS:

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

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

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

2. Step: Make the vegan buttermilk

To the unsweetened almond milk, add a tablespoon of apple cider vinegar and stir. Set aside.

3. Step: Make the muffin batter

To the mixing bowl, add white cane sugar, brown sugar, and melted coconut oil. Mix with a whisk until it combines. Add vegan yogurt and vanilla extract or paste and mix again. Then add the vegan buttermilk. Mix until combine.

To the wet mixture, sift all-purpose flour, cornstarch, baking soda, baking powder, and a pinch of sea salt. Mix with a whisk until just combined. Don’t overmix the batter. Then add vegan chocolate chips or chopped chocolate bar and stir it in.

4. Step: Bake the muffins

Evenly divide the batter into 12 muffin liners you prepared earlier. Add some additional chocolate chips on the top and place the pan into the preheated oven.

Bake at 200°C for 5 min (high heat will help the muffins to create that nice bakery muffin top), then turn the oven to 180°C and bake for 17 min. The muffins are done if a toothpick inserted into the middle comes out clean. Otherwise, bake for 2-5 minutes longer, because ovens can vary.

5. Step: Let the muffins cool completely

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

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN CHOCOLATE CHIP MUFFINS?

First, make sure the muffins are cooled completely. Then store them in an airtight container at room temperature. Line the bottom of the container with a paper towel.

HOW LONG DO CHOCOLATE CHIP MUFFINS LAST?

The chocolate chip muffins will maintain their texture (stay fresh) for 2 days at room temperature in the container. In the fridge, they will last up to a week.

CAN I FREEZE CHOCOLATE CHIP MUFFINS?

Yes, you can freeze the muffins for up to 3 months. Make sure they are cooled completely and then put them in an airtight container or ziplock freezer bag and place them into the freezer.

Let them thaw before serving.

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

• Vegan Hot Chocolate Cupcakes With Ganache Filling
• The Best Vegan Chocolate Chip Banana Bread
• Vegan Chocolate Orange Cookies
• Pecan Pie Bars
• Gingerbread Sheet Cake With Molasses Buttercream Frosting
• Cinnamon Streusel Coffee Cake
• Hot Chocolate With Rum
• Creamy Chocolate Protein Smoothie Bowl

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

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BAKERY-STYLE CHOCOLATE CHIP MUFFINS (VEGAN)

These Bakery-Style Chocolate Chip Muffins are super fluffy, moist, and packed with chocolate. Made with vegan buttermilk and plant-based yogurt. They will easily become your favorite muffins. Perfect for breakfast or snack.

Course Breakfast, Dessert, Muffin, Snack

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Servings 12 muffins

Calories 273kcal

Author Plantiful Bakery

Ingredients

• 250 ml (1 cup) unsweetened almond milk, room temperature
• 1 tbsp apple cider vinegar
• 110 g white cane sugar
• 90 g brown sugar
• 80 g coconut oil, melted
• 2 tbsp (30 g) plain vegan yogurt, room temperature *
• 1 tsp pure vanilla extract or paste
• 300 g all-purpose flour
• 1 tbsp (8 g) cornstarch
• 1 tsp baking soda
• 3 tsp baking powder
• pinch sea salt
• 100 g vegan chocolate chip or chopped chocolate bar (+extra on top = approx. 15 g)

Instructions

• Preheat the oven to 200°C and line the muffin pan with 12 muffin liners. Set aside.
• To the unsweetened almond milk, add apple cider vinegar and stir. Set aside.
• To the mixing bowl, add white cane sugar, brown sugar, and melted coconut oil. Mix with a whisk until it combines. Add vegan yogurt, vanilla extract or paste, and mix again. Then add the vegan buttermilk. Mix until combine.
• To the wet mixture, sift all-purpose flour, cornstarch, baking soda, baking powder, and a pinch of sea salt. Mix with a whisk until just combined. Don't overmix the batter. Then add vegan chocolate chips or chopped chocolate bar and stir it in.
• Evenly divide the batter into 12 muffin liners. Add some additional chocolate chips on the top and place the pan into the preheated oven.
• Bake at 200°C for 5 min, then turn the oven to 180°C and bake for 17 min. The muffins are done if a toothpick inserted into the middle comes out clean. Otherwise, bake for 2-5 minutes longer.
• Let the muffins cool in the pan for about 15-20 minutes, then place them on a cooling rack and let cool completely.

Notes

* You can use applesauce instead.

Storage

First, make sure the muffins are cooled completely. Then store them in an airtight container at room temperature. Line the bottom of the container with a paper towel. The chocolate chip muffins will maintain their texture (stay fresh) for 2 days at room temperature in the container. In the fridge, they will last up to a week. You can freeze the muffins for up to 3 months.

Nutrition Facts

Serving: 1 muffin / Calories: 273kcal / Total Fat: 10,1g / Saturated Fat: 7,3g / Cholesterol: 0mg / Sodium: 255mg / Total Carbohydrate: 42,7g / Fiber: 1,6g / Sugar: 21,4g / Protein: 3,2g / Iron: 2,1mg / Potassium: 96mg

Nutrition

Calories: 273kcal

Příspěvek BAKERY-STYLE CHOCOLATE CHIP MUFFINS (VEGAN) se objevil jako první na Plantiful Bakery.

THESE CHOCOLATE ORANGE COOKIES ARE:

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

WHAT YOU NEED TO MAKE VEGAN CHOCOLATE ORANGE COOKIES:

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

• Vegan butter – use vegan butter that has around 75-80% fat. Let the butter soften at room temperate before making the dough.
• White cane sugar
• Brown sugar – You can substitute for coconut sugar.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as soy, oat, or cashew milk. Make sure the milk has room temperature.
• 100% orange essential oil – You can substitute for orange zest.
• Sea salt – balance the sweetness and helps to bring out the chocolate flavor.
• Cocoa powder – Use natural unsweetened cocoa powder.
• Corn starch – makes the cookies chewy.
• Baking soda
• All-purpose flour
• Dark chocolate bar – for drizzle. Use a high-quality dark chocolate bar.
• Orange zest – for decoration. Use fresh or dried orange zest.

Equipment you need:

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

HOW TO MAKE VEGAN CHOCOLATE ORANGE COOKIES:

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

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

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

2. Step: Make the chocolate orange cookie dough

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

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

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

3. Step: Bake the cookies and let them cool

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

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

4. Step: Melt the dark chocolate

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

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

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

Let the chocolate harden completely.

FREQUENTLY ASKED QUESTIONS:

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

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

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

HOW TO STORE VEGAN CHOCOLATE ORANGE COOKIES?

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

HOW LONG DO CHOCOLATE ORANGE COOKIES LAST?

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

CAN I FREEZE CHOCOLATE ORANGE COOKIES?

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

MORE COOKIES RECIPES:

• Walnut Crescent Cookies
• Gingerbread Cookies With Icing

MORE CHOCOLATE RECIPES:

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

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

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VEGAN CHOCOLATE ORANGE COOKIES

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

Course Cookie, Dessert, Snack

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 20 small cookies

Calories 88kcal

Author Plantiful Bakery

Ingredients

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

Instructions

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

Notes

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

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

Storage:

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

Nutrition Facts

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

Nutrition

Calories: 88kcal

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

THESE PECAN PIE BARS ARE:

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

WHAT YOU NEED TO MAKE VEAGN PECAN PIE BARS:

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

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

Equipment you need:

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

HOW TO MAKE HOMEMADE VEGAN PECAN PIE BARS:

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

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

Preheat the oven to 180°C.  Lightly grease a 23x23cm/9x9in square pan with a little bit of vegan butter. Then line the pan with a strip of parchment paper (you can secure the parchment paper on the sides of the pan with binder paper clips). It will prevent the pecan bars from sticking to the pan. Set aside.

2. Step: Make the sugar cookie crust

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

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

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

3. Step: Make the pecan maple syrup filling

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

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

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

4. Step: Bake the pecan bars

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

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

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

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

FREQUENTLY ASKED QUESTIONS:

DO PECAN PIE BARS NEED TO BE REFRIGERATE?

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

HOW TO STORE VEGAN PECAN PIE BARS?

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

HOW LONG DO PECAN PIE BARS LAST?

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

CAN I FREEZE PECAN PIE BARS?

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

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

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

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

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VEGAN PECAN PIE BARS WITH MAPLE SYRUP

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

Course Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 8 bars

Calories 486kcal

Author Plantiful Bakery

Ingredients

For the sugar cookies crust:

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

For the pecan pie filling:

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

Instructions

Preheat the oven and prepare the baking pan

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

Make the sugar cookie crust

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

Make the filling

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

Bake the pecan pie bars

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

Let the pecan pie bars chill in the fridge

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

Notes

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

Nutrition Facts

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

Nutrition

Calories: 486kcal

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

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

THESE HOT CHOCOLATE CUPCAKES ARE:

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

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

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

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

Equipment you need:

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

HOW TO MAKE HOMEMADE VEGAN HOT CHOCOLATE CUPCAKES:

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

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

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

2. Step: Make vegan buttermilk

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

3. Step: Make the batter

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

4. Step: Bake the cupcakes

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

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

5. Step: Make the dark chocolate ganache

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

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

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

6. Step: Make vegan buttercream frosting

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

7. Step: Fill and frost the cupcakes

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

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

Then frost the cupcakes with the buttercream frosting.

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

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

FREQUENTLY ASKED QUESTIONS:

WITH WHAT ELSE TO FILL CHOCOLATE CUPCAKES?

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

CAN I MAKE THE CHOCOLATE CUPCAKES THE DAY BEFORE?

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

HOW TO STORE VEGAN HOT CHOCOLATE CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO HOT CHOCOLATE CUPCAKES LAST?

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

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

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

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

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HOT CHOCOLATE CUPCAKES WITH GANACHE FILLING (VEGAN)

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

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 25 minutes

Cook Time 20 minutes

Chilling Time 1 hour

Total Time 1 hour 45 minutes

Servings 6 cupcakes

Calories 433kcal

Author Plantiful Bakery

Ingredients

For chocolate cupcakes:

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

For ganache:

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

For the buttercream frosting:

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

Instructions

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

Notes

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

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

Nutrition Facts

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

Nutrition

Calories: 433kcal

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

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

THESE GINGERBREAD COOKIES ARE:

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

WHAT YOU NEED TO MAKE VEGAN GINGERBREAD COOKIES WITH ICING:

You need the following ingredients to make these Gingerbread Cookies:

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

Equipment you need:

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

HOW TO MAKE HOMEMADE VEGAN GINGERBREAD COOKIES WITH ICING:

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

1. Step: Make the gingerbread dough

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

2. Step: Let the dough chill

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

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

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

Preheat the oven to 170°C.

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

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

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

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

5. Step: Bake the gingerbread cookies

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

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

6. Step: Make icing and decorate cookies

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

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

Make sure to let the icing harden.

Store your gingerbread cookies in an airtight container.

FREQUENTLY ASKED QUESTIONS:

HOW LONG WILL THE GINGERBREAD DOUGH LAST IN THE FRIDGE?

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

HOW TO STORE VEGAN GINGERBREAD COOKIES?

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

HOW LONG GINGERBREAD COOKIES LAST?

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

CAN YOU FREEZE GINGERBREAD COOKIES?

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

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

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

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

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VEGAN GINGERBREAD COOKIES WITH ICING

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

Course Cookie, Dessert, Snack

Cuisine Czech

Diet Vegan

Prep Time 25 minutes

Cook Time 6 minutes

Servings 35 cookies (approx.)

Calories 48kcal

Author Plantiful Bakery

Ingredients

For the gingerbread cookies:

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

For the icing:

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

Instructions

Make the gingerbread cookies:

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

Make the icing:

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

Notes

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

Nutrition Facts

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

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

Nutrition

Calories: 48kcal

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

HOMEMADE VEGAN HOT CHOCOLATE WITH RUM RECIPE:

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

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

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

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

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

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

THIS ITALIAN HOT CHOCOLATE WITH RUM IS:

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

WHAT YOU NEED TO MAKE HOMEMADE VEGAN HOT CHOCOLATE:

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

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

Equipment you need:

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

HOW TO MAKE VEGAN ITALIAN HOT CHOCOLATE WITH RUM:

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

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

1. Mix almond milk, cocoa powder, and cornstarch

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

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

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

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

Enjoy!

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

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

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

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

CAN YOU STORE HOT CHOCOLATE?

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

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

• Homemade Pumpkin Spice Latte

COMFORT FOOD RECIPES TO CHECK OUT:

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

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

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VEGAN HOT CHOCOLATE WITH RUM (ITALIAN STYLE)

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

Course Drinks

Cuisine Vegan

Diet Vegan

Prep Time 8 minutes

Total Time 8 minutes

Servings 1 mug

Calories 360kcal

Author Plantiful Bakery

Ingredients

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

Instructions

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

Notes

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

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

Nutrition Facts

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

Nutrition

Calories: 360kcal

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

VEGAN GINGERBREAD SHEET CAKE WITH MOLASSES FROSTING

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

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

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

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

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

THIS GINGERBREAD SHEET CAKE IS:

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

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

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

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

Equipment you need:

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

HOW TO MAKE GINGERBREAD SHEET CAKE WITH MOLASSES FROSTING:

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

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

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

Preheat the oven to 180°C. Lightly grease a 23x23cm/9x9in square pan with a little bit of vegan butter or oil. Then line the pan with a strip of parchment paper (you can secure the parchment paper on the sides of the pan with binder paper clips). It will prevent the coffee cake from sticking to the pan.

2. Step: Make vegan buttermilk

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

3. Step: Make the batter

Make sure you accurately measure all the ingredients.

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

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

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

4. Step: Bake in the oven

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

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

5. Step: Cool the cake completely

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

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

6. Step: Make molasses buttercream frosting

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

7. Step: Frost the cake

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

Cut into 9 squares and serve.

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

FREQUENTLY ASKED QUESTIONS:

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

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

HOW TO STORE VEGAN GINGERBREAD SHEET CAKE?

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

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

HOW LONG DOES GINGERBREAD SHEET CAKE LAST?

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

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

CHRISTMAS RECIPES TO CHECK OUT:

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

FOR MORE VEGAN DESSERT RECIPES, CHECK OUT THE FOLLOWING:

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

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

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VEGAN GINGERBREAD SHEET CAKE WITH MOLASSES BUTTERCREAM FROSTING

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

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 9 squares

Calories 238kcal

Author Plantiful Bakery

Ingredients

For the gingerbread cake:

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

For the molasses buttercream frosting:

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

Instructions

Make the gingerbread cake:

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

Make the frosting:

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

Notes

* any vegetable oil, neutral in flavor, will work

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

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

Nutrition Facts

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

Nutrition

Calories: 238kcal

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