Tento příspěvek je dostupný i v Češtině

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

THIS CHRISTMAS FRUIT CAKE IS

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

WHAT YOU NEED TO MAKE VEGAN CHRISTMAS FRUIT CAKE

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

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

Equipment you need:

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

HOW TO MAKE THE BEST VEGAN CHRISTMAS FRUIT CAKE

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

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

Preheat the oven to 356°F (180°C) and grease a 9×5 inch (25x13cm) loaf pan with oil or vegan butter. Then line with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips.

2. Step: Combine dry ingredients

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

3. Step: Make the cake batter

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

4. Step: Bake the fruit cake

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

5. Step: Make the chocolate glaze

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

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

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE CHRISTMAS FRUIT CAKE?

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

HOW LONG DOES VEGAN CHRISTMAS FRUIT CAKE LAST?

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

CAN YOU FREEZE FRUIT CAKE?

To freeze the cake, place it (whole loaf or sliced) in an airtight container or plastic zip-lock bag and store them in the freezer for up to 3 months. To defrost, let them thaw at room temperature.

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

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

This recipe was created in collaboration with @ravaneofoods.

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

Happy baking!

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

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VEGAN CHRISTMAS FRUIT CAKE

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

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 1 loaf

Calories 294kcal

Author Plantiful Bakery

Ingredients

Fruit Cake:

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

Chocolate Glaze:

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

Instructions

Fruit Cake

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

Chocolate Glaze

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

Notes

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

Storing:

Store the cake in an airtight container at room temperature or in the fridge. It will last for up to 3-4 days at room temperature and for up to a week in the fridge. You can also freeze the cake for up to 3 months.

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

Nutrition

Serving: 1slice | Calories: 294kcal

Nutrition Facts

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

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

Tento příspěvek je dostupný i v Češtině

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

THESE EGGNOG CUPCAKES ARE

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

WHAT YOU NEED TO MAKE VEGAN EGGNOG CUPCAKES

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

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

Equipment you need:

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

HOW TO MAKE THE BEST VEGAN EGGNOG CUPCAKES

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

1. Step: Preheat the oven and prepare the pan

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

2. Step: Combine dry ingredients

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

3. Step: Make cupcake batter

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

4. Step: Bake the cupcakes

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

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

5. Step: Make vegan eggnog frosting

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

6. Step: Assemble the cupcakes

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

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

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE EGGNOG CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO VEGAN EGGNOG CUPCAKES LAST?

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

CAN YOU FREEZE HOMEMADE EGGNOG CUPCAKES?

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

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

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

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

Happy baking!

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

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VEGAN EGGNOG CUPCAKES

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

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 6 cupcakes

Calories 480kcal

Author Plantiful Bakery

Ingredients

Cupcakes:

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

Frosting:

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

Instructions

Cupcakes

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

Frosting

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

Notes

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

Storing:

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

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

Nutrition

Serving: 1cupcake | Calories: 480kcal

Nutrition Facts

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

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

Tento příspěvek je dostupný i v Češtině

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

THESE CHOCOLATE CINNAMON BALLS ARE

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

WHAT YOU NEED TO MAKE CHOCOLATE CINNAMON BLISS BALLS

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

• Nuts – use any mix of nuts of your choice, such as almonds, walnuts, hazelnuts, or cashews.
• Cocoa powder – Use good quality natural cocoa powder.
• Cinnamon – Adds warm depth of flavor. I recommend using Ravaneō N°22 Ceylon Cinnamon.
• Salt – balances the sweetness. I recommend using Ravaneō N°15 Flower of Salt.
• Dates – Use soft pitted dates. If the dates are not soft and sticky, soak them in hot water for about 10 minutes, then drain them well.
• For coating: I used cocoa powder, ground pistachios, desiccated coconut.

Equipment you need:

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

HOW TO MAKE THE HOMEMADE CHOCOLATE CINNAMON BLISS BALLS

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

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

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

2. Step: Mix in dates

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

3. Step: Make bliss balls

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

Enjoy immediately or refrigerate in the fridge to firm up.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE BLISS BALLS?

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

HOW LONG DO CHOCOLATE CINNAMON BALLS LAST?

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

CAN I FREEZE BLISS BALLS?

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

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

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

This recipe was created in collaboration with @ravaneofoods.

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

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

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CHOCOLATE CINNAMON BLISS BALLS

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

Course Snack

Cuisine Czech

Diet Gluten Free, Vegan

Prep Time 15 minutes

Total Time 15 minutes

Servings 20 balls

Calories 66kcal

Author Plantiful Bakery

Ingredients

Bliss balls:

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

Coating:

• cocoa powder
• desiccated coconut
• ground pistachios

Instructions

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

Notes

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

Storing:

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

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

Nutrition

Serving: 1ball | Calories: 66kcal

Nutrition Facts

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

Příspěvek CHOCOLATE CINNAMON BLISS BALLS se objevil jako první na Plantiful Bakery.

Tento příspěvek je dostupný i v Češtině

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

THIS EGGNOG IS

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

WHAT YOU NEED TO MAKE CREAMY VEGAN EGGNOG

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

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

Equipment you need:

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

HOW TO MAKE THE BEST CREAMY VEGAN EGGNOG

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

1. Step: Blend cashews and milk

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

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

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

3. Step: Chill in the fridge

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

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN EGGNOG?

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

HOW LONG DOES HOMEMADE VEGAN EGGNOG LAST?

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

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

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

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

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

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CREAMY VEGAN EGGNOG

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

Course Drinks

Cuisine Vegan

Diet Vegan

Prep Time 5 minutes

Total Time 5 minutes

Servings 4

Calories 332kcal

Author Plantiful Bakery

Ingredients

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

Instructions

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

Notes

Storing:

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

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

Nutrition

Serving: 1serving | Calories: 332kcal

Nutrition Facts

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

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

Tento příspěvek je dostupný i v Češtině

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

THIS PECAN PIE NUT BUTTER IS:

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

WHAT YOU NEED TO MAKE PECAN PIE NUT BUTTER

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

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

Equipment you need:

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

HOW TO MAKE HOMEMADE PECAN PIE NUT BUTTER

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

1. Step: Roast pecans and cashews

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

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

2. Step: Make pecan pie nut butter

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

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

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

HOW TO SERVE NUT BUTTER:

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

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE NUT BUTTER?

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

HOW LONG DOES HOMEMADE PECAN PIE NUT BUTTER LAST?

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

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

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

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

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PECAN PIE NUT BUTTER

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

Course Nut Butter, Snack

Cuisine Vegan

Diet Gluten Free, Vegan

Prep Time 5 minutes

Cook Time 7 minutes

Total Time 12 minutes

Servings 20 servings (approx. 1 cup)

Calories 93kcal

Author Plantiful Bakery

Ingredients

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

Instructions

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

Notes

Storing:

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

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

Nutrition

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

Nutrition Facts

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

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

THESE APPLE PIE CHEESECAKE CUPS ARE

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

WHAT YOU NEED TO MAKE VEGAN APPLE PIE CHEESECAKE CUPS

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

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

Equipment you need:

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

HOW TO MAKE VEGAN NO-BAKE APPLE PIE CHEESECAKE CUPS

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

1. Step: Make the cookie crust

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

2. Step: Make the cheesecake filling

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

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

3. Step: Make the apple pie topping

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

4. Step: Assemble and serve

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

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE NO-BAKE CHEESECAKE CUPS?

Store the cheesecake cups covered in the fridge.

HOW LONG DO VEGAN APPLE PIE CHEESECAKE CUPS LAST?

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

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

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

VEGAN CHOCOLATE MOUSSE WITH AQUAFABA

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

Check out this recipe

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

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NO-BAKE APPLE PIE CHEESECAKE CUPS

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

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 12 minutes

Cook Time 0 minutes

Chilling Time: 2 hours

Total Time 2 hours 12 minutes

Servings 3 servings

Calories 558kcal

Author Plantiful Bakery

Ingredients

Crust:

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

Cheesecake Filling:

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

Apple Pie Topping:

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

Instructions

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

Notes

Storing:

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

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

Nutrition

Serving: 1bowl | Calories: 558kcal

Nutrition Facts

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

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

THESE PUMPKIN CUPCAKES ARE

• vegan
• dairy-free
• egg-free
• soft
• fluffy
• moist
• spicy
• rich
• so delicious
• easy to make
• topped with vegan maple pumpkin frosting
• perfect autumn treat

WHAT YOU NEED TO MAKE PUMPKIN CUPCAKES

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

• Unsweetened oat milk – In combination with apple cider vinegar, it creates vegan buttermilk, which improves the texture of cupcakes. Use any plant-based milk of your choice, such as almond, soy, or cashew milk. Make sure it is at room temperature.
• Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
• All-purpose flour – keeps the cupcakes light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
• Cornstarch – improves the texture.
• Baking powder and baking soda
• Pumpkin spices – cinnamon, nutmeg, ginger, all-spice, and cloves. You can also use store-bought pumpkin spice mix.
• Salt – balances the sweetness.
• Sugar – Use coconut or organic cane sugar. It gives the cupcakes caramel flavor.
• Sunflower oil – improves the texture and makes the cupcakes moist. You can also use canola oil or any oil neural in flavor.
• Pumpkin puree – adds moisture to a batter and makes the cupcakes super moist. I used homemade puree from hokkaido pumpkin (red kuri squash). Make sure it is at room temperature.
• Unsalted vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the frosting.
• Powdered sugar – Sift the sugar to avoid lumps in the buttercream frosting.
• Maple syrup
• Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.

Equipment you need:

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

HOW TO MAKE THE BEST VEGAN PUMPKIN CUPCAKES

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

1. Step: Preheat the oven and prepare the pan

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

2. Step: Make vegan buttermilk

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

3. Step: Combine dry ingredients

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

4. Step: Make cupcake batter

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

5. Step: Bake the cupcakes

Divide the batter evenly into 12 cupcake liners. Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.

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

6. Step: Make maple pumpkin frosting

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

7. Step: Assemble the cupcakes

Using a piping bag with a star tip, pipe a swirl of frosting onto each cupcake. Top with ground cinnamon or pumpkin spice.

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

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE PUMPKIN CUPCAKES THE DAY BEFORE FROSTING?

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

HOW TO STORE PUMPKIN CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO VEGAN PUMPKIN CUPCAKES LAST?

Pumpkin cupcakes will last for about 4-5 days in the fridge.

CAN YOU FREEZE HOMEMADE PUMPKIN CUPCAKES?

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

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

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

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

Happy baking!

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

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VEGAN PUMPKIN CUPCAKES

These Vegan Pumpkin Cupcakes are fluffy, moist, spicy, and easy to make. They are topped with maple pumpkin buttercream frosting. A perfect autumn treat! Dairy-free, eggless.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 cupcakes

Calories 429kcal

Author Plantiful Bakery

Ingredients

Cupcakes:

• 250 ml (1 cup) unsweetened oat milk, room temperature (or any plant-based milk)
• 1 tbsp apple cider vinegar or lemon juice
• 200 g all-purpose flour
• 1 tbsp cornstarch
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon*
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• pinch ground all-spice
• pinch ground cloves
• pinch sea salt
• 120 g (⅔ cup) coconut sugar (or organic cane sugar)
• 72 g (⅓ cup) sunflower oil (or canola oil)
• 120 g (½ cup) pumpkin puree, room temperature

Maple Pumpkin Frosting:

• 300 g unsalted vegan butter, softened **
• 180 g powdered sugar
• 120 g (½ cup) pumpkin puree, room temperature
• 6 tbsp maple syrup
• 2 tbsp unsweetened oat milk, room temperature (or any plant-based milk)
• ¼ tsp ground vanilla or 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg

Instructions

Preheat the oven and prepare the pan

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

Make vegan buttermilk

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

Combine dry ingredients

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

Make cupcake batter

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

Bake the cupcakes

• Divide the batter evenly into 12 cupcake liners. Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.
• Transfer to a cooling rack and allow to cool completely before frosting.

Make maple pumpkin frosting

• Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar and mix until combined. Add in pumpkin puree and mix until fully combined. While mixing, add one tablespoon at a time of maple syrup and oat milk and mix until incorporated and fluffy. Lastly, mix in vanilla, ground cinnamon, and nutmeg.

Assemble the cupcakes

• Using a piping bag with a star tip, pipe a swirl of frosting onto each cupcake. Top with ground cinnamon or pumpkin spice.
• Serve immediately or store in the fridge in an airtight container.

Notes

* Spices: You can use 2 tsp pumpkin spice instead.

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

Storing:

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

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

Nutrition

Serving: 1cupcake | Calories: 429kcal

Nutrition Facts

Serving: 1 cupcake / Calories: 429kcal / Total Fat: 25,2g / Saturated Fat: 10,0g / Cholesterol: 0mg / Total Carbohydrate: 49,5g / Fiber: 1,6g / Sugar: 31,6g / Protein: 2,4g / Sodium: 182mg / Iron: 1,3mg

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

THESE APPLE CINNAMON STREUSEL MUFFINS ARE

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

WHAT YOU NEED TO MAKE APPLE CINNAMON MUFFINS

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

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

Equipment you need:

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

HOW TO MAKE VEGAN APPLE CINNAMON STREUSEL MUFFINS

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

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

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

2. Step: Make vegan buttermilk

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

3. Step: Make crumble topping

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

4. Step: Combine dry ingredients

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

5. Step: Mix wet ingredients

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

6. Step: Combine wet and dry ingredients

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

7. Step: Bake the muffins

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

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

8. Step: Let the muffins cool completely

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

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE APPLE CINNAMON MUFFINS?

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

HOW LONG DO APPLE CINNAMON STREUSEL MUFFINS LAST?

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

CAN YOU FREEZE APPLE CINNAMON MUFFINS?

Yes, you can freeze the muffins for up to 3 months. Store them in an airtight container or ziplock freezer bag. Then just let them thaw at room temperature or rewarm in the oven for a few minutes.

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

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

This recipe was created in collaboration with @ravaneofoods.

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

Happy baking!

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

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VEGAN APPLE CINNAMON STREUSEL MUFFINS

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

Course Breakfast, Dessert, Muffin, Snack

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12 muffins

Calories 243kcal

Author Plantiful Bakery

Ingredients

Muffins:

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

Crumble Topping:

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

Instructions

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

Notes

Storing:

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

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

Nutrition

Serving: 1muffin | Calories: 243kcal

Nutrition Facts

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

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

THIS 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.

THIS RASPBERRY COFFEE CAKE IS

• vegan
• dairy-free
• egg-free
• soft
• moist
• rich
• decadent
• topped with buttery streusel
• made with vegan sour cream, raspberry jam, and frozen raspberries
• easy to make
• perfect for breakfast or brunch

WHAT YOU NEED TO MAKE RASPBERRY SOUR CREAM COFFEE CAKE

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

• All-purpose flour – keeps the cake light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
• Brown sugar – adds caramel flavor to the streusel. You can substitute it for coconut sugar.
• Ground cinnamon
• Sea salt – balances the sweetness.
• Vegan butter – cut the butter into little chunks to make it easier to combine. Make sure the butter is cold. Use vegan butter with 75-80% fat.
• Baking powder and baking soda – leaven the cake batter.
• Granulated sugar
• Sunflower oil – improves the texture and makes the cake moist.
• Vegan sour cream – adds moisture to a batter and makes the cake super moist. Make sure it has room temperature. You can substitute it for vegan plant-based yogurt, such as coconut yogurt.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
• Apple cider vinegar – helps to activate the baking soda. You can use lemon juice instead.
• Pure vanilla extract – use good-quality vanilla extract.
• Raspberry jam – makes the middle layer of the coffee cake.
• Raspberries – use frozen or fresh raspberries. If using frozen, don’t thaw them.
• Powdered sugar – To avoid lumps, sift the sugar.

Equipment you need:

• 8’’ (20cm) cake pan
• Parchment paper
• Two medium-size bowls
• Fork
• Large bowl
• Whisk or hand mixer
• Sifter
• Silicon spatula
• Small bowl

HOW TO MAKE VEGAN RASPBERRY COFFEE CAKE

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

1. Step: Preheat the oven and prepare cake pan

Preheat the oven to 355°F (180°C) and grease 8’’(20cm) cake pan with oil or vegan butter and line the bottom with parchment paper. Set aside.

2. Step: Make streusel topping

In a medium-size bowl, combine all-purpose flour, brown sugar, ground cinnamon, and a pinch of sea salt. Add cold vegan butter cut into chunks and combine with a fork until it starts to clump. Set aside.

3. Step: Combine dry ingredients

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

4. Step: Make the cake batter

In a large bowl, using a whisk, combine granulated sugar, sunflower oil, vegan sour cream, unsweetened almond milk, apple cider vinegar, and vanilla extract. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.

5. Step: Assemble the cake

Spread half of the batter into an even layer in the prepared pan. Spoon the raspberry jam over the first layer. Add in the remaining batter and spread it into an even layer. Top with frozen raspberries and then with streusel topping.

6. Step: Bake

Bake in preheated oven for 40-45 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely.

7. Step: Make the glaze and serve

In a small bowl, whisk together powdered sugar and almond milk until a smooth consistency without any lumps. Add a little extra milk or powdered sugar as necessary.

When ready to serve, gently remove the cake from the pan, drizzle with glaze, and cut it into pieces.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN COFFEE CAKE?

First, make sure the cake has cooled completely. Then store it in an airtight container at room temperature or in the fridge. The airtight container will help to keep the moisture of the cake.

HOW LONG DOES RASPBERRY COFFEE CAKE LAST?

The cake will last up to 3-4 days at room temperature or up to a week in the fridge.

CAN I FREEZE HOMEMADE COFFEE CAKE?

To freeze the coffee cake, first make sure it has cooled completely, then store it in an airtight container or ziplock freezer bag in the freezer for up to 3 months. Before serving, let it thaw at room temperature or rewarm in the oven for a few minutes.

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

• Cinnamon Streusel Coffee Cake
• Lemon Blueberry Muffins with Streusel Topping
• Strawberry Oatmeal Cookies
• Strawberry Sweet Rolls
• Baked Cheesecake with Raspberry Sauce
• Raspberry Nut Butter

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

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VEGAN RASPBERRY COFFEE CAKE

This Vegan Raspberry Coffee Cake is a soft, moist, and rich cake with buttery streusel topping and simple glaze. Perfect for summer breakfast or brunch. Dairy-free, egg-free.

Course Breakfast, Brunch, Dessert

Cuisine American, Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 12 servings (8’’ cake )

Calories 243kcal

Author Plantiful Bakery

Ingredients

Streusel Topping:

• 70 g all-purpose flour
• 50 g brown sugar
• ¼ tsp ground cinnamon (optional)
• pinch sea salt
• 50 g vegan butter, cold (75-80% fat)

Cake:

• 180 g all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• pinch sea salt
• 100 g granulated sugar
• 60 g sunflower oil
• 200 g vegan sour cream, room temperature *
• 3 tbsp unsweetened almond milk, room temperature (or any plant-based milk)
• 1 tbsp apple cider vinegar (or lemon juice)
• 1 tsp pure vanilla extract
• ½ cup (62g) frozen or fresh raspberries** (for topping)

Filling:

• 1/3 cup (85g) raspberry jam

Glaze (optional):

• 50 g powdered sugar
• 2-3 tsp unsweetened almond milk (or any plant-based milk)

Instructions

Preheat the oven and prepare cake pan

• Preheat the oven to 355°F (180°C) and grease 8’’(20cm) cake pan with oil or vegan butter and line the bottom with parchment paper. Set aside.

Make streusel topping

• In a medium-size bowl, combine all-purpose flour, brown sugar, ground cinnamon, and a pinch of sea salt. Add cold vegan butter cut into chunks and combine with a fork until it starts to clump. Set aside.

Make the cake batter

• To a medium-size bowl, add all-purpose flour, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.
• In a large bowl, using a whisk, combine granulated sugar, sunflower oil, vegan sour cream, unsweetened almond milk, apple cider vinegar, and vanilla extract. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.

Assemble the cake

• Spread half of the batter into an even layer in the prepared pan. Spoon the raspberry jam over the first layer. Add in the remaining batter and spread it into an even layer. Top with frozen raspberries and then with streusel topping.

Bake the cake

• Bake in preheated oven for 40-45 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely.

Make glaze and serve

• In a small bowl, whisk together powdered sugar and almond milk until a smooth consistency without any lumps. Add a little extra milk or powdered sugar as necessary.
• When ready to serve, gently remove the cake from the pan, drizzle with glaze, and cut it into pieces.
• Enjoy!

Notes

* Vegan sour cream: You can substitute it for vegan plant-based yogurt, such as coconut.

** Raspberries: If using frozen raspberries, don’t thaw them.

Storing:

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

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

Nutrition

Calories: 243kcal

Nutrition Facts

Serving: 1 slice* / Calories: 243kcal / Total Fat: 11,1g / Saturated Fat: 4,6g / Cholesterol: 0mg / Total Carbohydrate: 34,1g / Fiber: 0,9g / Sugar: 16,7g / Protein: 2,4g / Sodium: 205mg / Iron: 1,1mg

* Nutrition Facts are counted without the glaze.

Příspěvek VEGAN RASPBERRY COFFEE CAKE se objevil jako první na Plantiful Bakery.

THESE BANANA BREAD WAFFLES ARE

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

WHAT YOU NEED TO MAKE BANANA BREAD WAFFLES

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

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

Equipment you need:

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

HOW TO MAKE VEGAN BANANA BREAD WAFFLES

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

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

1. Step: Combine dry ingredients

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

2. Step: Make the waffle batter

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

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

3. Step: Cook the waffles and serve

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

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE WAFFLE BATTER THE NIGHT BEFORE?

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

CAN I MAKE THE WAFFLES GLUTEN-FREE?

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

CAN I STORE LEFTOVER WAFFLES?

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

CAN I FREEZE BANANA BREAD WAFFLES?

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

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

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

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

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VEGAN BANANA BREAD WAFFLES

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

Course Breakfast, Brunch, Dessert

Cuisine American, Vegan

Diet Vegan

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 waffles

Calories 326kcal

Author Plantiful Bakery

Ingredients

Banana Bread Waffles:

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

Toppings (optional):

• banana sliced
• chopped walnuts
• maple syrup

Instructions

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

Notes

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

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

Storing:

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

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

Nutrition

Calories: 326kcal

Nutrition Facts

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

* Nutrition Facts are counted without any toppings.

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

THESE CARROT CAKE ENERGY BALLS ARE

• vegan
• dairy-free
• gluten-free (if you use certificate gluten-free oats)
• full of carrot cake flavor
• spiced with cinnamon and nutmeg
• naturally sweetened with dates
• chewy
• nutritious
• healthy
• no-bake
• quick and easy to make
• made with simple ingredients
• delicious on-the-go snack

WHAT YOU NEED TO MAKE CARROT CAKE ENERGY BALLS

You need the following ingredients to make these Vegan Carrot Cake Energy Balls (the exact measurements are in the recipe card below):

• Oats – I prefer to use quick oats because they are finer but you can use rolled oats (old-fashioned oats) as well. For a gluten-free version, use certificate gluten-free oats.
• Walnuts – Use good-quality walnuts. You can also use a walnut meal for this recipe, or substitute for any nuts (but you will ‘lose’ the carrot cake flavor).
• Shredded coconut – used in the energy balls and for the coating (which is optional). Use unsweetened shredded coconut.
• Ground cinnamon and nutmeg – Carrot cake spices.
• Sea salt – balances the sweetness.
• Dates – Use soft pitted dates. If your dates are a bit dry and not sticky, soak them in hot water for about 10 minutes and then drain them before blending.
• Carrots – Use finely grated carrots.
• Almond butter – helps to combine the ingredients. You can also use tahini or any nut butter.

Equipment you need:

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

HOW TO MAKE NO-BAKE VEGAN CARROT CAKE ENERGY BALLS

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

Making these Carrot Cake Balls is super easy and comes with 3 following steps:

1. Step: Blend oats, walnuts, coconut, and spices

To the food processor or high-speed blender, add oats, walnuts (or walnut meal), shredded coconut, ground cinnamon, a pinch of ground nutmeg, and a pinch of sea salt. Blend until it’s finely ground.

2. Step: Add dates, grated carrots, and almond butter and blend

Next, add soft dates, grated carrots, and almond butter to the blender and blend for about 30 seconds until it all combines and the mixture sticks together.

3. Step: Roll out the balls

Roll out 12 balls by hands from the mixture (for even balls, use kitchen scale – 1 ball should weigh about 22g/0,8oz). Then roll each ball into the shredded coconut to coat (optional).

Enjoy immediately or refrigerate in the fridge to firm up.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE ENERGY BALLS?

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

HOW LONG DO CARROT CAKE ENERGY BALLS LAST?

These carrot cake energy balls will last in the fridge for up to 7 days (if they last that long).

CAN I FREEZE ENERGY BALLS?

Yes, they can be freeze for up to 3 months. Store them in an airtight container or ziplock freezer bag and place them into the freezer. Then just let them thaw for a few minutes before eating.

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

• Coffee Bliss Balls
• Carrot Cake Overnight Oats
• Peanut Butter and Jelly Overnight Oats
• Peanut Butter Protein Bars
• Chocolate Protein Smoothie Bowl
• Maple Pecan Granola

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

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VEGAN CARROT CAKE ENERGY BALLS

These Vegan Carrot Cake Energy Balls are a quick healthy no-bake snack packed with delicious carrot cake flavor. Simple ingredients, less than 10 minutes to make. Naturally sweetened with dates.

Course Snack

Cuisine Czech

Diet Vegan

Prep Time 8 minutes

Total Time 8 minutes

Servings 12 energy balls

Calories 87kcal

Author Plantiful Bakery

Ingredients

• ¾ cup (67g) quick oats*
• ½ cup (50g) raw walnuts, halved
• 2 tbsp (9g) shredded coconut + extra for coating
• ½ tsp ground cinnamon
• pinch of ground nutmeg
• pinch of sea salt
• 100 g (2/5 cup/ 3,5oz) soft dates**
• ½ cup (50g) carrots, finely grated
• 1 tbsp (15g) almond butter***

Instructions

• To the food processor or high-speed blender, add oats, walnuts, shredded coconut, ground cinnamon, a pinch of ground nutmeg, and a pinch of sea salt. Blend until it’s finely ground.
• Next, add soft dates, grated carrots, and almond butter and blend for about 30 seconds until it all combines and the mixture sticks together.
• Roll out 12 balls by hands from the mixture (for even balls, use kitchen scale – 1 ball should weigh about 22g/0,8oz). Then roll each ball into the shredded coconut to coat (optional).
• Enjoy immediately or refrigerate in the fridge to firm up.

Notes

*Gluten-Free: For a gluten-free version, use certificate gluten-free oats.

**Dates: If your dates are a bit dry and not sticky, soak them in hot water for about 10 minutes and then drain them before blending.

***Almond butter: You can use tahini or any nut butter instead.

Storage:

These carrot cake energy balls will keep in an airtight container in the fridge for up to 7 days.

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

Nutrition

Calories: 87kcal

Nutrition Facts

Serving: 1 ball / Calories: 87kcal / Total Fat: 4,4g / Saturated Fat: 0,9g / Cholesterol: 0mg / Total Carbohydrate: 11,5g / Fiber: 2,0g / Sugar: 5,8g / Protein: 1,9g / Sodium: 16mg / Potassium: 121mg / Iron: 0,5mg

Příspěvek VEGAN CARROT CAKE ENERGY BALLS 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.

THIS MAPLE PECAN GRANOLA IS:

• vegan
• dairy-free
• gluten-free (if you use gluten-free oats)
• healthy
• adjustable
• delicious
• sweet
• crispy
• naturally sweetened with maple syrup
• spiced with cinnamon
• made with 9 ingredients in 20 minutes
• done in one bowl
• perfect for a quick breakfast or snack

WHAT YOU NEED TO MAKE HOMEMADE VEGAN MAPLE PECAN GRANOLA:

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

• Rolled oats – Also known as Fashion Old Oats. To make granola gluten-free, use gluten-free oats.
• Puffed buckwheat or rice
• Pecans – Use whole or chopped pecans. You can use any nuts of your choice, such as cashews, almonds, walnuts, or hazelnuts.
• Shredded coconut – Use organic unsweetened shredded coconut.
• Flaxseed meal – Great source of fiber and omega-3 fatty acids. You can also use whole flax seeds or substitute for hemp seeds or sesame seeds.
• Ground cinnamon
• Sea salt – balance the sweetness.
• Maple syrup – helps to stick the granola together. What I like to do is, instead of using only maple syrup, I use 5 tbsp of maple syrup and 2 tbsp of molasses. It is stickier and therefore helps to make bigger chunks of granola.
• Coconut oil – Use deodorized coconut oil if you don’t want the granola to have a coconut flavor.

Equipment you need:

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

HOW TO MAKE HOMEMADE MAPLE PECAN GRANOLA:

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

Making this Maple Pecan Granola is super easy and comes with only 3 following steps:

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

Preheat the oven to 180°C (350°F) and line the baking tray with parchment paper.

2. Step: Mix dry ingredients with wet ingredients

In a mixing bowl, combine rolled oats, puffed buckwheat or rice, pecans, shredded coconut, flaxseed meal, ground cinnamon, and a pinch of sea salt. Then add maple syrup and melted coconut oil. Mix well until oats are completely coated in syrup and oil. You can use your hands to make it easier to combine.

3. Step: Bake the granola in the oven

Spread the mixture evenly onto the baking tray and bake until golden brown (usually about 15 minutes, but all ovens vary). While baking, stir it from time to time to help it brown evenly. Be careful not to burn it.

Let the granola cool completely on the baking tray.

FREQUENTLY ASKED QUESTIONS:

HOW TO SERVE MAPLE PECAN GRANOLA:

5 ways to enjoy homemade granola:

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

HOW TO STORE HOMEMADE GRANOLA?

First, make sure the granola is completely cool. Then place the granola in an airtight container and store it at room temperature.

HOW LONG DOES HOMEMADE MAPLE PECAN GRANOLA LAST?

Homemade granola can be stored for up to 1 month in an airtight container at room temperature.

CAN YOU FREEZE HOMEMADE GRANOLA?

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

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

• Carrot Cake Overnight Oats
• Healthy Coffee Bliss Balls
• Pecan Pie Bars With Maple Syrup
• Creamy Chocolate Protein Smoothie Bowl
• Vegan Cinnamon French Toast
• Cinnamon Streusel Coffee Cake
• The Best Chocolate Chip Banana Bread

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

Print

HOMEMADE MAPLE PECAN GRANOLA

Homemade Maple Pecan Granola is an easy recipe perfect as a quick breakfast or snack. It’s crunchy, sweet, healthy, and vegan. Made with a mix of oats, puffed buckwheat, pecans, shredded coconut, flaxseed meal, and cinnamon. Plus, it's naturally sweetened with maple syrup.

Course Breakfast, Snack

Cuisine Czech

Diet Vegan

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 14 servings (approx. 3,5 cups)

Calories 130kcal

Author Plantiful Bakery

Ingredients

• 1 cup (100g) rolled oats
• 1 cup (15g) puffed buckwheat or rice
• ¾ cup (80g) pecans, whole or chopped
• ¼ cup (18g) shredded coconut, unsweetened
• 2 tbsp (10g) flaxseed meal
• 1 tsp ground cinnamon
• pinch sea salt
• 7 tbsp (100g) maple syrup
• 3 tbsp (42g) coconut oil, melted*

Instructions

• Preheat the oven to 180°C (350°F) and line the baking tray with parchment paper.
• In a mixing bowl, combine rolled oats, puffed buckwheat or rice, pecans, shredded coconut, flaxseed meal, ground cinnamon, and a pinch of sea salt. Then add maple syrup and melted coconut oil. Mix well until oats are completely coated in syrup and oil.
• Spread the mixture evenly onto the baking tray and bake until golden brown (usually about 15 minutes). While baking, stir it from time to time to help it brown evenly. Be careful not to burn it.
• Let the granola cool completely on the baking tray.

Notes

* Use deodorized coconut oil if you don’t want the granola to have a coconut flavor.

Nutrition

Calories: 130kcal

Nutrition Facts

Serving: ¼ cup (27g) / Calories: 130kcal / Total Fat: 8,8g / Saturated Fat: 3,7g / Cholesterol: 0mg / Sodium: 14mg / Total Carbohydrate: 12g / Fiber: 1,9g / Sugar: 4,8g / Protein: 2g / Iron: 1mg / Potassium: 80,3mg

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