Tento příspěvek je dostupný i v Češtině

These Vegan Peanut Butter Chocolate Cupcakes are rich, tender, moist, chocolaty, and easy to make. They are topped with delicious peanut butter frosting. Dairy-free, egg-free.

THESE PEANUT BUTTER CHOCOLATE CUPCAKES ARE

• vegan
• dairy-free
• egg-free
• soft
• fluffy
• moist
• rich
• chocolaty
• so delicious
• easy to make
• topped with creamy peanut butter frosting

WHAT YOU NEED TO MAKE VEGAN PEANUT BUTTER CHOCOLATE CUPCAKES

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

• Plant-based milk – Use any plant-based milk of your choice, such as oat, soy, or almond milk. Make sure it is at room temperature.
• Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
• All-purpose flour – keeps the cupcakes light and fluffy. Sift the flour to avoid lumps in the batter.
• Cocoa powder – Use good quality natural cocoa powder.
• Baking powder and baking soda – create a perfect rise in donuts.
• Ground coffee – deepens the chocolate flavor. You can also use espresso powder.
• Salt – balances the sweetness.
• Sugar – I recommend using organic white cane sugar.
• Oil – improves the texture and makes the cupcakes moist. I used sunflower oil, but you can use any oil neutral in flavor.
• Vegan yogurt – add moisture to the cupcakes. You can substitute it for applesauce.
• Vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the frosting.
• Powdered sugar – Sift the sugar to avoid lumps in the buttercream frosting.
• Peanut butter – I used natural unsalted creamy peanut butter.
• Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.

Equipment you need:

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

HOW TO MAKE THE BEST VEGAN PEANUT BUTTER CHOCOLATE CUPCAKES

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

1. Step: Preheat the oven and prepare the pan

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

2. Step: Make vegan buttermilk

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

3. Step: Make cupcake batter

In a large bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, ground coffee, and a pinch of salt.

In a separate bowl, whisk oil, vegan yogurt, and sugar. Add in vegan buttermilk and mix well. Sift in dry ingredients and whisk until no lumps remain.

4. Step: Bake the cupcakes

Divide the batter evenly among the 12 cupcake liners. Bake for 20 minutes or until a skewer inserted into the middle comes out clean.

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

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

6. Step: Assemble the cupcakes

Using a piping bag with a star tip, pipe a swirl of peanut butter frosting onto each cupcake. Top with chopped peanuts if desired.

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

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE PEANUT BUTTER CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO VEGAN PEANUT BUTTER CHOCOLATE CUPCAKES LAST?

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

CAN YOU FREEZE HOMEMADE PEANUT BUTTER CUPCAKES?

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

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

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

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

Happy baking!

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VEGAN PEANUT BUTTER CHOCOLATE CUPCAKES

These Vegan Peanut Butter Chocolate Cupcakes are rich, tender, moist, chocolaty, and easy to make. They are topped with delicious peanut butter frosting. Dairy-free, egg-free.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 cupcakes

Calories 510kcal

Author Plantiful Bakery

Ingredients

Chocolate Cupcakes:

• ¾ cup oat milk, room temperature or any plant-based milk
• 1 tbsp apple cider vinegar or lemon juice
• 1 ½ cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground coffee or espresso powder
• pinch salt
• ¾ cup granulated sugar
• ½ cup sunflower oil or canola oil
• ½ cup unsweetened vegan yogurt, room temperature

Peanut Butter Frosting:

• 1 ½ cup unsalted vegan butter (75-80% fat) room temperature
• 1 1/3 cup powdered sugar
• 2/3 cup creamy peanut butter
• 1 tsp vanilla extract
• pinch salt

Instructions

Preheat the oven and prepare the pan

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

Make vegan buttermilk

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

Make cupcake batter

• In a large bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, ground coffee, and a pinch of salt.
• In a separate bowl, whisk oil, vegan yogurt, and sugar. Add in vegan buttermilk and mix well. Sift in dry ingredients and whisk until no lumps remain.

Bake the cupcakes

• Divide the batter evenly among the 12 cupcake liners. Bake for 20 minutes or until a skewer inserted into the middle comes out clean.
• Transfer the cupcakes to a cooling rack and allow to cool completely before frosting them.

Make peanut butter frosting

• Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar and mix until incorporated. Add in peanut butter mix until fully combined. Lastly, mix in vanilla extract and a pinch of salt.

Assemble the cupcakes

• Using a piping bag with a star tip, pipe a swirl of peanut butter frosting onto each cupcake. Top with chopped peanuts if desired.
• Serve immediately or store in the fridge in an airtight container.

Notes

Storing:

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

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

Nutrition

Serving: 1cupcake | Calories: 510kcal

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Nutrition Facts

Serving: 1 cupcake / Calories: 510kcal / Total Fat: 37,1g / Saturated Fat: 12,3g / Cholesterol: 0mg / Total Carbohydrate: 42,1g / Fiber: 2,9g / Sugar: 25,0g / Protein: 5,9g / Sodium: 202mg / Potassium: 168mg / Iron: 1,6mg

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

Tento příspěvek je dostupný i v Češtině

This Vegan Marble Bundt Cake is moist, fluffy, soft, super delicious, and easy to make. Made with vegan sour cream for the best texture. Perfect dessert for any occasion. Dairy-free, eggless. Step-by-step recipe.

THIS MARBLE BUNDT CAKE IS

• vegan
• dairy-free
• egg-free
• moist
• fluffy
• soft
• so delicious
• made from one batter
• made with sour cream and oil
• quick and easy to make
• freezer friendly

WHAT YOU NEED TO MAKE VEGAN MARBLE BUNDT CAKE

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

• All-purpose flour – keeps the cake light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
• Baking powder and baking soda
• Salt – balances the sweetness.
• Granulated sugar
• Oil – improves the texture and makes the cake moist. I used sunflower oil, but you can use any oil neutral in flavor.
• Vegan sour cream – adds moisture to the cake. Use vegan sour cream with 15% fat. Make sure it is at room temperature. You can substitute it for coconut yogurt.
• Plant-based milk – Use any plant-based milk of your choice, such as oat, soy, or almond milk. Make sure it is at room temperature.
• Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
• Cocoa powder – use good quality natural cocoa powder.
• Powdered sugar

Equipment you need:

• Bundt cake pan – 24cm (9,5 inch)
• Medium size bowl
• Large bowl
• Whisk
• Sifter
• Silicon spatula
• Skewer
• Cooling rack

HOW TO MAKE THE BEST VEGAN MARBLE BUNDT CAKE

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

1. Step: Preheat the oven and prepare the pan

Preheat the oven to 355°F (180°C). Grease a 9,5’’(24cm) bundt cake pan with oil or vegan butter and lightly dust it with flour. Set aside.

2. Step: Mix dry ingredients

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

3. Step: Make the cake batter

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

Transfer half of the batter into another bowl, add cocoa powder, and stir well to mix. If the batter is too thick, add a little bit of oat milk.

4. Step: Assemble the cake

Using a spoon or cookie scoop, alternate adding yellow and chocolate batter to the pan. Then gently swirl the batter using a skewer or knife.

5. Step: Bake the cake

Bake in preheated oven for 35 minutes, or until a skewer inserted in the middle comes out clean. Remove from the oven and allow to cool in the pan for about 15 minutes. Then turn it upside down and let cool completely on a cooling rack.

Before serving, dust the cake with powdered sugar.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE MARBLE BUNDT CAKE?

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

HOW LONG DOES BUNDT CAKE LAST?

The bundt cake will last for up to 3 days at room temperature or for up to 5 days in the fridge.

CAN YOU FREEZE BUNDT CAKE?

To freeze the bundt cake, first, make sure it has cooled down completely. Then put it in an airtight container or zip-lock bag and store in the freezer for up to 3 months. Before serving, let thaw at room temperature or warm in the oven preheated to 350°C (175°C) for a few minutes.

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

• Cinnamon Coffee Cake
• Raspberry Coffee Cake
• Bakery Style Chocolate Chip Muffins
• Chocolate Chunks Banana Bread
• Blueberry Streusel Muffins
• Lemon Poppy Seed Loaf Cake

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

Happy baking!

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VEGAN MARBLE BUNDT CAKE

This Vegan Marble Bundt Cake is moist, fluffy, soft, super delicious, and easy to make. Made with vegan sour cream for the best texture. Perfect dessert for any occasion. Dairy-free, eggless.

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 1 bundt cake

Calories 184kcal

Author Plantiful Bakery

Ingredients

• 300 g all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• pinch salt
• 200 g granulated sugar
• 120 g sunflower oil
• 200 g vegan sour cream* (15% fat) room temperature
• 100 ml oat milk, room temperature or any plant-based milk
• 1 tbsp apple cider vinegar or lemon juice
• 18 g cocoa powder
• powdered sugar optional

Instructions

Preheat the oven and prepare the pan

• Preheat the oven to 355°F (180°C). Grease bundt cake pan** with oil or vegan butter and lightly dust it with flour. Set aside.

Combine dry ingredients

• In a bowl, combine all-purpose flour, baking powder, baking soda, and a pinch of salt. Mix with a whisk and set aside.

Make the cake batter

• In a large bowl, using a whisk, combine granulated sugar, sunflower oil, and vegan sour cream. Add oat milk and apple cider vinegar and mix to combine. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.
• Transfer half of the batter into another bowl, add cocoa powder, and stir well to mix. If the batter is too thick, add a little bit of oat milk.

Assemble the cake (check the steps-by-step-photos in the text above)

• Using a spoon or cookie scoop, alternate adding yellow and chocolate batter to the pan. Then gently swirl the batter using a skewer or knife.

Bake the cake

• Bake in preheated oven for 35 minutes, or until a skewer inserted in the middle comes out clean. Remove from the oven and allow to cool in the pan for about 15 minutes. Then turn it upside down and let cool completely on a cooling rack.
• Before serving, dust the cake with powdered sugar.
• Enjoy!

Notes

* Vegan sour cream: You can substitute it for coconut yogurt.
** Bundt cake pan: I used a 24cm bundt cake pan (about 9,5 inches).

Storing:

Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. You can also freeze it for up to 3 months.

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

Nutrition

Serving: 1slice | Calories: 184kcal

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Nutrition Facts

Serving: 1 slice / Calories: 184kcal / Total Fat: 8,7g / Saturated Fat: 2,4g / Cholesterol: 0mg / Total Carbohydrate: 25,7g / Fiber: 1,0g / Sugar: 11,2g / Protein: 2,1g / Sodium: 137mg / Potassium: 37mg / Iron: 1mg

Příspěvek VEGAN MARBLE BUNDT CAKE se objevil jako první na Plantiful Bakery.

Tento příspěvek je dostupný i v Češtině

These 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.

Češtině

This Vegan Chocolate Sheet Cake is decadent, chocolaty, tender, super moist, fluffy, and easy to make. It’s topped with rich chocolate buttercream frosting and sprinkled with chocolate chunks. One of the best vegan desserts! Dairy-free, eggless.

THIS CHOCOLATE SHEET CAKE IS

• vegan
• dairy-free
• egg-free
• rich
• chocolaty
• tender
• decadent
• fluffy
• moist
• so delicious
• topped with a simple vegan chocolate buttercream frosting
• made with black cocoa powder
• easy to make
• one of the best vegan desserts

WHAT YOU NEED TO MAKE CHOCOLATE SHEET CAKE

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

• All-purpose flour – keeps the cake light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
• Natural cocoa powder – In combination with black cocoa, it creates a rich chocolaty flavor.
• Black cocoa powder – It is much darker in color than natural cocoa powder. It has a deep chocolate flavor, but it is not as bitter as natural cocoa powder. If you don’t have black cocoa powder, you can simply substitute it for natural cocoa powder.
• Cornstarch – improves the texture.
• Baking powder and baking soda – leaven the cake batter.
• Ground coffee – intensify the chocolate flavor without adding any coffee flavor.
• Sea salt – balances the sweetness.
• Granulated sugar
• Sunflower oil – improves the texture and makes the cake moist.
• Vegan yogurt – adds moisture to the batter and makes the cake super moist. Make sure the yogurt is at room temperature. As a replacement, applesauce should work as well.
• Apple cider vinegar – helps to activate the baking soda.
• Water – use water just after boiling. It helps to create a rich chocolate flavor.
• Vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the buttercream frosting.
• Powdered sugar – Sift the sugar to avoid lumps in the frosting.
• Plant-based milk – Loosens up the frosting a little bit. Use any plant-based milk of your choice, such as almond, oat, or soy milk. Make sure it is at room temperature.

Equipment you need:

• Square baking pan – 9×9 inches (23×23 cm)
• Parchment paper
• Medium size bowl
• 2x large bowl
• Whisk
• Sifter
• Silicon spatula
• Hand mixer or a stand mixer
• Cooling rack
• Offset spatula

HOW TO MAKE THE BEST VEGAN CHOCOLATE SHEET CAKE

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

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

Preheat the oven to 355°F (180°C). Lightly grease a 9”x9” (23x23cm) baking pan with vegan butter (or oil). Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips. Set aside

2. Step: Combine dry ingredients

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

3. Step: Make the cake batter

In a large bowl, using a whisk, combine granulated sugar, sunflower oil, vegan yogurt, and apple cider vinegar. Sift in the flour mixture and mix to combine. Then gradually add boiling water and gently mix until incorporated. Don’t overmix the batter.

4. Step: Bake the cake

Pour the batter into the prepared pan and bake in preheated oven for 30 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and allow the cake to cool for 15 minutes in the pan. Then carefully transfer to a cooling rack to cool completely. Once it’s cooled you can cut a little bit off the top part of the cake to make it even.

5. Step: Make the chocolate frosting

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

6. Step: Top with chocolate frosting and serve

Spread the chocolate frosting onto the cooled chocolate cake and top with chocolate chunks or chocolate shavings and sea salt.

Slice into 9 squares and serve. Enjoy!

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE CHOCOLATE SHEET CAKE?

Store the chocolate sheet cake in an airtight container in the fridge. Before serving, let the cake thaw for about 15-30 minutes.

HOW LONG DOES VEGAN CHOCOLATE SHEET CAKE LAST?

Chocolate sheet cake will last for up to 5 days in the fridge.

CAN YOU FREEZE CHOCOLATE SHEET CAKE?

Yes, but I recommend freezing unfrosted cake. Wrap the cake in plastic wrap, then aluminum foil. Store it in the freezer for up to 3 months. To defrost, let it thaw in the fridge first, then bring to room temperature.

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

• Oreo Chocolate Layered Cake
• Gingerbread Sheet Cake with Molasses Frosting
• Ganache Filled Chocolate Cupcakes
• Blackberry Chocolate Cupcakes
• Biscoff Cupcakes
• Blueberry Lemon Layered Cake

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

Happy baking!

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

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VEGAN CHOCOLATE SHEET CAKE

This Vegan Chocolate Sheet Cake is decadent, chocolaty, tender, super moist, fluffy, and easy to make. It’s topped with rich chocolate buttercream frosting and sprinkled with chocolate chunks. One of the best vegan desserts! Dairy-free, eggless.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 9 servings

Calories 515kcal

Author Plantiful Bakery

Ingredients

Chocolate Cake:

• 175 g all-purpose flour
• 25 g natural cocoa powder
• 20 g black cocoa powder *
• 1/2 tbsp cornstarch
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground coffee
• pinch sea salt
• 160 g organic granulated sugar
• 130 g sunflower oil
• 120 g plant-based yogurt room temperature
• 1 tbsp apple cider vinegar or lemon juice
• 150 ml boiling water

Chocolate Buttercream Frosting:

• 200 g vegan butter, softened
• 120 g powdered sugar
• 60 g natural cocoa powder
• 1 tbsp black cocoa powder
• ½ tsp ground coffee
• 3-4 tbsp almond milk, room temperature or any plant-based milk

Topping (optional):

• chocolate chunks, chips, or shavings
• sea salt

Instructions

Chocolate Sheet Cake

• Preheat the oven to 355°F (180°C). Lightly grease a 9”x9” (23x23cm) baking pan with vegan butter or oil. Then line the pan with a strip of parchment paper. Set aside
• To a medium-size bowl, add all-purpose flour, natural and black cocoa powder, cornstarch, baking powder, baking soda, ground coffee, and a pinch of salt. Mix with a whisk and set aside.
• In a large bowl, using a whisk, combine granulated sugar, sunflower oil, vegan yogurt, and apple cider vinegar. Sift in the flour mixture and mix to combine. Then gradually add boiling water and gently mix until incorporated. Don’t overmix the batter.
• Pour the batter into the prepared pan and bake in preheated oven for 30 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and allow the cake to cool for 15 minutes in the pan. Then carefully transfer to a cooling rack to cool completely. Once it's cooled you can cut a little bit off the top part of the cake to make it even.

Chocolate buttercream frosting

• Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Then sift in powdered sugar, cocoa powder, and coffee, and mix until fluffy and smooth. While mixing, add one tablespoon at a time of almond milk and mix until incorporated.
• Spread the chocolate frosting onto the cooled chocolate cake and top with chocolate chunks or chocolate shavings and sea salt.
• Slice into 9 squares and serve. Enjoy!

Notes

* Black Cocoa Powder: You can substitute it for natural cocoa powder.

Storing:

Store the cake in an airtight container for up to 5 days in the fridge. You can also freeze the sponge for up to 3 months.

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

Nutrition

Serving: 1square | Calories: 515kcal

Nutrition Facts

Serving: 1 square / Calories: 515kcal / Total Fat: 34,4g / Saturated Fat: 11,5g / Cholesterol: 0mg / Total Carbohydrate: 54,2g / Fiber: 5,3g / Sugar: 31,4g / Protein: 5,0g / Sodium: 236mg / Potassium: 233mg / Iron: 2,8mg

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

THESE BISCOFF STUFFED CHOCOLATE COOKIES ARE

• vegan
• dairy-free
• egg-free
• chewy
• soft
• crispy on the outside
• rich
• chocolaty
• indulgent
• easy to make
• so delicious
• freezer friendly
• perfect dessert for Biscoff lovers

WHAT YOU NEED TO MAKE BISCOFF STUFFED COOKIES

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

• Vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the dough.
• Granulated sugar – helps the cookies to spread.
• Brown sugar – keeps the moisture within the cookies – helps to make them chewy and soft.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it is at room temperature.
• All-purpose flour – Sift the flour to avoid lumps in the dough.
• Cocoa powder – Use a good-quality unsweetened cocoa powder.
• Cornstarch – makes the cookies thicker and softer in the center.
• Ground coffee – Brings out the chocolate flavor.
• Baking soda – leaven the dough and makes the cookies soft and chewy in texture.
• Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.
• Salt – balances the sweetness.
• Chocolate – Use good quality dark chocolate chips or chunks.
• Lotus Biscoff cookies – Crush the cookies into chunks.
• Lotus Biscoff Spread – Refrigerate the spread for at least 3 hours before wrapping it into the dough.

Equipment you need:

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

HOW TO MAKE VEGAN BISCOFF STUFFED CHOCOLATE COOKIES

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

1. Step: Make the cookie dough

In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar and brown sugar on medium speed for about 1 minute until creamy. Add unsweetened almond milk and mix until incorporated. Scrape down the sides and mix again as needed to combine.

Add in flour, cocoa powder, cornstarch, coffee, baking soda, vanilla powder, and a pinch of sea salt. Mix until just combined. Then gently fold in chocolate chips and crushed Biscoff cookies.

2. Step: Make cookie dough balls and refrigerate

Scoop out 8 dough balls (using medium size scoop – 2inch /5cm). As you scoop each cookie, flatten the dough slightly. Add a teaspoon of Biscoff spread to the middle of each cookie and wrap the cookie dough around the Biscoff spread (see the pictures below) so it’s enclosed in the middle.

Put the cookie balls in an airtight container and refrigerate for at least 2 hours, or overnight.

3. 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.

4. Step: Bake the cookies

Place the cookie dough balls on the prepared baking tray (make some space between them) and bake in a preheated oven for about 12 minutes.

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

FREQUENTLY ASKED QUESTIONS:

DOES THE COOKIE DOUGH NEED TO BE REFRIGERATED 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 (2 hours to overnight) will help to develop more flavor.

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

HOW TO STORE BISCOFF STUFFED CHOCOLATE COOKIES?

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

HOW LONG DO VEGAN BISCOFF STUFFED COOKIES LAST?

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

CAN YOU FREEZE BISCOFF STUFFED COOKIES?

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

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

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

• Biscoff Chocolate Lava Cake
• White Chocolate Pistachio Cookies
• Chocolate Cookies and Cream Cookies
• Chocolate Orange Cookies
• Strawberry Oatmeal Cookies
• Biscoff White Chocolate Blondies

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

Happy baking!

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VEGAN BISCOFF STUFFED CHOCOLATE COOKIES

These Vegan Biscoff Stuffed Chocolate Cookies are soft, chewy, rich, chocolaty, and easy to make. They’re filled with crushed Biscoff biscuits, chocolate chips, and a Biscoff spread! Dairy-free, egg-free.

Course Cookie, Dessert, Snack

Cuisine Vegan

Diet Vegan

Prep Time 10 minutes

Cook Time 12 minutes

Chilling Time: 2 hours

Total Time 2 hours 22 minutes

Servings 8 cookies

Calories 269kcal

Author Plantiful Bakery

Ingredients

• 75 g (1/3 cup) vegan butter, softened *
• 67 g (1/4 cup) granulated sugar
• 50 g (1/4 cup) brown sugar
• 2 tbsp almond milk, room temperature (or any plant-based milk)
• 110 g all-purpose flour
• 3 tbsp (20g) cocoa powder
• 1 tbsp cornstarch
• ½ tsp ground coffee
• ¼ tsp baking soda
• ¼ tsp vanilla powder or 1 tsp vanilla extract
• pinch sea salt
• 3 tbsp (40g) dark chocolate chips or chunks
• 4 Lotus Biscoff cookies chunks
• 8 tsp (55g) Lotus Biscoff Spread, chilled in the fridge

Instructions

• In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar and brown sugar on medium speed for about 1 minute until creamy. Add unsweetened almond milk and mix until incorporated. Scrape down the sides and mix again as needed to combine.
• Add in flour, cocoa powder, cornstarch, coffee, baking soda, vanilla powder, and a pinch of salt. Mix until just combined. Then gently fold in chocolate chips and crushed Biscoff cookies.
• Scoop out 8 dough balls (using medium size scoop – 2inch /5cm). As you scoop each cookie, flatten the dough slightly. Add a teaspoon of Biscoff spread to the middle of each cookie and wrap the cookie dough around the Biscoff spread (see my pictures in the post) so it's enclosed in the middle.
• Put the cookie balls in an airtight container and refrigerate for at least 2 hours or overnight.
• Preheat the oven to 350°F (175°C) and line the baking tray with parchment paper.
• Place the cookie dough balls on the baking tray (make some space between them) and bake in a preheated oven for about 12 minutes.
• Take the cookies out of the oven and let them sit on the tray for about 2-3 minutes. Then transfer to a cooling rack and let cool for about 10 minutes.

Notes

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

Storing:

First, make sure the cookies have cooled completely. 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 1 week in a cooler place or fridge. You can also freeze them for up to 3 months.

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

Nutrition

Serving: 1cookie | Calories: 269kcal | Carbohydrates: 36.8g | Protein: 2.7g | Fat: 13.2g | Saturated Fat: 5.8g | Sodium: 99mg | Fiber: 1.8g | Sugar: 20.6g | Iron: 1.3mg

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

THIS TRIPLE CHOCOLATE COOKIE DOUGH IS

• vegan
• gluten-free
• dairy-free
• egg-free
• edible
• healthy
• naturally sweetened
• rich
• indulgent
• chocolaty
• quick easy to make
• done in 1 bowl
• perfect snack or healthy dessert

WHAT YOU NEED TO MAKE TRIPLE CHOCOLATE COOKIE DOUGH

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

• Cashew butter – You can also use almond or peanut butter.
• Coconut oil – Make sure it is at room temperature.
• Maple syrup – You can substitute it for agave syrup.
• Plant-based milk – I used gluten-free oat milk, but you can use any plant-based milk of your choice, such as almond, cashew, or soy milk. Make sure it is at room temperature.
• Gluten-free oat flour – Either homemade or store-bought.
• Cocoa powder – Use good quality unsweetened cocoa powder.
• Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.
• Salt – Brings out the sweetness.
• Dark chocolate and white chocolate – Use good quality chocolate. Chunks or chips.

Equipment you need:

• Medium-size bowl
• Fork
• Silicon spatula or wooden spoon

HOW TO MAKE HEALTHY EDIBLE TRIPLE CHOCOLATE COOKIE DOUGH

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

This recipe is quick and super easy to make in just 3 steps:

1. Step: Mix wet ingredients

In a bowl, using a fork, combine cashew butter, coconut oil, and maple syrup. Add in oat milk and mix well.

2. Step: Add in dry ingredients

Add in oat flour, cocoa powder, vanilla powder, and a pinch of sea salt. Mix well to combine.

3. Step: Fold in chocolate and serve

Fold in dark and white chocolate chunks.

Serve immediately or refrigerate to firm up.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE EDIBLE COOKIE DOUGH?

Store the edible cookie dough in an airtight container in the fridge.

HOW LONG DOES EDIBLE COOKIE DOUGH LAST?

The cookie dough will last for up to a week in the fridge.

CAN YOU FREEZE EDIBLE COOKIE DOUGH?

Yes, you can freeze the dough for up to 1 month. Store it scooped out in an airtight container or a ziplock freezer bag. When ready to eat, let it thaw in the fridge overnight.

MORE VEGAN AND GLUTEN-FREE RECIPES:

• Salted Caramel Cookie Dough Bars
• Coconut Cashew Balls
• Peanut Butter Protein Bars
• Coffee Bliss Balls
• Banana Bread Nut Butter
• Salted Caramel Mocha Smoothie

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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EDIBLE TRIPLE CHOCOLATE COOKIE DOUGH

Super easy recipe for healthy Edible Triple Chocolate Cookie Dough. It is rich, indulgent, and loaded with lots of dark and white chocolate chunks. Completely vegan and gluten-free.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings 6 servings

Calories 390kcal

Author Plantiful Bakery

Ingredients

• ½ cup (135g) cashew butter*
• 2 tbsp (25g) coconut oil, room temperature
• ⅓ cup (94g) maple syrup
• 2 tbsp gluten-free oat milk, room temperature or any plant-based milk
• 110 g (1 cup 2 tbsp) gluten-free oat flour
• 3 tbsp (17g) cocoa powder
• ⅛ tsp vanilla powder or 1 tsp vanilla extract
• pinch sea salt
• ⅓ cup (50g) dark chocolate, chunks or chips
• ⅓ cup (50g) vegan white chocolate, chunks or chips

Instructions

• In a bowl, using a fork, combine cashew butter, coconut oil, and maple syrup. Add in oat milk and mix well.
• Add in oat flour, cocoa powder, vanilla powder, and a pinch of sea salt. Mix well to combine.
• Fold in dark and white chocolate chunks.
• Serve and enjoy!

Notes

* Cashew butter: You can substitute it for almond or peanut butter.

Storing:

Store the edible cookie dough in an airtight container in the fridge. It will last for up to a week.

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

Nutrition

Calories: 390kcal

Nutrition Facts

Serving: 1 serving / Calories: 390kcal / Total Fat: 23,5g / Saturated Fat: 10,0g / Cholesterol: 0mg / Total Carbohydrate: 40,9g / Fiber: 4,1g / Sugar: 17,8g / Protein: 7,7g / Sodium: 38mg / Potassium: 316mg / Iron: 2,9mg

Příspěvek EDIBLE TRIPLE CHOCOLATE COOKIE DOUGH se objevil jako první na Plantiful Bakery.

THESE CHOCOLATE ZUCCHINI MUFFINS ARE

• vegan
• dairy-free
• egg-free
• refined sugar-free
• moist
• soft
• fluffy
• chocolaty
• indulgent
• topped with chocolate chips
• easy to make
• so delicious
• freezer friendly
• perfect as snack or breakfast

WHAT YOU NEED TO MAKE CHOCOLATE ZUCCHINI MUFFINS

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

• Flax meal – Acts as an egg replacer, plus adds extra fiber to the muffins.
• All-purpose flour – You can also use spelt flour or wholewheat flour.
• Cocoa powder – Use good quality unsweetened cocoa powder.
• Baking powder and baking soda
• Sea salt – balances the sweetness.
• Sugar – Use organic cane sugar (unrefined) or coconut sugar
• Sunflower oil – You can also use canola oil.
• Vegan yogurt – Adds moisture to the muffins. The yogurt should have room temperature. You can also use unsweetened applesauce.
• Unsweetened oat milk – Use any plant-based milk of your choice, such as almond, soy, or cashew milk. Make sure it has room temperature.
• Apple cider vinegar – You can also use lemon juice.
• Zucchini – Finely grate the zucchini and then squeeze it tightly to drain excess water.
• Chocolate chips – Use good quality vegan dark chocolate chips.

Equipment you need:

• Medium-size bowl
• Large bowl
• Whisk
• Sifter
• Muffin pan – for 12 muffins
• 12 muffin liners
• Cooling rack

HOW TO MAKE VEGAN CHOCOLATE ZUCCHINI 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 flax egg

In a small bowl, combine a flax meal with water. Mix well and set aside for about 10 minutes to thicken.

3. Step: Combine dry ingredients

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

4. Step: Mix wet ingredients

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

5. Step: Combine wet and dry ingredients

To the wet mixture, sift dry ingredients, and mix together until just combined. Be careful not to overmix. Squeeze excess water out of the grated zucchini, then stir it into the batter.

6. Step: Bake the muffins

Evenly divide the batter into 12 muffin liners and top with chocolate chips.

Bake in preheated oven at 200°C for 5 min (this will help the muffins to create that nice bakery-style muffin top), then turn the oven to 180°C and bake for 25-30 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.

7. Step: Let the muffins cool completely

Let the muffins cool in the pan for about 10-15 minutes, then add to the cooling rack and let cool completely.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE ZUCCHINI MUFFINS?

First, make sure they 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 changes the texture.

HOW LONG DO CHOCOLATE ZUCCHINI MUFFINS LAST?

The chocolate zucchini muffins will maintain their texture for up to 3 days at room temperature in an airtight container. In the fridge, they will last up to a week.

CAN I FREEZE ZUCCHINI 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 (Bakery Style)
• Lemon Poppy Seed Cake
• Raspberry Coffee Cake
• Chocolate Chip Banana 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!

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VEGAN CHOCOLATE ZUCCHINI MUFFINS

These Vegan Chocolate Zucchini Muffins are rich, moist, chocolaty, and so easy to make. It is the perfect way to use extra zucchini. Dairy-free, egg-free.

Course Breakfast, Dessert, Muffin, Snack

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12 muffins

Calories 181kcal

Author Plantiful Bakery

Ingredients

• 2 tbsp flax meal
• 4 tbsp water
• 160 g all-purpose flour
• 30 g cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• pinch sea salt
• 150 g (3/4 cup) organic cane sugar or coconut sugar
• 60 ml (1/4 cup) sunflower oil or canola oil
• 4 tbsp (50g) unsweetened plant-based yogurt, room temperature or applesauce
• 1/3 cup (80ml) unsweetened oat milk, room temperature or any plant-based milk
• 1 tbsp apple cider vinegar or lemon juice
• 1 cup (230g) finely grated zucchini squeezed dry to about 130g
• 1/3 cup (53g) g dark chocolate chips

Instructions

• Preheat the oven to 200°C and line the muffin pan with 12 muffin liners. Set aside.
• To make a flax egg, combine a flax meal with water. Mix well and set aside for about 10 minutes to thicken.
• To the medium-size bowl, add all-purpose flour, cocoa powder, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk to combine.
• To a large bowl, add cane sugar, sunflower oil, vegan yogurt, and flax egg. Mix with a whisk until well combined. Add oat milk and 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. Squeeze excess water out of the grated zucchini, then stir it into the batter.
• Evenly divide the batter into 12 muffin liners and top with chocolate chips.
• Bake in preheated oven at 200°C for 5 min, then turn the oven to 180°C and bake for 25-30 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 10-15 minutes, then add to the 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 2-3 days. You can also freeze them for up to 3 months.

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

Nutrition

Calories: 181kcal

Nutrition Facts

Serving: 1 muffin / Calories: 181kcal / Total Fat: 7,3g / Saturated Fat: 1,7g / Cholesterol: 0mg / Total Carbohydrate: 28,3g / Fiber: 2,3g / Sugar: 14,7g / Protein: 2,9g / Sodium: 209mg / Iron: 1,5mg

Příspěvek VEGAN CHOCOLATE ZUCCHINI MUFFINS se objevil jako první na Plantiful Bakery.

THIS CHOCOLATE BROWNIE ICE CREAM IS:

• vegan
• dairy-free
• soy-free
• creamy
• no-churn
• rich
• chocolaty
• decadent
• easy to make
• made without ice cream maker
• loaded with pieces of fudgy brownies
• swirled with peanut butter caramel

WHAT YOU NEED TO MAKE HOMEMADE VEGAN BROWNIE ICE CREAM

You need the following ingredients to make this dairy-free chocolate ice cream (the exact measurements are in the recipe card below):

• Peanut butter – Use good-quality natural smooth peanut butter (avoid crunchy and thick peanut butter). You can substitute it for cashew or almond butter.
• Maple syrup – The combination of peanut butter and maple syrup makes delicious healthy caramel.
• Sea salt – for salted caramel flavor.
• Coconut cream – Creamy part of full-fat coconut milk chilled in the fridge overnight.
• Vegan condensed milk – Use store-bought condensed milk, or make your own with only 2 ingredients.
• Cocoa powder – Use natural unsweetened cocoa powder.
• Vegan brownies – Click here for my brownie recipe. You can also use chocolate cookies, such as Oreos, instead.

Equipment you need:

• Medium-size bowl
• Large bowl
• Hand mixer or stand mixer
• Silicon spatula
• Loaf pan – 9 x 5 inch (25x13cm) or freezer-safe airtight container
• Parchment paper
• Aluminum foil

HOW TO MAKE VEGAN CHOCOLATE BROWNIE ICE CREAM

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

1. Step: Line the baking pan or airtight container

Line a 9”x 5” (25x13cm) loaf pan or freezer-safe airtight container with parchment paper and set aside.

2. Step: Make peanut butter caramel

In a bowl, using a fork, combine smooth peanut butter, maple syrup, and sea salt until smooth and sticky. Set aside.

3. Step: Make chocolate brownie ice cream

In a large bowl, using a hand mixer (alternatively, in a stand mixer with a whisk attachment), whip coconut cream until creamy and smooth and small peaks form. Mix in vegan condensed milk (in two parts) until incorporated. Add in cocoa powder and mix until combined. Lastly, swirl in peanut butter caramel and stir in small chunks of vegan brownies.

4. Step: Let it freeze

Transfer the ice cream into a lined loaf pan or freezer-safe airtight container and cover (use aluminum foil as a cover if using a loaf pan). Store in the freezer for at least 5 hours or overnight.

Before serving, let it thaw for about 20-30 minutes (use a scoop warmed under hot water for easier scooping).

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN BROWNIE ICE CREAM?

Store the ice cream in the loaf pan covered with aluminum foil or in an airtight container in the freezer.

HOW LONG DOES HOMEMADE VEGAN ICE CREAM LAST?

Homemade vegan ice cream will last for up to 2 months in the freezer.

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

• Homemade Vegan Condensed Milk
• Fudgy Brownies
• No-Bake Oreo Lasagna
• Salted Caramel Cookie Dough Bars
• Chocolate Mousse
• No-Bake Peanut Butter Chocolate Pie

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

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VEGAN CHOCOLATE BROWNIE ICE CREAM

This no-churn Vegan Chocolate Brownie Ice Cream is loaded with fudgy brownies and swirled with peanut butter salted caramel. It is creamy, rich, chocolaty, decadent, and easy to make without an ice cream maker. Dairy-free, soy-free.

Course Dessert, Ice Cream

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 0 minutes

Chilling Time 5 hours

Total Time 5 hours 10 minutes

Servings 10 servings (one 9” x 5” loaf pan)

Calories 375kcal

Author Plantiful Bakery

Ingredients

• 100 g (1/2 cup) natural peanut butter, smooth
• 90 g (1/4 cup) maple syrup
• ½ tsp sea salt (optional)
• 500 g coconut cream (a creamy part of full-fat coconut milk chilled in the fridge overnight) = from about 2 cans
• 260 g vegan condensed milk*
• 40 g cocoa powder
• 3 vegan brownies, small chunks **

Instructions

• Line a 9”x 5” (25x13cm) loaf pan or freezer-safe airtight container with parchment paper and set aside.
• In a bowl, using a fork, combine smooth peanut butter, maple syrup, and sea salt until smooth and sticky. Set aside.
• In a large bowl, using a hand mixer (alternatively, in a stand mixer with a whisk attachment), whip coconut cream until creamy and smooth and small peaks form. Mix in vegan condensed milk (in two parts) until incorporated. Add in cocoa powder and mix until combined. Lastly, swirl in peanut butter caramel and stir in small chunks of vegan brownies.
• Transfer the ice cream into a lined loaf pan or freezer-safe airtight container and cover (use aluminum foil as a cover if using a loaf pan). Store in the freezer for at least 5 hours or overnight.
• Before serving, let it thaw for about 20-30 minutes (use a scoop warmed under hot water for easier scooping).
• Enjoy!

Notes

* Vegan Condensed Milk: Use store-bought condensed milk, or make your own with only 2 ingredients.

** Vegan Brownies: Click here for my brownie recipe. You can also use chocolate cookies, such as Oreos, instead.

Storing:

Homemade vegan ice cream will last for up to 2 months in the freezer.

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

Nutrition

Calories: 375kcal

Nutrition Facts

Serving: 1 / Calories: 375kcal / Total Fat: 25,3g / Saturated Fat: 18,4g / Cholesterol: 0mg / Total Carbohydrate: 35,5g / Fiber: 3,3g / Sugar: 27,0g / Protein: 4,4g / Sodium: 168mg / Potassium: 196mg / Iron: 1,7mg

Příspěvek VEGAN CHOCOLATE BROWNIE ICE CREAM se objevil jako první na Plantiful Bakery.

THIS TIRAMISU IS:

• vegan
• dairy-free
• egg-free
• tofu-free
• cashew-free
• creamy
• rich
• decadent
• easy to make
• with homemade cake fingers
• one of the best desserts

WHAT YOU NEED TO MAKE HOMEMADE VEGAN TIRAMISU

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

• Granulated sugar – You can also use cane sugar or coconut sugar.
• Sunflower oil – You can substitute it for any oil, such as canola, olive, or coconut oil.
• Unsweetened plant-based milk – Use any plant-based milk of your choice, such as almond, oat, soy, or cashew milk. Make sure it has room temperature.
• All-purpose flour – Sift the flour to avoid lumps. You can also use plain spelt flour.
• Cornstarch – improves the texture of the cake fingers.
• Baking powder and baking soda
• Sea salt
• Coconut cream – Creamy part of full-fat coconut milk chilled in the fridge overnight.
• Vegan sour cream – Make sure it has room temperature. You can use vegan cream cheese instead.
• Brewed espresso – or use strong coffee.
• Maple syrup – sweetens the espresso. Optional ingredient.
• Dark rum – adds more flavor. You can also use Marsala or brandy.
• Cocoa powder – for the topping.

Equipment you need:

• Baking pan – approx. 17×11 inches (43x27cm)
• Parchment paper
• Two large bowl
• Whisk or hand mixer
• Cooling rack
• Shallow bowl – It should be wide enough to dunk the cake fingers into it.
• Baking dish – approx. 9”x7”x2” (23x16x5 cm)
• Silicon spatula
• Sifter

HOW TO MAKE VEGAN TIRAMISU

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

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

Preheat the oven to 355°F (180°C) and line an approx. 17”x11” (43x27cm) baking pan with parchment paper. Set aside.

2. Step: Make cake fingers batter

In a large bowl, using a whisk, combine sugar and oil. Add in almond milk and whisk to combine. Then add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of salt and mix until just combined.

3. Step: Bake cake fingers

Transfer the batter to the lined baking pan and spread it evenly. Bake for about 17 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. Once cooled, slice the cake into about 4”x1” (10x3cm) strips. You should yield 21 cake fingers. Set aside.

4. Step: Make the creamy filling

In a large bowl, using a hand mixer or whisk, cream coconut cream and sour cream until creamy and combined. Add sugar and mix to combine. Store in the fridge until ready to use.

5. Step: Make espresso mixture

In a shallow bowl, mix espresso, maple syrup, and dark rum.

6. Step: Assemble the tiramisu

Dip the cake fingers into the espresso mixture (be careful not to soak it too much) and place a layer in an approx. 9”x7”x2” (23x16x5 cm) dish. Layer on half of the creamy mixture on top. Add another layer of espresso dipped cake fingers, and then the rest of the creamy mixture. Smooth it on top and dust it with cocoa powder.

7. Step: Let chill in the fridge

Place the dish into the fridge overnight to let the cream firm up.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE TIRAMISU?

Store the leftovers in the fridge in an airtight container or wrap the dish well with aluminum foil.

HOW LONG DOES HOMEMADE VEGAN TIRAMISU LAST?

Homemade tiramisu will last for up to 4 days in the fridge.

CAN I FREEZE TIRAMISU?

To freeze the tiramisu, wrap the dish with plastic wrap and then with aluminum foil. It can be frozen for up to 3 months. Before serving, let thaw in the fridge overnight.

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

• No-Bake Oreo Lasagna
• No-Bake Peanut Butter Chocolate Pie
• Chocolate Mousse
• Baked Cheesecake with Raspberry Sauce
• Coffee Bliss Balls

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 TIRAMISU

This Vegan Tiramisu is rich, decadent, and flavorful. It is layered with homemade cake fingers soaked with boozy espresso, creamy filling, and topped with a dusting of cocoa powder. Dairy-free and egg-free.

Course Dessert

Cuisine Italian

Diet Vegan

Prep Time 20 minutes

Cook Time 17 minutes

Total Time 37 minutes

Servings 8 servings

Calories 518kcal

Author Plantiful Bakery

Ingredients

Cake Fingers:

• 135 g (2/3 cup) granulated sugar
• 120 ml (1/2 cup) sunflower oil (or canola oil)
• 120 ml (1/2 cup) unsweetened almond milk, room temperature (or any plant-based milk)
• 200 g all-purpose flour
• 2 tbsp cornstarch
• 2 tsp baking powder
• ½ tsp baking soda
• pinch sea salt

Creamy Mixture:

• 250 g coconut cream (creamy part of full-fat coconut milk chilled in the fridge overnight)
• 400 g vegan sour cream (or cream cheese - room temperature)
• 120 g granulated sugar

Espresso Mixture:

• ¾ cup brewed espresso cold
• 2 tbsp maple syrup (optional)
• 2 tbsp dark rum*

Decoration:

• 2 tbsp cocoa powder

Instructions

• Preheat the oven to 355°F (180°C) and line an approx. 17”x11” (43x27cm) baking pan with parchment paper. Set aside.
• In a large bowl, using a whisk, combine sugar and oil. Add in almond milk and whisk to combine. Then add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of salt and mix until just combined.
• Transfer the batter to the lined baking pan and spread it evenly. Bake for about 17 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. Once cooled, slice the cake into about 4”x1” (10x3cm) strips. You should yield 21 cake fingers. Set aside.
• In a large bowl, using a hand mixer or whisk, cream coconut cream and sour cream until creamy and combined. Add sugar and mix to combine. Store in the fridge until ready to use.
• In a shallow bowl, mix espresso, maple syrup, and dark rum.
• Dip the cake fingers into the espresso mixture (be careful not to soak it too much) and place a layer in an approx. 9”x7”x2” (23x16x5 cm) dish. Layer on half of the creamy mixture on top. Add another layer of espresso dipped cake fingers, and then the rest of the creamy mixture. Smooth it on top and dust it with cocoa powder.
• Place the dish into the fridge overnight to let the cream firm up.
• Slice and serve!

Notes

* Rum: You can also use Marsala or brandy.

Storing:

Store the leftovers in the fridge in an airtight container or wrap the dish well with aluminum foil. It will last for up to 4 days.

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

Nutrition

Calories: 518kcal

Nutrition Facts

Serving: 1 / Calories: 518kcal / Total Fat: 29,1g / Saturated Fat: 14,7g / Cholesterol: 0mg / Total Carbohydrate: 60,7g / Fiber: 1,5g / Sugar: 35,7g / Protein: 3,4g / Sodium: 247mg / Iron: 1,5mg

Příspěvek VEGAN TIRAMISU se objevil jako první na Plantiful Bakery.

THESE CHOCOLATE COOKIES AND CREAM ARE

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

WHAT YOU NEED TO MAKE CHOCOLATE COOKIES & CREAM COOKIES

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

• All-purpose flour – To make the cookies gluten-free, use gluten free 1:1 baking flour.
• Cornstarch – makes the cookies thicker and softer in the center.
• Cocoa powder – Use good-quality natural unsweetened cocoa powder.
• Baking soda – leavens the dough and makes the cookies soft and chewy in texture.
• Sea salt – balances the sweetness.
• Vegan butter – Use vegan butter that has around 75-80% fat. Let the butter soften at room temperate before making the dough.
• Granulated sugar – helps the cookies to spread.
• Brown sugar – keeps the moisture within the cookies, therefore helps to make them chewy and soft.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
• Oreo cookies – Broke the cookies by hand to make big chunks.

Equipment you need:

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

HOW TO MAKE VEGAN CHOCOLATE COOKIES AND CREAM COOKIES

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

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

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

2. Step: Combine dry ingredients

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

3. Step: Make cookie dough

In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar, and brown sugar on medium speed for about 1 minute until creamy. Add unsweetened almond milk and mix until incorporated. Scrape down the sides and mix again as needed to combine. Add flour mixture, and mix on low until just combined. Add chunks of Oreo cookies and gently fold them in with a spatula or wooden spoon.

4. Step: Bake the cookies in preheated oven

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

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

FREQUENTLY ASKED QUESTIONS:

DOES THE COOKIE DOUGH NEED TO BE REFRIGERATE BEFORE BAKING?

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

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

HOW TO STORE CHOCOLATE COOKIES & CREAM COOKIES?

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

HOW LONG DO VEGAN COOKIES & CREAM COOKIES LAST?

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

CAN I FREEZE COOKIES & CREAM COOKIES?

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

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

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

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

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

Happy baking!

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VEGAN CHOCOLATE COOKIES AND CREAM COOKIES

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

Course Cookie, Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 10 minutes

Cook Time 11 minutes

Total Time 21 minutes

Servings 10 cookies

Calories 196kcal

Author Plantiful Bakery

Ingredients

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

Instructions

• Preheat the oven to 350°F (175°C) and line the baking tray with parchment paper. Set aside.
• In a medium-size bowl, whisk together all-purpose flour, cornstarch, cocoa powder, baking soda, and a pinch of sea salt. Set aside.
• In a large bowl using a hand mixer or a stand mixer, beat vegan butter with granulated sugar, and brown sugar on medium speed for about 1 minute until creamy. Add unsweetened almond milk and mix until incorporated. Scrape down the sides and mix again as needed to combine. Add flour mixture, and mix on low until just combined. Add chunks of Oreo cookies and gently fold them in with a spatula or wooden spoon.
• Scoop out 10 dough balls (using medium size scoop – 2inch /5cm). Place the cookie dough ball on the prepared baking tray (make some space between them), top with more Oreo chunks (if desired), and bake in a preheated oven for 11-12 minutes.
• Take the cookies out of the oven and let them sit on the tray for about 2 minutes. Then transfer them to a cooling rack and let cool for about 10 minutes.
• Serve and enjoy!

Notes

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

Storing:

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

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

Nutrition

Calories: 196kcal

Nutrition Facts

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

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

THESE CHOCOLATE CRUMBLE CHEESECAKE BARS ARE

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

WHAT YOU NEED TO MAKE CHOCOLATE CRUMBLE CHEESECAKE BARS

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

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

Equipment you need:

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

HOW TO MAKE VEGAN CHOCOLATE CRUMBLE CHEESECAKE BARS

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

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

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

2. Step: Make chocolate streusel and let it chill

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

3. Step: Make the cheesecake filling

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

4. Step: Bake the crumble cheesecake bars

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

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

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE CRUMBLE CHEESECAKE BARS?

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

HOW LONG DO VEGAN CRUMBLE CHEESECAKE BARS LAST?

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

CAN I FREEZE CRUMBLE CHEESECAKE BARS?

To freeze the chocolate crumble bars, first make sure they are completely cool, then store them in an airtight container or plastic zip-lock bag in the freezer for up to 3 months. Before serving, let them thaw at room temperature.

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

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

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

Happy baking!

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VEGAN CHOCOLATE CRUMBLE CHEESECAKE BARS

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

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 30 minutes

Chilling Time: 30 minutes

Total Time 1 hour 10 minutes

Servings 9 bars

Calories 356kcal

Author Plantiful Bakery

Ingredients

Chocolate Crumble:

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

Cheesecake Filling:

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

Instructions

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

Notes

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

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

Storing:

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

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

Nutrition

Calories: 356kcal

Nutrition Facts

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

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

THIS OREO CAKE IS

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

WHAT YOU NEED TO MAKE VEGAN CHOCOLATE OREO CAKE

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

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

Equipment you need:

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

HOW TO MAKE VEGAN CHOCOLATE OREO CAKE

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

Make sure that everything is weighed and measured precisely.

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

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

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

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

HOW TO MAKE VEGAN OREO BUTTERCREAM FROSTING

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

HOW TO MAKE CHOCOLATE GANACHE FOR CAKE DRIP

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

HOW TO ASSEMBLE AND DECORATE OREO CAKE

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

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

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

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

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE OREO CAKE?

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

HOW LONG DOES VEGAN CHOCOLATE OREO CAKE LAST?

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

CAN I FREEZE THE CHOCOLATE OREO CAKE?

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

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

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

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

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

Happy baking!

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VEGAN CHOCOLATE OREO CAKE

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

Course Dessert

Cuisine American, Czech

Diet Vegan

Prep Time 30 minutes

Cook Time 30 minutes

Chilling Time: 1 hour

Total Time 2 hours

Servings 8 '' cake

Calories 759kcal

Author Plantiful Bakery

Ingredients

Chocolate Cake:

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

Oreo Buttercream Frosting:

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

Ganache Drip:

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

To decorate (optional):

• 12 Oreo cookies

Instructions

Preheat the oven and prepare the cake pans

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

Whisk dry ingredients

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

Make the batter

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

Bake the cake

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

Make Oreo buttercream frosting

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

Assemble the cake

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

Make chocolate ganache

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

Decorate the cake

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

Notes

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

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

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

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

The butter for the buttercream frosting must be softened.

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

Storing:

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

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

Nutrition

Calories: 759kcal

Nutrition Facts

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

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

THIS SMOOTHIE IS

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

WHAT YOU NEED TO MAKE SALTED CARAMEL MOCHA SMOOTHIE

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

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

Equipment you need:

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

SMOOTHIE ADD-INS

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

GARNISH IDEAS

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

HOW TO MAKE VEGAN SALTED CARAMEL MOCHA SMOOTHIE

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

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

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE SMOOTHIE AHEAD OF TIME?

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

CAN I STORE THE SMOOTHIE IN THE FRIDGE?

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

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

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

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

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SALTED CARAMEL MOCHA SMOOTHIE

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

Course Breakfast, Drinks, Snack

Cuisine Czech

Diet Gluten Free, Vegan

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 smoothie

Calories 416kcal

Author Plantiful Bakery

Ingredients

Smoothie:

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

Caramel Sauce (optional):

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

Instructions

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

Notes

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

Storage:

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

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

Nutrition

Calories: 416kcal

Nutrition Facts

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

* Nutrition facts are calculated without caramel sauce.

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

THIS OREO LASAGNA IS

• vegan
• dairy-free
• no-bake
• creamy
• light
• layered
• quick and easy to make
• made with 4 ingredients
• topped with crushed Oreos
• so delicious
• simple dessert

WHAT YOU NEED TO MAKE NO-BAKE OREO LASAGNA

You need the following ingredients to make this No-Bake Vegan Oreo Lasagna (the exact measurements are in the recipe card below):

• Oreo cookies – finely crush the Oreo in a food processor or blender. Or you can put them into a zip-lock bag, place them on a flat surface, and roll over them with a rolling pin.
• Vegan sour cream – makes creamy layers. It can be substituted for thick coconut yogurt.
• White granulated sugar – sweetens the sour cream.
• Cocoa powder – mix two tablespoons of cocoa powder with about ¾ cup of sour cream to make a chocolate layer. Use high-quality unsweetened cocoa powder.

Equipment you need:

• High-speed blender or food processor – to crush the cookies
• Two mixing bowls (medium size)
• Whisk
• Small baking dish/pan – I used a round 18x6cm (about 7×2,4 inches) baking dish. You can also use a cake pan around the same size.
• Silicon spatula

HOW TO MAKE NO-BAKE VEGAN OREO LASAGNA

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

Making this Oreo Lasagna is super easy and comes with 4 following steps:

1. Step: Crush Oreo cookies

In a food processor or blender, crush the Oreos until they are ground (there can be a few small pieces uncrushed). Or you can put them into a zip-lock bag, place them on a flat surface, and roll over them with a rolling pin until they are crushed. Save some cookie crumbs for the topping.

2. Step: Make sour cream mixtures

In a mixing bowl, whisk together vegan sour cream and granulated sugar until combined. Then take about ¾ cup of mixture and mix it with cocoa powder in a separate bowl (to avoid lumps, sift the cocoa powder or use a mini whisk to mix it in).

3. Step: Layer the lasagna

To a small baking dish, add about half of the crushed Oreos and evenly distribute them. Next, add ½ of the light sour cream mixture on top of the Oreo layer and spread it evenly. Add another layer of remaining crushed Oreos. Then spread the chocolate sour cream mixture over top of the Oreo layer, following by the rest of the light sour cream mixture. Sprinkle the top with crushed Oreos that you have put aside.

4. Step: Chill in the fridge

Cover the Oreo lasagna and place in the fridge for at least 4 hours or overnight before serving.

Enjoy!

FREQUENTLY ASKED QUESTIONS:

WHAT CAN I USE INSTEAD OF VEGAN SOUR CREAM?

You can substitute the vegan sour cream with thick coconut yogurt, it should have a similar texture and flavor. You can also use coconut whipped cream but will thicken up more when it is refrigerated.

HOW TO STORE OREO LASAGNA?

Store the Oreo lasagna covered in the fridge.

HOW LONG DOES NO-BAKE OREO LASAGNA LAST?

No-bake Oreo lasagna will last in the fridge for up to 3 days (if it last that long).

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

No-Bake:

• No-Bake Chocolate Peanut Butter Pie (with Oreo crust)
• Biscoff Chocolate Truffles
• Vegan Chocolate Mousse
• Coffee Bliss Balls

More Desserts:

• Baked New York Style Cheesecake with Raspberry Sauce
• Fudgy Brownies
• Biscoff White Nougat Blondies
• Biscoff Chocolate Lava 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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NO-BAKE VEGAN OREO LASAGNA

An easy No-bake Vegan Oreo Lasagna recipe. This 4-ingredient dessert has layers of crushed Oreo cookies and vegan sour cream. Super creamy and delicious. Less than 10 minutes to make.

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 8 minutes

Chilling Time: 4 hours

Total Time 4 hours 8 minutes

Servings 6 servings

Calories 302kcal

Author Plantiful Bakery

Ingredients

• 16 Oreo cookies (176g)
• 2 cups (480g) vegan sour cream*
• ¼ cup (50g) white granulated sugar
• 2 tbsp (12g) cocoa powder, unsweetened

Instructions

• In a food processor or blender, crush the Oreos until they are ground (there can be a few small pieces uncrashed). Or you can put them into a zip-lock bag, place them on a flat surface, and roll over them with a rolling pin until they are crushed. Save some cookie crumbs for the topping.
• In a mixing bowl, whisk together vegan sour cream and granulated sugar until combined. Then take about ¾ cup of mixture and mix it with cocoa powder in a separate bowl.
• To a small baking dish**, add about half of the crushed Oreos and evenly distribute them. Next, add ½ of the light sour cream mixture on top of the Oreo layer and spread it evenly. Add another layer of remaining crushed Oreos. Then spread the chocolate sour cream mixture over top of the Oreo layer, following by the rest of the light sour cream mixture. Sprinkle the top with crushed Oreos that you have put aside.
• Cover the Oreo lasagna and place in the fridge for at least 4 hours or overnight before serving.
• Enjoy!

Notes

*Vegan Sour Cream: You can substitute it for thick coconut yogurt.

**Baking Dish: I used a round 18x6cm (about 7x2,4 inches) baking dish. You can also use a cake pan around the same size.

Storage:

Store the Oreo lasagna covered in the fridge for up to 3 days.

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

Nutrition

Calories: 302kcal

Nutrition Facts

Serving: 1 / Calories: 302kcal / Total Fat: 18,1g / Saturated Fat: 14,3g / Cholesterol: 0mg / Total Carbohydrate: 34,5g / Fiber: 1,9g / Sugar: 19,7g / Protein: 2,7g / Sodium: 117mg

Příspěvek NO-BAKE VEGAN OREO LASAGNA se objevil jako první na Plantiful Bakery.