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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!

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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.

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.

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.

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THESE CHOCOLATE BROWNIES ARE

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

WHAT YOU NEED TO MAKE THE BEST VEGAN FUDGY BROWNIES

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

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

Equipment you need:

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

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

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

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

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

2. Step: Make psyllium ‘egg’

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

3. Step: Melt vegan butter with sugar

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

4. Step: Make brownie batter

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

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

5. Step: Bake the brownies

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

6. Step: Let the brownies cool completely

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

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN FUDGY BROWNIES?

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

HOW LONG DO VEGAN BROWNIES LAST?

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

CAN YOU FREEZE VEGAN FUDGY BROWNIES?

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

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

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

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

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BEST VEGAN FUDGY BROWNIES

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

Course Dessert

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 9 squares

Calories 222kcal

Author Plantiful Bakery

Ingredients

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

Instructions

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

Notes

* You can substitute for flaxseed meal.

Storage

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

Nutrition

Calories: 222kcal

Nutrition Facts

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

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THESE COFFEE BLISS BALLS ARE:

• vegan
• dairy-free
• gluten-free
• grain-free
• healthy
• fudgy
• chewy
• perfectly sweet
• no-bake
• super quick and easy to make
• made from 5 simple ingredients
• the best snack for coffee lovers

WHAT YOU NEED TO MAKE COFFEE BLISS BALLS:

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

• Almonds – Use good-quality raw almonds. You can also use an almond meal for this recipe. You can substitute for any nuts of your choice, such as hazelnuts, cashews, pecans, walnuts, or peanuts.
• Cocoa powder – Use natural unsweetened cocoa powder.
• Sea salt – Balance the sweetness. You can skip this ingredient and made the bliss balls just from 4 ingredients.
• Dates – Use soft pitted dates. If you don’t have soft dates, soak them in hot water for about 10 minutes and then drain them before blending.
• Ground coffee – Use your favorite coffee. I like to use dark roast ground coffee because it has a rich flavor and dark cocoa notes.

Equipment you need:

• High-speed blender or food processor
• Kitchen scale – 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 COFFEE BLISS BALLS:

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

Making these coffee bliss balls is super easy and comes with only 3 simple steps:

1. Step: Blend almonds, cocoa powder, and salt

To the high-speed blender or food processor, add raw almonds (or almond meal), cocoa powder, and a pinch of sea salt. Blend until the almonds are finely ground. Don’t blend it for too long; otherwise, it will start to turn into almond butter.

2. Step: Add dates and ground coffee and blend

Next, add soft dates and ground coffee to the blender and blend for about 30 seconds until it all combines, and the mixture sticks together.

3. Step: Roll out the balls

Roll out 10 balls by hands from the mixture. 1 ball should weigh about 20g (for even balls, use a kitchen scale).

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE COFFEE BLISS BALLS?

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

HOW LONG DO BLISS BALLS LAST?

These bliss balls will keep in the fridge for 1-2 weeks (if they last that long).

CAN I FREEZE COFFEE BLISS BALLS?

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

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

• Biscoff Chocolate Truffles
• Homemade Nutella
• Carrot Cake Overnight Oats
• Creamy Chocolate Protein Smoothie Bowl
• Bakery-Style Chocolate Chip Muffins
• Pecan Pie Bars
• Vegan Chocolate Orange Cookies

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

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COFFEE BLISS BALLS

These Coffee Bliss Balls are a fudgy no-bake healthy snack made with only 5 simple ingredients. They are vegan, gluten-free, and super easy to make just in a few minutes. Perfect for coffee lovers.

Course Snack

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Total Time 10 minutes

Servings 10 bliss balls

Calories 87kcal

Author Plantiful Bakery

Ingredients

• 100 g almonds, raw*
• 1 tbsp (6 g) cocoa powder
• pinch sea salt
• 100 g dates, soft, pitted
• 1 tbsp ground coffee

Instructions

• To the high-speed blender or food processor, add raw almonds, cocoa powder, and a pinch of sea salt. Blend until the almonds are finely ground. Don’t blend for too long; otherwise, it will start to turn into almond butter.
• Next, add soft dates and ground coffee and blend for about 30 seconds until it all combines and the mixture sticks together.
• Roll out 10 balls by hands from the mixture. 1 ball should weigh about 20g.
• Enjoy!

Notes

* You can also use almond meal.

Storage

Store the coffee bliss balls in an airtight container in the fridge. They will last for 1-2 weeks. They can also be freeze for up to 3 months.

Nutrition Facts

Serving: 1 bliss balls / Calories: 87kcal / Total Fat: 5,1g / Saturated Fat: 0,4g / Cholesterol: 0mg / Sodium: 15mg / Total Carbohydrate: 10g / Fiber: 2,1g / Sugar: 7,1g / Protein: 2,4g / Iron: 0,5mg / Calcium: 34mg / Potassium: 152mg

Nutrition

Calories: 87kcal

Příspěvek COFFEE BLISS BALLS se objevil jako první na Plantiful Bakery.

HOMEMADE HEALTHY PUMPKIN SPICE LATTE:

Make this favorite fall drink at your home with 6 simple ingredients in just a few minutes! This PSL is spicy, healthy, and naturally sweetened with maple syrup. And it’s so much cheaper than buying it at a coffee shop.

THIS PUMPKIN SPICE LATTE IS:

• dairy-free
• soy-free
• gluten-free
• vegan
• healthy
• naturally sweetened
• tasty
• easy to make
• made with pumpkin puree
• loaded with autumn spiced flavors
• fall coffee recipe

WHAT YOU NEED TO MAKE HEALTHY PUMPKIN SPICE LATTE AT HOME:

You need the following ingredients to make this Vegan Pumpkin Spice Latte:

• Unsweetened almond milk – Almond milk adds a nice nutty flavor, but any plant-based milk works for this recipe.
• Pumpkin puree – I’m using homemade pumpkin puree. You can substitute for canned pumpkin. Read how I make my homemade pumpkin puree below.
• Maple syrup – A dash of maple syrup is perfect in pumpkin spice latte. Use any syrup of choice. Stevia also works well.
• Pumpkin spice mix – It wouldn’t be a pumpkin spice latte without the fall spice flavors. Read below how I make my homemade pumpkin spice mix.
• Ground cinnamon – For more cinnamon flavor. You can skip this if you like.
• Brewed Coffee – Use 60 ml (=1/4 cup) of your favorite brewed coffee. You can also use one shot of espresso and add more milk.

Equipment you need:

• Frothing jug/milk jug (or any mug instead)
• Mini electric whisk
• Mug

HOW TO MAKE HOMEMADE PUMPKIN SPICE MIX:

Making homemade pumpkin spice is easy. You’ll need to combine the following ingredients:

• 4 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• ½ tsp ground allspice
• ½ tsp ground cloves

HOW TO MAKE HOMEMADE PUMPKIN PUREE:

Homemade pumpkin puree is usually made either by roasting the pumpkin or boiling it or steaming it and then blend into a puree. Roasting the pumpkin will add better flavor to the puree. But I often choose to cook the pumpkin in water. It’s up to you how you make it.

How to make pumpkin puree:

Cut the top of the pumpkin (I use orange Hokkaido pumpkin/red kuri squash) and then carefully halve the pumpkin. Hallow out all the seeds using a spoon. Take off the skin by using a sharp knife. Slice the pumpkin, cut into large cubes.

Put the pumpkin into a pot, cover with water, bring to boil, and let simmer for about 20-30 minutes until soft, depending on how big cubes you cut.

Drain the water (you can keep it for some recipes), and let the pumpkin cool down for at least 5 minutes.

Then add the pumpkin to the blender and blend until smooth (use blender tamper to push down the pumpkin to make it easier to blend). If the consistency is too thick, add some boiled water or water from the cooked pumpkin.

Store the pumpkin puree in a mason jar or container with a lid in the fridge after it cools down. It will last for about 5 days.

HOW TO MAKE HOMEMADE PUMPKIN SPICE LATTE:

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

Making this Pumpkin Spice Latte is super easy:

To frothing jug, add warm unsweetened almond milk, pumpkin puree, maple syrup, pumpkin spice mix, and ground cinnamon. Whisk everything until combined using mini electric whisk *. It should create foam on the top.

To a mug, pour your favorite brewed coffee. Then add the pumpkin milk mix.

Garnish with a sprinkle of ground cinnamon or pumpkin spice mix. Or top with vegan whipped cream!

Stir and enjoy!

*if you don’t have a mini whisk, you can add all the ingredients to the blender and blend until combined

WHAT TYPE OF PLANT MILK IS BEST FOR HOMEMADE PUMPKIN SPICE LATTE?

Any plant-based milk works for this recipe, so it’s your choice based on what you like the most. I usually use almond milk because it adds a nutty flavor to it, which I like, or soy milk, which has a neutral taste (at least to me). Coconut milk will make the latte creamier but won’t be the best option if you want to make the milk foam. For creating the best milk foam, I recommend using barista plant-based milk (usually oat, almond, and soy-based).

MORE PUMPKIN RECIPES:

• Easy Vegan Pumpkin Bread
• Vegan Pumpkin Alfredo Sauce
• Creamy Roasted Pumpkin Soup

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

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HOMEMADE PUMPKIN SPICE LATTE RECIPE (VEGAN + EASY)

Making Pumpkin Spice Latte at home is so easy! This healthy version is vegan, made with pumpkin puree, almond milk, coffee, and pumpkin spices. Ready to be enjoyed in just 5 minutes!

Course Drinks

Cuisine American

Diet Vegan

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 serving

Calories 84kcal

Author Plantiful Bakery

Ingredients

• 150 ml unsweetened almond milk, warm (= approx. 2/3 cup)
• 1 tablespoon pumpkin puree (=16 g)
• 1 tablespoon maple syrup (=15 ml)
• 1/8 teaspoon pumpkin spice
• 1/8 teaspoon ground cinnamon
• 1/4 cup brewed coffee (=60 ml) or a shot of espresso

Instructions

• To frothing jug, add warm unsweetened almond milk, pumpkin puree, maple syrup, pumpkin spice mix, and ground cinnamon. Whisk everything until combined using mini electric whisk *, it should create foam on the top.
• To a mug, pour your favorite brewed coffee. Then add the pumpkin milk mix.
• Garnish with a sprinkle of ground cinnamon or pumpkin spice mix.
• Stir and enjoy!

Notes

*if you don’t have a mini whisk you can add all the ingredients to the blender and blend until combined

Nutrition Facts

Serving: 1 mug / Calories: 84kcal / Total Fat: 2,3g / Saturated Fat: 0,2g / Cholesterol: 0mg / Sodium: 118mg / Total Carbohydrate: 16g / Fiber: 1,1g / Sugar: 12,4g / Protein: 0,9g / Vitamin D: 1mcg / Calcium: 209mg / Iron: 1mg / Potassium: 219mg

Nutrition

Calories: 84kcal

Příspěvek HOMEMADE PUMPKIN SPICE LATTE RECIPE (VEGAN + EASY) se objevil jako první na Plantiful Bakery.