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

These Baked Vegan Lemon Poppy Seed Donuts are moist, fluffy, soft, super delicious, and easy to make. Topped with sweet lemon glaze. Ready in just 20 minutes. Small batch. Dairy-free, eggless.

THESE LEMON POPPY SEED DONUTS ARE

• vegan
• dairy-free
• egg-free
• baked
• moist
• fluffy
• soft
• zesty
• so delicious
• topped with lemon glaze
• quick and easy to make
• freezer friendly

WHAT YOU NEED TO MAKE VEGAN LEMON POPPY SEED DONUTS

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

• All-purpose flour – keeps donuts light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
• Baking powder and baking soda – create a perfect rise in donuts.
• Salt – balances the sweetness.
• Granulated sugar
• Oil – improves the texture and makes the donuts moist. I used sunflower oil, but you can use any oil neutral in flavor.
• Vegan yogurt – adds moisture to the donuts. Make sure it is at room temperature.
• 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.
• Lemon juice – helps to activate the baking soda and adds lemon flavor.
• Lemon zest – use fresh zest from organic lemons.
• Poppy seeds
• Powdered sugar – sift the sugar to avoid lumps in the glaze.
• Vegan butter – You can substitute it for coconut oil.

Equipment you need:

• Donut pan – for 6 donuts
• 3 bowls
• Whisk
• Sifter
• Silicon spatula
• Piping bag
• Cooling rack

HOW TO MAKE BAKED VEGAN LEMON POPPY SEED DONUTS

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

1. Step: Preheat the oven and grease the pan

Preheat the oven to 355°F (180°C). Grease donut pan (for 6 donuts) and set aside.

2. Step: Make donut batter

In a bowl, whisk together flour, baking powder, baking soda, and a pinch of salt.

In a separate bowl, whisk oil, yogurt, sugar, milk, and lemon juice. Sift in dry ingredients, add poppy seeds and lemon zest, and whisk until no lumps remain.

3. Step: Bake the donuts

Spoon the batter into a piping bag and cut a hole in the corner. Pipe the batter into the pan, filling ¾ of the molds.

Bake for 10-12 minutes or until a toothpick comes out clean. Transfer to a cooling rack and allow to cool.

4. Step: Make lemon glaze

To make the glaze whisk powdered sugar, melted butter, and lemon juice together until combined.

Once the donuts are cooled, dip them into the glaze. Finish off with poppy seeds or lemon zest.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE BAKED LEMON POPPY SEED DONUTS?

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

HOW LONG DO BAKED VEGAN LEMON POPPY SEED DONUTS LAST?

Baked donuts will last for up to 3 days at room temperature or for up to 5 days in the fridge.

CAN YOU FREEZE BAKED DONUTS?

To freeze baked donuts, 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.

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

• Lemon Blueberry Muffins
• Raspberry Coffee Cake
• Strawberry Sweet Rolls
• Lemon Poppy Seed Loaf Cake
• Marble Bundt Cake
• Strawberry Oatmeal Cookies

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

Happy baking!

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VEGAN LEMON POPPY SEED DONUTS

These Baked Vegan Lemon Poppy Seed Donuts are moist, fluffy, soft, super delicious, and easy to make. Topped with sweet lemon glaze. Ready in just 20 minutes. Small batch. Dairy-free, eggless.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 donuts

Calories 303kcal

Author Plantiful Bakery

Ingredients

Donuts:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• pinch salt
• ¼ cup sunflower oil
• ¼ cup vegan yogurt, room temperature
• ½ cup granulated sugar
• 2 tbsp oat milk, room temperature or any plant-based milk
• 1 tbsp lemon juice
• 1 tbsp poppy seeds
• zest of ½ lemon

Lemon Glaze:

• 1 cup powdered sugar
• 2 tbsp vegan butter melted
• 2 tbsp lemon juice

Instructions

• Preheat the oven to 355°F (180°C). Grease donut pan (for 6 donuts) and set aside.
• In a bowl, whisk together flour, baking powder, baking soda, and a pinch of salt.
• In a separate bowl, whisk oil, yogurt, sugar, milk, and lemon juice. Sift in dry ingredients, add poppy seeds and lemon zest, and whisk until no lumps remain.
• Spoon the batter into a piping bag and cut a hole in the corner. Pipe the batter into the pan, filling ¾ of the molds. Bake for 10-12 minutes or until a toothpick comes out clean. Transfer to a cooling rack and allow to cool.
• To make the glaze whisk powdered sugar, melted butter, and lemon juice together until combined.
• Once the donuts are cooled, dip them into the glaze. Finish off with poppy seeds or lemon zest. Enjoy!

Notes

Storing:

Store the donuts 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 them for up to 3 months.

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

Nutrition

Serving: 1donut | Calories: 303kcal

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Nutrition Facts

Serving: 1 donut / Calories: 303kcal / Total Fat: 15,1g / Saturated Fat: 3,2g / Cholesterol: 0mg / Total Carbohydrate: 40,5g / Fiber: 1,1g / Sugar: 23,7g / Protein: 2,9g / Sodium: 334mg / Potassium: 59mg / Iron: 1,3mg

Příspěvek VEGAN LEMON POPPY SEED DONUTS 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.

Tento příspěvek je dostupný i v Češtině

These Healthy Biscoff Overnight Oats are super creamy, flavorful, filling, and so easy to make. They’re made with rolled oats, coconut yogurt, oat milk, chia seeds, Biscoff spread, and chocolate chips. Naturally sweetened with maple syrup. Vegan, dairy-free.

THESE BISCOFF OVERNIGHT OATS ARE

• vegan
• dairy-free
• gluten-free (if using certificate gluten-free oats and oat milk)
• super creamy
• flavorful
• filling
• nutritious
• healthy
• quick and easy to make
• made with Lotus Biscoff spread
• so delicious
• perfect make-ahead breakfast or snack

WHAT ARE OVERNIGHT OATS?

Overnight oats are (usually) rolled oats soaked in a liquid in the fridge overnight and don’t require any cooking. It’s a simple grab-and-go breakfast or snack, perfect for meal prep, that is eaten straight from the refrigerator.

WHAT YOU NEED TO MAKE BISCOFF OVERNIGHT OATS

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

• Rolled oats – also known as old-fashioned oats. They are the best type of oats for overnight oats. Quick oats absorb more liquid and can turn out quite soggy. For a gluten-free version, use certificate gluten-free oats.
• Chia seeds – absorb the liquid and thicken the overnight oats. They make the oats more filling, plus they are a good source of omega-3 fatty acids and fiber.
• Chocolate – Use good quality dark chocolate chips or chunks.
• Coconut yogurt – I like to use coconut yogurt because it makes the oats super creamy, but you can use any plant-based yogurt of your choice.
• Lotus Biscoff spread – Adds super delicious flavor to the oats. Make sure it is at room temperature.
• Maple syrup – adds the perfect amount of sweetness. You can substitute it for agave syrup or stevia.
• Vanilla – I used vanilla powder, but you can use vanilla extract or paste.
• Unsweetened oat milk – Use any plant-based milk of your choice, such as almond, soy, or cashew milk.

OVERNIGHT OATS TOPPING IDEAS

• melted Biscoff spread
• crushed Lotus Biscoff biscuits
• nut butter
• chopped nuts
• chocolate chips
• cocoa nibs
• fresh berries
• banana
• jam
• hemp seeds
• shredded coconut or coconut flakes

HOW TO MAKE VEGAN HEALTHY BISCOFF OVERNIGHT OATS

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

1. Step: Combine the ingredients

In a bowl, combine rolled oats, chia seeds, and chocolate chips. Add coconut yogurt, Biscoff spread, maple syrup, and vanilla extract and mix to combine. Then add oat milk and mix until well combined. Cover the bowl and place it into the fridge to soak.

2. Step: Refrigerate overnight

Let the oats refrigerate for at least 4 hours or overnight (the oats and chia seeds should absorb most of the oat milk and the mixture becomes creamy).

3. Step: Add toppings and serve

Once the oats are set, take them from the fridge, and stir a few times. Add half of the oats into a jar or bowl, add your favorite toppings and enjoy!

FREQUENTLY ASKED QUESTIONS:

CAN I USE QUICK OATS INSTEAD OF ROLLED OATS FOR OVERNIGHT OATS?

Yes, you can use quick oats, but they can turn a little mushy and less creamy. Rolled oats, also called old-fashioned oats, are the best option when it comes to overnight oats.

CAN OVERNIGHT OATS BE WARMED UP?

Yes! If you prefer your oats to be warm, you can definitely warm them up. Transfer them into a saucepan and warm them over medium heat.

HOW TO STORE BISCOFF OVERNIGHT OATS?

Store the overnight oats in a jar or airtight container in the fridge.

HOW LONG DO BISCOFF OVERNIGHT OATS LAST?

Overnight oats will last for up to 4-5 days in the fridge.

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

• Peanut Butter & Jelly Overnight Oats
• Carrot Cake Overnight Oats
• Peanut Butter Protein Bars
• Biscoff Stuffed Chocolate 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. 

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

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HEALTHY BISCOFF OVERNIGHT OATS

These Healthy Biscoff Overnight Oats are super creamy, flavorful, filling, and so easy to make. They’re made with rolled oats, coconut yogurt, oat milk, chia seeds, Biscoff spread, and chocolate chips. Naturally sweetened with maple syrup. Vegan, dairy-free.

Course Breakfast, Snack

Cuisine Vegan

Diet Vegan

Prep Time 5 minutes

Cook Time 0 minutes

Chilling Time: 4 hours

Total Time 4 hours 5 minutes

Servings 2 servings

Calories 460kcal

Author Plantiful Bakery

Ingredients

• 1 cup rolled oats*
• 1 tbsp chia seeds
• 1 tbsp chocolate chips
• ½ cup coconut yogurt or any plant-based yogurt
• 2 tbsp Lotus Biscoff spread room temperature
• 2 tbsp maple syrup
• 1 tsp vanilla extract or 1/8 tsp vanilla powder
• 1 cup unsweetened oat milk or any plant-based milk

Instructions

• In a bowl, combine rolled oats, chia seeds, and chocolate chips. Add coconut yogurt, Biscoff spread, maple syrup, and vanilla extract and mix to combine. Then add oat milk and mix until well combined. Cover the bowl and place it into the fridge to soak.
• Let the oats refrigerate for at least 4 hours or overnight.
• Once the oats are set, take them from the fridge, and stir a few times. Add half of the oats into a jar or bowl, add your favorite toppings and enjoy!

Notes

* For a gluten-free version, use certificate gluten-free oats and oat milk.

Storing:

Store the overnight oats in a jar or airtight container in the fridge for up to 4-5 days.

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

Nutrition

Serving: 1jar | Calories: 460kcal

Nutrition Facts

Serving: 1 / Calories: 460kcal / Total Fat: 19,3g / Saturated Fat: 8,0g / Cholesterol: 0mg / Total Carbohydrate: 63,1g / Fiber: 7,9g / Sugar: 20,7g / Protein: 8,9g / Sodium: 110mg / Potassium: 286mg / Iron: 3,7mg

Příspěvek HEALTHY BISCOFF OVERNIGHT OATS se objevil jako první na Plantiful Bakery.

THESE RAINBOW CUPCAKES ARE

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

WHAT YOU NEED TO MAKE PATEL RAINBOW CUPCAKES

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

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

Equipment you need:

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

HOW TO MAKE VEGAN RAINBOW CUPCAKES

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

1. Step: Preheat the oven and prepare the pan

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

2. Step: Make vegan buttermilk

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

3. Step: Combine dry ingredients

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

4. Step: Make cupcake batter

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

5. Step: Bake the cupcakes

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

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

6. Step: Make rainbow cream cheese frosting

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

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

7. Step: Assemble the cupcakes

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

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

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

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE CUPCAKES THE DAY BEFORE FROSTING THEM?

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

HOW TO STORE VEGAN CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO VEGAN RAINBOW CUPCAKES LAST?

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

CAN YOU FREEZE CUPCAKES?

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

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

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

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

Happy baking!

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VEGAN RAINBOW CUPCAKES

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

Course Dessert

Cuisine American, Czech

Diet Vegan

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 12 cupcakes

Calories 393kcal

Author Plantiful Bakery

Ingredients

Cupcakes:

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

Rainbow Frosting:

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

Instructions

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

Notes

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

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

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

Storing:

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

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

Nutrition

Calories: 393kcal

Nutrition Facts

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

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

THIS LEMON BLUEBERRY CAKE IS

• vegan
• dairy-free
• egg-free
• moist
• tender
• fluffy
• lemony
• so delicious
• decorated with vegan lemon buttercream frosting
• filled with blueberry jam
• three-layer cake
• 8” cake

WHAT YOU NEED TO MAKE LEMON BLUEBERRY LAYER CAKE

You need the following ingredients to make this 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.
• Cornstarch – improves the texture.
• Baking powder and baking soda – leaven the cake batter.
• 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.
• Lemon juice and zest – add citrusy flavor to the cake. Lemon juice helps to activate the baking soda.
• Unsweetened oat milk – Use any plant-based milk of your choice, such as almond, soy, or cashew milk. Make sure it has room temperature.
• Blueberries – I used frozen blueberries, but you can you fresh ones. If you use frozen, don’t thaw them.
• 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.
• Blueberry jam – makes the filling of the cake.

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 or thread
• Cake turntable (or just cake stand or serving plate)
• Offset spatula knife
• Bench scraper
• Piping bag and star tip

HOW TO MAKE VEGAN BLUEBERRY LEMON 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, cornstarch, baking powder, baking soda, and sea salt. Set aside.

To a large bowl, add sunflower oil, granulated sugar, vegan yogurt, lemon juice, and lemon zest, and whisk until combined. Add in unsweetened oat milk and stir to combine. Sift in the dry ingredients and mix until incorporated. Lastly, gently fold in frozen blueberries.

Divide the batter evenly into the cake pans and bake in preheated oven for 25 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 LEMON 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 oat milk and lemon juice and mix until incorporated and fluffy. Finally, mix in lemon zest.

HOW TO ASSEMBLE AND DECORATE LEMON BLUEBERRY LAYER 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. Using an offset spatula knife, scoop out a little pool from the center and fill it with blueberry jam. Place the next cake layer on top, making sure it is level. Again, frost the top, make a little pool, and fill it with jam. Then gently place the third cake 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). Add a bit of jam on the sides and the top and scrape away any excess using a cake scraper (optional step). Use the remaining frosting to pipe swirls on the top of the cake.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE LEMON BLUEBERRY 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 LEMON BLUEBERRY CAKE LAST?

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

CAN I FREEZE THE LEMON BLUEBERRY 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 Oreo Layer Cake
• Strawberry Cupcakes
• Biscoff Cupcakes
• Chocolate Cupcakes Filled With Ganache
• Gingerbread Sheet Cake with Molasses Frosting
• Lemon Blueberry Muffins

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

Happy baking!

Print

VEGAN LEMON BLUEBERRY CAKE

This Vegan Lemon Blueberry Cake is a moist, tender, and fluffy layer cake filled with blueberry jam and decorated with lemon buttercream frosting. This cake makes a wonderful dessert for any occasion. Dairy-free, egg-free.

Course Dessert

Cuisine Czech, Vegan

Diet Vegan

Prep Time 30 minutes

Cook Time 25 minutes

Chilling Time: 1 hour

Total Time 1 hour 55 minutes

Servings 8 ” three layer cake

Calories 715kcal

Author Plantiful Bakery

Ingredients

Blueberry Lemon Cake:

• 440 g all-purpose flour
• 1 tbsp cornstarch
• 3 tsp baking powder
• 1 ½ tsp baking soda
• ¼ tsp sea salt
• 300 g sunflower oil (or canola oil)
• 400 g granulated sugar
• 250 g vegan yogurt, room temperature
• 1 tbsp lemon juice (or apple cider vinegar)
• zest of 2 lemons
• 300 ml unsweetened oat milk, room temperature (or any plant-based milk)
• 100 g (3/4 cup) frozen blueberries

Lemon Buttercream Frosting:

• 500 g vegan butter, softened*
• 420 g powdered sugar
• 4-5 tbsp oat milk, room temperature (or any plant-based milk)
• 1-2 tbsp lemon juice
• zest of 2 lemons

Filling:

• 280 g blueberry jam (+ extra for decorating the cake – optional)

Instructions

Preheat the oven a prepare 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.

Make the cake batter

• In a medium bowl, whisk all-purpose flour, cornstarch, baking powder, baking soda, and sea salt. Set aside.
• To a large bowl, add sunflower oil, granulated sugar, vegan yogurt, lemon juice, and lemon zest, and whisk until combined. Add in unsweetened oat milk and stir to combine. Sift in the dry ingredients and mix until incorporated. Lastly, gently fold in frozen blueberries.

Bake the cake

• Divide the batter evenly into the cake pans and bake in preheated oven for 25 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and let it cool for about 10-15 minutes in the pan, then transfer the cakes to a cooling rack to cool completely.

Make lemon 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 oat milk and lemon juice and mix until incorporated and fluffy. Finally, mix in lemon zest.

Assemble and decorate 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. Using an offset spatula knife, scoop out a little pool from the center and fill it with blueberry jam. Place the next cake layer on top making sure it is level. Again, frost the top, make a little pool, and fill it with jam. Then gently place the third cake 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). Add a bit of jam on the sides and the top and scrape away any excess using a cake scraper (optional step). Use the remaining frosting to pipe swirls on the top of the cake.
• 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.

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

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

The butter for the buttercream 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: 715kcal

Nutrition Facts

Serving: 1 slice / Calories: 715kcal / Total Fat: 42,2g / Saturated Fat: 13,3g / Cholesterol: 0mg / Total Carbohydrate: 82,6g / Fiber: 1,4g / Sugar: 59,0g / Protein: 3,7g / Sodium: 266mg / Iron: 1,5mg

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

THESE BISCOFF CUPCAKES ARE

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

WHAT YOU NEED TO MAKE BISCOFF CUPCAKES

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

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

Equipment you need:

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

HOW TO MAKE VEGAN BISCOFF CUPCAKES

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

1. Step: Preheat the oven and prepare the pan

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

2. Step: Make vegan buttermilk

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

3. Step: Combine dry ingredients

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

4. Step: Make cupcake batter

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

5. Step: Bake the cupcakes

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

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

6. Step: Make Biscoff buttercream

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

7. Step: Assemble the cupcakes

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

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

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

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

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE BISCOFF CUPCAKES THE DAY BEFORE FROSTING?

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

HOW TO STORE BISCOFF CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO VEGAN BISCOFF CUPCAKES LAST?

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

CAN YOU FREEZE BISCOFF CUPCAKES?

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

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

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

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

Happy baking!

Print

VEGAN BISCOFF CUPCAKES

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

Course Dessert

Cuisine European

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 cupcakes

Calories 470kcal

Author Plantiful Bakery

Ingredients

Cupcakes:

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

Filling:

• 100 g Lotus Biscoff spread melted

Buttercream Frosting:

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

Topping (optional):

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

Instructions

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

Notes

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

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

Storing:

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

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

Nutrition

Calories: 470kcal

Nutrition Facts

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

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

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 GARLIC NAAN BREAD IS

• vegan
• dairy-free
• egg-free
• soft
• fluffy
• garlicky
• flavorful
• topped with garlic butter and parsley
• easy to make at home
• so delicious
• Indian flatbread
• a perfect side to curry or soup

WHAT YOU NEED TO MAKE HOMEMADE VEGAN NAAN BREAD

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

• All-purpose flour – you can also use bread flour or spelt flour.
• Instant active dry yeast – Instant yeast makes it much faster to make.
• Sugar – helps to activate the yeast. You can use white sugar, brown sugar, coconut sugar, or maple syrup.
• Sea salt
• Garlic powder – adds extra garlicky flavor. Optional ingredient.
• Water – Make sure it is lukewarm. You can also use any unsweetened plant-based milk. You may need to add more because different flours absorb liquid differently.
• Vegan yogurt – makes the naan super soft. Use plain unsweetened plant-based yogurt. You can substitute it for coconut cream or vegan sour cream.
• Olive oil – adds delicious flavor but you can use any oil.
• Vegan butter – Combine soft vegan butter with minced garlic to make the topping.
• Garlic – mince or finely chop the garlic.
• Parsley – for the best flavor, use fresh parsley but dried or frozen works as well. Or use any herb of your choice.

Equipment you need:

• Large bowl
• A stand mixer (optional)
• Wooden spoon or fork
• Kitchen towel
• Small bowl
• Rolling pin
• Non-stick pan or cast-iron skillet

HOW TO MAKE VEGAN GARLIC NAAN BREAD AT HOME

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

1. Step: Make naan dough and let it rise

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

Place the dough ball into a lightly oiled bowl, cover with a kitchen towel, and set aside to rise in a warm place for about 30-60 minutes until doubled in size (it can take longer in a cooler place).

2. Step: Make garlic butter

For the garlic butter, combine soft vegan butter with minced garlic (you can add as much garlic as you like). Set aside.

3. Step: Roll out the dough and cook it on a pan

When the dough has doubled in size, divide it into 10 even balls. Roll out each ball on a lightly floured surface into an oval shape (about 0,2 inches/0,5cm thick). Lightly brush one side of the rolled dough with olive oil and place it into pan (or cast-iron skillet) heated over medium heat (oiled side facing the pan). Cook until it becomes bubbly and golden brown on the bottom, brush the top part with oil, flip it and cook the other side until golden brown. Repeat with the rest of the dough balls.

Once done, brush each naan with garlic butter and sprinkle with chopped fresh parsley and a little bit of sea salt.

FREQUENTLY ASKED QUESTIONS:

WHAT DO YOU EAT NAAN BREAD WITH?

Dishes to serve with naan bread:

• Vegan Curry
• Vegan Tikka Masala
• Lentil Dhal
• Soups (Roasted Garlic Potato Soup, Creamy Pumpkin Soup)
• Salads
• Hummus
• Or use it as pizza crust or wrap

WHAT CAN I USE INSTEAD OF VEGAN YOGURT IN NAAN BREAD?

You can substitute vegan yogurt for coconut cream or vegan sour cream.

HOW TO STORE HOMEMADE NAAN BREAD?

Once the naan has cool completely, store it in an airtight container at room temperature or in the fridge.

HOW LONG DO HOMEMADE NAAN BREAD LAST?

Homemade naan bread should last for 3-5 days at room temperature and up to a week in the fridge.

CAN I FREEZE HOMEMADE VEGAN NAAN BREAD?

Yes, you can freeze homemade naan bread for up to 2-3 months. Store the flatbreads in an airtight container or zip-lock plastic bag. Before serving, let them thaw at room temperature or warm them in the preheated oven to 400°F (200°C) for few minutes.

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

• Super Smooth and Creamy Hummus
• Creamy Roasted Garlic Potato Soup
• Roasted Pumpkin Soup
• Pumpkin Alfredo Sauce
• Homemade Vegan Parmesan Cheese
• Crispy Tofu Nuggets

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 GARLIC NAAN BREAD

This Vegan Garlic Naan Bread is soft and fluffy flatbread topped with garlic butter and fresh parsley. A perfect side to curry or soup, or just as is. Easy to make at home! Dairy-free, egg-free.

Course Bread, Side, Snack

Cuisine Indian

Diet Vegan

Prep Time 15 minutes

Cook Time 30 minutes

Raising Time: 1 hour

Total Time 1 hour 45 minutes

Servings 10 servings

Calories 243kcal

Author Plantiful Bakery

Ingredients

For naan bread:

• 500 g (17,6 oz) all-purpose flour + extra for flouring
• 1 package (8g) instant yeast (rapid-rise yeast)
• 1 tsp sugar
• 1 tsp sea salt
• 1 tsp garlic powder (optional)
• 125 g (1/2 cup) vegan plain yogurt, unsweetened, room temperature
• 2 tbsp olive oil + extra for greasing
• 220 ml lukewarm water (or unsweetened plant-based milk)

For topping:

• 2 tbsp vegan butter, soft
• 2-3 cloves garlic
• 1-2 tbsp chopped parsley

Instructions

• In a large bowl, combine all-purpose flour, instant yeast, sugar, sea salt, and garlic powder. Add vegan yogurt, olive oil, and lukewarm water. Mix together with a wooden spoon or fork (if it's too dry, add a little bit of water), then transfer to a lightly floured surface and knead with your hands for about 5-10 minutes until the dough is soft.
• Place the dough ball into a lightly oiled bowl, cover with a kitchen towel, and set aside to rise in a warm place for about 30-60 minutes until doubled in size (it can take longer in a cooler place).
• For the garlic butter, combine soft vegan butter with minced garlic. Set aside.
• When the dough has doubled in size, divide it into 10 even balls. Roll out each ball on a lightly floured surface into an oval shape (about 0,2 inches/0,5cm thick). Lightly brush one side of the rolled dough with olive oil and place it into pan (or cast-iron skillet) heated over medium heat (oiled side facing the pan). Cook until it becomes bubbly and golden brown on the bottom, brush the top part with oil, flip it and cook the other side until golden brown. Repeat with the rest of the dough balls.
• Once done, brush each naan with garlic butter and sprinkle with chopped fresh parsley and a little bit of sea salt.

Notes

* Vegan yogurt: You can substitute it for coconut cream or vegan sour cream. Make sure it has room temperature.

Storage:

Once the naan breads have cooled completely, store them in an airtight container at room temperature for 3-5 days or in the fridge for up to a week. You can also freeze them for up to 2-3 months.

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

Nutrition

Calories: 243kcal

Nutrition Facts

Serving: 1 naan / Calories: 243kcal / Total Fat: 6,3g / Saturated Fat: 1,4g / Cholesterol: 0mg / Total Carbohydrate: 39,8g / Fiber: 1,9g / Sugar: 0,8g / Protein: 6,1g / Sodium: 250mg / Potassium: 94mg / Iron: 2,5mg

Příspěvek VEGAN GARLIC NAAN BREAD se objevil jako první na Plantiful Bakery.

THESE LEMON BLUEBERRY MUFFINS ARE

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

WHAT YOU NEED TO MAKE BLUEBERRY STREUSEL MUFFINS

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

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

For streusel topping, you need:

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

Equipment you need:

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

HOW TO MAKE VEGAN LEMON BLUEBERRY STREUSEL MUFFINS

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

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

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

2. Step: Make the vegan buttermilk

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

3. Step: Make streusel topping

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

4. Step: Mix dry ingredients

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

5. Step: Mix wet ingredients

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

6. Step: Combine wet and dry ingredients

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

7. Step: Bake the muffins

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

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

8. Step: Let the muffins cool completely

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

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE BLUEBERRY MUFFINS?

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

HOW LONG DO BLUEBERRY MUFFINS LAST?

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

CAN I FREEZE BLUEBERRY MUFFINS?

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

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

• Chocolate Chip Muffins
• Lemon Poppy Seed Loaf Cake
• Cinnamon Streusel Coffee Cake
• Chocolate Chip Banana Bread
• Strawberry Oatmeal Cookies

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

Happy baking!

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VEGAN LEMON BLUEBERRY STREUSEL MUFFINS

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

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 muffins

Calories 264kcal

Author Plantiful Bakery

Ingredients

Muffins:

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

Streusel Topping:

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

Instructions

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

Vegan buttermilk:

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

Streusel topping:

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

Muffins:

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

Notes

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

Storage:

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

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

Nutrition

Calories: 264kcal

Nutrition Facts

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

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

THESE PEANUT BUTTER AND JELLY OVERNIGHT OATS ARE

• vegan
• dairy-free
• gluten-free (if you use certificate gluten-free oats)
• super creamy
• peanut buttery
• filling
• nutritious
• healthy
• quick and easy to make
• made with 7 ingredients
• so delicious
• perfect make-ahead breakfast or snack

WHAT ARE OVERNIGHT OATS?

Overnight oats are (usually) rolled oats soaked in liquid in the fridge overnight and don’t require any cooking. It’s a simple grab-and-go breakfast or snack, perfect for meal prep, that is eaten straight from the refrigerator.

WHAT YOU NEED TO MAKE PB AND J OVERNIGHT OATS

You need the following ingredients to make these Vegan Peanut Butter and Jelly Overnight Oats (the exact measurements are in the recipe card below):

• Rolled oats – also known as old-fashioned oats. They are the best for overnight oats. Quick oats absorb more liquid and turn out soggy. For a gluten-free version, use certificate gluten-free oats.
• Chia seeds – absorb the liquid and thickens the overnight oats. They make the oats more filling, plus they are a good source of omega-3 fatty acids and fiber.
• Vegan yogurt – Makes the oats super creamy. I like to use coconut yogurt but use any plant-based yogurt of your choice.
• Natural peanut butter – adds creaminess and perfect taste to the oats. You can substitute for tahini or any nut butter, such as almond, cashew, or pecan butter.
• Maple syrup – adds the perfect amount of sweetness. You can also use agave syrup or stevia instead.
• Unsweetened almond milk – You can use any plant-based milk, such as oat, soy, or cashew milk.
• Strawberry jam – I like to use unsweetened strawberry jam, but feel free to use any type of jam, such as raspberry, apricot, cherry, or blackberry.

Equipment you need:

• Bowl
• Spoon
• Two jars or glasses

OVERNIGHT OATS TOPPING IDEAS

• peanut butter (or any nut butter)
• chopped nuts
• fresh berries
• banana
• jam
• hemp seeds
• shredded coconut or coconut chips
• cocoa nibs
• chocolate chips
• pumpkin seeds
• ground cinnamon

HOW TO MAKE VEGAN PEANUT BUTTER AND JELLY OVERNIGHT OATS

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

Making this PB&J Overnight Oats is super easy and comes with 3 following steps:

1. Step: Combine the ingredients

In a bowl, combine rolled oats and chia seeds. Then add vegan yogurt, peanut butter, maple syrup, and unsweetened almond milk. Mix well until combined. Cover the bowl and place it into the fridge to soak.

2. Step: Refrigerate overnight

Refrigerate the oats for at least 3 hours, or overnight (the oats and chia seeds will absorb the most of the almond milk).

3. Step: Swirl in strawberry jam, add toppings and serve

Once overnight oats are set up, take them from the fridge, and stir a few times with a spoon. Divide into 2 jars or glasses and swirl in strawberry jam. Top with more peanut butter, fresh berries, or granola.

Serve and enjoy!

FREQUENTLY ASKED QUESTIONS:

CAN I USE QUICK OATS INSTEAD OF ROLLED OATS FOR OVERNIGHT OATS?

Yes, you can use quick oats instead of rolled oats, but they can turn a little mushy and less creamy. Rolled oats, also called old-fashioned oats, are the best option when it comes to overnight oats.

CAN OVERNIGHT OATS BE WARMED UP?

Yes! If you prefer your oats to be warm, you can definitely warm them up. Transfer them into a saucepan and warm up over medium heat.

HOW LONG OVERNIGHT OATS LAST?

Overnight oats can last for about 4-5 days in the fridge.

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

• Carrot Cake Overnight Oats
• Peanut Butter Protein Bars
• Chocolate Protein Smoothie Bowl
• Cinnamon French Toast
• Maple Pecan Granola
• Strawberry Oatmeal Cookies

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

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VEGAN PEANUT BUTTER AND JELLY OVERNIGHT OATS

These Vegan Peanut Butter and Jelly Overnight Oats are the perfect quick breakfast. They are super creamy, healthy, filling, and easy to make. Made with rolled oats, vegan yogurt, chia seeds, and peanut butter. Let the oats soak overnight, swirl in strawberry jam, and your breakfast is ready.

Course Breakfast, Snack

Cuisine American

Diet Vegan

Prep Time 5 minutes

Chilling Time: 3 hours

Total Time 3 hours 5 minutes

Servings 2 servings

Calories 563kcal

Author Plantiful Bakery

Ingredients

Overnight oats:

• 1 cup (90g) rolled oats*
• 1 tbsp (11g) chia seeds
• ½ cup (120g) coconut yogurt (or any plant-based yogurt)
• 2 tbsp (30g) natural peanut butter
• 3 tbsp (55g) maple syrup
• 1 cup (250ml) unsweetened almond milk (use any plant-based milk)
• 4 tbsp (60g) strawberry jam, unsweetened

Optional toppings:

• peanut butter
• chopped peanuts
• fresh berries
• granola, shredded coconut, hemp seeds, …

Instructions

• In a bowl, combine rolled oats and chia seeds. Then add coconut yogurt, peanut butter, maple syrup, and unsweetened almond milk. Mix well until combined. Cover the bowl and place it into the fridge for at least 3 hours, or overnight.
• Once overnight oats are set up, take them from the fridge, and stir a few times with a spoon. Divide into 2 jars or glasses and swirl in strawberry jam. Top with more peanut butter, fresh berries, or granola.
• Serve and enjoy!

Notes

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

Storage:

Overnight oats can last for about 4-5 days in the fridge.

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

Nutrition

Calories: 563kcal

Nutrition Facts

Serving: 1 serving / Calories: 563kcal / Total Fat: 22,4g / Saturated Fat: 6,6g / Cholesterol: 0mg / Total Carbohydrate: 81,1g / Fiber: 13,7g / Sugar: 34,1g / Protein: 14,1g / Sodium: 83mg / Potassium: 398mg / Iron: 5,5mg / Calcium: 336mg

* Nutrition Facts are counted without any toppings.

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THESE CHOCOLATE CHIP MUFFINS ARE:

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

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

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

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

Equipment you need:

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

HOW TO MAKE BAKERY-STYLE VEGAN CHOCOLATE CHIP MUFFINS:

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

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

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

2. Step: Make the vegan buttermilk

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

3. Step: Make the muffin batter

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

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

4. Step: Bake the muffins

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

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

5. Step: Let the muffins cool completely

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

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN CHOCOLATE CHIP MUFFINS?

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

HOW LONG DO CHOCOLATE CHIP MUFFINS LAST?

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

CAN I FREEZE CHOCOLATE CHIP MUFFINS?

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

Let them thaw before serving.

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

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

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

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BAKERY-STYLE CHOCOLATE CHIP MUFFINS (VEGAN)

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

Course Breakfast, Dessert, Muffin, Snack

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Servings 12 muffins

Calories 273kcal

Author Plantiful Bakery

Ingredients

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

Instructions

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

Notes

* You can use applesauce instead.

Storage

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

Nutrition Facts

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

Nutrition

Calories: 273kcal

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THE BEST TOFU SCRAMBLE RECIPE

Are you looking for a healthy savory breakfast? This easy vegan tofu scramble is the right choice. It will not disappoint you.

After many attempts, I finally came with the best tofu scramble! I made this recipe with tofu, onion, oil, and a special sauce, which makes all the magic. It’s so delicious!

You can enjoy it on its own, with toast or bagel, roasted potatoes, vegan sausages, or turn it into a burrito. Either way, it will be incredibly tasty.

THIS TOFU SCRAMBLE IS:

• vegan
• egg-free
• dairy-free
• gluten-free
• healthy
• high in protein
• nutritious
• savory
• flavorful
• easy to make
• so tasty
• perfect for breakfast/brunch

WHAT YOU NEED TO MAKE TOFU SCRAMBLE:

You need the following ingredients to make this Vegan Tofu Scramble:

• Chickpea flour – The base for the sauce.
• Nutritional yeast – This adds umami flavor and makes the tofu much tastier.
• Black salt (Kala Namak) – Essential ingredient! That’s what makes the eggy taste.
• Turmeric – Turmeric gives the tofu a beautiful yellow color.
• Onion powder – For more flavor.
• Unsweetened Almond milk – To help combine the sauce.
• Plain vegan yogurt – Yogurt adds creaminess. The tofu will be less dry. Use unsweetened plain plant-based yogurt. I used soy yogurt.
• Dijon mustard – Mustard adds tangy and sharp flavor.
• Sea salt – The recipe calls for both black salt and sea salt because I find the black salt not salty enough. To make it salty enough, add a pinch (or more) of sea salt.
• White Pepper – Which adds a little dash of heat. You can use black pepper as well. Use more or less depending on how spicy you want it.
• Olive oil – Use any oil of choice. I also like to use sunflower oil.
• Yellow onion – This adds a bit of sharp flavor.
• Firm tofu – I prefer using firm tofu – it has the perfect texture for scramble eggs. You can also use extra-firm tofu. Silken tofu does not crumble well. Make sure to dry the tofu with a kitchen towel or napkin to discard any excess liquid.

Equipment you need:

• Small bowl
• Fork/mini whisk
• A pan – I recommend using a small non-stick pan.
• Wooden spoon
• Kitchen towel or napkin

HOW TO MAKE THE BEST TOFU SCRAMBLE:

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

Making this Tofu Scramble is easy and comes with 4 simple steps:

1. Step: Make the sauce

To make the sauce, add chickpea flour, nutritional yeast, black salt, turmeric, and onion powder to a small bowl and combine with a fork or small whisk. Add almond milk, plant-based yogurt, and Dijon mustard. Mix until all combined. Set aside.

2. Step: Chop and sauté the onion

Heat the olive oil in a pan on medium heat. Chop the yellow onion and add to the pan. Stir frequently and let fry for about 3 minutes.

3. Step: Dry the tofu, crumble it, and add to the pan

Dry the tofu with a kitchen towel or napkin to discard any excess liquid. Crumble the tofu by hands or use a fork and add to the pan. Add sea salt and pepper. Stir frequently and let cook for about 2 minutes.

4. Step: Add the sauce and let cook

Then add the sauce and stir constantly until it starts to firm up (it should take only a few minutes).

Serve immediately with a slice of toast. Garnish with chopped chive or parsley.

You can read the serving ideas below.

FREQUENTLY ASKED QUESTIONS:

WHAT TYPE OF TOFU TO USE FOR VEGAN SCRAMBLE EGGS?

Use firm or extra-firm tofu. Silken tofu does not scramble well. Thus you are won’t end up with the eggy scramble look. I prefer using firm tofu – it has the perfect texture for scramble eggs.

CAN I MAKE THE TOFU SCRAMBLE OIL-FREE?

Yes, you can skip the oil and make it completely oil-free. Use a little bit of water or vegetable stock to substitute the oil. Just keep in mind, it will have less flavor.

WHAT ELSE CAN I ADD IN TOFU SCRAMBLE?

• spinach
• mushrooms
• cherry tomatoes
• red pepper
• leek
• vegan cheese

WHAT GOES WELL WITH TOFU SCRAMBLE?

• toast
• roasted potatoes
• rice
• plant-based sausage or bacon
• vegan pancakes
• bagels
• sautéed veggies

HOW LONG DOES TOFU SCRAMBLE LAST?

Store it in a covered container in the fridge. It will last for about 5 days.

CAN YOU FREEZE TOFU SCRAMBLE?

Yes, you can! Store the scrambled tofu in a covered container or zip-lock plastic bag in the freezer for up to 3 months. When ready to eat, take from the freezer and heat up in a saucepan.

MORE BREAKFAST RECIPES:

• The Best Chocolate Chip Banana Bread
• Chocolate Protein Smoothie Bowl
• Carrot Cake Overnight Oats

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

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THE BEST TOFU SCRAMBLE (VEGAN SCRAMBLED EGGS)

This Tofu Scramble is a super eggy and tasty traditional breakfast but made without eggs! It’s healthy, high in protein, and ready in less than 20 minutes. And it's one of the best egg substitutes you can find.

Course Breakfast

Cuisine Western

Diet Vegan

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 1 serving

Calories 314kcal

Author Plantiful Bakery

Ingredients

Sauce:

• 1 tbsp chickpea flour (=8 g)
• 1 tbsp nutritional yeast (=6 g)
• 1/2 tsp black salt (Kala Namak)
• 1/2 tsp turmeric
• 1/2 tsp onion powder
• 3 tbsp unsweetened almond milk (=45 ml)
• 1 tbsp unsweetened vegan yogurt, plain (=15 g)
• 1/2 tbsp Dijon mustard (=8 g)

Scramble:

• 1 tbsp olive oil (=14 g)
• 25 g yellow onion
• 150 g firm tofu
• pinch sea salt
• pinch white pepper

Instructions

• To make the sauce, add chickpea flour, nutritional yeast, black salt, turmeric, and onion powder to a small bowl and combine with a fork or small whisk. Add almond milk, plant-based yogurt, and Dijon mustard. Mix until all combined. Set aside.
• Heat the olive oil in a pan on medium heat. Chop the yellow onion and add to the pan. Stir frequently and let fry for about 3 minutes.
• Dry the tofu with a kitchen towel or napkin to discard any excess liquid. Crumble the tofu by hands (or use a fork) and add to the pan. Add sea salt and pepper. Stir frequently and let cook for about 2 minutes.
• Then add the sauce and stir constantly until it starts to firm up. It should take only a few minutes.
• Serve immediately with a slice of toast. Garnish with chopped chive or parsley.

Notes

Nutrition Facts

Amount per 1 serving / Calories: 314kcal / Total Fat: 22,2g / Saturated Fat: 3,1g / Cholesterol: 0mg / Sodium: 185mg / Total Carbohydrate: 12,6g / Fiber: 4,8g / Sugar: 2,1g / Protein: 19,1g / Vitamin D: 0mcg / Calcium: 356mg / Iron: 4mg / Potassium: 252mg

Nutrition

Calories: 314kcal

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VEGAN CARROT CAKE OVERNIGHT OATS RECIPE

Overnight oats are one of the simplest nourishing make-ahead breakfast. And they are perfect for meal prep – to eat them after a workout, at school, or at work. Prepare the oats the night before, place them in the fridge overnight, and the next morning your breakfast is ready to be eaten. 8 ingredients, 10 minutes, plus you’re adding a veggie to your breakfast.

For this recipe, I used almond milk and plant-based yogurt for extra creaminess. It really does make a difference in adding yogurt to your overnight oats. Maple syrup gives it just the right bit of sweetness. And it’s perfectly spiced by cinnamon and nutmeg.

These overnight oats, full of carrot cake flavor and walnuts, remind me of my favorite cake. No raisins for me in these overnight oats! Sorry, I don’t like them. But feel free to add them if you’re a fan.

Overnight are meant to be served cold, but you can absolutely enjoy them warmed up.

THIS CARROT CAKE OVERNIGHT OATS ARE:

• vegan
• dairy-free
• gluten-free (if using certified gluten-free oats)
• sweetened with maple syrup
• creamy
• healthy
• nourishing
• delicious
• satisfying
• filled with carrot cake flavor
• done in a few minutes
• perfect breakfast for a busy morning

WHAT ARE OVERNIGHT OATS?

Overnight oats are (usually) rolled oats soaked in liquid in the fridge overnight and don’t require any cooking. It’s a simple grab-and-go breakfast or snack, perfect for meal prep, that is eaten straight from the refrigerator.

WHAT YOU NEED TO MAKE THE BEST CARROT CAKE OVERNIGHT OATS:

You need the following ingredients to make this Vegan Carrot Cake Overnight Oats:

• Rolled oats – You can’t make overnight oats without oats! Rolled oats, also called old-fashioned oats, are best when it comes to overnight oats. You can use quick oats instead, but they can turn a little mushy and less creamy.
• Ground or chopped walnuts – I always add walnuts to carrot cake, so they can’t be missed in this carrot cake overnight oats.
• Ground cinnamon and nutmeg – These are essential for carrot cake flavor.
• Grated carrots – It wouldn’t be carrot cake without carrots! Feel free to add as much you like to the overnight oats.
• Plant-based yogurt – Yogurt adds extra creaminess to the overnight oats. I used plain, unsweetened soy yogurt, but coconut or cashew yogurt works well.
• Unsweetened almond milk – Almond milk adds a nice nutty flavor but use any plant milk you have. If you run out of milk, use water instead (the overnight oats will be less creamy).
• Maple syrup – You can substitute for any liquid sweetener, such as agave syrup, date syrup, coconut nectar, or stevia. I find maple syrup fits the best for carrot cake flavor.
• Favorite toppings – You don’t have to add any topping to the overnight oats. However, I always add something on top to make it super delicious. Read my favorite overnight oats toppings below.

Equipment you need:

• Mason jar, bowl, or container with a lid 
• Spoon

OVERNIGHT OATS TOPPINGS

If you in a hurry, you can entirely skip this. But I love my overnight oats with some toppings.

These are my favorite overnight oats toppings:

• Granola – For nice crunch.
• Chopped nuts – Walnuts or pecans are the best for the carrot cake overnight oats.
• Hemp seeds – Great basically on everything. You can never go wrong with hemp seeds.
• Chia seeds – Chia seeds are a great source of omega-3 fatty acids.
• Goji berries – I know many people don’t like them, but I love them.
• Cocoa nibs – It’s my new addiction.
• Shredded coconut or coconut flakes/chips – If you feel extra, use toasted coconut.
• Peanut or almond butter – My must-have on any sweet breakfast. Use your favorite nut butter.
• Fresh fruit – Chopped apple fits the best to the carrot cake flavor but feel free to add strawberries, raspberries, blueberries, or blackberries
• Extra syrup – For more sweetness! I used homemade vegan honey.

HOW TO MAKE CARROT CAKE OVERNIGHT OATS:

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

Making this Carrot Cake Overnight Oats is super easy and comes with 2 following steps:

1. Step: Prepare the overnight oats the night before

To the mason jar or bowl, add rolled oats, ground, or chopped walnuts, ground cinnamon, ground nutmeg, and grated carrots. Mix with a spoon to combine.

Then add plant-based yogurt, unsweetened almond milk, and maple syrup. Mix again until combined.

Cover the mason jar or bowl with cover and place it into the fridge to soak.

2. Step: Refrigerate overnight

Refrigerate the oats overnight or at least for 5 hours.

The next day, take the jar from the fridge (you can let it sit for a few minutes if it’s too cold for you), open the lid, and stir a few times with a spoon.

Add your favorite toppings like almond butter, granola, or shredded coconut.

Enjoy your jar of creamy overnight oats!

FREQUENTLY ASKED QUESTIONS:

CAN I USE QUICK OATS INSTEAD OF ROLLED OATS FOR OVERNIGHT OATS?

Yes, you can use quick oats instead of rolled oats, but they can turn a little mushy and less creamy. Rolled oats, also called old-fashioned oats, are the best option when it comes to overnight oats.

CAN OVERNIGHT OATS BE WARMED UP?

Yes! If you prefer your oats to be warm, you can definitely warm them. Transfer them into a saucepan and warmed up over medium heat.

HOW LONG OVERNIGHT OATS LAST?

Overnight oats can last for about 4 days if you store them in the fridge.

MORE BREAKFAST RECIPES:

• Tofu Scramble (Vegan Scrambled Eggs)
• The Best Chocolate Chip Banana Bread
• Chocolate Protein Smoothie Bowl

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

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HEALTHY CARROT CAKE OVERNIGHT OATS

These Carrot Cake Overnight Oats are creamy, nutritious, loaded with grated carrot, walnuts, and cinnamon flavor. It’s like cake for breakfast, but healthy. No cooking. Just grab and go!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 10 minutes

Total Time 10 minutes

Servings 1 serving

Calories 380kcal

Author Plantiful Bakery

Ingredients

• 50 grams rolled oats
• 7 grams (=1 tbsp) walnuts, ground or chopped
• 1/4 teaspoon ground cinnamon
• pinch ground nutmeg
• 25 grams carrot, grated
• 125 grams (=1/2 cup) plant-based yogurt, plain
• 125 ml (=1/2 cup) unsweetened almond milk
• 20 grams (=1 tbsp) maple syrup (= 1 tbsp)

Instructions

• To the mason jar or bowl, add rolled oats, ground or chopped walnuts, ground cinnamon, ground nutmeg, and grated carrots. Mix with a spoon to combine.
• Add plant-based yogurt, unsweetened almond milk, and maple syrup. Mix again until combined.
• Cover the mason jar or bowl with cover and place it into the fridge to soak.
• Refrigerate the oats overnight or at least for 5 hours.
• The next day, open the jar and stir a few times with a spoon.
• Add your favorite toppings (like almond butter, granola, or shredded coconut).

  Enjoy your jar of creamy overnight oats!

Notes

*Calories are calculated without toppings.

Nutrition Facts

Serving: 1 jar / Calories: 380kcal / Total Fat: 12,2g / Saturated Fat: 1,5g / Cholesterol: 0mg / Sodium: 130mg / Total Carbohydrate: 54,6g / Fiber: 8,2g / Sugar: 16,4g / Protein: 14g / Vitamin D: 2mcg / Calcium: 366mg / Iron: 3mg / Potassium: 441mg

Nutrition

Calories: 380kcal

Příspěvek HEALTHY CARROT CAKE OVERNIGHT OATS (VEGAN RECIPE) se objevil jako první na Plantiful Bakery.