• Breakfast,  Dairy Free,  Dessert,  Holiday,  Recipe,  Vegan,  Vegetarian

    Easy Cinnamon Sweet Potato Quick Bread

    So I realize this post is coming at you way out of season.

     

    I’d blame it on all that time I spent living in the Southern Hem where the seasons are all switched up, but the truth is we recently got this ginormous bag of sweet potatoes and only about half of the people in my house like them. Even then, some of my family members that do like them still seem to think of them as an item reserved for eating at holidays only so that leaves only a few people to eat them.

    I have no problem having them all to myself basically, and this totally wouldn’t be a problem in the Winter time, but since the temperature’s finally getting warmer, it makes them spoil quite a bit faster and I could tell they didn’t have much longer before they would go bad. Hence the reason for this very Autumn-ish recipe coming at you at the opposite time of year.

    So can we just take a second to address the whole quick bread situation. You see, I was telling a friend the other day that I realized I haven’t made bread in a while (I was referring to one with yeast). That’s when he reminded me about this sweet potato bread that I’d shared with him and I had to clarify the difference between a quick bread and a yeast bread. Really though, why don’t we just call this type of recipe a “muffin loaf” or an “unfrosted crumb cake”? I mean, that’s what it is, isn’t it? I guess it’s a psychological thing and maybe we all subconsciously think if we call it a “bread” it’s somehow healthier than a crumb cake.

    Hey, honestly I don’t care what name is used for these types of bread when they turn out perfectly delicious. Which, if I do say so myself, I think this one did!

    Like I already pointed out, it’s a bit of a cozier recipe and something I’d typically save for October or November, but I don’t see any reason this shouldn’t be shared as soon as possible, because it’s a great recipe to use up extra sweet potatoes all year long.

    I used graham crackers from this recipe made into crumbs for the topping because I just love the flavor it adds. Other than that I think this is a pretty basic quick bread and not much different from most pumpkin bread recipes


    Easy Cinnamon Sweet Potato Quick Bread

    Pumpkins aren't the only orange veggies great for baking. This simple and delicious quick bread is made with sweet potatoes!
    Prep Time 20 minutes
    Cook Time 55 minutes
    Total Time 1 hour 15 minutes
    Servings 1 loaf (about 12 servings)

    Ingredients

    Streusel:

    • 3 tablespoons vegan butter softened (can substitute coconut oil or organic shortening)
    • 1/2 cup brown sugar
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1/2 cup all purpose flour
    • 3/4 cup graham cracker crumbs see note* (I used the graham crackers from this recipe)

    Batter:

    • 1 1/4 cups organic granular sugar
    • 2/3 cup almond milk
    • 2 teaspoons apple cider vinegar
    • 1/2 teaspoon salt
    • 2 teaspoons baking soda
    • 1 teaspoon vanilla extract
    • 1 1/2 teaspoons cinnamon
    • 1/2 cup organic vegetable oil
    • 1 cup sweet potato puree can be substituted with pumpkin
    • 2 cups all-purpose flour

    Instructions

    1. Preheat oven to 350 degrees F (180 C) then grease and flour a 5x9 inch loaf pan well. Stir together the almond milk and vinegar in mixing bowl then add oil and sugar and stir together. Add sweet potato and beat until combined, then mix in baking soda, cinnamon, salt, and vanilla. Stir in the flour just until combined. Pour the batter into prepared pan, reserving about 1/4 cup of it.
    2. Cream butter and sugar for the topping in the bowl of a stand mixer. Add vanilla, salt, and flour and mix until combined. Stir in the reserved 1/4 cup of batter until mixture is crumbly, then sprinkle over the batter in the pan.
    3. Bake for 55-65 minutes until a toothpick comes out clean. Remove from oven and place on a cooling rack and allow it to cool for at least 20 minutes before slicing into it.

    Recipe Notes

    *If you are vegan and prefer to not make your own graham crackers you can replace the crumbs in this recipe with a number of lightly sweet cookies or crackers from the store. I think Nabisco makes grahams without honey but Speculoos and Biscoff Speculoos cookies, animal crackers, cinnamon teddy grahams, and Girl Scout's Thanks-a-lots are all vegan. Double check to make sure though.

  • Breakfast,  Dairy Free,  Dessert,  Gluten Free,  Recipe,  Vegan,  Vegetarian

    Blueberry Almond Streusel Crumb Muffins (Vegan+GF)

    I just typed out “It’s been a muffin since I’ve shared a minute recipe.”

    That’s pretty much what today’s like, but you know what? It’s the weekend, we’re just gonna go with it. Speaking of that though, how did this weekend sneak up so quickly, you know what I mean? It’s nearly May already. I mean, I know they say time flies but this just feels crazy.

    So I got a message recently from a friend asking for a specific recipe, one that would be fitting for a some limitations that this friend was trying to stick to, such as, “no refined sugar, only maple syrup”, “no dairy”, and “only whole wheat flour”.

    With it getting into the warmer time of year (finally) I’ve had more than a few of you let me know you’re trying to change some things in how you’re eating also so I thought I’d share this muffin recipe because it actually turned out to be really delicious, despite being the ingredients being a little bit constrained. I tried it using just whole wheat flour but I also tried it as a gluten free recipe using this gluten free flour mix that I got recently. It bakes really well in recipes like this and I’ve yet to use it in anything that didn’t turn out well. It’s worked measure for measure in everything I’ve tried. I don’t have a gluten allergy but I’ve baked for friends who do so I always enjoy trying alternatives.

    If you do prefer to use whole wheat flour or even basic all-purpose, those both work fine in this recipe also. Obviously these muffins are not going to fit everyone’s needs, (as much as it would be lovely to please everyone at once, right?) but maybe you can find inspiration from this recipe or adapt it to fit your needs. I think my favorite thing about them was the combination of the blueberries with the almond flavor. I don’t know about you, but I could probably add almond extract to everything I bake and never get tired of it. It just might be my favorite flavor of extract.

    I was thinking what a great addition to a Mother’s Day breakfast/brunch these would be, or even just a Spring bake break! If you do make little alterations to the recipe or even if you bake it just as it is, I’d love to know how they turn out!

    Blueberry Almond Streusel Crumb Muffins (Gluten Free)

    Looking for a soft and simple blueberry muffin that's healthy too? These are sweet, easy, refined sugar free, dairy free, and gluten free optional.
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 12 muffins

    Ingredients

    For The Streusel:

    • 1/4 cup maple syrup
    • 1/4 cup natural almond butter
    • 1/2 cup gluten free flour mix or whole wheat flour *see note
    • 1/2 cup rolled oats
    • 2 tablespoons coconut oil melted
    • 1/4 teaspoon salt
    • 1/4 teaspoon cinnamon optional
    • 1/3 cup slivered almond

    For The Batter:

    • 1/2 cup oil
    • 1/2 cup maple syrup
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • 1 1/4 cups full-fat coconut milk
    • 2 teaspoons lemon juice or vinegar
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 2 cups gluten free flour mix or whole wheat flour
    • 2 cups fresh blueberries
    • 1/2 cup slivered almond

    Instructions

    1. Preheat oven to 350 degrees F (180 C) and line a 12-count muffin tin with paper liners or grease well with oil and flour.
    2. In the bowl of a stand mixer, combine ingredients for streusel (except almonds) and beat together until it comes together into a dough. Fold in the slivered almonds and scrape into a separate bowl and set aside.
    3. Beat the oil and sugar until smooth. then add the lemon juice and coconut milk and mix until well combined. Add the almond extract, vanilla, salt, and baking powder. Mix in flour until there are no lumps. Fold in berries and slivered almonds, then divide batter into prepared pan. Now crumble the streusel topping over the muffin batter.

    4. Bake for 35 - 45 minutes, depending on your oven, until toothpick comes out clean. Remove from oven and allow to cool.
    5. When muffins are completely cool, carefully loosen from pan with a thin knife or spoon. Serve while still slightly warm or at room temp. Store in an air-tight container.

     

  • Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

    Super Fluffy Chocolate Chip Easter Bunny Cake (Vegan)

    Okay, I know, I know…………. moist is not the greatest adjective there is…….but can we all agree it’s really hard to find a replacement for it in situations like this when describing a cake.

    So I have a little secret to tell you guys. I’ve been playing with video this week! Honestly, I’ve been putting it off because, knowing myself around photography alone, I’ve always known I’d be super obsessive about perfecting it and video editing takes at least three times as long as photos. Well, I was right about the perfectionism thing but what I didn’t realize is how much fun I’d have with all the possibilities for editing and creative filming. Especially now that I’ve gotten more familiar with it and I’m finally getting passed the learning curve. So I can’t give exact dates for when I’ll start sharing them but I am in the process and I’ve caught the video bug so it’s only a matter of time.

    Not sure if I’ll start doing them just a few times a month or possibly making them weekly or even a few times a week. I guess it depends on if I can speed up my workflow. Speaking of workflow, that’s something I get asked about a lot so let me know, you guys, would you like me to also include videos of behind the scenes sometimes? I’m about to create some new backdrops for my setups and I was thinking you might like to see that.

    But now let’s talk about this super, errrr, moist (for lack of a better word) cake. So my parents happened to be going to dinner at my aunt and uncle’s the day I made this and I was happy to send it along. I was even happier when I heard how well received it was. My younger sister told me she ate almost 3 slices. and while this sister can definitely eat what she wants (read squirrel metabolism), cake isn’t typically her choice so that’s really saying something that she liked it so much.

    Okay, and here’s where I tell you the secret to why the cake is so fluffy? It’s using whipped bean water. Yeah, it’s not that unusual if you’ve ever done vegan baking but if not it might sound weird. I’ve actually used it in many cakes before, but I don’t know, something about this combination turned out epic. I’ve already promised to make it again very soon. Hey it would be a great recipe to make about a week after Easter to use up all the extra candy, right?

    I hope you get the chance to try it out either now or later and I also hope you enjoy your Easter weekend!

    Super Fluffy Chocolate Chip Easter Bunny Cake (Vegan)

    Whether you need the perfect Easter dessert or just a creative way to use up all that extra candy, this cake is a major crowd pleaser!
    Prep Time 45 minutes
    Cook Time 45 minutes
    Total Time 1 hour 30 minutes
    Servings 1 cake (18-24 servings)

    Ingredients

    • Ingredients

    Cake:

    • 1 cup aquafaba liquid from about 2 cans cooked chickpeas or white beans
    • 1 1/2 cups sugar
    • 1/2 cup natural almond butter or any nut butter
    • 2 teaspoons lemon juice
    • 1 1/3 cups unsweetened plant-based milk
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 tablespoon vanilla extract
    • 2 cups all-purpose flour
    • 1 cup vegan semi-sweet mini chocolate chips

    Frosting:

    • 3 1/2 cups powdered sugar
    • 1/2 cup cocoa powder
    • 1/2 cup coconut cream room temp
    • 1/2 cup natural almond butter or any nut butter
    • 1 tablespoon vanilla extract
    • 1/4 teaspoon salt
    • 1/3 cup unsweetened plant-based milk
    • -

    Optional:

    • Dairy free chocolate bunnies and chocolate truffle balls *see note

    Instructions

    1. Preheat oven to 350 degrees F (180 C) and line 3 8-inch cake pans with parchment paper and lightly grease the sides. Pour aquafaba into bowl of stand mixer and beat until its begins to form stiff peaks (about 7 minutes).
    2. In separate bowl, stir together the lemon juice, milk, and extract. Stir in the nut butter, salt, sugar, and baking powder. Last add the flour and chocolate chips and mix until smooth.
    3. Use a large spatula to gently fold in the whipped aquafaba with the ingredients just until fairly combined. (It's actually better to leave some small lumps then to overmix and lose volume.)
    4. Divide batter into the pans as evenly as possible. Bake for 30-40 minutes until toothpick inserted in center comes out clean and edges are lightly golden. Remove the cakes from oven and cool completely before frosting. (I prefer to cover them and place them in the freezer for at least an hour.)

    For Frosting:

    1. Beat the coconut cream until completely smooth. Add the almond butter and beat until creamed. Add vanilla, salt, and powdered sugar one cup at a time. Add milk and cocoa powder and beat (starting slow) until light and fluffy. You may need to add more milk as needed for frosting consistency to be light and fluffy.

    Assemble:

    1. Once cakes are cooled, use a sharp knife to loosen the sides and gently remove cakes from pans. Peel off the parchment and place one of the layers on your desired plate or tray. Spread a layer of the frosting on top and top with a second layer of cake. Repeat layering cake and frosting for each layer until the top layer is frosted.
    2. Spread a generous amount of frosting on the sides of the cake and use a cake spatula to evenly spread it. You can decorate as desired or leave it simple. I chose to simply use a variety of fresh flowers for this cake. It's best to store the cake in something such as a cake dome to prevent it drying out.
    3. If desired, top the cake with chocolate bunnies and chocolate balls along the top and bottom edge.

    Recipe Notes

    For the chocolate bunnies and truffles you can buy a number of different brands online or buy your own molds and make them at home.

     

  • Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

    Coconut Vanilla Fluffy Bunny Ears Cupcakes (Vegan)

    Somehow it’s approaching the end of another month again. How did that happen?

    Wow, is it just me or is 2018 passing lightning fast? It’s already almost the first of April you guys and coincidentally that’s also Easter Sunday this year. I’ve already ranted about my confusion over Easter’s jumping date on the calendar every year so I won’t go into that, but I am curious, are you getting sunny weather yet? I’ve heard some of my blogger friends over in Colorado and even Montana are still getting snow up in the mountains. Spring seems to be taking it’s sweet time getting here this year, at least for this area.

    Since it’s almost Easter I had to share some fun sweets. (Hey, It’s for the children. 😉 ) I wanted to share even more this year, but as usual the time has been creeping up on me so I’m cramming them in before it’s too late. I’ll still probably sneak in at least one or two more before the month is over, but I wanted to share these for the weekend.

    So I’m the type of person who really loves to get absorbed into a craft or decorating project and I’ve been know to spend days on a single cake or gingerbread house, but sometimes a long drawn out project just doesn’t fit on the agenda, you know? Besides, I’m also a huge fan of simple and easy ways to get adorable treats and I know you guys are too.

    That’s why I’m really excited to share these because the decorating is so simple a child can do it. In fact, these are a great recipe to make with the little ones. I mean, what kiddo wouldn’t love turning plain vanilla cupcakes into fluffy Easter bunnies???

    Heres the gameplan; bake these soft vanilla coconut cupcakes, stir up the fluffy marshmallow frosting while they cool, then grab some pink sugar and marshmallows and cut the mallows diagonally with your kitchen scissors then dip ’em in the sugar to make your ears. Presto! Frost the cupcakes and sprinkle with coconut shreds (or not if you’re not a fan) then stick on the ears and devour. Super easy, right?

    I hope you’re getting some nice weather and that your Easter this year is full of warm breezes and sunny blue skies! Let me know if you make these. Oh, and if you do it always makes my day to see your recreations of my recipes. Tag me in a photo!

    Coconut Vanilla Fluffy Bunny Ears Cupcakes (Vegan)

    Nothing says Easter celebration like some fluffy bunny cupcakes! These simple to make treats are great to make with the kids.
    Prep Time 30 minutes
    Cook Time 40 minutes
    Cooling Time 30 minutes
    Total Time 1 hour 10 minutes
    Servings 12 cupcakes (about)

    Ingredients

    • 1/2 cup vegan "butter" or organic vegetable shortening room temp
    • 1 cup sugar
    • 2 teaspoons lemon juice
    • 1 (13.5 ounce) can full-fat coconut milk
    • 1 1/2 tablespoons baking powder
    • 3/4 teaspoon salt
    • 2 teaspoons vanilla extract
    • 2 cups flour

    Frosting:

    • 3 1/2 cups powdered sugar
    • 1/2 cup vegan "butter" or organic vegetable shortening room temp
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon almond extract
    • 1/4 teaspoon salt
    • 1 tablespoon almond milk
    • 1 teaspoon coconut extract optional

    Optional Toppings:

    • shredded coconut
    • about 12 large gelatin free marshmallows
    • pink sugar sprinkles

    Instructions

    1. Preheat oven to 350 degrees F (180 C) and grease a 12-count cupcake pan with oil or line with cupcake liners. In bowl of stand mixer, cream butter and sugar together. Add the lemon juice and coconut milk and beat until combined, then add all other ingredients for cake batter and mix until smooth.

    2. Divide batter into the cupcake slots as evenly as possible. Bake for 25 - 28 minutes until toothpick inserted in center comes out clean and edges are lightly golden. Remove the cupcakes from oven and cool completely before frosting.

    For Frosting:

    1. Beat butter in a large mixing bowl until creamed. Add vanilla and coconut extracts, salt, and powdered sugar one cup at a time. Add the coconut cream beat until light and fluffy, about 3 minutes.

    Assemble:

    1. Use a sharp pair of kitchen scissors to cut each of the marshmallows diagonally. Dip the cut edges where it sticky into the pink sugar and press down to coat.
    2. Use a knife or spatula to frost cupcakes or pipe frosting with a piping bag if you prefer. Sprinkle with coconut shreds if desired and top with your bunny ears.

  • Incredibly moist vegan carrot cake cupcakes
    Dairy Free,  Dessert,  Gluten Free,  Recipe,  Vegan,  Vegetarian

    Healthy Carrot Cake Cupcakes + Coconut Frosting (Vegan+GF)

    So tell me if this is just me, but I always seem to wonder about the most random things in life.

    My mom used to tell me I’d ask her the deepest questions as a little kid. The kind of questions that really stump parents as there’s no possible way to describe and explain the answers to a child even if they do have an answer. Questions about time, space, and concepts of fairness in life.

    Mom was always pretty good at coming up with an answer to appease my shorter self, but looking back now I can see that I put her in some tough positions with my spontaneous inquiries. These days I’ll still find myself thinking deeply about stuff, but now it’s about a fifty/fifty split between meaningful things and just random trivia. For example when I’m skiing I’ll end up thinking “Who in the world was the first person to decide that strapping sticks to you’re feet and sliding down a mountain was a good idea?”

    Another example, now that I’ve been gaining more and more interest in photography (and possibly video soon) I’ll end up paying attention to the filming in a movie and wishing I could talk to the filmmakers rather than paying attention to the plot.

    Okay, I’m getting to the point though. Not that it’s even relevant, because carrot cake is amazing, but who do you think was the first person to throw carrots into they’re cake? I know I could use the internet to look these things up, but who’s got the time? Besides, these thoughts always pop up at the most inconvenient moments like while I am skiing down a slope, at the gym, or mid-shower when I can’t get to the internet. One thing that is almost always the case though, is that most inventions were the result of a necessity.

    Haha, I had to look it up now to see if I was right and to prove I’m not as lazy as it sounds. As it turns out, I was right about both skiing and carrot cake. According to the web, the first recorded evidence of skiing was for utility purposes to travel in snow and only later became a recreational sport. Then carrot cake dates back to medieval times when sugar was expensive and carrots were cheap. Thanks Google!

    That concludes out history lesson for today, promise. Sorry you guys, I know you didn’t sign up for that, you’re just here for cake. So facts and questions aside, who loves carrot cake? I honestly didn’t use to until I got older and realized it’s divine. There’s just something magical about combining all the spices, nuts, and textures and topping it all with some classic cream cheese frosting.

    One great thing about carrot cake is that it’s also pretty healthy. I know it’s not winning any awards for healthiest food ever, I mean it’s still cake, but comparatively to other cupcakes it’s doing pretty good. But wait, there’s more! This version of the classic is even healthier than most because it doesn’t use any oil or refined sugar (minus the optional white chocolate toppers). Okay, and this might sound really weird but trust me it’s good, the frosting base is sweet potato! If you want to keep the white color I recommend using a white sweet potato but you can also go with regular orange and the color blends perfectly with the flavor of these cupcakes.

    I guess you’ll just have to try them and see for yourself though!

    Healthy Carrot Cake Cupcakes + Coconut Frosting (Vegan+GF)

    Who said putting vegetables in your cake was a bad idea? These delectable little cupcakes are perfect for celebrating Springtime!

    Prep Time 30 minutes
    Cook Time 35 minutes
    Total Time 1 hour 5 minutes
    Servings 12 cupcakes

    Ingredients

    Cake:

    • 2 tablespoons ground flaxseed + 6 tablespoons water
    • 1 cup full-fat coconut milk
    • 1 cup coconut palm sugar (or raw turbinado sugar)
    • 1 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon cinnamon
    • 1/4 teaspoon each of: cloves allspice, ginger and nutmeg
    • 1 1/3 cups oat flour
    • 1 1/4 cups grated carrots
    • 3/4 cup chopped walnuts
    • 1/2 cup crushed pineapple
    • 1/2 cup unsweetened shredded coconut flakes

    Healthy Frosting:

    • 1 cup baked sweet potato, peeled and cold
    • 2/3 cup coconut cream *see note
    • 2/3 cup plain non-dairy yogurt
    • 1/4 cup maple syrup
    • 2 teaspoons vanilla extract
    • 1/4 teaspoon salt

    Toppers: (Optional)

    • 2/3 cup dairy free white chocolate
    • 1 teaspoon coconut oil
    • natural green and orange food coloring

    Instructions

    1. Preheat oven to 350 degrees F (180 C) and grease a 12-slot cupcake pan. Mix together the flax and water and allow it to sit for at least 15 minutes until thickened.
    2. Stir together the coconut milk and raw sugar in a large mixing bowl until smooth. Mix in flax "eggs" and add salt, vanilla, baking powder, spices, and oat flour then stir until combined. Add carrots, walnuts, pineapple, and coconut then mix well.

    3. Divide batter among the slots and place in oven to bake for 25 - 30 minutes or until toothpick inserted in center comes out clean.

    4. Remove from oven and cool completely before frosting.

    Frosting:

    1. Combine all ingredients for the frosting in a food processor or blender and pulse until smooth. If the consistency isn't thick enough place in the fridge to chill before frosting. You can simply use a knife to frost each cupcake or fill a star tipped pastry bag and pipe it on like the pictures.

    Toppers:

    1. Melt the white chocolate and coconut oil in a double boiler until smooth. Add a few drops of orange food coloring and pour about half of the mixture into a plastic ziplock bag and pipe little carrot shapes onto a parchment lined pan. Add a few drops of green coloring to the remaining white chocolate and pour into a second bag. pipe the carrot leaves onto the carrots to make leaves and allow the chocolate to cool and dry. Once set, top each cupcake with a carrot and serve.

    Recipe Notes

    If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.

  • Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

    Triple Chocolate Chip Cake Ball Truffles

    Happy weekend! Who needs some serious amounts of chocolate after this week? ???

     

    So I remember when I was younger how much we used to make fun of everyone in the retail business and how they couldn’t seem to wait 5 minutes after one holiday before clearing the shelves of that merchandise and filling it with the paraphernalia for the next one.

    It was especially funny to us when the holiday happened to be one that doesn’t come with much celebrating for the general population or we didn’t know anything about the reason for it. St. Patrick’s Day, for example, was always hilarious because we didn’t know anyone of anyone who celebrated it for any reason. Ugh, and I can’t tell you how much it bugged me to keep getting pinched because I’d forgotten to wear green. Show of hands, did anyone else resort to flashing their underwear to avoid it? Guilty.

    When we lived in Latin culture for a few years, I couldn’t help being super interested in the different holidays and the importance placed on each one. I think the biggest thing I noticed is that their holidays were hugely based on religious events rather than made-up dates for marketers to exploit and they were mostly named after different Saints. On the other hand, Chile wasn’t without it’s humorous holidays as well, but the thing about those is that you usually didn’t know a day was a holiday until you showed up at a store to buy something and they informed you it was closed for the holiday that had just been declared for the whole week. Oh, that’s another thing. Businesses in Chile are not legally allowed to be open during some holidays and even if they are they probably won’t be.

    So what’s my point here? Well, I’m just finding a lot of irony in the fact that I’ve now fallen into a line of work where I holidays have become much more relevant and I’m now actually the one shoving themed recipes at you. Well, I’m hoping you’ll be excited with this recipe today rather than offended. I mean, it IS chocolate so how can you really go wrong there? But yes, this is a recipe I made with Valentine’s Day in mind and it’s so fun and easy to make.

    I’m including the recipe for my basic chocolate cake that I made as the base but you can just as easily use a boxed cake mix if that makes things faster and simpler for you. Hey, you can even switch up the flavors of cake mix as well. I’m going to be honest, this recipe is about as basic as it gets and sometimes those are my favorite to share because you guys are always telling me how much you love the simple stuff.

    So hopefully I haven’t offended you with my little bit of a holiday rant or anything. Hey, if you’ve got a yard full of decorations for Martin Luther King’s Birthday or you spend all year planning for April Fool’s Day, kudos for creativity my friend. Hats off to you. I’ve now shared recipes for some pretty off the wall themes myself. (Speaking of that, will you guys please remind me not to forget about pi day this year? I always seem to miss it.) Haha, have a great weekend


    Triple Chocolate Chip Cake Ball Truffles

    Whether you need the perfect Valentine's Day gift or you just need some chocolate, these cake balls are a fun and easy treat for the occasion. P.S. They're a great way to use up those cake scraps!
    Prep Time 45 minutes
    Cook Time 35 minutes
    Total Time 1 hour 20 minutes
    Servings 36 truffles (about)

    Ingredients

    • 1 recipe for chocolate cake recipe follows or one cake mix prepared according to package instructions.

    Buttercream:

    • 1/2 cup 1 stick vegan butter, softened
    • 3 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 3 tablespoons almond milk
    • 250 g about 1 1/2 cups dairy-free dark chocolate, roughly chopped
    • 2 tablespoons coconut oil
    • 1/2 cup dairy free mini chocolate chips
    • pink sugar optional

    Chocolate Cake:

    • 3/4 cup sugar
    • 2 tablespoons sunflower oil or preferred oil
    • 1 cup full-fat coconut milk
    • 2 teaspoons apple cider vinegar
    • 1/4 teaspoons salt
    • 1 teaspoon vanilla extract
    • 2 1/2 teaspoons baking powder
    • 1/3 cup cocoa powder
    • 1 cup all purpose flour

    Instructions

    Cake: (If baking your own. Otherwise simply follow the instructions on boxed mix.)

    1. In a small glass stir the apple cider vinegar into the coconut milk. Preheat oven to 350° F (180° C) and combine oil and sugar in large mixing bowl and whisk until smooth. Add vinegar/coconut milk and mix in espresso powder, salt, extracts, and soda, then cocoa powder and flour and stir until batter is just smooth.
    2. Grease and flour a 13x9 inch cake pan and pour batter into pan, smoothing with spatula. Bake for about 25-30 minutes or until toothpick comes out clean when inserted in center.
    3. Remove to wire rack to cool for about 15 minutes. Carefully tip pans upside down and drop cake on wire rack or large plate.

    Buttercream:

    1. In bowl of stand mixer fitted with whisk attachment, cream butter with 1 cup powdered sugar. Add the vanilla and milk and mix until smooth. Add remaining powdered sugar a little at a time until incorporated. Beat on high speed for about 1 minute until light and fluffy.

    Cake Balls:

    1. Crumble up the cake and add the crumbs to the mixing bowl along with the mini chocolate chips and mix until just combined. You should have a thick dough-like mixture.
    2. Use a tablespoon or dough scoop to spoon out balls that are about 1 inch in diameter (any size is fine if you want them bigger). Drop them onto a tray lined with parchment and place in the freezer to chill for at least 30 minutes.
    3. Once the balls are chilled, melt the chocolate and butter in a double boiler and dip each of the truffles into it and place back on the tray. If desired, sprinkle on pink sugar before the chocolate has hardened. Allow them to completely harden. Store in an airtight container at room temp for up to one week or in fridge if keeping them longer.

  • eggless cappuccino cake
    Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

    Vegan Cappuccino Cake + White Chocolate Espresso Frosting

    This vegan cappuccino cake with vegan white chocolate espresso frosting is a serious showstopper. It’s so full of flavor and sure to please everyone on your guest list!

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    So I was looking through my recipe notebook/idea book yesterday for where I’d written down this recipe. This is the book that ends up with all the random inspirations I have, notes, reminders, and of course recipes. As I was scrolling through it though, it occurred to me that to anyone else looking through the pages, it would look like complete gibberish and most likely have whoever was looking at it questioning my mental stability.

    This post is all about Vegan Cappuccino Cake with White Chocolate Espresso Frosting

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    Ha, when I see those people who seemingly have it all together with those cutesy little decorated bullet journals and a separate notebook where they’ve compartmentalized there lives and planned out what time to brush their teeth I’m like “Who are you!?!?!” or “I’m sorry, I don’t talk to mutants.” Let’s just say I could be a little more organized.

    I’m getting there, guys. Slowly, yes, but I’m way more organized than years ago when I started. Also, is anyone else getting lots of snow right now. I just woke up to the most gorgeous layer of white fluff coating the world outside my window an I’m loving it…….but I’m also slightly annoyed at it as well because it makes driving a bit of a challenge. You see, I haven’t been driving for very long because during the 4 years I lived in Chile I didn’t drive much because the majority of vehicles there are manual and I haven’t really mastered that yet. That’s why I’ve been really enjoying living back where most of the cars are automatic and I can drive myself around.

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    Anyway, the snow and I have this love/hate relationship going on right now because driving in it is another thing I haven’t mastered so it makes it harder to get out. Ugh, but it is sooooo pretty and I’ve missed it all these past Winters while I lived where there wasn’t snow. Clearly, I’m on the fence about the snow.

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    I think baking is such a great way to spend a snow day though, at least that’s my favorite distraction. This cake was inspired by the current weather because nothing says cozy and warm quite like a hot cappuccino and some sweet white chocolate in a cake form.

    FAQs for How to Make a Vegan Cappuccino Cake

    Can I make this vegan cappuccino cake recipe gluten free?

    Yes, however not all gluten free flours are created equal. Some gluten free flour might bake into a gummier consistency. I recommend Bob’s Red Mill Gluten Free All Purpose flour for this recipe. The base is chickpea flour and it tends to bake well in a cake like this. Other 1 to 1 GF flours might work but I have not tried it myself with this particular cake.

    How long does it take to make a Vegan Cappuccino Cake from start to finish?

    It takes about 2 hours from start to finish. If you can take a little longer to let the cake chill in the fridge it’s best. The assembly of the ingredients takes about  10 minutes. Mixing the batter and getting the cake into the oven takes about another 10 minutes. Then if you prep the frosting while the cake is baking that will save you time. The bake time is about 30 minutes. After that you need to let the cake cool completely. You can put it into the freezer as soon as it’s cool enough to handle to speed this up. That’s 45 minutes minimum to get it totally cold. Depending on your decorating experience the final assembly might take longer but it should only take about 15 minutes. That gives us a total of 100 minutes give or take.

    vegan coffee cake white chocolate espresso frosting

    An amazing vegan cake to make for birthdays and holidays!

    For this recipe I like using espresso powder for baking but if you prefer a more vanilla cake with less coffee favor feel free to lessen the amount of espresso powder.

    Here’s the espresso powder for baking I like to use.

    Another thing you may not be sure about is where to buy vegan white chocolate? I have tried a few brands. My favorite is this Pascha vegan white chocolate. Some other good brands are King David white chocolate chips and Dee Best Vegan White Chocolate Flavored Chips.

     

    This post was all about Vegan Cappuccino Cake with White Chocolate Espresso Frosting

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    Super Fluffy Chocolate Chip Easter Bunny Cake (Vegan)

    Strawberry (Ridiculously) Tall Mini Cakes (Vegan)

    Healthy Carrot Cake Cupcakes + Coconut Frosting (Vegan+GF)

    Vanilla Cappuccino Cake + White Chocolate Espresso Frosting (Vegan)

    Coffee is the perfect compliment to a piece of cake but when you add it to the cake it's a magical combination! 

    Prep Time 35 minutes
    Cook Time 45 minutes
    Total Time 1 hour 20 minutes
    Servings 1 cake (about 18 servings)

    Ingredients

    Cake:

    • 1 cup aquafaba liquid from 2 cans cooked chickpeas
    • 1 1/4 cups light brown sugar
    • 1/3 cup organic cane sugar
    • 2 teaspoons lemon juice
    • 1/2 cup organic vegetable oil
    • 1/2 cup coconut oil or organic vegetable shortening melted
    • 1/2 cup strong black coffee
    • 2 tablespoons baking powder
    • 1 1/2 teaspoons salt
    • 1 tablespoon vanilla extract
    • 2 teaspoons espresso powder *see note
    • 150 g about 1 cup semi-sweet dark chocolate chips or chunks
    • 3 cups unbleached all-purpose flour

    Frosting:

    • 4 1/2 cups powdered sugar
    • 1 cup 2 sticks vegan "butter", room temp
    • 2 teaspoons vanilla extract
    • 1/4 teaspoon salt
    • 2 tablespoons almond milk
    • 2 teaspoons instant espresso powder divided
    • 4 ounces 115g non-dairy white chocolate squares or chips
    • cocoa powder for dusting top
    • handful of dairy free semi-sweet chocolate chips optional

    Instructions

    Cake:

    1. Preheat oven to 350 degrees F (180 C) and line 2 (8-inch) cake pans with parchment paper. Pour aquafaba into bowl of stand mixer and beat until its begins to look light and fluffy (about 3 minutes). Slowly drizzle in cane sugar while beating on high and continue until it forms stiff peaks (it should take about 5 more minutes).
    2. In separate large mixing bowl, stir together the brown sugar, lemon juice, coffee, melted coconut oil, oil, and extract. Add the flour, espresso powder, salt, and baking powder and gently stir.
    3. Remove the mixer bowl from the mixer and use a large spatula to gently fold in the aquafaba into the other bowl of ingredients just until fairly combined. (It's actually better to leave some small lumps then to overmix and lose volume.)
    4. Divide batter into the 2 pans as evenly as possible. Bake for 30-40 minutes until toothpick inserted in center comes out clean and edges are lightly golden. Remove the cakes from oven and cool completely before frosting. (I prefer to cover them and place them in the freezer for at least an hour.)

    For Frosting:

    1. Beat butter in a large mixing bowl until creamed. Add vanilla, salt, and powdered sugar one cup at a time until incorporated into mixture. Add the almond milk beat until light and fluffy. Melt the white chocolate in a double-boiler or microwave safe bowl, stirring in intervals until completely smooth (it's important not to have lumps of white chocolate especially if you want to use smaller tips.) Pour the white chocolate into the mixing bowl while mixing on low then add the espresso powder and beat until light and fluffy again, about a minute.

    Assemble:

    1. To assemble, Gently loosen the cakes form pans by running a thin knife around edges and inverting over plates or trays shake them loose. Use a serrated edge knife to trim and level the cakes if needed. Spread frosting on one of the cakes and layer the second on top. Frost the top and all the sides with remaining frosting until smooth. I did a very basic frosting job and for the trim I didn't even use a tip on my pastry bag, I simply use the open tip of the bag to pipe and decorate a very simple edge. I also added a dusting of cocoa powder and some semi-sweet chocolate chips as a border, but this is optional. Coffee beans would look cute as well.

    Recipe Notes

    You can purchase espresso powder for baking online

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