Posts tagged snack
My lovely friend Jessica passed along her mom’s vegan chocolate cake recipe. Last night, I used it to make 12 cupcakes that are absolutely scrumptious. They’re moist and light, and unlike some other vegan cake recipes I’ve tried, these rose nicely and they don’t crumble or fall apart in your hands. What’s more, this recipe doesn’t call for any of the less common vegan ingredients, so you probably already have all of the items in your cupboard. I didn’t have a flour sifter handy, so I just used a whisk to combine the dry ingredients. The only other changes I made were topping with Pillsbury Cream Cheese Frosting (yep, it’s vegan!) and sprinkling some Sugar In The Raw on top. Thanks, Julie!
1 1/2 cups flour
1 cups plus 2 tbsp. sugar
6 tbsp. unsweetened, non-alkaline (natural) cocoa powder
1 tsp. baking soda
1/8 tsp. salt
Combine and add:
1 cup water
1/4 cup vegetable or canola oil
1 tbsp. white or cider vinegar
2 tsp. vanilla extract
Stir until smooth. Spread into a greased and floured 8 inch pan. Bake at 350 degrees for 25-30 minutes, until toothpick inserted into the center comes out clean. Remove from pan. Serve dusted with powdered sugar.
If making cupcakes, pour into 12 cupcake liners and bake about 20 minutes.
I found this recipe for vegan blueberry muffins on Vegetarian Times, but I switched out the applesauce for flax seed and made a couple other small changes. They came out well; I really love the sugar crunch of the topping, but it is not necessary if you want a healthier muffin. This recipe makes 12 muffins.
- 2 cups all-purpose flour
- 1 cup Sugar in the Raw
- 1/3 cup non-dairy milk (I used original Silk)
- 1/4 cup Earth Balance vegan margarine
- 1 tsp vanilla extract
- 1 tbsp flax seed mixed with 1 tbsp water
- 1 tbsp baking powder
- 1 cup blueberries
- 1 pinch salt
- Optional: 2 tbsp confectioner’s sugar mixed with 2 tbsp sugar in the raw for topping
Preheat oven to 350 and line muffin pan with baking cups, or butter the pan with Earth Balance. Mix all ingredients except blueberries in large bowl. Carefully add blueberries and fold in so they don’t “bleed” all over your mixture. Add mix evenly to muffin cups and if you want, add sugar mixture on top. Heat 35 – 40 minutes, or until golden brown. Enjoy!
I recently won a sweepstakes from Lärabar, and they sent me all four of their new bars: Carrot Cake, Peanut Butter Chocolate Chip, Chocolate Chip Brownie, and Chocolate Chip Cookie Dough. I was totally stoked!
I love this company. They only use whole food ingredients, most of their bars are vegan (the chocolate chips are produced on equipment that also produces dairy chocolate chips), and the graphic designer in me has to comment on the awesome packaging of these beauties. Check out their website to see all the flavors.
As for the taste, three out of four ain’t bad. Sorry Lärabar, but I know what good cookie dough tastes like, and this isn’t it. It was a valiant effort though, but the bar was too bland to be compared to a cookie. The peanut butter chocolate chip and chocolate chip brownie flavors were right on the mark. Rich and dessert-like, but not so sweet that you couldn’t eat it for breakfast. The best of all four was hands-down the carrot cake flavor, and I say this not being a huge carrot cake fan, so you know it does the job. The bar had the perfect amount of cinnamon and walnut to make it taste like the real thing.
Do you have a favorite Lärabar flavor?