A blog about my journey becoming a vegan and yummy adventures. We also use third-party cookies that help us analyze and understand how you use this website. You only want to snip off a tiny bit, this makes it easier for piping small chocolate chips. For no oil and no refined sugar cake, try this Turmeric Coconut Loaf. Hi, I'm Richa! Baking tip: when you drain those Chickpeas, be sure to save the liquid. Chocolate cake is the perfect candidate for making vegan. Begin by adding your vegan butter, shortening, vanilla bean paste/extract, and coconut cream to a large mixing bowl and whip to combine. To make the cake: Preheat oven to 350ºF. Once whipped, slowly add in your powdered sugar 1/2 cup at a time and whip until a smooth frosting has formed. As a final step, sprinkle the 2 Tbsp of rainbow sprinkles on top. Swirl in some nut butter. Everyone loves sweets. It may seem like a real challenge to make a fluffy cake without eggs and butter, but it's couldn't be easier. This quick bread is Soft, Easy, uses few ingredients and is flexible. Add the cold vegan butter and sugar to a standing mixing bowl. Cool completely before slicing. Make this loaf your own for breakfast. You can definitely also use regular vegan chocolate chips if you prefer. The thicker topping allows more moisture to stay in the cake. 1. 1/2 cup pure cane sugar with 1 tbsp Molasses If you've ever combined vinegar and baking soda, you understand why the combination adds air to the cake batter. If you're using already temepered dakr chocolate, they will be okay stored at room temprature. Chocolate chip cookies turned into a vegan cupcake sounds amazing. Thanks!! Cocoa goes into the quick and easy cake batter before a healthy dose of chocolate chips. The one-bowl dessert is mixed up and out on the oven in less than an hour. To make the cake: Preheat oven to 350ºF. Filed Under: Breakfast Recipes, dessert, popular, soy free Tagged With: vegan, Your email address will not be published. Hello, my name is Holly Jade and Welcome to The Little Blog of Vegan. Method below. Thankfully, brands have been recognizing this and offering fair trade and slavery free options. Sprinkle the remaining chocolate chips on top. Add more flour if needed 1 tbsp at a time to make just slightly thick batter (you might not need any depending on the flours used). Not too sweet at all. Vegan Richa is monetized in part through the use of such affiliate links. 1/4 tsp sea salt This recipe has it all, flavor, cake consistency, moistness and most importantly it’s healthy. Place the saucepan over the hob and turn on the heat to medium and allow to simmer. 3 layers of vanilla sponge cakes with chocolate chips, a vanilla buttercream, topped with vegan chocolate chip cookies and more mini chocolate chips. Add berries, pineapple, apple, nuts or other additions. Preheat oven to 360 degrees F If you want to get fancy, try frosting with a. Perfect with a side of dairy-free milk of course- haha. Swirl in some softened peanut butter into the batter before topping with chocolate chips. 3 layers of vanilla sponge cakes with chocolate chips, a vanilla buttercream, topped with vegan chocolate chip cookies and more mini chocolate … These cookies do not store any personal information. They should be evenly disturbed, but be sure not to mix to much else they melt. 5. Pour this into … ____________________________________________________________, -120g of vegetable oil / melted coconut oil, -50g of mini dairy-free dark chocolate chips, -1 tablespoon of dairy-free milk (optional), -____________________________________________________________. Remove from the oven and let cool completely before frosting. Add spices of choice if you like. Ingredients. 6. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Then, add in the flaxseed, almond milk, and vanilla bean paste/extract to the bowl and mix to combine. In a bowl combine the flour, baking soda, baking powder, and salt. This was SO GOOD. Stir to combine. 3. You can buy mini chocolate chips, but I prefer to make my own. I used a cake pan and cooked it for 40 mins. A certain someone’s little fingers dig into it as soon as I pull it from the oven. Crumb coat the whole cake and pop into the fridge to set. This is basically cookie dough, mixed right up there in a mug, in next to no time, cooked until it is in a state of slightly underdone goo-ey chocolate chip cookie perfection, then enjoyed immediately, while warm, with or without a big blob of vanilla ice cream on the top. Make it into cupcakes. Place the bowl on top of the saucepan and allow the chocolate to melt. Food empowerment project’s list of companies and brands here. Wet ingredients: You simply can't go wrong with a double chocolate dessert. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. How much more flour would you use? Whip together until creamed for about 5 minutes. If you are referring to a soft, warm, fresh out of the oven cookie from a Grandmother heart (kitchen), then I am all about it. The recipe is crazy simple. When baking loafs or thicker cakes, you want a thicker batter compared to cupcakes or regular cake batter. Add all dry ingredients (except chocolate chips) and mix again. This will take about 30 minutes. Sign up for our newsletter and get our cookbook! Stir in chocolate chips. Preheat the oven to 360 deg F (182 deg C). Pipe small dots of the chocolate over the greaseproof paper. Bring on the Vegan Chocolate Chip Cupcake. Most of the vinegar bakes off in the oven, removing any noticeable vinegar flavor from the mix and leaving you with a sweet and rich fluffy cake. The cake should be cooked through. Add spices of choice if … The Little Blog Of Vegan ⓒ All Rights Reserved 2020. Preheat oven to 350°F and line a cupcake tin with 12 paper liners. In another bowl, whisk 1 3/4 cup flour, baking powder, baking soda and salt. 
 I hope you enjoy this recipe as much as we do. See Tips above for troubleshooting. Set aside the bowl. You can refrigerate it for about 10 minutes to get it to a thicker consistency, but you don't have to. 1/4 tsp baking soda In a bowl, mix in the wet ingredients until the sugar is fully combined. https://chocolatecoveredkatie.com/vegan-chocolate-cake-recipe Use an Ice Cream Scooper to evenly distribute the cupcake batter through out the lined cupcake tin. Add the water, olive oil, white or apple cider vinegar, and vanilla extract and mix until blended. Bake for 20 minutes. It's a delicious treat that comes together as fast as a cake mix and doesn't require any fancy embellishments. Wet ingredients: One 15 oz can chickpeas drained and rinsed 1/2 cup plant-based milk 1/2 tbsp apple cider vinegar 1/3 cup nut butter or seed butter of choice ( I used Sunflower Butter) 2 tsp vanilla extract Dry ingredients: 1/2 …