Banana Blueberry Quinoa Muffins
My first batch of vegan peanut butter chocolate chip cookies! They actually weren’t that bad. (P.S. I’m the coolest girlfriend evaaa) :)
Btw, this is the recipe I used.
Chocolate vegan cake?
Sooooo making this with my grandma later! :)))
Recipe from Veganizzm here.
(Source: justkeepbreathing831)
vegan chocolate fudge truffle cake with strawberries
(via eatdahplant)
Pumpkin-Molasses brownies!
With the weather cooling off I was craving some fall baking! I first went for molasses cookies but then when I stumbled across a can of pumpkin I thought, why not? The mix ended up being a little too moist for cookies so I decided ‘brownies’!
Really simple to make I went off three different recipes and added my own spin.
2/3 c veg oil
1/4 c molasses
2 tbsp ground flax mix with 3 tbsp warm water
1 c brown sugar
2 1/2 c sugar
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp baking powder
1 tsp ground nutmeg
1 c canned pumpkin or pumpkin puree
1/2 c rolled oats
preheat oven to 350 & bake for 15-20 minutes. I kept having to adjust the time and finally decided they were done when a tooth pick came out clean. Very moist and delicious, these made me crave a pumpkin spice cappuccino.
my mom’s zucchini bread recipe
don’t tell her i’m giving yall this, but it turned out so good i can’t help it. i veganized it and it didn’t taste any different than how i’ve always known it. zucchini is plentiful and tasty here so i have a feeling i’ll be making lots of loaves of these!
mix together:
- 2 cups sugar
- 2 cups and 2 tbsp shredded zucchini
- 4 tbsp corn starch mixed with 2/3 cup water
- 1/2 cup oil
- 1/2 tsp dried lemon peel
sift in:
- 3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp nutmeg
- 2 tsp cinnamon
bake at 350F for 55-60 minutes, checking it at 45 minutes to see if it’s ready. in the end, it should be hot and soft inside and have a thin crispy crust. delish!
Raspberry Tea Cake
OK I just made this, omg.
It’s so moist and dense.
I got the original recipe from Rachel Allen,Bake and made a few changes.
ingredients
1/2 cup silken tofu
175g sugar, I used brown. Just use whatever you have.
tsp good vanilla
90grams butter-like spread
75ml soy milk
125g plain flour
3tsp baking powder
tsp cinnamon
1/2cup raspberries… or, whatever you have.
method
preheat oven 200’c. line cake tin.
whisk silken tofu, sugar and vanilla. Whisk till smooth and thick.
Whilst it’s whisking, melt spread and milk then add it to tofu mix.
Sift in flour, cinnamon and baking powder. Fold through.
Pour into cake tin and sprinkle raspberries on top with a little sugar.
Bake at 200’c for 10mins then lower temp to 180’c for a further 20-25mins.
When it’s ready the cake shrinks away from the sides and is golden.
A skewer comes out moist, but clean.
cool in cake tin, then move to cooling rack.
OMG THE BEST THING EVER.
my mom’s zucchini bread recipe
don’t tell her i’m giving yall this, but it turned out so good i can’t help it. i veganized it and it didn’t taste any different than how i’ve always known it. zucchini is plentiful and tasty here so i have a feeling i’ll be making lots of loaves of these!
mix together:
- 2 cups sugar
- 2 cups and 2 tbsp shredded zucchini
- 4 tbsp corn starch mixed with 2/3 cup water
- 1/2 cup oil
- 1/2 tsp dried lemon peel
sift in:
- 3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp nutmeg
- 2 tsp cinnamon
bake at 350F for 55-60 minutes, checking it at 45 minutes to see if it’s ready. in the end, it should be hot and soft inside and have a thin crispy crust. delish!
