Dark Chocolate Brownies

This is by far the best vegan brownie recipe I have found. I’ve been through a lot of cookbooks. To put it best…I judge a cookbook by the strength of its dessert section. I believe a diet must always allow for sweets and never be too restrictive.

When I come across a cookbook with all fruit desserts, I snap it shut and move on. That’s just me. I will always eat healthy, but I will never be overly virtuous.

Rip Esselstyn gets it! The recipes in his cookbook, The Engine 2 Diet provide a great balance between good sense and enlightened indulgence.

His recipes are extremely low fat and no-fat, but in the case of this recipe, thankfully, he allows for an abundance of naturally occurring cocoa butter in the form of a most generous allotment of chocolate chips. Thank you, Rip!

These beauties are everything a brownie should be: moist and fudgy with a dark cocoa edge that refuses to take a back seat to sugar.

When it comes to chocolate, vegans must be ever so cautious in label reading, because even some of the brands we trust have slipped milk fat into their formulas. A final note: Never pinch pennies when it comes to chocolate. You won’t regret it.

 Dark Chocolate Brownies

Ingredients

Makes about 20 brownies

1/2 cup light brown sugar, packed

1/2 cup raw sugar

1 cup unsweetened applesauce

1 tbsp egg substitute mixed with 1/4 cup water

1/4 cup + 2 tbsp soy milk

1 1/2 tsp vanilla extract

1 1/2 tsp apple cider vinegar

1 1/2 cups whole wheat pastry flour

3/4 cup cocoa powder

1 tsp baking soda

1/2 tsp sea salt

1 1/2 cups (dairy-free) 60% chocolate chips or chunks (Ghirardelli offers a dairy free 60% product)

Directions

Preheat oven to 375 deg F. Combine the sugars and applesauce with an electric or handheld mixer. Beat in the Ener-G mixture, soy milk, vanilla, and vinegar. Combine the dry ingredients (except chocolate chips) in a separate bowl. Gradually add the dry mixture to the wet ingredients, then stir in the chocolate chips. Pour the batter into a sprayed 9×13 inch baking dish. Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean.

Blueberry Cheezecake

I’ve been reflecting today on where this all began.  I started this blog way back in the Fall of 2012, all fired up as a new vegan, ready to shout from the mountaintop all the new information I was discovering about nutrition and wellness.

This journey is a winding road, but I always come back to my inner compass. Eventually. I’ve decided to revisit and re-post one of my very first recipes from my early days as a newbie blogger. I hope you enjoy it as much as I do.


 

One of the foods many vegans reluctantly let go of is cream cheese–most eventually finding consolation for the morning bagel in the form of hummus or any one of a dozen different kinds of nut butters available on the market.

One food that’s seemingly impossible to duplicate, however, or find a suitable whole food replacement for,  is cheesecake. It makes me realize how truly decadent that dessert is.

Now, I know there is this substance called “Better than Cream Cheese”. However, it is off the deal, due to it’s high fat content and it is full of additives. I prefer to stick with more natural ingredients. Enter the Golden Cheesecake from fellow blogger, Playful and Hungry

I added a graham cracker walnut crust and a sweet, organic blueberry topping and voila! Of course it tastes nothing like traditional cheesecake, but in my opinion plant-strong recipes always end up tasting better all around. And I get the bonus of knowing that I just ate real food that will fuel my body.

Key Lime Icebox Pie with Mango-Ginger Coulis

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Here’s a little something different for you, dear readers. A delicious creamy, no-bake dessert that is sweet, but not overly so–with the tangy influence of key lime juice and a hint of ginger.

Key Lime Icebox Pie 

3 ½ cups cashews, raw, soaked
¾ cups key lime juice
¾ cups agave nectar
1 cup coconut oil
½ cup water
2 teaspoons vanilla
½ teaspoon salt
1 recipe gingersnap cookie crust

Method:

Blend all together and freeze overnight. Move to fridge for at least an hour. Serve chilled.

Gingersnap Cookie Crust

2 cups ginger snap cookies, finely crushed
1 tbsp. sugar
4 tbsp. vegan margarine, melted

Method:

Blend all together and press into 9-inch pan

Mango-Ginger Coulis

8 ounces mango puree
1 tsp. ginger, fresh, grated
1 ounce sugar, powdered, sifted
1 tbsp. non-dairy creamer, vanilla

Method:

Combine all ingredients. Refrigerate 1 day ahead.

 

 

Chocolate Mousse Pie

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Here’s a recipe that will impress your sweetie pie, or heck– just impress yourself!  A no-bake chocolate cookie crust filled with super easy, super rich and delicious chocolate mousse.

The secret is buying the best darn vegan-friendly chocolate you can afford! This is a dessert I pull out every so often for a special occasion or to share with non-vegans who doubt whether a non-dairy dessert can measure up to what they are used to.

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Personally, I never truly appreciated chocolate until I enjoyed it without dairy and additives and the other junk it is often processed with.

Chocolate Mousse Pie

Adapted from “The Joy of Vegan Baking” by Colleen Patrick-Goudreau

Ingredients:
1 cup nondairy semisweet chocolate chips, chunks or bar cut into small chunks
12 oz silken tofu (soft or firm)
½ cup nondairy milk
½ teaspoon vanilla extract

Pinch sea salt

Vegan cookie pie shell, homemade or store bought

Melt chocolate in double boiler or in microwave until smooth and pourable. Puree tofu, milk, salt and vanilla in food processor until well blended. Stream slightly cooled but pourable chocolate into the tofu mixture and blend immediately until fully incorporated. Transfer to pie shell and refrigerate at least 4 hours.

Vegan Frangipane-Raspberry Strudel

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I got to thinking about frangipane and how I hadn’t enjoyed it since way back in my culinary school days. I remembered fondly the rich, creamy sweetness wrapped in a crisp pastry pillow encrusted with sugared almond slices.

I was inspired by this memory to try my hand at a vegan pastry with all the flavor but none of the dairy contained in the classical French preparation.

I was in a hurry to put my theory into action, so I picked up ready-made (accidentally vegan) puff pastry sheets from my grocer’s freezer and set to work.

I let the sheets thaw at room temperature (about 75 degrees) for 45 minutes, until they could be handled easily, but not completely soft. I set my oven to 400 degrees and started making my filling.

I just needed a creamy ingredient to loosen up the almond paste and make it  spreadable, so I chunked the paste  into my food processor with a bit of cashew cream I happened to have leftover in the fridge.

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I processed the two ingredients until very creamy, the consistency of soft frosting.

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I spread a nice thick layer of the frangipane then topped it with raspberry pie filling. I made a second pastry, for good measure– topping the filling with chocolate chips.

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My pastry forming skills are more than a little rusty but I managed it into a shape that looked right, then dabbed a bit of soy milk on top, followed by sliced almonds and sugar. The most important goal, for me, was getting it into the oven 🙂

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I allowed the pastry to bake for 30-40 minutes, until brown and crispy on top and bottom.

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It turned out every bit as good as I had imagined.

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Pepperidge Farm Frozen Puff Pastry sheets, although not exactly a health food, are one of those accidentally vegan products that comes in handy for creating a special treat on the fly.

The frangipane filling was tasty and sweet, but not overly so due to the addition of the unsweetened cashew cream (about 1/2 cup altogether). If I had it in the cabinet I might have bumped up the almond flavor just a bit with some extract, but all in all this quick and easy pastry was a great success!

 

 

Vegan Creme Brûlée

 

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Yes, you read that right. Creme brûlée. Silky smooth and creamy sweet. And can I just mention, so easy that I memorized the recipe after the first time I made it?? Now I can just whip it up at the drop of a hat, using pantry staples. Sound to good to be true? Well, it’s true. So, check this out…

Vegan Creme Brûlée 

adapted from a recipe by Chloe Coscarelli

1 can full-fat coconut milk (14.5 oz)

1/2 cup sugar

pinch salt

1/8 tsp. ground turmeric (for color)

1/4 cup non-dairy milk, unsweetened

1/4 cup corn starch

1 tsp. vanilla

4 tsp. brown sugar (optional)

Method:

Stir together coconut milk, sugar and salt in a medium saucepan and bring to a boil over medium-high heat, whisking occasionally to make sure sugar is fully dissolved.

Meanwhile, whisk together in a small bowl the cornstarch and milk. When coconut milk mixture comes to a boil, reduce heat to low and slowly add the cornstarch mixture, whisking constantly until custard is thick. Remove from heat and stir in vanilla.

Transfer to dessert dishes and chill at least 3 hours before serving.

If you want to dress to impress, sprinkle a coating of brown sugar on top of each serving and caramelize with a kitchen torch until a crisp shell forms on top. Enjoy!

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Vegan Pumpkin (or Sweet Potato) Pie

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This is hands-down the best pumpkin pie recipe out there! The sweet, creamy filling is firm without being dry, and simple as a smoothie to put together. Perfectly spiced with cinnamon, nutmeg, ginger and cloves, this pie will be the star of your holiday table!

Vegan Pumpkin Pie

(recipe courtesy Isa Chandra Moskowitz)

Ingredients:

3 cups pumpkin or sweet potato puree ( I used sweet potato here)

1/2 cup maple syrup

1/2 cup soy or other non-dairy milk

4 tsp. canola or other vegetable oil

1 tsp. cinnamon

1 tsp. ground ginger

1/4 tsp. nutmeg

pinch ground cloves

1/4 – 1/2 tsp. salt

2 tbsp. cornstarch

1 tsp. agar powder (see note below)

Pastry for 1 single-crust pie

Method:

Preheat oven to 350 degrees fahrenheit.

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Combine all ingredients in a blender or food processor and combine until very smooth.

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Spread evenly into pie shell and bake in middle of center oven rack for 60-65 minutes.

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Let cool for at least four hours before cutting to allow filling to set. Perfect!

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*Note: Agar powder is a vegetarian substitute for gelatin. If you can’t find it at your local natural foods store, grab it online through amazon.com

 

 

 

 

Vegan Apple Crisp

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I remember when I first became aware there was such a thing called apple crisp. And it wasn’t at home. It was in my elementary school lunchroom. This exotic dessert was warm and sweet and cinnamon-y, with this outrageously crispy topping…so way over and above apple pie. It made an impact on me!

I am sure the recipe originated in somebody’s grandma’s kitchen. Most warm apple desserts do 😉 But, I was ever after held captive by that crispy sweet crust of oats and pecans and brown sugar atop those sweet-tart warm apples.

I hope you enjoy this version, from America’s Test Kitchen, slightly modified by the substitution of vegan margarine for the butter called for in the original recipe:

Apple Crisp

Topping:

¾ cup all-purpose flour
¾ cup pecans, chopped fine
¾ cup oats, rolled
½ cup brown sugar, light
¼ cup sugar
½ tsp. cinnamon
½ tsp. salt
8 tbsp. Earth Balance, non-dairy baking stick, melted and cooled

Filling:
1 ½ cups apple cider
1 tbsp. lemon juice
4 pounds apples, golden delicious, peeled, cored, halved and cut into 1/2 inch-thick wedges
⅓ cup sugar
¼ tsp. cinnamon
2 tbsp. Earth Balance, non-dairy baking stick
1. Preheat oven to 450 degrees fahrenheit . Set oven rack in middle position. Mix together topping with margarine until moistened and crumbly.

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2.Bring cider to simmer in 12-inch skillet over medium heat and cook until reduced to 3/4 cup, about 7 minutes. Transfer to liquid measuring cup and stir in lemon juice.

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3.Toss apples with sugar and cinnamon in bowl. Melt butter in now-empty skillet over medium heat. Add apples and cook, stirring often, until they begin to soften and become translucent, 10 to 15 minutes. (do not fully cook apples). Off heat, gently stir in cider mixture.

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4.Transfer apple mixture to 13 x 9 inch casserole dish (or individual dishes as shown), sprinkle evenly with topping, breaking up any large chunks.

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Bake until fruit is tender and top is deep golden brown, about 20 minutes.

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5.Reheat in 425 degree oven until slightly warm, about 5 minutes.

Serving suggestion:  Top with vanilla non-dairy ice cream and this fantastic

vegan caramel sauce

from our fellow blogger, Larice at feedingyourbeauty.com.

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Oh, yeah!!!

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Pumpkin Spice Muffins

muffinsThese tasty muffins are standard in my seasonal recipe rotation. They are moist and richly flavored with cinnamon, nutmeg, allspice and ginger.

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This is a quick and easy recipe, too, from my favorite vegan chef, Isa Chandra Moskowitz of The Post Punk Kitchen. Here is a link to the recipe, Best Pumpkin Muffins.

I like to bake the muffins and let them rest for a few hours. It actually seems to more fully develop the flavor of the spices. These also freeze very well. Enjoy!

Roasted Pumpkin Mousse

 

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Here’s a little something special to spice up your next vegan feast!

Roasted Pumpkin Mousse

15 ounces PUMPKIN PUREE
1 tbsp. SUGAR,CANE
⅔ cup BROWN SUGAR, LIGHT, packed
1 tbsp. ARROWROOT POWDER
1 tsp. CINNAMON, GROUND
½ tsp. AGAR-AGAR POWDER
⅛ tsp. GINGER, GROUND
⅛ tsp. SALT, KOSHER
⅛ tsp. BLACK PEPPER, GROUND
¼ tsp. LEMON ZEST, FINE
pinch NUTMEG
pinch CLOVES
pinch CARDOMOM
15 ounces COCONUT MILK
½ tsp. VANILLA

1.Preheat oven to 325. Spread pumpkin on parchment-lined sheet tray. Sprinkle cane sugar over top and bake 15-20 minutes or until pumpkin has dried on surface and has cracked appearance.:

2.Spoon pumpkin into food processor. Let cool to room temperature.:

3.Combine brown sugar, arrowroot, cinnamon, agar-agar, ginger, salt, pepper, lemon zest, nutmeg, cloves, and cardomom in a medium saucepan and whisk to combine. Stir in the coconut milk and vanilla.:

4. Set pan over medium heat and bring to a gentle boil, whisking constantly. Cook to thicken, until the mixture is thick and gel-like, 2 to 3 minutes. Remove from the heat and transfer the mixture to bowl of food processor with pumpkin. Scoop into large bowl and chill.:

5. Serve with whipped cream and candied pecans (optional)

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Chocolate Raspberry Ganache Cake (gluten and soy free)

 

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Image courtesy Steve daPonte http://www.dapontephotography.wordpress.com

I’m all about taking a good thing and making it better. That’s what I did with this classic chocolatey favorite. Rich, dark and decadent chocolate cake can now be enjoyed by those with gluten and/or soy intolerance. Add a layer of tangy, sweet raspberry preserves and you just kicked it way up to an elegant special occasion or company dessert.

Chocolate Raspberry Ganache Cake

(adapted from Audrey Snowe’s Gluten-Free Vegan Cupcakes)

¾ cup + 2 tbsp superfine brown rice flour

⅓ cup + 2 tbsp potato starch

2 tbsp tapioca starch

½ tsp xantham gum

¼ tsp salt

2 tsp baking powder

6 tbsp cocoa powder

¾ cup light coconut milk (the canned type)

1 tsp apple cider vinegar

1 tbsp maple syrup

¼ cup grapeseed oil

1 tsp pure vanilla extract

1 cup sugar

3/4 cup raspberry preserves

Chocolate Ganache (recipe below)

Method:

Preheat oven to 350 degrees. Grease a 9 inch cake pan and set aside.

In a medium bowl, whisk together brown rice flour, tapioca starch, potato starch, xantham gum, salt, and baking powder. Add cocoa powder and mix until all ingredients are combined. In a large mixing bowl, mix together coconut milk, apple cider vinegar, maple syrup, grapeseed oil, and vanilla extract. Add sugar and mix once more until sugar is blended in. Add flour mixture to wet mixture and mix all ingredients together. Be careful not to over-mix. Spoon batter into prepared pan. Place in the oven on center rack and bake for 20 minutes, or until a toothpick inserted into the center comes out dry. Remove from the oven and allow to cool.

When completely cool, split cake into two layers and spread with the best quality raspberry preserves you can find. Assemble the cake and pour chocolate ganache over the top to coat. Refrigerate until about 15 minutes before service time.

Serves 8-10

Chocolate Ganache Recipe

Two-Ingredient Chocolate Sauce

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Here’s a recipe I almost forgot I had in my collection. This one is from way back in my culinary school days. A smooth as silk, ultra-fast to prepare sauce that turns a plain slice of cake into a work of art!

Chocolate Sauce

Ingredients:

4 ounces semi-sweet chocolate, chopped (or morsels)

2 1/2 ounces boiling water

Method:

Place chopped chocolate in a medium-sized mixing bowl. Pour boiling water over chocolate, just until you can see the water seeps through from underneath. Do not cover completely with water or it will be too runny. Whisk until all chocolate is melted and smooth, adding a bit more water if needed.

Use immediately or store covered in refrigerator. Reheat gently in a stainless steel bowl over a small pot of simmering water or on low in microwave until pourable consistency.

Note:

Add a dash of vanilla and a pinch of sea salt for a little flavor counterpoint. You won’t regret it.

Banana-Chocolate Bread Pudding

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The comfort food trend continues…hey, it’s that time of the year! Never one to eschew tradition…but nowadays my choices are a bit more enlightened.

This is a fantastic recipe that is quite easy to make and takes me back to many a childhood holiday feast. Enjoy!

BANANA-CHOCOLATE BREAD PUDDING

recipe courtesy Isa Chandra Moskowitz

6 CUPS CUBED STALE BREAD
1 CUP CHOCOLATE CHIPS
3 BANANAS, RIPE, SLICED 1/2 INCH THICK
2 ¼ CUPS NON-DAIRY MILK, UNSWEETENED
3 TBSP. ARROWROOT POWDER
⅔ CUP MAPLE SYRUP, OR AGAVE NECTAR
1 TSP. VANILLA EXTRACT
½ TSP. CINNAMON, GROUND
¼ TSP. NUTMEG

1.PREHEAT OVEN TO 325 CONVECTION/350 CONVENTIONAL AND GREASE 9 X 5 INCH LOAF PAN WITH SOFTENED MARGARINE.:

2.IN A SMALL BOWL, WHISK TOGETHER 1 CUP MILK AND ARROWROOT POWDER UNTIL NO LUMPS REMAIN.:

3.ADD REMAINING MILK, SWEETENER, VANILLA, CINNAMON AND NUTMEG AND WHISK TO COMBINE. :

4.POUR OVER CUBED BREAD AND STIR TO COAT EVERY PIECE. ALLOW TO SIT FOR AT LEAST 15 MINUTES FOR LIQUID TO SOAK INTO BREAD. ADD MORE MILK IF NEEDED, SO THAT BREAD IS COMPLETELY SOAKED WITH A BIT OF LIQUID LEFT OVER.:

5.MIXTURE SHOULD LOOK MUSHY AND WET. FOLD IN CHOCOLATE AND BANANAS, MASHING THE BANANAS SLIGHTLY THROUGHOUT.:

6.POUR MIXTURE INTO LOAF PANS, PATTING DOWN TO MAKE AN EVEN TOP. BAKE 28-35 MINUTES, UNTIL TOP IS PUFFED, SLIGHTLY BROWN AND FEELS FIRM. ALLOW TO COOL SLIGHTLY BEFORE SLICING AND SERVING OR SCOOPING WITH ICE CREAM SCOOP.:

(Servings: 8)

Best Chocolate Chip Cookies

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When I Google a recipe I narrow my search by starting with the word “best”. When it comes to vegan recipes this strategy has always turned out really well for me. Within mere seconds, I discovered this excellent recipe from Daily Rebecca and now it is the only one I use for chocolate chip cookies.

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I made just one modification by adding one flax egg (1 tbsp. ground flax meal and 3 tbsp. water, let stand for 15 minutes in fridge).

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These freeze perfectly and in fact taste pretty delicious frozen, too!

 

Chocolate Mousse Terrine

platedHere is a rich, elegant, special occasion dessert that is pretty easy to assemble, believe it or not. Fudgy brownie layered with creamy chocolate mousse enrobed in smooth chocolate ganache. I have garnished this slice with a chocolate-dipped strawberry and Tru-Whip non-dairy whipped topping. It’s also nice served with raspberry sauce.

Chocolate Mousse Terrine

1 recipe chocolate brownies (here’s a link)

1 recipe chocolate mousse (here’s a link)

1/2 recipe chocolate ganache (here’s a link)

Whipped topping, berries, mint (optional)

Method:

Bake brownies in a jelly-roll pan for about 20 minutes and cool completely. Line a loaf pan  with plastic wrap to extend with enough excess to cover when finished layering.

While brownies are baking, whip up the chocolate mousse and chill in the refrigerator. When brownies are completely cooled, cut into three wide strips to fit the interior of the loaf pan.

Press a layer of brownie into the loaf pan. Spread a thick layer of mousse then top with a second layer of brownie. Repeat layering, ending with brownie. Cover with plastic wrap and freeze at least 6 hours or overnight.

When ready to glaze your terrine, prepare the ganache recipe. Place a metal rack on a wax or parchment paper-lined rimmed sheet tray. Flip the frozen terrine out of the loaf pan and unwrap. Set cake right side up and place on the rack.

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Pour ganache over cake, making sure to cover  the top and sides completely. This can be best achieved by pouring quickly and from a height above the cake that allows the glaze to flow rather than just to rest on the surface. If you can, try to avoid spreading the glaze with a knife or spatula, as it creates imperfections and bubbles on the surface.

Return the cake to the freezer to allow the ganache to firm up well. Make sure the cake is on a non-stick surface such as waxed paper or parchment.

You may wish to give the cake another coat of ganache, depending on the thickness of the glaze. If so, make sure the ganache is warmed very slightly to a pourable consistency. Return cake to freezer, but do not wrap until completely frozen, if at all.

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It is easiest to plate this dessert in advance. Pull from freezer, Slice with large, sharp knife dipped in hot water and cleaned in between slicing. Garnish as desired and keep plates refrigerated until service time. Enjoy!!

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Orange Pound Cake (soy free)

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Once in awhile I come across a recipe that hits me like a ton of bricks and I just have to make it as soon as possible. I happily completed my mission with this delicious vegan version of sweet and citrus flavored pound cake from fellow blogger Dina over at bitesizeme.wordpress.com.

Vegan Orange Pound Cake 

More photos of this moist, delicious cake below:

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Chocolate Chip Muffins

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A vegan’s life is such bliss! To enjoy the bounty of the earth, without guilt, without hesitation, with compassion. Most vegans, in my experience, are very much in love with food.

As someone who has wrestled with weight and body image issues for most of my life, I can tell you, it is so gratifying to let that go–finally. As I become more fully conscious, through my yoga and meditation practice, more in touch with and in tune with my body’s needs, I begin to have a sense of what to eat and what not to eat, based on how it makes me feel–before and after.

One thing I have realized, my body does not like a high-fat diet. But, my palate enjoys a sweet tasting chocolate treat at regular intervals. Enter, the low-fat, vegan muffin. A nice compromise when deciding whether that vegan cupcake from Whole Foods, slathered with the greasy, weirdly dry icing is really worth it.

This, I can live with. These muffins are lightly sweet and wholesome tasting. Go ahead, eat two. It’s still gonna be less calories than the alternative. Please enjoy this recipe, borrowed from Madhuram’s Eggless Cooking http://www.egglesscooking.com.

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Vegan Chocolate Chip Muffins
5.0 from 3 reviews
Print
Prep time:20 Mins
Cook time:25 Mins
Yields:8 Muffins
Very easy to bake, these vegan chocolate chip muffins will become your “go-to” vegan muffin recipe.

WET INGREDIENTS:
  • 1 CupAlmond Milk
  • 1 TeaspoonApple Cider Vinegar
  • 1/4 CupUnsweetened Applesauce
  • 1/4 CupCoconut Oil
  • 1 TeaspoonVanilla Extract
DRY INGREDIENTS:
  • 2 CupsWhole Wheat Pastry Flour
  • 1/2 CupWhite Sugar
  • 1 TablespoonBaking Powder
  • 1/2 TeaspoonSalt
ADD-ONS:
  • 1/2 CupVegan Chocolate Chips
  • 1/2 CupChopped Nuts (Optional)
SUBSTITUTES:
PROCEDURE:
  1. Preheat oven to 350F/180C for 15 minutes. Lightly grease a muffin tin or line it with paper liners.
  2. In a small bowl mix together the milk and vinegar and set aside for about 5 minutes or until it curdles.
  3. In a large bowl, whisk together the dry ingredients and make a well in the center.
  4. To it add the milk mixture, applesauce, oil and vanilla extract. Mix together until the batter is just moistened. Fold in the chocolate chips and nuts, if using.
  5. Scoop out about 1/3rd cup of batter in each muffin cup. Bake for about 25-27 minutes or until a toothpick inserted in the center of a muffin comes out clean. Mine was done in 25 minute
Vegan Chocolate Chip Muffins
5.0 from 3 reviews
Print
Prep time:20 Mins
Cook time:25 Mins
Yields:8 Muffins
Very easy to bake, these vegan chocolate chip muffins will become your “go-to” vegan muffin recipe.

WET INGREDIENTS:
  • 1 CupAlmond Milk
  • 1 TeaspoonApple Cider Vinegar
  • 1/4 CupUnsweetened Applesauce
  • 1/4 CupCoconut Oil
  • 1 TeaspoonVanilla Extract
DRY INGREDIENTS:
  • 2 CupsWhole Wheat Pastry Flour
  • 1/2 CupWhite Sugar
  • 1 TablespoonBaking Powder
  • 1/2 TeaspoonSalt
ADD-ONS:
  • 1/2 CupVegan Chocolate Chips
  • 1/2 CupChopped Nuts (Optional)
SUBSTITUTES:
PROCEDURE:
  1. Preheat oven to 350F/180C for 15 minutes. Lightly grease a muffin tin or line it with paper liners.
  2. In a small bowl mix together the milk and vinegar and set aside for about 5 minutes or until it curdles.
  3. In a large bowl, whisk together the dry ingredients and make a well in the center.
  4. To it add the milk mixture, applesauce, oil and vanilla extract. Mix together until the batter is just moistened. Fold in the chocolate chips and nuts, if using.
  5. Scoop out about 1/3rd cup of batter in each muffin cup. Bake for about 25-27 minutes or until a toothpick inserted in the center of a muffin comes out clean. Mine was done in 25 minutes.