1 Vegan Stick, melted (I use Organic Earth’s Balance)
2 cups Confectioners Sugar
2/3 Cup Unsweetened Cocoa Powder
2 tsp Vanilla Extract
1/3 Cup Organic Vanilla Almond Milk (you may use any milk that you want), warmed
DIRECTIONS:
Heat your oven to 350 F. Lightly oil and flour two 9 x 9 baking pans. Or use baking spray. While you’re getting everything else ready, go ahead and makea cup of coffee.
In a large bowl, sift together the flour, sugar, cocoa, salt & baking soda until combined well.
In a separate bowl, combine the oil, applesauce, white vinegar, water, warm coffee and vanilla.Add the wet to the dry and stir stir stir.
Pour into two 9 x 9 inch cake pans and bake for 30 minutes.
If you want to eat the cake warm, make the frosting when you have about 5 minutes of baking time left.
It’s so easy, just place the cocoa into the melted vegan stick. Whisk. Add the powdered sugar alternating with the milk until you reach a nice and smooth consistency. Stir in vanilla.
Assemble cake with frosting and add your favorite toppings. I usually enjoy chocolate cake with various berries. This time I had raspberries on hand.
***Original recipe was adapted from Barefoot Contessa.
Good Morning and Happy Friday! Last night I had 3 over ripened organic bananas on the counter and decided to make a chocolate chip cookie that tasted like banana bread. However, I know most chocolate chip cookies require obscene amount of butter or oil. I experimented by adding more banana and omitting the fat altogether. The Result? Delicious, soft, chewy, gooey cookies! I’m absolutely in love with this recipe and cannot believe they came out so good without all the fat added!
INGREDIENTS:
2-1/2 organic mashed bananas
1/2 cup dark brown sugar
2 Tbsp granulated sugar
2 tsp organic vanilla extract
1 large egg
1-1/2 cup organic oats (make sure it’s not the instant or quick cook because it will act like flour and will not be suitable for this recipe)
1-1/4 cup white whole wheat flour (you may use regular whole wheat flour if you like. The cookies will be more dense and coarse in texture)
1/2-1 tsp ground cinnamon
1/2 tsp baking soda
1-1/4 cup dark chocolate chunks or semi sweet chocolate chips (I used a little bit of both)
1/4 tsp of sea salt
DIRECTIONS:
1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the bananas,sugars, vanilla, egg and beat on medium-high speed until well combined, about 2 minutes. The mixture won’t be smooth, fluffy, or ‘creamed’ like traditional cookie dough and will have small chunks of bananas present and it’s on the runnier side.
2. Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, salt, and beat on low speed until just combined, about 1 minute.
3. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds. Chill for at least 2 hours in the fridge covered with plastic wrap it up to 5 days. This is a wetter, looser dough and isn’t suitable for baking until it’s been chilled. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
5. Preheat oven to 350F, line a baking sheet with a Silpat or parchment paper. Place cookies on baking sheet, spaced at least 2 inches apart and bake for about 10 minutes for very soft cookies, longer for more well-done cookies, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Baking times could range widely due to the moisture content variances in bananas, climate and oven variances; bake until your cookies are done. Allow cookies to cool on baking sheet for about 10 minutes before serving. Happy Baking!
***Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
I made these delicious cupcakes for my sisters Sweet 16! She loved them!!! These are the most luxurious, low calorie red velvet cupcakes I have ever tasted!!! You guys must give these a try! I got this recipe off of skinnytaste.com Let me know how you guys like them! 🙂
Servings: 24 Serving
Size: 1 cupcake with frosting
1-1/2 cups cake flour
1 cup white whole wheat flour
1 cup cane or coconut sugar
1 tbsp unsweetened dutch-process cocoa
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp white vinegar
1/2 cup unsweetened apple sauce
1/4 cup butter, softened
1 egg
2 egg whites
2 tsp vanilla
1-1/3 cup buttermilk or Trader Joe’s Cultured Cashew Milk
1 tbsp red food coloring
Directions:
Preheat oven to 350. Line cupcake tins with liners. In a large mixing bowl, stir together flours, salt, cocoa, and baking powder. In another large bowl beat sugar, applesauce and butter. Beat in eggs and vanilla. In a separate bowl mix baking soda and vinegar. Add half of the dry ingredients into the egg mixture, mix well. Add buttermilk, red food coloring and mix well. Add the remaining dry ingredients and fold in vinegar and baking soda. Pour in prepared cupcake liners 3/4 of the way. Bake 20-25 minutes or until a toothpick inserted comes out clean. Cool, then frost with low fat cream cheese frosting.
Cream Cheese Frosting:
8 oz Cream Cheese
1 cup powdered sugar
1 tsp vanilla extract
Beat together cream cheese, powdered sugar and vanilla until smooth.
INGREDIENTS:
