Best Of Vegan
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Vegan Blueberry Lemon Poppy Seed Muffins by @rainbowplantlife 💜
.
Makes 12 muffins
Ingredients
1 extra-large lemon, or 2 small lemons
1/3 cup almond milk or other non-dairy milk
1 1/2 cups all-purpose flour + 3 extra tablespoons (For rolling in the blueberries to prevent them from sinking.)
2/3 cup almond flour or meal
2 tsp aluminum-free baking powder
1/4 tsp fine sea salt
1/2 cup coconut yogurt or other non-dairy yogurt
2/3 cup pure maple syrup
1 large ripe banana, mashed
2 tbsp refined coconut oil, melted (or a neutral oil of choice)
1 tsp pure vanilla extract
2 tbsp poppy seeds
1 cup fresh blueberries
For serving (optional): Lemon Icing (recipe below) and extra lemon zest .
Lemon Icing
1 cup organic powdered sugar
1-2 tbsp almond milk or other nondairy milk
Juice of 1/2 lemon
Directions
Preheat the oven to 425°F/220°C. Line a standard 12-cup muffin tin with liners.
Zest the lemon(s) to get 1 tablespoon of zest, and then juice to get ¼ cup juice. Mix the lemon juice with the almond milk and set aside - it will quickly curdle, like buttermilk.
In a large bowl, combine the 1 ½ cups flour, almond flour, baking powder, and salt. Make a well in the center and then add in the lemon zest, almond milk-lemon juice mixture, yogurt, maple syrup, mashed banana, oil, and vanilla.
Stir the wet ingredients into the dry with a wooden spoon, stirring until they're just mixed - about 12 strokes. The batter should be lumpy and not smooth. Overmixing will cause the muffins to become dense.
Toss together the blueberries with the extra 3 tablespoons of flour.
Using a silicone spatula, fold the poppy seeds and blueberries into the muffin batter.
Using a cookie dough or mini ice cream scoop, dollop the muffin batter evenly into the prepared muffin cups.
Reduce the temperature to 350°F/175°C and bake the muffins for 23-25 min, or until a toothpick inserted in the center comes out with just a few crumbs.
If desired, make the Lemon Icing. Whisk together all of the ingredients in a bowl until you achieve your desired consistency. Add more liquid for a thinner glaze. Drizzle a little icing onto each muffin and top with a zest of lemon. [as posted on rainbowplantlife.com]](https://scontent-hel2-1.cdninstagram.com/vp/eb15c0113718784b896dadd9d7a94418/5DE9DB29/t51.2885-15/e35/p1080x1080/66415061_1263668063795717_4971917158545376730_n.jpg?_nc_ht=scontent-hel2-1.cdninstagram.com)
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Vegan Blueberry Lemon Poppy Seed Muffins by @rainbowplantlife 💜
.
Makes 12 muffins
Ingredients
1 extra-large lemon, or 2 small lemons
1/3 cup almond milk or other non-dairy milk
1 1/2 cups all-purpose flour + 3 extra tablespoons (For rolling in the blueberries to prevent them from sinking.)
2/3 cup almond flour or meal
2 tsp aluminum-free baking powder
1/4 tsp fine sea salt
1/2 cup coconut yogurt or other non-dairy yogurt
2/3 cup pure maple syrup
1 large ripe banana, mashed
2 tbsp refined coconut oil, melted (or a neutral oil of choice)
1 tsp pure vanilla extract
2 tbsp poppy seeds
1 cup fresh blueberries
For serving (optional): Lemon Icing (recipe below) and extra lemon zest .
Lemon Icing
1 cup organic powdered sugar
1-2 tbsp almond milk or other nondairy milk
Juice of 1/2 lemon
Directions
Preheat the oven to 425°F/220°C. Line a standard 12-cup muffin tin with liners.
Zest the lemon(s) to get 1 tablespoon of zest, and then juice to get ¼ cup juice. Mix the lemon juice with the almond milk and set aside - it will quickly curdle, like buttermilk.
In a large bowl, combine the 1 ½ cups flour, almond flour, baking powder, and salt. Make a well in the center and then add in the lemon zest, almond milk-lemon juice mixture, yogurt, maple syrup, mashed banana, oil, and vanilla.
Stir the wet ingredients into the dry with a wooden spoon, stirring until they're just mixed - about 12 strokes. The batter should be lumpy and not smooth. Overmixing will cause the muffins to become dense.
Toss together the blueberries with the extra 3 tablespoons of flour.
Using a silicone spatula, fold the poppy seeds and blueberries into the muffin batter.
Using a cookie dough or mini ice cream scoop, dollop the muffin batter evenly into the prepared muffin cups.
Reduce the temperature to 350°F/175°C and bake the muffins for 23-25 min, or until a toothpick inserted in the center comes out with just a few crumbs.
If desired, make the Lemon Icing. Whisk together all of the ingredients in a bowl until you achieve your desired consistency. Add more liquid for a thinner glaze. Drizzle a little icing onto each muffin and top with a zest of lemon. [as posted on rainbowplantlife.com]](https://scontent-hel2-1.cdninstagram.com/vp/bb1e3adc14ca56003a1195ad7c170213/5DCEF4EF/t51.2885-15/e35/p1080x1080/66666783_149778119469155_933082550465586488_n.jpg?_nc_ht=scontent-hel2-1.cdninstagram.com)
![галерея от с описанием
Vegan Blueberry Lemon Poppy Seed Muffins by @rainbowplantlife 💜
.
Makes 12 muffins
Ingredients
1 extra-large lemon, or 2 small lemons
1/3 cup almond milk or other non-dairy milk
1 1/2 cups all-purpose flour + 3 extra tablespoons (For rolling in the blueberries to prevent them from sinking.)
2/3 cup almond flour or meal
2 tsp aluminum-free baking powder
1/4 tsp fine sea salt
1/2 cup coconut yogurt or other non-dairy yogurt
2/3 cup pure maple syrup
1 large ripe banana, mashed
2 tbsp refined coconut oil, melted (or a neutral oil of choice)
1 tsp pure vanilla extract
2 tbsp poppy seeds
1 cup fresh blueberries
For serving (optional): Lemon Icing (recipe below) and extra lemon zest .
Lemon Icing
1 cup organic powdered sugar
1-2 tbsp almond milk or other nondairy milk
Juice of 1/2 lemon
Directions
Preheat the oven to 425°F/220°C. Line a standard 12-cup muffin tin with liners.
Zest the lemon(s) to get 1 tablespoon of zest, and then juice to get ¼ cup juice. Mix the lemon juice with the almond milk and set aside - it will quickly curdle, like buttermilk.
In a large bowl, combine the 1 ½ cups flour, almond flour, baking powder, and salt. Make a well in the center and then add in the lemon zest, almond milk-lemon juice mixture, yogurt, maple syrup, mashed banana, oil, and vanilla.
Stir the wet ingredients into the dry with a wooden spoon, stirring until they're just mixed - about 12 strokes. The batter should be lumpy and not smooth. Overmixing will cause the muffins to become dense.
Toss together the blueberries with the extra 3 tablespoons of flour.
Using a silicone spatula, fold the poppy seeds and blueberries into the muffin batter.
Using a cookie dough or mini ice cream scoop, dollop the muffin batter evenly into the prepared muffin cups.
Reduce the temperature to 350°F/175°C and bake the muffins for 23-25 min, or until a toothpick inserted in the center comes out with just a few crumbs.
If desired, make the Lemon Icing. Whisk together all of the ingredients in a bowl until you achieve your desired consistency. Add more liquid for a thinner glaze. Drizzle a little icing onto each muffin and top with a zest of lemon. [as posted on rainbowplantlife.com]](https://scontent-hel2-1.cdninstagram.com/vp/2ecdda050deb5706c209d56ddf9143c7/5DE8A5DD/t51.2885-15/e35/p1080x1080/65822972_137043240834692_5646199091879522849_n.jpg?_nc_ht=scontent-hel2-1.cdninstagram.com)
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Vegan Blueberry Lemon Poppy Seed Muffins by @rainbowplantlife 💜
.
Makes 12 muffins
Ingredients
1 extra-large lemon, or 2 small lemons
1/3 cup almond milk or other non-dairy milk
1 1/2 cups all-purpose flour + 3 extra tablespoons (For rolling in the blueberries to prevent them from sinking.)
2/3 cup almond flour or meal
2 tsp aluminum-free baking powder
1/4 tsp fine sea salt
1/2 cup coconut yogurt or other non-dairy yogurt
2/3 cup pure maple syrup
1 large ripe banana, mashed
2 tbsp refined coconut oil, melted (or a neutral oil of choice)
1 tsp pure vanilla extract
2 tbsp poppy seeds
1 cup fresh blueberries
For serving (optional): Lemon Icing (recipe below) and extra lemon zest .
Lemon Icing
1 cup organic powdered sugar
1-2 tbsp almond milk or other nondairy milk
Juice of 1/2 lemon
Directions
Preheat the oven to 425°F/220°C. Line a standard 12-cup muffin tin with liners.
Zest the lemon(s) to get 1 tablespoon of zest, and then juice to get ¼ cup juice. Mix the lemon juice with the almond milk and set aside - it will quickly curdle, like buttermilk.
In a large bowl, combine the 1 ½ cups flour, almond flour, baking powder, and salt. Make a well in the center and then add in the lemon zest, almond milk-lemon juice mixture, yogurt, maple syrup, mashed banana, oil, and vanilla.
Stir the wet ingredients into the dry with a wooden spoon, stirring until they're just mixed - about 12 strokes. The batter should be lumpy and not smooth. Overmixing will cause the muffins to become dense.
Toss together the blueberries with the extra 3 tablespoons of flour.
Using a silicone spatula, fold the poppy seeds and blueberries into the muffin batter.
Using a cookie dough or mini ice cream scoop, dollop the muffin batter evenly into the prepared muffin cups.
Reduce the temperature to 350°F/175°C and bake the muffins for 23-25 min, or until a toothpick inserted in the center comes out with just a few crumbs.
If desired, make the Lemon Icing. Whisk together all of the ingredients in a bowl until you achieve your desired consistency. Add more liquid for a thinner glaze. Drizzle a little icing onto each muffin and top with a zest of lemon. [as posted on rainbowplantlife.com]](https://scontent-hel2-1.cdninstagram.com/vp/41f9eaf96a144220f60c714f35662a0e/5DDCBA57/t51.2885-15/e35/p1080x1080/66071512_1166039813598935_7539428016004741069_n.jpg?_nc_ht=scontent-hel2-1.cdninstagram.com)
![галерея от с описанием
Vegan Blueberry Lemon Poppy Seed Muffins by @rainbowplantlife 💜
.
Makes 12 muffins
Ingredients
1 extra-large lemon, or 2 small lemons
1/3 cup almond milk or other non-dairy milk
1 1/2 cups all-purpose flour + 3 extra tablespoons (For rolling in the blueberries to prevent them from sinking.)
2/3 cup almond flour or meal
2 tsp aluminum-free baking powder
1/4 tsp fine sea salt
1/2 cup coconut yogurt or other non-dairy yogurt
2/3 cup pure maple syrup
1 large ripe banana, mashed
2 tbsp refined coconut oil, melted (or a neutral oil of choice)
1 tsp pure vanilla extract
2 tbsp poppy seeds
1 cup fresh blueberries
For serving (optional): Lemon Icing (recipe below) and extra lemon zest .
Lemon Icing
1 cup organic powdered sugar
1-2 tbsp almond milk or other nondairy milk
Juice of 1/2 lemon
Directions
Preheat the oven to 425°F/220°C. Line a standard 12-cup muffin tin with liners.
Zest the lemon(s) to get 1 tablespoon of zest, and then juice to get ¼ cup juice. Mix the lemon juice with the almond milk and set aside - it will quickly curdle, like buttermilk.
In a large bowl, combine the 1 ½ cups flour, almond flour, baking powder, and salt. Make a well in the center and then add in the lemon zest, almond milk-lemon juice mixture, yogurt, maple syrup, mashed banana, oil, and vanilla.
Stir the wet ingredients into the dry with a wooden spoon, stirring until they're just mixed - about 12 strokes. The batter should be lumpy and not smooth. Overmixing will cause the muffins to become dense.
Toss together the blueberries with the extra 3 tablespoons of flour.
Using a silicone spatula, fold the poppy seeds and blueberries into the muffin batter.
Using a cookie dough or mini ice cream scoop, dollop the muffin batter evenly into the prepared muffin cups.
Reduce the temperature to 350°F/175°C and bake the muffins for 23-25 min, or until a toothpick inserted in the center comes out with just a few crumbs.
If desired, make the Lemon Icing. Whisk together all of the ingredients in a bowl until you achieve your desired consistency. Add more liquid for a thinner glaze. Drizzle a little icing onto each muffin and top with a zest of lemon. [as posted on rainbowplantlife.com]](https://scontent-hel2-1.cdninstagram.com/vp/710f4d113b39b3fc76eef078b143fc8d/5DD4F2BC/t51.2885-15/e35/p1080x1080/66655240_435167063735469_5224392114394032292_n.jpg?_nc_ht=scontent-hel2-1.cdninstagram.com)
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4 Ingredient Flourless Chocolate Cake by @thebigmansworld 💗
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Ingredients
1 medium overripe banana
2 tbsp smooth almond butter, can sub for any nut or seed butter of choice
2 tbsp cocoa powder
2-3 tbsp dairy-free chocolate chips
Instructions
Grease a microwave or oven safe ramekin and set aside.
In a blender or large mixing bowl, add all ingredients, except for chocolate chips, and blend/mix until a smooth batter remains. Stir through chocolate chips, reserving a few for the top.
Cook in the microwave for around one minute. If you use the oven, bake for 10-12 minutes at 350F, or until a toothpick comes out 'just' clean.
Notes:
This cake has no eggs so you can enjoy it barely cooked- It will be super gooey and moist.
[Recipe as posted on thebigmansworld.com]](https://scontent-vie1-1.cdninstagram.com/vp/a92305e284d3046fa77a2dade4973e5a/5D578F72/t51.2885-15/e35/58410485_208740920088856_8622313392820607942_n.jpg?_nc_ht=scontent-vie1-1.cdninstagram.com)
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4 Ingredient Flourless Chocolate Cake by @thebigmansworld 💗
.
Ingredients
1 medium overripe banana
2 tbsp smooth almond butter, can sub for any nut or seed butter of choice
2 tbsp cocoa powder
2-3 tbsp dairy-free chocolate chips
Instructions
Grease a microwave or oven safe ramekin and set aside.
In a blender or large mixing bowl, add all ingredients, except for chocolate chips, and blend/mix until a smooth batter remains. Stir through chocolate chips, reserving a few for the top.
Cook in the microwave for around one minute. If you use the oven, bake for 10-12 minutes at 350F, or until a toothpick comes out 'just' clean.
Notes:
This cake has no eggs so you can enjoy it barely cooked- It will be super gooey and moist.
[Recipe as posted on thebigmansworld.com]](https://scontent-vie1-1.cdninstagram.com/vp/1529f32b57e468259263904a7a670561/5D774680/t51.2885-15/e35/57506508_282169845995070_1406851144526765816_n.jpg?_nc_ht=scontent-vie1-1.cdninstagram.com)
Best Of Vegan
woon.heng 🧡
. ~ 1/2 block of firm tofu, drained and pat dry and cut into small cubes
~ 8 caps of Chinese mushrooms, soaked until soft, chopped
~ 2 tsp black bean sauce (substitute with 2 tsp soy sauce + 1/2 tsp maple syrup)
~ 1lb bok choy, washed and julienned into thin strips
~ 1 package of dumpling wrapper
~ sesame oil
~ salt and pepper to taste
Place julienned bok choy in a large bowl with 1/2 tsp salt, using your hands, gently fold all the veggies together. Set aside for 15-20mins. In a heated pan with 1tsp oil, saute mushrooms until lightly brown, add black bean sauce and stir until well combined, set aside and pan fry tofu cubes until lightly brown. Place both ingredients in a big bowl.
Using a cheesecloth or just with your palms, squeeze as much liquid out as possible from your bok choy. Add to your tofu mixture, combine well & season.
Place a dollop of mixture in the middle of your wrapper, moisten side with water and pleat to seal. Repeat until you are done with your mixture and then pan fry them.😉
In a heated pan with oil, place dumpling, bottom side down and cook until brownish, add enough boiling water to cover part of the dumpling, cover lid. Turn heat to low-medium and let simmer until all water is absorbed. Serve with gingery black vinegar and chili.
">
Best Of Vegan
woon.heng 🧡
.
(yields 30-40 wontons)
Ingredients:
~ 1 package vegan wonton wrappers, thaw at room temperature
~ 3 cups of Napa cabbage, julienned ~ chopped: 1 carrot, 6-8 caps soften shiitake/black mushrooms, 3/4 cup of chopped tofu (used local fried tofu/ pan fry 8oz firm tofu & season with salt)
~ 1 bunch of mung bean thread, soaked in hot water until soft
~ 3 tsp soy sauce/tamari, 1 tsp grated ginger, sesame oil, oil, white pepper & salt to taste, & handful of chopped scallions
~ blanched green veggies
Soup - Homemade/veggie stock seasoned with scallions, fried shallots, & white pepper
Place julienned Napa cabbage in a large bowl & gently massage it with 1 teaspoon of salt. Set aside for 10-15 minutes. Meanwhile, in a heated pan with 3 tsp oil, sauté mushrooms until fragrant, add in carrot, tofu, ginger & stir continuously for 1-2 minutes. Drizzle some sesame oil, add soy sauce, & cook until mixture is coated with sauce. Turn off heat.
Using a cheesecloth or with your palms, squeeze all liquid out from Napa cabbage. Add Napa cabbage, tofu mixture, mung bean threads, chopped scallions in a bowl & mix until well combined. Season with white pepper, sesame oil and salt, if needed.
(See @woon.heng’s IG story highlights for a video on how to wrap these).
In a big pot with hot boiling water, slowly put in wonton one by one, do not clutter. Cook until wonton floats. Place wontons in a bowl & ladle soup over, add blanched veggies & garnish with scallions & white pepper. Serve warm. ">
![фото от Best Of Vegan с описанием
VEGAN CHICK’N RAMEN STIR FRY by @vegantraveleats ❤️ Serves 3-4 people
INGREDIENTS
2 (3.5 oz) packages vegan ramen noodles, flavor packets discarded
4 cloves garlic
2 tsp grated fresh ginger
4 Green onions, white and light green parts minced and dark green parts separated and sliced for garnish
5 oz shiitake mushrooms, sliced and stems trimmed
2 ½ cups shredded green cabbage
¼ cup rice vinegar
¼ cup soy sauce
¼ cup water
½ tsp sugar
1 8oz-10oz package vegan chickn strips
3 tsp Peanut oil or sesame oil
Sriracha if desired for serving
DIRECTIONS
Cook your ramen noodles according to package instructions, drain and run under cold water and set aside.
Cook vegan chick’n strips in a large skillet according to package instructions. Remove and set aside on a plate.
Heat 1 tsp of peanut oil in the skillet over medium heat. Add the white and light green parts of the green onions with a pinch of salt and sauté for 3-4 minutes until softened.
Raise the temperature to medium-high heat, add sliced shiitakes, shredded cabbage, and another tsp peanut oil and sauté until softened, 12-15 minutes.
While that is cooking down, combine soy sauce, vinegar, water, and sugar and set aside.
Make a little hole in the middle of the pan, add last tsp peanut oil then add minced garlic cloves and grated ginger and sauté for about 30 seconds until fragrant, stir to combine. Add vegan chicken and ramen noodles gently stir to combine until warmed, add soy sauce mixture and sauté for another 2-3 minutes until everything is nice and glazed and the liquid is absorbed.
Garnish with 2 tablespoons of sliced green parts of the green onions, and sriracha is desired, and serve! [as posted on vegantraveleats.com]](https://scontent-hel2-1.cdninstagram.com/vp/52b91cf3089f42be8d670639aeb91468/5DD811D2/t51.2885-15/e35/c0.180.1440.1440/s320x320/66442685_2355027701408615_1143659883900353063_n.jpg?_nc_ht=scontent-hel2-1.cdninstagram.com)
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Sweet potato pizza crust by @elavegan 🧡
.
Ingredients
235 g (1 cup) mashed sweet potato
120 g (3/4 cup) white rice flour
40 g (1/3 cup) tapioca flour
1 tsp baking powder
1/2 tsp salt
Instructions
1.Peel and chop one medium sweet potato into chunks (about 3 cm) and boil it in a pot with water for about 10 minutes or until fork tender. Discard the water and mash the sweet potato with a potato masher (I used the same pot). You'll need 1 cup (235 g) of mashed sweet potato for this recipe.
2.Preheat oven to 375 degrees F (190 degrees C).
Add rice flour, tapioca flour, baking powder + salt and mix with a spoon.
3.Once the mixture cooled down a little bit, use your hands to knead the pizza dough into a ball. If the dough is too dry, add a tiny bit of water or oil. If it's too sticky, add more rice flour.
4. Place the pizza dough onto a sheet of parchment paper and add a second sheet of parchment paper on top. Use a rolling pin to roll out the dough into your preferred shape (about 0.7-1 cm thick).
5. Remove the top parchment paper (don't throw it away, you will need it again) and transfer the rolled out pizza dough (including the bottom sheet of parchment paper) onto a baking sheet. Bake the pizza dough in the oven for about 10 minutes. 6. Meanwhile, you can prepare your pizza toppings!
After 10 minutes, remove the pizza dough from the oven. Add the second parchment paper on top, and carefully flip the pizza dough over. Please don't burn your fingers! If the crust is too hot, simply wait a few minutes. Now, peel back the hot parchment paper.
7. Place your favorite toppings onto the sweet potato crust and return the pizza to the oven for about 10 to 18 minutes. If you just add a few toppings like vegan cheese and olives (for example) the pizza will be ready much faster than if you add lots of different veggies.
8. Enjoy your delicious pizza! Leftovers can be stored in the fridge for up to 3-4 days. [Recipe as posted on https://elavegan.com/sweet-potato-pizza-crust/]](https://scontent-vie1-1.cdninstagram.com/vp/8825320b0bd341b9f6f2b1fbde205a19/5D76CD7B/t51.2885-15/e35/58453705_318760589047651_8719885272406596590_n.jpg?_nc_ht=scontent-vie1-1.cdninstagram.com)
![галерея от с описанием
Sweet potato pizza crust by @elavegan 🧡
.
Ingredients
235 g (1 cup) mashed sweet potato
120 g (3/4 cup) white rice flour
40 g (1/3 cup) tapioca flour
1 tsp baking powder
1/2 tsp salt
Instructions
1.Peel and chop one medium sweet potato into chunks (about 3 cm) and boil it in a pot with water for about 10 minutes or until fork tender. Discard the water and mash the sweet potato with a potato masher (I used the same pot). You'll need 1 cup (235 g) of mashed sweet potato for this recipe.
2.Preheat oven to 375 degrees F (190 degrees C).
Add rice flour, tapioca flour, baking powder + salt and mix with a spoon.
3.Once the mixture cooled down a little bit, use your hands to knead the pizza dough into a ball. If the dough is too dry, add a tiny bit of water or oil. If it's too sticky, add more rice flour.
4. Place the pizza dough onto a sheet of parchment paper and add a second sheet of parchment paper on top. Use a rolling pin to roll out the dough into your preferred shape (about 0.7-1 cm thick).
5. Remove the top parchment paper (don't throw it away, you will need it again) and transfer the rolled out pizza dough (including the bottom sheet of parchment paper) onto a baking sheet. Bake the pizza dough in the oven for about 10 minutes. 6. Meanwhile, you can prepare your pizza toppings!
After 10 minutes, remove the pizza dough from the oven. Add the second parchment paper on top, and carefully flip the pizza dough over. Please don't burn your fingers! If the crust is too hot, simply wait a few minutes. Now, peel back the hot parchment paper.
7. Place your favorite toppings onto the sweet potato crust and return the pizza to the oven for about 10 to 18 minutes. If you just add a few toppings like vegan cheese and olives (for example) the pizza will be ready much faster than if you add lots of different veggies.
8. Enjoy your delicious pizza! Leftovers can be stored in the fridge for up to 3-4 days. [Recipe as posted on https://elavegan.com/sweet-potato-pizza-crust/]](https://scontent-vie1-1.cdninstagram.com/vp/8413b773fcebf549c531b8fad0b67ba3/5D56589B/t51.2885-15/e35/57280560_2256797204409034_7802097711064733002_n.jpg?_nc_ht=scontent-vie1-1.cdninstagram.com)
Best Of Vegan
biancazapatka ❤️
.
Ingredients
Chocolate Cake:
2 cups non-dairy milk 480ml
1 1/2 tbsp apple cider vinegar or lemon juice
1 cup vegan butter 225g, or coconut oil
2 tsp vanilla extract
1-2 tsp instant coffee or espresso granules optional
3 1/2 cups all-purpose or spelt flour 420g, or gluten-free flour*
2/3 cup cocoa powder 65g
2 1/2 cups sugar 250g, or to taste
4 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1/2 cup apple sauce 120g, or 1 mashed banana (optional, if you want a moister cake)
Chocolate Frosting:
1 1/4 cup non-dairy whipping cream (or full-fat coconut milk) 300ml
12 oz non-dairy bittersweet chocolate chopped (I used 60% cacao)
1/3 cup powdered sugar 40g (OR 2-3 tbsp agave syrup)
Chocolate Mousse Filling
1/2 cup vegan cream cheese 60g, or sub tofu (blended until creamy)
1/2 cup non-dairy whipping cream (or full-fat coconut milk) 120ml
1/4 cup powdered sugar
1/2 tsp vanilla
1/3 cup of the chocolate frosting
Homemade Raspberry Jam (optional)
8 oz raspberries frozen
2 tsp cornstarch
1 tbsp sugar
squeeze of lemon juice optional
Decoration (optional)
raspberries
strawberries
chopped chocolate
Instructions
Frosting
In a small pot, heat the coconut milk until just boiling (or microwave for about 2 minutes).
Pour this mixture over the chopped chocolate and stir until the chocolate is melted.
Add the agave syrup or powdered sugar and beat with a hand mixer until smooth.
Remove 1/3 cup of the chocolate frosting (to use in the chocolate mousse). Let cool remaining frosting until thickened into a spreadable frosting.
Chocolate Mousse
Using a hand mixer, beat the vegan cream cheese, non-dairy whipping cream, powdered sugar, and vanilla until creamy. Pour in reserved 1/3 cup frosting and continue beating until thick and stiff peaks form. (If the frosting became to firm in the meantime, slightly heat up again until melted).
[recipe as posted on biancazaptka.com] Continued below ⬇️">
biancazapatka ❤️
.
Ingredients
Chocolate Cake:
2 cups non-dairy milk 480ml
1 1/2 tbsp apple cider vinegar or lemon juice
1 cup vegan butter 225g, or coconut oil
2 tsp vanilla extract
1-2 tsp instant coffee or espresso granules optional
3 1/2 cups all-purpose or spelt flour 420g, or gluten-free flour*
2/3 cup cocoa powder 65g
2 1/2 cups sugar 250g, or to taste
4 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1/2 cup apple sauce 120g, or 1 mashed banana (optional, if you want a moister cake)
Chocolate Frosting:
1 1/4 cup non-dairy whipping cream (or full-fat coconut milk) 300ml
12 oz non-dairy bittersweet chocolate chopped (I used 60% cacao)
1/3 cup powdered sugar 40g (OR 2-3 tbsp agave syrup)
Chocolate Mousse Filling
1/2 cup vegan cream cheese 60g, or sub tofu (blended until creamy)
1/2 cup non-dairy whipping cream (or full-fat coconut milk) 120ml
1/4 cup powdered sugar
1/2 tsp vanilla
1/3 cup of the chocolate frosting
Homemade Raspberry Jam (optional)
8 oz raspberries frozen
2 tsp cornstarch
1 tbsp sugar
squeeze of lemon juice optional
Decoration (optional)
raspberries
strawberries
chopped chocolate
Instructions
Frosting
In a small pot, heat the coconut milk until just boiling (or microwave for about 2 minutes).
Pour this mixture over the chopped chocolate and stir until the chocolate is melted.
Add the agave syrup or powdered sugar and beat with a hand mixer until smooth.
Remove 1/3 cup of the chocolate frosting (to use in the chocolate mousse). Let cool remaining frosting until thickened into a spreadable frosting.
Chocolate Mousse
Using a hand mixer, beat the vegan cream cheese, non-dairy whipping cream, powdered sugar, and vanilla until creamy. Pour in reserved 1/3 cup frosting and continue beating until thick and stiff peaks form. (If the frosting became to firm in the meantime, slightly heat up again until melted).
[recipe as posted on biancazaptka.com] Continued below ⬇️">
biancazapatka ❤️
.
Ingredients
Chocolate Cake:
2 cups non-dairy milk 480ml
1 1/2 tbsp apple cider vinegar or lemon juice
1 cup vegan butter 225g, or coconut oil
2 tsp vanilla extract
1-2 tsp instant coffee or espresso granules optional
3 1/2 cups all-purpose or spelt flour 420g, or gluten-free flour*
2/3 cup cocoa powder 65g
2 1/2 cups sugar 250g, or to taste
4 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1/2 cup apple sauce 120g, or 1 mashed banana (optional, if you want a moister cake)
Chocolate Frosting:
1 1/4 cup non-dairy whipping cream (or full-fat coconut milk) 300ml
12 oz non-dairy bittersweet chocolate chopped (I used 60% cacao)
1/3 cup powdered sugar 40g (OR 2-3 tbsp agave syrup)
Chocolate Mousse Filling
1/2 cup vegan cream cheese 60g, or sub tofu (blended until creamy)
1/2 cup non-dairy whipping cream (or full-fat coconut milk) 120ml
1/4 cup powdered sugar
1/2 tsp vanilla
1/3 cup of the chocolate frosting
Homemade Raspberry Jam (optional)
8 oz raspberries frozen
2 tsp cornstarch
1 tbsp sugar
squeeze of lemon juice optional
Decoration (optional)
raspberries
strawberries
chopped chocolate
Instructions
Frosting
In a small pot, heat the coconut milk until just boiling (or microwave for about 2 minutes).
Pour this mixture over the chopped chocolate and stir until the chocolate is melted.
Add the agave syrup or powdered sugar and beat with a hand mixer until smooth.
Remove 1/3 cup of the chocolate frosting (to use in the chocolate mousse). Let cool remaining frosting until thickened into a spreadable frosting.
Chocolate Mousse
Using a hand mixer, beat the vegan cream cheese, non-dairy whipping cream, powdered sugar, and vanilla until creamy. Pour in reserved 1/3 cup frosting and continue beating until thick and stiff peaks form. (If the frosting became to firm in the meantime, slightly heat up again until melted).
[recipe as posted on biancazaptka.com] Continued below ⬇️">
biancazapatka ❤️
.
Ingredients
Chocolate Cake:
2 cups non-dairy milk 480ml
1 1/2 tbsp apple cider vinegar or lemon juice
1 cup vegan butter 225g, or coconut oil
2 tsp vanilla extract
1-2 tsp instant coffee or espresso granules optional
3 1/2 cups all-purpose or spelt flour 420g, or gluten-free flour*
2/3 cup cocoa powder 65g
2 1/2 cups sugar 250g, or to taste
4 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1/2 cup apple sauce 120g, or 1 mashed banana (optional, if you want a moister cake)
Chocolate Frosting:
1 1/4 cup non-dairy whipping cream (or full-fat coconut milk) 300ml
12 oz non-dairy bittersweet chocolate chopped (I used 60% cacao)
1/3 cup powdered sugar 40g (OR 2-3 tbsp agave syrup)
Chocolate Mousse Filling
1/2 cup vegan cream cheese 60g, or sub tofu (blended until creamy)
1/2 cup non-dairy whipping cream (or full-fat coconut milk) 120ml
1/4 cup powdered sugar
1/2 tsp vanilla
1/3 cup of the chocolate frosting
Homemade Raspberry Jam (optional)
8 oz raspberries frozen
2 tsp cornstarch
1 tbsp sugar
squeeze of lemon juice optional
Decoration (optional)
raspberries
strawberries
chopped chocolate
Instructions
Frosting
In a small pot, heat the coconut milk until just boiling (or microwave for about 2 minutes).
Pour this mixture over the chopped chocolate and stir until the chocolate is melted.
Add the agave syrup or powdered sugar and beat with a hand mixer until smooth.
Remove 1/3 cup of the chocolate frosting (to use in the chocolate mousse). Let cool remaining frosting until thickened into a spreadable frosting.
Chocolate Mousse
Using a hand mixer, beat the vegan cream cheese, non-dairy whipping cream, powdered sugar, and vanilla until creamy. Pour in reserved 1/3 cup frosting and continue beating until thick and stiff peaks form. (If the frosting became to firm in the meantime, slightly heat up again until melted).
[recipe as posted on biancazaptka.com] Continued below ⬇️">
Best Of Vegan
alltheworldisgreen 💜
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Crust: 80 g toasted almonds (ground), 80 g toasted cashews (ground), 3 T coconut oil, 10 g cacao powder , 2 T agave
*
1st layer: 240 g cashews(previously soaked for min 4 hours), 100 g coconut cream (the thickened cream from a can of full-fat coconut milk), 4 T agave, 4 T coconut oil, 3-4 T lemon juice, 50 g dark chocolate (chopped)
*
2nd layer: 160 g cashews(previously soaked for min 4 hours), 80 g coconut cream (the thickened cream from a can of full-fat coconut milk), 2 T coconut oil, 100 g vegan white chocolate, 1-2 T agave, 2 T lemon juice, 2 t maqui berry powder, 3-4 T almond milk
*
Line the base of a 16 cm cake tin with baking paper. Process all the crust ingredients until the mixture sticks together. Press the crust mixture evenly into the cake tin.
*
1st layer: Place all the ingredients (except chocolate) in a high-speed blender and process until the mixture is smooth and creamy. Gently stir in chopped dark chocolate pieces and layer the filling on top of the crust. It's best if you put chopped chocolate pieces in the freezer for half an hour before adding it to the filling (make sure it's not warm from blending) to ensure that chocolate pieces won't melt.
*
2nd layer: Melt the chocolate in a medium pot over low heat. Place all the ingredients in a high-speed blender and process until the mixture is smooth and creamy. Pour the mixture on top of the first layer. Place the cake in the freezer to set for at least 3-4 hours. ">
Best Of Vegan
theoliveandmango 🧡
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makes 1 mug cake
Ingredients
¼ cup buckwheat flour
1 tbsp cocoa powder plus more for dusting
¼ tsp baking powder
1 ½ tbsp sugar
¼ tsp of espresso powder or instant coffee
Pinch of salt
5 tbsp of almond milk (or your choice of non dairy milk)
2 tbsp coconut oil or your choice of vegetable oil
¼ tsp vanilla extract
1 heaping tbsp of filling of your choice - I used chocolate hazelnut spread but peanut butter or almond butter would work and so will a fruit purée
Cream topping
1 can coconut cream, set overnight in the fridge
3 Tbsp. powdered sugar (optional)
1 tsp. vanilla extract
Directions
Mix together the flour, cocoa powder, baking powder, sugar, and salt, using a whisk.
Add the milk and vegetable oil and whisk until well combined.
Scrape into a microwave-safe mug, small bowl or ramekin And then spoon your choice of filling into the middle of the cup
Place the cup in the microwave and then cook the cake for around 70 seconds on high.
To make the coconut whip topping: With an electric mixer, whip up the solid coconut cream from the can (if you are using cream, the majority of the can should actually solidify) and powdered sugar until fluffy. Add the vanilla and fluff up for another 30 seconds. (Any extra will keep for a few days in a sealed container for a few days - you may just need to whip again before using)
Add a dollop of coconut cream on top and serve right in the mug/ramekin while it’s nice and warm (icecream is also great on top)
Recipe Notes
You can mix this whole thing in your mug or ramekin if you want to avoid washing up an extra bowl, but it will be easier to get rid of lumps in a bowl. Sift the cocoa if you find that it’s lumpy. [Recipe as posted on oliveandmango.com] ">
Best Of Vegan
bestofvegan is officially 5 years old today 💚🎉 Thank you all so much for the continuous support since day one.
I (@kimjuliehansen) created this platform to show people how amazing and delicious vegan food can be and that we can make ethical choices without having to sacrifice taste. It’s turned into such a wonderful community since then and I couldn’t be more grateful. Let us know what you’d like to see more of in 2019 and we’ll do our best to make it happen. Again, thank you SO much to all 1.6 million of you and a very special thank you to all the bloggers, recipe developers, hobby chefs and professional chefs who so generously allow us to share their work. 💚💚💚 ">
Best Of Vegan
biancazapatka 💚
.
Ingredients
1 batch vegan pizza dough (1/2 lbs) (gluten-free, if desired)
Spinach Cheese:
7 oz spinach (200 g) fresh or frozen
3 garlic cloves
salt, pepper to taste
2/3 cup dairy-free cream cheese (150 g)
3/4 cup dairy-free cheese (75 g) shredded
Roasted mushrooms:
1 tbsp olive oil
5 oz mushrooms (150 g)
salt to taste
Topping:
2 tbsp pine nuts
Instructions
Heat your oven to 400°F (200°C).
Roll out your pizza dough with a rolling pin. Place the pizza dough onto a baking sheet lined with parchment paper. (You can also use a pizza pan or pizza stone).
If using frozen spinach, simply thaw and squeeze the liquid.
If using fresh spinach, bring salted water to a boil in a pot. Add spinach and cook for 1-2 minutes until it starts to wilt. Then squeeze the spinach well and chop roughly.
Heat up a little oil in a small pan and roast garlic for 30 seconds while stirring. Then add the cream cheese along with the spinach. Season with salt and pepper to taste and stir to combine.
Spread the spinach cream mixture over your pizza dough followed by vegan cheese.
Bake the pizza for about 10-15 minutes until cheese is melted.
In the meantime, fry mushrooms in a pan with some oil for 6-8 minutes until golden browned. Add a little salt to taste.
Toast pine nuts in another pan without adding any oil.
When your pizza is done top with mushrooms and pine nuts if using.
Enjoy!
">
Best Of Vegan
biancazapatka ❤️
.
Ingredients
Chocolate Cake
1 1/3 cups non-dairy milk (320ml)
1 tbsp apple cider vinegar
2 1/2 cups all-purpose flour (320g) or gluten-free flour, if needed
1 tbsp soy flour (or cornstarch) optional
1 1/3 cups organic cane sugar (270g) or sub granulated sugar
3/4 cup cocoa powder (65g)
2 tsp baking powder
1 tsp baking soda
pinch of salt
2/3 cup melted coconut oil (160ml)
3/4 cup applesauce (180g) unsweetened
1 tbsp vanilla extract
1/2 cup strong brewed coffee (120ml) or sub more non-dairy milk
Peanut Butter Frosting
2 cups non-dairy cream cheese (450g) softened
8 tbsp creamy peanut butter melted
1 cup powdered sugar (100g) sifted (or more to taste)
1 tsp vanilla extract
Chocolate Ganache
4,5 oz Vegan dark Chocolate (120g) chopped
5 tbsp non-dairy milk or cream
Topping
1 cup Salted Peanuts
.
Instructions
Chocolate Cake
Preheat oven to 350˚F (175˚C) and grease two 8-inch (20cm) cake pans. (You can also line them with parchment paper for easier removal).
In a measuring jar, add non-dairy milk and vinegar. Stir to combine and set aside until it curdles to create vegan buttermilk.
Sift the flour, cornstarch, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl and give a good whisk to combine.
Add the melted coconut oil, applesauce, vanilla, and vegan buttermilk. Mix on medium speed using a handheld mixer until well combined. Lower the speed and pour in the coffee, continuing to mix until combined. (If you like the cake sweeter, add more sugar to taste).
Divide the batter evenly into the prepared cake pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. (Please do not overbake, if you want a moist chocolate cake).
After baking let the cakes cool for 10 minutes in the pan, then remove and let them cool completely before frosting.
.
Peanut Butter Frosting
Mix the non-dairy cream cheese with a handheld mixer until creamy. Then stir in creamy peanut butter and vanilla. Sift in powdered sugar and mix until well combined and creamy. (If it’s too firm and not spreadable, stir in a bit of non-dairy milk. If it is too soft, add more powdered sugar).
Continued below ⬇️">
biancazapatka ❤️
.
Ingredients
Chocolate Cake
1 1/3 cups non-dairy milk (320ml)
1 tbsp apple cider vinegar
2 1/2 cups all-purpose flour (320g) or gluten-free flour, if needed
1 tbsp soy flour (or cornstarch) optional
1 1/3 cups organic cane sugar (270g) or sub granulated sugar
3/4 cup cocoa powder (65g)
2 tsp baking powder
1 tsp baking soda
pinch of salt
2/3 cup melted coconut oil (160ml)
3/4 cup applesauce (180g) unsweetened
1 tbsp vanilla extract
1/2 cup strong brewed coffee (120ml) or sub more non-dairy milk
Peanut Butter Frosting
2 cups non-dairy cream cheese (450g) softened
8 tbsp creamy peanut butter melted
1 cup powdered sugar (100g) sifted (or more to taste)
1 tsp vanilla extract
Chocolate Ganache
4,5 oz Vegan dark Chocolate (120g) chopped
5 tbsp non-dairy milk or cream
Topping
1 cup Salted Peanuts
.
Instructions
Chocolate Cake
Preheat oven to 350˚F (175˚C) and grease two 8-inch (20cm) cake pans. (You can also line them with parchment paper for easier removal).
In a measuring jar, add non-dairy milk and vinegar. Stir to combine and set aside until it curdles to create vegan buttermilk.
Sift the flour, cornstarch, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl and give a good whisk to combine.
Add the melted coconut oil, applesauce, vanilla, and vegan buttermilk. Mix on medium speed using a handheld mixer until well combined. Lower the speed and pour in the coffee, continuing to mix until combined. (If you like the cake sweeter, add more sugar to taste).
Divide the batter evenly into the prepared cake pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. (Please do not overbake, if you want a moist chocolate cake).
After baking let the cakes cool for 10 minutes in the pan, then remove and let them cool completely before frosting.
.
Peanut Butter Frosting
Mix the non-dairy cream cheese with a handheld mixer until creamy. Then stir in creamy peanut butter and vanilla. Sift in powdered sugar and mix until well combined and creamy. (If it’s too firm and not spreadable, stir in a bit of non-dairy milk. If it is too soft, add more powdered sugar).
Continued below ⬇️">
biancazapatka ❤️
.
Ingredients
Chocolate Cake
1 1/3 cups non-dairy milk (320ml)
1 tbsp apple cider vinegar
2 1/2 cups all-purpose flour (320g) or gluten-free flour, if needed
1 tbsp soy flour (or cornstarch) optional
1 1/3 cups organic cane sugar (270g) or sub granulated sugar
3/4 cup cocoa powder (65g)
2 tsp baking powder
1 tsp baking soda
pinch of salt
2/3 cup melted coconut oil (160ml)
3/4 cup applesauce (180g) unsweetened
1 tbsp vanilla extract
1/2 cup strong brewed coffee (120ml) or sub more non-dairy milk
Peanut Butter Frosting
2 cups non-dairy cream cheese (450g) softened
8 tbsp creamy peanut butter melted
1 cup powdered sugar (100g) sifted (or more to taste)
1 tsp vanilla extract
Chocolate Ganache
4,5 oz Vegan dark Chocolate (120g) chopped
5 tbsp non-dairy milk or cream
Topping
1 cup Salted Peanuts
.
Instructions
Chocolate Cake
Preheat oven to 350˚F (175˚C) and grease two 8-inch (20cm) cake pans. (You can also line them with parchment paper for easier removal).
In a measuring jar, add non-dairy milk and vinegar. Stir to combine and set aside until it curdles to create vegan buttermilk.
Sift the flour, cornstarch, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl and give a good whisk to combine.
Add the melted coconut oil, applesauce, vanilla, and vegan buttermilk. Mix on medium speed using a handheld mixer until well combined. Lower the speed and pour in the coffee, continuing to mix until combined. (If you like the cake sweeter, add more sugar to taste).
Divide the batter evenly into the prepared cake pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. (Please do not overbake, if you want a moist chocolate cake).
After baking let the cakes cool for 10 minutes in the pan, then remove and let them cool completely before frosting.
.
Peanut Butter Frosting
Mix the non-dairy cream cheese with a handheld mixer until creamy. Then stir in creamy peanut butter and vanilla. Sift in powdered sugar and mix until well combined and creamy. (If it’s too firm and not spreadable, stir in a bit of non-dairy milk. If it is too soft, add more powdered sugar).
Continued below ⬇️">
Best Of Vegan
cookingforpeanuts 🧡
.
Sauté 1 small white onion (small dice) in 1 tbsp neutral oil until translucent, about 5 minutes. Add 3 minced garlic cloves and 1 tbsp finely grated ginger. Sauté until fragrant, about 30 seconds. Add 2 tbsp Thai red curry paste and keep mixing on medium heat, about another minute. Add 1-15oz can coconut milk and 1/2 cup water and stir. Add bite-size broccoli florets (or other quick-cooking vegetables) and extra-firm tofu (3/4 inch cubes) and simmer until broccoli is fork tender. Remove from heat and stir in 1-2 tbsp tamari/soy sauce, 1 tbsp fresh lime juice (or to taste), 1 tsp sriracha (optional) and salt to taste. (Add a little brown sugar if desired.) Topped with cashews, red chili flakes, sesame seeds, fresh basil. Served with zoodles and brown rice + millet ramen.
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