Vegan Chocolate Cupcake Recipe

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 3/4 cup granulated sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder, Dutch-processed or regular
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Recipe taken entirely from Chow.com. 

Vegan Buttercream Frosting--good for piping

1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine (earth balence)
3 1/2 cups powdered sugar (sifted if clumpy)
1 1/2 teaspoons vanilla
1/4 cup soy milk

beat the shortening and margarine until well combined and fluffy
add the sugar and beat for about 3 more mins
add the vanilla and soy milk and beat for 5-7 mins until fluffy.

Recipe taken entirely from chow.com

Healthy No Bake Cookies

Best No Bakes I've ever had, hands down! Delicious! 

3 tablespoons almond milk
1/3 cup turbinado sugar
1 tablespoon cocoa powder
1 1/2 teaspoons vanilla
1/3 cup all natural crunchy peanut butter
1/8 cup wheat germ (heaping)
1 1/2 teaspoons ground flax meal (optional)
1 cup quick oats (scant)

~yield 12 cookies

 

Heat milk, sugar and cocoa powder over high heat until boiling, stirring constantly.

Take off heat and stir in vanilla and peanut butter; stir until peanut butter has melted completely.

 

Stir in wheat germ, flax meal and oats. 

Put on baking sheet lined with parchment and freeze 10-15 minutes until set. 

*each cookie has about 100 calories including, 2 g fiber, 35 mg potassium, 3.2 g protein, 5% vitamin E, 6 g sugar & 4 g total fat

Date Squares

Filling: 
2 cups pitted dates, roughly chopped
1/2 cup (juice from 1 lemon + enough water to make 1/2 cup)
1/4 tsp salt
1-1.5 tsp lemon zest

Crust:
2 cups quick oats
1 cup unbleached flour
1/4 cup unrefined sugar
1/2 tsp salt
1/2 tsp baking soda
1/3 cup maple syrup
1/4 cup canola oil
1 tsp vanilla

For Filling: Over medium heat combine dates, water, lemon juice w/ water, and salt. Cook 8-10 minutes until dates break down and smooth out. Remove from heat and add zest.

For Crust: Combine dry ingredients in large bowl. In small bowl combine maple syrup, canola oil and vanilla. Add wet to dry, until well combined. Put 2/3 of mixture in lightly oiled 8x8 pan & press in. Pour date mixture on top and sprinkle remaining crust mixture and press down gently.

Bake 28-32 minutes until golden brown.

Chocolate chip cookies

1 cup unbleached flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup unrefined sugar
1/4 tsp salt
1/3 cup maple syrup
1/4 tsp molasses
1-1.5 tsp vanilla
1/4 cup canola oil (generous)
1/3 cup mini chocolate chips

Preheat oven to 350. Mix wet & dry ingredients separately, then combine. Add chocolate chips last, until use combined. Bake for 11 minutes, let cool on pan no more than 1 minute and transfer to cooking rack.