One Bowl Vegan Chocolate Cake

I have a baking ego.

I don't know where it came from. For some odd reason though I think I can drastically change a recipe (a.k.a. substitute half of the ingredients in the recipe for different ingredients that I deem "healthier") and still achieve the same result.

It never works.

Thankfully, I still learn a lot in the process and have even had accidents turn into masterpieces. Like this Vegan Chocolate Cake. It was my friends birthday a week ago and we invited her and her husband over for some birthday dessert. I asked her what her favorite flavors and/or desserts were and she mentioned brownies and ice cream.

While her and her husband aren't vegan, they have been in the past and often eat vegetarian meals. Any time we have them over I take advantage of trying out new vegan dishes, because I know that they don't mind meatless meals. More importantly, whenever we have anyone over for dinner I always like to make a vegan dessert. That way I don't sit there awkwardly watching everyone else eat their dessert while they wonder if I have a thing against chocolate. That will never happen. 

So for my friends birthday dessert I wanted to make vegan brownies. I also wanted the ingredients to be ones that I felt good about putting in my body. There are tons of vegan brownie recipes out there that call for two cups of sugar and a cup of oil and I'd rather just not go there. So after a bit of searching I found a recipe that used whole wheat flour, avocado and a little bit of olive oil. I didn't have an avocado on hand so I used unsweetened applesauce instead. I also wanted these brownies to be made only with agave nectar instead of white and brown sugar, so I cut out the white and brown sugar and replace some of the wet ingredients with agave. The batter tasted great and it wasn't as runny as some other brownie batters I've made in the past, so I was feeling optimistic. 

When I checked on the "brownies" close to when they were supposed to be done I realized that they had risen a lot and that it was looking and feeling more like a cake. Whoops. I figured I would just roll with it, whip up some type of frosting or glaze to pour on top and call it a night. I remembered that my mom used to always make this ah-maaaaazing chocolate sauce using milk, chocolate chips and vanilla so I thought I'd make it using vegan ingredients and pour it on top of the cake.

Oh. My. Goodness. The result was one decadent, rich chocolate cake. I didn't want my piece to end! Everyone thought it was a hit and my friend didn't care in the slightest that it wasn't brownies. 

Failure turned success. Finally.

Vegan Chocolate Cake with Fudge Icing

(Serves 8)

Ingredients:

• 1/4 cup applesauce
• 1/4 cup olive oil
• 3/4 cup maple syrup or agave nectar
• 1/4 cup water
• 2 teaspoons apple cider vinegar
• 1 teaspoon vanilla
• 1 cup whole wheat flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 1/2 teaspoon cornstarch
• 1/2 teaspoon sea salt
• 1 cup vegan chocolate chips
• 1 batch Vegan Fudge Sauce or icing of choice

Directions:

1. Preheat your oven to 350 degrees and spray a loaf pan with cooking spray.
2. In a large bowl whisk together the applesauce and olive oil until smooth. 
3. Add in the remaining wet ingredients (until vanilla) and mix until combined.
4. Add in the flour, cocoa powder, soda, starch and salt and stir until you get a thick batter.
5. Fold in the chocolate chips.
6. Pour the batter into your prepared pan and bake for about 30 minutes until a toothpick inserted into the center comes out clean. My edges cooked quicker so make sure you check the center of the cake!
7. Let the cake cool, remove from the pan and top with Easy Vegan Fudge Sauce.
8. Cut and dig in!

Eat Consciously,

Faith

Pumpkin Cinnamon Rolls with Candied Pecans...A New Family Tradition!

These cinnamon rolls are finger lickin' good. I made them for Brett and my one year anniversary last weekend and we were both in heaven as we ate them. It's not everyday that Brett gives me a high five after something I've created myself! Don't let the name fool you either. They may sound complicated, but they really aren't hard to make. I hope you try them and if you do, I'd love to hear how they turn out!

To be honest, experimenting with cooking and baking when I first went vegan wasn't easy. I didn't have enough basic knowledge of the science behind cooking and baking in general, so trying to create my own recipes without using any meat, eggs or milk wasn't easy! There were definitely nights of cooking that left me discouraged and wanting to give up on my new dairy and meat free life. 

I'm so glad I stuck with it and kept researching and practicing, because it's starting to pay off. I don't botch as many meals as I used to and lately the recipes I've created myself have turned out pretty good. "Pretty good" being the key phrase. I still have a lot of learning to do, but I must say that these cinnamon rolls turned out better than pretty good. They are now officially going to show up at special VanderMolen events, holidays and celebrations. 

Well, enough talking. Let's get to the recipe!

Pumpkin Cinnamon Rolls with Candied Pecans

(Makes 8 rolls)

Ingredients:

For the dough:

• 1/4 cup + 2 tablespoons almond milk, divided
• 2 tablespoons earth balance
• 2 tablespoons sugar, divided
• 1 teaspoon active dry yeast
• 2 tablespoons unsweetened applesauce
• 1/2 teaspoon salt
• 3/4 cup pumpkin puree
• 3/4 cup whole wheat flour (scoop and sweep)
• 1 1/4 cup all-purpose flour, divided

For the Cinnamon Sugar Filling:

• 1 tablespoon earth balance
• 1/2 tablespoons cinnamon
• 1/4 cup brown sugar

For the Candied Pecans:

• 1/4 heaping cup pecans, chopped
• 1 teaspoon earth balance
• 1 tablespoon sugar

For the Sugar Glaze:

• 1/4 cup powdered sugar
• 2-4 teaspoons almond milk

Instructions:

1. To form the dough, start by combining the 1/4 cup of milk and 2 tablespoons of butter in a heat-safe bowl and microwave it for about 40 seconds until the butter is completely melted. Set aside to cool a little.
2. While the milk/butter mixture is cooling, combine 2 tablespoons of milk with 1/2 tablespoon of sugar in a bowl and mix. Sprinkle the yeast on top and stir. Set it aside until the mixture is foamy (about 10-15 minutes).
3. After the yeast mixture has gotten foamy, stir in the milk/butter mixture, followed by the applesauce, remaining 1 1/2 tablespoons sugar and salt. Then add in the pumpkin puree and whisk until smooth.
4. Add the whole wheat flour and 1 cup of the all-purpose flour into the wet ingredients and stir until a sticky, shaggy dough forms. Use your hands to knead everything together into a moist dough.
5. Turn the dough onto a floured surface and knead for about 10 minutes, adding up to 1/4 of the remaining all-purpose flour as needed. Only add in as much as is needed to keep the dough from sticking to the kneading surface anymore.
6. Form the dough into a ball and place it in a large, greased bowl. Cover it with a towel or plastic wrap and let it sit in a warm place for 1 1/2 - 2 hours until doubled in size. (I turned my oven on to 200 degrees for a couple minutes and then turned it off. I covered my bowl with aluminum foil and placed it in the turned-off oven.
7. As the dough rises make your cinnamon and brown sugar filling by stirring together the 1/2 tablespoon of cinnamon with the 1/4 cup of brown sugar. Set aside.
8. Prepare a 8" x 8" baking dish with cooking spray and set it aside
9. After the dough has risen, punch it down to deflate it. Lightly flour a clean surface and use a rolling pin to roll the dough out into a large rectangle. Have the long edge be parallel to you.
10. After you've rolled out the dough, rub 1 tablespoon of earth balance across the surface and then sprinkle the cinnamon and brown sugar mixture all over the earth balance spread.
11. Roll up the dough starting at the long end nearest you until you get a log. Seal the long edges together by pinching the dough. 
12. Use a serrated knife to cut the log into 8 sections. Place the rolls into your prepared baking dish.
13. At this point you can over the pan with plastic wrap and put it in the fridge until ready to bake. If you do this, let the dough sit out for about 1/2 hour until the dough is at room temperature and the rolls have risen some.
14. If you are baking your rolls right away, preheat your oven to 350 degrees and as your oven heats, allow your rolls to rise a little by placing them in a warm place.
15. Bake the rolls uncovered for 20 minutes or until golden and cooked through. 
16. Prepare the sugar glaze and candied pecans as they bake.
17. For the sugar glaze, start by mixing 1/4 cups of powdered sugar with 2 teaspoons of almond milk. Add milk 1 teaspoon at a time until you get the right consistency.
18. For the candied pecans, heat the teaspoon of butter in a small skillet. Once it melts add in the sugar and nuts and stir continuously for about 3-5 minutes. You don't want them to burn! Pour the nuts out onto a plate with parchment paper and allow the carmel coating the harden.
19. Remove the rolls from the oven after they have finished baking and drizzle the sugar glaze on top. Sprinkle with candied nuts.
20. Serve warm!

Notes: You can store the leftovers in an airtight container in your fridge for a few days. Reheat the rolls for about 20 seconds in the microwave.

Adapted from The Bright-Eyed Baker.

Let your dough rise for 1 1/2 - 2 hours in a warm place.

Roll the dough into a rectangle on a floured surface.

Cover with earth balance and sprinkle with the cinnamon and brown sugar filling.

Roll it up into a log and seal.

Cut the dough into 8 sections and place in a greased baking dish.

Let the rolls sit for a few minutes while you pre-heat your oven.

Prepare the sugar glaze and the candied pecans while the rolls are baking to perfection.

Remove the rolls from the oven and drizzle with the sugar glaze.

Top with the candied pecans and dig in!

I promise they won't last long.

Eat Consciously,

Faith

Lemon Poppy Seed and Yogurt Pancakes

I love Saturday morning pancakes...especially for lunch on Friday because you're working from home and are still wearing your PJs. Yesterday Brett and I did just that. We worked from home and didn't get dressed until 5 PM when we had to leaving to go watch Frozen. Rough life right? My office was doing an outdoor showing of Frozen and they give away free hotdogs, pop corn, chips and slushies. It's always fun to watch a clean movie outside on a nice, Florida evening with friends.

But back to food.

I never get sick of breakfast food, but I rarely spend more than a few minutes zapping some oatmeal in the microwave or pouring almond milk over a bowl of cereal. Yesterday though I was craving some lemon poppy seed pancakes and thankfully that sounded good to Brett too. 

Lemon poppy seed is one of my all-time favorite flavor combinations. If I had to choose one kind of muffin to eat for the rest of my life, lemon poppy seed would win. Hands down. And we all know there are some amazing muffins out there. 

It just light and sweet but not too heavy. I whipped these up with half whole wheat flour and half all-purpose flour and I used almond milk and my homemade non-dairy yogurt as the main wet ingredients. Add in some lemon juice, zest and some poppy seeds and then you're good to go!

Look how light and fluffy those lil' guys look!

And you can never go wrong with some earth balance and agave on top. Perfection.

This was a new recipe and I'm happy to say that it is Brett approved. I was pretty pleased with the results myself. It's so fun to make something common like pancakes a little more special, especially on a Friday afternoon.

Lemon Poppy Seed and Yogurt Pancakes

(Serves 3-4)

Ingredients:

• Scant 1/2 cup almond milk
• 3 tablespoons fresh lemon juice
• 1/2 cup non-dairy, plain yogurt
• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
• 2 tablespoons applesauce
• 1/2 whole wheat flour
• 1/2 all-purpose flour
• 2 tablespoons natural cane sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons poppy seeds
• 1 teaspoon lemon zest (about 1 lemon's worth)

Directions

1. In a small bowl, stir the lemon juice and milk together and set it aside for a few minutes to curdle.
2. Prepare your flax egg by whisking 1 tablespoon ground flaxseed and 3 tablespoons of water together. Set aside. 
3. In a medium sized bowl mix together the dry ingredients: flours, sugar, baking powder, baking soda, salt, poppy seeds and zest.
4. Add in the yogurt, flax egg and applesauce to your milk and lemon mixture and stir until combined.
5. Pour the wet ingredients into the dry ingredients and mix until mostly lump free.
6. Using a skillet and some cooking spray, cook about 1/4 cups of batter at a time, flipping each pancake when the edges begin to bubble and the bottom is golden brown.
7. Serve warm with earth balance spread and your choice of syrup!

Eat Consciously,

         Faith

Fiberlicious Pumpkin Bran Muffins

Toasted wheat bran.

Plump raisins.

Pureed pumpkin.

Whole wheat flour.

With ingredients like these, you know you're gonna have some delicious and healthy muffins. 

I've always loved "bran" flavored foods and I'm one of those weird people that prefers plain cereal like All-bran and cheerios over lucky charms and captain crunch. A few weeks ago when Brett and I were in Arkansas for work we went to Cracker Barrel (Oh Cracker Barrel. So many childhood memories!) with my cousin and her boyfriend. Brett got a bran muffin to take with him as a snack for later and ever since then bran muffins have been on my mind. I just haven't been home long enough to make a batch.

Thankfully, Brett and I are home for a whole month so I've been able to cook and bake my heart out! Obviously one of the first things I made were these muffins. I had no idea wheat bran was so dang cheap! Bonus. The rest of the ingredients I already had on hand which made these really easy to whip up.

They're sweetened with pureed raisins, molasses and brown sugar and I used applesauce instead of oil which made them really moist. The pumpkin flavor is subtle, but delicious. 

If you're a fan of nuts, walnuts would be great in these.

I stored them in a zip-lock bag in the fridge and we've been enjoying them for breakfast and as a quick snack all week! If you're a meal planner, you should definitely add these muffins to your weekly menu.

Pumpkin Bran Muffins

(Makes 16 muffins)

Ingredients:

• 2 cups wheat bran, toasted
• 1 1/4 cups raisins, divided
• 3/4 cup water, divided
• 1 cup pumpkin puree
• 1/3 cup molasses
• 1/2 cup dairy-free, plain yogurt
• Zest of one orange
• 1/2 cup light brown sugar
• 1/4 cup unsweetened applesauce
• 1 tablespoon ground flaxseed + 3 tablespoons water
• 1/2 cups all-purpose flour
• 1/4 cup whole wheat flour
• 1 teaspoon pumpkin pie spice
• 1 1/4 teaspoon baking powder
• 1 1/4 teaspoon baking soda
• 1/2 teaspoon salt

Directions:

1. Preheat your oven to 400 degrees and grease 2 muffin tins and set them aside.
2. Spread the wheat bran on a baking sheet and toast in the oven for about 5 minutes. Stir once to help it toast evenly.
3. While the bran is cooking make your flax egg by whisking the flaxseed and water together in a small bowl. Set aside.
4. In a small sauce pan, heat 1/2 cup of raisins with 1/4 cup of water. Let the raisins simmer until all of the water is absorbed. 
5. Puree the raisins in a food processor with the molasses and pumpkin puree until smooth.
6. In a large bowl mix together the toasted wheat bran, plain yogurt and 1/2 cup water. 
7. Add in the raisin/pumpkin puree, orange zest and brown sugar and mix. 
8. Stir in the applesauce and flax egg.
9. In a separate bowl whisk the flours, pumpkin pie spice, baking powder, baking soda and salt. Then pour these dry ingredients into the wet ingredients and stir until just combined.
10. Fold in the remaining 3/4 cup raisins.
11. Spoon the batter into the greased muffin tins and bake for 22-25 minutes or until the centers have set. 
12. Let cool in the pans for a few minutes before removing to a plate or wired rack to cool. 
13. Store in a zip-lock bag in the fridge or freeze.

Notes: "Veganized" from According to Elle.

1/16th of this recipe gives you almost 6 grams of fiber and 3 grams of protein. Not bad for 130 calories of goodness!

Eat Consciously,

Faith

Almond Pulp Freezer Fudge

I love Saturdays. Period.

Brett and I left the house this morning at 8:30 for a morning of fun errands. First, he went to a boxing class while I hit up Whole Foods. I got rolled oats, nutritional yeast and wheat bran from the bulk section and two cartons of almond milk (to try and make homemade yogurt with...I'll keep you posted) and only spent 8 bucks! That's a win.

After Brett got out of class we sold some of our books at a book store. We only made $25 for a lot of books, but it felt good to get them out of the house and to make some money. We are slowly trying to get ride of things we don't need and sell some of our bulky furniture in preparation for moving to NYC. Slowly being the key word. We're getting there though!

Next was the Farmer's Market in Winter Park...or at least so we thought. Traffic was crazy the closer we got to the market. Luckily we found parking not to far away. Once we made it to Park Ave, the main street in Winter Park, we realize why there was so much traffic. There was an art show! Hundreds of people were there perusing the art, eating popcorn and hot dogs and just enjoying the beautiful, Florida weather. The Farmer's Market wasn't happening, but all the art we got to see made up for it. I'm amazed by people's artistic abilities. Incredible. 

We walked around for a while until Brett wanted some food. He got a Burger at BurgerFi, a new-ish restaurant in Winter Park and then we headed home. 

I guess I'll stop boring you with Brett and my Saturday shenanigans and get to the good stuff. Fudge! The last recipe I posted was for Homemade Almond Milk and I mentioned that there are different ways you can use the almond pulp that is left over after you make your milk. No reason to waste all that nutritious goodness!

This fudge is easy and healthy and I just keep it in the freezer for a quick sweet tooth fix. Enjoy!

Almond Pulp Freezer Fudge

(Makes 30 squares)

 Ingredients:

· 1/2 cup old-fashioned oatmeal

· 1/2 cup raw almond pulp

· 3 tablespoons cocoa powder

· 2 tablespoons agave nectar

· 1/4 cup almond milk

· 2 tablespoons coconut oil

· 2 tablespoons applesauce

· 1/2 teaspoon sea salt

  

Directions:

1. Line an 8 x 8 baking dish with wax paper and set aside.

2. Using a food processor, start by processing the 1/2 cup of rolled oats into oat flour.

3. Add in remaining ingredients and puree until smooth. You may need to stop and push down the sides with a spatula occasionally.

4. Once smooth, pour into your prepared baking dish.

5. Freeze for 2-3 hours. Then remove the fudge from the dish and cut into pieces. I cut mine into 30 pieces, but you can make them whatever side you want.

6. Store in the freezer and enjoy!

Notes: Adapted from here.

 

Eat Consciously,

     Faith