Glutenfree and eggfree chocolate cake
4 tablespoons cocoa
4 dl sugar
3 teaspoons of vanillasugar
1 teaspoon of salt
7 dl semper glutenfree flour
3 teaspoons baking powder
4 dl milk (ricemilk / oatmilk or regular milk)
5 tablespoons neutral oil
Mix all dry ingredients, add liquids
Cook in 175 Celcius degrees for 40 minuts. 20×30 cm.
Frosting:
300 grams confectioners sugar
100 grams milkfree margarin (if unsalted, add 1 teaspoon salt)
1 ½ tablespoons cocoa powder
2 tablespoons of vanilla sugar
3 tablespoons coffee
Cake is great for freeze, but preferrably without the frosting.
Chocolate Banana ice cream
- 4 bananas, peeled, cut into chunks, and frozen
- ¼ cup unsweetened cocoa or similar, like 2 packets The Daily Good Greens Chocolate
- a few tablespoons of water
- 1 chocolate bar (100 grams or 4 ounces), such as SuperFoods Chocolate, chopped into small pieces
- peanut butter and sea salt for topping
- Let the bananas soften for a while at room temperature or in the microwave. You don’t want them to be rock hard because they’ll take a toll on your food processor or blender, but you don’t want them to be soft because you’ll get more of a smoothie texture. They should be frozen but starting to soften on the outside.
- Pulse the bananas in a food processor until smooth. This is a heavy duty task – a blender can do it, but it’s going to need some help (a few stirs here and there) to move through the blender smoothly.
- Dissolve the cocoa in the water to allow it to incorporate into the ice cream better. Add the chocolate paste to the food processor and puree again until incorporated.
- Stir in the chocolate bits and anything else you might like – vanilla, sea salt, etc. Serve topped with drizzled peanut butter!
Avocadocake
For 16-24 people
Bottom Layer:
3 Tb cocoa/cacoa
1/4 cup oats
1/2 cup dates/raisins (I use a mix of both)
1 Tb agave/maple syrup/honey
1/6 cup sprouted flour (or you can use ground flax seed, or ground nuts, buckwheat, etc.)
1 t vanilla extract
3 Tb coconut oil melted
1/4 shredded coconut (optional)
Handful of walnuts
Middle Layer:
1/4 cup cashew butter
2 Tb agave/maple syrup/honey
1 Tb coconut oil melted with 2 Tb coconut butter
1 avocado
1 banana
1 t vanilla extract
1/8 t turmeric
Top Layer: you could just use melted dark chocolate if you want
3 Tb agave/maple syrup/honey
3 Tb cocoa/cacoa
4 Tb melted coconut oil
1 t vanilla extract
Pinch of salt
For bottom layer, process all ingredients except walnuts until smooth. Add walnuts and process until the walnuts are in smaller pieces, but not totally ground up. It should taste and look like semi-crumbly chocolate coconut cookie. Press into baking pan lined with plastic wrap (or oil, or nothing) and refrigerate.
For middle layer, process all ingredients until smooth. Yes… it should be green. But taste it! Mhhhmmm. Carefully spread over bottom layer, making sure not to mix the layers. Put back in the fridge.
For top layer, blend all ingredients until smooth, adding water if needed. It should be like chocolate sauce. Mmm it tastes so dang good. I could eat a bowl of this.
Carefully pour top layer over other two layers, making sure not to mix them. Put back in the fridge one more time and let chill for 1-2 hours until hard, like real Nanaimo Bars.
Pull out of pan if you lined it with plastic wrap, and cut it into bars.
Recipe from This rawsome Vegan life
Eggfree Apple Coconut Cranberry cupcakes
Prep time: 20 Mins
Cook time: 20 Mins
Yields: 15 Regular Size Muffins
Overripe bananas is no problem anymore, just bake these amazing chocolate banana cupcakes. It’s the perfect dessert to please all age groups.
Dry Ingredients:
2 cups all-purpose flour
1/4 cup cocoa
1 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup white sugar
1 teaspoon pumpkin pie spice blend (See below for recipe)
Wet Ingredients:
1 cup mashed apples
1/2 cup milk (I used whipping cream milk, but you can use almond milk, rice milk etc)
1/2 teaspoon vanilla extract
1/3 cup coconut cream (or coconut milk if you don’t find coconut cream)
1 cup Cranberries (sundried (but not too dry)
Procedure:
Preheat the oven to 350F/180C for 15 minutes.
Line 1 – 12 cup muffin pans with paper liners or grease it with non-stick cooking spray. There will be about 16 muffins / cupcakes for this recipe.
In a large bowl sift together the flour, cocoa, baking soda, baking powder, spices and salt. Stir in the sugar and make well.
Add all the wet ingredients (mashed apples / milk / vanilla extract, coconut cream) and mix until just combined.
Scoop out the batter with an ice cream scooper among the 12 (16) cavities. About 2/3rd cup of batter per muffin.
Bake for about 20-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Transfer the pan to a wire rack to cool.
If using paper liner, you should be able to lift the muffins off the pan after 5 minutes.
Cool it completely on a wire rack before storing them / decorating them / serving them.
These come out real fluffy and delicious !
I found the original recipe at www.Egglesscooking.com, but I have edited it some to my own taste and preferances.
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Pumpkin Pie Spice Blend
Yield: about 5 tablespoons
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
1 ½ teaspoons ground allspice (can be skipped)
1 ½ teaspoons ground cloves
Combine spices in a small bow, mix well to combine. Store in a small jar or spice container.
Crispy Chocolate Chip Cookies
These lovely chocolate chip cookies are crispy and very tasty.
They are made with Sweetened Condensed milk which works as an egg replacer in this recipe.
Yields: 30 cookies
Preparation Time: 20 minutes
Cooks: 15-20 minutes (depending on your oven – Mine were done after 17 minutes)
Ingredients:
1 Cup Butter (Softened to room temperature)
1/2 Cup Granulated Sugar
1/2 Cup Sweetened Condensed Milk (1 Can)
1/2 Teaspoon Vanilla Extract
2 Cups All Purpose Flour
1/4 Cup Cocoa Powder
1 Teaspoon Baking Powder
1.5 Cups Semi-Sweet Chocolate Chips/Chunks (I Used White Chocolate Chips)
Optional Nuts (I Used Chopped Walnuts For 1 Batch)
Procedure:
- Preheat the oven to 180C (350F) for 15 minutes.
- Grease baking sheets or line it with parchment paper.
- Beat the butter and sugar together in a large bowl until pale and creamy (for 5 minutes).
- In a separate bowl, sift the flour, cocoa and baking powder and combine well.
- Pour in the condensed milk, vanilla extract and beat to combine.
- Stir dry ingredients into the butter mixture, then add the chocolate chips and nuts (if using).
- Combine it well using a spatula. Don’t beat it.
- Take a tablespoonful of dough, roll it and flatten it using your fingers.
- Grease the tablespoon, so that the dough will fall off easily.
- Bake it for 15-18 minutes, or until golden brown. (The color check can be done if using all purpose flour only. Mine were done at 17 minutes).
- Let the cookies cool for 5 minutes in the baking sheet itself. Don’t try to remove it. It may look unbaked but it will become hard on the baking sheet itself.
- After 5-10 minutes, using a spatula transfer the cookies to a wire rack to cool completely.
Notes:
- If you are using a dark (black) color non stick baking sheet, reduce the baking time by 1 or 2 minutes, so that the bottom does not get burnt.
- The cookies were crispy, not chewy. So if you want a chewy chocolate chip cookie, I think decreasing the quantity of butter or increasing the all purpose flour would be helpful.
The original recipe was found at www.egglesscooking.com
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