Vegan Chocolate Cake

Ingredients:

1 1/2 c. flour
1 c. sugar
1/4 c. unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
1/3 c. vegetable oil
1 tsp. vanilla
1 tsp. white vinegar
1 c. water
2 tsp. instant coffee

Preheat the oven to 350 degrees. Spray a 9 inch round cake pan with non stick cooking spray. In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, salt and instant coffee together. Add in the wet ingredients and whisk until the batter is smooth and there are no more lumps left. Pour into the prepared pan and bake for around 28-30 minutes. Remove from the oven and let cool 10 minutes in the pan, then transfer the cake to a wire rack to cool fully. Dust with powdered sugar when the cake is cool and serve with fresh fruit!

Deviled Chickpea Crostini

 

This vegan recipe tastes just like deviled eggs only has a great crunch from the bread. The filling would also be great on sandwiches or in lettuce wraps! Have fun with it and add toppings like radishes, cilantro, shredded carrots, this is another one of those very versatile recipes.

Ingredients:

15 oz. can chickpeas, drained
4 tsp. white vinegar
2 Tbs. minced yellow onion
2 Tbs. olive oil
1 Tbs. water
1 1/4 tsp. Champagne mustard
1/4 tsp. salt
14-18 slices ciabatta (or other baguette)
1 large cucumber, cut in thin slices
Chives

In a food processor, combine the chickpeas, vinegar, onion, olive oil, water, mustard and salt together mixing on the "pulse" function until a thick paste forms. Preheat the oven to broil and lay your bread slices in a single layer on a baking sheet. Drizzle with additional olive oil if you would like, and broil for around 2-3 minutes until the tops are golden brown.

Spread a very thin layer of the chickpea mixture on top of each slices of bread. Place three thin slices of cucumber on top. Add additional chickpea mixture on top by either spreading with a knife (which is what I did to keep it easier), or by piping. Sprinkle a small amount of chives on top.

Vegan Chocolate Cake

Photos by KPC Photography

Ingredients:

1 1/2 c. flour

1 c. powdered sugar

1 tsp. baking soda

1 tsp. salt

1/4 c. cocoa powder

1/3 c. vegetable oil

2 tsp. white balsamic 

1 tsp. vanilla

1 c. cold water

Preheat the oven to 350 degrees. Whisk the dry ingredients together in a large bowl. In a smaller bowl, mix the wet ingredients together. Pour the wet ingredients into the dry and gently mix until well combined. Spray a cake pan with non stick spray, and flour. Pour the mixture into the pan. Bake for 30 minutes, and flip over onto your serving dish. Sprinkle with a few chocolate chips, unless you want to frost. Let cool fully before covering. 

Vegan Chocolate Cupcakes

Ingredients:

1 1/2 c. flour

1 c. granulated sugar

1 tsp. baking soda

1 tsp. salt

2/3 c. cocoa powder

1/2 c. oil

1 c. water

2 tsp. vanilla extract

1 tsp. white balsamic vinegar

1/8 c. instant coffee granules

Blend all ingredients at the same time in a mixer until well combined. Preheat oven to 350 degrees. Line mini muffin tins with cupcake wrappers. Spoon batter 3/4 of the way full and bake for 15 minutes. Let cool. 

Don't let the balsamic vinegar scare you... these cupcakes are so moist you will never know they are egg-less!