Fragrant Vanilla Cake

Tag: spice

  • Vegan Pumpkin Spice Latte Layer Cake

    Vegan Pumpkin Spice Latte Layer Cake

    Everyone is obsessed with pumpkin spice lattes this time of the year, and I am not surprised, since I am a big anything pumpkin lover myself.  And, I admit that I buy them from local coffee shops.  But they have to be good ones made with real pumpkin and spices not just fake flavoring.  We have some shops that make some really good ones around here, like Bootstrap Coffee Co. Their drinks are amazing, and they make really good oatmilk lattes!  You know what also goes really well with a good pumpkin spice latte?  A sweet treat to enjoy it with, like this Pumpkin Spice Latte Layer Cake!  It has all of the flavors of a pumpkin spice latte but in cake form.  I had made a similar cake like this before and posted it on here, but I thought it was time for a new and improved version, so here you go!  If I make improvements on a recipe I like to post the new one, so you get the best results.
    For the Pumpkin Spice Latte Layer Cake layers, I used plenty of pumpkin (the canned variety to make it more simple and easy since I don’t always want to roast a pumpkin and puree it), and my spices that I always use in my pumpkin pie, cinnamon, ginger, nutmeg and cloves.  I wanted to cake layers to remain moist and soft even when refrigerated so I chose avocado oil in place of the coconut oil this time and the texture was perfect!  Not only that, the pumpkin and spices were allowed to shine, and the bit of coffee I used in the liquid portion of the batter gave it just the right amount of coffee flavor.  I used maple sugar to sweeten it because I love the flavor with fall desserts and it gives it a caramelly flavor.
    A few notes on this recipe, I often times make oil free and fruit sweetened cakes, and if you came here looking for one of those, then check out my Pumpkin Spice Cake with Cream Cheese Frosting. It is oil free and fruit sweetened and one of my other favorite fall cakes.  Also perfect if you are not a coffee person.  For the frosting portion of this cake, it is important that you use a coconut milk that has most of the can being thick cream, like Thai Kitchen brand (their coconut cream in a can works as well if you happen to have that).  If you do not use a thick brand of coconut milk this recipe will not work and you will end up with runny frosting which is no fun for anyone.  I cannot stress this enough and I would hate to have your cake not turn out. If you are looking for a more traditional frosting for this that is not coconut milk based and less fussy, I can recommend this frosting recipe which is more of a buttercream. This recipe is not gluten free but if you would like to make it gluten free, you can use a gluten free flour like Bobs Red Mill Gluten Free All Purpose Baking Flour subbed 1:1 for the whole wheat pastry. I have used this brand in my cakes and know it works well (I am not sure about other brands as I have not tried them but if you have another brand that you know works well in cakes go for it).
    Back to the fun stuff though, this cake smells so heavenly while baking, it makes me so happy!  Once I had this cake all assembled and it was ready to eat I could not wait to try it!  This cake was sooo good! I have a weekend tradition of enjoying dessert with my coffee, so Eric and I brought some along to our coffee date last weekend and did just that.  This cake is most, sweet and lightly spiced with a hint of coffee and creamy frosting scented with vanilla and coffee!  If you are a pumpkin spice latte fan, definitely give this a try!
    Vegan Pumpkin Spice Latte Layer Cake
    Makes 1 6 inch 2 layer cake
    2 6 inch cake pans
    Cake:
    • 1 1/2 cups organic whole wheat pastry flour (or regular AP flour)
    • 1 cup coconut sugar
    • 2 Tbsp cinnamon
    • 2 tsp ground ginger
    • 1/2 tsp ground nutmeg
    • 1/4 tsp cloves
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 3/4 cup pureed pumpkin or squash
    • 1/4 cup avocado oil
    • 1 Tbsp pure vanilla extract
    • 2 tsp maple extract
    • 1/2 cup + 2 Tbsp strong brewed espresso coffee
    • 2 Tbsp apple cider vinegar

     

    Frosting:

    • 1 15 oz can organic full fat coconut milk or coconut cream, chilled (use the kind that has at least 3/4 of the can thick cream like Thai Kitchen brand or this recipe will not work and frosting will be runny)
    • 1/2 cup raw cashew butter
    • 1/3 cup maple syrup
    • 2 Tbsp strong brewed espresso
    • 1/4  tsp sea salt
    • 2 tsp pure vanilla extract
    • 1/2 tsp maple extract (optional)
    • 3/4 cups coconut butter (not oil), warmed to liquid

     

    Instructions:
    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray.
    3. Whisk flour, baking soda, spices, salt, and sugar in a large bowl to blend well. Whisk pumpkin, oil, maple extract, vanilla extract, and coffee together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar until pale swirls form in the batter and it is well combined.
    4. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean with a few crumbs attached, about 30 minutes. Remove from oven.
    5. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pans to loosen. Turn cakes out onto two plates; peel off parchment paper.
    6. Meanwhile, to make the frosting, combine all ingredients but the coconut butter, in a high speed blender or food processor and blend until smooth.  With the motor running, add the coconut butter and process a minute more (if it starts to get lumpy at all during the process it is just the fat separating because it is 2 different temperatures.  Just continue to blend until it is smooth, and it will get warm so it will just have to chill longer). Pour the frosting into a bowl and let sit in the freezer until the consistency of whipped cream, whisking every 15 minutes (this may take anywhere from 15 minutes to hour to an hour depending on how warm it has gotten and which appliance you used).
    7. When ready to frost, place one cake layer on a plate. spread frosting about 1/2 inch thick over the first layer, then top with the second. Spread remaining frosting over the top and down the sides of the cake. Decorate the top with coffee beans, and pipe remaining frosting onto it if desired.

     

    Store any leftover cake in the refrigerator for up to 1 week in a covered container.

     



  • Vegan Pumpkin Bars

    Vegan Pumpkin Bars

    I bought my first can of pumpkin last week. I have been wanting to make something with pumpkin since the beginning of September which is considered pumpkin season start to me!  I have made a few pumpkin spice lattes, but a dessert sounded nice. I will make a pumpkin pie later in the season, since that is more Thanksgiving like, but I decided to make some vegan pumpkin bars. I made some raw ones many years ago, but I have never actually made baked ones so I figured I would give that a go.

    I always liked pumpkin bars back in the day, those cakey ones with the sweet cream cheese frosting on top!  For these, I used something similar to my pumpkin cake base, and baked them in a bigger pan. This batter uses dates as a sweetener, to keep them nice and moist and give them an almost caramel like flavor that I love.  The batter is actually oil free too, I use almond butter instead to give it richness.

    I used whole wheat pastry flour for these, but if you wanted to make them gluten free, I can recommend Bob’s Red Mill All Purpose Baking Flour instead and subbing it 1:1.  I have used this brand before and it comes out just as delicious with the same texture.  This batter is super delicious.  Yes, of course I sampled it!  That is one of my favorite parts of the baking process after all! They baked up nicely, and made my kitchen smell amazing! I have to say, pumpkin spice is one of my favorite aromas in the world!

    Lastly, I made a rich cream cheese frosting to spread over them, because that is an essential part of these bars as far as I am concerned.  They turned out so heavenly!  The soft lightly spiced sweet pumpkin cake was perfect with the luscious smooth vanilla cream cheese frosting!  If you are in a pumpkin dessert eating mood like I am, definitely give these a try!

    Vegan Pumpkin Bars
    Makes 16 bars

    Ingredients:

    8×8 inch square pan

    Cake:

    • 3/4 cup organic whole wheat pastry flour*
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp sea salt
    • 1 1/2 tsp cinnamon
    • 1/2 tsp ginger
    • 1/4 tsp nutmeg
    • 1/4 tsp cloves
    • 2/3 cups packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the soaking water reserved
    • 2 Tbsp almond butter
    • 1 tsp pure vanilla extract
    • 1/2 cup pumpkin puree
    • 1 Tbsp apple cider vinegar

     

    Frosting:

    • 3/4 cup canned full fat organic coconut cream  (you want a brand that is mostly the thick cream like Thai Kitchen full fat coconut milk or coconut cream or it will not work), chilled
    • 1/4 cup raw cashew butter
    • 2 Tbsp maple syrup
    • 1/2 tsp pure vanilla extract
    • 1/8 tsp sea salt
    • 1/8 tsp lemon juice or apple cider vinegar
    • 1/4 cup plus 2 Tbsp cup melted coconut butter (warmed to liquid)

     

    Directions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Line an 8×8 inch square pan with parchment paper.
    3. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick.
    4. Whisk flour, baking powder, baking soda, spices and sea salt in a large bowl to blend well.  Set aside.
    5. Place dates, reserved water, almond butter, pumpkin puree, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    6. Transfer batter to prepared pan and bake until tester inserted into center comes out clean, about 20 minutes.
    7. Cool bars completely.
    8. To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten.  Once it is ready place in the refrigerator until ready to frost.
    9. When ready to assemble, spread frosting over the top of the bars, cut into bars and enjoy!

     

    Keeps for up to 1 week covered in the refrigerator.

    *If you would like to make this gluten free, swap the whole wheat flour for Bob’s Red Mill Gluten Free All Purpose Baking Flour (I have tested this brand and know it works, but have not tried other brands so I am not sure if they would turn out the same).

     

  • Classic Vegan Carrot Cake

    Classic Vegan Carrot Cake

    Spring is finally here!  Well, calendar wise at least, it is still a bit chilly but there are glimpses of it with the pussy willows popping out along the pond, and a few plants starting to sprout out of the ground, plus of course the longer days.  After winter I am all about anything over 40 degrees and consider it nice.  Since we are into spring now, and there isn’t much you can do right now besides stay home (and go to work if you are in one of the jobs still open like mine, since I work in a grocery store), it is the perfect time to bake something.  It has been kind of a mad house at work lately, with everyone trying to get their groceries and just a weird time in general with this whole corona virus thing, that baking brings me a bit of calm as well.

    I had some carrots on hand, so I decided to make a carrot cake.  Now, I have made fancy ones in the past with lots of add ins, and although I like to do stuff like that, I realize that not everyone likes that kind of carrot cake, and they just want a classic one.  With plenty of carrots, a little spice and cream cheese frosting. I see people asking for a recipe like this a lot, so I figured I would make one.  Also, carrot cake just sounded good.

    This cake is pretty easy to make, for the batter I used a whole wheat pastry flour but you could use regular flour if you prefer that (or see below for a GF option).  I added in cinnamon, ginger and nutmeg, which were always used in the carrot cakes my Mom made growing up, and I used maple sugar to sweeten, because I love the maple flavor it gives the cake. It doesn’t need any oil, unlike the cake I grew up eating though, because I used full fat coconut milk including the cream in this and it works perfect for adding richness.

    I gave it a creamy fluffy faux cream cheese frosting with a full fat coconut milk (cream) base and some Dastony pine nut butter from Raw Guru.  I behaves similarly to raw cashew butter (which could also be used) but is kinder on my stomach (cashews don’t agree with me most of the time).  It gives it that cream cheese like flavor, along with a little lemon juice.  Once the cake was all frosted and assembled I could not wait to try it!  It was heavenly!  Like the carrot cake I remember eating growing up! If you are looking for a good classic carrot cake recipe, give this one a try!

    Classic Vegan Carrot Cake
    Makes one 6 inch cake

    Ingredients:

    one 6 inch cake pan

    Cake:

    • 1 1/2 cups organic whole wheat pastry flour
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1 tsp cinnamon
    • 1/2 tsp ginger
    • 1/4 tsp nutmeg
    • 1/2 tsp sea salt
    • 1 cup maple sugar
    • 2 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 2 tsp pure vanilla extract
    • 2 cups shredded organic carrots
    • 2 Tbsp cider vinegar

     

    Frosting:

    • 1 15 oz can full fat coconut milk (you want to use a brand that is at least 3/4 of the can thick cream or it will not work for this recipe, I like Thai Kitchen brand)
    • 1/2 cup Dastony pine nut butter (or raw cashew butter or macadamia nut butter)
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1 tsp lemon juice or cider vinegar
    • 1/4 tsp sea salt
    • 3/4 cup melted Dastony coconut butter (not coconut oil)

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil two 6 inch round baking pans and line them with parchment at the bottom so it will not stick.
    3. Whisk flour, baking soda, cinnamon, ginger, nutmeg, sea salt, and sugar in a large bowl to blend well.
    4. Whisk coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.  Fold in the carrots until well combined.
    5. Whisk the cider vinegar into the batter.
    6. Transfer the cake batter to prepared pans.
    7. Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 25 minutes.
    8. Remove from the oven and let cool completely, then un-mold, by cutting around the edges if they are stuck at all, then putting  plate over the top, then flipping it onto that plate then placing a plate on the bottom and flipping it upright onto that plate.
    9. To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten).  Once it is ready place in the refrigerator until ready to assemble.
    10. When ready to assemble, spread about 3/4 cup frosting over the first layer of the cake, then top with the other cake layer.  Spread the remaining frosting over the top and down the sides of the cake.
    11. Enjoy!

    Cake keeps stored in the refrigerator, covered for up to 1 week.

    Notes:

    If you would rather use coconut sugar or even just granulated sugar for this, either will work in place of the maple sugar.

    If you would like to make a 9 inch round cake, double the entire recipe, and bake it in two 9 inch round pans, increasing the baking time to 50 minutes to 1 hour (depending on your oven).

    This cake can be made gluten free by swapping out the whole wheat pastry flour for Bob’s Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).

  • Vegan Pumpkin Spice Latte Mix 

    Vegan Pumpkin Spice Latte Mix 

    I am not much of a coffee drinker, but since it is pumpkin spice latte season, I have had a few in the past couple of weeks when we go out for coffee on weekends instead of my usual matcha latte as a seasonal treat.  I know some people hate these things, and they get a bad rap (probably because a lot of places use overly sweetened flavor syrup for them), but when you get one that is made well, they are truly delicious. The ones I like to get are from local smaller coffee shops that use really good quality coffee and oat milk, and make their own pumpkin spice mix or flavors. It makes all the difference!  Anyways, they are not cheap (at least not to me, because I try to be thrifty) which is why they are a treat normally, so I thought I would try to make my own vegan pumpkin spice latte mix at home so I could enjoy a more cost effective version (and more often).

    Now like I said, I don’t normally drink much coffee so I didn’t have any on hand, but luckily Raw Guru sent me some of their Antioxidant Breakfast Blend Coffee to try so that was perfect timing!  It is a low acid coffee, so kinder on the tummy, which is good for me, since I am not used to drinking a lot of it.  It is a medium roast, but of course you could use whichever roast you like for your lattes! I tried some before I added the mix, and it was good on its own as well, which is important to me because I feel like if you can’t drink coffee plain, it won’t be good for mixed coffee drinks.

    For the mix, I started out with an oat milk base.  Why oat milk?  Well, I feel that it froths the best for a latte, and it is what I always prefer to order when I am at a coffee shop.  I also like oat milk because it has the most neutral flavor when it comes to plant based milk.  Planet Oat is what I usually buy because it has very few ingredients, and not things like added sunflower oil sugar.  I always buy unsweetened milk, as I prefer to add my own sweeteners that aren’t just sugar. To the oat milk base, I added plenty of pumpkin puree.  I wanted this to have actual pumpkin in it, unlike some drink mixes that are just all flavor.  This one has real pumpkin AND the spices!  I also added ginger, cinnamon, nutmeg, and cloves so it had the flavor of pumpkin pie, and a touch of maple syrup to sweeten it.  As you will notice in the recipe, I say 1-3 Tbsp depending on how sweet you like it, and I added 1 because I am one of those people who doesn’t like drinks super sweet.  If you have a sweet tooth go ahead and add more.

    I could not wait to try it!  I took in the delicious aroma of pumpkin spice, took a sip and it was heavenly!  I enjoyed it just as much as the lattes I have enjoyed at coffee shops, and I know it had far less sugar in it so that is a win.  If you are a fan of pumpkin spice lattes, definitely give this a try!  Also if you make something with pumpkin and have a partial can left, like I often do, this is the perfect thing to make with it!  I hope you are all having a wonderful fall!

    Vegan Pumpkin Spice Latte Mix 

    Makes 4 cups, enough for 4 16 oz lattes

    Ingredients:

    • 3 cups thick unsweetened oat milk (I like Planet Oat extra creamy original)
    • 1 cup canned pumpkin puree
    • 1/2 tsp cinnamon
    • 1/2 tsp ground ginger
    • 1/4 tsp cloves
    • 1/4 tsp nutmeg
    • 1-3 Tbsp maple syrup (depending on how sweet you like your coffee)
    • 1 tsp pure vanilla extract

     

    For Serving:

     

    Instructions:

    1. Add all ingredients to a blender and blend until smooth.
    2. Pour into a jar and keep in the refrigerator for up to 2 weeks (shaking well before each use).
    3. To make a latte, heat up 1 cup of the pumpkin spice latte mix in a saucepan (but don’t boil), add 1 cup hot fresh brewed strong coffee, and froth with an immersion blender.  Pour into a large (16 oz) mug and enjoy!

     

  • Vegan Pumpkin Caramel Rolls

    Vegan Pumpkin Caramel Rolls

    Last weekend we drove up to Duluth MN and Gooseberry Falls State Park for the day, since I took some vacation from work and those are some of my favorite places to visit.  It is about a 2 hour drive to Duluth and another hour up to the park, so as you can imagine we have to stop a few times.  Mainly  because I can’t stand to sit too long but anyhow, we stopped at Tobie’s which is a restaurant/gift shop/gas station that we have been stopping at ever since I was a kid when we would drive up north, and on the way to the restroom we walked past some really amazing looking caramel rolls.  Eric had to buy one, but sadly they don’t have any vegan version so I did not try it.  I know they are good, because I used to get them back in the day before I went vegan and they were sticky sweet deliciousness.  I made a note to myself that I needed to make some later in the week since I was off work.

    The rest of the day went well, The fall colors were amazing on the drive up, especially the firey red and orange maple trees, but I like when there is some yellow and green in there as well for the full rainbow affect. Gooseberry Falls was beautiful, even though the water was a bit higher than normal and it was muddy it was nice to breath in the fresh cool fall air in a place outside of the city. We got in a good hike and when it was time for dinner we stopped at At Sarah’s Table Chester Creek Cafe since I love that place and they always have good vegan options, even desserts.  Even though I did a lot of driving that day, it really didn’t seem like a lot since I enjoyed the trip so much!

    Back to those rolls I talked about making.  I had been wanting to make some vegan pumpkin cinnamon rolls anyhow, so I changed that to caramel rolls since the dough would be the same, it is just the topping and filling that were different.  So, I made my usual cinnamon roll dough, and added pumpkin and spices in to make it super delicious.  For the caramel that would fill the rolls and top them, I did not want a traditional sugary caramel, I wanted one that had some nutritional value so I made it from dates, my go to vegan caramel source.  They are nature’s caramel after all, and when you blend them up with a few other key ingredients they make the most delicious healthier for you caramel.

    The rolls worked out nicely. I am always a bit nervous still when working with yeast, but they rose beautifully and baked up even better.  They gave off the most heavenly aroma while baking in the oven. I could not wait to try them!  But first, they had to be glazed with even more caramel, and I also topped them off with some toasted pumpkin seeds I had on hand.  They were so good!  Sweet, gooey and delicious with a soft, fluffy consistency and the flavors of pumpkin and spice!  These would make the perfect lazy weekend morning treat to enjoy with your coffee or tea!  I hope you are all having a great fall season so far!

    Vegan Pumpkin Caramel Rolls

    Makes 12

    Dough:

    • 1/4 oz active dry yeast
    • 1/2 cup warm water ( 105-110F degrees)
    • 1/2 cup warm coconut milk (I warmed it up on the stove)
    • 1/2 cup canned pumpkin
    • 1/4 cup maple sugar or coconut sugar
    • 1 tsp maple extract (optional)
    • 1 tsp sea salt
    • 1 Tbsp ground flax seed, mixed with 3 Tbsp filtered water
    • 1 tsp ground cinnamon
    • 1 tsp ground ginger
    • 1/4 tsp ground nutmeg
    • 1/4 tsp ground cloves
    • 3 3/4 cups whole wheat pastry flour or as needed

     

    Caramel Filling/Topping:

    • 1 1/2 cups soft, pitted medjool dates (if not soft, soak them in filtered water 30  minutes and drain well before using)
    • 3/4 cup pecan butter (raw cashew butter or almond butter would also work if you don’t have pecan)
    • 1/2 cup filtered water (or as needed)
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt

     

    Garnish:

    •  1/4 cup toasted pumpkin seeds for topping

     

    Instructions:

    1. To make the dough, combine the yeast and the warm water plus a pinch of maple sugar and stir to dissolve. Let sit 5-10 minutes until it starts to foam.
    2. In a large bowl, combine the coconut milk, pumpkin, maple sugar, maple extract, salt and flax mixture and mix together to combine.
    3. Add the yeast, spices and 2 cups of flour and mix to combine.
    4. Add the remaining 1 3/4 cups of flour and mix until you have a smooth dough (you may need to use your hands at the end to mix it in).
    5. Turn out onto a lightly floured surface, and knead for 5-10 minutes until smooth and supple. If it is too sticky add a little more flour but you want to add as little as possible because if you add too much the dough gets tough.
    6. Place in an oiled bowl, and cover. Let rise for about 1 1/2 hours until doubled in size.
    7. Meanwhile to make the caramel, add all ingredients to a blender or food processor and blend until completely smooth (if it is too thick, add a touch more water, you want it spreadable at this point, but will add more liquid later for topping the rolls with half the mixture).
    8. When it is ready, turn out onto the counter or a board and roll out into a 9 x 15 inch rectangle.
    9. Spread about half the caramel evenly over the dough.
    10. Roll it up, then cut the roll into 12 pieces.
    11. Oil an 8×8 inch square baking pan, and place them in the pan.
    12. Cover and let rise for 45 minutes.
    13. Meanwhile heat the oven to 350F degrees.
    14. When the rolls have risen for 45 minutes, place them in the preheated oven and bake for about 30 minutes until starting to brown and cooked through.
    15. Remove from the oven and let cool 15 minutes.
    16. Whisk a little more maple syrup or water into the remaining caramel if it seems too thick to pour over the rolls.
    17. Pour the caramel over the rolls, sprinkle with the pumpkin seeds and enjoy!

    These keep covered at room temperature for up to 3 days, or refrigerated for up to 1 week.

  • Vegan Pumpkin Chocolate Chip Cookies

    Vegan Pumpkin Chocolate Chip Cookies

    Ever since we rolled into fall earlier this week, I feel like the trees and nature have gotten the memo because the leaves are starting to change and there is a bit of the chill in the air.  I am kind of sad because I have a strained hamstring and can’t run through the crunchy leaves at the moment (one of my all time favorite parts of fall). But I can bike and walk to get out and enjoy nature and the outdoors.  The aroma of dried leaves and bonfires hangs in the air and makes me want to pull out all of my cozy sweaters and fall clothes, drink hot cider and bake spiced desserts. Especially of the pumpkin and apple variety.

    I have been on a pumpkin kick this week.  Because I am craving pumpkin spice desserts, and because I opened up a can of pumpkin and wanted to use it all and most recipes only call for about 1/2 cup.  I could have of course frozen it but that’s no fun.  We make pumpkin cookies at my work, and they were looking really good the other day, but sadly they are not vegan.  So, I decided that I needed to make some vegan ones of my own at home.  I wanted to make them a bit less cakey though, and add in chocolate chips instead of a glaze on top.  Because chocolate is actually amazing with pumpkin spice!

    These cookies are actually pretty simple to make, no complicated instructions or anything fancy.  They have plenty of pumpkin in the dough, and just the right amount of pumpkin spices. I also add in maple sugar and maple extract and it gives them that something special that is really good but you don’t know quite what it is.  The dough for these by the way is downright addictive and super delicious.  I could not stop tasting it while making them.  Eating dough is one of my favorite parts of baking cookies after all, since I like dough even better than actual baked cookies sometimes.

    But don’t worry, these cookies are just as delicious as the dough! They smell amazing while baking, and are heavenly when you eat them while the chocolate chips are still warm and gooey!  If you are in the mood for something pumpkin too, give these a try!  They are amazing with a cup of tea or coffee for a mid-morning treat! Fall is definitely my favorite season!

    Vegan Pumpkin Chocolate Chip Cookies

    Makes 12 large cookies

    Ingredients:

    • 3/4 cup coconut oil, warmed to liquid
    • 1 1/2 cups maple sugar coconut sugar
    • 1/2 cup pumpkin puree or canned pumpkin
    • 2 tsp pure vanilla extract
    • 1 tsp maple extract (optional)
    • 2 1/2 cups organic whole wheat pastry flour
    • 1 1/2 tsp ground ginger
    • 1 1/2 tsp ground cinnamon
    • 1/2 tsp cloves
    • 1/4 tsp nutmeg
    • 1/2 tsp sea salt
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 1 cup vegan chocolate chips

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line 2 sheet pans with parchment.
    2. In a large bowl, mix together the coconut oil, coconut sugar, pumpkin puree and vanilla until well combined.
    3. Mix in the flour, spices, sea salt, baking soda and powder, until smooth.
    4. Mix in chocolate chips until well combined.
    5. Put the dough in the refrigerator until it is a little more firm, about 30 minutes.
    6. Roll the dough into 12 balls (about 2 inches round), and place on the baking sheets, spread a few inches apart and flatten slightly.
    7. Place in the oven and bake until starting to brown at the edges, about 12 minutes.
    8. Remove from the oven and let cool on a rack.

    Cookies keep in an airtight container at room temperature for up to 1 week, or frozen for up to 4 months.

    *If you wish to make these gluten free, you can swap the whole wheat flour 1:1 for Bob’s Red Mill Gluten Free All Purpose Baking Flour.  I have tried this flour and know it works well.

     

  • Vegan Pumpkin Spice Granola

    Vegan Pumpkin Spice Granola

    Fall is officially here, so I had to make something pumpkin spice.  I know everyone makes fun of people that like pumpkin spice and pumpkin spice lattes and whatnot, and while I agree that some things should not be pumpkin spice flavored (like certain savory items), most pumpkin spice is darn delicious and I love it.  Mostly I love making it at home though in the form of pumpkin treats.  Pumpkin treats make me happy, as does running through the crunchy leaves on crisp fall mornings, warm sweaters and bon fires. Which is why this is my favorite season. So back to that thing that I made.  I decided to whip up a batch of granola last weekend.

    Granola is something that I like to keep on hand at all times for snacking, and although I have my standard recipe that I usually make, being that I am excited for fall, I went with the pumpkin spice. I love that granola is such a blank palate for making delicious new flavors.  For this one I used oats as the base, added in pecans and pumpkin seeds, plus a bit of large flake coconut for crunch.  I know coconut might not be considered fall like but it is one of my favorite add ins for granola because it gets so nice and crispy and it is a little sweet.

    For the mixture to coat everything with I started with pumpkin of course, then added in maple syrup for sweetness and pecan butter for richness.  It might sound like an odd ingredient the pecan butter, but it is what I use to replace the oil because it is plenty rich (but you could use almond butter if you did not have it on hand or were not able to get it).  This granola does happen to be oil free!  I have been experimenting with a lot of oil free recipes lately with good results and turns out granola doesn’t actually need oil to be good and crispy.

    Lastly I added plenty of pumpkin spices into this granola, ginger, cinnamon, nutmeg, and cloves.  It smelled amazing while baking.  Like pumpkin pie crossed with spice cake or something.  I so could not wait to try it!  Luckily granola doesn’t have to set up, or cool so it doesn’t stick to the pan or anything so I didn’t have to wait long to try it.  It was amazing while still warm and fragrant!  Crunchy, crave worthy and delicious with just the right amount of spice and pumpkin flavor!  Do yourself a favor and whip up a batch to enjoy! Happy Fall!

    Vegan Pumpkin Spice Granola
    Makes 6 cups

    Ingredients:

    • 3 cups organic gluten free old fashioned rolled oats
    • 1 1/2 cups raw pecans
    • 1 cup raw pumpkin seeds
    • 1 cups finely shredded, dried unsweetened coconut
    • 1/2 cup organic canned pumpkin
    • 1/4 cup maple syrup
    • 1/2 cup pecan butter or almond butter
    • 1 tsp cinnamon
    • 1 tsp ginger
    • 1/2 tsp cloves
    • 1/4 tsp nutmeg
    • 1/2 tsp sea salt
    • 1 tsp pure vanilla extract

     

    Instructions:

    1. Line a large baking sheet with non-stick foil, and spray with cooking spray.
    2. Preheat the oven to 350F and set rack at the medium position
    3. In a large bowl, combine oats, nuts, and coconut, and set aside.
    4. In another bowl, whisk together pumpkin, maple syrup, nut butter, spices, sea salt, and vanilla extract until well combined, then pour over oat mixture and toss to coat until completely blended.
    5. Pour out onto prepared baking sheet, and spread out evenly.
    6. Bake for 35 minutes, stirring about every 10 minutes or so until the granola is evenly browned. Remove from oven and let cool.
  • Vegan Ginger Almond Butter Cookies 

    Vegan Ginger Almond Butter Cookies 

    Fall is nearly here, and even though we have had a warm week so far I am ready for a new season and all of it’s flavors. Yes I am one of those people who loves pumpkin spice (only when used in the right applications of course), and all other warming spices like cinnamon in an apple pie or ginger cookies.  Which is why I decided to make ginger cookies last weekend!  I love how they are slightly spicy and warming, perfect with a cup of tea and especially during fall and winter.  These would be a little bit different though than the ones I usually make, I decided to make almond butter ginger cookies since I had some Dastony almond butter on hand from Raw Guru.  I like nut butter cookies, the way they are soft and chewy and nutty and I thought the ginger would be perfect in them!

    I have been experimenting a lot lately with oil free baking and nut butter cookies are somewhat easy to make oil free due to their high fat content in the nut butter.  Oil free is not to be confused with low fat, it simply means you use a whole food product instead of oil which is more refined, like swapping the coconut oil for all almond butter in this case.  You might think that it makes baked goods less rich, but actually most of the time it turns out quite well, like with these cookies.

    They were really quite simple to make, just mix in a bowl, shape, roll in sugar and bake! I mixed in a few more spices besides the ginger, although the ginger was still the star.  The dough tasted amazing even before baking.  Yes, I always have to test my cookie dough.  You never know when you might forget to add something like the sugar.  Which has happened to me before and I ended up saving the batch because it wasn’t baked yet.  Nobody is perfect after all but it is nice when you can catch your mistakes and fix them.

    These cookies smelled amazing while baking!  The aroma of sweet spices and ginger filled my kitchen!  I did not wait for them to cool completely before trying one, because they were calling my name.  They were super delicious!  Soft and chewy with just the right amount of spicy ginger and warming spices with the rich flavor of almond butter!  These are perfect for fall, so definitely give them a try if you are a spice cookie sort of person like I am!  They would go perfect with a pumpkin spice latte after all, the unofficial drink of fall!

    Vegan Ginger Almond Butter Cookies 
    Makes 24

    Ingredients:

    • 1 cup coconut sugar plus more for rolling cookies
    • 1 1/2 cups Dastony almond butter
    • 1/2 cup filtered water
    • 1 flax egg (1 Tbsp ground flax seed mixed with 3 Tbsp filtered water allowed to sit 15 minutes)
    • 2 cups organic whole wheat pastry flour
    • 2 tsp baking soda
    • 1 tsp cinnamon
    • 2 tsp ginger
    • 1/4 tsp nutmeg
    • 1/4 tsp sea salt

     

    Directions:

    1. Preheat the oven to 350F degrees.
    2. Line a large sheet pan with parchment paper.
    3. In a bowl, mix together the coconut sugar, almond butter , water and the flax egg until smooth.
    4. Mix in the flour, baking soda, and spices until smooth.
    5. Place some coconut sugar in a small bowl.
    6. Roll the cookie dough into 1 inch balls, then roll in coconut sugar and set on the prepared tray, 2 inches apart.
    7. Place tray in the oven and bake for 12-15 minutes until set.
    8. Remove from oven, and let cool before enjoying.

     

    *If you would like to make these gluten free, you can swap in Bob’s Red Mill all purpose baking gluten free flour for the whole wheat pastry flour.  I have tested this brand personally and know it works well.

  • Vegan Spiced Peach Hand Pies 

    Vegan Spiced Peach Hand Pies 

    We are kind of in between summer and fall right now.  The weather can’t seem to decide since we have gone from cool and 50F degrees and raining to sunny and nearly 80 within a few days.  Don’t get me wrong, I love summer but I am really excited for fall and that chill in the air is kind of nice, especially for running or doing anything active outside.  I am one of those people who likes it a little cool, so I am not sweating my butt off. I like to go enjoy the outdoors in the cool air in the fall then head inside for a warm drink like apple cider or a matcha latte.

    Since we are between seasons right now though, I decided to make a recipe that sort of was too on my day off last weekend.  I had some very ripe peaches on my counter  that needed to be used right away, so I was going to make some pie, but then I decided to include warming fall spices in them because I am in a fall sort of mood.  Spice is lovely with peaches just like it is with apples, and I will have plenty of those soon so why not enjoy the peaches while I still can.  That pie turned into hand pies, because I just didn’t feel like making a whole giant pie for myself.

    With hand pies, they are easier to share or I can freeze them for later.  Also, they are pretty simple to make and it is kind of fun to assemble them! First, I cooked the peach filling.  I do this, because they take less time to bake this way, and the fruit will always come out nice and tender.  I added some cinnamon, nutmeg and ginger for the spices, and a little bit of maple syrup to sweeten and it was perfect!  It needed to cool though before I made the crust so it didn’t melt it.

    For the crust, I used a simple recipe with whole wheat pastry flour, coconut oil, maple sugar and sea salt.  I wanted it simple to allow the flavor of the peaches to shine.  You could of course use Bob’s Red Mill all purpose gluten free baking flour if you wanted it to be gluten free (I have tested this brand and know it works well).  They baked up beautifully and my house smelled amazing! I could not wait to try one!  I didn’t have to let them cool long, because I love warm fruit pie, especially with coconut milk ice cream (which sadly I didn’t have any of when I made these because I wasn’t thinking ahead).  They were super delicious!  Sweet, jammy peach filling with just the right amount of warming spices in a flakey tender crust!  Just the sort of thing that is perfect for in between summer and fall!

    Vegan Spiced Peach Hand Pies 
    Makes 8

    Filling:

    • 3 cups organic peaches, cut into small pieces (like 1/2 inch cubes)
    • 2 Tbsp maple syrup
    • 1/2 tsp cinnamon
    • 1/8 tsp nutmeg
    • 1/4 tsp ground ginger
    • 1 Tbsp organic whole wheat pastry flour
    • 1 tsp pure vanilla extract

     

    Crust:

    • 2 1/2 cups organic whole wheat pastry flour
    • 1/4 cup maple sugar or coconut sugar
    • 1/2 tsp sea salt
    • 3/4 cup coconut oil in its solid state
    • about 6-7 Tbsp cold water (or as needed)

     

    Topping:

    • 2 Tbsp maple sugar or coconut sugar
    • 1/4 tsp cinnamon

     

    Instructions:

    1. In a saucepan, combine the peaches, maple syrup, cinnamon, nutmeg, ginger and cook over medium heat for about 15 minutes stirring often until the fruit is soft and starting to fall apart. Mix in the vanilla and flour and cool completely.
    2. To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created.
      Roll out into a large rectangle and cut into 16 identical rectangles.  Chill if too soft before assembling.  You want the dough a little pliable, but not so warm that it will break. Preheat oven to 375F degrees.
    3. To assemble, spoon about 2 heaping Tbsp of the peach filling over half of the dough rectangles (leaving a boarder so you can attach the dough at the sides). Cover with the remaining pieces of dough (I used a small spatula to carefully move them), pressing the edges and crimping with a fork or spoon or the edge of something with a flat edge, like a spatula.
    4. Mix together the 2 Tbsp maple sugar and cinnamon and sprinkle it over the pies.
    5. Bake for about 30 minutes until the crusts are starting to brown lightly.
    6. Remove from oven and let cool on a wire rack until warm.
  • Vegan Mexican Chocolate Lava Cakes

    Vegan Mexican Chocolate Lava Cakes

    Since Cinco de Mayo is this weekend, I decided to make something for dessert with a little kick. I had made a Mexican chocolate cake that was really good a few years back with a little bit of cinnamon and chipotle in the batter and that sounded good to make again, but I didn’t feel like making a giant cake for just a few people so I decided on mini lava cakes instead. They are just as delicious as a layer cake only way less work plus you get that yummy gooey chocolate instead of the frosting which is a good trade off.

    I made these after work, so they are actually pretty quick and easy. For the cake batter, I used my chocolate cake recipe which uses dates instead of sugar because it makes for a perfectly moist light cake which I knew would be perfect for these. Plus I just love things sweetened with dates they are about as natural as you can get when it comes to sweeteners. The cake batter tasted delicious especially once I added in the touch of cinnamon and chipotle powder to give it that heat. I always taste my cake batter to make sure it is good before I bake it. Not that I wouldn’t lick the bowl anyways because I love batter.

    For the lava part, I made a ganache with dark chocolate and coconut milk and it worked out perfectly! The cakes smelled amazing while they baked and I could not wait to try one. Luckilly these are almost instant gratification, you don’t have to wait long just almost 20 minutes to bake, 10 minutes to cool enough to remove them from the pans and volia! Delicious cake!

    I drizzled them with some of the leftover ganache and they were super delicious! Moist and soft rich dark chocolate cake with gooey dark chocolate in the center and of course a little kick from the chipotle and cinnamon. If you are in the mood for some chocolate cake, give these a try!

    Vegan Mexican Chocolate Lava Cakes

    Makes 4

    Ingredients:

    Filling:

    • 1/2 cup chopped vegan dark chocolate or vegan chocolate chips
    • 1/4 cup coconut cream (the thick part from the top of the can of coconut milk

    Cake:

    • 3/4 cups quinoa flour (or all purpose gluten free flour)
    • 2 Tbsp cacao powder or unsweetened cocoa powder
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp cinnamon
    • 1/4 tsp chipotle powder
    • 1/4 tsp sea salt
    • 1/2 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved
    • 2 Tbsp almond butter
    • 1 tsp pure vanilla extract
    • 1/2  cup filtered water
    • 1 Tbsp apple cider vinegar

    Instructions:

    1. Preheat the oven to 375F degrees and position rack in center of oven.
    2. Oil four 1 cup custard dishes or ramakins with oil.
    3. To make the ganache filling, place the chocolate and coconut milk in the top part of a double boiler, whisking them, and heat until they are melted and blended together and smooth. Turn off the heat.
    4. To make the cake batter, whisk flour, baking powder, baking soda, cinnamon, chipotle powder, sea salt in a large bowl to blend well.
    5. Place dates, reserved water, almond butter, water, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    6. Transfer half of the cake batter to prepared dishes filling them half full, then drop 2 Tbsp of the ganache into each in the center. Spoon the remaining batter over each one, place on a tray, and place in the oven.
    7. Bake cakes until they are set, but not over-baked about 15-18 minutes.  Remove from oven, let cool for about 10 minutes.
    8. Rewarm any extra ganache if it has solidified.
    9. When the cakes have sat 10 minutes, un-mold, drizzle with the ganache and enjoy warm.
  • Vegan Pfeffernusse Cookies

    Vegan Pfeffernusse Cookies

    One of my Mom’s all time favorite Christmas cookies is Pfeffernusse.  If you haven’t heard of them, the name means “pepper nut” but they don’t have nuts in them, they are just delicious little spice cookies rolled in powdered sugar.  And they are darn delicious!  Also, they are not too difficult to make.  No fancy piping or anything required!  Funny story though, when I was still in high school and college, my Mom and I used to go to the library and check out cook books and make recipes from them back in the days before everyone just googled recipes.  This included Christmas cookie recipes, and one time we chose to make a new recipe for pfeffernusse.  We were all excited for it, but it turned out to be a horrible flop.  The dough was way too dry and hard to roll and they baked up like rocks.  I think it was one of our worst cookie fails.  But that didn’t stop us from still loving the pfeffernusse, we just stuck to our other recipe from then on.

    I had never actually made a vegan version though.  Until last weekend that is.  I am surprised I haven’t, but I guess I was sort of afraid that they wouldn’t turn out the same as the originals.  Well, my Mom asked me if I could recreate them and I couldn’t say no.  I mean, what was the worst that could happen?  They couldn’t possibly be worse than the ones I made back in the day that were a fail.  So I went for it.  I looked at a many different recipes for them, then did my best to create a winning version.  Luckily it worked out the first time!  I love when that happens.

    The cookie base for these is filled with so many good aromatic spices, it smells wonderful when you are making them.  What keeps the dough soft is the molasses that they include in them.  Instead of the butter in the classic recipe, I used a mixture of coconut oil and avocado oil because I wanted them to stay soft at room temperature (coconut oil alone gets too hard sometimes in certain cookies).   It worked out just as I wanted!  The cookies baked up beautifully!

    They had to have the classic powdered sugar as well, but since that is not something I keep on hand since I try to stay away from refined sugars for the most part, I made my own powdered sugar concoction.  I used a mixture of finely shredded, dried coconut, xylitol (to keep it white), and cornstarch blended up really fine.  It worked out perfect and tasted so good on the cookies!  I think I actually like this version of the pfeffernusse better than the original, and my Mom loved them as well because of course I had to share them with her since they are one of her favorites! If you are a fan of any sort of molasses or spice cookies, you will love these!

    Vegan Pfeffernusse Cookies
    Makes about 18

    Ingredients:

    Cookies:

    • 2 1/2 cups gluten free all purpose flour
    • 1/2 tsp baking soda
    • 1 tsp cinnamon
    • 1 tsp ginger
    • 1/4 tsp ground cloves
    • 1/4 tsp ground cardamon
    • 1/4 tsp ground nutmeg
    • 1/2 tsp ground anise
    • 1/4 tsp ground black pepper
    • 1/4 tsp sea salt
    • 1/4 cup coconut oil (warmed to liquid)
    • 1/4 cup avocado oil
    • 3/4 cup xylitol or maple sugar or coconut sugar
    • 1/4 cup molasses
    • 1 Tbsp ground flax seed mixed with 3 Tbsp filtered water and allowed to sit for 15 minutes before using
    • 1 tsp pure vanilla extract

     

    Coating:

    • 1/2 cup finely shredded, dried unsweetened coconut
    • 1/4 cup xylitol or maple sugar or coconut sugar*
    • 1 1/2 Tbsp cornstarch or arrowroot starch

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line a sheet pan with parchment.
    2. In a bowl, mix together the flour, baking soda, cinnamon, cloves, cardamom, nutmeg, anise, pepper, and sea salt.
    3. In a smaller bowl, whisk together the two oils, sugar, molasses, flax mixture, and vanilla.
    4. Mix the wet ingredients into the dry until well combined, and a uniform dough.
    5. Roll the dough into balls and set on a tray.  Place in the freezer for 20 minutes, until they are more firm.
    6. Remove from the freezer and place on the prepared baking sheet a few inches apart.
    7. Place the baking sheet in the oven and bake for about 15 minutes until the cookies are set.
    8. Meanwhile, while they are baking, to make the coating, combine the coconut, sugar, and cornstarch in a high speed blender and blend until smooth.  Put through the holes of a fine meshed strainer if there are any remaining lumps.  Place the coating in a bowl.
    9. When the cookies have finished baking, remove them from the oven, let cool a minute or two, then carefully roll each in the coating then place back on the tray.
    10. Let cool, and dust with a little more sugar if you wish (I just put it in a fine meshed strainer and tapped it to dust them).
    11. Enjoy!
  • Gingerbread Almond Butter

    Gingerbread Almond Butter

    If you read my blog often, it is no secret that I am obsessed with nut butter of any kind.  It all started with peanut butter and Nutella when I was little.  When I discovered other types of nut butter they blew my mind!  I remember begging my Mom for a jar of gourmet peanut butter with raspberries and white chocolate because I had never seen such a thing.  It was pretty amazing but kind of expensive.  Now luckily, I know how to make my own so it is not as expensive for me to make my own with ingredients that I have on hand.  I recently saw some Gingerbread butter somewhere, I don’t remember what type of nuts were in it, but I am pretty sure cookies were included too.  It might have actually been a cookie butter but it got me to thinking a Gingerbread almond butter would be awesome. When it comes to my nut butters the main ingredient should be nuts as far as I am concerned.  Not like commercial Nutella that has sugar as the main ingredient.  I want to be able to taste the nut butter as well as the flavors I choose to add to it.

    For this one it was straight roasted almonds.  Sometimes I mix different nuts but I thought that sweet almonds would be perfect with gingerbread spices.  So I blended the almonds up with a little sea salt, then added in some coconut sugar for sweetness, but not a lot because I don’t like too much sugar in my nut butter.  Then of course I had to add classic gingerbread staples, ginger, cinnamon, nutmeg and cloves plus a little molasses. It smelled really good when I opened the blender!

    It was so good!  The almond flavor was not lost with all of the spices. In fact, the sweet almonds shined through, and it tasted just like gingerbread cookies at the same time.  I could not stop sampling it.  But then again I am the type of person who eats nut butter just with a spoon.  This would be amazing on toast though, or stirred into oatmeal, or for drizzling over some fruit!  The possibilities are endless!  If you enjoy gingerbread and nut butter, this will be right up your alley, so give it a try!  I think it would also make a great edible gift.  I  would be so happy if someone gave me a jar of nut butter for Christmas!

    Gingerbread Almond Butter
    Makes about 16 oz

    Ingredients:

    • 3 1/2 cups raw or roasted almonds
    • 1/4 tsp sea salt
    • 1/4 cup maple sugar
    • 1 Tbsp molasses
    • 1 1/2 tsp cinnamon
    • 1 1/2 tsp ground ginger
    • 1/2 tsp ground nutmeg
    • 1/2 tsp ground cloves

     

    Instructions:

    1. In a high speed blender, combine the nuts and sea salt and blend until smooth, using the tamper to push the mixture down into the blades.
    2. Add the sugar, molasses and spices to the blender and blend until well incorporated.
    3. Pour into a jar.
    4. Keeps for a few months in the refrigerator.
  • Vegan Pumpkin Spice Waffles

    Vegan Pumpkin Spice Waffles

    When I do recipe experiments, they don’t always turn out perfect. In fact sometimes they are fantastic flops.  Like when I tried to make pumpkin waffles about a month ago.  I was all excited to make them, and the batter looked good and all but turned out that it was way to sticky and it ended up just getting all stuck to the inside of my waffle iron and burning, and I had to throw the waffle batter and waffle maker away because it was so bad I couldn’t clean it.  I was so sad. I hate throwing things away and I hate when recipes don’t work out.  But I am not one to give up if something goes wrong the first time, so I decided to try making them again this week since I had some leftover pumpkin from another recipe. I think what happened last time is I was trying to make half the recipe (I often do this because I am only one person so I don’t want a giant batch if I am the only one eating them) but I forgot to use half the coconut milk and pumpkin so it was too wet.  It happens, sometimes I am just having one of those days where I get distracted and I measure wrong.  So never feel bad if you accidentally do the same, it happens.

    So this time I was sure to read my recipe carefully and it turned out perfect! I had to use my snowflake waffle maker though, because my other one had to get thrown out, but oh well.  It was kind of appropriate since it snowed here in Minnesota the day I made the waffles.  These are pretty easy to make, you just whisk together the ingredients, make them and voila!  Delicious waffles!  None of that whipping the egg whites and folding them in stuff that I used to have to do before I went vegan and wanted fluffy waffles.  I made sure these had plenty of spice because I wanted them to be aromatic and smell like pumpkin pie!

    These are the perfect Fall treat for a brunch, topped off with maple syrup and pecans, or maybe if you are feeling dessert like some coconut whipped cream or ice cream.  I wouldn’t limit them to brunch though, when I was little my Mom used to make waffles and pancakes for dinner and I thought it was awesome that I got to have something that tasted like dessert for dinner. Honestly when I make them now as an adult it is almost always in the evening because that is when I have the most time.  Also, I like to freeze them if I have extra and just pop them in the toaster!  The next time you have some leftover pumpkin I hope you give these a try!

    Vegan Pumpkin Spice Waffles
    makes 12 regular sized waffles

    Ingredients:

    Batter:

    • 2 cups gluten free all purpose flour
    • 1/4 cup coconut sugar
    • 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 2 tsp cinnamon
    • 2 tsp ginger
    • 1/2 tsp cloves
    • 1/4 tsp nutmeg
    • 3 Tbsp ground flax seed, whisked together with 1/2 cup plus 1 Tbsp filtered water (and allowed to sit 15 min. before using)
    • 2 Tbsp melted coconut oil
    • 1 cup full fat coconut milk
    • 1 cup pumpkin puree

     

    Instructions:

    1. Whisk together the flour, sugar, baking soda, baking powder, sea salt and spices in a large bowl.
    2. Then whisk the flax mixture, coconut oil, coconut milk and pumpkin until smooth.
    3. Oil, and pre-heat waffle iron. Once it is heated, pour about 3/4 cup batter onto the iron (or until the iron is just covered but not so much that it will ooze out) and close it.  Cook according to waffle iron package directions.  Remove from the waffle maker and keep warm in an oven at low heat (150F degrees).
    4. Serve with topped with whatever suits you!

     

     

  • Vegan Chai Spice Hazelnut Chocolate Chip Cookies

    Vegan Chai Spice Hazelnut Chocolate Chip Cookies

    It was a good weekend!  Eric and I hit up Twin Cities Veg Fest on Sunday, and although it was 90F degrees, it was still a lot of fun and a really nice day.  Where else can you get such a variety of all vegan food to choose from?!  They had much more options than the last two years, and it was awesome to see so many people out there enjoying it!  I feel like there are more vegans than ever in the Twin Cities.  One of the first things we bought was some frozen yogurt, because it was just so hot, and we had walked about a mile from the car in the sun.  It was kinda cool, a self serve frozen yogurt station with different flavors to mix and match plus toppings.  We chose coconut and chai frozen yogurt and fresh fruit. It really hit the spot!  Also, it reminded me of how much I love chai spice in things and I decided that I needed to make something chai spice when I got home.  We also enjoyed some food from the Herbivorus Butcher Food Truck, but I didn’t have enough cash on me after that to buy much else because I decided to buy a really cute vegan shirt and some hot sauce there too.

    When I got home I decided to make cookies with chai spice because that ice cream made me hungry for it.  Partly because I was in the mood for some cookie dough, and chai spice cookie dough sounded fabulous.  I also had a bag of hazelnuts on hand that I wanted to include in the cookies, so I made chai spice hazelnut chocolate chip cookies.  My favorite part of making cookies is not even the finished baked cookies, it is eating the dough.  The warm baked cookies are a close second though.  Let me tell you, this dough was super delicious!  I added the chai spices to my classic chocolate chip cookie dough as well as hazelnut butter and I could not stop eating it.  i love Fall spices in cookies.  These aren’t quite as aggressive as say, actual spice or gingerbread cookies, it is more subtle, but amazing with the classic chocolate chip cookie flavor and the nutty hazelnuts.

    Enough of them made it into the oven after me sampling dough to still get a good sized batch to share. My kitchen smelled amazing while they were baking!  I couldn’t wait to try one of the warm ones.  It was fabulous!  The gooey rich chocolate chips were perfect with the aromatic spiced cookie and crunchy hazelnuts!  If you are in the mood for chocolate chip cookies, but also want something Fall-ish, give these a try!  I have a feeling you will love them too!

    Vegan Chai Spice Hazelnut Chocolate Chip Cookies
    Makes 16 large cookies

    Ingredients:

    •  2 Tbsp ground flax seed
    • 1/4 cup plus 2 Tbsp filtered water
    • 1/2 cup virgin coconut oil, warmed to liquid
    • 1/2 cup hazelnut butter
    • 1 1/2 cups organic coconut sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking soda
    • 1/2 teaspoon sea salt
    • 1/2 tsp cinnamon
    • 1/2 tsp cardamom
    • 1/2 tsp ginger
    • 1/8 tsp cloves
    • 1/8 tsp nutmeg
    • 3 cups Bob’s Red Mill gluten free all purpose baking flour
    • 3/4 cup chopped Hazelnuts
    • 1 cup vegan chocolate chips

     

    Directions:

    1. Preheat your oven to 350F degrees.
    2. In a small bowl, whisk together the flax seed and filtered water.  Set aside in the refrigerator for 15 minutes.
    3. Meanwhile, in a large bowl, coconut oil and hazelnut butter with sugar and mix until well combined
      Mix in the vanilla extract and flax mixture until well combined.  Add the baking soda, salt and spices then the flour, a cup at a time, mixing between each addition, until well combined.  Mix in the hazelnuts and chocolate chips.
    4. Line 2 large baking sheets with parchment paper.
    5. To Form the cookies take about a 1 1/2 inch chunk of dough, form into a ball, and place on on prepared cookie sheets a couple inches apart, and press down just slightly. Bake for about 12-15 minutes, until puffed and just starting to brown slightly.
    6. Remove from the oven, and let cool on the pan a few minutes, then remove to a wire rack to cool.
    7. Repeat with remaining cookies and let cool for at least 15 minutes before enjoying.
  • Vegan Mexican Dark Chocolate Layer Cake 

    Vegan Mexican Dark Chocolate Layer Cake 

    Last weekend we celebrated Eric’s Birthday, and he totally lucked out because the weather has been fabulous and warm here lately and his Birthday didn’t fall on Thanksgiving this year.  Some years it does and it is kind of not fair since who wants their Birthday on a Holiday when everything is closed and you can’t do the things you want to.  So, this year  we visited our favorite brewery, took a brewery tour, and enjoyed one of our favorite special occasion restaurants.  I felt bad because he did have to work on Thanksgiving, so I tried to make the weekend fun.  He is my best friend and of course one of my top recipe tasters so he is super important to me.  So, I wanted him to be able enjoy himself.   His Birthday is actually today even though we celebrated it early due to having to work, and as is tradition I made him a cake.  Ever since 2012 (when we met), I have made him a cake of his choice.  Back then I was raw vegan so the first one was a Raw Mexican Dark Chocolate Turtle Cheesecake and it was heavenly!  He almost always chooses chocolate, although last year it was a Vegan Sweet Potato Bourbon Caramel Pecan Cake.  This year we decided to go for the spiced chocolate again with a Mexican Dark Chocolate Layer Cake.  It was definitely a good choice, and just the cake I would pick for him.

    He is obsessed with hot peppers.  In fact, the first food item I ever shared with him when we first met was a small jar of habanero hot sauce.  We both appreciate that sort of thing, because he actually makes hot sauce too.  At one point we would buy a 5 lb box of habaneros at a time from the produce department at my work and share it to make hot sauces.  That kind of went by the wayside, because we are both busy, but he still asks me “what if you made (insert dessert here) with hot peppers?  I have made quite a few spicy things pairing sweets and heat for him in the past.  He recently got a pepper grinder with ghost peppers in it and we sat at the table eating dinner, both trying it and sweating.  He put way more peppers than me on his food but it was pretty comical to watch each other sweat.  That is what kind of gave us the idea for this cake.  Chocolate and spicy peppers are heavenly together.  I did not put ghost peppers in this cake though, I went for the more mild chipotle pepper because I figure you want to still be able to taste the cake as you eat it.

    I made a decadent rich chocolate cake batter sweetened with dates and it made for a moist and delicious cake that wasn’t too heavy, but just right.  I am super picky about cake consistency, and so I made sure to bake this for just the right amount of time.  Nothing ruins a cake like over baking it (or under baking it).  I had added chipolte powder and cinnamon into the batter to give it an aromatic special touch.  You could taste the spice in there, and it had a bit of heat, but not so much that you couldn’t taste the rich chocolate flavor.  For the frosting, I went with a super fudgy one that is my go to for many cakes, one made with a sweet potato base.  It may sound weird but it is amazing once it is finished and tastes super rich.  So yes, this cake is actually refined sugar free, and gluten free but you would never know because it tasted amazing.  It was the perfect cake for my favorite guy on his birthday!

    Vegan Mexican Dark Chocolate Cake 
    Makes one 2 layer 6 inch cake

    Ingredients:

    2 6 inch cake pans

    Cake:

    • 1 1/2 cups Bob’s Red Mill Gluten Free All Purpose Flour
    • 1/4 cup cacao powder or unsweetened cocoa powder
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 tsp cinnamon
    • 1/2 tsp ground chipotle pepper
    • 1 1/4 cups packed soft medjool dates, pitted, soaked in water for 30 minutes and drained
    • 1/4 cup almond butter
    • 2 tsp pure vanilla extract
    • 2 cups filtered water
    • 2 Tbsp apple cider vinegar

     

    Frosting:

    • 1 1/4 cups mashed Japanese sweet potatoes*
    • 1  cup soft pitted medjool dates (soaked in water for 30 minutes and drained before using if not soft)
    • 1/3 cup almond butter
    • 1/2 cup filtered water (or as needed)
    • 1/2 cup unsweetened cocoa powder
    • 1 tsp pure vanilla extract
    • 1/4 tsp ground chipotle powder
    • 1/4 tsp sea salt

     

    Directions:

    1. Preheat the oven to 375F degrees and position rack in center of oven.
    2. Oil two 6 inch round cake pans with coconut oil and line the bottom with parchment.
    3. Whisk flour, cocoa powder, baking powder, baking soda, cinnamon, chipotle sea salt in a large bowl to blend well.
    4. Place dates, water, almond butter, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    5. Pour the cake batter into prepared pans, and place in the oven.
    6. Bake cakes until set and a toothpick inserted into the center comes out almost clean, about 25-30 minutes.  Remove from oven, let cool completely, the un-mold them onto two plates (I like to cover mine and chill in the refrigerator for a few hours to make slicing easier).
    7. Slice cakes in half horizontally so that you have 4 layers. Set aside.
    8. To make the frosting, combine all ingredients in a blender and blend until smooth (adding water a little at a time if you think it is too thick).  Set aside.
    9. To assemble, place one cake layer on a plate, and spread frosting 1/4 inch thick over it. Place the other cake layer over that, then spread more frosting, over it like the last layer.  Repeat with another layer, and top off with last piece of cake.  Spread the remaining frosting on the top and down the sides of the cake.

     

    *I like to roast my sweet potatoes in the oven. To do so, cut them in half, and place them cut side down on a parchment lined tray.  Roast at 400F degrees for about an hour or until they are tender.  Let cool before pureeing.

  • Vegan Apple Spice Cake with Caramel Frosting

    Vegan Apple Spice Cake with Caramel Frosting

    Last week was 90 degrees here, so not very Fall like at all.  In fact, Eric and I went for a walk, and it was so humid you would swear it was July, and he found some ripe raspberries still on the bush!  They are never usually around after the end of July, so that was interesting!  He said they were really good, maybe all of this warmth is extending the season.  I am still in the mood for Fall though, and this week it is cooling down finally.  I love the cool Fall weather, running through the crunchy leaves, pumpkin spice and baking apple desserts.  So, I baked a Vegan Apple Spice Cake with Caramel Frosting last weekend because even though it didn’t feel like Fall I wanted to enjoy all of the Fall things. Plus, I had a bunch of apples at home just waiting to be used in a recipe!

    Apple spice cake is one of those easy things to bake this time of the year. My Mom used to make it using applesauce, but pureed fresh apples work just as well.  This cake base is date sweetened, and between the apples and dates it is jut the right amount of sweet.  I spiced it lightly with cinnamon, nutmeg, ginger, and cardamom and it smelled amazing while baking. That is one of my favorite parts of Fall, the delicious aromas.  Apple pie, spice cakes, pumpkin desserts…they all smell amazing, and it makes me happy.  The cake baked up beautifully, moist, yet soft and not too heavy.  I wanted a smooth gooey caramel frosting to top it off.

    Instead of just using all dates, I decided to use a base of cooked white fleshed sweet potatoes with them to create smooth rich frosting with volume and just the right amount of sweetness.  Don’t worry, you can not tell it is sweet potatoes, it just comes out like the most delicious luscious caramel frosting!  The cake tasted amazing.  The soft cake scented with Autumn spices and the gooey frosting were just what I was hoping for!  If you have lots of apples and are looking for something to make with a few of them give this cake a try!

    Vegan Apple Spice Cake with Caramel Frosting
    Makes 1 6 inch 2 layer cake

    Ingredients:

    2 6 inch cake pans

    Cake:

    • 1 1/2 cups quinoa flour (or Bob’s Red Mill gluten free all purpose baking flour)
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 2 tsp cinnamon
    • ½ tsp nutmeg
    • 1 tsp ground cardamom
    • 1 tsp ground ginger
    • 1 ¼ cups packed soft medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the soaking water reserved
    • 1/4 cup almond butter
    • 1 Tbsp pure vanilla extract
    • 1 cup pureed ripe apples
    • 2 Tbsp apple cider vinegar

     

    Frosting:

    • 3 cups cooked sweet potatoes (the white fleshed variety)
    • 1 cup soft, pitted medjool dates
    • 1/4 cup filtered water (or as needed)
    • 1/2 cup raw almond butter
    • 1/2 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt

     

    Directions:

    1. Preheat the oven to 375F degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick and line the bottom of the pan.
    2. Whisk flour, baking powder, baking soda, cinnamon and sea salt in a large bowl to blend well.  Set aside.
    3. Place dates, reserved water, almond butter, apple puree, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto plates, and peel off parchment paper. Slice each in half horizontally so that you have 4 layers (being really careful, because it is delicate).  Set aside, covered so that it doesn’t dry out.
    4. To make the caramel frosting, combine all ingredients in a high speed blender until smooth (add a little more water if too thick).  Set aside.
    5. To assemble, place one cake layer on a plate, and spread about 1/2 cup frosting over it.  Place the other cake layer over that, then spread more frosting, over it like the last layer.  Repeat with another layer, and top off with last piece of cake.  Spread the remaining frosting on the top and down the sides of the cake.

     

     

  • Vegan Turmeric Spice Cake

    Vegan Turmeric Spice Cake

    Turmeric Spice Cake 4

    I love turmeric!  Not only is it a beautiful color, but it also has health benefits.  I include some in my diet every day, and I notice that when I do I am less sore from my workouts.  You may not think something as simple as a spice could do so much, but it really does!  I haven’t taken Advil or any of those sorts of pain killers in years (check out this post for more ideas on how I combat pain naturally).  Turmeric doesn’t have much of a flavor, but I like to include it in my oatmeal, or curry dishes.  Also, it makes a great natural food coloring.  When I make things like lemon bars, I add a dash for a lovely yellow color.  My Mom asked me the other day, why not make a turmeric cake?  So I thought about it and the more I thought, the better it sounded.  I decided to combine the turmeric with warming spices, so it would taste like a delicious turmeric latte.  If you have never had one they are awesome!  I hadn’t made a spice cake in a while, and it sounded good.  It is still Winter after all, and I am still in need of some warming spices.  Especially after a long run outside in the brisk air, which was what I did the day I made the cake.

    Turmeric Spice Cake

    I am finding that I am more optimistic about the fact that it is Winter than I have been in the last few years.  Maybe because the roads are pretty clear and it hasn’t been below 20 degrees for a while.  And when you can dream about the delicious cake you are going to enjoy later in the warmth of your home, even better!  I made the cake layers date sweetened, and the slightly caramel flavor of the dates paired perfectly with my turmeric spice mix!  I had to taste the batter to make sure it was good before I baked it, and it tasted good, but it smelled even more amazing while baking!  The aroma of freshly baked spice cake takes me back to when I was younger and my Mom used to occasionally bake them.  They were always a treat!  Like a classic spice cake, I wanted to frost this one with vegan “cream cheese” frosting.  Which is actually my favorite vegan go to frosting of choice (well, maybe a tie with fudge, but it depends on the mood I am in).

    Turmeric Spice Cake 1

    Once the cake was all frosted and pretty, and I got to dive into it, it was quite delicious!  Moist and fragrant with spice, and creamy sweet frosting…I was in heaven!  If you are in the mood for cake, and don’t know what to make, give this a try!  It is the perfect warming Winter cake recipe!  I think sitting in my PJs eating cake with a loved one is one of my favorite things.  Especially when I am in a warm kitchen looking out at the snow.

    Turmeric Spice Cake 2

    Vegan Turmeric Spice Cake
    Makes one 2 layer 6 inch cake

    Ingredients:

    2 6 inch cake pans

    Cake:

    • 3/4 cup Bob’s Red Mill Gluten Free All Purpose Flour
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp sea salt
    • 1/2 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved
    • 2 Tbsp raw almond butter
    • 1 tsp pure vanilla extract
    • 1 tsp turmeric
    • 1/2 tsp cinnamon
    • 1/2 tsp ginger
    • 1/8 tsp nutmeg
    • 1/2 cup filtered water
    • 1 Tbsp apple cider vinegar

    Vegan Cream Cheese Frosting:

    • 1 15 oz can full fat organic coconut milk, chilled
    • 1/2 cup raw cashew butter
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/4 tsp cider vinegar
    • 1/2 cup plus 2 Tbsp melted coconut butter (warmed to liquid)

     

    Directions:

    1. Preheat the oven to 375F degrees and position rack in center of oven.
    2. Oil a 6 inch round cake pan with coconut oil and line the bottom with parchment.
    3. Whisk flour, baking powder, baking soda, sea salt in a large bowl to blend well.
    4. Place dates, reserved water, almond butter, water, turmeric, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    5. Pour the cake batter into prepared pan, and place in the oven.
    6. Bake cake until set and a toothpick inserted into the center comes out almost clean, about 25-30 minutes.  Remove from oven, let cool completely, then unmold onto a plate. Cut in half horizontally so that you have 2 layers.
    7. To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten).  Once it is ready place in the refrigerator until ready to assemble.
    8. To assemble, place one cake layer on a plate.  Spread frosting 1/4 inch thick over the cake layer.  Place the other cake layer over that, and spread the remaining frosting over the top and down the sides of the cake.

    Turmeric Spice Cake 51

  • Mexican Chocolate Roasted Chickpeas

    Mexican Chocolate Roasted Chickpeas

    I have been wanting to make roasted chickpeas for a long time now.  I mean, I eat chickpeas all the time, in the form of hummus or to top my salads off with, or stir into soups.  So why not for a snack as well?  I admit, I do just eat plain cooked chickpeas with sea salt sometimes for a snack when I need something fast, since I keep a big container of them in my refrigerator at all times. But that is a little boring.  I wanted to make a snack with more pizazz that I could get excited about!  I thought about making some savory ones (and I will eventually) but this time chocolate sounded good.  Maybe it was because when I was buying a few things at work I spotted the Valentine’s candy display, most of which was chocolate and it got me craving some.  It being within a month of Valentines day is a good excuse to make more chocolate goodies as far as I am concerned.  At least these are healthy, with the extra protein from the chickpeas and no refined sugar and all!

    mexican chocolate chickpeas 1

    I looked at a few recipes for chocolate chickpeas, and decided to just come up with my own based on them because that is what I usually do.  I can never just make a recipe as is and leave it alone, it always ends up totally different.  Maybe that is why I am a food blogger.  Most of the recipes I saw used coconut oil along with the cocoa powder, but I decided that I like nut butter better.  I don’t use a lot of oil in my recipes if I can help it, and these were going to be Mexican chocolate chickpeas so almond fit.  Think mole sauce, it contains almonds a lot of the time.  I sweetened it with a little maple syrup, which along with the almond butter made a rich chocolate sauce.  I added some chipotle powder and cinnamon and the chickpeas tasted delicious even before I roasted them!  I always like to taste things before I bake them to make sure they meet my standards.

    mexican chocolate chickpeas 2

    They made my house smell amazing while baking!  Chocolate and spice filling the air and making me happy!  If you ever have a bad day, bake something that smells good, it totally lifts your mood! I admit I was on edge at the end of the day and kind of crabby when I decided to make this snack, but I did feel better by the end of the process.  Something about being in my own kitchen and creating things at a leisurely pace always calms me down too.  So how did they taste?  Wonderful!  You should totally try them out the next time you are craving chocolate.  With these you can get a little protein and fiber along with your chocolate and not just sugar.  I have decided that I need to roast more chickpeas and come up with more exciting flavors!

    mexican chocolate chickpeas 3

    Mexican Chocolate Roasted Chickpeas
    Serves 4

    Ingredients:

    • 2 cups cooked chickpeas
    • 2 Tbsp unsweetened cocoa powder
    • 1 1/2 Tbsp almond butter
    • 2-3 Tbsp maple syrup (depending on how sweet you want it, I used 2)
    • 1/8-1/4 tsp chipotle powder (depending on how spicy you like it)
    • 1/4 tsp cinnamon
    • 1/4 tsp sea salt

     

    Instructions:

    1. Preheat oven to 375F degrees, and line a sheet pan with parchment.
    2. Place the chickpeas into a bowl, and mix with all other ingredients.
    3. Spread chickpeas out on the parchment, place in the oven and roast for 25 minutes, then stir, and roast another 20.  Remove from oven and let cool before enjoying.

     

  • Vegan Molasses Spice Cookies

    Vegan Molasses Spice Cookies

    molassess-spice-cookies-2

    When I was younger, my Mom and I would go to the library, pick out cook books and make a few recipes that we had chosen. I had a few favorite books, most of them were dessert books, including a cookie book with over 100 recipes, and the most beautiful photos! I tried many of the recipes from that book, especially around the Holidays when we did more baking. One recipe in particular my Mom loved, and that was the Joe Froggers. Funny name for a cookie, but they were the most delicious soft molasses cookies we had ever tasted! They were soft, a little chewy, just sweet enough, rich with butter, and aromatic thanks to the spices used in them. Not to mention super easy to make, which is good when you are hungry for cookies. They make your home smell amazing!

    molassess-spice-cookies-4

    So, I decided last week that I needed to veganize them, since I have actually never done so! Surprising I know, and it was about time! In place of the brown sugar I used lower glycemic coconut sugar which did the trick! They tasted plenty sweet with that and the molasses together. In place of the butter I used a combination of coconut oil and pecan butter which worked out perfect! If you don’t have pecan butter though, you may use almond butter. These have a nice amount of spice, cinnamon, nutmeg, ginger, and cloves and they smell simply heavenly as you mix and bake them. The dough is quite addictive as well, as I had to have several (several cookies worth that is) tastes. I have always been a cookie dough kind of girl, since I was in my Grandmas kitchen, knee high and stealing dough when she turned her back. She would always warn me I might get a tummy ache…but I never did.

    molassess-spice-cookies-1

    These cookies smelled wonderful while baking! If you are having guests over, bake these, the aroma is super comforting. Especially around the holidays! So did they stack up to the old recipe I made when I was young? Yes! They were super delicious and didn’t leave me in a sugar coma like the old ones did. I had to share some with my Mom of course, since they were one of her favorites, and she approved! I love spending time in the kitchen baking when the weather turns cooler and being able to share with friends and family!

    molassess-spice-cookies

    Vegan Molasses Spice Cookies
    Makes 24

    Ingredients:

    • 1 cup coconut sugar plus more for rolling cookies.
    • 1/4 cup coconut oil, warmed to liquid
    • 1/2 cup pecan butter (or almond butter)
    • 1/4 cup molasses
    • 1 flax egg (1 Tbsp ground flax seed mixed with 3 Tbsp filtered water)
    • 2 cups Bob’s Red Mill all purpose gluten free flour
    • 2 tsp baking soda
    • 1 tsp cinnamon
    • 1 tsp ginger
    • 1/2 tsp cloves
    • 1/4 tsp nutmeg
    • 1/4 tsp sea salt

     

    Directions:

    1. Preheat the oven to 350F degrees.
    2. Line a large sheet pan with parchment paper.
    3. In a bowl, mix together the coconut sugar, coconut oil, pecan butter and molasses until smooth.
    4. Add the flax egg and mix until combined.
    5. Mix in the flour, baking soda, and spices until smooth.
    6. Place some coconut sugar in a small bowl.  Roll the cookie dough into 1 inch balls, then roll in coconut sugar and set on the prepared tray, 2 inches apart.
    7. Place tray in the oven and bake for 12-15 minutes until set. Remove from oven, and let cool before enjoying.
  • Vegan Pumpkin Spice Cake with Cream Cheese Frosting

    Vegan Pumpkin Spice Cake with Cream Cheese Frosting

    Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting 4

    Sometimes you have a good week where everything goes right, and sometimes you don’t.  What matters is how you deal with it, and whether it makes you a better person, or a worse person.  Well, I had one of those not so good weeks, you know where nothing goes the way you planned it, things break and need to be fixed, work is crazy, and it rains a lot.  But you know what?  I got through it without having a breakdown thanks to prayer, baking (to calm myself) and running (to get out my frustrations).  Eric had had an even more stressful week than me, so I thought I would bake us a delicious cake to make the weekend better.  I knew the next week would be a lot better after all!  Also, Saturday was the 4 year anniversary of the day we met, cake was needed to celebrate that too!  I can’t believe it has been 4 years, it seems like only yesterday he was trying to sell me $18 worth of vanilla beans for $2 on his second day of work as a cashier, because he was distracted by me, and that cute smile caught my eye (don’t worry, I was honest and fixed the mistake).  We met at the health food store where the deli is that I work in.  Best friends right away.  So that is worth cake!  Not that anyone ever needs a reason to eat cake… just sayin’.

    Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting 1

    I decided to make a pumpkin spice cake.  It has been ages since I made a plain pumpkin spice cake, usually it is all jazzed up with some unusual flavor or another.  But you know what?  I wanted the classic.  Pumpkin spice with cream cheese frosting.  Eric’s only request was that the frosting contain cinnamon.  Which sounded perfect!  This cake is relatively simple to make as far as the batter goes.  One of the things I used to hate about traditional cake recipes with eggs and such is that you had to beat the batter a certain way, fold it together etc.  Vegan cakes are so much less fussy.  I used my classic pumpkin pie spice mix in this but with one special ingredient, chipotle pepper.  For a little warmth and heat.  You may think this sounds weird, but it just gives that cake that *POP* of flavor that is unexpected.  One of the first things Eric and I realized we had in common is our love for spicy things, so it was fitting that I added a little to this cake.  The cakes smelled amazing while baking, like Autumn spices.

    Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting 2

    I made a faux cream cheese frosting with a coconut milk base and a little cashew butter.  It tastes even better than actual cream cheese frosting if you ask me.  I am actually kind of grossed out by real dairy now, because of the stuff that is behind it and the actual dairy itself.  Can any of you other vegans relate?  Anyways, this “cream cheese” frosting was wonderful!  I added the cinnamon like Eric wanted and it was so good you could eat it with a spoon.  But once on the cake, even better.  This cake tasted fabulous!  The warming spices were perfect in the soft, light pumpkin cake, and the frosting was luscious, sweet and creamy!  It was simply crave worthy!  Lets just say the pieces of cake I cut for us to enjoy were gone really fast.  We both loved it!

    Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

    Vegan Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting
    Makes 1 6 inch 2 layer cake

    Ingredients:

    2 6 inch cake pans

    Cake:

    • 1 1/2 cups quinoa flour (or all purpose gluten free flour)
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 Tbsp cinnamon
    • 1 tsp ginger
    • 1/2 tsp nutmeg
    • 1/2 tsp cloves
    • 1/4 tsp chipotle powder
    • 1 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the soaking water reserved
    • 1/4 cup almond butter
    • 1 Tbsp pure vanilla extract
    • 1 cup pumpkin puree
    • 2 Tbsp apple cider vinegar

     

    Frosting:

    • 1 15 oz can full fat organic coconut milk  (you want a brand that is mostly the thick cream like Thai Kitchen full fat coconut milk or coconut cream or it will not work), chilled
    • 1/2 cup raw cashew butter
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/2 tsp cinnamon
    • 1/4 tsp sea salt
    • 1/4 tsp cider vinegar
    • 3/4 cup melted coconut butter (warmed to liquid)

     

    Directions:

    1. Preheat the oven to 375F degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick and line the bottom of the pan with a piece of parchment fit to the pan.
    2. Whisk flour, baking powder, baking soda, spices and sea salt in a large bowl to blend well.  Set aside.
    3. Place dates, reserved water, almond butter, pumpkin puree, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto plates, and peel off parchment paper. Slice each in half horizontally so that you have 4 layers (being really careful, because it is delicate).  Set aside, covered so that it doesn’t dry out.
    4. To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten.  Once it is ready place in the refrigerator until ready to assemble.
    5. To assemble, place one cake layer on a plate, and spread frosting 1/4 inch thick over it.  Place the other cake layer over that, then spread more frosting over it like the last layer.  Repeat with another layer, and top off with last piece of cake.  Spread the remaining frosting on the top and down the sides of the cake.

    ***If you would like a 2 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.  It will take longer to bake, about 50 minutes to 1 hour.



  • Vegan Pumpkin Spice Caramel Ice Cream

    Vegan Pumpkin Spice Caramel Ice Cream

    This time of the year gets me excited.  It makes me happy to be able to wake up on a cool morning, run through the crunchy leaves, eat some warm oatmeal when I get home and drink a warm matcha latte while dreaming up some fall baking recipes.  That is my ideal weekend morning actually.  Don’t even get me started about wearing warm sweaters and going for moonlit walks with Eric with the scent of bonfire in the air.  I love Fall.  it is my favorite season.  For the weather, for the experiences, and for the food of course!  Pumpkins and apples are highly anticipated at my house.  Especially since you can buy them locally at the orchards.  I am always a fan of buying local produce.  So, I am diving into the fall recipe creating full force.  I don’t care if it is not technically fall, I am one of those people that thinks of September as the beginning of fall, even if it is not official.  Some people do things like put up their Christmas decorations early, well I like to start the Fall festivities early.  I bought some pumpkin puree last Friday, and decided to make some Vegan Pumpkin Spice Caramel Ice Cream.

    Pumpkin Spice Caramel Ice Cream 1

    I am not a fan of really sugary pumpkin spice stuff like those syrupy lattes that you find in a lot of coffee shops with no real pumpkin. What I am a fan of is real, home made pumpkin desserts with healthy ingredients.  So, that is what I was going for with this.  For the base I blended coconut milk with almond butter for a silky base with pumpkin puree and added the spices I like to use in my pumpkin pies.  It tasted wonderful!  I sweetened it with dates, because they are actually my favorite sweetener of choice.  I mean, it doesn’t get any more natural than using a dried fruit (unaltered of course with no preservatives) as a sweetener in your dessert.  I could have left this ice cream just plain pumpkin spice and it would have been good, but I decided to add caramel to it as well.

    Pumpkin Spice Caramel Ice Cream 2

    The caramel had a date base too, because dates are like nature’s caramel candy.  This ice cream ended up being simply heavenly!  Back when I was in college, I went to a Ben and Jerry’s Ice Cream store when I was visiting Boston for a 10k race, and I had some pumpkin ice cream.  I thought it was the cat’s meow and the most delicious pumpkin thing I had eaten.  Well, guess what?  This ice cream trumps that!

    Pumpkin Spice Caramel Ice Cream 3

    Vegan Pumpkin Spice Caramel Ice Cream
    Makes about 3 ½ cups

    Ingredients:

    Ice Cream Base:

    • 1 15 oz can organic full fat coconut milk
    • 1 cup organic pumpkin puree
    • 1/2 cup almond butter
    • 1/3 cup pitted medjool dates (if they are not soft, soak them in filtered water 30 minutes and drain well before
    • using)
    • ¼ tsp sea salt
    • 2 tsp cinnamon
    • 2 tsp ground ginger
    • 1/4 tsp nutmeg
    • 1/4 tsp cloves
    • 2 tsp pure vanilla extract

     

    Caramel:

    • 3/4 cup pitted medjool dates (soaked as above if not soft)
    • 2 Tbsp almond butter
    • 1 tsp pure vanilla extract
    • 1/8 tsp sea salt
    • ¼ cup filtered water (or as needed)

     

    Directions:

    1. To make the ice cream base, blend all ingredients in a high speed blender until smooth.  Pour into an ice cream machine, and process according to package directions.  Or, if you do not have an ice cream maker, pour into a bowl, place in the freezer and stir every 30 minutes until the consistency of soft serve.
    2. Meanwhile, to make the caramel, combine all ingredients in a blender and blend until smooth adding a little more water if needed if the caramel is too thick.
    3. Once the ice cream has finished churning, spoon some of it into a container with a lid, then some of the caramel, then more ice cream, then more caramel then more ice cream.  Swirl with a knife, and tap on the counter.  If you have extra caramel it is ok, just serve it with the ice cream.  Place the ice cream in the freezer and allow it to freeze until firm enough to scoop.

     



  • Vegan Pumpkin Spice Crepes

    Vegan Pumpkin Spice Crepes

    Pumpkin Spice Crepes 2

    Eric has been telling me I should make cinnamon sugar crepes for months now, and I was a bit stubborn saying that they sounded boring, and they did a little to me…until I realized it is now fall, and I could make pumpkin crepes with cinnamon sugar!  Because that makes ALL the difference, at least in my mind. Pumpkin anything and I am all for it.  I am loving this whole Fall thing, every minute of it.  There is just something special about snuggling in cozy sweaters and running on crisp Autumn mornings that I love so much. So anyways, back to the crepes.  I didn’t have a whole lot of time the night I decided to make these, but they whipped up in no time!

    Pumpkin Spice Crepes

    I used my usual cake batter, but adjusted it to the extra moisture from the pumpkin and added in the spices I consider essential to pumpkin pie…ginger, cinnamon, nutmeg and cloves.  They smelled wonderful, but tasted even better warm, dusted off with cinnamon coconut sugar. Eric was onto something with that…these are seriously a form of comfort food.  A lazy Saturday morning on a crisp Autumn day would be perfect to enjoy them!

    Pumpkin Spice Crepes 4

    Vegan Pumpkin Spice Crepes

    Makes about 14

    Crepes:

    1/4 cup ground flaxseed

    3/4 cup filtered water

    1 1/2 cups gluten free all purpose flour

    3 Tbsp coconut sugar

    2 tsp cinnamon

    2 tsp ginger

    1/4 tsp nutmeg

    1/4 tsp cloves

    pinch sea salt

    1/4 cup melted coconut oil

    1 cup filtered water

    1 cup pumpkin puree

    1 tsp pure vanilla extract

    Cinnamon sugar:

    1/4 cup coconut sugar

    1 tsp cinnamon

    To make the crepes, mix together the flaxseed and water in a bowl, and set aside in the refrigerator for 15 minutes until it is the consistency of egg whites.

    Meanwhile, whisk together the coconut sugar, flour, spices and sea salt in a bowl, then whisk in the coconut oil. Slowly whisk in the water and pumpkin little by little to make sure the mixture stays free of lumps. Next, whisk in the vanilla, followed by the flax mixture you had set aside.

    Mix together the coconut sugar and cinnamon together in a bowl and set aside.

    Heat a non-stick 6 inch pan over medium heat, then pour in 1/3 cup batter, and swirl the pan so that it spreads out to the edges.  Cook for about 3 minutes on the first side, then flip over and cook the second side. Once the crepe is done, set aside on a plate.  Repeat with the remaining batter, separating the crepes with parchment paper on the plate so that they don’t stick together. Sprinkle the crepes with the cinnamon sugar and fold up.  Serve!

    Pumpkin Spice Crepes 3