These cupcakes are super moist and yummy, and even better…easy to make! For these delish sweets, you will need the following:
2 C of your favorite plant milk (I used unsweetened vanilla almond)
2/3 C of vegetable oil or melted coconut oil
2 tsp of vanilla extract
2 1/2 C of your favorite flour (I used organic all purpose)
2 C of coconut sugar (can substitute other)
3/4 C of cocoa powder
1 tsp of salt
1 tsp of apple cider vinegar
2 tsp of baking soda
Preheat your oven to 350 and mix the oil and sugar together. Next add the vanilla, flour and cocoa. Blend well, and then add the vinegar and baking soda. Mix just enough until blended. Grease your cupcake tin and bake for 20-30 minutes. As ovens vary, I suggest looking at the 20 minute mark and if not done adding 5 minutes. I always pull out if there is just a spot of batter on the knife because it will solidify while it cools. These are yummy without frosting (I frosted some and left some bare), but if you want to add frosting, I used the one from my Coconut Lemon Cake (which you can find on here). If you would prefer a healthier frosting, mix 1/2 C of coconut oil, 1/2 C water, 1 Tbsp of vanilla extract, 2 C of avocado, 1/2 C of cocoa powder, 1 C of powdered sugar, and a couple pinches of salt. Wait until cupcakes are cool, then frost (or not) and enjoy!
Y’all I am still loving being a part of the Grove Collaborative community! Got my second shipment and again I was not disappointed! Still have great prices and love that it all gets shipped to my door! Plus I yet again got some freebies thrown into the mix! Don’t forget to check them out! You will get some awesome gifts in your order too! And lets be honest, who doesn’t like shopping from their pj’s sans bra or brushed teeth, and getting the items delivered to your doorstep with some free stuff!?!?!
Use this link to get your free 5-piece gift set!
I am a carb person! I love hearty dishes with pasta, garlic bread, and pastries. Just because I went Vegan doesn’t mean I have to give up on these comfort foods of mine. I always get excited when I can have a soul warming dish that tastes good and is heathy too, not only for me but for the animals who weren’t harmed for the meal as well! These lasagna rolls are so delicious and my 5 year old gobbled them up! For this recipe you will need:
Whole wheat lasagna noodles
8 oz of sliced mushrooms
1 clove of garlic minced ( or dry garlic to taste)
1 Tbsp of olive oil
1 15.5 oz jar of marinara sauce (or make your own by blending up some tomatoes, onions, garlic, Italian seasoning, salt, and pepper)
10 oz of fresh or frozen spinach
8 oz of vegan nut ricotta cheese ( I used mozzarella because I had it on hand)
1/2 Tbsp of nutritional yeast
1/4 tsp of salt and pepper
2 Tbsp of fresh basil
Pre-heat your oven to 425 degrees and cook noodles according to package. Put your oil in a pan and sauté the garlic and mushrooms until browned. Add in your marinara sauce and bring to a boil and then simmer until the sauce is thickened. Stir your spinach, vegan cheese, salt, pepper, and yeast until blended in a big bowl. Take your noodles and spoon the spinach mixture onto the noodles and roll up and place them seam side down in a greased 9inch baking dish. Poor the mushroom sauce over the rolled noodles and any extra spinach mixture you have on top and place in the oven
for about 20 minutes or until its bubbly. Sprinkle with basil, serve, and enjoy!
:Recipe provided by emeals