Category: Dessert

Vegan Chocolate Cake

8/24/2019

The classic, delicious, chocolate cake. Easy to come by, difficult to create the moist, decadent, fluffy texture we all seek. But, I think I've done it. I don't wish to belabor the point. Chocolate cake is good. This one is delicious.

Ingredients:

1 3/4 cups all purpose flour (As a note, I always use organic, unbleached, unprocessed flour. If you can find a whole grain one, even better!)
1/4 cup oat flour
3/4 cup cocoa powder
3/4 cup turbinado sugar
1/4 cup monk fruit sugar
1 tsp salt
1 tsp baking soda
7 tablespoons oil (Sunflower oil is our cooking oil of choice, so is the most readily available in our home)
2 tsp vanilla extract
1 tbsp white vinegar
1 1/2 cups water
Walnuts
Chocolate Chips

Directions:

Pre-heat oven to 350 degrees.
Line a 13-inch cake pan with parchment paper and grease.
Sift the all purpose flour, oat flour, and cocoa powder into a bowl.
Add in both sugars, salt, and baking soda. Combine well to maintain a clump-free powder.
Slowly incorporate the oil, and again try to mix in to the best of your ability.
Next add in the vanilla extract and white vinegar.
Slowly stir in the water, 1/2 cup at a time. The mixture will be a little bit more liquid-y than you are used to. That's okay! :)
Pour the batter into the cake pan.
Top the batter with as many walnuts and chocolate chips as you like.
Bake cake for 30-40 minutes (depending on strength of your oven). Your toothpick should come out clean.
Once your cake is done, transfer onto a cooling rack or the final plate. Allow your cake to cool.
Finally, top with more walnuts & chocolate chips (as many as you want!!!).
Dust with powdered sugar.
Serve with your favorite scoop of ice cream!
Devour and enjoy.

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Chunky Pecan Cookies

6/25/2018

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Y'all! I think I may have created the yummiest and healthiest cookie possible. This past Saturday, I was able to finally make it to the local farmer's market before it gets too hot in Lubbock. It was SO fun! Our local farmer's market has grown so much, and I really just wanted to buy everything.

But, what really caught my eye were these little packs of pecans. The sweetest gentleman was selling them, so I thought I would buy some. Now, everyone in my family (myself included) is on a low/no-sugar diet. Pecan pie was out of the question. What to do. What to do. Cookies. That's what we're going to do.

This cookie is chock-full of healthy fats and good fiber. Not to mention maple syrup as the sweetener which is great for the summer time!

Guys, when I tell you RUN to make these, RUN to make these! One batch at my house finished in 1.5 days. I had to make another batch right after dinner tonight.

Enjoy!

Ingredients:

2 sticks butter (room temperature)
3/4 cup sucanat (most natural form of sugar)
1/4 cup pure maple syrup
1 tsp vanilla
2 tsp coconut extract
1 tsp baking powder
1 cup almond meal
2 cups quick oats
1/2 cup all-purpose, unbleached flour
1 cup coconut flakes/shredded coconut (I always use unsweetened)
2 tbsp flax meal + 6 tbsp water (mix these together and keep separate)
3 handfuls pecans, crushed (I just crushed them in my hands coarsely and just popped in)
Powdered sugar

Directions:

Preheat oven to 350 degrees and grease 2 cookie sheets.
In a standing mixer, cream together butter, sucanat, and maple syrup until it is nice and smooth.
Add in your flax mixture, vanilla, and coconut extracts.
Next, add in the baking powder.
In a separate bowl, mix together the oats, almond meal, flour, and coconut flakes. You will gradually mix this in on low speed into the wet ingredients.
Finally, you will fold in the pecans at the very end.
Using a melon baller, scoop the batter and place on the cookie sheet.
Bake for 8-10 minutes on the top rack.
Once you pull them out of the oven, immediately dust with powdered sugar.
Let them cook and set and then literally gobble them up because they're SO good. And guilt-free!

Enjoy guys! Comment below and tell me how you like them!

Bon Apetit!

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Vegan Chocolate Cake

Chunky Pecan Cookies

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