1—1/2 cups flour (I generally use a mix of Spelt/Wheat and unbleached all purpose)
½ cup powdered vegan sugar (Use 2 tbsp more for sweeter)
2 tsp baking powder
¼ tsp baking soda
¼ teaspoon salt
2 to 4 tsp pumpkin pie spice ( or 11/2 tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves)
3 to 4 tbsp chopped walnuts or pecans
1 cup pureed pumpkin, not pumpkin pie mix
½ cup non dairy milk (almond or soy or lite coconut)
3 to 4 Tbsp oil
1 tsp lemon juice
1/2 tsp vanilla extract
6 tablespoons flour
1/3 cup coconut sugar
1 tbsp granulated sugar , optional
1/2 cup chopped pecans
1/2 teaspoon cinnamon or chai spice or a mix of cardamom and cinnamon
1/3 tsp salt
2.5 tbsp refined coconut oil
US Customary – Metric
Preheat oven to 350 degrees F. Line a brownie pan with parchment. In a bowl, add all the dry ingredients and whisk well.
Add the wet ingredients to the bowl and mix to just about combine. Let it sit for 2 minutes, then mix again to ensure there are no dry flour streaks. Pour the thick batter into the brownie pan. Even it out using a spatula.
Make the Streusel by mixing everything in a bowl with your fingers or a spoon until crumbly, Add a tsp or so more oil if needed.
Sprinkle all over the cake and evenly spread. Bake the cake for 40 to 45 minutes. Test with a toothpick from the center.
Cool completely before slicing. Serve with turmeric pumpkin spice latte.. For a decadent dessert, add a light drizzle of plain sugar icing.
What other types of vegan recipes are you interested in? One writer suggested vegan treats for trick or treat-ers coming to a door near you. I’ll see what’s out there then see you back here real soon. And on time!
“These truffles truly are simple, requiring simple methods, 2 ingredients, and no fancy equipment!”
Chop the dark chocolate. Heat coconut milk. Pour over chocolate to melt it. Stir until creamy smooth. That’s the only thing that takes a bit of elbow grease. Or maybe I am simply out of shape. Chill. Scoop into balls. “It’s as easy as that”, adds Dana. And it is.
You can roll them in all sorts of fun and tasty delights like coconut, finely chopped nuts, cacao powder (pictured) or icing sugar. Then chill.
I found some gold sprinkles. I checked and was delighted to see they are Vegan.
I was also excited because I picked up some small brown gifts bags for $1 each at Target that have glittery hearts on them. Perfect.
And I have some glittery tissue paper in white and red left over from Christmas. How sweet. Sigh. It’s all so romantic.
Here’s the formal list of ingredients.
9 ounces (255 g | 1 1/4 cup) vegan dark chocolate*, very finely chopped (72% cacao or higher)
7 Tbsp (90 ml) light (or full fat) coconut milk, well shaken
optional: 1/2 tsp vanilla extract
optional: 1/4 cup (24 g) unsweetened cocoa or cacao powder, or finely ground hazelnuts (for coating)
Dana has a great tip about working with coconut oil in the comments section. Gently warm it in a microwave. I warm it 20 seconds at a time on medium until I get it at the consistency I want without getting it too hot.
I have never tasted chocolate cake as good as this one.
Here’s the links we promised for more sweet treat Vegan recipes for Valentine’s Day and more.
These are our favorite picks for Valentine’s Day this year.
Wait. What about the horses?
Horses love treats. My oh my do they love them. Here’s something for them. Have any peppermint sticks or candy canes left over from Christmas? Crunch them up and put them in this easy and fun recipe. Talk about love!
a ground up peppermint or candy cane can be a nice addition
Preheat oven to 350 degrees.
Grease a cookie sheet (or heart-shaped cupcake tin) well.
In a large bowl, mix carrot, apple, corn oil, and molasses together.
Fold in salt, oats, and flour until well mixed.
Scrape the mixture onto the cookie sheet. It will be sticky.Use a sheet of wax paper between the “dough” and a rolling pin and roll out the mixture until it’s between a 1/8 and ¼ thick.Score dough with a knife to make it easier to break apart into squares after baking.
Or, roll dough out in the same manner on the cookie sheet and use a heart-shaped cookie cutter to create Valentine’s-Day-appropriate shapes.
Keep the bits between the cutouts of the shapes.
Bake for 20 minutes or until brown.
Let cool and then using a spatula and table knife break apart square or shapes. The extra “bits” make good treats, too!