The BEST Vegan Chocolate Cake with Chocolate Frosting

Oh boy is this cake delicious! It is extremely moist, full of flavor and I don't think anyone would believe it is egg and dairy free. The key is using the right vegan butter (that helps the frosting set so well).  I love Country Crock Plant Butter with Avocado Oil for my vegan baking - I have tried EVERY vegan butter while baking and this one mimics real butter the best, in my opinion. I also think the type of plant milk you use in really important. I like to bake with a creamy oat milk because it is thick like dairy whole milk. It also has a pretty neutral flavor. You can try any plant milk you like, but I do not recommend using a different plant butter. 

This cake is my vegan take on the recipe on the back of the Hershey Cocoa Powder box. I just substituted plant-based where needed. And I ALWAYS use coffee instead of water when making any chocolate cake. That's a great baking tip for you! 

Enjoy!

Chocolate Cake:

• ▢ 2 cups organic white sugar
• ▢ 1 ¾ cups all-purpose flour
• ▢ ¾ cup unsweetened cocoa powder, sifted if necessary
• ▢ 1 ½ teaspoons baking powder
• ▢ 1 ½ teaspoons baking soda
• ▢ 1 teaspoon kosher salt
• ▢ 1 cup plant milk (I like Planet Oat milk, barista style, because it's so creamy)
• ▢ ½ cup canola oil
• ▢ 2 flax eggs (4 Tbl ground flax + 5 Tbl water)
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 cup hot, freshly brewed coffee

Chocolate Frosting:

• ▢ 4 ½ cups powdered sugar, sifted
• ▢ 1 cup unsweetened cocoa powder, sifted
• ▢ ½ teaspoon kosher salt
• ▢ ½ cup plant milk (again, I like Planet Oat milk)
• ▢ 1 ½ teaspoons pure vanilla extract
• ▢ ¾ cup plant butter, at room temperature (I strongly suggest using Country Crock Plant Butter with Avocado Oil - please use this if you can find it- I have used many other vegan butters and this one sets so nicely and holds it's shape) 

Directions:

Prep your pans by generously spraying two 8" rounds. I also like to line the bottom with a cut out piece of parchment paper. 

Set oven to 350F 

Make flax eggs by mixing the ground flax seed and water together in a small bowl. Set aside for 10 min to thicken (this will mimic the texture of eggs). 

In a medium bowl whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt. 

In another large bowl whisk together plant milk, canola oil, prepped flax eggs, and vanilla. Add the dry ingredients to the wet ingredients, a little at a time. Mix after each addition. Once wet and dry are combined, add the coffee and stir. Mix until smooth. 

Evenly divide the cake batter to prepared pans. Bake for about 50-55 minutes or until a toothpick comes out clean. I baked mine for 52 min and they were perfectly moist. 

Let the cakes cool completely before turning them out. Turn them out onto a surface/cutting board lined with parchment paper; they might stick to the board, otherwise. I let mine cool for a couple of hours. 

To make the chocolate frosting combine all frosting ingredients in a large bowl and mix with a hand mixer until completely combined and frosting is firm enough to stand on its own. If you use any other butter than what I have suggested, I cannot guarantee that your frosting will set and hold its shape as beautifully as mine did. 

When ready to frost the cakes, line the edges of a cake plate with parchment strips (this makes for easy clean up after you cake has been iced - it will catch all the crumbs and frosting drips). 

Here is a quick video demonstrating how to....click here

Place one of the cakes on the parchment strips and add a large dollop of frosting. Smooth evenly. Place the second cake on top of the frosting. Add the rest of the frosting to the top and sides of the cake and smooth out evenly. Carefully remove the parchment strips. 

Decorate this cake however you like! Fresh berries, sprinkles, or keep it plain and simple like I did! The star of this cake is the taste, so I didn't feel like I needed to get fancy. 

Enjoy! 

Open Face Tomato Sandwich with Miso Butter

It is officially tomato season and we can't get enough of them around here. I have been making gazpacho like it's my job (it's just so easy and delicious).  I have also been eating lots of tomato sandwiches because again, easy and delicious! I took this simple sandwich to another level by spreading the fresh sourdough with a little homemade miso butter....it brought a nice umami flavor to the dish. I drizzled a little balsamic glaze on top to finish it off and chef's kiss! Perfect summer lunch! Enjoy!

Ingredients:

1 to 2 ripe, juicy tomatoes, sliced

Crusty sourdough bread, sliced

A few fresh basil leaves

Salt & Pepper

Balsamic glaze, optional

A spread of miso butter, recipe below

Directions:

Slice the tomatoes and lay them out on a paper towel. Sprinkle with salt and let them sit and drain for a few minutes. Toast the bread to your liking. 

To assemble, spread some of the miso butter on the sourdough slice. Top with tomatoes, fresh basil, cracked fresh pepper and a little drizzle of balsamic glaze, if using. Enjoy! 

Miso Butter (you can easily half this or double it, depending on how much you need or if you want any leftovers)

4 Tbl butter, I use Miyokos vegan butter (it is the best!), room temp

2 Tbl white miso paste, room temp

Whisk the butter and miso paste together using a hand held whisk or put into a small food processor and blend until smooth. Store any leftovers covered in the fridge. 

Kale & Cherry Salad with Crispy Brown Rice

I just whipped this little salad up with some fresh ingredients I had in the fridge and some left over brown rice. Lately I have been toasting cold, cooked rice with a little olive oil, salt & pepper. The rice gets crispy and it gives an amazing texture to whatever I add it to, especially salads. Please give it a try as it will add a lot of depth to this simple, summer salad! 

Ingredients (this makes two lunch size salads): 

1 bunch of kale, stems removed and sliced thin

fresh summer cherries, pitted and sliced

about 1 to 1 1/2 cups of cooked brown rice

about 1/3 cup of roasted sunflower seeds

a little bit of crumbled feta (I used vegan VioLife feta)

your favorite lemon vinaigrette (or make your own - I did!)

olive oil, salt & pepper

Directions:

Preheat oven to 450

Spread the cooked rice on a lined baking sheet and drizzle with about 1 tsp of olive oil. Season with salt and pepper. Bake for about 15 min, checking every 5 minutes to stir and make sure it doesn't burn at the end. Bake it for as long as you like - if you like it really crispy leave it in there longer...it's your salad!

Clean, stem and slice the kale. Drizzle with a tiny bit of olive oil, maybe 1/2 tsp, and a pinch of salt. Massage the kale with your hands for a minute or two. Massaging kale helps to make it tender, which make it easier to chew and digest (I also prefer the texture). 

Add the kale, pitted & sliced cherries, and sunflower seeds to a salad bowl. Drizzle with vinaigrette and stir to combine. 

Once the rice is cooked to your preferred crispiness, place on the bottom of a salad plate. Top with the kale mixture. Add the crumbled feta, if using. Serve with a piece of crusty bread. Enjoy!

Easy Vinaigrette:

I NEVER measure when making salad dressing, it's so hard to mess up!  A mixture of these ingredients, always turns out great. I don't use a lot of oil anymore when making salad dressings, so you can just omit it if you like. Because this salad is on the small size, if I were to measure I would be using tablespoons and teaspoons - you don't need much more than that! 

Olive oil

Vinegar (I would use apple cider or champagne in this recipe)

Dijon

Lemon juice

Maple syrup or honey

Mix that all together and see how it turns out :) 

Immunity Beet Juice

When I post a juice I like to think of it as more of a guide rather than a recipe. It is hard to "mess up" a fresh juice.....it's all about your personal taste and mostly the wealth of health that you are putting into your body. I happen to have a lot of beets right now from my CSA. I was thinking of making a beet hummus (I still might so look out for that recipe) but then I decided to juice them instead. Beets are very earthy tasting and not everyone enjoys their strong flavor. I try to cut it by adding sweetness from an apple & carrots and the acidic taste from the lemon juice brings in a bite. The ginger gives this juice a little bit of spice and the cucumber is very hydrating and neutral tasting. If you love beets add two....I used just one, but also added some more earthy flavor with the kale. This is your juice....just use this as a guide! Enjoy! 

Ingredients:

1 to 2 beets, scrubbed clean

1 apple

1/2 to 1 whole large cucumber

a few celery stalks

1 to 3 carrots

1/2 lemon, peeled before running through the juicer

1 inch nub of ginger

3-5 kale leaves (optional)

Directions:

Put all ingredients through your juicer. Drink immediately or store in a mason jar with a tight fitting lid for no more than a day. Juice retains all its nutrients when consumed within an hour. After that it is still hydrating and tastes great, it just loses it potency. Enjoy! 

Plant You's Common Ground Granola

I have been a big fan of Carleigh Bodrug, author of Plant You Scrappy Cooking, for awhile now. I recently bought her new vegan cookbook and it is wonderful; delicious & easy recipes with beautiful, eye catching photos! The first recipe I made from her book is this super simple granola that has coffee grounds in it! The ingredients were so unusual that of course I had to make it (and I don't even drink coffee). This granola doesn't disappoint - it is so good. It is also diary and oil-free! 

I served mine over coconut yogurt with berries. It would be yummy on vegan ice cream, on top of an açaí bowl or just simply a bowl of granola with plant milk. 

Here is Carleigh's recipe word for word from her cookbook: 

Ingredients:

3 cups gluten-free rolled oats

1 cup chopped walnuts, pecans or pumkin seeds

1/4 cup unsweetened cocoa powder

1/4 tsp salt

2/3 cup pure maple syrup or liquid sweetener

1/2 cup brewed coffee or tea

3 Tbl spent coffee grounds or tea leaves

2 Tbl tahini or nut butter of choice

1/2 cup vegan dark chocolate chips or cacao nibs

1/3 cup dried cherries <this was my own addition>

Directions:

Preheat oven to 350F

Line a baking sheet with reusable baking mat or parchment paper.

In a bowl, combine the oats, nuts ground flaxseed, cocoa powder, and salt. 

In a separate bowl, combine the maple syrup, brewed coffee, coffee grounds and tahini. 

Pour the wet mixture into the dry mixture and stir until fully combined. Spread the mixture evenly on the prepared baking sheet. 

Bake for 30 minutes, tossing it every 10 minutes to ensure the mixture is baked evenly. Remove for the oven an allow to cool completely before stirring in the chocolate chips <and adding the dried cherries, if using>. 

Enjoy with plant-based milk or vegan yogurt, or as a topping on morning cereal. 

Chocolate Cherry Dessert Smoothie

I have always loved the combination of cherries and chocolate. I was craving something sweet, chocolatey, yet healthy, this afternoon, so I whipped this up. Ooh it's so yummy! All my fruit was frozen which made the smoothie so thick I had to eat it with a spoon (which really made it feel like dessert). 

Do you keep your spinach in the freezer? I have been doing this for years. I buy a big container of fresh spinach and then pop it in the freezer....I love the texture this gives my smoothies. 

Ingredients:

1 cup of plant milk (I used oat, but a creamy almond or soy would also be good)

1 Tbl cacao powder

1 large frozen banana

1 cup frozen cherries

1/2 cup frozen raspberries 

2 handfuls of spinach

1 pitted date

1 Tbl hemp seed, optional

1 Tbl cacoa nibs, for garnish, optional

Directions:

Pour the plant milk in the bottom of a high speed blender. Add the rest of the ingredients through the hemp seed. Blend through at least two cycles to get it creamy (I blended mine three times - I also add three ice cubes). Pour into a glass and sprinkle with raw cocoa nibs, if you like, for some added texture. Enjoy! 

Warming Hot Cacao

This vegan hot cacao is a great alternative to regular hot chocolate. This drink is warming, velvety, and subtly sweet. My friend, Shanna, has been raving about this delicious drink for some time now and I finally tried it for myself. Now I'm hooked! It is the perfect after-dinner treat when I'm craving something chocolatey. 

Ingredients: 

1 1/2 cup of plant milk (I use almond or oat milk)

1 heaping Tbl of raw cacao powder

1 Tbl pure maple syrup

1/2 tsp vanilla extract

1/2 tsp of ground cinnamon

a pinch of salt, optional

Directions: 

Thoroughly whisk all ingredients in a saucepan over low heat OR in a large mug. If using a saucepan, let come to a simmer, remove from heat and ladle into a mug. Alternatively, if using a mug, place the mug in the microwave for one minute. Check to see if it's heated to your liking. If it's not, give it another 30 seconds in the microwave. 

Enjoy!