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Desserts

Vegan Chai Spice Bundt Cake

by 1 Comment

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There is something about the smell of Chai that comforts me to my core. It is warm and spicy and some days, that is just what I need. Every morning here in Florida, I am hoping for cooler weather, and I can can feel it and smell it coming, but it isn’t here yet. I am dreaming about needing a hot Chai latte and some hot chocolate and a sweater. I love sweater weather, but my favorite is when you need a sweater and sunglasses. I can lay in the sun all day when it is cold outside. In the spirit of my ultimate happy place coming soon, I give you the Chai Spice Bundt Cake!!

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This super simple cake will make you feel all good feelings! You can actually make it even easier if you just find a chai spice mix, I made my own, but either way is fine! This made my whole house smell like Fall, and made my mouth water. This cake was devoured really quickly by the family and then I got an immediate request for another one! I love using bundt pans, it makes it look like you did a lot more work and you a super fancy, but this is actually way easier than any other cake. No frosting to worry about, and cuts the calories in half! I actually almost made a glaze for it, but once I tasted it, I knew that was not necessary!

 

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You can also take it step further if you want and use whole wheat flour and coconut sugar instead of brown sugar, and make this uber healthy! I tested it with half whole wheat flour and half all purpose flour and it was delicious as well. I try to make my recipes super versatile, so that you, the reader can switch it up if you want. I want them all to be easily converted to sugar free and gluten free as well. This is a good one to try some different options with.

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This cake is moist, fluffy, sweet and spicy, Fall on a plate! I dusted with a bit of powdered sugar and added some fruit, a voila, your friends will be so impressed!  I hope you enjoy, and comment with any questions, I am happy to answer any questions about this, another recipe, or vegan cooking in general! Adapted from King Arthur Flour.

Tools I used:

Art and Cook Non-Stick Carbon Steel Bundt Form Pan, 9.5″, Champagne
KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red

Vegan Chai Spice Bundt Cake

Posted on by rabbitandwolves85

Created by rabbitandwolves85 on September 19, 2016

  • Prep Time: 15m
  • Cook Time: 1h
  • Total Time: 1h 15m
  • Serves: 8
  • Yield: 1 Cake
  • Category:

INGREDIENTS

  • 1 c Vegan butter( I use Earth Balance)
  • 1 c Brown sugar
  • 1/4 c Maple syrup
  • 2 Flax eggs( 2 Tbsp. Flax meal + 3 Tbsp water=1 egg)
  • 2 tsp. Vanilla
  • 1 c Almond milk
  • 1 tsp. Apple cider vinegar
  • 2 c All purpose flour
  • 1/2 tsp. Coriander
  • 3/4 tsp. Cloves
  • 3/4 tsp. Nutmeg
  • 2 tsp. Cardamom
  • 2 tsp. Ginger
  • 1 tbsp. Cinnamon
  • 1 tsp. Salt
  • 1/4 tsp. Baking soda
  • 1 tsp. Baking powder

INSTRUCTIONS

  1. Preheat oven to 350. Make Flax eggs by mixing flax and water, and make vegan buttermilk, by mixing almond milk and apple cider vinegar.
  2. In a large mixing bowl, cream together vegan butter and brown sugar. Add maple syrup and flax eggs. Add vanilla.
  3. Sift all the dry ingredients in a separate bowl. Start adding the dry ingredients and the almond milk mixture. Alternating, until everything is combined.
  4. Pour into a prepared bundt pan. Bake at 350 for 50-60 minutes, or until a toothpick comes out clean. Top with powdered sugar if you want, and enjoy!
Source: Rabbit and Wolves

 

Vegan Pumpkin Pie Pull Apart Bread 

by Leave a Comment

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My favorite season is upon us! Fall, I have missed you so! I want a cool breeze, I want beautiful leaves falling, I want to make some vegan pumpkin spice lattes (and not be judged). I want to put up spooky decorations and pick out my costume for Halloween. Many of my friends express devastation at the thought of summer’s end, and I’m over here like, is it time to start testing my fall recipes yet? The answer is, yes, yes, a thousand times yes!

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I love pumpkin pie! I have been lucky enough to be born into a family of pretty great cooks, my mom and dad were both good cooks, and my extended family as well. My grandmother is one of seven children, so my dad has a very large family. We used to go every year to one of my grandma’s sibling’s houses for Thanksgiving and Christmas. There was always the most amazing homemade pumpkin pie. The smell and taste of it always makes me feel safe and happy.

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I wanted to update this classic, and of course try to make it healthier. Not to mention, this doesn’t feel so heavy when you eat it, and doesn’t make you want to fall asleep. Just pull off a few small pieces, it’s super satisfying without all that guilt!

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This recipe is incredibly easy, the prep time is a little on the long side since the dough needs to rest for about an hour, but very few ingredients, straight forward and pretty hard to mess up! I recommend eating it warm, with lots of my cinnamon glaze. So fluffy and soft and so much like a fall party in your mouth! I hope you enjoy! Adapted from Crazy For Crust.

Vegan Pumpkin Pie Pull Apart Bread

Posted on by rabbitandwolves85
  • Prep Time: 2h
  • Cook Time: 25m
  • Total Time: 2h 30m
  • Serves: 6
  • Yield: 1 Loaf
  • Category:

INGREDIENTS

Dough

  • 3/4 c Warm water (110-115 degrees)
  • 2 1/4 tsp. Dry active yeast
  • 2 1/2 c All purpose flour
  • 2 tsp. White sugar
  • 1 tsp. Salt
  • 2 tsp. Cinnamon
  • 1 tsp. Nutmeg
  • 4 tbsp. Vegetable oil

Pumpkin pie filling

  • 15 oz Can of pumpkin
  • 1/2 c Brown sugar
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. All spice
  • 1/2 tsp. Cloves
  • 2 tsp. Cinnamon
  • 1 tsp. Vanilla

Cinnamon Glaze

  • 2 1/2 c Powered sugar
  • 1/4 c Almond milk
  • 1 tsp. Cinnamon

INSTRUCTIONS

  1. Prepare the dough first. In a bowl, mix together warm water, dry active yeast and 1 tsp. of sugar. Let sit for 5-10 minutes until it is super bubbly and starts to expand.
  2. In a large mixing bowl or a stand mixer fit with a dough hook, add all the dry ingredients, including the remaining 1 tsp. of sugar and stir together to combine.
  3. When the yeast mixture is ready add it to the dry mixture and begin to knead. Add in the vegetable oil. Knead with hands or dough hook until it forms and nice smooth ball, about five minutes or so. If the mixture is too dry, you can a tad more water until everything comes together, but is not too sticky.
  4. Spray a bowl with non stick spray and add the dough ball. Cover with a towel and let rise in a warm dry place for about 60 minutes.
  5. Preheat oven to 375. In a medium sized mixing bowl, combine all pumpkin pie filling ingredients reserving 1/4 C. brown sugar to sprinkle on top and whisk until fully combined.
  6. When dough has doubled in size, split in half, and roll out the dough into a rectangle shape about 1/4 inch thick. Trim the edges so that it is a nice rectangle. Brush pumpkin pie filling onto the top, generously. Then sprinkle with the extra brown sugar. Cut in half lengthwise and then make four more cuts the opposite way to make eight pieces.
  7. In a prepared bread pan, start layering the slices back to back. It helps me to turn the pan on the vertically. Repeat with the second piece of dough and continue to layer. Sprinkle the top with a little more brown sugar, and let proof again for about 15 minutes,
  8. Bake at 375 for about 15-25 minutes. Or until brown and bubbly! Yum, yum!
  9. While the bread is baking, make the glaze. Whisk all the glaze ingredients in a bowl. When the bread is done and has cooled slightly, pour the glaze on top and serve!
Source: Rabbit and Wolves
Tools I used:

Good Cook 9 Inch Ceramic Loaf Dish, Red
Fox Run Marble Rolling Pin with Wood Base, White
OXO Good Grips 4-inch Pizza Wheel and Cutter

Vegan Chocolate Mousse Brownies

by 1 Comment

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Tofu. Yes, tofu. The answer to most of my food problems. What can you grill, fry or bake? Tofu. What can be sweet or savory? Tofu. What tastes great in any marinade? Tofu. Sometimes I forget, while trying to be super innovative, that sometimes all I need is an old standard. I having been trying for weeks to get a mousse that I like, that is the proper texture and flavor I am looking for. I have had many fails in the past month or so, trying to figure out what I think is the best method and base for a chocolate mousse and custard. I have been trying a lot with aquafaba, and I get a nice meringue, but nothing that holds up for what I wanted. I have tried making a standard type custard on the stove with almond milk and some different thickening agents. Most tasted good, they all looked super gross after sitting for a while.

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My husband Chris and I were discussing my frustration a few days ago, and I thought what if I go old school and try some tofu? So I did, and I know most everyone has told me to use silken tofu, and I think silken tofu is great for different things. It is wonderful in smoothies, I love fried silken tofu that I get at my favorite dim sum restaurant, but I didn’t think it would work for what I was trying to accomplish. So, this recipe uses firm tofu, not extra firm, but firm. It holds up really well, and my daughter even left the leftovers from her brownie out for hours and my husband ate it and delightedly said “this is still the best chocolate mousse ever, and it has been sitting out for a long time!”

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So, now that you have the story of the mousse, I will now state, that I definitely didn’t want to bore you, so I decided I could improve upon some boring old chocolate mousse. What makes everything better? Answer: a brownie. So I can up with possibly the easiest brownie recipe in the history of time, as well as being one of the most delicious. There are only 7 ingredients in the brownie and only 5 ingredients in the mousse. They both could be eaten separately and stand up as an exceptional dessert all by themselves. However, if you want to impress everyone. put that s#$@t together. I promise, you will thank me later. Adapted from Martha Stewart.

Ingredients:

Chocolate mousse:

4 oz. Dark chocolate

1 block firm tofu(drained)

1/2 C. Almond milk

1 1/2 C. Powdered sugar

1 tsp. Salt

Brownies:

2 C. All purpose flour

3/4 C. Cocoa powder

1 tsp. Salt

2 C. Sugar

1 C. Vegan butter ( I use Earth Balance)

1 tsp. Vanilla

1 1/2 C. Almond milk

Directions:

  1. Make your mousse. Melt the dark chocolate in the microwave in 30 second intervals, stirring every 30 seconds, until melted.
  2. Warm almond milk in the microwave for about 30 seconds as well, you want it warm to the touch, not super hot.
  3. Add all of the mousse ingredients to a food processor and process until it becomes super smooth. It will take a few minutes, scrap down the sides during the process if needed.
  4. Put mousse in fridge to set up while you make the brownies.
  5. Preheat oven to 350. In a medium mixing bowl sift all the dry ingredients together and set aside.
  6. In a large mixing bowl, cream together the vegan butter and sugar. Add the vanilla.
  7. Start adding the dry mixture and almond milk a little at a time, alternating until everything is incorporated.
  8. Pour into a 8×8 pan for very thick brownies or a 9×13 for thinner. Bake for 25-35 minutes depending on the thickness, or until a toothpick comes out clean.
  9. Let cool completely and then top with mousse. Refrigerate for a little while to make sure mousse sets up on top and then cut and serve!

Tools I used:

Hamilton Beach 70730 Bowl Scraper Food Processor
Pyrex Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set
KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red

If you make this recipe, I would love you to leave some feedback. I want to make sure I am doing a good job!

Gluten-free Vegan Chocolate Chip Sea Salt Cookies 

by Leave a Comment

I have major stomach problems, I have tried a lot of different things to make it better, what seems to help the most is not eating dairy of course, but also not eating gluten seems to help. So in an effort to not eat much gluten, I decided to come up with more gluten free recipes.

When my husband, daughter and I lived in New York City, I worked in the West Village. Next door to my work was an awesome little bakery. They made the greatest chocolate chip sea salt cookies. I tried not to eat too many, but resistance was futile. I have been missing New York so much recently, so I tried to recreate the cookies I loved so much, but gluten-free and vegan!

This recipe is super easy, you don’t need one million ingredients, and it is pretty fool proof. I hope you enjoy! Adapted from My Gluten Free Kitchen.

Ingredients:
1/4 C. Vegan cream cheese

1/2 C. Vegan butter ( I use Earth Balance)

1 C. Brown sugar

1/2 C. White sugar

2  tsp. Vanilla

2  flax eggs ( 2Tbsp flax meal + 3 Tbsp water = 1 egg)

3 Tbsp. Almond milk

2 1/4 C. Gluten-free all purpose flour( I used Bob’s red mill)

1/2 tsp. Xanthan gum

1 tsp. Baking soda

3 tsp. Sea salt + more for sprinkling on top

1 1/2 C. Dark chocolate chunks

1/2 C. Mini dark chocolate chips

Directions:

1. Preheat oven to 350.

2. In a large mixing bowl, cream together vegan butter, vegan cream cheese and sugars.

3. Add flax eggs and vanilla.

4. In another bowl, sift gluten-free flour, xanthan gum, and baking soda. Add sea salt.

5. Add almond milk and dry mixture to the wet, and stir together.

6. Add the chocolate chips and chunks. Mix just until chocolate is incorporated.

7. Roll about 2 Tbsp. of dough into a ball and put on baking sheet lined with parchment paper. Press each ball down a bit and top with more sea salt.

8. Bake at 350 for 12-15 or until brown.

Enjoy!

Tools I used:

Wilton Recipe Right 3 Piece Cookie Pan Set
KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red
OXO Good Grips Medium Cookie Scoop

Vegan Peanut Butter Pie Ice Cream 

by 1 Comment

I don’t remember much about my mom, I don’t really know her. The last time I lived with her, I was very young. My brother and I moved in with my dad when I was in middle school, and I haven’t had a relationship with my mom since then. So, about twenty years later, I have very few good memories of her. What I do remember being good, was how much she loved to cook. She loved us, I know, she just wasn’t capable of caring for children. She showed us love with food, which caused a few problems for me down the road. One of her specialties was peanut butter pie!

It was my favorite, and oh my god, was it good, and oh my god how unhealthy. This is one of the best things I remember about my mom. I want to keep the memories. I just want to feel less guilty about eating this decadent treat. This update is vegan of course, but also refined sugar free! The first spoonful of the ice cream and I knew I had done it. It tastes exactly like my mom’s pie, but better, because I can feel good about giving this to my daughter!

Please enjoy and share with the ones you love!

Ingredients:

1 1/2 C. Almond milk

1 1/2 C. Coconut cream ( I use Trader Joes)

1 C.  Creamy natural peanut butter

1 1/2 tsp.  Vanilla

2/3 C. Agave

1 tsp. Salt

1 C.  Crushed vegan graham crackers

3/4 C.  Crunchy peanut butter  (optional)

Directions:

1. Combine all ingredients except graham crackers and crunchy peanut butter in a large mixing bowl.

2. Beat with an electric mixer for a few minutes until it start to get a bit fluffy.

3. Put mixture in fridge while you set up your ice cream maker. My ice cream maker needs to be in the freezer over night, so make sure you check yours.

4. After chilling mixture for a few minutes, pour into machine and follow the manufacturer’s directions.

5. Once machine stops, fold in crushed graham crackers and crunchy peanut butter.

6. Place into freezer safe container and freeze for at least 4 hours or over night.

Enjoy!

Tools I used:

Conair Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker (White)

OXO Good Grips Trigger Ice Cream Scoop

 

Vegan S’mores Oatmeal Cookies 

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If any of you have been paying attention, or know me, you know, I hate summer. Enough about the bad things though, here is something I felt like I needed to lay on you before summer was over. I have a million ideas for Fall and Winter flavors, but summer is a hard one for me. What is more quintessential in the summer than s’mores, though? Nothing. 

I have been toying with other s’mores flavored items since Trader joes made my life more amazing, by presenting everyone with their vegan marshmallows. They are delicious and about half the price of other brands! Also, I love oatmeal cookies. My dad used to get use the little debbie oatmeal pies and all was right in the world when I shoved one of those in my mouth!  This is a very similar flavor, with a summer time twist.

These are so simple, you are really just throwing stuff together, baking (a little under done) slapping some marshmallows on top, broiling, topping with chocolate. Easy, quick, amazing!

They are soft, not too sweet, just right, can’t eat just one! You don’t have to feel guilty with my plant based deliciousness. So, go ahead, eat a few!

Ingredients:

2 C. Rolled oats

3/4 C. All purpose flour 

3/4 C. Crushed graham crackers

1/2 tsp. Baking soda 

1/2 tsp. Baking powder 

1 tsp. Cinnamon 

1 tsp. Salt 

1/2 C. Vegan butter ( I use Earth Balance)

1/2 C. Brown sugar 

1/4 C. White sugar 

2 flax eggs  (2Tbsp flax meal + 3 Tbsp water = 1 egg ) 

2 Tbsp. Almond milk 

1 tsp. Vanilla 

12 Vegan marshmallows( I used Trader Joes)

Dark chocolate chunks

Directions:

1. Combine all dry ingredients in small mixing bowl. Set aside.

2. Cream vegan butter and sugar together in large mixing bowl or stand mixer. Add flax eggs, almond milk and vanilla.

3.  Add dry mixture, and combine until everything is incorporated.

4. Refrigerate for 1 hour. Preheat oven to 375.

5. Scoop about a Tablespoon of dough and form a ball, then slightly flatten on pan.

6. Bake for 8-10 minutes( slightly under bake, you will be putting them back in the oven)

7. Cool for a few minutes, top with half a marshmallow. 

8. Set oven to broil, broil cookies for a minute or two until the marshmallows are brown.

9. Let cool for a minute, top with dark chocolate chunks. Thank me later!

 

 

Vegan Gluten Free Nutella Cookie Truffles

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Many of you may have noticed my previous post, I dove head first into the dream that is vegan, refined sugar free nutella. I have been using this on everything. Also, I now have a million ideas about how to incorporate this into my favorite recipes. Look forward to a lot of delicious breakfast items and desserts in the very near future. This idea came about by just thinking of some healthier desserts items that I think are fool proof and anyone who says they would be vegan, but they don’t know how to cook, this ones for you. This is a no bake, one bowl recipe, with very few ingredients. You do have to make the nutella first, but then you can just use the food processor without cleaning it, and save the rest of the nutella for your morning toast!

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My daughter was super pumped to help, this is so easy she probably could have done it herself, and she did do all of the sprinkle topping! Please enjoy! I love what I create, and I hope you will love these as well!

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Ingredients:

2/3 C. Vegan Nutella

20 Gluten free chocolate sandwich cookies( I used Trader Joe’s Gluten Free Joe Joe’s) (You can also use regular oreos or whatever you like)

2 Tbsp. Almond milk

1 C. Dark chocolate

Rainbow sprinkles

Directions:

  1. Put the vegan nutella, cookies and almond milk in a food processor. Process until it forms a semi wet ball.
  2. Scoop about a tablespoon of the mixture and form a ball and place on a baking sheet that is lined with parchment paper.
  3. Freeze for at least an hour.
  4. Melt dark chocolate in the microwave for 30 second intervals, stirring after each interval until completely melted.
  5. Dip or top balls with chocolate and top with sprinkles. Freeze again for 30 minutes or so, and enjoy!
  6. You can keep them in the fridge after that and pop one in your mouth whenever it strikes your fancy!

Tools I Used:

Conair Cuisinart DLC-2ABC Mini Prep Plus Food Processor Brushed Chrome and Nickel

OXO Good Grips Small Cookie Scoop

Chef’s Quality Rainbow Sprinkles, 7 lb

Vegan Nutella 

by 1 Comment

Nutella is amazing, if you have ever dug a big spoonful right out of the jar, and into your mouth, you have lived a good life. However, then you may have looked at the ingredients and calorie content, and felt a little less awesome. This is the exact scenario I was in right before I stopped eating meat over a decade ago.

The flavor still haunts me though, and the ideas I have of what I could do with some vegan nutella are endless. So, I concocted a sugar free, dairy free, gluten free version that I will be linking back to, probably often! So, please enjoy!

Ingredients : 

1 1/2 C. Roasted hazelnuts

1/4 C. Cocoa powder

1/4 C. Almond milk

10-12 Dates (pitted)

1/2 tsp. Salt

Directions:

1. Put all the ingredients into a food processor. Blend until super smooth.

2. Adjust seasoning, you can add more dates or another sweetener if it needs to be sweeter or more salt if it needs it.

3. Make sure the consistency is nice and smooth and not too liquidy or too thick. You can add more hazelnuts or more milk.

4. Enjoy on toast, in recipes, and anything you desire!

Vegan Pineapple Coconut Bread

by 5 Comments

So, we had a potluck to go to yesterday, a welcoming back party for some of my best friends! Saturday, I knew I wanted to bake for the occasion, but something simple and easy to transport. Every time I make a cake or cupcakes for an order or a party where I have to take it to a different location, I freak out the whole drive. I usually make Chris drive, and hold whatever it is, as if it is an infant. So, I decided this was not how I wanted to play it for this party. I just wanted to relax with friends! I also thought tropical flavors would be appropriate, as it was around 100 degrees outside yesterday.

I had everything I thought I would need to make pineapple coconut bread. It would be easy, and incredibly simple to transport. I just let it cool all the way and wrapped it in tin foil, it was a great success and delicious and everyone loved it!

I could not stop eating this. It is super light, sweet, but not too sweet and was a fabulous pretty fool proof, insanely easy potluck dish! Please enjoy!

Ingredients:

3 Tbsp. Vegan butter ( I use Earth Balance )

3 Tbsp. Vegetable oil

3/4 C. Sugar

2 Flax eggs ( 2 Tbsp. Flax meal + 3 Tbsp. Water=1 egg )

2 1/4 C. All purpose flour

1 tsp. Baking powder

1 tsp. Salt

3/4 C. Coconut cream ( I use Trader Joes )

1/3 C. Pineapple Juice

Glaze:

2 1/2 C. Powdered sugar

1/4 C. Pineapple Juice

Topping:

3/4 C. Toasted coconut

Directions:

1. Preheat oven to 350. Make your flax eggs.

2. Cream together vegan butter, oil and sugar.

3. Add in flax eggs.

4. Mix dry ingredients in a medium sized bowl. Then combine the coconut cream and pineapple juice in another bowl.

5. Start adding the flour mixture and coconut and pineapple mixture, alternating until everything is incorporated.

6. Pour into a prepared loaf pan, and bake for 60 minutes, or until toothpick comes out clean.

7. Make the glaze: Mix powdered sugar and Pineapple Juice. Wait until the bread is cool, and pour over.

8. Toast your coconut, sprinkle on top of glaze.

Tools I used:

Wilton Recipe Right Medium Loaf Pan
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

Vegan Mini Mint Chocolate Chip Donuts

by 1 Comment

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I haven’t used my Wilton mini donut pan in quite a while, it was just staring me right in the face screaming “use me, use me, you know you need mini donuts in your life.” I originally purchased the pan for an event I catered that requested mini vegan desserts, and lots of them. I came up with mini pies, donuts, cupcakes and cookies. They were such a big hit, I got a lot more requests for mini desserts, and I love doing them! Anyways, that was over a year ago, and I have not had an occasion recently to pull it out and put it to good use.

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Today, I decided to give the mini donut pan a turn in the oven, but what to do, what to do? One of my husband’s favorite flavor combos is chocolate and mint, so I decided to create something based on that. I then thought to myself, I wonder how many calories would be in one, this may be a low calorie sweet treat you could have a few of and not feel so bad. I do generally try to watch my calorie intake just a tad and make sure I am exercising enough. So I calculated the calories, mostly for my own piece of mind, and guess what? They are only 35 calories each! You could have a few for dessert, and feel really good about it. There is a small amount of sugar, and I used organic sugar, just to make myself feel even better.

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These babies are so scrumptious, and fluffy and light. They also remind me of my favorite time of year(other than Fall), Winter! I know it is summer, but I am more than ready for it to be over! Bring me pumpkin, bring me mint, bring me cranberries…please! So enjoy these (almost) guilt free winter inspired treats!

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Ingredients:

2 C. All purpose flour

1/2 C. Organic sugar

1/2 C. Dark chocolate(vegan) mini chips

2 tsp. Baking powder

1 tsp. Salt

3/4 C. Almond milk

1 tsp. Apple cider vinegar

2 Flax eggs (2 Tbsp. Flax meal+3Tbsp. Water=1 egg)

2 Tbsp. Vegan butter( I use Earth Balance), melted

1/2 tsp. Mint extract

Vegan Green food coloring(optional), to desired color

Glaze:

1/2 C. Dk. Chocolate

1 Tbsp. Coconut oil

Directions:

  1.  Preheat oven to 375. Make flax eggs. Make vegan buttermilk, by mixing the almond milk and apple cider vinegar together and set aside.
  2. Mix flour, sugar, chocolate chips, baking powder and salt in a large mixing bowl.
  3. Add in flax eggs, vegan buttermilk and melted vegan butter. Mix until everything is combined.
  4. Add mint and food coloring.
  5. Grease a donut pan, mini or regular, and using a piping bag or large plastic bag filled with dough, pipe dough into pan.
  6. Bake for 6-8 minutes if using mini pan, a little longer for regular sized donuts.
  7. Microwave chocolate and coconut oil for 30 second intervals, stirring after each interval until melted.
  8. Once donuts are cooled, dip in chocolate glaze. Eat ’em all!

This recipe makes about 4 dozen mini donuts and probably about 1 dozen or so regular. Only 35 calories if you make mini ones! This is a very easy just throw everything together, pretty hard to mess up recipe, and four year old girl approved!

Tools I Used:

Wilton Nonstick 12-Cavity Mini Donut Pan
Wilton Disposable 16-Inch Decorating Bags, 12 Pack