Valentine’s day is right around the corner, and have I got the perfect dessert for you! This recipe is 7 ingredients, takes about 15-20 minutes, and makes just the right amount for two little cakes. My vegan gooey chocolate Merlot pudding cakes are so sexy, so easy, and I promise, one of the best things you will ever eat! Also, you can always just make one cake if you are riding solo (I’ve been there)!
These ooey gooey little cakes are whipped up really quickly, baked in two ramekins, and ready so fast for your Valentine’s dessert, or really any time! The combination of rich dark chocolate and red wine is so luscious, and perfect for date night. I immediately fell in love with this dessert, and pssst…I almost ate both cakes all by myself and had to talk myself into sharing….don’t tell anyone!
What is more romantic than chocolate and red wine, probably nothing. This rich and decadent dessert, is creamy and pudding like in the center, and has a firm and cake like outside. It is served piping hot, and would be beautiful with a bit of whipped coconut cream or vegan vanilla ice cream! This recipe is pretty much impossible to mess up, and there are so many options for how to serve them!
Do you like to go out for Valentine’s day? Or are you like us, and like to skip the crowds and make something special at home? This will definitely be our dessert for this year. I will also be sharing our appetizer and entrée selection, so stayed tuned, but ya know, I like dessert first!
Pudding cake might sound a little strange, but trust me, you really can’t go wrong with warm gooey cake. It is so friggin’ good. So, whether it be self love or sharing the love, this cake will make you feel all warm and tingly inside. Give it a try!
- 4 oz. Dark chocolate, vegan
- 2 Tbsp. Vegan butter, I use Earth Balance
- 2 Tbsp. Sugar
- 4 Tbsp. Flax meal
- 6 Tbsp. Water
- 2 Tbsp. Red wine, Merlot or whatever kind you like
- 3 Tbsp. All purpose flour
- Preheat oven to 425 degrees.
- In a microwave safe bowl, melt the dark chocolate in 30 second intervals, stirring after each interval, until the chocolate has melted. Set aside.
- In a medium sized mixing bowl, beat together the vegan butter and sugar.
- Make flax eggs by mixing together the flax and water in a small bowl, set aside for a minute to thicken. Add to the butter and sugar mixture. Beat until combined.
- Add the red wine, and then the flour. Stir until fully combined.
- Now add the chocolate, and fold just until combined, don't over mix.
- Take two ramekins, and grease the insides with vegan butter, then put about 1/2 tsp. of sugar into the ramekin and roll around to coat the inside.
- Fill each ramekin evenly, about 3/4 of the way full.
- Bake at 425 degrees for 11-13 minutes, until the outside is set and starts to pull away from the sides.
- Let cool for about 5 minutes, then flip ramekins over onto plates. The cake should slide right out.
- Serve with ice cream or whipped coconut cream and berries. Or whatever you want, really!
- If the cake doesn't slide right out, run a knife around the edges, and it should slide out easily!
- You can bake a little longer if you want more cake than pudding texture!
A few years ago, I discovered the beauty of Saltine toffee aka. Christmas Crack. Let me just say, it lives up to it’s name, it is super addictive. However, as I get many wonderful feels during the holidays, one of the feels I don’t want to get is guilt. While that is almost impossible for me, because I am Lauren, and guilt is pretty much my calling card. I decided to help ease my guilt, I would try a few “healthier” treats.
So here is some 5 ingredient, refined sugar free, Christmas Crack! Also, to fancy it up a bit, I made it peanut butter toffee crack. The caramel sauce is just coconut oil, maple syrup and peanut butter, warmed in the microwave, then poured over top of the layer of crackers. Baked for a few minutes, topped with melted dark chocolate and boom! Very addictive and worthy of the title “crack”.
This treat is so easy, so good, and may not be the healthiest thing ever, but it is definitely a great alternative to the regular butter and sugar caramel toffee. You also don’t have to worry about getting the temperature correct on the caramel, this is just warmed in the microwave. Which is great for me, because I am super lazy. I hope you enjoy!
- 2 Sleeves of Saltines, about 50 crackers
- 1 C. Coconut oil
- 1 C. Maple syrup
- 1/2 C. Peanut butter
- 16 oz. Dark chocolate
- Preheat oven to 400 degrees.
- Lay the crackers on a baking sheet lined with parchment paper so they are covering the whole pan sheet in a single layer.
- In a medium microwave safe bowl, add the coconut oil and maple syrup. Microwave for about 30-45 seconds until it is warm and melted.
- Whisk the coconut oil and maple syrup, then add the peanut butter and whisk until fully combined.
- Pour the peanut butter mixture over the crackers and smooth out with a spatula so the mixture is completely covering the crackers.
- Bake at 400 degrees for 7-9 minutes. It will be bubbly.
- Remove from oven and chill until hardened. About 15-20 minutes.
- Melt the chocolate in the microwave in 30 second intervals, stirring each time, until melted.
- Pour over the crackers and toffee and smooth out. Let chocolate harden, you can put it in the fridge to chill.
- Cut and serve!
- I recommend keeping in the fridge! (however, I do live in Florida, so you can see how it goes)
I don’t love fudge, but I really want to. The concept is great and it is so incredibly easy, I have always wanted to love fudge. It has just always been so overwhelmingly sweet and rich, that I can really only take a tiny nibble. Fudge always reminds me of being in mountainous tourist towns, where they have a million different fudge shops and will give you samples of their sickeningly sweet fudge that comes in hundreds of different flavors. I wanted my fudge to be different, a little less sweet, a little healthier, and something super easy you can make for the holidays.
I wanted to make this recipe sweet, but not too sweet, so the only added sweetener is maple syrup. The cream base is coconut cream, which makes it lighter and not so rich. The extra salt really cuts through the richness as well. The crunch of the nuts gives it an amazing texture contrast. All and all, I must say, I finally love fudge. I would be totally proud to give this away to my friends and family.
This recipe is pretty fool proof, and takes about 5-10 minutes of actual work. It needs to be chilled for a few hours before cutting and serving, but you can make this with almost no effort(which is my cup of tea). You need a double boiler, which I have a double pot, that is specifically designed for that, but if you don’t have one, you just need a sauce pan with a bit o’ water and a heat proof bowl to put on top. Once everything is melted together and the nuts are added, you just pour into a pan and chill. That is it. No way to mess this up!
Thanksgiving is in a week, holy crap. I will do my best to get you all some super tasty plant based holiday recipes so you don’t feel left out of all the food festivities and you can impress your omnivore friends! Let me know as always if you have any requests. Things you have been craving for the holidays, or things that will make your holiday season better! I am going to be giving friends and family cookie tins, and only really buying stuff for my kid this year. So follow along on my totally cool cookie journey! I hope you enjoy!
Vegan Salted Nut Fudge
- Prep Time: 10m
- Cook Time: 3h
- Total Time: 3h 10m
- Serves: 8
- Yield: 2 dozen small squares
- Category: Dessert
- 1 14oz. Can coconut cream
- 3 c Semi-sweet Chocolate (make sure it is vegan)
- 1/4 c Maple syrup
- 1 tsp. Vanilla
- 3 tsp. Salt
- 1 1/2 c Nuts, I used pecans and walnuts (chopped)
- Using a double boiler, add the coconut cream, chocolate, maple syrup, vanilla and 1 tsp. salt to the top bowl. Simmer the water in the bottom of the double boiler on medium low. Stir frequently until the chocolate is completely melted and everything is incorporated and the fudge sauce looks smooth.
- Turn off the heat and stir in the chopped nuts.
- Pour into a pan prepared with non stick spray and parchment paper. I would use an 8×8 or maybe a little larger so you get nice thick fudge. Sprinkle the top with the remaining 2 tsp. of salt.
- Chill in the fridge for at least 3 hours. When the fudge has set completely, cut into squares and serve. I would recommend keeping the fridge for storage. Enjoy!
One of the biggest complaints I hear from people trying to permanently adopt a vegan diet, is that they can’t cook or bake, and there are no ready made options for them. So they fall of the wagon because they crave something and can’t make it themselves. Well, I want to change that. As well as my more advanced recipes, I really want to start working on lots of options for those who either don’t know how to cook or bake, or just don’t have the time. This is one of those recipes. I have been brainstorming about things anyone can make, even with a tiny kitchen or a college kid trying to stick to a vegan life living in a dorm room. This takes five minutes, anyone can do it, and all you need is a microwave.
Chocolate is my weakness, my kryptonite. I have to set myself up for success, and that is knowing, I need something a little sweet after dinner. That can be fruit or something really healthy, but sometimes I just need some chocolate cake. I need a quick healthy option, so I don’t have a serious craving and go really crazy and eat something that will make me feel sick and regret all of my decisions! I know myself and my body and brain, and how they work together, and sometimes the best idea for me is to have plan. A plan for the times that I really, really need chocolate!
Not only is this a super moist and fluffy cake, I took it up a notch by adding some dark chocolate to the center, and when your spoon dives into the middle of this amazing cake, you get an extra special treat, with a beautiful lava flow of dark sweet goodness. I can’t tell you what a dream come true this is for me, I have been dying for a quick luscious dessert that will satisfy any craving. Plant based and refined sugar free, this is something to enjoy and not feel guilty about. I threw some vegan vanilla ice cream on top, and holy crap, your taste buds will never know this was a five minute vegan dessert! You literally mix everything in a mug, throw it into the microwave for a couple of minutes, and out pops magic, I swear, it must be magic!
I dare you to find an easier dessert! I would like to also suggest that it is one of the best chocolate cakes as well. I was just glad I decided to make this a single serving, because I would have eaten more! This also takes me back to my single days living by myself and trying to figure out how to make fantastic meals for one. Here is a good way to take care of yourself, have your cake!!! I hope you enjoy! Adapted from The Food Network.
Vegan Molten Chocolate Mug Cake
- Prep Time: 3m
- Cook Time: 2m
- Total Time: 5m
- Serves: 1 perspn
- Yield: 1 mug cake
- Category: Dessert
- 2 tbsp. Vegan butter( I use Earth Balance)
- 3 tbsp. Coconut cream ( I use Trader Joe’s)
- 1 Flax egg ( 2Tbsp. Flax meal+3 Tbsp. water=1 egg)
- 3 tbsp. All purpose flour
- 4 tbsp. Coconut sugar or other sweetener of choice
- 2 tbsp. Cocoa powder
- 1/4 tsp. Vanilla
- 1 tsp. Salt
- 1 oz Dark chocolate
- Make your flax egg and set aside.
- In a large mug, melt the vegan butter in the microwave for about 15-20 seconds. Let cool just a bit and stir in the coconut cream and flax egg. Make sure it is combined well.
- Stir in the flour and sweetener. Then stir in the cocoa, salt and vanilla.
- In the center of the batter, place a 1 oz. chunk of dark chocolate(or more if you want)
- Microwave for 2-2 1/2 minutes. I ended up doing about 2 minutes and 15 seconds. Throw some vegan ice cream or vegan whipped cream on top and enjoy!