As I’ve already mentioned in my blog (does it count as a blog if I only have six posts so far?) I read this AMAZING recipe blog called Chocolate Covered Katie. Recently she started a challenge called “Hug A Vegan Dessert.” Other bloggers can make a new recipe, create a twist on a current recipe, or just blog about a sweet vegan product. Here’s a link!
And I’ve been DYING to make a vegan dessert! I really want to get some publicity on this blog and I also love challenges (compeditive? me?) so this was right up my ally. But dispite my wanting to make a vegan dessert and blog about it, doing it was a completely different matter.
First off I’ve been feeling a major writer’s block comming on. As in painfully strong. Just typing anything is a little hard for me so excuse this slightly less charming post. I’m sure my delicious little creations will make it worth the read.
Secondly, and a littly more comicly, I am just AWFUL at writing down measurments. Baking for me is kind of like dancing, if I think too much about it, I’m an awful wreck. But if I just thow myself into it, shut my brain off, and just do it then it normally comes out great. That’s why I made two, yes, TWO vegan desserts before I actually had anything to blog about!
My first one was a play on a recipe for vegan brownies. By the end product, it didn’t even resemble the original recipe. My version had peanut butter banana frosting, melted dark chocolate mixed into the batter , and tons more cocoa powder then it called for. And it was DELICIOUS! Sadly, I had no clue what the measurments were so that recipe was a little kaput. ……Not that I would call it a complete waste of time! Nothing with that much chocolate goodness is a complete waste!
My second recipe was actually made for an occasion. Or maybe the occasion was made up as an excuse to make the recipe, I’m not really sure anymore. It was a quadrupled gingerbread version of Chocolate Covered Katie’s Single Lady Cupcake with gingerbread molasses frosting. Yes, I QUADRUPLED a single serving recipe. I know I’m insane, thank you for noticing. I then made mini-cupcakes and VIOLA!
Beautiful but completely undocumented so that was a no-blow too.
Then, one beautiful obligation free day, I made cupcakes! Vegan cupcakes! With written down measurements! and thus my
evil concoction final masterpiece was born!
The Vegan’s Revenge! This recipe is undeniable proof that being vegan can be both unbeliavably delicious and decident!
- 30 grams bread flour (1/4 cup)
- 1/8 tsp salt
- 1/4 tsp baking powder
- 2 tbsp turbanando sugar
- 1/2 tsp vanilla
- 1 tbsp applesauce
- 1 tbsp + 1 tsp water
- 2 tbsp cocoa powder
- 4 tsp coconut oil
- 30 grams chocolate chips (about 1/4 cup) + 1 1/2 tsp coconut oil
- 10 grams coconut chips
- 30 grams coconut butter
- 1 tbsp coco powder
- 2 tbsp light brown sugar
- 1 tbsp applesauce
Directions For Cupcakes
1.) About an hour before you start your cupcakes, place a jar of Artisina Coconut Butter in your refidgorator.
2.) Combine the flour, salt, baking powder, and sugar. Mix.
3.) Mix in the applesauce, water, and cocoa powder. There’s a hell of a lot of cocoa powder so don’t expect it to all mix in. That’s why the next step comes in!
4.) To add flavor and healthy fats, as well as help with mixing, melt 4 tsp coconut oil in the microwave and mix into batter.
5.) Measure into a small microwavable bowl 30 grams of vegan semi-sweet chocolate chips. I say vegan because some semi-sweet chocolate chips use a milk fat emulsifier.
6.) Melt chocolate chips and then mix in 1 1/2 tsp of coconut oil. Add chocolate mix to batter.
Now for the exciting part! Although if all that chocolate didn’t excite you,maybe you should go see a doctor.
7.) Take out your coconut butter once it’s been chilled. The coconut butter should now be solid. You can use the tip of a knife to chip out small peices of the coconut butter, thus making COCONUT CHIPS! I’m a genious! Measure out 10 grams of coconut chips and gently mix into batter.
8.) Preheat your oven to 330 degrees. Devide your batter into two cupcake tins lined with a pretty cupcake wrapper. Because everything is yummier when it’s been wrapped up in something shiny. Bake for 18 minutes. Cool on a wire rake.
Directions For Frosting
1.)Microwave 30 grams of coconut butter until melted then mix in cocoa powder,brown sugar,and applesauce. Mix until smooth. Frost the cupcakes when cooled. (wow,that was much shorter)
I know these recipes are far from fat-free or diet friendly but my goal here was to show how yummy vegan can be and I feel like I succeded. These cupcakes are super fudgy with a nice little crisp on the outside and little coconuty suprises inside plus the frosting goes wonderfully with them. Each super decidant cupcake is still only 409 calories with frosting.
Loaves and Kisses!