veganrecipecollection:

(via Vegan Chocolate Pumpkin Pie | Plant-Powered Kitchen)
veganrecipecollection:

(via Vegan Richa: Pumpkin Wheat Bread Loaf. Vegan Recipe)

veganizzm:

Well, snitches, we’ve practically made it. The last week of February is upon us and I’ve gotten through the buttcrack of the year relatively unscathed except for the radioactive gobs of mucus dropping down my throat en ce moment. WHAT’S THAT? YOU WANT TO HEAR MORE ABOUT MY GROSS TRANSFORMATION INTO THE UNDEAD? At least take me out for coffee first. Anyway, the point is, once February is over we can all go back to leading our daily lives without swaddling ourselves into straightjackets of fleecy layers before going outside and/or listening to Whitney Houston because it’s the only thing upbeat enough to balance out the sky’s 50 shades of gray. As we near the end, here’s a little bit of cheery deliciousness to get you through.

Coconut Carrot Cake with Cream Cheese Frosting

  • 2 cups all purpose flour (or 1 cup WW + 1 cup AP)  
  • 1 cup of white sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt  
  • 2 teaspoons baking powder  
  • 1/2 teaspoon baking soda  
  • 2 teaspoons cinnamon  
  • 1 teaspoon nutmeg
  • 3 cups shredded carrots  
  • 1/2 cup canola or coconut oil  
  • 1/2 cup soy (or other non-dairy milk) OR orange juice
  • 1/2 cup shredded, unsweetened coconut 
  • 1/2 cup of chopped walnuts

Vegan Cream Cheese Frosting

  • 1.5 cups vegan cream cheese
  • 2 cups powdered sugar
  • 1/2 teaspoon cinnamon (optional)


Preheat oven to 350°

1. In a large bowl, mix the flour, sugars, salt, baking powder, baking soda and cinnamon. I highly recommend sifting the flour if you have a sifter. Add the shredded carrots and the oil to the dry ingredients and mix well.

2. Add the milk (or OJ) and stir to combine, then fold in the walnuts and coconut. Pour the batter into a lightly greased 9X9” pan. Bake for 40-45 minutes, or until a knife inserted in the center comes out clean.

For frosting: simply mix together cream cheese and sugar, then spread on top of the cooled cake. Dust with cinnamon to garnish.

(Source: veganizzm)

Help me out?

I’m asking for a small favor! If you would be so kind, if you make any of the recipes, tell me! Leave me a note in my ask or put your finished product in my submission box. Tell me if you liked out. Tell me if you made tweaks. 

I only ask because your feedback could serve as a useful tip for others interested in taking on the same recipe.

Thank you!

Chocolate Orange Ginger Cupcakes
 
Ingredients:
1 ½ cups whole wheat flour¼ cup unsweetened cocoa powder1 teaspoons baking soda1 teaspoon salt1 cups sugar¾ cups water½ cup canola oil1 teaspoons vanilla extract2 tablespoons freshly grated ginger2 tablespoons freshly grated orange peel1 tablespoon orange juice2 tablespoons cider vinegar
Glaze:¼ cup powdered sugar (you can also use brown)4 tablespoons orange juice or juice squeezed from 1 orange

 
Directions
1. Preheat oven to 375 degrees.2. Mix all dry ingredients until thoroughly combined.3. Add water, oil, vanilla, orange juice, ginger and orange peel and mix again. Add vinegar slowly while stirring.4. Once the mixure darkens, pour into muffin tins. Bake for 15-20 minutes (it took ours the full 20 minutes) for a medium sized cupcake. Allow to sit in pan for 5 minutes, remove and place on wire rack until completely cool.5. Mix powdered sugar and orange juice until sugar is fully dissolved. Using a pastry brush, brush the top of each muffin. Garnish with orange peel if desired.
Makes 12 muffins.

Chocolate Orange Ginger Cupcakes

Ingredients:

1 ½ cups whole wheat flour
¼ cup unsweetened cocoa powder
1 teaspoons baking soda
1 teaspoon salt
1 cups sugar
¾ cups water
½ cup canola oil
1 teaspoons vanilla extract
2 tablespoons freshly grated ginger
2 tablespoons freshly grated orange peel
1 tablespoon orange juice
2 tablespoons cider vinegar

Glaze:
¼ cup powdered sugar (you can also use brown)
4 tablespoons orange juice or juice squeezed from 1 orange

Directions

1. Preheat oven to 375 degrees.
2. Mix all dry ingredients until thoroughly combined.
3. Add water, oil, vanilla, orange juice, ginger and orange peel and mix again. Add vinegar slowly while stirring.
4. Once the mixure darkens, pour into muffin tins. Bake for 15-20 minutes (it took ours the full 20 minutes) for a medium sized cupcake. Allow to sit in pan for 5 minutes, remove and place on wire rack until completely cool.
5. Mix powdered sugar and orange juice until sugar is fully dissolved. Using a pastry brush, brush the top of each muffin. Garnish with orange peel if desired.

Makes 12 muffins.

Tags: vegan food

Hi!

For starters, I’m sorry. This hiatus has gone on for far too long and I am planning on putting an end to that. I’m not promising ten posts per day. I’ll go for 1 or 2 and see what happens.

But, nonetheless, I’m back!

Now, I suggest you prepare your recipe books.

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Hey guys!

Sorry about the lack of posting. Currently, I’m running four blogs and, to be honest, the followers on this one seem to be the most tolerant of my infrequent posting (no offence to those who also follow one of my other blogs). Anyways, I’ll be replenishing the queue for this blog come Wednesday. At that time I’ll be on a pc and not an iPod. Thank you loads for following and understanding.
Love you all,
Liz

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