Vegan Chocolate Chip Cookies
for 10 servings
½ cup (100 g) sugar
¾ cup (150 g) dark brown sugar, packed
1 teaspoon salt
½ cup (105 g) refined coconut oil, melted
¼ cup (60 mL) non-dairy milk
1 teaspoon vanilla extract
1 ½ cups (187 g) flour
½ teaspoon baking soda
4 oz (113 g) vegan semi-sweet chocolate, chunks
4 oz (113 g) vegan dark chocolate, chunks
- In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
- Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
- Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
- Fold in the chocolate chunks evenly.
- Chill the dough for at least 30 minutes.
- Preheat oven to 350°F (180°C).
- Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
- Bake for 12-15 minutes, or until cookies just begin to brown.
- Cool completely.
Fudgiest Dairy-Free Chocolate Cake
for 10 servings
30 oz (880 mL) full-fat coconut milk, 2 cans
3 cups (510 g) dairy-free chocolate chunk
¼ cup (60 g) coconut oil, melted
2 cups (320 g) powdered sugar
3 cups (375 g) whole wheat flour
1 ½ cups (180 g) dark cocoa powder
1 cup (200 g) sugar
1 tablespoon baking soda
1 ½ teaspoons baking powder
1 pinch salt
3 cups (710 mL) almond milk
1 cup (240 g) coconut oil, melted
1 ½ cups (380 g) applesauce
1 ½ cups (360 g) maple syrup
1 tablespoon apple cider vinegar
1 tablespoon vanilla extract
berry, of choice, for garnish
- In a microwave-safe measuring cup, or in a small pot on the stove, heat the coconut milk until hot, but not boiling (about 2 minutes in the microwave).
- Place the dairy-free chocolate in a large bowl and pour the hot coconut milk over it, allowing the milk to melt the chocolate. Mix well to combine.
- Once the chocolate is melted, add the coconut oil and powdered sugar. Beat with a hand mixer or whisk until smooth.
- Cover and refrigerate overnight.
- Preheat the oven to 350°F (180°C). Grease 3 separate 8-inch (20-cm) round cake pans and set aside.
- In a large bowl, add the whole wheat flour, dark cocoa powder, sugar, baking soda, baking powder, and salt. Whisk to combine and set aside.
- In a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, apple cider vinegar, and vanilla extract. Whisk to combine.
- In two batches, add the dry mixture to the wet mixture, folding with a spatula until combined. Some clumps are okay.
- Divide the batter evenly between the 3 pre-greased cake pans and bake for 35–45 minutes, or until a toothpick comes out almost entirely clean. Cool completely.
- Remove the frosting from the fridge and mix it up well.
- Choose which cake will be your bottom layer and cover evenly with about 1 cup (115 G) of frosting. Top with the second layer, frosting evenly again. Add the final layer and frost the top and the sides of the cake generously, topping with berries of choice for garnish.
Vegan Peanut Butter Macarons
for 24 servings
1 cup (240 mL) chickpea liquid, aquafaba
1 cup (160 g) powdered sugar
1 ½ cups (210 g) almond meal
1 tablespoon dark cocoa powder
½ tablespoon cream of tartar
½ cup (100 g) sugar
½ cup (120 g) creamy peanut butter, refrigerated
- Pour 1 cup (240 ml) aquafaba into a pot and reduce to ⅓ cup (80 ml) over low heat.
- Refrigerate aquafaba overnight.
- Preheat oven to 250°F (120°C).
- In a bowl, add the powdered sugar, almond meal, and dark cocoa powder, and whisk to combine.
- Add the chilled aquafaba to another bowl and beat until soft peaks begin to form.
- Add the cream of tartar and sugar to the whipped aquafaba and beat until soft peaks form.
- Sift powdered sugar, almond meal, and dark cocoa powder into the whipped aquafaba, and gently fold ingredients together.
- Transfer the batter to a piping bag and pipe directly onto a parchment paper-lined baking sheet.
- Let the tray rest at room temperature for 2 hours until the surface does not stick to fingertips.
- Bake for 30 minutes.
- Let the macarons cool for 15 minutes.
- Pipe the peanut butter onto the macarons.
- Refrigerate macarons for another 2 hours before serving.
Dairy-Free Chocolate-Glazed Donuts
for 6 donuts
nonstick cooking spray
1 cup (125 g) all-purpose flour
1 teaspoon baking powder
1 pinch salt
½ cup (130 g) unsweetened applesauce
½ cup (120 mL) almond milk, or dairy-free milk of choice
¼ cup (55 g) maple syrup
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
½ cup (80 g) powdered sugar
⅓ cup (40 g) cocoa powder, dairy-free
½ cup (120 mL) almond milk, dairy-free milk of choice, as needed
vegan sprinkles, optional
- Preheat the oven to 375˚F (190˚C). Grease a 6-indent donut pan with nonstick spray.
- Combine the flour, baking powder, and a pinch of salt in a medium bowl.
- In a large bowl, combine the applesauce, almond milk, maple syrup, vanilla, and apple cider vinegar. Whisk until smooth.
- Using a spatula, fold the dry ingredients into the wet ingredients in two additions until thoroughly combined.
- Pour the batter into the donut pan and smooth the tops with a spatula.
- Bake for 15–20 minutes, or until golden brown and a toothpick inserted in a donut comes out clean.
- Let cool for 5–10 minutes, then invert onto a wire rack to cool completely.
- Combine the powdered sugar and cocoa powder in a wide, medium bowl. Add the almond milk, about 2 tablespoons at a time, until the glaze is smooth, but thick enough to set on top of the donuts.
- Dip the top of each donut in the glaze and return to baking rack to let any excess glaze drip off.
- If using sprinkles, add them immediately after glazing the donuts. Work quickly, as the glaze will harden very fast.