Use the rest of the frosting to coat the outside of the cake. It is normal to have to add 2-3 tbsp of milk to get the frosting to the right consistency. This is good, not “healthy” as some said to me. Notify me of follow-up comments by email. Place 1 layer down on a cake board or plate, and top with some frosting. https://www.gretchensveganbakery.com/mint-chocolate-chip-cake Masala Chickpea Kale Salad with Mango Turmeric Tahini Dressing ». This version is, of course, pumpkin flavored and on the healthier side, too! You could, of course, make yours smaller or even bite-sized. Your email address will not be published. The cake is so soft and moist, comforting, and if you didn’t know it, you’d think it was made with eggs and butter.But it’s not, and you won’t miss them one bit.. Certain ingredients like pumpkin, bananas, and avocado are great in vegan … It is so perfect for Thanksgiving, or just to eat all fall long. Enjoy immediately, or refrigerate until ready to serve. Whisk to combine. Mix until the cake batter comes together. This Pumpkin Mug Cake (Vegan) is incredibly delicious and total cozy vibes! Really awesome spices! This bread pudding is melt in your mouth, rich and so dang delicious. Spread evenly in … Different for sure, definitely dense and gooey, but my family and I enjoyed it. Add in the vanilla and pumpkin spice. You can store them at room temperature for 2-3 days in an airtight container. Spray two 6" cake pans with baking spray, and set aside. Combine the chocolate chips with 1-2 tbsp of the nondairy milk in a microwave safe bowl. Preheat the oven to 350 degrees F and line a 8×8-inch square baking dish with parchment paper, with enough overhang to allow you to lift the cake out easily, or lightly grease the pan. It also makes these pumpkin cookies moist, fluffy and taste like fall! I went a little extra on chocolate and used chocolate … Place dates, reserved water, almond butter, pumpkin puree, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Add the oil, vanilla, vinegar, pumpkin puree, and water. Divide batter evenly between the two cake pans, and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Dense and almost fudgy in texture, toeing the line between a brownie and a cake, this is one of my favourite autumn desserts. It’s lovely warm, when the chocolate chips are still melty, with a scoop of ice cream, but I actually prefer it after it’s been refrigerated for a few hours! This has quite possibly become one of my most popular recipes to date! Be sure to set some frosting aside if you want to use it for decorating the top (or you can make another ½ batch if needed). Shape the cookies - No chilling is required for this vegan pumpkin chocolate chip cookie recipe so you can bake them immediately. Dense, gooey, and almost fudgy in texture, toeing the line between a brownie and a cake, this is one of my favourite autumn desserts. It has an incredible pumpkin spice flavour that’s so addictive! Add the dry ingredients to the wet ingredients. This healthy pumpkin spice chocolate chip oat flour cake is a feast for the senses! This healthy pumpkin spice chocolate chip oat flour cake is a feast for the senses! They’re perfect for fall, and for holiday gatherings. So I highly recommend checking if your cake is done by inserting a toothpick or skewer into the center! Add in the vegan butter and vanilla, followed by your flaxseed mixture. In a large bowl, mix together the flax and water. In a medium bowl, stir together the oat flour, baking powder, baking soda, fine sea salt, cinnamon, ginger, nutmeg, cardamom, allspice, and cloves. In the bowl of a stand mixer fitted with the paddle, beat together the shortening and vegan butter until smooth and creamy. There’s no need for frosting – but a simple drizzle of chocolate ganache makes it a little extra special. It’s also gluten-free and very easy to make, to say nothing of how delicious your kitchen will smell as it’s baking. It has a soft, moist cake crumb, and the warm spices pair perfectly with chocolate chips. ★☆ Just cut a crusty loaf of bread into chunks, sprinkle with dark chocolate chips, pour a pumpkin custard over the bread. And yesterday, my dad tweaked my vegan maple vanilla cupcakes and created a pumpkin spice variation for you all, which I was able to photograph this afternoon. (Or see this vegan buttercream frosting recipe.) If you want a cake … The crunchy, sweet topping makes this simple pumpkin snack cake taste extra special. 1 cup vegan butter (like Earth Balance or Vegan Becel) 1 cup brown sugar ; 1 cup pumpkin purée; 1 tsp vanilla extract ; 1 tsp cinnamon ; 1 tsp baking powder ; a dash of salt ; 3 cups flour ; … Heat in 20 second increments, stirring in-between, until chocolate is melted and smooth. I found it to be the perfect amount of sweetness for me. I recommend wrapping them in plastic wrap and letting them rest in the fridge overnight for easier frosting and stacking! —Steven Schend, Grand Rapids, Michigan It’s hard to explain the love I have for this pumpkin mug cake… ★☆. Try it! I used a 4B tip to make the fluffy dollops. All you … But I agree the parts of muffin without chocolate don’t taste like much—shame, I really wanted a pumpkin-y muffin. Hope you had a good week! Transfer the batter to the prepared pan and bake for 30-32 minutes, or until a tester inserted into the centre of the cake comes out clean.Â. Repeat with all. Then add 1 tbsp non-dairy milk and a small amount of vanilla extract and whisk until the frosting is nice and creamy. Add dollops of vegan chocolate … In a medium bowl, whisk together the sugar, flour, salt, and baking powder. Use an ice cream scoop to scoop out balls of dough and place them 3 inches apart onto the prepared baking tray. Add more non-dairy milk as needed until ganache is smooth, shiny, and thin enough to easily run off a spoon. This is so amazing. Copyright © 2020 Upbeet Kitchen on the Foodie Pro Theme. Let the cake cool in the pan for at least 30 minutes, then lift out and place on a wire rack to cool completely before slicing. These over sized Vegan Pumpkin Chocolate Chip Cookies are soft and chewy, almost cakelike in texture. ★☆ Gently fold in the chocolate chips. Tasty, chewy, comforting, hard to stop at one! Mix together by hand, and don’t overmix. The simplicity of this dessert will shock you! And if you share a photo to Instagram, tag @upbeet.kitchen and #upbeetkitchen so that I can see! Get Recipe 8 Raw Vegan Pumpkin Spice Fudge (Gluten Free + Paleo) • Bakerita Photo Credit: www.bakerita.com Fudge will forever be one of my favorite desserts. Finally, make the ganache. These moist, delicious Pumpkin Chocolate Chip Cookies are going to be your new favorite! ... And welcome to Up Beet Kitchen, my cozy little corner of the internet where I share naturally delicious recipes made with wholesome, plant-based goodness. You can use peanut butter or cashew butter in place of the almond butter, but I really like the combination of almond butter and pumpkin. They remind me of … Ground flax, water, almond butter, pumpkin puree, coconut sugar, maple syrup, non-dairy milk, vanilla extract, oat flour, baking powder, baking soda, fine sea salt, cinnamon, ginger, nutmeg, cardamom, allspice, cloves, and chocolate chips. The recipe is easy to make with simple ingredients … To assemble, first cut the cakes in half diagonally to create 4 cake layers. Fold in the chocolate … First, prepare the cakes. If you prefer a sweeter cake, omit the topping and spread with your favorite frosting instead. Celebrating something special? They are perfect for when you don’t want to bake an entire cake, but you just want something sweet to satisfy your cravings. It doesn’t get much better than baking pumpkin chocolate chip cookies on a crisp, fall day and these are the perfect ones if you follow a gluten or dairy free diet, looking for an egg-free recipe or are vegan… In a large bowl, whisk together the pumpkin, oil, brown sugar, and milk until combined. To make a simple vegan frosting: beat together 1 cup of vegan butter and 1 ½ cup of powdered sugar. In a large bowl, stir together the wet ingredients followed by the dry. Fold in chocolate chips. If you’re looking for easy cookie cakes with lots of chocolate chips and a soft, buttery cookie crust, this is the one for you. You have successfully joined our subscriber list.Please check your inbox to confirm and download your e-book. Subscribe to get recipes straight to your inbox + my free "Power Bowls" e-cookbook! 3/4 cup maple syrup or agave syrup 2/3 cup cold water 2 teaspoons apple cider vinegar 1 cup vegan chocolate chips (3/4 cup for the blondies, 1/4 cup for decorating the top of the cake) Scrape the vegan spelt pumpkin bread batter into the prepared loaf pan, smoothing the top with your spatula. I like using a squeeze bottle for easier decorating. Preheat the oven to 350F and line three 8″ cake pans with olive oil and parchment paper. Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess *All images and content on Domestic Gothess are copyright protected. … Creativity can be elusive, so I am realizing that when it appears, I must seize upon it before it fizzles out for another indefinite period of time. Just note that it will firm up quite a bit once it’s cooled. It’s vegan and made with very easy pantry ingredients in under 5 minutes start to finish. These vegan pumpkin chocolate chip bars are easy to make and so delicious. Well, I hope that you love this pumpkin spice chocolate chip oat flour cake! I developed a lentil sweet potato shepherd’s pie, vegan eggnog smoothie bowl, savoury pumpkin rosemary spelt flour biscuits, and apple carrot oat flour breakfast cookies. ★☆ Required fields are marked *, Rate this recipe When ready to assemble, make the frosting. Chorizo Cheddar Pumpkin Cornbread Muffins, Pumpkin Cheesecake with Marshmallow Creme, The Best (and Easiest) Vegan Pumpkin Spice Latte. This chewy Chocolate Chip Cookie Cake will make your party sing for more! In another bowl, whisk flours, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture. Mix in the powdered sugar ½ cup at a time until a thick frosting forms. Scrape the batter into the greased pan and smooth out the top with the back of a spoon so that it is … They have a warm, spiced flavour and a soft, moist texture and are packed with chocolate chips. You want it to be soft but still hold its shape. Just take note that the baking time may vary, depending on the baking pan you use. Making the light maple vegan frosting is quick and simple as well. https://www.thebakingfairy.net/2019/09/pumpkin-chocolate-chip-layer-cake But if you’ve never tried pumpkin and chocolate, then you definitely need to give this pumpkin chocolate chip cake a try. HOW SHOULD I STORE VEGAN PUMPKIN CHOCOLATE CHIP COOKIES. ¾ cup packed Dixie Crystals dark brown sugar, Sweets & Treats sprinkles, for decorating (the mix I used is called Apple Cider). Add the dry ingredients and mix until just about combined. In a large bowl, mix together the flax and water. Spread into prepared baking pan. This vegan pumpkin chocolate chip bread pudding requires no baking experience. Wait a couple of minutes for it to thicken, then add … Vegan Almond Butter Pumpkin Spice Brownies, Vegan Tempeh Breakfast Sandwiches with Chipotle Aioli. Bake the cookies - Cook for 7 minutes, then lift the tray 4 inches above the oven shelf and let it fall back down (this knocks the air out of the cookies). I'm so happy you're here! In a large bowl, whisk together the flour, sugar, pumpkin spice, baking powder, cinnamon, and baking soda. They will soften a little, so if you want them to have a … Finish off the cake with desired sprinkles. Pumpkin chocolate chip cake bars; Vegan pumpkin mac and cheese; Stuffed mini pumpkins with cranberry and pecan rice; If you tried this recipe let me know how it went! They keep well in an airtight container so are perfect for snacking on; or try having them warmed up with All in all, it’s been a nice, quiet week around here. Keywords: vegan pumpkin spice cake, pumpkin spice oat flour cake with chocolate chips, Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen, Filed Under: Baking, Cozy Recipes, Desserts, Gluten-Free, Healthy Snacks, Recipes, Vegan. In a large bowl, beat pumpkin, sugar, oil and eggs until well blended. If you can’t wait that long, go ahead and enjoy a slice sooner, though! Not only are these tasty vegan cake pops pumpkin spice-flavored, they are also completely gluten-free! It’s dense and almost fudgy in texture, nice and sweet without being over the top, and oil-free, since almond butter and pumpkin add lots of moisture and richness. I was on a roll today, let me tell you. Your email address will not be published. So luscious, rich, and creamy! Fall is here and it’s officially time to put pumpkin in everything! Privacy Policy, vegan pumpkin chocolate chip layer cake #PumpkinWeek, the best {and easiest} vegan pumpkin spice latte ». Store cake in an airtight container at room temperature or in the fridge. This vegan pumpkin bread with chocolate chips is moist, soft, spicy, gluten-free, dairy-free, egg-free, and very delicious! Let cool slightly in the pans, then remove and transfer to a rack to finish cooling off. Let the cake chill for 10-15 minutes so the ganache can set, then you can decorate the top with the reserved frosting. Turn the batter into a greased 8×8-inch baking dish, then bake until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter. Monday-Wednesday are the days that I commit to the not-so-joyous university work, and Thursday and Friday are my creative days, when I do recipe development, photography, and writing! If you want to share this recipe then please do so by using … Visit Valentina | The Baking Fairy’s profile on Pinterest. This Pumpkin Chocolate Chip Mug Cake uses real pumpkin puree in the batter, and it is so perfectly fluffy and scrumptious. I love these warm, right out of the oven, and the chips are still soft…yum. https://www.fragrantvanilla.com/vegan-pumpkin-chocolate-chip-cookies Finally got around to trying this! In a separate small mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well mixed. I like them but I think I’ll look for another pumpkin chocolate chip muffin recipe to try next week. If you make it, let me know how you enjoyed it by leaving a comment and rating below this post! This pumpkin oat flour cake is my new favourite dessert. The batter will be thick. I like the texture it takes on when stored in the fridge. vegan pumpkin desserts Don’t forget 1 and 1/2 teaspoons pure vanilla extract for your vegan bundt cake recipe! I’ll be sharing a few dishes that incorporate this ubiquitous winter squash in the upcoming weeks—both sweet and savory things. Your email address will not be published. Stir … I used an ice cream scoop and it made about 8 large cookies. Mug cakes are such a great easy, single-serving dessert that you can make in just a few minutes. It’s really good. It’s not overly sweet but packed with flavor. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Pumpkin Chocolate Chip Cookies . Cakes must be completely cooled before they can be frosted. You can garnish the top with extra pumpkin seeds and chocolate chips if you like. Transfer the batter to the prepared pan and bake for 30-32 minutes, or until a tester inserted into the centre of the cake comes out clean. Stir to incorporate, then mix in the chocolate chips. Preheat oven to 350F. In other words, there are many cozy recipes coming to a food blog near you. Whisk in the cider vinegar until bubbles form. Add in the flour, baking soda, baking powder, salt, pumpkin spice, and vanilla. This vegan Chocolate Marble Pumpkin Bread recipe is super versatile because you can easily turn it into a sheet cake, brownies, muffins or cupcakes! ★☆ Wait a couple of minutes for it to thicken, then add the almond butter, pumpkin puree, coconut sugar, maple syrup, non-dairy milk, and vanilla. … Decorate the top as desired with the ganache. Sign up to receive blog updates, and I'll send you my e-cookbook, Power Bowls: 10 Vibrant and Wholesome Recipes to Supercharge Your Diet, and Your Health, for free! 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