Tag Archives: vegan desserts

Single-serving desserts are better than single-serving friends

Sorry about the premature post last week-I of course, scheduled this post to be published on January 7, 2012 so it hit a little early.  Here it is for real this time:

I’ve been very interested in the blog of Katie, or “Chocolate Covered Katie” which sounds a little bit more pornographic than it probably should.  Anyway, she is well, sweet…of course she is, and her recipes are pretty unique in that they are basically good for you.  Yeah, I know…dessert that is good for you.  Bonus:  she has done the math for us, so they are in single or double servings for those of us that cannot be trusted to eat an actual serving, you know like one brownie (who in the hell eats one brownie?).

  • 1 tablespoon plus 2 tsp cocoa powder
  • 3 tablespoons spelt flour (or white, or even peanut flour)
  • 1/2 tsp instant coffee granules
  • 1/8 tsp salt
  • 2 tsp evaporated cane juice (or sugar)
  • 1/4 tsp baking powder
  • 1 stevia packet (or 1 more tablespoon sugar)
  • 1 tablespoon coconut or veg oil
  • 3 tablespoons milk of choice (I used almond milk)
  • 1/4 tsp pure vanilla extract

Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Microwave 45-50 seconds (or more, depending on how powerful your microwave is). If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for the cake to cool before trying to remove it).

I couldn’t stop there, I had to try most all of them, and I will say this about these little baby desserts…Mr. Wonderful and I ate them all before they were photographed.  All. Of. Them.  So you don’t actually need a visual…just know they lasted about 60 seconds each…also the amount of time it takes to microwave them.  Keep your New Year’s resolution to eat more sensibly or at least, less of the bad stuff with these single-serving desserts.

Cut and pasted from Chocolate Covered Katie’s site

Reeses Pieces Frosting

(Yields almost 1/2 cup)

  • 1/4 cup peanut butter (or other nut butter)
  • 4-8 tsp pure maple syrup (click for a sugar-free alternative)
  • 2 tbsp cocoa powder
  • 4 tsp milk of choice (or more for thinner frosting)
  • 3/4 tsp pure vanilla extract
  • optional: handful of chocolate chips (the “pieces”)

Chocolate Peanut Butter Mug Cake [Our fave of the quick cakes]

Adapted from this recipe.

  • 1 tablespoon plus 2 tsp cocoa powder (8g)
  • 3 tablespoons powdered peanut butter (PB2 or Betty Lou’s) (For substitutions, see “nutrition facts” link below) (18g)
  • scant 1/16 tsp salt
  • 1 tsp xylitol or sugar (omit if you like bitter chocolate cake) (4g)
  • 1/4 tsp baking powder
  • 1 stevia packet or 1 more tablespoon sugar
  • 2 tsp coconut or veg oil, or mashed banana or applesauce (I personally don’t like the fat-free option and recommend the oil, but I’m adding the option because I know many of you don’t mind the taste/texture of the lower-fat version.) (8g)
  • 3 tablespoons milk of choice (45g)
  • 1/4 tsp pure vanilla extract

Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, 1-cup ramekin, or even a coffee mug. If using the microwave: cook 1 minute 25 seconds (time may vary, depending on your microwave’s wattage). If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for the cake to cool before trying to remove it).

One-Minute Mocha Cake

(can be gluten-free!)

Topped with Katie’s favorite Four-Ingredient Ice Cream.

  • 1 tablespoon plus 2 tsp cocoa powder
  • 3 tablespoons spelt flour (or white, or gluten free mix)
  • 1/2 tsp instant coffee granules
  • 1/8 tsp salt
  • 2 tsp evaporated cane juice, or sugar
  • 1/4 tsp baking powder
  • 1 stevia packet (or 1 more tablespoon sugar)
  • 1 tablespoon coconut or veg oil (Edit: many commenters have said it still tastes good if you sub applesauce or mashed banana. But I can’t personally vouch for the results if you make that substitution.)
  • 3 tablespoons milk of choice (I used almond milk)
  • 1/4 tsp pure vanilla extract

Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Microwave 45-50 seconds (or more, depending on how powerful your microwave is). If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for the cake to cool before trying to remove it).

Happy Birthday Mr. Wonderful!

I was really worried when I elected to go on the Sip 5-Day detox the same week as my hubby’s birthday, for one major reason:  cupcakes.  I can’t resist a cupcake of just about any flavor.  Any flavor that is, except Red Velvet which I happen to loathe.  So while most times I’d be upset that he made this request of me, today I couldn’t be happier.  Seriously.  I made these gleefully.  Complete with vegan cream cheese frosting.  Enjoy!

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For the Cupcakes:

  • 1 cup vegan milk
  • 1 teaspoon apple cider vinegar
  • 1 1/4 cups all-purpose flour
  • 1 cup vegan granulated sugar
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup canola or vegetable oil
  • 2 tablespoons vegan red food coloring* or two small bottles of red food coloring
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1 teaspoon chocolate extract, optional (this can be hard to find, so omit it if you cannot locate it in your local store)

For the Frosting:

  • 1/4 cup vegan butter, softened
  • 1/4 cup vegan cream cheese, softened
  • 2 cups vegan powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • soy milk to get correct consistency

Preheat oven to 350 degrees and line muffin pans with liners.

Whisk together the vegan milk and vinegar and set aside to curdle. I had Westsoy Light Soy Milk on hand.

Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl.  Add the oil, food coloring, chocolate extract, vanilla extract and almond extract to the curdled soy milk. Combine wet ingredients with dry ingredients in mixer with paddle attachment. Do not over mix, or your cupcakes will turn out gummy – small lumps are okay.

Fill cupcake liners about three-quarters full as these cupcakes will rise fairly high. And make sure you use the right size of cupcake liners – mine were too small for my pan, but I used them anyway!

Place in hot oven and bake 18-20 minutes until done, or until toothpick inserted in the center of one of the cupcakes comes out clean.

Cool cupcakes in the pan for five minutes, and then transfer to a cooling rack or surface to cool completely.  Using a mixer, cream together the vegan butter and vegan cream cheese until just combined.  Whip in the powdered sugar in 1/2 cup batches. Scrape down the sides and mix until smooth and creamy. Mix in the vanilla then use the soy milk to get the consistency you prefer.  I like to pipe icing into the cupcakes so I prefer a thicker icing.

No animals were harmed in the making of these cupcakes.

Recipe adapted from:  http://www.noveleats.com/

June Strawberries = Vegan Strawberry Shortcake!!!!!!!

I have always, always loved strawberries.  Like, eat them until you are nearly sick to your stomach love strawberries.  In June I always think, I should really get to a pick-your-own berry farm, but inevitably June becomes September and I have certainly NOT made it to a pick-your-own farm.  June in Michigan brings early berries so today on my way home from Grand Haven, I stopped at a market on Lake Michigan Drive and bought my first summer berries.  Summer early berry season is short, about 3-4 weeks if you are lucky, so get out there! Between this recipe for Strawberry Shortcake and basic inhalation, I managed to polish off 2 pints in about 8 hours.  It’s the best kind of sick you can be.  Berry sick.

When I was a kid, Grandma Helen made the shortcake, and Aunt Mar made the crisps (we will talk crisp, crumble, betty, etc in the fall).  This is the baking powder biscuit recipe I’ve taken from Grandma Helen’s collection and slightly modified to be vegan for all my animal lovin’ friends.

Vegan Baking Powder Biscuits

Sift before measuring.
1. Preheat oven to 450 F. Sift flour with baking powder and salt into medium bowl.
2. Cut shortening into flour mixture with a pastry blender or 2 knives (used scissors-fashion), until mixture resembles coarse cornmeal.
3. Make a well in the center. Pour in 3/4 cup milk all at once. Stir quickly round the bowl with a fork. If mixture seems dry, add a little more milk to form dough just moist enough (but not wet) to leave side of bowl and form ball.
4. Turn out dough onto a lightly floured surface to knead. Gently pick up dough from side away from you; fold over toward you; press out lightly with palm of hand. Give the dough a quarter turn. Repeat ten times.
5. Gently roll out dough, from center, to 3/4 inch thickness.
6. With floured 2 1/2 inch biscuit cutter or a juice glass like Grandma Helen did it, cut straight down into dough, being careful not to twist cutter.
7. Place on ungreased cookie sheet; bake 12 to 15 minutes.

Makes 8 (2 1/2 inch) biscuits.

DROP BISCUITS:

When I’m too lazy to roll and cut, I make drop biscuits by using the recipe for Baking Powder Biscuits, but increasing milk to 1 1/4 cup. Do not knead or roll out. Drop dough, by tablespoonfuls, onto lightly greased cookie sheet; bake at 450 F. for 10 minutes, or until golden brown.

Makes 20.

For the rest of the strawberry shortcake, I took a pint of berries, washed, hulled and sliced them and mixed them in a deep bowl with 1 T sugar and 1 T peach schnapps (don’t judge me – any flavored liquor you like will do here).  Left this mixture on the counter to create magic while I made the biscuits.  Upcycle the remaining 3/4 C or so of the coconut milk into a flat vegan whipped cream by using your hand mixer on high, toss in a 1/2 tsp of sugar and 1 tsp lemon thyme for fun.

To plate, cut a biscuit in half, spoon in strawberries, top with vegan whipping cream and a mint sprig.  Store remaining biscuits in the freezer for peach and nectarine season.  Shortcake isn’t just for berries.

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