sweet potato chocolate cake.

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Processed with VSCOcam with a6 presethttp://plantpoweredkitchen.com/sweet-potato-chocolate-cake/

I had no idea you could make an unrefined sugar & oil free- chocolate cake taste so good…and with frosting! My friend told me about this cake and I whipped it up saturday night and was suprised at how easy it came together, and how rich and not dense it was. I could only have a little piece at a time, but I guess thats probably a good thing. Milos friend was over and saw me eating some and said “is that chocolate cake?!” I told her there wasnt going to be any sugar in it and it might taste wierd….And she had no problems digging right in!

Original recipe found here.

 

3/4 cup peeled, cooked, and cooled orange sweet potato
1/2 cup plus 1 tablespoon water, divided
1/4 cup pure maple syrup
1 tablespoon balsamic vinegar
2 teaspoons pure vanilla extract
1 cup whole-grain spelt flour
1/3 cup coconut sugar
1/4 cup mini or regular nondairy chocolate chips ( I used these)
1/2 scant teaspoon sea salt
1/4 cup cocoa powder
1 teaspoon baking powder
1 scant teaspoon baking soda

Preheat oven to 350°F. Lightly coat an 8” x 8” brownie/cake pan or a 9” round cake pan. In a blender puree the sweet potato, 1/2 cup of the water, maple syrup, balsamic vinegar, and vanilla extract until completely smooth. In a large bowl, combine the flour, coconut sugar, chocolate chips, and sea salt, then sift in the cocoa, baking powder, and baking soda. Add the wet ingredients to the dry (be sure to scrape out all the blended ingredients with a spatula, and use the remaining 1 tablespoon of water to rinse the blender jar and get out any remaining puree). Mix until just well incorporated. Transfer to the prepared pan, bake for 21–23 minutes, remove, and let cool on a cooling rack.

Frosting
1/2 cup packed cup peeled, cooked, and cooled sweet potato (I used a white sweet potoato here)
1/3 cup coconut sugar
1/4 cup cocoa powder
1/4 cup almond butter
1/8 rounded teaspoon sea salt
2-3 tablespoons nondairy milk (see tip)
1/2 teaspoon pure vanilla extract

Place the sweet potato, coconut sugar, cocoa powder, cashew butter, sea salt, 1–2 tablespoons of the milk, and vanilla extract in a blender or food processor and puree until very smooth. I. Taste, and add more sweetener if desired, and also another 1 tablespoon of milk if needed to thin to preferred consistency. Puree until smooth, scraping down the blender/processor bowl as needed. Puree until as smooth as possible. Transfer to a container and refrigerate until ready to use.

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322. fauxstess cupcakes.

Everyone was up in arms yesterday all over facebook about the hostess cupcake business coming to an end. Although I dont eat them now, they were a big part of my childhood. My grandpa used to take us to the hostess store and we’d stock up. I was a huge fan of twinkies and cupcakes, but snowballs were my absolute favorite. I probably havent had a hostess product in about 10 years, (once I realized they use animal fat in their products that sealed the deal for me) – but the memory is bittersweet. It dawned on me that Milo will never know the hostess name – so him and I worked together this morning to make the fauxstees cupcakes that are from the ppk here. These also remind me of when I first went vegan. Baking from the ppk and vegan with a vengeance were my go-to for vegan recipes. These were kind of the kick off of the vegan cupcake craze, and they bring me back to those days. These did NOT turn out very pretty, but milo enjoyed eating them!

 

295. halloween cookies.

 

We had alot of halloween festivities this weekend, so we made some halloween cookies to make the weekend even more fun. We used the roll out sugar cookie recipe from Vegan cookies invade your cookie jar, then iced them with this icing recipe I found on pinterest. The icing really did stay hard, which made it easy to transport these cookies. I had to add a little extra soymilk though, b/c it was pretty dry once I added the suggested amount. I also have to work on my icing skills. There’s a reason why you only see the ghost cookies…it was by far the prettiest one.

for the glaze, mix together:

  • 1/4 cups confectioners’ sugar, sifted
  • 2 tablespoons light corn syrup
  • 1 1/2 to 2 tablespoons plus 1 teaspoon milk (i probably ended up using 3-4 tspn soy milk)
  • Food coloring (optional)

240. cookies and cream cupcakes.

I sure don’t make cupcakes as often as I used to. But we had a friend in town, who we haven’t seen in a few years, so it was only right that there were some cupcakes waiting for him upon his arrival. And we had some trader joe-joes that were just waiting to be used up. These may not be the prettiest cupcakes I make, but one of the tastiest.

Recipe is from vegan cupcakes take over the world.  If you don’t have it, you really should.