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