Gluten-Free Vanilla Cake with Mocha Frosting (+My Vegan Anniversary!)

Lately I've been noticing people mentioning their first or second or third or twentieth anniversaries of being vegan, which made me wonder when I actually first went vegan. I knew it was sometime in 2010, but it wasn't until I looked through old PhotoBooth photos of me eating Italian ice that I realized it was sometime around May 20th, more or less, that I decided to try it. I mostly did it to test myself, to see if I could do it, and I posted a photo on Facebook every day, calling it "The Ten Days of Veganism". I didn't realize I'd like it so much that it would turn into over 1,000 days and counting. It's actually pretty funny looking back on it now because this was during my Nevershoutnever! fangirl phase (as you can see from my necklace, I always had to wear at least two or three peace signs), and I definitely only tried veganism because peta2 did an interview with Christofer Drew. Please note I do not support PETA and I no longer listen to Nevershoutnever! (except for on occasion when I feel nostalgic. I still know every word to every song... I stopped listening to his music after Harmony when his personality changed a lot, but apparently he's become super chill now and really into vegan food so he seems pretty cool again! LOL OKAY ANYWAY)

Wow, I can't believe I'm posting that photo on the internet. Anyway, in celebration of my anniversary, which is roughly some time around now, I made a vanilla cake topped with a delicious mocha frosting. This was the first time I've baked anything gluten-free that was my own recipe, and I am more than happy with the results. I'm still not a huge fan of the flavor of gluten-free all-purpose flour, but I'm figuring out how to cover it up. If you want to make this with regular all-purpose flour, use 1 cup and leave out the xanthan gum. Also, this is a single-layer cake, so you can feel free to double it if you want.

Gluten-Free Vanilla Cake with Mocha Frosting

• 1 cup + 3 tablespoons gluten-free all-purpose flour
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons canola oil, or other mild-tasting oil
• 5 tablespoons pure maple syrup or agave nectar
• 1 1/2 tablespoons pure vanilla extract
• 1 teaspoon coffee extract
• 1 teaspoon apple cider vinegar
• 1/2 cup non-dairy milk

1) Preheat oven to 350°. Lightly oil a circular 8-inch cake pan.

2) In a medium bowl, combine flour, xanthan gum, baking powder, baking soda, and salt. Set aside.

3) In a separate medium bowl, mix together oil, syrup, vanilla, coffee extract, vinegar, and non-dairy milk until completely combined.

4) Add dry ingredients to liquids and mix well, until no lumps remain.

5) Pour batter into prepared pan and spread as best you can, smoothing out the top. Bake for 28-32 minutes, or until golden and a knife inserted in the center comes out clean.

6) Cool on a wire rack in pan for 10 minutes, then carefully remove from pan and let cake rest on rack until completely cook.

Mocha Frosting

• 8 Medjool dates, pitted
• 1 tablespoon coconut oil (not melted)
• 2 teaspoons coffee extract
• 1 teaspoon pure vanilla extract
• 3 tablespoons coconut milk (or other non-dairy milk if necessary, but coconut is best)
• 2 tablespoons maple syrup or agave nectar
• 2 tablespoons cocoa powder

In a blender or food processor, blend all ingredients until very smooth (you'll probably have to stir it a lot in between pulses). If you need to, you can add more milk until it reaches desired consistency. Chill until ready to use.

Chocolate Banana Milkshake

Sometimes I just really need a milkshake. Actually, I need one every day. I've been making these for breakfast daily for at least two weeks now and have yet to tire of them. They're really simple and quick and taste like heaven. Whether you need a milkshake for some 420 cravings or just for a delicious snack, this recipe is definitely worth making. It's so smooth and creamy and is perfect for those times when you miss going to the Burger King drive-through and getting some disgusting thing reminiscent of a milkshake (not that I ever miss that or anything). You can also add in some ground flaxseeds or chia seeds or hemp seeds or any sort of healthy addition that makes you feel happy, but it won't necessarily be as creamy; some nut butter could be good too, but I haven't tried that yet! 

Chocolate Banana Milkshake

• 1 medium banana
• 2 tablespoons cocoa powder
• sweetener of choice (2 dates, 1 TBL syrup, 1 TBL sugar, or 1 packet of stevia powder)
• 1/2 cup nondairy milk
• 1 to 2 cups ice, depending on how thick you want it (I usually use as much as possible because I like thick smoothies!)
• 1 teaspoon pure vanilla extract, optional (you can also try adding coffee extract ((to taste)) for a mocha flavor!)

Blend all ingredients in a food processor or blender for several minutes until completely combined and no ice chunks remain.

Makes 1 big serving or two smaller servings (the yield amount really depends on how much ice you add though)

Chocolate Mocha Cookies

What's that, you say? I essentially post nothing other than dessert recipes? Yeah, that's pretty true I guess. I promise, I do eat things other than cookies and cake! I don't know why it always works out this way. I will try to post some non-dessert recipes soon!

I'm not sure what to call these. They're almost like mini cakes, only more dense. I'm claiming they're cookies. Besides, the original recipe that I was working from was out of Vegan Cookies Invade Your Cookie Jar, so I guess they really are cookies. However, these cookies are not only refined sugar-free, but also fat-free! And they still taste good too! The hint of coffee is perfect, but, if for some reason your digestive system doesn't like coffee, you could leave it out and throw in some chocolate chips instead (or peppermint extract, orange zest, etc. There's lots of flavor combinations you could try). If you want to add an icing, mix together 1 cup powdered sugar with 1 teaspoon vanilla extract and 1 tablespoon non-dairy milk until complete combined.

Chocolate Mocha Cookies

• 1/2 cup applesauce
• 1/2 cup maple syrup or agave nectar
• 2 teaspoons pure vanilla extract
• 2 tablespoons instant coffee or 2 1/2 teaspoons coffee extract
• 1 cup all-purpose flour
• 1/2 cup white whole wheat flour
• 1/2 teaspoon baking soda
• 1 tablespoon ground flaxseeds
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 2 tablespoons non-dairy milk, or more, as needed

1) Preheat oven to 350°. Line two baking sheets with parchment paper.

2) In a large bowl mix together applesauce and syrup for several minutes, until thick. Stir in extracts (or instant coffee). 

3) While stirring, sift in dry ingredients. Add non-dairy milk and continue to combine until a dough is formed. 

4) Roll dough into balls the size of walnuts and place on cookie sheets. Press down on the cookies until they are about 1 1/2" in diameter.

5) Bake for 10-12 minutes. Cool on cookie sheets for several minutes then transfer to wire rack and cool completely.

I don't know why I'm posting this, it doesn't even have a recipe

Is it really March 10th already? I think, if anything, running this blog has taught me that being a professional blogger is not a career that will ever be in my future. On that note, I have been spending a lot of time lately thinking about colleges... I honestly have no idea where to start in the process of looking at schools. My friends talk to their guidance counselors at high school, but since I'm homeschooled, I'm on my own. Unlike everyone else I know, I don't even have any idea what I'd like to do for a career.  I suppose something to do with food would be ideal, probably at a culinary arts school, but I don't think I'd be very comfortable working with (and eating...) non-vegan food.  It's scary and overwhelming to think about college, even though I know it shouldn't be such a big deal.  Thankfully, I'm only a junior, and I'm probably going to take a year off after school to get a job or volunteer or something, so I still have time.  


Anyway, my dad's birthday was this week, so this was my first chance to use my new Sticky Fingers Sweets cookbook, unadapted and with full sugar and fat.  Taking full advantage of that, I made the choco-raspberry dream (his choice), which is a decadent chocolate cake loaded with raspberry frosting and coated with a rich chocolate ganache. I'll admit, I had no idea what ganache is, and I still don't think I really understand. But what matters is that it tasted magnificent.  This cake was probably the most beautiful thing I've ever created. Really, really unhealthy, but beautiful. I'm not going to post the recipe, since it's not mine, but I'm sure a quick Google search would give it to you if you wanted - or you could just buy the book.

Single-Layer Chocolate Cake with Strawberry Sauce

Well, if you live in New England or know someone who does, then you may have heard about Winter Storm Nemo. Apparently we're supposed to get more snow this weekend than we've had in the past several years combined. It's been snowing all day and is really quite beautiful out. However, it's supposed to be windy later, and wind + snow = losing electricity, so I'm not too excited for this. In the meantime, I'm charging all of my electronics and I'm about to take what may be my last shower for a while. Woohoo.

I actually made this chocolate cake a few weeks ago, but I've been saving it for Valentine's Day, so I could be like every other food blogger in the world and post a chocolate cake recipe this week. But really, this cake is fantastic. You could double it and coat it with some chocolate frosting for an incredibly chocolate dessert. I, however, was in the mood for something lighter, so I made a single layer and covered it with a gooey strawberry sauce. No matter how you choose to serve it, it will be sure to satisfy that chocolate craving. 

Single-Layer Chocolate Cake with Strawberry Sauce

Chocolate Cake

• 3/4 cup + 2 tablespoons all-purpose flour (or a combination of AP and white whole wheat)
• 1/4 cup + 2 tablespoons cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup pure maple syrup (or other liquid sweetener)
• 1/2 cup water
• 1/4 cup + 2 tablespoons canola oil or other mild-tasting oil
• 1/4 cup brewed coffee
• 1/2 teaspoon pure vanilla extract
• 1/2 tablespoon apple cider vinegar

1) Preheat oven to 350°F. Lightly oil a round 9-inch cake pan.

2) In a large bowl, combine dry ingredients.

3) In a medium bowl, mix together remaining ingredients.

4) Add wet ingredients to dry ingredients and mix until combined.

5) Bake for 20 to 25 minutes, or until a knife inserted in center comes out clean.

6) Place on wire rack and let cool completely.

Strawberry Topping

• 1 1/4 cup strawberries, sliced
• 1/4 cup pure maple syrup, or other liquid sweetener 
• 1/2 teaspoon pure vanilla extract

1) Using a potato masher, mash strawberries until no whole berries remain (there should still be some chunks though)

2) Combine berries, syrup, and vanilla in a small saucepan. 

3) Bring mixture to a boil, then reduce to medium heat and cook for 15 to 20 minutes, or until thickened, stirring constantly (keep it at a slow boil).

4) Remove from heat and let cool before spreading on (completely cooled) cake.


Optional: Decorate cake with ground walnuts or coconut flakes. 

Vegan Andes Mints

I don't know what has happened lately that's caused to me to suddenly stop posting here! I really need to get back into the habit soon! I've had this recipe ready to post for a while, but I was just waiting for it to be a little closer to Valentine's Day, because really, what's a better way to win a vegan's heart than with homemade chocolate mints (hint, hint)? 

I'm not gonna lie, Andes Mints are one of the few foods I've missed an awful lot since going vegan. They were absolutely delicious, such a fantastic combination of rich, sweet flavors. And they always were such a nice surprise, showing up at unexpected places (on top of pillows at hotels, with the receipt at Olive Garden, etc.). After three years without being eating an Andes Mint, I finally decided it was time to make my own. At first, it seemed like a pretty easy task, but there was a problem! The middle layer is white chocolate. I know there's vegan white chocolate brands available online (none are available in stores in my area), but I have never had to special order ingredients and I really don't want to ever have to. I thought maybe I could make my own white chocolate, but every recipe I found required cocoa butter, another ingredient I would have to order. So I gave up. But a couple weeks ago, I decided I would make something totally unlike white chocolate and use it instead - and, to my delight, it turned out to be very much like white chocolate! It doesn't necessarily have the same appearance as white chocolate, but it has a very similar smell and taste (well, until you add the peppermint, of course). Of course, I didn't ate white chocolate very often in my pre-vegan days, so maybe it's not as similar as I claim it it...however, it's delicious, and that makes it worth trying! As for the chocolate layer, recipe credit goes to the lovely Chocolate-Covered Katie.

Vegan Andes Mints

Chocolate Layer

• 1/4 cup cocoa (or carob) powder
• 1/4 cup melted coconut oil
• 1 tablespoon pure maple syrup or other liquid sweetener
• 1/2 tsp pure vanilla extract
• 1/2 tsp peppermint extract

White Chocolate Layer

• 3 tablespoons melted coconut oil
• 1 tablespoon pure maple syrup or other liquid sweetener
• 1 tablespoon sifted soya powder or soy milk powder
• 1 tablespoon organic powdered sugar or 1 tablespoon stevia for baking (such as Stevia In The Raw Bakers Bag)
• 1/2 tsp pure vanilla extract
• 1/4 tsp peppermint extract

1) Line an 8 x 8-inch baking pan with parchment paper. Place in freezer to keep cool. 

2) In a small bowl, mix together chocolate ingredients until completely smooth. Remove pan from freezer, then spread about one half of the chocolate into the pan, making a square about 5 or 6 inches long. Place in freezer for at least 10 minutes.

3) Meanwhile, in a separate bowl, mix together white chocolate ingredients until completely smooth, being sure to sift the soya powder. Remove pan from freezer (assuming it's been there for 10 minutes already) and carefully spread all of the white chocolate on top of the regular chocolate. Immediately put back in the freezer and leave for another 10 minutes.

4) Finally, once the time is up, remove from freezer once more, and cover with remaining chocolate. Then put it back in the freezer and freeze for 10 minutes, or until it's completely solid.

5) When you cut the chocolate, use a very sharp, large knife (such as a butcher's knife) and cut it in quick movements.  It will crack, as you can see in my pictures, but hey, it tastes good and that's what really matters, right? If you happen to have some green foil and lots of patience, you can wrap up these cute little chocolate to look just like real Andes mints. Whatever you decide to do, you must keep these frozen because they melt pretty quickly. 

(Pretty Much Refined-Sugar-Free) Peanut Butter Blossom Cookies

It's almost Christmas! I thought I would be posting loads of cookie recipes, but I really haven't been baking many of my own recipes lately. Vegan Cookies Invade Your Cookie Jar is my most used cookbook, and even though I change the recipes a lot, to reduce the fat and omit the sugar, I have never made a single cookie from that book that I didn't like. It's a beautiful collection and would definitely recommend it!

Anyway, it's almost Christmas! It snowed a couple days ago and thankfully I got to take some pictures of it before the rain came and washed it all away. Tomorrow's supposed to be more rain (and apparently wind gusts up to 50mph?!), but I'm hoping for at least an inch or two of snow by Christmas. Honestly it doesn't feel like Christmas without snow. That is, unless you're eating one of these fantastic peanut butter blossom cookies! Delicious, soft peanut butter cookies with little pieces of love and joy placed directly in the middle. I only allow myself to make these at Christmas, due to them being so darn addictive. 

Peanut Butter Blossom Cookies

• 2 cups all-purpose flour (alternatively, you could do 1 cup AP flour plus 1 cup whole wheat)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegan margarine, softened
• 1/3 cup natural peanut butter
• 2/3 cup pure maple syrup (or agave nectar or brown rice syrup)
• 2 tablespoons ground flaxseed
• 1 teaspoon pure vanilla extract
• Sugar for coating cookies (you could probably use coconut sugar for a refined sugar-free version if you want but I wouldn't know for sure because I've never used coconut sugar before)
• Several dozen chocolate candies*

1) Preheat oven to 375°. Line two baking sheets with parchment paper.

2) In a medium bowl, combine flour, baking soda, and salt. Set aside. 

3) In a large bowl, mix together margarine, peanut butter, and maple syrup until smooth and completely combined. Stir in flaxseed and vanilla. 

4) Add flour mixture to liquids, and stir until a soft dough is formed. 

5) Shape dough into balls the size of walnuts. Roll cookies in sugar and place on baking sheets.

6) Bake for 6-8 minutes. Remove from oven. Top each cookie with chocolate candies, pressing down firmly so cookie crack around edge.  Return to oven and bake for 1 minute, or until golden brown. Cool on cookie sheets for a few minutes, then transfer cookies to wire racks and let them get some nice rest until they're completely cool and the chocolates have hardened.

Makes 3-4 dozen cookies

*Traditionally you would use Hershey Kisses, but obviously that's not an option, as they're not vegan. However, if you know of any good brand that sells vegan chocolate in a similar size and/or shape as Kisses, you can definitely use it! If you can't find any premade chocolate, you can make your own! It only takes a few minutes to do. :-) You can use this imitation Hershey Kiss recipe or use my vegan chocolate recipe (except omit the fillings and instead pour all of the chocolate into the entire mold and freeze it only once - rather than painting the sides and freezing and adding fillings and freezing again and everything). I used cute heart-shaped molds because who doesn't want chocolate in the shape of hearts?? I don't have a sugar-free chocolate recipe yet, but I plan to look for one soon!

Vegan Assorted Chocolates

This is my first time making chocolates, or even just candies of any sort. Basically, I was just experimenting with different flavors. I filled mine with peanut butter, coconut, brown rice syrup, and raspberry jam; the jam one was definitely my favorite. Candy molds can be found at craft stores and possibly even some grocery stores, and they're very inexpensive. Look for deeper molds if you're going to make filled chocolates. I used two 5 oz trays, which was about 24 pieces. 

This is hardly a "recipe", but I'm labeling it as one anyway.

Vegan Assorted Chocolates

• 1 cup vegan chocolate chips
• 1 tablespoon coconut oil
• fillings of choice (vegan caramel, peanut butter, brown rice syrup, marzipan, jam, coconut mixed with a bit of syrup, melted [or not] vegan marshmallows, etc.)

1) In a double boiler or a microwave, melt together chocolate chips and coconut oil, and stir until combined.

2) Using a paintbrush, coat the bottoms and sides of the molds with a thick layer of the melted chocolate. Put molds in freezer for several minutes, until the chocolate is hard.

3) Remove from the freezer and fill each candy about 3/4 full with whichever fillings you choose. 

4) Gently spoon more chocolate on top of each candy and smooth using your finger or the paintbrush. Return to freezer.

5) Check back in several more minutes and, when the chocolates are solid, remove from freezer, pop out of molds, and eat them all! Or, I mean, save them and share them willingly with friends and family.. Do be sure to keep them refrigerated when they're not being eaten though.