Vegan Chocolate Cake


No butter, eggs or milk in this super dark chocolate cake! How is that possible? Science! This cake is super moist and delicious, it will probably be my new go-to birthday cake recipe. I topped it with not-so-vegan peanut butter buttercream for my husbands 37th birthday. YUM! If you want to keep the entire cake vegan, though, use whatever frosting you like ­čÖé I provided the cake recipe and the buttercream recipe that I used in this post.

Also, this recipe only made an 8 x 8 inch pan, but you can easily double it for a 9 x 13 if you’re feeding more people. The buttercream however, will probably cover it. It makes a ton, I have some left over in my fridge which will probably (definitely) be eaten with a spoon when I’m hungry ­čśë And last but not least, this cake is SO EASY to make! no mixer required, just a bowl and spoon and you are done!

So here we go! Let’s go make a vegan cake!

What you will need:

8 x 8 inch baking dish, greased

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons unsweetened cocoa powder
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon white vinegar
5 tablespoons vegetable oil

1 cup water

For the buttercream:

1/2 cup unsalted butter at room temp
1 cup creamy peanut butter
1 teaspoon vanilla extract
3 teaspoons milk
2 cups powdered sugar

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together the flour, baking soda, salt, cocoa powder and sugar. Add in vanilla, vinegar, oil and and water and stir until combined. Pour into prepared dish and bake for 25-30 minutes. Allow to cool completely before frosting. Note: if you doubled the recipe, you will need to bake longer so just keep an eye on it.

For the buttercream, beat together the butter and peanut butter until smooth. Add in vanilla, milk and powdered sugar and beat until completely smooth and you reach desired consistency. Spread over top of cooled cake.

Slice and enjoy!

Store covered at room temp.

Vegan Banana Oat Breakfast Cake

Everyday I open┬ámy freezer and see bananas and think to myself, “oh yeah, got to use those up. What should I make?”┬áSo, I apologize for yet another breakfast, banana, oatmeal post/recipe. However, this one is a winner and probably my favorite so far! Plus, it’s vegan for all you non-animal eating folk. It has no eggs or butter. I never made anything like this before and it was so fun experimenting! For the egg, you use ground flaxseed and water. It’s what binds all the ingredients┬átogether. So, if you need a healthy, easy breakfast, here ya go! And it’s cake! Can’t get any better than that ­čśë

What you will need:

Square baking dish, greased (I used an 8 x 8 inch)

1 tablespoon ground flaxseed (+ 3 tablespoons water)
5 medium bananas, mashed
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/3 cup light brown sugar
1 teaspoon vanilla extract
1 tablespoon vinegar
1 teaspoon cinnamon
1/2 teaspoon sea salt
1 1/2 teaspoons baking powder
1 1/2 cups quick oats
1/2 teaspoon baking soda
1 cup whole wheat (or all-purpose) flour

Preheat oven to 360 degrees fahrenheit (I know, weird temp). In a small bowl, stir together the flaxseed and water. Set aside.

In a large bowl, mash the bananas. Add the maple syrup, oil, sugar, vanilla, vinegar, cinnamon, salt and baking powder. Stir the flaxseed mixture and add to the banana mixture. Whisk until everything is combined.

In another large bowl, whisk together oats, baking soda and flour. Add to the banana mixture and fold in with a spatula until everything is incorporated. Let sit for a minute or 2 to thicken before pouring into pan.

Pour into prepared pan. Smooth out top with back of a spoon. Bake for 35-40 minutes and let cool on wire rack before serving.