Vegan Chocolate Chocolate Chip Cake And Gluten Free Food

VEGAN CHOCOLATE CHIP CAKE RECIPE

Steps:

• Line a 9 by 5 inch or smaller loaf pan with parchment or grease well. Preheat the oven to 360 deg F (182 deg C). In a bowl, mix in the wet ingredients until the sugar is fully combined.
• In another bowl, whisk 1 3/4 cup flour, baking powder, baking soda and salt. Add spices of choice if you like. See GF option in Notes below. (Optional: Add 2 tbsp almond flour to the dry for additional texture). At this point you can also toss in seasonal berries of choice.
• Fold the dry into the wet until just about combined. Add more flour if needed 1 tbsp at a time to make just slightly thick batter (you might not need any depending on the flours used).
• Add 1/3 cup chocolate chips and mix in. Pour the batter into a prepared loaf pan. Sprinkle the remaining chocolate chips on top. or top with a streusel of choice.
• Bake for 50 to 55 mins. Cool for 10 mins, then remove from pan. Cool completely before slicing. Store on the counter for upto 2 days, refrigerated for upto 7 days, freeze (slices) for upto a month. See Tips above for troubleshooting.
• To make cupcakes/muffins: Bake for 22 to 24 mins for regular size muffinsBake in a brownie pan, bake for 40 mins.

GLUTEN FREE VEGAN CHOCOLATE APPLE CAKE

Steps:

• Grease 9'' round spring form.
• Preheat oven to 350 degrees F or 180 degrees Celsius.
• In a bowl, combine flours, baking powder and soda, xanthan, cocoa powder, cinnamon and allspice.
• In another bowl, stir together applesauce, water, oil, lemon juice, vanilla, erythritol or sugar.
• Peel and core apple, chop into small pieces and add to water / applesauce mixture.
• Fold dry ingredients into wet, stir well to combine, and pour into greased spring form.
• Bake at 350 F or 180 C for 30-40 minutes or until top cracks slightly and feels soft and springy when pressing.

VEGAN AND GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Mix oat flour, coconut flour, salt, and baking soda together in a bowl.
• Cream 1/2 cup plus 2 tablespoons shortening and coconut sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Mix in vanilla. Slowly mix in dry ingredients. Stir in chocolate chips. Place dough in the refrigerator for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll tablespoonfuls of dough into balls. Place on an ungreased cookie sheet and flatten with wet fingers.
• Bake in the preheated oven until golden brown, about 14 minutes; cookies will be tender when they come out of the oven. Let rest on the cookie sheet for 10 minutes, then transfer to a wire rack to finish cooling completely.