Tag Archives: chocolate

Vegan Sourdough Chocolate Cake

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This cake comes from a recipe that has been used during times when some grocery items were less available, like during the Great Depression. That makes it feel awfully pertinent right now. I’ve changed it to allow me to use sourdough discards that are always awaiting use in my house!

Ingredients

Sourdough Vegan Chocolate Cake

  • 2 cups sourdough starter 
  • 1 1/2 cups unbleached all-purpose flour
  • 2 cups sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 1 teaspoon vinegar
  • ½ cup vegetable oil
  • 1 generous cup of chocolate chips – optional

Process

Mix well. Place in an 8 x 16 cake pan and bake at 350* for 20 minutes or until toothpick inserted in center comes out clean. This makes a large cake. If you want to bake in an 8 x 8 pan, just half the recipe.

Vegan Kitchen Sink Cookies

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Picture of cookies

I have another recipe for these use-all-the-stuff cookies that is titled “Dawes Cookies” (because they have a little bit of everything, get it?) if this one doesn’t quite suit your fancy. They are mostly the same other than swapping out of bananas for applesauce and garbanzo flour and a few other minor tweaks. These are rather cakey cookies, just FYI.

Ingredients

2 tsp vanilla extract
1 ½ cups applesauce
2 T tahini or peanut butter
3 T almond, coconut, or soy milk
3 T garbanzo/chickpea flour
1 cup whole wheat pastry flour (can sub with gluten free all purpose)
1 ½ cups oats (either quick or regular, can use gluten free oats)
½ cup vegan protein powder (I used Sunwarrior Warrior Blend)
⅔ cup raw sugar
1 tsp baking powder
1 tsp baking soda
⅔ cup shredded coconut
1 cup vegan chocolate chips
1 ⅓ cup dried cranberries
⅔ cup walnuts
Brown sugar for sprinkling on top

Process

Mix first 4 ingredients until smooth. In a separate container mix all dried ingredients except the brown sugar thoroughly. Combine.

Spoon by large dollops onto a baking pan or stone and flatten slightly (they will rise little but won’t spread out much). Sprinkle lightly with brown sugar.

Bake for 13 minutes and check. Bake additionally as needed until bottoms are lightly browned. They may not seem quite done on top but will firm up as they cool.

Allow to cool and enjoy. I like to store cookies like this in the refrigerator, so that I don’t need to worry about dampness from the condensation.

Makes 24 cookies.

No Bake Choco Coco Peanut Protein Cookies

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This recipe, adapted from Minimalist Baker, really could not be easier! They are delicious, simple to make, very rich, and even give you some protein!

Ingredients

Oops, forgot the coconut for the picture!
  • 1/2 cup maple syrup
  • 5 Tbsp oat or other non-dairy milk
  • 6 Tbsp coconut oil 
  • 6 Tbsp unsweetened cocoa powder 
  • 2 1/2 cups oats 
  • 2/3 cup peanut butter
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1 cup mini vegan chocolate chips 
  • 1 cup shredded coconut 
  • 1/2 cup vegan protein powder
  • 1/4 cup turbinado sugar

 

Instructions

  1. Line a baking sheet with parchment paper.
  2. Place maple syrup, oat milk, coconut oil, cocoa powder, and vanilla in a medium saucepan and bring to a low boil over medium heat, whisking periodically. Allow to boil for 1-2 minutes. 
  3. Place dry ingredients, except sugar, in a large bowl and mix.
  4. Add peanut butter and the prepared chocolate sauce and mix in.
  5. Make balls of the batter (or use a scoop for ease) and place on the parchment. 
  6. Sprinkle with turbinado sugar.
  7. Place baking sheet in the refrigerator for an hour.
  8. Eat!