Vegan Chocolate Mayonnaise Cake
My mom made thesis cake when I was growing up for birthdays and for a dessert treat. I found a recipe similar to this and modified it slightly.
Vegan Chocolate Mayonnaise Cake
The Sweet Plant Life
Makes a 9 x 13 pan
Ingredients:
2 cups flour (all-purpose or gluten free)
1 cup sugar
2 tsp baking soda
1/2 cup cocoa powder
1/4 tsp cinnamon
1/3 cup vegan chocolate chips
1 cup water
1 cup vegan mayonnaise
1/4 cup applesauce
2 tsp vanilla
2 tbsp apple cider vinegar
Preparation:
Preheat oven to 350 degrees. Mix together all the dry ingredients including chocolate chips.
In a separate bowl, mix together remaining ingredients. Add the wet ingredients to the dry ingredients and mix until well incorporated making sure to scrape the sides of the bowl.
Pour the batter into a greased 9 x 13 baking pan. Bake for 25-30 minutes or until a wooden toothpick comes out clean.
Let cool and frost with your favorite icing. My mom always made a white icing, but I’ve used cream cheese icing and also peanut butter and it tasted very good. Hope your family and friends enjoy this delicious cake!
#vegan #veganrecipe #veganblog #vegandessert #plantpowered #vegancake #chocolatemayonnaisecake
Roasted Balsamic Brussel Sprouts
I have only been roasting vegetables for about 2 years. I took an online cooking school and one of the lessons was roasted vegetables.
Roasted Balsamic Brussel Sprouts
The Sweet Plant Life
Ingredients:
1 pound Brussel sprouts, quartered or halved
1/4 cup olive oil
1/8 cup lemon juice
Balsamic vinegar
Salt and pepper, to taste
Preparation:
Preheat oven to 450 degrees. Place olive oil, lemon juice and pepper in bowl and mix.
Quarter or halve the Brussel sprouts, depending on size. Add to bowl and coat. Place on baking sheet and sprinkle with salt. Repeat until all the Brussel sprouts are on sheet. Bake for 35 minutes. Take balsamic vinegar and sprinkle over Brussel sprouts. I like mine well coated. Bake for another 20 minutes. Enjoy!
This is another versatile recipe. You could serve them with a burger, a nice dinner or toss in a salad.
#veganblog #veganrecipe #vegan #plantpowered #roastedvegetables #brusselsprouts
Easy Vegan Pumpkin Pie
I never ate pumpkin pie until I went vegan. I tried this recipe and I have like it ever since.
Easy Vegan Pumpkin Pie
It Doesn’t Taste Like Chicken
6-8 servings
Ingredients:
1 pie crust either store bought or homemade
1 can (14 oz) pumpkin purée
3/4 cup full-fat coconut milk
1/2 cup brown sugar, packed
1/4 cup maple syrup
2 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp salt
Preparation:
Preheat over to 350 degrees. Make pie crust if making it from scratch and place in pie plate. Place the pumpkin purée, coconut milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla, cinnamon and salt in a blender or large bowl. Mix well to combine.
Pour the mixture into uncooked pie crust and spread out evenly with a spatula.
Bake for 1 hour. When you remove it from the oven, the edges might be slightly cracked and the middle will still look wobbly. Let cool at room temperature, then chill in fridge, uncovered, for a minimum of 4 hours until set, or preferably overnight.
This is a great addition to any meal and can be served year round. Enjoy!
#vegan #plantpowered #veganpumpkinpie #veganblog #veganrecipe
Sweet Muffins
I have had this recipe since I was in middle school home economics. My son was hungry for muffins so I decided to veganize the recipe. These muffins are easy to make and is a very versatile recipe.
Sweet Muffins
The Sweet Plant Life
Makes about a dozen
Ingredients:
1 flax egg
1/2 cup non-dairy milk
1/4 cup oil (canola or a light oil)
1 1/2 cups flour (can use gluten free)
1/2 cup sugar
2 tsp baking powder
1/2 tsp. vanilla
Preparation:
Heat oven to 400 degrees. Place muffin liners in muffins tins or grease bottoms of the muffin tins. Mix the flax egg, milk and oil with a fork.
Mix in remaining ingredients just until moist. If they seem a little dry, add a bit more milk. Fill muffin tins 2/3s full. Bake for 20 minutes.
I added in 1/2 cup blueberries and not quite a 1/2 cup chocolate chips. Other add-ins are raisins, cranberries, a mashed banana, your favorite nuts.
My family loves these muffins and they do not stay around long. Hope you and your family enjoy them as well. These also make a great snack when your kids get home from school!
#vegan #veganblog #veganrecipe #veganmuffins #sweetmuffins #plantpowered
Corn Fritters
I have been MIA for a bit. Schedules, back to school got the best of me and I needed a break. But today I am sharing a recipe that I loved as a child. My mom would make these in the summer and I always looked forward to them.
Corn Fritters
The Sweet Plant Life
Vegan, gluten free
Makes 4-6 fritters
Ingredients:
1-2 ears of corn cut off the cob
1 cup gluten free flour (you can use regular)
1 flax egg
2 tsp baking powder
Salt and pepper to taste
Your favorite non-dairy milk
Preparation:
Mix ingredients together except for milk. Add milk a little at a time until desired consistency (like pancake consistency or a little thicker).
Place on pan coated with nonstick spray on medium heat. Cook like you would a pancake.
I like eating them with a little Melt butter on top and maple syrup. I have never tried to make these with frozen sweet corn but I think as long as you thawed it out and drained any water off it would be fine. Enjoy!
#vegan #veganblog #veganrecipe #vegancornfritters @plantpowered @plantbased
Spaghetti Pie
Do you love making lasagna but hate all the work that goes into making it? This recipe is for you.
Spaghetti Pie
The Sweet Plant Life
Serves 4-6
Ingredients:
8 oz spaghetti – gluten free is fine
2 flax eggs
2 tbsp vegan butter, I use Melt
1/3 cup veggie Parmesan cheese
Meatless sausage crumbles – I use 1/2 to 3/4 of a 13 oz. bag
14.5 oz can diced tomatoes
1 6 oz. can tomato paste
1 tsp dried oregano
1 tsp sugar
1/2 tsp garlic salt
8 oz. ricotta cheese – I like Kite Hill
8 oz. mozzarella cheese – I use Daiya
Preparation:
Cook spaghetti according to package directions, drain. Stir butter into hot spaghetti. Stir in veggie Parmesan cheese and flax eggs. Form spaghetti mixture into a “crust” in a coated 10-inch pie plate.
In skillet, warm sausage crumbles. Add diced tomatoes, tomato sauce, sugar, oregano and garlic salt. Heat through. Spread ricotta cheese on top of spaghetti crust. Place tomato mixture on top. 
Bake uncovered in a 350 degree oven for 20 minutes. Sprinkle with mozzarella cheese. Bake for 5 minutes or until cheese melts.
Enjoy with a salad. Give this a try; I know you will love it!
#vegavblog #veganrecipe #plantpowered #spaghettipie #vegan
Vegan Chocolate Chip Cookies
You have to try these cookies, they are so chocolately and delicious! Even though it is warm here I decided to whip up a batch as they are well worth it!
Vegan Chocolate Chip Cookies
The Sweet Plant Life
Makes 3 dozen large cookies
1/2 cup rolled oats
2-1/4 cups all-purpose flour
1-1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 cup vegan butter, softened (I used Earth Balance)
3/4 cup brown sugar
3/4 cup cane sugar
1-1/2 tsp vanilla
1/2 tsp lemon juice
2 flax eggs (see recipe below)
3 cups vegan chocolate chips
1-1/2 cups walnuts
Preparation:
Preheat oven to 350 degrees. Cream together “butter”, sugars, vanilla and lemon juice with an electric mixer or by hand. Add flax eggs and mix until combined. Stir the dry ingredients into the wet mixture and blend well. Add the chocolate chips and nuts and mix until well incorporated. Spoon onto cookie sheet lined with parchment paper. If making large cookies place about 2 inches apart.
Bake for 16-19 minutes or until cookies are light brown and soft in the middle. When cool, store in airtight container.
Flax Eggs:
Makes 1 flax egg
1 tbsp ground flax seeds
2-3 tbsp
Add ingredients to small dish, mix together and let sit until gel-like.
I use a stand mixer so it makes these cookies easy to make. These cookies are great for a treat or great to add to your Christmas cookie collection. Hope you enjoy this recipe!
#veganchocolatechipcookies #veganrecipe #vegan #plantpowered #plantbased #vegancookies
