[1 of 5 ] Chocolate Wasted Cake
Makes 8-12 servings
Allergy Note: contains wheat and dairy ingredients
*See Notes for allergen-friendly or vegan alternatives
- 3 cups all-purpose flour
- 2 1/2 cups sugar
- 1 cup cocoa powder
- 2 tsp. baking soda
- 1 tsp. salt
- 2 cups milk*
- 1 cup butter, melted*
- 4 tsp. honey*
- 2 tsp. vanilla extract
- 1/2 cup semi-sweet chocolate chips*
4 cups powdered sugar, sifted
1 cup cocoa powder
1/2 cup butter, softened to room temperature
1/3-1/2 cup whole milk (start out with 1/3 cup of milk and add more milk to your desired consistency)
1 tsp. vanilla extract
liqueur for drizzling on the cake layers (i.e. chocolate, coffee or almond)
melted chocolate for drizzling, :
2 cups semi-sweet chocolate chips*
1/2-3/4 cup heavy cream or 1/4 cup vegetable oil
semi-sweet, bittersweet or dark chocolate chips for the sides of the cake
assorted chocolate candies for the top of the cake*
To make the cake:
(Note: Instead of milk, you can replace it with water or cooled brewed coffee. Instead of butter, you can use vegetable oil. Instead of honey, you can use corn syrup or agave nectar. Instead of semi-sweet chocolate chips, you can use Enjoy Life brand chocolate chips. For allergen-free alternatives for the candies, you can try Enjoy Life chocolate chips, bars or cookies)
Preheat oven to 325 350 F degrees. Grease and dust two to three 8-inch or 9-inch cake pans with flour. To prevent the cake from sticking to the pan, line the bottom with a parchment paper circle. Set aside.
Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined. Fold in the semi-sweet chocolate chips. Pour in the batter into prepared cake pans. Bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and wait for about 10 minutes to remove from cake pans and place on a cooling rack. Allow to cool completely before decorating.
To make the frosting:
Note: instead of butter, you can use any allowed margarine, Spectrum organic vegetable shortening, or coconut oil. Instead of milk, you can use rice milk or soy milk.
In a large mixing bowl, sift together powdered sugar and cocoa powder. Add the butter, milk and vanilla extract. Using an electric mixer, slowly mix together at a low speed. Once all the ingredients are combined, increase the speed and beat till fluffy.
To assemble the cake:
Place the first cake layer on a plate or cake circle. Lightly drizzle with liqueur. Spread an even layer of frosting. Place the second cake layer on top of the frosting. Lightly drizzle with liqueur. Cover the sides and top of the cake with frosting. Cover the sides of the cake with semi-sweet chocolate chips and cover the top with assorted chocolate candies. Drizzle the melted chocolate all over the top of the cake and let it drip down the sides of the cake.
Please note: I am not a paid endorser nor did I accept any free samples of the brands or products mentioned in this post. I just love them and wanted to share them with you :-)
[2 of 5 ] Allergy-friendly Chocolate Banana Pops (Vegan)
4 ripe bananas
1 cup Enjoy Life chocolate mega chunks (you can also use Enjoy Life mini chips)
2-3 tsp. Spectrum organic shortening (you can also try Spectrum organic coconut oil)
1 cup crispy brown rice cereal (or regular crispy rice cereal)
popsicle sticks or lollipop sticks
Peel and cut each banana in half crosswise and insert a popsicle stick or lollipop stick into the cut side of each half. Place on a tray, cover with plastic wrap and place in the freezer for at least 2 hours or until frozen.
Melt the chocolate and shortening in a double boiler, over low to medium heat and make sure the water is not touching the bottom of the bowl. Remove from heat. Place the puffed rice cereal in a shallow dish or a plate. Dip the frozen banana into the chocolate coating, turning it to coat (you can use a spoon to help you coat more evenly) and immediately roll in the crispy brown rice cereal. Place on a tray covered in waxed paper. Serve immediately or wrap individually in plastic wrap or waxed paper and freeze for up to 2 weeks.
[3 of 5 ] Chocolate Wasted Mini Cupcakes
Allergy Note: contains wheat and dairy ingredients
(See notes for allergen-friendly or vegan alternatives)
- 3 cups all-purpose flour
- 2 1/2 cups sugar
- 1 cup cocoa powder
- 2 tsp. baking soda
- 1 tsp. salt
- 2 cups milk*
- 1 cup butter, melted*
- 4 tsp. honey
- 2 tsp. vanilla extract
Frosting:
4 cups powdered sugar, sifted
1 cup cocoa powder
1/2 cup butter, softened to room temperature*
1/3-1/2 cup whole milk* (start out with 1/3 cup of milk and add more milk to your desired consistency)
1 tsp. vanilla extract
flavored liqueur for drizzling, like chocolate, coffee or almond (optional)
melted chocolate for drizzling, :
4 cups powdered sugar, sifted
1 cup cocoa powder
1/2 cup butter, softened to room temperature*
1/3-1/2 cup whole milk* (start out with 1/3 cup of milk and add more milk to your desired consistency)
1 tsp. vanilla extract
flavored liqueur for drizzling, like chocolate, coffee or almond (optional)
melted chocolate for drizzling, :
2 cups semi-sweet chocolate chips*
2-3 Tbs. heavy cream or vegetable oil
semi-sweet chocolate chips or assorted chocolate candies
Note:
For the cupcakes: instead of milk, you can replace it with water or cooled brewed coffee. Instead of butter, you can use vegetable oil. Instead of honey, you can use corn syrup or agave nectar.
For the frosting : instead of butter, you can use any allowed margarine, Spectrum organic vegetable shortening, or coconut oil. Instead of milk, you can use rice milk or soy milk.
For allergen-free alternatives for the semi-sweet chocolate chips, you can try Enjoy Life chocolate chips, bars or cookies)
To make the cupcakes:
For the frosting : instead of butter, you can use any allowed margarine, Spectrum organic vegetable shortening, or coconut oil. Instead of milk, you can use rice milk or soy milk.
For allergen-free alternatives for the semi-sweet chocolate chips, you can try Enjoy Life chocolate chips, bars or cookies)
To make the cupcakes:
Preheat oven to 325 F degrees. Line mini muffin pans with liners. Set aside.
Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined. Pour batter into prepared muffin pans (about 2/3 full). Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before decorating.
To make the frosting:
In a large mixing bowl, sift together powdered sugar and cocoa powder. Add the butter, milk and vanilla extract. Using an electric mixer, slowly mix together at a low speed. Once all the ingredients are combined, increase the speed and beat till fluffy.
To assemble the cupcakes:
Lightly drizzle each cupcake with a little bit of your liqueur of choice. Place the frosting in a piping bag with a star tip or round tip. Pipe frosting on each cupcake. Top with a few semi-sweet chocolate chips or assorted chocolate candies. Drizzle the melted chocolate all over the top of each cupcake.
Please note: I am not a paid endorser nor did I accept any free samples of the brands or products mentioned in this post. I just love them and wanted to share them with you :-)
[4 of 5 ] Vegan Vanilla Cupcakes
If you would like to switch them back to egg-free vanilla cupcakes, simply replace the 1 cup of Spectrum organic shortening with 1 cup butter (softened to room temperature) and the 1 1/2 cups rice milk with 1 1/2 cups cow's milk (whole fat, low fat or nonfat). For the chocolate frosting, simply replace the 3-4 tablespoons of rice milk with 3-4 tablespoons of cow's milk (whole fat, low fat or nonfat).
Vegan Vanilla Cupcakes
Makes 24 cupcakes
Allergy note: contains wheat ingredients
Vegan Vanilla Cupcakes
Makes 24 cupcakes
Allergy note: contains wheat ingredients
- 3 1/2 cups flour
- 4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup Spectrum organic vegetable shortening
- 1 3/4 cups granulated sugar
- 2 tsp. vanilla extract
- 2 tsp. corn syrup or agave nectar
- 2 Tbs. vinegar
- 4 Tbs. orange juice
- 1 1/2 cups rice milk
- zest of one lemon (optional)
Sift together flour, baking powder, baking soda and salt. Set aside.
In a medium mixing bowl, cream together shortening and sugar till light and fluffy. Slowly add in vanilla extract and corn syrup. In a small mixing bowl, combine orange juice, vinegar and rice milk. Alternate adding the dry ingredients and wet ingredients into the sugar mixture until well incorporated. Pour into prepared muffin pans (about 2/3 full).
Bake for 25 to 30 minutes or until a toothpick inserted in the center of a cupcake comes out dry. Let cool completely before decorating.
Chocolate Frosting
Makes about 2 1/2 cups frosting
1/2 cup Spectrum organic vegetable shortening (found in healthfood stores)
3 cups powdered sugar, sifted
1/4 cup cocoa powder
2 tsp. vanilla extract
3-4 Tbsp. rice milk
Using a hand mixer or a stand mixer, mix together vegetable shortening, powdered sugar and cocoa powder till combined. Add vanilla extract and rice milk. Beat till light and fluffy.
[5 of 5 ] Sunbutter and Chocolate Chip Rice Krispie Treats
Sunbutter and Chocolate Chip Rice Krispie Treats
- Makes about 12 servings
- 2 Tbs. Spectrum organic shortening
- 2 Tbs. Sunbutter sunflower seed spread
- 1 package (10 oz., about 40) regular marshmallows or 4 cups miniature marshmallows
- 6 cups Rice Krispies cereal
Sunbutter sunflower seed spread
EnjoyLife mini chocolate chips
In large saucepan melt shortening over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Sunbutter and Rice Krispies cereal. Stir until well coated. Using greased spatula or wax paper, press mixture into 13 x 9 x 2-inch pan coated with shortening. Spread a even layer of Sunbutter on top of the Rice Krispie Treats. Sprinkle with mini chocolate chips. Allow to cool then cut into 12 squares.
Microwave directions:In microwave-safe bowl heat shortening and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow the directions above. Microwave cooking times may vary.
Please note: I am not a paid endorser nor did I accept any freebies of the brands or products mentioned in this post. I just love them and wanted to share them with you :-)
50 Healthy Desserts With Hidden Veggies
