Simple Vegan Chocolate Cake (Joy the Baker)

This is a big ‘ole YUM.  The recipe is perfect as is and required no substitutions or changes.  Joy the Baker knows how to bake (go figure, right?).  I brought this cake to a dinner party and it was a big hit.  It’s not unusual for us to go home with the leftovers of the dish we brought to contribute to the party.  Not this time.  The little bit of remaining cake got divided up among guests and went home with all who attended (full disclosure  it was a small party).  This  chocolate cake was easy to prepare, easy to bake and very easy to eat! It has the added bonus of being a truly simple recipe that did not require an extra trip to the store for special ingredients.  That is always a big win in my book.  Thanks to Joy the Baker for sharing this delicious Simple Vegan Chocolate Cake.  

To prepare, you’ll need to collect the following ingredients.  For instructions and additional inspiration, check out Joy the Baker’s blog.  There is no point in recreating the wheel on this one!  If it ain’t broke, don’t fix it! 🙂  

Happy Baking!

Vegan Chocolate Cake
Ingredients:
2 1/4 cups flour
1/2 cup cocoa powder
1 1/2 cups sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup warm coffee
1/2 cup (plus 1 tablespoon) veggie oil
2 teaspoons vanilla extract
1/2 cup (or so) of chocolate chunks or chips (optional)

Instructions for baking this delicious creation HERE.

 

Banana Coconut Chocolate Chip Muffins

I have spent most of life avoiding anything banana.  Banana flavored food? Baked goods with banana? Banana in a smoothie? All were out of the question.  The only exception: an undeniable craving and the perfect fruit specimen.  So what gives?  I would like to say I’ve grown up and my taste buds have matured into a refined palette.  I’m afraid not.  The reality is, I’m too cheap to throw out perfectly good fruit- my windowsill was full of ripe bananas and there are only so many bananas a girl can eat in a day.  What to do? I thought about my favorite flavors and what would entice me to eat something banana… my solution: chocolate and coconut.  How can you go wrong?  I challenge you to try it.  As usual- double check your ingredients (namely coconut and chocolate chips) to ensure they are dairy free.   

Banana Coconut Chocolate Chip Muffins

Ingredients:

5 tablespoons vegan butter substitute (at room temperature)
½ cup of sugar
1 teaspoon vanilla extract
1 egg
3 bananas (ripe)
1 ½ cups flour
¾ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
½ cup chocolate chips
½ cup dried shredded coconut

(Makes 3 dozen mini muffins)

1. Preheat the oven to 350 degrees.  Prepare muffin pans by lining with paper or spraying with vegetable oil.
2. In a medium bowl, combine the dry ingredients (flour, baking soda, cinnamon, salt) and mix well.
3. In a separate bowl, add the sugar and butter substitute, cream together (with a hand mixer or by hand).  Add the egg and vanilla, gently mix.
4. Add the bananas to the wet ingredients, and mash.  (Batter with by lumpy- this is ok!).   Gradually add and mix the dry ingredients.  Gently fold in the chocolate chips and coconut. 
5. Fill muffin tins with batter (try not to overfill each muffin- aim for ¾ full. If you have extra empty spots fill each ½ way with water).  Optional: sprinkle with additional coconut.
6. Bake 20-22minutes until muffins begin to brown (baking time will vary with muffin size).  Remove from oven, allow to cool briefly in pan, then remove to cooling rack. 
7. Enjoy!