Maple Walnut Cake

I have been looking for an excuse to make a cake. Unfortunately, none of my friends have birthdays coming up and I didn't have any cake-worthy events planned. But, I finally found an excuse! I felt like making it just for the sake of it. I made maple cake because I feel like it's a very winter-esque cake. It was really fun to make and pretty easy. It came out delicious! My friend even asked if I would marry him just so I could bake for him...I'm assuming that meant he liked it. Happy Holidays!

Ingredients

For the cake:
2 1/2 cups all purpose flour (you can also split the all purpose with whole wheat for a healthier spin)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup vegan  butter softened
1/2 cup brown sugar
egg replacer equivalent to 2 eggs
1 cup pure maple syrup
1/2 cup almond milk
1 cup chopped walnuts plus 1/2 cup for top


For the frosting:
2 1/4 cup powdered sugar
1/2 cup brown sugar
1 cup softened vegan butter
1 teaspoon maple extract
2 tablespoons almond milk

What to do:

Preheat oven to 350 degrees. Lightly grease two round cake pans.
In a medium bowl sift together flour, baking powder, baking soda, cinnamon, and salt.
In a large mixing bowl,  mix together butter and sugar. Then mix in eggs and syrup. Slowly mix in the flour mixture and almond milk. Stir in walnuts.
Pour the batter evenly into the two round baking pans.
Bake the cakes for about 30 minutes or until a toothpick comes out clean.
Remove the cake from the pans and let cool for about 20 minutes.

For the frosting mix all of the ingredients together. If it is too watery add more powdered sugar.

Assemble the cake and frost!

Chocolate Walnut Cookies

 
We are all getting ready for the holidays and what better way to prepare than to bake these yummy and cute cookies? My friend Melody helped me bake these and we had a blast!

What you need:
 
Cookie:
1/2 cup coconut oil, melted
2/3 cup sugar
2 egg equivalent egg replacer (Separated)
2 tablespoons almond milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
 1 cup finely chopped walnuts

Filling:
1/2 cup confectioners sugar
1 tablespoon softened vegan butter
2 teaspoons almond milk
1/4 teaspoon vanilla
1/2 cup semi-sweet vegan chocolate chips

What to do:

In a large mixing bowl, beat coconut oil and sugar together. Beat in the egg replacer, milk, and vanilla. In a separate bowl combine the flour and cocoa. Gradually add flour mixture into the wet mixture until combined. Refrigerate for 1 hour.
Mix egg replacer mix well. Shape dough into 1-inch balls and dip in egg replacer.
Then roll the dough in walnuts.
With the end of a round spoon handle, press in the center of each cookie. Bake for 10 minutes at 350 degrees.

For the filling, mix all of the ingredients together. Spoon in 1/4 teaspoon into each cookie. Put as many chocolate chips as you would like to top it off.

ENJOY

Vegan Rice Krispy Treats

 Rice Krispy Treats are a classic. I'm not sure why it had never crossed my mind to make them. But, after spotting vegan marshmallows at the store the other day, inspiration struck. They are super easy and quick to make. My skeptical, non-vegan friend took a bite and said, "They taste like real ones!" So, I assume I succeeded in making vegan rice krispy treats!

What you need:

2 tablespoons vegan butter
2 cups vegan marshmallows (Dandies)
3 cups rice krispy cereal

What to do:

In a medium sauce pan over medium heat, melt together butter and marshmallows. Once melted, remove from heat and stir in krispy cereal.
In a lightly greased, sqaure pan press in the krispy mix. Press the mix down with a spatula. Cut into squares.

ENJOY!