Meatless Monday: Pumpkin Chocolate Cupcakes

IMG_8507I made ever so delicious treats on halloween for a friend’s party – so sorry that I didn’t post the recipe live time, but I had no time! I was racing to get out of the house so the hub & I could stroll around our neighborhood in costumes & then make it to our friends house in time for the bash.

Anywho…these cupcakes can be made for all the festive holidays coming our way! So get out your apron & start baking…

  1. Preheat oven to 350degrees & line a muffin tin with festive cupcake attire
  2. In a large bowl add IC flour, 1C sugar, 1/3C cocoa powder, 2t pumpkin pie spice, 1t baking powder, 1/2t baking soda, 1/4t salt – whisk & set aside
  3. In a small bowl add 2 eggs, 1 can of pumpkin purée & 1t vanilla extract – whisk
  4. Combine the liquid bowl into the dry bowl & mix well
  5. Bake until toothpick comes out clean (~30minutes), set aside & let cool

Once cooled either add vanilla/chocolate icing or dust with powdered sugar! Hope you enjoy this chocolaty pumpkin treat!

Nutritional Info Per Cupcake w/o Icing (Makes 12): 130 calories – 1 gram of fat – 29 carbs – 3 grams of protein

Continue reading for ingredient list & original recipe…

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Meatless Monday: Vegan Carrot Cake


I decided to end our mini vacation with a bang – vegan carrot cake for the family! First off, both my brother & dad cringe at the word vegan. So I had to trip them up, this cake sure had them both at hello and kept my attention all the way until I finished my third slice (yes 3 slices, sigh of delight)!

Honestly this cake was SO moist, and all the flavors blended perfectly – the ginger, maple syrup & the cardamon brought this dish together…my mouth is watering while thinking about it again, enough said. YUM!

  1. Preheat oven to 350degrees
  2. In a large bowl combine: 2C whole wheat flour, 1t baking soda, 1.5t baking powder, 2t ground cinnamon, 1t ground cardamon & 1/2t salt – stir
  3. After stirring add in: 1/2C Earth Balance Original natural buttery spread, 1.5C brown sugar, 1C plain applesauce, 1t minced ginger, 1/2C fresh OJ & 1/2C water
  4. Stir until all is mixed thoroughly, then fold in 2C shredded carrots
  5. Spray two 9″ pans with cooking oil & split batter – bake for 25-45minutes or until toothpick comes out clean (mine took 25)

While cakes are cooling make the TWO types of icing…

  1. In a small bowl blend: 1t minced ginger, 1/2C pureed pineapple & 1.5C powdered sugar – beat until smooth consistency 
  2. In another bowl blend: 1/4C maple syrup & 1C powdered sugar – beat until smooth

To serve place the first layer of the cake on a serving dish, spread pineapple ginger filling on top. Then layer with second cake & spread maple glaze on top. Sprinkle with shredded carrots & slice up to serve!

P.S. I also tricked both my pops & bro to think my tofu stuffed shells were actually ricotta stuffed shells – they bought it! So get on it, switch it up & try it out!!

Nutritional Info Per Slice (Makes 12 Slices): 390 calories – 8 grams of fat – 79 carbs – 4 grams of protein…and a slice is worth every calorie!

For ingredient list & original recipe continue reading…

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Get Your Green On!

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Happy St. Patty’s Day everyone – enjoy a green beer & a slice of avocado cake! Rub your eyes & read it again – avocado cake. When I found this recipe I had to indulge, it was perfect timing to add a lil green to my diet with the holiday & I had some ripe avocados just shy of being too soft.

  • Preheat oven to 350degrees
  • In a large bowl mix: 3C all purpose flour, 6T unsweetened cocoa powder, 1/2t salt, 2t baking powder, 2t baking soda – blend
  • In another bowl combine: 1/4C veggie oil, 1 mashed ripe avocado, 2C water, 2T white vinegar & 2t vanilla extract – stir & then add 2C sugar
  • Combine wet mixture into dry & blend until smooth
  • Spray cooking oil on 2 round 9″ inch pans & fill batter equally in both baking dishes
  • Bake for 30minutes or until toothpick comes out clean (mine baked for 25min)
  • Let cakes cool in pan for 5minutes, then turnout cakes on wire rack to fully cool

While baking make the icing…

  • Peel & pit 2 ripe avocados – make sure to cut away any brown spots & discard
  • Place avocado meat in the bowl of a stand mixer with whisk head if you have (I do not & just used my food processor)
  • Add 2t of fresh squeezed lemon juice & begin mixing – then add 1/2t vanilla extract & sift in 1/3C powdered sugar **
  • Once your cakes are cooled place one on your serving dish & begin icing the top – then layer with second cake & keep on icing till you are out

** The recipe calls to sift in 4C of powdered sugar (whoa) so beef it up with as much powdered sugar as you like. I taste checked mine & liked only a slightly sweetened avocado –   so I opted out of adding in any more. With that said, this bad boy was awesome – so moist & flavorful. The meaty texture of the avocado really gives some oomph to this cake & icing. Check it out & get baking!

Put this cake in fridge if you want to save  – and not to worry the icing won’t turn brown, the addition of lemon saved us from that. I actually sliced ours up, put in tupperware & in the freezer – good way to save single servings of dessert & just a quick defrost!

Side note:  this will be a must have dessert for a themed Mexican fiesta dinner party!

Props to the original recipe here !

Nutritional Info Per Slice with Icing (Serves 10 Slices): 330 calories – 13.5 grams of fat – 51 carbs – 5 grams of protein
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