Store cake in an airtight container at room temperature or in the fridge. https://www.fragrantvanilla.com/vegan-pumpkin-chocolate-chip-cookies But I agree the parts of muffin without chocolate don’t taste like much—shame, I really wanted a pumpkin-y muffin. You can use peanut butter or cashew butter in place of the almond butter, but I really like the combination of almond butter and pumpkin. The recipe is easy to make with simple ingredients … If you’re looking for easy cookie cakes with lots of chocolate chips and a soft, buttery cookie crust, this is the one for you. Add in the vanilla and pumpkin spice. Mix in the powdered sugar ½ cup at a time until a thick frosting forms. 3/4 cup maple syrup or agave syrup 2/3 cup cold water 2 teaspoons apple cider vinegar 1 cup vegan chocolate chips (3/4 cup for the blondies, 1/4 cup for decorating the top of the cake) Spread evenly in … It’s dense and almost fudgy in texture, nice and sweet without being over the top, and oil-free, since almond butter and pumpkin add lots of moisture and richness. Tasty, chewy, comforting, hard to stop at one! Then add 1 tbsp non-dairy milk and a small amount of vanilla extract and whisk until the frosting is nice and creamy. Fold in the chocolate … The crunchy, sweet topping makes this simple pumpkin snack cake taste extra special. Use an ice cream scoop to scoop out balls of dough and place them 3 inches apart onto the prepared baking tray. Making the light maple vegan frosting is quick and simple as well. Transfer the batter to the prepared pan and bake for 30-32 minutes, or until a tester inserted into the centre of the cake comes out clean. It is so perfect for Thanksgiving, or just to eat all fall long. It has an incredible pumpkin spice flavour that’s so addictive! It’s vegan and made with very easy pantry ingredients in under 5 minutes start to finish. In other words, there are many cozy recipes coming to a food blog near you. If you make it, let me know how you enjoyed it by leaving a comment and rating below this post! Whisk in the cider vinegar until bubbles form. This vegan pumpkin bread with chocolate chips is moist, soft, spicy, gluten-free, dairy-free, egg-free, and very delicious! Just note that it will firm up quite a bit once it’s cooled. This bread pudding is melt in your mouth, rich and so dang delicious. It has a soft, moist cake crumb, and the warm spices pair perfectly with chocolate chips. I recommend wrapping them in plastic wrap and letting them rest in the fridge overnight for easier frosting and stacking! https://www.gretchensveganbakery.com/mint-chocolate-chip-cake In a medium bowl, stir together the oat flour, baking powder, baking soda, fine sea salt, cinnamon, ginger, nutmeg, cardamom, allspice, and cloves. You could, of course, make yours smaller or even bite-sized. Add in the flour, baking soda, baking powder, salt, pumpkin spice, and vanilla. Stir to incorporate, then mix in the chocolate chips. This healthy pumpkin spice chocolate chip oat flour cake is a feast for the senses! Hope you had a good week! I was on a roll today, let me tell you. Fall is here and it’s officially time to put pumpkin in everything! Different for sure, definitely dense and gooey, but my family and I enjoyed it. … It is normal to have to add 2-3 tbsp of milk to get the frosting to the right consistency. In a large bowl, stir together the wet ingredients followed by the dry. It’s really good. Really awesome spices! They keep well in an airtight container so are perfect for snacking on; or try having them warmed up with Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess *All images and content on Domestic Gothess are copyright protected. Add the dry ingredients to the wet ingredients. Sign up to receive blog updates, and I'll send you my e-cookbook, Power Bowls: 10 Vibrant and Wholesome Recipes to Supercharge Your Diet, and Your Health, for free! Your email address will not be published. Add the dry ingredients and mix until just about combined. There’s no need for frosting – but a simple drizzle of chocolate ganache makes it a little extra special. Privacy Policy, vegan pumpkin chocolate chip layer cake #PumpkinWeek, the best {and easiest} vegan pumpkin spice latte ». —Steven Schend, Grand Rapids, Michigan Preheat the oven to 350F and line three 8″ cake pans with olive oil and parchment paper. The cake is so soft and moist, comforting, and if you didn’t know it, you’d think it was made with eggs and butter.But it’s not, and you won’t miss them one bit.. Certain ingredients like pumpkin, bananas, and avocado are great in vegan … Keywords: vegan pumpkin spice cake, pumpkin spice oat flour cake with chocolate chips, Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen, Filed Under: Baking, Cozy Recipes, Desserts, Gluten-Free, Healthy Snacks, Recipes, Vegan. Well, I hope that you love this pumpkin spice chocolate chip oat flour cake! This vegan Chocolate Marble Pumpkin Bread recipe is super versatile because you can easily turn it into a sheet cake, brownies, muffins or cupcakes! Notify me of follow-up comments by email. (Or see this vegan buttercream frosting recipe.) Stir … ★☆ You can garnish the top with extra pumpkin seeds and chocolate chips if you like. Add more non-dairy milk as needed until ganache is smooth, shiny, and thin enough to easily run off a spoon. To make a simple vegan frosting: beat together 1 cup of vegan butter and 1 ½ cup of powdered sugar. In a large bowl, whisk together the pumpkin, oil, brown sugar, and milk until combined. I like the texture it takes on when stored in the fridge. Spread into prepared baking pan. Finally got around to trying this! Add in the vegan butter and vanilla, followed by your flaxseed mixture. Visit Valentina | The Baking Fairy’s profile on Pinterest. Try it! Masala Chickpea Kale Salad with Mango Turmeric Tahini Dressing ». HOW SHOULD I STORE VEGAN PUMPKIN CHOCOLATE CHIP COOKIES. ★☆. They’re perfect for fall, and for holiday gatherings. Decorate the top as desired with the ganache. Heat in 20 second increments, stirring in-between, until chocolate is melted and smooth. And if you share a photo to Instagram, tag @upbeet.kitchen and #upbeetkitchen so that I can see! Bake the cookies - Cook for 7 minutes, then lift the tray 4 inches above the oven shelf and let it fall back down (this knocks the air out of the cookies). All you … Repeat with all. If you can’t wait that long, go ahead and enjoy a slice sooner, though! Scrape the vegan spelt pumpkin bread batter into the prepared loaf pan, smoothing the top with your spatula. This version is, of course, pumpkin flavored and on the healthier side, too! The simplicity of this dessert will shock you! I love these warm, right out of the oven, and the chips are still soft…yum. Use the rest of the frosting to coat the outside of the cake. Whisk to combine. I like using a squeeze bottle for easier decorating. Pumpkin Chocolate Chip Cookies . ... And welcome to Up Beet Kitchen, my cozy little corner of the internet where I share naturally delicious recipes made with wholesome, plant-based goodness. This is so amazing. This healthy pumpkin spice chocolate chip oat flour cake is a feast for the senses! Monday-Wednesday are the days that I commit to the not-so-joyous university work, and Thursday and Friday are my creative days, when I do recipe development, photography, and writing! ★☆ It also makes these pumpkin cookies moist, fluffy and taste like fall! These vegan pumpkin chocolate chip bars are easy to make and so delicious. So I highly recommend checking if your cake is done by inserting a toothpick or skewer into the center! It’s hard to explain the love I have for this pumpkin mug cake… It’s not overly sweet but packed with flavor. Shape the cookies - No chilling is required for this vegan pumpkin chocolate chip cookie recipe so you can bake them immediately. Copyright © 2020 Upbeet Kitchen on the Foodie Pro Theme. They are perfect for when you don’t want to bake an entire cake, but you just want something sweet to satisfy your cravings. Preheat the oven to 350 degrees F and line a 8×8-inch square baking dish with parchment paper, with enough overhang to allow you to lift the cake out easily, or lightly grease the pan. Finally, make the ganache. It’s lovely warm, when the chocolate chips are still melty, with a scoop of ice cream, but I actually prefer it after it’s been refrigerated for a few hours! Required fields are marked *, Rate this recipe Finish off the cake with desired sprinkles. Scrape the batter into the greased pan and smooth out the top with the back of a spoon so that it is … I'm so happy you're here! Ground flax, water, almond butter, pumpkin puree, coconut sugar, maple syrup, non-dairy milk, vanilla extract, oat flour, baking powder, baking soda, fine sea salt, cinnamon, ginger, nutmeg, cardamom, allspice, cloves, and chocolate chips. In a medium bowl, whisk together the sugar, flour, salt, and baking powder. If you want a cake … Add the oil, vanilla, vinegar, pumpkin puree, and water. These over sized Vegan Pumpkin Chocolate Chip Cookies are soft and chewy, almost cakelike in texture. Transfer the batter to the prepared pan and bake for 30-32 minutes, or until a tester inserted into the centre of the cake comes out clean.Â. Place 1 layer down on a cake board or plate, and top with some frosting. So luscious, rich, and creamy! I went a little extra on chocolate and used chocolate … If you prefer a sweeter cake, omit the topping and spread with your favorite frosting instead. ★☆ All in all, it’s been a nice, quiet week around here. Mix until the cake batter comes together. In another bowl, whisk flours, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture. … In a large bowl, mix together the flax and water. They have a warm, spiced flavour and a soft, moist texture and are packed with chocolate chips. The batter will be thick. This has quite possibly become one of my most popular recipes to date! This chewy Chocolate Chip Cookie Cake will make your party sing for more! Chorizo Cheddar Pumpkin Cornbread Muffins, Pumpkin Cheesecake with Marshmallow Creme, The Best (and Easiest) Vegan Pumpkin Spice Latte. If you want to share this recipe then please do so by using … Let cool slightly in the pans, then remove and transfer to a rack to finish cooling off. I found it to be the perfect amount of sweetness for me. Is so perfect for Thanksgiving, or refrigerate until ready to serve version is, course! Ice cream scoop and it made about 8 large cookies make it, let me know how you it. Extra special or plate, and the warm spices pair perfectly with chocolate chips with 1-2 tbsp milk... And milk until combined used a 4B tip to make the fluffy dollops overnight easier! Power Bowls '' e-cookbook stir to incorporate, then remove and transfer a! Vegan Tempeh Breakfast Sandwiches with Chipotle Aioli is good, not “ ”! 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