Hi beautiful friends! We are going to make a gorgeous cake today on the Artistic Vegan Show #16. Moist chocolate cake with chocolate chips inside makes our base, covered with a chocolate ganache.
Zen Fusion Carrot Cake Muffins are roaring with health benefits! The muffins are made with carrots, fresh apple puree, bananas, raisins, flax meal, pecans, and spices. Add some homemade Cinnamon Vanilla Pecan Frosting Infused with Coffee and you are in for a real treat. This recipe was created with tender love and care. If you only saw my notebook with scratch marks, arrows, circles and modifications galore to create a vegan, gluten-free, paleo, oil-free dessert with a raw option that tastes moist, decadent and won't stick to ones hips. I am very grateful for the inspiration to create this recipe, I hope you enjoy it too!
Zen Fusion Carrot Cake Muffins
Raw Carrot Cake:
Vanilla Pecan Frosting Infused with Coffee
Chocolate Chai Cake
5/13/2014 0 Comments
I recently celebrated my birthday with the love of my life, Gerald, who treated me like a princess. When we ended the day I had a hankering for something chocolate and sweet. What a perfect day to make a chocolate cake! I started out with a chocolate cacao cake but felt like it was missing something. With the stars aligned in my favor this day....I recalled a delicious dirty chai I had the other day and thought...that is it! The missing ingredient....chai. We ❤️ Chai Lattes and my sister just so happened to send us a homemade mix that was to diiiieee forrr...okay well at least wrestle for! I told her she could patent it. It took the cake to a whole new level. I didn't stop there either, I decided to make a chai frosted glazed that was sensational! This cake is 100% vegan, gluten-free, moist, and sure to please! I'll be making this again and again. Join me in a delicious recipe and enjoy a slice or slab of it.
Also right in time for my birthday was a generous gift from Hawaii! The Oils of Aloha was by far my favorite! Rich, smooth and sensational. I actually used it in this recipe. It may be why it was so incredibly moist. I'm having the hardest time not making another batch, yum! The Da Kine spice is also quite clever and has added a tasty new spice to our meals! Who made this possbile? The wonderful Aloha spirit of Mulvadi, aloha and Mahalo!!!!
Thank you ALL for your continued support!!! May you shine brightly with unconditional love!
Christa & Jerry
Last week I was craving chocolate.
I mean some serious chocolate, not chocolate for sissies. I wanted some savory, rich, deep chocolate that left me 100% satisfied. Sometimes you just have to itch that scratch. I thought I'd use ingredients that wouldn't leave me feeling guilty. The Chocolate Lovers Cake was born!
I started with a flour-less chocolate cake to start! Here are the ingredients:
Melt 1 cup of vegan chocolate chips with 1/2 cup or 1 stick of "butter" in a heavy saucepan over medium low heat. Stir until chocolate and butter melt.
Add 1/2 cup coconut nectar and 1/4 cup agave syrup and a 1/4 tsp sea salt. Reduce heat to low. Cook while stirring for about one minute.
Remove pan from heat. Whisk in "eggs." The mixture will look smooth and glossy.
Use a mesh sieve to sift cacao into mixture. Whisk until the cake batter is smooth. Pour into prepared pan and bake in preheated oven for 25 minutes or until the center of the cake is firm to the touch. Be careful not to over bake as it will firm up more as it cools.
Cool in pan on a wire rack for 15 minutes and invert onto a plate. Set aside to cool.
Sprinkle with sifted cacao powder
Once cool top with frosting
The next Gluten-Free Chocolate Cake contains flour but it's made from gluten-free oats! To create we'll mix 1 1/2 cups sifted oat flour, 1/2 cup raw sifted cacao powder, 1/2 tsp salt, 2 tsp baking soda and 3/4 tsp xanthum gum.
Then add in 1/2 cup or so of agave syrup, 1/3 cup vegetable oil, 1 tbl vinegar, 1 tsp pure vanilla extract, 1 "egg" and 1 cup of alternative milk (I used homemade cashew milk.)
Mix well until smooth and pour into a prepared 9" cake pan. Bake at 350 degrees for 30-35+ minutes until the toothpick comes out clean.
Cool on wired rack, invert onto plate and cool.
Once cooled, place on top of the iced flour-less cake. Cover with more icing and sifted cacao powder!
Chocolate Cake: Gluten-free, Flour-less, Paleo and Vegan!
The frosting is great by itself! I used the leftovers on top of homemade vanilla mango muffins! Recipe to come!
Heavenly Vegan Carrot Cake!
4/21/2012 0 Comments
After a long week with JJ Jerry and I needed some comfort, so being the girl I am I made a cake! :) The very first carrot cake I've ever made and oh my, it's delicious! We're still eating it. The key is to cut it into small pieces and put it in the freezer for dessert when you get a sweet craving!
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