Recipes

Peach Melba Cupcakes

Peach Melba Cupcakes

Peach Melba Cupcakes bring together the sweet, fruity flavors of peaches and raspberries, with a touch of tangy sour cream frosting. A unique dessert with a striking purple hue that’s sure to delight!
Couverts12
Preparation 20 minutes
Preparation time:18 minutes
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Equipment

  • Muffin tin, Paper liners, Saucepan, Immersion or countertop blender, Mixing bowls, Whisk, Wire rack

Ingredients

  • 8 ounces 227 g sliced peaches
  • 4 ounces 112 g raspberries
  • 1 cup 200 g granulated sugar
  • ¼ cup 60 ml water
  • 1 teaspoon pure vanilla extract
  • ¼ cup 60 ml canola or vegetable oil
  • ½ teaspoon pure lemon extract
  • ½ cup 120 ml soy or other nondairy milk
  • 2 cups 250 g all-purpose flour
  • 2 tablespoons 16 g cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a standard muffin tin with paper liners.
  • In a saucepan, combine the peaches, raspberries, sugar, and water.
  • Heat over medium heat and simmer for 15 minutes, stirring occasionally.
  • Remove from heat and let cool.
  • Stir in the vanilla.
  • Purée the mixture with an immersion or countertop blender until mostly smooth, leaving it slightly chunky.
  • Reserve 1 cup (225 g) for topping.
  • Add the oil, lemon extract, and milk to the purée and stir to combine.
  • In a large bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, and black pepper.
  • Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Divide the batter evenly among the cupcake liners.
  • Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool for 5 minutes before transferring to a wire rack to cool completely.
  • Once cooled, spoon an equal portion of the reserved peach and raspberry purée onto each cupcake.

Notes & Wine Advice

Serving Tip:
For an extra touch, drizzle some additional raspberry or peach purée on top before serving or garnish with a small mint leaf for freshness.
Wine Advice:
Pair with a sweet, lightly sparkling white wine, such as Moscato d’Asti, to complement the fruity notes of the cupcakes.

Nutrition values

Calories: 190 kcal | koolhydraten: 40 g | Eiwitten: 3 g | Vet: 7 g | Suiker: 25 g
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Course; Cupcakes-Brownies / Dessert / Snack
Cuisine; International / Global
Diets; Diabetic / Gluten-Free / Lactose Free / Nut Free / Pescatarian / Vegan / Vegetarian

50/50 Bar Cupcakes

50/50 Bar Cupcakes

A nostalgic treat inspired by the classic 50/50 bars! These cupcakes have a zesty orange flavor with a creamy frosting that’ll take you back to your carefree childhood days.
Couverts12
Preparation 15 minutes
Preparation time:23 minutes
Deel op Facebook Print Recipe

Equipment

  • Muffin tin, Paper liners, Mixing bowls, Whisk, Wire rack, Toothpick

Ingredients

  • 2 cups 250 g all-purpose flour
  • 2 tablespoons 16 g cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon 15 ml apple cider vinegar
  • 1 cup 235 ml soymilk
  • 5 tablespoons 75 ml orange juice
  • 1 cup 200 g granulated sugar
  • 1 tablespoon 15 ml pure orange extract
  • 2 teaspoons pure vanilla extract
  • 1 recipe Cream Cheese Frosting page 436, adding 1 tablespoon (15 ml) orange extract to the mixture

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a standard muffin tin with paper liners.
  • In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
  • In a separate bowl, combine the vinegar and soymilk; allow it to curdle and resemble buttermilk.
  • Stir in the orange juice, sugar, orange extract, and vanilla to the buttermilk mixture.
  • Carefully fold the wet ingredients into the dry ingredients, being cautious not to overmix.
  • Divide the batter equally among the cupcake liners.
  • Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool on a wire rack completely before frosting with Cream Cheese Frosting.

Notes & Wine Advice

Serving Tip:
For an extra nostalgic touch, drizzle some melted chocolate on top of the frosting or garnish with orange zest.
Wine Advice:
Pair with a light and crisp white wine, like a Chardonnay or Sauvignon Blanc, for a refreshing contrast to the sweetness.

Nutrition values

Calories: 210 kcal | koolhydraten: 40 g | Eiwitten: 3 g | Vet: 7 g | Suiker: 22 g
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Course; Cupcakes-Brownies / Dessert / Snack
Cuisine; International / Global
Diets; Diabetic / Gluten-Free / Lactose Free / Low Sodium / Nut Free / Vegan / Vegetarian

Apple Pie Cupcakes

Apple Pie Cupcakes

Indulge in the comforting flavors of apple pie in cupcake form! These Apple Pie Cupcakes are infused with warm spices and tender chunks of apple, making them a perfect dessert for any cozy occasion.
Couverts12
Preparation 20 minutes
Preparation time:23 minutes
Deel op Facebook Print Recipe

Equipment

  • For the Apple Filling:
  • 6 ounces (170 g) peeled apple, chopped into small chunks
  • ½ cup (110 g) firmly packed brown sugar
  • 2 tablespoons (28 g) nondairy butter
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon (15 ml) lemon juice
  • For the Batter:
  • 1½ cups (188 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (235 ml) soy or other nondairy milk
  • 2 teaspoons pure vanilla extract
  • ½ cup (100 g) granulated sugar
  • ½ cup (55 g) chopped pecans

Ingredients

For the Apple Filling:

  • 6 ounces 170 g peeled apple, chopped into small chunks
  • ½ cup 110 g firmly packed brown sugar
  • 2 tablespoons 28 g nondairy butter
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon 15 ml lemon juice

For the Batter:

  • 1½ cups 188 g all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup 235 ml soy or other nondairy milk
  • 2 teaspoons pure vanilla extract
  • ½ cup 100 g granulated sugar
  • ½ cup 55 g chopped pecans

Instructions

Prepare the Apple Filling:

  • In a saucepan over medium-low heat, combine the apples, brown sugar, butter, cinnamon, cloves, nutmeg, and lemon juice.
  • Stir frequently and cook for about 10 minutes, or until the apples are soft and the mixture is fragrant.
  • Remove from heat and let the mixture cool.

Preheat the Oven:

  • Preheat your oven to 350°F (180°C, or gas mark 4).
  • Line a standard muffin tin with 12 paper liners.

Mix the Dry Ingredients:

  • In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.

Combine Wet Ingredients:

  • Add the nondairy milk, vanilla extract, granulated sugar, and chopped pecans to the cooled apple mixture.
  • Stir until well combined.

Make the Batter:

  • Gently fold the wet ingredients into the dry ingredients.
  • Stir until just combined, being careful not to overmix.

Bake the Cupcakes:

  • Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full.
  • Bake for 20 to 23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Cool and Decorate:

  • Allow the cupcakes to cool completely on a wire rack before serving or decorating.

Serving Suggestions:

  • Classic Apple Pie Style: Add a dollop of Sour Cream Frosting and drizzle with Caramel Sauce for a rich, indulgent finish.
  • Simple and Sweet: Sprinkle with powdered sugar for a lighter option.

Notes & Wine Advice

Serving Suggestions:
  • Classic Apple Pie Style: Add a dollop of Sour Cream Frosting and drizzle with Caramel Sauce for a rich, indulgent finish.
  • Simple and Sweet: Sprinkle with powdered sugar for a lighter option

Nutrition values

Calories: 220 kcal | koolhydraten: 34 g | Eiwitten: 3 g | Vet: 8 g | Suiker: 20 g
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Course; Cupcakes-Brownies / Dessert / Party Food
Cuisine; American
Diets; Dairy-Free / Gluten-Free / Nut Free / Soy Free / Vegan / Vegetarian

Chocolate Cherry Cupcakes

Chocolate Cherry Cupcakes

Rich and indulgent Chocolate Cherry Cupcakes are studded with semisweet chocolate chips and dried cherries for a decadent treat. Perfect for any occasion or as a gift for loved ones!
Couverts18
Preparation 15 minutes
Preparation time:23 minutes
Deel op Facebook Print Recipe

Equipment

  • Standard muffin tin
  • Paper liners
  • Large mixing bowl
  • medium mixing bowl
  • Whisk
  • Wire rack

Ingredients

  • 2 cups 250 g all-purpose flour
  • ½ cup 40 g unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup 235 ml soy or other nondairy milk
  • ¾ cup 170 g nondairy yogurt
  • 1 cup 200 g granulated sugar
  • ¼ cup 60 ml canola oil
  • 1 tablespoon 15 ml pure vanilla extract
  • 1 cup 176 g nondairy semisweet chocolate chips
  • 1 cup 160 g dried cherries

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line 18 standard muffin cups with paper liners.
  • In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  • In a separate medium mixing bowl, combine the nondairy milk, yogurt, sugar, oil, and vanilla extract.
  • Fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Gently fold in the chocolate chips and dried cherries.
  • Divide the batter equally among the prepared cupcake liners.
  • Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool completely on a wire rack before serving.

Notes & Wine Advice

Serving Tip:
Enjoy as-is or top with Chocolate Agave Frosting for an extra decadent touch. Garnish with a dried cherry or shaved chocolate for added elegance.
Wine Advice:
Pair these cupcakes with a bold red wine like Merlot or a dessert wine like Ruby Port for a luxurious dessert experience.

Nutrition values

Calories: 220 kcal | koolhydraten: 35 g | Eiwitten: 3 g | Vet: 8 g | Suiker: 19 g
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Course; Cupcakes-Brownies / Dessert / Treats / Vegetables
Cuisine; International / Global
Diets; Vegetarian

Lemon Lime Cupcakes

Lemon Lime Cupcakes

Bright and fluffy Lemon Lime Cupcakes bring a zesty twist to your dessert table! With the perfect balance of citrus flavors, these cupcakes are a refreshing treat for any occasion.
Couverts12
Preparation 15 minutes
Preparation time:23 minutes
Deel op Facebook Print Recipe

Equipment

  • Standard muffin tin
  • Paper liners
  • Large mixing bowl
  • medium mixing bowl
  • Whisk
  • Wire rack

Ingredients

  • 2 cups 250 g all-purpose flour
  • 2 tablespoons 16 g cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup 235 ml soymilk
  • 3 tablespoons 45 ml lemon juice
  • 3 tablespoons 45 ml lime juice
  • 1 cup 200 g granulated sugar
  • 1 tablespoon 15 ml pure lemon extract
  • 2 teaspoons pure vanilla extract

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a standard muffin tin with paper liners.
  • In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
  • In a medium mixing bowl, combine the soymilk, lemon juice, and lime juice; it will curdle and become like buttermilk.
  • Add the sugar, lemon extract, and vanilla extract to the curdled mixture, stirring to combine.
  • Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Divide the batter evenly among the prepared cupcake liners.
  • Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool completely on a wire rack before serving.

Notes & Wine Advice

Serving Tip:
Sprinkle the tops with lemon sugar or lime zest for extra flair. To elevate the cupcakes, frost with a lemon-flavored Sour Cream Frosting and garnish with fresh lime zest.
Wine Advice:
Pair these citrusy treats with a glass of sparkling wine or Moscato for a refreshing dessert pairing.

Nutrition values

Calories: 180 kcal | koolhydraten: 30 g | Eiwitten: 2 g | Vet: 4 g | Suiker: 15 g
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Course; Cupcakes-Brownies / Dessert / Treats / Vegetables
Cuisine; International / Global
Diets; Vegetarian

Cream-Stuffed Cookie Cupcakes

Cream-Stuffed Cookie Cupcakes

Indulge in these irresistible cream-stuffed cookie cupcakes! With a rich cookie crumb base and a decorative whole cookie on top, they’re a satisfying treat for any occasion.
Couverts12
Preparation 20 minutes
Preparation time:18 minutes
Deel op Facebook Print Recipe

Equipment

  • Standard muffin tin
  • Paper liners
  • Immersion blender or regular blender
  • Large mixing bowl
  • Whisk
  • Wire rack

Ingredients

  • 3½ ounces 100 g soft tofu, drained
  • 2 tablespoons 28 g nondairy butter, softened
  • ¾ cup 180 ml plain soy or other nondairy milk
  • ½ cup 96 g raw sugar
  • 1 teaspoon pure vanilla extract
  • 22 cream-stuffed cookies e.g., Oreos, blended into fine crumbs
  • 12 whole cream-stuffed cookies for decoration
  • ½ cup 60 g whole wheat pastry flour
  • 2 tablespoons 10 g unsweetened cocoa powder
  • ¼ teaspoon fine sea salt
  • 2 teaspoons baking powder

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a standard muffin tin with 12 paper liners.
  • Using an immersion blender or a regular blender, blend the tofu, butter, milk, sugar, and vanilla until perfectly smooth.
  • In a large mixing bowl, whisk together the cookie crumbs, flour, cocoa powder, salt, and baking powder.
  • Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
  • Divide the batter evenly among the prepared cupcake liners.
  • Place a whole cream-stuffed cookie flat on top of each cupcake.
  • Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool on a wire rack before serving.

Notes & Wine Advice

Serving Tip:
For extra indulgence, top the cupcakes with Chocolate Agave Frosting, omitting the orange zest option.
Wine Advice:
Pair with a glass of chilled dessert wine or a creamy liqueur such as Baileys Almande for a luxurious finish.
Variation:
Instead of, or in combination with, the cookie decoration, use Chocolate Agave Frosting (page 447), without the orange zest option.

Nutrition values

Calories: 180 kcal | koolhydraten: 25 g | Eiwitten: 3 g | Vet: 7 g | Suiker: 15 g
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Course; Cupcakes-Brownies / Dessert / Treats / Vegetables
Cuisine; International / Global
Diets; Vegetarian

Classic Vanilla Cupcakes

Classic Vanilla Cupcakes

These moist, fluffy vanilla cupcakes are a timeless treat! Perfectly simple and endlessly customizable, they’re great for birthdays, holidays, or any day you crave something sweet.
Couverts18
Preparation 15 minutes
Preparation time:20 minutes
Deel op Facebook Print Recipe

Equipment

  • Standard muffin tin
  • Paper liners
  • Large mixing bowl
  • Sifter
  • Toothpick

Ingredients

  • Standard muffin tin
  • Paper liners
  • Large mixing bowl
  • Sifter
  • Toothpick

Ingredients:

  • 2 cups 480 g vanilla soy or other nondairy yogurt
  • 1 cup 235 ml canola oil
  • 2 tablespoons 30 ml vanilla extract
  • 3 cups 375 g all-purpose flour
  • 2 cups 240 g powdered sugar
  • 4 teaspoons baking powder

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line 16–18 standard muffin cups with paper liners.
  • In a large mixing bowl, combine the yogurt, canola oil, and vanilla extract.
  • Sift the flour, powdered sugar, and baking powder on top of the wet mixture.
  • Gently fold the dry ingredients into the wet, being careful not to overmix.
  • Divide the batter equally among the prepared cupcake liners.
  • Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Remove the cupcakes from the muffin tin and let them cool completely on a wire rack before decorating.

Notes & Wine Advice

Serving Tip:
Top with Chocolate Ganache or Chocolate Agave Frosting for a decadent finish, or keep it simple with a light dusting of powdered sugar.
Wine Advice:
Pair with a sparkling rosé or a sweet dessert wine like Moscato for a complementary flavor experience.

Nutrition values

Calories: 230 kcal | koolhydraten: 30 g | Eiwitten: 2 g | Vet: 12 g | Suiker: 15 g
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Course; Cupcakes-Brownies / Dessert / Treats / Vegetables
Cuisine; International / Global
Diets; Vegetarian

Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting

Celebrate autumn with these moist pumpkin cupcakes topped with creamy, sweet, nondairy cream cheese frosting. Perfect for fall festivities or a cozy treat after leaf jumping!
Couverts12
Preparation 20 minutes
Preparation time:20 minutes
Deel op Facebook Print Recipe

Equipment

  • Standard muffin tin
  • Paper liners
  • medium mixing bowl
  • Large mixing bowl
  • Whisk
  • electric mixer
  • Sifter
  • Wire rack

Ingredients

For the cupcakes:

  • 1 teaspoon apple cider vinegar
  • ¼ cup 60 ml plain soymilk
  • ½ cup plus 2 tablespoons 79 g all-purpose flour
  • ½ cup 60 g whole wheat pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • â…“ cup 67 g granulated sugar
  • â…“ cup 73 g firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon fine sea salt
  • ½ cup 122 g pumpkin purée
  • ¼ cup 61 g unsweetened applesauce
  • 3 tablespoons 45 ml canola oil
  • 2 teaspoons pure vanilla extract

For the cream cheese frosting:

  • 2 tablespoons 28 g nondairy butter
  • ½ cup 112 g nondairy cream cheese
  • 1 teaspoon pure vanilla extract
  • 2 cups 240 g powdered sugar, sifted

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a standard muffin tin with paper liners.
  • In a medium mixing bowl, combine the vinegar and soymilk.
  • Let it sit until it curdles to resemble buttermilk.
  • In a large mixing bowl, sift together the flours, baking powder, baking soda, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt.
  • Whisk the pumpkin purée, applesauce, oil, and vanilla extract into the curdled buttermilk mixture until combined.
  • Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Divide the batter evenly among the prepared cupcake liners.
  • Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cupcakes from the muffin tin and let them cool completely on a wire rack.
  • To make the frosting, use an electric mixer to cream together the butter, cream cheese, and vanilla for 2–3 minutes, or until fluffy.
  • Gradually add the powdered sugar, ¼ cup (30 g) at a time, beating until the frosting is light, fluffy, and smooth.
  • Once the cupcakes are completely cool, frost them generously.

Notes & Wine Advice

Serving Tip:
Sprinkle the frosted cupcakes with a pinch of cinnamon or decorate with festive sprinkles for a seasonal touch.
Wine Advice:
Pair with a light, sparkling Prosecco or a sweet dessert wine like Moscato to complement the spiced flavors.

Nutrition values

Calories: 260 kcal | koolhydraten: 42 g | Eiwitten: 2 g | Vet: 9 g | Suiker: 33 g
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Course; Cupcakes-Brownies / Dessert / Treats / Vegetables
Cuisine; International / Global
Diets; Vegetarian

Mexican Sweet Corn Cake

Mexican Sweet Corn Cake

This traditional Mexican sweet corn cake is like no other dessert you’ve tried! Soft, moist, and scoopable, it’s perfect as a side dish or dessert.
Couverts6
Preparation 15 minutes
Preparation time:50 minutes
Deel op Facebook Print Recipe

Equipment

  • 8-inch (20-cm) square baking dish
  • blender or food processor
  • electric mixer
  • aluminum foil

Ingredients

  • Nonstick cooking spray
  • 10 ounces 284 g frozen yellow corn kernels
  • ¼ cup 56 g nondairy butter
  • 2 tablespoons 24 g vegetable shortening
  • ½ cup 60 g masa harina flour (Maseca brand works well)
  • 3 tablespoons 45 ml water
  • 3 tablespoons 26 g yellow cornmeal
  • ¼ cup 50 g granulated sugar
  • 2 tablespoons 30 ml soy creamer or nondairy milk
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8-inch (20-cm) square baking dish with nonstick cooking spray.
  • Use a blender or food processor to chop the corn kernels into small bits.
  • Set aside.
  • In a large bowl, use an electric mixer to beat the butter and vegetable shortening until well combined.
  • Gradually add the masa harina flour to the butter mixture, slowly drizzling in the water while mixing.
  • Add the cornmeal, sugar, soy creamer, baking powder, and salt, mixing thoroughly after each addition.
  • Add the chopped corn to the mixture and mix on the lowest speed setting.
  • The batter should be thick, sticky, and lumpy from the corn.
  • Spread the mixture evenly into the prepared baking dish.
  • Cover the dish with aluminum foil and bake for 45–50 minutes, or until firm but still moist.
  • Remove from the oven, uncover, and let the cake stand for 15 minutes before serving.
  • Use an ice cream scoop for perfect portions.

Notes & Wine Advice

Serving Tip:
Serve warm alongside your main course or as a dessert with a dollop of whipped coconut cream.
Wine Advice:
Pair with a sweet Riesling or a lightly sparkling Moscato for a delicious contrast.

Nutrition values

Calories: 210 kcal | koolhydraten: 29 g | Eiwitten: 3 g | Vet: 10 g | Suiker: 8 g
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Course; Dessert / Side Dish / Snack / Vegetables
Cuisine; Mexican
Diets; Vegetarian

Pumpkin Chocolate Brownie Cake

Pumpkin Chocolate Brownie Cake

This pumpkin chocolate brownie cake is a perfect autumn dessert that’s light, moist, and irresistibly delicious. A cloud-like treat combining pumpkin and chocolate flavors for a cozy, indulgent experience.
Couverts6
Preparation 15 minutes
Preparation time:23 minutes
Deel op Facebook Print Recipe

Equipment

  • Nonstick cooking spray
  • medium-sized bowl
  • Large-sized bowl,
  • Whisk
  • Sifter
  • 8-inch (20 cm) square baking pan
  • Wire rack

Ingredients

  • 1 teaspoon apple cider vinegar
  • ¼ cup 60 ml plain soymilk
  • ½ cup 60 g whole wheat pastry flour
  • ½ cup 63 g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • â…“ cup 67 g granulated sugar
  • â…“ cup 73 g firmly packed light brown sugar
  • 2 tablespoons 10 g unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon fine sea salt
  • ½ cup 122 g pumpkin purée
  • ¼ cup 61 g unsweetened applesauce
  • 3 tablespoons 45 ml canola oil
  • 2 teaspoons pure vanilla extract
  • ½ cup 58 g nondairy semisweet chocolate chips

Instructions

  • Preheat the oven to 350°F (180°C or gas mark 4).
  • Lightly coat an 8-inch (20 cm) square baking pan with nonstick cooking spray.
  • In a medium-sized bowl, combine the apple cider vinegar and soymilk.
  • Stir and let it curdle to form a buttermilk substitute.
  • In a large bowl, sift together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, granulated sugar, brown sugar, cocoa powder, cinnamon, ginger, nutmeg, and salt.
  • Whisk the pumpkin purée, applesauce, canola oil, and vanilla into the buttermilk mixture until smooth.
  • Carefully fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Gently fold in the chocolate chips.
  • Pour the batter into the prepared pan and spread evenly.
  • Bake for 23 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan on a wire rack for at least 30 minutes before serving.
  • Serve at room temperature or chilled for extra indulgence.

Notes & Wine Advice

Serving Tip:
This cake pairs perfectly with a scoop of vanilla or cinnamon vegan ice cream for an extra cozy touch!
Wine Advice:
A lightly chilled, fruity red wine like Pinot Noir complements the spiced flavors of this pumpkin dessert.

Nutrition values

Calories: 230 kcal | koolhydraten: 40 g | Eiwitten: 3 g | Vet: 8 g | Suiker: 22 g
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Course; Cake / Dessert
Cuisine; International / Global
Diets; Gluten-Free / Vegan