There are few things I love more than baking. Eating good food is one of those things, but a recent interest in a vegan diet has altered my food intake a bit and now the things I bake usually end up on the doorsteps of my friends and family. (For example, a couple weeks ago, I showed up at my brother’s house with a loaf of homemade bread, a raspberry buttermilk cake and some pumpkin granola). I realized that pretty soon people would start slamming their doors in my face, blaming me for growing wastelines.
So I decided to look into some recipes for baked goods that I would actually keep for myself. Not only have I come up with some fantastic recipes, but with Lake Champlain Chocolates Dark Chocolate Chips and Organic Unsweetened Cocoa Powder readily available, I can throw in dark chocolate and maintain a vegan ingredients list.
First, I realized that my favorite banana bread recipe is highly adaptable. Not only can it become vegan, but the bananas can be replaced with zucchini, carrot, pumpkin or apple, depending on what’s in season. Throw in some chocolate chips and you have delicious dessert-like bread that you can get away with eating for breakfast.
1 ½ c unbleached all-purpose flour
½ c whole wheat flour
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
½ c coffee, cooled
1/3 c oil – I like to use local sunflower oil when baking
2/3 c maple syrup
1 ½ tsp pure vanilla extract
4 ounces silken tofu
1 cup grated zucchini, carrots, or apple, mashed banana, or pureed pumpkin
1 cup Lake Champlain Chocolates 54% or 70% chocolate chips
Preheat oven to 375. Sift dry ingredients into a large bowl. Whisk together liquid ingredients in a separate bowl. Add liquid ingredients to dry, mixing with a large spoon. Add fruit or vegetable and mix to a smooth consistency. Do not over mix. Fold in chocolate chips. Transfer into a greased pan, and bake 40-45 minutes.
This vegan chocolate cupcake literally made my day when I tried it for the first time. Ridiculously dense, almost fudge-like and completely amazing, I had a hard time believing it was vegan and healthy until I made the recipe myself. The especially cool thing about this recipe is that you can lick the spoon and not worry about eating raw eggs.
1 1/2 c sifted flour
1 c sugar
1 tsp baking powder
4 tbsp Lake Champlain Chocolates Organic, Fair Trade Unsweetened Cocoa Powder
1/2 tsp salt
1 tsp vanilla
1 tbsp vinegar
5 tbsp cooking oil
1 c cold water
Combine dry ingredients in large bowl. Make three holes with your finger or the handle of a spoon, and fill with vanilla, vinegar and oil, each in a separate hole. Pour water over entire bowl and stir. Bake at 350 for 25 minutes, or about 16 minutes for 12 cupcakes. I usually throw on some frosting made from 8 ounces of a dairy-free cream cheese, 1 tbsp unsweetened cocoa powder, 1 ½ tsp vanilla and add confectioner’s sugar to desired sweetness and consistency.
So, take comfort in knowing Lake Champlain Chocolates Dark Chocolate can make any vegan recipe a little better. Mmm…