Monday, June 10, 2019

Dessert Time Vegan Brownies and Italian Mini Lemon Cake




Who says that Meatless Monday has to be all about dinner? Not me. Especially not when my sweet tooth rears its head. I've stopped trying to fight those cravings and started to go with the flow. But because it's a Meatless Monday, I'm sharing two delish vegan desserts that are so satisfying and allow you to still support the spirit of the day.

This first recipe was a complete surprise. Utilizing avocado in place of egg? Sounds weird, but it works. The latter recipe replaces regular eggs with chia eggs. Chia eggs are super easy to prepare and the recipe for that is listed below.





Vegan Brownies

Ingredients

  • Cooking spray
  • 2 ripe medium avocados, diced
  • 3/4 cup packed brown sugar
  • 1/2 cup unsweetened natural cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup all-purpose flour

Instructions

  1. Preheat oven 350°F and prepare  8x8-inch baking pan with cooking spray.
  2. Place the avocados, brown sugar, cocoa powder, baking powder, and salt in the bowl of a food processor. Pulse until smooth  - approx. 15 pulses.
  3. Add the flour, then pulse until the flour is completely incorporated approx. 10 pulses.
  4. Transfer the batter to the pan.
  5. Bake until the edges pull away from the sides of the pan -- about 45 minutes.
  6. Cool completely before serving.


Chia Eggs

Mix until well combined. Replaces one (1) egg






Mini Bundt Italian Lemon Cake

Ingredients
  • 3/4 c  flour
  • 1 teaspoon baking powder
  • 3/4 c sugar
  • 2 chia eggs (see recipe above)
  • zest one lemon
  • 2 tablespoons lemon juice
  • 3/4 c. safflower oil
  • 3/4 c. almond milk



Instructions
  1. Pre-heat oven to 350F and prepare a 7 inch cake or Bundt pan. (I use this one)
  2. In a small bowl whisk together the flour and baking powder.
  3. In a large bowl beat on low to medium speed sugar and chia eggs until very fluffy and light. 
  4. Add the zest, juice, oil and almond milk, beat until combined. Then add the flour mixture and beat on low speed until smooth.
  5. Pour into prepared cake pan and bake for approximately 40 minutes or until toothpick comes out clean.
  6. Let cool in pan then remove to a cake plate.

I hope that these recipes satisfy any cravings that you're having. I made the Italian Lemon Cake this morning for breakfast and it is absolutely one of my favorite foods for anytime of the day! Good Eating To You!





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