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!
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 / Tips / 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.
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.
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 / Tips / 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.
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.
22cream-stuffed cookiese.g., Oreos, blended into fine crumbs
12whole cream-stuffed cookies for decoration
½cup60 g whole wheat pastry flour
2tablespoons10 g unsweetened cocoa powder
¼teaspoonfine sea salt
2teaspoonsbaking powder
Instructies
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 / Tips / 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.
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.
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 / Tips / 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.
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!
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 / Tips / 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.
½cup60 g masa harina flour (Maseca brand works well)
3tablespoons45 ml water
3tablespoons26 g yellow cornmeal
¼cup50 g granulated sugar
2tablespoons30 ml soy creamer or nondairy milk
¼teaspoonbaking powder
¼teaspoonsalt
Instructies
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 / Tips / 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.
Indulge your sweet tooth with this decadent caramel chocolate coconut cake! Layers of light chocolate cake, gooey caramel, coconut, pecans, and melted chocolate make every bite unforgettable.
¾cup175 ml caramel sauce (homemade or store-bought), divided
½cup54 g chopped pecans
1cup175 g nondairy semisweet chocolate chips
Instructies
Preheat the oven to 375°F (190°C, or gas mark 5).
Prepare an 8-inch (20-cm) square baking dish.
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a medium mixing bowl, combine the yogurt, nondairy milk, sugar, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir to combine.
Spread the batter evenly in the prepared baking dish.
Mix 2 cups (240 g) of coconut flakes with ½ cup (120 ml) of the caramel sauce.
Spread this mixture evenly over the cake batter.
Sprinkle the chopped pecans over the coconut mixture.
Add the nondairy chocolate chips over the pecans.
Sprinkle the remaining ½ cup (60 g) of coconut flakes over the chocolate chips.
Drizzle the remaining ¼ cup (60 ml) of caramel sauce over the top layer.
Bake for 30 minutes, or until the coconut is golden brown and the chocolate chips are melted.
Allow the cake to cool before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a dollop of whipped cream or a scoop of vanilla nondairy ice cream for an extra indulgent treat.Wine Advice:Pair with a sweet dessert wine, such as a late-harvest Riesling or a Moscato.
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.
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 / Tips / 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.
Stuck between fudge and cake, these spicy gluten-free brownies will please even those of us who need not keep gluten at bay. With warming spices and rich chocolate, they make a delicious treat for everyone!
4ounces112 g nondairy unsweetened or bittersweet chocolate, coarsely chopped
¼cup56 g nondairy butter
1cup227 g unsweetened applesauce
¾cup144 g Sucanat
Nonstick cooking spray
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Lightly coat an 8-inch square baking pan with spray.
Combine the cinnamon, cloves, nutmeg, pepper, cardamom, and ginger in a small bowl.
Set aside.
In a microwave-safe dish, melt the chocolate and butter for about 1 minute, stirring at least once.
In a large bowl, combine the melted chocolate and butter with the spice mixture, applesauce, salt, and Sucanat.
Fold in the brown rice flour and baking powder, mixing carefully to avoid overmixing.
Pour the batter into the prepared pan and level with a spatula.
Bake for 22 minutes or until the edges pull away from the pan and the center is set.
Let cool in the pan on a wire rack.
Chill in the fridge for several hours before slicing.
Enjoy cold.
Store in the fridge.
Notes / Tips / Wine Advice:
Serving Tip:Serve cold straight from the fridge for a fudgy, cake-like experience. You can also sprinkle a dash of cinnamon on top for extra flavor.Wine Advice:A chilled glass of sweet Riesling or a rich red wine like Zinfandel pairs beautifully with the spicy, chocolatey notes of this brownie cake.
Indulge in a bite-sized treat with these Blueberry Cocoa Mini Bundt Cakes, packed with a rich cocoa flavor and the sweetness of blueberries, making it a perfect vegan and gluten-free dessert!
