Lavender Rosemary Vegan Scone Ingredients
This recipe comes together with pantry staples and garden herbs for simple yet gourmet appeal. You’ll need:

– Gluten-free oat flour
– Baking powder
– Pinch salt
– Lavender buds
– Fresh rosemary, chopped
– Coconut oil
– Coconut milk
– Maple syrup

How to Make Lavender Rosemary Vegan Scones
Preheat your oven to 400°F and line a baking sheet with parchment. Then start prepping the fragrant, flavorful dough.

1. Place 2 cups gluten-free oat flour in a mixing bowl. Add in 2 teaspoons baking powder and a pinch of salt. Use an electric beater or fork to incorporate air and break apart any lumps.

2. Add in 1 tablespoon dried culinary lavender buds, chopped small, and 2 tablespoons fresh rosemary, minced. The combination infuses floral and woodsy notes.

3. Work 6 tablespoons chilled coconut oil into the dry mixture using a fork or pastry cutter until it looks crumbly with some pea-sized chunks remaining.

4. Pour in 1 cup chilled coconut milk from the can and 2 tablespoons maple syrup. Mix gently with a fork just until combined. Overmixing will make the scones dense.

5. Drop a heaping tablespoon of dough per scone onto the parchment-covered baking sheet, spacing 2 inches apart. Lightly shape each mound into a smooth round.

6. Use a sharp knife to cut diagonal slits across the top of each unbaked scone. This allows them to rise and cook evenly.

7. Bake for 20 minutes until lightly browned. Cool 5 minutes before transferring to a wire rack.

Lavender Rosemary Vegan Scone Serving Suggestions
Enjoy the scones warm or at room temperature. Serve plain, split and spread with coconut cream cheese, or a lavender cultured coconut or cashew yogurt. A smear of fruit jam or lemon curd provides contrasting sweet-tart pop.

For a satisfying snack or fast breakfast, pair with tea or a dairy-free latte. Offering these at an afternoon book club or baby shower makes for ideal nibbles to accompany the floral perfume in the air. Store extras in an airtight container at room temperature up to three days or freeze baked scones up to one month.

The Various Benefits of Lavender and Rosemary
Beyond scent and flavor, these herbs also impart healthy advantages. Lavender demonstrates antimicrobial properties to help deter harmful bacteria. Soothing, anxiolytic oils promote calm and relaxation – perfect for a self-care moment.

Similarly, rosemary contains anti-inflammatory and antioxidant rosmarinic acid helping fight cell damage by free radicals. This protects skin health and may lower risk of neurodegenerative disease. It also boasts a piney scent known to aid concentration and memory.

Let these gluten-free scones delight your senses while delivering nourishment. With a dynamite duo of herbs, intriguing texture, and elegant aesthetic they make an elevated treat worth slowing down to savor.

The post Delightful Lavender Rosemary Vegan Scones (Gluten-Free) appeared first on Wandering Vegans.

If you are looking for something chewy, filling, and delicious look no further! Korean garaetteok is so far my favorite vegan food that I have discovered in South Korea. Garaetteok is a steamed rice cake that is made from pounding and kneading steamed rice flour. It is common to cover them with honey or simple sauces and eat them on their own and to add them to Korean soups! Their texture and density is very similar to Italian gnocchi. If you like gnocchi you will most definitely LOVE these Korean rice cakes.

A Closer Look…

Garaetteok has become one of my all time favorite dishes because it is super delicious and extremely easy to make! You only need to boil the noodles for a few minutes and then toss them in a very simple sauce!

The Sauce

I tried staying pretty traditional with the sauce while also getting what is accessible at my local Korean market. I used a simple and classic combination of sweet and salty ingredients. These were a vegan Korean hot sauce, soy sauce, rice wine vinegar, sesame oil, and brown sugar. Easy peasy! You just mix them all together to create the most delicious and flavor packed sauce for these mild rice cakes.

As for the rice cakes, you can find them at your local Asian market depending on your location, or you can get them on Amazon here. As you may find there are many different types of rice cakes and they all vary slightly in texture and density, and they all have different names!

If you are really interested in Korean or Asian cuisine check out some of my other recipes like my Salty and Savory Simple Vegan Miso (Korean Doenjang). Again, a very simple dish that can be made in 20 minutes or less! I am hoping to post some more traditional dishes soon so stay posted!

Let me know what you think of this Korean Garaetteok recipe in the comments below!

Print Recipe

• 12 oz of garaetteok
• 2 tablespoons soy sauce
• 1/2 tablespoon sesame oil
• 1 tablespoon hot sauce or paste of choice
• 1 tablespoon brown sugar
• 2 tablespoons rice vinegar
• 1/2 tablespoon canola oil

1

Bring about 3 cups of water to a boil in a medium pot

2

Add the garaetteok and boil on medium heat for about 5 minutes, or until very tender *

3

In the meantime prepare the sauce by mixing all the ingredients together in a small bowl

4

Heat the canola oil in a small pan and add the boiled garaetteok once the oil is hot

5

After a couple minutes, pour the sauce over the garaetteok and stir with a large spoon until they are all evenly coated

6

Heat for a few more minutes and then serve immediately

*If you get fresh garaetteok you do not have to do this step. If you got them frozen or refrigerated then you will need to boil them to make them tender again.

The post Chewy and Delicious Korean Garaetteok Dish (Cylinder-Shaped Rice Cake) appeared first on Wandering Vegans.

So let’s take a closer look at this mouthwatering treat!

A Closer Look…

This vegan mug cake is crunchy on the outside and warm and chewy on the inside! The best combination of textures in my opinion!

Yummy!

Oat Flour

For this recipe I used oat flour. I would strongly recommend this flour as it has fiber, protein, and other nutritional value. It also offers a nice chewy cookie texture in a mug cake which is super delicious! You could also consider this recipe baked oats if you baked them in the oven!

Biscoff Cookies and Spread

This recipe is based around the famous Lotus cookie and a new find…the Biscoff Lotus Spread! You can buy the cookies in most local markets or grocery stores but you can also purchase them online here! Look here to find the Biscoff Spread! You can also check Amazon, E-mart, or G-market. In addition, peanut butter or almond butter are potential replacements for the Biscoff Spread but I recommend using the spread. You will not regret it and will have the full Lotus experience!

The Rest is Simple!

The rest of the ingredients are pretty typical for a cake or mug cake. Brown sugar, milk, agave, so on and so forth!

Warm, Pillowy, and Delicious!

This is a really delicious recipe my friends so please give it a try! Let me know what you think in the comments below!

If you love desserts check out some of my other favorites: Pillowy and Delicious Triple Chocolate Vegan Cookies, Vegan Peppermint Chocolate Chip Christmas Cookies, and Sweet and Tart Cranberry Vanilla Christmas Cake.

Print Recipe

• Dry Ingredients
• 3/4 cup oat flour
• 1/4 teaspoon baking powder
• Pinch of slat
• 2 teaspoons brown sugar
• Wet Ingredients
• 1 tablespoon Biscoff Spread (If you can’t find use almond or peanut butter)
• 1 teaspoon vanilla
• 1/4 cup nut milk (I used almond)
• 1 tablespoon agave nectar (or maple syrup)
• Topping
• 2 Biscoff cookies (crushed)
• 1 teaspoon Biscoff Spread
• 1/2 teaspoon brown sugar

1

In a small bowl or medium mug, combine the dry ingredients and mix together well with a spoon.

2

Next, add all the wet ingredients to the dry ingredients and stir to combine.

3

For the topping, add all the ingredients to a small bowl and crush/mix to combine. Sprinkle on top of the mug cake.

4

Bake in the microwave for 1 minute – 1 minute 30 seconds (Until the cake has risen and is somewhat firm)

5

Top with an extra lotus cookie and dig in!

The post Healthier and Delicious Lotus Biscoff Cookie Vegan Mug Cake appeared first on Wandering Vegans.

Base Ingredients
Like traditional versions, this recipe relies on a few key players to form the foundation. Gluten-free oat flour becomes the base to provide hearty structure all can enjoy. Mashed bananas lend binding power. A touch of coconut oil offers light flakiness after baking. Molasses enhances taste complexity. And of course, juicy raisins deliver bursts of sweetness in every bite. From there, spice and mixins personalize these into a cozy bakery treat.

Zesty Spice Blend
Cinnamon, ginger, nutmeg, and allspice add comforting warmth. A pinch of cardamom boosts antioxidant content while echoing familiar chai notes. Pepper cuts through sweetness for subtle fire without an overwhelming heat blast. In combination they build a balanced, nuanced blend linking back to nostalgic sensory memories.

Mix-ins for Texture
Rolled oats provide requisite crunch and visual identity of an oatmeal cookie. Toasted pecans add complementary nuttiness which accentuates the oat flavor. Coconut flakes lend chewy contrast to soft dough and raisins. The trifecta of add-ins takes this cookie over the top.

Perfecting Texture
Getting the right dough consistency means carefully creaming the wet and dry ingredients without overmixing. You want a thick, scoopable batter that clings together while retaining visible oats and raisins throughout. Scooped portions hold shape after loading onto the baking pan. For best results, chill dough for at least 30 minutes which allows gluten networks to relax. This rest makes a more uniform, sturdy result after baking.

Bake to Perfection
Preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper or silicone mats. Roll dough into golf ball-sized spheres, flatten slightly, and arrange on pans with one inch between cookies. Bake for 15-18 minutes until lightly browned at the edges but still soft in the center. Cool completely on a wire rack before serving. Properly stored in an airtight container, they will keep fresh for approximately one week – if they last that long!

Serving Suggestions

Enjoy these wholesome cookies on their own as a snack, dessert, or anytime treat. The following combinations make them shine:

Sandwich two cookies with vegan cream cheese or coconut yogurt frosting
Serve alongside fruit like berries or apple slices
Dunk in non-dairy milk like oat, almond, or soy
Pair with a cup of coffee, tea, or hot chocolate
Complementary spices: cinnamon, nutmeg, ginger, clove
With better-for-you ingredients aligned to dietary needs, now anyone can partake in this enduring cookie jar classic. Their hint of spice and undeniable texture transcend vegan, gluten-free, and all-around cozy appeal.

The post Coffee House Classic Oatmeal Raisin Cookie (Vegan & GF) appeared first on Wandering Vegans.

Irresistibly Fluffy and Delicious!

Vegan peanut butter blossom cookies- what more could you want on Christmas morning? These cookies have always been a fan and personal favorite:). Great to bring to work parties, friends houses, or just share with family during Christmas vacation:). They are super addicting and you can’t even tell they are vegan! I actually used gluten-free flour in mine as well which makes them even more allergy friendly! So let’s take a closer look at these amazing cookies!

A Closer Look…

For as long as I can remember these cookies have been part of every Christmas cookie platter I have ever seen. When I first went vegan I missed them dearly each time the holidays came around. So, I decided this was the year that I had to make them and make them a part of my Christmas cookie plate! Let me tell you…I am SO happy I did, and all my family and friends were too!

Easy and Delish!

The Ingredients

The Flour

I am not gluten intolerant but I do tend to enjoy and often prefer using gluten free flours! They create a light and fluffy texture and sometimes have more nutritional value than all-purpose flour! I love and enjoy using Bob’s Red Mill 1-1 flour. I highly recommend as it is easy to use and you cant even tell that your baked goods are gluten free!

The Sugar

I have begun using coconut sugar in almost all of my baking! It changes the texture and flavor for the better in almost all cases! And It is a little healthier than white sugars. You can replace coconut sugar for light brown sugar in this recipe.

The Chocolates

I used these molds to make my vegan “kisses”. I could not find the traditional Hershey Kiss shaped molds but I actually had more fun with these! They come in a pack of molds with a variety of shapes! They are also really easy to use, I had no problems popping out the chocolates when they were ready:).

For the chocolate I used Lily’s Baking Chocolate Bars which worked great! You can also use Enjoy Life Chocolate Chips! Either chocolate is great and vegan friendly.

The Peanut Butter

I love and ALWAYS use Smucker’s Creamy Peanut Butter for my baking, morning toast, smoothies and more. I highly recommend this peanut butter as it is natural and delicious! You should try to stick with drippy and natural peanut butters like this one for these cookies as it keeps them moist and creates a better texture.

So Festive!

So give these vegan peanut butter blossom cookies a go and let me know what you think in the comments below! If you are interested in other amazing holiday baking recipes check out my Chewy Vegan S’mores Cookies (GF) or my Sweet and Tart Cranberry Vanilla Christmas Cake.

The post The Perfect Vegan Peanut Butter Blossom Cookies appeared first on Wandering Vegans.

A Closer Look…

Something I really enjoy about this mug cake is it tastes like its bad for you but it is actually one of the healthier dessert options you could choose! Let me tell you why.

Delicious Raspberries from Korea

1. This mug cake is made with oat flour rather than all-purpose flour. This means the base of this cakey cake is full of fiber, protein, and vitamins! White flour can be over processed and hardly carries any nutritional value.
2. I used only a small amount of brown sugar and agave nectar for sweetener. This cake does not contain any white sugars which are not very good for you! I used brown sugar and agave nectar for a more rich and natural sweetener.
3. This cake is topped with dark chocolate and raspberries! Dark chocolate is great because it contains many antioxidants and minerals. Raspberries are also great because they add a blast of flavor and many vitamins to this dessert.
4. Topped with cashew ice cream! Ok…so this part is a little bit on the unhealthy side but the ice cream is still made from cashews which means you are getting some healthy fats and protein from this dish :).

Delicious!

This dessert is truly delicious and doesn’t make you feel bad or guilty when you are done devouring it! So give it a try and let me know what you think in the comments below! If you are interested in another delicious mug cake check out my “ Delicious Lotus Biscoff Cookie Mug Cake!.

Print Recipe

• Dry Ingredients
• 2 tablespoons oat flour
• 2 tablespoons cocoa powder
• 1 tablespoon brown sugar
• 1/4 teaspoon baking powder
• A dash of salt
• Wet Ingredients
• 1/2 tablespoon grape-seed or coconut oil
• 3 tablespoons dairy-free milk (I used Oatly Origional)
• 1 tablespoon agave nectar
• Other Ingredients
• 2 squares chopped dark chocolate
• 1/4 cup smashed raspberries
• A scoop of your favorite vanilla ice cream

1

Start by mixing all the dry ingredients in a soup bowl or mug.

2

Add all the wet ingredients and stir to combine.

3

Place the chopped pieces of dark chocolate on top of the batter.

4

Heat in the microwave for 45 seconds for a fudge effect!

5

Top with the smashed raspberries and some vanilla ice cream!

The post Mouthwatering, Easy, and “Healthier” Vegan Mug Cake appeared first on Wandering Vegans.

Delicious!

These vegan linzer cookies are extremely decadent, delicious, and are perfect for the holiday season! This recipe is super simple and is nut free; simple cookies filled with delicious jam and dusted with powdery sugar. Enjoy on their own or with a warm cup of tea! Let’s take a closer look at these amazing little morsels!

A Closer Look

A Christmas Cookie Story

Let’s start off with the charming history of these Linzer cookies! They are very popular in America and some European counties like Germany, however these treats actually originated in Austria. In fact, they didn’t start off as cookies at all! At first, Austrians would make tarts that resembled pies with almond crusts and currant preserves. They used nut crusts because wheat was not as easy to come by at the time.

Eventually, bakers in Austria began to make the cookie form of this tart, using delicate cookie cutters with pretty designs to create the popular “Linzer Eye”. The cookie tarts became very popular to serve around the holidays. This traditional cookie eventually made its way to America with the arrival of German and Austrian immigrants. Now, Americans have adopted and made their own slight modifications to the original recipe and use it as a holiday tradition of their own.

A lovely little Christmas cookie story I thought you would enjoy:)

So Gorgeous!

The Ingredients

Flour

Traditionally, Linzer cookies were made using almond flour. However, you can really use any flour that you wish:). I chose to use all-purpose flour but you can also use gluten free alternatives like almond or Bob’s Red Mill 1 to 1 flour.

Sweetener

Some recipes use white sugar as a sweetener but I found that maple syrup adds the perfect amount of sweetness to these cookies. The jam and powdered sugar on top also contribute to the sweetness so I didn’t feel the need to use a lot of sugar in the cookie dough itself. You can also use agave nectar in place of the maple syrup.

Jam Filling

The traditional preserves used for these cookies were red or black currant preserves but again, you can use any flavor you want! Raspberry is a very popular option but I would try using your favorite:). I did half blackberry and half strawberry rhubarb. Let me know what you try and how it turns out!

Cookie Cutters

These are the Linzer cookie cutters I used! They came in a lovey variety and were very easy to use! I chose to make half of my cookies with the heart as this is very traditional, and half with the star. I would recommend starting with the heart shape cutter as this was a very easy shape to cut out of the dough without the dough breaking.

Perfect for the Holidays!

So let me know what you think once you try this linzer cookie recipe! If you are looking for more holiday cookie recipes check out my Vegan Peanut Butter Blossom Cookies or my Vegan Peppermint Chocolate Chip Christmas Cookies.

Print Recipe

• 1/2 cup of vegan butter (softened)
• 1/3 cup maple syrup
• 1 teaspoon vanilla
• 2 tablespoons milk (I used almond)
• 1/2 teaspoon salt
• 2 1/3 cup all purpose flour (you can also use Bob’s Red Mill 1 to 1)
• Powdered sugar for sifting on top of the cookies
• About 1/3 cup of jam (I used blackberry and strawberry rhubarb)

1

Preheat the oven to 350 degrees Fahrenheit.

2

First, beat the butter with a hand mixer or standing mixer until smooth and creamy.

3

Add the maple syrup, vanilla, milk, and salt. Beat again.

4

Sift the flour into the wet ingredients and incorporate with a rubber spatula, you will need to use your hands as well.

5

Knead it all together with your hands until you have a nice uniform ball of dough.

6

Divide the dough into two equal parts.

7

Roll the first ball out onto parchment paper (should be thin but not paper thin)

8

Use your full linzer cookie cutter to cut out the backs of the cookies (aim for 12-14).

9

Bake these backs for 6-8 minutes, they will seem soft still when you remove them but they will firm up as they cool.

10

While baking, roll out the second ball of dough onto a separate piece of parchment paper.

11

Use your shape (heart or star) cookie cutter to cut out the tops of the cookies (you should have an equal number to the backs.

12

Once you remove the backs from the oven, place the fronts of the cookies in the oven and bake for 6-8 minutes.

13

Allow the cookies to cool completely.

14

Line up all of the shape cookie tops on a piece of cloth or parchment paper.

15

Use a sifter to sift powdered sugar onto the tops of the cookies (Should coat them completely), you can also coat the little shape cut outs if you wish.

16

Line the bottoms of the cookies up and place a small amount of jam into the middle of the cookies.

17

Spread the jam gently and leave a little space around the edges.

18

Gently press the shape tops of the cookies onto the jam covered bottoms.

19

Enjoy immediately with some tea, store at room temperature for up to 4 days, or keep in the fridge for a month. *

*If you freeze these cookies it is best to freeze them without the jam. You can freeze, then defrost and add the jam once they are defrosted. This will prevent them from becoming soggy.

The post Lovely Linzer Cookies (Easy Vegan Recipe) appeared first on Wandering Vegans.

A Closer Look at the Vegan Stovetop Cookie

So Thick and Fluffy!

When I got to Korea I knew I wouldn’t have an oven which was a sad reality for me at first since I love to bake! However, I figured I could come up with some really awesome mug cake and skillet cookie recipes that would make up for a lack of baked goods. Since I had previously never tried skillet cookies I did some research on how to make them. I was shocked to find that most skillet cookies are still baked in the oven! The only thing that makes them a skillet cookie was the fact that they were in a skillet!

At first I was bummed out since I thought my dreams of making skillet cookies were toasted. But then I thought…why not try to bake on the stove anyways? You still have heat and that’s really all you need to cook/bake something! I also feel like all the poor souls that don’t have an oven but who love baked goods should still be able to make a sweet treat!

Sweet and Salty!

So, using typical cookie ingredients I whipped up some batter and gave it a go! Originally I was going for more of a crunchy cookie but this cookie came out with more of a cakey texture, which my partner and I really enjoyed! However, I will be playing around with the recipe a little so that I can make a skillet cookie with more of a classic cookie texture as well! So stay posted!

Your Options…

A few key things to remember while making this vegan stovetop cookie:

1. Keep the lid on while baking! This will allow the cookie to cook the whole way through and will make it super moist!
2. Cook in a pan large enough that gives the cookie space to rise! Your cookie cake will double in size while baking so be mindful!
3. You can use your favorite vegan chocolate! I love rich dark chocolate so I used 70% cocoa bars but you can also use semi sweet chocolate. I do recommend buying bars and chopping the chocolate into chunks rather than using chocolate chips.
4. You can use whatever toppings you like! I melted additional chocolate for a chocolate drizzle and then topped the cookie with flakey salt. However, some people don’t like the sweet and salty combo so don’t add it if you don’t like it! I would also recommend putting a heap of ice cream in the middle while it is still warm! Eat right out of the skillet with some friends!
5. This cookie is best served immediately but you can store for a day or two and reheat.

So let me know what you think of this stovetop cookie in the comments below! Stay posted for more stovetop cookies, cakes, and more! If you are looking for a more traditional cookie recipe check out my Oatmeal Pumpkin Chocolate Chip Cookies…Oh My! and my Pillowy and Delicious Triple Chocolate Vegan Cookies!

Print Recipe

• 1 1/2 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• A pinch of salt
• 2 tablespoons coconut oil or another neutral oil (or melted vegan butter)
• 1/2 cup dark brown sugar
• 1 tablespoon maple syrup
• 3/4 cup dairy-free milk (I used almond)
• 1/2 tablespoon vanilla
• 1 bar vegan chocolate, chopped (I used 70% dark but you can use your favorite)
• Topping salt (optional)

1

In a medium mixing bowl, add the flour, baking soda, baking powder, and salt. Set aside.

2

In a small mixing bowl, add the oil or melted butter and the brown sugar. Whisk or mix with a hand mixer until smooth.

3

To the brown sugar mixture, add the maple syrup, milk, and vanilla. Mix to combine.

4

Add the dry ingredients to the wet ingredients and stir until everything is evenly incorporated. Fold in the chopped chocolate.

5

Add the batter to a medium non-stick pan (that has a lid). Spread the batter so that it just touches the edges of the pan. *

6

Add some more chocolate chunks on top if desired :).

7

Cover and cook over low heat for 20 minutes or until an inserted toothpick comes out clean. *

8

In the meantime, melt the additional chopped chocolate for a chocolate drizzle (optional).

9

When the cookie is done, remove from heat.

10

Add the chocolate drizzle and some topping salt.

11

Serve immediately on its own or with a heaping scoop of ice cream and enjoy!

*Make sure the pan you use has a lid. It helps keep the heat in, thus helping the cookie to bake evenly and stay moist.
*I kept my pan on two low-heat burners that were close together. I would rotate the pan every 5 minutes or so over the burners to keep the bottom from burning.

The post Fluffy and Rich Chocolate Chunk Vegan Stovetop Cookie Cake appeared first on Wandering Vegans.

This vegan vanilla cake has become one of my favorite cakes ever! It is extremely moist, has the perfect amount of sweetness, and is perfect for spring! Also, this cake is made on the stovetop, which makes it quite special! This way anyone can make it! You do not need a big kitchen with an oven to make this delicious cake! You only need a large skillet, a cake pan, a small plate and the ingredients! I highly recommend you try this mouthwatering vanilla treat!

A Closer Look…

Now I will explain how this Vegan Vanilla Cake is made on the stovetop! It is really simple, I promise!

Place the Cake Pan in the Skillet

Once you have prepared the cake batter, you will want to line the cake pan and pour in the batter just like normal.

Then, you will place a small stovetop safe plate upside down into the middle of the skillet. This will act as a pedestal for the cake pan.

Fill the skillet with water until it reaches a few cm up the stovetop plate.

Place the cake pan on top of the stove safe plate.

Cover and Bake!

Cover the cake with the lid of the skillet. The skillet should be large enough to fit the cake pan with extra room on the sides. The lid should be convex so that it allows the cake to rise. This cake will double in size so it needs some room! It should be fine if the lid is not touching the cake pan when you put the lid on.

Turn the burner on low heat and bake until the cake has doubled in size and a toothpick comes out with moist crumbles on it. (25-40 min)

Tips and Comments

TIP: I placed my skillet over two burners that were on low heat so that the heat was more evenly distributed. I would turn the skillet about every 5 minutes so that the bottom of the cake would not burn.

Once cooked remove from heat and allow to cool. Remove the cake carefully and top as you wish! My cake was not burned at all, did not stick, and was extremely spongy and moist! So if you follow these instructions and tips it should work out this way for you too!

Enjoy One or Many Slices!

This cake is absolutely lovely so please give it a try and let me know what you think in the comments below! If you are interested in more oven-free baking check out my Fluffy and Rich Chocolate Chunk Vegan Stovetop Cookie Cake, and my “Healthier” and Delicious Lotus Biscoff Cookie Vegan Mug Cake!

Print Recipe

• Dry Ingredients
• 1 3/4 cup all-purpose flour
• 1/2 cup pure cane sugar
• 1 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• Wet ingredients
• 3/4 cup + 1 tablespoon dairy-free milk (I used almond)
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla
• 1/4 cup grape seed oil
• 1 1/2 tablespoon agave nectar
• Toppings
• Sliced strawberries
• Powdered Sugar
• Frosting
• Agave Drizzle
• Plain! (So moist and tastey it doesn’t need much!)

1

In a small bowl combine the milk and the apple cider vinegar. Set aside.

2

Sift the flour, sugar, baking powder, and salt into a medium mixing bowl.

3

Mix gently until just combined.

4

In a separate bowl, combine the wet ingredients (including the milk and vinegar mixture) and stir to combine.

5

Pour the dry ingredients into the wet ingredients and mix until just combined (batter should be fairly wet).

6

Line the cake pan with a little oil and flour so the cake will not stick. Pour the batter into the cake pan.

7

Place your stove-top safe plate in the middle of a large skillet (with a lid).

8

Fill the skillet with water until it reaches half way up the stove-top safe plate (a couple cm).

9

Place the cake pan on top of the stove-top safe plate inside the skillet. Cover with a lid and set the stove to low heat.*

10

Allow to bake for about 35-40 minutes. Check after about 25 minutes with a toothpick. If it comes out clean or with small crumbles your cake is done! *

11

Remove the skillet from heat. After it has cooled for a few minutes carefully lift out the cake pan and allow it to continue cooling for 15 minutes.

12

Carefully release the cake from the cake pan.

13

Top with strawberries, powdered sugar, or eat plain!

*You will be able to watch your cake rise! There will be lots of moisture but this is good! It helps your cake come out extremely moist! Don’t worry about the water droplets that collect on top of the lid. You may need to add a tiny bit more water to the skillet if your cake is taking longer to cook.
*Your cake will be very moist so the toothpick may not come out completely clean. You will know your cake is done when it has doubled in size and a toothpick comes out with small moist crumbles on it.

The post Fluffy and Moist Stovetop Vegan Vanilla Cake appeared first on Wandering Vegans.

Vegan chai cupcakes- rich, soul warming cupcakes topped with wisps of fluffy and flavorful cream cheese frosting. Yum! These cupcakes are extremely delicious and are the perfect treat in the fall or winter when the air is brisk and snowy. Tastes amazing on their own or paired with a nice warm cup of black tea. A must try for the holidays or any occasion during the winter! So let’s take a closer look at these yummy cupcakes!

A Closer Look…

These cupcakes are actually really easy to make! This recipe uses simple and accessible ingredients that you can find in most grocery stores. They bake quickly and taste great right out of the oven or chilled in the fridge.

The Ingredients

The Flour

For this recipe I used all purpose flour but you can substitute gluten free flours for this if you are gluten free! I love using Bob’s Red Mill 1 to 1 flour or Ryze Blue Bag. Both create great results and create a lighter and fluffier texture.

The Chai Spices

There are many different combinations of spices you can use to create the famous chai spice. I used a mixture of ground cinnamon, cloves, ginger, cardamom, and allspice. You can omit the cloves or allspice or add in a little nutmeg or ground star anise. It is up to you! However, I would keep a few of the staples: cardamom, cinnamon, and ginger.

The Icing

You can use a simple buttercream icing for these cupcakes or you can use my simple cream cheese frosting recipe (below). The subtle cream cheese flavor in the icing does contribute to the complete and full flavor of this dessert! You can also top off the icing with some ground cinnamon and some star anise for decoration.

So give these vegan chai cupcakes a go and let me know what you think in the comments below! If you are interested in trying some other great holiday recipes check out my Lovely Linzer Cookies or my Sweet and Tart Cranberry Vanilla Christmas Cake.

Print Recipe

• Cupcakes
• 1 tablespoon flax meal
• 2 tablespoons water
• 1 3/4 cup flour (I used all purpose)
• 3 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cardamom
• 1 teaspoon cloves
• 1/2 teaspoon all spice
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter (softened)
• 1/2 cup white cane sugar
• 1 teaspoon vanilla
• 1/4 cup vanilla yogurt (I used Silk almond)
• 1 cup milk (warmed)
• Icing
• 1/3 cup butter
• 1/4 cup vegan cream cheese
• 2 teaspoons vanilla
• 2-4 cups powdered sugar
• Star anise for topping

1

Preheat oven to 350 degrees Fahrenheit.

2

Start by making your flax egg by combining the water and flax meal. Let sit for 5 minutes.

3

In a medium mixing bowl, whisk together the flour, chai spices, baking soda, baking powder, and salt.

4

In a standing mixer or with a hand mixer, beat the butter and sugar until smooth.

5

Add in the flax egg, yogurt, and vanilla. Beat until smooth.

6

Add the dry ingredients into the wet ingredients, pour in the milk. Mix everything with a wooden spoon or spatula until combined.

7

Pour into a cupcake pan. Bake for 15 minutes or until an inserted toothpick comes out clean.

8

Beat the butter and cream cheese until smooth.

9

Add in the vanilla and powdered sugar.

10

Beat until thick and creamy. The icing should make peaks easily, if too watery continue to add more powdered sugar little by little.

11

Decorate the cupcakes once cooled. Add a little cinnamon or a star anise on top (optional).

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