VEGAN PUMPKIN CRUMB CAKE

I have to admit I don't really eat a ton of pumpkin dishes or desserts. I did love pumpkin pie before going vegan, and I had a pumpkin spice latte a time or... twenty back then too. But, I haven't ever really been one to make pumpkin cakes or pumpkin brownies. So, here I am telling you I was an idiot, haha. Why didn't you tell me what I was missing?! This Pumpkin Crumb Cake rocked my world! It was so good, I could eat it breakfast, snack, lunch, snack, dinner, and dessert and a bed time snack,which I never do but definitely would if it was this cake!! As per usual it's spiced with the great pumpkin spices that we all love. I leave the measurements of each up to the spice makers because I don't have the patience to figure out which spices I like and of how much. I have tried a few pumpkin spice varieties and I really like this one by.... Ok so I'm done telling you how wonderful this recipe is it's time to make it and devour it for yourself.

Here's what I did: Line a baking dish with parchment paper. I used a fancy oval one but a practical square 8x8 one is great too. Preheat your oven to 350 F. In a mixing bowl add the wet ingredients and mix then add the dry ingredients.


Wet:

• 1 Cup Pumpkin Puree
• 1/2 Cup Almond milk
• 1 teaspoon Vinegar
• 1 teaspoon Vanilla

Dry:

• 1 1/2 Cups Flour
• 1/2 Cup Sugar (I've used Organic Brown sugar, Sucanut, Coconut sugar, Organic cane sugar and coconut sugar they all work. Use what you have.)
• 3 teaspoons Pumpkin spice
• 2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• pinch of salt

Mix just until combined and no dry flour is left, don't over mix or it will be tough. Add the cake batter to the prepared baking dish. Now, on to the Crumb topping!! It's my favorite! In a mixing bowl (I scrap the cake batter bowl really well, so I just use it, remember I hate doing dishes!) Add the Crumb ingredients in the order listed to make a nice crunchy topping.

Crumb Topping:

• 1/2 Cup of Pecans
• 1/4 Cup of Flour
• 1/4 Cup of Organic Brown Sugar or any that I listed above
• 2 teaspoons Maple Syrup
• 1/2 teaspoon cinnamon or pumpkin pie spice

Ok, I know that's 2 different sweeteners. Let me explain. You can use just 1/4 cup of maple and leave out the brown sugar but the brown sugar coated on the pecan with the maple syrup is SO GOOD. It make this amazing candy coating on the pecans that I can't get with out both, so you decide what you want to do. I'll love you no matter what!

Mix It all together and evenly top the cake with the Crumb Topping. Pop in the pre heated oven for about 30 minutes. If the top starts to brown and the cake isn't done, cover it with foil. After about 30 minutes. I always do the tooth pick test, in the center and see if it comes out clean, if not pop it back in for about 5 more minutes, test it... you get the idea. Don't over bake it will dry out. When it's done, let it cool for about 10 minutes before cutting.

If you make this please please please tag me on social media and let me see your creation! Much LOVE~ Des!

Please follow us on social media! I LOVE connecting with you all so much! Here's where you can find us, we are The Plant Eaters on all of them, or you can click the links and you'll find us! Don’t forget to snap a picture and tag us on social media! 

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Here's the recipe video if you're interested in see how it comes together 

Recipe inspiration Vegan Richa Vegan Coffee Cake

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APPLE BLUEBERRY CRUMBLE

This is the perfect dessert for any occasion!

Apples are abundent right now and they are SO sweet and tart all at the same time.  And, the blueberries add such a wonderful color and flavor. Together this pair is my absolute favorite. But I have to admit and I'm sure you will to, the crumble topping is the piece de resistance, it truly makes this so DELISIOUS. I make different fruit crumbles all year this Strawberry Crumble is really good, peach is another favorite. But this one is a Fall favorite. It's great for any gathering or for an easy healthy dessert anytime. I'll stop talking your ear off and get to it.

Here's what I did:

Preheat your oven to 375 F.

• 4-6 Peeled and diced Apples depending on size (cut in about 1/2 inch square). I really like Sweet Tango variety, but any apple will work.
• 1/2 cup Frozen blueberries. I like frozen because they "melt" during baking and create a wonderfully sweet thick sauce.But fresh will work too.
• 1/4 cup Coconut sugar or organic vegan sugar, you may need a little more depending on the sweetness of the apples and blueberries. I have had to add up to about 1/3 cup of sugar.
• 2 Tablespoons Cornstarch

I usually just mix it all in the oven safe dish I'm baking the crumble in. I hate doing dishes, haha.

That being said... in a medium bowl (haha) add the following ingredients in the order listed for the
Crumble Topping:

• 1 cup Rolled oats
• 1/3-1/2 cup Pecan optional if you are nut free you can just add 1/3 cup more  oats
• 2 Tablespoons Flour, any will work. Mix throughly then drizzle in a
• 1/4 cup Maple syrup. Mix until everything is coated with the maple syrup. Evenly spread the crumble topping over the fruit mixture.

Pop it in the oven for about 25-30 minutes. I always cover it with foil after about 20 mins once the top is browned. The reason I cover after it browns is so the crumble topping doesn't get soggy. Test an apple to see if it's tender, once it's soft enough to your desire, let in cool for about 5- 10 minutes or you'll be sorry, I promise I know from experience!


I hope you enjoy this crumble and snap a picture and tag me in social media!

Please follow us on social media! I LOVE connecting with you all so much! Here's where you can find us, we are The Plant Eaters on all of them, or you can click the links and you'll find us! Don’t forget to snap a picture and tag us on social media! 

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CHOCOLATE CHIP COOKIES

I've been tweaking this recipe for what feels like months... wait it has been, haha. I'm glad I waited, because tomorrow is actually National Chocolate Chip Cookie Day, who knew?! What better time to share this AMAZING cookie, so you can be ready tomorrow! My online buddy Karen posted a cookie recipe that was similar, and that got my noggin rattling. I can't keep well enough alone, and wanted a lower fat version so I could enjoy them too. I don't eat high fat due to a horrible problem I once had (but DON'T anymore thanks to WFPBNO eating), that I never want again. I promise I'll give you the scoop on why I eat super low fat, SOON. If you haven't noticed I love making things with oats, SAUSAGE, CHEESE SAUCE, and PANCAKES. Seriously, they are this magical ingredient that I actually used to hate. Hate is a strong word, but I honestly loathed the texture, the lack of flavor, the gummy... goo. You'd never know that now. I have a "shout at the roof tops" kind of LOVE for oatmeal now. I still very rarely eat a bowl of oatmeal, but I use it daily. I also love Chickpeas for a number of reasons and both of these magical ingredients play a large roll in what makes these cookies healthy, without tasting healthy. My oldest hates beans, I still hide them in dishes to get her to eat them, shhhh, gosh don't tell her she will KILLLL me. She loves these and would be the 1st to tell me if they weren't GREAT.

Okay, I'll stop taking about how much I love Oatmeal and Chickpeas because National Chocolate Chip Cookie day is August 4th and I could probably talk about it well past and then we'd miss one of the best food days of the year!

Look at the cookie dough!

Ingredients:
1 1/2 cups cooked rinsed and drained chickpeas (or a 15 oz. drain and rinsed can, unsalted/low sodium)
1/2 heaping cup Oat flour I make it by blending rolled oats in my blender (gluten free if needed)
2/3 cup Vegan Light Brown Sugar lightly packed (or coconut sugar)
3 Tablespoons Maple syrup or Agave for lower glycemic (this is mainly to replace oil)
1 Tablespoon Vanilla extract
1/4 teaspoon Salt (if your chickpeas have a lot of sodium, I would leave it out)
1/2 teaspoon Baking powder
1 teaspoon Vinegar (I used white, but apple cider would work)
1/2 to 3/4 cup Vegan Chocolate Chips ) (I used 1/2 cup, but added a few to the top for photos, That blogger life yo, haha)


                                                            Directions:
Preheat the oven to 375 F. Line a baking sheet with parchment paper. I used a Vitamix blender but a good food processor would work. Add the chickpeas, maple syrup and vanilla, blend until mostly smooth, you will need to use your tamper if using a Vitmix and scrap the sides a couple of time. Add the coconut sugar, oat flour, salt (if using), baking powder and vinegar. Blend until a smooth cookie batter appears before your eyes. Add the chocolate chips and pulse a couple of times just until incorporated. 

Before baking after spreading slightly

Drop a heaping Tablespoon of dough on the lined baking sheet I use this mini scoop. Spread slightly with the back of a wet spoon or wet fingers, these don't really spread while baking. Bake until the edges are dry to the touch, about 18 to 20 minutes, this will depend greatly on your oven. Try not to over bake these, they will get tough. I check them after 18 mins, most of the time they are done. Cool slightly before serving, or burn your mouth off with a lava chocolate chip like I did! Make'em and Enjoy them without guilt! MUCH LOVE ~ Des!

After baking to golden brown perfection and right before burning myself
with that chocolate chip calling your name!

Please follow us on social media! I LOVE connecting with you all so much! You could have seen the kids learning these are made from beans, that was priceless! 
Here's where you can find us, we are The Plant Eaters on all of them, or you can click the links and you'll find us!
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Here's the recipe video so you can see the process, the consistency of the batter and the BEST part, what the KIDS thought when I told me these are made from Chickpeas!











*Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!

STICKY PECAN MONKEY BREAD

For this recipe we'll use our Favorite Dough from the fridge that has been patiently waiting for it's delicious destination, to become this Sticky Pecan Monkey bread, all the "dough boys" wish they could become be this OOEY GOOEY STICKY GOODNESS!

To get started, grab the dough out of the fridge. I'll be honest, I like to make this recipe when I'm down to the last portion of the dough. It seems easier to scoop the dough out of the container. That way I don't worry about popping all the gas bubbles, in the other portions. If you want to make this before you've come to the end of the batch (I don't blame you one bit, haha). Just pull out about 1 lb. of the dough and put it in a bowl, don't worry about "working" it into a "loaf", since we are scooping balls out. 

Pre-heat your oven to 375°f. Line the bottom of a glass 9x13 baking dish with parchment paper. No need to spray or grease it, the parchment paper works so good!

Sticky gooey nuttiness...

Sticky Pecan mixture:
In a bowl combine

1 cup chopped Pecan

1/2 cup of maple syrup and 1/4 cup of coconut sugar or brown sugar, or your sugar of choice. (I use maple syrup to keep this oil free and the flavor is amazing with pecans)

1 teaspoon cinnamon 

Mix well add to the baking dish.

Cinnamon Sugar coating:
In another bowl, or in the rinsed and dried bowl you already used...

Mix 1/4 cup of coconut sugar (or your preferred sugar)

2 teaspoons of cinnamon (more or less to taste)

Using a mini ice cream scoop or a Tablespoon, scoop out a few balls of dough and add to the cinnamon sugar toss to coat. 

Before baking, single layer of sugary dough balls

Add the coated dough balls in a single layer to cover the pecans, they should be touching and they will rise a little as you continue to fill the baking dish. Bake on a parchment lined sheet tray incase of overflow. 
Bake at 375°f For 25-30 mins or until the center ball is cooked through. Let cool of 5-10 mins until inverting onto a large dish or cutting board.
Enjoy! 

After baking and inverting SOOO BEAUTIFUL! 

Your family will thank you!

AMAZING STRAWBERRY CRUMBLE

This is a crowd pleasing dessert! Any fruit will work here and ALL of equally delicious. I try to look for what's on sale and go from there. In the summer months, it's usually berries and stone fruit. Peaches are a must when in season! Make this for your family, watch them eat up the wonderful fruity goodness with the crunchy oat crumble. You can feel good about feeding this to your family and they will not feel like they are "missing out" on anything.


Here's what you'll need

Filling:
2 lbs. Sliced Strawberries {or your fruit of choice)
2 Tablespoons to 1/4 cup of Sugar, of choice (measurement depends on how sweet your fruit is, you may not need any sugar!)
2 Tablespoons corn starch
1 teaspoon lemon zest
juice of half a lemon

Crumble topping:
1 cup rolled oats
1/2 cup chopped nuts (I used pecans) (optional if you don't want to add nuts use 1/2 cup more of oats)
2 Tablespoons flour (any flour works)
1/4 cup Maple syrup/liquid sweetener (agave, date syrup)
1 teaspoon vanilla (optional)

TIP: For easy clean up, I use the dish I bake in, to mix the fruit mixture.
Preheat oven to 375
Mix all filling ingredients in baking dish
Mix in a separate bowl crumble ingredients, then top the fruit mixture with crumble. Bake for 20-30 mins until topping is brown and filling is bubbling. Let rest at least 10 minutes.
Serve and Enjoy
Serving options, You can top with dairy free vanilla yogurt, or if you want to be extra indulgent top with dairy free ice cream of choice!

INCREDIBLE GUILTLESS CHOCOLATE CAKE

Ethan's birthday was the end April and you know we had to make cake!! 

He had a great birthday! I can't believe he's 10 years old! He is the most loving and kind boy you will ever know. His love is endless, and his compassion for every living being AMAZES me everyday. It is my honor and privilege to be his momma! Love you sweet boy! 

He wanted a traditional frosting so we used Fluffy White by Duncan Hines. You can top this with your favorite vegan frosting here is a link to Peta (scroll down to "baking") for frostings that are accidentally vegan.  

 

I however don't eat processed or refined oils due to my history of gall bladder attacks (another story for another time, soon I promise) and, it's just "not my food". I feel my best when I keep it as close to Whole Foods plant-based (always vegan) as I can. That being said I had to have cake with my son on his birthday! 
The epic picture at the top of the post, was my Incredible "Guiltless" Chocolate Cake and it really is the best cake I've made. 

I hope you make this cake and tag me on all the social media outlets you have! I'm theplanteaters everywhere, haha. Instagram @theplanteaters. Enough talking here's the recipe.

Directions:
Prepare a spring form pan or 9x9 baking dish with parchment paper.
Preheat oven 375 F.
Mix all dry ingredients in a large bowl
Ingredients:
1 1/2 cups whole wheat pastry flour or all purpose 
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
pinch of salt (optional)
To a bowl or large measuring cup Add
1 cup Almond milk or any plant milk
1 1/2 tablespoon vinegar
1/2 cup Coconut sugar (or Organic sugar of choice)
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract.
Mix until smooth. Pour batter into prepared pan and bake for 20-25 mins. test with a tooth pick after 20 mins. if it's not done cook for 2 more mins. then test again. Do not over bake that would be a travesty! Let it cool completely. Add your topping of choice, I highly recommend the below it's so good.

Topping: Dust powdered sugar on top. I used Homemade powdered sugar (just add Organic sugar to your blender and blend until a fine powder). 
Drizzle Chocolate sauce on top. I mixed Cocoa powder and maple syrup until a I got a drizzle consistency. Add maple syrup slowly until it comes together. Top with a beautiful strawberry or Raspberry. ENJOY!

Here's the video of me and Scarlet making the cake for Ethan's birthday! 




Nutrition Facts for Cake onlyServings: 10

Per Serving	% Daily Value*
Calories 118
Total Fat 0.7g	1%
Saturated Fat 0.2g	1%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 142mg	6%
Potassium 76mg	2%
Total Carb 26.3g	9%
Dietary Fiber 1.4g	6%
Sugars 10.8g
Protein 2.5g
Vitamin A 1% · Vitamin C 0%
Calcium 5% · Iron 7%
*Based on a 2,000 calorie diet
Recipe analyzed by