Your wallet + your veggie friends will love you!

I don’t know about you, but in my house, I go through eggs and butter like water.  There’s nothing more satisfying than opening up a door to a fully stocked pantry, cupboard or fridge but on sadder days, I have [maybe] a 1/2 stick of butter and an empty carton of eggs.  Confession #564, I’d rather have a well stocked pantry than a Carrie Bradshaw closet.  I wish the neighborhood would allow me to keep hens I know that not everyone feels this way (for a variety of reasons), but I happen to love eggs.  I use them often when I bake and love them any which way to eat.  I also found out today that I’m hypoglycemic so that instant burst of protein is always nice (per doctor recommendation but no worries, no diabetes, nor is it something that runs in my family).  We typically use Eggland’s Best.  Last week, with my coupon + sale I got an 18-carton for $2.  To give you an idea of how quickly they’re gone, I was fully stocked on Monday, out by Thursday–eek!

So, on those days that you don’t feel like running out (or you’re a vegan–kudos to you because I never could figure out how to maintain it), these are my go -to.  Quick, easy, and indulgent, these will definitely satisfy your sweet tooth.

Vegan Chocolate Peanut Butter Cupcakes

 

Save Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: The Squishy Monster

Ingredients

Vegan Chocolate Cake

• 1½ c unbleached Flour
• 1 ts Baking Soda
• ½ ts fine Salt
• 1 c warm Water
• 1 c Sugar
• ½ c unsweetened Cocoa
• ½ tb Instant Coffee
• ⅓ c Canola Oil*
• 1 tb Apple Cider Vinegar
• 2 ts Vanilla

Peanut Butter Frosting

• 1 c creamy Peanut Butter
• 5 tb Spectrum/Earth Balance Shortening or Butter
• ¼ ts fine Salt
• 1 ts Vanilla
• 1 c Powdered Sugar
• 2-3 tb Coconut Milk**

Optional

• Melted Chocolate/or “Ganache”***
• Chopped Peanuts

Instructions

1. In your first bowl, sift in your flour, soda, and salt.
2. In your second bowl, whisk together your water, sugar, cocoa and coffee.
3. In your third bowl, beat together your oil, vinegar, and vanilla. Next, blend in your second bowl (to your third bowl) and slowly sprinkle in your first bowl (in three separate additions or so).
4. Remember not to over mix and bake at 350 for 17-22 minutes.
5. For the frosting, cream together your peanut butter and “butter/shortening.” Add in your salt and vanilla. Slowly add in your powdered sugar and alternate with your “milk.” Add in more “milk” or powdered sugar as needed.
6. Finish off by pressing chopped peanuts on top and drizzle over with chocolate.

Notes

*you can sub with the same amount of apple sauce. This will create a chewier vs softer cake. **You can use whatever dairy substitute you’d like. ***I used Trader Joe’s chocolate which is non-dairy.

3.1.09

Showin’ love to my Vegan Peeps

Love,

Your Squishy Monster ^.^