On my blog there already is a recipe for bear cupcakes, which have a lovely, creamy chocolate frosting. You can find the recipe here.

Now I wanted some vegan, gluten-free cupcakes that are also fruit-sweetened and don’t need oil either. And even better, if they could be nut-free to make them extra allergy-friendly.

Turned out this was a bit challenging. After countless trial and error I am now very happy with the result. These cupcakes have a lovely, soft texture. And combined with the pink chai cream it’s a dream

Note: with this recipe, exact measurements of ingredients is key. I recommend a good quality kitchen scales and measuring spoons. I’m leaving a note in the recipe itself too.

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Pink Chai Cupcakes (Vegan, Gluten-free, Fruit-sweetened, Oil-free)

Super cute Pink Chai & Chocolate Cupcakes. The recipe is vegan, gluten-free, fruit-sweetened and oil-free.

For a 6 piece cupcake form with 6cm diameter.

Course Baked Sweet

Diet Gluten Free, Vegan

Keyword chocolate, cupcakes, fruit-sweetened, gluten-free, oil-free, Pink Chai, vegan

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Einweichzeit 4 hours hours

Servings 6 Cupcakes

Ingredients

• 130 g buckwheat flour (see note)
• 30 g FAIR-TRADE cocoa powder
• 1 tsp psyllium fiber, ground
• 1 1/2 tsp baking powder
• 140 g dates, pitted and diced
• 360 ml water
• 1 tbsp tahini (or other nut/seed butter)

For the frosting:

• 70 g sunflower seeds (soaked in water for 4 hours)
• 50 g dates, pitted and diced
• 35 g cacao butter, melted
• 2-3 tsp red fruit powder (eg pink pittaya, raspberry or beetroot powder)
• 1 tsp chai spice (or cinnamon)

Instructions

• Preheat oven to 190°C (top/bottom heat). Mix the dry ingredients for the dough in a bowl.
• Blend dates, water and tahini in a powerful blender until smooth.
• Pour the date mixture into the bowl with the dry ingredients and stir to combine (don’t over stir).
• Scoop the dough evenly into the muffin form and bake for approx 20 to 25 minutes or until an inserted wooden skewer comes out clean. Take the cupcakes out of the form and let them cool down on a cake rack.
• For the chai frosting, blend all ingredients in a powerful blender until smooth (a high-speed blender with tamper is recommended).
• Transfer the blended mixture into a small bowl and let cool down in the fridge until it has firmed up (approx. 1 to 2 hours).
• Scoop the frosting into an icing bag and decorate the cupcakes. Garnish to your liking. Best stored chilled. Enjoy

Notes

Note: Precise measurements are important for this recipe. I recommend good quality kitchen scales and measuring spoons. 1 teaspoon equals 5 ml and 1/2 teaspoon equals 2,5 ml.

Buckwheat flour is not everyone’s taste. To be on the safe side you can also make a mix of 1:1 buckwheat flour and rice flour.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

The dough as well as the filling is made with cooked pumpkin. It is amazing, how silky this chocolate cream filling is. Until now, no one that I served this tart to noticed the pumpkin, he he

The cooked pumpkin has a mild sweetness und allows the dough to be soft without oil or other fats. This recipe is vegan, gluten-free and fruit-sweetened. It also is free from soy and free from nuts which makes it very allergy friendly.

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Pumpkin Chocolate Tarte (Vegan, Gluten-free, Fruit-sweetened)

Pumpkin with a twist – and reeeaaally chocolatey. This Pumpkin Chocolate Tart is es true chocolate dream with a super creamy filling.

Course Desserts

Diet Gluten Free, Vegan

Keyword chocolate, fruit-sweetened, gluten-free, nut-free, oil-free, Pumpkin, soy-free, Tarte, vegan

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Setting time 1 hour hour 30 minutes minutes

Servings 12 Portions

Ingredients

For the crust:

• 150 g buckwheat flour
• 30 g FAIR-TRADE cocoa powder
• 1 tbsp psyllium fiber
• 1/2 tsp baking powder
• 100 g dates, pitted and diced
• 60 ml water
• 200 g pumpkin, cooked (I use butternut)

For the filling:

• 350 g pumpkin, cooked (I use butternut)
• 150 g FAIR-TRADE chocolate
• 30 g FAIR-TRADE cocoa powder

Instructions

• Mix the dry ingredients for the dough in a bowl.
• Blend dates, water and pumpkin in a blender until smooth. Pour the mixture into the bowl with dry ingredients and stir to combine. It should turn into a thick dough that forms a ball. Cover the bowl and let rest for approx. 30 minutes.
• Preheat oven to 190°C (top-/bottom heat). Prepare the cake tin and fill it evenly with dough. Press it firm and pull it up the sides.
• Bake for approx.. 15 to 20 minutes and let cool down properly.
• For the filling, ,melt the chocolate in a bowl that sits in a bowl with hot water. Add the remaining ingredients and blend it smooth with a stick blender.
• Spread the filling evenly in the prebaked tarte crust. Garnish to your liking and then chill until serving. Enjoy!

Now I managed to get my hands onto some freshly cracked hazelnuts from the South Island of Aotearoa. The flavour! It’s a dream and perfect for gluten-free baking, specially cake and cookies.

For sweetening I used mostly dates. I find they blend in very well and are very subtle in their flavour. Chocolate and nut will always be one of my favourite flavour combinations

As always, this recipe for Hazelnut and Chocolate Cake is vegan, gluten-free and oil-free. This time I also didn’t use any rice flour and replaced it with buckwheat flour. I think the recipe will also work well with other gluten-free flours, like oat flour for example.

Note: Before baking I have dry roasted the hazelnuts for approx. 20 minutes in a frying pan on a low heat while stirring occasionally. Afterwards I rubbed of the skins using a dish towel. This way the hazelnut flavour increases. Afterwards I blend the hazelnuts to fine crumbs, using my high-speed blender (it’s OK if some crumbs are a bit bigger).

Favourite human and I munched away this chocolate hazelnut cake within a few days. And I can already say that we will make this more often in the future. If you try the recipe please let me know what you think. I always love hearing from you

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Hazelnut Chocolate Loaf (Vegan, Gluten-free, Oil-free)

This hazelnut chocolate loaf has a lovely texture. It is mostly sweetened with fruits and also vegan, gluten-free and oil-free.

Course Baked Sweet

Diet Gluten Free, Vegan

Keyword cake, chocolate, fruit-sweetened, gluten-free, Hazelnut, Loaf, vegan

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Servings 12 Portions

Ingredients

• 140 g hazelnuts best dry roasted in pan and then skins rubbed off, ground
• 140 g buckwheat flour
• 40 g FAIR-TRADE cocoa powder
• 2 tbsp coconut sugar or sweetener of your choice
• 1 tbsp psyllium fiber ground
• 2 tsp baking powder
• 140 g dates pitted and diced
• 400 ml water

For the chocolate glaze

• 120 g FAIR-TRADE chocolate
• 50 ml plant mylk

Instructions

• Preheat the oven to 190°C (top-/bottom heat). Mix the dry ingredients in a bowl.
• In a high-speed blender, blend the dates and water until smooth.
• Pour this mixture into the bowl with the dry ingredients and swiftly stir to combine (don’t over stir).
• Spread the dough evenly in the loaf tin. Bake for approx. 25 minutes or until an inserted wooden skewer comes out clean.
• Let cool down before glazing. For the chocolate glaze I melt 120g FAIR-TRADE chocolate with 50ml plant mylk in a bowl that sits in hot water. After spreading the chocolate onto the loaf I garnish it with more chopped hazelnuts. Enjoy

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

For sweeteneing I have used dates, which also add soe more creaminess to the texture. And thanks to the sunflower seeds the recipe is not only vegan and gluten-free but also nut-free.

While these panna cotta use whole coffee beans you can also use cocoa powder and create a yummy choclate flavoured version.

Panna cotta are one of my favourite vegan desserts because they are so light and not so filling. Also, they are so easy to make! Simply blend, heat up, pour into moulds, done! Well, OK you gotta have some patience while they set

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Coffee Panna Cotta – (Vegan, Gluten-free, Fruit-sweetened, Nut-free)

Coffee in a different way! These vegan panna cotta are super easy to make und only require a few ingredients. They have a lovely coffee flavour. Add the chocolate sauce … yum!

Course Nachspeise

Diet Gluten Free, Vegan

Keyword chocolate, coffee, fruit-sweetened, nut-free, panna cotta

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Soaking Time 4 hours hours

Servings 4 Serves

Ingredients

For the panna cotta:

• 65 g sunflower seeds soak in water for approx. 4 hours, then rinse and drain
• 140 g dates pitted & diced
• 350 ml plant mylk
• 1ß3 tsp FAIR-TRADE whole coffee beans depending on how strong you like the coffee flavour
• 1 1/4 tsp agar agar powder

For the chocolate sauce:

• 1 tsp FAIR-TRADE cocoa powder
• 1 tsp sweetener of your choice
• 1 teaspoon tahini or seed/nut butter of your choice
• 2 to 3 tsp water

Instructions

• Start by blending the dates, mylk and coffee in a high speed blender until smooth.
• Then add the sunflower seeds and agar agar and blend once more until nice and creamy.
• Transfer the mixture to a small pot and gently bring to the boil. Let simmer for a few minutes while stirring constantly.
• Let cool down a little before pouring it into the moulds. Let set and then store chilled until serving.
• For the sauce, stir all ingredients in a small bowl. Add as much water as needed until it reaches the desired consistency. Enjoy

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Somehow I was a little afraid that this might turn into one of those projects that will need several trials and errors until it would result in a shareable recipe.

It isn’t really a new recipe either. Because it is based on my favourite chocolate cake recipe. I have altered it slightly to achieve a suitable dough consistency. And the result was so good, I just had to share the recipe with you

The important ingredient? Nut-milk pulp from making your own nut-milk. It allows for a super fluffy and soft dough. Vegan, gluten-free and without oil.

I have tried two different glazing ideas. Melted chocolate is the fastest and easiest one. The other one is based on coconut cream and cashews. I will share it soon.

Ingredients for 6 donuts:

• 75g nut-mylk pulp
• 120g coconut sugar
• 1 tbsp psyllium fiber
• 400ml water

• 60g rice flour
• 55g buckwheat flour
• 3 tbsp FAIR-TRADE cocoa powder
• 2 tsp baking powder

Instructions:

1. Preheat oven to 190°C (top-/ bottom heat). Mix rice flour, buckwheat flour, cocoa powder and baking powder in a bowl.

2. In a blender, blend nut-mylk pulp, coconut sugar, psyllium fiber and water until smooth. Pour the mixture into the bowl with the dry ingredients and stir to combine.

3. Scoop the dough into the doughnut mold and spread it evenly. Bake for approx. 15 to 20 minutes or until a wooden skewer comes out clean.

4. Let the donuts cool down a little before taking them out of the form. Let cool down completely before glazing them.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

For this recipe you only need a few ingredients. It is vegan, gluten-free, sweetened with dates and without oil. I have used almond butter to replace oil. You can also use any other nut or seed butter.

Glazed with some chocolate and garnish with walnuts, these cookies were simply perfect! The combination of nuts and chocolate makes for a special flavour. If you live in Aotearoa New Zealand, I recommend the dark chocolate drops from TradeAid. They are perfect

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Chocolate Cookies (Vegan, Gluten-free, Fruit-sweetened)

Super easy chocolate cookies that don't take much time to make. The recipe is vegan, gluten-free, fruit-sweetened and without oil. They also makes a nice edible gift.

Course Baked Sweet

Diet Gluten Free, Vegan

Keyword chocolate, Cookies, Dates, fruit-sweetened, gluten-free, oil-free, vegan

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 12 Pieces

Ingredients

• 100 g dates, pitted and chopped
• 170 ml water
• 50 g almond butter (or other nut/seed butter)
• 130 g rice flour
• 50 g buckwheat flour
• 3 tbsp FAIR-TRADE cacao
• 1 tbsp ground psyllium fiber
• 1/2 tsp baking powder
• some FAIR-TRADE chocolate for glazing

Instructions

• Preheat the oven to 170°C (top/bottom heat). Blend dates, water and almond butter with a stick blender until smooth.
• Mix the remaining ingredients in a bowl. Add the dates mixture and stir to combine.
• Roll out the dough between sheets of baking paper. Cut out cookies and place them on a baking tray. Repeat until the dough is used up.
• Bake for approx. 12 to 15 minutes. If desired, glaze with some FAIR-TRADE chocolate after they cooled down.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

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Chocolate Glazed Cookies (Vegan, Gluten-free, Nut-free, Oil-free, Fruit-Sweetened)

Super easy, super soft and chewy. These cookies are vegan, gluten-free, fruit-sweetened and without nuts.

Course Baked Sweet

Cuisine Amerikanisch

Diet Gluten Free, Vegan

Keyword chocolate, Cookies, fruit-sweetened, gluten-free, nut-free, oil-free, vegan

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Servings 12

Ingredients

• 90 g dates pitted
• 180 ml hot water
• 100 g rice flour
• 50 g buckwheat flour
• 1 tbsp ground psyllium husk fiber
• 3 tbsp coconut flour
• 1/2 tsp baking powder

Instructions

• Chop up dates and place in a bowl. Cover with hot water and let sit for approx. 30 minutes. Then blend with a stick blender until smooth.
• Preheat oven to 170°C (top/bottom heat). Mix remaining ingredients in a separate bowl. Pour in dates mixture and mix well to form a dough.
• Roll out the dough (it works best between two sheets of baking paper). Cut out cookies and place on baking tray. Repeat until dough is used up. Bake for approx. 12 minutes.
• Once the cookies have cooled down, glaze with melted chocolate and garnish to your liking.

Notes

Enjoy ?

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

I have never attempted on trying a seriously cute and elaborate cupcake yet. And once these cuties became reality, I wondered why. One of the reasons might be that, hands down, it is a lot of work. But I wouldn’t hesitate to make them again for a special occasion, especially a children birthday party or my bear loving friend

While it takes some time to assemble the whole lot of cupcakes, the steps themselves are pretty easy. I absolutely love the pumpkin chocolate frosting. Yes, you read that right, the frosting is made with pumpkin And it is really good! It has the perfect soft and silky, melt in the mouth texture. And it stays fresh for quite a while, without drying up. I stored some of the finished cupcakes in a container in the fridge for 3 days and they were still perfect.

The cupcake dough is actually the same as in this recipe. It is my go to dough when I’m after a rich, soft, fluffy chocolate cake – or cupcake And as always, this recipe for Bear Chocolate Cupcakes is vegan, gluten-free and without refined sugar

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Bear Chocolate Cupcakes (Vegan, Gluten-free, No Refined Sugar)

Super cute chocolate bear cupcakes. Vegan, gluten-free, without refined sugar or added oil.

Course Kleinigkeit

Cuisine Amerikanisch

Diet Gluten Free, Vegan

Keyword chocolate, cupcakes, gluten-free, oil-free, vegan

Prep Time 1 hour hour

Cook Time 1 hour hour

Servings 6 coupcakes

Ingredients

For the cupcakes

• 75 g nut-mylk pulp leftover from making nut-mylk
• 140 g coconut sugar
• 1 tbsp psyllium fiber
• 280 ml water
• 55 g rice flour
• 60 g buckwheat flour
• 50 g FAIR-TRADE cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda

For the frosting

• 200 g cooked pumpkin I use butternut
• 80 g FAIR-TRADE chocolate
• 15 g FAIR-TRADE cocoa powder
• 25 g coconut sugar or to taste

For the eyes

• melted FAIR-TRADE dark chocolate and home-made white chocolate

Instructions

For the cupcakes

• Preheat oven to 200° (top-/ bottom heat). Shortly blend nut-mylk pulp, coconut sugar, psyllium fiber and water in a blender.
• Mix the remaining ingredients in a bowl. Pour the blended mixture into the bowl with the dry ingredients, stir to combine.
• Spread the dough evenly in the cupcake tin, bake covered for approx. 25 to 30 minutes or until inserted wooden skewer comes out clean.
• Let the cupcakes cool down a little before taking it out of the cake tin. then let them cool down properly before adding the frosting.

For the frosting

• First, melt the chocolate in a deep bowl, by using the double boiler method.
• Add the remaining ingredients and blend until smooth, using a stick blender.
• Place in fridge until the frosting firms up a bit. Once it is thick, scoop it into an icing bag and pipe it onto the cupcakes. Add garnish if you wish and store chilled for a few more hours before serving.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

I’ve been making this cake for years now. And the dough can be used for muffins too. There are other recipes for the use of nut-mylk pulp on my blog already. You can find a few examples in this post. But yeah, this is my favourite still :

Moist Vegan & Gluten-Free Chocolate Cake with Nussmylch Flour

Vegan and gluten-free baking can be a bit challenging at times. But with the help of magical nut-mylk pulp you can create very yummy cakes like this one. It is vegan, gluten-free and pretty much oil-free. Yay!

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Vegan Gluten-Free Chocolate Cake with Nussmylch Flour – No Oil

Here’s another great reason to make your own nut milk! The leftover nussmylch flour is an excellent ingredient for baking this moist and fluffy vegan & gluten-free chocolate cake. It delivers wonderful texture without the need for a lot of oil. Topped with creamy plant-based yogurt and juicy blueberries, this cake is as delicious as it is wholesome.

Course Cake, Sweet Baked

Cuisine Deutsch

Diet Gluten Free, Vegan

Keyword blueberry topping, no oil cake, nussmylch flour, plant-based dessert, vegan chocolate cake

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 20 minutes minutes

Total Time 1 hour hour

Servings 1 cake (18 cm)

Author The Vegan Monster

Equipment

• Blender or mixer (for nussmylch base)
• Mixing bowl
• whisk or spoon
• 18 cm (7″) cake pan

Ingredients

• 75 g nut-mylk pulp leftover from making nut-mylk
• 140 g coconut sugar
• 1 tbsp psyllium fiber
• 280 ml water
• 55 g rice flour
• 60 g buckwheat flour
• 50 g FAIR-TRADE cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda

Instructions

• Preheat oven to 200° (top-/ bottom heat). Shortly blend nut-mylk pulp, coconut sugar, psyllium fiber and water in a blender.
• Mix the remaining ingredients in a bowl. Pour the blended mixture into the bowl with the dry ingredients, stir to combine.
• Spread the dough evenly in the cake tin, bake covered for approx. 25 to 30 minutes or until inserted wooden skewer comes out clean.
• Let the cake cool down a little before taking it out of the cake tin. I used a yoghurt frosting with blueberries. A chocolate glaze works very well too.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

But I felt like making a slightly different version (using more zucchini too).

Once again, it totally amazed me, how the added zucchini creates such an amazingly soft and moist texture. Completely oil-free! It took about 4 days to finish the cake and it stayed soft and moist until the very end.

So if you are looking for a delicious chocolate cake that is vegan, gluten-free and oil-free, I highly recommend trying this recipe. For the glaze I simply used chocolate but you can also make your own chocolate, for example with this recipe.

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Zucchini Chocolate Cake (Vegan, Gluten-free, Oil-free)

If you are looking for a delicious chocolate cake that is vegan, gluten-free and oil-free, I highly recommend trying this recipe. For the glaze I simply used chocolate but you can also make your own chocolate.

Course Baked Sweet, Cake

Cuisine German

Diet Gluten Free, Vegan

Keyword cake, chocolate, without oil, Zucchini

Servings 1 cake

Equipment

• Blender

Ingredients

For the cake:

• 170 g rice flour
• 100 g buckwheat flour
• 40 g FAIR-TRADE cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1-2 pinches salt
• 350 ml water
• 100 g coconut sugar
• 1 tbsp psyllium fiber
• 250 g grated zucchini

For the chocolate glaze:

• 100 to 200 g FAIR-TRADE choc

Instructions

• Preheat the oven to 200° (top-/ bottom heat). Mix dry ingredients in a bowl. Shortly blend coconut sugar, psyllium fiber and water in a blender.
• Pour this mixture into the bowl with the dry ingredients, add grated zucchini and stir to combine.
• Spread the dough evenly in the cake tin and bake for approx. 30 minutes (I recommend baking it covered after 15 minutes).
• Let the cake cool down a little before taking it out of the cake tin. For the chocolate glaze, simply melt the chocolate (using the double boiler method) and spread onto the cake, after it has cooled down completely.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.