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.

Those little cakes were so yummy that I decided to share the recipe. But don’t worry, no burning is needed this time

As always these mini chocolate cakes are vegan, gluten-free, without refined sugar and oil-free. The are also rather low in sugar. So if you have a sweet tooth, you might want to add some more sweetener of your choice.

In this recipe I used nut-milk pulp again. It isn’t only a nice way to make use of it, but it also adds moisture to the cake.

And one thing about the coconut cream: I used to recommend the coconut cream from TradeAid, but it turns out that monkeys are being (ab)used to harvest the coconuts. Sadly I don’t have an alternative suggestion yet.

The coconut frosting’s texture can be a little tricky, make sure it has a high coconut content. I don’t add anything but a pinch of ground vanilla. I find that if you add liquid sweetener it might not set anymore. And I find it tastes very good as it is without any extra sugar

Makes approx. 6 mini-cakes:

For the cakes:
1/2 cup (70g) buckwheat flour
1/3 cup (35g) FAIR-TRADE cocoa powder
1/3 cup (60g) coconut sugar (or more if you like it sweet)
1/3 cup nut-milk pulp (60g) (alternatively nut or seed flour)
1/2 tablespoon ground flax seed
1 teaspoon baking powder

1 cup (250ml) water

For the coconut frosting:
firm part from one can (400ml) coconut cream, it should be around 200g
1-2 pinches ground vanilla

Preparation:

1. Preheat oven to 170°C (top-/bottom heat). Mix all dry ingredients in a bowl.

2. Grease a muffin tin lightly. Add water to the bowl with the dry ingredients and stir to combine.

3. Scoop dough evenly into muffin tin, place in oven and bake covered for approx. 20 to 25 minutes. Test with a wooden skewer, if it comes out almost clean, the cakes are ready.

4. Let mini-cakes cool down before taking them out of the muffin tin.

5. For the coconut frosting, place the solid part of the coconut milk in a bowl, add ground vanilla and beat for minute or so. Should it seem quite soft, leave it in the fridge for a while until it is firm enough.

6. Should the cakes be too uneven on top, you can always cut off the top. Then cut them into two parts (slices).

7. Transfer coconut frosting into an icing bag and pipe one layer of cream onto the lower part of the cake. Then gently place the top part of the cake onto it. Add another swirl of coconut frosting, garnish if you like.

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.

If you make your own nut-milk, which everyone really should do I think (see good reasons for it and how to make it here), you always end up with the nut pulp as leftover. But this nut pulp is an amazing ingredient in baking, because it allows for a very soft and moist dough.

Combined with the vanilla cream frosting, you can create these delicious chocolate muffins, which are also vegan, gluten-free, without refined sugar and oil-free. Isn’t that great?!

Please note: It may be the best to start with the vanilla cream, because it needs some time to set before you can apply it. Should any vanilla creme be left after decorating the muffins, you can fill it in small dessert glasses and serve them as white chocolate mousse

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Nutmilk Pulp Chocolate Muffins with Vanilla Frosting (Vegan, Gluten-free)

Combined with the vanilla cream frosting, you can create these delicious chocolate muffins, which are also vegan, gluten-free, without refined sugar and oil-free.

Course Muffins

Cuisine American

Diet Gluten Free, Low Lactose, Vegan

Keyword chocolate, Muffins, Nutmilk Pulp, Vanilla Frosting, without egg

Servings 6 muffins

Equipment

• high-speed blender

Ingredients

For the vanilla cream:

• 1 can coconut cream
• 105 g dates pitted
• 70 g cashews soak them in filtered water for at least 4 hours, then rinse and drain
• 50 g cacao butter
• 1-2 teaspoon vanilla paste or essence

For the muffins you’ll need:

• 130 g nut milk pulp (as it comes out of the nut-milk bag, no dehydrating needed)
• 70 g buckwheat flour
• 40 g white rice flour
• 65 g FAIR-TRADE cocoa powder
• 105 g coconut sugar
• 1 tablespoon psyllium fibre husk
• 1 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 440 ml water

Instructions

• Best to start with the vanilla cream. Blend all ingredients in a high-speed blender until smooth.
• Transfer vanilla mixture to a small bowl and let sit covered in the fridge until firm (at least 3 hours). You can even make it the night before.
• Preheat oven to 190°C. Prepare muffin tray with paper cups.
• For the muffins, sift all dry ingredients (except the nut pulp) into a medium sized bowl and mix well. Add nut-milk pulp and stir well.
• Pour the water into the bowl with the dry ingredients and mix well.
• Scoop the dough into the muffin paper cups. Place in oven and bake for approx. 20 minutes, or until an inserted wooden skewer comes out clean. Should the muffins brown too quickly, cover them with a loosely placed sheet of aluminum foil (I usually do this after 10 to 15 minutes just to be sure).
• Let muffins cool down properly before applying the vanilla frosting with an icing bag. Keep chilled until serving.

Notes

Enoy!

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.

It is super moist and fluffy at the same time. And it stays like that for several days even if stored in the fridge. Isn’t that great?!

I have played around with a few frosting options and this one is my winner: a creamy, white chocolaty icing. Garnished with chopped pistachios and cacao nibs it will make a few mouths water. Please note that you need to cover and possibly chill the cake, otherwise the frosting will dry out after a while and cracks show up in its surface

I use the nut pulp just as it comes out of the nut milk bag, no drying required.

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Nut-Pulp Chocolate Cake (Vegan, Gluten-free)

Yay! Another good reason to make your own nut-milk! The leftover pulp makes an excellent ingredient for chocolate cake. It is super moist and fluffy at the same time. And it stays like that for several days even if stored in the fridge. Isn’t that great?!

Course Baked Sweet, Cake

Cuisine German

Diet Gluten Free, Low Lactose, Vegan

Keyword cake, chocolate, dairy-free, Nut-Milk Pulp, Nut-Pulp, without egg

Servings 1 chocolate cake

Equipment

• Blender

Ingredients

For the cake:

• 200 g nut pulp
• 175 g buckwheat flour
• 100 g FAIR-TRADE cocoa
• 200 g coconut sugar
• 2 tablespoon fiber husk
• 2 teaspoon baking powder
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 cups water

For the vanilla frosting:

• 40 g cacao butter
• 1/4 cup cashews soaked in filtered water for at least 4 hours, then drained
• 35 g dates pitted and diced
• 1/4 cup water more if needed
• 2 teaspoon vanilla paste or vanilla essence

Instructions

• Preheat the oven to 190°C. Sift the ingredients, except the nut-pulp, in a medium sized bowl and mix well.
• Then add the nut pulp and stir well again. I like to use a whisk to break it up evenly. The less clumps, the better will be the cake texture.
• Add the water and mix well.
• Grease the cake tin with some coconut oil or whatever else you prefer (I have tried it without greasing and it didn’t work out well). Pour the dough into the cake tin and spread it evenly.
• Place in the oven and bake covered with a loosely place sheet of aluminum foil for 40 minutes. Then bake for another 10 to 15 minutes. Make sure you test the cake with a skewer. If it comes out dry and clean, take the cake out of the oven.
• After a few minutes, take the cake out of the form and let cool down properly. To do this, I place the cooling rack on top of the form, grab it on both sides and flip it over. The cake should plop out onto the cooling rack.
• For the vanilla frosting, I highly recommend using a small blender such as the Tribest Personal Blender. It works very well with small amounts. Firstly, melt the coconut butter by placing into a container that sits in a hot water bath. When the cacao butter is melted, transfer to the blender. Add the remaining ingredients and blend until smooth. If it is too thick, add a little more water as required.
• Pour the vanilla frosting with teaspoon scoops in circling motions over the cake until it runs down on the sides. Garnish with some chopped nuts, cacao nibs or other yummy things

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 managed to keep one in the fridge for three (!) days and it was still nice and moist

I have added some chocolate chunks on top. My favourite chocolate is from tradeaid. They are not only organic and fair-trade, but the packaging is also compostable. How cool is that?

The nut-pulp that I use, has been used freshly from the nut-milk bag or has been stored in the fridge without dehydrating. It pays to place it in a separate bowl and crumble it up with a whisk or so.

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Nut-Pulp Chocolate Muffins (Vegan, Gluten-free)

Here is another good reason to make nut-milk: you can make super yummy chocolate muffins with it that are really moist without being ‘fudgy’.

Course Muffins

Cuisine American

Diet Gluten Free, Vegan

Keyword Buckwheat, chocolate, dairy-free, egg-free, Nut-Milk Pulp, oil-free

Servings 6 muffins

Equipment

• muffin form

Ingredients

• 200 g nut-milk pulp
• 105 g buckwheat flour
• 75 g FAIR-TRADE cocoa powder
• 125 g coconut sugar
• 1 hpd. tablespoo psyllium fiber husk
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/3 teaspoon salt
• 1 3/4 cup water
• 40 g chocolate drops or chocolate chunks

Instructions

• Preheat the oven to 190°C. Mix the dry ingredients except the chocolate in a medium sized bowl. Make sure the nut pulp is quite crumbly before adding it to the mix.
• Line the muffin tray with paper cups. Add the water to the dry ingredients and mix well.
• Scoop the dough into the muffin form and fill each cup evenly. Place chocolate drops or chunks on top and gently press them into the dough.
• Place in the oven and bake for approx.5 minutes before covering the muffins with a loosely placed sheet of aluminum foil. This way the chocolate won’t burn. Then bake the muffins for approx. another 20 minutes. Make sure to test with a skewer.
• When the inserted skewer comes out of the muffins clean, take them out of the oven. Let cool down a little before transferring to a cooling rack.

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.

This is one of those yummy things: chocolate cookies Made with nut pulp and a few other ingredients, and impressively yummy!

I use the nut pulp as it comes out of the nut-milk bag. So it is still a little bit moist. Before I mix it with the other ingredients, I whisk it up in a separate bowl to make it more crumbly and loose.

This is how the nut pulp looks like just before I use it:

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Nut-Pulp Chocolate Cookies (Vegan, Gluten-free)

This is one of those yummy things: chocolate cookies. Made with nut pulp and a few other ingredients, and impressively yummy!

Course Cookies

Cuisine American

Diet Gluten Free, Low Lactose, Vegan

Keyword Buchweizen, chocolate, Cookies, dairy-free, egg-free, Kakao, Nutmilk Pulp

Servings 9 cookies

Ingredients

• 200 g nut pulp
• 95 g buckwheat flour
• 70 g FAIR-TRADE cocoa powder
• 100 g coconut sugar (or other sweetener)
• 1 tablespoon psyllium fiber husk
• 1 1/2 teaspoon baking powder
• 2 pinches salt
• approx. 1/2 cup chocolate drops or chocolate chunks
• 2/3 cups water

Instructions

• Preheat the oven to 190°C. Mix all the dry ingredients (except the chocolate) in a medium sized bowl. It might pay to whisk up the nut pulp in a separate bowl in order to make it more crumbly, before adding to the bowl.
• Add the water and stir well until it forms a clump. It should be just moist enough to form it easily with your hands.
• Form cookies with your clean hands and place on the baking tray. Then add chocolate drops or chunks on top and press them slightly into the dough.
• Bake in the oven until the cookies firm up. This doesn’t take much time, approx. 8 minutes. Make sure that the chocolate doesn’t burn on top. Then let cool down a little on a cooling rack.

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.