For many individuals, there comes a time in one’s life where the decision to eat healthy has to be made. For some, it could be as a result of wanting to lose a few extra pounds. For others, the decision to eat healthy is made necessary by a medical condition, such as finding out you are lactose intolerant or have Celiac disease. And yet, for others, the decision to eat healthy is based on a desire to be more earth friendly and minimize their ecological footprint. This holds true for those of us which chose to eat a vegetarian or even vegan diet.
Vegetarians do not eat meat at all, and vegans do not consume anything that comes directly from a living creature – including milk, eggs, or cheese. While some may find it difficult to eat a strict vegetarian or vegan diet, knowing some great go-to recipes can be the saving grace between succeeding in this new way of healthy living and failing miserably. Many catering companies, includingbreakfast catering, can even whip up some breakfast delights, lunch treats, and even yummy desserts which are 100% vegan.
We have found some of the best vegan recipes for something I know I would personally be hard pressed to give up – dessert! These vegan cupcake and cake recipes are absolutely delicious, easy to make, and you can end up feeling good after eating them, knowing they truly are healthy (well, as healthy as chocolate could be!)
VEGAN CHOCOLATE CUPCAKES
1 tablespoon apple cider vinegar
1 1/2 cups almond milk
2 cups all-purpose flour
1 cup white sugar
½ teaspoon baking soda2 teaspoons baking power
½ teaspoon salt
½ cup coconut oil, warmed until liquid
1 ¼ teaspoons vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cup.
- Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
About the Author:
Rebecca Edwards is a writer based out of Austin who has been 100% vegan for the last 5 years. Rebecca loves researching (and eating!) healthy vegan recipes which are not only good for her, but also which don’t taste vegan. She also enjoys frequenting catering companies in Austin, and breakfast catering in Austin, to hunt down the yummiest vegan fare.