I can definitively say, I never would have made this without prompting… That being said! It’s really easy, the ingredients are simple (with a quick run to the nearest Asian market), and it’s a nice stovetop recipe that’s served cold — good for warmer months.
As I point out in my first post about this chocolate cake base – you wouldn’t know it was vegan. And that applies to this yummy peanut butter frosting, too.
These pretty little blood orange cookies (that happen to be vegan) are so surprisingly delicious that I’m skipping over a backlog of many un-posted recipes to share them with you. (Sitting down to write this is also helping me stay out of the kitchen because I must. stop. eating. them.)
Oh my lord, this is delicious. And it happens to be vegan and paleo and gluten free and the best thing that happened to me this week. (Since I’m trying to limit processed sugar and dairy)
This chocolate cake is great if you need to bake something and really don’t feel like going to the store, ’cause everything you need to make it is in your pantry. No eggs. No butter. It doesn’t contain any ingredients that require refrigeration (and consequently, the sucker is vegan to boot!).