Vegan Chocolate Pumpkin Layer Cake
Ingredients:
- 1 cup Unsweetened Nut Milk
- 1 tbsp Apple Cider Vinegar
- 1 1/2 Cassava Flour
- 1 1/2 cup Coconut Sugar or Maple Sugar
- 3/4 cup Pascha Chocolate Cocoa Powder
- 2 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 1 tsp Salt
- Hearts Content Amount of Pascha Chocolate Chips (we used 85% Cacao here)
- 1/2 cup Melted Coconut Oil
- 2/3 cup Pumpkin Puree
- 1 tbsp Vanilla Extract
- 1 cup Boiling Water
Directions:
- Preheat oven to 350°F.
- Grease 2 - 8 inch pans and line with parchment paper.
- Add nut milk and vinegar to a bowl, mix with fork and set aside.
- To measure Cassava flour, whisk in bag and then spoon into measuring cup.
- Add flour, sugar, cocoa powder, baking powder, baking soda, salt and chocolate chips to a bowl, stir with a whisk to blend.
- Add in coconut oil, pumpkin puree, vanilla extract and milk/vinegar mixture. Use a hand mixer or danish whisk and blend well.
- Add 1 cup boiling water and mix well.
- Add batter to pans and bake for 20-25 minutes until the center is done.
- Cool cakes in pans for 10 minutes and then remove to wire rack.
- Frost cake using the Pascha Chocolate Vegan Buttercream Icing recipe here.
Notes:
For nut allergies, replace with an alternative milk.
This recipe works with regular flour however use 2 cups instead.
You can use Monk Fruit for a sugar replacement.
To make a 4 layer cake as shown in the photos, double the recipe and grease a total of 4 - 8 inch pans instead of two.
Music by Vitaliy Levkin
Vegan Peanut Butter Chocolate Chip Cookies
Make this Nut-Free by using your favorite seed butter instead.
Ingredients:
- 1 cup Nut or Seed Butter
- 3 tbsp Milk Alternative
- 1/2 cup Sugar
- 1/2 cup Gluten-Free Flour Blend
- 1/2 tsp Baking Soda
- Sprinkle of Salt
- 1/2 tsp Cinnamon
- 1/2 cup Pascha Chocolate Chips (We used 70% Cacao with Stevia)
Directions:
- Preheat oven to 350°F.
- Mix all off the above ingredients together in a mixing bowl.
- Drop by spoonful onto a baking tray. Makes 12 cookies.
- Use a fork to press down into cookie shape.
- Bake for 12-15 minutes or until lightly browned on the edges.
- move from oven and allow to cool. Enjoy!
Music by Vitaliy Levkin
Vegan Whipped Hot Chocolate
Ingredients:
- Oat or Nutmilk of Choice — enough to fill desired mug
- 3 tbsp Sugar (We used Maple Sugar)
- 3 tbsp Pascha Organic Cocoa Powder
- 6 tbsp Vegan Whipping Cream
- 3 tbsp Pascha Vegan No Milk Chips
- 1/2 tsp Coconut Oil
Directions
- Place milk in saucepan and heat over low. Be careful not to burn. — This can be made cold. If so omit this step.
- Add sugar, cocoa powder and 3 tbsp of the vegan whipping cream to a bowl and using a hand mixer blend well.
- Whip up the remaining 3 tbsp of whipping cream and fold into the cocoa mixture. Use mixer if desired.
- Begin melting No Milk Chocolate & using a double boiler over low-medium heat. Stir often.
- Once the chocolate is melted, add coconut oil and blend.
- Pour milk into desired vessel and top with whipped YUM mixture.
- Drizzle with melted chocolate. Enjoy!
Music by Vitaliy Levkin
Paleo Chocolate Souffle
**This recipe is NOT vegan due to the addition of eggs.**
Ingredients:
- 1/4 cup Vegan Butter+ some for dusting ramekins
- 1 bar of Pascha Chocolate, chopped (We used 55% Cacao)
- 2 tbsp Maple or Coconut Sugar + some for dusting ramekins
- 3 Eggs - Separated Into Yolks and Whites
- Pinch of Salt
- 1 tsp Vinegar
- Optional: Paleo/Keto Powdered Sugar (We used a Monk Fruit Powdered Sugar)
- Optional: Whipped Cream
- Optional: Fresh Fruit
Directions:
- Preheat oven to 375°F.
- Use extra vegan butter to coat ramekins and dust with sugar.
- Place on a baking tray and put in the refrigerator until later.
- Add Pascha chocolate and vegan butter to a double boiler over medium heat, stirring as the begin to melt. Add egg yolks and salt. Set aside.
- Add egg whites & vinegar to mixer. Put on high until soft peaks start to form.
- Add the sugar to the egg whites, one spoonful at a time.
- Keep beating until mixture starts to have a stiffer peak.
- Add the egg whites to the chocolate mixture in a few steps mixing well in between each addition.
- Divide mixture between the ramekins.
- Steps 2-9 can be done ahead of time and then bake when ready to serve. Simply pick up right here.
- Place ramekins on baking sheet and bake for 10-12 minutes checking fairly often. Center will jiggle a little when done.
- If desired, top with paleo powdered sugar, whipped cream, fresh fruit or anything else your heart desires.
- Enjoy hot or cold.
Music by Pavel Bekirov
Paleo Chocolate Chili
**This recipe is NOT vegan due to the addition of beef and pork.**
Ingredients:
- 2 tbsp Olive or Avocado Oil
- 1 medium Onion, chopped
- 2 tsp Oregano
- 2 tsp Coriander
- 3 tsp Cumin
- 5 tsp Chili Powder
- 3 cloves Garlic, minced
- 1 pound Grass-Feed Ground Beef
- 1 pound Nitrate Free Ground Pork
- 1 tsp Salt, or to taste
- 1 tsp Black Pepper, or to taste
- 2 Bay Leaves
- 1 28 oz can Organic Diced Tomatoes
- 1 16 oz can Organic Crushed Tomatoes
- 1 bar Pascha Dark Chocolate, chopped (We used our 70% Cacao Organic Vegan Dark Chocolate Bar with Arabica Coffee)
- 1 tsp Balsamic Vinegar
Directions:
- Heat oil in a large saucepan with onions over medium heat for about 5 minutes until onions are golden in color.
- Mix all spices together in a bowl and add to onions and oil. Mix well.
- Add garlic next and mix.
- Break up your meat and add to the pot.
- Season meat with salt and pepper. Add Bay Leaves.
- Mix until meat is browned.
- Add tomatoes to the mixture and stir.
- Simmer pot over low heat for 2 hours. Mixing every 30 minutes.
- Add chocolate when done cooking and mix well.
- Right before serving add balsamic and stir.
- Add more chocolate to top if desired before serving. Enjoy!
Music by Vitaliy Levkin
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