Ginger Pear Fruit Crisp – Whole-Foods Plant-Based

Healthy Vegan Pear Fruit Crumble – No-Oil, Fat-Free

Our family loves fruit crisps and fruit crumbles, they are naturally vegan, and easy to make oil-free.  Here, I used almond flour and ground cashew nuts in the crumble topping.  It tastes decadent.  Lemon juice is a perfect binder, it makes the topping clump together and become crumbly, crispy, and tasty fruit topping.

Whole-Foods Plant-Based Fruit Crumble/Crisp Topping

You can use this wfpb topping for apple crisp, berry crisp, or other fruits too. I just made a crabapple crumble with it, I swapped apple pie spice for the ginger.  Tastes great.

In this recipe, I added ginger – it is lovely with pears, and did you know studies found ginger is a very effective pain-killer?  Especially for migraine headaches and menstrual cramps.  A teaspoon a day of ginger powder does the trick, takes the pain away plus tastes great added to tea.

For more information about spices and how they heal us, check out this book:

How Not To Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease

This book has a great deal of science based information about foods that have been proven to prevent and reverse disease.

(Canada link) (US link)

And enjoy pears in this delicious homemade dessert or snack!

 
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Healthy Vegan Pear Crumble
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Ginger Pear Crisp

Course: Dessert, Snack
Cuisine: Western, Whole Foods
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 10 servings
Calories: 300 kcal
Author: Jeanette Whitten

This whole-foods plant-based oil-free pear crisp recipe is incredibly simple to make, and very tasty.  The crumble remains crisp, not soggy, it is pleasurable to eat slightly crunchy topping with the soft pears.

Different varieties of pears have different flavors and textures, each could lead to an entirely different finished pear crumble. For this recipe, I used Packham Pears from Australia. They are green and hard, and don't seem to ripen much, so I thought they would be great for baking. 

Pears are naturally sweet and transform into a decadent and delicious dessert without much added sugar. 

Ingredients

For the Filling:

  • 7 pears Green Packham or other firm variety, peeled and chopped into 1-inch chunks or thin slices.
  • 2 tbsp cornstarch
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/4 cup coconut sugar or brown sugar

For the Topping:

  • 3 cups oats rolled, quick cooking
  • 1/4 cup coconut sugar
  • 1/2 cup almond flour
  • 1 1/4 cup cashews or pecans
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup lemon juice fresh or bottled

Instructions

  1. Preheat oven to 350° F

Prepare the Fruit Filling

  1. Peel and chop pears into evenly sized cubes, or thin slices.   I pushed a slicer through each pear to make 6 pieces, then cut each piece in half lengthwise.

  2. Place pears into a 9x13 baking dish.

  3. In a small bowl mix cornstarch, ground ginger, salt, and coconut sugar until well combined and lump free.  Sprinkle evenly over the pears. 

Prepare the Crumble Topping

  1. In a food processor, on high speed, blend oats, coconut sugar, almond flour, cashews, ground ginger, cinnamon and salt.  Once the cashews are finely ground, while processing, slowly add the lemon juice to make the mixture crumbly.  Do not over process, or the mixture will form into balls.  

  2. Spread oat topping crumble over the pears.   

  3. Bake for 30-40 minutes. The crisp is done when the fruit is bubbling and the topping is light brown in the center. You can opt to brown the top by broiling on low for 3 minutes, I didn't.

Nutrition Facts
Ginger Pear Crisp
Amount Per Serving (1 / 10th of recipe)
Calories 300 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Sodium 107mg 4%
Potassium 323mg 9%
Total Carbohydrates 49g 16%
Dietary Fiber 7g 28%
Sugars 18g
Protein 7g 14%
Vitamin A 0.6%
Vitamin C 9.4%
Calcium 4%
Iron 13.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Irresistible Peanut Butter Cookies

Simple Vegan Gluten-free Peanut Butter Cookies with Oat flour

These easy, seven ingredient, peanut butter cookies are both chewy and crispy, and melt in your mouth with a burst of real peanut flavour and sweetness.  With natural peanut butter, and make-it-yourself oat flour, they are egg-free, smooth, chewy, and gluten-free.

When I put these out for snacking, people ask for the recipe.  They are that good.

Jump to Recipe

 

Coconut sugar is darker than golden brown sugar, and is what gives these cookies a beautiful deep colour.

Use natural peanut butter for the best flavour,

I’m talking about peanut butter where the ingredients are… peanuts.  With nothing else.  Are you into that yet?

Consider getting hippie, and more healthy, about your peanut butter, if you haven’t already!

Natural peanut butter may seem strange to some, because the oil separates.  My post about how to open, stir, store, and why processed nut butters are BAD for us: How to Use Natural Peanut Butter may urge you to go natural with your peanut butter.

Did you know that an extra daily snack of nuts didn’t make people gain weight?

Don’t be afraid to eat nuts daily.  In fact, eating an extra handful or two of nuts a day made people lose weight!

Read my post about the weight loss trick: Eating Nuts Daily Did Not Cause Weight Gain – It Caused Weight Loss and you will want to make and eat these peanut butter cookies even more!

Use room temperature peanut butter if you can.

I have made these with fridge peanut butter, and that is totally doable, but what worked really well was using a new small jar of natural peanut butter out of the cupboard.  I used the entire jar (double batch), and it was so easy to stir soft peanut butter into the sugar and flour.

You could also microwave your peanut butter if you use a glass or plastic mixing bowl.

Nut based cookies are an awesome snack.

So portable, chewy, yummy and easy.  Cookies are great to have around the house for after school, or after supper.

I have to admit, there is a lot of sugar in those cookies – because of that, we should consider them a sometimes treat, not a daily source of energy.

But, that said, I eat these peanut butter cookies when I make them, usually two to three cookies a day, and I consider them my nuts for that day.  They did not make me gain weight either!

Eat one or two of these cookies, and feel your cravings disappear for a couple of hours! 🙂

 

Image of vegan irresistible peanut butter cookies
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Irresistible Peanut Butter Cookies

Course: Dessert, Snack
Cuisine: American, Dairy Free, Egg Free, Gluten Free, Vegan
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 28 cookies
Calories: 170 kcal
Author: Jeanette Whitten

Soft and chewy peanut butter cookies that are vegan and gluten-free, but sweet and melty in your mouth! 

Perfect little crowd pleasers, packed with big peanut butter flavour!

Ingredients

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.  Use baking sheet(s).

  2. In a high speed blender, blend quick cooking oats to make oat flour.  Approx. 1 1/4 cup of oats will give a heaping cup of oat flour.

  3. In a large mixing bowl, stir together the vanilla, peanut butter, and sugar. Use room temperature peanut butter if possible, or microwave slightly for easier stirring.  Coconut sugar made these cookies have an excellent toasted flavour.

  4. In a separate mixing bowl, mix the dry ingredients together (oat flour, baking soda, and salt).
  5. While stirring the peanut butter mixture, add the oat flour mixture. Add in the non-dairy milk or water and continue to stir until combined.

  6. Roll the dough into balls (about 1 1/2 - 2 tablespoons per cookie), drop on baking sheet, and flatten with a fork one way and then the other to create a crisscross pattern.  With natural peanut butter, I did not need to spray my baking sheets.  The cookies don't stick.

  7. Bake for 10-13 minutes or until just starting to turn golden on edges (they bake FAST so watch them carefully).  The cookies expand and flatten out slightly while they are cooking. 

  8. Let cool completely.
  9. Store in an airtight plastic container to keep the cookies soft and chewy.

Recipe Notes

Make your own oat flour by processing quick cooking rolled oats in a food processor for 2-3 minutes or a small high speed blender for a minute until a fine "flour" has formed.  

If you have oats on hand, you can make this quick flour anytime, it tastes so fresh.  

Blending the oats makes the cookies smooth instead of lumpy, many kids (and adults) love smooth cookies.

 

 

Nutrition Facts
Irresistible Peanut Butter Cookies
Amount Per Serving (1 cookie)
Calories 170 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Sodium 245mg 10%
Potassium 140mg 4%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Sugars 9g
Protein 5g 10%
Calcium 1.6%
Iron 3.2%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Vegan Chocolate Bean Brownies (Oil Free with Dates)

Image of chocolate square vegan whole foods fat-free bean brownies piled on a plate.

Fantastic Whole Foods Chocolate Vegan Brownie – Sugar-free, Oil-free, moist, chewy, healthy, chocolatey, and delicious.

If you have eaten vegan low-fat desserts before, you have heard of beans in brownies.  If you haven’t heard of this, welcome to the vegan revolution my friend because beans make brownies fantastic, and if you poke around my website a bit more, you will see that beans make us live longer too.

Jump to Recipe

Beans, beans, good for your heart… the more you eat the more you… live forever!

So this is really a double bean brownie – powdered cocoa beans plus a can of white kidney beans (cannellini beans) which thank you Vegan8 for suggesting!  are really better than the black beans I have used in the past.

White beans blend to a smooth consistency, with no black skin bits exposing your healthy chef secret.

Image of chocolate vegan whole foods fat-free bean brownies in the glass baking dish.

This is a great brownie recipe because it is so fast to make, tastes amazing and has a great moist soft texture.

The smell of these cooking is amazing, let alone the pleasure of biting into their rich fibre filled (instead of fat filled) soft fudgyness.

There is a lot of chocolate in these, yum.

Image of gooey delicious vegan brownie with a cherry on top.
 
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Dates instead of sugar.

Dates as sweetener is going to prevent you from having a sugar high and crash – studies show that dates help us keep our blood sugar at consistent levels.

Even though there is no sugar, these are still very sweet (perfectly so, actually, cancelling the bitterness of the chocolate).

So pony up kiddies, for some snacks that give you the super charge you need, to play and play, without any negative side effects.

Squares or bars.

To make these perfect little bars I used the Epicure Perfect Petites silicone baking trays.

Each tray makes 30 two inch by one inch bars that cook perfectly and pop out of their molds easily.  No greasing required.

This recipe made 50 bars.

Image of vegan brownie bars, cooked in the Epicure Perfect Petites silicone baking tray. 2 inch by 1 inch rectangles.
Image of the Epicure Perfect Petites silicone baking trays, filled with whole foods vegan fat-free bean brownies.
Image of Epicure Perfect Petites silicone baking trays after vegan fat-free bean brownies have been popped out.

The chocolate chips add decadence – something we are looking for in a once in a while treat, wouldn’t you agree?

Cocoa powder is full of antioxidants.

I really think we should all try to eat chocolate powder of some form daily, as I believe the iron and antioxidants are great for us.

I’m in my 40’s here and I need to prevent wrinkles when I can.  Backed by science people… 🙂

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Vegan white bean brownies fat free
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Vegan Chocolate Moist, Soft Brownies - Dairy Free, Egg Free, Oil Free, Sugar free and Delicious

Course: Dessert
Cuisine: American, Dairy Free, Egg Free, Gluten Free, High Fibre, Vegan
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 50 2" x 1" bars
Calories: 55 kcal
Author: Jeanette Whitten

Bake 25 minutes for a more fudgy/wet brownie and closer to 30 for a more dry/firm brownie.

Makes 50 2"x1" bars in the Epicure petite squares silicone or

Fills a 9" x 12" glass baking dish.

Adjust the number of servings and the ingredient amounts will re-calculate.

Ingredients

  • 19 oz cannellini beans can white kidney beans, drained but not rinsed.
  • 7 oz dates
  • 2 1/4 cups hot water
  • 1 cup pear sliced, leave peel on, or fruit puree like sweet applesauce
  • 1 tbsp baking powder
  • 1 tbsp vanilla extract
  • 1 tsp salt
  • 1 cup cocoa powder unsweetened
  • 2 1/4 cups oat flour
  • 2/3 cup chocolate chips dairy free

Topping

  • 2 tbsp chocolate chips dairy free

Instructions

  1. Preheat oven to 350 degrees.  For 50 bars you will need a 9x12 glass rectangle dish, or 1 Epicure silicone perfect petites tray and 1 8x8 square dish, or two Epicure perfect petite trays. 

  2. Grind oats into oat flour.  

  3. Blend dates, covered with hot tap water, add the rest of the water to the food processor.  Before blending, squeeze dried dates to make sure there are no hidden pits - to save your food processor from damage.  7 oz of dates (the default for this recipe) is about 32 individual dates or 200g. 

  4. Add the ingredients except the chocolate chips to a food processor and blend for a minute. 

  5. Scrape down the sides and process for another 1-2 minutes until very smooth.

  6. Add 2/3 of the chocolate chips (save some for sprinkling on top), pulse a few times to blend in.  The more you process the less they will be chips and the more they will be tiny pieces.  

  7. Spread the batter into the pans, making sure to scrape out as much batter as you can, don't leave any of that goodness behind!  Spread the top of the batter flat and out to the corners of your pan. 
  8. Sprinkle remaining chocolate chips over the top to make your snack look and taste extra special.

  9. Bake for 25-30 minutes until slightly puffed up, and the top is firm.

Recipe Notes

Make your own oat flour by processing quick cooking oats in a high speed blender or food processor into a fine flour.  It's really easy to do this.  Measure the oats after blending.  

I used about a 1 1/4 cup of loose oats to get a heaping cup of finely ground oats (oat flour).  It tastes nice and fresh.

Nutrition Facts
Vegan Chocolate Moist, Soft Brownies - Dairy Free, Egg Free, Oil Free, Sugar free and Delicious
Amount Per Serving (26 g one 2"x1" brownie)
Calories 55 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 72mg 3%
Potassium 98mg 3%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 3g
Protein 1g 2%
Vitamin A 0.1%
Vitamin C 0.1%
Calcium 2.6%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.

Once you make this, leave me feedback on here and let us all know what you think!  Have you made any substitutions that worked well?

I would love to put some walnuts in this.

Or you can tag me on Instagram @veganenvy and with hashtag #veganenvy.

This recipe was inspired by the vegan8

Image of a sign that says "Save the earth, it's the only planet with chocolate."

What's Special About VeganEnvy Recipes?  

VeganEnvy recipes are easy, low-fat, whole-foods, plant-based and nutrition rich.  Real food my family eats, and techniques we use to cook.

I choose ingredients that are proven to prevent and reverse disease, based on scientific studies, such as those reviewed on nutritionfacts.org and findings published by whole-foods plant-based (WFPB) experts featured in the Forks Over Knives (FOK) and What the Health documentaries FOK trailer.

Eating VeganEnvy recipes will make you lose weight, look better, feel better and live longer.  PLUS spend your money to cruelty free food systems, cut your environmental impact, and likely increase your compassion for, and awareness of, lives other than your own.

 

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Healthy Aqua Faba Vegan Chocolate Birthday Cake: Fat-Free, Whole Wheat

Tall and fluffy, two layer, moist delicious, whole-wheat, fat-free vegan chocolate cake

With vegan chocolate low-fat healthy frosting filling between the layers.  This whole-foods plant-based (WFPB) vegan cake will not let you down!  Made from simple ingredients in most kitchens.

Tall, light and fluffy, a great vegan birthday cake.

Jump to Recipe

Nutrition Facts
Tall Vegan Chocolate Zucchini Layer Cake with Vegan Frosting Filling - Whole Wheat, No Oil
Amount Per Serving (1 1/4 inch piece includes frosting)
Calories 282 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 326mg 14%
Potassium 251mg 7%
Total Carbohydrates 63g 21%
Dietary Fiber 4g 16%
Sugars 47g
Protein 4g 8%
Vitamin A 1.8%
Vitamin C 5%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan birthday layer cake with whole wheat (all purpose) flour, zucchini, aqua faba and lots of cocoa powder.

It is moist, rises proud and high, is delicious, sweet, rich and gorgeous and not dense or heavy at all.This cake looks and tastes great and is SO HEALTHY.

This is the cake I make for my husband and kids birthdays.  They love it and look forward to it.

Their friends can’t tell it is vegan, but they know it is great chocolatey cake

Whole foods vegan cake secret tricks

 

I have learned many healthy and tasty tricks from eating and feeding my family whole foods plant based since 2013, and I want to share them with you.

  • Use zucchini instead of oil for moisture, and aqua faba (liquid from a can of beans) instead of eggs.
  • Use chocolate and a higher fat non-dairy milk (I love soy) for extra chocolate decadence.  We avoid coconut milk, because it contains saturated fat (clogs your insides).
  • Plain non-dairy milks would work fine too.
  • Whole-wheat (all purpose) flour and zucchini make this vegan cake high fibre and high in plant nutrients, great for staying slim, preventing cancer, and no tummy aches.

I did a lot of research, plus trial and error to design a fat-free, whole wheat cake, that was going to be good enough for special birthday parties, and this is definitely the one!

Forks Over Knives Guidelines

All of my recipes are created to meet oil-free and whole foods eating recommendations from whole foods plant based experts from Forks Over Knives, and with ingredients selected for disease prevention based on nutrition study results from nutritionfacts.org.

Aqua faba please!

Aqua faba (the liquid from a can of beans) is a great egg substitute because it has protein, with no artery clogging cholesterol and no animal product inflammation.

Protein gives cake batter strength and structure.  Air bubbles from baking soda push the batter up, and protein holds the structure while in the oven, so that this chocolate cake is light and fluffy.

Vegan Fat-free Chocolate Frosting / Icing

The lactose-free, margerine-free, and dairy-free frosting is so simple and easy, melt chocolate chips with dairy free almond milk or soy milk in your microwave.

I admit, the frosting is not healthy, but at least it has no added oils and you don’t need much of it.

Chocolate does give the frosting antioxidants (to combat the free radicals produced by the icing sugar!).   The kick of sweetness from the frosting really complements the cake and makes it a special treat.

Making frosting yourself saves you from all the chemicals, franken-oils and artificial ingredients found in store bought frosting.  Yuck.  I have always hated store frosting.  Espcially since it always gave me a stomache ache.  It should be forbidden for kids (and adults) in my opinion.

The problems with regular cake

Traditional birthday cakes from a box mix, or a store, are made with

  • processed white flour,
  • white sugar,
  • processed oils
  • artificial flavours
  • no fibre
  • chemicals
  • preservatives

Store made white flour cakes are essentially candy and a chemical mess, and are terrible for you

Often at work I would take a piece of store bought cake for a co-worker’s birthday and after a couple bites secretly throw it in the garbage because it just did not taste like real food to me.

 
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Why you should make this whole foods vegan cake recipe

It is easy! Only takes 1 hour and uses 11 common ingredients including frosting.

It is filled with fibre.

Most importantly it looks wonderful, it’s huge, it tastes moist, chocolatey and delicious, it is fluffier than other vegan cakes, and it is going to make the people you love healthier and feel great when they eat it.

This cake will not make you fat.  Yes there is sugar in it, but, did you know?  Fiber (like in whole wheat flour and zucchini) prevents sugar crashes because it slows digestion.

Fiber is going to fill you up before you can eat too many calories.

You can eat a piece of this cake a day (until it is gone) as a healthy snack – no guilt.

Do you have a special someone with a birthday in the near future?

This is the recipe for him or her.

No stomach ache, no fat, no clogged arteries, fight cancer, lose weight.

It is a moist, fluffy, decadent chocolate, light oil free cake that is going to make you healthier when you eat it!

 Feel great tomorrow.   Eat this cake today!

It was very hard to get pictures of my vegan cake because my family cut, served and devoured it so quickly.

These pictures are from the next day, the icing started to get a bit wet, but it holds up deliciously well.

I kept it on the counter under a cake lid, and it looked and tasted delicious for the 4 days the cake lasted – until it was all eaten up.

 

Image of rich chocolate vegan cake, great for birthday parties, so healthy and fat-free.

My daughter is excited to share this vegan birthday cake with her friends.

She asked me if I could make another vegan chocolate cake, for her to take to school for her birthday in June.  Her school has a healthy snacks only policy, and I am sure I can convince her teacher that this cake meets their criteria.  Plus her teacher is lactose intolerant so this will be great for him!

She is proud that she will be able to bring a delicious and healthy whole wheat, vegan, fat free cake to grade 4 for her 10th birthday.

 

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Tall Vegan Chocolate Zucchini Layer Cake with Vegan Frosting Filling - Whole Wheat, No Oil

Course: Dessert
Cuisine: American, Vegan, Whole Foods
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 22 pieces
Calories: 282 kcal
Author: Jeanette Whitten

Makes one frosted 9” diameter 29" circumference two layer cake with chocolate icing filling.  

Serves:  22 pieces that are each 1 1/4 inch wide.

Ingredients

Cake Ingredients

  • 1 cup soy milk or other non-dairy milk. Recommend chocolate flavoured, for extra decadence, but plain will work too.
  • 1.5 cups aquafaba* 2 cans of liquid from black beans - save the beans for another recipe
  • 2 cups brown sugar
  • 1 Tablespoon vanilla extract
  • 4 cups zucchini shredded - two medium zucchini
  • 3 cups whole wheat flour my flour says “best for bread”
  • 1.5 cups cocoa powder unsweetened
  • 4 teaspoons baking soda
  • 1 teaspoon salt

Frosting Ingredients

  • 1 cup chocolate chips dairy free
  • 1/3 cup soy milk or other non dairy milk, soy is especially creamy and is lower fat than coconut milk. Use Chocolate flavoured milk for extra decadence.
  • 3 cups icing sugar

Instructions

Cake

  1. Preheat oven to 350° F (175° C). Lightly spray two 9” round cake pans.

  2. In a large bowl, whisk together the non-dairy milk, aquafaba, brown sugar and vanilla.

  3. Shred zucchini in a food processor or with a grater.

    shredded zucchini
  4. Stir in the shredded zucchini. I used a spiralizer to make 2 cups of zucchini, which I then quickly chopped into small pieces, and then a small food processor to make the other 2 cups. I wanted some zucchini wetter and some more dry.  You could food process all the zucchini instead.

  5. In a separate bowl, mix the whole wheat flour, cocoa powder, baking soda and salt and then add to the zucchini mixture, stirring until completely combined.

    vegan chocolate zucchini cake batter
  6. Pour evenly into the two cake pans.

  7. Bake for 40-45 minutes or until a toothpick inserted in center comes out clean.
  8. The cakes should rise nicely.

  9. Let cool completely. Run a knife around the pans and turn upside down onto a cooling rack or towel.
    Vegan Whole Wheat Aquafaba Oil-free Chocolate Birthday Cake

Frosting Instructions

  1. While cake is cooling, make the frosting by putting the chocolate chips and non-dairy chocolate milk like soy in a microwave safe glass bowl and microwaving in 15 second increments until chocolate is gooey but not a liquid. Add the icing sugar 1 cup at a time.

  2. Stir frosting with a fork or whisk until it is completely smooth.

    Add additional non-dairy chocolate milk one tablespoon at a time if required to reach smooth and desired spreading consistency.

  3. Once cake has cooled, generously spread warm frosting on the bottom layer to get a nice thick middle layer of icing. I put the first cake upside down and the 2nd right side up so the two flat bottoms meet in the middle.  Place the 2nd layer of chocolate cake on the 1st and spread the chocolate frosting over the top and sides.

    Chocolate vegan Birthday Cake wfpb
  4. The frosting spreads easily when it is warm, and then cools and stays in place.  Microwave for 10 seconds if it becomes too thick to spread.  This picture is from the next day... after sitting on the counter under a cake lid.   Frosting is still holding up well!

    Healthy Vegan Chocolate Cake Double Layer aquafaba

Recipe Notes

*Aquafaba is the liquid in a can of beans, for example chickpeas or cannelloni beans, or the cooking liquid from making your own beans.  I used black beans for this cake because I wanted a dark colour.

Serving Suggestions

Birthday candles!!  Party hats!!  Family and Friends!!  A glass of non-dairy milk!!

 

 

Nutrition Facts
Tall Vegan Chocolate Zucchini Layer Cake with Vegan Frosting Filling - Whole Wheat, No Oil
Amount Per Serving (1 1/4 inch piece includes frosting)
Calories 282 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 326mg 14%
Potassium 251mg 7%
Total Carbohydrates 63g 21%
Dietary Fiber 4g 16%
Sugars 47g
Protein 4g 8%
Vitamin A 1.8%
Vitamin C 5%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Inspiration for this recipe

http://www.veganbaking.net/articles/guides/how-to-veganize-a-cake-recipe

Jenny Dunklee | The Lazy Vegan Baker http://www.thelazyveganbaker.com/2016/06/02/chocolate-zucchini-cake/

https://www.bigoven.com/recipe/no-egg-chocolate-zucchini-cake/166772

https://www.vegansociety.com/resources/recipes/cakes-desserts/raspberry-chocolate-cake

 

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Funny vegan meme - I will find the ingredients used in your non vegan dish, and I will veganize it. Based on the movie Taken.

Cream of Cauliflower and Potato Soup (with Tofu)

EASY, DAIRY-FREE CREAM OF CAULIFLOWER soup WITH SILKEN TOFU AND POTATOES. Make in 45 MIN. Healthy vegan dinner, without oil. Whole foods, plant based, so nutritious!

Chocolate Banana Green Smoothie

DELICIOUS, vegan, HEALTHY, sugar-free, DAIRY-FREE, smoothie recipe with COCOA POWDER, banana, dates, spinach, pineapple and soy milk or almond milk or other non-dairy milk. Cocoa powder is full of antioxidants and is iron rich.

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Turn a classic Thanksgiving green beans side dish, into a delicious low-fat dairy-free whole-foods vegan dish, with lentil gravy, crispy homemade croutons and perfectly cooked green beans.

Green Tomatoes Chickpea Avocado Edamame Rice Salad

Mix Avocado, Fresh Green Tomatoes, Chickpeas, and Edamame Beans for a Creamy Vegan Spread, or Rice Quinoa Salad Bowl. Whole-foods plant-based green goddess recipe. No-oil needed, it’s fat-free but full of natural omega fats to keep your body glowing.

*Sweet* Sweet Potato Fries – wfpb no-oil

People think you need to coat OVEN FRIES in oil, but THEY DON’T KNOW… try this recipe and you will learn better.  Moist heat escapes and ACTIVATES the seasonings, your fries will be CRISPY, oil-free and full of HEALTHY LOW CALORIE FLAVOUR.

Easy Crustless Tofu Quiche (Whole Foods Vegan)

REAL VEGANS EAT QUICHE! EASY eggless, dairy-free, baked, vegan brunch, breakfast or dinner casserole. Firm tofu as a vegan egg substitute, best healthy no crust, oil-free, egg-free, whole foods quiche, smells and looks and tastes wonderful.

Garam Masala Baked Acorn Squash – Stuffed With Cranberry Rice

Deliciously complex, tasty, healthy baked, stuffed acorn squash. Cranberry rice and spinach stuffing, Garam Masala East Indian dessert peppery spice. UNIQUE!

Tahini Roasted Broccoli – Whole-Foods Plant-Based

Toss broccoli in a vegan and gluten-free mixture of tahini, lemon juice, minced garlic, soy sauce, and pepper, then bake for 10 minutes.  
It’s crispy and creamy at the same time.  

Gorgeous Vegan Gravy

This smooth, brown, fast, fat-free lentil based vegan gravy reminds us of Thanksgiving dinners, stuffing, and good times at family gatherings. A traditional brown gravy colour, with savoury flavour. Ready in 10 minutes, in the microwave.

Creamy Coleslaw Vinaigrette Salad Dressing

This dairy-free no-oil healthy dressing will make your vegan coleslaw shine!  With dates, tofu, rice vinegar, lemon and pecans it is also going to keep you from getting hungry.

BEST SLOW COOKER CHILI for a CROWD

This SMOKY VEGAN CHILI recipe LOOKS LIKE IT HAS MEAT, but tastes even better. TAKE THIS TO A PARTY, it is so good, with the best chili spices recipe.

Wonderful White Bean and Walnut Sauce with Linguine and Asparagus

If you would like to have a DAIRY-FREE VEGAN WHITE SAUCE for your PASTA, or maybe you are trying to LOSE WEIGHT – here is a WHITE BEAN PESTO SAUCE, it’s a HEALTHY WHOLE-FOOD PLANT-BASED, CREAMY, FAT-FREE recipe.

Satisfying Split-Pea Soup

With PERFECT SEASONINGS, potatoes, barley, and carrots it’s a SO GOOD, fat-free VEGAN SPLIT-PEA SOUP. Better than what you ate as a child! Full of IRON AND VITAMIN A, HEALTHY WHOLE-FOOD PLANT-BASED recipe, LOSE WEIGHT, feel and LOOK FANTASTIC.

Healthy No-Oil Vegan Mayonnaise – Salad Dressing and Dip Substitute

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Vegan Lasagna – Tofu & Spinach, Whole Foods Plant Based

Healthy simple vegan whole-foods plant-based lasagna that kids and families love, with no-oil, it uses tofu and spinach as a quick and easy ricotta cheese substitute.

Epicure Healthy Tofu Pad Thai (Whole Foods Vegan)

Dinner in 20 minutes. A fast oil free, whole foods vegan Pad Thai recipe with tofu, noodles, and a homemade sriracha sauce, using Epicure Spice mixes. Easy healthy plant-based fat free meal.

Butternut Squash Apple Galette – Whole-Foods Plant-Based

Whole-foods plant-based Butternut Squash Galette with no-oil. Whole-wheat pastry made with almond flour. Delicious creamy tofu filling with sage, fennel, and apple.

Indian Palak Paneer (Spinach, Tofu and Eggplant) Side Dish

15 min easy AWESOME healthy Indian SPINACH side dish recipe using FROZEN OR FRESH, fast FAT-FREE vegan dinner idea, DAIRY-FREE, tofu paneer substitute/replacement, cook eggplant, tasty onion, fresh tomato, garlic, ginger, SPICES. Serve meal with rice or potatoes.

Easy Vegan Chocolate Bean Brownies (Oil Free with Dates)

Easy, moist, fudgy, VEGAN, whole-foods, gluten-free, BEAN brownies. Use white beans, cocoa powder, blended oats, dates, and fruit, in a food-processor, for perfect, chocolate, healthy, rich, brownies everyone will love. FAT-FREE, HIGH FIBER, HEALTHY, DAIRY-FREE, EGG-FREE, AWESOME!

Whole Weekend Waffles

It’s EASY to make VEGAN WAFFLES from a box mix. Follow these simple steps to healthy whole grain dairy-free and egg-free waffles.

Bok Choy Silken Tofu Noodle Soup (Source of Calcium!)

Bok choy, tofu, carrots, spaghettini noodles, and ginger combined, make an easy, quick, simple, and healthy hearty vegan soup recipe for dinner.

Fiery Vegan Mayo Sauce, No Oil

DELICIOUS VEGANSAUCE. SPICY CHIPOTLE OIL-FREE VEGAN MAYO! Spicy, smoky, dairy-free, eggless, egg-free, chipotle, HEALTHY, fat-free vegan mayo recipe.

Vegan Asparagus Black Bean and Roasted Sweet Potato Salad – No Oil, 30 Minute Dinner

Ready in 30 minutes, this colourful, healthy, vegan dinner salad has roasted sweet potatoes, regular potatoes, asparagus, black beans and a tangy lemon, dijon, green onion, dill dressing. It is a complete meal and will leave you and your loved ones feeling satisfied and full of energy to be your healthy best.

Vegan Parmesan Cheese

Fast and easy delicious vegan parmesan cheese replacement uses nuts, garlic, and nutritional yeast. It is the best dairy-free, and lactose-free cheese sprinkle substitute I have found.

Lovely Lentil and Brown Rice Soup

Vegan lentil and brown rice soup with tomatoes, basil, oregano, onion, garlic, thyme, and zucchini. So easy to make, and clean up, a one pot meal. Aromatic and delicious blend of complex flavours in a hearty and satisfying comforting soup.

Green Vegetable Medley Pasta Soup (Dad’s Soup)

Our family’s FAVOURITE VEGAN green vegetable medley DINNER SOUP with PASTA, a wonderful meal soup – combination of green peppers, zucchini, SPINACH, corn and black beans, with basil and oregano, in a hearty, whole foods, no oil, vegetarian dinner soup. Fat free.

Sweet Zing Orange Thyme Dressing

Healthy OIL-FREE vegan dressing with a SWEET ZING from green onions, apples, and dried cranberries. AWESOME on quinoa and lentils pilaff, and is delicious on BRUSSELS SPROUTS.

Lazy Vegan Frittata with Spinach, Tofu, Potatoes, and Chickpeas

HEALTHY VEGAN COMFORT FOOD. Vegan Lazy Frittata – Potatoes, Chickpeas, Tofu, Spinach, Peas, Mushrooms – combined in a OIL-FREE creamy mess that is satisfying, NUTRITIOUS, and delicious. FAST vegan meal – dinner recipe is 30 minutes to make.

Zesty Caesar Salad With Croutons – No Oil

HEALTHY FAT-FREE EASY VEGAN CAESAR SALAD with croutons. The ZESTY garlic, and BRIGHT lemon FLAVOURS SHINE in this RECIPE, that is what makes Caesar dressing taste awesome.  GARLIC AND LEMON!

Brussels Sprouts, Quinoa and Lentil Pilaf – Orange Cranberry Apple Sauce

Easy Vegan Quinoa and Lentil Pilaf with Brussels Sprouts and Orange Apple...

Creamy Tofu Pasta Sauce with Garlic, Zucchini & Tomato

FAST, CREAMY, DAIRY-FREE tofu pasta sauce recipe, with soft silken tofu as a milk substitute to make a high protein, nut free, low fat and tasty zucchini, tomato penne pasta sauce.

FAST No-Rise Healthy Whole Wheat Pizza Dough (oil-free vegan)

Make FAST, FAT-FREE, WHOLE WHEAT FLOUR, HEALTHY, NO-RISE, VEGAN PIZZA DOUGH, in your food processor. Perfect, crispy and soft. Roll out, place toppings, and bake in 10 minutes. Fat-free, healthy, moist, no-oil, THE BEST. KIDS LOVE THIS CRUST!

Ginger Pear Fruit Crisp – Whole-Foods Plant-Based

Pears make a delicious healthy vegan fruit crumble when baked with oats, almond flour and ground cashews. Try this TASTY whole-foods plant-based kid friendly fat-free no-oil recipe with a ginger lemon twist!

Fiery Maple Sweet Potato Bowl, No Oil

COLORFUL sweet potatoes, MAPLE CHIPOTLE chickpeas or tofu, EARTHY mushrooms, VIBRANT greens, CREAMY avocado and a FIERY sauce makes for a SPICY and HEALTHFUL VEGAN MEAL BOWL IDEA!

Super Summer-Time Pasta Salad

Fast HEALTHY best vegan fat-free PASTA SALAD with BLACK BEANS, corn, green onions, tomatoes, frozen peas and BLACK OLIVES. Low calorie, high vitamin C, HIGH IRON, so GOOD FOR YOU! Families and KIDS love to eat this whole-foods plant-based (wfpb) quick meal.

Meatless Marinara Sauce With Protein

Healthy Vegan Italian Tomato Pasta Sauce with Whole-Foods Plant-Based Protein and No-Oil. Modernize your marinara by using lentils and chickpeas in a no-oil meatless version that replaces traditional spaghetti sauce.

Healthy Aqua Faba Vegan Chocolate Birthday Cake: Fat-Free, Whole Wheat

PLANT-BASED WHOLE-FOODS! Tall, light and fluffy, awesome and delicious, oil-free, CHOCOLATE layer cake, with a vegan frosting filling. Uses whole-wheat flour and zucchini, low-fat, dairy-free, perfect for birthdays, KIDS LOVE THIS CAKE, tasty and moist. wfpb

Anti-Inflammation Smoothie – Ginger and Turmeric

Ginger and turmeric have demonstrated significant impacts on reducing pain and inflammation in multiple studies, try them in a vegan green smoothie!

Cool as a Cucumber Vegan Tzatziki – Fat-Free

Use Tofu and apple cider vinegar as a YOGURT SUBSTITUTE to make a dairy-free, no-oil, fat-free, healthy vegan dill and cucumber Greek Tzatziki dip that is refreshing and delicious.

Italian Cornmeal Zucchini Polenta – 20 minutes

Mmmmmm, a bag of cornmeal, a zucchini, oregano, rosemary, and salt and pepper turn into a filling, stick to your ribs, healthy vegan comfort food, tasty polenta plant-based, no-oil, side-dish, so fast, quick, and easy, and tastes wonderful. Best fast vegan dinner side-dish idea!

Irresistible Peanut Butter Cookies

PERFECT LITTLE CROWD PLEASERS, vegan and gluten free oat cookies, but packed with BIG PEANUT BUTTER FLAVOUR! Healthy, no-oil, fat-free, whole-foods plant-based easy fast coconut sugar.

Cranberry Apple Coleslaw

Apples, carrots, celery, cranberries, and cabbage are beautiful to look at and are a wonderful combination as well. Making coleslaw in the food processor is so fast and easy.

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