a vegan couple: eating; running; living–minimally.

Tag: vegan dessert

Banana Brownies w/ Chocolate Avocado Frosting

2013-09-15 16.43.29

Often times ideas come to you based on the random crap that you find laying around your cupboards. In this case we had bought a number of bananas that ripened really quickly—what to do with them? Brownies! We worked off of the Banana Brownie recipe found here and then substituted an adapted version of the Chocolate Avocado Frosting recipe found here. What you have is deliciously moist banana brownie with a delicate chocolate frosting…made from freakin’ avocados! Just be sure you refrigerate these guys; in too hot weather they will get moldy real quick.


For the bars:

  • 1 1/2 C. sugar
  • 1 C. cashew cream
  • 1/2 C. vegan butter, softened
  • 2-3 tsp Ener-G Egg Replacer, mixed thoroughly in four (4) tbsp of warm water, OR other replacement for two eggs
  • 1-3/4 C. (3 to 4) ripe bananas, mashed
  • 2 tsp vanilla extract
  • 2 C. flour
  • 1 tsp baking soda
  • 3/4 tsp salt

For the Frosting

  • 1 1/2 C. avocado, cubed
  • 1/3 C. oil (we used veggie, but coconut works great too)
  • 1 C powdered sugar
  • 1/4 tsp salt
  • 1/8 tsp vanilla extract
  • 1/4-1/3 C. chocolate powder

The How To

  1. Heat oven to 375F. Oil a 13×9-inch pan. Using a stand mixture (or in a large bowl), beat together sugar, cashew cream, vegan butter, and egg replacer until creamy. Add the bananas and vanilla extract, blending until smooth. Add flour, baking soda, salt, and blend for one minute.
  2. Spread the batter in the pan and bake 25 to 30 minutes, or until a tooth pick comes out clean.
  3. For the frosting, begin by combining all ingredients except the powdered sugar and chocolate powder in a blender or food processor—blend until smooth. Once the mixture has a silky consistency slowly add in the dry components. Continue blending until everything is combined.
  4. Place the frosting in fridge to chill.
  5. Once the brownies are done let them cool; then frost ’em.
  6. Eat. Lots. Of. Them.

Self Frosting Peanut Butter Cupcakes

Photo Jun 23, 10 28 41 AM

I was looking for a dessert to surprise Jon with when he got home from work.  We had some applesauce in the fridge, so these were perfect for using that up, also Jon loves peanut butter so I knew this would be well received.  I got this off Pinterest, and I think the blog that it came from, might have gotten them from a cookbook, so sorry to the original author, I don’t know who you are.  I have adapted the recipe from the original, it appears below as I made it.  These are now one of our favorites, as the cake isn’t overly sweet, and the “self-frosting” is both time saving and super delicious and it stays fudgey days after baking.


For the Cupcake batter:

  • 2/3 C. plain soymilk
  • 1 tsp apple cider vinegar
  • 1/2 C. granulated sugar
  • 1/2 C. dark brown sugar
  • 2 tbsp ground flax
  • 1/4 C. water
  • 1/2 C. creamy peanut butter
  • 1/2 C. unsweetened applesauce
  • 1/2 tsp vanilla extract
  • 1 1/2 C. all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

For the Chocolate Peanut Butter Frosting:

  • 1/2 C. creamy peanut butter
  • 1/4 C. cocoa powder
  • 2/3 C. confectioners sugar
  • 1/4 C. plain soymilk


The How To

  1. Preheat your oven to 350 degrees F (175 degrees C) and line one dozen muffin tins with cupcake papers.
  2. In your stand mixer, combine the soymilk and vinegar, and let sit for a few minutes before whisking vigorously until frothy. Mix in both sugars. Mix ground flax with the water. Stir the flax mixture, peanut butter, applesauce, and vanilla into your mixer, and beat until thoroughly combined. In a separate bowl, add the flour, baking powder, baking soda, and salt. Slowly stir these dry ingredients into the batter. Mix until there are no more lumps, but be careful not to mix more than necessary.
  3. In a separate bowl combine all of the ingredients for the frosting, and whisk until completely smooth. Set aside.
  4. Divide your batter equally between the prepared muffin tins. Drop a dollop of frosting into each cup of raw batter, and swirl it around with a toothpick, covering the entire top. Bake for 20 to 25 minutes, until a toothpick inserted into a cupcake comes out clean. When testing for doneness, be sure to find a spot that is free from frosting, as it may cause the toothpick to appear wet, even if the cupcakes are ready. Let the cupcakes cool inside the tins for at least 10 to 15 minutes. You can either let them cool the rest of the way on a wire rack or eat warm!


Makes 12 cupcakes.

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