Easy bakery style chocolate chip banana muffins are moist and delicious, require no mixer and just one bowl, happen to be vegan, and, naturally sweetened with coconut sugar, are a healthier breakfast treat.
Muffins might be the thing I bake the most.
And more often than not, they’ve got banana in them, because I’m guilty of having overripe bananas on the counter more than I’d like to admit.
They languish, dark and bespeckled, begging to be turned into banana muffins or bread (instead of packed away in the freezer for morning smoothies), and I’m all too happy to oblige.
A decadent olive oil chocolate snack cake, that you would never believe was also vegan! It comes together in one bowl and is topped with vegan chocolate buttercream and rainbow sprinkles. A birthday cake – or any day cake – that anyone can enjoy!
Hello, chocolate snack cake. As in, cake just for the sake of cake. Sprinkles, sure, but no special occasion required. What a wonderfully delicious concept! 😍
This extra chocolate-y cake, with a deep dark cocoa base and swirls of luscious chocolate buttercream frosting, is perfect for last minute cravings. It’s quick to whip up – just one bowl in this case, okay, and maybe another one for the frosting – but super easy, and surprisingly – completely vegan.
A rich and decadent chocolate spice cake with a flavorful ginger buttercream frosting. Three layers all decked out for the holidays with iced gingerbread cookie decorations and sugar-dusted fresh rosemary Christmas trees!
This holiday chocolate spice cake is kind of my grown-up version of decorating a gingerbread house. It’s fun and festive, with three layers of generously spiced chocolate cake, a fresh and flavorful ginger buttercream frosting, and iced gingerbread cookie toppers.
And, unlike most gingerbread houses – sturdy, and spackled, and I suppose technically edible – you’ll actually want to eat this when you’re done!
No, devour. Because this chocolate cake is rich, and moist, and full of all the flavors of gingerbread and the holidays – cinnamon, cloves, fresh and dried ginger, molasses, vanilla, and cocoa.
We could just stop there and all be very happy, but then we’d be leaving off what might be my favorite element, the ginger buttercream. It’s incredibly ginger-y and oh, so delicious, and I currently want to slather it on every sweet treat I bake.