Happy Halloween everyone!

While I continue in production mode prepping a spooky couples Halloween dinner for my Mister, I thought I'd share a favourite recipe.

Dry Ingredients:

• 2 cups whole wheat flour
• 1 cup unbleached flour
• 1 cup brown sugar
• 1 cup natural sugar
• 6 tbsp cocoa powder
• 2 tbsp instant coffee
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt

Wet Ingredients:

• 2 cups unflavoured rice milk
• 3/4 cup unsweetened apple sauce
• 1/4 cup vegetable oil
• 2 tbsp vinegar
• 2 tsp vanilla bean paste

Directions:

1. Prep your baking dish (muffin tins, bundt pan etc) by greasing using vegan margarine or lining with non-stick parchment cups (but not regular liners).
2. In a large bowl, sift together dry ingredients making sure to break down any clumps of coffee, cocoa or brown sugar. In a separate bowl, mix together the wet ingredients. Add wet to dry and mix using a hand mixer. Don't mix together until you're ready to scoop/pour into your baking pan. The mixture will start to leaven right away and waiting too long will lead to a deflated chocolate batter.
3. Bake mini cupcakes for about ten minutes, full sized cupcakes for 18-20, and a bundt cake for about 40 minutes or until a toothpick/skewer comes out clean with a touch of crumble. As with most recipes, over or undercooking leads to sad baked goods. Also, as is my norm, I forget to note how long things take and could be wrong, so watch these things like babies!
4. Top with your favourite icing! I chose death-by-chocolate with a simple vegan chocolate buttercream and a sprinkling of cookie crumbs.

Then I played with toppers, like our free printables available here, and a simple ghosty made using a foam sticker.


This recipe is a new family favourite and a must-have for my vegan brother. Try it out! It's easy, delicious, and can be loved by herbivores and omnivores alike! Share the vegan love this Halloween!

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