Janette's Vegan Chocolate Cake

Chocolate is extremely healthy. Those are my favorite words to say to myself when sampling a delicious moist cake such as this one. Enjoy a slice this weekend!

Vegan Chocolate Cake

This recipe yields either 12 cupcakes, or 3 six-inch diameter cakes. The nutrition facts can be found at Calorie Count.

Preheat oven to 350 degrees Fahrenheit. (I used a convection oven.)

Dry Ingredients:

Mix the following dry ingredients in a bowl:
3/4 cup white whole wheat flour (I use King Arthur brand.)
1/2 cup Ghirardelli brownie mix (Well, I wasn't about to throw it away!)
2 Tablespoons corn starch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/3 cup natural Demerara sugar
1/2 cup Ghirardelli semi-sweet chocolate chips

Wet Ingredients:

Mix the following wet ingredients in a separate bowl:
1 cup almond milk
1 teaspoon apple cider vinegar
1/4 cup extra virgin olive oil
2 teaspoons maple flavor Agave nectar, or 2 teaspoons Vanilla extract (I used the maple flavor Agave nectar)
1/2 teaspoon almond extract

Directions:

Combine wet and dry ingredients and pour immediately into prepared cake pans, or a muffin pan with 12 cupcake papers. It will take approximately 20 to 25 minutes for cupcakes, and 30 to 35 minutes for cakes. Insert a toothpick in the middle to make sure they are done. Do not try to turn them out of the cake pans and put them on a cooling rack, unless you want a disaster. Allow to cool slightly before cutting. They taste wonderful when the chocolate chips are still melted!

Janette's White Bean Dip

The nutrition facts for this delicious dip can be found at Calorie Count!

White Bean Dip

Ingredients:

2 cans cannellini beans, rinsed and drained (or 3 cups freshly cooked beans)
1 Tablespoon chopped garlic
1/4 cup chopped onion
2 Tablespoons chopped fresh Italian parsley (or Cilantro)
1 lemon--juiced (about 1.5 to 2 Tablespoons of juice)
2 Tablespoons extra virgin olive oil (more or less--to taste)
salt--to taste
Cayenne--to taste (optional)

Directions:

Saute the garlic and onion. Blend all ingredients in a food processor. Serve with pita chips, tortilla chips, crackers, or fresh vegetables.

Janette's Vegan Granola

The nutrition facts for this simple and delicious vegan granola can be found at Calorie Count!

Vegan Granola

Ingredients:

3 cups old fashioned oats
1/2 cup chopped (or slivered) almonds
1 teaspoon ground cinnamon
3 tablespoons molasses
1 tablespoon light olive oil
1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.

Mix all ingredients in a large bowl, making sure they are well-blended.

Spread mixture evenly on the parchment paper. Bake until golden brown, which will take about 25 to 30 minutes.

Take the granola out of the oven every 5 to 6 minutes and stir.

Allow the granola to cool completely and store in an airtight container. (I simply lifted the edges of the parchment paper and put the entire thing in a container.)

Notes:

If you are not vegan, you may consider substituting honey for molasses.

Consider adding your favorite dried fruit to the mix when it is cool.