ENLIGHTEN SMOOTHIE BOWL

smoothie mix

 1 1/2 cups berry mix or frozen fruit mix of choice

 1 1/2 fresh banana (use the other half sliced on top)
 2 tablespoons almond or natural peanut butter or 1 scoop vegan protein powder, optional 
 1/2 cup water
 3 - 4 ice cubes
some optional toppings
 granola
 coconut
 cacao nibs
 natural nut butters (almond, peanut, etc.)
 banana
 blueberries
 strawberries
 grapes
 kiwi
 goji berries
 hemp hearts 
 chia seeds
 pomegranate seeds
 almonds
 pumpkin seeds

In blender, place berry mix, banana, nut butter, water and ice cubes. Blend until thick and
creamy. Pour into serving dish and top with whatever toppings you like.

Serves one.

Notes:

If using frozen bananas, omit the ice cubes and add 1/4 cup of water.

Add extra water as needed once blended. If using protein powder you may find you need a little
extra.

Adding nuts and seeds as part of your toppings will add extra protein.
 INGREDIENTS
 1 tbsp whole raw flax or chia seeds, do not use pre-ground
 3 tbsp water
YOU WILL ALSO NEED
 Spice grinder or mortar and pestle, fine mesh strainer (optional)
Total Time: 15 Minutes
Servings: Equals 1 egg
Kosher Key: Pareve
This recipe requires just 1 bowl, simple ingredients and comes together in about 1
hour. A cake in one bowl in one hour? Yes, dreams do come true.

Speaking of dreams coming true, check out this vegan cream cheese frosting! Just 4
ingredients and you have a luxurious, creamy frosting that takes this cake to the next
level.
This cake is my new fall and winter favorite. It’s:

Hearty
Rustic
Gingerbread-infused
Perfectly sweet
Moist
Tender
Subtly spiced
Simple
Shareable
And altogether perfect

Might I suggest this cake for holiday gatherings? Your friends will love you forever.

Because of its healthier ingredients, I would even argue it could be an acceptable

brunch item (yes, I went there). Or, if you’re like John and me, enjoy a slice in the
afternoon with hot tea.
If you make this cake, please let us know! Leave a comment or take a picture and
tag it#minimalistbaker on Instagram! We love seeing our recipes come to life in your
kitchens.

Cheers, friends!
 4.8 from 18reviews
1 BOWL APPLE GINGERBREAD CAKE

 
PRINT
PREP TIME
25 mins
COOK TIME
35 mins
TOTAL TIME
1 hour
 
A hearty, 1-bowl vegan apple cake infused with gingerbread flavors and rolled oats. A healthier cake perfect for
holiday gatherings and cozy afternoons alongside tea.
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Vegan
Serves: 10

INGREDIENTS
CAKE
 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
 1/4 cup organic cane sugar
 1/3 cup brown sugar
 3 Tbsp molasses
 3/4 tsp vanilla extract
 1/2 cup grape seed oil (or sub canola, olive or melted coconut with varied results)
 1 1/4 cup grated apple, loosely packed (~3 apples, a mix of sweet + tart)
 1 1/2 cups unsweetened almond milk (sub up to 1/2 cup with water)
 1/2 tsp salt
 1 tsp baking powder
 1 1/2 tsp baking soda
 1/2 tsp ground ginger
 1 1/4 tsp ground cinnamon
 1 1/2 cups Bob’s Red Mill Whole Wheat Flour
 1/2 cup rolled oats
CREAM CHEESE FROSTING
 1/2 cup vegan cream cheese, softened (such as Tofutti or Trader Joe’s brand)
 1/3 cup vegan butter, softened (such as Earth Balance | butter sticks are best, not the spreadable tub)
 2 1/2 - 3 cups powdered sugar
 1/2 cup flour (this is optional for thickening | alternatively sub more powdered sugar)
 1 cup chopped pecans for topping (optional)
INSTRUCTIONS
1. Preheat oven to 325 degrees F and butter two round cake pans, or an 8x8 baking dish. Add flour to
coat, then shake out excess and set aside.
2. In a large mixing bowl, prepare flax eggs by mixing flaxseed and water and let rest.
3. Core apples (no need to peel) and grate. I recommend a mix of finely grated, and coarsely grated. Place
grated apple on a clean dish towel and gently squeeze to remove about half of the juice. Set aside. (P.S.
you should totally drink that apple juice.)
4. To the flax egg, add sugars, molasses, oil, vanilla, almond milk, grated apples, and whisk.
5. Set a sifter over something to catch fall out and add dry ingredients in this order: 1 cup whole wheat
flour, baking soda, baking powder, salt, ginger, cinnamon, remaining 1/2 cup whole wheat flour. Stir gently
with a spoon, then sift over wet ingredients and stir to combine, being careful not to over mix).
6. Lastly, add oats and stir again to combine, being careful not to over mix. The batter should be thick but
pourable. If it appears too thick, add a bit more almond milk to thin and stir.
7. Pour batter into prepared cake pan(s). If you're dividing between two pans, it may look like there’s not
enough batter but there is! Spread it in an even layer and it will rise while baking.
8. Bake for about 30-35 minutes if using 2 round cake pans, or about 40-50 minutes for an 8x8. A
toothpick inserted into the center should come out clean and the edges should be visibly browned. Remove
from oven and set out on counter to cool completely.
9. While the cake is cooling, prepare frosting. To the same mixing bowl (rinsed clean), add softened cream
cheese, softened butter and beat or whisk vigorously to combine. Then add powdered sugar in 1/2 cup
increments until thick and spreadable.
10. Add flour at the end to thicken (optional - or just more powdered sugar). You want this frosting to be
pretty thick so it won’t slide off the cake, so keep adding flour and/or powdered sugar until it reaches the
right consistency.
11. Once the cake is completely cooled, add 1/3 of the frosting to the top of the bottom layer and spread
into an even layer. Then add the top layer of cake and frost generously with remaining frosting, coating
sides last. Add crushed pecans on the edges (optional), slice and serve.
12. The cake should be stored covered in the fridge for optimal freshness, and should keep for 3-4 days.
Move to the freezer after that, and thaw at room temp before serving.
 4.7 from 266reviews
VEGAN GLUTEN FREE BLACK BEAN BROWNIES

 
PRINT
PREP TIME
5 mins
COOK TIME
25 mins
TOTAL TIME
30 mins
 
Black bean brownies that are vegan, gluten free, and require just one bowl and about 30 minutes to prepare!
Healthy, easy and delicious - the best kind of dessert.
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Vegan, Gluten Free Brownies
Serves: 12

INGREDIENTS
 1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
 2 large flax eggs
 3 T coconut oil, melted (or sub other oil of choice)
 3/4 cup cocoa powder (the higher quality the better)
 1/4 tsp sea salt
 1 tsp pure vanilla extract
 heaping 1/2 cup raw sugar, slightly ground or pulsed in a food processor or coffee grinder for refined
texture
 1 1/2 tsp baking powder
 Optional toppings: crush walnuts, pecans or semisweet chocolate chips
INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Lightly grease a 12-slot standard size muffin pan (not mini). Make sure you've rinsed and thoroughly
drained your black beans at this point.
3. Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times
and then let rest for a few minutes.
4. Add remaining ingredients (besides walnuts or other toppings) and puree - about 3 minutes - scraping
down sides as needed. You want it pretty smooth.
5. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less
thick than chocolate frosting but nowhere close to runny.
6. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
7. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
8. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found
mine took about 25.
9. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so
remove gently with a fork. The insides are meant to be very fudgy, so don't be concerned if they seem too
moist - that's the point. Plus, they're vegan so it doesn't really matter.
10. Store in an airtight container for up to a few days. Refrigerate to keep longer.
 This Half Baked Cake is three layers of rich fudge brownie with gobs of chocolate
chip cookie dough running through it all filled & topped with cookie dough frosting
and adorned with mini chocolate chips.

Serves: 1 3 layer 8-inch cake

Ingredients
Chocolate Chip Cookie Dough

 1½ cups flour
 ¼ tsp baking soda
 ¼ tsp salt
 8 Tbsp unsalted butter, melted
 ½ cup packed brown sugar
 ¼ cup sugar
 ¼ cup milk
 1 Tbsp vanilla extract
 ¾ cup mini chocolate chips
Fudge Brownie Cake

 1½ cups unsalted butter, sliced

 6oz unsweetened baker’s chocolate, chopped
 1 cup light brown sugar, lightly packed
 2 cups sugar
 5 large eggs
 1 Tbsp vanilla extract
 1½ cups flour
 ¾ tsp salt
 ½ tsp baking soda
Cookie Dough Frosting

 36 Tbsp (4.5 sticks or 2¼ cups) unsalted butter, room temperature

 1½ cups light brown sugar, loose - not packed
 5-6 cups powdered sugar, sifted
 1 Tbsp vanilla extract
 1½ cups flour
 ¼ + 2 Tbsp cup heavy cream
 ½ tsp salt
 mini & regular chocolate chips to garnish
Instructions
Chocolate Chip Cookie Dough

1. In a small bowl, sift together the flour, baking soda and salt.
2. In a medium bowl, whisk together the butter, sugars, milk and vanilla until
smooth.
3. Whisk in the dry ingredients.
4. Add the mini chocolate chips and fold together.
5. Cover and freeze 30 minutes or until firm.
Fudge Brownie Cake

1. Preheat oven to 350 F degrees. Grease 3 8in cake pans, line with parchment
paper, grease again then flour.
2. In a large sauce pan over medium-high heat, melt together the butter and
bakers chocolate until smooth. Whisking often.
3. Add the sugar and whisk together until smooth.
4. Pour the chocolate mixture into a large bowl.
5. Add the eggs, one at a time, and whisk after each addition. NOTE: Make sure
to whisk well after each egg. The batter should become thick.
6. Whisk in the vanilla.
7. Sprinkle the flour, baking soda and salt over the batter and whisk until just
combined.
8. Pour 1½ cups of batter into each prepared cake pan.
9. Remove the cookie dough from the freezer. Roll marble sized balls of dough
and drop into the batter. Add as many dough balls as you want... I added 12-15
per pan.
10. Using your finger, press the dough balls down into pan and cover with batter.
You want all the balls to be completely submerged and covered with batter.
11. Bake on the center rack of your oven for 25-28 minutes or until the top begins
to crack slightly and a toothpick comes out clean from the center.
12. Cool in the pans for 15 minutes before removing to a wire rack to cool
completely. NOTE: It will be helpful to run a butter knife along the edge of the
pan before removing the cake to help prevent sticking.
Chocolate Chip Cookie Dough Frosting

1. In the bowl of your stand mixer, cream the butter until smooth.
2. Crumble the brown sugar so that there are no lumps and add it to the butter.
Cream together until smooth.
3. Sift the powdered sugar into the bowl and mix on medium-low speed until
combined. Scrape the sides of the bowl and mix again.
4. Mix in the vanilla.
5. Sift the flour into the bowl and mix on medium-low speed until combined.
Scrape the sides of the bowl and mix again.
6. Add the heavy cream and salt and mix on high for 1-2 minutes or until light
and fluffy. Scrape the sides of the bowl and mix another minute.
Assembly

1. Place one cake layer on your cake stand and spread ¼ inch layer of the
frosting chips over the top. Place the second layer on top and spread another ¼
inch layer of frosting. Place the last layer of cake on top.
2. Crumb coat the outside of the cake. Freeze the cake for 20 minutes.
3. Reserve 1 cup of frosting for decorating. Fold in ½ cup mini chocolate chips
into the remaining frosting.
4. Cover the outside of the cake with the cookie dough frosting.
5. Using the straight edge of a cake decorating comb, make sure the sides and
the top of the cake are smooth and even.
6. Using the edge with the triangle scallops, run the decorating comb along the
outside of the cake.
7. Press mini chocolate chips onto the bottom 1-2 inches of the cake at the base.
8. Using a large star piping tip fitted to a disposable piping bag, pipe small
swirls/mounds of frosting along the top edge of the cake. Place a chocolate chip,
upside down in the center of each swirl.
Notes
Chocolate Chip Cookie Dough & Frosting originally from my  Chocolate Chocolate Chip
Cookie Dough Cupcakes  

Brownie cake & decoration inspired by  Sprinkle Bakes