The Best Gf, Vegan, Soy-free, Salted Chocolate Ganache Recipe for Rich Chocolatey Cupcakes

Bonjour my lovelies,

This is the last post in the Valentine's DIY Love series and I thought to end it on a gorgeous, chocolatey, vegan, gluten-free cupcake note!

Hard to believe but those beauties are gluten-free & vegan! Yes, I know. Amazing, magically decadent and delicious.

I would personally make these and give them with a bnch of different colour lipstick kisses with a note that explains what each kiss is for, kinda like this...

                                     

The pic is from boholoco.com because I didn't take a pic of the one's I did for Poppa Bear last Year's Valentine's. I also did it a bit differently, I had these cute small envelopes, wrote on the outside what each kiss was for, used loads of different lip colours and put a cut out paper kissed piece of my lip imprint, then wrapped it all in pretty ribbon. It went over really well!

Here is a fun idea of how you can incorporate the cupcakes into a romantic or scary or action flick movie night for Valentine's, it need not be expensive either. I tried to add the link to momsandmunchkins.ca to get you the free printables but for some weird reason it would not load, no matter what I tried. At least you have a pic with a good idea. Below the first pic is a cheapie breakdown idea from the sweetsandsavorylife.com blog.

                         

                              

I am including a recipe for the vegan gf chocolate cupcakes from The Pretty Bee blog, I changed some ingredients and added coffee to the adjusted liquids because as a Chef, I like the enhancing flavour coffee adds to chocolate. It was not enough to make it taste like coffee because I don't care for coffee as I am an avid tea drinker, however, I have noticed the taste difference when it's not in there. I used her recipe as I wanted to try something different and because she also includes a vegan vanilla buttercream for those of you who prefer both vanilla buttercream and chocolate ganache choices be on offer. Both are splendid. I am putting the link to her blog and down below my pics and ganache recipe follow, which is a decadent chocolate bowl of, slather it everywhere delightfulness! Yes, you may slather it everywhere, it will be our little secret.

( I used Bob's Redmill Flour which can be a bit beanie at times, so I make my cupcakes the night before to allow the flavours to mellow and settle. You may use a gluten-free boxed mix if you prefer to make life easier, I won't judge. Do as you please and are able to.

                                   

Vegan Chocolate Cupcakes with Vanilla Bean Frosting.

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Easy chocolate cupcakes with creamy vanilla bean frosting.

Author: The Pretty Bee

Recipe type: Dessert

Serves: 12

Ingredients

• 1½ cups gluten free flour blend (all purpose flour works well, too!)
• 1 cup turbinado sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup canola oil
• 1 teaspoon vinegar
• 1 teaspoon vanilla extract
• 1 cup water (I use half water and half coffee)
• for frosting:
• 3 Tablespoons vegan buttery spread
• 2-3 Tablespoons almond milk
• 4 cups powdered sugar (I prefer the corn free kind from Whole Foods)
• ½ vanilla bean pod, inside scraped out to get the seeds

Method

1. Preheat the oven to 350 degrees. Line a cupcake pan with paper liners.
2. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
3. Add the oil, water, vinegar, and vanilla extract. Stir until combined.
4. Spoon the batter into the cupcake liners, filling them about ⅔ full.
5. Bake at 350 degrees for about 20 minutes.
6. Cool in pan, then move to a wire rack to cool completely.
7. Make the frosting: In a large bowl, beat the vegan buttery spread and the vanilla bean on medium speed. Add one cup of the powdered sugar and continue to beat. Add a little of the almond milk, then more powdered sugar, and keep alternating until all the powdered sugar is in the mixing bowl. If the frosting is too thick, add a bit more almond milk.
8. Frost cooled cupcakes. Store the frosted cupcakes in the refrigerator.

http://theprettybee.com/2014/09/vegan-chocolate-cupcakes-vanilla-bean-frosting.html 

These were my cupcakes...           

              

                                                Chocolate cake batter fun!

              

                                                      Ready to bake

              

Let these sit overnight if you use a strong tasting flour, I place them in ziploc bags and freeze em'.

Now it's salted chocolate ganache making time. Whoohoooooooo!!!! Make this the day of serving or make ahead 2-3 days and coat cupcakes then freeze right away. The day of serving, remove from freezer and let sit 15 minutes on counter.

THE BEST GLUTEN-FREE, VEGAN, SALTED CHOCOLATE GANACHE

INGREDIENTS:

500 Ml Coconut milk

2 Tbsp Earth Balance Margarine (soy-free)

1/4 Cup Maple syrup or agave

2 Pkgs. Enjoy life chips (283g each)

2 Tbsp Vanilla extract

1 ½ tsp grey sea salt

*For cinnamon add 1½ tsp cinnamon (This is optional but I really find it adds a wonderful punch, whisk it in at the very end, you will see how awesome it is!)

 

Method:

-Heat coconut milk, margarine, add shortening, and whisk

-Our over chips in a bowl, whisk til smooth, whisk in salt

-Add vanilla and whisk well.

-Place plastic wrap touching and covering all ganache top to prevent skin from forming, chill 3-4 hours until scoopable with a spoon, thickened but still a bit loose. You don't want to pipe it, this gets spooned over your cupcakes.

-Spoon over cooled cupcakes until well covered, add sprinkles, cool in fridge for 15 minutes and serve.

They can be frozen and keep up to 1-2 weeks in the freezer.

 

            

                       Aw yeah, chocolate love happening right here baby!

             

Yumminess in the making, I highly recommend you be a dear and sacrifice yourself to taste some. Just to be sure it's good and all ;P

             

It should look like this and have this consistency when out the fridge, if it has gotten too hard leave it on the counter for about 30 minutes and see if it's right. I beat it with a hand mixer for 30 seconds if it's a bit too stiff, this gives the right pouring texture.

               

                                                     Sprinkleration time!

               

Placing them in the fridge really stiffens up the texture and makes for a wonderful mouth feel when you bite it. Now for the hard part, waiting...

                               

               You must sacrifice and taste test once more, you're so kind hearted, you giver you.

                              

                                                   2 bites are a good idea

                            

Here you go, I made some with chocolate that were vegan and some non-vegan carrot cake one's for others who requested something cream cheesy. I hope this ganache recipe works well for you and adds that extra touch to your special occasion. Leave your comments or questions down below and let me know how it goes.

                      

Poppa Bear and I wish you a wonderful and blessed Happy Valentine's Day Everyone!

                                         Remember to fill it with love and great memories.
                                                

   

GF Tofu Puffs in Lemongrass 5 Spice Chinese BBQ Sauce with Sautéed Vegetables

                    

Good morning beautiful people!

As promised I am posting the delectable recipe to accompany the sauce I posted earlier this week. This is such a delicious powerhouse of flavours, a perfect vegan and gluten-free dish. It gets the tasty yummies from this glorious sauce, which has a sweet and salty BBQ fullness:

                   

You're going to need the recipe for this sauce before you can begin, which works in 3 steps. Seems complicated but it's not, if you want full flavour, you're going to need to do this right. Link is here:

http://thekinkycoconut.blogspot.ca/2016/02/gf-vegan-5-spice-lemongrass-chinese-bbq.html

Make your favourite rice in advance, I like white or brown Jasmine rice. This is going to be a requested dish in your home, have fun testing it out for Valentine's day!

GF Tofu Puffs in Lemongrass 5 Spice Chinese BBQ Sauce with Sautéed Vegetables

(You must have all ingredients prepared and move quickly when cooking because it does not take long to cook and the puffs cool quickly, so they must be served as soon as they and the vegetables are done.)

Ingredients:

4 Tbsp sesame oil (not toasted)

1/4 tsp toasted sesame oil

1 1/2 pkgs. Tofu puffs aka fried tofu

1 large red pepper, diced

1 large onion, diced

2 cloves garlic, one thinly sliced and one crushed in garlic crusher

1/3-1/2 Cup Chinese BBQ sauce

1-2 Tbsp tapioca starch mixed with just enough water to make a thick paste

8 leaves Chinese cabbage

1 Cup broccoli florets

6 Shiitake mushrooms sliced

1 small knob fresh ginger cut into slivers

1 vegetable stock cube

3 Tbsp soy sauce

1 Tbsp tapioca starch mixed with 2 tsp water

3 stalks scallion ( green spring onion) slivered thinly on an angle

3 tsp sesame seeds of choice ( I like black, as it is more striking)

This is what the tofu puffs look like, I got them at my local Asian markets.

                        

Method for Tofu Puffs:

- In a wok or pan heat 2 Tbsp sesame oil (not toasted) sauté half of diced onion, keeping other half aside for vegetables.

- Add red peppers, ginger, sliced garlic (not crushed clove, it's for vegetables) and sautéed one minute.

- Add tofu and sautéed one minute.

- Add sauce and stir through, cook for 1 minute and add 1-2 Tbsp tapioca starch slurry. ( not both, one is for vegetables) Cook for 1 minute until thick, remove from heat and keep covered. 

                          

Method for Sautéed Vegetables:

- In a wok heat 2 Tbsp sesame oil and 1/4 tsp toasted sesame oil

-Add remaining onions and cook on high heat for 1 minute, add in other vegetables and stir well.

-Add garlic and stir through, cook for 30 seconds and add stock, then add soy sauce, stir through.

-Add tapioca slurry and cook until just thickened, serve with tofu and rice immediately.

-Sprinkle slivered green spring onion over all with sesame seeds sprinkled as well, just before serving.

                      

Veg and tofu prepped and ready to grab as I cook. It's important to have it all at the ready before hand.

                      

                                                       Tofu puff magic!

                      

                                  I made sides of rice and sautéed vegetables. 

                       

                                                     Pretty and waiting to be devoured!

                       

                                         The tofu looks like this when you bite it!

                       

                                        I made a variation with Chinese broccoli.

                            

                                              The original is still deelish!

                         

Who knew tofu could be this good? I did haha!

I hope this inspired you, trust me, the meat mouths are gonna love it! I feel this is a nice meal for two, it would be a pain-free way to have a vegetarian Valentine's with your special someone.

Leave your comments down below and let me know how this turns out for you.

God bless and don't forget to be fearless in the kitchen.