Dried Apple Stack Cake with Molasses Cream Cheese Frosting

I’ve never had anything that was quite like this recipe but when I saw it I thought it sounded kind of good so had to take a look. Then when I saw the picture I knew it was something I should share with my readers. I don’t know about you but this looks so good I can hardly wait till I can make one for that special treat. Well maybe I won’t wait till then and make it as soon as I get the ingredients.


Recipe: Dried Apple Stack Cake with Molasses Cream Cheese Frosting | One Green Planet

Dried Apple Stack Cake with Molasses Cream Cheese Frosting

Cake ingredients:

  • 1/2 cup plain almond milk
  • 1 tablespoon distilled white vinegar
  • 5 1/2 cups all-purpose flour, plus more to prepare the cake pans
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup vegan butter substitute, softened, plus more to prepare the cake pans (I used Earth Balance)
  • 2 1/2 cups vegan brown sugar
  • 1/2 cup unsweetened applesauce OR maple cinnamon applesauce for an extra bit of flavor
  • 1 tablespoon vanilla extract

Apple filling ingredients:

  • 1 pound dried apples (I used Trader Joe’s New Zealand Sweet Apple Rings)
  • 5 cups water
  • 2 cups vegan brown sugar
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • Pinch of sea salt

Frosting ingredients:

  • 1/2 cup vegan cream cheese substitute, softened (I used Tofutti)
  • 1/2 cup vegan butter substitute, softened (I used Earth Balance)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon molasses
  • 3 cups vegan confectioners’ sugar

Cake directions:

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Prepare 7 nine-inch round cake pans by coating them with a thin layer of vegan butter and a sprinkle of flour. You can also substitute disposable pie tins for cake pans.
  3. Pour the almond milk and vinegar into a small cup or bowl and set aside.
  4. In a large bowl, whisk together the all-purpose flour, sea salt, baking powder, baking soda and cinnamon.
  5. In a separate bowl, mix together the vegan butter and brown sugar on low-medium speed.
  6. Add in the applesauce and vanilla extract, and continue to mix.
  7. Stir in the “buttermilk” (vinegar and almond milk).
  8. Slowly add the dry ingredients to the wet ingredients, mixing on low-medium speed until fully combined. The batter will be thick, so switch to stirring it all together with a spoon if your mixer is having a hard time.
  9. Divide the batter evenly among all 7 cake pans, using roughly 3/4 cup of batter for each pan.
  10. Use your hands to spread out the batter so that it’s evenly distributed.
  11. Bake the cakes for 6-8 minutes each, or until a golden crust begins to form. Remove the cakes from the oven the second they start to look done. When in doubt, take them out and test with a toothpick. If the toothpick can be inserted and removed cleanly, it’s done. The cakes will be a little stiff. This is okay and, although it might seem odd, this is what we’re going for.
  12. Allow each cake to cool completely. Use a spoon to loosen the edges from the pan and then turn the pan over to remove the cake. If the cake breaks, don’t worry. You’re going to cover it all up anyway, so just piece it back together during the layering stage.
  13. While the cakes are cooling, make the apple filling.

Apple filling directions:

  1. Place the dried applies in a food processor and chop them into bits. You can also use a knife for this step, coarsely chopping the apples into bite-size pieces.
  2. Pour the water into a large saucepan and bring to a boil.
  3. As soon as the water begins to boil, add the apples and reduce the heat to medium.
  4. Cook uncovered for 20-30 minutes, stirring frequently, until the water has been absorbed.
  5. Add in the brown sugar, nutmeg, cinnamon, cloves and sea salt.
  6. Continue to cook for 15 minutes, stirring frequently.

To assemble the cake:

  1. Place one cake layer on a cake board, pan, cake stand, etc and spread 3/4 of the hot apple filling over the cake.
  2. Place another cake layer on top, and continue until all of the cakes have been used.
  3. Spread the remaining apple filling on top of the cake.
  4. Cover and wrap the cake with plastic wrap, or use a cover if you have one, and let the cake sit for 24 hours.

When you’re ready to serve the cake, make the frosting by mixing together the vegan cream cheese, vegan butter, vanilla extract, molasses and confectioners’ sugar until fully combined.
Pour the frosting over top of the cake, allowing it to drip down the sides. Serve immediately.

Raw Chocolate Hazelnut Cheesecake

I don’t know about you but I can go for a good piece of cheesecake now and then. Now as for my wife I think she could almost live on cheesecake. There is this one restrauant here in town that serves raw cheesecake so we had to give it try once when we were in there, well we woud of had it the last time but is wasn’t done yet. It’s not as rich and filling as the regular old cheesecake but it tastes good none the less. So when I saw this recipe I just had to share it.


Recipe: Raw Chocolate Hazelnut Cheesecake | One Green Planet

Gluten-free, soy-free, refined sugar-free, raw, vegan

makes one 9 inch or 12 individual cakes


The Filling

Chocolate Sauce


The best pan to use for this recipe would be a Flexi-pan or other type of silicone mold. Otherwise a spring form pan works great. If you don’t have a Flexi-pan but want individual cheesecakes, use a muffin pan, lightly oiled.

Blend all ingredients for the crust together in a food processor until it comes together. Remove from processor and press the crust into the bottom of desired pan, about 1/4 inch thick.

Set aside while you making the filling.

In a food processor or mixer blend together cashews, maple syrup, water, and salt. Run until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to cashew mixture and blend together, scraping down again, until mixture is uniformly combine.

Spoon or pipe the filling on top of crusts. Stick cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4 for large cheesecake).

Once frozen remove cheesecake from pan. If using silicone mold, they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake. Using the knife as a lever, pop the cheesecakes out. If they don’t come out easily, turn muffin tin upside down and give it a few whacks. Place the removed cakes in the refrigerator while making the chocolate sauce.

Mix the sauce ingredients together with a fork. Scoop a little onto cold cheesecake. Place back in fridge and let sauce harden.

Top with hazelnuts. Serve cold

Vegan Mocha Fudge

Maybe I’m the odd person but I never did care that much for fudge. It was just too sugary for me so I didn’t eat a lot of it. But when I saw this recipe I thought to myself that maybe vegan fudge might not taste so sugary as it’s vegan. Anyway I decided that I would share this recipe with you. Hope you enjoy it.


Recipe: Vegan Mocha Fudge — Guilt-Free! | One Green Planet


  • 14 dates
  • 1/3 cup nut butter (cashew and peanut work well)
  • 4 oz jar baby food prunes
  • 2 Tbs. Organic Decaf freeze dried coffee crystals
  • 2 Tbs. hot water
  • 50 drops (approx 2 dropperfuls) of Vanilla Crème liquid stevia
  • 2 Tbs. flax meal
  • 15 oz. can sodium free black beans, rinsed
  • 1/2 cup + 1Tbs. cacao powder
  • 1/3 cup almond flour


  1. Dissolve the coffee in the hot water.  Place the dates, nut butter, prunes, coffee mixture, stevia, and flax meal in the food processor and process until very smooth. You will need to stop the processor and scrape down the sides with a spatula several times during the processing.
  2. Once the above mixture is smooth add the black beans, cacao powder, and almond flour to the mixture. Again process until smooth scraping down the sides as needed.
  3. Pour the fudge mixture into a very lightly oiled 8 x 8 pan, spread the mixture evenly, and bake at 225 degrees F for 45 minutes to 1 hour.
  4. Cool and then refrigerate overnight. You can either cut the fudge into bars and then refrigerate or refrigerate the pan and cut the fudge into squares after refrigerating.
  5. I store my fudge in a Glasslock container in the fridge and stack each piece on its cut edge to help prevent  sticking.

8 Commerically Available Vegan Cookies

I know cookies aren’t the best meal for you but when they are vegan that helps a lot with keeping them a little healther. When I saw this list of 8 commerical vegan cookies I had to pass it along so you could enjoy it also. If this doesn’t mention you favorite cookie feel free to post it below.


Me Want Cookie! Our Top Vegan Cookie Picks | One Green Planet

Commercially available vegan cookies have come a long way over the past few years, and many brands now rival (or even surpass!) traditional cookies in taste and texture. So if you think going vegan means going without cookies…think again! We’ve compiled a list of 8 of our favorite vegan cookies – and there’s not a dry, crumbly, brick-like, or funny-tasting one in the batch.

  1. Alternative Baking Company cookies look and taste like traditional cookies…without and of the animal ingredients, refined sugars, cholesterol, or hydrogenated oils. They come in 15 flavors including explosive espresso chipcolossal chocolate chip, luscious lemon poppyseed, pumpkin spice, double chocolate decadence, peanut butter chocolate chip and outrageous oatmeal raisin. And 5 of these mouthwatering flavors are gluten free!
  2. Enjoy Life offers two lines of allergy-friendly, gluten free, vegan cookies to satisfy both crunchy and chewy cookie cravings. The soft baked cookies come in 7 delicious flavors including chocolate chip, double chocolate brownie, snickerdoodle, and gingerbread spice, among others. The crunchy cookies come in chocolate chip, double chocolate, and sugar crisp flavors. With no artificial ingredients or refined sugars, they are a great choice, allergies or not!
  3. Erin Baker’s Breakfast Cookies come in 2 vegan flavors – chocolate chunk and peanut butter chocolate chunk. Whole grain oats are the first ingredient, and these cookies pack a healthy dose of protein and fiber. So eat one for breakfast if you like!
  4. Lenny & Larry’s Complete Cookies come in 6 protein-packed, vegan flavors that are also surprisingly high in fiber and iron. From peanut butter to lemon poppy, there’s a taste for every healthy cookie craving!
  5. Liz Lovely cookies are some of the best around – vegan or not (and yes, they are all vegan!) They offer a line of regular cookies as well as a gluten free line, in unique flavors like german chocolate cake, triple chocolate mint, snicker doodles, and coconut macaroon cookies. Their Lovely O’s (think chocolate-covered Oreo) also look pretty tasty!
  6. Nana’s cookies come in 11 mouthwatering flavors including double chocolate, coconut chip, peanut butter, lemon, ginger, and oatmeal raisin, among others! The company offers 3 lines of cookies – original, wheat free, and gluten free. All 3 lines are vegan and fruit-juice sweetened.
  7. If you’re craving a crunchy, Oreo-like cookie, it’s hard to beat Newman O’s! Newman O’s come in 6 delicious flavors – Original, Peanut Butter, Chocolate, Hint O’ MintGinger ‘n’ Cream, and Wheat Free Dairy Free. All flavors are vegan and certified organic.
  8. Quite simply, Uncle Eddie’s Vegan Cookies rock. They are available in 7 classic flavors including chocolate chip walnut, oatmeal chocolate chip, trail mix, oatmeal raisin, cocoa spice, peanut butter chocolate chip, and molasses. Bonus: the company uses organic, fair-trade ingredients, and environmentally-friendly packaging!

Chocolate Marshmallow Muffins

I am really getting into vegan muffins and am always looking for new recipes to try. I saw a page talking about making vegan s’mores and at the bottom of the page was a link to these muffins. Now chocolate or chocolate chocolate chip muffins are great, but chocolate muffins that also have marshmallow in them, well what’s not to like?



Recipe: Chocolate Marshmallow Muffins | One Green Planet



  1. Preheat the oven to 350F and line a muffin pan with paper muffin liners.
  2. In a large bowl, whisk together the unbleached flour, whole wheat flour, cocoa, baking powder, baking soda and salt.
  3. In another bowl, whisk together the nondairy milk, oil, maple syrup, vinegar and vanilla extract until well blended.
  4. Add the milk mixture to the flour mixture and stir until just blended. Gently fold in the chocolate and marshmallows.
  5. Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Bake at 350F for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool for 10 minutes before transferring them to a wire rack to cool completely.