Easy Vegan Holiday Desserts



Straightforward Vegan Vacation Desserts!

Vanilla Cupcakes

Pre-heat oven at 350 Levels

1 ½ Cups of Cake Flour
1 Cup of Sugar
1 tsp Baking Soda
½ tsp Salt
Whisk collectively

In a separate bowl
¾ Cup of cashew milk
½ Cup Avocado oil
2 Tbs Apple-cider vinegar
1 Tbs Pure Vanilla Extract
Whisk Collectively

Add Dry Elements. Whisk collectively

Pour into cupcake tins. Bake 18-20 min

Vanilla Icing

1 Cup Vegetable Shortening
three Cups of Powdered Sugar
1 tsp Pure Vanilla Extract
5 Tbs Cashew milk

Mix collectively. Add meals coloring for further cuteness!

Vanilla Chai

four Tea Baggage
2-½ Cups of Boiling water
Steep as package deal instructions

In a pitcher add
5 Cups of Almond milk
¼ Cup of Maple Syrup
1 tsp of Pure vanilla extract
Add cooled tea and blend collectively.

Peanut Butter Cookies

Preheat oven at 350 levels

In a bowl add
1 ¼ Cups of Cake flour
¼ tsp baking soda
½ tsp Salt
Combine collectively

In one other bowl add
¾ Cup of Peanut Butter
½ Cup of Vegan Magarine
2/three Cup Brown sugar
2 tsp pure vanilla extract
1 Tbs water
½ Cup of Vegan Chocolate chips
Combine Collectively

Add dry components. Combine collectively.

2 Tbs scoops onto a baking sheet. Bake for 12 -14 min.

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