Vegan Quesitos are crispy, flaky, and decadent puff pastry filled with a delicious vegan cream cheese filling.
Vegan Quesitos – Puerto Rican Cream Cheese Puff Pastries is my vegan version of the most delicious and popular pastries in Puerto Rico. You can find them around the island in bakeries, food stands, and restaurants. I grew up eating quesitos from my neighborhood bakery in the town of Bayamon. They had the best pastries in my town. After moving to the states, it was hard for me to find them here, so I learned how to bake them. They were a big hit when I ran my bakery in Kentucky. My vegan quesitos won’t disappoint you!
The regular recipe calls for cream cheese, corn syrup, and an egg wash. My vegan quesitos are; refined sugar-free, easy to make and so delicious. Make your own puff pastry or simplify your life by buying it. Pepperidge Farm is probably your best bet when looking for a vegan puff pastry. Many store-bought puff pastries are made without dairy or egg because it makes them more shelf-stable.
This Coffee Coffee Cake with Pumpkin Streusel is a delicious twist of the regular Coffee Cake recipe. This decadent cake is infused with delicious dark roasted coffee from Honduras. It’s rich, moist, fluffy, and so delicious! Trust me, you would love this cake.
It’s not a secret that I’m addicted to coffee. Dark roasted from Latin American is my favorite kind. I’ve been wanting to try a coffee cake recipe for a while now. Although the word coffee is in the name of the recipe, the classic coffee cake recipe doesn’t have coffee. Clearly, I needed to try a coffee cake recipe with actual coffee. Definitely this coffee, coffee cake is a game-changer.
For this cake, I use dark roast coffee from Honduras roasted in Vermont by Paradiso Farm (not sponsored, just a recommendation). This coffee is so rich and delicious. Also, I added a twist of pumpkin spice to the recipe and it turned out heavenly. As a result, it will give you fall vibes and everything nice. If you want to try other fall recipes check out my Pumpkin Spice Cake and my Pumpkin Spice Tartlets
Let’s talk about the coffee:
Some coffee coffee cake recipes call for instant coffee or coffee granules. Undoubtedly, I had to use strong brew high-quality coffee for my recipe. Without any doubt, the fresh brew coffee works like a charm. If you are susceptible to caffeine you can totally use decaf coffee.
Streusel Topping:
Firstly, let me tell you that I love streusel topping so much. It wouldn’t be the same without it. This streusel calls for espresso coffee granules, but you can totally leave it out. Although the flavors would not be the same. I saved part of the streusel and baked it for 8 minutes. Then I used it as a topping for my cake.
Coffee Glaze:
This coffee glaze will melt in your mouth. If you want to make it sugar-free you can use a sugar-free sweetener like Swerve. Also, you can add peanut butter, cookie butter, or hazelnut spread.
This Coffee Coffee Cake with Pumpkin Streusel is:
Easy to make
Healthy
You can make it sugar-free
Rich and flavorful
Moist and spongy
The perfect dessert, breakfast, or snack
To conclude, this cake is the perfect dessert for breakfast, snack, or dessert. When baking always use quality ingredients. Also, make sure your ingredients are room temperature before making the recipe.
Coffee Coffee Cake with Pumpkin Streusel
Mariela
This Coffee Coffee Cake with Pumpkin Streusel is a delicious twist of the regular Coffee Cake recipe. This decadent cake is infused with delicious dark roasted coffee from Honduras.
1/3cupSour cream (I used Vegan – Follow your Heart)
2SticksUnsalted butter, room temperatureI used vegan
1cupGranulated sugar I used Lakanto Monk Fruit
2Eggs (I replaced it using Aquafaba)
1tspVanilla extract
Instructions
Preheat the oven to 350 degrees. Spray a 9-Inch Springform Pan, round cake 8-Inch pan or a Bundt cake pan.
For the streusel topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the softened butter and using a fork mix until crumbs form. Use your hands to form clumps. Set aside.
For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and pumpkin spice. In a smaller bowl, whisk together the coffee and sour cream until smooth.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs or aquafaba, one at a time, mixing until well combined. Add the vanilla extract and beat until the mixture is light and fluffy.
Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each addition.
Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 40 to 45 minutes or until a toothpick comes out clean.
Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.
Notes
For better results use room temperature ingredients.
Replace regular sour cream for a plain vegan sour cream brand.
To replace the eggs the best option in baking in my opinion is aquafaba. Aquafaba: Make sure to give your aquafaba a light whisk before using. Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.
These Berry Muffins with Cinnamon Streusel Topping are the perfect end of the summer treat. Easy to make, delicious, moist and so convenient for busy mornings.
Make these Berry Muffins with Cinnamon Streusel in advance and enjoy them with coffee or a to-go snack. Fall is around the corner and we’re trying to enjoy summer as much as possible, obviously we are making a lot of summer desserts. Baking season approaches and definitely I’m starting baking using the last summer fruits of the season. For instance these muffins made with homegrown blueberries and wild blackberries from my backyard.
These muffins are the best banana muffins you’ll ever make. They are delicious, healthy and can be made gluten-free. The delicious and healthy walnut topping gives them a crunchy texture on the outside, but they are so moist and fluffy on the inside. Serve them for breakfast, snack or dessert.
This recipe is not only healthy and delicious but also easy to make. You can replace the flour for your favorite gluten-free blend and the egg for aquafaba or any egg replacer. When replacing eggs in baking, I find that the aquafaba (chickpea water) works really great. A lot of people went crazy for banana bread during this quarantine, including me. But sometimes a whole loaf is too much for me and my husband so I love making muffins because you can bake a few at a time and they’re so convenient. Plus if you bring them to your neighbors, they’ll love it.
Here’s a few baking tips for this recipe:
Use ripe bananas. The riper the moister your muffins will be.
Do not over mix the batter. Be gentle with the batter if you want fluffy cupcakes.
Replace egg with aquafaba or flax seeds. I rather use aquafaba because it rises the muffins the same way as the eggs.
Add other nuts or chocolate chips.
I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners or use non-stick spray instead.
In a large bowl mash bananas and fold into sugar and egg using a wooden spoon until well blended.
Add the coconut oil and mix well.
Add the flour, baking powder, baking soda, salt, cinnamon and ¾ cup of chopped walnuts.
Mix everything together just until all the ingredients are incorporated and the walnuts are distributed evenly throughout the batter.
In a small bowl, combine the remaining 3/4 cup walnuts, coconut sugar and melted butter and mix until the walnuts are coated.
Spoon the muffin batter evenly into the 12 muffin cups and spoon a bit of the coated walnuts onto the top of each muffin, making sure the topping is well distributed onto the top of each muffin. Make sure not in one big clump or it might sink into the muffin as it bakes.
Bake for about 20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean.
Let the muffins cool inside muffin tray for a few minutes before removing them to a wire rack to cool completely.
This Berry Whipped Cream Pound Cake is light, fluffy, delicious and is the perfect dessert for sharing during spring and summer! The fresh berries give this cake a summery flavor that will make your family and friends feel happy.
Berries are my favorite fruits, and this is the perfect season to buy them. The whipped cream icing will melt in your mouth. I made this cake sugar free, but as I always mention, you can customize the recipe depending on your needs and taste. Although this recipe calls for eggs you can replace it using aquafaba. I find that aquafaba is the best egg replacer in baking. I
This recipe is a customization of my Puerto Rican Pound Cake recipe or like we call it in Spanish “Ponque”. Use fresh berries for better results but if you can’t find fresh use frozen.
For the whipped cream topping any coconut cream, vegan whipping cream or regular whipping cream will work. I used the brand Silk which is vegan, and I loved the results better than the regular whipping cream. For more cake recipes check out my Vegan Chocolate Banana Bread
I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
HERE’S THE RECIPE:
Berry Whipped Cream Pound Cake
Serving: 1 loaf
Prep Time: 10 minutes
Cooking Time: 55-60 minutes
Ingredients:
For the Cake:
1 ½ cups raspberries
1 ¼ cups blueberries
1 tsp grated lemon zest
1 ¼ cup almond milk, unsweetened
2 eggs **(replace for aquafaba, see notes) **
1 tsp vanilla extract
3 cups unbleached all-purpose flour
1 cup granulated sugar (I used Truvia)
1 tbsp baking powder
½ tsp salt
¼ tsp baking soda
½ cup unsalted butter, softened
For Whipped Cream:
1 cup heavy whipping cream (I used Silk brand)
2 tbsp confectioners’ sugar
½ tsp vanilla extract
Instructions:
Preheat oven to 350 degrees. Grease a loaf pan and cover with parchment paper, set aside.
In a medium bowl combine 1 cup of raspberries, 1 cup of blueberries and lemon zest, set aside.
In another bowl mix milk, eggs (or aquafaba), vanilla extract, set aside.
In a large bowl combine all-purpose flour, salt, baking powder and baking soda, set aside.
In a mixing bowl beat butter with sugar until fluffy and creamy.
Add milk mixture and flour mixture to the butter, alternating slowly. If using an electric mixer set it to low speed.
Spread 1 cup of batter into the pan, top with berry mixture, then add remining batter.
Bake for about 45 to 60 minutes or until a toothpick inserted comes out clean.
When cake is ready let it cool for 25 minutes and transfer to a rack until cool completely.
Mash remaining raspberries and stir in remaining blueberries, set aside.
On high speed beat whipping cream, adding sugar and vanilla until stiff; fold in berries mixture. Spread over cake and top with more berries or meringue candies for a fun and sweeter adventure.
RECIPE NOTES:
Aquafaba: Make sure to give your aquafaba a light whisk before using. Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.
