Fudgy and rich vegan avocado brownies are better than regular brownies. These are flavorful, spongy, and packed with chocolate and nutrients.
These vegan avocado brownies are healthy, vegan, gluten-free, and refined sugar-free. They are great for breakfast, dessert, or a special treat. Since we should not feel guilty after eating a treat, I added healthy ingredients to this brownie recipe. No one will tell that the star ingredient in this recipe is avocados. I grew up eating avocados and we used them for different purposes. Adding avocados to desserts instead of oil will add a lighter texture to your baked goods. Plus, adding healthy fats is a great idea. These vegan avocado brownies are also great to celebrate any occasion.
Coquito Tres Leches Cake is a delicious sponge cake soaked in my traditional Coquito and topped with Italian Meringue.
This is my version of Coquito Tres Leches. I’ve been making this recipe for a very long time. It was my clients’ favorite recipe when I had my home-based bakery in Kentucky.
Sharing my delicious Coquito Tres Leches recipe wasn’t on my list, because it is my classic cake recipe. But some of my clients in Kentucky are missing having this cake during their holiday feast, so I decided to share it. Plus, sharing is caring! You can make this cake vegan very easily. Read the recipe notes for vegan replacements. As I always mention, feel free to replace any ingredient. If you want to use this cake as a basic cake just replace the coquito with your choice of milk.
WHAT IS COQUITO:
Coquito is a creamy, coconut-based beverage original from Puerto Rico.
Christmas is not Christmas for us Puerto Ricans without Coquito. This delicious coconut drink is a staple in Puerto Rico during the Christmas festivities. The traditional recipe calls for coconut milk, coconut cream, evaporated milk, condensed milk, vanilla, cinnamon, and white rum. The rum is the key ingredient but you can totally skip it. See the video for details.
Some people describe Coquito as eggnog without the eggs, but they are very different. Eggnog has raw egg, Coquito doesn’t have eggs. There’s a punch recipe from Puerto Rico that is similar to eggnog and contains raw eggs. Nowadays there’s a lot of variations of Coquito, people make it in different flavors and adding a variety of liquors and spices. Here’s a tutorial for my Coquito recipe.https://youtu.be/S2P1PDCAcR4
ABOUT THIS CAKE:
This sponge cake is my basic sponge cake recipe. It should be noted that the original cake recipe calls for regular milk. However, for this version, I replace the milk with coquito. Use this recipe to make different cake recipes and even cupcakes.
Although the original tres leches cake is soaked using different kinds of milk, I used my Coquito recipe for soaking the cake. When soaking the cake in Coquito using a squeeze bottle is the easiest way. You can totally make this cake vegan by replacing the eggs with aquafaba. See notes for details. Aquafaba is the best egg replacement in cakes.
If you give this recipe a try, let me know what you think! Leave a comment below. Also, 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!
Make these amazing Puerto Rican recipes during your holidays:
Coquito Tres Leches Cake is a delicious sponge cake soaked in my traditional Coquito recipe and topped with Italian Meringue.
Prep Time20mins
Cook Time45mins
Course: Dessert
Cuisine: Puerto Rican
Keyword: Coquito, Coquito Tres Leches, Latin Dessert, Puerto Rican Food, Tres Leches
Servings: 10people
Author: Mariela
Equipment
8X3 round cake pan or the one of your choice.
Ingredients
For the Cake
2sticksunsalted butterI used vegan buttery sticks
2cupsGranulated Sugar
4eggs**See notes for vegan**
1tbspalmond extract
3cupsself-rising flourspooned and leveled
1cupCoquitoYou can replace coquito for your choice of milk.
1-1/2cupCoquito for soaking the cakeSet aside for soaking the cake after baking.
Italian Meringue
1cup granulated sugar
1/2cupwater
4room temperature egg whites, preferably from fresh eggs
1/2tspcream of tartar
Instructions
For the Cake:
Make Coquito and chill for a few hours until cold.
Preheat oven to 350 degrees.
Grease your pan using non-stick spray.
In a large mixing bowl or a stand mixer beat butter and sugar on high speed until light and fluffy. For about 5 minutes.
Add eggs one at a time. Beating batter just to combine. Do not overmix.
On low speed add flour alternating with coquito.
Pour batter into the mold.
Bake for about 40 to 45 minutes. Baking time will depend on the type of mold that you use.
Check the cake with a toothpick/skewer by inserting it in the middle. If it comes out clean with no crumbs on it, the cake is ready to be removed from the oven.
Remove it to a cooling rack and allow to sit for 10-15 minutes. Then invert it onto a cooling rack and allow to completely cool before using.
Put the cake inside a shallow dish and poke holes using a straw or a kebab stick.
Soaking the Cake:
Pour 1-1/2 cup of coquito inside a squeeze bottle and soak the cake until the cake absorbs the coquito.
Refrigerate for while you make the meringue.
Italian Meringue:
In a small saucepan, combine sugar and water. Heat over high heat. Stir constantly.
Cook until sugar syrup registers 240°F on an instant-read or candy thermometer.
Meanwhile, add egg whites inside the bowl of a stand mixer fitted with a whisk attachment. Set mixer to medium speed and mix until soft peaks form. About 2 minutes.
With the mixer running, carefully and slowly drizzle in hot sugar syrup. Increase speed to high and whip until desired stiffness is achieved.
Beat until the egg whites are stiff and glossy. The more time you beat the meringue, the more consistency it will have. I beat mine until I'm able to flip the bowl and the meringue stays in place.
Cover your cake as desire.
Notes
Recipe Notes:**If you are replacing eggs for aquafaba**Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba are 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. Using a fork beat aquafaba until frothy. Italian Meringue - For a vegan version you can use aquafaba or you can make a whipped cream buttercream using vegan heavy cream. Soaking your cake is optional but totally recommended. If you want a really wet cake, put your cake inside a large shallow bowl before soaking.
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.
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.
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.
This Vegan Chocolate Banana Bread is moist, soft, fluffy, easy to make and so delicious. The recipe is rich and flavorful, making it the perfect decadent chocolate banana dessert. It can easily be made gluten-free too!
I’m so excited to share this recipe with you. As a baker, it’s hard to find the perfect texture when baking vegan baked goods. Some egg replacements don’t work great for my taste. I’m very picky with cake textures, my goal is to bake a fluffy and moist cake. This recipe calls for one large egg, but I wanted to veganize it. After researching about aquafaba, I decided to give it a try and the results were just amazing. I got a moist, tender, fluffy, soft, rich and decadent chocolate banana bread. The cake raised like a regular loaf made with real eggs and it did not change the flavor at all. This cake is a chocolate lovers dream!
HERE’S THE RECIPE VIDEO
I totally recommend the use of aquafaba for your vegan baking or meringue. This cake can also be made using gluten-free flour and sugar-free sweeteners. Just swap for your favorite ingredients.
This Vegan Chocolate Banana cake is:
· Rich in flavor and texture
· Healthy
· Dairy-free
· Vegan
· Easy and quick to make
· Requires a few ingredients
· Chocolatey
· Egg-free
· Great for breakfast, dessert or snack
· A chocolate dream come true.
Vegan Chocolate Banana Cake Recipe
This recipe is one of mychocolate cupcake recipes. I swapped some of the ingredients and added bananas. The original recipe calls for one egg but the aquafaba worked perfectly. You can also replace the sugar for brown stevia, splenda or coconut sugar. For a gluten-free version just use your favorite GF flour blend. If you’re looking for an easy banana bread try my One Bowl Chocolate Chip Banana Bread recipe or my Chocolate Filled Banana Muffins. Pour some peanut butter over your Chocolate Banana Cake and enjoy it!
Let’s talk about Aquafaba
If you don’t know about aquafaba. Aquafaba is the water or brine you find in canned beans. Yes, the water you usually rinsed from the can and poured down the drain. That water is a great egg replacement. Next time you open a can of beans, save the brine and whip it up with a hand mixer or stand mixer until it’s light and fluffy. I didn’t believe it until I used it. I used the water of a chickpea can to replace the egg in this recipe.
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.
Aquafaba is used to make a variety of recipes, including:
· meringues
· marshmallow fluff
· mousse
· frosting/buttercream
· mayo
· vegan cheese
· marzipan
· macarons
· ice cream
· muffins, cupcakes and brownies
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!
1/4 cup vegan butter (regular if not vegan), melted and slightly cooled
1/4 cup melted coconut oil or vegetable
3/4 cup packed light brown sugar
3 tbsp Aquafaba or 1 large egg if not vegan
1 teaspoon pure vanilla extract
1 cup vegan chocolate chips or regular semisweet chocolate chips, divided
Instructions:
Preheat oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
In a large bowl, mash bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, aquafaba or egg, and vanilla extract. Stir until smooth.
Fold the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips.
Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. Because of the chocolate chips inside the cake you might have some melted chocolate chips on the toothpick, that’s okay.
Check at 50 minutes, just to be safe. Oven times vary. I use an oven thermometer to make sure I have the right temperature.
Remove the pan from the oven and set on a wire cooling rack. Let it cool for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
