Apple crisps are warm, flavorful, and so much easier to make than apple pie. This feel-good apple crisp is made gluten-free and naturally sweetened with maple syrup. Additionally, this recipe is topped with a crunchy oat topping that is secretly healthy and totally acceptable to eat for breakfast!

Recipe Notes

I like to use a combination of Honeycrisp and Granny Smith apples for this recipe, although you may use whatever apples you like best. I like to largely dice the apples for this recipe (as seen in the photo above). If you prefer to slice or dice your apples smaller, the apples will cook faster so you may want to shorten the baking time.

The apple filling calls for lemon juice and lemon zest to brighten and tie together all of the flavor profiles. This recipe also calls for a teaspoon of cornstarch, which helps thicken the apple filling as it cools. Similarly to apple pie, this crisp also needs time to cool slightly before serving to allow the filling to set.

This oat crumble was inspired by my favorite Granola Recipe, which is healthy and perfectly spiced with cinnamon. The two main ingredients in this crumble are oats and almond flour, which help to create the perfect texture. Almond flour is one of my favorite flour substitutes that is healthy, decadent, and adds another layer of flavor to desserts.

Now you can enjoy this simple, delicious, and healthy apple crisp alongside vanilla yogurt, ice cream or vegan whipped cream.

Happy Baking!

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Healthy Apple Crisp

Course Dessert

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 8 people

Ingredients

• 6 medium-sized apples peeled and largely diced
• 1/2 tablespoon of lemon juice
• ¼ teaspoon of vanilla
• 2-3 tablespoons of sugar white, brown or coconut sugar all work
• 1 teaspoon of cornstarch
• 1 teaspoon of cinnamon
• 1/8 teaspoon of salt
• optional: ½ teaspoon of grated lemon zest

Crumb topping:

• 1/3 cup of oats
• ½ cup of almond flour
• 1 teaspoon of cinnamon
• 1/8 teaspoon of salt
• 2.5 tablespoons of coconut oil melted
• 3-4 tablespoons of maple syrup depending on desired sweetness
• ½ teaspoon of vanilla
• optional: 1/3 cup of pecans

Instructions

• Preheat oven to 350 degrees (you will need a 9×9 baking dish for this recipe, but no need to grease it).
• Make the apple filling: In a large bowl combine your diced apples, lemon juice, and vanilla.
• In a separate small bowl combine your sugar, cornstarch, salt, and cinnamon and stir to combine. Add this mixture to your apples and stir until all of the apples are evenly coated.
• Add the apples to a 9×9 baking dish and bake them in a preheated oven for 10 minutes, and then remove from oven.
• While your apples are prebaking, making the oat crumb topping: Combine oats, almond flour, cinnamon, and salt (and optional pecans) in a medium bowl and stir to combine.
• In a separate small bowl stir together your melted coconut oil, maple syrup, and vanilla. Add this mixture to your dry ingredients and stir until everything is completely coated and evenly combined.
• Evenly spread your crumb topping to the top of your apples and bake for another 40-50 minutes or until the topping is golden brown. Let cool for at least 20-30 minutes before serving for best results. Serve with coconut milk whipped cream or vanilla ice cream.

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Chocolate cake is one of my favorite desserts. This one-bowl vegan cake is made with 100% real ingredients that you already have in your kitchen. What’s the secret to making this cake extra decadent? Olive oil. Olive oil gives this cake it’s deep flavor and perfect texture that you will be obsessed with. And as always, I promise no one would ever guess that this cake is vegan.

Why this recipe works

There are three secrets to this one-bowl vegan chocolate cake: olive oil, boiling water, and apple cider vinegar. These three ingredients come together to ensure that this chocolate cake has the perfect texture and a deep chocolatey flavor.

Olive oil

As I discussed earlier, olive oil helps give this chocolate cake an enhanced flavor, but it is also the star ingredient when it comes to making sure this chocolate cake is moist. Chocolate cakes that are made with butter may turn out dry and bland, which is why oil-based cakes often have a superior texture. Let me explain. Oil is lighter than butter in terms of weight, and this is why oil-based cakes result in a lighter crumb and tender texture than butter-based cakes. Beyond that, butter is about 80% fat (and the rest of the 20% is a combination of water and milk solids), while most oils are made up of 100% fat. The higher percentage of fat within oil helps to create a more delicate crumb and velvety texture, whereas the water contents within butter result in a denser crumb. Plus, olive oil is a wonderful and versatile vegan baking alternative to butter.

Apple cider vinegar

The next key ingredient that ensures this vegan chocolate cake has a delicate and tender crumb is apple cider vinegar. When apple cider vinegar is combined with baking soda, a chemical reaction occurs that helps to give cakes an extra lift. Pretty neat right?

Boiling water

Now that we’ve covered how this one-bowl vegan chocolate cake has the most magical texture, let’s talk about flavor. I chose to use boiling water in this recipe because boiling water helps the cocoa powder to bloom. What does it mean to bloom cocoa powder? Cocoa powder is bloomed when it is mixed and thoroughly combined with a hot liquid. This will help the cocoa powder to dissolve and release all of the chocolatey flavor particles into the hot liquid. This baking technique will intensify and enhance the chocolate flavor in chocolate cake.

I know that you will fall in love with this chocolate cake. Be sure to follow me on Instagram to keep up with my latest recipes! If you love chocolate, be sure to check out some of my other favorite chocolate recipes: Double Chocolate Muffins, Peanut Butter Swirl Brownies, and Vegan Chocolate Pudding Pie. Happy Baking!

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One-Bowl Vegan Chocolate Cake

This Vegan Chocolate Cake is rich, moist, has the perfect crumb, and is so simple to make. It can all be made in one bowl, and no mixer or egg replacements required!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Ingredients

• 1 1/2 cups of flour
• 3/4 cups of cocoa powder
• 1 cup of white sugar
• 1/2 cup of dark brown sugar
• 1 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1/2 cup of regular or light olive oil
• 1 1/2 cups of boiling water
• 2 teaspoons of apple cider vinegar
• 1/2 teaspoon of vanilla

Instructions

• Preheat oven to 350 and grease and line a 9×9 cake pan.
• Combine the first 7 (dry) ingredients in a medium bowl and whisk until well incorporated.
• Add the rest of the wet ingredients to the dry and whisk to combine.
• Pour batter into prepared baking pan and bake in preheated oven for 30-35 minutes or until a toothpick comes out clean.
• Cool on wire rack and frost with desired icing. (I make a simple chocolate ganache by whisking together 1 cup of melted chocolate chips, 2-3 tablespoons of almond milk, and 1 teaspoon of coconut oil.)

The post One-Bowl Vegan Chocolate Cake appeared first on Splurge with Ella.

Ever since I was a kid, my favorite pie was always Chocolate Pudding Pie. My eyes would light up every time my grandmother brought out her homemade chocolate pudding pie for dessert. It was always silky, chocolatey, soft, and oh so addicting. This is what inspired me to write my own vegan version of this recipe, which I am so excited to share with all of you.

Determined to create a healthier and plant-based version of this dreamy pie, I decided to make the crust out of oats and almonds. This results in a healthier base that has a similar texture and flavor to a graham cracker crust. When you get a bite of this salty and perfectly crunchy crust paired with the silky chocolate pudding, it is truly magical. Did I mention it is topped with a creamy, soft, and delicately sweetened whipped cream made from coconut milk?

Recipe Breakdown

There are three layers to this decadent dessert:

The Crust: The crust of this pie is the only part that ever goes in the oven. This is why you should start with this portion of the recipe to allow for cooling time. With that being said, it is so easy to make! Just throw the ingredients in a food processor or high powered blender until combined, press into your pie plate, and bake until golden brown. This is one of my favorite components of this recipe because it is so simple but so addicting. I promise you will want to use this pie crust recipe for everything you make!

The Chocolate Pudding: This chocolate pudding is easy, and no one would ever guess that it is vegan. Made with basic ingredients like almond milk, cocoa powder, and cornstarch (for the perfect consistency). In order to create a silky texture, be sure to whisk your mixture constantly while it is on the stovetop until you have reached the consistency you are looking for.

The Coconut Milk Whipped Cream: It is important to remember to place your can of coconut milk in the fridge at least four hours before you need to make the whipped cream. This is crucial because when coconut milk is refrigerated, the cream rises to the top and separates from the coconut water. You will only be needing the coconut cream for this recipe, but you can still save the coconut water to add to your smoothies the next morning!

If you love chocolate be sure to check out these other indulgent desserts: Vegan Chocolate Donuts, Vegan Peanut Butter Swirl Brownies, and Double Chocolate Muffins.

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Vegan Chocolate Pudding Pie

This chocolate pudding pie is truly amazing, and surprisingly made with wholesome plant-based ingredients!

Course Dessert

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Servings 8 people

Ingredients

crust

• 1 cup oats
• 2/3 cup almonds
• ¼ teaspoon salt
• 3 tablespoons sugar
• ¼ cup plus 1 tablespoon coconut oil melted

chocolate pudding

• 3 tablespoons cornstarch
• 2 tablespoons cool water
• ¼ cup plus 1 tablespoon white sugar
• ¼ cup cocoa powder
• small pinch of salt
• 1 ½ cups almond milk

whipped cream

• 1 can unsweetened coconut milk that has been placed in fridge for at least 4 hours before beginning the recipe
• 2-3 tablespoons powdered sugar
• ½ teaspoon vanilla

Instructions

crust

• Preheat oven to 350 degrees.
• Combine all dry ingredients in a food processor until everything is combined and the mixture has reached a sand like texture.
• Add the coconut oil to and stir to combine.
• Evenly spread crust mixture into a greased pie plate. Use the bottom of a cup to firmly and evenly press the mixture down.
• Bake crust in preheated oven for 25-30 minutes until golden brown. Set aside to cool.

pudding

• Combine cornstarch and cool water in a small bowl and stir until smooth.
• Combine sugar, cocoa powder, and salt in a small bowl and whisk to combine.
• Add almond milk to a small saucepan over medium heat. Add in the rest of the ingredients and stir or whisk to combine. Stir constantly until it begins to thicken – about 4 minutes.
• Once thickened, remove from heat and stir for another 2 minutes. Pour into prepared pie crust and let cool for 5 minutes before putting pie into the fridge (cover with foil).

whipped cream

• Place coconut milk in the fridge for 4-5 hours.
• Place glass bowl and mixer attachments in the freezer for 1 hour before making your whipped cream.
• Scoop out the thickened coconut cream (leaving the coconut water behind) beat in chilled bowl on high for 3-5 minutes until fluffy.
• Add in the rest of ingredients and beat for another minute.
• Spread on top of chilled pie, serve and ENJOY!

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